Have you a recipe for something to go with Curry?!
Answers:
Yes I do !.!.!.!.!.!.!. here is another classic Indian dish that goes great with your Curry Chicken !.!.!.!.!.!.!.!.!. = )
Aloo Gobi
Peanut or canola oil, for shallow frying
1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries
1 head cauliflower (1 3/4 pounds), cut into delicate florets
1 tablespoon peeled finely chopped fresh ginger
1/4 teaspoon ground turmeric
3/4 to 1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons water
2 to 3 tablespoons coarsely chopped cilantro leaves
Put the oil in a large frying pan and set over medium heat!. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes!. Lift the potatoes out with a slotted spoon, and drain on paper towels!. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown!. Lift the cauliflower out with a slotted spoon and drain on paper towels!. Turn the heat off!. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused)!. Turn the heat to medium-high and put in the ginger!. Stir for 10 seconds!. Now return the potatoes and cauliflower to the pan!. Turn the heat down to medium!. Put in the turmeric, salt, cayenne, cumin, and coriander!. Stir gently to coat the vegetables with the spices!. Add 3 tablespoons of water!. Stir once and cover the pan!. Turn the heat down to low and cook very gently for 4 minutes!. Add the cilantro and toss gently!. Serve hot!.Www@FoodAQ@Com
Aloo Gobi
Peanut or canola oil, for shallow frying
1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries
1 head cauliflower (1 3/4 pounds), cut into delicate florets
1 tablespoon peeled finely chopped fresh ginger
1/4 teaspoon ground turmeric
3/4 to 1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons water
2 to 3 tablespoons coarsely chopped cilantro leaves
Put the oil in a large frying pan and set over medium heat!. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes!. Lift the potatoes out with a slotted spoon, and drain on paper towels!. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown!. Lift the cauliflower out with a slotted spoon and drain on paper towels!. Turn the heat off!. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused)!. Turn the heat to medium-high and put in the ginger!. Stir for 10 seconds!. Now return the potatoes and cauliflower to the pan!. Turn the heat down to medium!. Put in the turmeric, salt, cayenne, cumin, and coriander!. Stir gently to coat the vegetables with the spices!. Add 3 tablespoons of water!. Stir once and cover the pan!. Turn the heat down to low and cook very gently for 4 minutes!. Add the cilantro and toss gently!. Serve hot!.Www@FoodAQ@Com
Couscous
Serves 2-4
Cooking time less than 10 mins
Ingredients
1 tsp sea salt
250ml/8fl oz chicken or vegtable stock
250g/9oz couscous
1 tbsp extra virgin olive oil
15g/?oz dried roasted red pepper
1 tbsp chopped basil
15g/?oz unsalted butter
Method
1!. Put the stock, salt and olive oil in a pan and bring to a simmer!.
2!. Add the couscous and place on the lid!.
3!. Remove from the heat and stand for approximately 3 minutes of until all the stock is absorbed!.
4!. Add the butter!.
5!. Return to a medium heat for about 3 minutes and stir with a wooden spoon!. Mix in the peppers and basil and serve!.Www@FoodAQ@Com
Serves 2-4
Cooking time less than 10 mins
Ingredients
1 tsp sea salt
250ml/8fl oz chicken or vegtable stock
250g/9oz couscous
1 tbsp extra virgin olive oil
15g/?oz dried roasted red pepper
1 tbsp chopped basil
15g/?oz unsalted butter
Method
1!. Put the stock, salt and olive oil in a pan and bring to a simmer!.
2!. Add the couscous and place on the lid!.
3!. Remove from the heat and stand for approximately 3 minutes of until all the stock is absorbed!.
4!. Add the butter!.
5!. Return to a medium heat for about 3 minutes and stir with a wooden spoon!. Mix in the peppers and basil and serve!.Www@FoodAQ@Com
Exotic Indian Tangy Rice
4 cups water
* 2 cups long grain rice, rinsed and drained
* 1/2 teaspoon salt, or to taste
* 2 tablespoons vegetable oil, divided
* 1/4 cup coarsely chopped cashews
* 7 small dried chile peppers
* 1 teaspoon mustard seed
* 1 teaspoon cumin seed
* 10 kaffir lime (curry) leaves
* 1 teaspoon ground turmeric
* 1/4 cup fresh lime juice
* 2 tablespoons tamarind paste
* 1 cup plain yogurt
DIRECTIONS
1!. Measure the water into a large saucepan and bring to a boil!. Add the rice and salt, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed!.
2!. Heat 1/2 tablespoon of oil in a small skillet set over medium heat!. Add the cashews and toast until fragrant, about 5 minutes!. Remove from the heat and set aside!.
3!. Heat the remaining oil in the same skillet over medium heat!. Add the chile peppers, mustard seeds and cumin seeds!. Once the seeds start to pop, add the curry leaves and half of the nuts!. Cook and stir until fragrant, about 3 minutes!. Remove from the heat!.
