王禄江
咖喱鸡
材料：鸡腿肉，马铃薯，咖喱香料，咖喱叶，香茅，辣椒干，椰奶，蜜糖
做法：马铃薯连皮整个煮熟，切半待用。热油镬爆香香茅，下咖喱香料以慢火炒香，加咖喱叶继续炒至出味，下适量的糖和蚝油，鸡腿肉拌匀，加清水（水略盖过鸡肉块），稍调大火候煮至酱汁渗透入鸡肉中倒入马铃薯块，拌匀，再加入椰奶和蜜糖煮滚即可。
Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts
Wednesday, August 31, 2011
Dhal Curry
2 cup of dhall - wash and soak for half an hour .
8 long beans- cut into 2cm long
2 potatoes - quartered
1 small carrot- quartered
4 dried chillies - cut about 1cm in length
2 garlics- crushed
2 onions- sliced
2 cm ginger- crushed
1 stalk of curry leaves
1 teaspoon tumeric powder
1 teaspoon of mustard seeds
1 teaspoon of cumin powder
2 teaspoon of meat curry powder
salt to taste and oil for frying
1) Boil the dhall , tumeric powder and water in a pot till the dhall became soft.
2) Add in potatoes and boil till half cook.
3) Add in long beans and carrot.
4) Heat some oil in a small pot and sauteed the ginger, garlic, onion, dry chillies, mustard seeds, and curry leaves. When the ginger/garlic are soft, add in the curry powder and cumin powder. Add about ladleful of the dhall water and mix well. Then pour the entire mixture into the pot of dhall. Add some salt and switch off when the vegetables are cooked.
Can be eaten with rice or prata. For the water, you have to agak agak and add more water if the end result is too thick.
by Jam
8 long beans- cut into 2cm long
2 potatoes - quartered
1 small carrot- quartered
4 dried chillies - cut about 1cm in length
2 garlics- crushed
2 onions- sliced
2 cm ginger- crushed
1 stalk of curry leaves
1 teaspoon tumeric powder
1 teaspoon of mustard seeds
1 teaspoon of cumin powder
2 teaspoon of meat curry powder
salt to taste and oil for frying
1) Boil the dhall , tumeric powder and water in a pot till the dhall became soft.
2) Add in potatoes and boil till half cook.
3) Add in long beans and carrot.
4) Heat some oil in a small pot and sauteed the ginger, garlic, onion, dry chillies, mustard seeds, and curry leaves. When the ginger/garlic are soft, add in the curry powder and cumin powder. Add about ladleful of the dhall water and mix well. Then pour the entire mixture into the pot of dhall. Add some salt and switch off when the vegetables are cooked.
Can be eaten with rice or prata. For the water, you have to agak agak and add more water if the end result is too thick.
by Jam
Dhal Curry
1 cup of toor dal (or spelled tur, yellowish dal)
1 or 2 medium red onions, thinly sliced
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
oil for frying
2 garlic pieces
1 tsp grated garlic
1 tsp grated ginger
1/2 cup freshly chopped coriander leaves
Wash the dried dal well and remove any stones that might be in the packet. Soak it for at least 30 minutes, until it swells to double the original size. Pour off the water, then place it into a pressure cooker. Add 2 cups of warm water, a 1/2 tsp of oil and 1/2 tsp of the turmeric to the dal. Close the pressure cooker and cook on high heat until the cooker whistles. (this dal can be very frothy, so sometimes leaks out of the nozzle) When the cooker whistles, turn the stove down to low heat and allow the dal to cook for 10 minutes. Allow the cooker to cool naturally.
After opening the cooker, use a large spoon or ladle to stir the dal and break it up to a uniform consistency.
In another pan, heat about 1/4 cup of oil until hot. Sprinkle in mustard seed and cumin seeds. They'll start to pop out immediately, so add in your thinly sliced onions and 2 pieces of garlic. cook these until they are translucent or almost turning brown. Add in the ginger and garlic paste and stir continuously so it doesn't stick to the pan. Cook for one minute, then add in spice powders. Again, stir continuously, adding in a tablespoon of water at a time so that the spices don't burn. After heating the spices for 1 minute, turn off the stove and transfer this onion/spice mixture into the dal. Stir well, season with salt to taste and garnish with coriander leaves.
With this method, you can also vary the dal by adding in finely chopped spinach or 2-3 tomatoes.
Another method would be to use all of the ingredients listed above, but cook them only in the pressure cooker.
You'd start frying everything in the pressure cooker, adding in spices, etc then put in the dry dal and cook as above.
Dal thickens in the fridge, so you can just add a bit of hot water to leftovers to get the consistency that you like.
And, the thickness of the dal depends partly on culture (e.g. which part of the Indian subcontinent) and partly on what it is eaten with. For example, some of the runnier dals are eaten with rice, while thicker dal is eaten with roti. In West Bengal, you'll find meat added into dal or very runny yellow dal, while in Pakistan you'll find thick dal (not toor dal) served with chapatis or rotis.
by Farasha
1 or 2 medium red onions, thinly sliced
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
oil for frying
2 garlic pieces
1 tsp grated garlic
1 tsp grated ginger
1/2 cup freshly chopped coriander leaves
Wash the dried dal well and remove any stones that might be in the packet. Soak it for at least 30 minutes, until it swells to double the original size. Pour off the water, then place it into a pressure cooker. Add 2 cups of warm water, a 1/2 tsp of oil and 1/2 tsp of the turmeric to the dal. Close the pressure cooker and cook on high heat until the cooker whistles. (this dal can be very frothy, so sometimes leaks out of the nozzle) When the cooker whistles, turn the stove down to low heat and allow the dal to cook for 10 minutes. Allow the cooker to cool naturally.
After opening the cooker, use a large spoon or ladle to stir the dal and break it up to a uniform consistency.
In another pan, heat about 1/4 cup of oil until hot. Sprinkle in mustard seed and cumin seeds. They'll start to pop out immediately, so add in your thinly sliced onions and 2 pieces of garlic. cook these until they are translucent or almost turning brown. Add in the ginger and garlic paste and stir continuously so it doesn't stick to the pan. Cook for one minute, then add in spice powders. Again, stir continuously, adding in a tablespoon of water at a time so that the spices don't burn. After heating the spices for 1 minute, turn off the stove and transfer this onion/spice mixture into the dal. Stir well, season with salt to taste and garnish with coriander leaves.
With this method, you can also vary the dal by adding in finely chopped spinach or 2-3 tomatoes.
Another method would be to use all of the ingredients listed above, but cook them only in the pressure cooker.
You'd start frying everything in the pressure cooker, adding in spices, etc then put in the dry dal and cook as above.
Dal thickens in the fridge, so you can just add a bit of hot water to leftovers to get the consistency that you like.
And, the thickness of the dal depends partly on culture (e.g. which part of the Indian subcontinent) and partly on what it is eaten with. For example, some of the runnier dals are eaten with rice, while thicker dal is eaten with roti. In West Bengal, you'll find meat added into dal or very runny yellow dal, while in Pakistan you'll find thick dal (not toor dal) served with chapatis or rotis.
by Farasha
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