Crockpot Recipes

Curry Recipes

ч Papaya Moringa Curry Papaya- 500 gm Moringa-150 gm Turmeric-2 tsp Chilly powder-2 tsp Salt-2 tsp ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water. Papaya Carrot Moringa Curry ч Papaya- 500 gm Carrot-300 gm Moringa-150 gm Turmeric-2 tsp Chilly powder-2 tsp Salt-2 tsp ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa,Carrot after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water. Methi Curd Curry Snake Gourd- 300 gm Methi-300 gm Curd-1/4 litre Turmeric-2 tsp Chilly powder-2 tsp Salt-2 tsp ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Methi after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well. Palak ч Curd Curry Snake Gourd- 300 gm Palak-300 gm Curd-1/4 litre Turmeric-2 tsp Chilly powder-2 tsp Salt-2 tsp ч ч ч ч  ч ч ч ч ч ч ч ч ч ч ч ч Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Palak ч after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well. Cheera ч Curd Curry Snake Gourd- 300 gm Cheera-300 gm Curd-1/4 litre Turmeric-2 tsp Chilly powder-2 tsp Salt-2 tsp ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Cheeraч  after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well. Chicken Cauliflower Curry Chicken pieces-12 Butter-3 tsp Onion(Big)-100 gm Cauliflower-300 gm ч ч ч ч ч ч ч ч ч ч ч ч  Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Cauliflower.Stir well and heat for 8 minutes.Add adequate water. Chicken Tomato Curry Chicken pieces-12 Onion(Big)-100 gm Pudina-50 gm Green Chillies-10 (grinded) Tomato-8 ч ч ч ч ч ч ч ч ч ч ч ч  Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Tomato.Stir well and heat for 8 minutes.Add adequate water. Green Gram Cauliflower Curry Green Gram-300 gm Cauliflower-300 gm Onion(Big)-100 gm Tomato-8 ч ч ч ч ч ч ч ч ч ч ч ч  Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Green Gram,Cauliflower.Stir well and heat for 8 minutes.Add adequate water. Beetroot Curry Beetroot-500 gm Green Peas-300 gm Milk Cream-1/2 litre ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  ч ч Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Beetroot,Green Peas.Stir well and heat for 8 minutes.Add Milk Cream and stir well. Cheera Vada Black Gram-300 gm Cheera-200 gm ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Put Black Gram in water.Mix this with Cheera after 8 hours.Add salt.Heat oil in a frying pan.Make round balls out of it and fry them.Take after it is fried golden yellow and serve. ч  ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). ч Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour(besan). Most Indian curries are cooked in vegetable oil. In North and West India, peanut oil has traditionally been most popular for cooking, while in Eastern India, mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed). The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander (dhania), and garlic (lassan, poondu). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive blend of Garam Masala. Goda Masala is a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all South Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used. ч  ч  ч 

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