Thursday, February 12, 2009

Simple curry sauce

The simple curry sauce is the one that I use as a base if I want a quick fixing north Indian curry. It is so versatile that with few canned ingredients, you can prepare it in a jiffy.
The sauce is very adaptable, you can increase tomato sauce or decrease or like wise increase or decrease the milk to get the taste you crave.
If you find the sauce too thin just mix 1 teaspoon of cornstarch in 1/4 cup water and add it to the sauce...and simmer for few minutes ...that will thicken the sauce.

1 onion minced
1 garlic clove minced
½ inch ginger minced
2 table spoon oil /butter

2 tea spoon mild curry powder… I use kitchen king masala available in Indian stores or S&B available in ranch market/ lucky..(I would suggest to add 1.5 teaspoon first and add the rest of 1/2 teaspoon after you taste while simmering and feel it needs it)

¼ spoon cardamom (if you don’t have, use cinnamon)
1 can tomato sauce 8oz
1 can evaporated milk

3/4 tea spoon light/dark brown sugar
Salt and pepper/cayenne/red chili powder to taste

Heat oil/butter on medium heat. Add onion, garlic, ginger sauté till it turns light golden brown.
Now add curry powder sauté for another 30-45 seconds, add tomato sauce and mix well.
Leave it for a couple of minutes. Make sure you keep the flame medium or medium-low, as high flame will result in tomato sauce splutters
Add salt and pepper/cayenne/red chili powder. Stir well.
Now slowly add evaporated milk using one hand and stir using another. (This technique will prevent curdling).
Once the milk is fully incorporated…Add the brown sugar and heat for another 2 minutes.
Add Paneer or any poached/grilled meat or steamed or boiled vegetables …enjoy !!! My illustration shows cubed paneer.

Garnish with freshly chopped cilantro.

To have rich version you can always substitute evaporated milk with whipping cream and also add 1 table spoon cashew or almond butter along with curry powder. You can also use normal sugar or honey instead of brown sugar.

If you taste the sauce and feel it is slightly bitter, that means you have added more curry powder and your curry powder is strong. In this case add 1/2 spoon more of sugar and also increase the cream/milk till you get the correct taste.

Thursday, February 05, 2009

Vegan sweet crepes with creamy filling

Sweet dosas/crepes are one of south Indian delicacy, here I have modified it to use wheat flour(traditionally all purpose flour is used) and also a vegan cream filling to resemble sweet crepes available in pancake houses.The cardamom spells Indian flavor but if you don not have it feel free to substitute with cinnamon.This is my entry for paajaka's Sweet series - Rice/Wheat sweets & Diabetic friendly sweets

Makes about 6 crepes

1/2 whole wheat flour - I used golden temple Atta

3 table spoon dark brown sugar - You can use any kind of sweetener

1/8 spoon of cardamom
use about 1 cup water and make a batter , if batter is too thick add more water to thin it down, so it has crepe/dosa batter consistency

Nicely blend the following with a hand mixer or fork:

4 table spoon tofutti - soy based cream cheese

1/4 spoon vanilla

1 table spoon sugar

You can any chopped fruits or berries to the above mixture

Lightly oil a omelet/tawa/crepe pan and prepare the crepe, it is prepared like rava dosa ,where you slightly pour the batter and rotate the pan to coat.

Use non stick pan only and use only medium flame.

Add a teaspoon of oil(it has to be tasteless like canola, if you use diary use ghee/clarified butter for enhanced flavor)around the crepe, I just sprayed canola oil spray, in about a minute or 2 it will be done.

Now add a dollop of tofutti mixture in the center and fold it into four.

Serve it with a fruit wedge.

If you are having tough time getting the crepes out of the pan try adding more oil or 1 tablespoon of rice flour to the batter.