Detox Indian Style Curry 100 Organic Food

GRILLED INDIAN-STYLE CURRY YOGURT CHICKEN

Steps:

• Mix the yogurt, garlic, ginger, lemon juice, curry, cayenne, and salt in a large ziplock bag until well combined. Add the chicken and turn to coat. Marinate the chicken at least 1 hour or up to 24 hours.
• Remove the chicken from the marinade (discard the marinade) and grill over medium-high heat , about 12 minutes per side, until cooked thoroughly. Serve immediately.

INDIAN STYLE CURRY SOUP

Steps:

• In a 6-quart slow cooker, mix together the eggplant, potatoes, tomatoes (if using canned, include the liquid), and garbanzo beans.
• Sprinkle the ginger, mustard seeds, coriander, curry powder, and pepper over the vegetables.
• Pour the broth over all.
• Cover and cook on LOW for 8-10 hours; adjust seasoning to taste.
• Ladle into individual soup bowls and sprinkle with cilantro.

KIDNEY BEAN CURRY - SOUTH INDIAN STYLE

Steps:

• In a large frying pan put the oil, mustard seeds, urad dal, cumin seeds and dried red chili and heat over high heat until the mustard seeds have popped for about 10 seconds AND the dal is light brown.
• Quickly stir in the hing and onion. Reduce heat to medium-high and cook, stirring frequently for about 5 minutes.
• Reduce heat to medium and stir in the green bell peppers and cook another 3-4 minutes.
• Add the minced serrano chilies (less if you don't want it too hot) and after 2 minutes, add the tomatoes. If your tomatoes aren't very juicy or ripe, you can add some tomato sauce to give the curry a good tomato flavor. {I usually keep some tomato sauce in a plastic bag in the freezer and just cut off what I need for something like this.] Cook 3 more minutes, adding a bit of water if the curry gets too dry.
• Add the kidney beans (and water as needed) and cook another 1-2 minutes until everything has married.
• Stir in the the turmeric, curry powder, garam masala (optional) and salt. Check to adjust spices.
• Turn off heat and garnish with fresh chopped cilantro.
• This curry actually tastes best if made earlier in the day and allowed to sit for several hours.
• Can be eaten with either plain boiled rice or Indian bread. A raita along side would also be nice.

MALAY STYLE CURRY PUFF

Steps:

• To make WATER DOUGH, place flour in a mixing bowl.
• Rub in shortening and add in the water.
• Knead into a smooth dough and leave aside to rest for 10 minutes.
• Divide into 12 equal portions.
• To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
• Divide into 12 equal portions.
• To make FILLING, heat pan with 3 tbsp oil.
• Fry all the ingredients till fragrant.
• Add water and fry till dry.
• Add water again and fry till dry and potato become soft.
• Cover the pan once in a while so that the potato will be cooked faster.
• Leave to cool.
• Next wrap oil dough inside water dough.
• Flatten the dough using a rolling pin to shape a thin circle.
• Add filling and seal the sides.
• Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
• *Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.