Sunday, December 5, 2010

Curried Sweet Potato Latkes

This recipe that was posted by Amy Spiro from http://www.thejewishweek.com will teach you how to fry a curry. Well, not really but that's basically it. Enjoy!


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I love the classic potato latke. It might be one of my favorite foods of all time. And as the old saying goes – if it ain’t broke, don’t fix it. So I prefer to think of this as a completely different dish, a way to try out new flavors and combinations – after you’ve already had your fil of the traditional potato pancake.
This recipe starts with the sweet potato – the softer, more orange, sweeter variety of the classic spud. Things get even more interesting with the spices – curry, a traditional Indian spice, is a great pair to the sweet vegetable.
It goes without saying, but frying things isn’t really the healthiest way to eat. If you want to skimp on the oil in this recipe, they won’t be as crispy and delicious. But your heart will thank you.
Happy Chanukah!



Curried Sweet Potato Latkes - Makes about 15 medium latkes
1 pound sweet potatoes (about 1 large or 2 medium potatoes)
1/2 cup flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
2 teaspoons curry powder
1 teaspoon salt
sprinkle black pepper
2 eggs
1/3 cup milk or soy milk
Canola oil
Peel the potatoes. On the coarse side of a box grater or in the food processor grate the potatoes. In a separate bowl, mix together the flour, sugars, baking powder, curry, salt and pepper. Add in the eggs, and beat to combine. Stir in the milk until well mixed.
Add in the grated sweet potatoes, and mix until the batter is moistened.
Heat 1/8 to ¼-inch of oil in a heavy-bottomed saucepan over medium heat.
When the oil is hot, place heaping tablespoons of the batter in the pan, press down slightly to form the patty shape. Fry until crispy, 2 to 3 minutes, then flip and fry the other side. Remove from the pan and place on a paper-towel lined plate to drain.

If you’re looking for a sweeter Chanukah treat, check out Baking and Mistaking for some doughnut adventures.


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Thursday, December 2, 2010

Lunch cart Thai red curry noodle

A perfect curry recipe for Thai foodlovers. It's a mixture of different Asian cuisine. I will try this. You should try it! If it weren't for Randy Shore from communities.canada.com, I would have been still thinking about trying a new recipe.


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There are times when I don't mind spending hours on dinner, in fact most days. I quite like it if I have time. But most days I don't have time.

Curry is what I do when prep time is at a premium. In this case one onion and three Roma or San Marzano tomatoes diced up in about three minutes forms the base of a curry sauce for beef. A few minutes to saute and brown and you can walk away lett a slow simmer do the work for you.

If you aren't going to get too fussy about making super authentic Indian food, then the basics are pretty simple. I save my authentic Indian cooking for the weekend when I really do have hours to fuss over it.

Today I made a simple beef curry from the trim I saved from cutting a whole beef tenderloin into roasts and steaks. If you add beef pieces to this basic recipe, you are home free.

I also had a few chicken thighs, which I made into a sort of lunch cart red curry noodle that I saw a fair bit in Thailand. I use shahe fen (also known as ho fen or medium flat rice stick depending on what country they are coming from), a thick type of noodle that really slurps well.

Lunch cart red curry noodle
200 grams flat rice stick noodle
6 cups boiling water
oil for frying
4 chicken thighs
2 tablespoons red curry paste
1 tablespoon grated ginger
1 334 ml can of coconut milk
1 red chili
1/4 cup thinly sliced onion and bell pepper
salt
cilantro leaves for garnish
lime wedge

Method: Place the rice stick in a large bowl and pour boiling water in to cover. Drain after five minutes (less if you use a finer noodle). Brown the chicken thighs in a flat-bottom saucepan on medium heat. Remove the chicken and stir the curry paste in until fragrant, add the ginger, the coconut milk and the chili. Bring to a simmer and add the chicken back in, Cook until the bones remove easily. Salt sauce to taste. Add a few slices of onion and bell pepper and slide the noodles in. Serve when the noodles are hot and fully cooked. Top with cilantro and a squirt of lime juice.

I have pledged to eat something that I grew myself every day for a year. This is day 61. Read how I've been doing : Green Man 365 - A year of eating locally. Today's recipes employed potatoes, cilantro, kale and a red chili.

If you are still eating from the garden, use the comments box. Let me know what's for dinner.


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Wednesday, December 1, 2010

Swedish chef wins UK curry prize

And the winner is... (Wanna find out who? then read this!) Thanks Peter Vinthagen Simpson from thelocal.se for letting us curry fans now through this beautiful article.



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Mohammed Razaul Karim, the head chef and owner of the prize-winning Indian Garden in Stockholm, has gained international recognition for the quality of his curries.
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Karim heads to London on Tuesday to receive his Curry Life Award of Excellence Prize, the Dagens Nyheter (DN) daily reported.

Bangladesh-born Karim moved to Sweden from London in the mid-1990s after having learned his trade at his cousin's restaurant and he makes regular visits to the UK to keep abreast of what's new on the curry front, the newspaper reported.

It seems that the feeling is mutual, at least when it concerns Indian Garden's spicy fare, with one customer who was in London at the time, putting in a dinner order at his favourite Stockholm eatery.

”It was a British customer who lives in Stockholm, but was in the UK at the time. He had a friend who he asked to come by and pick up some food for him, when he was on his way to London," Hassan Mian at Indian Garden told The Local on Tuesday.

Indian Garden is located in the Södermalm area of central Stockholm and it is not the first time that its cuisine has been recognised. DN awarded the restaurant a Golden Dragon for the best restaurant in Stockholm, in 2004.

"It was like winning the Nobel Prize. The day after, there was a long queue outside on the street. Since then, it has been fully booked every day," Karim told DN.

The award gave Karim both an appetite and the possibility for expansion and a sister restaurant has been open closer to Medborgarplatsen. Furthermore, there are plans to open a New Indian Garden - a fine dining concept with around 200 places.

But the restaurant where he made his name is not for sale, Karim told the newspaper.

"I will never move. I am 'born' in these premises," he told DN.

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