Showing posts with label Elegant Dinner. Show all posts
Showing posts with label Elegant Dinner. Show all posts

Saturday, January 14, 2012

Shrimp Coconut Soup


You can't see the shrimp in this picture, but it's in there. This soup is my ultimate comfort food on gloomy days.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.   


Prep: Peel and de-vein the shrimp.  Save the shells for the stock. While the stock is being made, refrigerate the shrimp to be used in the soup.  Once the stock is done, proceed with making the soup.  

Shrimp Stock: Place shrimp shells, onions, carrots, green chilies, ginger, curry leaves, water and salt in a medium stock-pot.  Bring it to a boil over medium high heat.  Reduce heat and simmer for 25 - 30 minutes.  

Strain the stock into a bowl using a mesh strainer.  

Shrimp Soup: Heat oil in a medium saucepan over medium high heat.  When the oil is hot, add cumin seeds.  Once the cumin seeds sizzle, add curry leaves.  When the curry leaves are crisp, add onion paste and green chilies.   Fry the onion paste until light golden, while stirring constantly.  

Add ginger, coriander powder, turmeric and salt and fry for 2 minutes.  Add pureed tomatoes and cook for another 5 minutes or until sauce is thick.



  Add shrimp and cook until the shrimp turns pink. 
 

Stir in the shrimp stock, coconut milk and bring it to a boil. Reduce heat to medium and simmer for 5 - 10 minutes and stir in lime juice.  



Season to taste.  Garnish soup with green onions and cilantro. 


For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.    

Thursday, July 21, 2011

Matar Paneer


"Matar" means peas and "paneer" means cheese. Alternately, you can substitute the paneer with potatoes in this recipe to give you Aloo Matar ("aloo" meaning potatoes, as you may have guessed...)

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.   

Serves 4-6
Ingredients:
• 12 ounces fried paneer pieces

Gravy
• 2 tablespoons vegetable oil
• 1 cup finely chopped onions
• 1 tablespoon
ginger garlic paste
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon cayenne
• ½ teaspoon
turmeric
• ½ cup tomato sauce
• 1 teaspoon salt or to taste
• 1 ½ cups hot water
• 1 cup frozen peas
• 1 teaspoon garam masala powder
• ¼ cup heavy cream
• 2 tablespoons chopped fresh cilantro/coriander

 
Prep: Have the fried paneer pieces ready and set aside.

Heat oil in a medium saucepan over medium high heat. When the oil is hot, add the onions. 
Sauté until onions are translucent and the edges begin to brown. Add ginger garlic paste and stir fry for 1 minute. 
Stir in coriander powder, cumin powder, cayenne and turmeric and fry for about 2 minutes until all the spices are fried with the onion mixture.
Add tomato sauce and salt. 
Cook for another 2 - 3 minutes while stirring occasionally. Add hot water and peas. 
Reduce heat to medium, cover and cook for about 10 minutes until peas are tender. Stir in garam masala powder and cream and cook for 2 – 3 minutes. 
Note: You may want to cook the sauce for longer at this point in this procedure in order to produce a thick consistency. 
Stir the paneer into the gravy and heat through.
Garnish with cilantro and serve.
For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.  

Wednesday, April 6, 2011

Gobi Masala (Cauliflower Curry)

I was never a fan of cauliflower until I tried this recipe. It gave the cauliflower a succulent flavor that I never knew it was capable of having. I strongly encourage you to try cooking this easy recipe, even if you dislike cauliflower...you may become converted just like me!

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.

Serves 4-6
• 3 tablespoons vegetable oil
• 1 onion, finely chopped
• 1- inch piece ginger, minced
• 1 minced fresh green chili, such as serrano
• 1 tablespoon coriander powder
• 1 tomato, chopped
• 1 teaspoons salt or to taste
• ½ teaspoon turmeric

• 1 ½ - 2 pounds cauliflower, washed and cut into florets
• 1 teaspoon garam masala powder
• cilantro to garnish

Note: Chop all the ingredients in advance. It will make the process a lot easier and stress-free. 
Heat oil in a heavy bottom skillet over medium high heat. When the oil is hot, add the onion.
Fry until soft and edges begin to brown. Add minced ginger and chili and stir fry for 1 minute.
Add the coriander powder and stir fry for another minute.
Add the tomato and cook until it is soft and some of the moisture evaporates.
Stir in salt, turmeric and cauliflower. 
Cover the pan and cook for 10 minutes while stirring occasionally. 

Note: If there is a lot of liquid in the pan, remove the lid and cook until almost all the liquid evaporates. 

At the end, stir in garam masala powder. Mix thoroughly and serve.
Optional: Garnish with cilantro.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog. 
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