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 | 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!!!
