dawn_enter
Answer
Crab Curry
Ingredients
3 cups coconut milk, extracted from ½ coconut
2 tsp chilli powder
1 tsp curry powder
1 tsp cumin powder
2 inch cinnamon
4 tsp salt water
2 tbsp cooking oil
1 sprig curry leaves
2 big onions, chopped finely
1 tsp vinegar
Method
Clean the crabs. Heat the oil in a wok. Fry the curry leaves and cinnamon till fragrant. Add in the onions and fry till fragrant. Then put in the chilli powder, curry powder and cumin powder. Fry till fragrant.
Put in the crabs and stir until covered with the spices. Then add in the coconut milk and vinegar. Season with salt, according to taste, and serve.
Indian Mutton Curry
Ingredients
700g mutton, cut into cubes
2 green chillies, halved and seeded
2 red chillies
4 tbsp oil
Ingredients (A)
6 shallots
3 cloves garlic, sliced
3cm ginger
Ingredients (B)
3cm cinnamon stick
5 cardamoms, split and use seeds only
5 cloves
2 star anise
3 stalks curry leaves
Ingredients (C)
3 tbsp meat curry powder
1 tsp fennel
Ingredients (D)
250ml thick coconut milk
400ml thin coconut milk
Seasoning
1½ tsp salt or to taste
1 tsp sugar
1 tbsp lime juice
Method
Heat oil in a pressure cooker. Fry sliced ingredients (A) until fragrant. Add in ingredients (B) and (C) and continue to fry for 1â2 minutes.
Add mutton and fry for 2â3 minutes. Pour in thin coconut milk. Cover the pressure cooker and cook for 10â15 minutes. Release the pressure and open the cover.
Add in thick coconut milk and continue to simmer over a low heat for 4â5 minutes. Add seasoning to taste.
Rasam
Ingredients
1/4 cup tuar dal (yellow split peas)
1/4 cup masoor dal
4 large tomatoes, optional
1/2 tsp tamarind extract
1/2 tsp black pepper powder
2 or 3 dry red chillies
1/2 tsp chilli powder
1/2 tsp hing powder (asafoetida)
1/2 methi seeds (fenugreek)
3 garlic cloves
1 tsp cumin seeds
1/2 mustard seeds
a bunch of coriander and curry leaves
salt to taste
Method
Cook the dal well with sufficient water. Add tomatoes, salt, chilly powder and tamarind extract. Crush the cumin and garlic and add black pepper to the rasam .
Simmer for a few minutes and add the hing powder. Heat a little oil in a frying pan and fry the mustard seeds until they pop. Add the methi seeds and curry leaves after switching off the fire and add to the rasam.
Garnish with coriander leaves.
Spicy Prawn Curry
Ingredients
400g large prawns, keep shells intact
200g half-ripe pineapple, cubed
Ground spice ingredients (combine):
1 1/2 tbsp chilli paste
1 tbsp fish curry powder
1/4 tsp ground turmeric
2cm slice galangal
1 stalk lemon grass
3/4 tsp belacan stock granules
4 shallots
2 cloves garlic
2 tbsp oil
1/2 a grated coconut, squeezed for thick coconut milk (add 250ml water to residue, mix and squeeze out thin coconut milk).
1/2 tsp salt or to taste
1/2 tsp fish stock granules
1/4 tsp sugar (optional)
Method
Heat oil in a saucepan and fry ground spice ingredients until fragrant. Add pineapple cubes and thin coconut milk and bring to a boil. When the pineapples are soft, add prawns and cook for two to three minutes.
Add thick coconut milk and seasoning and allow to boil for another two to three minutes, stirring to prevent curdling. Dish out and serve, garnished with mint leaves.
