Although okra is used in eastern Mediterranean and Arab countries, usually in stews and in the USA, breaded and fried, it is in Indian cuisine that it is best known. Called bhindi in Hindi, ladies fingers should be about the size of the ring finger of a small woman; any larger and they will be too tough and hairy to use.
Okra is very versatile and can be stuffed, steamed, curried and fried, but here are a few suggestions for tasty dishes.
Fried Okra
Serves 4 as a side dish
300g okra, cut into pieces
1 medium onion, finely sliced
3 tbsp oil
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp garam masala
2 green chillies, split
Lemon juice
Salt
Heat the oil and fry the onion over a medium heat until lightly browned. Add all the powdered spices and continue frying for a couple of minutes. Add the okra, lemon juice and salt to taste. Mix well, cover and cook for another five minutes until the okra is cooked but still firm.
Okra Curry
Serves 4 as a main or 6-8 as a side dish
500g okra, cut into 2cm pieces
500g potatoes
4 tomatoes, chopped
3 onions chopped
25g root ginger
2 cloves garlic
3 green chillies, halved
1 tsp cumin seeds
1 tsp ground coriander
½ tsp turmeric
½ tsp chilli powder
2 tbsp oil for frying
Salt
Peel the potatoes and either par boil and cut into 2cm dice, or leave raw and cut to about 1cm by 2cm.
Peel the root ginger and the garlic and make into a paste with a little water. You can use a small food processor or just elbow grease and a pestle and mortar if you prefer.
Heat the oil in a heavy pan and add the cumin seeds. Have a lid handy as these may spit. Add the onions, the green chillies, the garlic and ginger paste and fry until the onions are lightly browned. Add the tomatoes, coriander, turmeric, chilli powder, potatoes and ladies fingers, cover and cook, stirring occasionally, until the potatoes are done.
Crispy Okra
Serves 6-8 people as a side dish
Oil for frying
500g okra, cut lengthwise into thin strips
1 small onion
2 small tomatoes, seeded and chopped
1 tbsp chaat masala (see spice mix below)
Lemon juice
Salt
A large bunch of coriander leaves
To make the chaat masala dry roast 1 tbsp coriander seeds, 1 small dried red chilli,1 tbsp cumin seeds and 2 tbsp black pepper corns. Grind to a powder and mix with 1 tbsp dried mango powder. Store in a small airtight jar.
Deep fry the okra in small batches until crisp and drain on kitchen paper. Toss with the onion, tomato and coriander leaves. Squeeze over the lemon juice and season to taste with the chaat masala spice mix and salt.
Liz Canham:
As well as a love of Asian cooking as you can see in her Asian Food and Cookery website, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz website.
Article Source: http://EzineArticles.com/?expert=Liz_Canham
Friday, 28 September 2007
Wednesday, 26 September 2007
coconut chicken curry
Ingredients
1 1/2 tb curry powder
1 cn coconut milk (about 16 oz) chicken stock or water
1 garlic clove minced
1 green pepper cut in strips
1 md onion chopped
2 tb vegetable oil
4 chicken breasts, boned skinned & cut in 1 dice
4 md potatoes peeled cut in 1 dice
In a large casserole, sauté onion in oil until softened. Add green pepper and garlic and sauté 2 minutes. Add curry powder and sauté 1 minute. Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes are tender.
That's it for today! If you want more coconut chicken recipes, be sure to visit us today at:
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Article Source: http://EzineArticles.com/?expert=Betty_Jefferson
1 1/2 tb curry powder
1 cn coconut milk (about 16 oz) chicken stock or water
1 garlic clove minced
1 green pepper cut in strips
1 md onion chopped
2 tb vegetable oil
4 chicken breasts, boned skinned & cut in 1 dice
4 md potatoes peeled cut in 1 dice
In a large casserole, sauté onion in oil until softened. Add green pepper and garlic and sauté 2 minutes. Add curry powder and sauté 1 minute. Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes are tender.
That's it for today! If you want more coconut chicken recipes, be sure to visit us today at:
Easy Recipes Secrets is the world's favorite cooking newsletter.
Article Source: http://EzineArticles.com/?expert=Betty_Jefferson
Monday, 24 September 2007
Hot and spicy chick peas
Makes 2 servings in 45 minutes
VEGETABLES / Asian (India) / Side Dish / Stove / No marinating
Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world. This is not only because of the predominant Hindu religion with its respect for all living creatures. Also feeding 1 billion Indian people nowadays can be done much more efficiently by growing vegetables in stead of animals. Last but not least: when a refrigerator is not available, it is much easier to use up small portions of vegetables, in stead of having to slaughter and store 1 big animal.
For vegetarian dishes, you will notice that each Indian region has distinct cooking techniques and flavoring principles to prepare them.
You have probably also noticed that there are many, many "curry"-recipes. Actually "Kari" is the Tamil (one of the many languages spoken in India) translation for the English word "sauce". And "curry" is the western way of pronouncing this word.
Before coming to Malaysia, my simple western recipe for using chick peas was to add them in thick soups... Since Malaysia is the melting pot of all Asian cuisines, I notice that there are as much chick pea curry recipes as that there are people here.
Here is one of them: a home-cooked chick pea curry recipe from my Indian friend Ssussi. She uses a lot of fresh ingredients and her recipe takes a bit more of your time than expected for such a simple yet delicious dish.
INGREDIENTS
* 1 can of chick peas (15 1/2 Oz; 439 gr)
* 1 medium onion, finely chopped
* 1 teaspoon ginger, finely chopped
* 1 clove garlic, finely chopped
* 1 green chilly, finely chopped
* 2 medium well ripened tomatoes, seeded and chopped
* 1 tablespoon fresh coriander chopped
* 1 tablespoon lemon juice
* 10 g vegetable oil
* Spices:
- 1/2 teaspoon turmeric
- 1/2 tablespoon ground coriander
- 1 tea spoon "garam masala"
- salt to taste
PREPARATION
1. Drain chick peas, reserving the liquid.
2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.
3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.
4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.
5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.
Serve with "naan bread", "chapati" or as a side dish.
The Skinny Cook aka Stef Glassee, is a Belgian chef living in Malaysia : the melting pot of Asian cuisine.
Find more delicious home-tested recipes at : http://www.theskinnycook.com Skinny Cooks' Home-Recipes : Eurasian Cooking, Food and Tips!
Article Source: http://EzineArticles.com/?expert=Stef_Glassee
VEGETABLES / Asian (India) / Side Dish / Stove / No marinating
Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world. This is not only because of the predominant Hindu religion with its respect for all living creatures. Also feeding 1 billion Indian people nowadays can be done much more efficiently by growing vegetables in stead of animals. Last but not least: when a refrigerator is not available, it is much easier to use up small portions of vegetables, in stead of having to slaughter and store 1 big animal.
