Radiance Recipes » Curry

Brussel Sprouts Curry

Kiran — Wed, 27 May 2009 23:32:55 +0000

There are very few vegetables I don’t particularly enjoy eating, and they generally tend to be curries made with cabbage or brussel sprouts. I guess it is perhaps because sometimes they are over cooked to make them tender, which in turn makes them bland. We once had this conversation with my sister in-law and I about how our mothers tend to over cook certain vegetables and even foods like pasta and noodles just to make sure that we don’t eat food that is half cooked or raw. By over cooking you loose out on the taste, nutrients and texture of the food, however, if cooked properly and with a good blend of spices, then even these foods are bearable

Wikipedia has this about brussel sprouts:- Whatever cooking method is employed, care must be taken not to overcook. Overcooking releases the sulphur smelling glucosinolate, sinigrin. This is the reason many people profess to dislike Brussels sprouts; only ever having tried them overcooked with the accompanying sulfuric taste and smell. Generally 6–7 minutes boiled or steamed is enough to cook, without overcooking and releasing the sinigrin.

So I guess the key is to cook it like as if stir frying, i.e. fast cooked food to ensure that the nutrients remain as well as the taste

Brussel Sprouts Curry

There are many inventive ways of making curries out of brussel sprouts and spicing up this vegetable a little; this is just one suggestion. Another alternative is rather then cooking with tomatoes is to cook it like a stir fry with some ginger and garlic and the normal spices and just before serving, squeezing some lemon juice.

Ingredients

Preparation time: 10 mins Cooking time: 15 mins Serves: 2

15o g Brussels Sprouts with the ends trimmed and the ends removed

1 tbsp sunflower oil

1/4 tsp each of mustard seeds (rai) & cumin seeds (jeeru)

1/8 tsp asoefatida (hing)

1/2 tsp turmeric powder (hurdur)

1 tsp chilli powder, salt and cumin & coriander powder (dhana jeeru)

1/2 cup water

1 tbsp of bharelu shaak masala

Method

1) In a medium heavy based pan on a medium heat, heat the oil. Once it is heated after a few seconds add the mustard seeds (rai), cumin seeds (jeeru) and asoefatida (hing).

2) Once they start to pop add the brussel sprouts and the remaining ingredients apart from the bharelu shaak masala if using, and cover and let it cook for about 10 minutes. Check to see if the brussel sprouts are cooked, they should still be slightly firm. If using the masala then add it at this point and cook for a further 5 minutes. Once done you can switch off the stove and you are ready to serve, if not then cook for a further few minutes until done.

Thai Green Curry with Coconut & Lemon Rice

Kiran — Fri, 13 Mar 2009 00:30:35 +0000

I fell in love with the wonderfully fresh, aromatic and spicy Thai food, whilst on honeymoon in Thailand. We went to a beach restaurant in Koh Samui and being vegetarian we were well looked after. It was reassuring to know the pots and pans were well cleaned in our view before preparing our food but it meant our food always took longer to prepare.
While we were there we were told that the authentic food is very spicy, so this is a challenge to me as I love spicy food. Towards the end of our honeymoon, in Phuket we went to another beach side restaurant. I asked for the real authentic green curry that the locals would have, to this I was told we would not be able to handle it !! It was a great curry for me I just loved it , on the other hand even though my dear husband had it, it was too much for him and as a result he needed a few glasses of drinks to cool him down.

With Thai food the way in which the food is prepared and served is very interesting as it shows that, if you add the correct ingredients at the right time into the curry you get the most of the herbs and spices and that adds to the flavour and entire eating experience. It not only is a fantastic treat to the taste buds but also the eye as all the food is carved and looks beautiful, even the pineapple served after every meal was cut up in such away that you just wanted to leave it rather than eating it up.

The inspiration for my vegetarian version has been created by basing it on a Tarla Dalal recipe as well as looking at ingredients on ready made jars of curry paste and from TV shows. I put more lemon grass and coriander in the paste and less coconut in the curry, or as I did this time, none at all as the rice had coconut milk. This is a great curry to have if you like spicy food, and would like a change from Indian food and don’t quite fancy Chinese.

Thai Green Curry with Coconut & Lemon Rice

You can use what ever vegetables you have at hand, I like to use as many green vegetables as possible and a few to just add a splash of colour like the red capsicums, baby corn and mushroom. If you do not have or like tofu then you can use either paneer or leave it out. Do not be put off by the long list of ingredients, as mentioned before you can pre prepare the paste and freeze it which makes it much easier to have a green curry when ever the moods takes you there.

