For the love of the tangy taste Sindhi Curry offers, I make it quite often. But more than the taste, it’s the feel-good factor I get after having such a nutritious and wholesome dish. Loaded with veggies and served with rice, it’s a complete meal in itself. I normally skip the Sweet Boondi (sweetened gram floor balls) served along because I love the sourness that lingers on as an after taste. But trust me, the combination of Sweet Boondi with the featured dish is just awesome. I have even seen people mixing both at the time of eating to relish together the sweet and the sour flavors.

Here’s the recipe for you to savor it:

Ingredients: (5 Servings)

3 tbsp. Gram Flour

Refined Oil

Tamarind Paste 3-4 tbsp (can be increased or decreased as per your liking)

2 -3 tomatoes

(To reduce the amount of gram flour used, quantity of tomatoes can be increased. Best way to use tomatoes is to boil, peel and then puree them. This gives a thick and smooth consistency to the recipe).

2 Potatoes, peeled and cut into fours

2 Drumsticks, peeled and cut into small finger size

2 Carrots, peeled and cut into small finger size

8-10 beans

8-10 florets of Cauliflower

8-10 pieces of Brinjal

Handful of Peas

12-15 no. Ladyfingers, cut into halves

More vegetables of choice

Salt

Red Chilly Powder

Cumin Seeds

Curry Leaves

2-3 Green Chilies

Mustard Seeds

Fenugreek Seeds

Recipe:

I will take you step by step.

1. Wash all the veggies. Keep them aside after applying salt.

2. Deep fry lady fingers and brinjal. Keep them aside

3. Grind tomatoes to thick paste.

4. Take pressure cooker and pour oil into it. Once the oil is hot, add fenugreek seeds and mustard seeds. When they begin to crackle, add cumin seeds, green chilies and curry leaves.

5. Add gram flour. Simmer and keep stirring the gram flour continuously for few mins, till the color changes to dark reddish brown (the aroma is just too tempting).

6. Add tomato paste, red chili powder, salt and turmeric, and keep stirring.

7. When oil starts coming out from the sides, add a glass of water and all veggies, except for lady fingers and brinjal.

8. Close the lid and wait for two whistles.

9. When the air from the cooker escapes, open the lid. Add tamarind paste, additional water, lady fingers and brinjal (I like it thick as tomato soup, you can adjust the consistency as per need).

10. Keep on simmer till all veggies are cooked.

11. Check for salt and sourness. Add more, if needed.

12. Tempering can again be done, if required. Otherwise, the curry is ready to be served with Rice and Sweet Boondi (writing the recipe has aroused the desire in me to have it asap:p. Hope it has same effect on you too).

13. Enjoy.

Do share your experience with the dish.

In my lifetime I’ve hosted more dinner parties than I can count. Don’t get me wrong. Entertaining is fun and I love planning and preparing special meals. My husband and I love shrimp curry, but I haven’t served it at many dinner parties because it is so labor-intensive.

Yet this dish is still at the top of my entertaining list because it is fun. Guests love the combination of flavors, but I think they love the participation even more. Participation leads to conversation and sharing — the purpose of any dinner party.

Apparently shrimp curry originated in Maharashtra, India. Some recipes are made with unsweetened coconut milk. Yogurt is also used as the basis of the sauce. According to the Addicted to Curry website, so many curry recipes exist that it is impossible to count them. Indian curries are divided into Northeast Indian, Nepalese, South Indian and Shri Lankan. Bengal, Pakistan, Malaysia, Brunel, Indonesia, Thailand and Singapore all have their own types of curries.

My original recipe had a chicken stock base. You could not taste the stock, but it added an undercurrent of flavor. Then I discovered a quicker recipe in “The Blue Sea Cookbook” by Sarah D. Alberson. Actually, there are several quick recipes, all made with condensed soup. Your grocery store should carry lower salt soup. Serve the curry with a choice of toppings:

* hard boiled eggs, chopped

* salted peanuts

* crumbled bacon

* fresh pineapple tidbits

* toasted coconut

* mango chutney

* chopped green onions (white and green parts)

* chow mein noodles

* halved grape tomatoes

* golden raisins

* dried apricots, cut into thin slices

Your guests will load on the toppings, so have plenty on hand. Set the mood with an Indian tablecloth, purchased from an import store, and a few serving bowls. Lighted candles will add to this mood. Here is the recipe for Easy Shrimp Curry.

