Yellow Curry

Really simple recipe:

  • 1 TBSP red curry paste
  • 1 tsp Indian curry powder (Garam Massala)

and mix!

(I’ll give you the red curry paste directions below)

The head chef (mom) at Classic Home Cooking in Chang Mai said this was more Indian than Thai, but Thai people love it.

Ingredients:

  • 6 dried chopped red chilies, soaked in cold water for 5 minutes
  • 1 chopped shallot
  • 2 cloves of garlic
  • 1/4 tsp Chinese ginger
  • 1/4 tsp kaffir lime rind, chopped
  • 1 TBSP lemon grass
  • 10 black pepper corns
  • 1/4 tsp dry coriander seeds, roasted
  • 1/4 tsp dry cumin seeds, roasted
  • 1/4 tsp shrimp paste

Directions:

1) Put everything into a mortar and pound.

To make the curry:

Ingredients:

  • 100g tofu, chopped
  • 1/2 cup coconut cream
  • 1 1/2 cup coconut milk
  • 1 TBSP yellow curry paste
  • 2 tsp fish sauce
  • 1 tsp palm sugar
  • 1 boiled potato, chopped bite sized
  • 1 onion, chopped bite sized
  • 2 TBSP cooking oil

Directions:

1) Fry the curry paste with oil in a wok on low heat.

2) Add the coconut cream and keep stirring until the oil becomes separated.

3) Add the tofu, fish sauce, palm sugar and coconut milk.

4) Up the heat to medium.

5) Add the potatoes, onions, and bring to a boil.

6) Cook until the potatoes can be pricked easily with a fork.

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Aloo Paratha

I recently went to India and took a Cooking Class in Pushkar. She gave me recipes for Dal, Vegetable Rice and Aloo Paratha. If you find yourself in the area (which you should if you go to India and you should go to India) you should take the class–a lot of ‘should’s in there, but it’s true. You can ask her to teach you different things but I asked for her favorites.

I worry I won’t be able to make any of these for a long time, since I probably won’t be able to find most of the spices in Korea. Hopefully in America I can! Or if I’m really desperate I’ll order from India (maybe even the girl who did my class–her mom makes spices to sell and they haven’t started shipping yet but I bet it could be lucrative! People who go could order more and they are the highest rated on TripAdvisor so people who just read about the class could want to order.

This post will be a bit different from my original ones as I have some step-by-step photos (blurry because it was dark in the kitchen) and no photo of the finished product (I ate it too fast).

Ingredients:

  • filling
  1. 1 TBSP oil
  2. 1 tsp mustard seeds
  3. 2 potatoes: halved, boiled and pealed (in that order)
  4. 1/2 red onion
  5. little fresh green chili
  6. some coriander leaf
  7. lemon juice
  8. 1/2 tsp mango powder (I had never heard of this until I was there and her mom makes it, it has a lemon flavor)
  9. 1/2 tsp red chili powder
  10. salt to taste
  11. 1/2 tsp Anna seed
  • dough
  1. 50 g wheat flower
  2. salt
  3. water

Directions:

India 1421) For the dough: Mix together, adding water slowly and mixing until it is not too hard, not too loose.

 

 

India 144

 

 

 

2) Let rest a bit

3) In a pan heat the oil.

4) Add the mustard seeds and cook until the cracking stops.

India 1465) Mash everything else into the potatoes.

6) Add the potato mixture to the oil.

7) Remove from the heat and let cool a bit.

 

India 1508) Roll out the dough.

 

 

India 1519) Add some of the potato mixture.

 

 

India 15210) Flip the sides in like an envelope and use oil to press it closed.

 

 

India 153

 

 

 

India 15411) Use a rolling pin to flatten it out. If the filling is cold it should not pop out. If it does, you pushed too hard!

12) Heat a pan (no oil)

 

 

India 15713) Add the paratha and cook on both sides until heated though and slightly charred.

Vegetable Rice

I recently went to India and took a Cooking Class in Pushkar. She gave me recipes for Dal, Vegetable Rice and Aloo Paratha. If you find yourself in the area (which you should if you go to India and you should go to India) you should take the class–a lot of ‘should’s in there, but it’s true. You can ask her to teach you different things but I asked for her favorites.

I worry I won’t be able to make any of these for a long time, since I probably won’t be able to find most of the spices in Korea. Hopefully in America I can! Or if I’m really desperate I’ll order from India (maybe even the girl who did my class–her mom makes spices to sell and they haven’t started shipping yet but I bet it could be lucrative! People who go could order more and they are the highest rated on TripAdvisor so people who just read about the class could want to order.

This post will be a bit different from my original ones as I have some step-by-step photos (blurry because it was dark in the kitchen) and no photo of the finished product (I ate it too fast).

Ingredients:

  • Rice
  1. 2 TBSP oil
  2. 4 curry leaves
  3. 1 cardamon pod
  4. 1 tsp black cumin
  5. 4 black pepper pods (not ground)
  6. 1/2 red onion, chopped
  7. 100 g rice, washed 2x
  8. 150g water
  9. salt
  • Vegetables
  1. fresh green peas
  2. cauliflower, chopped
  3. any other vegetables you want–about the amount of your cupped hands
  4. salt
  5. water
  6. 4 TBSP oil
  7. 1 cinnamon sick (about 1/2 inch)
  8. 1/2 tsp curry leaf
  9. 1 tsp red chili powder
  10. 2 tomatoes, diced

Directions:

1) For the rice: add oil to a pressure cooker (or rice cooker)

2) When hot, add the curry leaves and cardamon.

India 1343) Add the black cumin and black peppers.

4) Add the onion and cook until it turns light pink.

5) Add the rice, water and salt to taste.

