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Thank you!
Hetal & Anuja
Update: Unfortunately we did not win the Food Network Challenge but are ever so grateful and touched by the support of our viewers who wished us the best and went in and made sure that they vote everyday! Thank you from the bottom of our hearts and we truly do feel like winners.
Thank you,
Anuja & Hetal
One of the most famous and popular Thai dishes, this Thai Red Curry is easy to make with Chicken or Tofu, a fabulous non-vegetarian or a vegetarian dish. The color is very appealing to the eyes and the palate. Enjoy this great easy Thai dish in the comfort of your own home.
Prep Time: 20 min
Cook Time: 20 min
Serves: 4 – 6
Ingredients:
Oil – 1 tbsp
Red Curry Paste – 2-3 tbsp
Coconut Milk – 2 cans (14oz/400ml each)
Palm Sugar – 2 tbsp
Soy Sauce or Fish Sauce – 1 tbsp
Snow Peas – handful
Red Bell Pepper – 1/4, sliced
Green Bell Pepper – 1/2, sliced
Canned Straw Mushrooms – 1/4 cup
Bamboo Shoots – 4-6 pcs., bite-size
Carrots – 1/2 thin slices
Sweet Onion – 1/4, sliced
Frozen Peas – 1/4 cup
Thai Basil Leaves – 4-6, torn up
Thai Basil Leaves – for garnish
Chicken Breast – 1.5 lb, bite size pieces
OR / AND
Extra Firm Tofu – 14 oz block, cubed
Method:
1. In a pan, heat the Oil.
2. Once hot, add in the Red Curry Paste and mix well.
3. Add in the Coconut Milk and mix again.
4. Also, add in the the Grated Palm Sugar, Soy Sauce and Fish Sauce (optional).
5. If you are making the Non-vegetarian dish, you can add in the Chicken now, mix , cover and allow chicken to cook 3/4th of the way (approx 5-10 min).
6. After that, you can open up the dish and carry on with the rest of the procedure.
7. If you are making the vegetarian style, skip steps 5 and 6 and add vegetable to the gravy.
8. Start adding the vegetables – Snow Peas, Red Bell Pepper, Green Bell Pepper, Mushrooms, Bamboo Shoots, Carrots, Sweet Onions, Peas, Baby Corn.
9. Add in Tofu and mix gently.
10. Also, add in some torn Basil Leaves and cook for another 3-5 minutes.
11. For Non-vegetarian – cook till the chicken is cooked all the way through.
12. For Vegetarians – cook till the tofu is heated all the way.
13. Garnish with a few more Thai Basil Leaves and serve hot with some Jasmine Rice.
Thai cuisine is near and dear to our hearts! If you have some of the prep work done, like having homemade Thai Red Curry Paste ready and on hand, Thai cooking can be fast, super easy and absolutely heavenly. Since, we are getting ready to start our Thai cooking series, we thought we’d share this Red Curry Paste recipe with you. Ready, get set…Thai! (more…)
The “guys” decided that they should teach us on how we should work on our Show Me The Curry videos! What better way to tell us than “show” us how it’s supposed to be done! Hetal and I sat back and watched the drama and the action unfold…and we both have to admit that they did a really good job 🙂 Having said that, don’t worry, we are not changing our style!
Enjoy this video and learn a trick or two about grilling and summer parties 🙂 What we loved the best, we got a great meal out of it 😉
Portabella Mushrooms or Rib eye Steaks
Prep Time: 10 min
Marination Time: 2-3 hours
Cook Time: 6-8 min
Serves – 2
Dry Rub:
Black Peppercorns – 1 tbsp
Minced Garlic – 2 tbsp
Paprika – 1 tsp
Spicy Dijon Mustard – 1 tsp
Crushed Pepper Flakes – to taste
Kosher or Sea Salt – to taste
Red Chili Powder – to taste
Olive Oil – for brushing, as needed
Ribeye Steak – 1 lb pc, cut to half horizontally
or
Portabella Mushroom – 2 pcs.
Method:
1. Use a mortar and Pestle and rough crush the Black Pepper corns and the Garlic
2. Transfer to a bowl and add in the Paprika and the Dijon Mustard.
3. Add in Salt and all other optional spices.
4. Mix well.
5. Take the Meat or the Mushroom and coat it with Olive Oil.
6. Smear the Dry Rub on both sides.
7. Wrap in some Plastic warp, and allow it to marinate in the refrigerator for 2-3 hours.
8. After the marination time, get you grill ready, spray some cooking oil on the grill so the food does not stick.
9. Pre-heated and allow the temperature to rise to 250-300 degrees F.
10. Once it’s nice and smoking, take out the mushroom or the meat out of the wrapper and place on the grill.
11. For the Mushrooms, place the gill side up first so that the juices don’t drain out.
12. Cook on a closed grill.
13. For the meat – cook 6 min total (3 on each side for rare-medium steak) and 8 min (4 min on each side) for medium-well steak.