For vegetarian dishes, you will notice that each Indian region has distinct cooking techniques and flavoring principles to prepare them.
You have probably also noticed that there are many, many "curry"-recipes. Actually "Kari" is the Tamil (one of the many languages spoken in India) translation for the English word "sauce". And "curry" is the western way of pronouncing this word.
Before coming to Malaysia, my simple western recipe for using chick peas was to add them in thick soups... Since Malaysia is the melting pot of all Asian cuisines, I notice that there are as much chick pea curry recipes as that there are people here.
Here is one of them: a home-cooked chick pea curry recipe from my Indian friend Ssussi. She uses a lot of fresh ingredients and her recipe takes a bit more of your time than expected for such a simple yet delicious dish.
INGREDIENTS
* 1 can of chick peas (15 1/2 Oz; 439 gr)
* 1 medium onion, finely chopped
* 1 teaspoon ginger, finely chopped
* 1 clove garlic, finely chopped
* 1 green chilly, finely chopped
* 2 medium well ripened tomatoes, seeded and chopped
* 1 tablespoon fresh coriander chopped
* 1 tablespoon lemon juice
* 10 g vegetable oil
* Spices:
- 1/2 teaspoon turmeric
- 1/2 tablespoon ground coriander
- 1 tea spoon "garam masala"
- salt to taste
PREPARATION
1. Drain chick peas, reserving the liquid.
2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.
3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.
4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.
5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.
Serve with "naan bread", "chapati" or as a side dish.
The Skinny Cook aka Stef Glassee, is a Belgian chef living in Malaysia : the melting pot of Asian cuisine.
Find more delicious home-tested recipes at : http://www.theskinnycook.com Skinny Cooks' Home-Recipes : Eurasian Cooking, Food and Tips!
Article Source: http://EzineArticles.com/?expert=Stef_Glassee
Sunday, 23 September 2007
Thai green curry (chicken)
When I fist visited Thailand I was captivated by the country, I found that curries soon became a definite favourite meal for me! One curry in particular was the green curry.
Serves 4-5
1 lb of chicken breast
2 teaspoon of light soy sauce
2 teaspoon of rice wine (if you have it)
1 teaspoon of sesame oil
2 teaspoon of corn flour
2 tablespoon of groundnut oil
3 shallots fine chopped
3 cloves of garlic (chopped)
2 cm ginger (chopped)
3 tablespoons of green curry paste
1 tablespoon of fish sauce
1 red chilli
1 whole lime (sliced into 4)
Half a block of coconut
Two cartons of concentrate coconut milk
2 teaspoon of sugar
Large basil plant leaves
15 baby corns
1. Cut the chicken into chunks and combine in a bowl with: soy sauce, rice wine, sesame oil, and the corn flour. Mix well and let stand for about 40 min.
2. Heat the wok or pan with the ground nut oil in, add the chicken with some of the chopped garlic and stir fry for about 3 min or until the chicken is just done.
3. When done transfer the contents of the wok to a colander to drain the excess oil.
4. While the chicken is draining add a little more nut oil to the wok along with the shallots, garlic and ginger and chilli, stir-fry for about 3 min.
5. Then add the curry paste along with the rest of the ingredients, (except the basil leaves), bring to the boil and then simmer for a while until sweet corn softens.
6. Return the chicken to the wok for about 3 min and stir in the basil, remove limes.
There you have it! A Thai green curry fit for a king.
This recipe was brought to you by: Daniel Sumner
You can find more information at www.ukisolutions.com
Article Source: http://EzineArticles.com/?expert=Daniel_Sumner
Serves 4-5
1 lb of chicken breast
2 teaspoon of light soy sauce
2 teaspoon of rice wine (if you have it)
1 teaspoon of sesame oil
2 teaspoon of corn flour
2 tablespoon of groundnut oil
3 shallots fine chopped
3 cloves of garlic (chopped)
2 cm ginger (chopped)
3 tablespoons of green curry paste
1 tablespoon of fish sauce
1 red chilli
1 whole lime (sliced into 4)
Half a block of coconut
Two cartons of concentrate coconut milk
2 teaspoon of sugar
Large basil plant leaves
15 baby corns
1. Cut the chicken into chunks and combine in a bowl with: soy sauce, rice wine, sesame oil, and the corn flour. Mix well and let stand for about 40 min.
2. Heat the wok or pan with the ground nut oil in, add the chicken with some of the chopped garlic and stir fry for about 3 min or until the chicken is just done.
3. When done transfer the contents of the wok to a colander to drain the excess oil.
4. While the chicken is draining add a little more nut oil to the wok along with the shallots, garlic and ginger and chilli, stir-fry for about 3 min.
5. Then add the curry paste along with the rest of the ingredients, (except the basil leaves), bring to the boil and then simmer for a while until sweet corn softens.
6. Return the chicken to the wok for about 3 min and stir in the basil, remove limes.
There you have it! A Thai green curry fit for a king.
This recipe was brought to you by: Daniel Sumner
You can find more information at www.ukisolutions.com
Article Source: http://EzineArticles.com/?expert=Daniel_Sumner
Saturday, 22 September 2007
Three vegetable curries
A flavorful, mild curry powder or curry paste, or a bottled curry sauce, makes just about any combination of vegetables into a gourmet meal. Try these recipes and then experiment with your own favorite vegetables, whole grains and beans. Serve the curry over cooked whole grains. If you like, serve the curry with small dishes of your choice of -- mango chutney, hot lime pickle, chopped salted peanuts (or my favorite, the small Spanish peanuts), lime wedges, shredded coconut, sliced bananas, chopped cucumber, plain yogurt. Each diner can dress up the curry with their own selection of condiments.
Green Bean-Potato Curry
1 onion, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons curry powder
pinch cayenne, or to taste
3 cups bouillon
6 medium potatoes, cut in bite-size pieces
1 28-ounce can Italian plum tomatoes, chopped
3 cups green beans (fresh or frozen) in 1" pieces
1 bunch green onions, sliced thin
Fresh ground black pepper to taste
Cooked brown rice, barley or other whole grains of your choice
Bring the onion, garlic, spices, bouillon and potatoes to a boil and simmer 30-40 minutes, or until the potatoes are tender. Add the tomatoes, beans and spring onions and cook 5-10 minutes more, or until the beans are just crisp-tender. Serve over cooked whole grains.
