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There are so many ways to flavor rice and today we’re featuring coconut! This Coconut Rice recipe (Thengai Sadam in Tamil) can be made with fresh rice or is a perfect way to use of leftover rice. Give yourself a break after the big holiday weekend and make simple, delicious Coconut Rice! (more…)
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We are ready for the holidays, how about you? Whether you are expecting a house full of guests or enjoying time with your loved ones, Paneer Pinwheels will put a smile on everyone’s face. With a perfect balance of flavorful filling covered with a light and flaky crust, this delicious appetizer recipe can be made fresh or ahead of time and reheated. Have a safe and fun filled Thanksgiving from ShowMeTheCurry.com! (more…)
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A whole bird as a WOW factor, whether it’s a Hen, Chicken or a Turkey. Cornish Game Hens are easy to handle, very tender and juicy and the flavor of the meat is just incredible. A great alternative to the turkey at Thanksgiving and it definitely requires less work – this is a must try. The other reason why we love this dish is that the leftovers make a Fun, Fantastic, Fabulous, Flavorful Sandwich filling! It just does not get better than this 🙂
Happy Holiday to everyone!
Prep Time: 20 min
Marinating Time: 2 hours minimum
Cook Time: 1 hour and 10 min
Serves: 2-3
Cornish Game Hen – 1 (or 2)
Potatoes – 2 medium, cubed
Carrots – 1, cut
Lemon or Lime Wedges – for garnish
“Dry Spice Mix”
Star Anise – 1
Cinnamon Stick – 1″ pc.
Whole Cloves – 4
Green Cardamom – 3
Black Cardamom – 1
Whole Black Pepper – 1/2 tbsp (or to taste)
Dry Red Chili – 2 (or to taste)
Coriander Seeds – 2 tbsp
Cumin Seeds – 1 tsp
Black Cumin – 1 tsp
Fenugreek Seeds (Methi Seeds) – 1/4 tsp
-In a heavy-bottomed skillet, dry roast- Star Anise, Whole Cloves, Cinnamon Stick, Green Cardamom, Black Cardamom & Whole Pepper. Give them a couple of minutes.
-Add in the balance of the ingredients and allow them to roast and get a color. You should be able to get the aroma.
-Turn off the stove and transfer to a plate and allow them to cool down.
-Once cool, grind in a spice grinder and add Salt (approx 1 tsp) to taste.
-Mix well and keep aside.
“Wet Masala”
Canola Oil – 2 tbsp
Garlic Cloves – 6
Ginger – 1 tbsp (approx)
Green Chillies – 6 (or to taste)
Onion – 1/4 of a large onion
Cilantro – 12 sprigs (leaves and stems)
-Blend the above “Wet Masala” into a smooth paste without using any water.
-Add Salt (approx 1 tsp) to taste and set aside till ready to use.
1. Defrost the Cornish Hen in the refrigerator overnight.
2. Take it out of the packaging, wash and clean well.
3. Remove any innards and unwanted parts.
4. Use a paper-towel and pat dry the Hen very well, including the cavity.
5. Take a fork or a knife and poke hole in the Hen to allow the marinade to penetrate thru and flavor the Hen.
6. Apply the “Dry Spice Mix” in the cavity and between the skin and the flesh of the Hen.
7. Mix the balance of the “Dry Spice Mix” to the “Wet Masala”.
8. Rub the Marinade well all over the Hen.
9. Wrap the Hen in a Saran Wrap tightly and marinate for at least 2 hours or overnight if possible.
10. When ready to cook, preheat the oven to 425 degrees F.
11. Prep and cube the Potatoes and the Carrots.
12. Lightly grease an oven proof metal or a glass dish to bake the Hen.
13. Place the Vegetables at the bottom and gently place the Hen on top.
14. Mix a little more marinade if any of the spots look dry.
15. Cover with a foil and place in the oven for 15 minutes.
16. Once done take it out and make sure the Hen is okay and not drying up. Baste with the sauce if needed.
17. Lower the oven temperature to 350 degrees F and cook for another 45 minutes (checking every 15 minutes).
18. Once done, take the Hen out and move it to another oven-proof platter/dish.
19. It goes back into the oven on ‘high broil’ for 3-5 minutes till it gets a little color. Please keep an eye on it.
20. In a small skillet, pour the liquid and thicken it by cooking it down (or by adding the balance Masala mix or a little bit of Corn Starch).
21. Add the vegetables and allow the Masala to coat them and transfer to a serving platter (around the Hen).
22. Garnish with a few Lemon or Lime wedges and serve hot.
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A simple dish with a simple name – Dal (Daal, Dhal) yet packed with proteins and the thousands of ways it can be made! There is no right or wrong way and no bad way either. The amazing thing is that if you change one little ingredients or mix a few daals, you get this amazing new creation. Here is a wonderful combination of Channa Dal and Tur Daal in perfect harmony that’ll make you get up and sing with joy. The unbelievable flavor of the Panch Puran is just an icing on the cake – oops, did we say cake, we meant icing on the daal 🙂 Thanks Russell, for this amazing recipe, we just love it!
