1 Tsp of curry powder

To serve 4

Crab cakes

1 pound of cooked crab meat
2 shallots chopped
1-2 carrots peeled and grated
½ green bell pepper chopped
1 egg
2 Tbsps mayonnaise
¼ cup of breadcrumbs
2 Tbsp chopped basil leaves
1 Tbsp of lemongrass paste
Salt and pepper to taste

Combine all the ingredients together and form patties of desired thickness.
Use additional breadcrumbs to bind the mixture if sticky.
Chill the patties for about 30 minutes in the fridge.
Heat about 2-3 Tbsp OO in a shallow pan on medium heat for about 2-3 minutes. (Use additional breadcrumbs if you still find the mixture sticky). Shallow fry the crab cakes in batches (with room in between each cake) for about 3-4 minutes on each side.

Green apple salad with lemongrass vinaigrette

1 Green apple skin peeled and cut thin into “matchsticks”

Vinaigrette

2-3 Tbsp Rice vinegar
2 Tbsp OO
1 Tsp Lemongrass
1 Tbsp chopped fresh basil leaves
Salt, pepper to taste

Combine all the ingredients in a jar with a tight lid and shake!! Shake till smooth and creamy.
Toss the green apples in the vinaigrette and serve over crab cakes.

Hello Party people !!

So, Freaky Curry hosted it’s first cooking class on Sept 24th 2011. What a fun experience we all had !!

We had a very diverse class with varying levels of culinary skills. We started our day with going over the menu that I planned for the class. It was very well received by all.. 🙂

Here’s the menu

We first started off our class by making a fresh pot of tea. With the rain gently beating down on the deck outside, it set the mood for all to relax and have fun ! (Stress and food don’t mix well).

We then started our prep work for our appetizer.

Recipe for Thai Inspired Crab Cakes with a green apple salad and lemongrass vinaigrette.

While the crab cakes chilled in the fridge before hitting the hot oil, we filled up our cups with some more hot tea and took time to write down our notes.

While some were wrapping up their notes and posting pics on Facebook :), we started prepping for our entree.

Recipe for Sweet potato risotto with a maple pecan crumble.

After we made the risotto and updated our note cards, it was time to taste 🙂
The best part of cooking.. 🙂

We then finished our apple salad for our crabs, made the crabs and made our plates for some more pics and FB updates 🙂

We all then sat with our plates full of crab cakes and the risotto and ate ourselves silly 🙂

More tea !!!

We finished with dessert 🙂

Recipe for Curry Chocolate money bags with raspberry sauce.

What a fun day !! Can’t wait to do it again 🙂

We’ve all been there ! You are in college.. you are homesick.. you want good food but got no money.. Wish you could come back home but …. .

This post is a little series for my sisters Tweenee and Reeva and my baby brother Dhruv whom we miss terribly. Tweenee and Reeva can probably cook since they have a kitchen but for Dhruv, you can just “hope” you had a kitchen.. I know, I am bad :))

Shrimp Singapore noodles

1 pound of shrimp (peeled and de-veined)

1 Green bell pepper (peeled and sliced lengthwise)
1 Carrot (peeled and sliced lengthwise)
1/2 Onion (sliced thin lengthwise)
Handful of peas
1 cup of snap peas

2-3 cloves of garlic
1″ ginger root (peeled and grated)

1 packet of Singapore rice noodles

Salt, red chili powder, curry/ turmeric powder, garam masala to taste
Whole red chillies (optional)
Soy Sauce – 1 Tbsp

Boil about 6-8 cups of water with salt. Remove from heat and soak the noodles for about 15 minutes till soft. Drain under cold water. Add a Tbsp of OO and run a fork through them to separate.

Heat 2Tbsps of OO/vegetable oil in a wok or a non stick pan. Add Ginger, garlic and onions (and whole red chili) when the oil is hot. Cook for about 2-3 minutes till the onions turn translucent. Add the Shrimp and cook till they turn light pink. Add the vegetables and cook on medium heat till they turn a bit soft. (The whole process is going to be about 6-7 minutes)

Add the spices and the noodles + the soy sauce. Shake the pan/wok till everything is incorporated. Remove from heat and dig in.. Use your favorite hot sauce for added kick.

Simple yet satisfying…

Easy Chicken pot pie “without the pie”

1 Rotisserie chicken – remove the chicken from the bones
2 cups of your favorite veggies (Any kind, I like carrots, potatoes, peas and corn)
1 can of mushroom soup (low sodium)
1/2 cup of milk
1 cup of crackers crushed (any kind)
salt and pepper to taste

Reserve half of the chicken for another recipe (look below).
Cook the vegetables on medium heat in a pot of salted water till firm yet cooked.
Drain the veggies. Combine the chicken (half of the whole), the soup, milk and the veggies in an oven proof dish. Sprinkle with the cracker crumbs and bake at 350 degrees for 25 minutes.

You are welcome to add cheese to make it hearty. Enjoy with some fresh baked bread or a green salad. Makes enough for left overs or to entertain someone while watching a movie at home 🙂

Pesto Chicken wraps

Half of the rotisserie chicken shredded
1/4 cup of Parmesan cheese
2 Tbsps of pesto sauce
A dash of hot sauce
Salt and pepper to taste

Mix all the above and wrap in lettuce ( to keep it light) or whole wheat tortilla.
OR Spread it on a flat bread and bake at 350 degrees for 10 minutes.

Love ya girls !! We are very proud of you !!

Mark your calendars !! Freaky Curry is hosting its first cooking class on Sept 24th.

We have a killer menu planned which is sure to play havoc on your taste buds. We are truly stoked for our new class to come indulge on this wild journey of flavor and colors !!

Pics to come soon !!

It’s Fall people !!

Time for soups, stews, chowders, choups (??) .. you get it !!
I love my crockpot in the fall and winter time. Actually I use it all year around, that’s how much I love my slow cooker. Mine was actually a gift from my parents when my hubby and I bought our first house so I am talking 7 years back, its still Golden ! I have a basic Hamilton Beach slow cooker.

I am a working mom and my time is VERY precious to me. Don’t get me wrong. I love spending time in the kitchen to make my family and friends a delicious and a healthy meal but sometimes, the best dishes are simple yet flavorful and don’t need a lot of time to make. This recipe below is soooo simple but so hearty.. Enjoy with some fresh baked bread or with crackers.

Beef n’ Barley soup

To serve 4-5

1 pound of ground chuck/ turkey (browned in a Tbs of OO)
2-3 tomatoes chopped in chunks
1 Red onion chopped
2 carrots peeled and chopped
1/2 cup of cooked black eyed peas
2-3 cloves of garlic
1 sprig of rosemary
3-4 fresh sage leaves
1/2 cup of uncooked barley

3-4 cups of broth (Chicken, vegetable, beef) or water
salt and pepper to taste

Put all the ingredients (Except the barley) in the slow cooker. Cook on low for 4 hrs. Add the barley and cook for another hour.

Stir and enjoy !!