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Cooking, Recipe and Food Blog

Vegetable Korma

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Vegetable korma is a vegetarian Indian dish that has an aromatic flavor due to the various spices used in it. It is similar to curry, but without the chili and the coconut milk; although you may add some if desired. This recipe also uses ghee or Indian clarified butter which may be high in fat, but it also contains vitamin A and D.

In preparing this dish make sure that the vegetables are cooked just right, because we don’t want them to get mushy. If you are not in the mood for rice, you can eat it with chapatti instead.

 

Serves 4

Ingredients:

20g butter or ghee

2 brown onions, coarsely chopped

2 garlic cloves, crushed

1 tablespoon finely grated ginger

1 tablespoon smoked paprika

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon ground cloves

4 ripe tomatoes, coarsely chopped

1 head cauliflower, cut into florets

500g butternut pumpkin, peeled, seeded, cut into 4cm pieces

1 cup water

1 cup unflavored yoghurt

1 cup frozen peas

Salt and pepper to taste

1 tablespoon toasted flaked almonds

 

Melt the butter in a large saucepan over medium heat. Sauté the onions for 5 minutes or until golden brown. Add the garlic, ginger, coriander, turmeric, cardamom, cinnamon, cumin, pepper and cloves to form a spice paste. Cook it for 1-2 minutes until fragrant. Stir occasionally.

Place the tomatoes in the saucepan with the spice paste mixture and cook it for another 5 minutes or until they are soft. Add the pumpkin, water and yogurt. Increase the heat to high and bring it to a boil. Reduce the heat to low and then add the cauliflower. Cover and cook for 20-30 minutes until the vegetables are soft and the sauce thickens a bit. Stir in the peas. Season it with salt and pepper. Remove from heat.

Add the cauliflower, pumpkin, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until cauliflower and pumpkin are tender and sauce thickens slightly. Add the peas and stir to combine. Remove from heat. Season with salt and pepper.

Ladle the korma into a serving bowl or individual bowls. Top with almonds. Serve immediately with steamed basmati rice.

 

Photo Courtesy Of:  wonderyort

Potato Fish Cakes

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Potato fish cakes are an easy to prepare Indian recipe. It is a delicious snack that kids will love, but it is perfect for adults too. It is best eaten with vegetables and even fried rice.

 

Ingredients:

300g salmon or mackerel fillets

1/4 kilo potatoes

1 teaspoon salt

1/4 teaspoon ground white pepper

1/4 teaspoon curry powder or turmeric

1 tablespoon green chili, seeded and chopped

1 teaspoon ginger, minced

1/2 cup oil

1 egg beaten

 

Place the potatoes in a pot of salted boiling water. Cook until soft. Peel the potatoes and mash them in a large bowl. Set aside.

Next, season the fish and steam until it easily flakes, around 4-6 minutes. Flake the fish and then add it to the potatoes. Add more salt and pepper if desired. Fold in the green chili, ginger and curry powder. Mix well.

Make 8 balls using the fish and potato mixture. Flatten them a little to form cakes.

Heat the oil in a skillet over medium heat. Dip the fish cakes into the beaten egg mixture and then fry them for 2-4 minutes until golden brown. Drain excess oil using paper towels. Serve immediately with rice and vegetables.

 

Photo Courtesy Of:  FotoosVanRobin

 

Keema

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This dish is so flavorful, the spices literally burst in your mouth. It goes well with moutabel (eggplant dip) because I prefer eating it with pita or garlic naan bread. It is meant to be spicy, but adjust the amount o chili if desired.

 

Ingredients:

1 lb. minced beef

2 tomatoes

1 onion, finely chopped

1/2 cup shelled peas

3 tablespoons oil

1/4 cup water

1/4 teaspoon ground gloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon cumin

1 teaspoon, ground coriander

salt to taste

1/4 teaspoon turmeric

3/4 teaspoon chili powder

2 tablespoons yogurt

1 teaspoon ginger, grated

2 cloves garlic, finely chopped

 

In a large saucepan under medium flame, heat the olive oil and sauté the onions until they are translucent. Add the garlic and ginger. Cook for another 3 minutes or until fragrant. Add the beef, tomatoes, peas, cloves, cinnamon, cardamom, cumin, coriander, turmeric and chili powder. Fry the beef for 3 minutes and mix well. After, add water and yogurt. Season it with salt and pepper. Cook it for 15 minutes or until the water evaporates and the peas are cooked. Stir occasionally. Serve with bread or rice.

 

Photo Courtesy Of: pelican

 

Grilled Curried Lamb

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Lamb is one of my favorites because it is tasty. The curry and other spices especially the garam masala gives it more flavor. You can eat it with garlic naan bread or with basmati rice.

 

Ingredients:

1lb. lamb chops
7 oz. natural yoghurt
Juice from a medium sized lemon
1 tablespoon paprika
1/2 tablespoon garam masala
1 tablespoon curry powder
1/4 teaspoon cayenne
2 medium garlic cloves, minces
1 4cm piece of ginger, minced
1 tablespoon honey
salt and pepper
1 medium portion of mint

In a bowl, combine the yogurt, lemon juice, paprika, garam masala, curry powder, cayenne, garlic, ginger and honey. Mix well. Season it with salt and pepper.

Marinate the lamb in the yogurt mixture and refrigerate for 2 hours or up to overnight.

Grill the lamb for 10 minutes on each side or until it is cooked. Transfer to a plate and garnish with mint. Serve immediately with vegetables and rice.

 

Photo Courtesy Of: projectnada

 

Garlic Naan Bread

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Naan bread is delicious Indian flat bread that is similar to a pita. It is eaten alone or with other dips and dishes. It is best eaten with curry dishes or stews.

 

Ingredients:

2 cups all purpose flour

1 pinch baking powder

1 tablespoon dry yeast

2 tablespoons plain yogurt

1 tablespoon white sugar

1/2 cup warm water

1 tablespoon olive oil

Salt to taste

3 cloves garlic, chopped

Butter

 

Dissolve the yeast in warm water and let it stand for 2 minutes.

While waiting for the yeast, combine the flour, salt, sugar, baking powder, olive oil and yogurt in a bowl. Mix well until all the ingredients are well blended.

Add the yeast mixture to the flour mixture and knead for 5 minutes. The consistency should be sticky. Add more water if it is dry. Make a ball out of the dough and cover it with a cheese cloth. Let it rise for 4 hours.

Preheat the oven at 200F.

Knead the bread for 2 minutes and divide it into 6 parts. Roll the parts out into circles or squares, depending on what you want.

Sprinkle garlic on the rolled out dough.

Place the dough on a hot stone plate and cook until the edges are brown. If you do not have a stone plate, you can use a lined baking tray. Bake it for 15-20 minutes or until the edges turn brown.

Butter the bread before serving. Serve warm in a bread basket.

 

Photo Courtesy Of:  avlxyz