Stirfried crab with curry powder

I love seafood very much. I think there are many people out there loving seafood the same as me. Our menu today is my favorite seafood dish at all time. Every member in my family loves this menu especially my grandmother. However, we don't cook this menu so often at home because crab is quite expensive back home.

Stir Fried Crab with Curry Powder is one of the most popular Thai food. You can find this menu in every restaurant in Thailand. It is so easy to cook. Usually, we cook this menu with whole crab chopped in pieces. However, somebody finds that it is difficult to eat crab with its hard shell. Alternatively, you can use crab meat or mixed seafood instead of whole crab. The taste is still great, I guarantee. Okay, let's get started now.

Ingredients


1 whole crab (5oo grams) , chopped for 3 or 4 pieces
6 tablespoon of cooking oil
5 cloves of garlic, finely chopped
1 egg
1 green onion (cut into short pieces/1 inch long each)
1 onion (cut into small pieces)
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1 tablespoon curry powder


Preparation


1. Beat an egg in a bowl
2. Put oyster sauce, light soy sauce, sugar, curry powder into the bowl that we already beat an egg. Stir or beat again until all ingredients getting along
3. Put cooking oil in a pan (medium heat)
4. Put garlic in a pan, stir fried for 2 minutes
5. Put crab in a pan, stir fried for 4 minutes or until it is cooked
6. Put sauce that we prepare in a bowl into a pan, then green onion and onion. Stir fried for another 2 minute.


Now you are done. Try it. You will love this menu like I do. If you don't like to eat crab with the hard shell. You can use crab meat or mixed seafood as well. It is easier to eat and to cook. Well, I have to go now. Enjoy your meal.

See you next time.

Joe Sitthiosoth is an average Joe who is passionate about Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience during his journey. You can read more from here http://EasyThaiCookingByJoe.blogspot.com

Article Source: http://EzineArticles.com/?expert=Joe_Sitthiosoth

Two chicken curry recipes

There are hundreds of curry chicken recipes from every nation which has the generic "curry" in its cuisine. However, most people think of Indian curry when they think of a curry chicken recipe, so here's a very simple one to start you off.

Basic Curry Chicken Recipe

4 chicken pieces (leg, breast or thigh (make that 8)) or 500g (1 lb) of chicken cubes from thigh or breast
Vegetable oil for frying
Large onion, peeled and chopped
Tin chopped tomatoes
2 cloves garlic, crushed
1 inch fresh ginger root, peeled and grated
2 tbsp ground cumin
2 tbsp ground coriander
½ tsp turmeric
2 fresh green chillies, chopped or 1 - 2 tsp chilli powder
Salt to taste

Heat the oil in a heavy pan and fry the chicken pieces or cubes until lightly browned. Drain and remove from the pan. Add more oil if necessary and fry the onion until golden. Add the garlic and ginger and stir for a minute then the cumin, coriander, turmeric and chilli and stir for 2 minutes. If you don't want the curry to be too hot, remove the seeds from the chillies before adding or leave them whole.

Add the tin of tomatoes and salt to taste. If the mixture seems too dry, add a little water then bring to the boil. Reduce the heat to a simmer and cook for 30 to 40 minutes or until the chicken is cooked.

As with any curry, this one improves with freezing or keeping for 24 hours.

There must be thousands of Chinese chicken recipes but perhaps fewer Chinese chicken recipes than stir fry and so on. Here's one that's very simple to do.

Chinese Chicken Recipe

500g (1 lb) cubed chicken breast
Vegetable oil for frying
1 onion, peeled and sliced vertically (i.e. from root to stalk)
2 cloves garlic, crushed
1 tbsp curry powder
2 tbsp soy sauce
1 tbsp cornflour mixed with 2 tbsp water
Salt to taste
250ml water

Heat the oil in a saucepan or wok, fry chicken until light brown then remove from the pan and drain. Add more oil if needed and fry the onions until golden then add the garlic and curry powder and fry for 2 minutes

Add soy sauce and water then cover and simmer for 20 minutes or until the chicken is cooked. Stir in cornflour and water mixture and bring to the boil, stirring until thickened. Check seasoning and add salt if needed.

You can include carrots, broccoli, mushrooms or other vegetables of choice to this curry by stir frying them until nearly tender, prior to frying the onions.

As well as India and China, Malaysia and Thailand feature chicken curry recipes in their cuisine. In Thailand, green chicken curry is probably the best known and in Malaysia, Kari Ayam which includes potatoes, coconut milk and star anise amongst the "normal" ingredients of curry powder, garlic and ginger.

Liz Canham As well as a love of Asian Food and Cookery, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz.com website.

Article Source: http://EzineArticles.com/?expert=Liz_Canham

Tandoori chicken

TANDOORI CHICKEN
Ingredients:
6 pieces Thawed chicken, skinned
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)
Red pepper powder
Dash Garlic powder
Salt to taste
1 tsp Ground jeera
Soy sauce (or yogurt needed only if tandoori masala is used)

Method
If you are using the ready made tandoori paste then life is a lot easier. Replace all occurrences of masala and soy sauce (or yogurt) with the tandoori paste. Take the chicken and make deep cuts in it (so that the Masalas seeps in quickly). If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over-cooked. Cook the chicken until it starts turning brown and the cuts you made start "expanding."

