Take a little trip around Paris, France with ShowMeTheCurry.com!

Other Interesting Indian Odds & Ends

How many times have we had to measure sticky ingredients and pour them into the bowl or dish and majority of it is still stuck to the spoon
Here is a quick trick:

Useful Tips

After having slogged in the kitchen to get a great fresh meal ready, the last thing you want to have linger on you is the GARLIC SMELL! It’s great to eat and we just can’t skimp on it in our meals but don’t think we like it as a perfume and have to smell it on our hands for days to come
Quick trick to get rid of that lingering garlic perfume!

Useful Tips

Our humble homage the great foods of Rajasthan. Rajasthan is known for it’s color – in food, clothes, music and art. This Kande Ki Subzi is just as colorful with such a wonderful rustic flavor that has just got to be paired with Bajra Ki Roti and it is sure to transport you to the rural, rustic and beautiful Rajasthan. Enjoy our love for Rustic and colorful India.

Prep Time: 10 min.
Cook Time: 25 min
Serves: 8

Ingredients:

Onions – 2 lbs (approx 1 kg), sliced
Oil -2 tbsp
Ghee (Clarified Butter) – 1 tbsp
Cumin Seeds – 1 tsp
Ginger – 1 tsp , finely ground
Garlic – 1 tsp, finely ground
Green Chillies – to taste
Yogurt – 1/2 cup
Water – 1/2 cup + 1/2 cup
Coriander Powder – 1 tbsp
Turmeric Powder – 1 tsp
Red Chili Powder – to taste
Salt – to taste
Paprika – to taste

Method:

1. In a pan, heat Oil and Ghee on medium flame.
2. Once the Oil is hot, add in the Cumin Seeds and allow them to sizzle.
3. Add Ginger, Garlic and Green Chillies and cook till the Ginger and Garlic get a little color.
4. Meanwhile, in a bowl, mix Yogurt with 1/2 cup of Water. Remove lumps.
5. Add spices to the Yogurt/Water mix – Coriander Powder, Turmeric Powder, Red Chili Powder & Salt. Mix well.
6. Lower temerature of the flame and add in the Asafoetida.
7. Add in the Yogurt/Water mixture while stirring continuously.
8. Keep mixing and stirring till the Oil floats on top of the mixture (approx 3-5 minutes).
9. Add in the Sliced Onions and mix well.
10. Add another 1/2 cup of Water to the bowl and add in that water to the pan as well.
11. Increase the flame to a medium high and allow the Onions to cook.
12. Add in Paprika or additional Red Chili Powder to give the dish a great color. Good time to do a taste-test.
13. Mix and allow the Onions to cook for approx 15 min till the moisture has been absorbed.
14. Serve hot with some Bajra Roti or Chapatis or Naan.

Tip:
1. If you are sensitive to the sharp flavor of the Onions, try using milder white onions instead of the Red onions.

Link to Chowki Dhani:
http://www.chokhidhani.com/home.html

Other Interesting Indian Subzis (Vegetables)

Have you ever seen this really gigantic green pokey vegetable called Jackfruit (aka Kathal) and wondered how on earth you can cook it? Well, wonder no more. Try this simple and delicious recipe for Jackfruit Sabzi and get acquainted with the wonderful flavor and texture of a truly versatile fruit/vegetable – Jackfruit.

Prep Time: 30 minutes (for frying and chopping)
Cook Time: 30 minutes
Serves: 5-6

Ingredients:
Young Jackfruit – 2 cans
Oil – for deep frying
Oil – 2 Tbsp
Onions – 1 medium, finely chopped
Salt – to taste
Garlic – 1 Tbsp, minced
Ginger – 1 Tbsp, minced
Turmeric Powder – 1/4 tsp
Tomatoes – 2 medium, chopped
Coriander Powder – 2 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Garam Masala – 2 tsp
Water – 1/2 cup (divided)
Yogurt – 1/2 cup
Cilantro (Coriander Leaves) – for garnishing

Method:

