Chinese Style Green Beans

''I wanted to make something Chinese today and found Green beans in my kitchen. So here's a very quick and popular way to make Green beans the Chinese way.''

Ingredients: serve 4

Green  Beans 250g

1tsp fresh minced ginger

2 cloves garlic minced

2 tbsp water

1 tsp corn flour

1/2 tsp brown sugar

1/2tbsp sesame oil

1 tbsp soya sauce

1/2tsp red chili flakes

2 tbsp sunflower oil

salt to taste

Method:

Pick the edges, string and wash the Green beans.

Steam the Green beans until tender but not too soft. Dump the green beans in cold water to cool off. Drain the water and wipe each bean with kitchen towel.

Cut to desired pieces if preferred or keep as it is.

Heat a wok with sunflower oil, add in the minced garlic and ginger. Fry till the raw smell goes off. Add in the Green beans and fry for 5 minutes. 

Mix all other ingredients together to make a sauce and pour over the green beans and toss to mix well. Fry for a minute and take off heat. Season with salt to taste

Serve with fried rice.

Aloo Gobhi

Aloo Gobhi means Potato Cauliflower. This is a very popular Indo Pakistani vegetarian dish which is dry and yellowish in color. It can be served with rice, rotis or naan

Serve 4

1 medium cauliflower 

2 potatoes

1 onion sliced fine

2 green chilies chopped

spring of curry leaves

3 gloves of garlic minced

1/2 inch ginger grated fine

1 tomato quarterd

1/2 tsp cumin seeds

1/4tsp turmeric 

1/2 tsp garam masala

1/2 tsp red chili powder

1tsp coriander powder

1/2tsp cumin powder

2 tbsp sunflower oil

salt to taste

Method:

Peel and cut the potatoes in to 1 inch cubes. Wash and cut the cauliflower in to florets. Season both with some salt.

Heat the oil in a heavy bottom pan and fry the onion,green chili, curry leaves till the onions turn translucent. Add in garlic and ginger. Fry till the raw smell goes off. Add in the potatoes, all the powders apart from the garam masala, and stir for 30 seconds. add a little bit of water, cover the pot and cook the potatoes till the potatoes are almost cooked. You can test by inserting a fork, if it penetrates but with some difficulty, its time to add in the cauliflower.

Add in the cauliflower and tomato, Check for seasoning. Cover and cook until the cauliflower is soft. 

Make sure there is no gravy left, otherwise keep lid off and cook till the gravy drys out.

Now sprinkle with garam masala. mix well.

Serve.

Cuttle Fish with Murunga Leaves

Cuttle Fish is a nice delicacy with a high nutritional value. This curry is cooked to a silky coconut gravy with Murunga / Moringa leaves and ideal to serve with rice or string hoppers.

Ingredients: Serve 4

Cuttle fish cleaned and cut in to pieces 250g

1 small onion minced

2 cloves of garlic chopped

2 green chillies slit in half

spring of curry leaves

1/4 tsp fenugreek seeds

1/4 tsp turmeric

1 tsp red chili powder

1/2 tsp roasted curry powder

1/4 tsp pepper

1 tomato quarted

dash of corn flour

Coconut milk 400ml

murunga leaves bunch

salt to taste 

2 tbsp olive oil

Method:

 Marinate the cuttle fish with turmeric, chili powder, pepper, dash of corn flour and salt.

Heat a pan with olive oil, add in the onions, curry leaves, garlic and green chili. Fry till onions are golden and translucent.

Add the cuttle fish and fry for 2-3 minutes. Add in coconut milk, fenugreek seeds, roasted curry powder and tomato. Bring to boil and simmer till the curry cuttle fish is cooked. When the curry is done turn off the heat and add in the murunga leaves. The heat from the curry will wilt away the leaves. 

Serve with rice.

Chicken Vindaloo

''Vindaloo is an Indian curry dish from the region of Goa. Its quite spicy and hot.''

Ingredients:

500g chicken

1 cup sliced onions

4-5 dried red chillies

6-7 garlic cloves

1'' ginger

1/4 cup white vinegar

2-3 cloves

2-3 cardamoms

1'' cinnamon

1 tsp black pepper

1/2 tsp turmeric

1 tsp garam masala

1 tsp mustard paste

Salt to taste

sunflower oil 3 tbsp.

Method:

Grind red chilies, garlic and ginger along with vinegar to a paste. Marinate the chicken with the paste and salt and other spices mentioned. 

Heat oil in a pan and fry the onions till golden brown. Take them off the pan and drain excess oil with help of kitchen paper. When its cooled down, grind it to a paste. 