Use and distribution of this article is subject to our Publisher Guidelines whereby the original author's information and copyright must be included. Copyright all rights reserved for the author & please For more details please visit http://xtraincome4all.blogspot.com OR http://hairnbeauty.blogspot.com

Article Source: http://EzineArticles.com/?expert=Kiran_Pednekar

Shiitake onion pakura

When I've got a craving for a snack with a high mouth feel and belly satisfaction level, I like to have either Japanese-style tempura fritters or East Indian-style pakora fritters (link below). But being the kind of foodie that I am, I often enjoy cross-cultural world cuisine hybrid recipes. I lucked out one day with a great snack combo: shiitake onion "pakura "(pakora/tempura).

They're easy to make, but require a deep fryer and hot oil for best results. (As always, be careful around hot oil. Minimize your distractions.) If you prefer, you can use a heavy cast iron frying pan and shallow fry the fritters. However, they will be denser, so you won't get the light, fluffy but crispy texture. But they're still tasty being pan-fried.

Ingredients

4 parts besan (aka chickpea flour, chana flour, or gram flour). (You can find chickpea/ gram flour in Italian markets, and besan/ chana in East/West Indian and Pakistani markets. Some large supermarkets will also have it in their international section. If you cannot find besan, grind up dried chickpeas in a coffee/ spice grinder.)
1 part tapioca starch or tempura mix (preferred).
Salt + pepper to taste.
Red pepper flake [optional].
1-2 parts water. The amount of water will vary. You want to form a paste that's not too runny. It has to be able to bind the mushroom and onion filling, and stay together in the oil.
1 small onion, sliced into thin slivers and pieces separated.
4-8 canned shiitake mushrooms, sliced very thinly into strips. (If you want more texture, you could also use "wood ear" or "black fungus". It's available in many Asian markets in dried form. Rehydrate a few pieces in a bowl of warm water for 1 hour. Rinse, then cut into thin strips.)
Preparation
Mix dry ingredients thoroughly with a spoon or fork.
Slowly add water until a paste, slightly thicker than pancake batter, starts to form.
Add the sliced onion and shiitake pieces and mix thoroughly.
Heat oil in some safe (heavy) pot or deep fryer. (If you're using a cast-iron frying pan, just shallow fry in about a 1/4 inch of oil.)
Carefully drop in a spoonful of batter at a time. Don't have too many fritters going in each batch, else the oil's temperature will drop, causing the fritters to absorb oil and become greasy.
Fry 2-3 minutes one side, then turn over fritters using a slotted spoon and fry 1-2 minutes on the other. (While the fritters should be golden brown, keep in mind that chickpea flour is very high in protein, burns easily, and stinks when it does so. If possible, try to remove the tiny pieces of loose fried batter as soon as they are cooked or they will burn. If you are using a deep fryer, this might be a bit difficult. It's recommended that you fry the fritters in a heavy stockpot, if you don't have a proper deep fryer and don't want to use a frying pan. The alternative is to not make the batter too watery. This means you have to cook the fritters a bit longer, as they will be thicker.)
Drain on paper towel (kitchen paper).
Presentation Serve with a mixture of hot and/or sweet sauces, including chutneys, sambal oelek (hot chili paste), sriracha (smooth chili paste), plum sauce, sour cream, or onion dip.

Link: High-Protein Chickpea Pakora Fritters - Pt 2 of Saving Money on Party Snacks.

(c) Copyright: 2006-present, Raj Kumar Dash

Raj Kumar Dash, also known as the very opinionated Elvis Parsley, the "Curry" Elvis, was taught cooking at his mother's side. A trained cook, he writes about various world cuisines, the health-related aspects of food, food TV shows, and pretty much anything related to the food industry. You can find his new food site (still in revision) at http://www.curryelvis.com/, and four older cooking blog archives by starting at http://curryelviscooks.blogspot.com.

Article Source: http://EzineArticles.com/?expert=Raj_Dash

Indian snack food

Indian children love the Khomcha-Wallah. He wanders the streets, the busier the better, basket of goodies on his head and a cane stool under his arm. When he encounters a likely crowd he sets down his basket on the stool and starts to trade. The basket will contain the half-prepared ingredients of what is known in northern India as chaat - savoury snacks from traditional Hindu cuisine - which may be served in a banana leaf bowl.

One item might be Aloo Chaat which is fried, golden-brown potato cubes tossed with chilli powder, roasted cumin powder and chaat masala**.

Another, Dhai Baras which are split-pea patties. They will be already fried and softened in warm water. To complete the dish the Khomcha-Wallah may add beaten, creamy plain yoghurt with salt on top, and a choice of spice mixes. One mixture will be aromatic and probably contain roasted cumin, black pepper and dried mango powder, another will be hot a fiery with chillies, another sweet and sour like tamarind chutney.

Some Indian cities have become renowned for a certain sort of chaat - Jaipur for Paapri Chaat (similar to Dhai Baras but served with cubed potatoes chick peas) and Mumbai for Pau Bahji (spicy potato and vegetable curry served in a bun) but it is Delhi which is the chaat capital of India.