4-6 servings
Mushroom Mix Curry
4 medium red potatoes, cut in chunks
2 cups bouillon
2 cloves garlic, minced
1 tablespoon mild curry powder
1 teaspoon grated fresh gingerroot
pinch cayenne, to taste
1 16-ounce bag frozen pepper-onion mix
1 16-ounce bag frozen corn-black bean mix
1/2 pound button mushrooms, quartered if large
1/2 pound portobello mushrooms, cut in chunks
Cooked brown rice, barley or other whole grains of your choice
Cooked barley or other whole grains of your choice Bring the potatoes, bouillon and seasonings to a boil in a large pot. Reduce the heat and simmer 15-20 minutes, or until the potatoes are just tender. Add the frozen vegetables and mushrooms; return to boiling, then reduce the heat and simmer 5-10 minutes. Add more bouillon if the mixture seems too dry. Serve over cooked whole grains.
4-6 servings
Any Vegetable Curry
2 onions, chopped
1 green pepper, chopped
1 cup bouillon
1 tablespoon curry powder
pinch cayenne, to taste
6-8 cups vegetables (choose at least two and as many as you like, such as potatoes, cauliflower, broccoli, green beans, sweet potatoes, carrots, peas, zucchini, yellow squash, etc.), cut in bite-size pieces
1/2 cup golden raisins
1 can chick peas, undrained
1 cup yogurt
Cooked brown rice, barley or other whole grains of your choice
Lime wedges
Bottled mango chutney
Cook onions, green pepper and spices in the bouillon to soften, about 5 minutes. Stir in the longer-cooking vegetables (potatoes, carrots, etc.), return the pot to boiling, reduce the heat and simmer 10-15 minutes. Add the shorter-cooking vegetables, raisins and chickpeas and cook 5-10 minutes more, or until all the vegetables are tender. Just before serving, stir in the yogurt. Serve over whole grains, accompanied by the lime wedges and chutney.
6-8 servings
Read my Good Food Book FREE, with 100 healthful recipes.
Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com
Free weekly newsletter on fitness, health, and nutrition.
Article Source: http://EzineArticles.com/?expert=Gabe_Mirkin,_M.D.
Green Bean-Potato Curry
1 onion, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons curry powder
pinch cayenne, or to taste
3 cups bouillon
6 medium potatoes, cut in bite-size pieces
1 28-ounce can Italian plum tomatoes, chopped
3 cups green beans (fresh or frozen) in 1" pieces
1 bunch green onions, sliced thin
Fresh ground black pepper to taste
Cooked brown rice, barley or other whole grains of your choice
Bring the onion, garlic, spices, bouillon and potatoes to a boil and simmer 30-40 minutes, or until the potatoes are tender. Add the tomatoes, beans and spring onions and cook 5-10 minutes more, or until the beans are just crisp-tender. Serve over cooked whole grains.
4-6 servings
Mushroom Mix Curry
4 medium red potatoes, cut in chunks
2 cups bouillon
2 cloves garlic, minced
1 tablespoon mild curry powder
1 teaspoon grated fresh gingerroot
pinch cayenne, to taste
1 16-ounce bag frozen pepper-onion mix
1 16-ounce bag frozen corn-black bean mix
1/2 pound button mushrooms, quartered if large
1/2 pound portobello mushrooms, cut in chunks
Cooked brown rice, barley or other whole grains of your choice
Cooked barley or other whole grains of your choice Bring the potatoes, bouillon and seasonings to a boil in a large pot. Reduce the heat and simmer 15-20 minutes, or until the potatoes are just tender. Add the frozen vegetables and mushrooms; return to boiling, then reduce the heat and simmer 5-10 minutes. Add more bouillon if the mixture seems too dry. Serve over cooked whole grains.
4-6 servings
Any Vegetable Curry
2 onions, chopped
1 green pepper, chopped
1 cup bouillon
1 tablespoon curry powder
pinch cayenne, to taste
6-8 cups vegetables (choose at least two and as many as you like, such as potatoes, cauliflower, broccoli, green beans, sweet potatoes, carrots, peas, zucchini, yellow squash, etc.), cut in bite-size pieces
1/2 cup golden raisins
1 can chick peas, undrained
1 cup yogurt
Cooked brown rice, barley or other whole grains of your choice
Lime wedges
Bottled mango chutney
Cook onions, green pepper and spices in the bouillon to soften, about 5 minutes. Stir in the longer-cooking vegetables (potatoes, carrots, etc.), return the pot to boiling, reduce the heat and simmer 10-15 minutes. Add the shorter-cooking vegetables, raisins and chickpeas and cook 5-10 minutes more, or until all the vegetables are tender. Just before serving, stir in the yogurt. Serve over whole grains, accompanied by the lime wedges and chutney.
6-8 servings
Read my Good Food Book FREE, with 100 healthful recipes.
Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com
Free weekly newsletter on fitness, health, and nutrition.
Article Source: http://EzineArticles.com/?expert=Gabe_Mirkin,_M.D.
Friday, 21 September 2007
Shrimp curry salad with cashews
Ingredients:
4-cups Boston lettuce, cut into bite size pieces
1-cup Sweet peas, frozen
12-ounces Shrimp (frozen, cooked, peeled & deveined, thawed, Drained and remove tails.)
2-stalks Celery, sliced
1¼-cups Shoestring potatoes, canned
½-cups Cashews, chopped
Curry Dressing
(See recipe below)
Instructions:
Cook and drain peas according to directions on package; rinse with cold water and drain. Make Curry Dressing; set aside.
Combine peas, shrimp, lettuce, celery, and dressing; toss to coat. Cover and refrigerate for three hours to let flavors blend. Just before serving stir in shoestring potatoes and cashews; divide into four plates and serve.
Ingredients & Instructions for Curry Dressing:
½-cup Mayonnaise or sour cream
2-tablespoons Lemon juice
1-tablespoon Milk
1-teaspoon Curry powder
⅛-teaspoon Lemon pepper
Combine all the ingredients in a small bowl; makes about ¾ cup of dressing.
Serves 4
You can find this recipe at Crisite's Cookin in her "Lettuce Eat" cookbook along with many more fantastic recipes. Be sure to submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. Check out Cristie's delicious and unique specialty spices, Bling It, Zing It and Rind It. If you like to read check out Cristie's new novel "11.11.11" by TJ Stokes and she doesn't stop there she has another thriller coming out soon "Mark My Words This Will Happen Again".
Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com
Article Source: http://EzineArticles.com/?expert=Cristie_Will
4-cups Boston lettuce, cut into bite size pieces
1-cup Sweet peas, frozen
12-ounces Shrimp (frozen, cooked, peeled & deveined, thawed, Drained and remove tails.)
2-stalks Celery, sliced
1¼-cups Shoestring potatoes, canned
½-cups Cashews, chopped
Curry Dressing
(See recipe below)
Instructions:
Cook and drain peas according to directions on package; rinse with cold water and drain. Make Curry Dressing; set aside.
