101 Ways to Prepare Curries

101 Ways to Prepare Curries

Language: English

Pages: 140

ISBN: 8122300189

Format: PDF / Kindle (mobi) / ePub


8.5 x 5.5 x 0.25 Inches

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

cumin seeds. Put this oil over the curry and decorate with coriander leaves. GIANTHA AND SPINACH CURRY For giantha ingredients and method of giantha preparation, refer to the recipe ‘Giantha Curry’ Ingredients (Serves 4) 2 bunches of spinach, finely chopped 1 small onion, minced 1 tsp. each of ginger and garlic paste 4 green chillies, minced 1 tblsp. dhania-jeera powder ¼ tsp. turmeric powder 100 grams grated tomatoes 6 flakes of garlic crushed Salt and

garlic, half the ginger, red chillies and whole spice to a paste. Heat 5 tblsps. oil and fry the onions, remaining ginger and garlic to a golden colour. Add pork, ground spices, and salt and fry the mixture nicely. Cover it with hot water and cook till the pork is done. Mix in the remaining ingredients and cook till the pork is tender. Serve hot. CHICKEN CURRY Ingredients (Serves 6) 1 medium chicken, disjointed 1 coconut 6 red chillies 1 tsp. each of saunf, cumin and coriander

(Serves 4) 500 grams any white-feshed fish, cleaned and sliced 2 medium onions, grated 1 tsp. each of ginger and garlic paste 4 green chillies, slit 1 tblsp. vinegar A few curry leaves ½ cup thick and 2 cups thin coconut milk ½ tsp. turmeric powder Salt and chilli powder to taste Preparation Fry the fish slices lightly. Heat 2 tblsps. oil and fry ginger, garlic and onions till soft. Add to this mixture fish and ½ cup of thin coconut milk, salt, vinegar and

with lime juice, salt and chilli powder. Make a slit in each chilli halfway through and fill the chillies with the mixture. Fry to a light golden colour. Mix together the remaining ingredients along with 100 grams ghee. Cook the mixture over a slow fire till the mutton is done and dry. When the ghee comes on top, add 2 cups water and put in the chillies. Cook for another 5-7 minutes. Serve hot. KHEEMA MUTTON CURRY Ingredients (Serves 5) 500 grams minced mutton kheema 250 grams grated

papads which are either fried or roasted. In India, majority of the people are vegetarian, hence there is a greater variety of delicious vegetarian curries prepared with dais and a variety of vegetables, curds and buttermilk. But this does not mean that there is very little to choose in case of non-vegetarian curries. Indian meat curries, in fact, take many forms. Like kofta curries, ground meat is shaped into balls and cooked in a deliciously rich sauce or curry. Then, there are korma curries —

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