Mix with chicken and allow to marinate for 1 hour.

Heat the pan with the remaining oil again. Add the chicken and fry for few minutes. Add 1/2 cup water and cover and cook till chicken is done.Simmer till gravy reduces.

Serve warm with rice or bread.

Cashew Nut Curry with Peas

250g raw cashew nuts 

1'' cube piece salted fish

1/2 Bombay onion sliced

2 green chillies sliced

spring of curry leaves

1/2 tsp fenugreek 

1'' cinnamon stick

1/4 turmeric powder

1/2 tsp chilie powder

500ml coconut milk

salt to taste

1/2 cup frozen peas

Method:

Boil the raw cashew nuts until tender but not soft. drain water and keep aside.

In another pan, mix in the spices, curry leaves, coconut milk, onion and green chilie, salted fish piece and bring the curry to boil. 

Add in the boiled cashew nuts and cook covered until cashew nuts are almost soft. Adjust seasoning and be mindful when adding salt 'coz of the salted fish piece.

Add in the peas and cook for 2-3minutes till done.  The gravy will almost dry out when the curry is done.

Serve with rice.

Cashew Nut Curry

400g dried cashew nuts

1/2 tsp fenugreek

1tsp coriander powder

1/2 tsp cumin powder

1tsp chilie powder

1 Bombay onion sliced

1'' cinnamon 

1/2 tsp Maldive fish

1/4 tsp turmeric powder

curry leaves

1 clove, 1 cardomom

salt to taste 

2-3 cups coconut milk

little oil

Method:

Cover cashew nuts with boiling water, add 1 tsp of baking soda and soak over night or for several hours. Wash well with several changes of water and boil until tender but NOT to make it soft. Wash in cold water after boiling. 

Heat oil in a pan and fry the onions and curry leaves. 

Add in the cashew nuts mixed well with other ingredients except coconut milk. Cook for 2-3 minutes.

Add in the coconut milk and cook until the cashew nuts are soft. 

Serve with rice.

Breadfruit Curry (Del)

 

Ingredients:
1 medium size bread fruit - cut in to pieces 

1 onion (sliced)
2 cloves of garlic (sliced)
2 green chillies (chopped) 

spring of curry leaves 

3/4 tsp turmeric
3/4 tsp un-roasted Sri Lankan curry powder
1/2 tsp powdered chili
1 tsp freshly powdered pepper
1/2 tsp mustard seeds 

1'' of cinnamon
Thick coconut milk 1-2 cup

Thin coconut milk enough to cover and cook the bread fruit.
Salt to taste

Method:
Add bread fruit in to a saucepan then add all the ingredients except mustard seeds and thick coconut milk. Cook the bread fruit covered till tender and almost becomes fluffy. 

Add in the thick coconut milk. simmer covered for 10-15 minutes until gravy thickens and make sure to stir occasionally. When the curry is almost done, heat a dry sauce pan and when its heated add the mustard seeds and let it splutter, take off fire and grind it with a back of a spoon. Sprinkle over the curry and mix well.

Serve with rice

Note: Breadfruit curry has a mild sweetness but in case the curry lacks the taste, sprinkle 1/2 tsp of sugar to enhance the taste and mix well.

Fried Brinjal and Ash Plantain Curry

Ingredients:

200g brinjal

200g ash plantain 

2 medium onions sliced

3 green chilies sliced lengthwise

3 cloves of garlic sliced

2 cups coconut milk (or more if u like gravy)

1/2 tsp fenugreek seeds

1/2tsp mustard paste

1 medium tomatoes 

1 tsp vinegar

a spring of curry leaves

1'' rampe

2 cloves and 2 cardamoms 

1'' cinnamon  stick

1/2 tsp turmeric powder

1/2 tsp chili powder

1/2 curry powder 

salt to taste

oil for deep frying

Method:

Remove skin and cut the ash plantain in to desired pieces. Cut the brinjal in to desired pieces. (lengthwise 1'' pieces)

Rub them in some salt and turmeric and deep fry them till golden brown. Afterward ,fry the onions, garlic and green chili in the same oil  till the onions are translucent and lightly golden.

|In a cooking pan mix all the ingredients together except fried brinjal and ash plantain with coconut milk and bring to boil and simmer till thick. 

Add the fried vegetables and cook for few minutes and adjust seasoning and take off fire. 

Enjoy with rice as a side dish.

White Beef Curry with Peanut Butter

Today I had some left over items in the fridge and thought of trying something new. So came up with this beef curry which tasted great. I will definitely make this curry again.

