I learned this recipe from a very special Aunty in India, it just goes to show that Moms have such a special heart for their dear ones, and she still treasures every moment when to talk, perhaps only a couple of times a year. Good old days and good old relationships!They follow Saatvik diet, so no ginger, no garlic, no meat, no onions in their cooking. That means, no eating out almost always, and no cakes either! However, she makes the best Aloo Paratha (Stuffed spiced potato bread), in my world...This Rajma curry has only 5 ingredients, it is so simple and easy to prepare, and always made with fresh red kidney beans, which are soaked in water atleast for...
Ingredients1.5 lb lamb shoulder, boneless1.5 cups pumpkin pieces, chopped1 cup LIGHT coconut milk1 cup tomato puree1 large red onion, finely chopped3 cloves3 cardamoms1/2 cinnamon stick1 bay leaf1 tablespoon paprika1 teaspoon cayenne powder1 tablespoon ginger garlic paste15-20 curry leaves1/4 cup peanut / canola / vegetable oilSalt to taste1/2 cup cilantro, chopped FOR GARNISHInstructionsHeat oil in a 5 qt saue pan over medium heat. When the oil is hot, add whole spices and saute for a couple of minutes, stirring constantly.Add onions and cook for about 10 minutes, stirring every minute until onions are fairly brown. Then add ginger garlic paste, and cook for 2-3 minutes.Add curry leaves, cayenne and paprika powders and lamb pieces (2 inch cubes recommended), stir, add coconut...
Ingredients1/2 cup split chickpea lentils (Wholefoods carries it)1 bottle gourd (Indian store perhaps)7-8 curry leaves, each torn in half (Indian store)1 teaspoon turmeric powder1 jalapeno, finely chopped1 teaspoon mustard seeds1 teaspoon cumin seeds2 tablespoons oilSalt to tasteInstructionsIn a small saute pan, add lentils and 2 cups water and bring it to a boil. Cook lentils on low heat for about 20 minutes, or until the lentils have been cooked, make sure you are not mashing the lentils. Each lentil should be separate.Meanwhile, peel and chop bottle gourd in 1 inch cubes.Heat oil in a 3 qt saute pan over medium heat.When the oil is hot, add mustard seeds and allow it to crackle. Then, add curry leaves, jalapenos and cumin...
Ingredients18 - 20 shrimp pieces (shelled and deveined), preferably 15-20 count1 cup red onion, finely chopped1 tablespoon ginger garlic paste4 tablespoons peanut/ canola/ vegetable oil1 teaspoon mustard leaves8-12 curry leaves1/2 cup thin coconut milk1 cup chopped Roma tomatoes1 tablespoon curry powder1/2 teaspoon cayenne powder1 tsp fennel seedsSalt to taste2 tablespoons cilantro for garnishInstructionsHeat oil in a 3 qt sauce pan over medium heat. Add mustard seeds and allow them to crackle. Add curry leaves (tear each leaf in half before adding it) along with onions. Saute for 10 minutes, stirring every minute.Add ginger garlic paste and stir, cook for a couple of minutes to remove the raw flavor of ginger and garlic.Add tomatoes, curry powder, cayenne powder and mix well....
Ingredients1 cup white basmati rice, rinsed in cold water 3 times and then drained1/2 cup white granulated sugar1 tablespoon ghee3 cloves3 cardamoms, partially crushed (with skin and seeds)1/2 cinnamon stick, broken into two pieces1/2 cup mixture of cashew nuts, raisins and almonds (roughly chopped)Food color (yellow - 6 drops, red - 1 drop) OPTIONALInstructionsIn a 3 qt saute pan over medium heat, melt ghee and when the ghee has melt, add the whole spices and saute for a couple of minutes.Add rice and exactly double the quantity of water, bring rice to a boil. Add food color as well. When the rice has come to a boil, lower heat to low and cook covered until all rice has cooked, this...
