Tag Archives: Authentic Indian Food

CarolCooks2…Week One… Join me in my kitchen…

Welcome to my new series… Week One …In my kitchen… where you will get an insight into what I have been cooking this week…Plus a bit of chat and trivia it would be boring otherwise…

It has been a bit slow this week as we all know the week after Christmas and the New Year just eases itself in with a whisper…Or comes in with a bang…and no I haven’t blown up my new oven…

The last of our guests went home today so peace and quiet reigns…It has been hectic but lovely so hubby is out in the garden sweeping up the leaves although a stinker of a tropical storm is expected the first New Year storm of this magnitude for 68 years we are not in the direct path although we may still experience high winds I haven’t had the heart to tell him his sweeping may be in vain…

My son has gone back to the UK and has probably just about landed…When he returns he goes back with his suitcase packed with goodies…Fresh herbs ones which he can’t get in the UK…a blow your head off  Thai Curry paste for his brother and bottles of cooking sauces again which he cannot get there and coconut milk because believe it or not he cannot get 100% Coconut milk…The max % is about 60% of brands the ones we buy here are 100%…

When he told me this I was appalled but as he said it is cheaper for manufacturers to add guar gum and the like … for example coconut extract (56 per cent), water, stabiliser (E466), emulsifier (E435), antioxidant (citric acid). E466 is another name for carboxymethyl cellulose. E435 is another name for polysorbate 60. 

Mine here 100% Coconut Milk…

 

100% coconut milk carton cover

Kitchen Tip:  Try to find a brand which only contains coconut milk and water and if you can’t and use one of the other brands be careful not to let the liquid boil as it will separate. 

I also made him some Indian spice mixes to take with him…

Chettinad Masala Powder:

Ingredients:

  • 16 dried red chillies
  • 4 tsp of black pepper
  • 3 tbsp cumin seeds
  • 3 tbsp dried unsweetened coconut
  • 4 tbsp coriander seeds
  • 2 bay leaves
  • 4-star anise
  • 8 cloves
  • 4 x 1 inch sticks of cinnamon
  • 4 tbsp fennel seeds
  • 20 fresh/dried curry leaves

Dry roast all the ingredients you may have to do this in a couple of batches depending on your pan but be careful not to burn the spices.

Transfer to a plate or dish and allow to cool down before grinding to a powder.

Masala chettinad spice powder

Store in an airtight container. This recipe makes enough for 3/4 curries.

The original recipe I found on Madraasi @ a Tamilian Tales and is now my go-to Indian curry spice mix and one we all love…

Get the full chicken curry recipe here…

The second Indian spice I made for him to take back was a Garam Masala Powder.

Ingredients:

  • 3 tbsp Coriander seeds
  • 3 tbsp cumin seeds
  • 6 whole cloves
  • 10 green cardamom pods
  • 2 large bay leaves
  • 4 dried red chillies
  • 2-inch piece of cinnamon
  • 1 large piece of mace
  • 2 1/2 tsp ground black pepper
  • 2 tbsp of fennel seeds

Roast each spice in a non-stick pan until warm and fragrant. Cool completely then grind the spices to a fine powder this will keep in an airtight container for about 3 months and then the spices will start to lose their flavour.

Use as per your recipe.

I always grind my own spices as it is so easy to do they are fresh and much cheaper than buying those small pots or packages with of course additives.

It also makes a lovely present with a handwritten recipe everyone likes to receive a homemade gift …I love to send them x

I came across this recipe for Gluten Free Banana Pancakes when I was reading blogs this morning and as I have a glut of bananas I thought I have most of the ingredients although I did a little tweak here and there and they were very nice even hubby liked them…Thank you, Bailey, from bites by bai they were lovely.

Maple Walnut Banana Pancakes…

Ingredients:

  • 1 ripe banana
  • 3/4 of a cup of rolled oats
  • 2 large organic eggs
  • 1 tsp of baking soda
  • 1 tsp of maple syrup
  • Chopped banana, blueberries, walnuts and maple syrup to serve.