Stewing Beef 200g

Cabbage ¼ cup roughly chopped

Tomato 1 quartered

Small onion 1 roughly chopped

Garlic cloves 2 chopped

Green chili 1 sliced in ½

Plain yogurt 1 ½ tbsp

2 cloves

3 cardamoms

Peanut butter 1 tbsp

Garam masala 1tsp

Turmeric 1/2tsp

Coriander powder 1tsp or to taste

Black pepper 1tsp

Salt to taste

Olive oil 1 tsp

Method:

Marinate the beef with pepper and salt. Keep aside for 15 minutes. Add ½ cup water and microwave in full powder for 10 minutes, so that the marination is absorbed to the beef.

Transfer the beef to a cooking pan, add in the cabbage, tomato, garlic, green chilie, onion, coriander powder, garam masala, cloves and cardamom, olive oil, pepper, salt to taste and about 2-3 cups of water (to cover the beef).

Bring this to a boil over high heat and cover and cook for 20-30 minutes or until beef is tender. Make sure the stock is left and beef does not run dry. Add hot water if needed to make more stock.

When the beef is cooked and there is plenty of gravy left, add in peanut butter and yogurt whisked in together. Add in turmeric powder and adjust seasoning. Cook for 5-10 minutes until gravy thicken.  Enjoy with rice or string hoppers.

Cucumber Curry

Ingredients:

1 Cucumber ( 300g)

1 medium Bombay onion sliced

2 green chili sliced

spring of curry leaves

1/4 turmeric

1/2 tsp Maldive fish

1/2 tsp roasted chili powder

1/4 tsp roasted curry powder

1/4tsp fenugreek seeds

1 cardamom and 1 clove

1/2inch cinnamon stick 

2 cups thin coconut milk

1 cup thick coconut milk

Method:

Peel and cut and remove the middle part and cut cucumber into small(1 1/2inch)pieces. 

Mix all ingredients together expect thick coconut milk and cook covered in a pan till the gravy is reduced and the cucumber pieces are cooked. (They should be able to break in half with a spoon)

Add the thick coconut milk and bring the curry to boil for 5 minutes.

Curry is done. Use it as a side dish with rice.

Carrot Poriyal (carrot stir fry)

''This is a South Indian dish which is quick and easy to make and would go as a side dish with rice.''

Ingredients:

4 big carrots

3 tbsp grated fresh coconut

2 slit green chili or 3 whole kochchi

1 small onion chopped finely 

1/2 tsp mustard seeds

3-5 curry leaves

2 tsp olive oil

1/4 tsp salt or to taste

1/4 tsp ground black pepper

Method:

Wash, Peel and grate the carrots.

Heat a pan with oil and put mustard seeds when they start to splutter add in the curry leaves, 2 slit green chillies and onions. Stir for 30 seconds. 

Now put the grated carrots and keep the flame in medium, add salt and pepper and cover with lid and cook till carrot is well cooked for few minutes. 

Add 3 tsp of grated coconut and mix well and remove from fire.

Enjoy as a side dish.

Button Mushroom Curry

'' I like button mushrooms because of its unique taste''

Ingredients:

Button mushrooms 250g

Mustard seeds 1/2tsp

Red dried chilies 2

Curry leaves few

Garlic 5-6 pieces crushed

Small onion sliced thin

Turmeric powder pinch

Chillie powder 1/2 tsp

Coriader powder 3/4tsp

Chicken/ meat masala powder 1/2 tsp

Salt to taste

Extra virgin olive oil

Method:

Mke sure not to wash the mushrooms. Just wipe them with a kitchen tissue.

Cut each mushroom in to quarters.

Heat 2tbsp oil in a wok. Once the oil is heated put in the mustard seeds and let it splatter. Add in the curry leaves and red chilies. Fry for a second and add the crushed garlic. Fry until its golden. Add the sliced onions and fryuntil its turns golden brown.

Add in the mushrooms and fry for 4-5 minutes. Add bit of oil if required. 

Cover the pan and cook on low flame for 2-3 minutes. Saute and add turmeric, chilie powder, corinder powder, chicken masala powder and salt. 

Fry till the smell from spices goes off. Add a cup of water, cover and cook on medium heat until mushrooms are cooked and the gravy is thick and oil oozes out to the gravy.

Enjoy with rice or bread.