6) Steam until completed.

India 1337) For the vegetables: Boil all of the vegetables with salt and turmeric powder (boil until about 60% done)

8) In another pan, add oil.

9) When hot, add the cinnamon and curry leaf.

10) Add the vegetables, chili powder and 1/4 cup of the vegetable water.

India 13911) Add tomato at the end if desired.

 

 

India 14112) When the water is absorbed, add the rice.

Dal

I recently went to India and took a Cooking Class in Pushkar. She gave me recipes for Dal, Vegetable Rice and Aloo Paratha. If you find yourself in the area (which you should if you go to India and you should go to India) you should take the class–a lot of ‘should’s in there, but it’s true. You can ask her to teach you different things but I asked for her favorites.

I worry I won’t be able to make any of these for a long time, since I probably won’t be able to find most of the spices in Korea. Hopefully in America I can! Or if I’m really desperate I’ll order from India (maybe even the girl who did my class–her mom makes spices to sell and they haven’t started shipping yet but I bet it could be lucrative! People who go could order more and they are the highest rated on TripAdvisor so people who just read about the class could want to order.

This post will be a bit different from my original ones as I have some step-by-step photos (blurry because it was dark in the kitchen) and no photo of the finished product (I ate it too fast).

Ingredients:

  • water
  • 100 g mixed lentils, washed twice
  • 1/4 tsp turmeric powder
  • salt
  • 1 red onion, chopped
  • 1/2 fresh green chili (jalapeno), chopped
  • 1 cube of ginger, chopped
  • 10 garlic cloves, chopped
  • 3 TBSP oil (any kind other than olive)
  • 1/2 tsp cumin seed
  • 1/2 tsp red chili powder
  • 2 tomatoes, chopped (can be large)
  • 1 tsp finu leaf
  • lemon and coriander for garnish

Directions:

1) Boil the lentils with turmeric and salt.

2) Mix the garlic, ginger, chili, onion and mash into a paste

3) Put the oil in a large pan and heat.

India 126

4) Add cumin seed until it turns light golden.

 

 

India 1275) Add the garlic/ginger paste.

 

 

India 130

6) Add the chili powder and 1/4 cup of the tomatoes.

7) Add the rest of the tomatoes and water (the more water you add the thinner it will be, keep in mind the next step!).

8) Add the lentils in with their water.

9) Add finu leaf and let boil for 2-3 minutes.

10) Garnish with lemon juice and coriander leaf.

Mushrooms Mutter

Mushroom Mutter 008

I like the smoke in this picture.

Ingredients:

  • 2 TBS vegetable oil
  • 2 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 1/2 tsp Indian spices (I just have a package of Garam Masala)
  • 400g of peas (1 can)
  • 400g of chopped tomatoes (1 can)
  • 200g mushrooms, chopped
  • salt

Directions:

Mushroom Mutter 0011) Heat the vegetable oil to medium heat in a large pan.

2) Add the garlic and saute until it begins to brown.

3) Add the onion and cook until soft.

4) Add the spices and cook for a minute.

 

Mushroom Mutter 0025) Add the peas, tomatoes, mushrooms and salt and cook for about 10 minutes (or to your liking, I’m told I like my peas cooked more than most).

 

 

 

Mushroom Mutter 008

Mattar Paneer

Mattar Paneer 013

Ingredients:

  • 3 pads of butter, divided
  • 2 onions, chopped
  • 2 TBSP curry powder
  • 2 cups of peas, steamed to bright green
  • 2 TBSP parsley (or mint, but I can’t find that in Korea)
  • 2 potatoes, boiled and chopped into bite sized pieces
  • 2 cups cottage cheese
  • rice
  • lime juice (optional)

Directions:

Mattar Paneer 0041) Heat 2 pads of the butter and onions until the onions are translucent.

2) Add the curry powder and cook for another minute.

3) Add the peas and parsley and cook until warm again, about 5 minutes.

4) Add the potatoes and rest of the butter and cook until warm again, about 5 minutes.

Mattar Paneer 0065) Remove from the heat and allow to cool for about 5 minutes. This will allow the cheese to not completely break apart when you add it.

6) Add the cheese and cook for 2-3 minutes.

7) Serve over rice with lime juice on the side if desired.

 

Mattar Paneer 010 Mattar Paneer 013

Cottage Cheese

Mattar Paneer 002

I wanted to make Mattar Paneer but could not find cottage cheese in the grocery store in Korea. I’m sure I’ve seen it somewhere, but don’t remember where and it was probably costco which I don’t think I’ll be going back to soon as it is a hassle to get to.

I was at the store with a friend and she suggested making it. I thought I needed cheese cloth or something but she said no, because she had made it before with just a strainer. So I started looking online and no recipe was the same. Keep it warm or not? Allow to cool completely or not? So here is how I worked it.

Ingredients:

  • 1200 ml milk (2 pts)
  • 2 TBSP (or more) lemon juice–I kept adding more when it did not work just by squeezing lemon so I would just have more on hand
  • salt

Directions:

1) Bring the milk to a simmer. Try to not boil, but it could happen anyway. Boiling means the milk will rise and try to come out of the pot, so if that starts to happen take the pot to the sink in case and stir to make the milk start to go back down.

2) Add the lemon juice and put on low heat, stirring often.

3) Add more lemon if you think it is taking too long or not working out how you think is right (again, I could find no real consensus).

4) Dump into a strainer with a bowl beneath it. If you think you can get more cheese out of the milk that is left, pour the milk that is in the bowl back into the pot and add more lemon. You will know you cannot get more cheese out when there is a yellow water, and not something that still looks like milk.

5) Add a dash of salt to the cheese.

Mattar Paneer 002