Posts tagged ‘curry’

From the chef’s pantry – Episode 3

This week’s contribution from the chefs at Temple Bay resort, Chennai towards the MTS series on chef’s pantry includes a recipe for mixed vegetable korma and the secrets to a wonderful North Indian style curry.


April 1, 2009 at 8:21 pm Leave a comment

Secrets to a wonderful North Indian style curry

The curry made in every part of India has a significantly distinct taste.  The procedure involved in the preparation of a curry also varies from one region to another.  The highly popular North Indian style curry has  few tricks that are simple to master, yet crucial to the classic North Indian style curry.  So missing out on those steps could significantly alter the taste of the curry and make it like it originated from another place. So here are some tips for a traditional North Indian style curry.

1.  Always start making the curry with oil and finish it it off by adding ghee (clarified butter) or butter.
2. Cashew paste is a key ingredient to many north Indian style gravies.  Soak raw unsalted cashew nuts in warm water for a few minutes and grind it to a smooth paste.
3. Always caremalize the onions to a golden brown color and then add the paste of ginger and garlic.
4.  A lot of recipes for North Indian curries call for cream. Add the cream towards the very end and do not boil vigorously or for a long time after adding cream.
5.  The ratio of onion to tomato is key for north Indian style gravies.  Do not alterwhat is mentioned in a recipe.  Most gravies (makahni style gravies) do not require onions.
6.  Most north Indian gravies use black cardamom as opposed to green cardamom.  Black Cardamom has a very strong odor, so use sparingly.
7. While making curry adding water is a crucial step.  Do not be careless with it as it dilutes taste significantly.

Credits: Chefs at Temple Bay Resorts, Chennai, India.

Make it Fast, Fun, and Facile! – Sri

April 1, 2009 at 8:20 pm Leave a comment

Curried lima beans (butter beans)

Quick MealToddler FoodKid FriendlyFamily Meal

Lima beans (or sometimes called butter beans) are very nutritious and have a nice buttery taste to it. Its not too popular among kids, but Lima beans can be very tasty and liked by kids. The beans also adds a lot of nutrition to a meal. The curried lima bean recipe is a great way to start including this wonderful bean in your regular shopping list.

Lima beans curried

Kind of food: Side
How long: 20 min
Makes: 3 cups
Pots and Pans: Pot or a deep pan

2 cups Lima beans (frozen or canned)
1 tsp Black mustard seeds
1 tsp turmeric powder
1 tsp Curry leaves chopped ( or curry 1/2 tsp powder or 1 tsp chopped fresh cilantro)
1 small green chili chopped finely (or less – adjust to spice level needed)
1/4 cup chopped onions
1/4 cup chopped tomatoes
salt to taste

How to make
If using frozen Lima beans – Cook the beans in a pot covered with enough water to submerge the beans for about 7-10 min or till the beans are tender. If using canned beans, just wash and drain. Alternatively, you can also pressure cook the beans.
In a pan heat the cooking oil.  Add mustard seeds to the oil and wait till the seeds crackle. Add the chili, turmeric, curry leaves, and onions. Saute for a couple of minutes till the onions are tender. Add the tomatoes and cook for another minute or two. Add the cooked Lima beans and salt. Give it all the good toss and cook for another minute or two.  Serve warm.

Keep it Smart, Short and Sazzy! – Anu

Serving Ideas
The beans are very flavorful and can be serve with plain rice or any flat bread
Make a great toddler food – the beans are large in size and very soft, easily handled by the little fingers.

Tip, tricks and alternatives
Lima beans are very buttery tasting, hence appealing to kids. The curry can be slightly mashed and cooked with less spice for smaller kids.  The mashed up beans can be used as  a spread to make a quick sandwich for snack or lunch box.

January 28, 2009 at 12:06 pm Leave a comment

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