Beef Curry (Indian)

'' I like meat cooked with potatoes and this a recipe idea i got after reading some Indian recipes. The meat in the curry is tender and the gravy is very delicious''

Ingredients

450g stewing beef

Salt to taste

1/2 tsp black pepper

1 tsp red chili powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp garam masala powder

1 tbsp vinegar

2 medium red onions

2 medium chilies

6 -8 medium garlic cloves

2 inch stick ginger

2 small tomatoes blended to a puree

2 medium potatoes cut in the 1'' pieces.

olive oil

Method:

Wash, drain and dry the beef. 

Marinate the beef with salt, black pepper, coriander powder, red chili powder, turmeric powder, garam masala powder and vinegar with the stewing beef.

Mix well and leave to marinate for 30 minutes.

Chop the red onions, green chilies, ginger and the garlic finely.

Heat a little oil in a pan.  Add the marinated beef and brown the pieces on all sides. Add water to the beef and Cover the pan and simmer the beef for 45 minutes to 1 hour till the beef becomes tender. (Make sure the water does not run dry as the meat will get harder if is too dry.) Half way through the simmering add the potatoes.

In a separate pan, heat some oil. Add the chopped red onions and saute till golden brown.

Add the green chilies, ginger and garlic. Saute till the onions get very soft. Add a splash of water if needed to avoid the onions getting burned.

When the onions are soft and browned add the cooked beef with the potatoes.Mix well. add water and pureed tomatoes to create gravy.

Cook another 10 minutes in low heat until the gravy is thick. Adjust seasoning. Serve hot.

Mushroom with Potato Curry

''A curry I made for lunch today. Its my own creation and tasted good.''

Ingredients:

Mushroom 200g

1 medium potato

3 cloves garlic minced

1 medium onion sliced

3 green chillies halved

1 tsp Maldive fish

1/2 tsp fenugreek seeds

1/2 ground black pepper

1 tsp chillie powder

1/2 tsp turmeric powder

1'' cinnamon stick

1/2 tsp curry powder

2 cloves

2 cardamon

1 medium tomato quartered

1-2 tsp soya sauce

salt to taste 

1 cup thick coconut milk

2tbsp olive oil

Method:

Wash, drain water and cut the mushroom in the thin strips. Wash, remove skin and cut the tomato in to small pieces. 

Marinate the mushroom with chillie powder, curry powder, turmeric, black pepper, fenugreek seeds, Maldive fish and salt. Keep aside.

Heat a wok with olive oil, add in the cinnamon stick, 2 cardamons, 2 cloves. Stir for a minute and add in the potatoes. Fry till they are half done. Add in the garlic, green chillies and onion slices. 

Fry until onions are translucent.

Add in the mushrooms. Mix well. Add the tomatoes and some water (1/2 cup)and cover and cook for 10 minutes.

Add in coconut milk and soya sauce. Adjust seasoning to taste. Bring to boil and simmer another 10 minutes until gravy thickens. Serve hot.

Mutton Rogan Josh

Ingredients:

Mutton 1kg

Onions sliced thinly 1kg (equal quantity of onions: mutton)

Cinnamon 2 sticks 5cm long

Cardamoms 5

Cloves 5

Bay leaves 2

Ginger paste 1 tbsp

Garlic paste 1 tbsp

Water or Chicken stock

Oil 4 tbsp

Kashmir chillie powder 2 tbsp

fennel power  1/2 tsp

ginger powder 1/2 tsp(optional)

Whisked plain yogurt 1/2 cup

Method:

Heat the oil well, add spices and stir. And to next add in the onions and fry till them till golden brown and try to stir it well and get the color uniformly. 

When the onions are done, add in garlic paste and ginger paste and stir till browned. 

Add in the mutton and mix well and braised it for 3 -4 minutes until its evenly colored.

Add water enough to cook the mutton and add salt to taste.

Cover and cook until mutton is 80% cooked. Cook for about 25 minutes.

Add rest of the spices: chillie powder mixed with little water, fennel powder and ginger powder. Mix well.

Add whisked yogurt. 

Cook for another 10 more minutes until the gravy is thick.

Serve!!

Liver Fry

 Ingredients:

 Liver 250g

1 medium onion sliced thinly

1 tomato chopped

3 cloves garlic ground

2 cloves

1'' cinnamon stick

1/4tsp chilli powder

1/4tsp cumin powder

sunflower oil 2 tbsp

salt and pepper

1tsp vinegar

Method:

Marinate the liver as a whole piece with salt, pepper and vinegar. Add little water and boil or cook in microwave for about 8 minutes till done.

Heat oil in a pan. Add cinnamon and cloves and stir. Add in the onions and fry until they are golden brown.

