Blog Tasting

Here are a few fantastic recipes I blog-tasted (or tried from other blogs recently), but haven’t blogged about yet. I recommend them wholeheartedly! Two dishes are vegetarian, and two non-vegetarian.

 

Parsee Lamb Curry with Apricots

 

Mallika from Quick Indian Cooking got the recipe for this fantastic curry from her mum. All I can say is – I’m so glad that she did! This is one of  the best curries I’ve ever made, fragrant and delicious! I replaced lamb with chicken thighs, which worked perfectly. We licked our plates clean, and then we fought our way to the kitchen as to who is going to lick the pan! D I will definitely make this again, and so should you!

 

Roasted Butternut Squash with Moroccan Spices

 

This amazing dish with a lovely, warming spice mixture comes from Kalyn’s Kitchen. We had it as a main course, with some couscous spiced with ground ginger (I chose this as my dominating flavour), paprika and cumin, and drizzled with some yogurt flavoured with fresh coriander. We loved it and I’m sure you will, too!

I have since used the spice mixture with sweet potatoes, which worked really well, too. I also made a jar of spice mixture as a present for my mother-in-law who liked it a lot.

 

Kat’s Chicken Curry

 

Barbara, who writes a wonderfully inspirational and informative blog Tigers & Strawberries, makes this lovely chicken curry for her whole family to enjoy, including her little babygirl. It smelled and tastes absolutely amazing! I loved the masala, with its perfect balance of tastes – exceptional! I tweaked the curry a little to suit the tastes of two adults (by adding 5 green chilies), and changed the method slightly to make up for the lack of food processor/spice grinder (I used pestle and mortar only). Here is my post about it!

 

Moroccan Baby Carrot Salad

 

I loved this salad of Heidi’s. Light, flavourful and simple.

Think Spice… think Ginger: Guajarati aloo

Yes, I am Croatian, moreover Dalmatian (we don’t really eat spicy food), and I haven’t eaten anything memorably spicy until I was 16, but Indian food has got under my skin and into my heart! I simply adore it: the heat, the complexity of flavour, the variety! Now, I am totally mesmerized by spices, and especially their aromas. Ginger, either raw or powdered, has a special place in my Spice House of Fame! The smell of ginger is one of my favourite aromas in cooking!

Think Spice... Think Ginger!

Think Spice… is a monthly event organised by Sunita from Sunita’s World. This month, the spice in focus is Ginger, so this time, I simply had to take part!

I made this lovely Gujarati aloo a few days ago –  and loved it! Ever since I saw it over at Mallika’s, I wanted to make it! It smelled fantastic! It is incredibly light, and I felt wonderfully invigorated and energised after eating it! Of course, ginger is an important component of the dish, at least for me!

The dish is extremely easy to make, and apart from the final cooking of the potatoes, things happen fairly quickly. For this reason, I would definitely recommend preparing everything before you start, and this especially means measuring out the spices, and putting them together in a little bowl, so you can add them quickly to the dish!  

In addition, I learnt one important lesson when making this dish. This was the first time I cooked with hing, and it was a bit bitter. I either put too much, or I really shouldn’t have added some extra afterwards. I’ve read that hing needs to be cooked in hot oil/ghee before adding other ingredients.

 

Zingiber officinale Blanco1.131.png

                                         Wikipedia Commons: Zingiber officinale

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Simply spicy Guajarati aloo

 

SOURCE: Mallika from Quick Indian Cooking

PREPARATION TIME: 5 min

COOKING TIME: 20  – 30 min

CUISINE: Indian, Guajarati

SERVES: 2 (as a main course)

 

INGREDIENTS:

2 tsp ghee (Mallika’s version: 2 tbsp vegetable oil)

1/4 tsp sugar

pinch of asafoetida (hing)

1/2  inch ginger, pureed with 1 tbsp warm water (I simply grated it)  

2 tbsp tomato puree

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp chili powder

350 gm small new potatoes, washed and halved

2 tbsp natural Greek yogurt

1/2 cup hot water

Salt to taste

 

METHOD:

1. Heat the oil in a pot over a high flame. When the oil is hot, add the hing and the sugar.

2. As the sugar caramelises, add the pureed ginger and fry it stirring until its colour changes to a warm golden.

3. Then add the tomato puree and all the powders. Mix them well, frying the masala for five minutes or until you can see the oil reappearing on the sides of the pot.

