Potato-Tomato Curry Recipe

Are you a potato, tomato, and a curry lover? Then this recipe is the perfect fit for you! Try this vegetarian curry recipe: POTATO-TOMATO CURRY. 

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Ingredients (serves 6)

• 2 large tomatoes
• 4 potatoes medium
• 1/4 tsp turmeric
• 1/4 tsp hing (asafoetida)
• 1/4 to 1/2 tsp red chili powder per taste
• 1/2 tsp cumin
• 1/2 tsp mustard seeds
• 1 green chili
• 2 tbsp oil
• 1/2 cup chopped cilantro
• 1 cup of water
• 4-5 leaves cadipatha (optional)

Directions:

Chop tomatoes and green chilies and keep aside. Chop potatoes and keep them covered in a bowl of cold water. This is so they do not turn black.

Take oil in a pan and heat on medium flame. When oil is hot add hing. Wait 30 seconds and add cumin and mustard seeds. Wait until the mustard seeds start to crackle then add the green chili,tomatoes, and cadipatha leaves (optional) to the oil mixture. Put 2 tbsp or 1/8 of water to the mixture. Wait until the tomatoes soften. Next, add all the potatoes, salt to taste, half of the chopped cilantro, and the remaining water. Let it cook on a slow fire. When the potatoes are cooked, mash about 6 to 8 potatoes slices against the side of the pot in order to allow the gravy to thicken. Then, add remaining of the cilantro and serve hot.

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Octopus Curry

I always thought that curry can be done with chicken and a couple of vegetables only but I stumbled upon this very unique recipe and I thought it's great! Check this out and try it!
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Octopus Curry

These are the ingredients you need for a traditional Seychellois octopus curry. Quantities are enough for four persons:

- 1 kg octopus (raw or pre-cooked)
- 5 dl coconut milk
- 1 eggplant
- 1 small onion
- 1/2 garlic
- oil for cooking (for example sunflower)
- 3-4 spoons masala
- 1 spoon turmeric powder
- 10-15 cinnamon leaves (or a knife's edge of cinnamon)
- salt
- fresh chilli (optional)
- 1 large breadfruit, potatoes or rice as side dish

Preparations before cooking
If you buy fresh octopus, it needs some careful beating (like a good beef) to make sure the meat gets nice and tender. Cut the octopus in small slices and boil it for at least one hour (better 90 minutes). You can also buy the octopus pre-prepared in some shops, but it will not be as good.

Cut the pealed breadfruit into large pieces (approx 5x5 cm) and cook like potatoes. Otherwise, prepare boiled potatoes or rice as side dish.

Prepare by cutting eggplant into cubes, finely cutting onion and garlic and coarsely cutting the amount of fresh chilli you want.

Cooking the octopus curry
Start with around 3-4 spoons of neutral cooking oil in a hot pan or wok. Add the chopped onion, garlic and eggplant and fry for around five minutes under constant stirring.

In the still hot pan, now add the pre-prepared octopus, making sure the heat is being kept high. Stir and, after a time, add the spice powders (masala and turmeric) and the cinnamon (leaves).

Within some time, the powders will make the food stick and burn to the pan. Let this process begin, but control it by slowly adding coconut milk, thus dissolving the spicy mass. After a while, add the rest of the milk. Add the amount of salt and chilli of your choice. Hot and

The papaya chutney is shortly fried in a wok-like pan spicy would be the real Seychellois way.

Give the pan another 10-15 minutes' cooking on moderate heat. Make sure to stir from time to time!

Serve hot with breadfruit, potatoes or rice. Possible leftovers should be kept cold, to be heated with some additional coconut milk the next day (tasting equally good).

(source: http://www.afrol.com/features/37683)

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Twin Falls’ Indian market brings new ingredients to your culinary adventures

If you don'y know anything about Indian food but you are very eager to learn then try following these tips in the article...
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On Monday, Dadhi Ram Biswa wandered the aisles of India Foods. Many of the ingredients he searched for weren’t available in Twin Falls before India Foods’ March opening, Biswa said. And though most of the customers at the store are from Bhutan, Nepal and India, the shelves offer plenty of culinary possibilities for Western dishes.

“I think I like this store,” the Bhutanese refugee said as he and his wife, Nirmala, looked for fruit, rice and curries.

Hasmukh Patel, owner of India Foods, said he decided to open the store after discovering many of his customers came to his Boise store from Twin Falls and Sun Valley.

“It’s too far, you know, to come to Boise all the way,” he said, adding that most of his Twin Falls customers are Nepali.