Ingredients

1 pound shrimp, shelled and deveined

2 cans shrimp soup (or cream of chicken or mushroom)

1 cup sour cream (I use fat free.)

1 teaspoon curry powder or homemade garam masala

Cooked rice (Basmati is my choice because of its large grains and texture.)

Method

Cook shrimp in boiling water for 3 minutes, until it turns pink. Be careful not to over-cook the shellfish or it will become tough. Drain and cut in half width-wise or length-wise, saving some whole ones for a garnish. Heat soup (don’t add any water) in a large saucepan. Add sour cream, curry powder, and shrimp. Stir gently, cover, and leave on the lowest heat, or transfer to a slow cooker, set on low. (Line the cooker with a special bag to make clean-up easy.) Serve with an array of condiments in small bowls. Complete your menu with a green salad, Indian flat bread, orange sherbet and almond cookies for dessert. Makes 4-6 servings. Note: This recipe may be doubled, tripled, or quadrupled. You may also prepare it a day ahead of time and reheat in a slow cooker.

Copyright 2010 by Harriet Hodgson

Indian food recipes are occupying a special place in the lives of Indians. Even though, the Indian culture is highly influenced by the British and American cultures, Indian foods still occupy the primary place in Indian society particularly in all occasions and festivals.

Indian food recipes are the by product of rich Indian heritage may be 5000 years old. Indian food recipes may be broadly classified into Indian vegetarian recipes, Indian chicken recipes, Indian curry recipes, Indian fish recipes, Indian briyani recipes and Indian mutton recipes.

Here we are giving an example Indian vegetarian recipe – Cauliflower curry recipe.

Ingredients:

Cauliflower – 1 small size

Fennel seeds – 1 tsp

Curry leaves – 1 tbsp

Dry Red Chilli – 3

Big Onion – 1 medium size finely chopped

Tomato – 1 medium size finely chopped

Turmeric Powder – 2 pinches

Red Chilli Powder – 2 tsp

Coriander Powder – 2 tbsp

Water

Oil

Salt to taste

tsp – teaspoonful

tbsp – tablespoonful

Method:

1. Heat oil in a saute pan.

2. Add fennel seeds and allow it to turn light brown.

3. Add Dry Red Chilli and fry for few seconds.

4. Add big onion, curry leaves and fry till onion turns golden brown.

5. Add Tomato and fry till it gets cooked.

6. Add all the powders and fry till its raw smell goes.

7. Add cauliflower florets, water (enough to cook the vegetables – and salt.

8. Allow it to boil for few minutes.

9. Lower the flame, close the sauce pan and let the cauliflower get cooked.

10. After it gets cooked fry till the gravy thickens.

Delicious Indian vegetarian recipe is ready to serve. Enjoy the tasty cauliflower curry with white rice.

If you are an Indian or an Indian descendent, try to consume Indian foods at least one time a day. Indian foods will rejuvenate and revitalize your body and soul.

Thai food is one of the fastest growing cuisines in the West. And with dishes more flavorful and rich than most other countries can offer, it’s no wonder more and more Type 2 diabetics are turning to Thai food to eat healthy without needing to choke down bland salads and sandwiches.

However, not every Thai dish on your local Thai restaurant menu is appropriate for diabetics. A meal with papaya salad, fried noodles and sweetened sticky rice will likely push your blood sugar higher than a kite. Lucky for you there are a few mouth-watering Thai dishes that are ideal for keeping diabetic blood sugar in check.

Spicy Shrimp Soup: Spicy shrimp soup (also known as “tom yom goong”) contains fresh shrimp, Thai spices and coconut milk. Although not as healthy as salmon, shrimp is rich in omega-3 fats. Omega-3 fats combat the inflammation that underlies insulin resistance. Research published in the 2009 “FASEB Journal” found that supplementing with omega-3’s from seafood reduced insulin resistance stemming from obesity.

