Neena's Blog

November 25, 2015

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Spice up your Brussels Sprouts for Thanksgiving!

One side dish for Thanksgiving can get spiced up with this super easy recipe for Brussels Sprouts.  Even if its not for the main meal, I'm pretty sure there will be left over turkey, you can make it then, here is how:

Roasted Brussels SPROUTS

THINGS YOU NEED:

20oz/ 568g brussels sprouts

4 tablespoons olive oil

4 tablespoons soy sauce

1 teaspoon chopped fresh garlic

1 teaspoon chopped fresh ginger

 

FROM THE SPICE BOX:

1 teaspoon mustard seeds

1/2 teaspoon fenugreek seeds 

1/2 teaspoon turmeric powder

1 teaspoon ground cumin & coriander

1/4 teaspoon chili powder*

*Note: if you prefer a hotter spice level increase the amount of chili powder by ¼ teaspoon increments to suit your taste.  Be cautious!

ESSENTIAL PREPARATION:

  • Clean brussels sprouts by removing the rough outer leaves and root, then thinly slice the brussels sprouts
  • Peel and chop the garlic as finely as possible
  • Peel and chop the ginger as finely as possible
  • Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook

COOKING GUIDE:

  1. Pre-heat the oven to 400 degrees F.
  2. In a mixing bowl add 2 tablespoons of olive oil and add the brussel sprouts, mix together then place them on a baking tray, try not to overlay.  Place the baking tray in the oven and let them cook for 20 mins.
  3. To make the dressing, heat a small sauce pan with 2 tablespoons of olive oil so it’s hot, then add mustard seeds and fenugreek seeds and let it cook for one minute.
  4. Add the garlic, ginger, soy sauce, turmeric powder, ground cumin & coriander and chili powder and let it simmer on low heat for 5 minutes.
  5. Remove the brussels sprouts from the oven once they are crispy and add them back to the mixing bowl and stir in the dressing.
  6. Serve.
  7. Suggested serving with cooked meat or fish.

 

Serves: 4

Spice Level: Mild

Prep time: 15 minutes

Cooking time: 25 minutes

Ideal cooking pan: Baking tray, small saucepan and mixing bowl

 

 

 

October 13, 2015

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Happy Curry-ween!

Get creative with curry! For Halloween, I decided to change one of the #KitchenCurry recipes, from Sweet Potato, Cauliflower & Eggplant Curry to PUMPKIN, Cauliflower & Eggplant Curry Result? Simply DELICIOUS! #nationalcurryweek #halloween #pumpkin

Here is a link to the recipe: http://www.kitchencurrymaster.com/pages/sweet-potatoe-cauliflower-and-eggplant-curry

May 07, 2015

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A Tasty Sweet Semolina Dessert for Mother's Day

For Mother's Day, surprise her with this simple Indian Sweet Dessert.  It has a hint of Green Cardamom which will refresh her tastebuds!

Here is the recipe:

Serves: 4

Prep time: 5 minutes

Cooking time: 16-20 minutes

Ideal cooking pan: 2 saucepans one with lid and one without

THINGS YOU NEED:

  • 1/2 cup semolina
  • 2 cups milk
  • 3 tablespoons unsalted butter
  • 1 tablespoon raisins
  • 1/4 cup brown sugar

FROM THE SPICE BOX:

  • 4 green cardamoms

ESSENTIAL PREPARATION:

  • Remove the seeds from the green cardamoms pods and crush with mortar and pestle

COOKING GUIDE:

  1. Boil the milk in the pan that doesnt have a lid
  2. In the other pan, heat the butter until its melted, then add the semolina and saute until it turns pink (around 4-5 mins)
  3. Once the milk is boiled add to the semolina slowly and stir well, then let it simmer on low heat with the lid on for 7 minutes
  4. Add the brown sugar, raisins and green cardamoms.  Stir and let it simmer again on low heat with the lid on for 5 mins
  5. Serve

 

April 15, 2015

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Indian Turkey Meatballs

Enjoy this great recipe.  You will be so surprised by all the delicious flavors. This dish can be enjoyed on its own, even as an appetizer.

