A Mexican inspired dinner is not complete without a heaping side of Mexican Rice. Although sometimes referred to as “Spanish Rice”, don’t expect to find this preparation of sauteed golden brown rice simmered in broth in Spain. The term simply stems from the fact that the Spanish language is spoken in Mexico. Oh by the way…in Mexico, this delicious rice recipe is called just rice or “arroz”. (more…)
Ghee is a very integral part of a South Asian household. It is used for cooking and religious functions. The flavor, the aroma is so distinct and there is not a substitute for it. Clarified Butter in Hindi is called Ghee (घी) and in some of the other languages: Nepali: घ्यू ghyū, Urdu: گھی ghī, Bangla: ঘী ghī, Marathi: Toop (तूप), Kannada: ತುಪ್ಪ tuppa, Tamil: நெய் ney, Telugu: నెయ్యి neyyi, Somali: subaag, Arabic: السمنة. Little known fact is that Ghee / Ghi (or similar) is also used in a lot of other parts of the world like Egypt, Morocco, Ethiopia to name a few. Make some home made Ghee (Clarified Butter), put a blob on your food the next time and enjoy!
Ghee is a very integral part of a South Asian household. It is used for cooking and religious functions. The flavor, the aroma is so distinct and there is not a substitute for it. Clarified Butter in Hindi is called Ghee (घी) and in some of the other languages: Nepali: घ्यू ghyū, Urdu: گھی ghī, Bangla: ঘী ghī, Marathi: Toop (तूप), Kannada: ತುಪ್ಪ tuppa, Tamil: நெய் ney, Telugu: నెయ్యి neyyi, Somali: subaag, Arabic: السمنة. Little known fact is that Ghee / Ghi (or similar) is also used in a lot of other parts of the world like Egypt, Morocco, Ethiopia to name a few. Make some home made Ghee (Clarified Butter), put a blob on your food the next time and enjoy!
Ingredient:
Unsalted Butter
Method:
1. Take Unsalted Butter and put it in a heavy-bottomed pan on medium heat.
2. Allow it to melt and come to a boil.
3. Once it starts boiling, reduce the flame to a low and allow it to froth/foam.
4. Keep stirring to make sure it does not burn at the bottom.
5. Once there is a golden brown layer at the bottom, turn off the flame.
6. Tip: take a tablespoon of water and pour it into the pan on the ghee. It will bubble and all the foam will dissapear.
7. Allow it to cool down.
8. Sieve it into a clean, dry jar or container.
9. Allow it to come down to room-temperature and store.
Tips:
1. Make Ghee in bulk and pour into small containers. Keep one in use out and rest in the refrigerator for longer shelf-life.
Many different recipes call for Roasted Sooji (Suji, Semonlina, Cream of Wheat, Farina) but it’s a time consuming effort. Watch this week’s Tip Tuesday video for some time saving ideas about roasting sooji. (more…)
By popular demand from students and bachelors, here is a quick and easy recipe for Instant Tomato Rasam. In just a few minutes, you’ll be on your way to enjoying a steaming hot bowl of rasam. Have it as a soup or with some plain white rice…comforting! (more…)
By popular demand from students and bachelors, here is a quick and easy recipe for Instant Tomato Rasam. In just a few minutes, you’ll be on your way to enjoying a steaming hot bowl of rasam. Have it as a soup or with some plain white rice…comforting! (more…)
We love the fact that this particular Mexican favorite does not need any major cooking or prepping. A few ingredients that we always have on hand and we are ready for a fabulous meal. Tacos are always such a treat at our home and put a huge smile on everyone’s faces. They can be stuffed with anything…use your imagination. We have shown you the basic but it can be customized as required. Kid and Adult friendly dish!
Ingredients:
Tortillas Refried Beans – Recipe Salsa – Recipe
Shredded Lettuce
Diced Tomatoes
Sliced Spring Onions
Sliced Black Olives
Chopped Bell Pepper
Chopped Onions
Shredded Cheese
Additional Add-on:
Slices of Grilled Chicken / Fish / Shrimp
Cooked Minced or Ground Meats
Sliced Pickled Jalapenos
Sour Cream
Method:
1. Lightly warm the Tortillas on a skillet.
2. Spread on half the Tortilla warmed-up Refried Beans.
3. Spread some Salsa over it.
4. Add optional Chicken or Meats at this point.
5. Then start layering the rest: Lettuce, Tomatoes, Spring Onions, Black Olives, Bell Pepper, Onions & Cheese.
6. Roll or fold and enjoy!
We love the fact that this particular Mexican favorite does not need any major cooking or prepping. A few ingredients that we always have on hand and we are ready for a fabulous meal. Tacos are always such a treat at our home and put a huge smile on everyone’s faces. They can be stuffed with anything…use your imagination. We have shown you the basic but it can be customized as required.
Cold and rainy days…perfect climate for pakodas or bhajjis (fritters). Try this recipe for our version of mirchi bhajjis (stuffed green chili fritters). It’s the perfect tea time snack – super delicious and guaranteed to hit the spot! (more…)
Cold and rainy days…perfect climate for pakodas or bhajjis (fritters). Try this recipe for our version of mirchi bhajjis (stuffed green chili fritters). It’s the perfect tea time snack – super delicious and guaranteed to hit the spot! (more…)
Here is a basic Garam Masala recipe that we can use on an everyday basis. Make it and use it and you’ll have a new flavor in life and in your food! AMAZING! And the best part is that it is so easy to make that you’ll wonder why you have not been doing it for all these years.
