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Green Papaya Curry


  • Green Papaya Curry
    Green Papaya Curry

    Raw Papaya – One and a halfsmall

  • Green Chillies — 3 to 4
  • Coriander Leaves — 1 tblsp, chopped
  • Turmeric Powder — 1/2 tsp
  • Gram Flour — One and a halftblsp
  • Salt to taste
  • Curry Leaves – the sprigs
  • For Seasoning:
  • Oil — 1 1/2 tblsp
  • Asafoetida – a pinch
  • Fenugreek Seeds — 1/4 tsp
  • Mustard Seeds – 1/2 teaspoon
  • Cumin Seeds — 1/2 tsp

How to make Green Papaya Curry

  • Cut papaya in to thin pieces as well as green chillies into thick models.
  • Warmth oil, add seasonings.
  • When done, add papaya slices and turmeric powder, fry One to two moments.
  • Include salt, little water, cover as well as prepare on low warmth.
  • Whenever vegetable offers switched soft and dried out, sprinkle gram flour and fifty percent the coriander leaves, include and prepare for a while lengthier.
  • Whenever gram flour offers cooked, eliminate from fire.
  • Sprinkle rest of the coriander leaves, mix.
  • Function along with rice.
  • Green Papaya Curry is ready to serve.

Cabbage Kofta in Peas Curry


  • Cabbage Kofta in Peas Curry
    Cabbage Kofta in Peas Curry

    Cabbage — Two cups, chopped

  • Onion — 1 medium, minced
  • Ginger – 1 inch piece, minced
  • Green Chillies – 2, minced
  • Coriander Leaves – 1 tblsp, minced
  • Flour — 4 tblsp
  • Salt in order to taste
  • Oil for frying
  • Ghee — One and a halftblsp
  • With regard to Gravy:
  • Boiled Peas — Two cups
  • Tomatoes — 2 medium, chopped
  • Cumin Seeds – 1 tsp
  • Bay Leaves – 2
  • Chilli Powder — One teaspoon
  • Turmeric Powder – 1/2 tsp
  • Garam Masala – 1/2 tsp
  • Curds – 1-to-1 1/2 mug
  • Sugar – 1/2 tsp
  • Salt in order to taste

How to make Cabbage Kofta in Peas Curry

  • Mix just about all ingredients for koftas except essential oil and ghee to a soft money, sprinkling just a little water.
  • Make koftas, heavy fry and hang apart.
  • After frying koftas, remove extra oil, leaving about 2 tblsp in the kadai.
    Include bay leaves and cumin seeds.
  • Whenever carried out, include tomatoes and cook upon reduced warmth adding all the powder masalas with sugar as well as salt.
  • Continue to fry till tomatoes are prepared.
  • Add boiled peas, simmer for a while.
  • Beat curds sleek, add to gravy together with peas, simmer for Three to five minutes.
  • Add koftas, put into bowl.
  • Just before serving warmth ghee, pour over gravy, sprinkle some spice up powder in the event that desired.
  • Serve hot.
  • Cabbage Kofta in Peas Curry is ready to serve.

Cauliflower and Potato Curry


  • Cauliflower and Potato Curry`
    Cauliflower and Potato Curry

    Potatoes – 450 gms, reduce into One and a halfinch chunks

  • Oil — Two tblsp
  • Cumin Seeds — 1 tsp
  • Fresh Green Chilli — One, finely chopped
  • Cauliflower – Four hundred and fifty gms, broken into florets
  • Ground Coriander – 1 tsp
  • Ground Cumin — 1 tsp
  • Chilli Powder – 1/4 tsp
  • Ground Turmeric — 1/2 teaspoon
  • Salt – 1/2 teaspoon
  • Fresh Coriander — few, chopped in order to garnish
  • Tomato and Onion Salad in order to serve
  • Pickle to serve

How to make Cauliflower and Potato Curry

  • Componen prepare the actual potatoes inside a large pan of cooking water for about 10 minutes. Deplete well and hang apart.
  • Warmth the actual oil inside a big, large skillet. Include the actual cumin seeds and fry them for just two minutes till they start to splutter. Add the chilli and cook for any further 1 minute.
  • Include the cauliflower florets and cook, stirring for 5 minutes.
  • Include the potatoes and the ground spices or herbs as well as salt and prepare for a further 7-10 moments or until both the veggies tend to be tender.
  • Garnish along with fresh coriander as well as serve with tomato and onion salad and pickle.
  • Cauliflower and Potato Curry is ready to serve.

