Penang Curry by Green Ladle

Penang Curry by Green Ladle

Usually I wrote about ways to make exotic food in easy and simple way by using easily available ingredients. You will agree with me we all have a chef inside us who wants to prepare something special for our nears and dears but due to lack of confidence of cooking we are unable to do that ...

Few days back one of my friend Anu introduced me to a very beautiful concept of a culinary portal that delivers the finest quality of pre-portioned ingredients and recipes so that you can enjoy home-cooking of global cuisines and surprise your friends and family with your culinary skills.

When she explained this concept, I felt is it really so. Are the ingredients fresh, if portions are well balanced then I ordered one and really I was surprised by the quality of ingredients they are so fresh, clean and recipe is so well explained.

I am sharing my Experience of Penang Curry with Green Ladle....

Cooking Time : 25 - 30 Min

Video : 

Ingredients : 

Box from Green Ladle which is filled with all the ingredients needed for preparing Penang Curry

• 3 Tablespoon Laska paste
• 5 - 6 Kaffir lime leaves
• 1 Tablespoon Chopped Galangal
• Packet of chopped vegetables
• 1 Stick lemon grass
• 1 Tablespoon crushed peanuts
• 180 gm Coconut powder
• 1 Teaspoon chilly flakes
• 1 Lemon

Procedure :

• Add coconut milk powder with 300ml of water and keep aside

In a pan take 75 ml of water add Laksa paste in it and boil it in a pan

• Add chopped galangal, lemon grass, kaffir lime leaves and boil it for 5 -6 minutes

• Now add vegetables like broccoli, carrot, baby corn and cook for 5 minutes

• Now add zucchini and mushrooms 

• Now add coconut milk powder to this and cook for 10 -12 minutes

• Finish it by adding few drops of lemon juice, Chinese cabbage and crushed peanuts

• Sprinkle some chilly flakes and serve it with steamed rice

This way Green Ladle helps you in making exotic world food in an easy and simple way in your kitchen

Channa Palak Pulao (Gram Spinach Rice)

Channa Palak Pulao (Gram Spinach Rice)

When ever I am cooking I just thought of my daughter, family and a big question what to do to add more nutrition to my food as this time while cooking rice in lunch just found some boiled channa in my fridge and fresh spinach in my kitchen garden and prepared protein and iron rich pulao. So friends always try to add more healthy ingredients to your normal daily food and it will do wonders...

Preparation Time : 20 Min

Cooking Time : 25 Min

Ingredients :

• 1 Cup basmati rice, soaked for 20 min in water
• 1 Cup Boiled kala channa  
• 1 Cup sliced spinach 
• 2 Tablespoon oil for cooking
• 1 Teaspoon cumin seeds
• Whole spices (2 bay leaves, 2 cardamom, cinnamon stick, 2 to 3 cloves, few black peppers)
• 2 -3 green chillies
• 1 Tablespoon chopped garlic
• 1 Tablespoon chopped ginger
• 1 Sliced onion
• 1 chopped tomato
• 1/2 Teaspoon turmeric powder
• 1 Teaspoon garam masala
• Chilly powder according to taste
• salt according to taste
• 1 Tablespoon lemon juice

Procedure :

• Finish all the preparation first like cutting, chopping and soaking rice
• Now take a pan or kadai add oil in it and all whole spices and saute it

• Now add chopped ginger and garlic to this and cook for 2 minutes

• Now add sliced onion and cook till it is light brown in colour

• Add chopped tomato and cook for 2 to 3 minutes and add turmeric powder, chilly powder, salt and green chillies, saute it

• Add chopped spinach and boiled channa to this and cook for 5 to 6 minutes 

• Now add soaked rice to this and cook for another 3 to 4 m minutes

• Sprinkle garam masala and and toast it, now add 2 cups of water and a tablespoon of lemon juice

• Close it with lid and cook on medium flame till it is done

• Once done close the gas but don't open the lid, let it rest for 10 minutes

• Channa pulao is ready serve with curd and salad ...

Tips : Adding lemon juice while cooking rice. It helps in making rice "Khilla Khilla" rice is not sticky