Some other chaats are:

Aloo Samosa - little pastry triangles filled with a spicy mixture of small diced potatoes and peas with chillies, chilli powder, fresh coriander, cumin and garam masala.

Keema Samosa - similar to above but including minced beef or lamb.

Aloo Tikki - mashed potato mixed with peas, cumin powder, corn flour, chilli powder and salt, formed into patties and fried until crisp and golden.

Tandoori Chicken Chaat - Tandoori chicken, shredded and mixed with diced green mango, onions, green chillies, coriander leaves and chaat masala**, dressed with lemon juice, oil and chilli powder.

**Chaat Masala is a spice mix made by combining the following ingredients.




4 tsp powdered dried mango


3 tsp cumin seeds, roasted and ground


3 tsp salt


½ tsp ground black pepper


1 tsp garam masala


1 tsp coriander seeds, roasted and ground


½ tsp ground ginger


½ tsp fennel seeds, roasted and ground (optional)


¼ tsp cayenne pepper

For all your Indian cooking needs why not visit my Asian Food Online Store.

Liz Canham is the webmistress of Asian Food and Cookery and Travellers' Tales.

Article Source: http://EzineArticles.com/?expert=Liz_Canham

Raksha bandhan recipes

Raksha Bandhan , also known as Rakhi, is an ancient Indian festival that continues to this day. Its an occasion replete in customs and folklores. On this day sisters tie bands around their brother’s wrist to pray for the safety, success and long life of the brothers. Brothers on their part vow to protect their sisters from all evils. Its also celebrates the deep bonding between a brother and a sister. Its an expression of affection, trust and understanding.



No wonder on this day the sisters love to cook up nice dishes for their brothers. After the band is tied the sister treats the brother to some lip smacking dishes while the brother presents the sister with gifts. Different dishes are cooked on raksha bandhan all over India. Some prefer their own recipes. Here are a few recipes to try out this Raksha Bandhan.



Tamarind Rice



Ingredients:



3 cups Rice cooked with 1 tbsp butter/ghee
1/2 cup thick Tamarind extract
3 tbsp Channa Dal
1 tbsp grated Ginger
2 level tsp Red Chili powder
1 level tsp Turmeric powder
6 Green Chilies slit in two
4 dry Chilies
Curry Leaves - few
1/2 cup Vegetable Oil
Salt to Taste



Directions:


Heat vegetable oil till hot. Add chana dal, dry chillies, curry leaves, green chillies and fry until the Dal is golden brown. Now, add the salt, turmeric powder, chili powder, grated ginger and stir for a few minutes on a low flame. Don't let the turmeric and chili powder burn. Boil for 15-20 minutes till the quantity reduces to half and the mixture becomes thick. Put the cooked rice in a dish, add the prepared mixture and required quantity of the Tamarind extract. Mix to the rice and stir well. Keep covered until ready to serve.



Alu paratha

Ingredients:



125 grams plain flour (sifted)
mashed potatoes and chopped onions
60 grams butter
cold water
1 tablespoon readymade horseradish cream
oil to fry



Directions:


Make soft dough with 15 grams of butter and the flour. Soften it with enough water while mixing it. Divide the dough into as many balls as you require. Roll them out into circular or triangular shapes (like you do for chapattis). Fry the chopped onions till light brown, add the mashed potatoes in it and stir-fry for a minute or two. Spread this mixture on the face of the paratha. Then pour the horseradish cream evenly on it. Cover this paratha with another one to make a single thick paratha. Melt the rest of the butter in the pan and lightly fry each of these in low heat.



Samosas



Ingredients:



500 grams boiled potatoes (cut into small cubes)

60 grams ghee
1 small chopped onion
2 green chilies, seeds removed and finely chopped
1 teaspoon ‘garam masala’ (an Indian spice including dried mixture of cinnamon, green cardamom, clove)
oil for deep frying



Directions:


Sauté boiled potatoes, chillies and onion in ghee for about 3 minutes. Mix the ‘garam masala’ well with it. Make small chapattis and put the mixture in it. Shape up the chapatti into a cone and seal the edges with water. Fry these in hot oil until golden brown. Your hot samosas on the Raksha Bandhan recipe list are ready to be savored.



Malpua



Ingredients:



1 litre Milk
1/4 cup Maida
1/3 cup Suji
Ghee
Water



Directions:
Boil the milk till it reduces to 1/2 its quantity. Roast the rava till light brown. Add to the milk along with maida. Ensure that tha maida doesn’t form lumps. It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and hard. Make a sugar syrup of 1 thread consistency. Dip the malpua in the syrup and lay out on a plate.

Richard Dupont writes on holidays and global events like Raksha Bandhan, Friendship Day, Father's Day, Mother's Day, Halloween, Thanksgiving, Christmas, New Year, valentine's Day etc. He also writes on family, relationships, religion, love and friendship. He is a writer with special interest in ecard industry and writes for 123greetings.com.

Article Source: http://EzineArticles.com/?expert=Richard_Dupont

Three okra recipes

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