Spicy curried broccoli soup

Ingredients

1 1/4 lb fresh broccoli, or more
1 qt chicken broth
1 med onion
2 tsp butter
1 tsp vindaloo curry paste
1 tsp salt
Black pepper to taste
2 tsp lime juice
8 lemon slices
1/2 cup sour cream
Snipped chives

How to prepare

(1) cut the broccoli, and place it in a lg saucepan along with the broth, onion, Butter, curry paste, salt and pepper
(2) bring to a boil reduce heat and simmer, covered, for 8 to 12 minutes or until Broccoli is just tender
(3) place about two cups of the mixture at a time into a blender container cover and Blend until smooth pour into bowl or another lg pan repeat with remaining mixture
(4) stir in the lime juice
(5) serve hot, garnished with a thin slice of lemon, a sm dollop of sour cream, and A sprinkling of chives yield: 8 servings
Notes: (1) this soup can be also refrigerated overnight and served cold (2) if you Don’t have vindaloo curry paste, try using 2 tsp of curry powder, and one chopped Green chile pepper (such as poblano).

Share

Aloo gobi – spiced cauliflower

Ingredients

2 tsp oil
2 onions, sliced and fried
2 tsp sugar
2 tsp crushed red chile
1 large cauliflower divided into florets
1/2 lb tomatoes, peeled, seeded and coarsely chopped
1 cup plain yogurt
2 tsp cardamom powder
1/4 cup cream
chopped cilantro
salt to taste

How to prepare

Heat the oil to low and add the sugar and allow it to brown. Add the cauliflower and mix well to coat with the caramel. Stir in the onions, salt, tomato and yogurt, and cook, covered, over low heat till the cauliflower is fork tender. Stir in cardamom and cilantro and cook 5 minutes more. Pour cream over top and serve. Serves: 4-6 heat scale: med

Share

Curried pork chops

Ingredients

8 thin pork chops
dash of salt
dash of pepper
1 tsp vegetable shortening
1 large onion, chopped (1 cup)
1 tbsp curry powder
1 cup catsup

1/2 cup worcestershire sauce
1 tbsp cider vinegar
3/4 cup water

How to prepare

Sprinkle pork chops with salt and pepper; brown in shortening in a large frying pan; remove and set aside. Stir onion and curry powder into drippings in pan; saut

Share

Red curry powder

Ingredients

1 1/2 tsp turmeric, ground
1 1/4 tsp white pepper, ground
1 tsp fenugreek, ground
1 tsp ginger, ground
1 tsp cayenne, ground
3/4 tsp coriander, ground
1/2 tsp cumin, ground

1/2 tsp black pepper, ground
1/2 tsp dried sweet basil leaves

How to prepare

It is intended as a starting point for creating other curries. Combine the ingredients. Mix well. Use immediately.

Share

Lamb or beef vindaloo

Ingredients

1.5 lb of meat (beef, lamb, goat)
2 tsp cumin
1 tsp ground chili powder
1 tsp black javanese pepper
1/2 tsp cinnamon
1 tsp cardamom
1 tsp coriander

1/2 tsp turmeric
1/2 tsp fenugreek
5 tsp vinegar
1 tsp salt
1 tsp brown sugar
mix above spices to make vindaloo sauce.
1 or 2 onions
oil
1″joint” of ginger, cut into spears
garlic to taste

How to prepare

Saut

Share

Nepal potato salad

Ingredients

4 medium size waxy boiling potatoes
4 tbsp ground roasted sesame seeds
4 tbsp lemon juice (fresh squeezed)
1 tsp salt
1 hot green chiles, finely minced
4 tbsp sesame oil
2 tsp vegetable oil
Pinch ground asafoetida*
8 to 10 whole fenugreek seeds*
3 tbsp cilantro minced

How to prepare

Boil the potatoes in a big pot. Meanwhile, combine the chiles, salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl. Add the sesame oil just a little at a time and mix in with a wire whisk. Using a metal ladle heat the vegetable oil by holding it over heat. When quite hot, add the asafoetida powder and fenugreek seeds. The fenugreek seeds will start to darken in the hot oil in just a few seconds, when this happens dump it all into the bowl. Mix well, then add the cilantro and mix some more. Check your seasonings. When the potatoes are done, drain and peel while hot (holding with a fork if you need to.) The peel should slide right off. Cut into 3/4″ dice and add to the bowl of dressing. Gently mix to coat all the cubes and finally adjust your seasonings if needed. Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature. However, it’s supposed to be much better the next day. It keeps for up to 4 days refrigerated.

* Look for these in an indian or middle-eastern grocery

Share

Gourmet’s curry crockpot

Ingredients

1 large onion, peeled and chopped 1 clove garlic, peeled and minced
3 tbs. Butter or vegetable oil
1 lb. Bottom round of beef, cut in 1″ cubes
1 tbs. Ground coriander
1/2 tsp. Ground turmeric
1/2 tsp. Ground cumin
1/2 tsp. Red pepper flakes
1/8 tsp. Ground ginger
2 cups beef bouillon

How to prepare

To cook: in a large skillet over medium high heat, saut

Share

Murg naram garam – spicy chicken pot roast

Ingredients

1 whole chicken, cleaned and trussed
12 whole cardamoms, bruised
1/2 tsp cumin seeds
1 tsp coriander seeds
8 peppercorns
3 cloves
1 small cinnamon stick
1 tsp ginger, minced
3-4 dried red chilies
10 scallions, white part only, crushed
1 tsp sugar
2 tbsp oil
salt to taste

How to prepare

Heat the oil to med in a heavy bottom vessel. Fry the scallions for 2 minutes, then add cardamoms and fry 1 minute more. Stir in all other ingredients and heat through. Pour in enough water to barely cover and bring to the boil. Add chicken, cover and reduce heat to a hard simmer. Cook 45 minutes, turning at least twice. Remove cover and cook, turning often, till the spice mixture is fairly dry and coats the chicken. Serves: 4 to 6 heat scale: med

Share

Grilled spiced fish

Ingredients

4 sole filets, skinned
salt and pepper to taste
2/3 cup plain yogurt
2 tsp garam masala
1 tsp ground coriander
2 garlic cloves, crushed
1/2 tsp chile powder
1 tbsp lemon juice lemon wedges, to garnish

How to prepare

Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper. Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. Preheat broiler. Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot, garnished with lemon wedges.

Share