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Tag: curry leaves

Paneer with Green Beans

May 12, 2019
  • 2 tablespoon ghee or butter
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 9-10 curry leaves, chopped
  • 1 medium onion, chopped
  • 1 inch fresh ginger, grated
  • 1 cup green beans, chopped
  • 1 cup yellow beans, chopped
  • 1 cup paneer, grated
  • 2 teaspoons ground coriander
  • 1-2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the ghee or butter. Add the cumin seeds, mustard seeds and curry leaves. Saute for 30 seconds and add the onion and ginger. Saute on medium heat for 2 to 3 minutes. Add the green and yellow beans and sauté for 2 to 3 minutes. Add the paneer, ground coriander, salt and cayenne pepper. Saute for 3 to 4 minutes on medium heat. Cover with lid for 5 minutes till the beans are soft but not mushy. Check for seasonings and garnish with cilantro.

South Indian Style Brown Fried Rice with Red Pepper and Green Beans

April 2, 2019

I love south indian style lemon rice… and make it often… so I was in the mood but wanted to make it healthier and filled with veggies- so I came up with this recipe… I cooked it with brown rice and added peppers and green beans.. check it out- it is yummy!

  • 1 cup brown jasmine rice, rinsed
  • 1 tablespoon coconut oil
  • 1 teaspoon salt
  • 2 cups water

Transfer the rice to a heavy saucepan with the oil and sauté on medium heat for a minute. Add the salt and water, bring to a boil and cover partially with a lid and lower the heat to a low medium. Continue cooking, about 15 minutes till all the water is cooked off from the surface. Place the lid on the pan and lower the heat to a very low and continue cooking for at least 20 minutes or till cooked. Fluff with fork and let cool.

  • 2 tablespoons coconut oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 12-15 curry leaves, chopped
  • 1 tablespoon white moong dal
  • 1 tablespoon channa dal
  • ¼ cup shredded unsweetened coconut
  • ½ cup roasted peanuts, chopped
  • 1 medium yellow onion, chopped
  • 1 inch fresh ginger, grated
  • 1 red pepper, chopped
  • 1 cup green beans, chopped
  • Salt
  • Juice of half a large lemon
  • ½ cup cilantro, chopped

Add the oil to a wok like saucepan with the mustard seeds, cumin seeds, curry leaves, moong dal, channa dal, coconut and peanuts. Saute on medium heat for 2 to 3 minutes, stirring constantly. Add the onion and ginger and sauté for another 2 to 3 minutes. Add the red pepper and green beans and sauté for another 2 to 3 minutes. Add the cooled brown rice, salt and lemon juice. Saute for 3 to 4 minutes, check for seasonings and finish off with the cilantro. Serve with grilled meats or lentils.

Spiced Shredded Cabbage with Coconut

September 23, 2018

Spiced Shredded Cabbage

Spice Mix

  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons mustard seeds
  • 1 teaspoons fennel seeds

Roast the seeds in a small cast iron skillet on medium heat for 3 to 4 minutes or till the seeds are aromatic. Take off the heat and grind in a spice grinder. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 medium shallots, chopped
  • 2 inch fresh ginger, grated
  • 4 to 5 curry leaves
  • ½ cup grated frozen coconut
  • 4 cups shredded cabbage
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with olive oil. Add the shallots and ginger. Saute 1 to 2 minutes on medium heat. Add the curry leaves and coconut. Saute for 2 to 3 minutes on medium heat, stirring constantly. Add the cabbage and turn the heat up. Saute for 3 to 4 minutes, stirring constantly. Lower the heat and cover with lid. Cook for 15 to 20 minutes, stirring every five minutes. Add salt and check for seasonings. Add cilantro for garnish and serve warm.

Malaysian Style Pork Coconut Curry

March 19, 2018

If you are in the mood for a really, really yummy dish and don’t mind turning the oven on for a few hours- this recipe is for you… truly one of my favorites…I had a version of this at a yummy Singaporean restaurant in the city and I still dream of the yumminess….

  • 3 tablespoons peanut oil
  • 2-3 pounds pork shoulder, cut into 2 inch pieces with excess fat taken off
  • ½ cup all purpose flour
  • Salt
  • 1 star anise
  • 3 to 4 cloves
  • 1 cinnamon stick
  • 10 to 12 curry leaves

Spice Paste

  • 4 garlic cloves
  • 1 cup chopped shallots
  • 3 to 4 dried red chilies, seeds taken out and soaked in hot water for 10 minutes
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric
  • 1 tablespoon shrimp paste (Asian store)
  • 2 lemongrass (white part), chopped

Process all spice paste ingredients in a food processor until a paste is formed. Keep aside.

