Coconut curry recipe

Recipe ingredients:

1/2 cup tomatoes, chopped
1 cup onions, sliced
2 cups coconut milk
1 tablespoon ghee or butter
Few curry leaves
1/2 teaspoon turmeric
Salt to taste
Masala paste:
1/2 cup grated coconut
Garlic flakes
Red chilies
Green chilies
1 teaspoon poppy seeds
20-25 kiss miss (raisins)
2 tablespoons coriander powder
1 teaspoon cumin seeds
1 inch ginger piece


Recipe method:

Mix all the ingredients for the masala paste and blend into a fine paste.
Heat ghee, add masala paste, curry leaves and fry till the oil separates from them.
Add tomatoes, onions, turmeric, salt and coconut milk.
Mix well and simmer till onions are cooked.
Serve with vegetable pulao.

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Roti, Chapati (Flat Indian Bread) Recipe by Manjula

Indian curry recipe

Here's my curry recipe (all seasonings can be adjusted to taste):

1 medium sweet potato, peeled and cut into chunks
1 medium onion, cut into chunks
1 tsp curry powder
1 pinch of hot pepper flakes
Water or vegetable broth
1 Heaping tbs of cornstarch mixed with a little cold water to form a thin paste

"Saute" the onions in a wok or large frying pan until soft.  Add the sweet
potato and seasonings.  Stir until the curry powder forms a paste on the
vegetables, adding more liquid if necessary.  Add enough liquid to _almost_
cover the sweet potato and bring to a boil.  Reduce the heat, cover and simmer
for about 15 minutes or until the sweet potato is tender.  Thicken with the
cornstarch paste.  Enjoy.

Tomato Chicken

Ingredients :
2 lb chicken cut into pieces
5 onions sliced finely
2-3 tbsp curd(unflavoured yoghurt)
1 1/2 tsp red-chilli pwd
2 -3 tsp coriander powder
1 tsp cumin pwd
2 tbsp coconut
3 tomatoes, pureed
2-3 cloves
1 " cinnamon
2-3 cardammoms
2 tbsp cashewnuts, ground with a little water to a paste
A bunch of Cilantro (Coriander leaves), chopped
Cooking oil

Method :
Deep fry the sliced onions in oil till they are properly browned.
Drain them, add the curd and blend the mixture with the cinnammon, cloves and cardammoms till smooth. Set aside.
Heat some oil in a pan and fry the above masala till the oil begins to separate.
Now add the dry powders and fry for 45 secs.
Add the pureed tomato and the chicken pieces.
Add some water and simmer till the chicken is cooked.
Add the cashewnut paste and bring to a boil.
Garnish with the chopped Cilantro. Eat when hot with rice or roti.

Roti Phrata

Ingredients:

Flour
a little sugar
a little salt
water
oil(or ghee)

Method:

Mix flour, sugar and salt with water and knead to form a smooth soft dough, divide into tennis ball size portion, rub with oil, cover and let it rest for a couple of hours.

Oil the work top and work each ball into a very thin sheet - first flatten with your oiled palms, then thin further by pulling the edges(professionals do it by flipping the dough in the air in a circular motion), adding enough oil to prevent sticking. Oil the surface and fold into a square (egg can be added before folding).

Alternatively, you can thin out the sheet, oil and roll it up, coil in up like a sea shell, flatten and oil again and reapeat the flattening one or two more times.

Fry in a oiled pan on both sides till brown spots appear and crispy. Crush by pressing it together with both hands and serve immediately.

The bread can be eaten on its own with a sprinkle of sugar, or with any meat or vegetable curry.

Simple Curry:

Ingredients:

Egg Plants - cubed and boiled
Potatoes - cubed and boiled
Stock
Curry powder
Onion - finely sliced
Salt
Coconut milk or yoghurt

Method:

First fry the onion in oil till soft and brown, add curry powder and fry till fragrant. Add stock and the rest of the ingredients, last the coconut milk. Season with salt if necessary.

