Moniques Gateaux Piments
1 pnd split peas, soak 4 hours and drain
Grind in Food Processor, keep some texture.
3 onions chopped
15 little red chillies
Salt
Fresh Coriander
Mix this well and scoop out lrg T into hot oil & fry till crisp golden brown!
Saturday, December 25, 2010
Moniques Chicken Curry!
Moniques Chicken Curry- large amount-Excellent
1/4 c Oil in pan:
Saute:
1 onion (saute first as it takes longer)
fresh ginger-2" crushed or chopped
gresh garlic- half a head or more
Add & quick fry:
1 1/2 c reg. curry
3/4 c Bassar Curry Masala
2 T Garam Masala
1 T Cumin
1 T Coriander
1 T Turmeric
Add:
2 Qts Tomato Sauce
Cook for 1/2 hour till the red is coming through!
Add water if needed!
Cook 3 to 4 pounds chicken separately and then put chicken in Curry Sauce! Serve over Rice!
1/4 c Oil in pan:
Saute:
1 onion (saute first as it takes longer)
fresh ginger-2" crushed or chopped
gresh garlic- half a head or more
Add & quick fry:
1 1/2 c reg. curry
3/4 c Bassar Curry Masala
2 T Garam Masala
1 T Cumin
1 T Coriander
1 T Turmeric
Add:
2 Qts Tomato Sauce
Cook for 1/2 hour till the red is coming through!
Add water if needed!
Cook 3 to 4 pounds chicken separately and then put chicken in Curry Sauce! Serve over Rice!
Friday, December 17, 2010
Simple Curry!
Simple Chicken Curry!
Building your curry!
In a large skillet or dutch oven with 3 T oil saute 1 onion for 5 minutes.
Meanwhile....
With your mortar & pestle - crush 2" piece Ginger & 1 whole Garlic head (or....chop it up!)
... stir into the onions and saute another 5 minutes.
Add:
1 can tomato paste
3 T curry seasoning
Saute & push around another 5 minutes.
Add:
2 to 3 lbs Chicken of any kind: breast, legs, thighs.
4-6 Cups of at least 2 Veggies of any sort.... eggplant, green beans, carrots, cauliflower, bell peppers, peas, mushrooms, sweet potatoes (any frozen mix will work great too) I like at least 3 different veggies!
1 can diced or crushed tomatoes
Water to cover.
Cook/bake till chicken & veggies are done, sauce should be thick like spaghetti sauce!
Try other Curries by adding these additional ingredients ... all delicious!!
Add all spices during sauteing. Add creams at the end to avoid curdling.
Spicy Curry add 1/2 tsp ground red pepper and 3 hot peppers w/seeds!
North India Curry 1 c yoghurt.
South India Curry 1 c heavy cream.
Thai Curry 1 can 'Thai Kitchen' coconut milk.
Moroccan Curry Sweet potatoes, eggplant, 1/4 c raisin or dates,1/4 c dried apricots, 1/4 c nuts (cashews, sliced almonds or walnuts), nutmeg, cinnamon, juice & zest of 1/2 lemon & cardamom. Serve with couscous!
Lentil Curry add 2 c uncooked red or 2 c cooked brown lentils (red is very mild in flavor, tiny in size and cooks quickly).
Chickpea Curry add 2 cans chick peas!
Fancy Curry 1/2 tsp coriander, 1 tsp black mustard seed, 1 T tamarind, 1 tsp cumin seed, grated fresh nutmeg, cinnamon stick, fenugreek, cardamom, 1/4 tsp hing, 1/2 tsp garam masala, 2 bay leaves. Any Meat, Vegetarian Meat or No Meat works for any curry!
Fast Curry use precooked & veggies.
Serve Curries with rice!
Building your curry!
In a large skillet or dutch oven with 3 T oil saute 1 onion for 5 minutes.
Meanwhile....
With your mortar & pestle - crush 2" piece Ginger & 1 whole Garlic head (or....chop it up!)
... stir into the onions and saute another 5 minutes.
Add:
1 can tomato paste
3 T curry seasoning
Saute & push around another 5 minutes.
Add:
2 to 3 lbs Chicken of any kind: breast, legs, thighs.
4-6 Cups of at least 2 Veggies of any sort.... eggplant, green beans, carrots, cauliflower, bell peppers, peas, mushrooms, sweet potatoes (any frozen mix will work great too) I like at least 3 different veggies!
1 can diced or crushed tomatoes
Water to cover.
Cook/bake till chicken & veggies are done, sauce should be thick like spaghetti sauce!
Try other Curries by adding these additional ingredients ... all delicious!!
Add all spices during sauteing. Add creams at the end to avoid curdling.
Spicy Curry add 1/2 tsp ground red pepper and 3 hot peppers w/seeds!
North India Curry 1 c yoghurt.
South India Curry 1 c heavy cream.
Thai Curry 1 can 'Thai Kitchen' coconut milk.
Moroccan Curry Sweet potatoes, eggplant, 1/4 c raisin or dates,1/4 c dried apricots, 1/4 c nuts (cashews, sliced almonds or walnuts), nutmeg, cinnamon, juice & zest of 1/2 lemon & cardamom. Serve with couscous!
Lentil Curry add 2 c uncooked red or 2 c cooked brown lentils (red is very mild in flavor, tiny in size and cooks quickly).
Chickpea Curry add 2 cans chick peas!
Fancy Curry 1/2 tsp coriander, 1 tsp black mustard seed, 1 T tamarind, 1 tsp cumin seed, grated fresh nutmeg, cinnamon stick, fenugreek, cardamom, 1/4 tsp hing, 1/2 tsp garam masala, 2 bay leaves. Any Meat, Vegetarian Meat or No Meat works for any curry!
Fast Curry use precooked & veggies.
Serve Curries with rice!
Sweet Potatoe & Plantains!
This recipe is from a gal who grew up eating this as a common dish on the island Saychell. Plantains, bananas, nutmeg and coconuts grew in abundance!!
Sweet Potatoes & Plantains
On stove or in oven!!
Use a large pan (dutch oven) or cassarole dish....
4 Sw Potatoes-cut in quarters or smaller
2 Plantains or 4 Bananas-cut length wise-place these on top of sw. potatoes.
Pour over top...
2 cans coconut milk (can use 1/2 milk)
Freshly grated nutmeg
1 to 2 T br sugar
1 T real butter
Cook or Bake without stiring till Sweet Potaotes are done and sauce has thickened some. I covered mine for the first while 20 minutes.
Its quite tasty, next time I will throw in some walnuts!
Sweet Potatoes & Plantains
On stove or in oven!!
Use a large pan (dutch oven) or cassarole dish....
4 Sw Potatoes-cut in quarters or smaller
2 Plantains or 4 Bananas-cut length wise-place these on top of sw. potatoes.
Pour over top...
2 cans coconut milk (can use 1/2 milk)
Freshly grated nutmeg
1 to 2 T br sugar
1 T real butter
Cook or Bake without stiring till Sweet Potaotes are done and sauce has thickened some. I covered mine for the first while 20 minutes.
Its quite tasty, next time I will throw in some walnuts!
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