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![]() | Tomato Curry and rice recipe for Babel and Trysty |
ClownyGirl![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() Fish Addict Posts: 508 Kudos: 311 Votes: 5 Registered: 07-Oct-2004 ![]() ![]() | Please remember, that Indian food is pretty much as spicy as Mexican food. You may increase or decrease the amount of chilly or spices in the recipe to suit your taste. Ingredients: 8-10 tomatoes (900 gms to 1 kg) A stem of curry leaves A big pinch of asafoetida ½ tsp Fenugreek seeds ½ tsp Mustard Seeds ½ tsp Cumin Seeds 4-5 tablespoons of oil 1 heaped tablespoon Chick Pea Flour or Besan or Channe ka Aata (do not buy moong ka aata, check if the flour is called Besan in India) 1 tsp red chilli powder ½ tsp turmeric powder 1 heaped teaspoon of salt or salt to taste Method: Grind the tomatoes in a blender with a separator attached for separating seeds and thick pulp from puree. Alternatively, grind the tomatoes, and use a soup strainer to puree by pressing the pulp in the strainer with a spoon. Pour 5 tablespoons of vegetable oil in a pressure cooker and let it heat. Lower the flame, and add the mustard seeds, fenugreek seeds, cumin seeds and curry leaves. When the leaves and seeds stop spluttering, add the Besan and keep stirring until it turns golden and starts to smell. Be careful not to burn the Besan. Add the tomato puree, and pour an extra ½ cup of water into this mixture. Add the red chilli powder, turmeric powder and salt. Close the lid of the pressure cooker and cook until the cooker whistles once. Wait for 10-15 mins before opening the cooker. Serve Hot. For the Rice: Ingredients: Basmati rice Salt Take 1 ½ cups of rice and rinse in running water thoroughly. Add 3 cups of water to the rice and put on fire. When all the water evaporates, keep the rice vessel on a flat pan and cover with lid and let it remain on slow flame. Cook for 3-5 mins and serve hot. How this dish is eaten: The rice is served first and the curry is poured on top. The rice and curry have to be mixed by spoon and then eaten. |
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Babelfish![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() Administrator Small Fry with Ketchup Posts: 6833 Kudos: 8324 Votes: 1570 Registered: 17-Apr-2003 ![]() ![]() ![]() | ooo I hope I can find most of that stuff here in the stores ![]() T'anks clowny ![]() ![]() ^_^ ![]() Current [link=Contest Rules]http://www.fishprofiles.com/files/forums/Aquascaping/44382.html?200412022138" style="COLOR: #EB4288[/link] ![]() |
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trystianity![]() ![]() ![]() Mega Fish Posts: 1028 Kudos: 926 Votes: 49 Registered: 20-Mar-2004 ![]() ![]() | Thanks clowny that looks yummy! ![]() The only thing I'm worried about getting is the asafoetida. . . anything I can substitute if I have to? I know it is a pretty unique spice so I'm not sure. :%) I'll make some as soon as I get the ingredients together. ![]() |
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FishBone![]() Fingerling Posts: 16 Kudos: 16 Votes: 2 Registered: 21-Oct-2004 ![]() ![]() | You can get some asafoetida from any store that sells Indian spices. Make sure u buy it in powder form. The reason you have to use asafoetida is because the tomatoes can get very acidic. If you cannot get any, you can replace the asafoetida with half a teaspoon of sugar. |
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ClownyGirl![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() Fish Addict Posts: 508 Kudos: 311 Votes: 5 Registered: 07-Oct-2004 ![]() ![]() | Fishbone is right about half a teaspoon of sugar. Though asafoetida has a nice smell as well. ![]() |
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