Ingredients

Preparation time: 30 mins Cooking time: 30 mins Serves: 4

For the Green Curry Paste

10 green chillies chopped

6 cloves of garlic chopped

1 onion chopped

3/4” piece of ginger (or to make it more authentic use galangal)

1 1/2 cups chopped coriander (with stalks)

zest of 1 lemon

juice of 1/2 lemon

4 stalks of lemon grass, bruised and chopped

1 tsp salt

1 tbsp ground coriander (dhana)

2 tbsp ground cumin (jeeru)

* Grind into a fine paste using a pestle & mortar or food processor, with a little water. Keep aside*

NB This makes 1 cup of paste, if you are in the mood to have a spicy curry use all for one curry otherwise use half.

2 tbsp sunflower oil

1 courgette chopped

1 each green & red capsicum

5 or 6 chestnut mushroom (or button) quartered

1 cup each sugar snap peas & baby corn chopped into 1 cm pieces

1 carrot sliced

1 cup savoy cabbage shredded

2 cups of water

1 tsp salt

300 g firm tofu cubed

For Coconut & Lemon Rice

2 cups rice

100 g coconut cream

1 tsp salt

4 to 5 cups of hot water

juice of 1 lemon

Method

1) Make the paste for the green curry and boil the water. Chop the vegetables for the curry.

2) Heat a heavy bottom pan on medium heat, add the oil and paste and cook for a few minutes, stirring to ensure that the paste does not stick and all the aromas are released from the ingredients in the paste.

3) Add the capsicums and cook for a further few minutes, add the vegetables and salt and coat them in the paste and cook until they start to get tender. Add the water and cook for about 20 mins or until the vegetables are cooked.

4) While that is cooking, heat another pan on medium heat and place the rice and coconut cream and sauté for a few minutes. Add the hot water and salt and cook until the rice is ready and water is evaporated roughly 15 mins. Once cooked switch off heat and squeeze the lemon juice, mix and let it rest a few minutes before serving.

5) Check that the vegetables are cooked and add the tofu, mix and simmer for a few minutes before serving. Enjoy!

Undhiu (green vegetable curry)

Kiran — Fri, 16 Jan 2009 02:28:54 +0000

As we were growing up I remember my mother telling us that on the 14th of January, India celebrates the end of winter and start of spring, the change in seasons and wind directions. They celebrate with the festival of Uttarayan also know as Sankrant, Lohri or Pongal. In Gujarat, in particular, they celebrate by flying kites and she would tell us how the skies would be filled with lots of kites in different colours and sizes, and tell us about all the foods eaten that were traditionally associated with the season. However it wasn’t until I went and spent my university placement year in India that I really got the opportunity to understand or appreciate what this and other festivals really meant. I have very fond memories of my Uttarayan experience, the sky was really filled with colourful kites flying high. So many thoughts and memories, which are difficult to put into words – reach for your dreams and set your thoughts free to fly high ….

Associated with this festival are certain foods which are quite abundant around this time. There are certain foods that are eaten around this time like sesame seed balls, and various curries made with fresh green vegetables, like Undhiu. Undhiu is a good all round curry made with all the fresh vegetables of the season and some spicy dumplings (muthais), which are the best bits of the curry . In keeping with this tradition I made undhiu yesterday, still remembering my experience in India, as if it had happened yesterday, even though it was actually 11 years ago. Isn’t it amazing how certain foods bring back fond memories and traditions which remain with us for life. The reason why I enjoy this curry is the fact that the masala mix is also made from all fresh ingredients, unlike the other curries which I normally make with dry spice mixes and a tomato base. I have created my own version of this traditional curry by looking at what my mother and other relatives have used, and by getting inspiration from Tarla Dalal’s recipe and other recipe books.

Today (19/01/2009) as I was looking at Jaya’s site Spice and Curry, and I came across a festival that is being hosted by Preeti (Indian Khan a) for Sankranti or Uttarayan, so I thought that since someone has made an event out of a festival I should take part in it also.

Undhiu (green vegetable curry)

Not being able to get the most freshest of produce here in London, I use the frozen mix of vegetables (Ashoka’s surti undhiu mix) as a base and then add the remaining fresh ingredients. I tend to add vegetables, other than the traditional ones, like the green lentils for example. You can keep pre-grated fresh coconut in the freezer for use in this and other recipes, that is what I do. That way some of the ingredients are already pre-prepared hence reducing your preparation time. You could even substitute the fresh coconut for dessicated coconut, however the taste does change. The same applies to the dumplings, known as moothia or muthia. These can be bulk made and then frozen for use later in this and many other curries.

