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Gobi, palak and more...
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With a little time, imagination and patience, even a regular vegetable curry can be pepped up. Try out these exotic international varieties.
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ARE YOU tired of cooking/ eating the same old aloo fry, aloo gobi or dal palak? These so-called regular vegetables can be put to better use, with a bit of patience, creativity and effort. Potato, onion, tomatoes, cucumber, pumpkin, cauliflower and spinach can be used in different permutations and combinations to arrive at some interesting dishes. And certain dishes, which you could always make in a jiffy, might be part of some exotic international cuisine.
Hone your culinary skills and maybe, check out these varieties.
Indonesian spinach curry
Ingredients
Spinach chopped - 225 gms
Coconut milk, thick - 125 ml
Garlic cloves - 2
Onions, sliced - 2 small
Chilli powder, pounded - 1/2 tsp
Sesame paste, roasted and pounded - 1.5 tsp
Oil - 3 tbsp
Salt to taste
Method:
Heat milk and boil spinach. Set aside. Combine all the pounded ingredients with chilli powder and salt. Heat oil, fry combined ingredients until fragrant, then add coconut milk and cooked spinach. Stir, and when well mixed and heated, remove.
American cauliflower with cheese and curry sauce
Ingredients
Cauliflower, cut into florets - 1 large
Can tomatoes - 1 small
Cheese, grated - 90 gms
Butter - 30 gms
Flour - 1 tbsp
Mild curry powder - 1 tsp
Pepper/salt to taste
Method: Boil cauliflower in salted water, drain and keep hot. Melt the butter, stir in the flour and cook for two-three minutes. Blend the milk gradually and bring to boil. Add tomatoes, cheese, curry powdered seasoning. Reheat but do not boil. Pour over cauliflower, sprinkle with pepper.
Pakistani pumpkin curry
Ingredients
Pumpkin sliced - 350 gms
Curd - 120 ml
Minced boiled potato - 90 gms
Ghee - 90 gms
Onions, sliced - 10 small
Mixed spices - 1 tsp
Mild curry powder - 1/2 tsp
Ground ginger - 1/2 tsp
Coriander, ground - 1 tbsp
Garlic, crushed - 3 cloves
Peppercorns, crushed - 7 nos.
Salt to taste
Method: Combine curry powder, ground ginger, ground coriander and pepper. Heat ghee, fry onions, and then add mixed spices and garlic. Stir for a while. Add potato and when it is cooked, add pumpkin, curd and salt, simmer on low heat for 20 minutes, until all ingredients are cooked and dry.
Srilankan cucumber curry
Ingredients
Cucumber, skinned - 1 large
Coconut milk, thick - 120 ml
Onions sliced - 7 small
Green chillies, sliced - 3 nos.
Bell peppers - 50 gms
Tamarind water - 1 tbsp
Turmeric powder - 1/2 tsp
Curry leaves
A pinch of salt
Method: Remove core from the cucumber and cut into roundels. Put all the ingredients together and simmer over a low heat until cooked.
O.P. KHANTWAL
(The writer is Executive Chef at ITC Kakatiya Sheraton Hotel and Towers).
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