Butter Mushroom

butter-mushroom

Ingredients:

2 Tbsp. Shiba’s Clarified Butter
¼ tsp. Shiba’s Turmeric
1 lg. Portobello mushroom – medium sliced
10-12 white mushrooms – medium sliced
½ tsp. Shiba’s Curry Masala
½ tsp. crushed red pepper
½ tsp. salt

Process:

  1. Heat clarified butter in a large frying pan.
  2. Stir in turmeric for a few seconds then add mushroom slices and mix together well.
  3. Cook on medium high heat until mushrooms are softened.
  4. Sprinkle on curry powder and salt.
  5. Mix together and cook for another minute before serving.

 

Curried Lemon Okra

lemon-okra

Ingredients:

1/8 cup oil
½ tsp. Shiba’s Popping Seeds
½ tsp. Shiba’s Turmeric
2 dry red chili pods
2 med. potatoes – peeled, diced into bite size pieces
1 tsp. salt
1½ tsp. Shiba’s Curry Masala
2 lb. okra – fresh or frozen, cut into ½ inch round slices
¼ cup lemon juice, preferably fresh

Process:

  1. Heat the oil in a large, heavy bottom saucepan.
  2. Brown popping seeds then add turmeric and chili pods.
  3. Add potato pieces and salt. Stir all and cook over high heat until potato begins to brown.
  4. Stir from time to time.
  5. Mix in salt, curry powder and okra.
  6. Cover and cook over medium heat until okra is very soft and slightly slimy. Mash it lightly.
  7. Pour in lemon juice. (Lemon juice helps to control the sliminess and provides exhilarating taste)
  8. Stir all together and serve.

 

Butter Zucchini

butter-zucchini

Ingredients:

2 Tbsp. Shiba’s Clarified Butter
½ tsp. Shiba’s Popping Seeds
2 tsp. Shiba’s Turmeric
2 med. potatoes – cut into bite size pieces
1 tsp. Shiba’s Curry Masala
¼ tsp. Shiba’s Sweet Masala (Spice)
1½ tsp. salt, or to taste
6 zucchini – halved length wise and cut into 1 inch pieces
1 tsp. ginger – fine chopped

Process:

  1. Heat ghee in a soup pot or large sauce pan.
  2. Brown the popping seeds.
  3. Stir in turmeric for a few seconds, then add potato and mix all together.
  4. Cook over high heat 3 to 4 minutes.
  5. Add curry powder, sweet spice, salt and zucchini.
  6. Cook over medium high heat until zucchini begins to soften, stirring occasionally.
  7. Cover and continue to cook over medium heat until vegetables are soft.
  8. Before serving, mix in ginger and put in an attractive serving bowl

* Option – A teaspoon of ghee can be melted over the hot dish just before being served.

 

Chayote Squash (Iskush Tarkari)

chayote

Ingredients:

1/3 cup oil
1 tsp. Shiba’s Popping Seeds
4 bay leaves
¼ tsp. Shiba’s Turmeric
3-4 dry red chili pods
1 Tbsp. ginger – chopped finely
1 Tbsp. garlic – chopped finely
2 med. potatoes – Halved and cut into strips
1 tsp. salt
2 tsp. Shiba’s Curry Masala
½ tsp. Shiba’s Clarified Butter
chayote squash – peeled, cut in half on the round and slice into ¼ inch lengthwise strips

Process:

chayote-squash

  1. In a large, heavy bottom saucepan heat the oil.
  2. Sprinkle in popping seeds and fry until dark brown.
  3. Stir in bay leaves, turmeric, chili pods, ginger and garlic.
  4. Cook until ginger begins to caramelize. Stir when needed.
  5. Add potatoes, chayote, salt, curry powder and sweet spice. Mix all well.
  6. Cook on medium high until vegetables begin to brown.
  7. Reduce heat to medium and cook until vegetables are softened. Stir when needed.
  8. Serve with rice, lentils and chutney.

*Option – Add 1 cup plain yogurt when squash is half cooked. Mix well and cook over low heat until vegetables are softened. Delicious alternative!

 

Mango Lassi

Ingredients:

1 lb. canned mango pulp (14 oz. – or 4 fresh ripe mangoes, flesh blended)
2 cups plain yogurt
½ tsp. Shiba’s Sweet Masala (Spice)
1 pinch saffron
2 cups cold water
2 Tbsp. brown sugar
lassi

Process:

  1. Blend all together.
  2. Serve chilled or with ice

 

Salmon with Gravy

gravy-salmon

Ingredients for Salmon:

4 salmon steaks– cut into large bite size pieces
¼ cup oil or Shiba’s Clarified Butter
For Marinade:    
2 Tbsp. ginger – minced
2 Tbsp. garlic – minced
¼ tsp. Shiba’s Turmeric
1 Tbsp. Shiba’s Curry Masala
½ tsp. Shiba’s Sweet Masala
½ tsp. crushed chili pepper
½ tsp. salt
1 Tbsp. ground mustard seed

Process:

  1. Mix all marinade ingredients together to make a paste.
  2. Rub paste into fish. If time, let marinate at least ½ hour.
  3. Heat oil in a large frying pan.
  4. Cook the fish chunks in oil. Turn occasionally until all sides are nicely browned. (You can eat the fish just like this or with lemon or lime juice squeezed on it.)