To it add garlic and stir to fry. Add chilli powder and cumin powder and stir.

Add in the tomatoes and let it cook until the tomatoes are broken down.

Now slice the liver in to thin pieces and add to the frying pan and let it cook for a minute or two. Adjust seasoning.

Add in the boiled water/ stock. Cook till the gravy drys out.

Serve. 

Crab Curry

Ingredients:

Crabs cleaned and washed 1kg

1 medium onion sliced
3 cloves of garlic chopped
2 green chilli cut lenthwise
1 spring of curry leaves
1/2 tsp fenugreek seeds
1/2 tsp pepper ground
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp curry powder
1'' cinnamon stick
1 goraka
handful of Moringa (Murunga) leaves
salt to taste (1tsp)
Coconut milk 2-3 cups (1st extract coconut milk)
1/4of a lime juice


Method:
Put the washed crabs along with all the ingredients above expect Murunga leaves and lime juice Add enough coconut milk just about to cover the crabs. in to a large cooking vessel.  Mix well to marinate.
Cook on medium heat stirring occasionally until gravy is reduced and the crabs are well cooked and orange in color. Cook for about 20 minutes or so. Adjust seasoning.
When the curry is almost done, top it with Murunga leaves and lime juice.
Enjoy!!!

Canned Mackerel Curry

Ingredients:
Canned Mackerel 400g in Tomato Sauce. (I used DELMAGE)
1onion finely sliced
3 cloves garlic grounded
1'' ginger piece ground
2 green chillies chopped
some curry leaves
coconut milk 1 cup
water 1/2cup
red chillie powder 1tsp
curry powder 1/2tsp
1/2tsp pepper power
salt to taste
1-2tbsp sunflower oil


Method:
Separate the Mackerel and tomato sauce and keep aside.
Heat oil in pan and when heated well add curry leaves,green chillie and onions and fry till almost turning golden in color.
Add ginger, garlic stir and fry for a minute.
Add chillie powder, pepper and curry powder and stir in 30sec.
splash little water to avoid the paste getting burned.The water will sizzle away.
Add the tomato sauce and 1/2 cf of water and cook for 5 minutes.
Add in the Mackerel and break each piece in half.
Cook till they are almost done and add coconut milk to finish off.
Bring the curry to boil and simmer till done.
Serve with rice or bread.

Tofu Curry (Bean Curd)

4 to 6 servings

Ingredients

1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots/ onions
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup peanut butter (ground fresh roasted peanuts to make butter)
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste
1 cup water
2 cups light coconut milk
3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
1 (200g) packages organic firm tofu, drained, cut into 1-inch cubes
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots
1 large red bell pepper/ capsicum cut into 3/4-inch pieces 


Method:

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime juice and peel, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.

Egg Moillee (Egg Curry with Coconut Milk)

Recipe adapted by Aparna @ My Diverse Kitchen from The Vegetarian Menu Book by Vasantha Moorthy . This curry gives a silky smooth gravy and very mild taste egg curry.

Ingredients:
6 eggs, hard boiled
2 large onions, sliced thin
2 large tomatoes, chopped
2 -3 green chillies, slit lengthwise
½ tsp ginger paste
½ tsp garlic paste
½ tsp turmeric powder

1/2tsp chili powder

1/4tsp black pepper powder
3 cardamom pods
4 cloves
2 small sticks cinnamon
2 bay leaves
4-5 tbsp ghee
thick milk from 1 coconut
1 sprig curry leaves
3 tbsp chopped coriander
salt to taste

Method:
Cut each egg in half. Heat the ghee in a pan and place the eggs with cut side face down. Shallow fry the egg halves, gently turning over, till golden brown. Remove from pan and keep aside.
To the remaining ghee, add the bay leaves, cardamom, cloves and cinnamom and stir a couple of times. Add the green chillies, stir and now add the sliced onions. Sauté till soft and golden in colour. Add the ginger and garlic pastes and sauté till the ghee separates.
Add the turmeric powder, curry leaves and tomatoes and allow to cook well.
When done add the coconut milk, 2 tbsp coriander leaves, salt and mix. Just bring to a boil and take off the heat immediately. If you allow the curry to boil after adding coconut milk, it will split. The consistency of the coconut milk gravy should be thick and sauce-like rather than watery.
To serve, place the shallow fried egg halves in a serving dish and pour the coconut milk curry over this. Garnish with remaining 1 tbsp coriander leaves.
Serve hot with chapathis/ parathas/ rice or aapams (fermented rice pancakes).