Combine peas, shrimp, lettuce, celery, and dressing; toss to coat. Cover and refrigerate for three hours to let flavors blend. Just before serving stir in shoestring potatoes and cashews; divide into four plates and serve.
Ingredients & Instructions for Curry Dressing:
½-cup Mayonnaise or sour cream
2-tablespoons Lemon juice
1-tablespoon Milk
1-teaspoon Curry powder
⅛-teaspoon Lemon pepper
Combine all the ingredients in a small bowl; makes about ¾ cup of dressing.
Serves 4
You can find this recipe at Crisite's Cookin in her "Lettuce Eat" cookbook along with many more fantastic recipes. Be sure to submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. Check out Cristie's delicious and unique specialty spices, Bling It, Zing It and Rind It. If you like to read check out Cristie's new novel "11.11.11" by TJ Stokes and she doesn't stop there she has another thriller coming out soon "Mark My Words This Will Happen Again".
Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com
Article Source: http://EzineArticles.com/?expert=Cristie_Will
Thursday, 20 September 2007
Chicken curry recipes
These chicken curry recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy chicken curry recipes:
>> Curry Chicken Casserole
4 c Chicken - chopped up not too small
2 pk 10oz. frozen broccoli cooked and cut in halves OR
2 bn Fresh broccoli
1/2 t Salt & pepper
2 cn 10oz. cream of chicken soup
1 c Mayonnaise
1/2 c Cheddar cheese, grated
1/2 c Soft bread crumbs
1 t Curry powder
1 t Lemon juice
1 T Melted butter
Use cooked chicken (or better yet cook some up fresh). Place cooked broccoli and then chopped chicken in a large casserole. Mix together soup, mayonnaise, curry powder, lemon juice, salt & pepper. Pour over the chicken and top with cheese. Toss bread crumbs in melted butter and sprinkle over the top.
>> Chicken Curry
4 skinless boneless chicken breast about 7 oz. each
15 to 16 oz.can garbnzo beans rinsed/drained
1 small onion thinly sliced
1 small red bell pepper chopped
1 cup snap pea pods
9 ounce jar mango chutney
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder (to 2 tsp. to taste)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked rice
Layer chicken, beans, onion, bell pepper and pea pods in 3 1/2-4 quart crock pot. Mix remaining ingredients except rice; pour over mixture in slow cooker. Cover and cook on Low heat setting 6-7 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice. Serve with condiments such as: shredded coconut, chopped peanuts, lime soaked banana slices, raisins and grated eggs.
Makes 4 servings.
That's it for today! If you want more chicken curry recipes just check below:
Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.
Article Source: http://EzineArticles.com/?expert=Nathalie_Sanders
So put your hat on and get ready for some quick easy chicken curry recipes:
>> Curry Chicken Casserole
4 c Chicken - chopped up not too small
2 pk 10oz. frozen broccoli cooked and cut in halves OR
2 bn Fresh broccoli
1/2 t Salt & pepper
2 cn 10oz. cream of chicken soup
1 c Mayonnaise
1/2 c Cheddar cheese, grated
1/2 c Soft bread crumbs
1 t Curry powder
1 t Lemon juice
1 T Melted butter
Use cooked chicken (or better yet cook some up fresh). Place cooked broccoli and then chopped chicken in a large casserole. Mix together soup, mayonnaise, curry powder, lemon juice, salt & pepper. Pour over the chicken and top with cheese. Toss bread crumbs in melted butter and sprinkle over the top.
>> Chicken Curry
4 skinless boneless chicken breast about 7 oz. each
15 to 16 oz.can garbnzo beans rinsed/drained
1 small onion thinly sliced
1 small red bell pepper chopped
1 cup snap pea pods
9 ounce jar mango chutney
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder (to 2 tsp. to taste)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked rice
Layer chicken, beans, onion, bell pepper and pea pods in 3 1/2-4 quart crock pot. Mix remaining ingredients except rice; pour over mixture in slow cooker. Cover and cook on Low heat setting 6-7 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice. Serve with condiments such as: shredded coconut, chopped peanuts, lime soaked banana slices, raisins and grated eggs.
Makes 4 servings.
That's it for today! If you want more chicken curry recipes just check below:
Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.
Article Source: http://EzineArticles.com/?expert=Nathalie_Sanders
Wednesday, 19 September 2007
Bengali red dal curry
Welcome to the Gourmet Indian Recipe Series. Today is the spicy dish that has eyes, your mouth and forehead watering and sweating with excitement, the Bengali Red Dal Curry.
Ingredients: 1 1/2 cups red lentils, 3 1/2 cups water, 6 serrano chilies (or 3 jalepeno) either whole or sliced in quarters, 1/4 tsp. turmeric to taste, 1 1/2 tsp. salt, 4 tbsp. ghee butter or vegetable oil, 1 cup minced onions, 1 cup chopped tomatoes, 1 tbsp. grated fresh ginger, 2 tbsp. ghee or vegetable oil, 1 tbsp. panch phanon mix, 4 dried small red chilies, 1-3 cloves garlic
Method:
1. Rinse lentils well, add water, serrano chilies, turmeric and salt.
2. Bring carefully to boil and cook over low to medium heat, partially covered, for 25 minutes.
3. Cover and cook another 10 minutes. Adjust salt.
4. While lentils are cooking, cook onions in a frying pan in the oil until they are golden brown (approximately 10 minutes), stirring constantly.
5. Add tomatoes and ginger and continue cooking until the tomatoes decompose into a delicious and fragrant mush (approximately 8 minutes.)
6. Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary.
7. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the spiced oil.
8. Do a quick rinse of the frying pan, without soap, and dry thoroughly.
9. Add the remaining 2 tbsp. oil and heat over medium high heat. When oil is hot add panch phanon mix and heat until the seeds begin to pop, about 15 seconds.
10. Add red chilies and fry for another 15 seconds, until they turn a little darker.
11. Turn off heat and add the crushed garlic and let sizzle for about 30 seconds. Stir this mixture into the lentil/tomato mixture and serve with rice. Adjust salt. BON APÉTIT.....