 

Ingredients for Gravy:

¼ cup oil
1 ½ cup onion liquid ( raw onion blended into a “paste”)
¼ tsp. Shiba’s Turmeric
1 tsp. Shiba’s Curry Masala
1 ½ cup tomato paste (raw tomatoes blended to a paste)
1 ½ tsp. salt
1 cup Plain Yogurt

Process:

  1. Heat oil in a second large frying pan.
  2. Pour in onion liquid. Cook on medium high heat until onion begins to caramelize.
  3. Add turmeric and curry powder. Cook a few more minutes until onion is brown and thickened.
  4. Stir in tomato and salt. Cook until mixture begins to caramelize.
  5. Add 2 cups water and cook until some of the water has evaporated.
  6. Mix in 1 cup plain yogurt. Mix well and add salmon. Cook another 7-10 minutes until gravy thickens a bit.
  7. Serve. Good with rice, bread, etc.

 

Roasted Tomato Chutney

tomato-chutney

Ingredients:

4 med. tomatoes, any type, whole
2-3 dry red pepper pods (or fresh jalapeno peppers if desired)
1 tsp. Szechwan pepper corns, if available
15–20 garlic cloves, whole
1 tsp. salt

Process:

  1. Place all ingredients except salt into a med. fry pan, wok, or aluminum foil.
  2. Pan roast on low heat, turning all from time to time, until tomatoes soften.
  3. Skin will be caramelized somewhat. This adds great flavor to the chutney.(Vegetables can be prepared ahead of time.)
  4. Put all into a blender, or use an immersible (hand held) blender, with the salt.
  5. Blend to desired consistency.
  6. Make “Krishnanization” mixture (below).
  7. Stir into chutney.
  8. Serve.

Krishnanization

Ingredients:

1 Tbsp. oil
1 tsp. Shiba’s popping seeds
½ tsp. Shiba turmeric
4 dry red chili pods
½ tsp. crushed red pepper
½ tsp. Szechwan pepper, if available (optional)

Process:

  1. In a small frying pan, heat oil.
  2. Brown popping seeds and Szechwan pepper.
  3. Add chili pods, turmeric and crushed red pepper and cook while stirring for about 10 seconds.

 

Pulau (sweet type)

pulau

Ingredients:

¼ cup Shiba’s Clarified Butter
¼ cup ginger – cut into thin strips
1 Tbsp. garlic – fine chopped
2 med. onions – halved and thinly sliced
½ cup dried cranberries
½ cup raisins
½ cup cashews
½ cup almonds – sliced
2 tsp. Shiba’s Sweet Masala
2½ cup rice – washed, soaked ½ hr. before using (can use soaking water to cook rice)
½ tsp. salt, or to taste
5 cup water

Process:

  1. Heat butter in a large frying pan and stir in ginger, allowing it to cook on high heat until it begins to caramelize. Stir occasionally.
  2. Add garlic and onion.
  3. Stir and cook on medium high heat until onion begins to lightly caramelize.
  4. Add cranberries, raisins, cashews, almonds and sweet spice. Cook until nuts get toasty; approximately for 3 to 4 minutes.
  5. Add the drained soaked rice in the pan.
  6. Mix all together, cover & cook on med heat (no water yet) to brown the rice. Stir occasionally.
  7. Add salt and water and cook on high heat until water is absorbed.
  8. Reduce heat to low, cover and cook until rice is soft (approx. 25 minutes).
  9. Serve hot or cold.

* Option 1 –You can mix in ¼ cup brown sugar if you want a sweeter flavor.

* Option 2 – Mix in 1 Tbsp. clarified butter before serving to bring out the nutty flavor of the dish and give a sweet creaminess to the texture.

 

Garbanzo Bean Salad

garbanzo-bean-salad

Ingredients:

4 cups Soaked garbanzo beans – boiled with ½ tsp. salt until soft but not mushy
¼ cup orange bell pepper – diced
¼ cup red bell pepper – diced
¼ cup green bell pepper – diced
¼ cup yellow bell pepper – diced
½ med. red onion (or any kind) – diced
¼ cup fresh ginger root – finely chopped
1 jalapeño – finely chopped, seeds and spines removed if less heat wanted
1 tsp. salt
1 lemon or lime juice

*Note– Any combination of colored bell peppers can be used to make the 1 c. of diced peppers.

