I made a lot of things last night, but I am sharing 2 good recipes with you guys, I hope you like it. The process is a bit detailed, but if you don't want to extract your own coconut milk, then you can buy LIGHT COCONUT MILK but the results are not the same.Ingredients1 lb 16-20 count raw, shelled, deveined shrimp rinsed and marinated in 1 teaspoon salt and 1/2 teaspoon turmeric powder (for 30 minutes)1 cup red onion, finely chopped2 tablespoons oil1 tablespoon tamarind paste, if you have concentrate then 1 teaspoon is enoughSalt to taste1/4 cup chopped cilantroBlend:2 cups fresh grated coconut1 jalapeno1 teaspoon turmeric powder1 tablespoon paprika powder1 tablespoon coriander powder3 cups hot waterInstructionsIn a 3 qt...
1) Coconut Chutney - 1 cup grated fresh coconut2) Coconut and Peanut Chutney - 1/2 cup grated fresh coconut AND 1/2 cup peanuts3) Coconut and Dal Chuntney - 1/2 cup grated fresh coconut AND 1/2 cup split yellow peas (toasted), aka Chana DalOnce you have either one of the above 3 combination, here is the recipe:IngredientsGrate:One of the above combinations2 tablespoons full fat plain yogurt1 teaspoon cumin seeds1/2 teaspoon salt1 teaspoon mustard seeds1 jalapeno, roughly chopped1/2 cup plain yogurt OR a little bit more, as requiredTempering:6 curry leaves, each torn in 2 pieces1 teaspoon mustard seeds1 teaspoon cumin seeds1 tablespoon oil1/4 teaspoon asafoetida powder OR hing1 dry red chili, broken in 2 OPTIONALInstructionsUsing a food chopper (like Magic Bullet), puree...
Usually I make this when I have leftover Palak Paneer, and unlike most, I don't like to eat the same stuff that I have prepared for every meal, once or twice is just enough...Ingredients1 bunch fresh spinach1 cup paneer, chopped in 1 inch cubes1 cup white basmati rice, rinsed in cold running water 3 times and cook in 2 cups water for about 12 minutes or until all water has been absorbed, set aside1 tablespoon cumin seeds1 tablespoon ginger garlic paste1 jalapeno, finely chopped2 tablespoons oilSalt to tasteInstructionsBring 6 cups of water to a boil in a 5 qt pot, when the water is boiling add spinach leaves and cook for 5 minutes. Stirring every minute. Take out leaves and...
This recipe is made Sindhi style (north Indians who belonged to the Sindh area in the pre-partition days in India).Serves: 4Ingredients1 cup chana dal cooked in 3 cups water on medium heat for 45 minutes, or until cooked2 tablespoons ghee OR olive if you want to make this vegan1 tablespoon cumin seeds1/2 teaspoon cayenne powder1/2 teaspoon turmeric powder1 jalapeno, finely chopped1 cup red onion, finely chopped1/2 cup chopped cilantro (chop leaves along with cilantro stalk)8-10 curry leaves OPTIONAL1/2 cup fresh mango, chopped OR 1 teaspoon mango powder (from the Indian store)1/2 teaspoon garam masalaSalt to taste (about 2 teaspoons)InstructionsIn a 3 qt saute pan over medium heat, melt ghee and when the ghee is hot, add cumin seeds, curry leaves,...
Serves: 8 (2 kebabs each, although no one can eat just two!)Ingredients1 frozen pack spinach, thawed, squeezed to remove excess water and emptied in a microwavable container1 tablespoon curry powder1 tablespoon garam masala1 jalapeno, minced1 teaspoon salt OR as desired4 large potatoes, boiled and peeled1 tablespoon minced ginger and garlic2 tablespoons corn starch OR as neededOil sprayInstructionsSqueeze out water from spinach and heat spinach in a microwave for about 5-6 minutes or until piping hot. Immediately, pour in a blender and blend until somewhat pureed, since you have squeezed out all the water, this may be a bit difficult, it works best if you have a MAGIC BULLET.In a mixing bowl, mash potatoes along with rest of the ingredients.Taste the...
