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

28Jun 12

Dum Aloo

Dum AlooDum Aloo is a delicious vegetarian potato dish. It consists of fried potatoes in a thick yoghurt gravy. Since Dum Aloo is a lot like a potato stew,  (try this red lentil and potato bake recipe), it is rather substantial and filling, so it makes for a great veggie meal.

This potato dish goes well with naan bread or even with rice. When preparing this recipe, be careful not to add too much ginger, or it will overpower the entire dish.

The potatoes and yoghurt gravy can be garnished with chopped coriander leaves. This will give the dish a lovely refreshing touch.

Ingredients:

  • 10 small potatoes
  • 4 onions
  • 3tbsp ghee
  • 4 curry leaves
  • 2 bay leaves
  • 1tsp ginger powder
  • 1/2tsp red chilli powder
  • 2tsp coriander powder
  • 1tsp cumin powder
  • 250ml yoghurt
  • Pinch of salt to taste
  • 1/2tsp garam masala powder
  • vegetable oil to deep fry the potatoes
  • 10g fresh coriander

Preparation Method:

  1. Boil the potatoes. (This will cut down on the amount of time you need to fry them later, so it will be less fattening.) Drain them and wait for them to cool before  peeling and cutting them in half.
  2. Fill a pot with vegetable oil and warm it up on high heat.
  3. Once the oil is hot enough, slowly add in the potatoes. Deep fry them until they turn light brown.
  4. Remove the potatoes and set them aside.
  5. Chop the onions very finely. They should be almost minced.
  6. In a pot, heat up the ghee.
  7. Now add the onions and fry them until they are light brown.
  8. Lower the flame. Add the curry leaves and bay leaves to the pan and continue frying.
  9. Now add the ginger powder to the pan and continue frying on a low flame while stirring slowly. Be careful not to let anything get burnt.
  10. Stir in the red chilli powder, coriander powder and cumin powder.
  11. Slowly stir in the yoghurt.
  12. Add the salt.
  13. Now slowly add in the fried potatoes.
  14. Stir in the garam masala powder.
  15. Cover the pot and let this simmer for about 15 minutes on a low flame, stirring occasionally. You will see the gravy get thicker.
  16. Serve hot and garnish the Dum Aloo with chopped cilantro leaves.

Takes: 1 hour
Makes: Enough for 4 servings

Continue reading
07Jun 12

Coconut Chutney

Coconut ChutneyCoconut Chutney is a lovely type of chutney that is perfect for breakfast. You can spread it on your toast in the morning for a healthy treat. This chutney is quite filling, so it will keep you going all morning. However, keep in mind that coconut is actually quite fattening, so you will not want to spread too much on your morning toast—unless you are planning to go for a jog afterwards!

For another variation, you can try this green coconut chutney used on rice flour pancakes.

Coconut Chutney also goes well with Bhaturas.

Ingredients:

  • 40g cashews, crushed
  • 30g Channa Daal
  • 500g shredded coconut
  • 8 whole red chilli peppers, dried
  • 5 curry leaves
  • ½ tbsp. ginger power
  • 1 tsp. mustard seeds
  • 2 tbsp. whole cumin seeds
  • Salt – to taste
  • 4 tbsp. vegetable oil

Preparation Method:

  1. In a frying pan, heat a small amount of vegetable oil on low heat.
  2. Crush the cashews. I typically use a mortar and pestle for this. Or, you can put them into a ziplock plastic bag and hammer them on the counter with the bottom of a pan for a minute
  3. Add the Channa Daal and crushed cashews to the frying pan, stirring slowly for a few minutes.
  4. Remove the Channa Daal and crushed cashews and put them in a blender.
  5. With the same vegetable oil, slowly fry the shredded coconut on low heat for a few minutes. Remove the coconut and add it to the blender.
  6. Put the ginger powder in the blender.
  7. Blend thoroughly.
  8. Add salt to taste and give it a final stir.
  9. Remove this paste and put it in a serving bowl.
  10. In a separate pan, heat more vegetable oil on high heat.
  11. Add the mustard seeds, but be careful! They will pop, so don’t let them splatter on you.
  12. Now add the cumin seeds to the pan and stir quickly.
  13. Add the dried red chilli peppers to the pan and stir with energy. Remember, these chilli peppers are whole. Do not chop them, or the hot, spicy taste will become too intense and will overwhelm the chutney.
  14. Add in the curry leaves and stir for 30 second more.
  15. Remove this and pour it directly on the chutney paste in the serving bowl.
  16. The coconut chutney is now ready to be served. Enjoy!

Makes: Enough for 8 servings.
Takes: 45 minutes (plus 8 hours soaking time)

Continue reading
30Mar 12

Shrimp curry with sambal oelek and cream

Shrimp CurryI often get asked if cooking Indian food  takes a lot of time, and I get the impression that people assume they need hours and hours to prepare an Indian dish. It also seems to me that most people think that you always need lots of ingredients and different herbs in order to cook up a good recipe.

 

To those of you who think that Indian food necessarily has to be elaborate and very time-consuming, here is a dish of Shrimp curry with sambal oelek and cream to show that this is not true.

These curries are not any more elaborate than a normal pasta dish. Perfect for a weekday dinner for the family, you can make it as spicy or mild as you want. Just add the ingredients to taste as you go along, and I’m sure you will end up with one scrumptious curry!

Seafood helps lighten a dish, and the flavours go well with the curry. You can also try a prawn and kale Madras curry, which uses kale to replace spinach.