Ingredients

Preparation time: 45 mins Cooking time: 30 mins Serves: 4

1 packet (400g) of frozen surti undhiu mix (e.g. Ashoka Undhiu Mix)

1/2 cup (200g ) cooked green lentils (puy lentils)

1/4 cup (about 50 g ) tindoora (Indian gourd) sliced

1/4 cup peas

1 sweet potato cut to medium sized pieces

1 small aubergine cut into medium sized pieces

1 plantian cut into discs

3 tbsp oil

1/4 tsp each of mustard (rai), fenugreek (methi) and cumin (jeeru) seeds

3 cups water

juice of half a lemon

1 tsp sugar

1 tsp cumin (jeeru) powder

Methi muthia (dumplings)

1 cup wholemeal flour

1/4 cup besan (gram flour)

1 cup fenugreek leaves (methi) chopped

1/4 tsp each of chilli & turmeric powder and salt

1/4 tsp bicarbonate of soda

2 tbsp oil

3 tbsp water

Oil for deep frying

For the masala

1/2 cup fresh coconut finely grated

1/4 cup sesame seeds ground

1/2 cup fresh coriander finely chopped

6 to 8 cloves of garlic crushed ( traditionally fresh green garlic is used about a 1/4 cup)

4 fresh green chillies crushed

1 inch piece of ginger crushed

2 tsp undhia powder mix or garam masala

1 tsp heaped salt

* To be ground into a paste*

Method

1) Chop all the vegetables and keep aside. Prepare the masala mix into a paste in a grinder and keep aside. Boil the green lentils in hot water for about 20 mins if you are using dry lentils.

2) In a large heavy bottom pan, on medium heat, heat the oil, after a few minutes it should be ready, add the tempering mix (mustard, fenugreek and cumin seeds). Once that starts to pop, put the masala mix into the pan and cook for a few minutes, stirring as you go. As soon as it starts to brown, place all the vegetables into the pan, cover with water, cover and cook.

3) While that is cooking prepare and make the muthia (dumplings). Mix all ingredients for the muthia. Add a little water and mix to make the dough. Prepare small round or oblong pieces of the dough and deep fry in oil at a medium heat. Once golden brown remove from the oil and place on a plate lined with few kitchen papers to absorb the excess oil. Let them cool and keep aside, ready to be added when the curry is cooked.

4) Check the curry for taste, and add the lemon juice, sugar and cumin powder. Once the vegetables are cooked and tender, add the muthia and let them soak for a while before serving. This dish is traditionally served with puri/poori (fried Indian flat bread) and shirkhand (yogurt based sweet dessert).

Chora nu shaak (black-eyed bean curry)

Kiran — Tue, 13 Jan 2009 01:22:43 +0000

Part of everyday cooking is great simple food. Being vegetarian, pulses and beans are the main form of protein so we try to have them either with every meal or as often as we can in a week. The addition of the basic Indian spices and herbs, makes this a simple yet substantial meal. Chora are said to be low in fat, and have no cholesterol, and are high in iron, potassium and fibre. The reason why I am adding such a simple and basic recipe is to either give people ideas and help create something different with the same old beans or even help students to cook while away from home.

Chora nu shaak (black-eyed bean curry)

I tend to use the dry black- eyed beans, however you can use tinned beans, in which case your cooking time will be reduced a great deal.

Ingredients

Preparation time: 15 mins plus over night soaking time Cooking time: 45 mins to 1 hr Serves: 2

200g (1 cup) Black-eyed beans (Chora)

1 tbsp oil

1 onion chopped

1/2 cup tomato pulp (I use a peeled plum tomatoes from a tin)

1/4 tsp each of mustard seeds (rai) & cumin seeds (jeeru)

1/8 tsp asoefatida (hing)

1 tsp salt

1/2 tsp each of turmeric, cumin, coriander and chilli powder

2 tbsp chopped coriander

Method

1) Soak the chora overnight in warm water. The following morning, rinse and cook in a pressure cooker for about 15 minutes with enough water to cover the beans.

2) Chop the onions and heat the oil in a sauce pan. Once hot, add the mustard, cumin seed and asoefatida. As soon as it starts to crackle add the chopped onions.

3) As soon as the onions become translucent add the beans, tomato, spices, and if required add about half to a quarter cup of water – just enough to cover the beans. Let it cook for a while and then add the chopped coriander. Let the liquid thicken and you are ready to serve with rice or roti. Enjoy !

