Posts Tagged Curry

How to cook Phool gobi / cauliflower curry

Phool gobi / cauliflower curry

Phool gobi / cauliflower curry

 

 

 

 

 

 

 

 

 

 

 

Ingredients for cooking Cauliflower/ Phul/Phool Gobhi Curry:

  1. 1 medium sized cauliflower
  2. 1 tbsp peanut seeds
  3. 3 tbsp cooking Oil
  4. 1/2 tsp Jeera
  5. 5 seeds Methi
  6. 1/2 tsp Sarso
  7. Salt to tasta
  8. Turmeric
  9. 1 stalk Tespatta
  10. 3 green Chillies chopped into 1 cm pieces
  11. Coriander Leaves
  12. Garlic Paste 1tsp
  13. Ginger Paste 1/2 tsp
  14. 1 Onion cut into thin long slices
  15. 2 Red Tomatoes cut into pieces

Method for cooking Cauliflower/ Phul/Phool Gobhi Curry:

  1. Rinse and cut the cauliflower into 1/1/2 cm pieces.
  2. Rinse the coriander leaves and chop it into pieces.
  3. Heat oil in a frypan.
  4. splatter in  sarso, it will start to pop. Add in the Methi and jeera.
  5. Add the peanuts and stir.
  6. After 2 seconds, add the chopped onion, Garlic Paste, Ginger Paste and tespatta and stir.
  7. when the onion is light brown, add the chopped Cauliflower.
  8. Add salt, turmeric and tomatoes and stir.
  9. Add 1 glass of water and let it cook on low to medium heat.
  10. When all water is evaporated, it will be cooked.
  11. Serve the Cauliflower/ Phul/Phool Gobhi curry with roti.
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Egg Curry with Tomatoes

Ingredients for cooking Egg Curry with Tomatoes:

  1. 2 Onions
  2. 4 Tomatoes
  3. 2 Eggs
  4. Oil 100 grams
  5. Sarso 1/4 tsp
  6. Jeera 1/4 tsp
  7. Methi approximately 6 seeds
  8. Tumeric powder 1/4 tsp
  9. Coriander Powder 1/2 tsp
  10. Salt 1 tsp (or salt to taste)
  11. Garlic Paste 1/2 tsp
  12. Ginger Paste 1/4 tsp
  13. Chilly Powder 1/4 tsp
  14. Curry leaves 1 stalk

Method for cooking Egg curry with Tomatoes:

  1. Slice the onions in thin long pieces.
  2. Cut the tomatoes into pieces.
  3. Heat oil in a deep frypan.
  4. Splatter in Methi, when it start to give out bubbles, add sarso seeds.
  5. Add Jeera after sarso starts to pop.
  6. Add Onions and stir for few seconds.
  7. Add the Garlic and Ginger paste.
  8. When Onions are light brown, add the Tomatoes.
  9. Add the Turmeric, Masala, Curry leaves, Chilly Powder and Salt.
  10. When the Tomatoes are tender, break the egg and pour the egg.
  11. Stir and let it cook for 4 minutes (take care not to let it burn and stick to the bottom).
  12. Serve with roti.
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Masala Chicken Curry

Masala Chicken Curry (Fiji Type)

Masala Chicken Curry (Fiji Type)

Ingredients:

  1. Chicken No 10
  2. 1 cup Oil
  3. Sarso (mustard seeds)1/2 tsp
  4. Jeera (cumin seeds)1/2 tsp
  5. Methi (fumagreek seeds) 6 seeds
  6. Garlic paste 2 tbsp
  7. Ginger paste 1 tbsp
  8. Onion  1 sliced
  9. Curry Leaves 5 -8 leaves
  10. Salt to taste
  11. Chillies pounded
  12. 1 1/2 Tsp Haldi
  13. 3 tsp Masala
  14. 3 cardamom (Partially grounded)
  15. 1 inch Cinnamon stick (grounded)
  16. Chicken Masala (if you have) 1 tsp

Method:

  1. Cut the chicken in bite size pieces.
  2. Cut the onion into half, lengthwise, and cut it into long thin slices.
  3. Heat oil and splatter in sarao, Jeera, and methi.
  4. When it slightly changes color, add onion, garlic,  curry leaves, cardamom and cinnamon and stir for a few seconds.
  5. Add the chicken and stir, add salt, pounded chillies, tumeric and masala and mix well.
  6. Add 1 cup water and cook till all water is evaporated and masala looks separate from oil.
  7. Serve with dal, rice and chutney.
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Chicken Curry in Soya Sauce

Ingredients:

  1. 1 kg chicken chopped in bite size pieces
  2. 1 tsp garlic paste
  3. 1 tsp ginger paste
  4. 1/4 capsicum (optional) cut into pieces
  5. 1 – 2 cups mixed vegetable
  6. 1 onion cut in round shape
  7. oil 2 tbsp
  8. Salt
  9. Dark Soy/soya sauce
  10. 2 medium sized potatoes peeled and cut in 2 cm cubes

Method:

  1. Heat oil and add garlic, ginger and onions, and stirr. Fry this till light brown.
  2. Add the chicken, capsicum, mixed vegetables and potatoes and cook.
  3. When potatoes are tender, add the soy sauce for desired colour and salt to taste.
  4. Cook for 3 to 5 minutes and serve with rice.

Notes

  1. If you do not have mixed vegetables, than you can add 1 or 2 chopped carrots and/or 1 cup green peas seeds.
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Giblet Curry

Ingredients:

  1. 1 pack 500 grams Giblet
  2. Coriander Powder 1 tbsp (masala)
  3. Turmeric Powder 1/2 tbsp
  4. Garlic paste 1 tsp
  5. Fresh Green chillies chopped
  6. Ginger paste 1/2 tsp
  7. Oil 4 tbsp
  8. 1 Onion chopped lengthwise
  9. Salt
  10. Fumagreek seeds 5 pieces
  11. Cumin seeds 1/4tsp
  12. Mustard seeds 1/4 tsp
  13. Curry leaves 1 stock

Method:

  1. Defrost the Giblet if it is frozen.
  2. Rinse the Giblet,  cut it on a chopping board into small pieces (approximately 1 1/2 cm cubes).
  3. Heat oil and splatter in fumagreek seeds, cumin seeds and mustard seeds.
  4. After a few seconds, add a few pieces of onion, chopped chillies and curry leaves, garlic paste and ginger paste. Keep stirring and dont let it burn.
  5. When onion and garlic is light brown, add turmeric and coriander powder.
  6. Add the chopped Giblet and salt. Mix well.
  7. Fry this well on medium heat till cooked.
  8. Serve this with dal and rice or other food.
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Aloo/Potatoes and Tinned Beef Curry

Ingredients:

  1. 1 Tin Beef  (Corned/Canned)
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 2 cups of water and let it boil for 5 minutes.
  8. Add the  Tinned Beef and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Garnish with coriander leaves and serve with roti and chutney.
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Tinned Tuna and Potato Curry (Aloo Machri)

Ingredients:

  1. 1 Tin Tuna
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 2 cups of water and let it boil for 5 minutes.
  8. Add the tuna fish and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Garnish with coriander leaves and serve with roti and chutney.

Notes:

I have used the brunswick brand of tinned tuna fish.

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Tinned Fish and Potato curry (Aloo Machri)

Ingredients:

  1. 1 Tin Fish
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin and pour the fish in a plate, drain out the liquid. Take out the thin layer on top of the fish and take out the bone from the middle of the fish.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 3 to 4 cups of water and let it boil for 5 minutes.
  8. Add the fish and Tomatoes and cook till Potatoes are tender and the soup is thick according to your likeness.
  9. Garnish with coriander leaves and serve with roti and chutney.

Notes:

I have used the brunswick brand of tinned fish.

