MUSHROOM CURRY WITH GARAM MASALA

I have never imagined canned mushrooms can be prepared this way and yet delicious.  The chef advised that this goes well with meat dishes and is also great to serve on its own as a vegetarian main course.  The distinctive flavor of mushrooms goes well the mixture of the spices used.  The mushrooms can be substituted with any other mushrooms [dried mushrooms, white mushrooms etc].

Personally, I feel this is great to serve with spaghetti.  The dish tastes savoury, sourish, spicy and aromatic.  This dish is nice and I love it.  Bookmarked to prepare this for my hubby's siblings who are vegans.

Recipe adapted from the book ‘500 Curries’ with modifications

Ingredients

2 cans button mushrooms – sliced

1-2 ripe tomatoes – blended [can you tomato puree]

Some coriander leaves for garnishing

1-2 tbsp oil

1 onion – finely chopped

1 fresh green chilli – seeded and chopped

2 cloves garlic – peeled and chopped

1 inch piece ginger root – chopped

Seasoning [Combined]

1 tsp cumin powder

1 tsp coriander powder

½ tsp garam masala

½ tsp ground black pepper

½ tsp turmeric powder

¼ - ½ tsp salt to taste

2-3 cardamon pods

1. Heat oil in a pan, sauté onions and the remaining chopped ingredients until aromatic.
2. Add in the spice seasoning, fry for 2-3 minutes, stirring all the time until fragrant.  Add the blended tomato and salt.  Bring to boil and simmer for 5 minutes.
3. Add in the mushrooms and stir to mix. Cover and simmer over a low heat for 10 minutes or until the flavours are well absorbed.
4. Dish up, garnish with chopped coriander before serving.

I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

SPICED AUBERGINE WITH CHILLI SAUCE AND SESAME SEEDS

One simple and easy vegetable dish recipe for '500 Curries'.  The recipe looks complicated but I made it simple with some modifications.  The result is as good if you have not seen the original, hehehe!.

I love the spicy flavour and the tangy taste which blends well with the sweet taste of aubergine/eggplant/brinjals.

This is the description of the Chef of this recipe.  'Chunks of aubergine coated in a rich sauce and sprinkled with sesame seeds makes an unusual side dish that is quick to cook.  A versatile vegetarian dish that can be served hot,  warm or cold'.  A dish well describer and it's a must try if you like aubergine.

Recipe adapted from the book ‘500 Curries’ with slight modifications

Ingredients

300 gm aubergine - cut chunks

1/2 tsp salt

1 tsp chilli powder

1-2 tbsp cooking oil

some toasted sesame seeds

Seasoning [Combined]

2-3 cloves of garlic - peeled and crushed

1/2-1 tbsp chilli paste

1/2 tbsp dark soy sauce

1 tbsp rice vinegar 

2 tsp light soy sauce

salt and ground black pepper to taste

100 ml water

1. Sprinkle cut aubergine with salt and leave to stand for 15-20 minutes.  In a colander, rinse well and drain off excess water.  Sprinkle chilli powder and toss well.
2. Meanwhile, combine seasoning ingredients in a small bowl.  Set aside.
3. In a non-stick pan, heat oil until hot, fry aubergine chunks.  Stir constantly until a little brown, pour in water. 
4. Cover to pan for 1-2 minutes to steam.  Add in seasoning ingredients.  Taste to adjust seasoning.
5. Sprinkle sesame seeds and dish up to serve.
6. Sprinkle more sesame seeds if preferred.
   
   
   
    
   

 

I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively  

KOREAN CUCUMBER NAMUL

This sort of salad is a sautéed version that retains the natural succulence of the cucumber or zucchini, while also infusing the dish with pleasant hint of garlic and red chilli.  You can also replace the chilli strips with thinly sliced bell peppers if you prefer a less heaty version.

It’s great to serve this dish with fried meats which is what I did.  The accompaniment 'fried pork strips' are marinated with blended ginger, garlic and seasoned with some light soy sauce, lemon juice and honey.  Awesome.  Looks good, isn't it with the sprinkle of toasted sesame seeds.

Believe me, the sauteed zucchini slices are still crunchy.

