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What you need:

FOR THE CURRY PASTE
1 tbsp whole coriander seeds, toasted
2 tsp whole cumin seeds, toasted
1 tsp whole black peppercorns, toasted
1 tsp coarse salt
3 serrano chiles, sliced
1/2 cup fresh coriander leaves
2 stalks fresh lemon grass, trimmed and chopped
8 garlic cloves, minced
2 spring onions, chopped
2 tbsp chopped peeled fresh ginger
2 tbsp fresh lime juice
1 tbsp finely grated lime zest (from 2 limes)

For the stew:

2 oz spinach

14oz /1 tin  unsweetened regular coconut milk
14oz /1 tin  unsweetened light coconut milk
1 medium courgette (zucchini) quartered lengthwise and sliced 1 inch thick (21/4 cups)
12 oz boneless, skinless chicken breasts, cut into 1-inch pieces
12 oz boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup fresh basil

What you do:

Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (The Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)

Make the stew:

Puree 5 tbsp curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.

Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add courgette, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until courgette is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles.

Serve with rice and lime wedges.

 

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What you need:

3 cups plain boiled rice
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
pinch of Hing
2 tbsp Raw Peanuts
1 tbsp sliced dry Coconut
1 tbsp Daliya
1/2 tsp Garam Masala
1/4 tsp Turmeric powder
1 tsp Red Chilli powder
1/2 tsp Coriander powder
6 to 7  Curry Leaves
1 tbsp Lemon juice

What you do:

Heat up oil, to that add raw peanuts and fry peanuts until it gets light brown color.

Once peanuts are fried, drain excess oil from it and remove in to other bowl.

In the same oil add sliced coconut and fry coconut too until it gets light brown color.

Once coconut is done, also drain excess oil from it and take it out in to separate bowl.
In the same oil add mustard seeds, let it crackle.

Next add cumin seeds, after cumin seeds sizzle, next put in hing.
Add chopped garlic and cook it for about a minute.

After 1 minutes add daliya and cook until daliya gets light brown color.
Add curry leaves, mix and lower the heat at this point of time.

Add turmeric powder, garam masala, coriander powder, red chilli powder, mix well and cook for just about a minute.
Add boiled rice and mix well with masala.
Add salt to taste, lemon juice, coriander leaves and mix well.

Garnish with fried peanuts and coconut right before serving the rice.

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