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Mushroom and Vegetable Curry

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I do love simple vegetarian food,  I cook lots of vegetarian dishes almost daily and have a wide repertoire of recipes.  And each time I cook, it becomes a new dish as I tend to modify or add some new ingredient.

This  vegetarian dish is so simple, interestingly tasty and can be eaten on its own with a glass of wine.   Yes, I didn’t make a mistake here…..

This dish was cooked on a  day when I returned from a trip and I couldn’t bear to go out and eat lunch.  So looking at what I had in my pantry, came up with this dish.   As I didn’t feel like eating rice, I made prata to go with this vegetable dish.

I am not into mushrooms as in itself they taste very bland even though mushrooms can be meaty.   This adds a new dimension to simple potatoes and carrots to create the meatiness in a vegetarian dish.

I used Indian spices as the vegetables need to be cooked for  a little longer than other greens. So the spices tend to gel very well with the longer cooking time, thus giving a lovely curry.

As I said earlier, this dish can be eaten on its own or with any bread,  chappati, or prata.

It is a good accompaniment to rice with some soup or other gravy.

Once in a while it is a nice change to eat simple food.  So try this out and one might not miss any meat!

 

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Ayam Belado

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Ayam belado means tangy chicken sambal in the Indonesian language.

Sambal refers to any dish that contains ground chilli paste which is cooked with some other ingredients to make it very palatable and appetising.  Most people I know drool over a very good sambal. You will drool over this too as it is ridiculously easy and tasty to make.

This chicken dish has been a family favourite for some time.  Simple as it is and goes very well with rice or chappati or other staples. I have actually tweaked the recipe which I got from a  friend’s mother, and she learnt it from her mother! Some recipes are generations old and soo good!

I wrote the recipe while she verbally gave me the ‘hows’ to do it.  In her recipe she used fresh red chillies and chilli padi (Bird’s eye chilli). This will make this dish very very hot.  You may want to try it especially those of you who love extremely hot food.  Or you may substitute red chillies to fresh green chillies .

I have tried many versions but this version is very simple, tested and tried many times over.

 

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You may want to grind the ingredients for the ground paste in double portions as you can freeze it to do other variations of this dish, using squid, prawns or fish.  So go ahead and cook it and give me comments or if you have any questions, I will gladly answer them.

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Chicken Korma

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Probably there are many versions of korma, but my version is simple, white and delicious.

There is no coriander or chilli powder in this curry. Korma is a Moghul creation which is flavoured with nuts, spices and rich cream. I have followed the Moghul tradition to make this curry (this recipe was given to me by a dear friend who is a great cook of Moghul cuisine), so it is very different from the ones that we get in the usual restaurants.

Even though it is different in looks, the korma is to die for! It goes very well with crusty bread, chappati, or any flatbread as well as simple, plain white rice. As it is very mild, non-spicy food eaters will love this curry! So when serving with rice, I always add a hot chutney to go with it.

 

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This is a dish that I don’t really like to order whenever I go to a restaurant, because it always comes out as a fusion curry of sorts, or simply a gravy with coconut and coriander. And I never get the authentic korma. That’s a disappointment! The only restaurant that you can get a good korma is usually at a fine dining restaurant serving Moghul cuisine which is what I like very much! When the waiter brings it to you, the aroma of the korma hits you and you must dig in quickly!

My version is exactly that and you will see the difference immediately once you have made it.

It is fragrant, mild and aromatic! Make it and I want to hear from you!

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Thai Green Curry Chicken

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As I have mentioned in my Thai Green Curry paste recipe, this is a dish that I have learnt from Thai friends and some chefs when I visited Thailand many years ago. I have received many good comments that this is one of the best and most authentic Thai curry that they have eaten. I always serve this curry with fluffy white jasmine rice. Just goes so well that you can just keep on eating and eating! And the baby eggplants and brinjals – they taste so great in this curry. Do make it and I am sure you too will be asked to make this curry more often!

 

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