Coconut Curry: Coconut curries such as panang curry are bursting with foods like vegetables and lean meats, which should form the basis of your diabetic diet. Coconut oil is rich in a unique type of fat known as medium chain triglycerides. A paper in the February 2009 “Diabetes Metabolism Research Review” concluded that medium chain triglyceride-rich foods help diabetes manage their blood sugar.

Morning Glory: Stir-fried morning glory is the perfect Thai side dish. Morning glory is a green vegetable that can help you lose weight. Studies show that diabetics that gorge themselves on vegetables tend to weigh less than those that avoid vegetables.

Grilled Chicken: Many Thai restaurants offer grilled or baked chicken. Once you remove the skin, this dish becomes quite low in saturated fat and calories. Research suggests increasing your protein intake from healthy sources like grilled chicken can keep appetite at bay and may even boost your metabolism.

Steamed Vegetables: It doesn’t get much healthier than steamed vegetables like broccoli, tomatoes, onions and carrots. However, Thai people wouldn’t accept a bland dish like steamed vegetables on their own. By adding a dash of salt and a generous amount of coconut milk, a dieting classic turns from boring to mouth-watering.

Fresh Fruit: Thailand offers fruits like pineapple, dragon fruit and mango that are not only flavorful but chock full of important vitamins and minerals. Ask your local Thai restaurants to make a fruit plate consisting of traditional Thai fruits for your dessert. Be sure to limit your fruit intake as certain Thai fruits like mango and pineapple are sugar-rich.

Chinese restaurants in California and around the globe serve pork buns. Barbecue-flavored pork and other ingredients are cooked, stuffed inside a bun, and steamed. Little stands on the street offer pork buns as do exquisite dim sum restaurants like City View in San Francisco.

When I am in San Francisco, walking down Market Street or people-watching on Union Square, I will buy a soft pretzel to eat. In Japan, I will stop my car at a convenience store, probably one of Japan’s approximately 12,000 Seven-Elevens, and buy a bun. Like at a drive-in, most people eat in the car. Convenience stores rarely very provide benches.

Japan has adopted and adapted this style of bun. When you are hungry, biting into a hot bun on a cold winter day is one of the small pleasures in life. While such buns are available at street stands and in restaurants, and frozen in supermarkets, many people get their buns at convenience stores such as Seven-Eleven, Lawson, Family Mart, Save On, Circle K Sunkus and Ministop. Some ingredients look familiar and some do not. The most unfamiliar ingredient to Americans may be an, which is a sweet bean paste known by a variety of names. We searched the web, looking at convenience store websites to see their bun menus.

While Lawson and Save On do sell many buns, their websites fail to clearly present the kinds of buns they sell. So, I would just like to comment on a Save On pork bun that we did find. Shaped like a pig with a snout sticking out, two floppy ears, and two dark eyes, the fast food art embraced the Japanese concepts of cute and food presentation.

After seeing the piggy pork bun, I no longer went to Seven-Eleven. I started stopping at Save On. Some Save Ons sold the piggy pork bun to silent purchasers. Shiori, age eight or nine, and her grandmother, who was over 60, were two of the more vocal purchasers. Shiori, spoke first, “That pig is just so cute!” They talked at length about the cute floppy ears, the cute snout, and the cute pig shape.

Returning to bun offerings, the smallest menu on the web, at Ministop, shows seven different buns: Two varieties of pork buns; two varieties of an buns; a spicy seafood bun made from shark fin, shrimp, and an flavored with oyster sauce and other ingredients; a shrimp and pork bun flavored with salt; and for dessert, a Belgian chocolate bun.

Family Mart shows 11 different options including pizza, curry, and a variety of pork and an buns. One of the pork buns is a spicy bun, including kimchi while another uses the same kind of pork slices as you can find in bowls of steaming hot ramen. The completely new variety Family Mart offers is a yakisoba bun. Yakisoba is a fried noodle dish in Japan that is somewhat like chow mein. The bun is simply stuffed with fried noodles. Lastly, for desert, you can buy a pudding bun.

