Malaysian Potato curry

Feb 7th 2011

The original Malaysian curry that goes with the Malaysian Roti Canai is a Chicken Curry. You get a vegetarian one in most Malaysian Restaurants and this is my version from modifying a couple of chicken curry recipes I have seen and also from what I have tasted in the restaurants. This is extremely easy and goes well with just plain rice too. For an easy meal just make this and use Kawan Paratha.

Difficulty level : Easy

Time: 20 min ( Prep Time), 15 min ( Cooking Time)

Ingredients

• 2 potatoes medium sized ( pressure cooked, peeled and broken into small pieces)
• 1 can coconut milk
• 1 and half onion (chopped finely)
• 3-4 pods garlic
• 1 tsp turmeric powder
• 1 1/2 tbsp red chilly powder
• 1 1/2 tbsp MDH Chicken curry masala (The masala is vegetarian)
• salt to taste
• oil
• 1 cup water

Method de Preparation

1. Boil the potatoes in the pressure cooker, allow 2-3 whistles and after they cool, peel it and break into small pieces. Don't mash fully.
2. Take oil in a pan, add the peeled, crushed garlic and when they brown, add the finely chopped onions. Saute well. When they are done, add the powders (turmeric, chilly and chicken curry) and then the potatoes too. Saute briefly.
3. Add salt and then reduce heat and add the coconut milk. Add along with that 3/4 or 1 can of water too. Taste and add salt as needed. Allow everything to come together or warm slightly.
4. Turn off heat pretty soon else the milk might separate. Serve in a bowl as a dipping sauce for the Roti Canai or with rice.

Optional : Season with some chopped cilantro.

Notes:

1. The chicken curry masala uses only spices and is not non-vegetarian. You can check the ingredients if you are doubtful. The flavors are just strong as needed for meat.
2. If you want a very thick curry, reduce the water and use only 3/4 of the can. Don't use low fat coconut milk, it won't taste as good.
3. I will post a picture for this soon, as soon as I get to that part :) Until then at least you have the recipe.

Anaheim Pepper Mirch Masala

Jan 22nd 2011

I feel kinda sad when I am posting this recipe because it reminds me that I no longer spend time looking at other blogs and all the interesting dishes being tried out. Family and work seem to consume more time than usual leaving me much less time to spend on hobbies and what I consider luxuries :) But again, I will resume someday, until then..peace.

When I first saw the recipe for this dish, it was the photo that enticed me to try it out. And additionally my husband can tolerate a lot more spice than I can. Hence I wanted to give this a try. But I knew starting out that I was not going to use green chillies. Instead I settled with Anaheim Peppers which are spicy but still not as much as the green chillies themselves.

I ate these with chappatis but they would go well with plain white rice too. This tasted very good and is a nice option as a side-dish. Just be sure to have some water handy :)

Difficulty level : Medium

Time: 10 min ( Prep Time), 30 min ( Cooking Time)

Ingredients

• Anaheim Peppers: 5 to 6 nos (cut in cubes)
• Mustard seeds (1 tsp)
• Cumin seeds (1 tsp)
• Fenugreek seeds (1/2 tsp)
• Onion  1 to 1 1/2 (finely chopped)
• Turmeric powder (1/2 tsp)
• Ginger garlic paste (tbsp)
• Red chilli powder ( 1 to 1/2 tsp)
• Coriander powder (1/2 tsp)
• Cumin powder (1/2 tsp)
• Yogurt (1/2 cup)
• Tamarind paste (1 tsp)
• Salt (to taste)

Roast and grind

• Cinnamon 1 or 2 strips
• Cloves- 2 nos
• Red chillies - 4 nos
• Coriander seeds (2 tbsp)
• Peanuts (2 tbsp)
• Sesme seeds (2 tbsp)
• Coconut (2 tbsp)
• Oil (2 tbsp)

Method de Preparation

1. Take little bit of oil in a pan, take all the ingredients in roast and grind and do just that - roast slightly and then grind when cooled. Keep aside.
2. Heat oil in a pan add mustard seeds followed by cumin seeds, fenugrek seeds, ginger garlic paste and onions.
3. Fry the onions till they become translucent and add the anaheim peppers.
4. Saute for a few minutes and then add turmeric powder followed by red chilli powder, coriander powder and cumin powder.
5. Fry it for 2 minutes and add about 1/3 cup water.
6. Add the yogurt and the ground paste and finally the tamarind paste.
7. Add some more water (1/3 cup) and allow it to boil for 10 -15 minutes. Do the pinch and squeeze method to check that the anaheim peppers are cooked. Turn off heat
8. Serve hot with chappathis or rice.

Source :  From Arthi on  Spicy Tasty

Parikkai Pitlai ( Bittergourd Lentil Soup)

Jan 18th 2011


I know what you are thinking - bitter-gourd, really? But trust me, this lentil soup has its own special taste that will intrigue you if not wanting you to crave more. And also feel free to replace the bitter-gourd with Sundakkai (or Turkey Berry).


While the healing effects of this particular vegetable could be questionable for diabetes, read more here; there is no doubt about the fact that it has its virtues, so without further ado, here is the recipe.


Difficulty level : Medium

Time: 20 min ( Prep Time), 20 min ( Cooking Time)

Ingredients

• Toor dhal ( 1 cup) cooked in the pressure cooker with water in the ratio 1:3
• Tamarind ( a small lemon size ball)  or 1 to 1 1/2 tbsp tamarind paste
• Garbanzo beans ( a handful cooked - canned and drained is fine)
• Chopped bitter-gourd ( 1 to 1 1/2 small nos)
• Jaggery or brown sugar ( a pinch or more)
• turmeric powder ( a pinch)

To season

• oil
• mustard ( 1 tbsp)
• urad dhal  (1 tbsp)
• curry leaves ( 3 nos)
• Salt to taste

Roast and grind

• piece of asafoetida
• 1 tbsp chana dhal
• 1 tbsp urad dhal
• red chillies (2-3 nos)
• 1 tsp pepper corn
• 1/2 tbsp scraped coconut
• oil

Method de Preparation

1. Take a little bit of oil, slightly roast all the ingredients in the Roast and Grind list and grind once cooled. Forget about this for sometime now.
2. Take a vessel and add the extracted tamarind solution. Extract tamarind juice by soaking it in water, squeezing pulp, and repeat till water no longer turns brown in color. Easy way is to heat the tamarind in water for a  min in the microwave. This softens the pulp and allows you to extract the juice easily. Meaning extract about 1 to 1 1/2 cups tamarind water from the tamarind pulp or the tamarind concentrate in which case just mix it with the water.
3. Add salt and turmeric and the bitter-gourd and allow to cook.
4. After about 5 min, check to see that the bitter-gourd is cooked, pick and squish method :)
5. If it is, add the garbanzo beans and allow to boil for a min or two.
6. Then add the ground ingredients and the cooked thoor dhal.
7. Add salt and jaggery to taste and allow everything to come together turning off heat shortly.
8. Season with mustard, urad dhal and curry leaves fried in oil. Serve hot with rice and appalam :)

Variations:  If you like, use lesser bitter-gourd and more garbanzos.