Kidney Bean Curry


  • Kidney Bean Curry
    Kidney Bean Curry

    Dried Red Kidney Beans — One mug

  • Oil — 2 tblsp
  • Cumin Seeds — 1/2 teaspoon
  • Onion — One, thinly sliced
  • Fresh Green Chilli – One, finely chopped
  • Garlic – Two cloves, crushed
  • Fresh Root Ginger – 1 inch piece, grated
  • Curry Paste — 2 tblsp
  • Ground Cumin — One teaspoon
  • Ground Coriander — One teaspoon
  • Chilli Powder — 1/2 teaspoon
  • Salt – 1/2 teaspoon
  • Tomatoes — 400 gms, chopped
  • Fresh Coriander — 2 tblsp

How to make Kidney Bean Curry

  • Leave the actual kidney beans in order to saturate immediately inside a bowl of chilly drinking water.
  • Deplete the actual beans and set in a large pan with double the amount volume of drinking water. Steam intensely for 10 minutes. Skim away any scum.
  • Include as well as cook with regard to 1- One 1/2 hrs or before beans tend to be soft.
  • Alternatively, cook the beans inside a stress cooker for 20-25 moments.
  • Heat the oil in a big, large fry pan and cook the cumin seeds for just two moments till they begin to splutter.
  • Add the actual onion, chilli, garlic as well as ginger as well as fry for five minutes. Mix in the curry paste, cumin, ground coriander, chilli powder and salt and cook for five minutes.
  • Add the actual tomatoes and simmer for five minutes. Deplete the beans and mix all of them along with the fresh coriander, arranging a little of the herb for that garnish.
  • Include and prepare for Fifteen minutes, adding a little water if required.
  • Function garnished with the set aside fresh coriander.
  • Kidney Bean Curry is ready to serve.

Zucchini Curry with Tomatoes


  • Zucchini Curry with Tomatoes
    Zucchini Curry with Tomatoes

    Zucchinis — 675 gms

  • Oil – 2 tblsp
  • Cumin Seeds — 1/2 tsp
  • Mustard Seeds — 1/2 teaspoon
  • Onion — One, thinly sliced
  • Garlic — Two cloves, crushed
  • Turmeric – 1/4 teaspoon, ground
  • Chilli Powder — 1/4 tsp
  • Ground Coriander — One teaspoon
  • Ground Cumin – One teaspoon
  • Salt — 1/2 tsp
  • Tomato Puree — One and a halftblsp
  • Tomatoes – 400 gms, chopped
  • Water — 2/3 cup
  • Fresh Coriander – 1 tblsp, chopped
  • Garam Masala – 1 tsp
  • Rice or even Naan — to serve

How to make Zucchini Curry with Tomatoes

  • Trim the actual ends from the zucchinis after which cut them equally into 1/2 inch heavy pieces.
  • Heat the actual oil in a big, large pan and cook the cumin and also the mustard seeds for just two moments till they begin to splutter.
  • Include the actual sliced onion as well as crushed garlic towards the seeds within the skillet and cook for around 5-6 moments.
  • Include the turmeric, chilli powder, ground coriander, cumin as well as salt and fry with regard to 2-3 minutes.
  • Include the actual sliced zucchinis, all at one time, as well as cook for five moments, stirring so they do not burn.
  • Blend together the tomato puree and chopped tomatoes as well as add to the skillet using the water. Cover as well as simmer with regard to 10 minutes until the sauce thickens.
  • Stir within the fresh coriander and garam masala, then cook for 5 moments or until the zucchinis tend to be tender.
  • Serve the curry along with rice or naan.
  • Zucchini Curry with Tomatoes is ready to serve.

Agathi Keerai Sweet Curry


  • Agathi Keerai Sweet Curry
    Agathi Keerai Sweet Curry

    Agathi Keerai Leaves – 2 cups

  • Cooked Tuvar Dal – Two tblsp
  • Fresh Coconut — 1 tblsp, grated
  • Jaggery — 2 tblsp, grated
  • Ghee with regard to frying

How to make Agathi Keerai Sweet Curry

  • Pressure cook keerai with chopping it.
  • Allow to awesome, squeeze away moisture through keerai.
  • Drain excess water through cooked dal.
  • Warmth the kadai with ghee, include jaggery so when this melts totally blend keerai to that.
  • Fry until dampness evaporates completely.
  • Include dal, grated fresh coconut, mix well and remove from fire.
  • Agathi Keerai Sweet Curry is ready to serve.