I have never tried the desert versions of the buns, nor have I heard people speak of them. I remember the ice cream trucks of the suburban phase of my childhood, hearing them from far away, worrying that getting money from my mother and getting back would take too long, but inevitably making it back on time for a piece of cold childhood delight. Americans talk of the ice cream trucks and they live on in our memories. Japanese speak of the sweet potato trucks that sell baked sweet potatoes. While sweet desert buns are sold almost everywhere in Japan, they are not yet fond childhood memories or the stuff of popular culture. Maybe they will be some day.

The Seven Eleven menu presents 13 different buns including many varieties of pork and an buns as well as two pizza buns, one featuring melted cheese. Normally, a pizza bun refers to just the red pizza sauce without any cheese. Seven Eleven also offers two pink desert buns called Sakura Buns which include an and other ingredients. The buns are named after cherry blossoms; sakura is Japanese for cherry. For a different desert, Seven Eleven offers three small buns together, one white, one yellow, and one brown for about the price of a regular bun. Each bun is a different flavor: salty caramel, maple syrup, and chocolate.

The Circle K Sunkus menu lists 14 different buns including a variety of pork buns and curry buns. The curry buns include a chicken and cheese curry bun and a cheese curry bun. Like Seven Eleven, Circle K Sunkus has mini buns too.

In most of Japan, you are never far from a convenience store. Steaming hot buns await in winter, but very few convenience stores offer the full menus. The cases used to heat the buns may just not be big enough.

Your semen reflects what you eat…

All the body’s secretions such as sweat, saliva, urine and your sperm smell and flavor are affected by what you eat.

What goes in comes out and is reflected in the flavor and smell.

Ever notice how when you eat a curry with lots of garlic onions and spices how the smell comes out of your skin afterward?

It’s also in your semen just as it’s in your sweat.

Changing your diet will have an effect on your body’s secretions including your semen.

Most techniques or supplements that claim to alter the flavor of semen aim to increase the amount of sugars in it, and disguise the salty bitter taste, but most don’t work, you simply need a change of diet.

The best way to have better tasting semen is the most obvious, a good diet and clean living.

Cut your intake of the following:

Alcohol, cigarettes, drugs, junk food with lots of chemicals and preservatives.

You should also limit foods that break down into strong tasting or smelling chemicals that are excreted by the body.

Fruits and some vegetables are good, but some are definitely not recommended.

Good examples are asparagus; onions and garlic contain high amounts of sulfur and vegetables from the cabbage family, like Brussels sprouts, broccoli, cabbage, kale which all add to semens bitter taste.

Strongly spiced dishes, like curries comes out and flavors semen.

Of course, you don’t want to have a diet all the time just to get better tasting semen, but if you love your partner keep away from the madras curry!

Eat your greens & drink more fruit juice!

A recent study concluded that vegetarians have better tasting semen, which leads to an obvious conclusion.

Eat lots of fresh fruits and vegetables, and drink lots of juice and water (at least two liters a day) to flush out your body.

Eating or drinking pineapple juice is strongly recommended as the best a way to make your semen sweeter.

Citrus fruits and cranberry juice are also good, because they make the body’s pH more acidic, which balances the alkalinity of semen which gives it its salty, bleach taste.

All fruits juices and fruits have a high sugar content, so make sure you eat and drink plenty.

Other great foods for better tasting semen

Parsley, wheatgrass, and celery have been recommended for sweeter semen as well because of the chlorophyll they contain.

Cinnamon, cardamom, peppermint and lemon are also great foods for better tasting semen.

Keep in mind

Your body takes around 12 – 24 hours to secrete what you put into it, so keep this in mind when eating the foods listed above.

Aromatic Beef Curry

A beef stew of a different kind is the following aromatic curry.