Ingredients:
• 700g of shrimp in their shells
• 1 large red pepper
• 1 large green pepper
• 1 leek
• 1 red onion
• 2 teaspoons of curry
• 2 tablespoons of olive oil
• 3 large garlic cloves
• 2 tablespoons of tomato purée
• 2dl of whipped cream or full-fat cooking yoghurt
• 400g of tinned chopped tomatoes
• 2 teaspoons of sambal oelek
• 1 pinch of ground pepper
• 1 pinch of salt
• Fresh coriander leaves (optional)

Preparation method:
1. Wash and peel the shrimp.
2. Wash the peppers and remove the pips. Chop into squares.
3. Wash the leek and cut into thin slices.
4. Cut the onion into thin slices.
5. Fry the curry in the olive oil in a large frying pan.
6. Add all the vegetables and let them sizzle for a few minutes but without getting any colour.
7. Press the garlic into the frying pan and add the tomato purée and chopped tinned tomatoes.
8. Let it all boil slowly for 5 minutes.
9. Add the whipped cream. Add the salt, pepper and sambal oelek.
10. Add the shrimp.
11. Add the coriander leaves. Reheat and let simmer for 5 minutes.
12. Serve with Basmati rice or Indian naan bread and a glass or white wine.

Takes: 20 minutes
Makes: 4 portions

Continue reading
29Mar 12

Mild Vegetable Curry

Mild Vegetable CurryThis is a very simple vegetable curry dish that makes a good substitute for the usual casserole. It’s very mild so those of you who are not used to strong Indian spices can start here with a nice, gentle dish and perhaps build your way up to a hotter recipe in the future.

 

Many people like to serve this on top of white rice. That makes it even more filling. However, vegetable curry is quite substantial and can be eaten on its own as well. I suggest a cauliflower and mushroom curry as it is also quite a mild and creative way to eat your veggies.

The good thing about this mild vegetable curry recipe is that it can be prepared very quickly, and it’s not very expensive. Since it’s so hearty and nutritious, it makes a great meal for young children, especially in the winter. That means you can feed your whole family on a budget. And, it’s a great way to get kids to eat their vegetables!

Ingredients:

  • 1 aubergine, peeled and chopped into 2 cm by 2 cm pieces
  • 1 large potato, peeled and chopped into 2 cm by 2 cm pieces
  • 4 large carrots, peeled and chopped into 2 cm by 1 cm pieces
  • 4 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 garlic cloves, diced
  • 4 tablespoons mild curry paste
  • 1 can coconut milk
  • 100ml water

Preparation Method:

  1. Preheat the oven to 200 degrees Celsius.
  2. Put the potato, aubergine and carrots into an oven-proof bowl with a lid (or a pot with a lid). Then, add 2 tablespoons of mild curry paste and 3 tablespoons of vegetable oil. Stir the ingredients gently so that all the vegetables are lightly coated with oil and curry paste. Put the oven-proof bowl with these vegetables into the oven and leave to roast for 25 minutes.
  3. In a large frying pan, heat up 2 tablespoons of vegetable oil until it is very hot. Next add the garlic. Fry the diced garlic for 2 minutes at medium heat. Then add the diced onion and fry for another minute. Add 2 tablespoons of curry paste. Stir it gently so that it is evenly distributed in the frying pan. Cook for 2 more minutes.
  4. Next, slowly stir in the coconut milk and the water. Lower stove to low heat and let simmer for ten minutes.
  5. Remove the roasted vegetables from the oven and add them to the sauce. Let simmer for 20 minutes.

Makes: 6 servings

Takes: 35 minutes

Continue reading
26Mar 12

Spicy Chickpeas with Masala

Spicy chickpeas with masalaPulses are a regular part of my diet. I am especially fond of chickpeas; they are used for many different types of foods such as stews, curries or salads (try this Carrot and Chickpea Salad). They can also be mashed up to make hummus or falafel. In this Spicy Chickpeas with Masala recipe, I take this otherwise bland pulse, mix it with red pepper and spinach, and create a feisty plate for all Indian-food lovers to enjoy! Although it might be a tad spicy, serving it with rice provides a nice balance.

Chickpeas are very high in protein and fibre. However, they are much easier to digest than other pulses. I appreciate that fact, and I keep it in mind to avoid any embarrassing situations regarding my digestive system.

These tiny seeds are an important part of Indian industry as India is the top producer of chickpeas in the world. Did you know there are actually two types of chickpeas? The common English variety is actually called kabuli. It is lighter and larger than the Indian chickpea, desi. The native desi is smaller, darker, and a bit healthier than the Kabuli. Regardless, either one will work perfectly in my spicy chickpea recipe.

Ingredients:

  • 1 can of cooked chickpeas, about 800 grams.
  • 200g fresh spinach leaves
  • 1 small red bell pepper
  • 1 small red onion
  • 1 small tomato, diced into cubes
  • 5 cloves garlic
  • 5g fresh ginger, peeled and minced
  • 1 teaspoon Garam Masala
  • 1 teaspoon curry
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • olive oil
  • salt and pepper

Preparation Method:

  1. In a large frying pan, heat up a few teaspoons of olive oil.
  2. When hot, sauté the onion, pepper, garlic and ginger for 5 minutes or until the onions are translucent and soft.
  3. Clean the chickpeas by rinsing them in a colander and draining. Pick out any empty shells.
  4. Add the chickpeas to the frying pan, then the vegetables, and mix well.
  5. Add all the spices and the tomato to the mix, stirring well.
  6. Next place just enough hot water in the pan so as to cover the vegetables. This is to create a sauce-like texture when finished.
  7. Cover and let simmer for 15-20 minutes.
  8. Reduce heat and add spinach. Cover again and allow the spinach to simmer for 2 more minutes with the rest of the vegetables.
  9. Take off the stove and serve on top of rice.

Makes: 4 servings
Takes: 45 minutes

Continue reading