Chris Jacob is a connoisseur of fine foods and wine and believes that the world should have access to all the great flavours of the world and that is why he has revealed secrets at Gourmet Indian Recipes that no one else is willing to tell. (Gourmet Indian Recipes - Bengali Red Dal Curry)
Article Source: http://EzineArticles.com/?expert=Chris_Jacob
Ingredients: 1 1/2 cups red lentils, 3 1/2 cups water, 6 serrano chilies (or 3 jalepeno) either whole or sliced in quarters, 1/4 tsp. turmeric to taste, 1 1/2 tsp. salt, 4 tbsp. ghee butter or vegetable oil, 1 cup minced onions, 1 cup chopped tomatoes, 1 tbsp. grated fresh ginger, 2 tbsp. ghee or vegetable oil, 1 tbsp. panch phanon mix, 4 dried small red chilies, 1-3 cloves garlic
Method:
1. Rinse lentils well, add water, serrano chilies, turmeric and salt.
2. Bring carefully to boil and cook over low to medium heat, partially covered, for 25 minutes.
3. Cover and cook another 10 minutes. Adjust salt.
4. While lentils are cooking, cook onions in a frying pan in the oil until they are golden brown (approximately 10 minutes), stirring constantly.
5. Add tomatoes and ginger and continue cooking until the tomatoes decompose into a delicious and fragrant mush (approximately 8 minutes.)
6. Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary.
7. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the spiced oil.
8. Do a quick rinse of the frying pan, without soap, and dry thoroughly.
9. Add the remaining 2 tbsp. oil and heat over medium high heat. When oil is hot add panch phanon mix and heat until the seeds begin to pop, about 15 seconds.
10. Add red chilies and fry for another 15 seconds, until they turn a little darker.
11. Turn off heat and add the crushed garlic and let sizzle for about 30 seconds. Stir this mixture into the lentil/tomato mixture and serve with rice. Adjust salt. BON APÉTIT.....
Chris Jacob is a connoisseur of fine foods and wine and believes that the world should have access to all the great flavours of the world and that is why he has revealed secrets at Gourmet Indian Recipes that no one else is willing to tell. (Gourmet Indian Recipes - Bengali Red Dal Curry)
Article Source: http://EzineArticles.com/?expert=Chris_Jacob
Monday, 17 September 2007
Indian vegetable curry
Indian recipes are very authentic and at times spicy in taste. But what really adds to its taste is, its spices and condiments which are used in abundant quantity while preparing Indian curries : Here are two recipes of Indian vegetable curry:
Indian vegetable curry:
The required ingredients are:
2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp. sambar masala
8-10 peppercorns
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste
Method for making:
Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds. Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin.
Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes.
Keep aside covered for 10 minutes before serving. Serve hot as a soup or with steaming hot plain rice and papads. Making time: 30 minutes Makes: 5 servings. Shelf life: Best fresh and hot; though masala pulp may be frozen and used later.
lowcalrecipe-indian vegetable curry
Article Source: http://EzineArticles.com/?expert=Nidhi_Chawla
Indian vegetable curry:
The required ingredients are:
2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp. sambar masala
8-10 peppercorns
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste
Method for making:
Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds. Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin.
Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes.
Keep aside covered for 10 minutes before serving. Serve hot as a soup or with steaming hot plain rice and papads. Making time: 30 minutes Makes: 5 servings. Shelf life: Best fresh and hot; though masala pulp may be frozen and used later.
lowcalrecipe-indian vegetable curry
Article Source: http://EzineArticles.com/?expert=Nidhi_Chawla
Sunday, 16 September 2007
Madras shrimp curry
Welcome to the Gourmet Indian Recipe Series. Today is the spicy dish that you thought would never happen.... 2 of your favourite ingredients and dishes combined into One Taste Sensation.....Madras Shrimp Curry
Seafood dishes are prominent along the coastline of India, where the Arabian Sea, Bay of Bengal, and Indian Ocean offer rich bounties of fish and shellfish. Jungle areas of India offer mangoes, guava, papaya, bananas, and coconuts. However the use of shrimps or prawns, depending on which part of the world you hail from, is relatively new and untired in many ways given the unique texture and taste of it. However this particular not only expertly combines them it offers a rare treat for your mouth that is unlikely to be matched.
Ingredients: 3 tbsp. canola oil, 1 medium onion coarsely chopped, 1 tbsp. fresh ginger grated & peeled, 1 1/2 tsp. garlic minced, 1 1/2 tbsp. Madras curry powder, 1 cup unsweetened coconut milk, 1 cup chicken stock or low sodium chicken broth, 1 1/2 lb. medium shrimp shelled and deveined, salt to taste, cayenne pepper, 2 tbsp. mint finely chopped, 1/2 tsp. lemon zest finely grated, steamed rice for serving
Method:
1. Heat oil in a large, deep skillet until shimmering.
2. Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
3. Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).
4. Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
5. Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
6. Stir in the mint and lemon zest and serve in deep bowls over steamed rice.
BON APÉTIT.....
Chris Jacob is a connoisseur of fine foods and wine and believes that the world should have access to all the great flavours of the world and that is why he has revealed secrets at Gourmet Indian Recipes that no one else is willing to tell. (Gourmet Indian Recipes - Madras Shrimp Curry) Also as a new release he wants the generally short of money chef to be financially secure so he also recently set up (Credit Card Assist). to help you live a lifestyle you desire and deserve.
Article Source: http://EzineArticles.com/?expert=Chris_Jacob
Seafood dishes are prominent along the coastline of India, where the Arabian Sea, Bay of Bengal, and Indian Ocean offer rich bounties of fish and shellfish. Jungle areas of India offer mangoes, guava, papaya, bananas, and coconuts. However the use of shrimps or prawns, depending on which part of the world you hail from, is relatively new and untired in many ways given the unique texture and taste of it. However this particular not only expertly combines them it offers a rare treat for your mouth that is unlikely to be matched.
Ingredients: 3 tbsp. canola oil, 1 medium onion coarsely chopped, 1 tbsp. fresh ginger grated & peeled, 1 1/2 tsp. garlic minced, 1 1/2 tbsp. Madras curry powder, 1 cup unsweetened coconut milk, 1 cup chicken stock or low sodium chicken broth, 1 1/2 lb. medium shrimp shelled and deveined, salt to taste, cayenne pepper, 2 tbsp. mint finely chopped, 1/2 tsp. lemon zest finely grated, steamed rice for serving
Method:
1. Heat oil in a large, deep skillet until shimmering.
2. Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
3. Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).
4. Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
5. Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
6. Stir in the mint and lemon zest and serve in deep bowls over steamed rice.
BON APÉTIT.....
Chris Jacob is a connoisseur of fine foods and wine and believes that the world should have access to all the great flavours of the world and that is why he has revealed secrets at Gourmet Indian Recipes that no one else is willing to tell. (Gourmet Indian Recipes - Madras Shrimp Curry) Also as a new release he wants the generally short of money chef to be financially secure so he also recently set up (Credit Card Assist). to help you live a lifestyle you desire and deserve.
Article Source: http://EzineArticles.com/?expert=Chris_Jacob
Saturday, 15 September 2007
Lamb Dhansak
Welcome to the Gourmet Indian Recipe Series. Today we bring you the curry that everybody is talking about all over the world, Lamb Dhansak Curry!
