we're trying the bengal gram curry this saturday with kiran's lemon rice dish!
she is irritating and rather know-it-all (well, maybe she does!) too
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we're trying the bengal gram curry this saturday with kiran's lemon rice dish!
she is irritating and rather know-it-all (well, maybe she does!) too
Thank you for posting these, Christina - now we can try the food without having to be irritated by the programme ;)
I have substituted soya yoghurt for dairy yoghurt before - it usually works fine but it may be worth adding a drop of lemon juice as it's less sharp. Also you have to add it to hot dishes at the last minute to avoid it separating/curdling but IIRC that's true of the dairy one too.
Haha ill be happy to post them to save you the the horror of the show!! I just love looking at the food, ill put up with mostly anything if foods involved ;)
Im going to try the creamy lentil dish over the weekend.
Also im going to check out kirans lemon rice, that sounds amazing.
Do you have a sambar recipe? I LOVE sambar!!
see 'what did you eat today' thread for my curry using kiran's lemon rice recipe - kiran, that lemon rice was absolutely fantastic!! gold stars to you :)
Hello
I own and run a South Indian restaurant so this thread is great. BTW I am from Bangalore and we don't as a rule use Garam Masala in foods at all. This particular blend of spice is of North Indian origin and purist South Indians would not use it. We have a different set of spices- usually lentil based and therefore very nutritious. But hey, if GM tastes good - thats great but it is not S Indian.
Purple, you asked for a Dosa recipe. Here it is. It is quite tricky to make it as the natural yeast in the lentil must reach a certain temp to grow. We make it so I am sure you can. You need a good blender though.
3 Cups of Rice- long grain
1 cup of Urad Dhal- ( Indian shops will sell this- it is small and cream in colour)
1 small handful of Thoor Dhal.
Soak the above overnight with plenty of water and leave in a warm place. The following morning blend all three to a fine smooth paste using enough water. Put the batter in a large bowl. Add a teaspoon of salt.
Leave it for at least 7 hours, in a warm place. Mix well. The batter should have fermented and become light and slightly fluffy.
To make the Dosai:
Heat a flat iron griddle or a non stick frying pan. Try to find a thick bottomed griddle/ pan. let the pan get very hot. Then turn it down to medium heat. Spoon a large spoon of batter in the middle. Swirl to circle quickly before it hardens. Wait till the underside is brown. Flip once. Viola.
If you want a recipe for Coconut Chutney or the Potato Palya that goes with it, let me know.
There are some amazing combinations of this using onions, cabbage etc. So experiment and have fun.
I want to make a mango chutney. Any one know how? I love the ones that are super sweet and the mangoes big chunky and pretty chewy....MMMMMMMMMMMMMMMMMM. Oh and i want a spinach curry recipie too. Lol. Not too demanding, I hope? :D:D:D
Thanks to thetiffinroom for the dosa recipe. :)
I have been receiving many queries about recipes and I will post them here when I get the time. Sorry, it has been manic and I have'nt had the time to respond. :o
Thanks cedar!Quote:
see 'what did you eat today' thread for my curry using kiran's lemon rice recipe - kiran, that lemon rice was absolutely fantastic!! gold stars to you :)
Yes I do.:) I will post it here tomorrow when I get the time. For making sambar from scratch, you'll have to make a shopping trip to an Asian or continental supermarket. This is to make the sambar masala. You can make it in bulk and store it away to make instant sambar anytime.;)Quote:
Do you have a sambar recipe? I LOVE sambar!!
i have a fresh mango salsa recipe if anyone wants - its not really an indian recipe but i guess you can add some spices to it - will post later.
MMMMMMMMMMMm please do.
Coconut Chutney will go with Dosas (See recipe a few posts above).
You need...
1 coconut
3 table spoons of gram dhal (available from Asian shops)
1 green chilli (maybe 2 if you need it spicy)
half table-spoon mustard seeds
2 table-spoons oil
one-fourths tea spoon salt
one-fourths table spoon asafoetida powder (optional)
Chop the chillies.
Heat oil in a frying pan. When Oil is hot add mustard, asafoetida and gram dhal. Roast on medium flame till gram dhal turns brown. Now transfer this to a blender.
Add chunks of coconut, chillies and salt into the blender (along with the mixture made above) and blend them all together. Add water based on the desired consistency (it is not supposed to be like a paste). Transfer this to a bowl. It is now ready to be served.
