Showing Tag: "aromatic vegetarian" (Show all posts)
Posted by Kroocrew on Tuesday, January 11, 2011,
In :
Bangladesh
Ingredients - Bengali Channa (Black gram) 250 gm (~½ lb) soaked overnight with 2 teaspoon of baking soda,
- Garlic crushed, 1 small pod
- Ginger crushed, 5 cm (2 in) piece
- Onion chopped, 2 medium size
- Tomatoes, chopped 2 medium size
- Tamarind, 25 g (~1 oz) soaked in water (Remove seeds and fibrous material)
- Lemon juice, for garnish 2-3 teaspoon
- Green coriander leaves/Mint leaves, a few for garnish
- Tomotoes/onion, 1 each small size finely chopped for garnish
- Green chillies, chopped for garnish
- Oil, 2-...
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Posted by Kroocrew on Tuesday, November 2, 2010,
In :
India
 Ingredients: - 240 ml (1 cup) fresh plain yoghurt
- 240 ml (1 cup) grated fresh zucchini, peeled and coarsely grated and boiled
- 1 tsp. roasted cumin, coarsely ground
- 1 level tsp salt, adjust to taste
- A large pinch of freshly ground black pepper
- 1 green chillie, thinly sliced
- 1 tbs. chopped mint or cilantro leaves
Method: - Mix all ingredients and transfer to a in a serving bowl.
More Raita recipes?
Posted by Kroocrew on Tuesday, November 2, 2010,
In :
India
Ingredients: - 4 large ripe bananas lemon juice
- 1 teaspoon cumin seeds
- 240 ml (1 cup) yogurt
- 3 tablespoons freshly grated or desiccated coconut
- 1/2 teaspoon salt
- 2 teaspoons sugar
Method: - Slice the bananas and sprinkle with lemon juice.
- Roast cumin seeds in a dry pan, shaking or stirring constantly until brown. Crush or grind.
- Combine the yogurt with all the ingredients except the banana. (If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it wit...
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Posted by Kroocrew on Tuesday, November 2, 2010,
In :
India
Ingredients: - 2 green cucumbers
- Salt and black pepper to taste
- 2 tablespoons finely chopped spring onion
- 480 ml (2 cups) yogurt
- 1'/2 teaspoons roasted cumin seeds (optional)
- Garnish:
- 1 tablespoon chopped fresh coriander or mint
Method: - Peel the cucumbers, halve them lengthways and remove the seeds. Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well.
- Combine with onion, yogurt, lemon juice an...
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Posted by Kroocrew on Tuesday, January 26, 2010,
In :
Nepal
Reference: Appetizer – Chili Papad (Nepali Food Recipe)Ingredients:- 5 sheets of papad
- 1 tablespoon curry powder
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 10 fresh red chilies, finely chopped
- 5 tablespoons chopped cilantro
- 1 cup fresh chopped tomatoes
- 1 cup chopped red onion
- 2 tablespoons lime juice
- 1 tablespoon toasted cumin seeds
- 5 tablespoons musturd oil for seasoning
- 1 cup oil for deep frying
- Salt to taste
Method:- In a bowl, combine all ingredients for topping, including cu...
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Posted by Kroocrew on Thursday, December 31, 2009,
In :
Thailand
This is a Muslim style curry so any Indian curry masala will be fine with this recipeIngredients:- 1 clove garlic; coarsely -chopped
- 2 coriander roots; coarse -chopped
- 1/2 tsp whole black peppercorns
- 2 tb oil
- 250 ml (~8 oz) coconut milk
- 1 Tbsp of curry powder (your choice)
- 120 gm (~4 oz) potato; peeled and cut into-1 in cubes
- 250 gm (~8 oz) chickpeas (garbanzos) soaked- overnight (can use tinned)
- 2 tomatoes sliced into wedges
- 10 sw...
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Posted by Kroocrew on Monday, November 23, 2009,
In :
Japan
This is one of the popular accompanying sauces for various Japanese Korroke Ingredients:
- 1 teaspoon dry yellow mustard powder
- 4 teaspoons sake (rice wine) or use dry sherry
- 1/4 cup ketchup
- 4 teaspoons rice wine vinegar
- 4 teaspoons soy sauce
- 4 teaspoons Worcestershire sauce
- 4 teaspoons sugar
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/2 teaspoon minced garlic
Method:
- Combine mustard powder and sake in a medium-sized bowl.
- Whisk until smooth.
- Add remaining ingredients and mix well until thor...
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Posted by Kroocrew on Thursday, October 29, 2009,
In :
Bangladesh
Ingredients:- 1/2 kg fresh tomatoes, finely chopped
- 2 large onions, finely chopped
- 1/2 tsp mustard seeds
- 10-12 fresh curry leaves
- 10-12 garlic cloves, slightly crushed
- pinch of turmeric pwd
- 1 tsp red chilli powder (adjust)
- 1/2 tsp coriander powder
- salt
- 1 tbsp grated jaggery
- 2 tbsp coriander leaves
- 1 tbsp oil
Method:- Heat oil in a vessel. Add the mustard seeds and let them pop. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.