4!. When the rice is done, transfer it to a serving bowl and stir in the turmeric, lime juice and tamarind paste, then mix in the chilies and spices along with the oil from the skillet!. Garnish with the remaining nuts and serve with plain yogurt on the side!.Www@FoodAQ@Com
4 cups water
* 2 cups long grain rice, rinsed and drained
* 1/2 teaspoon salt, or to taste
* 2 tablespoons vegetable oil, divided
* 1/4 cup coarsely chopped cashews
* 7 small dried chile peppers
* 1 teaspoon mustard seed
* 1 teaspoon cumin seed
* 10 kaffir lime (curry) leaves
* 1 teaspoon ground turmeric
* 1/4 cup fresh lime juice
* 2 tablespoons tamarind paste
* 1 cup plain yogurt
DIRECTIONS
1!. Measure the water into a large saucepan and bring to a boil!. Add the rice and salt, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed!.
2!. Heat 1/2 tablespoon of oil in a small skillet set over medium heat!. Add the cashews and toast until fragrant, about 5 minutes!. Remove from the heat and set aside!.
3!. Heat the remaining oil in the same skillet over medium heat!. Add the chile peppers, mustard seeds and cumin seeds!. Once the seeds start to pop, add the curry leaves and half of the nuts!. Cook and stir until fragrant, about 3 minutes!. Remove from the heat!.
4!. When the rice is done, transfer it to a serving bowl and stir in the turmeric, lime juice and tamarind paste, then mix in the chilies and spices along with the oil from the skillet!. Garnish with the remaining nuts and serve with plain yogurt on the side!.Www@FoodAQ@Com
Try jeera rice which goes well with a curry!.
Ingradients Jeera 50 gm
Rice 200 gm
Oil 2 teaspoon
Water (boiling ) = double volume of rice!.
Method : Wash rice with water and keep for 10- 20 minutes!. In a pan add oil and heat it!. Add jeera and allow it to sputter!. Then add washed rice it!. Stirr well and then double the amount of boiling water in it!. Cover the pan with a lid and allow the rice to cook on a low flame!. It takes 10-12 min to cook!. Serve hot with curry!. If you like you may add sweet corn or green peas!. I usually add dark red pomegranate seeds on the top of the rice while serving!. it looks marvellous!.Www@FoodAQ@Com
Ingradients Jeera 50 gm
Rice 200 gm
Oil 2 teaspoon
Water (boiling ) = double volume of rice!.
Method : Wash rice with water and keep for 10- 20 minutes!. In a pan add oil and heat it!. Add jeera and allow it to sputter!. Then add washed rice it!. Stirr well and then double the amount of boiling water in it!. Cover the pan with a lid and allow the rice to cook on a low flame!. It takes 10-12 min to cook!. Serve hot with curry!. If you like you may add sweet corn or green peas!. I usually add dark red pomegranate seeds on the top of the rice while serving!. it looks marvellous!.Www@FoodAQ@Com
Here are a bunch:
Shrimp Curry - http://www!.gourmet-living!.com/recipes!.ht!.!.!.
Chicken Curry in Papaya - http://www!.gourmet-living!.com/recipes!.ht!.!.!.
Chicken Curry - http://www!.gourmet-living!.com/recipes!.ht!.!.!.
Indian Curry - http://www!.gourmet-living!.com/recipes!.ht!.!.!.
Lobster Pineapple Curry - http://www!.gourmet-living!.com/recipes!.ht!.!.!.Www@FoodAQ@Com
Shrimp Curry - http://www!.gourmet-living!.com/recipes!.ht!.!.!.
Chicken Curry in Papaya - http://www!.gourmet-living!.com/recipes!.ht!.!.!.
Chicken Curry - http://www!.gourmet-living!.com/recipes!.ht!.!.!.
Indian Curry - http://www!.gourmet-living!.com/recipes!.ht!.!.!.
Lobster Pineapple Curry - http://www!.gourmet-living!.com/recipes!.ht!.!.!.Www@FoodAQ@Com
Try cookeryclub they have an indian section plus the mystery of india -
Try bhajis, pakoras, popadums, nanna bread, pilau rice and some riata and dhals goodWww@FoodAQ@Com
Try bhajis, pakoras, popadums, nanna bread, pilau rice and some riata and dhals goodWww@FoodAQ@Com
Check out these recipes from my blg
http://best-cuisine!.blogspot!.com/2008/04!.!.!.
http://best-cuisine!.blogspot!.com/2008/04!.!.!.Www@FoodAQ@Com
http://best-cuisine!.blogspot!.com/2008/04!.!.!.
http://best-cuisine!.blogspot!.com/2008/04!.!.!.Www@FoodAQ@Com
6 tins of chilled lager
serves 1 personWww@FoodAQ@Com
serves 1 personWww@FoodAQ@Com
which recipie ,,, which curry pls dear the que friendWww@FoodAQ@Com