14. For Mushroom, it depends on the thickness – 8-10 min (4-5 min on each side)
15. Once done, take the Mushrooms and the Steaks off the grill and allow them to rest for just a minute or 2 and serve.
Coleslaw Mix – 14 oz pkg
Greek Yogurt – 1/2 cup
Soy Sauce – 1 tbsp
Garlic Powder – 1/2 tsp
Sugar – 1/2 tsp
Salt – to taste
Juice of 1/2 a lemon
Fresh Grapes – 1/2 cup
Method:
1. In a bowl, mix – Yogurt, Soy Sauce, Garlic Powder, Salt, Sugar and Lemon Juice.
2. Mix well and add in the Coleslaw Mix. and mix again till the sauce has coated the salad.
3. Add in the fresh grapes and mix again.
4. Cover and allow to chill for at least 30 minutes.
5. Serve chilled.
Watermelon Martini
Ingredients:
Fresh Watermelon
Crushed Ice
Vodka
Lemon Juice
1. Blend some Watermelon with a little bit of Ice and keep aside.
2. In a shaker, add some crushed Ice, dash of Vodka, dash of Lemon Juice, Watermelon Juice and shake.
3. Pour into martini glasses.
4. Garnish with melon balls or mint and serve.
TIP:
1. To make the non-alcoholic version, skip the vodka.
On a trip to Poland, my husband was introduced to Zapiekanka, a type of Polish street food. As he recalls, it was “fast, cheap and delicious”. Traditionally Zapiekanka is a baguette filled with mushrooms and cheese plus ham or other type of meat and is a common sight on Polish street corners. Try our recipe for Zapiekanka (or Zapiekanki), the ShowMeTheCurry variation of this delicious and nutritious meal.
Prep Time: 10 mins
Cook Time: 15-20 mins including bake time
Serves: 2 to 3
Ingredients:
Olive Oil – 1 Tbsp
Bell Pepper – 1/2, chopped
Mushrooms – 4 to 5, sliced
Onion – 1/2 small, chopped
Garlic Powder – 1/2 tsp
Crushed Red Chili Flakes – optional and to taste
Italian Seasoning – 1/2 tsp
Pasta Sauce – 1/2 cup or as needed to lightly coat the veggies.
Pickled Jalapenos – to taste (optional)
Black Olives – 1/4 cup
Salt – to taste
Shredded Cheese – 1 cup or to taste (divided)
Italian Bread or Baguette – Thin Variety
Method:
Preheat Oven 450F/232C.
1. Heat Olive Oil in a skillet.
2. Add Bell Pepper, Mushrooms and Onions.
3. Season with Garlic Powder, Crushed Red Chili Flakes, and Italian Seasoning. Mix well and cook until Onions are lightly caramelized, stirring frequently.
4. Add Pasta Sauce and mix well.
5. Add Jalapenos, Olives and Salt to taste. Mix well and turn off stove.
6. With a serrated knife, cut into the Bread at an angle near the top and make it into a boat shape. The part you remove can be saved for later use.
7. Mix 1/2 of the cheese into the veggie mixture and quickly mix so that the cheese does not melt.
8. Immediately fill the bread boat with the mixture and sprinkle the remaining cheese over the top.
9. Bake in a preheated oven (450F/232C) until the cheese is lightly golden and bubbly (approx 5-8 minutes).
10. Serve hot.
Cucumber and Mint both spell “Summer”, “Refreshing”, “Cool”! This wonderful Cold Soup is a great alternative to the warm, hot soup that we are more familiar with. Try this awesome, simple yet cool soup over the summer for a party or better yest, a barbecue! For garnish add a sprig of fresh Mint and a slice of Cucumber and enjoy!
Prep Time: 10 min
Cook Time: 5 min
Chill Time: 1 hour
Serves: 4-6
Ingredients:
Cucumbers -2
Mint – a handful of leaves
Oil – 1 tsp
Onion – 1/2, med. chopped
Jalapenos – to taste, chopped
Garlic – 3, chopped Stock/Broth – 3 cups
Sour Cream (or Hung Yogurt) – 1/2 cup or to taste
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Black Pepper Powder – to taste
Method:
1. Wash and peel the Cucumbers.
2. De-seed and roughly chop them
3. In a skillet, heat the Oil.
4. Once hot, add in the Onions and Jalapenos and saute for a couple of minutes.
5. Add Garlic and cook till light golden in color.
6. Transfer them into another dish to allow them to cool down faster.
7. In a blender, add in the cooled Onions and Jalapenos, Cucumber, Mint Leaves and some Stock.
8. Puree it till smooth.
9. Add in the balance of the Stock and the Sour Cream or the Hung Yogurt and blend again.
10. Season with Salt, Black Pepper and the Cumin Powder and mix again.
11. Taste and adjust as needed.
12. Chill for an hour in the refrigerator and serve chilled.
Curry Leaves are an important part of Indian cooking and quite a few of us take pride in the fact that we have one (or two or three…) at home. Yes, Hetal and I are very proud owners of quite a few of them and treat them like our babies. Taking them indoors during the winter months, feeling sad every time the leaves don’t look green enough, the excitement when there is a new plant… 🙂
Here is a quick treatment to give the Kadi Patta Plant a boost. A lot of folks also put tea leaves and coffee grinds to help them flourish. Take care of your plant and enjoy them for years!
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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