Ingredients

25ml each butter and oil

2 large onions, sliced

2 tart apples, peeled and diced

15ml curry powder

2 cloves garlic, crushed

5ml each turmeric, ground cinnamon and cumin

750g boneless beef chuck, cubed

7ml salt

50ml mild chutney

25ml brown vinegar

15ml brown sugar

200ml tomato puree

250ml water

2 bay leaves

125ml coconut

100ml sultanas

Cream (optional)

Method

Heat butter and oil and fry onions and apples. Add curry powder, garlic, spices and beef. When browned, turn off the heat and stir in remaining ingredients, except sultanas. Spoon into a large baking dish and bake, covered, at 160ºC for 1 hour 30 minutes. Add more water and stock if necessary, and the sultanas. Cover and bake for 30 minutes longer or until very tender. If using, swirl in cream just before serving.

Frosted Meat Loaf

It’s difficult to give a meat loaf airs, but the potato ‘frosting’ and a homemade gravy add to the appearance and flavour of this one.

Ingredients

125ml milk

1 egg

125ml quick-cooking oats

25ml oil

2 onions, chopped

500g minced beef

15ml Worcester sauce

25ml tomato sauce

50ml chopped parsley

1 medium-sized carrot, coarsely grated

5ml salt

5ml mixed dried herbs

FROSTING

6 medium potatoes, boiled and mashed

±100ml hot milk

25ml butter

1 egg yolk

Salt and pepper

Method

Beat milk with egg, add oats and leave to soak for 10 minutes. Heat oil and fry onions until lightly browned. Mix remaining ingredients, then add fried onion and milk mixture. Combine thoroughly and pack firmly into an oiled 25 x 8 x 7cm loaf tin. Bake at 180ºC for 1 hour. Stand for about 10 minutes or until juices are re-absorbed, then unmould onto flat, warmed serving dish.

Beat mashed potato with hot milk, butter and egg yolk until fluffy and creamy. Seasno, then swirl over the entire loaf, top and sides, and return to the oven at the same temperature for 15-20 minutes. Serve with a green vegetable and pumpkin baked in the oven at the same time. Serves 6.

More delicious beef recipes!

I have been making this egg curry recipe for almost 40 years and it is still a favorite. I doubt very much if It is an authentic Indian curry. In fact, I am sure that it is not.

The first time I had it I was in New Jersey and I liked it so much that the hostess gave me the recipe. A few years ago my married son called me and said he wanted to make it for his wife so I gave him the recipe over the phone. And you know what? She now claims it to be one of her favorite meals. Guess my son is a pretty good cook!

So if it sounds good to you, give it a try.

Egg Curry

4 Eggs

1 stick Oleo

1 medium Onion

2 cans Mushroom Soup

1 1/2 cans Milk (use the soup can to measure the milk)

1 teaspoon Curry Powder

1 teaspoon Chili Powder

Salt to taste

In a large frying pan, brown the onions in the oleo. Add the eggs and slightly scramble them. Stir in the milk and then seasonings. Simmer the mixture for at least 5 minutes to let the seasonings blend. Serve over rice and, if desired, sprinkle a few peanuts on the top. Serves 4.

I usually mix brown and white rice together. And sometimes I will add a long grain rice. The brown rice gives a different texture and flavor and I believe it is a healthier alternative. You can also use olive oil instead of the oleo. If you do not like mushroom soup you can replace it with celery soup. I also double the curry powder and chili powder.

The only drawback for this recipe is that it is not a pretty looking dish. I have not figured out a way to give it a great, appetizing appeal. However, the taste makes up for the lack of looks.

A tossed salad is a great companion for the curry and adds more color to your table.

Enjoy!

Do you know the reason for depression and trouble asked Sri Satya Sai Baba one day. The devotee remained silent. Swamy said- Worry, Hurry and Curry. These three words, worry, hurry and curry are the real causes of almost all troubles.

Worry is the deathbed of a man. ‘Chintha jeevan ki chitha hai’- is a saying in Hindi which points out the bad effects of worry. What this saying means that is worry is the burning pyre of life. It is true because worry eliminates all happiness in a man’s life. It induces him to forget all happy thoughts and concentrate on a particular problem so that the health of the person deteriorates by losing peace of mind and body.

