Potato Curry or Alu Torkari
1 large onion, thinly sliced
1 med. onion, diced
4 garlic cloves, minced
12-14 oz. tomatoes
1 t. garam masala
1 t. tumeric
1/2 t. red pepper flakes
1 T. dry parsley
1 T. lemon juice (we used lime
because we are out of lemon)
4 potatoes, cubed
1/4-1/3 c. water
Fry the thinly sliced onion in
oil until brown and crisp, then set aside. Fry onion and garlic until
soft (about 3 min.). Add tomatoes and spices and fry until tomatoes are
soft (3-5 min.). Add everything else, cover loosely and simmer. Be
sure to stir ovvasionally and continue until sauce is thick and potatoes are
tender. Garnish with onions.
Cauliflower with Bengali five spice
1-2 tbsp oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tsp panch phoron
1 small cauliflower, cut into
small pieces
1 tsp salt
1 tsp sugar
1/4 teaspoon turmeric
1/4 cup soy yogurt
Steps
In a large pan, heat the oil
until nearly smoking.
Add the panch phoron and stir
while it splutters
Add in the chopped onion and
garlic and stir fry until golden
Add cauliflower. Stir for a few
minutes.
Add in the salt, sugar, turmeric,
and yogurt and stir until the spices coat the cauliflower
Cover and cook over medium heat
until tender (7-8 minutes)
Lentils
1 cup red lentils (moshur/masur
daal)
1/2 cup finely chopped onions
1/2 cup thinly sliced onions
2 cloves of garlic, finely
chooped
3 green chilis, one finle
chopped, the other two slice into long slices
1 tsp salt or equivalent amount
of chicken based
3 cups of water
2 tablespoons of margarine
1/4 cup chopped cilantro
1-2 tomatoes (optional)
1/2 tsp red chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp black pepper
1 tsp paanh phoron (Bengali five
spice mix)
Steps
Wash the lentils thoroughly and
then add the lentils, water, finely chopped onions, 1/2 of the garlic, the two
green chilis sliced longitudinally, 1 tablespoon ghee, the optional tomatoes
and all the dry spice powders (not the panch phoron) into a large pot. Make
sure the pot is large enough as daal has the tendency to boil over.
Simmer over medium heat until the
lentils are tender (but still firm) ; about 15-20 minutes.
Take a whisk and break vigorously
whisk the daal for 1-2 minutes so that it begins to look like a homogeneous
mix.
Drop in the cilantro and turn the
heat to medium low.
In a separate pan, heat the
remaining ghee.
Add in the thinly sliced onions
and green chili and fry until the onion starts to caramelize
Then add in the garlic and panch
phoron and stir until the panch phoron starts to sputter.
Turn the heat to low and ladle in
some of the daal into the frying pan – be careful, this will sizzle.
Then pour in everything back into
the daal making sure all the tasty bits from the frying pan makes it to the pot.
Cover and simmer on low for a few
minutes.
Beef Cabbage Curry
Cabbage-500 gm(chopped)
Onion-1 large(finely chopped)
Green chili-4 pieces
Red chili powder-1/2 ts
Turmeric powder-1 ts
Cumin powder-1 ts
Coriander powder-1 ts
Garam mashala powder-1/2 ts
Ginger paste-1/2 ts
Garlic paste-1/2 ts
Cardamom-4 pieces
Cinnamon-1 sticks
Cloves-4 pieces
Oil-6 Tbs
Salt-1 ts or according to your
taste
Procedure:
Wash and chop the cabbage and
keep aside.
Cut beef into small pieces,wash
and drain water.
Heat 4 Tbs oil in a pressure
cooker to a medium heat. Add cinnamon,cardamom and cloves. Stir for a while.Add
1/2 chopped onion and fry until it turns brown.
Add red chili powder,1/2 ts
turmeric powder,1/2 ts cumin powder,1/2 ts coriander powder,ginger paste,garlic
paste,1/2 ts salt and stir.
Add beef and stir until oil comes
out. Add 1 cup water and bring it to boil. Cover the pressure cooker and cook
around 7 whistle comes out or around 15 minutes.
Heat 2 Tbs oil in another deep
bottom pan. Add remaining onion and stir until it turns brown. Add all
remaining ingredients except garam mashala powder. Stir for few seconds and add
cabbage. Cook it around 5 minutes.
Add beef in the cabbage and
stir.(if there is some liquid in beef,cook with it until oil comes out)
Add garam mashala powder and 1
cup water. Cook it around 10 minutes or until total liquid evaporated.
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