Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

This recipe uses 오뚜기® 카레 (Ottogi® Kare) Powder. This Kare Raiseu is a very easy dish, just fry meat and vegetables, boil with water, and add the Kare powder to make a perfect Korean Curry Rice.^^

Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

Ingredients:

1 packet (100 g) 오뚜기® 카레 (Ottogi® Kare) Powder

130 g Meat (Pork/Beef/Chicken), cut into bite-sized pieces

2 small Yellow Onions, (270 g) cut into bite-sized pieces

1/2 large Potato, (100 g) cut into bite-sized pieces

1/2 medium Carrot, (60 g) cut into bite-sized pieces

2 tbsp Cooking Oil (25 g)

3 1/2 cups Water (700 ml)

Instructions:

In a heated pot, add-in the oil. Add-in the meat, and vegetables; and stir-fry them in cooking oil.

Add-in 700ml (3 1/2 cups) water, and boil until all the ingredients are cooked.

When the meat and vegetables are cooked, turn the heat off and dissolve the 오뚜기® 카레 (Ottogi® Kare) Powder into the boiled water with meat and vegetables little by little.

Stir for 2~3 minutes until completely dissolved.
Turn the heat back and cook until the curry thickens a bit.

Serve with steamed rice.

Happy Eating!!

Note:

This Kare Raiseu recipe is so convenient to cook; you do not have to fry vegetables and curry separately, and buy starch additionally.

Pindi Chana पिंडी चना (Chickpeas in Spicy Gravy)

Pindi Chana पिंडी चना (Chickpeas in Spicy Gravy)

Ingredients:

1 cup Kabuli Chana/Chickpeas (Garbanzo Beans)

1 Tea Bag (Green Tea or Mango-Green Tea)

1 medium Onion, chopped

1 tbsp Ginger-Garlic Paste

1 cup Pomegranate Seeds

1 tbsp Coriander Seeds

1 tsp Turmeric Powder

2 tsp Red Chili Powder

2 Green Chili, cut lengthwise

1 tsp Dry Mango/Amchur Powder

3 tbsp Ghee

1 tsp CuminSeeds

2 tsp Cumin Powder

1 tbsp Coriander Powder

1 medium Tomato, chopped

1 tsp Garam Masala

Instructions:

In a large bowl, with clean, filtered water, add-in the chickpeas/garbanzo beans.

Allow to soak for 8 hours or overnight.

Transfer in a pressure cooker, and cook by adding a tea bag to it.

Let cool, and  discard the tea bag. Save the water for later use.

Set the boiled chickpeas/garbanzo beans aside.

In a heated pan, dry roast the pomegranate seeds, coriander seeds, turmeric powder, 1 tsp red chili powder, and dry mango powder. After cooling, grind the mixture to a thick paste using mixer. *You may add 1/2 cup water more, if needed.

In another pan, add-in ghee; once heated, add-in cumin seeds.

When the cumin seeds crackle, add onion and saute till it turns pinkish.

Add-in ginger-garlic paste, and green chilies; sauté for a few seconds

Then add-in the remaining half of red chili powder, turmeric powder, cumin, and coriander powder. Sauté for a few seconds more.

Add-in the chopped tomatoes, and sauté again until the tomatoes become mushy.

Add-in the boiled chickpeas/garbanzo beans by pressing them slightly and mix well.

Pour-in the water which was used for boiling the peas as needed.

*You may add more water depending on the thickness of the spicy gravy.

Allow to simmer for a few minutes before turning off heat.

Transfer in a serving bowl, and garnish with chopped coriander.

Serve hot/warm with chapatti, naan, paratha, kulcha, poori, or basmati rice.

Happy Cooking!!

Kare Raiseu 카레라이스 (Korean Curry Rice)

Kare Raiseu 카레라이스 (Korean Curry Rice)

Ingredients:

150 g Beef, cubed

2/3 cup Potato, cubed

2/3 cup Carrot, cubed

1/2 cup Yellow Onion, cubed

1/2 cup (canned) Green Peas

2 cups filtered Water

a dash of Salt and ground Black Pepper

1~2 tbsp Canola Oil

Curry Paste (5 tbsp Korean Curry Powder mixed with 2 tbsp filtered Water)

Instructions:

In a large heated pot with oil, add-in the fried potatoes, carrots, and onions; sauté until half cooked.

Add-in the beef; season with salt and black pepper, and sauté until no longer pink.

Then pour-in water. Adjust heat on high, and let boil for 3 minutes.

Add-in green peas, and cook 10 minutes, or until the vegetables are completely cooked.

Adjust the heat to medium, and add-in the curry paste.

Cook for about 5 minutes before turning off heat.

To serve, place the curry over a bowl of cooked rice.

