Showing posts with label Curries. Show all posts
Showing posts with label Curries. Show all posts

Sunday, 18 October 2015

Moru Kachiyathu with Mango and Bananas (Seasoned Buttermilk)




























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Moru Kachiyathu with Mango and Bananas (Seasoned buttermilk)
A delicious buttermilk curry seasoned with mango and bananas tempered with South Indian spices.This is a very traditional buttermilk dish that is regularly served in Kerala.
Ingredients:
  • 400 ml Natural Yoghurt
  • 1 large Ripe mango
  • 1 large Banana
  • 1 teaspoon Ginger paste
  • 1/2 teaspoon Turmeric 
  • 1.5 teaspoon Salt
  • 15 Curry leaves
  • 2 Green Chillies
  • 1 small Red Onion
  • 2 Dried Red chilli
  • 1 tablespoon Sunflower oil
  • 1/2 teaspoon Mustard seeds

Method:

1. Slice the onion thinly into long strips and keep aside.2.Slit the green chillies and keep aside.3.Slice the mango on both sides on the stone so you have two halves and remaining mango on stone.4. Slice one half of mango into thin slices keeping the skin on and keep aside.5. Peel the skin off the remaining mango and cut the flesh into small cubes. Do this with all the mango flesh on the stone as well.6. Add the diced mango to the Optimum 9400 Blender and puree it to a pulp.7. Once mango is pureed add the yoghurt,salt,ginger and turmeric to the mango and blend it for a few seconds.Transfer the mango yoghurt mixture to a large bowl.8. Slice the banana and add it to the yoghurt mixture together with the mango slices that were kept aside. Mix together.9. Add oil in a pan and when it is hot add the onions and saute them for a few minutes, add the onions to the yoghurt mixture and mix well. Transfer the mixture to a serving dish.




10. Add a little more oil to the pan and when it is hot add the mustard seeds , green chillies, red chillies and curry leaves. Pour the tempering on top of the yoghurt mixture and its ready to serve.
Details
Prep time: Cook time: Total time: Yield: serves 4


I got the inspiration for this recipe from a South Indian Cookery class I recently visited at Food at 52.

I made my recipe in the The Optimum 9400 blender which was sent to me by Froothie to try out, you can see the original review here. 
The Optimum 9400 is a really powerful and versatile blender, not only does it blend liquids, it can pulse, grate and grind ingredients. It crushes ice in seconds and you can create the most amazing icecreams in minutes. But that is not all, you can also create hot soups and sauces in the same blender too.I love using the blender for creating smoothies, soups, icecreams and nut butters too. It can even make scrambled eggs!!!

The Optimum 9400 is available to buy at £349.00, It comes with a 1 MONTH TRIAL - MONEY BACK GUARANTEE (includes return postage costs for UK customers) For citrusspiceuk readers you can get a extra two years warranty  if you order through this post. Just put "Special Ambassador Offer" in comment box on order form.
If you like the sound of this awesome blender, please order it through here.




Friday, 22 May 2015

Moong Dhal with Spinach

Its vegetarian week this week, so here is a super healthy and delicios recipe to get all my readers making the change for one day and eating a vegetarian dinner.



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Moong Dhal with Spinach
Delicious protein packed Moong dhal with iron packed spinach makes this dhal not only delicious to eat but it is super healthy too.
Ingredients:
  • 120g / 4 oz Moong Dhal (without husk)
  • 360g /12oz Baby spinach (finely chopped)
  • 1 teaspoon Garlic paste
  • 1 teaspoon Ginger paste
  • 2 Small tomatoes (blended to puree)
  • 600 ml Water
  • 1 tablespoon Olive oil
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Turmeric powder
  • 1 Dried red chilli
  • 1/4 teaspoon Mustard seeds
  • 1 tablespoon Fresh Coriander finely chopped for garnish
Method:
1. Wash the moong dhal and soak it in water for 2 hours, after which boil it for 30 minutes until cooked but holding shape.2.In a large pan add the oil and heat it up on medium heat. Once oil is hot add the mustard seeds and red dried chilli wait for them to splutter. 3. Add the garlic and ginger paste and saute for 1 minute. Add the blended tomatoes, salt, chilli powder, coriander powder, cumin powder and turmeric powder and saute the mixture for 2-3 minutes. 4. Add the finely chopped spinach and add 100 ml water. Cook the spinach for 3-4 minutes until wilted.5.Add the cooked moong dhal with the cooking liquid to the spinach and bring the dhal to a slow simmer.Cook for 5 minutes.6. Add extra water to get the desired consistency.7. Transfer the dhal to a serving dish and garnish with fresh coriander. Serve with boiled rice.
Details
Prep time: Cook time: Total time: Yield: 4 servings

Tuesday, 30 September 2014

Cabbage and Peas curry


A speedy curry that's ready in less than 15 minutes, It is delicious with rice or chapatti. Normally I like my cabbage sliced paper this and cooked into a cabbage curry, however when I am in a hurry and need a speedy curry I cheat and throw the cabbage in my food processor and just shred it coarsely. Believe it or not  but cutting a vegetable in different shapes really makes the curry taste different too!!! I would say my favourite way is the arduous paper thin sliced cabbage curry but this shredded version is not bad either.


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Cabbage and Peas Curry

Delicious Peas and Cabbage curry cooked in less than 15 minutes.