Yoghurt Chicken Curry
Ingredients
1.2â1.5kg chicken, chopped
Salt and sugar to taste
100ml oil
1 Bombay onion, halved and sliced thinly
400â450ml plain yoghurt
(A)
3 stalks curry leaves
4cm cinnamon stick
1 star anise
5 cloves
4 cardamoms, split and use seeds only
2 stalks lemon grass, lightly smashed
Spices (ground and combined)
20 dried chillies, seeds removed and soaked
3â4 red chillies, seeds removed
10 shallots
4 cloves garlic
1 tsp ground fennel
2 tbsp ground coriander
3/4 tsp ground turmeric
4 thin slices ginger
Method
Heat oil and fry onions until soft. Drain the onions, leaving the oil in the pot. Add the spice ingredients and (A). Fry until fragrant and oil rises. Put in the chicken and stir to mix. Pour in half portion of yoghurt and stir thoroughly to mix. Simmer over moderate heat for 20â30 minutes, stirring now and then to prevent chicken from sticking to the base of the pot.
When chicken is tender and gravy is fairly thick, return the precooked onions to the gravy and add in remaining yoghurt. (If a drier curry is preferred, simmer longer, uncovered.) Add salt and sugar to taste.
Crab Curry
Ingredients
3 cups coconut milk, extracted from ½ coconut
2 tsp chilli powder
1 tsp curry powder
1 tsp cumin powder
2 inch cinnamon
4 tsp salt water
2 tbsp cooking oil
1 sprig curry leaves
2 big onions, chopped finely
1 tsp vinegar
Method
Clean the crabs. Heat the oil in a wok. Fry the curry leaves and cinnamon till fragrant. Add in the onions and fry till fragrant. Then put in the chilli powder, curry powder and cumin powder. Fry till fragrant.
Put in the crabs and stir until covered with the spices. Then add in the coconut milk and vinegar. Season with salt, according to taste, and serve.
Indian Mutton Curry
Ingredients
700g mutton, cut into cubes
2 green chillies, halved and seeded
2 red chillies
4 tbsp oil
Ingredients (A)
6 shallots
3 cloves garlic, sliced
3cm ginger
Ingredients (B)
3cm cinnamon stick
5 cardamoms, split and use seeds only
5 cloves
2 star anise
3 stalks curry leaves
Ingredients (C)
3 tbsp meat curry powder
1 tsp fennel
Ingredients (D)
250ml thick coconut milk
400ml thin coconut milk
Seasoning
1½ tsp salt or to taste
1 tsp sugar
1 tbsp lime juice
Method
Heat oil in a pressure cooker. Fry sliced ingredients (A) until fragrant. Add in ingredients (B) and (C) and continue to fry for 1â2 minutes.
Add mutton and fry for 2â3 minutes. Pour in thin coconut milk. Cover the pressure cooker and cook for 10â15 minutes. Release the pressure and open the cover.
Add in thick coconut milk and continue to simmer over a low heat for 4â5 minutes. Add seasoning to taste.
Rasam
Ingredients
1/4 cup tuar dal (yellow split peas)
1/4 cup masoor dal
4 large tomatoes, optional
1/2 tsp tamarind extract
1/2 tsp black pepper powder
2 or 3 dry red chillies
1/2 tsp chilli powder
1/2 tsp hing powder (asafoetida)
1/2 methi seeds (fenugreek)
3 garlic cloves
1 tsp cumin seeds
1/2 mustard seeds
a bunch of coriander and curry leaves
salt to taste
Method
Cook the dal well with sufficient water. Add tomatoes, salt, chilly powder and tamarind extract. Crush the cumin and garlic and add black pepper to the rasam .
Simmer for a few minutes and add the hing powder. Heat a little oil in a frying pan and fry the mustard seeds until they pop. Add the methi seeds and curry leaves after switching off the fire and add to the rasam.
Garnish with coriander leaves.
Spicy Prawn Curry
Ingredients
400g large prawns, keep shells intact
200g half-ripe pineapple, cubed
Ground spice ingredients (combine):
1 1/2 tbsp chilli paste
1 tbsp fish curry powder
1/4 tsp ground turmeric
2cm slice galangal
1 stalk lemon grass
3/4 tsp belacan stock granules
4 shallots
2 cloves garlic
2 tbsp oil
1/2 a grated coconut, squeezed for thick coconut milk (add 250ml water to residue, mix and squeeze out thin coconut milk).
