Tag Archives: indian

Pumpkin and Spinach Curry Recipe

Posted on by
30

If you read my previous post on my homemade curry powder recipe, you are already anticipating this post! This is a pumpkin and spinach curry recipe using my home made curry powder. The curry powder takes just 12 minutes to make and there is nothing like freshly roasted and ground spices in your curry!

The curry powder is a really simple recipe using just coriander, cumin, fennel seeds, dried chili and turmeric. But heres a great trick to get two layers of flavor from this simple curry powder – add most the curry powder to the pumpkin and cook it till the pumpkin is done – this will give the spices a mellow, rounded flavor. Then, add a little more curry powder right at the end of cooking; this will add another layer of fresh spice taste.

Any yellow flesh winter squash will work with this recipe. Today I’ve used pie pumpkin. But I often make this recipe with butternut squash, which my husband and I both love.  You can also use potato or sweet potato, or mixed vegetables.

Making this easy vegan curry during the holidays? Sprinkle some dried cranberries over the curry when its done for added sweetness and a festive look.

How to to peel a winter squash like butternut, kabocha or a pumpkin

  1. Using a sharp chef’s knife, cut the squash or pumpkin in half.
  2. Then using a spoon, scoop out the seeds and thready bits from the cavity.
  3. Lay the squash or pumpkin cut side down. Using one hand to hold it down and stabilize it, take a sharp, preferably serrated knife, and carefully slice off the skin.
  4. Then cube the squash.

Pumpkin  and Spinach Curry Recipe

Serves about 4

Ingredients
2 tablespoons vegetable or canola oil
¼ teaspoon black mustard seeds, optional
¼ teaspoon Cumin seeds
6 Curry leaves, optional
1 medium onion, diced
4 cloves garlic, minced
1 recipe homemade curry powder (5 tablespoons), see this post for recipe
4 cups peeled and cubed (1 ½ inch cubes) pie pumpkin or butternut squash or kabocha squash. See post above on how to peel squash.
2 cups water
1 cup coconut milk (about half a 14oz can)
3 cups tightly packed baby spinach

Method

  1. Heat oil in a large saucepan and add mustard seeds if using. When they start to pop, add the cumin seeds and curry leaves and stir till fragrant, about 30 seconds.
  2. Add onions and cook till they are light brown
  3. Then throw in the garlic and cook for 30 seconds or till fragrant.
  4. Sprinkle 4 tablespoons of curry powder, stir, then add the peeled, cubed squash or pumpkin and salt.
  5. Pour in 2 cups of water and bring to a boil. Then reduce heat to a lively simmer, cover the pot and let the squash or pumpkin cook till it is fork tender, about 20 minutes.  If the water is drying up before the pumpkin is done, add more water, half cup at a time. If there is too much water in the pot, boil it uncovered, till there is only about 3/4 cup water remaining.
  6. When the squash/pumpkin is cooked, add the coconut milk and remaining 1 tablespoon of curry powder. Stir and bring back to a boil.
  7. When the curry boils, add the spinach and cook just till the spinach wilts, about 1 minute.
  8. Optional – for added sweetness, garnish the curry with some dried cranberries, or stir in up to one teaspoon of sugar.
  9. Serve hot with rice, roti, bread or quinoa.

 

Taste Test – The Best Curry Powders

Posted on by
17

If you’ve ever wondered what’s the best curry powder brand, look no further! I’ve taste tested a bunch of curry powders and present to you my favorites and how to use each one of them. This also kicks off my curry series – a month of easy curry recipe posts using, of course, curry powders! I will post one recipe a week for a curry from around the world, and also post a recipe for how to make your own curry powder.

But first, let me make something clear. There is no such thing as curry powder. Not in India at least. The first time I ever heard of a curry powder was outside India! In my own language, Tamil, the word “Kari” simply means either vegetables (“kai kari”) or meat.

Every Indian dish that requires powdered spices uses a blend that is unique to that dish. So there is no standard curry powder in India. (Just like how there is no standard curry in India). An Indian cook will roast and powder whole spices for each dish, specifically for that dish. A cook in India may also use a combination of different already ground spices.

So what exactly is curry powder? It’s a western, British invention. It is a blend of different powdered spices like turmeric, chili, coriander, cumin, fennel, cinnamon etc.  Instead of the various spice powders used in Indian cooking, you can use an already blended curry powder.

As inauthentic as curry powder is, I like its convenience. There are some great blends out there, and are usually the only ‘spice’ you need when making a dish. So curry powders are an easy shortcut and I like using them. They are especially handy for making quick dishes with great curry flavor. 

