Tag: Indian
Tamilian Spinach Poriyal
Tamilian Spinach Poriyal
Spinach poriyal origins are from the southern Indian state of Tamil Nadu. Poriyal means to stir fry vegetables. They are always cooked with black mustard seeds, dried chilies, urad dal, curry leaves, and red onions. The dish is then finished with grated coconut. This particular recipe uses spinach, but you can use any leafy green.
Ingredients
- 1 lb fresh spinach washed and chopped
- 3 tbsp vegetable oil
- 1 dried Kashmiri chili
- 1 tsp black mustard seeds
- 1 tsp split urad dal
- 12 curry leaves
- 1/2 medium red onion finely chopped
- 1/2 tsp Kashmiri chili powder
- 1/3 cup coconut grated
- salt to taste
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Fry the dried chili, mustard seeds, urad dal, and curry leaves for 30 seconds.
- Add in the onions and fry for 8 minutes.
- Add in the spinach and Kashmiri chili powder. Fry for 6 minutes.
- Stir in the coconut. Season with salt. Cook for 2 minutes.
Bengali Dimer Dalna
Bengali Dimer Dalna
Bengali Dimer Dalna is a mildly spiced egg and potato curry. While overall simple to cook, there are a lot of steps in its preparation. The hard boiled eggs are first sautéed in turmeric for a couple of minutes. This gives the eggs a crispyness and a nice yellow color. Then the rest of the curry is made like most typical curries; fry the whole spices; then onions; then ginger garlic paste; then tomatoes; and so on and so forth. Other than how good this curry is, my favorite part of this recipe is how inexpensive it is to make. This entire dish which serves 4 costs less than $5.
Servings: 4
Equipment
- Food processor or immersion blender
Ingredients
- 6 hard boiled eggs
- 1 lb potatoes peeled, sliced, and boiled
- 5 tbsp vegetable oil
- 2 dried Kashmiri chilies
- 1 tsp cumin seeds
- 1 cinnamon stick
- 1 bay leaf
- 1/2 medium white onion blended into a paste
- 3 tbsp ginger garlic paste
- 1 medium tomato chopped
- 1 tbsp tomato paste
- 1 tsp turmeric
- 1 tsp Kashmiri chili powder
- 1 tbsp coriander powder
- 1 tsp sugar
- salt to taste
- 1 cup water
Garnish
- cilantro chopped
Instructions
- Heat up 2 tbsp of cooking oil in a large sauté pan over medium heat. Stir in 1/2 tsp of the turmeric. Cook for 10 seconds. Add in the hard boiled eggs and sauté for 3 minutes, constantly shaking the pan so the eggs don’t stick. Remove from the pan and set aside.
- Add in the rest of the cooking oil. Fry the cumin seeds, cinnamon stick, bay leaf, and dried chilies for 30 seconds until aromatic.
- Add in the white onion paste. Fry for 8 minutes.
- Add in the ginger garlic paste. Fry for 2 minutes.
- Stir in the tomato and tomato paste. Fry for 5 minutes, mashing the tomato with the back of a spoon.
- Add in the Kashmiri chili powder, coriander, sugar, salt, and the rest of the turmeric powder. Pour in the water. Simmer for 2 minutes.
- Add in the potatoes. Give it a stir.
- Add in the hard boiled eggs back in. Simmer for 2 minutes.
- Garnish with chopped cilantro.
Goan Prawn Caldhino
Goan Prawn Caldhino
Caldhino is a Goan preparation for fish, seafood, and vegetables in a coconut milk gravy base. The flavor profiles are sweet and tangy with a light amount of spice. This dish only takes 30 minutes in total, including the prep work, to make. This might be my favorite Indian recipe that I’ve made on Stonedsoup.net. This is so good that you could drink this curry right out of the pot. While this recipe is for 4 servings, it doesn’t have to be. I recommend making this for yourself for the first time so you don’t have to share. Sounds greedy? Try it once. It is that good. You’ll understand then.
Servings: 4
Equipment
- Spice grinder
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 1 tsp turmeric powder
- 1 tbsp white wine vinegar
- 1 tbsp coconut oil
- 1 medium white onion finely chopped
- 1 medium tomato finely chopped
- 2 tbsp ginger garlic paste
- 2 cups coconut milk
- 1 tbsp tamarind paste
- 2 green bird’s eye chilies split
- 1/2 tsp sugar
- salt to taste
Spice Powder
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 10 black peppercorns
Garnish
- cilantro chopped
Instructions
- Grind the coriander, cumin, and peppercorns in a spice grinder. Set aside.
- Marinate the shrimp with the turmeric and white wine vinegar for 15 minutes. Set aside.
- Heat up the coconut oil in a large saucepan over medium heat. Fry the onions for 10 minutes.
- Add in the tomato and fry for 3 minutes.
- Add in the ginger garlic paste and fry for a minute.
- Mix in the spice powder and fry for a minute.
- Add in the shrimp, making sure to coat in the spice paste.
- Pour in the coconut milk and tamarind paste. Simmer for no more then 4 minutes.
- Add in the green chilies and sugar. Season with salt. Garnish with chopped cilantro.
