Indian-Karhi Pakora

Indian-Karhi Pakora

Ingredients:
For pakoras:
basin 1 1/2 cups
red chillis 1 tsp
salt 1 tsp
coriander seeds 1 tsp
chat masala 1 tsp
dried crused methi leaves 2 pinchs
water enough to make a semi thick paste

For curry:
baisin 6 tbsp
water 1.15 litre
curd 1/2 kg
spring onions 3
curry pattas 12
ginger 1/2 tsp
garlic 5 cloves
green chillies 4
red chillies pwd 2 1/2 tsp
salt 2 tsp or as per taste
red chillies whole pods 4
cooked /var/www/hmin pwder 1 tsp
/var/www/hmin 1tsp (for garnish)
oil 1/2 cup (for garnish)

How to cook:
1-Mix all ingredients well with enough amount of water to make a semi thick paste.
2-Heat oil enough for deep frying in a deep frying pan.
3-Put the paste in little amounts in the well heated oil with the help of a tbsp.Fry pakoras on medium heat.
4-Mix baisin,water,curd,6 curry pattas,spring onions,green chillies,garlic,ginger,/var/www/hmin powder and red chillies pwd in aheavy based pot and cook on low heat untill it becomes half in quantity.
5-The curry will turn a little thick.U can add water if U want to make it thin.Add the prepared pakoras and salt in the curry.
6-For Tempering ( Bhagar)
Heat oil in a frying pan. Put /var/www/hmins, red chilly pods and curry patta. Fry well and put in the prepared curry. Your curry is ready to serve. Eat with boiled rice or as it is. You will love the delicious taste.

Afghan-Cilantro Chutney(Sauce)

Afghan-Cilantro Chutney

Ingredients:
* 1 large bunch of cilantro or 2 medium ones
* 1 Jalapeno chili with the seeds removed
* 4 walnuts
* 1tbs granulated sugar
* 1 cup of white vinegar or lemon juice
* 2 tsp salt

How to cook:
Prepare this in a blender or food processor for an even texture.

Wash the chili and remove the seeds or the chutney will be too hot. Wash and roughly chop all but the very end of the stems from the cilantro. Keeping the part of the stems that are not brown gives this a great taste. Add both of the above to the blender. Then add all the of the rest of the ingredients and blend until the walnuts are well chopped and it has the consistency of a slightly chunky soup. If it is too chunky, blend until it is smoother or add 3 tbsp of water and blend again. In an airtight container, and if it is not contaminated when using, it will keep for at least 3 weeks.

Thai-Sour and Sweet Stir-Fried (Pad Prio Wan)

Image by Chandra Marsono via Flickr

Thai-Sour and Sweet Stir-Fried (Pad Prio Wan)

Ingredients:
5 tomatoes (cut 4 times each one)
10 big shrimps (peeled, de-veined, cleaned and cooked)
1/4 cup cut onion
1/4 cup cut sweet peppers (yellow, green and red)
1/4 cup sliced pineapple
10-12 partridge eggs (boiled and peeled)
1 tbsp. minced garlic
2 tbsp. oyster sauce
3 tbsp. ketchup (or as much as you like)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tsp. Thai pepper powder
1 tbsp. olive oil

How to cook:
1. Heat the pan and add olive oil.
2. When the pan is hot, add minced garlic and fry until it has aromatic smell.
3. Put sweet peppers, tomatoes, onion and then stir for 2 minutes.
4. After that, add shrimps, pineapple, oyster sauce, fish sauce, sugar, ketchup and thai pepper powder.
5. Add water if the sauce gets too thick.
6. The taste should be sweet, sour and a salty.
7. If you like the partridge eggs, add it in the pan and mix well before you turn off the fire.
8. Serve with jasmine rice.