How To Make Chicken Pilau

Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilau is a tasty dish with origins in Southern India. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it.
You Will Need:

* 3 cups (750ml) Basmati Rice
* 5 ½ cups (1380ml) water
* 2 strands of Saffron
* 1 stick of cinnamon
* 4 Tbsp ghee
* ½ Tbsp garlic and ginger paste
* 1 tsp garam masala
* 1 onion , thinly sliced
* 3 cloves
* 2 Tbsp yoghurt
* 1 pinch of chilli powder
* 3 chicken breasts , skinned and cut into cubes
* 2 cardamoms , pods should be crushed
* 1 Tbsp sultanas
* 1 Tbsp blanched almonds
* 1 tsp salt
* 1 Large Saucepan
* 1 Frying Pan
* 2 large spoons for stirring

Step 1:
Wash Rice
Wash the rice until the water runs clear and then drain and set aside.
Step 2:
Heat Ghee and Add Spices
Heat half of the ghee in a large saucepan and fry the onion until it has turned golden. Now add the cinnamon, cloves, cardamom pods.
Step 3:
Mix Together
Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.
Step 4:
Add Water
Now add the water.
Step 5:
Bring To Boil
Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes
Step 6:
Cook Paste
Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yoghurt, stirring often. Let the paste cook until it starts to split and release oil/ the melted ghee separates slightly from the yogurt.
Step 7:
Add Chicken
Now add the chicken pieces, the garam masala and chilli powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through
Step 8:
Stir and Serve
Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving

How To Make Saag Aloo

Saag Aloo is a popular, spicy side dish made from potato and spinach and comes from Northern India. It's easy to prepare and tastes delicious. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it.
You Will Need:

* 500 g spinach
* 4 fresh green chillies , chopped
* 1 onion , sliced
* 1 tsp mustard seeds
* ¼ cups (60ml) oil
* 1 tsp garlic and ginger paste
* 1 tsp chilli powder
* 2 potatoes , peeled and cut into 1 inch cubes
* 1 tsp cumin seeds
* ½ tsp turmeric
* 1 tsp fenugreek seeds
* 1 tsp salt
* ½ tsp lemon juice

Step 1:
Fry Onions and Spices
Heat the oil in a pan and add the mustard seeds, cumin seeds, fenugreek seeds, onion, garlic and ginger paste and fry for 5 minutes until the onion has softened and turned transparent.
Step 2:
Add Other Ingredients
Now add in the chilli powder, green chilli, turmeric and salt as well as the potato and spinach and stir until all of the ingredients are mixed in well.
Step 3:
Serve
Cover the pan and cook on a medium to low heat until the potatoes become tender and the spinach has softened and become almost a puree. Serve hot.

How To Make Lime And Mango Curry

Lamb curry: lamb is perfect for indian cooking. Its flavour stands up well against spices like curry and chilli. This easy lamb curry recipe will show you how to make a fruity curry. Lamb recipe using 4 lamb chump chops.
You Will Need

* 4 medium lamb chump chops
* 1 medium lime , thinly sliced
* 2 Tbsp olive oil
* 1 large onion, sliced
* 1 tsp brown sugar
* 1 medium red chilli, chopped
* 50 g creamed coconut
* 150 ml water
* 1 medium mango , diced
* grated rind & juice of 1 lime

Step 1:
Marinade
First you need to marinade the lamb. Take a lime, grate the rind, then cut it in half and juice it. Mix the lime rind and juice with a tablespoon of oil, one large, sliced onion, one finely chopped red chilli, a tablespoon of curry powder and a teaspoon of brown sugar. Cut the lamb chops into strips, and coat them in the lime mixture. Cover the bowl and leave to marinade for at least half an hour.
Step 2:
Seal
When the flavour's well soaked in, heat a tablespoon of oil in a pan, add the marinated ingredients and fry on a high heat until the lamb is sealed.
Step 3:
Simmer
Dissolve 50g of coconut cream in 150ml of water, and stir this liquid into the pan. Simmer the meat for 35 minutes, stirring occasionally, until it's almost tender.
Step 4:
Fruit
Dice a mango, slice another lime, and add the fruit to the pan. Cook for a further 5 or 10 minutes until it's all heated through.
Step 5:
Serve
Spoon the curry out into a dish and garnish with a twist of lime. Serve it with naan bread and traditional indian chutneys.