Spinach and Potato Curry


  • Spinach and Potato Curry
    Spinach and Potato Curry

    Spinach – 450 gms

  • Oil — One and a halftblsp
  • Black Mustard Seeds – One teaspoon
  • Onion – 1, thinly sliced
  • Garlic – Two cloves, crushed
  • Fresh Root Ginger — 1 inch piece, finely chopped
  • Potatoes — 675 gms, reduce into 1 inch chunks
  • Chilli Powder — One teaspoon
  • Salt – 1 tsp
  • Water — 1/2 mug

How to make Spinach and Potato Curry

  • Clean as well as trim the spinach, after that blanch this in a pan associated with cooking
  • water for 3-4 moments.
  • Drain the spinach completely and set aside. When it is cool enough to handle, squeeze away any remaining fluid and set apart.
  • Heat the actual oil inside a large, heavy skillet and cook the mustard seeds for 2 minutes or even until these people splutter.
  • Include the sliced onion, garlic cloves as well as chopped ginger to the mustard seeds and cook for 5 minutes, stirring all the while.
  • Add the actual potato chunks, chilli powder, salt as well as water and prepare for a further 8 moments.
  • Include the drained spinach. Cover the pan with a lid and simmer for 10-15 moments or even until the potatoes tend to be sensitive.
  • Function warm.
  • Spinach and Potato Curry is ready to serve.

Corn and Cashew Nut Curry


  • Corn and Cashew Nut Curry
    Corn and Cashew Nut Curry

    Kaffir Lime Leaves – Two

  • Vegetable Oil — Two tblsp
  • Shallots — Four, chopped
  • Cashew Nuts – One and a halfcup
  • Thai Red Curry Paste – One and a halftsp
  • Potatoes — 400 gms, peeled as well as cut in to chunks
  • Lemon Grass Stalk – One, finely chopped
  • Tomatoes — 200 gms, chopped
  • Boiling Water — Two 1/2 cups
  • Whole Kernel Corn — One and a halfcup
  • Celery Sticks — Four, sliced
  • Tomato Ketchup — 1 tblsp
  • Light Soy Sauce — 1 tblsp
  • Palm Sugar — 1 tsp
  • Combination of two parts Soy Sauce and 1 part Lime Juice (or make use of Thai Fish
  • Sauce)– One and a halftsp
  • Spring Onions – 4, thinly sliced
  • Fresh Basil — small bunch, chopped

How to make Corn and Cashew Nut Curry

  • Remove the main rib from the kaffir lime leaves. Move the actual leaves into tight cylinders and using a sharp knife, piece with the cylinders to give thin strips.
  • Heat the oil inside a big, heavy skillet. Include the actual shallots as well as stir-fry on the moderate warmth with regard to 2-3 moments, till softened. Include the cashew nuts and stir-fry for some minutes until golden.
  • Stir within the red curry paste. Stir-fry for 1 moment then add the potatoes, lemon grass, tomatoes as well as boiling water.
  • Bring back to the steam, after that reduce the warmth in order to low, include as well as simmer gently with regard to 15-20 moments or until the potatoes are sensitive.
  • Mix the actual corn, celery, lime leaves, tomato ketchup, soy sauce, sugar and soy sauce-lime juice combination into the skillet. Simmer for a additional Five minutes until warmed via, after that tea spoon in to warmed up serving bowls. Spread with the sliced spring onions and chopped basil and function
  • Corn and Cashew Nut Curry is ready to serve.

White Pumpkin Curry


  • White Pumpkin Curry
    White Pumpkin Curry

    White Pumpkin – Three cups, diced

  • Milk — 1/2 cup
  • Grated Jaggery or even Sugar – 3 tblsp
  • Cardamom Powder — little
  • Nutmeg Powder – little
  • Fresh Coconut – One and a halftblsp, grated
  • Bengal Gram — 1 tblsp, roasted as well as powdered
  • Ghee — 1 tblsp

How to make White Pumpkin Curry

  • Warmth a fry pan, add ghee and when this melts mix diced pumpkin pieces as well as cook with regard to One or two minutes.
  • Put milk and cook in reduced flame closing having a cover.
  • When moisture is completely soaked up, include grated jaggery as well as cook until dried out.
  • Add other powdered ingredients, coconut at the end and take away through fireplace.
  • White Pumpkin Curry is ready to serve.

Ripe Mango Curry


  • Ripe Mango Curry
    Ripe Mango Curry

    Two large ripe mangos, or even 4 small ones

  • Ghee — 1 1/2 tbsp
  • Whole Dry Red Chillies – 4
  • Saunf – 1/2 tsp
  • Fenugreek – 1/2 teaspoon
  • Onion Seed — 1/2 tsp
  • Turmeric — 1/4 teaspoon
  • Sugar — One and a halftbsp
  • Salt

How to make Ripe Mango Curry

  • Peel mangos and cut each cheek from the rock.
  • Reduce the cheeks into large items, about 2 in . through 1 “.
  • Warmth ghee as well as saute red chillies.
  • Add saunf, fenugreek as well as onion seeds.
  • After a few seconds mix in mango items as well as stones.
  • Include turmeric as well as mix lightly.
  • At the same time steam 2 cups of water. Increase cooking food mangos as well as simmer until mangos are cooked via but not soft.
  • Flavor and include sugar.
  • Ripe Mango Curry is ready to serve.