Ingredients: 500g diced lamb, 1 tsp. cumin seeds, 1 tsp. coriander seeds, 1 tsp. fennel seeds, 4 cardomom pods, 2" cinnamon stick, ½ tbsp. black peppercorns, 2 bay leaves, ½ tsp. black mustard seeds, 1 dried habanero chilli, 75g green lentils, 75g red lentils, 1 tsp. turmeric, ¼ tsp. ground fenugreek, 1 tbsp. HP sauce, 1 tbsp. Geeta’s pineapple chutney, ½ tbsp. brown sugar, 1 pint (550 ml) brown stuff, 1 pint (550 ml) water, 2 tbsp. finely chopped fresh coriander, 2 tsp. garam masala, 2 tbsp. ghee for frying
Method:
1. Grind the whole spices and chilli together.
2. Thoroughly coat the meat with the spices and leave to marinade for at least a couple of hours (preferably overnight in the fridge).
3. Heat half the ghee in a large saucepan and add the ground spice and lentils.
4. Fry for 2 minutes.Add the brown stuff & water and season with salt. Bring to the boil, cover and gently simmer for 30 minutes, stirring occasionally to make sure it doesn’t stick.
5. Meanwhile, heat the remaining oil or ghee in a large pan – it must be very hot.
6. Add your lamb in batches (it will spit everywhere so take care) and turn in the fat to brown it.
7. Remove from the heat once the lamb is well browned.
8. When the lentils are ready (they should be quite soft) add the meat, HP sauce, chutney and sugar.
9. Cover and simmer for a further 30 minutes. Add a little more water to loosen as required.
10. Mix in the garam masala, and remove from the heat.
11. Just before serving, stir in the chopped fresh coriander.
(serves 4 people)
BON APÉTIT.....
Chris Jacob is a connoisseur of fine foods and wine and believes that the world should have access to all the great flavours of the world and that is why he has revealed secrets at Gourmet Indian Recipes that no one else is willing to tell. (Gourmet Indian Recipes - Lamb Dhansak Curry)
Article Source: http://EzineArticles.com/?expert=Chris_Jacob
Ingredients: 500g diced lamb, 1 tsp. cumin seeds, 1 tsp. coriander seeds, 1 tsp. fennel seeds, 4 cardomom pods, 2" cinnamon stick, ½ tbsp. black peppercorns, 2 bay leaves, ½ tsp. black mustard seeds, 1 dried habanero chilli, 75g green lentils, 75g red lentils, 1 tsp. turmeric, ¼ tsp. ground fenugreek, 1 tbsp. HP sauce, 1 tbsp. Geeta’s pineapple chutney, ½ tbsp. brown sugar, 1 pint (550 ml) brown stuff, 1 pint (550 ml) water, 2 tbsp. finely chopped fresh coriander, 2 tsp. garam masala, 2 tbsp. ghee for frying
Method:
1. Grind the whole spices and chilli together.
2. Thoroughly coat the meat with the spices and leave to marinade for at least a couple of hours (preferably overnight in the fridge).
3. Heat half the ghee in a large saucepan and add the ground spice and lentils.
4. Fry for 2 minutes.Add the brown stuff & water and season with salt. Bring to the boil, cover and gently simmer for 30 minutes, stirring occasionally to make sure it doesn’t stick.
5. Meanwhile, heat the remaining oil or ghee in a large pan – it must be very hot.
6. Add your lamb in batches (it will spit everywhere so take care) and turn in the fat to brown it.
7. Remove from the heat once the lamb is well browned.
8. When the lentils are ready (they should be quite soft) add the meat, HP sauce, chutney and sugar.
9. Cover and simmer for a further 30 minutes. Add a little more water to loosen as required.
10. Mix in the garam masala, and remove from the heat.
11. Just before serving, stir in the chopped fresh coriander.
(serves 4 people)
BON APÉTIT.....
Chris Jacob is a connoisseur of fine foods and wine and believes that the world should have access to all the great flavours of the world and that is why he has revealed secrets at Gourmet Indian Recipes that no one else is willing to tell. (Gourmet Indian Recipes - Lamb Dhansak Curry)
Article Source: http://EzineArticles.com/?expert=Chris_Jacob
Friday, 14 September 2007
Aromatic beef curry
Aromatic Beef Curry
A beef stew of a different kind is the following aromatic curry.
Ingredients
25ml each butter and oil
2 large onions, sliced
2 tart apples, peeled and diced
15ml curry powder
2 cloves garlic, crushed
5ml each turmeric, ground cinnamon and cumin
750g boneless beef chuck, cubed
7ml salt
50ml mild chutney
25ml brown vinegar
15ml brown sugar
200ml tomato puree
250ml water
2 bay leaves
125ml coconut
100ml sultanas
Cream (optional)
Method
Heat butter and oil and fry onions and apples. Add curry powder, garlic, spices and beef. When browned, turn off the heat and stir in remaining ingredients, except sultanas. Spoon into a large baking dish and bake, covered, at 160ºC for 1 hour 30 minutes. Add more water and stock if necessary, and the sultanas. Cover and bake for 30 minutes longer or until very tender. If using, swirl in cream just before serving.
More delicious beef recipes!
Article Source: http://EzineArticles.com/?expert=Marius_Bezuidenhout
A beef stew of a different kind is the following aromatic curry.
Ingredients
25ml each butter and oil
2 large onions, sliced
2 tart apples, peeled and diced
15ml curry powder
2 cloves garlic, crushed
5ml each turmeric, ground cinnamon and cumin
750g boneless beef chuck, cubed
7ml salt
50ml mild chutney
25ml brown vinegar
15ml brown sugar
200ml tomato puree
250ml water
2 bay leaves
125ml coconut
100ml sultanas
Cream (optional)
Method
Heat butter and oil and fry onions and apples. Add curry powder, garlic, spices and beef. When browned, turn off the heat and stir in remaining ingredients, except sultanas. Spoon into a large baking dish and bake, covered, at 160ºC for 1 hour 30 minutes. Add more water and stock if necessary, and the sultanas. Cover and bake for 30 minutes longer or until very tender. If using, swirl in cream just before serving.
More delicious beef recipes!
Article Source: http://EzineArticles.com/?expert=Marius_Bezuidenhout
Thursday, 13 September 2007
Rice noodles with prawn and asparagus
Serves 3 - 4
225 g/ 8 oz rice noodles
2 tbs vegetable oil
2 or 3 garlic cloves
1 green bird chilli, seeded and finely chopped
125 g/ 4 oz thin asparagus (heads intact, stalks chopped into 1cm/ ½ inch pieces)
1 tbs Thai green curry paste
1 stalk lemon grass (outer layer removed and chopped fine)
4 kaffir lime leaves, finely chopped
3 tbs Thai fish sauce
2 tsp sugar (palm sugar)
225 g/ 8 oz small, cooked, peeled shrimp (prawns)
Method
Soak the rice noodles in boiling water for the time specified on the packet while preparing the sauce. Drain.
