Sunday, August 31, 2008
SOURCE Original inspired from several recepies
CATEGORY: Main Dish - Curry
Green curry paste (Maesri brand in a small can) available in Asian/Oriental stores
Chacko brand coconut milk
Fish Sauce 1.5 tablespoons
3 teaspoon sugar
Snap peas or snow peas (Handful) ends chopped to destring
1 red bell pepper cut into squares
Chinese eggplant 1 med, long chopped
Carrots 1 medium juliened
Mushroom optional, Brocollini optional
Shrimp 1 lb or chicken 1 lb chopped
Cook shrimp seperate on nonstick with little oil, salt and pepper. Set aside.
In 2 tablespoons oil, sautee the can of maesri green curry paste till bubbly. Ad coconut milk part by part (3/4 can is ideal) Supplement with 1/4 to 1/2 cup water. Add fish sauce and sugar. Stir and cook on low. Add eggplant and carrot and cook for 5 minutes. Add shrimp. Stir for 1 minute. Add all vegetables and only keep on gas for a couple minutes. Vegetables should not get soft, they should be crispy. Add cilantro for garnish.
Cooked rice 3 cups
Seasoning (Curry leaves, 1 tsp channa dal, 1 tsp urad dal, 1/2 tsp mustard seeds, turmeric, salt)
Green chilli (4 small or 3 seranno)
Rosted peanuts (with skin is preffered; can use raw peanuts that can be roasted on a non-stick pan) 1/2 cup
Do not use overcooked rice; Rice that is more than a day old works better. Roast peanuts ahead of time.
Add 2 tblsp canola oil to flat bottomed non-stick pan (with some depth). When hot, add all seasonings except salt. Add green chilli. Sautee. Add rice. Toss. Add juice of one fresh lime. Sautee for a bit until mixed(2-3 minutes). Add peanuts that have been roasted.
Shortcut to keep curry leaves fresh: Pick curry leaves from stem. Oil hands, rub curry leaves and cook for 1 minute till dark green. Cool. Put into ziplock and freeze (use freezer ziplocks that dont give freezer burns).
Sunday, August 3, 2008
This is a perfect vegetable traditional rice dish and can also be made with chicken.
Oil (4 tblsp)
Dry spices (2 bay leaf, 2 cinnamon, 3 clove, 3 cardamam, Cumin seed (1/2 tsp), fennel seeds (1/2 tsp)
Green chilli (1 slit)
Fresh coriander and mint leaves
White onion chopped
Tomatoes 2 chopped
Ginger 1 tsp, Garlic 2 pods chopped
Masalas (turmeric 1/4 tsp, chilli pwd 1/2 tsp, coriander 2 tsp)
Vegetables chopped (any options of carrot 1, green beans handful, peas)
Basmati rice 2 cups washed
1/2 cup yogurt
31/2 cup water
In a pressure cooker bottom or heavybottom saucepan heat oil+ghee. Sautee all dry spices. Add green chilli, cilantro, mint. Toss.
Add garlic, ginger, onions. Sautee. Add all dry masalas followed by tomatoes. They should cook. Then add vegetables and then salt. Sautee.
Add basmati rice, yogurt, water. Pressure cook for 2 whistles (3 minutes). If not using a cooker, cook for 10-15 mins on low heat. Let sit for a few minutes. Garnish with cilantro.