#indian coconut rice

[morethansalad]

Palak Patta Chaat / Crispy Spinach Chaat (Vegan & Gluten-Free)

[eato]

Mint & Pistachio Vegetable Rice

[pebblegalaxy]

Ukdiche Modak: Celebrating Maharashtrian Festive Delicacies at Westbay Resort & Spa #UkdicheModak #MaharashtrianCuisine #ChefSpecialRecipes

Celebrating the Essence of Maharashtrian Festive Cuisine at Westbay Resort & Spa: The Delight of Ukdiche Modak By Laxman Singh Bisht, Executive Chef at Westbay Resort & Spa Maharashtrian cuisine is a celebration of flavor, tradition, and craftsmanship. From spicy curries to delicate desserts, the food reflects the diverse culture of the state, with each dish steeped in centuries of history.…

[candyatkins]

Authentic and Easy Shrimp Curry This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

[ellisjasmine]

Indian Curried Chicken Thighs With naan and rice, prepare delectable curry chicken thighs with chickpeas, pineapple, peas, coconut milk, Greek yogurt, and Indian spices.

[parveens-kitchen]

Wheat Rava Dosai Recipe with Coconut Chutney

Wheat Rava Dosai is a delightful South Indian dish that is not only delicious but also quick and easy to prepare. This instant recipe combines the goodness of wheat flour and rava (semolina) with a touch of rice flour, creating a crispy and flavorful dosai that pairs perfectly with aromatic coconut chutney. Let’s dive into the recipe! Ingredients:For Wheat Rava Dosai:– 1 cup wheat rava…

[divedrive]

Indian Curried Chicken Thighs Recipe Cook delicious curry chicken thighs with chickpeas, pineapple, peas, coconut milk, Greek yogurt, and Indian spices, and serve with naan and rice. 1/2 teaspoon ground turmeric, 4 skinless boneless chicken thighs cubed, 4 tablespoons crushed pineapple, 2 cloves garlic minced, 1 small onion chopped, salt and pepper to taste, 3 tablespoons olive oil, 5 tablespoons curry powder, 1 teaspoon paprika, 1 can coconut milk, 1/2 lemon juiced, 1 cup frozen peas, 1 bay leaf, 1 canned chickpeas drained and rinsed, 2 tablespoons tomato paste, 3/4 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, 1 container Greek yogurt

[saiyanprincess90]

Delightful Indian Coconut Vegetarian Curry in the Slow Cooker Coconut cream lends a creamy texture to this delicious slow-cooked vegetarian curry dish, and curry powder, chili powder, red pepper flakes, and cayenne pepper add heat. water as needed, 1/2 teaspoon cayenne pepper, 1/4 cup chopped fresh cilantro, 5 russet potatoes peeled and cut into 1-inch cubes, 1 large red bell pepper cut into strips, 1.5 cups matchstick-cut carrots, 1 cup green peas, 1/2 teaspoon red pepper flakes, 1/4 cup curry powder, 2 tablespoons flour, 1 package dry onion soup mix, 1 large green bell pepper cut into strips, 1 can unsweetened coconut cream, 1 tablespoon chili powder

[rubys-kitchen]

Coconut Chickpea Curry

Instructions

vegetable oil

2 medium onion, finely chopped (~ 2 cup) (yellow or red)

6 garlic cloves, minced

1/2 tsp raw ginger, minced

2 tsp turmeric powder

2 tsp curry powder

1 tsp chili powder

1/2 tsp ground cardamom

dash of cumin

Salt to taste

2 can (15.5 oz, each) chickpeas, drained

1 can (13.5 oz) coconut milk

1 can (14.5 oz) diced tomatoes

Serving: cooked rice (I recommend basmati) (either while making the curry (during the simmer stage), or previously cooked)

Serving: veggies of your choice (carrot, bell pepper (red or green), cauliflower)

Instructions

0. Chop the onion. I also recommend prepping the side vegetables

1. Add a dash of oil to a large pan and once hot add in the chopped onion. Fry the onion gently for about 5 minutes until it starts to caramelize.

Okay, I didn’t get caramelized, just softened. To darken them, try not stirring.

2. Add in the minced garlic, minced ginger, turmeric, curry powder, chili powder, cardamom, cumin, and a dash of salt. Cook for another minute and continue stirring to avoid burning. Add a dash of water to prevent from sticking.

3. Add in the drained chickpeas, coconut milk, and tomatoes. Mix everything together.

4. Add enough water just to cover the chickpeas. Put the lid on and cook on a low heat for 20 to 25 minutes.

Cooking with lid on, you have a lot of liquid. I don’t find this a bad thing, but if you want less liquid, take the lid off

5. Serve with some rice and veggies.

[morethansalad]

Ellu Kozhukattai (Vegan)

[what-even-is-thiss]

Quick and cheap filling vegetarian food (I’m going ovo-lacto for this)

Soup:

Dump some cans of stuff in a pot. Maybe some seasoning too. Pearl barley or rice may also be a good choice to bulk things out. With beans or legumes and some kind of grain you can make a whole protein. If that doesn’t appeal to you add some cheese or poached egg. Don’t add a lot of rice btw it will expand don’t turn your soup into a rice dish I swear to gosh

Quesadillas:

Basic idea for this is shredded cheese melted in between two tortillas warmed up on either side in a pan, in a microwave if you’re feeling extra depressed. But other stuff can be added. Salsa, pico, leftover tofu or beans, sliced peppers or onion. It’s a dish that’s as complicated or as simple as you want to make it.