Recipe adapted from the book ‘500 Curries’ with slight modifications

Ingredients

1 medium size zucchini – cleaned

1 tsp chopped spring onions

1 tsp chopped garlic

½ red chilli – seeded and cut thin strips

½ tbsp cooking oil

½ tsp sesame seed oil

Salt to taste

Some toasted sesame seeds for garnishing

1. Thinly sliced the zucchini which a scrapper and place in a colander over a bowl.  Sprinkle some salt [1 tsp], then leave to stand for about 10 minutes.  Squeezed off any excess liquid from the zucchini slices and transfer  to a plate.
2. Swirl oil around a pan over medium heat, add in chopped spring onions and garlic.  Saute until aromatic, add in the zucchini slices. Quickly stir fry for  a minute to prevent over cooking.
3. Remove from heat, add sesame seed oil, red chilli, toss well.
4. Place salad onto serving plate and sprinkle sesame seeds.  Serve with fried meats.
   

 

I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively  

MASALA FRENCH BEANS WITH FENUGREEK

According to the chef of this recipe, the term 'masala' refers to the blending of several spices to achieve a distinctive taste, with different spice-combinations being used to complement specific ingredients.

The recipe calls for blending of the spices into a paste to fry the French beans, which I believe is more fragrant.  But, if you find it too troublesome, it is alright to use garam masala powder or use powder form of the specified spices needed, which is what I did.

I like the taste of this fried beans, aromatic and tasty.  Loves the slight tangy taste from the lemon juice.  Does make it extraordinary.  Next time, when you wish to fry French Beans, perhaps can try this recipe for a change.

Recipe adapted from the book ‘500 Curries’ with slight modifications

Ingredients

1 onion – finely chopped

1 tsp chopped garlic

1 tsp ground cumin [Jintan Putih]

1 tsp ground coriander [ketumbar]

1 tsp chilli powder

¼ tsp turmeric powder

½ tsp fenugreek

1 tbsp oil

200 gm French beans – cut slantwise and blanched

4-5 cherry tomatoes [halved] or 1 tomato – quartered

¼-½ tsp salt to taste

½ - 1 tbsp lemon juice

Some chopped coriander leaves

Some toasted sesame seeds

1. Combine the spice powders, fenugreek  with chopped onions and garlic.
2. In a wok, heat up the oil, fry the spice ingredients for a minute until aromatic.
3. Add in the tomatoes and blanched beans.  Stir fry to mix well for 5 minutes.
4. Add in the coriander leaves, sesame seeds and sprinkle lemon juice.
5. Dish up to serve.
   
   
   
   
   

I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively  

MANGO CHUTNEY

I discovered that this is a rather quick and easy recipe to follow to prepare a Mango Chutney.  According to the cook of this dish, no Indian meal would be complete without this classic chutney.

It is ideal to use a slow cooker to cook this chutney as you need not have to watch over the stove.

It is gloriously sweet, aromatic, tangy and complement  well with the aromatics and spices.  With just this chutney, I think it is not a problem to enjoy a meal of plain rice.  Very appetising.

Recipe adapted from the book ‘500 Curries’ with slight modifications

Ingredients

3 mangoes [about 600 gm]

½ cup cider vinegar

1 inch piece of ginger root – cut thin strips

2 cloves garlic – sliced or chopped

5 cardamon pods

1 bay leaf

1 small chilli – split [can use Jalapeno chilli]

150 gm jaggery sugar or brown sugar

½ tsp salt to taste

1. Peel the mangoes, remove the pith and cut into chunks or wedges.
2. Put the mangoes in the ceramic cooking pot  of the slow cooker, add in the vinegar, stir to mix well.  Cover and leave to cook over high heat for about an hour, stir halfway through the cooking time.
3. The mangoes must be soft before adding the remaining ingredients.  Stir to mix well and until sugar has dissolved.
4. Cover and continue to cook until the chutney is reduced to a thick consistency and no excess liquid remains [about 30 minutes].
5. Stir constantly the chutney towards the end of the cooking time.
6. Remove and discard the bay leaf.  Spoon chutney into hot sterilized container/jars and seal. Store for 1 week before serving and use within 1 year.
   
   

I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively