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No more brown bananas or apples coming back home in the lunch box…watch this week’s Tip Tuesday video for a quick and easy remedy!
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Ever wonder why Betty bought some “better Butter”? Why did she not just make the “better Butter” at home herself? 😉
Sometimes it is so wonderful to go back to the original way to doing things…making fresh Butter at Home and then giving it the personal touch and making it even better. So next time you see Betty, give her your “better Butter” recipe… It’s just Butter but made even better!
Enjoy!
Prep Time: 10-15 min
Makes: 1/2 cup butter
Ingredients:
Heavy Whipping Cream – 1/2 pint / 1 cup / approx. 250 ml.
For the Flavoring:
Shallots – 1 tbsp , finely chopped
Cilantro – few sprigs, finely chopped
Salt – a pinch
Black Pepper Powder – to taste
Fresh Lime – squeeze, to taste
Method:
1. Bring the Cream down to room temperature.
2. Pour the Cream in a tall container.
3. Using a beater, beat the cream till it separates.
4. The solid part is the butter and the liquid is called butter milk.
5. Chill and store the butter in the refrigerator and it is ready to use.
6. If you want to flavor the Butter, right after it separates, place in a flat dish or a plate.
7. Add in Salt and mix well.
8. Add in Shallots, Cilantro and Black Pepper Powder and mix well.
9. Lastly add in a squeeze of fresh Lime Juice, mix and chill.
10. Spread on some warm toast and enjoy 🙂
Tips:
1. 1/2 pint makes 1/2 cup of butter.
2. If you do not have a beater, you can put the Cream in a jar and shake it till it separates (time consuming but great exercise).
3. Another option to making the Butter is to take a spoon or a folk and start mixing it or try churning it.
4. Use different herbs and spices to make different flavored butters 🙂
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Larb (or Laab) is a Thai warm salad that can be made with ground chicken, beef, pork or turkey. Though we call it a salad with all of the freshness from lime, mint leaves and cilantro, Larb can be eaten with sticky rice or different vegetables such as cabbage. Try this Laab recipe as a side dish for your thai meal or as the main coarse…simply delicious!
Prep Time: 10 mins
Cook Time: 10 – 15 mins
Serves: 4-6
Ingredients:
Ground Chicken – 1 lb (approx 500 g)
Lime Juice – from 1 large lime plus more for garnishing
Oil – 1 tsp
Soy Sauce (or Fish Sauce) – 1 Tbsp plus more (to taste) for garnishing
Rice – 1 Tbsp, dry roasted until brown and roughly crushed
Shallot – 1 large, sliced thin
Green Onions – 2 stalks, chopped
Green Chilies – to taste, chopped
Mint Leaves – handful, chopped
Cilantro – handful, chopped
Crushed Red Pepper – to taste
Salt – optional, to taste
Method:
1. Add the juice of 1 lime to ground chicken, mix well allow to marinate for 5 minutes.
2. Add Oil to a pan and heat on medium heat.
3. Add Chicken and 1 Tbsp of Soy or Fish Sauce.
4. Mix and cook Chicken until no more pink is seen and all moisture has evaporated. Stir constantly.
5. In a separate bowl, add Shallots, Green Chilies, Green Onions, Mint Leaves and Cilantro.
6. Add cooked chicken and mix well.
7. Add fresh lime juice to taste and additional Fish or Soy Sauce as needed.
8. Add Crushed Red Pepper Flakes to taste and mix in Crushed Toasted Rice.
9. Serve warm or at room temperature.
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Who wants to store a bunch of different types of Sooji (suji, semolina)? Watch this Tip Tuesday video for a quick remedy.
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
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Carrot Halwa always takes me back to the childhood days. It was usually served during the winter months and the warm halwa would just disappear so fast – so warm, soft and “the melt in the mouth” goodness…mmm! Did we mention that carrots are very good for you? 😉
With a lot of festivals round the corner, we though we’d start the auspicious part of the year with this great, easy and hands-off treat.
Prep Time: 15 min
Cook Time: 40 min
Serves: 6-8
Ingredients:
Finely Shredded Carrots: 2 lbs (approx 1 kg)
Condensed Milk – 1 X 14 oz can
Evaporated Milk – 1 X 12 oz can
Ghee (Clarified Butter) – 2 tbsp
Cashews – 1 tbsp
Pistachio – 1 tbsp
Raisins – 1 tbsp
Cardamom Powder – 1/4 tsp, podwered
Sliced Almonds – 1 tbsp
Method:
1. Soak the Raisins in some water.
2. In a microwave safe, tall bowl, mix the Carrots with Evaporated Milk and the Condensed Milk.
3. Mix very well.
4. Microwave for 10 minutes.
5. Take the bowl out and mix really well.
6. Microwave again for another 10 minutes.
7. Take the bowl out and mix well again.
8. Now mix and it goes in for 5 minutes.
9. Take it out and mix well and back in the microwave for 5 minutes.
10. Mix again.
11. You want to keep cooking till all the moisture has been absorbed by the carrots.
12. Powder the Cardamom Seeds and mix it into the Carrot mixture.
13. In a little skillet, heat the Ghee (Clarified Butter)
14. Add in the Cashews and fry them for just a minute.
15. Drain the water out of the Raisins and add just those into the Ghee.
16. Fry for just another minute and add everything from the skillet to the Carrot Halwa.
17. Mix well and serve hot.
18. Garnish with Pistachios and sliced Almonds.
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The southern Indian states (Kerala, Tamilnadu) are famous for Avial. Many different types of vegetable are cooked with yogurt and coconut to give a light balanced flavor. Try this Aviyal recipe — its a perfect way to showcase your veggies! We wish everyone a very Happy Onam!
Prep Time: 20 minutes
Cook Time: 15 to 20 minutes
Serves: 6 to 8
Ingredients:
Suran – 1 cup, fresh or frozen (peel and chopped in julienne strips if fresh)
Carrots – 1 cup, julienne strips
Green Beans – 1 cup, cut into 1 inch pieces
Tindora – 1 cup, cut into long strips
Winter Melon (Ash Gourd) – 1 cup, cut into long 1 inch pieces.
Yellow Pumpkin – 1 cup, cut into long 1 inch pieces
Plantain – 1 cup, cut into long 1 inch pieces (do not peel)
Drumsticks – (if available)
Coconut Oil – 1 Tbsp
Water – 1/2 to 1 cup as needed
Turmeric Powder – 1 tsp
Red Chili Powder – optional, to taste
Yogurt – 1 cup
Shredded Coconut – 1 cup
Green Chilies – to taste
Onion – 1/4 medium, chopped
Cumin Seeds – 1 Tbsp
Salt – to taste
Curry Leaves – 1 sprig
Coconut Oil – drizzle for garnishing
Method:
1. Heat Coconut Oil in a large pan.
2. Once hot, add in all of the vegetables and mix. Cook for 3-4 minutes.
3. Add 1/2 cup of water and Turmeric Powder.
4. Mix well, cover and cook until veggies are tender but not mushy (keep stirring in between).
5. While the veggies are cooking, grind the following to a smooth paste: Yogurt, Coconut, Green Chilies, Onion (or Shallot) Cumin Seeds.
6. Once the veggies are cooked, add the Yogurt/Coconut mixture, Salt and mix well.
7. Reduce the flame to low and allow it to come to a slow boil.
8. Switch off the stove, add Curry Leaves and a drizzle of Coconut and mix through. Cover again and allow it to rest for 10 minutes.
9. Traditionally served with rice but can be had with chapatis.
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Many recipes call for peeled or sliced almonds. Watch this Tip Tuesday video for a super easy and fast way to peel whole almonds.
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As we continue with our Thai Cuisine series, let’s explore the wonderfully balanced flavors of the Thai Green (Raw) Papaya Salad. This recipe calls for few ingredients and is super simple to make as a fresh accompaniment for your Thai meal. (more…)
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We love our viewers…We love our fans! You made it happen!
Please vote for ShowMeTheCurry on the Food Network Youtube Challenge (http://www.youtube.com/foodnetwork) and please help us spread the word!
There seems to be some confusion about the voting process. Simply posting a comment DOES NOT count as a vote. You must press the green thumbs up button to vote. Here is a short “How to Vote” video…
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
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We thank everyone for their support and we made it to the top 15 finalists and we are sooo excited about it! We need your help again, please click on the link below and vote for us. You can vote upto once a day. Please spread the word and help us.
We have the best viewers and the support that we have got everytime that we have asked for help, has been amazing. From the bottom of our hearts, we thank you 🙂
http://www.youtube.com/user/FoodNetworkTV
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
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Spicy Thai Basil has such a wonderful flavor with abundance of freshness packed in it. This Thai dish has been our favorite at our local Thai Restaurant and it was one of the dishes that inspired us to do the whole Thai series as well. The color, the crunch and the flavor of in this dish is absolutely stunning.
Prep Time: 20 min
Cook Time: 20 min
Serves: 4-6
Ingredients:
Oil – 2 tbsp
Extra Firm Tofu – 14oz, cubed
Sweet Onions – 1/2 med, sliced
Green Bell Pepper – 1 large, sliced
Red Bell Pepper – 1/2 large, sliced
Snow Peas – handful
Carrot – 1/2, thinly sliced
Bamboo Shoots – 1 cup
Baby Corn – 1, 14 oz can
Straw Mushrooms – 1/2 can
Fresh Basil Leaves – a few
Crushed Red Chili Flakes – as needed
Seasoning Sauce – 3/4 cup (Golden Mountain or Maggi Seasoning Sauce)
Water – 1/2 cup
Palm Sugar – 1/2 cup or to taste
Thai Basil – 8-10 sprigs
Method:
1. In a wok, heat Oil (1 tbsp).
2. Once hot, add the cubed Tofu and stir fry till lightly golden on all sides.
3. After it is done, take it out and keep aside.
4. Start working on the sauce and heat up the Seasoning Sauce in a pan.
5. Add in Water, Palm Sugar, Thai Basil and allow them to cook for about 5-7 min.
6. In the same wok, add in an additional 1 tbsp of Oil and increase the heat to a high.
7. Add in the Onions and allow them to caramelize just a bit.
8. Once done, add in other vegetables – Green Bell Pepper, Red Bell Pepper, Snow Peas, Bamboo Shoots and Baby Corn.
9. Keep stirring the vegetables and cook for about 3-4 min.
10. Add in the Straw Mushrooms and the fried Tofu.
11. Mix and add in the Sauce.
12. Mix well and allow everything to cook for about 1-2 minutes.
13. Remove the basil from the wok and replace with some fresh Basil.
14. Add in the crushed Red Chili Flakes as needed.
15. Cook for another 2-3 minutes and serve with some hot Jasmine Rice.
Tip:
1. Add in some Chicken, Turkey, shrimp, beef or pork (bite-size) right after the onions and cook for a bit. carry on the procedure from there and enjoy a non-veg dish.
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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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