How To Make Gujarati Kadhi (Hot Yogurt Soup)

Like Chicken Soup, Kadhi makes a wonderful hot soup when it’s cold outside or if you are under the weather. This particular recipe is native to the state of Gujarat, India. Mix it with Mung Daal Khichadi and you have an easy and satisfying meal. For a detailed recipe, click: http://www.showmethecurry.com/2007/04/14/gujarati-kadhi/

How To Make Masala Peanuts Aka Raja Special

Raja Special is a great Indian appetizer that is synonymous with clubs, bars and drinks. It’s amazing what some onions, lemon juice and some spices can do to dress up the already popular peanut! It is a great make-ahead appetizer for parties. Raja Special is also known as Masala Peanuts…enjoy! For a detailed recipe, please click on the link: http://www.showmethecurry.com/2007/08/22/raja-special-masala-peanuts/

How To Make Green Beans With Shredded Coconut

This is a South Indian style of making green beans. It's very tasty, fresh-looking and easy. Requires little prep time. For the detailed recipe, click: http://www.showmethecurry.com/2007/05/16/green-beans-with-shredded-coconut/

How To Make Dahi Sev Puri (Chaat)

Dahi Sev Puri is a popular variety of Indian “street food” known as “chaat”. Dahi Sev Puri has a combination of flavors, from sweet and sour to hot. It can definitely be a hearty appetizer as it is loaded with potatoes, garbanzo beans and lots and lots of yogurt. Try this delicious and savory treat!

How To Make Peda - Indian Sweet

Pedas are a wonderful and delicious mithai (sweets) that are very popular and are often served during Diwali. Traditionally, it is made with milk that is cooked and cooked and cooked…till it thickens. It has a smooth and silky texture and it just melts in the mouth. One Peda will never be enough…so here we have a simplified version that is just as tasty and a lot easier to make. For a detailed recipe.

How To Make Pickled Jalepenos (Indian Style)

For all the pickle-lovers out there….this one is for you!! This ‘Pickled Jalapenos’ recipe is quick to make and can spruce up any meal. You will forget about those other "Nacho Style" peppers. Try adding a couple of pieces to sandwiches or rolls to get that extra kick!

How To Make Rava Ladoo (Indian Dessert)

Try this easy and delicious recipe for Rava Ladoo, an Indian dessert made with Semolina. It’s a great make-ahead dessert option. With fragrant saffron and coconut, it’s sure to be a crowd pleaser!

How To Make Chole (Garbanzo Bean Curry)

Chole is a popular Indian dish made with garbanzo beans or chick peas. The traditional method requires frying onions and tomatoes. Try this easy version.

How To Make Mung Daal Khichadi

The ultimate Indian comfort food, Khichadi is an easy, healthy and satisfying dish made from rice and mung daal. This is a mild, spice-free version, perfect if you're feeling under the weather or for babies and kids. Try it with Gujarati Kadhi – Yum!!

How To Make Adai (Lentil Crepes)

Adai, Lentil Crepes, are packed with protein and make an excellent snack, school-lunch and an equally good meal. They can be served with Coconut Chutney, Butter, Sambar or for some, Jaggery! They are quick to make and unlike Dosa, don't require as much pre-planning.

How To Make Cucumber Raita - Spicy Indian Condiment

This is a great yogurt dish, very soothing and cooling….especially for the times when you are finding your meal too spicy and you need something to counter it.

How To Make Cumin Flavored Rice (Jeera Chawal)

If plain white rice is a little boring when you are having guests over for dinner, try this easy and colorful rice dish and put a little umph to your presentation.
You Will Need

* 1 cup Basmati Rice
* 2 cups Water
* 1/2 cup Carrots, diced
* 1/2 cup Frozen Green Peas
* 2 teaspoon Oil
* 2 teaspoon Clarified Butter
* 1 inch Cinnamon
* 4 Cloves
* 1 Green Cardimon
* 2 Bay Leaves
* 1 teaspoon Black Cumin

Step 1:
Introduction
Hi, welcome to ShowMeTheCurry.com. Today we're going to show you how to make simple and tasty cumin flavored rice.
Step 2:
Rice
We're going to start off by washing one cup of basmati rice under some running water. You want to wash this until the water runs clear. Next, we're going to take our washed rice and soak it in our two cups of water.

It's always a great idea to soak your rice for at least fifteen minutes before cooking it. It helps enhance the flavor, the texture, and reduces the cooking time. Now that the rice is soaking, lets get started!
Step 3:
Preparation
It's really important to start off with a medium pot with a tight fitting lid. Start off by heating your pot on a medium flame. Add two teaspoons oil, and two teaspoons clarified butter. Let this heat before adding the remaining ingredients.

Once the oil is hot, add your cinnamon, whole cloves, green cardimon, and bay leaves, and let them sizzle for a few seconds. Then add your cumin seeds and give it a little stir, and I'll let them sizzle for a few seconds.

TIP: If you don't have black cumins, it is okay to use regular cumin seeds.
Step 4:
Cook
Okay, I think that's about done. You want them a little bit brown, but again, don't burn them, otherwise it will ruin the flavor of your rice. You can go ahead and add your carrots and green peas. You don't want to cook this too much; just kind of roll it around in the oil and let it get coated. And once that's done, we can go ahead and add our rice and water.

TOP TIP: The general rule for rice to water proportion is one rice to two waters. It works out best for most of the rice.

