Sunday, August 17, 2008

Thai Green Curry

  1. Potatoes - 2 nos.
  2. Green Pepper - 1 no.
  3. Carrot - 1 no.
  4. Basil Leaves - 6
  5. Lemon Grass - 2 nos.
  6. Green Peas - 1/2 cup
  7. Small Egg plant - 2 nos.
  8. Onion - 2 nos.
  9. Thai Green Chilli - 6 nos. (add more if you can handle the spice)
  10. Garlic - 6 cloves
  11. Ginger - same quantity as Garlic
  12. Dhaniya (Corriander) Seeds - 3 tbsp
  13. Salt
  14. Coconut Milk - 1 can
  15. Oil - 1 tbsp
  1. Cut 1 1/2 onions, garlic, ginger, thai green chillis into big cubes. Grind them all together with Corriander seeds, 3 basil leaves, 1/2 green pepper (This will give a very nice green color and flavor)
  2. Cut rest of the vegetables into big cubes and finely chop the remaining basil leaves
  3. Add the oil in a pan and fry the remaining 1/2 onion until it turns golder brown
  4. Now, add the cut vegetables and the grounded mixture together with some salt. Let it boil in medium flame for few minutes
  5. Add the whole can of coconut milk on the pan and let it boil will till the curry gets more viscous
  6. Your Thai Green Curry is all set. You can just mix this with cooked Basmati rice and enjoy

Sunday, August 10, 2008

Aloo Vindaloo

As I don't eat the the things that come in Animal Planet, I had to customize and replace the lamb with potatoes. The major difference between other North Indian side dishes and a Vindaloo is that the latter is more a ginger based gravy. Lets get into the details.

  1. Baby Potatoes - 1 lbs
  2. Onion - 2 nos.
  3. Green Chilli - 4 nos.
  4. Garlic - 6 cloves
  5. Ginger - 200 gms
  6. Jeera (Cumin) seeds
  7. Red Chilli Powder
  8. Dhaniya (Corriander) Powder
  9. Tamarind Paste - 1 tbsp
  10. Turmeric Powder
  11. Salt
  12. Oil - 2 tbsp
  13. Garam Masala Powder
  1. First of all, we have to marinate the potatoes in a mixture and leave it in the refrigerator for atleast 12 hours.
  2. Marinating Procedure
    • Peel off the skin from the Baby Potatoes and cut them into two pieces. With a small needle put some tiny holes in the potato pieces so that when we marinate the juices will get in nicely
    • Chop the ginger, garlic and green chillis into pieces
    • In an air tight bowl, add the tamarind paste, the above finely chopped items, potatoes, salt, turmeric powder and mix well
    • Marinated Aloo...
      Marinated Aloo
    • Close the bowl fully and put it in the refrigerator for atleast 12 hours
  3. When the mixture is properly marinated, carefully remove just the potatoes from the mixture and set them aside.
  4. Now, grind the rest of the mixture in a mixie so that your gravy doesn't have the ginger, garlic or green chillis in a chopped fashion
  5. Add oil in a pan and add onions and cumin seeds
  6. Add the grounded paste when the onions turn golden brown color
  7. Let the gravy boil for a few minutes, then add garam masala and chilli powder. Also, add a little more salt to taste
  8. Gravy for Vindaloo...

    Gravy for Vindaloo

  9. After a few minutes, add the potatoes and keep the stove on medium flame. Close the pan with a lid.
  10. Leave it on medium flame until the potatoes are well cooked
  11. Your Aloo Vindaloo is all set and garnish with a little bit of fresh coriander leaves.
  12. A very nice side dish for Rotis and Peas Pulao

    Aloo Vindaloo, in its final stages...