Posts Tagged ‘ Indian ’

Spinach, Hokkaido Squash & Sweet Potato Curry

So, there was this leftover piece of raw hokkaido squash in my fridge… and I was craving something with a whole lot of vegetables. Finally, I used a Spinach & Sweet Potato Curry from BBC Good Food as inspiration. While the editors of OLIVE magazine paired this with store-bought naan, I have opted for freshly-made naan. Spinach, Hokkaido Squash & Sweet Potato Curry This serves 3-4 (with bread) 1 orange-fleshed sweet potato, cut into chunks a piece of hokkaido squash, similar in size / weight to the sweet potato, cut into chunks 250 g spinach, washed & roughly chopped 4 naan bread, warmed through 500 ml coconut milk 1 onion, finely sliced 3 tablespoons Biryani curry paste, depending on how hot you like your curry chopped cilantro, optional,...

When I saw this in one of the latest OLIVE magazines, really nothing more but a continuous text recipe in the Menu Spy section, without so much as a distinctive ingredient list or let alone a picture, I felt a strange urge to prepare the recipe… Recipe: Masala Prawns and Khachumber Summary: Indian-spiced prawns on a tomato-and-mint salad Ingredients 150 ml natural yogurt (in my case, full-fat Greek) 2 tsp garam masala (I used the Punjabi Garam Masala from 660 Curries) 1 tsp turmeric ½ tsp ground cumin ½ tsp fennel seeds 1 pinch chilli flakes 20 shell-on king prawns 150 g cherry tomatoes, quartered 2 shallots, sliced 1 bunch of coriander leaves, chopped a handful mint leaves, chopped 1½ tsp toasted black mustard seeds juice of 1 lime,...

My mother gave me several more-than-ripe cucumbers of the type used for braising in Northern German cuisine. Having had braised cukes several times over the past weeks, I was in dire need of a new recipe – which I found in Madhur Jaffrey’s Far Eastern Cookery. The rather surprising combination of prawns, cucumbers and coconutmilk is quite good, and has almost a mediterranean flavour because of the fennel seeds in the spice blend.

Cajun Prawn Biryani – Cook’s Book Club May 2008

Meena, who is Hooked on Heat, has started an enticing new event – a book club for cooks. The May event features the book Serving Crazy with Curry by Amulya Malladi. The rules: read the book, comment on the book, cook something from or inspired by the book and post about it. I can hardly resist the idea of an online book club, although my to-read book pile is mountain high, and in combination with Indian food resistance was futile… I logged on to Abebooks, ordered a copy, read it in one sitting and decided to try the Cajun Prawn Biriyani The book Amulya Malladi is an Indian who studied and worked in the US before relocating to the tranquiliy of a Danish island wih her husband and sons....

The latest edition of Meetas Monthly Mingle over at What’s For Lunch Honey is an invitation to cook Bollywood-style. I love Indian food, so the hardest part was narrowing my choices for this event down to a single recipe. I grabbed Flavours of India by Madhur Jaffrey – and of course the grand old lady of Indian cooking was an excellent choice. The Bengali Chicken with Mustard Seeds (Sorse Murgi) is one of my favorite chicken dishes ever. Jaffrey calls it a very mustardy, typically Bengali creation to be eaten with plain rice. It is actually quite good eaten by itself, in particular cold, and has been a much asked-for dish to bring to parties over the last years, I think once we served it as El-Aurian frog legs...

bbd #5 – Aloo Paratha, potato-stuffed bread

Rolling in Dough hosts the 5th installment of the bread baking day, aptly choosing “stuffed breads” as a theme. When I read this, I knew I would have to try making aloo paratha, the fabulous potato-stuffed breads from India. Usually, parathas for aloo paratha are made with water, and some wholemeal flour, but I opted for a basic recipe for “roti prata” which contains milk and all-purpose or bread flour and is a snap to make and handle and roll out. Making aloo paratha takes some practice, to make sure the stuffing doesn’t ooze out when you roll out the flatbreads with filling. Aloo Paratha, with lime pickles and mango chutney Perfect parathas are a lot flatter than mine This video shows how to make the perfect aloo paratha...

Last night’s dinner was Chicken Madras. The original idea came from Delia online. Usually, I prefer real Indian food to colonial curry powder dishes, but this time I wanted something easy. Delia Smith’s recipe fit the bill. Of course, I fiddled with the recipe – I didn’t have garlic, so I used a shallot for the spice paste – even better since my DH has a sales job and his customers prefer non-garlic salespeople . This worked fine, but I wholeheartedly recommend making the spice paste in a mortar, if you have a decent one. Tainting your blender with a miniscule amount of turmeric-yellow spice paste isn’t worth the cleaning, after all. And I didn’t have Sharwood’s Hot Curry Powder, either. I think I have seen Sharwood’s products over...

Von Food-Swaps und unverhofften Gaben (1)
- Shermin: Freut mich, wenn du mit dem Inhalt was anfangen konntest. Ah.. noch ein kleiner Hinweis: den Senf habe ich...
Rosenkohl mit Schokoladensauce (11)
- Chris Kurbjuhn: War ein voller Erfolg. Schmeckt auch zum Schweinsbraten.
- Verboten gut !: Mit beiem kannst Du mich immer locken, diese Kombi liest sich sehr interessant ;o) Lg Kerstin
- elamatrix: Damit machst du jetzt Jo und Tochter glücklich! (Ihn weil es Schoko gibt und Sie weil es Rosenkohl...
- EngelchenFiona: weisst du was, den pfeffer laß ich weg, aber ansonsten werd ich das morgen versuchen eigentlich...

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Posts Tagged ‘ Indian ’

Spinach, Hokkaido Squash & Sweet Potato Curry

Masala Prawns and Khachumber

Spicy Prawn and Cucumber Curry

Cajun Prawn Biryani – Cook’s Book Club May 2008

MM Bollywood – Bengali Mustard Chicken

bbd #5 – Aloo Paratha, potato-stuffed bread

Chicken Madras, Delia-style

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