Proudly Indian Curry

Butternut Braised

2014-05-02T07:06:00.000-07:00

INGREDIENTS
500g Butternut (Chopped in Cubes)
50ml Cooking Oil
1 Onion (Chopped)
1 teaspoon Mustard Seeds
1 teaspoon Jeera Seeds
4 x Dry Chillies
1 teaspoon Rough Salt
1 teaspoon Sugar
Curry Leaves
50ml Water

METHOD
Heat the oil in a pot.
Add chopped onion, mustard seeds, jeera seeds, dry chillies.
Fry for 2 minutes then add butternut, salt, sugar and curry leaves.
Cook for about 2-3 minutes then add the water.
Mix well and cook for 20 to 25 minutes on medium heat.

ROTI - Learn to make indian bread

2014-04-22T11:50:00.001-07:00

INGREDIENTS
• 4 Cups Baking Flour
• 1 ½ teaspoons Salt
• ½ Cup Oil
• 1 Tablespoon Butter
• Boiling Water
• 1 teaspoon butter (to spread over dough when mixed)
METHOD
• Add the flour, salt, oil and butter in a mixing bowl.
• Then add a little boiling water to the mixture.
• Mix until dough is soft (add boiling water as required).
• Roll dough out then spread a teaspoon of butter over it.
• Roll the dough to form a Swiss Roll.
• Break pieces of dough and roll them into small balls.
• Roll out each ball into a round roti using a rolling pin.
• Fry on each side for about 30 seconds, you can add butter to one side of the roti when frying.
Notes: Makes 24 Rotis

Soya Chunks Curry

2014-04-22T11:46:00.000-07:00

INGREDIENTS
• 300g Soya Chunks
• 100ml Oil
• ½ Onion (Chopped)
• 2 Cinnamon Sticks
• 2 Bay Leaves
• 2 Anistar
• 4 Elachie Pods
• 2 Garlic Pods
• 1 teaspoon Jeera Seeds
• 1 teaspoon Turmeric Powder
• 1 ½ Masala (Curry Powder)
• 1 teaspoon Ginger and Garlic Paste
• 1 teaspoon Salt (Rough)
• ½ teaspoon Dhania Powder
• 1 teaspoon Jeera Powder
• Curry Leaves
METHOD
• Soak soya chunks in hot water for 15 minutes.
• Heat oil then add onions, cinnamon sticks, bay leaves, anistar, elachie pods, garlic pods, jeera seeds, turmeric powder, masala and soya chunks and mix.
• Add salt, dhania powder, jeera powder and curry leaves.
• Cook on medium heat for 20-25 minutes, stir your curry every 5 minutes.

What is a bunny chow?

2014-02-26T11:04:00.004-08:00

Chicken Necks Braised with Video

2014-02-26T10:59:00.001-08:00

INGREDIENTS
1 KG Chicken Necks
3 Bay Leaves
3 Anistar
1 teaspoon Jeera Seeds
1 teaspoon Dhania Powder
1 teaspoon Jeera Powder
2 ½ teaspoons Curry Powder
2 teaspoons Ginger and Garlic Paste
1 teaspoon salt (salt to taste)
½ Cup Cooking Oil
Curry Leaves
½ Onion (Chopped)

METHOD
Add all ingredients into a bowl and mix well.
Leave for 30 minutes.
Heat pot/frying pan and add then add marinated necks to pot.
Cook for 20-30 minutes on medium heat.

Serve with Rice or Bread.

Potato Curry with Video

2014-02-26T10:57:00.001-08:00

INGREDIENTS
• 60ml Oil
• 1 Onion (Thinly Sliced)
• 1 teaspoon Turmeric Powder
• 2 teaspoons Curry Powder
• 6 Potatoes (Cut in cubes)
• ½ teaspoon Mustard Seeds
• 1 teaspoon Salt
• 125ml Cup Water
• Curry Leaves and Dhania Leaves

METHOD
Peel potatoes and cut into cubes.
Heat oil and add onions, .
Add Curry Powder, Salt, and Curry Leaves.
Add Water
Optional – Handful of green peas.
Cook on moderate heat until the potatoes are soft.
Stir and add Dhania Leaves on top.

