Spicy cucumber curry

We think of using cucumber in salads and pickles. Today I am going to make a spicy cucumber curry.

                                                              Spicy cucumber curry
 

                                 Recipe summary 
                                          For
                           Spicy cucumber curry

Cucumber

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 6

Preparation
Peel and cut the cucumber into bite size pieces.

Method

1. In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low.

2. Add half of 150 grams onion.

3. Add 1 dry chili chopped.

4. Add ½ tsp cumin seeds and ½ tsp fennel seeds and fry for 30 seconds. 

5. Add rest of the onion and fry till translucent.

6.Add 1  green chili cut into small pieces and 1 red chili , 3 cloves garlic sliced, 20 grams ginger finely chopped cut into small pieces and 10 curry leaves chopped and fry for 7 minutes  

7. Add 1 kg cucumber pieces and fry for 1 minute. 

8. Add 1 cup of water,  2 tbsp curry powder, 40 grams tamarind juice, and ½ tsp turmeric powder and mix well. Bring to the boil.  Reduce the heat to medium low and simmer for 15 minutes.

 9. Add 1 tsp salt salt. Once you add salt and cover the pan the cucumber will start releasing a lot of water and you want most of it evaporated. 

Spicy cucumber curry

10. Add ½ cup  coconut milk.  

11. Add pepper powder.

12. Taste for seasoning and adjust. Simmer for another three minutes and take the pan off the heat.

The spicy cucumber curry is ready.                                                                                   

Recipe follows in detail with pictures.

                     

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves:4

Cucumber

Ingredients
Main
1 kg cucumber

Spices
½ tsp turmeric powder
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp black pepper powder
2 tbsp curry powder
1 dry chili

Others
150 grams onion, coarsely chopped
3 cloves garlic, sliced
20 grams ginger, finely chopped
1 green chili, cut into small pieces
1 red chili, cut into small pieces
10 curry leaves, chopped
40 grams tamarind, juice extracted
1 tsp salt
½ cup coconut milk
2 tbsp vegetable oil
1 cup water

Preparation
Peel and cut the cucumber into bite size pieces.

Cucumber

Method
In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low. and add cumin seeds and fennel seeds and fry for 30 seconds.

 Add half of onion and fry till becomes brown. Add dry chili and fry for 2 minutes.

Adding dry chili

 Add some more onion. Fry for 1 minute.

Adding more onion

Add cumin seeds and fennel seeds and fry for 30 seconds.

Add cumin seeds and fennel seeds

Add green and red chili, garlic,ginger and curry leaves and fry for 7 minutes or until the onion turns translucent. 

Add cucumber pieces and fry for 1 minute. 

Adding  cucumber 

Add water, curry powder, tamarind juice, and turmeric powder and mix well. Bring to the boil.  

Mixing cucumber with the spices.

Reduce the heat to medium low and simmer for 15 minutes. Once you add salt cover the pan. 

Adding salt 

The cucumber will start releasing a lot of water and you want most of it evaporated. 

Curry is cooking

Add coconut milk. 

Adding coconut milk.

 Add pepper powder.

Adding pepper powder

Taste for seasoning and adjust. Simmer for another three minutes and take the pan off the heat.

Final curry

The cucumber curry is ready. Serve while hot with rice.

Spicy cucumber curry

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Easy mild cucumber curry

https://simplycookingandhealth.blogspot.com/2014/10/easy-mild-cucumber-curry.html

Broccoli soup with tofu

                            Asian style  Broccoli soup with Tofu

Broccoli belongs to cabbage family and is believed to have originated in Italy some 2000 years ago. It is said that broccoli helps people in many ways.Broccoli is also found to be helpful in problems concerning arthritis, heart, eyes, kidney,diabetes and skin. It also has anti-aging properties along with its content of nutrition such as potassium, calcium, protein and vitamin C.  Not many vegetable can have such a long list of benefits.

Tofu is made from soybean curd is an excellent source of iron and calcium. 

Celery is packed with antioxidants and vitamins, including A, B6, C, and K. 

Broccoli

                               Recipe summary 
                                         For 
                Asian style  Broccoli soup with silken tofu
Today Broccoli belongs to cabbage family and is believed to have originated in Italy some 2000 years ago. It has many health benefithttps://simplycookingandhealth.blogspot.com/2014/06/broccoli-stir-fry.htmls.

Broccoli

Tofu is made from soybean curd is an excellent source of iron and calcium.

Celery is packed with antioxidants and vitamins, including A, B6, C, and K. 

Preparation time: 20 minutes
Cooking time:30 minutes
Serves:4

Main ingredients

Preparation
1.Wash 300 grams broccoli and cut into florets and put in salted water for 15 minutes to free from insects

2. Wash and cut 180 grams tomato into 4 pieces and scoop out the seeds. Then cut into small pieces.

3. Slice 300 grams silken tofu into pieces.

4. Wash and slice 100 grams celery into small pieces.

5. Cut 1 onion into small pieces.

6. Slice 3 cloves garlic 

7. Cut 8 grams ginger either into tiny pieces or mince it.

Method
1. Heat a wok add 2 tablespoon oil and heat it and add chopped onion and fry for 2 minutes. 

2. Add ½  teaspoon cumin seeds  and fry for 1 minute.

3. Add garlic and ginger to it and fry for 2 minutes.

4. Add chopped tomato and fry for 3 minutes. 

5. Add celery and fry for 2 minutes.

6. Add 2 cups water, cover, cook 3 minutes and reduce heat to cook celery and release aromatic smell.

7. Add broccoli  and silken tofu  to  the cooking water . 
Let it cook open as we don’t cook broccoli too long.

Asian style  Broccoli soup with Tofu

8. Add ½ teaspoon salt and ½ teaspoon pepper. taste for seasoning.

9. Leave 5 minutes in the cooker and switch off the fire.

10. Cool and liquidize to make a soup.


Asian style  Broccoli soup with Tofu is ready.                                                                                 

Recipe follows in detail with pictures.

                     

Preparation time:20 minutes
Cooking time:30 minutes
Serves:6
Ingredients
Main
300 grams broccoli
300 grams tofu 
180 grams tomato
100 grams celery
Others
1 onion
3 cloves garlic
8 grams Ginger 
2 tablespoon oil
½ teaspoon salt 
Spices
½  teaspoon cumin
½ teaspoon pepper powder
Preparation
Wash broccoli and cut into florets and I put in salted water for 15 minutes to free from insects.
Wash and cut tomato into 4 pieces and scoop out the seeds. Then cut into small pieces.
Slice tofu into pieces.
Wash and slice celery into small pieces.
Cut onion into small pieces.
Slice garlic 
Cut ginger either into tiny pieces or mince it.

Main ingredients 

Method
Heat a wok add oil and heat it and add onion and fry for 2 minutes. 

Frying onions

Add cumin seeds  and fry for 1 minute. Add garlic ginger to it and fry for 2 minutes

Adding garlic ,ginger, and cumin

Add tomato and fry for 3 minutes. 

Adding tomato

And celery fry for 2 minutes.

Adding celery.

Mix and frying

Add 2 cups water and cover and reduce heat to cook celery for 3 minutes and release aromatic smell.

Cover and cook

Add broccoli  and silken tofu  to  the cooking water. Let it cook open as we don’t cook broccoli too long.

Adding broccoli and tofu

Leave 5 minutes in the cooker. and switch off the fire.

Cooking broccoli and tofu

Add salt and pepper. taste for seasoning and switch off the fire.

Cool and liquidize to make a soup.