by Currylicious | Jun 4, 2012 | Uncategorized
Master Chef season 3 airs today June 4th at 9pm on Fox channel and tomorrow Jun 5th as well!
Watch me cook my signature dish tomorrow! Do you think I will get an apron from Gordon, Graham and Joe?
I would love to know what you guys thought about my Signature dishes after you watch the show!
I was blessed to meet some very talented wonderful people at the auditions and I am posting a picture of this person who has become such a good friend of mine. She s none other than Samantha Kate! She s the sweetest girl I have ever met and my roommate! We had such fun throughout the show and I personally thought she should have got an apron:(
Here s a picture of me with Samantha!
Tune in to my blog to view more pictures and interesting stuff from the auditions of Master Chef!
Chao!
You can see my disappointment and my husband s when Sam didn’t get an Apron. Are you kidding me? That Quadruple Carrot Cake was delish!
by Currylicious | May 25, 2012 | Nandini's Food Court
Its been raining and I feel like making a hot bowl of my spicy currylicious tomato soup but with a twist as always! LENTILS:) yes, I add some lentils to my tomato soup. The room fills up with flavor and fragrance of the spices that I add to it which makes it spicy as well. It’s Currylicious and healthy on a rainy day like today and the best for stuffy congested sinuses! Check out the recipe in my recipe section!
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 | Nandini's Food Court
Mango Coconut Soup, yes you heard it right. I loveeeeeeee mangoes and my husband just got me a bagful the other day. Perfect excuse to tell him that the mangoes are going to go bad and have to be used in a “wise” manner so that they don’t get rotten over time 🙂
I learnt to make this recipe from my mom and for some reason she said the perfect combination of a vegetable is spicy eggplant! I have added my twist to the recipe. I also love bulgur wheat because it’s so much better and healthier than rice. To be completely honest, I developed or acquired the taste for bulgur wheat but once you eat it a couple times, it gives you the same satisfaction as rice! I think you must definitely consider substituting bulgur wheat for rice and you will thank me one day:)
Ok I hope I am doing a good job writing this because at the moment my second daughter is playing drums on my head and my older one s sleeping on me. I am stuck either ways so decided to share this recipe with you !
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.
