Cook Without Book

                   Prep Time:  30 minutes Cook Time:  30 minutes Yield:  Makes: 8 servings (serving size: 1 1/4 cups curry) Ingredients 8 ounces   green beans, trimmed 2  medium carrots (10 oz), cut at a diagonal into 1/4-inch thick slices 3 tablespoons   green curry paste (available in the Asian aisle at most supermarkets) 2  (13.5-oz) cans light coconut milk 3/4 cup   low-sodium chicken broth* 1 tablespoon   Asian fish sauce* (also available at most supermarkets) 2 tablespoons   brown sugar (preferably dark) 1  large sweet potato (about 1 lb), cut into 1-inch pieces 2 pounds   skinless boneless chicken breasts, cut into 1/4-inch-thick slices (or firm organic tofu, cut into 1-inch cubes) 1  medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices Preparation 1. Bring a medium saucepan of water with 1/2 tsp salt to a boil. Blanch g...

Prep Time:  45 minutes Cook Time:  55 minutes Yield:  Makes 16 servings (serving size: 1 slice)                  Ingredients Cake: Cooking spray 1 1/3 cups   sugar, divided 1/3 cup   sweetened dried coconut 1/2 cup   (1 stick) unsalted butter, softened 2  large eggs, at room temperature 2 1/4 cups   sifted cake flour (not self-rising) 2 1/4 teaspoons   baking powder 1/4 teaspoon   salt 1  (13 1/2- or 14-ounce) can unsweetened coconut milk 1 1/2 teaspoons   vanilla extract Frosting: 2 cups   sweetened dried coconut 3  large egg whites 1 1/2 cups   sugar 1/4 teaspoon   cream of tartar Dash of salt 1 teaspoon   vanilla extract Preparation 1. Place a rack in middle of oven; preheat to 350°. Coat 2 (9- x 1 1/2-inch) round cake pans with cooking spray. Dust with flour; shake out excess, and set aside. 2. To make cake: Place ...

Omelette Curry Whenever there is leftover omelette, do make this wonderful curry. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Non Veg Ingredients • Eggs 5 • Oil 4 tablespoons • Onions,chopped 3 medium • Salt to taste • Red chilli powder 1 1/2 teaspoons • Green chillies,chopped 3 • Cumin seeds 1/2 teaspoon • Ginger-garlic paste 1 1/2 tablespoons • Turmeric powder 1/2 teaspoon • Coriander powder 2 teaspoons • Cumin powder 1 teaspoon • Tomato puree 1/2 cup • Salt to taste • Coconut milk 1 cup • Garam masala powder 1/2 teaspoon • Fresh coriander leaves,chopped 1 tablespoon Method Heat 2 tbsps oil in a non stick pan. Break eggs into a large bowl and beat with a hand blender till frothy. Add half the onions to the pan and saute for 2-3 minutes. Add salt, ½ tsp red chilli powder and half the green chillies to the eggs and beat ...

                               Thai Corn Soup Corn soup made in Thai style with lemon grass and galangal. Cooking Time:  30-45 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Tinned corn 4-5 tablespoons • Oil 1 tablespoon • Lemon grass roots 2 inches • Onion ,chopped 2 tablespoons • Lemon grass roots 2 inch • Ginger 1/2 inch • Galangal 1/2 inch • Fresh red chilli,sliced 1 • Kaffir lime leaves 4 • Vegetable stock 3 cups • Red curry paste 1 teaspoon • Lemon slices 3-4 slices Juice of ½ lemon • Basil leaves 5 • Salt to taste • Coconut milk 1/2 cup Method Heat oil in a non stick pan, add onion and saute. Diagonally slice lemon grass root and add. Slice ginger and galangal and add. Add fresh red chilli, kaffir lemon leaves and vegetable stock and let i...

Corn and Potato Handvo with Coconut Sauce Corn and potato handvo with coconut sauce, the innovation here is not just in the handvo, but in the accompaniment too! why settle for normal chutney or sauce when you can be different there too – try making this lovely coconut sauce instead! handvo is usually made with a batter of rice and urad dal, but here it is made using vegetables, corn, rawa etc. Coconut milk lends its unique flavour to this dish, but remember to use thick coconut milk. Preparation Time:  15 mins Cooking Time:  20 mins Makes 6 servings Ingredients For The Coconut Sauce 1 tsp   oil 1/2 tsp   cumin seeds (jeera) a few  curry leaves (kadi patta) 1/2 tsp   green chilli paste 1 cup  thick  coconut milk 1/4 tsp   sugar salt  to taste 2 to 3  drops of  lemon juice 1 tbsp  finely  chopped coriander (dhania) To Be Mixed Together Into Corn and Potato Mixture 1 cup   boiled and crushed sweet corn k...

