Aurora Curry Recipes

PUNJABI PAKORA CURRY

Punjabi Pakora Curry image

I had something that sounded like this at a Sharonville Ohio restaurant. I haven't tried this one yet, but will soon, when I get all the ingredients together. From Food-India.com nt

Provided by PalatablePastime

Categories Asian

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 38

Ingredients

1 cup besan (gram flour)
1 pinch cumin seed
2 teaspoons chopped onions
1 chopped green chili (or jalapeno)
1/2 teaspoon grated gingerroot
1 pinch turmeric
1/4 teaspoon garam masala
1/4 teaspoon red chili powder or 1/4 teaspoon cayenne pepper
1/2 teaspoon fennel seed (optional)
water (to make a smooth batter)
salt
2 -3 cups oil (for frying, estimated)
2 cups tart plain yogurt
4 cups water
1 pinch turmeric
1 pinch salt
1 pinch red chili powder
1 tablespoon besan (gram flour)
2 tablespoons mustard oil or 2 tablespoons ghee
1 teaspoon cumin seed
2 teaspoons mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon coriander seed
2 -3 cloves
7 -8 curry leaves
4 -5 dried red chilies
1 big onion, slivered
2 -3 garlic cloves, minced
1 teaspoon ginger paste
1 large tomatoes (chopped)
1 -2 teaspoon tamarind paste (mixed with tbsp. water)
1 teaspoon turmeric powder
3 teaspoons garam masala
1 teaspoon red chili powder
salt (to taste)
1 teaspoon fenugreek leaves (or powder)
2 tablespoons minced cilantro
steamed basmati rice

Steps:

Make pakoras:.
Mix pakora ingredients (besan, cumin seeds, onions, green chilli, ginger, turmeric, garam masala, red chilli powder, fennel seed, and salt) in a bowl until smooth. Add enough water to make a very thick batter.
Fry mixture by tablespoonfuls in hot oil until golden and crispy, then drain on paper toweling. Keep warm in low oven.
Prepare the kadai sauce:.
Blend yogurt, 4 cups water, pinch of turmeric powder, salt, pinch of red chilli powder, and besan. It should look like a buttermilk lassi mixture with besan in it.
Keep it aside for half an hour before starting to make kadi.
For the Remainder of the Kadai:
Pour mustard oil in a big pan (or wok) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seeds, coriander seeds, cloves and let them pop.
Add curry leaves and dry red chilli to the frying mixture.
Add onions and fry until golden brown.
Add the garlic, and ginger to it and fry for 3 minutes, watching that it should not stick to the bottom of the pan.
Add chopped tomatoes and fry for 3-4 minutes.
Add tamarind paste to the pan and let it come to the boil for 4-5 minutes.
Add turmeric powder , garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
Add the kadi sauce mixture.
Gently stir the curry, as it will start sticking to the bottom. Keep it on medium heat first, and let it come to a boil. Keep watching it and stirring. Simmer for 3-5 minutes, then lower the heat and let it cook on low flame for 20 minutes, stirring occasionally.
Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi.
Boil more for 3 minutes and don't stir too much as the pakora can break apart.
For garnishing, sprinkle cilantro and serve hot with rice.

Nutrition Facts : Calories 1263.8, Fat 122.9, SaturatedFat 17.8, Cholesterol 15.9, Sodium 134.8, Carbohydrate 33.9, Fiber 5.7, Sugar 14.8, Protein 12.5

AURORA CURRY

Aurora Curry image

When I was little, we had an Indian exchange student staying with us, so at a young age, I developed a taste for curry. As I got older, I learned a few recipes from British friends, based on the British bastardization of dishes that qualify as curry. Over the years, after I moved to Alaska, I developed my own recipe based of what I learned. I decided to name it in honor of my new home. Ultimately, I like to think of it as an Alaskan Curry, though it's influenced by many cultures. The use of almond milk and or soy milk came about due to me being horribly lactose intolerant. I usually get a soy substitute for yogurt to top it with, but you can use the regular stuff if you want.

Provided by Arctides Regalis

Categories Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1/2 cup onion, chopped
2 garlic cloves, diced
1 lb meat, cubed (Chicken, Beef, Lamb, Caribou, or Moose are recommended. Tofu also works)
1 1/2 cups green beans (frozen or fresh)
1 cup okra, sliced (frozen or fresh)
14 1/2 ounces crushed tomatoes
3/4 cup almond milk or 3/4 cup soymilk
2 tablespoons mild curry powder
1 tablespoon hot curry powder
1 teaspoon cilantro (fresh or dried)
1/2 teaspoon ground mace or 1/2 teaspoon ground nutmeg
1/2 teaspoon chili powder
1/3 teaspoon sea salt

Steps:

Heat up your oil using a large saucepan or wok. Add your onions and garlic, cooking them until the onions are translucent and the garlic is slightly brown.
Add your meat, cooking it evenly. The time it takes varies depending what meat you use. Once your meat appears cooked, add the green beans and okra, stirring them into your onion/garlic/meat mix Cook them until your vegetables are slightly browned.
Stir in the crushed tomatoes and almond/soy milk. Bring it to a boil. Stir in your remaining spices.
Reduce heat to simmer, cover for 30 minutes. Remove from heat and let it stand for 5 minutes to cool.
Serve over Jasmine Rice. Top with plain yogurt.

Nutrition Facts : Calories 141.2, Fat 8.2, SaturatedFat 0.7, Sodium 342.7, Carbohydrate 17.2, Fiber 5.8, Sugar 2.5, Protein 3.8

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