This can also be served with lemon rice, tomato bhath etc. Most south-Indians stricty use coconut chutney with dosas, but I like it even with rice.:)
Thank you very very much! Sorry for just seeing this, was on holiday. It's good to know that Dosa's are vegan, that nothing else had to be substituted. Means when I do my india trip I should be okay :) (or will they all fry it in ghee?)
Wow that sounds amazing, yes please :D
Thanks again! :D
Dosas are alaways made in Vegetable Oil
im craving soup and also curry and i was thinking, maybe i could put them together and make some kind of curry soup.
so i wanted to know if any of you happened to have one!
Curried Lentil Soup With Mushrooms
2 chopped onions
3 cloves of crushed garlic
2 tablespoons of vegetable oil
2 cups of chopped mushrooms
half a teaspoon of ground coriander
half a teaspoon of turmeric
half a teaspoon of ground cumin
half a teaspoon of ground ginger
(or a tablespoon of curry powder)
1 cup of red lentils
4 cups of water
quarter of a cup of creamed coconut
salt n pepper
heat oil in saucepan and saute onion and garlic and saute for a few minutes.
add mushrooms and cook for few minutes longer.
stir in spices and cook for further couple of minutes then add lentils and water and a pinch of salt.
bring to boil then lower heat, cover and cook for 20 minutes.
chop coconut and stir into the pan.add salt n pepper if required.
Enjoy!
Mm, that sounds yum.
I make a similar soup with cauliflower instead of mushrooms, which is nice with a squeeze of lemon.
I think I'd probably just make potato and onion soup but add some curry powder.
thanks animal and twinkle!
risker i was thinking of doing the same. with some veggies thrown in and some potatoes and curry. yummmm.
I sometimes make lentil soup, but put tandoori masala in whilst it's cooking. Then when most the water has gone, turn the heat low and add some soya milk, then blend it up :)
Sometimes if I have some left over stews etc that I'm bored of eating (including curry) I just add water and blend it into a soup.
If you want to increase the protein content of lentil soup add some texturized vegetable protein and a little brown rice or quinoa at the same time as you add the lentils.
For a huge choice of curried lentil soup recipes just google lentil dahl.
thanks everyone. all of your ideas sound great :)
herb, i forgot about tvp. i used to get it all the time. thanks :)
I'm glad you asked this question foxytina, i've got inspiration from reading this thread. I've got plenty of veg, spices and some creamed coconut, so now i know what i'll be eating tommorrow! :)
mmmm curried carrot soup...
my favorite!
i couldnt find my normal recipe... but this seems similar, from memory :)
http://www.therecipebox.com/members/...up/sou0246.htm
great furrytips, do share with us how it turned out.
jj thanks for the link. it looks delicious. i adore carrots. what a nice combination.
It was really good foxytina, spicy, coconutty soup will be a regular from now on.
I fried chopped garlic and curry powder for a minute in oil, then added water and sliced vegetables (carrots, cabbage, spring onions and sweetcorn) When the veg were cooked (10 mins), i stirred in some soy sauce and coconut cream. Yum
Next time i will add extras like beansprouts,mushrooms, root ginger or maybe some fried tofu
All I do for curry soup is blend cooked butternut squash and sweet potato in a processor with soy milk, add to a pan of hot vegetable stock,add soy cream or milk ,as much mild curry powder as needed for taste preferance, more stock dependent on how funny/sloppy you like your soup and season with fresh coriander. Ta Da!!:D
One of my faves:) it reeally warms you up does curry soup.
Made this up yesterday. Very nice. Serves 4 or 5.
Ingredients:
pre-cooked chick peas equivalent to about 3 tins;
1 tablespoon brown or puy lentils;
1 tablespoon red split lentils;
1 tin tomatoes;
2 large carrots,chopped;
1 onion, chopped;
1 teaspoon (tsp) chilli powder;
1 tsp ginger powder;
1 tsp garam masala powder;
1 tsp cumin powder;
1 tsp coriander powder;
1 tsp turmeric;
salt;
1 tablespoon sunflower oil
water
soak the chick peas 24 hours and cook them until soft or use tinned ones.
fry the onion in oil in a big pot until clarified and add spices and fry a little more, adding water if required.
Add the lentils, chopped carrots, chick peas and plenty of water (at least 500 ml), cover and simmer until the lentils are soft, checking occasionally to see if it has not dried out.
Add the tomatoes and more water if required, cover again and simmer for about an hour until the desired consistency is achieved.
Add salt to taste.
Serve with brown rice or sweet potatoes.
This is ok to freeze leftovers or re-heat the next day.
I want that for my lunch...RIGHT NOW! But instead I have to have tinned veggie soup cuz I'm at work.
sounds tasty - i'm having this later in the week!!
