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!!!
by Currylicious | Apr 10, 2012 | Recipes
Ingredients
1 large Onion
2 Tomatoes
1 tsp tomato puree
1 tsp cumin powder
1 tsp coriander powder
1 inch piece ginger/ 1 tsp ginger powder
3 cloves of garlic
1 tsp cayenne powder
Salt to taste
Sesame Oil(best) or if you cannot find it Canola oil is fine.
1/2 tsp Mustard seeds
Curry leaves -2/3
Preparation
Chop onions, tomatoes, ginger and garlic. Heat a pan with sesame oil and add the chopped garlic, ginger and onions.
Add salt, cayenne, cumin coriander powder and saute for about 5 minutes till the onions are light brown. Add the chopped tomatoes and saute till the tomatoes also take in all the flavors of the spices and are well cooked. Then transfer to a blender and blend well till smooth.
For garnish, add sesame oil to the pan and add mustard seeds and curry leaves till you hear them splutter!!!!
Transfer the blended chutney paste to the pan with garnish and mix well. Enjoy!!!
by Currylicious | Apr 9, 2012 | Nandini's Food Court
I have always been fascinated by the different ways one can present a CREPE- both savory and sweet! It is indeed one of my favorite dishes:)
Well, I made my version of Savory Crepe with a bright red tomato chutney and a green coriander chutney. The tangy flavor from the tomato chutney and the earthiness from the coriander chutney makes it a perfect dip for the crepe.