The Addison Avenue store is the second for Patel, who has operated his Boise location for nine years. In its three aisles, you’ll find plenty of dry goods — colorful lentils, basmati rice, chickpea flour and large bags of spices — plus jars of pickled mango and chutneys. The store also has a freezer section with samosas, naan, paneer and curries.

So you don’t know the first thing about cooking Indian food? Here are ways you can to expand your culinary lineup.

• Start with the spices. Chef Taylor Dougherty of Twin Falls said Indian spices and curry powders lend themselves well to Western dishes. Try adding curry powder to salad dressing or sprinkling turmeric in fried potatoes. Soups are an especially great template for trying new spices, Taylor said. 

If you like pre-made curry powder from the spice aisle, try making your own from turmeric, coriander, cumin, cloves and cayenne pepper, Taylor suggested. You can tweak the recipe to highlight the flavors you like, and minimize or leave out the ones you don’t.

Her husband, Mike Dougherty, also likes playing with Indian seasonings.

“My wife and I constantly cook with spices that are part of curries, but we make it more familiar,” he said.

• Ask the staff. Chirag Patel, Hasmukh’s nephew, is almost always behind the counter at Twin Falls’ India Foods and is happy to give advice on ingredients. Have no idea what to do with chana dal? He can tell you how to cook the tiny beans (no need to soak them, just boil them in water). Never seen the spice called ajwain? Have no fear, just use it on cooked vegetables. As Chirag said: “Every day, every vegetable.”

• Find new life in familiar snacks. Look for Indian cookies and candies in the middle aisle. Even the potato chips are different, like the bags of Lay’s India’s Magic Masala. If you’re feeling especially brave, try the sugar-coated fennel seeds, located next to the microwaveable meals. They look like sprinkles, but taste them first before putting them on your cupcakes.

• Go for easy. If you’re into the flavors, but you’re not ready to make your own five-course Indian meal, try the prepared gravies, microwave meals and frozen foods. You can use them for a fast lunch, like the microwaveable potato-filled Kashmiri Dum Aloo, or as a supplement to homemade meals. Try adding cubes of paneer, a cheese that you’ll find in the freezer section, to spiced vegetables and rice, or boiling an egg and adding it to a gravy.

• Don’t fear. Even if you’ve never heard of kalijiri seasoning or muth beans, it won’t kill you to try them.

“Be a little more adventurous,” Taylor Dougherty said. 

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Hot to make CURRIED CRAB CAKES

I found some pretty cool curry recipes today but this one definitely caught my attention because it is not something you usually hear nor taste. Here's how you make the very known CURRIED CRAB CAKES

Curried crab cakes


Here's what you need to prepare first:


Ingredients: 
1 tablespoon butter
2 tablespoons curry powder
4 green onions, minced
1 green chili, such as jalapeno, minced
2 garlic cloves, minced
1 piece (1/2-inch long) ginger root, peeled, minced
1 pound claw crab meat
3 eggs, lightly beaten
3/4 cup panko bread crumbs
1/2 cup shelled pistachios, coarsely chopped
1/4 cup chopped fresh parsley
1/2 teaspoon salt
Freshly ground pepper
Canola oil


HERE'S HOW YOU DO IT:


1. Melt butter in a small skillet over medium heat. Add curry powder; cook until powder darkens slightly and turns fragrant. Add green onion, chili, garlic and ginger; cook until garlic is golden, about 2 minutes. Set aside to cool.

2. Gently mix crab, eggs, bread crumbs, pistachios, parsley, salt and pepper to taste in a bowl. Form mixture into 18 balls; flatten each ball into a cake.

3. Heat 2 tablespoons oil in a skillet over medium-high heat. Fry a few cakes at a time (don't overcrowd the pan), 2 minutes per side. Replenish oil as needed. Keep finished cakes warm while cooking remainder. Serve with chutney on the side.




Easy and yummy, right?




(source: http://www.chicagotribune.com/features/food/sc-food-0429-fast-crab-20110504,0,529898.story?page=1&utm_medium=feed&track=rss&utm_campaign=Feed%3A%20chicagotribune%2Ffood%20%28chicagotribune.com%20-%20Food%2FGood%20Eating%29&utm_source=feedburner )










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Curry Chicken Recipe for the Diabetics

Diabetes is what the doctors label as "The Silent Killer" because it attacks anytime anywhere. So there are a lot of diabetic curry fans who want to indulge with their favorite curry dishes without risking their health. So you can follow this recipe and enjoy the meal!

