Kitchens of India - Lamb Curry and Naan

Happy New Year !


Didn’t update my blog for awhile. I have been cooking just keep forgetting to take picture. Today I have a day off and cook and take picture! Well cooked few thing but only this India Lamb and Naan can be share XD ( Angel Food Cake failed… Chocolate cupcake with cream cheese frosting failed…. )_

The lamb is very easy to make cause it has a trick XD buying the curry paste from Amazon !

Kitchens Of India Curry Paste For Lamb Curry, 3.5-Ounce Boxes (Pack of 6)


The direction of how to cook the lamb with the paste is on the back of the package, basically


All I do is :

1lb Lamb Shoulder
Cut 1 medium onion to thin strip ( can add more since you can see on the picture, most of the onion is melted XD)

Sauté the onion until it is softened
Add the lamb and curry paste mix with 2 cup of water
Once ut starts boiling, turn the heat to low and simmer for 45-50mins with lid.
Keep aside for 5 minutes.
Serve hot.


About the Naan
2.5 Cup Bread Flour
1/2 Tbsp Baking Powder
1/2 tsp sugar
1/2 tsp salt
1 1/4 cup water heated to 122F/50C
1egg beaten
2 tbsp melted butter

Sift the flour, baking powder, sugar and salt together
And put the flour mixture to electric mixer
The add the hot water and egg to the mixture, until it for a dough.
Take the dough out and roll it into a ball and return to the bowl.
Keep the dough in a warm place for 30mins.
Knead in the butter to the dough little by little.
Shape the dough to 10 equal balls.
Let it rise in warm place for another 1 hour.
Working with 1 dough ball at a time, flatten, then roll out into 7-inc/18mm circle.
Add to the hot pan and cook until brown flecks appear on the bottom.
Flip over and cook on the other side.


Serve Immediately

Blueberry Macadamia Nut Coffee Cake

I bought some Macadamia nut from costco XD want to make some chocolate chip Macadamia Cookie but then I saw this recipe on my new Cookbook, so I decide to try this instead of making cookie. This taste so good and very easy to make!

1 ¾ cups all-purpose flour
½ cup whole wheat flour
½ cup firmly packed brown sugar (Original recipe call for ¾ cup)
¾ cup (1 ½ sticks butter, chilled and cut into small pieces)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup buttermilk
1 egg
1 cup blueberry pie filling
¾ cup chopped macadamia nut

Make 1 cake
1) Place all-purpose flour, whole wheat flour, brown sugar and butter in bow of electric stand mixer. Turn mixer to low and mix until butter is the size of peas, about 3 minutes. Stop and scrape bowl. Remove ½ cup flour mixture. Set aside.

2) Add baking powder, baking soda and salt to flour mixture. Turn mixer to low and mix 30s. Add buttermilk and egg. Continuing on low, mix just until moistened, about 30s. Do not over beat

3) Spoon batter into greased 13x9x2-inch baking pan, Drop blueberry filling by tablespoonful on top of batter; swirl into batter, sprinkle top with nuts and reserved flour mixture. Bake at 350F for 30 to 40 minutes or until light golden brown.

I cut ¼ cup of sugar since I don’t like thing too sweet, and since this is the first time I use the blueberry filling, I am not sure the filling is sweet or not (XD its not sweet at all!).

By the way I eat the cake without drinking coffee XD so the sweetness is perfect! If you plan to go with coffee maybe you can add that ¼ cup sugar back! Enjoy!

Potato Cream Corn Soup

Trying to make the Japanese Style Cream Corn Soup...... but it become may may version potato cream corn soup lol I am not sure what's going wrong but it still taste good just not the cream corn soup I had in Curry house XD

Here is the recipe
2 14oz can of Chicken Broth
2 14oz can whole corn kernels whole corn kernels
1 14oz can cream of Corn
1/2 cup milk
1/2 cup half & half
1 medium size onion, diced
6 medium size potato, diced
1 bay leaf pint of nutmeg salt to taste

Equipment: immersion (stick) blender, regular stand blender or food processor

Put the diced onion and potato, 2 can of chicken broth, 1 can of whole corn kernels (w/o water), 1/2 cup milk, nutmeg and bay leaf in a big pot then bring it to boil and let it simmer for 1 hour. Stir occasionally)

Blend the soup with an immersion blender, or in a regular blender or food processor, until smooth.

Stir in the other can of corn (w/o water) and 1/2 cup half & half and bring it to boil. Serve hot! Enjoy!

Cream of Mushroom Pasta Bake

Finally bought a camera XD !!!! so I can update my blog now!!!!! yay!!!!

This is a quick fix :p using can soup

I create this myself actually steal the idea from Campbell Broccolie & Cheese Casserole and create my version of pasta bake!

It taste good and easy to make! Only take me like 40mins to finish!

Ingredients:
1/2 pound of elbow macaroni
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
(I use 98% Fat Free Walmart Great Value brand XD)
1/2 cup milk
2 tsp. yellow mustard
1 cup fresh baby Spinach
(you can use any veggie tat you like. Dosent matter fresh or frozen, if you are using frozen kind . remember thawed and drain the liquid before use)
1 cup Monterey Jack cheese (4 ounces)
( You can use Cheddar cheese)
1/3 cup dry bread crumbs
1) In a large pot of boiling, salted water cook the pasta to al dente.
2) Preheat oven to 350F3) In a separate pot, put the soup, milk and mustard, keep it moving for about 5mins
4) Add the Spinach and cook for 2 mins
5) Add the cheese and stir it till most of the cheese melted
6) Add the cooked Macaroni to the cheesey mixture
7) Pour into a 2-quart oven use dish, top with bread crumbs
8) Bake for 20. Removed from oven and rest for 5 minutes before serving

Enjoy!

Try it! it may look like a lot of thing to do but I really finish it in 40mins! and taste good! I know using can soup is little bit cheating but as long as it taste good! no one will care! XD