The Best Curry Powders

(in my opinion)

Note: This curry powder taste test is by no means exhaustive. I know there are many brands in the market that I haven’t tried. And I haven’t even addressed Thai and other curry powders/pastes/blends etc. I will reserve them for a future post.

Frontier Indian Curry Powder

Predominant flavors are roasted cumin and lemon peel. Light, and fresh tasting.
Available in some grocery stores and online
Use in
-          Light curries
-          Summer vegetables
-          Salad dressing

Recipes – Zucchini cauliflower curry , Curried tofu salad with Jicama

S&B Oriental Curry Powder

A mild, well balanced, well rounded blend.

Predominant flavors are turmeric, coriander, garlic.
Available in most grocery stores, Asian markets and online
Use in
-          Japanese curries
-          Tofu dishes
-          Recipes involving fruit and or a little sweetness

Recipes- Tofu and broccoli curry, Khao soi curry noodles

Penzey’s Hot Curry Powder

Spicy, with predominant chili and coriander flavor
Available at Penzey’s stores and online
Use in
-          Coconut milk based curries
-          Lentils, beans
-          Paneer or tofu

Recipes- Curried kale and white bean patties, Chickpea bunny chow

 

McCormick Gourmet Collection Curry Powder

Savory taste, with predominating onion flavor.
Available in grocery stores and online
Use in
-          Roasted vegetables
-          Pasta dishes
-          Root vegetable dishes

Recipes- Potato curry

Kitchen King by Badshah

Spicy, intense and complex. This blend is also made by MDH and Everest brands.
Available in Indian grocery stores and online
Use in
-          Rich sauces and gravies
-          Nut and cream based curries
-          Lentils

Recipes- Masala stuffed okra (use instead of the masala in the recipe)

Shortcut Gulab Jamun Recipe

Posted on by
70

I learned this easy milk powder gulab jamun recipe from my husband’s aunt when she was visiting us. I’ve tested this recipe several times and finally have the one for perfectly juicy, soft gulab jamuns to share with you! Traditional gulab jamuns are made with khoya, which is reduced, almost solid milk. Using milk powder or dry milk instead of khoya makes this Indian dessert a little lighter and also easy to make from grocery store ingredients.

The sugar syrup is easy to make – just boil sugar, water and cardamom powder together. You can also flavor the syrup with rose water and or saffron if you wish. If you find the syrup too sweet, just add more water!

Heres the trick to make gulab jamuns soft, and juicy. Add vinegar to the dough. The acids in vinegar, when combined with baking soda, will make the jamuns airy and soft so they absorb the sugar syrup better. They will also be lighter and less dense than khoya gulab jamuns.

Make sure you fry the jamuns on low heat, so that they cook through on the inside.

But I know what you are asking..Can I BAKE gulab jamuns?

Umm..yes, and no. See the photo below – I baked a ball of the dough on 300f for about 7 minutes (or till it browns and rises). See the difference? The fried gulab jamun browns evenly and looks better. The fried one also absorbs the sugar syrup much quicker.

If you want to try baked gulab jamuns – bake the balls (after step 7 in the recipe below) on a silicone baking mat at 300f till they are brown and risen, about 7 minutes. Then remove from oven and let them cool. Remember, they wont look pretty like the fried ones! Once cool, drop them in the sugar syrup. Let them soak for atleast an hour before serving. Baked gulab jamuns will get soggy quickly, so dont keep them more than a day.

More milk powder gulab jamun recipes..
A video and recipe for gulab jamun by Manjula’s kitchen
A gulab jamun recipe using milk powder and bisquick on Indian food forvever
The ladies at Show me the Curry have a gulab jamun recipe using yogurt

Milk Powder Gulab Jamun Recipe

Makes about 24 small sized gulab jamuns

Ingredients
For sugar syrup
2 cup sugar
2 1/2 cup water
4 cardamom seeds, powdered in a mortar and pestle
A drop of rose essence, optional
A small pinch of saffron threads, optional

For the jamuns
1 cup unsweetened milk powder or dry milk (not coffee creamer)
1 tablespoon butter at room temperature
1/4 teaspoon baking soda
3 tablespoons flour
A pinch of salt, optional
1/2 teaspoon white distilled vinegar
1/3 cup whole milk