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Ingredients

• 6 single chicken breasts, skinned, boned, washed
• 3 teaspoons oil
• 1/2 onion, chopped
• 2 cloves garlic, crushed
• 1/2 cup low sodium chicken broth
• 1-1/2 cup water
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon tumeric
• 1/8 teaspoon allspice
• 1/8 teaspoon ginger
• Dash dried fennel
• Dash ground black pepper
• 1 teaspoon coconut flavoring

Directions

1. In a large skillet, saute chicken breasts in 2 teaspoons oil until golden on both sides. Remove chicken from pan.
2. Saute garlic and onion in remaining oil 5-7 minutes.
3. Add broth, water, and all of the spices to garlic-onion mixture.
4. When well blended, return chicken pieces to skillet. Cover and simmer over medium heat for 30 minutes.
5. Stir in coconut flavoring.
6. Serve over rice or rice/grain mixture.

(source: http://diabeticgourmet.com/recipes/html/68.shtml)

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Ugadi event to celebrate culture of India: Red Lentil Curry

Here's a great curry recipe in celebration of the culture of India. It's amazing that even if people are far away, they still get to celebrate good things like these.


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Hari Musapeta is passionate about Indian culture.

For 16 years, he's invited Tulsans to help him celebrate India through food, music and dance at Ugadi.

"We want to teach Indian kids born in the U.S. about Indian culture," he said.

Equally important to Musapeta is teaching American kids and families about India.

Ugadi marks the Hindu new year, and though it has passed, it's still cause for celebration, he said.

To celebrate, the festival will include a Bollywood-style fashion show, drum concert, skits, dancing and food.

All are invited for authentic henna painting, to learn Indian dancing and to purchase handmade Indian saris.

Southern-style Indian food will include curry, rice, Indian breads, soups and desserts. All food will be prepared vegetarian.

"It's a mini Indian experience in Tulsa," Musapeta said.

Several types of curry will be available at the festival Saturday. Here's one you can make at home from All Recipes.

Red Lentil Curry 

2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 (14.25-ounce) can tomato puree

1. Wash the lentils in cold water until the water runs clear, put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).

2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.

3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.

4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.

5. When the lentils are tender, drain them briefly (they should have absorbed most of the water, but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

(source: http://www.tulsaworld.com/scene/article.aspx?subjectid=39&articleid=20110429_39_D8_CUTLIN84066)


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Air Itam grannies' fabulous curry noodle

It's very amazing that there are people out there who are really dedicated to what they are doing like in this article. Regardless of their age, they are still making their good curry noodle to give everybody some taste. Curry lovers for the win!

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PENANG: Early in the morning near the Air Itam market in Penang, a pair of grannies is selling curry noodle beside the stream. Most of the people in Penang know very well about them selling curry noodle squatting at the stall.

The stall is owned by sisters Lim Kui Siang, 78, and Lim Kui Lai, 76, living in nearby Kampung Pisang. The two sisters started to help their mother run the curry noodle business since the were very young, and have since taken over the stall after their mother's death.

According to Kui Siang, her mother started the curry noodle business during the Japanese occupation and their noodle still tastes the same today as 60 years ago. Over the years, the Lim sisters have been waking up at about four in the morning to prepare the ingredients, boil the soup and carry everything to the stall on a shoulder pole.

In order to savour the mouth-watering curry noodle, customers have to wait patiently for their food. Sometimes, they may even have to serve the food themselves.

Even though the stall is simple and crude, it couldn't stop the customers craving for the sisters' delicious offering. Some 12 to 15kg of meehoon is required on any ordinary day, twice as much during the weekends and public holidays. The stall is open for business whole year round except three days of CNY break.

Waiting patiently

A well dressed lady customer was seen walking towards the stall to order her food. She found a tray at the stall and placed three bowls of noodle on it and walked away. After a while, she came back with the empty bowls and gently put them beside the dishes waiting to be washed before she said goodbye to the grannies.

There was another Indian man holding a bowl of curry noodle and started to eat his food the moment he found a vacant seat next to the stall. After finishing his food, he turned his body around and waited patiently for the grannies to fill his bowl with an additional serving of meehoon.

After finishing his second serving, the customer sat quietly looking at the grannies for her to collect his money.

Both the grannies are getting old and having difficulty to move around, so they have to employ someone to help deliver the prepared ingredients to the stall on bicycle and help out at the stall.

The traffic at Air Itam is often congested and a vacant parking lot is hard to come by unless you come in a motorcycle or park your car at the Kek Lok Si foothill and walk to the stall.

Modern people pampered with all the comforts life has to offer may find it hard to tolerate the poor environment of taking their breakfast on the roadside. That said, it is not a bad idea for some people to try the grannies' curry noodle on a sunny morning.

(source: http://www.mysinchew.com/node/56761)

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