Here is a basic Garam Masala recipe that we can use on an everyday basis. Make it and use it and you’ll have a new flavor in life and in your food! AMAZING! And the best part is that it is so easy to make that you’ll wonder why you have not been doing it for all these years.
Black Cumin – 1 tsp
Green Cardamom – 2-3 (replace with 1 Black Cardamom)
Whole Peppercorns – to taste (to make spicer)
Method:
1. In a heavy bottom pan, all all the ingredients and heat on low-to-medium flame.
2. Keep stirring and cooking till there is a fantastic aroma and the coriander seeds change a little color.
3. Turn off the flame and transfer the whole spices to another dish to stop the cooking process.
4. Once they have cooled down to room temperature.
5. Break open the Black Cardamom and take out the seeds and use only seeds, discard the husk.
6. Grind to a fine powder and store in a dry air-tight container.
7. Use as required in cooking.
Tips:
1. Break down the Cinnamon Stick pieces so they cook as the same time as the other ingredients.
2. Use the optional ingredients if you are doing a lot of mughalai cooking.
3. In India (even the store bought masalas) sometimes use (grind) the husk but we, who don’t have industrial size grinders find it hard to grind the husk to a fine powder. So if you do decide that you want to use the husk and not waste it, we suggest you sieve the powder so that all the fibers from the husk are out of the Garam Masala.
Whether we are making yogurt, paneer or dessert, we all have to boil milk at one point or another. Here are a couple of helpful tips to reduce the amount of milk that sticks to the pot and prevent it from boiling over. Enjoy this week’s Tip Tuesday video. (more…)
Indian Chinese is loved by everyone. How to best describe it? It is hard, but would say that it hits a note with the kick of spice and abundance of flavor. Growing up, going out for Indian-Chinese food on special occasions will forever be etched in my memory. Watch the mysteries of this fabulous Cuisine unfold before your eyes.
Indian Chinese is loved by everyone. How to best describe it? It is hard, but would say that it hits a note with the kick of spice and abundance of flavor. Growing up, going out for Indian-Chinese food on special occasions will forever be etched in my memory. Watch the mysteries of this fabulous Cuisine unfold before your eyes.
Prep Work: 25 Min.
Cook Time: 20 Min.
Serves: 4-6
For the Vegetable Manchurian balls:
Cabbage – 4 cups, finely shredded
Carrots – 2 cups, grated
Onion – 1 medium, finely chopped
Garlic – 4 large cloves, finely chopped
Green Chilies – to taste, finely chopped
Salt & Black Pepper – to taste
All-purpose Flour – 6 tbsp or as needed
Corn Starch – 2 1/2 Tbsp
Oil for deep frying
For the Sauce:
Oil – 1 Tbsp
Ginger – 2 Tbsp, minced
Garlic – 6 large cloves, chopped
Green Chilies – to taste, finely chopped
Soy Sauce – 1/4 cup
Sugar – 1 1/2 tsp
Corn Starch – 1.5 Tbsp
Vegetable Broth (stock) – 3 cups
Spring Onions – cut at a diagonal for garnishing
Method:
1. Heat the Oil well for deep-frying on medium heat.
2. Prep all the vegetables.
3. In a large bowl, mix the following: Cabbage, Carrots, Onions, Garlic & Green Chillies.
4. Mix gently but well.
5. Mix in Salt, Pepper, Corn Starch & Flour.
6. Sometimes, the Vegetables may need more or less Flour and Starch depending on the fine they have been shredded. Adjust those two as needed. You should be able to form a ball.
7. Form balls and drop into hot Oil and fry till golden on all sides.
8. Squeeze out all excess water as you go along will making the balls.
9. Remove into a paper towel. Fry all the Vegetable Manchurian Balls and keep aside.
10. For the gravy, take a wok and heat Oil (1 Tbsp) on medium flame.
11. Add Ginger, Garlic & Green Chillies and saute for 30 seconds.
12. Add in the Soy Sauce and mix.
13. In a separate bowl dilute the Corn Starch with some room temperature Stock or Broth. Mix well till there are no lumps.
14. Add in the balance of the Stock and mix into the wok.
15. Add in Sugar to balance.
16. Additional Soy Sauce or Sugar may be added to taste.
17. Bring the gravy to boil and allow it to thicken up a bit.
18. Once it is thick enough, turn off the flame.
19. Place your Manchurian Balls in a serving dish and pour the hot gravy over it.
20. Garnish with Spring Onions and serve Hot.
Tips:
1. Do not fine shred the vegetables where they get limp and mushy.
2. Do not over-work the vegetables while mixing.
3. It is very important to prep all the vegetables when you are making Chinese or Indian Chinese Cuisine.
4. If you are making the Manchurian for a party, make the balls and keep them hot, make the gravy minus the corn starch. Add the Corn Starch and to the gravy the last possible minute and thicken up and add to the Manchurian Balls.
It’s back to school for the kids! If you’re one of the many parents who are stumped about hearty lunch ideas, check out this video for Rolls (Roll-ups). This simple recipe is perfect for on-the-go moments as well. Make a few extra…who said they were only for the kids? (more…)
ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
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