Heat the oil in a wok over high heat. Add the garlic and as soon as it starts to turn golden, add the chillies, then the green curry paste, stirring constantly.
When the curry paste starts to smell fragrant, throw in the asparagus and keep stirring for another minute or two. Once the asparagus turn a brighter green and begin to soften, add the lime leaves, Thai sauce and sugar.
Add the prawns and cook stirring for a minute or so, until the prawns heat up and the asparagus are cooked through but still slightly crisp under your teeth.
Now, throw in the noodles and keep tossing and turning everything until the noodles are impregnated with all the flavours of the sauce.
Turn into a serving dish and either serve immediately, or serve later at room temperature.
This dish is delicious hot and possibly even better the next day at room temperature. If you ever want to curry favour with a loved one by providing him/her with a delicious lunch box, you can be sure of doing so with this noodle dish.
Note: There are different qualities of rice noodles, just as there are different qualities of pasta. If you are fortunate enough to have the choice, experiment with different brands until you come up with one that you particularly like.
(C) 2005 Annie Kaszina
Annie Kaszina, Coach, writer and 'foodie'is not a Celiac, but has foresworn wheat in the interest of 'caring for a delicate digestion'. She works with Celiac Gina Gardiner to provide great information and recipes to restore the confidence and zest for eating of Celiacs who have had their easy enjoyment of food taken away from them by their disease.
Annie's e-cookbook "Gloriously Gluten Free" and Gina's handbook for Celiacs "Live Well - Eat Well With Celiac Disease" are available through their website: http://www.celiacliving.com
Article Source: http://EzineArticles.com/?expert=Annie_Kaszina
225 g/ 8 oz rice noodles
2 tbs vegetable oil
2 or 3 garlic cloves
1 green bird chilli, seeded and finely chopped
125 g/ 4 oz thin asparagus (heads intact, stalks chopped into 1cm/ ½ inch pieces)
1 tbs Thai green curry paste
1 stalk lemon grass (outer layer removed and chopped fine)
4 kaffir lime leaves, finely chopped
3 tbs Thai fish sauce
2 tsp sugar (palm sugar)
225 g/ 8 oz small, cooked, peeled shrimp (prawns)
Method
Soak the rice noodles in boiling water for the time specified on the packet while preparing the sauce. Drain.
Heat the oil in a wok over high heat. Add the garlic and as soon as it starts to turn golden, add the chillies, then the green curry paste, stirring constantly.
When the curry paste starts to smell fragrant, throw in the asparagus and keep stirring for another minute or two. Once the asparagus turn a brighter green and begin to soften, add the lime leaves, Thai sauce and sugar.
Add the prawns and cook stirring for a minute or so, until the prawns heat up and the asparagus are cooked through but still slightly crisp under your teeth.
Now, throw in the noodles and keep tossing and turning everything until the noodles are impregnated with all the flavours of the sauce.
Turn into a serving dish and either serve immediately, or serve later at room temperature.
This dish is delicious hot and possibly even better the next day at room temperature. If you ever want to curry favour with a loved one by providing him/her with a delicious lunch box, you can be sure of doing so with this noodle dish.
Note: There are different qualities of rice noodles, just as there are different qualities of pasta. If you are fortunate enough to have the choice, experiment with different brands until you come up with one that you particularly like.
(C) 2005 Annie Kaszina
Annie Kaszina, Coach, writer and 'foodie'is not a Celiac, but has foresworn wheat in the interest of 'caring for a delicate digestion'. She works with Celiac Gina Gardiner to provide great information and recipes to restore the confidence and zest for eating of Celiacs who have had their easy enjoyment of food taken away from them by their disease.
Annie's e-cookbook "Gloriously Gluten Free" and Gina's handbook for Celiacs "Live Well - Eat Well With Celiac Disease" are available through their website: http://www.celiacliving.com
Article Source: http://EzineArticles.com/?expert=Annie_Kaszina
Wednesday, 12 September 2007
Malaysian vegetable curry
Curry is a popular spicy dish here in Malaysia, enjoyed by people of all races. Malays are known for their "dry" curry like rendang, while Indians have a "wetter" variant that tastes equally great (and hot!).
However, most people have a misconception that usually only meat is cooked with curry. Actually, there's a lesser-known dish that uses vegetables to cook a curry dish.
Ingredients
===========
1. 300g cauliflower, cut into flowerets
2. 200g long beans, cut into 1-inch lengths
3. 250g turnips, sliced
4. 1 carrot, sliced
5. 50g cloud ears, soaked and washed
6. 3 packets of fresh young corn, sliced in half
7. 50g of dong fen (Very thin Mung bean starch noodles), soaked and cut into short lengths
8. 1 tin of button mushrooms
9. 500g coconut meat, mixed with 3 cups of water to make coconut milk
10. salt and sugar to taste
11. half a cup of oil
Ingredients for curry
======================
1. 2 stalks lemon grass
2. 30g of galangal
3. 100g of ginger
4. 20g of tumeric roots
5. 1 piece of tumeric leaf
6. 50g chillies
7. 30g of dried chillies
Instructions
============
1. Ground the ingredients for the curry into a paste.
2. Heat the oil and fry the curry ingredients until it is fragrant and the oil seperates from the sauce.
3. Add in the coconut milk and bring it to a boil. Then, add cauliflower, long beans, turnips, carrots and mushrooms.
4. When the vegetables are slightly tender, add in the cloud ears, young corn and dong fen. Allow it to simmer for 10 minutes.
5. Add sugar and salt to personal taste.
For more awesome Malaysian delicacy and traditional recipes you can make from the comfort of your home kitchen, please visit http://malaysianrecipes.blogspot.com/.
Article Source: http://EzineArticles.com/?expert=Siah_Tong_Hong
However, most people have a misconception that usually only meat is cooked with curry. Actually, there's a lesser-known dish that uses vegetables to cook a curry dish.