Put the banana, oats, eggs, baking soda and maple syrup in the blender and blitz until smooth and well combined.

Heat your pan and add some mix cook for about 2 mins each side I did find they cooked quite quickly so watch you don’t burn them…

banana maple syrup pancakes

Serve with sliced banana, blueberries or fruit of your choice, walnuts and maple syrup…They were actually very yummy…

I didn’t have gluten-free oats so mine were not gluten-free but still healthy and I had no maple syrup extract so substituted maple syrup, the walnuts I caramelised and I didn’t have blueberries…and I cooked mine in grass-fed butter… I will make them again and next time will add blueberries as they will add that touch of tartness…

Last night we had Grapow moo with morning-glory which is a lovely Thai vegetable stir-fried with garlic and chillies.

grapow moo cooking adding herbs

Get the recipe here

Morning Glory…One of my favourite vegetable stir fries…

Thai vegetable morning glory

Stir-fried Morning Glory or Pad Pak Boon Fai Daeng is also known as water spinach…It is a very popular vegetable dish in Thailand and one I have for breakfast/brunch quite often with rice.
This is a very quick dish to cook once you have all your ingredients prepared..5 mins at the most.
Ingredients:

  • 1 bunch of Morning Glory
  • 4-6 cloves of garlic
  • 3 or more Thai Chillies
  • 2 tbsp of Oyster Sauce
  • 1 tbsp of Thai Fish Sauce
  • 1 tbsp of fermented soybean paste or oil with soya beans
  • 1 tsp sugar
  • 1/2 to 1 tbsp of oil
  • 1/4 cup fresh veg or pork stock


Let’s Cook!
Wash and cut your morning-glory into 4-6 inch pieces.
Bash the chillies and garlic in a pestle and mortar
Heat the oil in a pan until very hot.
Add the garlic and chillies and stir-fry ( stirring) for 15-20 seconds be careful not to let garlic burn.
Add morning-glory and all other ingredients except for the vegetable stock.
Stir-fry for 40 seconds and add vegetable stock and stir-fry for another 10 seconds.
Serve with steamed rice.
Enjoy!

On my trip to the market the other morning I came across some lovely pigs trotters I haven’t cooked them for years they used to be a favourite of my dads and I remember my mum cooking them…I will be checking out some recipes and will share with you next week I am going to cook them in the slow cooker and try to crisp up the skin…

That’s all for this week from me I will be back in full swing next week so I hope you will join me …If you love what you read then please share, reblog or pin the recipes I am trying to raise my profile on Pinterest  it would help me lots x

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

 

 

Reenas butter chicken A beautiful recipe for Butter Chicken from my blogger friend Reena and also how to smoke the meat to get an authentic BBQ taste… It sounds absolutely awesome…

Enjoy!

via Butter Chicken

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients that I cook with have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Just in case you missed the first Fang-Tastic Fridays I have added the links below.

https://blondieaka.wordpress.com/2018/09/21/fang-tastic-recipes-halloween-goodies/

https://blondieaka.wordpress.com/2018/09/14/fang-tastic-fridays-pumpkin-spice-and-carving/

Thank you for reading I hope you all have a great weekend xxx

Crab curry🦀🦀🦀🍽

This is one of my favourite curries…You definitely need a finger bowl as it gets messy but the flavours are awesome …Enjoy!

LIBARAH

Hi everyone!!!!

crab curry is a typical indo-Portuguese dish from Goa, Daman and Diu, a region along the west coast of today’s India which was part of the Portuguese state of India.

Let’s learn step by step how to make this Indian crab curry recipe! it’s very easy to make with the basic ingredients found in your kitchen.

Ingredients:

crab

2 large onions sliced

2 large tomatoes sliced

2 tablespoons garlic paste

1 tablespoon ginger paste

1 1/2 cups grated fresh coconut

1 teaspoon cumin seeds

1 teaspoon peppercorn

1 teaspoon mustard seed

2 tablespoons coriander powder

2 tablespoons cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

2 green chilies slit

2 tablespoons vegetable

Hot water for gravy (approximately 3 cups)

Salt to taste.

