Vegetable Korma/Curry - JT

Mixed vegetables: 1/2 lbs
onion: cut into small pieces, 1
curry leaves:1/2 stalk
green chilli: 3, cut into small pieces
coriander powder: 1 teaspoon
turmeric powder: pinch
ginger garlic paste: 1 teaspoon
garam masala: 2 teaspoon
coconut milk: one can
oil, salt


fry curry leaves onions, and green chillies until onion are golden. put ginger garlic and fry for a min. add powders and then fry for a min or two. you will smell the flavors coming out. add mixed vegetables and salt to. pressure cook two whistles. Release pressure by putting pressure cooker under cold water. put back on low flame. add cocunut milk and bring back to boil on low flame.
very tasty,.and simple. can never screw up this curry.....

note> made this one, without curry leaves, and still it's da bomb!!

Neiman Marcus Cookie Recipe from their website

Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips Directions
1.
Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)


2.
Beat in the egg and the vanilla extract for another 30 seconds.


3.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.


4.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.


Yield:
2 dozen cookies

Easy and tasty Green Peas Curry

1. cook green peas in pressure cooker with salt until 3 whistles (until cooked). For one cup peas, add half cup water. The gravy is not that watery.
2. cut 2 onions length wise and 3-4 green chillies. fry them till golden.
3. add little red chilli powder, cumin powder and garam masala powder.
4. Add some meat masala powder. (This is the secret to the recipe. Do not give it away!)
5. fry for few minutes.
6. Add cooked green peas and cook until boiled. Keep in low flame for some time until the gravy gets inside the peas.

Play around with the spices until you find the right taste. When you buy green peas, do not buy sweet peas.

Terong Belado/ Chili Bengan

3 packets red chili
12 roma tomatoes
1 packet shallots

blend all in a blender. heat lots of oil, when hot, pour mixture. cook till it changes color and until it's not too spicy, approx 30-40 mins. salt, pepper, and sugar to taste.

* if wanting the dish to be spicy, don't cook too long. Prolonged cooking will decrease the chili's hotness.

Gulai Terong/Yellow Bengan Curry

Gulai Terong

3 sticks turmeric
10 shallots
5 garlic
1-2 onions
3cm ginger.
1.2 packet redchili
1 lemongrass, use only the stalk. (don't blend)
8 lime leaves (don't blend)
enough bengan
1 large kara coco cream

blend all in a blender and sautee till smells good. add coco milk and lemongrass and lime leaves.

cook bengan separately, when done, add to pot, and simmer everything together for a while. salt, pepper and sugar to taste.