Summers, picnics, barbecues… Its the perfect time to grill up some tandoori style seitan. Made from vital wheat gluten, seitan is the answer for vegetarians looking for a great meat substitute. Once the basic seitan recipe is made, you can use it for many different types of dishes. Try this Tandoori Seitan recipe for your next barbecue. (more…)
“When Mangoes are in season, make the most of it” and that is our mantra! Salads, desserts, curries, ice-creams – go all out and have a Mango-fest 🙂
This salsa is not from Indian Cuisine but the flavors are right on and fit so beautifully into it. Another amazing dish showing-off the diversity of the King of Fruits.
Ingredients:
Ripe Mango – 1 cup, cubed
Red Bell Pepper – 1/2 cup, diced
Onion – 1/4 cup, finely chopped
Jalapenos – to taste, chopped fine
Cilantro – to taste, chopped fine
Mint – few leaves, chopped fine
Roasted and Powdered Cumin Seeds – to taste
Salt – to taste
Lime or Lemon Juice – to taste
Method:
1. In a bowl, mix in all of the above ingredients.
2. Toss and chill for 25-30 minutes.
3. Serve with some Tortilla Chips, tacos, salad or an accompaniment with grilled food.
Tips:
This salad goes so well with an Indian meal and is very similar to Kachumber.
The western world has come to rely on curry powder as a convenient one-stop shop in the spice cabinet. With some of the most prominent Indian spices present, curry powder delivers Indian flavor without the fuss. Try this homemade curry powder recipe and experience the aroma and flavor of freshly roasted and ground spices! (more…)
Smoothies are not just for the summers anymore! They can be enjoyed anytime of the year with the fruits in season. Here the yummy, sweet and ripe mango along with the creaminess of the Coconut Milk is heighten in flavor with the Saffron making it a Smoothie with an Indian heart 😉
Change out the fruits and have fun experimenting!
Prep Time: 5 min
Ingredients:
Mango – 1 part
Coconut Milk – 1 part
Ice – 1 part
Saffron – a pinch, crushed
Sugar – to taste
Saffron Threads – a few. for garnish
Method:
1. Wash, peel and cube the Mango.
2. Add same amounts of following ingredients: Mango, Coconut Milk and Ice, in a blender.
3. Using a mortar and pestle, powder a pinch of Saffron with a little Sugar and add to blender.
4. Add Sugar to taste depending on how sweet the mango is.
5. Blend to a smooth consistency.
6. Pour into a glass, garnish with a few stands of Saffron and enjoy!
Quinoa is the wonder food that is often referred to as “a complete protein” amongst plant-based foods. A grain-like seed originally from Peru, Quinoa contains a balanced set of essential amino acids needed for human health. It cooks in the same way as rice and can often be substituted in rice dishes. Try this Quinoa Pulao recipe and enjoy the health benefits and wonderful taste of Quinoa! (more…)
Seitan is a high protein item that is vegetarian. Recently, we did a video on how to make the Seitan and here we show how to use that Seitan and make it into a curry. This is a guideline but you can use it. Customize it to your tastes – change the vegetables, switch out the spices, throw in some coconut milk, endless possibilities and you’ll be amazed how versatile it can be.
Click here for the video on “How to make Seitan”
Prep Time: 15 min
Cook Time: 25 -40 min
Serves: 6-8
Seitan – from 1 cup Gluten flour (Details on how to make Seitan)
Potatoes – 1, large, cubed
Cauliflower – 1/2 medium, florets
Carrots – 2 medium, cut to bite-size
Peas – 1/2 cup
Liquid (Water + Broth) – 2.5 cups
Red Chili Powder – to taste
Method:
Using Frozen Masala:
1. In a pressure cooker, heat Oil and add in the defrosted Masala.
2. Allow it to heat up and add in the spices – Coriander Powder, Cumin Powder and Garam Masala and mix.
3. Add in the Potatoes, Carrots and Cauliflower, Red Chili Powder and Salt and mix so that the Masala coats the vegetables.
4. Pour in the Broth, mix, close pressure cooker and allow it to whistle once, turn off and let the pressure go down by itself.
5. Once it is safe to open, mix in the Peas and the Seitan and additional water if needed.
6. Turn the heat on medium flame and all the vegetables to cook all the way.
7. Once done, garnish with Cilantro and Lime Juice and serve.
8. Enjoy with Chapatis, Rice or bread.
Making Fresh Masala:
1. In a Pressure Cooker, heat Oil.
2. Add in the Onions and cook for 2 minutes and add in the Ginger and Garlic and Salt.
3. Cook till the Onions have changed color to a light golden.
4. Add in the Tomatoes and cook till the mixture separates from the Oil.
5. Add in the spices – Coriander Powder, Turmeric Powder, Cumin Powder and Garam Masala and mix.
6.. Add in the Potatoes, Carrots and Cauliflower, Red Chili Powder and Salt and mix so that the Masala coats the vegetables.
7. Pour in the Broth, mix, close pressure cooker and allow it to whistle once, turn off and let the pressure go down by itself.
8. Once it is safe to open, mix in the Peas and the Seitan and additional water if needed.
9. Turn the heat on medium flame and all the vegetables to cook all the way.
10. Once done, garnish with Cilantro and Lime Juice and serve.
11. Enjoy with Chapatis, Rice or bread.
For Mother’s Day, kids love to “surprise” moms with homemade treats from the heart. Here is an easy cookie recipe for your kids to try out and impress Mom on her special day. Older kids can do it “all by themselves” and little ones can spend precious “mommy time” bonding. If you don’t have kids, don’t worry…its one scrumptious cookie that you just have to try! (more…)
Crepes have an exotic charm – the name and the country of origin! A street food in France, they are great when you have to have them on the go or just a sit-down romantic meal. The part that we love is that they can be customized to suit any palate, including the pickiest of eaters. Make them for a main course and/or as a dessert and they are going to be loved.
Prep Time: 10 min
Resting Time: 2 hours minimum
Cook Time: 2 min each
Makes: 12 (10″)
Ingredients:
All-Purpose Flour – 1 cup
Salt – 1/4 tsp
Eggs – 2, large
Milk – 1 3/4 cup
Melted Butter – 3 tbsp
Oil – for cooking
Ideas For Filling:
Savory-
Cheese (any)
Spinach
Tomatoes
Eggs (scrambled or boiled)
Artichokes
Olives
Paneer
Capers
Mushrooms
White Sauce
1. In a bowl, mix in Flour, Salt, Eggs, Milk and the Melted Butter in that order.
2. Mix well until incorporated well.
3. Allow the batter to rest for minimum 2 hours or overnight in the refrigerator.
4. For cooking the Crepes, heat a 10″ non-stick skillet and drizzle a few drops. Wipe off the Oil with a paper-towel.
5. Pour a ladle full of Batter and quickly swirl the pan to spread the batter evenly.
6. Allow the Crepe to cook for about 1 minute or so till the edges get a little color.
7. Flip the Crepe and allow it to cook on the underside as well for 30 seconds.
8. Flip and sprinkle the Cheese, if making savory crepes.
9. Remove from skillet and fill the Crepe, roll or fold and serve.
Tips:
1. Make all the Crepes and store in the fridge, warm as serve as needed.
2. Batter has a good shelf-life in the fridge, upto 2-3 days
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.
){kind=link}
){kind=link}