Method

  1. Place the sugar, water and cardamom powder in a small saucepan. Bring to a boil and watch for the sugar to dissolve. Once its dissolved, boil for another minute. Turn off heat and add rose essence and or saffron, if using. Set the syrup aside.
  2. Now make the Jamuns. In a mixing bowl, add milk powder or dry milk, baking soda, flour and salt. Mix well.
  3. Then add butter and vinegar. Add milk a little at a time and mix till it forms dough. You may not need all of the milk.
  4. When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.
  5. After resting, the dough will be less sticky, airy and a little firmer. If its too lose, sprinkle a little flour. If its too dry, add a little milk.
  6. Knead the dough a few times.
  7. Dip your fingers in oil or ghee, divide the dough into 24 even pieces and roll them into balls. Dip your fingers in oil as and when needed to avoid sticking.
  8. Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a small pinch of the dough in the oil to test the temperature. The dough should sink to the bottom and then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil is not hot enough. If the dough rises and browns too quickly, the oil is too hot.
  9. Add the jamun balls a few at a time and fry in oil on medium-low heat. Stir and turn the jamuns frequently so they brown evenly.
  10. When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.
  11. Repeat with all the dough. Let fried jamuns cool.
  12. Add the jamuns to the sugar syrup. Stir gently so the jamuns are well coated in syrup.
  13. Cover and let the gulab jamuns soak in the syrup for atleast an hour before serving. Gulab jamuns will keep for several days at room temperature.

Easy Zucchini and Cauliflower Curry Recipe. Only 8 ingredients!

Posted on by
32

My husband loves this easy zucchini and cauliflower curry and requests it at least once a week. I will vary the vegetables depending on what’s available and what we are in the mood for. I’ve made this curry with eggplant, green beans and potatoes. I’ve made it with pumpkin and kale. I’ve also made it with cubed paneer,  green peppers and baby corn. This recipe is versatile!

A make ahead tip: Because I make this curry so often (did I mention we love it?!), I’ve started making the curry sauce in bulk and freezing it. It’s easy. Once you are done with step 5 in the recipe below, just spoon the curry sauce into ice cube trays and freeze it. When solid, put the frozen curry cubes in freezer bags and return to the freezer.

You now have a delicious vegetarian, vegan curry base sitting in your freezer to pull out anytime and heat up along with vegetables of your choice!

I prefer the taste and convenience of canned tomatoes for this recipe. If you want to use fresh tomatoes, core them, and puree them in a blender. You will need 3 cups freshly pureed tomatoes + about 1 cup water. If the fresh tomatoes make a tart curry, you will want to add a little sugar at the end of cooking.

My favorite tomatoes to use for this curry:
-          Muir Glen fire roasted diced tomatoes
-          San Marzano crushed tomatoes
-          Del Monte diced tomates with basil, garlic and oregano

And the curry powder I used is Frontier Indian curry powder from Whole Foods, which is mild, very fragrant, tasty and has a hint of lemon peel. If you use a stronger curry powder, you may want to use less.

Easy Zucchini and Cauliflower Curry Recipe

serves 3-4

Ingredients
1 ½ tablespoons Oil
½ teaspoon Cumin seeds, optional
A pinch of asafetida, optional
½ large red onion, diced
2 garlic cloves, minced
2 teaspoons curry powder
One 14 oz can of diced or crushed tomatoes. I like San Marzano or Muir Glen.
2 zucchinis, about 12 oz
6 cauliflower florets (about 1 heaping cup of florets)
1 carrot
¼ cup coconut milk
Chopped cilantro or mint for garnish

Method
1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using.

2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.

3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.

4. When the onions are browned, add minced garlic and stir for 30 seconds.

5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.

6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets.

7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.

Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.

Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread. My grandmothers multi colored raita goes well with this dish.

Barley Khichdi Recipe

Posted on by
17

When I want a quick, comforting meal with no fuss, I turn to this barley khichdi. A traditional Indian khichdi is made with rice, moong dal (yellow mung beans) and turmeric and is cooked to a risotto like consistency. I use barley instead of the rice to create a curried Indian barley khichdi. This vegetarian barley khichdi is tasty, easy to make and will please the whole family! Plus, you can easily cut out the ghee and use oil instead to make this khichdi vegan.

I recommend you use pearl barley in this recipe. Pearl barley cooks quicker than the non-pearled kind.  What’s the difference between pearl barley and hulled un-pearl barley? Hulled barley has its outer husk on, so it takes longer to cook. Pearl barley has its outer husk removed, therefore it cooks quicker. If you use hulled barley for this recipe keep in mind you will need to give it more time and water to cook.

