10.17.11

Moru Curry Recipe

Ingredients

2 tablespoon Yogurt
1/2 cup Coconut paste
1/2 teaspoon Cumin seeds
1 tablespoon Oil
A pinch Mustard seeds
1/4 teaspoon (optional) Fenugreek powder
1 tablespoon chopped Onion
1/8 teaspoon Turmeric
1/2 teaspoon Garlic
4 broken Whole red chilly
1 teaspoon Ginger
Curry leaves

How to make Moru Curry

  • Blend coconut, curd and green chillies in a blender.
  • Add 1 cup water, red chilly powder, turmeric and salt to the mixture,bring to a boil and remove from the heat.
  • Heat the oil separately. Add mustard seeds, cumin seeds, fenugreek seeds to the oil and let them splutter, then add the chopped onion, the red chillies,the garlic, the ginger and the curry leaves and season the curry with it.

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10.17.11

Koottu Curry Recipe

Ingredients

1/2 cup Bengal gram  Dal
1/2 cup Inner flesh of drum stick
2 tablespoon White gram dal
1/2 cup Grated coconut
1/4 teaspoon Turmeric powder
1/4kg (all together) Pumpkin, snake gourd, Long runner beans, yam, cucumber
1/4 cup Coconut oil
3 Dried red chillies
3 Green chillies
Salt to taste
2 sprig Curry leaves
1 teaspoon Mustard
1 tablespoon Ghee

How to make Koottu Curry

 

  • Grind 1/2cup grated coconut with turmeric powder and green chillies into a fine paste..
  • Pressure cook the bengal gram dal with salt and water to a thick gravy
  • Clean and cut the vegetables into small pieces. Boil the vegetables by steaming.
  • Heat oil and season mustard, white gram dal, dried red chillies and curry leaves.
  • Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal to it and simmer it on low heat
  • Heat 1tablespoon ghee and fry the 1/4cup grated coconut in it till golden brown. Season the koottucurry with it and mix well.

10.14.11

Mushroom Curry Recipe

Ingredients

500 g (1 lb) Mushroom
1 finely chopped onion
2-3 teaspoon fennel seeds
1 finely chopped tomato
2 teaspoon ginger & garlic paste
1 inch cinnamon stick
3 cloves
1/4 teaspoon turmeric powder
2 teaspoon Black pepper powder
1/2 teaspoon red chilli powder
1/2 cup finely chopped coriander leaves
5 teaspoon oil
salt to taste

How to make Mushroom Curry

 

  • Cut mushroom into thin slices.
  • Grind cinnamon, fennel seeds & clove to fine powder in a mixer.
  • Heat oil in a pan & add the above powder & ginger garlic paste to it & fry for a minute in low flame.
  • Add chopped onions & fry till golden brown.
  • Add chopped tomatoes & continue to fry till oil separates from it. Then add pepper, chilli & turmeric powder & mix well.
  • Add mushrooms & 1/4 cup of water, salt & mix well.close the lid of the pan & let it cook in simmer.
  • Uncover when mushrooms are cooked & keep stirring for few minutes till all the water evaporates & when it comes in the form of thick gravy type.
  • Finally garnish with chopped coriander leaves.
  • Serve with rice.

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07.11.11

Mushroom Curry Recipe

Ingredients:
Mushrooms-250gm
Onion-1 sliced
Garlic-2 cloves
Potato-1 cut into small cubes
Mustard paste-2 tbsp
Poppyseeds paste-1tbspn
Green chillies
Mustard oil
Preparation:
  • Cut the mushrooms into slices.
  • Add 1 tbspn mustard oil in a pan and fry these mushroom with some salt and turmeric powder.
  • Set them aside.Similarly fry the sliced potatoes and keep aside.
  • Now add some mustard oil in the pan and when the oil is hot add garlic and fry till they are red.
  • Then add the sliced onions and fry then till golden brown then add some salt,turmeric powder and green chillies.
  • When the oil separates add the fried potatoes and mushrooms.Fry for a min and then add some water.When it comes to boil add the mustard and poppy seeds paste.
  • Cook them until the potatoes are done and before you turn the gas off add half a tspn of mustard oil.
  • Serve with rice or chapati.

 

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07.9.11

Mango Curry Recipe

Ingredients:
1/2 tsp Cumin seeds
1 tbsp Oil
1 tbsp Jaggery
6 Red Chillies
3/4 tsp Salt
1/2 Coconut, grated
2 Onion, sliced
250 gms Green Mangoes
6 Pods Garlic flakes
1 tsp Coriander seeds
1/2 tsp Turmeric powder
1 inch Ginger
How to make mango curry:
  • Peel green mangoes.
  • Slice each mango into small pieces, removing seed.
  • Wash and keep aside.
  • Grind together coconut, chillies, garlic, ginger, cumin and coriander.
  • Heat oil and fry onions till transparent.
  • Add ground mixture and stir-fry well, till oil begins to leave the masala.
  • Add mango slices and jaggery Pour one glass water.
  • Add salt and prepare on medium flame till mangoes are tender and curry thickens.

07.2.11

Coconut Chicken Curry Recipe

Ingredients:

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
How to make chicken with coconut milk:
  • Preheat the oven to 350 degrees F.
  • Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
  • Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
  • Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
  • Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
  • Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
  • Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.