Again - this was something in which I used store brought ingredients. I'll mostly update this once I try this again, with the peanut sauce made from scratch.
Ingredients :
Thai Peanut satay sauce - 3/4 cup
Firm Tofu - 1 pack
Oil - 1 tbsp
Water - 1/4 cup
Preparation :
1. Heat a pan and add oil. Turn the heat to high.
2. Cut tofu into 1 inch cubes and saute them for about 5 minutes. Sauteeing them on a really hot pan ensures that the tofu does not get too dry.
3. Lower the heat to medium and add Peanut satay sauce and water and blend until the peanut sauce absorbs all the water.
4. Turn off the heat once it starts oozing out oil. This makes a very good side dish for Mushroom Fried Rice !
Showing posts with label Other Asian. Show all posts
Showing posts with label Other Asian. Show all posts
Friday, October 21, 2011
Monday, July 20, 2009
Peanut egg curry
Ingredients
• 6 boiled eggs
• 1 1/2 tbsp roasted peanuts
• 1 1/2 tbsp sesame seeds (til,nuvvulu)
• 1 tbsp fresh coconut
• 1 tbsp poppy seeds (optional)
• oil for cooking
• 1/4 tsp cumin seeds (jeera)
• pinch of methi (fenugreek seeds)
• 1-2 whole dry red chillis
• 4 garlic flakes chopped
• 8-10 curry leaves
• 2 slit green chillies
• 1/2 - 3/4 tsp chilli powder
• 1/2 tsp jeera pwd
• 1 tsp coriander pwd
• 1/3 tsp turmeric pwd
• 1 1/2 tbsp tamarind paste
• 1 cup water - as required
• salt
• 1/4 tsp garam masala pwd
Preparation
1. Heat 2 tsps oil in a pan and add the boiled eggs and fry for 2 minutes and remove. Make small slits with a knife along the length of the eggs and keep aside.
2. Dry roast sesame seeds and poppy seeds for 4-5 minutes. Grind sesame seeds, poppy seeds, fresh coconut and roasted peanuts to a fine paste adding some water. Keep aside.
3. Heat 1 1/2 tbsps oil in a pan. Add cumin seeds and let them splutter and then add methi seeds, curry leaves, dry red chillis, green chillis and chopped garlic.
4. Fry for 20 seconds and then add the ground paste. Saute till oil separates..i.e approx 8-10 minutes on medium heat and stirring it constantly so that it doesnt burn.
5. Now add chilli pwd, turmeric pwd, coriander pwd, cumin pwd and saute again for 30 seconds.
6. Add the boiled eggs and mix well. Add tamarind paste and let it cook covered for 4-5 minutes.
7. Now add 1 cup water and salt, cover and cook on medium flame for about 12-15 minutes. Lastly add garam masala pwd (optional).
8. Serve hot along with plain white rice, biryani, paratha or roti.
• 6 boiled eggs
• 1 1/2 tbsp roasted peanuts
• 1 1/2 tbsp sesame seeds (til,nuvvulu)
• 1 tbsp fresh coconut
• 1 tbsp poppy seeds (optional)
• oil for cooking
• 1/4 tsp cumin seeds (jeera)
• pinch of methi (fenugreek seeds)
• 1-2 whole dry red chillis
• 4 garlic flakes chopped
• 8-10 curry leaves
• 2 slit green chillies
• 1/2 - 3/4 tsp chilli powder
• 1/2 tsp jeera pwd
• 1 tsp coriander pwd
• 1/3 tsp turmeric pwd
• 1 1/2 tbsp tamarind paste
• 1 cup water - as required
• salt
• 1/4 tsp garam masala pwd
Preparation
1. Heat 2 tsps oil in a pan and add the boiled eggs and fry for 2 minutes and remove. Make small slits with a knife along the length of the eggs and keep aside.
2. Dry roast sesame seeds and poppy seeds for 4-5 minutes. Grind sesame seeds, poppy seeds, fresh coconut and roasted peanuts to a fine paste adding some water. Keep aside.
3. Heat 1 1/2 tbsps oil in a pan. Add cumin seeds and let them splutter and then add methi seeds, curry leaves, dry red chillis, green chillis and chopped garlic.
4. Fry for 20 seconds and then add the ground paste. Saute till oil separates..i.e approx 8-10 minutes on medium heat and stirring it constantly so that it doesnt burn.
5. Now add chilli pwd, turmeric pwd, coriander pwd, cumin pwd and saute again for 30 seconds.
6. Add the boiled eggs and mix well. Add tamarind paste and let it cook covered for 4-5 minutes.
7. Now add 1 cup water and salt, cover and cook on medium flame for about 12-15 minutes. Lastly add garam masala pwd (optional).
8. Serve hot along with plain white rice, biryani, paratha or roti.
Srilankan Cashew Curry
• 1 cup whole coconut milk
• 1 - 2 tablespoons curry powder*
• 1/2 teaspoon fine grain sea salt
• 1/2 large red onion, chopped
• 1 medium garlic clove, chopped
• 1/3 cup water
• 4 ounces firm tofu, cut into small cubes (optional)
• 1 cup green beans, cut into 1-inch segments
• 1 1/2 cups cauliflower, cut into tiny florets
• 1/3 cup cashews, toasted
• a handful of cilantro, loosely chopped
Preparation
1. Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat.
2. Whisk in the curry powder and salt, working out any clumps.
3. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu.
4. Cook down the liquid for a couple minutes before adding the green beans and cauliflower.
5. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit.
6. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.
*If you like more heat, add another red chile or two. In a dry skillet over medium heat toast 4 dried red chiles, 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon fennel seeds, 1/2 teaspoon cardamom seeds, and 1/2 teaspoon whole cloves. Toast for just a minute or two or until the spices are deeply fragrant. Now use a spice grinder to grind the chiles into a powder first, remove them, then grind the spices - it usually takes a couple minutes in the grinder for each. Place in a small bowl and stir in a scant tablespoon of ground turmeric, and 1/2 teaspoon of cinnamon. Sift through a medium-fine sieve to weed out any clumps and your curry powder is ready to use. Makes a scant 1/3 cup.
• 1 - 2 tablespoons curry powder*
• 1/2 teaspoon fine grain sea salt
• 1/2 large red onion, chopped
• 1 medium garlic clove, chopped
• 1/3 cup water
• 4 ounces firm tofu, cut into small cubes (optional)
• 1 cup green beans, cut into 1-inch segments
• 1 1/2 cups cauliflower, cut into tiny florets
• 1/3 cup cashews, toasted
• a handful of cilantro, loosely chopped
Preparation
1. Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat.
2. Whisk in the curry powder and salt, working out any clumps.
3. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu.
4. Cook down the liquid for a couple minutes before adding the green beans and cauliflower.
5. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit.
6. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.
*If you like more heat, add another red chile or two. In a dry skillet over medium heat toast 4 dried red chiles, 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon fennel seeds, 1/2 teaspoon cardamom seeds, and 1/2 teaspoon whole cloves. Toast for just a minute or two or until the spices are deeply fragrant. Now use a spice grinder to grind the chiles into a powder first, remove them, then grind the spices - it usually takes a couple minutes in the grinder for each. Place in a small bowl and stir in a scant tablespoon of ground turmeric, and 1/2 teaspoon of cinnamon. Sift through a medium-fine sieve to weed out any clumps and your curry powder is ready to use. Makes a scant 1/3 cup.
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