Prep Time: 5 min
Cook Time: 25 min
Serves: 4
Ingredients:
Toor Daal – 1 cup
Channa Daal – 1/2 cup
Green Chili – 2 or to taste, slit
Tomato – 1 large, chopped
Ginger – 1 tsp, minced
Salt – to taste
Water – 3.5 cups
Seasoning:
Oil – 1 tbsp
Panch Puran – 2 tsp
Asafoetida (hing) – 1/8th tsp
Turmeric Powder (haldi) – ½ tsp
Red Chili Powder – to taste
Jaggery – 2 tsp
Garam Masala – 2 tsp
Lemon or Lime Juice – to taste
A few curry leaves
Cilantro – for garnish
Method:
1. Wash, rinse and soak both Daals in water for one hour.
2. Drain out the water and add to Pressure Cooker.
3. Add Green Chili, Minced Ginger, Tomatoes, Salt and Turmeric.
4. Mix well and close and allow it to whistle 1 time and ten turn off the flame. (Non-whistle type of Pressure Cooker, cook for 10 minutes)
5. Allow the pressure to release naturally.
6. In a separate saucepan, heat Oil.
7. Once hot, add Panch Poron mix and allow it to sizzle and pop.
8. Add a pinch of Asafoetida, immediately after that the curry leaves.
9. Fry for just a few seconds, then pour hot mix into the dal.
10. Into the Daal, add the Jaggery and Garam Masala. Cook on medium heat.
11. Allow the Daal to cook for another 5 minutes. Adjust spices and flavors.
12. Add a dash of Lemon or Lime Juice and mix well.
13. At time of serving, garnish with Cilantro.
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This great pickle is a real tease…by the time you really start relishing the pickle – it’s gone! The cranberry season is so short lived that it makes you feel that life is unfair. Cranberry Pickle is easy and quick enough to make that we can make a batch every week. We mention at the bottom of this post “the hardest part is cutting…”, we change that statement to “the hardest part is keeping the pickle…”
Enjoy Cranberries like you have never before!
…And it’s all Sangita’s fault… 😉
Prep Time: 10 min + 1 day for marination
Shelf Life: 2 weeks (in the refrigerator)
Ingredients:
Fresh Cranberry – 12 oz
Jalapenos – 8 oz (approx 6 large)
Carrots – 6 oz
Pickle Masala – 4 tbsp (1/4 cup)
Salt – to taste
Red Chili Powder – to taste
Oil – 4 tbsp (1/4 cup)
Method:
1. Wash the Cranberries, Jalapenos & the Carrots and dry them well.
2. Halve the Cranberries, cut the Jalapenos and the Carrots.
3. Mix all the ingredients together and mix well.
4. Adjust the Salt and the spices to taste.
5. Cover and leave on the counter overnight.
6. The next day, mix the pickle well and transfer into a dry bottle or a container and store in the refrigerator.
Tip:
1. The hardest part of the dish is cutting the vegetables and the fruit, food process them (pulse) separately for a different look!
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Festival times are not complete without savory snacks to go along with the sweet ones. Chakli (aka Chakri or Murukku) is a crispy spiral snack made from rice flour. It is perfect with tea or coffee or just on its own. Try this super easy Chakli recipe for Diwali or any other time of year. (more…)
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Boondi Ladoo is an all time favorite festival mithai. With Diwali and other festivals right around the corner, what better time than now to make this easy boondi laddu recipe. See the delight as you watch your kids enjoy this moist and sweet ladoo and realize that Lord Ganesh is not the only big fan of Boondi Ladoos! (more…)
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Namak (Salt) Pare are one of those wonderful snacks that are appropriate anytime of the day, any time of the year. Traditionally, it is important to serve a savory item when a sweet is served for balance, or choice and because “Salt” is such an essential part of life. They are easy to make and need very few ingredients, mostly stuff that we have in our pantry all the time. So this festival season, whip up some of this fried goodness and enjoy with family and friends.
Prep Time: 15 min
Cook Time: 20 min
Ingredients:
All Purpose Flour – 1 cup
Carom Seeds (Ajwain) – 1/4 tsp
Salt – 1/2 tsp
Clarified Butter (Ghee) – 2 tbsp
Water – 1/4 cup
Oil for deep frying
Method:
1. Heat Oil for deep-frying.
2. Mix the following together: Flour, Salt & Ajwain.
3. Mix in the Ghee and rub well till all the Flour is coated with Ghee.
4. Add a little Water at a time and form a stiff dough. It needs to be stiffer than Chapati dough.
5. Rub a little Oil/Ghee on the dough ball, cover and allow to rest till the Oil is ready (minimum 5 min.)
6. Grease the rolling surface and the rolling pin.
7. Take a part of the dough and form a ball and roll it into a square or a round.
8. It needs to be just a hair thicker than a Chapati.
9. Grease a sharp knife and cut strips, rotate 45 degrees and cut again to form diamond shapes.
10. Fry once the Oil is hot.
11. Allow them to cook on one side and flip allowing them to cook on the other side as well.
12. Once done, take them out onto a paper towel, sprinkle some Chaat Masala.
13. Serve hot (if you want them soft or allow them to cool (if you want them crispy.
14. Once cooled down, transfer into an air-tight container and store at room-temperature.
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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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