by Currylicious | Jun 24, 2012 | Recipes
1/2 Cup button mushrooms
1 Large Onion
2 tomatoes
1 tsp cayenne
1 piece of garlic
1 tsp cumin
1tsp coriander
1 tsp curry powder/ garam masala
2 tablespoon coconut milk
1/4 cup cilantro
1/4 cup basil
Salt to taste
Vegetable Oil/ Canola
An inch of fresh ginger(optional) for garnish
Preparation:
Chop up the onion, garlic and tomatoes finely. Remove the stems of the mushrooms and cut them into half. Take a wet paper cloth and wipe them to take off any dirt on them. Take a pan, add a teaspoon oil, transfer the chopped onion, garlic and saute for a minute or two. Add cumin, coriander, cayenne, curry powder and salt to taste.
Then transfer the mushrooms and saute with the rest for about 5 min’s or so. For the sauce, add cilantro, basil and coconut milk in a blender and blend well. Add salt to taste. Transfer the sauce to the pan and cook for 2 min’s under a low flame.
For the garnish, cut the ginger into thin strips length wise and saute with some honey or sugar.
Plate and Enjoy!!!
by Currylicious | Jun 18, 2012 | Recipes
Kale is low in saturated fat and in cholesterol but high in protein and contains Vitamin E , thiamine, riboflavin and is high in dietary fiber!
This is the best and quickest way I have eaten Kale ever.
Preparation:
Preheat oven to 400 degrees Fahrenheit
Place kale leaves in parchment paper on a baking pan
Drizzle olive oil , sprinkle some sea salt, red pepper flakes and garlic powder. I add some curry powder but of course!!!!
Take it out after 7 minutes and your outcome is Crisp Spicy Kale chips ! Enjoy with a dip like yogurt dip!
You can make and eat healthy chips in less than 10 minutes!!!!!
You can even add some minced garlic along with the kale before you place in the oven or even add some nuts like pine nuts or almonds for crunch!
If you dont want it to be spicy, you need not add the red pepper flakes:) and still enjoy Healthy Chips while watching a movie or a game!
by Currylicious | May 25, 2012 | Recipes
Ingredients
4 ripe tomatoes
4 cloves of garlic
An inch piece of fresh ginger
Few fresh black peppercorns
Coriander leaves
Cumin seeds, a pinch
Pinch of turmeric
1 tsp mustard seeds
1 tsp cumin powder
1 tsp coriander powder
1/4 cup yellow lentils
Juice of 1 lemon
Canola oil
Preparation
Chop tomatoes, garlic and ginger.
Boil 1/2 a crockpot of water, add all the spices, then tomatoes, garlic and ginger. Let them cook for about 5 to 10 min s.
Transfer tomatoes, ginger garlic mixture into a blender and blend well.
Meantime cook your lentils and either use a hand blender or a whisk to break down the lentils to a smooth consistency. Add the lentils onto the blended tomato mixture.
Now grind the peppercorns and transfer them as well.
Finally take a small pan and add some oil, add cumin seeds, mustard seeds and wait till seeds splutter.
Now transfer this to the tomato lentil mixture. Garnish with coriander leaves. Smells and tastes Currylicious! Enjoy!
by Currylicious | May 8, 2012 | Recipes
Ingredients:
1/4 cup Grated coconut(fresh/ frozen)
2 Ripe mangoes or 1/4 cup Mango puree’
1tbsp cumin seeds
1/4tsp fenugreek seeds(if you have it, this gives such flavor! else u can skip this)
1 Red Chilli 🙂 as per individual spice level(you can take off the seeds if you like less spice)
Nandini’s tip: 1 tbsp Sour cream (my twist to make it creamy and a tablespoon doesn’t hurt-Moderation people:) that’s the key)
1/4 cup low fat or fat free yogurt (you can use greek yogurt for richness/ creamy consistency)
Canola Oil
Salt to taste
Preparation
Take a pan, add 3 teaspoon of canola oil and to it add cumin seeds, red chilli, salt, fenugreek seeds and grated coconut(fresh or frozen). Saute till coconut starts turning brown. You will definitely know since the flavors will fill up your kitchen:) I promise!
Blend this coconut cumin fenugreek mixture in a blender to a smooth consistency.
