by Currylicious | Jul 3, 2012 | Uncategorized
All of us crave Potatoes fries at some point in our lives lol! I simply crave them the whole time so it was important that I come up with a guilt free recipe that would let me enjoy my craving every single time!
This is such a simple, quick dish and can even be served fancy if you have guests over:) I used Yukon Gold potatoes but you can use any kind- Russet maybe!
I simply peel the skin and chop them into these thin finger lengths and place in a bowl filled with cold water. Wipe them clean with a paper towel whenever ready and arrange them in a baking pan. Sprinkle some salt, pepper, cayenne, lemon pepper, curry powder(of course!!!!) and drizzle some olive oil and mix them evenly.
In goes these puppies for about 20-30 minutes at 400 degrees in the oven. Leave it in for 10-15 minutes and then make sure to take them out and flip the finger potatoes and place them back in the oven so that both sides get cooked and crisp up(yum!)
Now time for my SECRET!!! Take 4-5 cloves of garlic with skin on it. Throw in some love with salt and pepper on the garlic pods and generous amount of EVOO. Wrap ’em in foil and place this in the oven for 20 min’s. You can do this the same time you place the potatoes in that way you save some time and both will be ready around the same time you take ’em out!
After you take out the potato fingers out of the oven, you will see them a little crisp, a little brown and little golden!!!!! I love all these three shades in my potatoes:)
Now take out your pocket of love- the garlic!!!!! Be careful while opening the pouch- You will know immediately with the burst of flavors once you start unraveling the foil:) The skin easily sticks out or can be removed. Now crush this garlic that’s smothered with oil infused with salt and pepper! and mix it with your baked finger potatoes.
Nutrition facts: The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. Although they are known for their carbohydrate content, they are rich in fiber, they are very low in Saturated Fat and Cholesterol . It is also a good source of Vitamin C, Vitamin B6, Potassium and Manganese.
Potatoes are good for you as long as you prepare them in a healthy manner. Boiled and baked potatoes are good for you, French fries and potato chips are not.
My kids absolutely love them! Serve it fancy or simple- totally up to you! Enjoy!!!!!
With much love, small cravings………..
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 | Apr 16, 2012 | Nandini's Food Court
I want to start by introducing all of you to what a “Kadai” is? Kadai in India means a wok:) I prepare this awesome “currylicious” cottage cheese dish in a wok tossed with colored bell peppers, onions and tomatoes. I throw in a bunch of spices that the flavors and smell travel to my neighbours and they say “not again, Nandini- We smell another curry in the making. Are we invited”?
I just feel very generous today 🙂 and would love to share this recipe with all of you. I bet you will fall in love with this currylicious dish!!!
by Currylicious | Apr 16, 2012 | Recipes
Ingredients
1 Onion
1 Green Chilli
1/2 Green bell pepper
1/2 Red bell pepper
3 cloves of garlic
1 inch piece of fresh ginger/ 1 tsp ginger powder
1 Tomato
Indian Cottage Cheese
Canola Oil
1/2 tsp butter
Spices:
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cayenne powder
1 tsp coriander seeds
2 tsp dried fenugreek leaves
Preparation:
1) Chop onion, bell peppers, ginger and garlic roughly.
2) Grind onions, green chilli, garlic and ginger together.
3) Heat a pan with oil. Add cumin seeds, turmeric,
cayenne, coriander powder and salt to taste.
4) Transfer the ground onion-chilli-garlic-ginger mixture
to the above pan.
5) Mix so that the spices blend with the
mixture and cook for 3 minutes.
6) Puree the fresh tomato
7) Transfer the tomato puree to the pan.
8) Mix and cook for another 3-4 minutes
9) Using mortar and pestle, grind the
fresh coriander seeds.
10) Transfer the ground coriander seeds to the
pan and mix with the peppers and onions.
11) Now is the time add my favorite Indian herb,
dried fenugreek leaves!
12) Using the palm of your hand, crush the leaves
and add it to the pan and mix well.
13) Now carefully transfer the mixture of onions, peppers,
crushed coriander seeds and fenugreek leaves onto the pan
that has the previously cooked onion tomato paste mixture.
14) Mix everything together gently.
15) Now cut the cottage cheese into medium
sized cubes
16) Take another pan. Now this is the only time I would ask you to use the 1/2 teaspoon butter. Trust me!
Follow my recipe and you can prepare restaurant quality curry at home 🙂
Add the butter and toss the cubed cottage cheese till they turn brown.
17) TIME TO PLATEEEEEEEEEEEEEEEE!!!