- Add the onions and fry till translucent. Add the chilli pw...
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Posted by Kroocrew on Sunday, September 27, 2009,
In :
Myanmar
Ingredients:- 240 ml (1 cup) Dried yellow split peas (Kalar Pare) (Garam Dhal)
- 1 Medium-size onion, sliced
- 60 ml (1/4 cup) Chopped coriander (Nan Nan Pin)
- 2 Small green chilies, finely chopped
- 1/2 tsp Ground cumin seeds
- 1/2 tsp Salt
- 1 tbsp Toasted chick-pea flour (Pare Hmont)
- 1/2 tsp Ground turmeric.
- 60 ml (1/4 cup) Water
- Oil for deep-frying
Method:- Cover the peas with water & soak overnight.
- Next day, drain and process to a coarse consistency.
- Mix the peas with onion, coriander, chili, cumin seeds, salt,...
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Posted by Kroocrew on Wednesday, September 16, 2009,
In :
Srilanka
Ingredients:- 30g young curry leaves
- 1/4 teaspoon salt
- 3 green chillies
- 5g (2cm) ginger
- 3-4 cloves garlic
- 3-4 shallots
- 1 teaspoon seedless tamarind pulp (asam jawa)
Method:- Wash curry leaves and pound with salt until fine.
- Add the rest of the ingredients and pound until fine.
- Serve the sambol in a small side dish.
reference Continue reading ...
Posted by Kroocrew on Wednesday, September 16, 2009,
In :
Srilanka
• 5 large Onions peeled and finely chopped• 1/4 cup Maldives Fish• 1 1/2 inch Ginger root (crushed)• 8 cloves garlic (crushed)• 3 Tbs crushed red Chillies• 5-6 cardamoms• 3-4 cloves• 1 small sprig Curry leaves• 1-2 pieces Rampe (Pandanus leaves)• 1 piece Sera (Lemongrass)• 1 piece Cinnamon• Salt to taste• 1 tsp Tamarind paste• 2 Tbs Sugar• 4-6 Tbs Vegetable oilMETHOD: Mix the first 12 ingredients well. Heat the oil in ... Continue reading ...
Posted by Kroocrew on Monday, September 14, 2009,
In :
India
Mattar Paneer is a popular main course Northern Indian dish, made with green peas, paneer, and a creamy blend of spices.
Serve 2 to 4. Ingredients:• 1 16 oz. bag of frozen green peas• 3 medium size tomatoes• 1/2 lb paneer• 3 tablespoons oil• Pinch of asafetida (hing)• 1 teaspoon cumin seeds (jeera)• 2 bay leaves (tajpat)• 1/2 inch of cinnamon stick (dalcheene)• 1 tablespoon chopped ginger• 1 tablespoon coriander powder (dhania)• 1/2 teasp... Continue reading ...
Posted by Kroocrew on Monday, September 14, 2009,
In :
India
Ingredients:480 ml (2 c.) long grained rice (eg. basmati rice)5 ml (1 t) saffron threads45 ml (3 T) plus 4 cups boiling water90 ml (6 T) ghee or butterOne 2-inch piece stick cinnamon4 whole cloves240 ml (1 c.) finely chopped onion10 ml (2 t) salt 2.5 ml (1/4 t) ground cardamomMethod:Place the saffron in a small bowl and cover with 3 tablespoons of boiling water. Soak for 10 minutes.Meanwhile, heat the butter over moderate heat in a large 3 or 4 qt. stockpot. Add the cinnamon and cloves and ... Continue reading ...
Posted by Kroocrew on Sunday, September 13, 2009,
In :
India
Serves: 4 Style: Maharashtrian
Ingredients: 1 lb (~500 gm) shelled fresh green peas 2 potatoes cubed 1 teaspoon (5 ml) cumin seeds 4 green chillies finely chopped ½ teaspoon (2.5 ml) each of sugar and turmeric powder ½ cup (120 ml) water 2 tablespoons (30 ml) oil 1 tablespoon (15 ml) each of grated coconut and lemon juice 2 tablespoons (30 ml) finely chopped coriander leaves salt
Method: 1. Heat the oil in a heavy-bottomed pan on medium level and roast the cumin seeds. Add the green ... Continue reading ...
Posted by Kroocrew on Sunday, September 13, 2009,
In :
India
This recipe is light in richness but very natural with the cauliflower flavour coming through well. It is designed to retain some of the crunch and even though it has substantial fats (the oil) , the lemon really cuts it back in flavour. It is a very different consistency to that presented by many Bangladeshi owned restaurants. The flavour of remaining left-overs is stunning. An alternative recipe with greater depth is presented following.Ingredients:- 3 medium potatoes
- water for boiling
- 1 sma...
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