No more take-away! Make your own Indian curry in a hurry!

Posted on Tue, 29 Sep 2015 in General

No more take-away! Make your own Indian curry in a hurry!

Authentic Indian curry is not only aromatic and complex, but it varies from region to region. For instance, in southwest India curries often boast a rich coconut sauce, while the region of Punjaab is famous for a curry made with mustard leaves and spices.

Often colourful and flavourful, Indian curry can be daunting dish for even the experienced chef. But it doesn’t have to be. With the help of the JTC OmniBlend, you can make curry in a hurry for your family in less than an hour.

For a healthy, home-made curry, there are three main elements that will differentiate yours from the greasy take-away version that is often pre-made and over spiced. 

1)      Grind your own spices

Always use freshly ground spices. Grinding spices in the JTC OmniBlend takes less than X seconds. Throw whole black and white peppercorns, cloves, cinnamon sticks, black and green cardamom pods, whole dried bay leafs, cumin seeds and coriander seeds in the JTC OmniBlend go make your very own garam masala (mixed spice blend)! Every Indian chef has their own special blend of garam masala, so feel free to experiment with the spices until you’ve achieved a mix that you enjoy.

Indian Celebrity Chef Sanjeev Kapoor said in an interview with the Herald Sun, “be generous with your spice…they not only bring flavour but also texture to the curry - but remember not to overpower the curry with too many spices.”

2)      Purée your wet ingredients first to decrease cooking time

A slow-cooked base of tomatoes, onions, garlic and ginger is key to a well-rounded curry. But with busy school and work schedules, most of us don’t have very much time to pull dinner together. Instead of spending hours at the stove, get the same slow-cooked, caramelised taste by puréeing your wet ingredients in the JTC OmniBlend first for 35 seconds to cut your cooking time in half!

3)      Use regional ingredients to create varied curry combinations

Why not make your own coconut milk for a South Indian inspired curry to top your basmati? Simply add the meat of one coconut to the JTC OmniBlend jug with four cups of water and blend for 60 secs. Drain milk through a cheese cloth and add to your curry to make a thick and creamy sauce.

And whether you server your curry with freshly baked naan bread or fluffy white basmati, a real Indian meal wouldn’t be complete without a thick, cool glass of refreshing mango lassi. So here’s how you to make one of our favourite Indian yogurt drinks in 35 seconds:


Memories of Mumbai Mango Lassi

Serving:

1-2 people

Time In the JTC OmniBlend

35 seconds

Ingredients:

200 ml low fat natural yogurt/soya yoghurt

125 ml semi-skimmed milk/soya milk/almond milk

200 g refrigerated ripe mango

3 tbsp agave nectar/honey

125 ml ice cubes

Directions:

1. Place all ingredients in the JTC OmniBlend jug and secure the lid.

2. Use the 35 second pre-set timer function to blend all ingredients. Use tamper tool if needed.

Serve in chilled glasses with a sprig of mint.



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