1/2 tsp salt or to taste
1/2 tsp fish stock granules
1/4 tsp sugar (optional)
Method
Heat oil in a saucepan and fry ground spice ingredients until fragrant. Add pineapple cubes and thin coconut milk and bring to a boil. When the pineapples are soft, add prawns and cook for two to three minutes.
Add thick coconut milk and seasoning and allow to boil for another two to three minutes, stirring to prevent curdling. Dish out and serve, garnished with mint leaves.
Yoghurt Chicken Curry
Ingredients
1.2â1.5kg chicken, chopped
Salt and sugar to taste
100ml oil
1 Bombay onion, halved and sliced thinly
400â450ml plain yoghurt
(A)
3 stalks curry leaves
4cm cinnamon stick
1 star anise
5 cloves
4 cardamoms, split and use seeds only
2 stalks lemon grass, lightly smashed
Spices (ground and combined)
20 dried chillies, seeds removed and soaked
3â4 red chillies, seeds removed
10 shallots
4 cloves garlic
1 tsp ground fennel
2 tbsp ground coriander
3/4 tsp ground turmeric
4 thin slices ginger
Method
Heat oil and fry onions until soft. Drain the onions, leaving the oil in the pot. Add the spice ingredients and (A). Fry until fragrant and oil rises. Put in the chicken and stir to mix. Pour in half portion of yoghurt and stir thoroughly to mix. Simmer over moderate heat for 20â30 minutes, stirring now and then to prevent chicken from sticking to the base of the pot.
When chicken is tender and gravy is fairly thick, return the precooked onions to the gravy and add in remaining yoghurt. (If a drier curry is preferred, simmer longer, uncovered.) Add salt and sugar to taste.
Please can you give me some tasty indian recipes ?
mitaali100
Answer
Crab Curry
Ingredients
3 cups coconut milk, extracted from ½ coconut
2 tsp chilli powder
1 tsp curry powder
1 tsp cumin powder
2 inch cinnamon
4 tsp salt water
2 tbsp cooking oil
1 sprig curry leaves
2 big onions, chopped finely
1 tsp vinegar
Method
Clean the crabs. Heat the oil in a wok. Fry the curry leaves and cinnamon till fragrant. Add in the onions and fry till fragrant. Then put in the chilli powder, curry powder and cumin powder. Fry till fragrant.
Put in the crabs and stir until covered with the spices. Then add in the coconut milk and vinegar. Season with salt, according to taste, and serve.
Indian Mutton Curry
Ingredients
700g mutton, cut into cubes
2 green chillies, halved and seeded
2 red chillies
4 tbsp oil
Ingredients (A)
6 shallots
3 cloves garlic, sliced
3cm ginger
Ingredients (B)
3cm cinnamon stick
5 cardamoms, split and use seeds only
5 cloves
2 star anise
3 stalks curry leaves
Ingredients (C)
3 tbsp meat curry powder
1 tsp fennel
Ingredients (D)
250ml thick coconut milk
400ml thin coconut milk
Seasoning
1½ tsp salt or to taste
1 tsp sugar
1 tbsp lime juice
Method
Heat oil in a pressure cooker. Fry sliced ingredients (A) until fragrant. Add in ingredients (B) and (C) and continue to fry for 1â2 minutes.
Add mutton and fry for 2â3 minutes. Pour in thin coconut milk. Cover the pressure cooker and cook for 10â15 minutes. Release the pressure and open the cover.
Add in thick coconut milk and continue to simmer over a low heat for 4â5 minutes. Add seasoning to taste.