Coconut Rice with A very different and unusual rice made in coconut milk, with fenugreek seeds adding to the taste and health. A perfect rice dish for elderly people, due to its high fiber and iron content. Very good in diabetes. . Preparation Time:  15 mins Cooking Time:  30 mins Makes 2 to 4 servings Ingredients 1 cup   soaked rice (chawal) 1 tbsp   fenugreek (methi) seeds 1 tsp   cumin seeds (jeera) 1 tbsp   ghee 1 tbsp   dried fenugreek leaves (kasuri methi) salt  to taste 1/2 cup   coconut milk 1/2 cup   grated coconut 1 cup   water 1/2 tsp   peppercorns (kalimirch) Method Drain the soaked rice and keep aside. Heat ghee in a pan, add the cumin seeds and let them crackle. Add methi seeds and fry for a minute. Add kasuri methi and fry for just 10 seconds. Add grated coconut and roast on low flame for another minute or so, till it gets a bit brown. Add the rice and roast on a slow flame for a min...

Ceylonese Curry with Rice Noodles Ceylon’s cuisine is characterised by the abundant use of coconut, which is available ample in that country. In this particular ceylonese curry, chopped mixed vegetables are cooked in a coconut milk base, with a wide choice of spices, which are also cultivated commonly in that land. This curry is to be accompanied by sambol chutney for an absolute ceylonese experience. Preparation Time:  15 mins Cooking Time:  15 mins Makes 6 servings Ingredients 4 1/2 cups  cooked  rice noodles For The Ceylonese Curry 1 1/2 cups   coconut milk  (nariyal ka doodh) 1 tsp   cornflour 1/2 tsp   fenugreek (methi) seeds  , soaked for 10 minutes and drained 4 to 5   curry leaves (kadi patta) 2   green chillies  ,  slit green chillies 1 tbsp   coriander (dhania) seeds powder 2 tsp   chilli powder 3/4 cup  finely  chopped onions 1 cup  finely  chopped tomatoes a pinch...

Corn Curry                  Quick Recipe A creamy paste of onion, coriander, coconut and poppy seeds with spicy green chillies and ginger is the focal point of the corn curry. And of course, there is soothing coconut milk and a bouquet of spices to complement the green masala. Preparation Time:  15 mins Cooking Time:  10 mins Makes 4 servings Ingredients 1 1/2 cups   boiled sweet corn kernels (makai ke dane)  , lightly crushed 2 tbsp   oil 50 mm  (2”) piece  cinnamon (dalchini) 2   cloves (laung / lavang) 2   cardamoms 1 tsp   cornflour  dissolved in 2 cups of  coconut milk  (nariyal ka doodh) salt  to taste To Be Ground Into A Smooth Green Paste (using Little Water) 1 1/2 cups  roughly  chopped coriander (dhania) 1/4 cup  thinly  sliced onions 2 tbsp  freshly  grated coconut 7   garlic (lehsun) cloves 25 mm  (1”) piec...

Makai Kofta Aur Hariyali Curry America meets india. Grated american corn dumplings in a coconut milk and coriander flavoured gravy, which is sure to tickle and tease your gastronomic senses! Preparation Time:  5 mins Cooking Time:  5 mins Makes 2 servings Ingredients For The Makai Koftas 1/4 cup   grated corn (makai) 1 tbsp   rice flour (chawal ka atta) 2 tsp   chopped coriander (dhania) 1/2 tsp   chopped green chillies salt  to taste For The Hariyali Curry 1 tsp   ginger-garlic (adrak-lehsun) paste 6 mm  (1/4") piece of  cinnamon (dalchini) 2   cardamoms  (elaichi) 2   cloves (laung / lavang) 1/2 cup   coconut milk 2 tsp   cornflour  dissolved with 1/4 cup  water 2 tsp   oil salt  to taste To Be Ground Into The Hariyali Paste 1 cup  roughly  chopped coriander (dhania) 1/2 tbsp   lemon juice 3   green chillies For The Garnish 2 tsp   fresh cream Metho...

Spicy Pineapple Curry Pregnancy Recipe This is a different way of adding fruits to your diet. Ripe diced pineapple is cooked with an aromatic blend of spices and simmered in coconut milk. The iron and the fibre levels in this curry are good and the coconut adds to the protein and energy content. If you are not fond of pineapple, add a cup of mixed vegetables like peas, carrots, potatoes to the same gravy, and you can also throw in a few cubes of pineapple, if you like. Preparation Time:  10 mins Cooking Time:  10 mins Makes 3 servings Ingredients 1 1/4 cups  fresh  pineapple cubes 1 tsp   oil 1 tsp   besan (bengal gram flour)  dissolved with 1 cup  coconut milk 1/4 tsp   turmeric powder (haldi) a pinch of  asafoetida (hing) 1/4 tsp   garam masala 2 tsp   sugar salt  to taste To Be Ground Into A Smooth Paste 2   red chillies  , broken into pieces 3 tbsp   grated coconut For The Tempering 1 tsp ...