Butter Chicken Curry

2014-02-26T10:55:00.001-08:00

Butter Chicken has become a very popular dish. You can make a mild or hot butter chicken.

Step 1: Ingredients
90ml Cooking Oil
500g - 800g chicken (Cut into Slices)
2 teaspoons Ginger and Garlic Paste
2 teaspoons Curry Powder
1 teaspoon Dhania Powder (Coriander Powder)
3 Tablespoons Corn Flour (Maizena)
Salt to Taste

Step 2: Ingredients
60ml Cooking Oil
1/2 tsp cumin seeds (Jeera Seeds)
1 Onion (Finely Chopped)
4 Tomatoes (Finely Chopped)
5 Piece Cashewnuts
2 teaspoons Ginger and Garlic Paste
1 Green Chillie
3 teaspoons Curry Powder (Chillie Powder)
1 teaspoon Dhania Powder (Coriander Powder)
1 tsp Crushed Kasoori Methi (Fenugreek Leaves)
Water as Required

Step 3: Ingredients
3 Tablespoons Butter
120ml Fresh cream
1 teaspoon Garla Masala
50g Tomatoe Paste
1/2 tsp Sugar
1/2 teaspoon Tomatoe Sauce
Salt to Taste

Garnish with Coriander Leaves

METHOD

Step 1: Ingredients
• Cut chicken into thin slices then add ginger and garlic paste, curry powder, curry powder, dhania powder, corn flour, salt and mix well. Leave this in the refrigator for 1 hour.

• Heat 90ml oil in pot then fry chicken for 2-3 minutes, then set aside. Do not fully cook the chicken.

Step 2: Ingredients

• Add 60ml oil to pot then add cumin seeds, onion, tomatoes, cashenuts, ginger and garlic paste, green chilli, curry powder, dhania powder, fenugreek leaves.
• Add little water as required and cook for about 10 minutes.

• Then remove this and add to a blender, blend until a smooth paste is formed (2 minutes).

Step 3: Ingredients
• Set stove to medium heat then add butter to pot, when butter is melted add blended mixture, fresh cream, garla masala, tomato paste, sugar, tomato sauce, salt, chicken and cook for another 10-15 minutes.

Watercress with Video

2014-02-26T10:52:00.002-08:00

INGREDIENTS
60ml - 80ml Cooking Oil
1 Large Onion (Thinly Sliced)
4 Dry Chillies
4 Garlic Pods
1 Tomato (Thinly Sliced)
2 Bunches Watercress (Washed and Chopped)
1 teaspoon Salt (Salt to Taste)
1 teaspoon Sugar
½ cup Green Peas

METHOD
Add Cooking oil to pot and heat.
Add onion, dry chillies, garlic pods, tomato and watercress.
Cook on medium heat for 10 minutes then add green peas, salt and sugar.
Then cook until all water is evaporated (±10 minutes).

Serve with Roti, Rice or Bread.
Notes: Green Peas is optional.

Mince Curry with Video

2013-08-16T12:35:00.000-07:00

INGREDIENTS
1 KG Mince Meat
6 Tablespoons Oil
1 Small Onion
3 CinnamonSticks
3 Elachie Pods
3 Anistar
2 Bay Leaves
1 teaspoon Jeera Seeds
1 Tomatoe
3 Tablespoons Curry Powder
2 Tablespoons Ginger and Garlic Paste
1 teaspoon Dhania Powder
1 teaspoon Jeera Powder
Salt To Taste (We used 1 teaspoon rough salt)
3 Potatoes
1 Cup Water
½ Cup Green Peas

METHOD
Heat oil then add onion, cinnamon sticks, elachie pods, anista, bay leaves and fry for 2 minutes.
Add tomatoes, ginger & garlic paste and all spices.
Add mince and mix well. Add salt, 100ml water and cook for 5 minutes.
Then add 1 cup water, potatoes and peas. Cook until potatoes are soft (± 20-25 minutes).
Serve with Bread, Roti or Rice.

