Veg Jalfrezi: A Colourful Dish from India

Jalfrezi: A Colourful Spicy Sweet and Sour Stir Fry Dish from India

At the customary sumptuous buffet lunch following my niece’s engagement at Avion Hotel in Mumbai I was pleasantly surprised to see Veg Jalfrezi on the menu.

My mouth watered as I looked at this appetizingly colourful dish comprising crisp crunchy tempting panoply of vegetables – onions, tomatoes, capsicum, carrots, cauliflower, beans, green peas, potatoes, green chillies…

I placed a generous helping of Jalfrezi on my tongue, closed my eyes…the Jalfrezi was exceptional…the vegetables fresh and crunchy and the distinctive flavoursome, zesty, spicy, sweet and sour taste clearly coming through.

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Recipe for Vegetable Curry

The Best Recipe for Vegetable Curry

Sure, I love cooking a wide variety of tasty and healthy recipes, but some of my favorite go-to recipes are my simple curry recipes. Even before I started cooking for myself I would grind up spices in a coffee mill to make my own curry powder. In my spice cabinet, it always seems like I’m running out of turmeric. What can I say? My love affair with curry recipes is too deep.

While I have been experimenting and perfecting my vegetable curry recipes, the only one that has been enjoying them was me. That is, until very recently and now I have slowly gaining converts. About a month ago, my parents decided to go on a diet and my dad needed some new slim-down recipes. I gave him my Cauliflower Curry recipe and he’s been cooking up big batches of the stuff ever since. My good friend needed a flavorful dish for a professional potluck that would be okay for a variety of diet restrictions. I gave him my Cauliflower Curry recipe and he said it was a smash success.

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Cooking Curry from Scratch

My love affair with curry

I started my love affair with Indian cuisine when I was very young. My family had very little money, and it was often a struggle to put food on the table. But, on occasion, often following a week of not seeing my father due to overtime. We would scrape just enough money together to be able to have a take-away treat! Curry was often the choice, as I remember my father having quite a love of spicy foods. But, being young, and wasteful, my brother and I would usually end up with a portion of chips, or maybe if we were really lucky – some rice!

Eventually, after I moved out and found a place of my own, I started to develop a keen interest in cookery in general. Part of this interest, was perfecting my own recipes, a lot of which I never remembered to write down, or remembered at all. So fair to say, there were a lot of failed experiments. but, most importantly, a lot of experiments, from which to learn! I now have an ever expanding recipe book, in my kitchen, and with it, about eight years of experience, on which to draw.

So given my (still fairly limited) knowledge, I thought I would share what I have learned.

Spices – To be fair, I still know little about them, compared to some of the Indian cookery masters. But, what is more important is knowing how to handle them. Good ones are not cheap, so it’s important that they last for as long as possible. Storing spices correctly, is the key to shelf life. There is no reason that you can’t keep spices for several months, if stored correctly. The main things that can shorten the useful life of any spice are, light, air, moisture, heat. A lot of people will have an open spice rack in the kitchen, and I think this is probably the worst way in which to store them. A cool, dark, cupboard, and airtight containers, is definitely the way to go.

Blending spices can be a real art, and I don’t know that I’ll ever master it. But, with the aid of a few good recipe books, I’m learning more each day (Yes, I eat curry a lot!). A few pointers, based on what I have learned – Try to keep focus. Remember that how a blend smells, is a good indication to how it will taste. If you are uncertain, then the best thing to do is to try a blend using one or two main spices, as focus. Fry this off, by itself, and see how it smells. if you are happy with it, try adding something else – remember to add very small amounts at a time.

Remembering focus, If you want a warm dish, then warm smelling spices should make up the majority of the blend. if you want aromatic, then aromatic spices..and so on. Cumin is often a staple of any blend, so it’s a good place to start. It has a warm flavour and an aromatic smell, and is probably the spice that most people, unknowingly, associate with the smells emanating from their local curry house. Coriander, is more of an aromatic spice, so is easily blendable with Cumin. In the same way, paprika is also a warm spice, and blends equally well. So, by way of example, if you want an aromatic dish, then equal quantities of both coriander, and paprika, are likely to make for a more confused flavour. That isn’t to say that coriander and paprika can’t be mixed in equal amounts, but if you are just starting out, then it’s best to leave this kind of experimentation until you are more confident.