INGREDIENTS
1/3 cup OIL
2 tsp cumin seeds
1 cup grated onions
15-20 cashew nuts-soaked for 1/2 hour and ground to a paste
2 tbsp poppy seeds-soaked 1/2 hour and ground to a paste
1/4 cup Natural Soya milk or any other non animal milk.
2 tbsp nariyal ka burada (desiccated coconut)
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp powdered coriander seeds)
1 tbsp salt
2-3 green chillies-slit
1/4 cup Tofu-mashed into a paste with water
1 1/2 cups mixed vegetables of your choice-blanched ( not compulsory)
1/4 cup thick coco nut cream-to garnish
2 tbsp chopped coriander leaves-for garnish
METHOD
Heat the oil in a heavy based pan, and add the cumin. When the seeds splutter, add onions and sauté till a light brown. Now add the ground paste and sauté till the fat separates.
Increase the heat, add the vegetables, and turn around to mix. Add the turmeric, chilli powder, garam masala, dhania( corriander powder ), salt and the green chillies, and stir-fry to mix well.
Add 1 1/2 cups water and the meshed tofu, bring to a boil, and then simmer, uncovered for 3-4 minutes.
Serve hot garnished with the coconut cream and coriander leaves..
I have never had anything curry...and judging by how many vegan dishes are curry this and that I fear it may be grounds for dismissal from the vegan lifestyle LOL. Anywho, I want to give curry a try but I fear hating the first thing I ever eat of it and never giving it a second glance. So with that, I am requesting this:
Name your absolute favorite curry dish and include the recipe or link! Explaining why its your fav would be nice too =)
Thank you!
Massaman! If you like cumin this is a good one. Traditionally a beef curry with potato, I make it with pumpkin and celeriac and bit of cashew-cream (last minute or may curdle) instead of coconut milk.
Many of the massaman pastes on the shelf contain shrimp paste so here follows a recipe from cooks.com:
Ingredients:
3.00 Dried red chilies
3.00tbChopped shallots
2.00tbChopped garlic
1.00tsChopped galangal (sub. ginger)
1.25tbChopped lemon grass (sub. lemon zest)
2.00Cloves
1.00tbCoriander seeds
1.00tsCumin seeds
5.00Peppercorns
1.00tsSalt
Instructions:
Soak dried chilies in hot water for 15 minutes and deseed.
In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle).
Into a blender, put the rest of the ingredients and blend to mix well.
Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and blend again to obtain 1/2 cup of a fine-textured paste.
This can be stored in a glass jar topped with oil in the refrigerator for about 3-4 months.
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As with other pastes, about a Tbsp per person is fried up wth main curry ingredients 5min or so and liquid is stirred in, brought to simmer and cooked til tender. Yum yum
I don't have a recipe because I've never cooked it myself, but Chana Masala (chickpea curry) is my favourite curry of all time. I always order it at an Indian restaurant. Some places cook it in more of a thick, dry spice mixture. I prefer it in a rich, thick and spicy sauce though.
Ohhhh now I'm craving it again and I only just had it a week ago :)
My husband's Nepalese friend gave me this recipe and it is WONDERFUL! And very cheap and easy to make. give it a go and let me know if you like it :D
2 tbsp oil
1 medium onion, chopped finely
1 ½ tbsp cumin seeds
Cook together until the onion is browned lightly.
1 tsp turmeric
Add and stir for a minute or two.
3 cloves garlic, crushed
1 tsp crushed ginger or ginger paste
Stir in.
1 green chilli, chopped finely
Add and stir for a minute.
3 tbsp tomato puree
2 tbsp ground cumin
2 tsp chilli powder
Stir in and cook for a minute.
1 mug vegetable stock
Add and bring to a light boil.
¼ slab coconut cream, or a small tin
2 tins chickpeas
1 tin crushed tomatoes
Add. Season to taste, and simmer for 30 minutes
Sprinkle with chopped coriander and serve
new curry recipes are ALWAYS welcome - thanks aradia :)
curry is a combination of ingredients
for Indian Yellow Madras Curry powders each family or regional area has their own blend of spices
Thai Curry Pastes are like a chili pepper pesto
combining chilies with ginger, garlic, lemongrass and most ofter shrimp paste
maybe to start off you should just try a stew and add curry to taste, also add coconut milk, cilantro, you can add extra ginger , garlic, paprika to your liking as well
curried go good with noodles, rice, beans, vegetables, tofu, seitan, tempeh
I like seitan the best it kind of absorbs alot of the flavors you impart