The general rule for rice to water proportion is one rice to two waters. It works out best for most of the rice. We can also add our salt in at this time. You know I can actually smell all the cumin. Yeah, that's the best part of this dish. Cumin has a really earthy and smoky flavor. It really enhances your dishes.
Step 5:
Boil
We're going to make this come to a boil. You can increase the heat on your stove and let it come to a boil. And once it comes to a boil, we're going to cover and keep it on simmer. Okay, our rice is just now starting to boil, so we're going to give it a quick stir and cover it, tightly.

Okay, our rice is just now starting to boil, so we're going to give it a quick stir and cover it, tightly. One very important tip is not to peek in while it's covered. You've just got to have faith and let it cook And also, reduce your flame to a simmer, now.
Step 6:
Simmer
And set your timer for fifteen minutes. Our rice should be done. That looks really, really good. We're going to, again, give it a quick stir to mix all the veggies in with the rice. Shut off the stove. If somebody does not like carrots or peas, you can always use any other vegetables of your choice.That's right. Or no vegetables for that matter. This rice tastes great any which way.
Step 7:
Serve
Well, that's our cumin flavored rice. I don't know about you, but that smells great and I'm ready to eat this right now! Yes, and you can eat it with retta, olive pickle, or just by itself. It smells great! Well thanks again for joining us on ShowMeTheCurry.com. I hope you join us next time.

Adding a pinch of spice to your life!

How To Make Avocado Salad

Avocado is not a fruit that we normally associate with Indian food…but try this avocado salad recipe and you will be really surprised. The colors, the texture and the aroma blend in so beautifully ….it’s a treat with any meal.

How To Make Chicken Dopiaza

“Dopiaza” means “two onions” in Hindu. Dopiaza is a medium strength curry that contains double the amount of onions than typically found in other curry recipes. It is a great recipe for onion lovers! We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it.
You Will Need:

* 4 medium onions , peeled, 2 chopped and 2 sliced
* 1 kg chicken , skinned and cut into large pieces
* 1 Tbsp ginger and garlic paste
* oil for cooking
* 2 tsp coriander powder , ground coriander seeds
* 2 tsp cumin powder
* ½ tsp ground turmeric
* ½ tsp chilli powder
* 4 Tbsp plain yoghurt
* 2 ½ cups (620ml) water
* 2 tomatoes , peeled and finely chopped
* 2 tsp salt
* ½ tsp garam masala
* 1 Tbsp fresh coriander leaves , chopped
* 1 Frying Pan
* 1 Slotted Spoon

Step 1:
Blend Ingredients
Put the chopped onions, ginger, and garlic into a blender and blend to a paste. Set this aside.
Step 2:
Fry Onions
Heat some oil in a large deep-frying pan over a medium heat. When the oil is hot, put in the sliced onions and stir fry them until they are slightly crispy and reddish-brown. With a slotted spoon remove the onions from the oil and set aside.
Step 3:
Add Paste to Oil
Remove the pan from the flame and add to the oil, the blended paste mixture taking care to minimise sputtering of the oil.
Place the pan back onto the heat and keep stirring the paste for 3 minutes until it has turned brown.
Step 4:
Yoghurt, chicken & spices
Now add in the coriander, cumin, turmeric and chilli powder and stir.
Then add in 1 tablespoon yogurt and stir for 30 seconds or until the yogurt is mixed well into the sauce. Do the same with remaining yogurt, 1 tablespoon at a time.
Next add in the chicken pieces and stir them for a minute until they are well coated with the yogurt mixture.
Pour in the water and add the tomatoes and salt. Stir until mixed thoroughly and bring to a simmer.
Step 5:
Finishing Touches
Cover the pan and reduce the heat to low, whilst leaving to cook for 20 minutes.
Sprinkle in the garam masala and the fried onions. Mix and leave to cook, uncovered, on a medium heat for 7-8 minutes or until the sauce reduces and thickens.
Skim off the fat and put the chicken in a warm serving dish. Sprinkle the chopped coriander over the top to garnish.

How To Make Daal With Spinach (Daal Palak)

Daal with Spinach, Daal Saag or Daal Palak - whatever you want to call it…now how do we get a healthier dish that this? Your Spinach (iron and fiber) and Daal (protein) all rolled into one! There are so many varieties of Daal and so many different ways to make them. Daal is a staple in most Indian households and pretty much had on a daily basis. Try this recipe for ”Daal with Spinach” with Chapatis, Parathas or Rice and you have a nutritionally complete meal. For a variation, switch the Toor Daal for Mung Daal or Channa Daal and you will be surprised how different and delicious they taste.

How To Make Non-Traditional Chicken Curry

Good old ‘chicken curry’…..goes well with rice or bread. My family loves it because it tastes so good and I love it because it is so easy to make!! This quick and easy non-tradional chicken curry will make you a big fan.

How To Make Falooda (Indian Dessert Drink)

Falooda is a yummy drink/dessert made with milk, a hint of refreshing rose flavor and healthy basil seeds...all topped off with a scoop of ice cream. Falooda...funny name, serious dessert.