Ministry of curry on a self hosted site!

Please follow the new self hosted site that has printer friendly recipes and also nutrition label on recipes. Here is my latest post on Diwali:

Diwali celebrations with my family!!

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Pumpkin parathas {flatbreads}

I love fall season, the crisp air, cooler nights, the new harvest of pumpkins and apples, leaves changing color and the pretty mums! My mom has been with me many fall seasons and we always go pumpkin and apple picking. She thoroughly enjoys the hay rides, the apple cider, picking giant pumpkins and varieties of apples. She has an unbelievable amount of energy that she passes to people around her. Here is a picture from October 2013 when she last visited me. I am hoping she will visit us again soon and I can’t wait to share a lot of her fun recipes. Continue reading “Pumpkin parathas {flatbreads}”

Kimchi fried rice

Fried rice cooked in spicy kimchi, bok choy, scrambled eggs, scallions and gochugaru! Makes a hearty and delicious family dinner for the cool fall and winter evenings.

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I love Korean food and we are so lucky to have an amazing family owned restaurant in town that we often visit. I was introduced to Korean food only 3 years ago, when we did our kitchen renovation. In those 3-4 months we visited many restaurants and this Korean restaurant in town is still one of our favorite. It was at this restaurant that I was introduced to the Kimchi – a traditional Korean side dish. When you arrive at the restaurant they offer several side dishes ‘Banchan’, such as salad, kimchi, fish cakes, sprouts,etc. I loved the taste of Kimchi right away and is my favorite side dish. Funny part is that each person in my family likes one specific side dish and absolutely dislikes the rest. So other than me, no one else really cares for Kimchi.

I have read a lot about the health benefits of Kimchi. It is loaded with vitamins A, B, and C but its biggest benefit is, in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. I would love to make my own Kimchi some day, but for now I buy myself a container from the restaurant itself. Kimchi and the Korean chili powder, ‘gochugaru’, is also available in local grocery stores like trader joe’s and whole foods in the US.

There is an amazing food blog called tworedbowls.com that I follow. They have some incredible asian recipes and stunning photos! I love their recipes and one recipe that I found very interesting is “Kimchi fried rice”.  I thought this was a great way to get rest of my family to eat Kimchi, as we all love fried rice in our home. Fried rice is our go-to weeknight family meal and I thought I could use a new fried rice recipe. So todays recipe is inspired from the blog tworedbowls.com.  I have changed some of the ingredients from the original recipe to suit my food preferences.

Here is how I make it:

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Chop kimchi, bok choy and scallions. Dice onions and mince garlic cloves. Cook rice and keep aside. Recipe calls for a day old rice but I always forget to do this. So I start making fried rice by first cooking the rice and letting it cool while I work with other ingredients.

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Heat 1 tsp oil in a large wok and scramble 3-4 eggs. Keep aside. In the same wok add remaining oil, sauté onion  and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on hight heat until all the liquid disappears.

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Add chopped bok choy (or any greens like chard, spinach), half of the scallions and cook for another 2 mins on high heat. Add cooked rice, scrambled eggs and mix well. Add gochugaru and remaining scallions. Mix well.

IMG_9994.jpg Serve the rice topped with egg cooked sunny side up!

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Recipe:

Prep time: 10 mins  Cooking time:25 mins  Total time: 35 mins

Ingredients:

3 cup chopped bok choy
3-4 eggs
1/2 cup diced onions
1/4 cup chopped scallions
4 garlic cloves minced
1 cup of Kimchi chopped with liquid
6 cups of cooked rice (I use Jasmine rice)
1 tsp gochugaru (Korean chili powder)
2 tbsp cooking oil
1-2 eggs to fry on top

Directions:

  1. Cook rice and keep aside. Recipe calls for a day old rice but I always forget to do this. So I start making fried rice by first cooking the rice and letting it cool while I get other ingredients ready.
  2. Heat 1 tsp oil in a large wok and scramble 3-4 eggs. Keep aside. In the same wok add remaining oil, sauté onion  and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on hight heat until all the liquid disappears.
  3. Add chopped bok choy (or any greens like chard, spinach), half of the scallions and cook for another 2 mins on high heat. Add cooked rice, scrambled eggs and mix well. Add gochugaru and remaining scallions. Mix well. I usually do not to add extra salt to the fried rice but you can add some salt to your taste. (Note: I cook the rice with some salt)
  4. Serve the rice hot, topped with an egg cooked sunny side up!

Enjoy!

Lentils with drumstick Leaves

After weeks of indulging into festive foods, its high time to share some healthy and everyday dishes that I cook for my family. Lentils aka Daal is a favorite dish in my home. My boys love all sorts of daals. I feel happy and satisfied to see them eating healthy and protein packed foods (at least for weekday dinners).

During my recent trips to Indian grocery store, I noticed some greens that I had never seen before. The label on them said ‘Drumstick leaves’. Not knowing how to use them I did not buy them. I was curious what they were used for. After researching a little bit I found out that these leaves are a nutritional power-house. Here is the nutrition information from wikipedia: The leaves are the most nutritious part of the plant, being a significant source of B vitaminsvitamin C, provitamin A as beta-carotenevitamin Kmanganese, and protein, among other essential nutrient  Continue reading “Lentils with drumstick Leaves”

Tandoori Chicken

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Spicy chicken marinated in yogurt, kashmiri red chili powder, fresh ginger-garlic, garam masala and then grilled to perfection! Tandoori chicken, is a classic indian dish that is healthy, easy to cook and a definite crowd pleaser. Whenever I have to take a dish to a summer party, this is the dish that comes to mind. So here is something you might want to try for 4th of July this year. Continue reading “Tandoori Chicken”

Thai Massaman Curry

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We love Thai food. Probably because of its similarities to Indian food… the spicy curries, the coconut, the fragrant rice. Today’s Thai recipe dates back to Christmas 2008 when we visited our friends, Punitha and Winston, in Atlanta. It was our first time meeting Punitha and boy did she spoil us with her delicious cooking!! On the last day of our stay she made an amazing Thai meal featuring her massaman curry recipe and I’ve been making her recipe ever since. It always comes out perfect and is eaten up in no-time! My boys love it. This is a quick weeknight recipe that can be served with some steamed Jasmine rice.