Add a handful of frozen mixed vegetables or a little cubed carrot and some peas if you wish. Also use less dal, according to your preference.  This is a very forgiving recipe. If you have a pressure cooker, feel free to cook this in a pressure cooker.

Barley Khichdi Recipe

serves about 2

Ingredients
1 1/2 tablespoons butter or ghee
¼ teaspoon cumin seeds
1/8 teaspoon asafetida, optional
1 green chili, slit. Optional
½ onion, minced
1 small tomato, chopped finely
¼ teaspoon turmeric powder
½ cup pearled barley
¼ scant cup yellow moong dal. Substitute with masoor dal
A squeeze of lemon, optional
Chopped cilantro for garnish

Method
1. Heat ghee in a medium sauce pan. Add the cumin seeds. When they sizzle, add asafetida and green chili. Stir for 30 seconds.
2. Then add onions. Sautee on medium heat till the onions are soft (don’t let them brown).
3. Add the tomatoes, and cook till they are soft.
4. Add turmeric, barley and moon dal. Stir for a few seconds.
5. Add 3 cups of water and salt.
6. Bring the water to a boil. Then reduce heat to low, put a lid on the pan, and let it simmer till the barley is cooked. I like the barley to have a little bite to it, so I cook it for about 20 minutes.  If you want the barley to be softer, cook it longer. During cooking, if the khichdi dries up, add water as needed, 1/2 cup at a time.
7. Taste the khichdi and adjust salt if needed. Turn off heat, and add a squeeze of lemon, if using. (Taste the khichdi first before adding lemon juice. If the tomatoes are tart enough you may not need the lemon. This is by no means a lemony dish.)

Serve hot with garnished with cilantro and yogurt on the side.

Mughlai Vegetable Biryani Recipe

Posted on by
89

I imagine that 500 years ago Indian emperors ate like this. Steaming hot biryanis straight from the handi (a cooking vessel), scented with cinnamon, safron and nuts and served with a cool minty raita. Mughlai cooking originated in India around the 16th century, during the Mughal empire. Mughlai cuisine is rich and flavorful. It uses nuts, saffron and whole spices like clove and cardamom. Many Mughlai foods are baked in the oven in sealed pots (handi).

I learned how to make this vegetable Mughlai biryani from Veena aunty, a seasoned, passionate cook, and friend of my mother’s. (Have you seen my post on Veena aunty’s out-of-this-world paneer parathas?!) This vegetable Mughlai biryani recipe takes a bit of time. But all the hard work in the kitchen will be well worth the end result – a biryani that is fragrant, flavorful, and filling.

Mughlai Vegetable Biryani Recipe

Serves about 8
For the rice
Ingredients
2 cups long grain basmati rice
2 tablespoons salt
1 tablespoon lemon juice

Method


1. Wash and drain the rice. Bring 8 cups of water to a boil in a large saucepan. When the water boils, add the rice, salt and lemon juice. Stir gently. When the water boils again, reduce heat to low. Simmer the rice, uncovered for about 8 minutes, or till the rice is about 3/4th cooked.

The grains must be swollen, but they must still be a little chewy. If the rice is crunchy it needs to cook more. If the rice is soft, you have over cooked it.

Drain the rice in colander. Gently wash it in cold water. Let it drain well. Then spread the rice out on a large platter to cool completely.

For the vegetables
Ingredients

½ cup fresh beans, chopped
½ cup green peas
1 cup carrot, chopped into small cubes
1 cup cauliflower cut into small florets (about 12 small florets)

Method
1. Boil plenty of water in a large pan. Add the beans, peas and carrots. Boil for 2 minutes.  Add the cauliflower, and boil 2 more minutes. All the vegetables must be a little crunchy and half cooked.
2. Drain the vegetables well, and wash in cold water to stop the cooking process. Drain again and set aside.  Alternatively, skip using fresh vegetables altogether and use 3 cups of frozen, thawed mixed vegetables instead (no need to boil in water)

For the masala
Ingredients
1 tablespoon cashewnuts
½ tablespoon khus khus (white poppy seeds)
1 tablespoon fresh grated coconut
1/3 cup vegetable oil
2 small onions grated (about ½ cup when grated)
½ bay leaf
1 thin piece of cinnamon
4 cloves
2 cardamom pods
1 teaspoon ginger paste
1 teaspoon garlic paste
2 medium tomatoes, pureed in a blender
½ cup full fat yogurt
1 teaspoon garam masala
2 teaspoons chili powder
¼ teaspoon cumin powder
For layering
½ cup chopped cilantro leaves
½ cup chopped mint leaves
½ teaspoon saffron dissolved in ½ cup warm milk
2 tablespoons ghee

