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Here is a glimpse into a typical day at ShowMeTheCurry.com, behind the scenes. Hope you enjoy watching as much as we enjoyed making this video.
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How many times have you been unimpressed by the lack of flavor of some store bought rasam powders? Many of these powders or masalas start out fresh and flavorful but lose their potency over time, especially if you don’t use them very often. How do you combat this problem, you ask? Simple…make you own fresh rasam powder at home with this easy Homemade Rasam Powder recipe. (more…)
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In some households, tamarind paste or tamarind concentrate is used on a regular basis. It is readily available at your local Indian or Asian grocery store, but you can make it at home for a fraction of the cost. Having tamarind paste on hand is a big time saver and the best part…its got an incredible shelf life when stored in the refrigerator or freezer. So go ahead and make a batch today! (more…)
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For all of you who have been waiting to try out our Multipurpose Marinade, here is the perfect Ultimate Paneer Wrap recipe. We recently had the opportunity to share this delicious recipe with the Tasted Channel on youtube for their “My Ultimate Sandwich” series. And if paneer is not your thing, feel free to marinate chicken for the Ultimate Chicken Wrap.
Prep Time: 10 minutes, plus 30 minutes marination time
Cook Time: 10 minutes
Makes approximately 6 wraps
Ingredients:
Multipurpose Marinade – click here for recipe
Paneer – 14 oz, cut into 2 inch strips
Red/Green Bell Pepper – 1 each, sliced
Red Onion – 1 medium, sliced
Jalapeno – to taste (or optional), sliced
Oil – 2 Tbsp, divided (for sauteeing veggies and paneer)
Naan – 6 (tortilla or pita bread can be substituted)
Lettuce – shredded, for garnishing
For Dressing:
Cilantro – handful
Green Chilies – to taste
Lime Juice – to taste
Salt – to taste
Sour Cream – 1 cup
Grind first four ingredients to a smooth paste and mix with sour cream
Method:
1. Place Paneer in a zipper bag and add Multipurpose Marinade.
2. Mix thoroughly to coat the paneer and marinate in the fridge for at least half an hour (can be marinated overnight).
3. Heat 1 Tbsp Oil in a skillet or griddle.
4. Sautee Veggies until lightly caramelized, but still crisp. Do not overcook. Remove onto a plate and salt lightly.
5. Add 1 Tbsp Oil to the skillet and sautee marinated Paneer until caramelized on all sides.
6. To assemble wrap, heat a Naan on the skillet or over an open flame to soften.
7. Spread a generous amount of dressing on the Naan and top with Lettuce, sauteed Veggies and sauteed Paneer. More dressing can be added on top.
8. Fold the Naan and enjoy hot!
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Uttapams, Uthappas, Oothappam – little variation in the spelling and the pronunciation but the outcome is just a delicious snack (or meal for some). The Uttappams may look like Pancakes but the similarities end right there. The “Indian Pancake” is usually savory and has toppings that are cooked along with the Uttappam. Traditionally, Uttappams are served with Sambar and one of the endless chutney varieties – Coconut Chutney, Dry Chutney Powder, Onion Chutney or Tomato Chutney. Enjoy the traditional style or any one of the fusion ones.
Egg Dosa is another type of Dosa just great fr kids and kids-at-heart. Quick, easy and nutritious.
Ingredients:
Dosa batter
(a few days old and a little sour)
Topping Suggestions:
1. Chopped Onions, Tomatoes, Cilantro & Green Chillies
2. Cubed Paneer & Dry Chutney Powder
3. Chopped Roasted Peanuts, Cilantro, Green Chillies and squeeze of Lime
4. Jaggery and Chopped Walnuts.
Method:
1. Heat a Dosa skillet on medium heat.
2. Salt the Dosa Batter to taste.
3. Pour onto the skillet.
4. Sprinkle the desired toppings while the batter is still soft and uncooked.
5. Drizzle some oil over the Uttappam and allow it to cook on medium heat.
6. Once the edges sart to look cooked, flip the Uttappam.
7. Press down the Uttappam gently and allow it to cook on this side as well.
8. Once done and the toppings get a little color, loosen the edges, flip and take out onto a plate.
8. Serve with Sambar or any of the Chutneys.
For Egg Dosa:
Well-beaten Egg
Shredded Cheese
and/or
Chopped Tomatoes, Onions, Green Chillies and Cilantro
Method:
1. Pour the Dosa Batter on the hot dosa skillet and spread just as you would for a regular Dosa.
2. Bea an egg and pour over the Dosa.
3. Spread it with the back of the spoon and allow it to cook.
4. Sprinkle some Oil and then some cheese and/or Onions, Tomatoes, Cilantro and Green Chillies.
5. Allow the egg to cook. Flip for just 30 seconds or just fold and serve hot.
Quick Links to Recipes that accompany Uttappams:
Sambar – South Indian Delight
Coconut Chutney
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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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