Serve and enjoy with cabbage/radish kimchi. 

Happy Eating!!

Curry Buns

Curry Buns

Ingredients:

Bun Dough:

200g Bread Flour

1/2 tsp Salt

20g refined White Sugar

1 1/4 tsp Instant Dried Yeast

100g warm Water

20g Egg

20g Butter

Dry Curry Filling:

100 g Ground Beef

1/2 Yellow Onion, chopped

1 tsp Canola Oil

25 g Curry Roux (Curry Paste)

1 tsp Ginger, chopped

1 tsp Garlic, minced

1 tbsp Water

2 tsp Worcester Sauce

½ tsp Soup Base

Garnish:

Parsley Flakes

Instructions:

To make the dough:

Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.

In a large bowl, put the flour, salt, sugar, and butter. Pour the foamed yeast and egg.

Bring the ingredients together to form a sticky mass.

Move to a kitchen table.

Knead with clean hands. Throw the dough on the table, and fold in half; Repeat this process of folding and kneading for 10 minutes.

When the dough is already smooth, thin, and elastic; Shape the dough into a smooth ball.

Put the dough in a lightly oiled bowl and leave to rise in a draught-free place for 1 hour, or until double in size.

Press a finger into the dough. If indentation remains, the dough has properly risen.

Knock back the dough by punching it gently.

Turn out the dough, and fold it into thirds.

Divide the dough into 8 equal portions, and shape each piece into a ball lightly.

Cover loosely with a damp cloth and leave for 10 minutes.

Meanwhile, prepare the filling.

To make the (dry curry) filling:

In a pan, eat the canola oil, then add-in the garlic and ginger and stir fry on low heat.

Add-in the onion. Then, -in the ground beef and stir fry until meat is browned.

Season and stir fry.

Set Aside.

When the dough is ready, Roll it out into a circle 10 cm (4”) in diameter.

Cut with a 9 cm (3.5 inch) circle-shaped cookie cutter.

Twist and fold the dough.

Place on the baking tray with wax paper.

Leave to rise for 40-50 minutes, or until 2 times in size.

Put the dry curry into the center. Brush the surface with beaten egg.

Bake in preheated 200ºC oven for 10-15 minutes, or until golden.

Garnish with parsley flakes on top.

Serve and Enjoy!!

Note:

Best served hot or warm.

Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.

Chicken Bhuna Masala

Chicken Bhuna Masala

Ingredients:

250 g Chicken, skinless and boneless

1 tbsp Ghee, melted

2 tbsp Vegetable Oil

2 cups Yoghurt or Coconut Milk

1 tbsp Garam Masala Powder

1 1/2 tbsp Garlic, minced

1 tbsp Ginger Paste

2 Green Chili, chopped

1 Red Chili, chopped

1 large Onion, sliced

1 small Tomato, sliced

1 tsp Turmeric powder

Red Chilli Powder to taste

Salt to taste

Instructions:

In a bowl, combine the chicken pieces with yoghurt or coconut milk, ginger, turmeric, red chili, green chili, garam masala powder, red chili powder, and salt. Keep aside to marinate for 1 hour.

In a non-stick pan, heat the oil and ghee together.

Add-in the garlic paste to the heated oil, and immediately add-in the onion. (Don't burn the garlic!)

Stir-fry the onion until golden; add-in the tomatoes, and the marinated chicken. Put the heat on high. Lots of water will come out from the chicken. So keep stirring and evaporate all the water of the chicken till oil separates from the masala.

When oil starts separating from masala turn off the heat, and place on a serving bowl.
Serve hot and enjoy!!

Note:

Best served with Lachha Paratha or Kulcha.
You can also add some lime juice to the Bhuna Masala.

Murgh Musallam

Chicken subtly flavoured with Indian spices and cooked in onion based gravy.

Murgh Musallam

Ingredients:
250 g Chicken
2 tsp Red Chili Powder
3/4 tsp Cinnamon Powder
3/4 tsp Cumin Powder
2 tsp Coriander Powder
3/4 tsp Cardamom Powder
1 tsp Ginger Paste
1tsp Garlic Paste
1 tbsp Onion Paste
2 tsp Lemon Juice
1/2 cup Tomato Puree
3 tbsp yoghurt
Salt to taste

2 tbsp Ghee

Instructions:
Marinate the chicken first.
In a bowl, add-in the red chili powder, cinnamon powder, cumin powder, coriander powder, cardamom powder, ginger paste, garlic paste, lemon juice and yoghurt, and salt. Mix well.
Marinate the chicken  with the spice mixture for 1 hour in the refrigerator.

In a heated wok, pour-in ghee and make it hot enough.
Put-in the marinated chicken, and stir it well to fry.
When the chicken is half done take it out in a bowl.
In the same wok, add-in the onions and sauté until lightly browned.
Pour-in the tomato puree, and mix it well,  Cook for about a minute.