Ingredients:
  • 240g White Cabbage
  • 60g Frozen Peas
  • 1/2 teapoon Salt
  • 1/2 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Cumin powder
  • 1/4 teaspoon Coriander powder
  • 1 tablespoon Tomato puree
  • 1 tablespoon Olive oil
  • 1 pinch Mustard seeds

Method:

1.Cut the cabbage into quarters and place into the food processor and shred it coarsely.
2. Add the oil in a pan, when it is hot add the mustard seeds and wait for them to splutter.
3. Add the shredded cabbage and the peas followed by the salt, chilli powder, cumin powder, coriander powder and turmeric and toss the cabbage to cover it with the spices.
4. Salute the cabbage for 5- 7 minutes after which add the tomato purée and stir it into the cabbage. Sauté the cabbage for another 5 minutes, the cabbage should be cooked but still have a bite. Transfer to a serving dish.

Details
Prep time: Cook time: Total time: Yield: Serves 2

Submitting to:
In my VEG BOX ~Cabbage
Event by citrusspiceuk  guest hosted by Motions and Emotions.


Saturday, 24 May 2014

Spicy Cauliflower Couscous





Spicy cauliflower cooked in a blend of aromatic Indian spices.

Don't be fooled by the name, there is no couscous in the ingredient list and the this recipe has NO couscous in it, only the  name indicates couscous as the cauliflower is grated to resemble couscous.

Ingredients

480 g cauliflower florets
1 small white onion finely diced
1/2 red capsicum finely diced
1 clove garlic finely chopped
2 green chillies finely chopped
1/2 teaspoon mustard seeds
1 teaspoon salt
1/2 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
2 tablespoons pasatta (sieved tomatoes)
1 tablespoon olive oil
1 tablespoon fresh coriander leaves.


Method:

1. Wash the cauliflower florets and pat them dry.Grate the cauliflower florets on the coarse side of a grater to form cauliflower couscous.
2. Heat oil in a wok, when it is hot add the mustard seeds and wait for them to splutter, next add the garlic and onions and sauté them until onions turn translucent.
3. Add the diced capsicum and grated cauliflower and sauté the mixture for 7- 8 minutes tossing intermittently every couple of minutes.
4. Add the pasatta, salt, green chillies, chilli powder, cumin and coriander powder and toss the mixture to incorporate all the spices.
5. Sauté the spiced cauliflower mixture for another 3-4 minutes after which transfer the mixture to a serving dish.
6. Garnish with finely chopped coriander leaves.
Serve with chapattis.

I got the inspiration to create the spicy cauliflower couscous from a friend of mine Mabintu who blogs at Recipes from a pantry Do check out her blog for some mouth watering dishes.

Submitting this to:
In my VEG BOX ~ Cauliflower event by citrusspice guested by Manjiri of Sliceoffme


Sunday, 4 May 2014

Cauliflower and Peas Curry


Healthy and delicious Cauliflower and peas curry cooked in aromatic spices.

Ingredients:

400 g cauliflower florets
100 g frozen peas
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon coriander powder
¼ teaspoon mustard seeds
2 tablespoons olive oil
4 tablespoons passata (sieved tomatoes)
1 teaspoon MDH kitchen king masala (or garam masala)
1 clove garlic finely minced
2 springs of fresh coriander finely chopped


Method:

1. Cut the cauliflower florets into small pieces.
2. In a wok add the oil, when it is hot add the mustard seeds and wait for them to splutter. Next add the garlic and sauté for few seconds and then add the cauliflower and peas.
3. Toss the cauliflower and peas mixture and stir fry for 5 minutes. After 5 minutes add the salt, chilli powder, turmeric powder, cumin and coriander powder and the kitchen king masala and the passata.
4. Cook the cauliflower for another 5-7 minutes tossing it intermittently until it starts to crisp a little. The cauliflower should be cooked but still hold its shape and is not mushy.
5. Transfer the curry to a serving dish and garnish with fresh coriander.

Serve with rice

Submitting to:
In my VEG BOX ~Cauliflower event by citrusspice guest hosted by Slice off Me


Monday, 10 March 2014

Courgette and Cherry Tomato Curry ~ 5-2 diet



Seasonal courgettes cooked with tangy cherry tomatoes makes this curry perfect as a side dish to rice or chapattis.

Ingredients:

2 medium tender courgettes
1 small onion
1 clove garlic finely chopped
12 cherry tomatoes
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon mustard seeds

Method:

1. Wash the courgettes and pat them dry.
2. Remove the top and bottom and cut each courgette in half lengthways.
3. Slice the courgette in thin slices approx 5 mm thick.
4. Wash the cherry tomatoes and cut them into halves.
5. Peel the onion, cut it in half  and slice it thinly into thin slices
6. In a large wok add the oil and wait for it to heat up. Once oil is hot add the mustard seeds and wait for them to splutter. Add the garlic and onions and saute for 1 minute.
7. Add the courgettes and saute the courgettes for 4-5 minutes until courgettes are almost cooked and tender.
8. Add the cherry tomatoes, salt, chilli powder, coriander powder, cumin powder and turmeric and toss the tomatoes and courgettes for another 3-4 minutes until the spices infuse and tomatoes start to wilt but still retain shape.
9. Transfer the curry form the wok into a serving dish.
Serve with boiled rice or chapattis.

NB- Make sure courgettes are tender and thin. Don't be tempted to buy large fat ones as they release too much water and are often bitter in taste.

NB-Rice not included in calorie count.

Calories per serving
Carbs
Fat
Protein
Sodium
Sugar
115
11
8
2
585
6


Submitting to :
Javelin Warrior cookin /with luv

In my VEG BOX ~Tomatoes event by citrusspiceuk



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