hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Some like it hot

Recipes with curry leaves

03Jul 12

Spicy Tomato Chutney

Spicy Tomato ChutneyChutneys are a clever and delectable way to consume your daily intake of fruits and veggies. You can use them in all sorts of dishes to jazz them up or create an interesting twist on the flavours, or simply enjoy on top of  a hunk of bread with a side of cheese.

 

I suggest you try my recipe for tomato chutney, as it is a very versatile chutney that goes well with rice and with tandoori chicken kebabs. This is a great recipe for the summer when tomatoes are in season.

Ingredients:

  • ¼ teaspoons mustard seeds
  • 2 red chilli peppers, whole
  • ¼ teaspoon cumin seeds
  • 1 teaspoon Channa Dal nuts
  • 1 large onion, chopped
  • 5 cloves garlic
  • 2 teaspoons ginger powder
  • 2 green chilli peppers, chopped
  • 1 teaspoon cashew nuts, chopped
  • 10 large, fresh tomatoes, chopped into 2 cm by 2 cm cubes
  • 4 curry leaves
  • Pinch of salt
  • Vegetable oil

Preparation Method:

  1. Heat vegetable oil in a frying pan.
  2. When the oil is hot, add the mustard seeds. Be careful because they pop, and you don’t  want to get burned.
  3. Add the red chillies and fry them for 20 seconds. Since they are whole, the seeds won’t come out of the pepper, and so the chutney won’t be too hot.
  4. Fry the cumin seeds.
  5. Now add the Channa Dal and fry for 30 seconds.
  6. Slowly add the onion and garlic. Add a pinch of salt so that the onion “sweats” a little. Cook this for about 4 minutes until the garlic and onions are softer.
  7. Add the ginger powder. It should sizzle in the pan.
  8. Add the green chilli peppers.
  9. Chop the cashew nuts (but not too small as we’re going to put this all in the blender anyway) and put them in the pan.
  10. Add in the tomatoes and curry leaves. You do not need to chop the curry leaves.
  11. Cover the pot and let it simmer for an hour on a very low heat. You should check it every so often and slowly stir it. You can actually let this simmer for up to 2 hours, and it will be even tastier.
  12. When finished, pour everything into the blender for 30 seconds. You do not want to blend for much longer as you want there to be some chunks of whole tomato left.
  13. Return to the pot and stir slowly. Add salt to taste.
  14. Serve on bread with cheese or as part of a meat dish. You could also store it in glass jars for future use.

Takes: 2 hours
Makes: Enough for 10 servings

Continue reading
15Jun 12

Fragrant Ghee

Fragrant GheeGhee is Indian butter. My mother used to make it, especially in the winter to put on our toast or in Bengali spiced vegetable cakes. My grandmother used to make it from curd, but that takes a lot longer. It is much easier to make it from unsalted butter bought at the supermarket.

The leaves are added in to give it an herby aroma. It really has a lovely fragrance. Although it is usually a solid, it can easily be melted so you can drizzle it on top of your favourite Indian desserts such as Puran Poli. It can last up to 6 months in the fridge, but it’s so delicious, I doubt it will!

Ingredients:

  • 2kg unsalted white butter
  • 10 curry leaves
  • 10 drumstick leaves
  • 4 bay leaves

Preparation Method:

  1. Put the unsalted white butter in a deep-bottomed pan. On a medium flame, slowly stir the butter.
  2. Once the butter is melted, lower the flame. Leave it to simmer on the low flame for a few minutes longer.
  3. Slowly add in the fresh curry leaves. They should not be chopped as you are only adding them for the aroma. Stir slowly.
  4. Next, slowly add in the whole, fresh drumstick leaves. Stir gently.
  5. Finally, mix in the bay leaves.
  6. After some time, the milk will divide into two parts: one solid and one liquid. The clear, liquid butter should rise to the top and the solid portions will sink to the bottom. The solid portions will form little clumps. Leave this on the flame long enough for these solid clumps to turn a slightly brownish colour, but be careful not to burn them!
  7. With a wooden spoon, remove the curry, drumstick and bay leaves. When you do this, you need to be careful not to remove the solid clumps yet. You can just throw the leaves away.
  8. Continue simmering with the solid clumps for a few minutes longer.
  9. Remove the ghee from the flame. Put a sieve over a heat-resistant bowl and pour the ghee through it. This will separate the solid clumps out from the liquid ghee. Be very careful not to let it splatter, as it is very hot.

Takes: 50 minutes.
Makes: 1600ml of ghee.

Continue reading
26Apr 12

Cream of Tomato Soup

Cream of Tomato Soup

There is nothing better on a chilly, rainy day than a warm bowl of soup. And the best soups for drizzly afternoons are definitely the creamy ones! My mum used to make this Cream of Tomato Soup for me when skies were grey. It’s comforting and gives you lots of energy.

Another feel-good creamy soup option is this Creamy potato and leek soup.

Ingredients:

  • 1kg Tomatoes, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1/2tbsp Chopped Ginger
  • 1/2tbsp Whole Garam Masala
  • 1 Green Chilli Pepper
  • 3 Bay Leaves
  • 3 Curry Leaves
  • 100g Ghee
  • 120ml Water
  • 150ml Cream
  • 1/2l Whole Milk
  • 2tsp Coriander Powder
  • 1tsp Cumin Powder
  • 1/2tsp Lemon Juice
  • Pinch of ground Black Pepper to taste
  • Pinch of Salt to taste
  • 2tbsp chopped Coriander Leaves, for garnishing

Preparation Method:

  1. Clean the tomatoes and chop them very finely.
  2. Meanwhile, heat up the ghee in a pot on a medium flame.
  3. Add the chopped garlic cloves and ginger to the pot.
  4. Cut the green chilli pepper into 2 pieces.
  5. Add the chilli pepper, garam masala and tomatoes to the pot and stir.
  6. Lower the flame and slowly stir these ingredients for about 3 minutes.
  7. Add the water, bay leaves and curry leaves to the pot. Raise the heat and bring this to the boil.
  8. As soon as it comes to the boil, lower the heat, cover the pot and let the soup simmer for 25 minutes. The tomatoes should become very soft.
  9. Remove the soup and blend it in a liquidiser.
  10. Place a strainer over the pot. Strain the chunky tomato bits by running the soup through this strainer.
  11. Raise the stove to a medium heat and heat up the tomato again.
  12. Mix in the cream, whole milk, coriander powder and cumin powder. Stir it all together.
  13. Add the black pepper and salt to taste, along with the lemon juice.
  14. Let the soup simmer on a low flame for 15 minutes.
  15. Garnish it with freshly chopped coriander leaves. It is now ready to serve!

Makes: Enough for 4 servings
Takes: 30 minutes

Continue reading