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A good indian curry recipe not too hot?

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A good indian curry recipe not too hot?

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  1. Mixed vegetable curry

    Ingredients:

    tiny chopped cubes of carrots, potatoes, beans,

    1/2 cup canned corn,

    ½ cup peas,

    1 cup finely chopped onions,

    2-3 tomatoes,

    2-3 cloves,

    1 stick cinnamon,

    1-2 bay leaves,

    1 tsp ginger-garlic paste,

    1 tsp red chilli powder,

    1 tsp turmeric powder,

    1 tsp. garam masala powder,

    ½ tsp mustard seeds,

    ½ tsp cumin powder,

    ½ tsp jeera ,

    4 tbsp vegetable oil, chopped coriander leaves and salt to taste.

    Method:

    Make a paste of the tomatoes and onions in the blender. Boil all the vegetables in a pressure cooker. Heat oil in a pan and fry mustard seeds, jeera and all the spices.

    Once mustard seeds splatter, fry the onions till light brown. Add tomato-onion paste and sauté until oil separates. Later, add turmeric powder, chilli powder, garam masala, cumin powder and salt. Add the vegetables and cook on low flame for 6 - 8 minutes. Garnish with coriander leaves and serve hot.

    Green curry paste

    Ingredients:

    4-6 green chillies chopped,

    2 roughly chopped shallots,

    2 inches piece of grated ginger,

    2 crushed garlic cloves, coriander leaves,

    2 chopped lemongrass stalks,

    few drops of lime juice,

    1 tablespoon crushed coriander seeds,

    1 teaspoon ground cumin seeds,

    1 teaspoon crushed black peppercorns,

    2 teaspoons soy sauce, 3 tablespoons olive oil and salt to taste.

    Method:

    Place all of the vegetables in a grinder and churn to a paste. Heat olive oil in a pan and add cumin seeds, peppercorns and soy sauce. Add the paste to it. Salt should be added according to the taste. Cook for 5-8 minutes and serve it hot with rice.

    Coconut curry recipe

    Ingredients:

    1/2 cup chopped tomatoes,

    1 cup sliced onions,

    2 cups coconut milk,

    1 tablespoon butter,

    4-5 curry leaves,

    1/2 teaspoon turmeric powder and salt to taste



    For the paste:

    1/2 cup grated coconut, garlic flakes, Red chilies,

    1 teaspoon poppy seeds

    15- 20raisins,

    1 teaspoon cumin seeds,

    2 tablespoons coriander powder and1 inch ginger piece

    Method:

    Mix all the ingredients for the masala paste and blend into a fine paste. Heat butter and add masala paste, curry leaves to it. Fry till the oil separates. Add tomatoes, onions, turmeric, salt and coconut milk. Mix well and simmer till onions are cooked.

    Serve with rice.

    enjoy


  2. Cashew Curry

    ------------------------

    1/3 cup OIL

    2 tsp cumin seeds

    1 cup grated onions

    15-20 cashew nuts-soaked for 1/2 hour and ground to a paste

    2 tbsp poppy seeds-soaked 1/2 hour and ground to a paste

    1/4 cup Natural Soya milk or any other non animal milk.

    2 tbsp desiccated coconut

    1/2 tsp turmeric powder

    1/2 tsp chilli powder

    1/2 tsp garam masala

    1 tbsp powdered coriander seeds)

    1 tbsp salt

    2-3 green chillies-slit

    1/4 cup Tofu-mashed into a paste with water

    1 1/2 cups mixed vegetables of your choice-blanched ( not compulsory)

    1/4 cup thick coco nut cream-to garnish

    2 tbsp chopped coriander leaves-for garnish

    METHOD

    Heat the oil in a heavy based pan, and add the cumin. When the seeds splutter, add onions and sauté till a light brown. Now add the ground paste and sauté till the fat separates.

    Increase the heat, add the vegetables, and turn around to mix. Add the turmeric, chilli powder, garam masala, dhania( corriander powder ), salt and the green chillies, and stir-fry to mix well.

    Add 1 1/2 cups water and the meshed tofu, bring to a boil, and then simmer, uncovered for 3-4 minutes.

    Serve hot garnished with the coconut cream and coriander leaves..

    --------------------------------------...

  3. here you find some nice indian recipe videos (... not too hot (-:)) http://www.garlicoon.com/video/video/sea...

  4. Daal curry

  5. My favourite is Keema - curried mince

    1ib minced lamb or beef

    1 onion finely chopped

    15 0z tin tomatoes

    cup of frozen peas                    

    6 green cardamoms

    3 black cardamoms

    1/2 inch cinnamon stick

    1 bay leaf

    1 teaspoon ground coriander

    1 teaspoon ground cummin

    1 teaspoon garam masala

    1/2 teasppon turmeric

    1/2 teaspoon chilli powder

    1 teaspoon salt.

    Fry whole spices in 1-2 tablesspoons of oil  for 1 minute add onion and fry til browning , add meat and ground spices and srir fry till meat browned, add tomatoes and salt  and peas continue cooking until moisture evaporated and curry cooked through (about 20 mins)

    This is a dry curry and can be served with rice, naan, chappatti or pitta breads.

    I have given this recipe to many people and all have loved it. it is cheap easy and authentic.

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