 

Prep Time: 25 mins

Cook Time: 30 mins

THINGS YOU NEED:

For the meatballs:

  • 1 lb ground turkey
  • 1/2 medium yellow onion
  • 1 teaspoon salt
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1/8 teaspoon bicarbonate of soda
  • 2 tablespoons cilantro and handful for garnish

For the sauce:

  • 1/2 red pepper
  • 1/2 green pepper
  • 1 small red onion
  • 2 tablespoons tomato paste
  • 3 tablespoons olive oil
  • 1/2 lemon squeezed
  • 1/2 teaspoon salt
  • 1/3 cup water

FROM THE SPICE BOX:

For the meatballs:

  • 1 tablespoon ground cumin & coriander
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon garam masala

For the sauce:

  • 2 star anise
  • 1 tablespoon cumin seeds
  • 2 cinnamon sticks
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon chili powder
  • 1 tablespoon ground cumin & coriander

PREPARATION FOR THE MEATBALLS:

  • Peel and chop the garlic as finely as possible.
  • Peel and chop the ginger as finely as possible.
  • Peel and grate the onion.
  • Chop the cilantro as finely as possible.
  • Thoroughly mix all of the ingredients above together in a bowl using your hands. Cover it and let it marinade in the fridge overnight, or for at least 8 hours.

PREPARATION FOR THE SAUCE:

  • Dice the red and green pepper into 1 inch pieces
  • Peel and dice the onion into 1 inch pieces
  • Lightly chop the cilantro

Cooking Guide:

1.  Take the meat out the fridge and make them into 16 balls

2.  Now for the sauce, in a saute pan with the lid, heat 2 tablespoons olive oil so its hot, then add star anise, cumin seeds and cinnamon sticks, let this sizzle for 1 minute.

3.  Add tomato paste and water then stir until the paste has loosened.  Gently add the meatballs (do not stir) and let it simmer on low heat with the lid on for 10 minutes

4.  In another saucepan, heat the remaining oil in the pan so its hot and add the red pepper, green pepper onions, ground cumin and coriander, turmeric powder, chili powder and salt.  Saute on a low heat for 5 minutes then take off the heat

5.  Back to the meatballs that are simmering, take the lid off and turn them over and let them simmer on low heat for another 10 minutes with the lid on

6.  Now add the vegetables that you have sauted to the meatballs and pour the lemon juice and  give it a gentle stir.  Put the lid on and let it simmer for another 5 minutes.

7.  Garnish with cilantro and serve 

 
April 08, 2015

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Huffington Post talks about healthy living with Kitchen Curry Master

Healthy Living Tips from One L.A. Entrepreneur to Another 

Read this wonderful article here: http://bit.ly/1a2CGu8 via @HuffPostLA 

‪#‎entrepreneur‬ ‪#‎kitchencurry‬

March 25, 2015

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It's Hump day...

It's hump day.  Brighten up your mid-week blues with this delicious Chicken biryani, a traditional chicken dish made in rice...

 

March 13, 2015

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It's Mango Season, so why not try this delicious Mango Curry recipe?

This Mango Curry will (for sure) surprise your tastebuds!  

 

 

Serves: 4

Prep time: 15 mins

cooking time: 60 mins

Ideal cooking pan: 5qt sauce pan

 

THINGS YOU NEED:

3 large mangoes (semi-ripe) 

1 medium onion

3 cups water

1/4 teaspoon salt

2 tablespoons olive oil

1 1/4 teaspoon salt

 

FROM THE SPICEBOX:

1/2 teaspoon Fenugreek seeds

1/2 teaspoon turmeric powder

3 tablepoons ground cumin & coriander

1/2 teaspoon chili powder

 

ESSENTIAL PREPARATION:

Dice the onion into 1/4 inch pieces

Slice the mango into 6 pieces with the skin on, then cut in half (Remove pulp)

 

 

COOKING GUIDE:

  1. Heat the oil in the pan so its hot, then add the fenugreek seeds.  Let it sizzle for 30 seconds.
  2. Add the onions and let them cook for 5 minutes or until they are soft on a medium heat.
  3. Add water, salt, turmeric powder, ground cumin & coriander and chili powder, stir and let it simmer for 5 minutes on a medium heat with the lid on.
  4. Now add the mangoes, stir and let it simmer for 15 minutes on a medium heat with the lid on.
  5. Turn the heat down to low and it simmer on a low heat for 45 minutes with the lid on.
  6. Serve.
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