Continue reading “Thai Massaman Curry”

Kale-Potato Parathas{flatbreads}

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I was introduced to Kale years ago when I first ate Kale chips. Since then I have  come across several articles that helped me understand all the nutritional benefits of kale. It is jam-packed with vitamins, fiber and several dietary minerals. Given it is so readily available in stores, I tried it as chips, in salads and then slowly introduced it in my Indian cooking. My latest experiment with Kale is making multi-layered, laccha parathas with blanched kale, potatoes, green chilies and lots of garlic. My boys who love parathas, loved these parathas and now we enjoy them frequently for breakfast, lunch and dinner! For me it’s a great way to incorporate Kale in our diets. Continue reading “Kale-Potato Parathas{flatbreads}”

Pan fried Pompano/Pomfret

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Spiced, shallow fried Pomfret is a delicacy back home in Maharashtra.  Pomfret, also known as pompano or butterfish is very popular in South Asia as it is abundant in the surrounding oceans. In 2003, Arti, my sister from Singapore was visiting and while shopping at the local Korean store she noticed the fish, labeled pompano, in the seafood department. Arti makes the most amazing fish and was very confident it was the same as my favorite pomfret. It had been years since I had the delicious fish! She had the fish monger cut us perfect steaks and when we made it that evening it felt like I was back home eating my mom’s fried pomfret. Since that day, I have made pomfret in many different ways but this simple recipe is still my favorite! Continue reading “Pan fried Pompano/Pomfret”

Roasted garlicky eggplant

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I love eggplants for their versatility and flavor. I like baby eggplants, the long Japanese eggplant, Italian eggplant – they all go so well with so many different cuisines. I love indian curries but to be honest sometimes even with my stocked up spice panty its quiet a lot of work and cleanup to make them. For my weeknight dinners I like simple and lighter recipes. Recipes that enhance the basic flavor of fresh veggies instead of masking them up with a ton of spice. Many people ask me if I cook everyday and if I spend a lot of time in the kitchen. My answer is – yes I do cook most days but I do not spend more than 45 minutes on my weeknight meals. Continue reading “Roasted garlicky eggplant”

Ginger tamarind brussels sprouts

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Since I started blogging just over a 6 months ago now, I have discovered some amazing food blogs and recipes. I love how each one of us has a unique style. I recently came across a beautiful blog – abrowntable.com– where the author Nik has stunning photography and lovely recipes. One of his recipes that caught my attention right away was the ginger tamarind brussels sprouts. Ginger is my latest love in cooking, for the most part when I see ginger as one of the main ingredients I want to try the recipe right away. One of my recent post – Beet Salad -A celebration recipe also uses ginger and I love the spice and flavor it creates to the dish. I usually roast my brussels sprouts or make a cold salad by shaving it thin. I was happy to see this recipe and the photos made my mouth water wanting to make this asap!

Continue reading “Ginger tamarind brussels sprouts”

Crispy Spinach, Mushroom and Onion Quesadillas

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Happy Cinco de Mayo! Didn’t I say we love festivals? As if Indian festivals that come almost every other week aren’t enough for us, we are always looking for a new holiday to celebrate and to make something special. Like yesterday, May 4th, after a long school-day and a crazy work-day, the boys  and I spent couple of hours right before dinner time, decorating star wars cookies!! May the fourth be with you! It was so much fun decorating and eating those scrumptious cookies. Please don’t ask what we had for dinner 🙂

Today for cinco de mayo, I really wanted to make fish tacos with homemade corn tortillas. I have not made corn tortillas in a while and now that I was ready to make it I could not find my tortilla press. I probably misplaced it during my recent kitchen renovation. So those corn tortillas and tacos will have to wait for now. Instead, I decided to make quesadillas using most of the ingredients that I usually have in my refrigerator – mushrooms, spinach, onions, whole wheat tortillas (store-bought of course) and some pepper jack cheese!

Continue reading “Crispy Spinach, Mushroom and Onion Quesadillas”

Stir fried Tindora {Ivy Gourd}

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Ivy gourd, also known as Tendli, Tindora or Tondle is a tropical vegetable that grows on a vine. It looks like baby cucumber, with a very mild crunchy taste. I remember eating it in a very typical rice dish called “Tondle bhath” which was served with a cool buttermilk drink flavored with cilantro and fresh ginger. In 2010 when my mom was visiting me she taught me this amazing stir fry version that can be enjoyed with Parathas. It is a simple recipe that starts with a tempering mustard seeds and then cooking the tindora with turmeric, cashews, green chilies. Finish up by garnishing with fresh coconut, lemon juice and sugar. The outcome is a very unique combination of flavors as well as textures, the soft and juicy tindora, creamy cashews and the crispiness of the coconut in a mildly spiced sweet and sour tindora stir fry.

Continue reading “Stir fried Tindora {Ivy Gourd}”