Vegetarian Sizzler

Kiran — Sun, 04 Jan 2009 03:34:28 +0000

A sizzler is made on either clay or iron plates, they are heated and various different cooked foods are placed on it and when it starts to sizzle it is ready to be served. It is a good winter dish to have, as it remains hot for a long time. I have had many vegetarian sizzler’s and they have all been interesting, however I guess I am biased with this version as I grew up with it. Another reason why the taste is so good is because of using clay plates as opposed to iron plates, the flavours are absorbed more and it dries up the gravy more so that enhances the flavour. If you break it down and look at it, it is just rice, beans, curries and chips, however the combination works well for our family. It has become a Christmas meal favourite for some years now, like a tradition. Each of the individual curries used in this recipe can be eaten as part of a meal also i.e. with chapatti (rotli) and rice. So in effect in this one recipe I am giving you four different curry recipes

Vegetarian Sizzler

There are many different varieties of vegetarian sizzler, it can be done with boiled vegetables, or using themes like making a Chinese version. It does not always have to be just curries, you can also add some cutlets and salad to the curries as well.

Don’t be put off making this dish because it contains four different curries. The curries themselves do not take too long to make and if you organise yourself and utilise all the hobs on your cooker, you’ll be able to manage it without any problems.

Ingredients

Preparation time: 30 mins Cooking time: 1 hour Serves: 6

2 cups rice

1 tsp salt

1 tsp cumin seeds (jeera)

6 small portions frozen chips (or more if you want to give bigger portions)

6 tbsp sunflower oil

Onion & Tomato Curry

Mixed Vegetables Curry

Red Kidney Beans Curry (Bhanda)

Sugar Snap Peas Curry

Method

1) Wash and soak the rice in cold water for a while, boil the hot water for cooking. Also pre-heat the oven for the chips to be cooked.

2) Cook the rice in boiling water with salt and cumin seeds, for about 10 minutes or until done. Once cooked drain the excess water and keep aside until ready to be used.

3) Cook the chips in the pre-heated oven until golden brown, and keep aside until ready to be used.

To assemble the sizzler.

1) Pre-heat the plates on stove tops and add the oil, and the individual portions of each of the curries and rice and top with the chips in the middle. Be careful as you do this, because the heat is quite intense and the liquid from the curries will splatter a little. Once it starts to sizzle switch the stove off and take to the table placing on steel plates or on heat proof mats, enjoy .

Red Kidney Beans Curry (Bhanda)

Kiran — Sun, 04 Jan 2009 03:19:34 +0000

As I was growing up most of our Sunday meals was having “bhanda and bhat” – Kidney beans curry and rice (In Malawi, Bhanda is the chichewa word for kidney beans). This would sometimes be accompanied with fresh white bread or thepla (a spicy chapatti/roti). The most comforting of meals and satisfyingly filling. There are many nutritional benefits to these beans, they are excellent in folic acid, iron, protein, thiamine, potassium and B vitamin to name but a few. It is the traditional staple food of the people of Malawi, they would have it with a cornmeal mash and not so spicy beans, to make a complete meal. This is one of the few foods that I miss if I do not have it over a long period of time. It is also eaten in Northern India where it is know as Rajma, not to mention it is used in Mexican and Cajun food also.

Red Kidney Beans Curry (Bhanda)

I now tend to use tinned kidney beans you can get from supermarket, rather then the dry beans, just to save the hassle and time of soaking and cooking the beans. You can get special spice mixes to make the curry but It does not matter if you do not have the spice mix for this curry, any other good garam masala works just as well. If you do not use fresh ginger and garlic you can use the shop bought paste also, I would say about a teaspoon each should be good.

Ingredients

Preparation time: 10 mins Cooking time: 20 mins Serves: 4

5 tins of kidney beans (240 g each drained weight)

1 large onion finely chopped

2 cloves of garlic crushed or grated

1/2 inch piece of ginger grated

1 tbsp sunflower oil

a few curry leaves

1 dry red chilli

1/4 tsp each of mustard seeds (rai) & cumin seeds (jeeru)

1/8 tsp asoefatida (hing)

1 tsp each chilli and turmeric powder (hurdur)

1 tsp salt and cumin & coriander powder (dhana jeeru)

1 tbsp roasted cumin (jeeru) powder

1 tin (240 g) tomato pulp (I use a peeled plum tomatoes from a tin)

2 cups water

1 tbsp vinegar

1 tsp sugar

1 tsp rajma masala or garam masala

2 tbsp chopped coriander

Method

1) In a large heavy based pan on a medium heat heat the oil, once it is heated after a few seconds add the mustard seeds (rai) & cumin seeds (jeeru), asoefatida (hing) and curry leaves and the dry red chilli. Once they start popping add the chopped onions and once they are cooked and slightly softened add the ginger and garlic. Let it sauté for a few minutes.

2) Rinse the beans in hot water and add to the pan along with all of the remaining ingredients, and let it cook for about ten minutes. Check for taste and add the roasted ground cumin.

3) If you are using this curry for the sizzler then make sure to keep the gravy quite runny, if not keep on boiling until it thickens up. This curry is good served with fresh white bread, naan bread and also thepla (spicy Indian roti).