Idly Cakes (Itli Cake) Baking Video

2013-08-16T12:32:00.000-07:00

INGREDIENTS
2 Cups Self Raising Wheat Flour
2 Cups Wheat Semolina
10g Instant Yeast
1 Cup Hot Water
1 teaspoon Sugar

3 Eggs
125g Melted Butter
2 ½ Cups Sugar
2 teaspoons Baking Powder

METHOD
Mix self raising wheat flour and wheat semolina.
Mix instant yeast, 1 cup hot water and 1 teaspoon sugar together then add to the mixture.
Seal this mixture in an air tight container for at least 12 hours.

Mix eggs, melted butter and sugar then add to mixture.
Add 2 level teaspoons baking powder.
Mix this in a food processor for 2 minutes.

Add water to your Idly Pot and bring to a boil. Then add mixture and cover for 10 minutes.
Sprinkle coconut and serve.

Mutton Biryani

2013-08-04T12:33:00.000-07:00

INGREDIENTS

RICE Ingredients
4 Cups Rice
3 Cinnamon Sticks
4 Elachie Pods (Cardamon Pods)
3 Star Anise
2 Tablespoon Rough Salt

Yellow Food Colouring
1 Cup Lentils
6 Medium Potatoes
Oil For Frying

2KG Mutton
4 Tablespoons Curry Powder
2 Tablespoons Turmeric Powder
1 Tablespoon Dhania Powder (Coriander Powder)
1 Tablespoon Jeera Powder
3 Cinnamon Sticks
4 Bay Leaves
2 Tablespoon Ginger and Garlic Paste
½ Bunch Thyme
½ Bunch Dhania Leaves (Coriander Leaves)
½ Bunch Mint Leaves
1 ½ Cups Cooking Oil
1 Onion (Chopped)
1 Tablespoon Jeera Seeds
3 teaspoons Rough Salt (Salt to Taste)
250ml Maas (Plain White Yoghurt)

METHOD
Cook rice with cinnamon sticks, elachie pods, star anise and rough salt.
When rice is cooked, drain and add drops of yellow colouring and stir.
Boil lentils until soft (15-20 Minutes).
Cut potatoes into cubes, add yellow colouring and fry. Chop dhania leaves and mint leaves.
Place meat in a bowl with all other ingredients and mix. Cover and leave for 40-60 Minutes.
Cook marinated meat, until meat is soft.
Add lentils and rice then mix well. Then add potatoes and garnish with dhania Leaves.

Biryani is usually served with Maas/Plain Yoghurt.

Mushrooms Curry - Video

2013-06-01T09:11:00.000-07:00

2013-05-30T11:50:00.003-07:00

PUDINA / MINT CHUTNEY RECIPE
Ingredients 1 Bunch Dhania (Coriander) 1 Bunch Mint 15-20 Green Chillies 3 Tomatoes 2 Onions 1 teaspoon Tamarind 2 Tablespoons Vinegar Pinch of Salt 1 teaspoon Sugar

Optional : Tomato Sauce / Dry Chillies

Method
Remove stems from Mint and Dhania (Coriander).
Wash and shake the leaves.
Chop Onions, Tomatoes and Chillies.
Mix Tamarind with ±100ml water.
Add all the ingredients into a food processor and blend to a smooth paste, add water if required.