Ingredients
===========
1. 300g cauliflower, cut into flowerets
2. 200g long beans, cut into 1-inch lengths
3. 250g turnips, sliced
4. 1 carrot, sliced
5. 50g cloud ears, soaked and washed
6. 3 packets of fresh young corn, sliced in half
7. 50g of dong fen (Very thin Mung bean starch noodles), soaked and cut into short lengths
8. 1 tin of button mushrooms
9. 500g coconut meat, mixed with 3 cups of water to make coconut milk
10. salt and sugar to taste
11. half a cup of oil
Ingredients for curry
======================
1. 2 stalks lemon grass
2. 30g of galangal
3. 100g of ginger
4. 20g of tumeric roots
5. 1 piece of tumeric leaf
6. 50g chillies
7. 30g of dried chillies
Instructions
============
1. Ground the ingredients for the curry into a paste.
2. Heat the oil and fry the curry ingredients until it is fragrant and the oil seperates from the sauce.
3. Add in the coconut milk and bring it to a boil. Then, add cauliflower, long beans, turnips, carrots and mushrooms.
4. When the vegetables are slightly tender, add in the cloud ears, young corn and dong fen. Allow it to simmer for 10 minutes.
5. Add sugar and salt to personal taste.
For more awesome Malaysian delicacy and traditional recipes you can make from the comfort of your home kitchen, please visit http://malaysianrecipes.blogspot.com/.
Article Source: http://EzineArticles.com/?expert=Siah_Tong_Hong
Tuesday, 11 September 2007
Spicy lamb curry
Spicy Lamb Curry
This is based on a traditional Malay curry, not hot, but full of interesting flavours.
Ingredients
25ml oil
2-3 large onions, sliced
3 cloves garlic, crushed
15ml curry powder
10ml turmeric
10ml ground coriander
5ml ground cumin
1 stick cinnamon
1 knob root in ginger, peeled and crushed in garlic press
4 cardamom pods, split
2 bay leaves
3 whole cloves
1-1,2kg sliced shoulder of lamb
3 tomatoes, skinned and chopped
10ml salt
5ml sugar
200ml hot water or stock
Method
Heat oil in large saucepan and brown onions. Add garlic, curry powder, turmeric, coriander, cumin, cinnamon, ginger, cardamom pods, bay leaves and cloves and fry for a few minutes, stirring and taking care not to scorch. Remove most of the fat from the lamb but do not slice off the bone. Add to pan and when coated with curry mixture add tomatoes and remaining ingredients. Cover and simmer very slowly, stirring occasionally, for about 1 hour 30 minutes, or until tender. You shouldn’t need to add more liquid, or have to thicken the rich gravy. Remove whole spices and serve with rice and sambals. Serves 4-5.
Note
Sambals range from diced pawpaw to poppadoms but the simplest (and most popular) are: desiccated coconut, chutney, cucumbers in yoghurt or sour cream, sliced bananas and sweet pickles.
Butternut Bredie
This delicious, spicy stew is slightly different from the traditional bredie, which uses mutton breast, neck or rib. Furthermore, this bredie is baked, instead of simmered on the stove, and requires little attention.
Ingredients
750g chump chops (weight after trimming)
25ml flour
5ml salt
10ml ground coriander
5ml turmeric
25ml oil
2 onions, chopped
2 cloves garlic, crushed
125ml stock or water
10ml brown vinegar
750g butternut squash (weight before peeling)
7ml ground cinnamon
Pinch ground cloves
5ml ground ginger
15ml brown sugar
Method
Preheat oven to 160ºC. Having removed excess fat from chops, slice into fairly large pieces. Mix flour with salt, coriander and turmeric and dust meat on both sides. Heat oil in large frying pan and brown meat lightly over medium heat to prevent scorching. Remove to 30 x 20cm baking dish. Add dash more oil to frying pan if necessary and add onions and garlic. Cover the pan and allow to sweat gently. Add to lamb, pour stock over, sprinkle with vinegar, cover and bake for 45 minutes. Peel butternut and cut into smallish dice. Mix spices with sugar and shake cubes in this mixture until coated. Add to lamb, stir to mix, then return to oven and bake, covered, for 1 hour, stirring twice and adding a little more stock or water if necessary to ensure a rich gravy. Serves 4.
More delicious lamb recipes!
Article Source: http://EzineArticles.com/?expert=Marius_Bezuidenhout
This is based on a traditional Malay curry, not hot, but full of interesting flavours.
Ingredients
25ml oil
2-3 large onions, sliced
3 cloves garlic, crushed
15ml curry powder
10ml turmeric
10ml ground coriander
5ml ground cumin
1 stick cinnamon
1 knob root in ginger, peeled and crushed in garlic press
4 cardamom pods, split
2 bay leaves
3 whole cloves
1-1,2kg sliced shoulder of lamb
3 tomatoes, skinned and chopped
10ml salt
5ml sugar
200ml hot water or stock
Method
Heat oil in large saucepan and brown onions. Add garlic, curry powder, turmeric, coriander, cumin, cinnamon, ginger, cardamom pods, bay leaves and cloves and fry for a few minutes, stirring and taking care not to scorch. Remove most of the fat from the lamb but do not slice off the bone. Add to pan and when coated with curry mixture add tomatoes and remaining ingredients. Cover and simmer very slowly, stirring occasionally, for about 1 hour 30 minutes, or until tender. You shouldn’t need to add more liquid, or have to thicken the rich gravy. Remove whole spices and serve with rice and sambals. Serves 4-5.
Note
Sambals range from diced pawpaw to poppadoms but the simplest (and most popular) are: desiccated coconut, chutney, cucumbers in yoghurt or sour cream, sliced bananas and sweet pickles.
Butternut Bredie
This delicious, spicy stew is slightly different from the traditional bredie, which uses mutton breast, neck or rib. Furthermore, this bredie is baked, instead of simmered on the stove, and requires little attention.
Ingredients
750g chump chops (weight after trimming)
25ml flour
5ml salt
10ml ground coriander
5ml turmeric
25ml oil
2 onions, chopped
2 cloves garlic, crushed
125ml stock or water
10ml brown vinegar
750g butternut squash (weight before peeling)
7ml ground cinnamon
Pinch ground cloves
5ml ground ginger
15ml brown sugar
Method
Preheat oven to 160ºC. Having removed excess fat from chops, slice into fairly large pieces. Mix flour with salt, coriander and turmeric and dust meat on both sides. Heat oil in large frying pan and brown meat lightly over medium heat to prevent scorching. Remove to 30 x 20cm baking dish. Add dash more oil to frying pan if necessary and add onions and garlic. Cover the pan and allow to sweat gently. Add to lamb, pour stock over, sprinkle with vinegar, cover and bake for 45 minutes. Peel butternut and cut into smallish dice. Mix spices with sugar and shake cubes in this mixture until coated. Add to lamb, stir to mix, then return to oven and bake, covered, for 1 hour, stirring twice and adding a little more stock or water if necessary to ensure a rich gravy. Serves 4.
More delicious lamb recipes!
Article Source: http://EzineArticles.com/?expert=Marius_Bezuidenhout
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