Cut your mangoes and take the pulp and puree it. You can also use the store bought mango puree’.
Now transfer the mango puree’ onto a crock pot and start cooking on a low flame till it starts simmering, stirring intermittently.
Whisk up some yoghurt and sour cream in a bowl or put it in a blender and blend it!
Now transfer the blended mixture of coconut paste and the yogurt-sour cream mixture onto the simmering mango pulp.
Check if you have added enough salt at this point. Add more if required and wait till it starts boiling. Your Mango Coconut Soup is almost ready…..
Most importantly, cook this on a low flame so the yogurt sour cream mixture does not curdle so be very patient !
Take a small pan add some oil and add mustard seeds till it sputters. Use this to garnish the final Mango Coconut Soup.
Tranfer to a bowl and enjoy my currylicious Mango Coconut Soup.
Now if you cannot get hold of grated coconut, just use coconut milk instead and works perfect!
For the spicy baked Egg plant:
Ingredients
1/4 Large Eggplant
1 tsp cayenne powder
1 tsp lemon pepper powder
Salt to taste
1/4 tsp Garam Masala
Canola Oil
Preparation:
Chop the eggplant into approximately equal cubes so they cook evenly.
Transfer the eggplant cubes to a baking pan with some oil in it. Add all the spices/ powders on top of the eggplant and mix well so they are evenly coated. Place in an oven at 350 degrees for about 10-15 minutes.
Spicy Baked Eggplant dish is ready!
TRUST ME PEOPLE, ITS A HEAVENLY COMBINATION.
by Currylicious | Apr 26, 2012 | Recipes
Ingredients
1 medium sized eggplant( I used 1/2 a large eggplant)
1 onion
2 tbsp tomato paste
1 tsp curry powder
1 tsp cumin powder
1 tsp coriander powder
1/2 green chillies
1 tsp dried fenugreek leaves
1 inch piece of fresh ginger(else 1 tsp ginger powder)
2/3 cloves of garlic
Baking pan
Canola Oil
Preparation
1) Rub the eggplant with oil and spices on all sides and place it in the oven in a baking pan at 400 degrees for 15- 20 minutes.
2) Crush fresh ginger and garlic in mortar and pestle.
3)Heat a pan with oil. Add cumin, crushed ginger garlic, curry powder, cumin and coriander powder.
4) Add chopped onions and cayenne powder/ green chillies whatever is available.
5) Add tomato paste and mix.
6) Take eggplant out of the oven and now you can easily peel the skin
7) Using a hand blender or fork, mash the pulp of the eggplant and transfer it to the pan.
8) Mix well, plate and enjoy on crackers! with any kind of bread, or pita or on a sandwich:)
by Currylicious | Apr 18, 2012 | Recipes
Ingredients
Extra virgin Olive Oil
1/2 head of Cauliflower
1 large Onion
3 cloves of garlic
5-6 Mint leaves
1/4 cup slivered almonds
1 tsp cumin powder
1 tsp coriander powder
Pinch of turmeric
1 tsp cayenne powder
1 tsp lemon pepper powder
1/2 cup low fat or Greek yoghurt
2 tsp lemon juice
Salt to taste
For garnish
Mint leaves and dried red chilly
Preparation
Preheat oven to 400 degrees.
Cut the cauliflower to small florets.
Take a bowl and add 2 tbsp of extra virgin olive oil. To this add all spices, salt, cayenne and whisk well.
Now take a baking pan and transfer the almonds and cauliflower florets. Drizzle the oil mixed with spices onto the florets and toss well so they are evenly coated. Place the pan in the oven for 20 minutes.
Now take a bowl, add yoghurt, salt and whisk in the lemon juice and 1/2 tsp EVOO. Add some mint leaves and mix well.
Now chop the onion lengthwise and finely chop the garlic.
Heat a pan add some EVOO, add the chopped garlic and onions and sauté till onions caramelize a little.
Now after 20 minutes, transfer the cauliflower and almonds from the baking pan to the pan on the gas which has the onions and garlic.
Transfer to a plate and spread the yoghurt over it. For garnish place a sprig of mint and a dried red chilly- enjoy this Currylicious healthy dish and let me know if you liked it:)