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http://hubpages.com/hub/Cooking-curry-from-scratch-the-beginners-guide
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Kenyan Vegetable Curry Recipe

Learn How to Make Kenyan Vegetable Curry Recipe

Eating low fat recipes should not mean depriving yourself. It is possible to enjoy delicious food without sacrificing flavor. You can lower the fat in existing recipes by switching regular cheese for low fat cheese or whole milk for skim milk, or you can follow low fat recipes.

This applies to appetizers as well as entrées and if you are hosting a party or buffet you can make low fat appetizers without anybody guessing, because they will taste so good! Here are some good ideas for healthy and easy Kenya Vegetable Curry recipe:

The Kenya region is blessed with a sunny climate that produces excellent vegetables and fruit the whole year through. Whether you like to eat your vegetables as a side dish, or as a main course, here you’ll find a vegetable recipe for you.

Long Time ago creativity has made wonders with vegetable recipes based on succulent eggplants, cucumbers, cauliflower, pears, zuchini, tomatoes, sweet onions, peppers, pumpkin flowers, fava beans, sweet potatoes, olives, wild mushrooms… the list is endless.

Learn how to make Kenyan Vegetable Curry Recipe. There are many vegetable recipes in Kenya but nothing beats this recipe.

INGREDIENTS TO MAKE VEGETABLE CURRY

•2 large onions, finely chopped
•2 tblsp. oil
•1 tsp. cumin seeds
•1 tsp. mustard seeds (the black kind, if possible)
•8 medium potatoes, quartered
•1 and 1/2 tsp. fresh ginger, crushed
•1 large garlic clove, minced and crushed
•1 tblsp. ground cumin
•1 tblsp. whole coriander, crushed
•2 chili peppers or 1 tsp. cayenne pepper
•1/2 tsp. turmeric
•1 tsp. salt
•4 cinnamon sticks
•6 cloves
•4 oz. tomato paste
•1/2 lb. green beans
•1/2 of a small Cauliflower
•1 medium Eggplant
•1/2 lb. fresh green peas, shelled, or 1 small package of frozen green peas, 1 bunch of fresh leafy greens (kale, spinach, collards, etc.), or 1 small package of frozen greens
•1/2 cup dry Chickpeas, cooked (optional)

DIRECTIONS TO MAKE VEGETABLE CURRY

Pre-heat oven to 350 degrees. In a large, heavy skillet or pot, brown the onions in moderately hot oil along with the cumin seeds and mustard seeds. Add the Potato pieces (peeling is optional), and stir to coat each piece with the spices.

Now add the remaining spices and continue to stir for several minutes. Thin the tomato paste with about 2/3 cup of water. Stir into the pot.

Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the cooked Chickpeas last.

If your pot is not oven proof, transfer mixture to one that is. Cover with a lid or seal with foil and bake for about 45 minutes, checking after the first 20 minutes.

The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking. Serve over rice or with Indian bread.

Kenyan vegetarian Curry recipe is often simplicity itself: It focuses on bringing out the purest natural flavors of the ingredient itself without a lot of handling. That’s why if you prepare it with second-rate produce you can be disappointed. Use natural fresh fruit and vegetables and you’ll be happily surprised.

Twinomugisha Charles is a writer who enjoys sharing his knowledge on various topics about Uganda, Rwanda, Kenya and Tanzania. His website, Uganda-visit-and-travel-guide.com, and cheap-kenya-vacation-tips.com are filled with information you shouldn’t miss.. More of his articles can be found at How to Make Kenya Veggie Recipes and at Kenya Vegetable Curry Recipe Cooking Guide

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