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Sindhi Kadhi Indian Recipe

Cooked Basmati Rice and peas (beans), with pin...

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Sindhi Kadhi is a dish that is fully rounded and has so many levels of flavor. The hints of sweet and tangy combined with the spiciness and the beautifully colored vegetables is a feast to the eyes and to the hungry stomach. Change out the vegetables, eliminate some you don’t like or add on the ones you love – it’s a very forgiving dish. Enjoy this Sindhi Kadhi with some plain white Basmati Rice and you’ll need little else to satisfy the soul.

 

Prep Time: 15 min
Cook Time: 30 min
Serves: 4 – 6

Ingredients:

Water – 5.5 Cups + .5 Cups
Besan/Chick Pea Flour – 1/3 Cup
Drumsticks – 1 Cup, cut to 1″ length
Carrots – 2 med. peeled, washed and cut
Cauliflower – 2 big florets, cut to bite-size
Green Beans – 10, cut to 1/2″ pieces
Potato – 1 medium, cubed
Green Chillies – 4 or to taste, slit
Small Eggplants – 3, cubed
Oil – 1 tbsp
Methi / Fenugreek Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – to taste
Jaggery – 2 tbsp or to taste
Tamarind – 2 tbsp or to taste
Cilantro – for garnish

Method:

1. In pressure cooker, combine the Chickpea Flour and the 5.5 cups of Water and remove all lumps.
2. Pressure cook for 1 whistle and allow the pressure to release by itself.
3. In a small saucepan, combine the 1/2 cup Water and the Drumsticks and allow them to come to a boil.
4. Once the Water and the Drumsticks have come to a boil, low heat to a simmer and cook till ready to use.
5. In a big open pan, heat Oil on medium heat and add in the Fenugreek Seeds and allow them to sizzle.
6. Add in Turmeric and Red Chilli Powder and immediately after that all the Vegetables (Potatoes, Green Chilies, Carrots, Cauliflower, Beans & Eggplant)
7. Turn the flame up to a high, mix and coat all the Vegetable with the Oil.
8. Cook for about 3 minutes or till the Vegetables get a slight golden brown and lower the heat to a medium.
9. Add in the Chickpea Flour and Water, add the Drumsticks and the water, cover and cook for 15 minutes.
10. Add in the Salt, Jaggery and Tamarind Paste and mix.
11. Increase heat and allow the Kadhi to reduce and thicken up to a thin custard consistency.
12. Garnish with Cilantro and serve with Rice.

 

 
 

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Bengali Mustard Fish Curry

Yellow mustard seeds

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On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

Fish (firm variety) – 1/2 lb (approx 500 g) – cleaned
Turmeric Powder – 1/4 tsp
Salt – 1/4 tsp

Mustard Oil – 3 Tbsp
Onion – 1/2 large
Tomato – 1/2 large
Garlic – 7 to 8 large cloves
Green Chilies – to taste
Mustard Seeds – 1 Tbsp
Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Hot Water – 1 1/2 cups
Cilantro (Coriander Leaves) – for garnishing

Method:

1. Marinate Fish for 10 minutes with 1/4 tsp of Turmeric Powder and 1/4 tsp Salt.
2. In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
3. Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
4. In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
5. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
6. Add Fish back in and coat it with the mixture.
7. Add hot Water and gently stir.
8. Cover and cook for 5-7 minutes.
9. Garnish with Cilantro and serve hot with Rice or Chapati.

 

 
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Posted by on March 16, 2011 in Indian Cuisine, Seafood

 

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Gongura Daal – Andhra Cuisine

A jar of commercially produced gongura pickle....

Image via Wikipedia

Gongura (also known as pitwaa or sorrel leaves) is a green, leafy plant that has many different uses in Indian cuisine. The popular Gongura Pickle is found in most Indian grocery store shelves. Gongura is a great source of Iron, folic acid and other anti-oxidants. Try this Andhra inspired Gongura Daal recipe (Gongura Pappu) and experience the fresh, tangy flavors of fresh gongura leaves.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4 to 5

Ingredients:

Gongura Leaves – 1/2 lb (Discard stems, wash and chop leaves)
Masoor Daal – 1 cup
Water – 2 1/2 cups plus more for desired consistency
Salt – to taste
Oil – 1 Tbsp
Mustard Seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Asafoetida – 1/8 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves – 1 sprig
Onion – 1/2 medium, finely chopped
Ginger – 1/2 Tbsp, minced
Garlic – 1/2 Tbsp, minced
Chilies – to taste, minced
Tomatoes – 1 medium, chopped

Method:

1. Pressure cook Masoor Daal with 2 1/2 cups Water and Salt for 1 whistle. Do not open pressure cooker until all internal pressure is released.
2. Meanwhile, heat Oil in a large pan on medium heat.
3. Add Mustard Seeds and allow them to pop.
4. Add Cumin Sees and allow them to sizzle.
5. Add Asafoetida, Turmeric Powder and Curry Leaves. Mix.
6. Immediately add Onions, Ginger, Garlic, Green Chilies and a little Salt. Mix and cook for 2-3 minutes until Onions are translucent.
7. Add Gongura Leaves, mix and cook for 7-10 minutes (until sliminess is gone from leaves).
8. Add Tomatoes and mix.
9. Add cook Masoor Daal, additional water as needed to get desired consistency, and adjust salt.
10. Bring daal to a boil and remove from heat.
11. Serve hot with Rice or Chapati.

 

 
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Posted by on March 16, 2011 in Indian Cuisine

 

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Mango Pickle – Aavakai Recipe

Example of Mangoes, shoot in Taipei, Taiwan. T...

Image via Wikipedia

A traditional Indian meal is incomplete without a pickle. There are so many different ways of making pickles – cooking, fermenting over days in the sun or fresh pickles. This Mango Pickle recipes takes a few days and may sound like a tedious and a long process but the end result is just amazing and you can enjoy the fruits of you labor by relishing it over months or years. Take a step back in time and enjoy this art that goes back centuries in time.

Prep Time: 10 minutes
Pickling Time: 20 – 25 days

Ingredients:

Raw Green Mangoes – 2 large (1 lb)
Garbanzo Beans (Kabuli Chanas) – 1 cup
Salt – 2 tbsp or to taste
Turmeric Powder – ¼ tsp
Asafoetida – ¼ tsp
Mustard Seed Powder – 1 tbsp
Coriander Powder – ¼ cup
Red Chili Powder – 1/4 cup or to taste
Kashmiri Chili Powder – 1 tbsp
Fenugreek Seeds – ¼ tsp, powdered
Sesame Seed Oil – 1 ½ cups

Method:

1. Wash and dry Mangoes.
2. Remove seed and cube Mangoes with a shape knife.
3. Wash and completely dry Garbanzo Beans.
4. Spread Mangoes and Garbanzo Beans on a tray, cover with thin cloth and allow them to dry overnight.
5. Next day, mix dry spices in a bowl – Salt, Turmeric, Asafoetida, Mustard Seed Powder, Coriander Powder, Red Chili Powder, Kashmiri Chili Powder and Fenugreek Seed Powder.
6. Add Mangoes and Garbanzo Beans. Mix well.
7. Add Sesame Oil, mix, cover and set bowl out in the sun for about 20 days. Mix daily.
8. Transfer to clean, dry jar and store at room temperature or refrigerator.
9. Enjoy over the next few months.

Tips:

1. Use Kashmiri Chili Powder to make a mild pickle.
2. Skip the Garbanzo Beans and the pickle will be ready in 12 days.
3. Oil should be floating on top to prevent spoilage.

 

 
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Posted by on March 16, 2011 in Fruit, Pickles & Chutneys

 

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