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Tinned Fish Curry

Ingredients:

  1. 1 Tin Fish
  2. Salt to taste
  3. oil to fry
  4. Garlic paste 1 tbsp
  5. Ginger paste 1/4 tsp
  6. Methi 5 to 6 pcs
  7. Jeera 1/4 tsp
  8. Sarso 1/4 tsp
  9. Curry leaves 5 to 6 pieces
  10. Masala 1 tbsp
  11. Tumeric 1/2 tsp
  12. 1/2 tsp Lemon Juice
  13. 1 onion
  14. Fresh Chillies chopped in pieces

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Cut the Tin and pour the fish in a plate, drain out the liquid. Take out the thin layer on top of the fish and take out the bone from the middle of the fish.
  3. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  4. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  5. Add masala, tumeric, the fish and salt and mix well. If it is too dry than add 1/4 cup of drinking water to help it cook well.
  6. Cook for 5 to 10 minutes and serve with roti and chutney.

Notes:

I have used the brunswick brand of tinned fish.

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Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

The Aloo Anda/Anda Alu curry in Fiji Indian style is made by boiling the eggs, taking off its shell and frying the boiled egg till light brown. The Potatoes are cut into bite size pieces and cooked, when the curry is half way cooked, the boiled eggs are added to the curry and cooked. This curry is tasty when there is a thick gravy and some tomatoes are also added to give flavor. You can also garnish the Anda Aloo curry with coriander leaves.

Some people boil the eggs and potatoes while other people make the same curry by boiling only the eggs and not the potatoes. Its entirely your choice to boil the potatoes or not for making Anda Aloo curry.

I have also seen that some people do not fry the boiled eggs in oil. I prefer to fry it because it it gives a special taste.

Ingredients for cooking Aloo Anda (Egg and Potato Curry):

  1. 4 Eggs
  2. 3 medium sized potatoes
  3. 1 Carrot (optional)
  4. 2 tbsp Oil
  5. 1/4 tsp Sarso
  6. 1/4 tsp Jeera
  7. 5 seeds Methi
  8. 1/4 tsp Chilly Powder
  9. 1 tbsp Garlic paste
  10. 1 Onion
  11. 1/2 tsp Ginger paste
  12. 2 tbsp Masala
  13. 1 tsp Haldi
  14. Curry leaves
  15. Coriander leaves for Garnishing
  16. Salt to taste
  17. 4 cups water for boiling eggs and potatoes
  18. 4 cups water for cooking curry (approximately)

Method for cooking Aloo Anda (Egg and Potato Curry):

  1. Put the eggs and potatoes in a pot and cover it with water.Put a lid and boil this till potatoes are tender.
  2. Let the eggs and potatoes cool and take off the potato skin and take off the egg shell. Cut the boiled potatoes in bite size pieces.
  3. Use a food peeler to take off a thin layer of skin off the carrot, rinse the peeled carrots and cut it in small pieces.
  4. Take off the onion skin and cut it into lengthwise slices.
  5. Rinse the coriander leaves and cut it into pieces.
  6. Heat oil and pour the boiled eggs in the hot oil, fry this in low flame till golden brown and take it out of the oil when brown.
  7. In the same hot leftover oil, pour the sarso, jeera, methi, some onion, curry leaves and ginger. Stir this and add garlic.
  8. When garlic starts to get light brown, add the haldi and masala stir and add potatoes.
  9. Add the 4 cups of water, carrots, salt, chilly powder and the boiled and fried eggs.
  10. Cook till the soup is bit thick and the carrots are tender.
  11. Serve Aoo and Anda Curry with rice or roti and chutney.

Note:

  1. You can know that the potatoes are tender and boiled by inserting a fork or a knife in the potato. If it is inserted easily than the potatoes are boiled.
  2. When you are in steps 7 and 8, do not let the items burn, otherwise it will taste ugly. So keep the flame low on this step and be fast.
  3. You can either call this recipe aloo anda curry or anda aloo curry but its basically Egg and Potato Curry.
  4. You can either add more water or less water. The amount of water added to any type of potato curry depends on the quality of potatoes used. Better quality potatoes means lesser water will be used as well as lesser cooking time. A thick gravy in Anda Aloo curry will be tasty.
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