Process:

  1. Mix all ingredients well in a large bowl.
  2. The dish can be eaten like this or add the Krishnanization.
  3. Pour immediately onto bean mixture and stir in well.
  4. Serve.

Krishnanization

Ingredients:

1 Tbsp. oil
1 tsp. Shiba’spopping seeds
½ tsp. Shiba turmeric
4 dry red chili pods
½ tsp. crushed red pepper
½ tsp. Szechwan pepper, if available (optional)

Process:

  1. In a small frying pan, heat oil.
  2. Brown popping seeds and Szechwan pepper.
  3. Add chili pods, turmeric and crushed red pepper and cook while stirring for about 10 seconds.

 

Avocado & Kiwi Fruit Achar (Chutney)

kiwi-avacado-achar

Ingredients:

2 lg. Avocado – peeled and chopped
4 Kiwi fruit – peeled and chopped
1 tsp. salt
1 Lemon or lime – the juice (about 3 to 4 Tbsp.)
½ cup Toasted ground sesame seeds

Process:

  1. Score avocado and place flesh in a medium bowl.
  2. Mash some of the avocado to give some creaminess to the dish.
  3. Add kiwi fruit, salt and juice. Mix well.
  4. Make Krishnanization.
  5. Pour immediately over avocado mixture and stir in.
  6. Mix ground sesame seeds in well.
  7. Serve.

 

Krishnanization

Ingredients:

1 Tbsp. oil
1 tsp. Shiba’spopping seeds
½ tsp. Shiba turmeric
4 dry red chili pods
½ tsp. crushed red pepper
½ tsp. Szechwan pepper, if available (optional)

Process:

  1. In a small frying pan, heat oil.
  2. Brown popping seeds and Szechwan pepper.
  3. Add chili pods, turmeric and crushed red pepper and cook while stirring for about 10 seconds.

 

Batmas Palungo

batmas-palungo

Ingredients:

2 Tbsp. oil
14 oz. tofu (firm) – diced into bite size pieces
¼ cup oil
1 tsp. Shiba’s Popping Seeds
3 dry red chili pods
½ tsp. Shiba’s Turmeric
1 Tbsp. ginger – chopped finely
1 Tbsp. garlic – chopped finely
¼ tsp. asafetida (optinal)
½ tsp. Shiba’s Curry Masala
3 med. tomatoes – medium diced
¾ tsp. salt
2 bunch spinach – chopped

Process:

  1. Heat 2 Tbsp. oil in a large, heavy bottomed skillet or wok.
  2. Put in the tofu. Fry to a golden brown stirring frequently so it will not burn.
  3. Place tofu in a bowl.
  4. In the same skillet heat 1/4 cup oil.
  5. Brown popping seeds.
  6. Stir in chili pods, turmeric, ginger and garlic. Fry till all start to caramelize.
  7. Add asafetida and curry powder. Stir.
  8. Mix in tomato and salt. Cook a couple minutes.
  9. Lastly add spinach and allow it to cook down a great deal, stirring when needed.
  10. Fold in tofu. Cook for the next 10 minutes until the flavors are well blended.
  11. Serve.

*Note – This dish can be made with just the tofu and potato. Use the same cooking instructions with the browned tofu.

 

Bamboo Shoots with Edamame

bamboo-shoots-with-edamame

Ingredients:

½ cup oil
1 tsp. Shiba’s Popping Seeds
½ tsp. Shiba’s Turmeric
4-5 dry chili pods
1 cup garlic leaf – chopped
2 med. potatoes, cut into 2 inch slices
1 cup edamame
2 lb. baby bamboo shoots cut into 1 inch pieces
1 tsp. salt
1½ tsp. Shiba’s Curry Masala

Process:

  1. Heat oil.
  2. Brown popping seeds.
  3. Stir in turmeric, chili pods and garlic leaf and cook for a few seconds.
  4. Put in potato slices and mix well. Cook on high heat until all is hot.
  5. Reduce to medium high heat and, stirring occasionally, cook until the potato slices begin to caramelize.
  6. Add edamame, bamboo shoots and salt. Cook on high until ingredients are hot.
  7. Reduce to medium high. Continue to cook until edamame and bamboo shoots begin to brown. Stir in curry powder.
  8. Eat with your favorite accompaniments.

Option – To make a gravy with the dish, add 1 cup water and the juice of one lemon.
Cook until liquid thickens.

 

Happy Curry Foods 2771 Commercial St NE, Salem, OR 97301