  • 1 can full fat coconut milk
  • 3 to 4 cups chicken broth
  • 3 to 4 medium yellow potatoes, peeled and cut into 2 inch pieces
  • Salt
  • Sugar

Heat a large, heavy saucepan with the peanut oil. In the meantime, dredge the pork pieces in the flour and then sprinkle them with a bit of salt. Brown the pieces in the hot oil, in batches for at least 3 to 4 minutes on each side. Set the pork aside and add the star anise, cloves, cinnamon stick and curry leaves. Saute on medium heat for 1 to 2 minutes. Add the spice paste and sauté on medium heat for 4 to 5 minutes, stirring constantly. Add the pork pieces, coconut milk and chicken broth. Bring to a boil and lower the heat to a simmer and cook with the lid on for at least 3 to 4 hours. Add the potatoes half an hour before serving. Reduce the gravy according to taste and serve with coconut rice.

 

Sauteed Zucchini with Mustard Seeds and Curry Leaves

March 18, 2018

Sauteed Zucchini with Mustard Seeds

 

  • 3 medium zucchini, cut into ½ inch slices
  • 2 teaspoons mustard seeds
  • 10-12 curry leaves
  • 2 tablespoons extra light olive oil
  • Salt
  • 1 teaspoon coriander powder
  • 1/3 teaspoon cayenne pepper
  • Juice of half a lemon

In a large frying pan, heat the olive oil and add the mustard seeds and curry leaves. Saute for 30 seconds on medium high heat or till the seeds begin to sizzle. Add the zucchini slices and sauté on high heat 5-6 minutes, till the slices begin to brown. Add the salt, coriander powder and cayenne pepper. Mix well and turn the heat off. Add the lemon juice and check for seasonings before serving.

Shrimp with a Cilantro and Mint Sauce

February 5, 2018

This is a yummy green curry made with coconut milk, cilantro and mint! It was a delicious combination I served with lemon rice  and it was a bit hit. Overall- it was a successful attempt at a green coconut curry… I was very satisfied.

  • 1 pound medium sized shrimp, cleaned
  • 2 tablespoons extra light olive oil

Green Curry

  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 green onions, chopped
  • 1 medium white onion, chopped
  • 3 garlic cloves
  • 1 inch ginger
  • 1 serrano chili, chopped
  • ¼ cup water

Blend the cilantro, mint, green onions, white onion, garlic, ginger, chili and water till a smooth sauce.

  • 3 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons mustard seeds
  • 10 to 15 curry leaves, chopped
  • 1 (14 ounces) light coconut milk
  • Salt
  • Juice of one lemon

Saute the shrimp on high heat for 2 to 3 minutes in a wok like sauce pan with the extra light olive oil. Take the shrimp out on a paper towel lined platter. Keep aside.

Reheat the wok like sauce pan and add the mustard seeds and curry leaves. Saute for a minute on high heat or till the seeds start to sizzle. Add the sauce and sauté on medium high heat for 10 to 12 minutes, stirring constantly. Add the coriander seeds, salt and coconut milk. Mix well and cook for 5 to 6 minutes on medium heat. Add the shrimp, cook for 2 to 3 minutes. Add the lemon juice, taste for seasonings. Serve with plain or lemon rice.

Cauliflower and Potatoes with Mustard Seeds

March 12, 2017

Nothing like starting the week with delicious and healthy cauliflower. If you follow my recipes- you know I make a lot of this cruciferous veggie and this one is especially easy and yummy….

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10 to 12 curry leaves, chopped
  • 1 medium onion, chopped
  • 1 inch fresh ginger, grated
  • 1 cup cilantro, stems cut up and chopped and separated from the leaves
  • 3 to 4 medium yellow potatoes, chopped into 1 inch dice
  • 1 cauliflower head, cut into small florets, about 1 inch
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

 

Heat a large saucepan with the coconut oil and add the mustard seeds, cumin seeds and curry leaves. Cook for 30 seconds on medium heat and add the onion, ginger and cilantro leaves. Saute for 3 to 4 minutes on medium heat. Add the potatoes and cook on medium heat, constantly stirring for 5 to 6 minutes or till golden brown. Add the cauliflower florets, turmeric, coriander powder, salt and cayenne pepper and sauté for another 5 to 6 minutes. Turn the heat down and cover for about 5 minutes or till the potatoes and cauliflower are cooked through. Turn heat down and check for seasonings. Garnish with cilantro leaves and serve.