Note: Add enough stock or water to make a thin curry.

Tandoori Chicken

Ingredients:-

10 chicken drumsticks
2 tablespoons plain yogurt
2 tablespoons tomato paste
2 tablespoons fresh ginger, shredded
6 cloves garlic, ground
2 tablespoons lemon juice
2 tablespoons vinegar
Salt, to taste
Red pepper, to taste
Garam masala, to taste
2 tablespoons vegetable oil

Direction:

Skin drumsticks and make cuts on the drumstick meat. Mix yogurt, tomato paste, ginger, garlic, lemon juice, vinegar, salt, pepper and garam masala. Marinate chicken in this paste for six hours. Preheat oven to 350oF and bake for 45 minutes.

Masala Potato

Ingredients

* 1/2 kg Potatoes
* 2 tbsp Vegetable Oil
* 1 tbsp Dhania powder
* Salt to taste
* 1/2 tbsp Garam Masala
* 1/2 tbsp Cumin Seeds

Method

* Cut potatoes verticaly in to long and thin pieces ( like french fries or finger chips). Wash them nicely and keep the soaked in water for 5 minutes.
* Heat oil in a pan and add Dhania Powder , Garam Masala and salt to it.
* Stir it properly to make a paste.
* Now put all the potatoes into the paste and mix it well.
* Take the potatoes out of the pan into almunim foil.
* Keep them in a oven at 450 celcius for 20 mins. Turn the potato pieces when you are half way through.

Serve them by inserting tooth-picks in them with tomato ketchup.

Dal Soup

Ingredients

• 1/2 Cup Tur Dal
• 1 Tomato
• 1/4 ginger
• 2 bay leaf
• 2 cloves
• 1 small cinanom
• 1 teaspoon oil
• 1/4 teaspoon red chilli powder
• Salt to taste
• Corainder leaves

Method

• Boil the Tur Dal in water till it gets cooked. Drain the water if any.
• Allow the cooked Dal to cool.
• Put oil in a sauce pan and add cinnamon, cloves and bay leaf.
• Fry it till cinnamon breaks , then add cut tomatoes and 1 cup of water.
• Allow the Tomatoes to get cooked.
• Grind the cooked Dal and ginger pieces in a blender with some water.
• Once the tomatoes are cooked add this grinded Dal, Chilli Powder, 2 cups of Water, Salt and allow it to boil.
• Take out after one boil
• Garnish it with corainder leaves.

Serve hot

NA'AN

Ingredients:-

-4 cups white flour (Maida)
-1/2tsp Baking powder
-1tsp salt
-1/2cup Milk
-1tbsp Sugar
-1Egg
-4tbsp Oil
-1tsp Nigella seeds (kalunji)

Direction:

-Sift the flour, salt and baking powder into a bowl and make a well in the middle.
-Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
-Pour this into the center of the flour and knead adding water if necessary to form soft dough.
-Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes.
-Knead the dough again and cover and leave for 2-3 hours.
-About half an before the naan are required, turn on the oven to maximum heat.
-Divide the dough into 8 balls and allow rest for 3-4 minutes.
-Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
-Shape each ball of dough with the palms to make an oval shape.
-Bake the naan until puffed up and golden brown.
-Serve hot.

Beriyani Rice

Ingredients: (4 servings)

• shoulder lamb, 600 grams
• medium onions, 3
• Iranian (sangak), middle-eastern, or pitta bread
• cooking oil
• salt
• black pepper
• turmeric

Directions:

Peel and thinly slice onions. Wash and cut meat into small pieces. Add onions and 3 glasses of hot water to meat and cook over medium heat for about 45 minutes (adding more hot water during cooking if necessary). Add salt, pepper, and turmeric, mix well and cook for a few more minutes. There should be no water left when cooking is over.

Grind (mince) the cooked meat or chop it finely using a sharp, large knife. Fry in oil over medium heat for about 15 minutes, then serve over bread with more bread covering the meat. Note that no rice is served with this dish