Casseroles:

Dump a can of cream of mushroom or cream of potato soup on it. It’ll work itself out probably.

Scrambled eggs:

The most braindead way to cook eggs. You can even scramble them in the pan. Put stuff in it. I like putting fried tomatoes in it. Add enough mushrooms and cheese and you can feel your system clogging up in real time. Eat some toast with it to convince yourself that adding carbs makes it fine actually

Curry:

Wildly oversimplified term for basically most Indian food. It’s simpler to make than you think. The spices are the important part. The base of a lot of types of Indian food is onion, ginger, garlic, and tomato and then add spices and stuff to that. What stuff? Whatever. Spinach, potatoes, coconut milk, regular milk, even more tomatoes, lentils, beans, yogurt. Put it over rice probably. Use powdered onion and ginger-garlic paste and canned tomatoes when you’re tired. Probably look up some actual Indian YouTubers and bloggers to get more specific recipes than my stupid ass can provide.

Peanut noodles:

Cook some noodles. Probably ramen noodles. Melt some peanut butter on it and add soy sauce. Merry Christmas.

Melts:

Get a panini press so you never have to think again. Cheese, something else, bread, hot, eat. Add a sauce and some nicely grilled vegetables if you want to but tbh a midnight grilled cheese with tomato isn’t gonna be a gourmet meal. Just make it so you can finish crying.

Smoothie:

Frozen fruit and/or veggies and some kind of liquid. I usually use strawberry, mango, and soymilk. Maybe yogurt too idk. The worst part of this is cleaning the blender later but the actual process of making it is fast.

Pasta:

There’s more to life than just spaghetti and red sauce. Or so I’ve been told. You can use canned soups as a sauce sometimes if you reduce them a bit. I like butternut squash soup. Adding some cream cheese to sauces tastes better than it sounds and can fix your protein problem that you sometimes get with pasta dishes. Keeping a jar of pesto and some mushrooms in the fridge can make for a fast dinner when you need it.

Chili:

Get two different types of beans and some tomatoes and chili powder and whatever in a pot and let those bitches get to know each other and simmer while you stare off into space for a while. Maybe like 10-20 minutes idk it tastes good with sour cream

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[madamlaydebug]

The foods within the States that create the least amount of mucus in the body. VEGETABLES

* Amaranth greens – same as Callaloo, a variety of Spinach

* Avocado

* Bell Peppers

* Chayote (Mexican Squash)

* Cucumber

* Dandelion greens

* Garbanzo beans

* Green banana

* Izote – cactus flower/ cactus leaf

* Kale

* Lettuce (all, except Iceberg)

* Mushrooms (all, except Shiitake)

* Nopales (Mexican Cactus

* Okra seasonal * Olives (not soaked in vinegar)

* Onions

* Poke salad – greens

* Purslane (Verdolaga)

* Sea Vegetables (wakame/dulse/arame/hijiki/nori)

* Squash - except pumpkin

* Tomato – cherry & plum/roma only

* Tomatillo

* Turnip greens

* Watercress

* Zucchini

FRUITS

(No canned or seedless fruits)

* Apples

* Bananas – the smallest one or the Burro/mid-size (original banana)

* Berries – all varieties – no cranberries

* Cantaloupe

* Cherries

* Currants

* Dates

* Figs

* Grapes – Seeded

* Limes (key limes preferred with seeds)

* Mango

* Melons – Seeded

* Orange (Seville or sour preferred)

* Papayas

* Peaches

* Pear

* Plums

* Prickly Pear (Cactus Fruit)

* Prunes

* Raisins – Seeded

* Soft Jelly Coconuts

* Soursops – (Latin or West Indian markets)

* Tamarind

GRAINS

* Amaranth

* Fonio

* Kamut

* Quinoa

* Rye

* Spelt

* Teff

* Wild Rice

NUTS & SEEDS

* Hemp seeds

* Raw sesame seeds

* Raw sesame seeds /tahini butter

* Walnuts

* Brazil nuts

OILS

* Coconut oil (do not cook)

* Olive oil (do not cook)

* Avocado oil

* Grapeseed oil

* Hempseed oil

* Sesame seed oil

SPICES AND SEASONINGS

MILD FLAVORS

* Basil

* Bay leaf

* Cloves

* Dill

* Oregano

* Savory

* Sweet Basil

* Tarragon

* Thyme

SALTY FLAVORS

* Pure Sea Salt

* Powdered Granulated Seaweed -(Kelp/Dulce/Nori – has “sea taste”)

SWEET FLAVORS

* 100% Pure Agave Syrup – (from cactus)

* Date Sugar/Syrup

PUNGENT AND SPICY FLAVORS

* Achiote

* Cayenne/ African Bird Pepper

* Culantro * Habanero

* Onion Powder

* Sage

HERBAL TEAS

* Anise

* Burdock

* Chamomile

* Elderberry

* Fennel

* Ginger

* Raspberry

* Sarsaparilla

* Tila (Linden flower)

* Valerian

[dhanrajenterprise]

[parveens-kitchen]

Dosai Vadai Sambar Breakfast

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