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Stir-Fry - Steak and Vegetables - Learn To Cook - Quick, Tasty & Easy Recipes

2013-05-30T11:49:00.003-07:00

Stir Fry - Chicken

2013-05-30T11:48:00.002-07:00

Mixed Vegetable Pickle

2012-05-30T04:44:00.002-07:00

INGREDIENTS

· 1 Bunch Carrots

· 1 Small Cabbage

· 1 Small Cauliflower

· 250g Green Beans

· 750ml Vinegar

· 10ml Garlic Crushed

· 2 Tablespoons Sugar

· 50g Pickle Masala

· 1 teaspoon Jeera Seeds

· 1 teaspoon Mustard Seeds

· 750ml Oil

· 3 Tablespoons Salt (Salt to Taste)

· 1 teaspoon Plain Chili Powder

· 2 Tablespoons Methie Powder

· Curry Leaves (Just a few leaves)

METHOD

¨ Skin carrots and cut lengthwise and wash.

¨ Separate cauliflower and soak in salt water.

¨ Break green beans into 4 pieces.

¨ Soak vegatables in vinegar overnight.

¨ Drain out vinegar.

¨ Heat oil, add crushed garlic, curry leaves, jeera seeds and mustard seeds, methie powder and 5 cinnamon sticks.

¨ Allow oil to cool.

¨ Pour over vegetables and store in airtight container.

Dried Fruit Pickle

2012-05-30T04:39:00.002-07:00

INGREDIENTS

· 1 kg Mixed dried fruit

· 750ml Vinegar

· 10ml Salt

· 100ml Sugar

· 20ml Chilli Powder

· 20ml Crushed Chillies

METHOD

§ Slice dried fruit into halves.

§ Make syrup by boiling sugar and vinegar.

§ Add dried fruit, chilli powder, crushed chillies and salt to syrup.

§ Cool and put into a airtight container.

Mango Pickle

2012-05-30T04:36:00.000-07:00

INGREDIENTS

· 25 Green Mangos

· 20ml Salt

· 40ml Pickle Masala

· 2ml Turmeric Powder

· 250ml Oil

· 5 Curry Leaves

· 8-10 Garlic pods

· 250ml Sugar

· 375ml Bottle Vinegar

· 25ml Mustard Seed

· 25ml Jeera Seeds

· 2 Green Chillies

METHOD

§ Place cut mangos in a large basin.

§ Add all dry ingredients.

§ Heat oil, add mustard seeds, curry leaves, chillies and garlic.

§ Mix well.

§ Cool and then bottle in airtight jar or container.

§ Store in refrigerator.

Lime Pickle

2012-05-30T04:33:00.002-07:00

INGREDIENTS

· 1 Dozen Lime or Lemon

· 20 ml Salt

· 20 ml Sugar

· 750 ml Vinegar

· 15 ml Chilli Powder

· 15 ml Pickle Masala

METHOD

§ Wash lemon or lime

§ Steam lime or lemon for 5 minutes and cut into 8 pieces.

§ Add sugar, salt, chilli powder and masala.

§ Leave to marinate overnight.

§ The next day add vinegar and fill into bottles and seal for 3-4 weeks.

Chilli Pickle with Tamarind

2012-05-30T04:30:00.000-07:00

INGREDIENTS

· ½ kg Green Chillies

· 2 Tablespoons ground ginger and garlic

· 750ml Oil

· 250g Tamarind

· 750ml Vinegar

· 5ml Turmeric Powder

· Curry Leaves

· 5ml Mustard Seeds

· 5ml Jeera Seeds

· 5ml Sugar

· 5ml Dhania Powder

METHOD

§ Heat oil, add jeera seeds, mustard seeds, green chillies, garlic, ginger and all spices.

§ Cook on low heat.

§ Add tamarind and continue to cook on low heat.

§ Cool and bottle.

