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Curry RecipesCurry Recipes - 5 Capsicum Curry 
Ingredients: 3 No - Peppers chopped squares 1 tbsp - Oil 1 No - Onion chopped 1/4 tsp - Red chilli powder 2 No - Green chilli chopped 1 tsp - Curry leaves 1/4 tsp - Cumin seeds 1/8 tsp - Turmeric 2 tbsp - Desiccated coconut 1 tbsp - Sesame (til) 1 tbsp - Poppy seeds 3 tbsp - Coriander powder 3 tbsp - Peanuts 3 tbsp - Bengal gram 1 tsp - Garlic paste 1 tsp - Ginger paste Salt to taste Method: Roast the coriander, poppy, peanuts sesame gram and coconut in a pan. Set aside to cool. Add a little water and grind the ingredients to a fine smooth. Heat oil in a pan and saute the peppers briefly. Remove and set aside. Add the onions and fry them till light brown. Add cumin, curry leaves and chillies. Add ginger, garlic, chilli powder, turmeric, salt and paste. Mix well. Add little water and cook for 5-7 mins. Add the peppers and cook further. Serve hot. Free spice sample of your choice click here Curry Recipes - 6 Palak Bahar Ingredients: 
1 tbsp - Ghee3 tbsp - Oil 1 No - Bay leaf 2 cup - Spinach 2 No - Green chillies finely chopped 1/4 cup - Carrot medium chopped 4 No - Baby corns sliced 6-8 No - Green beans sliced 1/4 cup - Cauliflower florets chopped 1/4 cup - Peas 1 No - Onion large chopped 1 tbsp - Garlic finely chopped 2 tbsp - Coriander finely chopped 1/2 cup - Fresh cream low fat or malai or white sauce 1/8 tsp - Dry fenugreek 2 tsp - Garam masala 1 tsp - Ginger paste Salt to taste White sauce serves as a good alternative for cutting out the unnecessary fat, giving body to the curry and also for making an economical recipe. White Sauce 1 tbsp - Ghee or butter 2 tsp - Refined flour 5-6 tbsp - Milk Little water Method: Heat oil in a pan and saute the vegetables till pinkish. Make sure they are cooked but firm enough to bite into. White sauce Heat butter in a pan and add the flour. Keep stirring and gradually add the milk and water. Let the mix come to a boil then turn it off and add to the spianch. However make sure there are no lumps formed or else blend it before adding. For better results use a mix of cream and white sauce. Spinach Add boiling water to a pan or pressure cook the spinach for 7-8 mins on a high heat. Once cooked remove and run the spinach under cold water. This will give spinach a bright green colour and better flavour (as is the case in most restaurants). But the nutrients will get destroyed. Alternatively if you do want to preserve the nutrients, then leave the spinach as it is. Then, blend the spinach and green chillies in to a fine paste. You can use the water in which it was boiled. But sparingly. If you want a medium curry then keep the water aside and add it as the end. Heat ghee in a pan add bay leaf and fry the ginger, garlic till colour begins to change. Add onions and fry till golden brown. Add the spinach, garam masala, cream and salt. Let this mix cook on a low flame for 2-3 mins. Add the vegetables cook further about 5 mins. Add the water to get the desired consistency. Sprinkle fenugreek powder and serve hot. Fenugreek Heat a pan and add the fenugreek powder and keep tossing it till a little fragrant and colour change (about a minute). Then remove and using your fingers just crumble it and then add it. You can replace the vegetables with cottage cheese potatoes, peppers, corns. Cottage cheese If at all you use cottage cheese then make sure you chop and briefly fry them. But do not allow them to brown. As soon as you drain and remove them. Drop them in hot water. Squeeze out each piece and then add it in the curry. Move to curry recipes page Move to quiche page Return to homepage |
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