Method
1. Grind the cashew, khus khus and coconut into a smooth paste, using as little water as possible. Set aside.
2. Heat oil in a large skillet. Add grated onions, and cook on low heat till the onions are brown, about 10 minutes.
3. To the onions, add the bay leaf, cinnamon, cloves, and cardamom. Crank up the heat to medium and stir for about 1 minute or till fragrant.
4. Add the ginger and garlic pastes. Stir and let it cook for about 30 seconds.
5. Add the coconut, khus khus, cashew paste. Stir another 30 seconds.
6. Add pureed tomatoes and cook for about 4 minutes. Remove the skillet from the heat.

7. Add yogurt and mix well. Moving the skillet away from the heat when adding yogurt will prevent it from curdling.
8. Return the skillet to the stove. Turn heat to low, and add garam masala, chili powder, and cumin powder. Stir for 1 minute.
9. Now add the reserved vegetables and salt. Cook for 10 minutes or till the vegetables are almost done. Add ½ cup water, and simmer another 3-5 minutes.


10. Taste the gravy and adjust salt if needed. Remember: this gravy will be spicy, but when you add the rice to it later, everything will balance out.
11. Now you are ready to layer the biryani. Take a large baking dish. Lightly oil the inside.
12. Layer everything in this order – half the rice, half the chopped cilantro, half the chopped mint, all the vegetables and gravy, remaining half of the rice, saffron dissolved in milk, remaining half the cilantro and mint. Drizzle the top with ghee.


13. Cover the baking dish and bake in a 350f oven for 15 minutes or till the rice is cooked through but not muchy. Turn the oven off, and let the biryani sit in the hot oven another 10 minutes.

If you dont want to bake the biryani in the oven, layer everything as above in a deep saucepan. Cover tightly with a lid, and set it on the stove top. Cook on low heat for about 10-15 minutes or till the rice is cooked through but not mushy.

For topping
Ingredients
2 medium onions
8 cashewnuts
Oil for deep frying

Method
While the biryani is baking, work on the toppings.

1. Using a mandolin, slice the onions very thinly. If using a knife, make sure the knife is sharp and slice the onions as thinly as you can into strips.
2. Heat oil and deep fry the onion strips, a little at a time. Don’t over crowd the oil. When the onion turns light brown, remove from oil and drain on a paper towel. The fried onion will crisp up as it drains.

3. Then fry the cashewnuts till lightly golden.
4. When the biryani is done, top with the fried onions and cashewnuts.
Serve biryani hot with raita or yogurt.

Broccoli Paratha – a Step by Step Recipe

Posted on by
5

I make parathas often – they are a delicious, substantial meal and you can fill them with lots of different things. I usually make the traditional paneer parathas or aloo (potato) filled parathas. But lately I’ve been experimenting with different types of fillings. These broccoli parathas are a recent favorite.

Broccoli Paratha Recipe – a Step by Step

Makes 8 parathas

Ingredients for the dough
2 cups whole wheat flour (atta)
½ teaspoon salt
1 cup warm water. You wont need all of it.
¼ teaspoon oil

Ingredients for the filling
1 lb broccoli crowns (without stalks)
¾ cup finely chopped cilantro leaves
½ teaspoon scant garam masala
1/8 teaspoon ajwain (carom) seeds. Substitute with jeera (cumin) seeds
1 green chili, finely minced. Use more or less according to taste.
Salt

More flour for rolling
Oil for frying the parathas

Method

  1. Place the flour and salt on a clean surface
  2. Make a well in the middle of the flour
  3. Sprinkle water in the well a little at a time, mixing the dough with your fingers after each sprinkle. Soon the dough will start to come together and look somewhat like scrambled eggs.
  4. At this point start kneading using the base of your palm.

5. If the dough is too tight, sprinkle more water while kneading. Gather all the loose flour around while kneading.

6. When the dough forms a slightly soft, elastic, non-sticky ball, stop kneading
7.  Drizzle ¼ teaspoon of oil over the surface of the dough and spread it evenly
8. Cover the dough with a damp kitchen towel, and let it rest for about 30 minutes. Remember – flours differ in their elasticity, and some doughs may need to be rested more than others

9. While the dough is resting, working on the filling. Grate the broccoli using the finest side of a box grater. You need about 2 cups of grated broccoli. Do not grate the stems. If your broccoli is wet, make sure to dry it very well before grating.

