Archive for September, 2010

Yogurt curry is very popular in Indian subcontinent. In India, yogurt curry preparation changes from region to region. I will give the recipe for making different types of yogurt curry and then you can try them all.

Serves 4, Preparation Time: 10 min., Cooking Time: 30 min.

Common Ingredients:

1) 1 1/2 Cup of plain milk yogurt

2) 8 Tbsp Gram Flour

3) 1/2 Tsp Indus Organics Turmeric Powder

4) 4 Tbsp Corn Oil

5) 2 Tsp Indus Organics Cumin Seeds

6) 10 Indus Organics Malabar Black Peppercorn

7) 6 Indus Organics Clove Buds

8) 2 Tsp Indus Organics Black Mustard Seeds

9) 2 Tsp Indus Organics Fenugreek Seeds

10) Salt per Taste

North Indian Version Additions : 4 Indus Organics Cayenne Pepper Whole

Central Indian Version Additions: 2 Tsp Sugar

South Indian Version Additions: 4 Curry Leaves

Process:

1) Mix the yogurt with gram flour, turmeric, salt and sugar (If you are making central India version)

2) Heat the oil in a heavy pan and add Cumin, Fenugreek Seeds, Peppercorns and Clove

3) Stir the yogurt mixture ensuring that there are no lumps. Add the mixture to the pan

4) Cook for 5-7 min. till consistency resembles that of a thick batter

5) Add curry leaves (If making south Indian version)

Yogurt curry is ready to serve with rice or Indian wheat bread.

This recipe is widely used by people in Northern India to make vegetable rice or Biryani. I like it very much for it’s zesty flavor and wonderful taste. You may want to try at home !.

Serves 4
Preparation Time: 30 minutes, Cooking Time: 30 minutes
Ingredients:
1) 6 tbsp corn oil
2) 1 tsp Indus Organics Cumin Seeds
3) 1 1/2 inch Indus Organics Ceylon Cinnamon Stick
4) 8 Indus Organics Clove Buds
5) 16 Indus Organics Tellicherry Black Peppercorns
6) 8 Indus Organics Green Cardamom Pods
7) 4 Fresh Green Chilies
8) 2 Medium Carrots, Finely Diced
9) 1 1/4 Cup Green Peas
10) 1/2 Cup String Beans
11) 1 Cup Corn Kernels
12) 1/2 Cup Mushroom
13) 2 Cup Basmati Rice (Washed & Strained)
14) 2 tbsp Raisins
15) 4 Stems of Cilantro leaves

Process:
1) Heat the oil in heavy pan and add cumin seeds. When they pop add the whole spices
2) Stir a couple of times and add green chilies, vegetables and salt. Stir fry for 2-3 minutes
3) Add the rice and fry until translucent. Add 2 1/2 cup water and mix gently.
4) Bring to boil and let it simmer on reduced heat until all the vegetables are soft but still crisp
5) Serve hot. Garnish with raisins and cilantro leaves.

Sweet-N-Sour Bengali lentils are my favorite. I thought to share the recipe with others.
Serves: 4, Preparation time: 20 min, Soaking Time: 60 min, Cooking Time: 60 min
Ingredients:
1) 1 1/4 cups Split Gram Lentils
2) 3 1/3 cups Water
3) 1 tsp Indus Organics Turmeric Powder
4) 2 tsp Sugar
5) 3 tbsp Corn Oil
6) 2 tbsp Indus Organic Panch Phoran
7) 4 dried Indus Organics Red Cayenne Pepper Whole
8) 2 Indus Organics Bay Leaves
9) 2 tsp Raisins
Procedure:
1) Simmer the lentils in the water until soft and mushy
2) Add Turmeric powder, Salt and Sugar. Blend well
3) Heat the oil in small pan and add the Organic Panch Phoran. When it crackles, add the Organic Red Cayenne Pepper, Organic Bay Leaves and Raisins. Reduce the heat.
4) Saute for a minute and pour the oil and spices over the lentils
5) Add Water
6) Boil till it becomes a thick soup
Serve in a Bowl and enjoy.

** original recipe taken from Monisha Bhardwaj - Indian Spice Kitchen