Recipes — dc RSS

Lobster curry

Ingredients Lobster meat, 1 lb, chopped in 1 inch cubesCoconut oil, 4 tablespoonGarlic, 1 tablespoon (fresh garlic, grated)Madras Curry Powder, 1 tablespoonCurry Leaves, 5, tear each curry leaf into halfRed onion, 1 cup, finely chopped IF USINGBlack Mustard Seeds, 1 tspDried Red Chili (whole), 1, torn into 2-3 piecesCoconut Milk, Light, 1 cupTomato puree OR Fresh tomatoes, 1 cup, finely choppedFresh Tamarind, 1 tablespoon NOT CONCENTRATE, if using concentrate, then use 2 dropsSalt to taste Instructions In a 3 qt sauce pan, heat coconut oil over medium heat, when the oil is hot, add mustard seeds, allow to splutter. Then add curry leaves, dried red chilies and garlic, saute for a minute.Add onions, if using, and saute for 10 minutes,...

Continue reading

Chicken curry

When one makes the basic chicken curry, its a gateway to learning the base of Indian cooking, which is:1) Add fat, saute whole spices2) Add onions, saute until golden brown3) Add ginger garlic and spices, saute for a minute or two4) Add tomato, cook for 10 minutes5) Add chicken pieces and cook for 20 minutes or soIngredients:Marinade chicken for a couple of hours in the refrigerator1 lb chicken thighs, boneless, skinless, chopped in 1 inch cubes2 tablespoon plain full fat yogurt1 tablespoon fresh ginger, grated1 tablespoon fresh garlic, grated1 tablespoon jalapeno, finely choppedMix these ingredients in a mixing bowl and refrigerate.Ingredients for the sauce:4 tablespoon oil1 cinnamon stick, broken into 23 cardamom pods, partially crushed3 cloves2 cups red onions, finely...

Continue reading

Cumin scented basmati rice

White Basmati Rice seems to be a staple rice dish available at restaurants. The one that we get at restaurants will most likely be seasoned with cumin seeds and garnished with cilantro. It is a very simple rice and there are a couple of ways to make it. I suggest cooking the rice separately and adding it to the seasoning.Making this dish with leftover rice (rice cooked on previous day) will result is fluffy rice.Serves: 6 Ingredients1 tablespoon cumin seeds2 cups white basmati rice, pre-cooked (see my recipe for how to cook white basmati rice), preferably cooked a day before1 tablespoon ghee1/4 teaspoon salt1/4 cup finely chopped cilantro, for garnishInstructionsHeat a 3 qt saute pan over medium heat. When the...

Continue reading

Coconut Chicken curry

I read this recipe in a Bollywood based article, tried it and customized it. I hope you like it.Serves: 4Ingredients1 lb chicken thighs, boneless and skinless, choped in 2 inch cubes2 tablespoons vegetable oil1 cup red onion, minced1 teaspoon black mustard seeds12 curry leaves, each torn into 22 Roma tomatoes, finely chopped1 teaspoon fenugreek seeds1 tablespoon ginger garlic paste1 tablespoon curry powder4-5 black peppercorns1 small piece of tamarind fruit OR 1 teaspoon tamarind pulp NOT CONCENTRATE1 cup regular coconut milk mixed in 1 cup water, so 2 cups1 teaspoon salt1 tablespoon sugar, preferably jaggery1/4 cup chopped cilantro, for garnishInstructionsIn a 3 qt pot over medium heat, heat oil and when the oil is hot add fenugreek and black mustard seeds...

Continue reading

Yogurt Lamb Curry

Although this curry takes 90 minutes to cook/stew, it was worth the wait. The dish is from Rajasthan, it is a state which is entirely a desert. Food cooked from local ingredients is devoid of root vegetables and mostly, no meat.Ingredients4 tbsps ghee 2 lbs lamb shoulder, cubed in 2 inch pieces – preferably boneless2 Tablespoons finely chopped garlic1 cup plain full fat yogurt2 dry bay leaves6 green cardamoms1 cinnamon stick, broken into two1 large red onion, thinly sliced2 Tablespoons curry powder2 Tablespoons paprika powder1 teaspoon cayenne powder2 Tablespoons chopped cilantroSalt, to taste   InstructionsIn a mixing bowl, add garlic, yogurt, paprika, cayenne, curry powder, some salt and marinate the lamb pieces. Set aside.In a 5 qt pot, heat ghee...

Continue reading