When tension arises, the blood pressure of a person goes up and he may even become disoriented in the worst case. Such a situation can and must be avoided by surrendering oneself totally to God. The only friend in need is God, because he will not forsake a person who has sought his help. What God gives always lasts. What man gives perishes soon.

God’s grace is the greatest gift that man must cherish and strive to get. When a man becomes fit to receive God’s grace, he will naturally become filled with everlasting joy and peace and attains self realization. Hurry is another cause for depression. Slow and steady wins the race. A person should always be prepared and systematic in his life.

Discipline not only gives an edge over others, but also always ensures success. A man who is hard working will never have to hurry at the last moment. Be it travel preparations or the journey of one’s life, man should never procrastinate and should prepare beforehand to avoid last minute confusion and tension.

Hurry can cause many troubles in life. It can lower a person’s esteem in family and society and project him as an unworthy individual. So, one must avoid the attitude of laziness and be disciplined always to achieve success in one’s life.

Curry is an extremely spicy sometimes and can cause changes in man’s behavior also. hot dishes can influence a person’s way of thinking and make him angry or sad or depressed in extreme cases if such foods are consumed regularly. Fast foods can harm a person in the long run both physically and mentally. Changes in behavior are brought about by spicy foods and intake must be reduced to ensure good health.

Worry, hurry and curry are a shortlist of the problems that cause man headaches or tensions. A healthy life should be one filled with peace and relaxation. life is to be enjoyed. A longterm goal and hardwork will help man live a successful life.

When my mom first landed in America in 1969, she ended up on Church Avenue in Brooklyn. Not exactly what she pictured her new life in America would look like, but it was better than what she had before in Albania.

Her earliest memories of Brooklyn were exploring bodegas, restraining herself from outsmarting the men playing “guess which bottle cap the ball is under” and trying to figure out what that smell creeping out of her neighbors’ door was.

Her neighbors were a new race of people she had never seen before. As she once described to me, “they were black, but not that black black. They wore bright-colored robes with gold and they had red dots on their heads.” Obviously they were from India and “that smell” coming out of their apartment was curry. Anyone who has ever been in a NYC cab or visited Jersey City knows exactly to what she is referring to.

The smell was too strong for her newly Americanized nose, so she banned curry, saris and Punjabi MC from our home for 30 years. It wasn’t until a recent trip to the “International” isle at the supermarket that she picked up some curry and tandoori spice and started experimenting. Not sure what inspired her; maybe she was just feeling nostalgic.

My mother came up with this great dish and I borrowed it from her. The only addition I made was the coconut milk. It makes the soup much softer.

Lentil Coconut Curry Soup with Chicken

7 to 8 Chicken Thighs

3 Tablespoons Olive Oil

1 Medium White Onion – Chopped

3 Stalks Clearly – Chopped

3 Carrots – Chopped

2 Cloves Garlic

1 Teaspoon Tandoori Spice

2 Teaspoons Curry

1 Teaspoon Coriander

1 Teaspoon Thyme

2 Teaspoons Salt

1 Teaspoon Black Pepper

2 Tablespoons Tomato Paste

2 Bay Leaves

1 1/2 Cup Lentils

2 (14oz) Cans Coconut Milk

Coat the chicken thighs in olive oil, sprinkle with salt and pepper and cook for 1 hour in a 400 degree oven. Remove and shred with a fork, removing all the bones and skin.

In a large pot set on medium heat, add the olive oil, onions, carrots and celery and cook for 12 minutes until the vegetables are soft and the onions are translucent.

Next add the garlic and cook for 1 minute.

Add the tandoori spice, curry, coriander, thyme, salt and pepper. Cook for 2 minutes, continuously stirring.

Add the tomato paste and cook for another minute.

Next add the bay leaves and lentils. Fill the pot with water until all the ingredients are submerged in the liquid.

Bring to a boil, reduce the heat to a simmer, cover and cook for 1 hour or until the lentils are soft. Keep checking and stirring every 10 minutes. If you notice the water is low, just add an extra cup of water. You might have to do this 2 or 3 times.

Once the lentils are soft, add the coconut milk and chicken and cook for another 10 minutes uncovered.

Serve as is or with rice or naan.