Buttermilk And Cucumber Creamy Curry Recipes

CURRIED CUCUMBERS

Steps:

• In a bowl, combine first seven ingredients. Toss with cucumbers and onion slices. Chill 2-3 hours. , Stir just before serving. Adjust salt and pepper to taste; garnish with parsley if desired.

CREAMED CUCUMBER SLICES

Steps:

• In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

SWEET CURRY MARINADE WITH BUTTERMILK

Steps:

• Combine buttermilk, lemon juice, garlic, brown sugar, curry powder, red pepper flakes, coriander, chili powder, salt and pepper in a gallon size resealable plastic bag or large nonreactive bowl in which meat can marinate.
• Add whatever meat you're using and marinate for 2 hours unrefrigerated, and up to 24 hours in the refrigerator.

BUTTERMILK CUCUMBER DRESSING

Steps:

• Mix ingredients together and chill for several hours.
• Shake or stir well before serving.

BUTTERMILK AND CUCUMBER CREAMY CURRY

Steps:

• 1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, curry leaves, cumin, and mustard seeds they should splutter upon contact with the hot oil, so lover the heat and cover the pan until the spluttering subsides.2. Quickly add the coconut, green chili peppers, ginger, and cilantro, and cook over medium heat until the coconut is golden, about 5 minutes. Add the cucumber, salt, and paprika, and cook until the pieces soften, about 10 minutes.3. In a blender, blend together the yogurt and the buttermilk and add to the pan. Simmer over medium heat until hot, about 5 minutes. (Do not boil, or the kadhi will curdle.) Transfer to a serving dish and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.