Sweet Mango Curry Truffles with Sweet Curry Powder

August 6th, 2011 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon curry powder
½ teaspoon fresh chili, chopped superfine
1 tablespoon honey
½ cup stone fresh mango puree or chopped ripe mango
8 ounces semisweet or bittersweet dark chocolate, chopped
Sweet curry Powder for dusting (*3 teaspoon curry powder mixed with ¼ cup powdered sugar)

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, curry powder, fresh chili, honey and mango, to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper and sprinkle Sweet curry powder. Place in the refrigerator overnight.

Coconut Curry Sauce with Coconut Jicama Rice

July 4th, 2011 § 0 comments § permalink

Ingredients

For the Coconut-Curry Sauce

2 cups of coconut meat
1½ cups filtered water
1 tablespoon coconut butter
1 thumb size knob of ginger, peeled and minced with micro plan
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
2 small chili peppers or other small red chilies, with seeds
1 tablespoons kaffir lime powder (take kaffir leaves, dehydrate over night, grind into a fine powder)
1 tablespoon of curry powder or paste
1 teaspoon sea salt
Black pepper

For Jicama Rice

4 cups jicama, peeled and chopped
2 cups coconut meat
½ cup pistaciho
¾ cups almonds (ideally they should be soaked, and dehydrated)
¼ cup extra virgin olive oil or a little more
2 teaspoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cardamom
½ cup ground turmeric
Large knob of ginger, peeled and mince with a micro plan
1 handful cilantro leaves, minced
3 jalapeños, seeded and minced
½ small yellow onion, peeled and minced
1 handful golden raisins
Sea salt
Black pepper

Directions

Place the jicama in a food processor and pulse until the pieces resemble grains of rice.
Place the jicama in a fine sieve and squeeze out the excess water.
Transfer to a large mixing bowl.
Take the coconut meat place in the food processor and pulse until it resembles grains of rice.
Transfer to the mixing bowl with the jicama.
Take the pistachios and almonds, put in the food processor and pulse until ground into crumbs.
Add to the jicama and coconut bowl and mix together.
In a high speed blender, combine the olive oil, coriander, cumin, cardamom, turmeric, and ginger. Blend until thoroughly combined.
Pour the oil/spices over the jicama/coconut and the nuts.
Add all the remaining ingredients. With a large spoon mix well seasoning to taste with salt and pepper.

Serve in a small bowl with the coconut curry sauce on top.

© Kristin Slaby All rights reserved

The Bollywood with Star of Anise Vodka with Curried Grape Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the star of anise infused vodka

5 whole star anise
1 quart vodka

For the curried grapes

½ cup anise syrup (sugar, water and star anise into a simple syrup)
¼ cup vodka
1 teaspoon curry powder
1 tablespoon honey
1 cup of whole black or purple grapes

For the cocktail

Ice
2 ½ ounces anise infused vodka
1 ½ ounce curried grapes liquid
1 tablespoon lemon juice
Coarse sugar

Directions

For the star anise infused vodka

Combine star anise and vodka in a quart container and let infuse for 4-5 days.

For the curried grapes

In a bowl whisk together the anise syrup, vodka, curry and honey. Add the whole grapes and let soak for 3-4 days.

For the cocktail

In a shaker full of ice, combine star anise infused vodka, curried grapes liquid and lemon juice. Shake vigorously and strain into a martini glass. Roll a curried grape in coarse sugar and place on a toothpick and drop in the glass.

Quinoa Apple Salad with Curry Dressing

January 18th, 2011 § 0 comments § permalink

Serves 4
Martha Stewart

INGREDIENTS

¼ cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely chopped shallot
1 teaspoon curry powder
¼ teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 18-inch-thick wedges
¼ cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

DIRECTIONS

Preheat oven to 375°F. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool.

Coarsely chop nuts. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa, cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.

Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

Tamarind Rice

January 18th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

1 tablespoon plus 1½ teaspoons tamarind concentrate
½ cup warm water
3 tablespoons canola oil
½ cup unsalted peanuts (preferably unroasted), roughly chopped
1 tablespoon mustard seeds
16 curry leaves, roughly torn (optional)
6 dried red chiles (optional)
1 teaspoon cumin seeds
¾ teaspoon turmeric
1 large red onion, quartered and thinly sliced
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons Sambhaar, or 1 teaspoon curry powder
7 cups cooked basmati rice, drained, spread out on a baking sheet, and cooled to room temperature

DIRECTIONS

Place the tamarind in a small bowl, and pour the warm water over it. Whisk together until the tamarind is completely dissolved, and set aside.

Heat the oil, peanuts, and mustard seeds in a large skillet or pot over medium-high heat until the mustard seeds begin to pop, 2 to 3 minutes. Add the curry leaves, chiles, cumin, turmeric, and cook until the peanuts are golden, about 1½ minutes. Add the onion, salt, and Sambhaar, and cook until the onion is soft, 4 to 5 minutes, stirring often (if the onion begins to burn, turn the heat down). Add the tamarind water, and cook until the water is evaporated, stirring often, for about 2 minutes.

Stir in the rice, and cook until the rice is hot, about 2 minutes (if the rice was in the fridge it will take an extra 2 to 4 minutes to warm up), stirring once or twice to make sure nothing burns at the bottom of the pan. Taste for seasoning, and serve.

© Recipe Property of Suvir Saran

Curried Yellow Lentils and Sweet Potato Soup (Yellow Lentils)

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, chopped fine
1 (1-inch) piece fresh ginger, peeled and grated
1½ teaspoons garam masala
1½ teaspoons curry powder
1 pound sweet potatoes, peeled and cut into ½-inch cubes
4 cups vegetable broth
1 cup yellow lentils
1 fresh bay leaf
1 teaspoon salt, more to taste
½ teaspoon ground black pepper
¼ cup fresh cilantro, chopped
Juice of ½ lime

DIRECTIONS

In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, and curry powder. Cook, stirring, for 1 minute. Add sweet potatoes and cook with spices, 5 minutes. Add vegetable broth, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for until lentils are tender about 30 to 45 minutes.

Just before serving, add cilantro and lime juice. Serve immediately.

Middle Eastern Spiced Sweet Potato Herb Latkes with Curry Mint Sour Cream

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Bring a touch of the Middle East into your Hanukah celebration with these spiced latkes!

INGREDIENTS

For Latkes

6 sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs, beaten
1 cup all-purpose flour
1 tablespoon cumin
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Curry Mint Sour Cream

1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt

PREPARATION

In a large mixing bowl, combine potatoes, raisins, eggs, flour, cumin, curry powder, salt, and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for curry mint sour cream in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Curried Apple Chicken and Parsnip Stew

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2-3 boneless and skinless chicken thighs
4 large apples, peeled and cut into 1-inch pieces
2 large parsnips, peeled and chopped large
½ cup fresh curry leaves
1 tablespoon curry powder
½ cup red lentils
1½ cups chicken broth
Salt and pepper
½ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish

PREPARATION

In a large stew pan with heavy bottom, over medium high heat, add olive oil. Sauté onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to sauté. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 30 to 45 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

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