Mutton Biryani

2012-05-30T04:18:00.003-07:00

INGREDIENTS

· 8-10 Tablespoons Oil

· 1 kg Leg Mutton

· 6 Elachiejavascript:void(0);

· 1 Tablespoon Jeera Powder

· 1 teaspoon Jeera Seeds

· 2 Tablespooons Fresh Ginger and Garlic

· 5ml Salt (Salt to taste)

· 250ml Plain Yogurt

· 3 Cups Rice

· 3 Large Onions

· 1 Bunch Mint

· 1 Bunch Thyme

· 1 Bunch Dhania

· 6 sticks Cinnamon

· 6 Cloves

· 6 Bay Leaves

· 4 Anistars

· 1 Tablespoon Dhania Powder

· 2 Cups Biryani Dholl (Lentils)

By www.proudlyindian.co.za

Braised Mushrooms

2011-07-26T12:17:00.000-07:00

500g Mushrooms

1 Chopped Onion

2 Elachie Pods

2 Stick Cinnamon

1 teaspoon Salt (Salt to taste)

1 teaspoon Ginger/Garlic Paste

2 Cloves

75ml Oil

2 teaspoons Curry Powder

1 teaspoon Turmeric Powder

1 teaspoon Jeera Powder

1 teaspoon Dhania Powder

1 Tomato

Curry Leaves

METHOD

Wash mushrooms and rinse.

Slice mushrooms into pieces.

Heat oil in a pot and braise (fry) Onions, Cinnamon Sticks, Elachi, Cloves until golden brown.

Add Turmeric Powder, Curry Powder, Ginger & Garlic, Mushrooms and chopped tomatoes. Lastly add the Curry Leaves.

Cook on moderate heat until all water evaporated.

Stir and garnish with Dhania Leaves.

Serving Ideas: Serve with cooked Rice, Bread or Roti.

Braised Potato Curry

2011-07-26T12:15:00.000-07:00

INGREDIENTS

6 Potatoes

1 Onion Slice

2 teaspoons Curry Powder

1 teaspoon Turmeric Powder

75ml Oil

1 teaspoon Salt

1 Cup Water 250ml

Curry Leaves and Dhania Leaves

METHOD

Peel potatoes and cut into cubes.

Heat oil and add onions until golden brown.

Add Curry Powder, Salt, and Curry Leaves.

Add Water

Optional – Handful of green peas.

Cook on moderate heat until the potatoes are soft.

Stir and add Dhania Leaves on top.

Braised Pumpkin | Butternut | Squash

2011-07-26T12:14:00.000-07:00

1 Pumpkin (500g) - Butternut or Squash

25ml Oil

1 teaspoon Mustard Seeds

1 teaspoon Salt

1 teaspoon Jeera Seeds

6 Dried Chilies or Green Chilies

4 teaspoons Sugar

1 Chopped Onion

Few Curry leaves and few Dhania Leaves

METHOD

Skin the Pumpkin, Squash or Butternut.

Remove seeds and cut into cubes.

Wash and drain.

Heat Oil; add Onion, Dry Chilies, Mustard Seed and Cumin Seeds.

Fry until golden brown, add Pumpkin and Salt, Sprinkle sugar and stir.

Cook on low heat until soft.

Stir and sprinkle with Dhania.

Braised Brinjal | Aubergine

2011-07-26T12:12:00.000-07:00

INGREDIENTS

½ Kg Brinjal

50ml Oil

1 Tablespoon Curry Powder

¼ teaspoon Crushed Garlic

1 Onion

1 teaspoon Turmeric Powder

Curry leaves and Dhania Leaves

1 teaspoon Jeera Seeds

1 Large Tomatoes

METHOD

>Wash and cut Brinjal into 4 long fingers.

>Heat Oil, add chopped Onion, Turmeric Powder, Curry Powder, Crushed

Garlic, Jeera Seeds and Curry Leaves.

>Fry until golden brown, add Bringal, salt and cook on low heat.

>Add tomatoes and cook until tomatoes are absorbed into the curry.

>Garnish with Dhania Leaves.

Serving Ideas: Serve with cooked Rice or Bread