10. Place the broccoli in a bowl, and add the cilantro, garam masala and ajwain. Mix gently. Add salt to the broccoli filling only in the last minute, otherwise the filling will become soggy.

Note: There are several recipes that recommend you salt the grated broccoli first and then squeeze out the excess water, before proceeding with adding the spices. I’ve tried this method, and there wasn’t much moisture to squeeze out of the broccoli, so I skip this step in this recipe.

However, if you are not experienced with making parathas, it may get a little tricky to roll out these parathas. This is where salting and squeezing the broccoli will help. The salt pulls out the moisture in the broccoli. When you’ve squeeze out all the water, the filling becomes easier to work with.

But I didn’t salt the broccoli. Instead, I added salt in the last minute, so that the broccoli didn’t have much of a chance to let out water. I also worked quickly while filling and rolling.

11. When the dough has rested, knead it gently once more

12. Divide the dough into 8 equal parts. Roll each one into balls. Keep them covered with a damp towel
13. Pour out about ½ cup flour for dipping and rolling. Take one dough ball, and flatten it with your fingers. Then dip it into the flour
14. Gently roll out the dough into a 3 ½ inch round

15. Add salt to the broccoli filling, and mix well. Taste the filling and adjust salt if needed. Place 2 tablespoons of the broccoli filling in the center of the dough. If you haven’t made parathas before, use less filling, it will make it easier to seal and roll

16. Using both your hands, gently bring up the edges of the dough
17. Then gather the edges over the filling. Compact the filling down with your fingers if you need to
18. Now pinch the edges together to seal

19. Gently flatten the parathas using your fingers

20. Dip it in some flour
21. Using a gentle touch, roll out the parathas, sprinkling more flour if it sticks
22. Roll out the paratha into about a 5 inch round

23. Heat a heavy bottom pan on medium heat. Place the rolled out parathas on the pan. Cook till light brown spots appear on one side. Flip the parathas and let brown spots appear on the other side. Then increase heat to medium-high, drizzle about ¼ teaspoon oil over the parathas and cook till golden, about 30 seconds.

Serve hot with yogurt or raita and pickles.

Need more paratha making tips? See this post.

Ghee and Curry Leaf Pasta Recipe

Posted on by
49

In my last post  I showed you how to make home made ghee. In this post, I share how to use all that delicious ghee – pasta with curry leaf and ghee! I am a pasta lover and a ghee lover, and this is the recipe I created to get my pasta fix and ghee fix all in one recipe.

There is a big difference between making pasta with butter and pasta with ghee. Ghee will give the dish a rich, nutty flavor that butter wont. However, if you don’t have ghee but want to try this recipe, use half butter and half oil instead of the ghee; it wont taste the same as ghee, but it will still be delicious!

This ghee and curry leaf pasta is very mild tasting, and easy to make. Children will love this dish. It also makes a great office lunch to pack, with some steamed vegetables tossed in. For extra flavor, add a teaspoon of ginger garlic paste when tempering the mustard seeds.

You can use any tadka (the whole spices you add to the ghee) items you like – cumin seeds, fennel seeds, green chilis, urad dal, will all taste great.

When I was shooting this dish, I wanted a natural, rustic looking background to offset the colorful bowls with pasta. I didnt have anything large enough that will make a convincing background. So heres what I did..

I have a shabby chic table I picked up at an antique store in Spokane, WA. I’ve enjoyed using it in many of my food photos  like my thanksgiving tofu skin roulade, or in the photos of my dal fry mix in a jar. For these pasta photos, I flipped the table and set it behind my bowl of pasta. This created the natural looking background I wanted.

Ghee and Curry Leaf Pasta

Serves about 4

1 lb dry pasta such as linguine, macaroni, spaghetti or bow tie
3 tablespoons liquid ghee
½ teaspoon black mustard seeds
1/8th teaspoon asafoetida
8 curry leaves
salt

Bring plenty of water to boil in a large pot. Add a generous amount of salt to it. Add the pasta and stir. Cook uncovered, till the pasta is al dente (still has a bite to it; is cooked, but not completely soft), about 8 minutes.

Drain the pasta and set aside.

In the same pot or a large wok (non stick is best), heat the ghee, and add mustard seeds. (For extra flavor, add a teaspoon of ginger garlic paste at this point). When they pop, add asafoetida and curry leaves, and stir 30 seconds or till the curry leaves are fragrant.

Add pasta and salt, and toss well. Serve warm.

Related Posts with Thumbnails