Add-in the half-fried chicken pieces.
Mix them well and cover wok with a lid.
Cook it for about 10 minutes in low flame.
Turn off heat. Transfer in a serving dish. Serve hot and Enjoy!!

Note:
Best paired with Basmati Rice or Naan. 

Punjabi Rajma Masala (Red Kidney Beans Curry)

One of the famous North Indian Cuisine.

Red kidney beans curry prepared in onion and tomato puree, with a blend of all the spices.

Punjabi Rajma Masala (Red Kidney Beans Curry)

Ingredients:

1 1/2 cups Red Kidney Beans (Rajma), soaked overnight

2 tbsp Vegetable Oil

2 Bay Leaves

2 5cm Cinnamon Sticks

3 Cloves

A pinch of Asafoetida (Hing)

1 tsp Cumin seeds (Jeera)

1 Black cardamom

2 medium Onions, finely sliced       

1” pc Ginger, minced

6 cloves Garlic, minced

3 medium Tomatoes, pureed   

1 tbsp Coriander Powder

1 tsp Cumin Powder

2 tsp Red Chili Powder

1/2 tsp Turmeric Powder

1 tsp Garam Masala Powder

Salt to taste

Method

Soak the kidney beans overnight with enough water.

Cook kidney beans with five cups of water and salt till totally cooked and soft. Set aside.

In a deep pan, heat oil. Add-in asafoetida and cumin. Sauté.

Add-in bay leaves, cinnamon, cloves, black cardamom and onions on medium heat. Sauté for 1 minute.

Add-in ginger and garlic, and continue to sautéing until the mixture turns golden

Adjust heat to low. Pour-in tomato puree, mix and continue cooking.

Add-in coriander powder, cumin powder, red chilli powder, and turmeric powder. Sauté for about 10 minutes until the oil starts separating from the masala.

Turn off flame. Allow the mixture to cool a little, and blend in a blender.

Add this masala paste into the kidney beans, and mix well.

Salt to taste, and add-in garam masala powder.

Simmer for about 15 minutes on low heat, until the gravy thickens. (You can adjust the thickness of the gravy as per your requirement by adding more water; or boiling it some more to thicken it, or mash a little kidney beans to make the gravy thick.)

Serve hot with steamed rice. Enjoy!!

Note:
This dish is best served with Basmati Rice, or Chapatti (Roti).

Chicken Korma (Chicken in Yoghurt Curry)

A traditional mild Mughlai dish made of yoghurt and coconut to give a nice silky rich creamy sauce.

Chicken Korma (Chicken in Yoghurt Curry)

Ingredients:

3 lb Chicken Breast, skinned and washed

1 knob Fresh Ginger, finely grated

150 grams Plain Yogurt

1 medium Onion, coarsely chopped

2 Dried Red Chillies, chopped

4 Garlic Cloves, minced

6 tbsp Ghee

400 g Onion, finely sliced

1/4 tsp Ground Black Pepper

1 tsp Garam Masala

1 tbsp Ground Coriander

1 tsp Ground Turmeric

225 ml Warm Water

75 g Coconut Milk

1/2 tsp Salt

75 grams Coconut Cream

2 tbsp Almonds, ground or flaked

2 tbsp Coriander Leaf, chopped

2 tbsp Lemon Juice

Instructions:

Cut chicken breasts into 1.5" chunks. Mix the chicken with the ginger and yogurt and cover and leave to marinade for 3 hours in the fridge.

In a food processor, put-in the chopped onion, red chillies and garlic, and process to a smooth paste. (If the mix is too dry add a little water.)
In a wok, heat 4 tbsps of the ghee over medium heat, and fry the sliced onions until translucent and golden-brown.
Remove the onion, and transfer to a bowl. Set aside.

Leave any remaining oil in the wok.
Add-in the remaining 2 tbsp ghee into the wok over medium heat.
When hot, add the coriander, garam masala and turmeric stirring constantly for about a minute. (Take pan off the heat if the oil is too hot.)

Adjust the heat to medium and add-in the chicken along with the marinade.
Stir fry for about 10 minutes. Then, add-in the processed spices paste, and continue stir-frying for about 8 minutes.

Pour-in the water and coconut cream into the wok.
Bring to a boil; continue stirring until the coconut cream is dissolved.
Add-in the fried onions and salt.

Reduce heat to low, cover the pan and allow to simmer about 30 minutes, or until the chicken is tender.
Turn off heat. Sprinkle with ground or flaked almonds, chopped coriander leaves, and lemon juice. Mix well.

Serve and enjoy!!!

Note:
Best served with Pilau or Basmati Rice, and Onion Bhaji.