Rasam
Ingredients
1/4 cup tuar dal (yellow split peas)
1/4 cup masoor dal
4 large tomatoes, optional
1/2 tsp tamarind extract
1/2 tsp black pepper powder
2 or 3 dry red chillies
1/2 tsp chilli powder
1/2 tsp hing powder (asafoetida)
1/2 methi seeds (fenugreek)
3 garlic cloves
1 tsp cumin seeds
1/2 mustard seeds
a bunch of coriander and curry leaves
salt to taste
Method
Cook the dal well with sufficient water. Add tomatoes, salt, chilly powder and tamarind extract. Crush the cumin and garlic and add black pepper to the rasam .
Simmer for a few minutes and add the hing powder. Heat a little oil in a frying pan and fry the mustard seeds until they pop. Add the methi seeds and curry leaves after switching off the fire and add to the rasam.
Garnish with coriander leaves.
Spicy Prawn Curry
Ingredients
400g large prawns, keep shells intact
200g half-ripe pineapple, cubed
Ground spice ingredients (combine):
1 1/2 tbsp chilli paste
1 tbsp fish curry powder
1/4 tsp ground turmeric
2cm slice galangal
1 stalk lemon grass
3/4 tsp belacan stock granules
4 shallots
2 cloves garlic
2 tbsp oil
1/2 a grated coconut, squeezed for thick coconut milk (add 250ml water to residue, mix and squeeze out thin coconut milk).
1/2 tsp salt or to taste
1/2 tsp fish stock granules
1/4 tsp sugar (optional)
Method
Heat oil in a saucepan and fry ground spice ingredients until fragrant. Add pineapple cubes and thin coconut milk and bring to a boil. When the pineapples are soft, add prawns and cook for two to three minutes.
Add thick coconut milk and seasoning and allow to boil for another two to three minutes, stirring to prevent curdling. Dish out and serve, garnished with mint leaves.
Yoghurt Chicken Curry
Ingredients
1.2â1.5kg chicken, chopped
Salt and sugar to taste
100ml oil
1 Bombay onion, halved and sliced thinly
400â450ml plain yoghurt
(A)
3 stalks curry leaves
4cm cinnamon stick
1 star anise
5 cloves
4 cardamoms, split and use seeds only
2 stalks lemon grass, lightly smashed
Spices (ground and combined)
20 dried chillies, seeds removed and soaked
3â4 red chillies, seeds removed
10 shallots
4 cloves garlic
1 tsp ground fennel
2 tbsp ground coriander
3/4 tsp ground turmeric
4 thin slices ginger
Method
Heat oil and fry onions until soft. Drain the onions, leaving the oil in the pot. Add the spice ingredients and (A). Fry until fragrant and oil rises. Put in the chicken and stir to mix. Pour in half portion of yoghurt and stir thoroughly to mix. Simmer over moderate heat for 20â30 minutes, stirring now and then to prevent chicken from sticking to the base of the pot.
When chicken is tender and gravy is fairly thick, return the precooked onions to the gravy and add in remaining yoghurt. (If a drier curry is preferred, simmer longer, uncovered.) Add salt and sugar to taste.
Crab Curry
Ingredients
3 cups coconut milk, extracted from ½ coconut
2 tsp chilli powder
1 tsp curry powder
1 tsp cumin powder
2 inch cinnamon
4 tsp salt water
2 tbsp cooking oil
1 sprig curry leaves
2 big onions, chopped finely
1 tsp vinegar
Method
Clean the crabs. Heat the oil in a wok. Fry the curry leaves and cinnamon till fragrant. Add in the onions and fry till fragrant. Then put in the chilli powder, curry powder and cumin powder. Fry till fragrant.
Put in the crabs and stir until covered with the spices. Then add in the coconut milk and vinegar. Season with salt, according to taste, and serve.
