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.
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
AUTHENTIC CHICKEN MADRAS
There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse throughout the day to make it even more delicious.
Provided by Myree
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
- Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.
Nutrition Facts : Calories 423 calories, Carbohydrate 18.4 g, Cholesterol 96.9 mg, Fat 22.1 g, Fiber 4.1 g, Protein 38.4 g, SaturatedFat 4.1 g, Sodium 334.5 mg, Sugar 7.7 g
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
CLASSIC MASALA DOSA
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.
Provided by David Tanis
Categories dinner, project, main course
Time 15h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
- Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
- Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
- Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
- Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
- To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 26 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 243 milligrams, Sugar 3 grams, TransFat 0 grams
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