Instruction:-

Remove the crab legs and set them aside. Remove the claws from the legs so that each leg is divided into two parts.

Cut…

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Curry Leaf Spice Rice (Karivepaku Annam)

A beautiful rice recipe and I can use some of my curry leaves which I love 🙂

Jyospassions

Karivepaku or Curry leaves are an integral part of any South Indian kitchen. It is this indispensable and humble leaf that gives the much praised flavour to any South Indian dish. No tadka or tempering is complete without the addition of fresh Curry leaves. Unfortunately, many of us throw the curry leaves from our food.

It has a wealth of nutrients and is very good for health too. In order to make everyone love the flavour of curry leaves, make it as a simple one pot rice…. Karivepaku Annam or Curry Leaves Rice.

This rice dish is perfect for a simple lunch or even for lunch boxes. I will always have a prepared curry leaf powder in my fridge, so it’s a breeze to make this dish. So for those busy weekday mornings, this recipe works great.

Curry leaves are rich in iron and folic acid which helps in keeping…

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BHAPA Chingri….Golda Chingri…..Shorshe Narkol……..Giant Prawn in coconut Mustard Sauce….

I love this post it tells you how to clean prawns properly and some other great tips for a lovely flavoursome prawn dish…Very nice and it has chillies…Can you hear the excitement in my tone when I mention chillies???

Cook With Reena!

IMG_20170701_200009

I have thought of a  series on Prawn preparation in next few days . My fist preparation on the series is “Bhapa Golda Shorshe Chingri”. Its an authentic Bengali (Easter region in India) preparation. Bhapa means steamed, Golda Chingri means giant prawn and shorshe means Mustard. So key ingredients to this preparation are Giant prawns, mustard paste.  Add poppy seed paste and coconut scrape adds texture to this dish.

Golda Chingri is available only in Bay of Bengal. It is famous for its tender flesh and heavenly Taste. The sound of Chingri   plays music to the ears of Bengalis and is very popular throughout Bengal.  It’s almost a compulsory dish during any celebration in Bengali household. It is best paired with steaming white rice. The pungent taste of freshly ground mustard paste and mustard oil makes it more appealing. I have posted Bhapa Ilish preparation. Similar technique is used for…

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Molaga Podi aka GUNPOWDER aka South Indian Style Spiced Dry Lentil powder

It is no secret that I love Indian cuisine as much as I love Thai food. I always grind my own spices and love reading authentic recipes like this…Thank you, Vidya for sharing 🙂

Masalachilli - A Celebration of Indian Vegetarian Cooking, with a twist!

I bet every South Indian household has this stored in their pantry especially since this is a breakfast special chutney. There are days when you are busy in the mornings & do not have much time to grind coconut chutneys, these dry chutneys come to your rescue.

Each household has their own recipe, so does mine. This is what my Mom has been making since I was little & it was taught to her by my grandmother (another fabulous cook).

Molagapodi means – Molaga = Chillies & podi means powder.

So ideally this podi should be spicy to ensure your South Indian breakfast staples like idlis or dosas doesn’t taste bland.

A spoonful of this podi & a generous drizzle of nella ennai or sesame oil is just pure bliss. This podi is very useful during travelling. Some idlis smeared with this podi & oil & neatly packed in a…

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Cabbage Vepudu (Indian Fried Cabbage)

What a lovely different way to spice up the humble cabbage 🙂

The Soup Diva

  • 12-16 oz shredded cabbage*
  • 2 tbsp coconut oil or ghee (clarified butter)
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp dried mustard
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp dried coriander (optional)
  • 1/4 tsp red pepper flakes (optional)
Heat oil or ghee in large skillet or wok. Add garlic and all spices except salt. When garlic has had time to soften, add cabbage and sprinkle with salt. Stir well, allowing cabbage to cook down to desired tenderness. Serve hot.
20160923_180721
*(Note: This batch was made with one bag of pre-shredded cole slaw mix; that’s where there are carrots. They added a nice sweetness and color!)

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