Indian Mutton Curry
Ingredients
700g mutton, cut into cubes
2 green chillies, halved and seeded
2 red chillies
4 tbsp oil
Ingredients (A)
6 shallots
3 cloves garlic, sliced
3cm ginger
Ingredients (B)
3cm cinnamon stick
5 cardamoms, split and use seeds only
5 cloves
2 star anise
3 stalks curry leaves
Ingredients (C)
3 tbsp meat curry powder
1 tsp fennel
Ingredients (D)
250ml thick coconut milk
400ml thin coconut milk
Seasoning
1½ tsp salt or to taste
1 tsp sugar
1 tbsp lime juice
Method
Heat oil in a pressure cooker. Fry sliced ingredients (A) until fragrant. Add in ingredients (B) and (C) and continue to fry for 1â2 minutes.
Add mutton and fry for 2â3 minutes. Pour in thin coconut milk. Cover the pressure cooker and cook for 10â15 minutes. Release the pressure and open the cover.
Add in thick coconut milk and continue to simmer over a low heat for 4â5 minutes. Add seasoning to taste.
Rasam
Ingredients
1/4 cup tuar dal (yellow split peas)
1/4 cup masoor dal
4 large tomatoes, optional
1/2 tsp tamarind extract
1/2 tsp black pepper powder
2 or 3 dry red chillies
1/2 tsp chilli powder
1/2 tsp hing powder (asafoetida)
1/2 methi seeds (fenugreek)
3 garlic cloves
1 tsp cumin seeds
1/2 mustard seeds
a bunch of coriander and curry leaves
salt to taste
Method
Cook the dal well with sufficient water. Add tomatoes, salt, chilly powder and tamarind extract. Crush the cumin and garlic and add black pepper to the rasam .
Simmer for a few minutes and add the hing powder. Heat a little oil in a frying pan and fry the mustard seeds until they pop. Add the methi seeds and curry leaves after switching off the fire and add to the rasam.
Garnish with coriander leaves.
Spicy Prawn Curry
Ingredients
400g large prawns, keep shells intact
200g half-ripe pineapple, cubed
Ground spice ingredients (combine):
1 1/2 tbsp chilli paste
1 tbsp fish curry powder
1/4 tsp ground turmeric
2cm slice galangal
1 stalk lemon grass
3/4 tsp belacan stock granules
4 shallots
2 cloves garlic
2 tbsp oil
1/2 a grated coconut, squeezed for thick coconut milk (add 250ml water to residue, mix and squeeze out thin coconut milk).
1/2 tsp salt or to taste
1/2 tsp fish stock granules
1/4 tsp sugar (optional)
Method
Heat oil in a saucepan and fry ground spice ingredients until fragrant. Add pineapple cubes and thin coconut milk and bring to a boil. When the pineapples are soft, add prawns and cook for two to three minutes.
Add thick coconut milk and seasoning and allow to boil for another two to three minutes, stirring to prevent curdling. Dish out and serve, garnished with mint leaves.
Yoghurt Chicken Curry
Ingredients
1.2â1.5kg chicken, chopped
Salt and sugar to taste
100ml oil
1 Bombay onion, halved and sliced thinly
400â450ml plain yoghurt
(A)
3 stalks curry leaves
4cm cinnamon stick
1 star anise
5 cloves
4 cardamoms, split and use seeds only
2 stalks lemon grass, lightly smashed
Spices (ground and combined)
20 dried chillies, seeds removed and soaked
3â4 red chillies, seeds removed
10 shallots
4 cloves garlic
1 tsp ground fennel
2 tbsp ground coriander
3/4 tsp ground turmeric
4 thin slices ginger
Method
Heat oil and fry onions until soft. Drain the onions, leaving the oil in the pot. Add the spice ingredients and (A). Fry until fragrant and oil rises. Put in the chicken and stir to mix. Pour in half portion of yoghurt and stir thoroughly to mix. Simmer over moderate heat for 20â30 minutes, stirring now and then to prevent chicken from sticking to the base of the pot.
When chicken is tender and gravy is fairly thick, return the precooked onions to the gravy and add in remaining yoghurt. (If a drier curry is preferred, simmer longer, uncovered.) Add salt and sugar to taste.
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