1. Heat Oil for deep frying.
2. Drain liquid from Jackfruit and cut into bite sized pieces. Blot dry with a paper towel.
3. Fry Jackfruit until golden brown (try not to overcrowd pan).
4. Remove onto a paper towel lined plate and keep aside.
5. In a medium sized pan, heat Oil.
6. Add Onions and a little salt and cook until light brown.
7. Add Garlic, Ginger, Turmeric Powder and cook for 2-3 minutes.
8. Add Tomatoes and cook until the oil separates.
9. Reduce stove to low and add Coriander Powder, Cumin Powder, Red Chili Powder, Garam Masala. Mix well.
10. Add 1/4 cup water, mix well and add fried Jackfruit. Mix to coat Jackfruit well.
11. Add Yogurt and mix quickly and thoroughly.
12. Add 1/4 cup water, mix, cover and cook for 3-5 minutes (stir in between).
13. Garnish with Cilantro (Coriander Leaves).

Other Interesting Indian Subzis (Vegetables)

The unbearable and frustrating act of peeling a mound of Pearl Onions and Garlic can be very intimidating…almost to the point that you “never ever” want to have Onion Sambar again! Watch the video and learn a cool and easy trick that is just makes the whole process actually fun (oops, did I say that out loud?)
Thanks Elora Sharlin, for sharing this with us and our viewers!

Useful Tips

Thai Cuisine is one of the beautiful with depths of color and flavors. This Tom Kha Soup is always a favorite whether it is summer of winter. The balance of the sweet (palm sugar), the salty (fish sauce or soy sauce) and the spice (thai chilli) is just unbelievable with the soft and creamy and very subtle Coconut Milk. Can you tell we are in love with Thai Food?

Prep Time: 20 min
Cook Time: 30 min
Serves: 2 -3

Ingredients:

Coconut Milk – 1, 14 oz can
Water – 2 cups
Lemon Grass – 1 stalk, cut to 1″ pcs
Galangal/Galanga – 6 pcs.
Kaffir Lime Leaves or Lime Rind
Thai Chilli – to taste, slit
Salt – to taste
Soy Sauce or Fish Sauce – to taste
Palm Sugar – to taste
Baby Corn (small size) – 5
Bamboo Shoots – 10-15 slices
Straw Mushrooms – 5-6
Thai Basil – 2 sprigs
Tomato – 1, med, cubed
Mushrooms – 5-6 , sliced
Extra Firm Tofu – 1/4 block, cubed
Thai Basil – 2 sprigs
Spring Onions – 1 stalk, chopped
Lime – 1 good squeeze
Cilantro – 5 sprigs

Method:

1. In a sauce pan, pour the Coconut Milk can.
2. Add Water to it and allow it to come to a boil on medium heat.
3. Add in the Galanga, Lightly bashed Lemon Grass, Lime Leaves or Rind, and Thai Chillies.
4. Mix and allow the soup to boil for 15 minutes.
5. Add in the Palm Sugar, Soy Sauce and the Salt to taste and get the right balance.
6. Add in the Baby Corn, Bamboo Shoots, Straw Mushrooms, Tofu, Tomatoes & Mushrooms.
7. Add a few Basil Leaves to the Soup.
8. Once the Soup is boiling, add in the Lime Juice and the Spring Onions.
9. Switch off the stove and pour in a serving bowl.
10. Garnish with Basil and Cilantro.

Tip:
1. It is very important to get the right balance of the sweet, Sour and the salty from the Palm Sugar, Soy Sauce and the Lime.
2. Do not add too much Soy Sauce or it may ruin the color of the Soup.
3. To make it Non-Vegetarian, add Cubed (bite size) Chicken Pcs. or Shrimp before adding the Vegetable and then allow the Chicken or the shrimp to cook before adding the vegetables.

Other Interesting Indian Fusion

Join Show Me The Curry Around the World as we explore different locations and different cuisines. Our first stop…Krakow, Poland. (more…)

Other Interesting Indian Odds & Ends

Every parent knows what it is like to have kids who get hold of pens and the only place they can express their artistic talent is the couch!! If your kids are older, you can laugh at the incident now but at that time…well, it probably tested your patience ! We are not suggesting that it is okay for the kids to do that but here is a solution incase that ever happens…now breathe easy!

Useful Tips

So, are you ready for dessert yet? There is no better way to end your Thai meal than Sticky Rice with Mango (aka Thai Sweet Rice). With this recipe and very few ingredients, you can create a heavenly dessert that will put a smile on everyone’s face. (more…)

Other Interesting Indian Fusion