4. Now add the potatoes and stir vigorously incorporating the masala into them. As the potatoes start going translucent around the edges, spoon in the yogurt. Make sure you use a very thick yogurt or it will split.

5. Fry for about two minutes, mixing the masalas together. Then add the hot water, reduce the flame to a medium heat and cook covered, stirring regularly, until you can easily insert a fork into the potatoes. This will take a good 20-30 minutes but the potatoes will taste much better than if you pre-cook them.

6. Serve them hot, with a vegetable pulao or rotis.

 

Verdict

Delicious and very easy to make. It smells absolutely amazing when cooking.

 

Notes

Be careful with hing! Make sure to add it to hot oil/ghee at the beginning of cooking.

Do prepare everything in advance, including the spices because things happen pretty quickly when making this dish!

Also, I found that the dish didn’t work served with coriander on top.

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The Sorceress of Spices – Panch Phoron

Panch Phoron

The recipe for this interesting spice mix comes from Sandeepa, who calls it The Sorceress of Spices. Read Barbara’s lyrical post about it!

Panch Phoron is a classical Bengali spice mix used in tempering. It’s added to the hot oil before other ingredients, to flavour the oil. I used it in a very simple potato, carrot and runner beans curry.

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IMG_7774

Panch Phoron

 

SOURCE: Sandeepa

PREPARATION TIME: 2 min

CUISINE: Indian, Bengali

INGREDIENTS:  

Fenugreek seeds

Nigella seeds (Kalonji)

Mustard Seeds – black or brown

Cumin seeds

Fennel seeds

method

Mix together equal amounts of the seeds and store in an airtight container.

IMG_7781

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Gorgeously dark concoctions

IMG_7688-1 

mmmm just made this lovely dark concoction from Sophie’s blog, using that baby above! i definitely recommend it! lovely!

basically, fresh chili, cinnamon and a pinch of ginger are simmered gently in some milk*. then, honey and chocolate are added! so simple, and yet so special.

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* The drink can be made vegan by using soy milk, or even water.

A simple courgette curry

I don’t feel very talkative today, so here’s only the recipe + photos + verdict. The photos are not great, but the curry is tasty! Do give it a go!

A simple courgette curry

A simple courgette curry

 

SOURCE: adapted from Spiciyana’s Simple Courgette Curry

PREPARATION TIME: about 5 min

COOKING TIME: 20 – 30 min

CUISINE: Indian

SERVES: 2

INGREDIENTS

Zucchini (medium size)- 2

Coriander powder – 1 tbsp

Kashmiri chilly powder – 1 ½ tsp

Salt – to taste

Curry leaves – 8-10nos

Coconut oil – 1 tsp

Onions sliced (preferably red) – 1 ½ cup

Ginger finely chopped – 1 ½ tsp

Garlic finely chopped – 1 tsp

2 green chilies, chopped

Coconut milk (light) – 3/4cup

A dash each of turmeric, powdered ginger and cumin powder

A squeeze of lemon juice (to taste)

METHOD

1. Halve each zucchini horizontally. Cut each half into 1-½ inch slices. Score (2 or 4 lines) the flesh side of the pieces with a knife.

2. Mix chilly powder, coriander powder and a pinch of salt, add 1 tbsp water and make a thick paste.

3. Marinate zucchini pieces in this paste for 10-20 minutes.

4. Heat ¾ tsp oil till smoking hot; add onions, ginger, chilies and garlic and sauté till onions are translucent.

5. Add 3/4 cup of water to the sautéed mixture and let the water boil. Arrange the marinated zucchini pieces with cut side up in this mixture.

6. Mix ¼ cup of water with the remaining marinade and add to the pan. Add ¼ cup of coconut milk. Cook covered for 8-12 minutes. Remove the lid; turn the heat up to thicken the gravy. (At this point, I added the turmeric, ginger and cumin).

7. Once the gravy is thick, add ½ cup of coconut milk, and gently mix. Turn of the heat. Slightly crush curry leaves with ¼ tsp coconut oil and add to the prepared curry. Keep it covered for 5-10 minutes. Mix well before serving with rice. Add a squeeze of lemon juice and garnish with chopped coriander.

Courgette curry

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Verdict

Tasty! I’ve seen this recipe ages ago, and wanted to try it! Today was the day! The sentences in italics are my additions and modifications of the original recipe. I found that the lemon juice livened up the flavour of the curry with a lovely sour note!

I think the courgettes need to be cooked for less time, and I’ll do that next time! Yeap, there will be a next time! 🙂

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