POTATOES MADRAS
This dish makes a colorful main dish for a dinner party. Potatoes, cauliflower florets, and red lentils combine with onions, garlic, curry powder, ginger, tomatoes, malt vinegar, and chutney.
Provided by DARKSTORM406
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 62.9 g, Fat 11.4 g, Fiber 16.7 g, Protein 14 g, SaturatedFat 1.8 g, Sodium 272.4 mg, Sugar 9.3 g
LENTIL STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
- Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
BEEF & SWEET POTATO CURRY
I found this recipe on the internet. I enjoyed it tremendously. I was asked to post the recipe so here it is. Preparation and cooking time I gave are appropriate because I didn't time it when I cooked this dish.
Provided by daisygrl64
Categories Meat
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix beef, salt and turmeric. Heat oil in a pot on medium heat.
- Add onion, garlic and ginger and saute 3 minute
- Add the beef mix and spices and saute 5 minute
- Add the water, cover and simmer until beef tender.
- Add potatoes and simmer another 20 minute.
- Serve over top of rice or as a stew with Nana bread.
- Note: If your curry is a bit on the bitter side, add a pinch of sugar (or more to your liking) when adding the sweet potatoes.
MADRAS SWEET POTATOES
Make and share this Madras Sweet Potatoes recipe from Food.com.
Provided by Turd Mandale
Categories Yam/Sweet Potato
Time 32m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- chop sweet potatoes into 1 inch squares.
- steam in steamer basket over medium-low heat for about 20 minutes or until fork tender.
- place in bowl and mash with butter until almost smooth.
- add salt and curry powder. continue to mash until blended.
- add honey to sweeten to your liking.
Nutrition Facts : Calories 248.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 444.9, Carbohydrate 35.4, Fiber 4.2, Sugar 14.1, Protein 2.3
POTATOES MADRAS RECIPE
Potatoes Madras is a delicious South-Indian recipe prepared with potatoes, masoor dal, onion, cauliflower and spices. The tangy yet spicy flavours of this mild dish caters makes it a perfect choice for untimely hunger pangs. This recipe is easy to cook and high on fibre. Potatoes are a pack of nutrients and this easy recipe is a healthy and interesting way to serve potatoes to your guests. Try this delectable dish on occasions like anniversaries, pot luck or buffet. You can serve this lip-smacking delicacy with tandoori rotis to your loved ones.
Provided by TNN
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- First, wash masoor dal and keep it aside. Now, place potatoes in a pressure cooker and pour water in it. Boil the potatoes until tender. Once boiled, let them cool and peel. Place them on a chopping board and dice them into pieces. Then, slice the onions and crush the garlic cloves. Also, chop tomatoes and parsley and keep them aside. Now, cut cauliflower into florets and keep them in a separate bowl.
- Next, place a frying pan over medium flame and pour oil in it. Once the oil is heated, add diced potatoes, cauliflower florets, sliced onions and garlic and stir them well. Cook the mixture until the garlic turns brown in colour.
- Now, add curry powder and ginger into the pan and cook the mixture for 5 minutes. Then, add masoor daal, tomatoes, vegetable stock, vinegar and mango chutney or pulp into the pan. Stir the mixture well.
- Next, sprinkle salt and black pepper into the pan and cover the pan with a lid. Cook the dish for 20-22 minutes until the dal gets tender. Garnish the dish with chopped parsley and serve.
Nutrition Facts : ServingSize 1 bowl, Calories 381 cal
CHICKEN MADRAS
Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken
Provided by Elena Silcock
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
- Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
- Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
- Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
- Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
- Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
VEGETABLE MADRAS
Sweet potato, courgette, red pepper & spinach curry
Provided by aurora_b12
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Put shallow casserole or deep frying pan on heat with splash of oil. When pan has heated, add onions to pan and let cook slowly for about 20 minutes until they first soften, then start to slightly caramelise and catch on the base. Keep an eye on them and stir occasionally. The idea is to bring out the sweetness in the onions to add flavour. While the onions are cooking put the sweet potato's on to steam for about 10 minutes or until they just start to soften. In a seperate pan fry the red pepper, initially with the lid on to soften them. When you think the onions are ready, add the garlic and ginger and cook the rawness out but don't let it burn.
