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Music to cook and eat curry by [Apr. 28th, 2009|04:37 pm]

I've just started a community where you can post videos of classical Indian music:



(If this post is inappropriate, I'll delete it.)
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Veggie Curry? [Feb. 6th, 2009|01:01 am]

[Current Location |Room of Doom]
[mood |hungryhungry]
[music |I'm not so sure what that is]

Does anyone happen to have a really good Veggie Curry recipe to share? I've been playing around alot with garlic shallots and tumeric and just like some carrots celery and the like but I want something really hearty and with a nice amount of heat and flavor to it.
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I like curry! [Jun. 5th, 2006|09:06 am]

I like it too! I had it at indian restaurants and Rock Lee really liked it and it gave him power and ressurected him to fight ,and it has fun good ingrediants and the rice is soft and you can mix it with thing just like rice or noodles but it's sperical...!
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Urad, chana, moong, adzuki... [Jan. 27th, 2006|02:16 pm]

Hello everyone!
I'm looking for recipies for split urad dal, chana, or moong dal. I have ALOT! I also have some whole adzuki beans I don't know what to do with...
I'll be crossposting this in other communities, so i apologize if you see this more than once...

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help? [Nov. 7th, 2005|12:40 pm]

I made a coconut milk & spinach shrimp curry (with peas). Last time I made it, it was amazing, but this time it's somewhat... slimy :( (like okra)

here is my recipe:

1 lb shrimp (cooked, cleaned)
1 lb spinach, chopped small
1/2 cup frozen peas
2 cups coconut milk
curry powder
cumin seeds
cumin powder
bay leaf
garlic, chopped
onion, minced

fry garlic & onion (in a bit of olive oil) on low heat for about 15 minutes, add cumin seeds, fry a min, add all other spices, fly 30 seconds, add shrimp & coconut milk, cook covered 10 min, add frozen peas & bring back to boil, then add spinach & cook covered another 10 min.

I must have gotten the ratio of spinach to shrimp to coconut milk wrong this time, or something :(

any idea what went wrong and if it can be 'fixed'?
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Wine with curry? [Nov. 3rd, 2005|10:09 pm]

So I have been invited for dinner tomorrow at the home of my Curry Guru, the guy who taught me how to make the most awesomest curry ever. I should probably bring wine of some sort, but I do not typically drink wine with curry nor am I the sort of person who knows which wines go with what. If I drink anything alcoholic with curry it's usually South Asian beer, which I suppose I could find, but it's a bit nicer to bring a bottle of wine to someone's house, don't you think?

Anyone have recommendations? I am stumped.
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new south asian studies community [Sep. 19th, 2005|12:35 pm]

I'd like to invite anyone interested to join the new community I created for South Asian Studies, southasia. It's open to anyone academically studying South Asia, as well as those with general interest.

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(no subject) [Jun. 21st, 2005|05:52 pm]

Uh-oh, this community needs to be spiced up again! Surely y'all have some more recipes to share. I'm new here, a gourmet graduate student cook from California living in Hungary until the rest of the summer.

I love curries when the weather starts getting hot. The spicy heat actually cools the body down. So I tried making this lentil/potato/pea curry yesterday, with some minor changes and substitutions, and it turned out quite tasty.

How I made it, based on what I had around and had access to here in Budapest, was more or less as follows:

Lentil, Pea, and Potato Curry

Lentils, peas and bite-size cubes of potato in a richly-spiced tomato and coconut milk gravy.

4 tablespoons oil (vegetable and olive mix)
4 onions—finely chopped
5 cloves garlic—minced (crushed)
4 teaspoons powdered ginger (but I wish I'd used fresh)
2 teaspoons fresh-ground cumin
2 teaspoons ground turmeric
1 teaspoon fresh-ground cinnamon
1 teaspoon paprika
2 dried chilies, crushed
some dried red pepper flakes
A mess of potatoes, peeled and cut into bite-size cubes
1 cup red lentils
a kilo of fresh tomatoes—chopped
1 14-ounce can coconut milk
about 2.5 cups homemade chicken stock
2 teaspoons garam masala
1.75 teaspoons salt
1 teaspoon brown sugar
2 cups freshly shelled green peas
2 tablespoons chopped fresh mint (though I would have liked coriander if I'd had it
juice of half a lemon
1 cup basmati rice

HEAT the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally. ADD the garlic and all spices except garam masala and cook, stirring, for 1 minute. ADD the potato and lentils and stir to coat with the spice mixture. ADD the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. REDUCE the heat to medium and simmer, covered, for 20 minutes, stirring occasionally. WHILE the curry simmers, cook the rice. ADD the peas to the curry and simmer, uncovered, for 5 minutes. REMOVE from the heat and stir in the cilantro and lemon juice. SERVE on a bed of rice.


If you make it, I think you'll like it and find that it's nice and easy. But I'd recommend trying it as it is in the original recipe, since most of my substitutions and changes were due to limitations to what I had -- and wanting to double the amount because of my mess of new potatoes wanting to be eaten. But do cook it with fresh tomatoes if you can get them affordably (they're actually cheaper than canned here and so much tastier, of course).

Also, interestingly, I almost like the taste better today -- like with a good soup, it has had a chance for the flavors to merge together overnight. I don't have lots of curry cooking experience, so I'm just learning now.
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(no subject) [Apr. 24th, 2005|10:11 pm]

does anyone have a good dal recipe?
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(no subject) [Apr. 12th, 2005|06:15 pm]

i have no idea what else to call this other than


- 1/2 a white onion, diced
- 1 inch ginger, grated
- 1 tsp thai red curry paste
- 1 tsp chili flakes
- 1 tsp garam masala
- 1 tsp dried basil
- 1 cup veggie stock
- 1 can coconut milk
- 2 sweet potatoes, peeled & chopped small
- 1 med-large head cauliflower, chopped into med-small florets
- lots & lots o' lime juice

1. saute onions in canola or sunflower oil. when almost clear, add ginger & spices & fry for another few minutes.
2. add sweet potatoes. cook for a few minutes & then add veggie stock. bring to a boil until almost cooked.
3. add coconut milk & salt to taste. cook cook cook until potatoes are very, very soft & break apart very easily, which should be about 20-30 minutes.
4. mix in cauliflower. cook a few minutes until tender, but still firm to the bite.
5. add lime juice!

serve over rice of your choice [i prefer brown as a rule]. makes about 4 servings.

i would've liked to have added some tamarind just to give it an extra "bite," but i forgot to buy some at the store.

the best part is is that when the sweet potatoes start to break apart, they make the curry all rich, sweet & creamy[er]. the garam masala was kind of a weird idea, i guess, but so what? so good! i am so full!

this recipe was inspired by a coworker. she used yellow curry, which i was going to use, except the only yellow curry paste i could find had soybean oil in it. oh well. oh, she also used white sweet potatoes, but those can be kinda hard to find.

x-posted to me journal.
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