- Add the Madras curry paste to the pan with the onion/garlic/ginger and let it cook out a bit on a low heat. Then add the courgette and mix around so it gets coated in the paste. Then add the red pepper. Then the sweet potato.
- Swirl around the hot water in the pan that the red pepper cooked in and add the stock cube to dissolve. Add to main pan. Add the chopped tomotoes. Top up with hot water if it looks too dry.
- After about 10 minutes add the spinach in gradual handfuls. Let it bubble away on a low heat for about another 10 minutes or until it starts to thicken. Some of the smaller pieces of sweet potato should break down a bit and help to thicken the sauce.
- When the sauce gets to a medium consistency, taste it and adjust the flavouring to your liking by adding garam masala, ceyenne, chutney, coriander etc. Serve with rice or nan bread.
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- Add the onion and chopped celery and fry for around 3 minutes, taking care not to burn, then add the curry powder and continue for another two minutes until you can smell all the flavours and the onion mix is coated.
- Add the sweet potato and continue to fry. If the mixture feels too dry you can add a little more oil, or use fry light to coat the sweet potato.
- When the potato has absorbed the flavours add the chickpeas and continue to fry for another minute or so.
18 FAMOUS FOOD OF CHENNAI|FOOD ITEMS IN CHENNAI|MUST EAT
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- Idli. Idlis have to be white, fluffy, soft, moist and perfectly round. The making of idlis is an art that takes time to master. Along with chutney and sambar, the idli platter makes for a delicious breakfast.
- Masala Dosa. The different types of dosas available in Chennai can probably fill all the items on the menu. Stuffed with potatoes, fried onions and spices, the masala dosa is loved by the crowd.
- Vadai/Thayir Vadai. Crisp, hot and deep fried vadai sets the tongue drooling. Dressed with a generous dollop of curd and spices, Thayir vadai has gained popularity over the years and made a mark for itself.
- Sambar and Rasam rice. Traditionally, sambar is made with spices, pulses, lentils and vegetables of our choice. It brings a vibrant taste to rice. Sambar rice is faithfully followed by Rasam rice.
- Meals. The ‘Madras meals’ is a wholesome platter of rice, sambar, pulses, vegetable curry, appalam and a sweet.. The variety offered makes it one of the best dishes to have for lunch.
- Kuzhi Paniyaram. This dumpling can be enjoyed two ways; steamed, as well as fried. They are little niblets of happiness. The fried paniyaram is made by deep-frying idly batter and eating it with a sambar or a chutney dip.
- Bajji. Nothing screams ‘Madras’ more than ‘bajji from the beach.’ Evenings are memorable when we walk along the sea shore, eating hot molaga bajjis with chutney. ‘
- Adai. It’s not easy to stop ourselves after having just one adai. Adai is especially tasty as it is packed with an amalgamation of ingredients. It tastes best when eaten along side with jaggery.
- Pongal. It can be made sweet, ‘Sakarai’, or spicy, ‘Ven’, of which the ven pongal is a popular breakfast choice. Ven pongal is typically eaten with sambar or chutney.
- Biriyani. Spicy and flavour-packed, the biriyani overshadows any other item on the menu. Despite having a gazillion varieties of biriyanis, the chicken and mutton biriyani are particularly famous in Madras.
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- Bake: Wash and dry the sweet potatoes. Prick with a fork in several places and then place the sweet potatoes on the baking sheet. Bake for 45 minutes - 1 hour or until a fork can easily prick the sweet potato. Let sit until cool to touch.
- Peel: Cut into the skin of the potato lengthwise and peel away the skin of the potato. Scoop out the sweet potato meat and place it into a blender or food processor, adding in the mild curry powder and liquid.
- Blend: Puree on high for 1-2 minutes or until smooth, adding in additional liquid in 1/4 cup increments if needed. I had to add in 1 cup of water to the puree pictured.
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