I hosted Freaky Curry’s first ever culinary challenge and the response was overwhelming! The theme chosen was “Summer”.. I know, so apt 🙂
Here is the Culinary contest finalists visual board!!
*** DROOL****
Fool proof meatballs!
1 pound of minced beef/ turkey/chicken/pork (combination of beef and pork is the best)
2 cloves of garlic minced
1 small white onion chopped fine
1 Tbsp each of fresh basil, cilantro and/or mint
1 egg
1/2 cup of breadcrumbs
1 Tbsp of dry italian seasoning
Salt and black pepper to taste (2 tsp and 1 tsp)
Mix all together. Make about 15-18 medium sized balls. Heat 2-3 Tbsp of Olive oil in a shallow pan. Arrange the meatballs in a single layer. Cook on medium heat for 6-8 min on each side. Lower the heat and simmer with your favorite sauce for 15-20 min.
Mango Basundi
To serve 4-6 generously;
1/2 Gallon of full milk
1/2 Gallon of half and half
1/2- 1 cup of sugar depending on your taste
3-4 cardamom pods seeds crushed
1 tsp of Saffron blossomed in a Tbsp of warm milk
1 cup of chopped ripe mangoes (or 1 cup of mango pulp)
Your choice of dry fruits roasted in ghee for garnishing
In a steel heavy bottom pan, Add the milk and the half and half and bring to a boil on high heat. (Keep stirring)
Lower the heat and simmer till the milk reduces to a half quantity and slightly changes color. (Keep stirring)
This will take about an hour or more so please be patient and keep stirring to avoid the milk solids from sticking to the pan.
Add the cardamoms and the saffron. Mix well. (Keep stirring)
Add the sugar to taste and cook further till the milk reduces to a quarter quantity. Check for sugar. Remove from the stove. (Stir)
Bring to room temperature before adding the mango.
Garnish with the dry fruits. Serve warm or chilled (at least 4-5 hrs).
3 ingredients Lemon and Dill Salmon
It’s been a busy morning already!! Multiple kids birthday parties, running errands, chores, getting ready for a birthday BBQ AND a sick child!!
Thank goodness for easy and healthy recipes like this one, I don’t have to stop by the fast food drive-thru today!!
Try my 3 ingredients Lemon dill Salmon broiled to perfection as is or on top of a colorful Luca’s “rainbow” salad!!
Recipe:
For each 6-8 Oz. filet of Salmon, mix the below;
1 Tbsp Olive oil,
1 Tbsp fresh dill leaves,
1 Tbsp Lemon juice,
Salt and black pepper to taste.
Marinade the fish in the above dressing for at least 5 minutes.
Broil on high for 12-15 minutes.
Beetroot and coconut sabji
Tangy, sweet and spicy beetroot sabji. Cooked with roasted coconut flakes and yogurt. Seasoned with green chillies and curry leaves
To serve 2-3
2 whole beets
1/4 cup of fresh coconut pieces
2 green chillies
1 tsp cumin seeds
1/2 Tbsp ginger and garlic paste
1 tsp mustard seeds
1 sprig fresh curry leaves
1/2 cup of yogurt (couple of days old, should be khatta (tangy))
Prepping beets:
Roast whole beets for 35-40 minutes in a preheated oven at 350 degrees.
Or
Use canned beets
Or
Pressure cook beets for 12-14 minutes on medium heat
Cool the beets and Remove/peel skin. Chop into 1/2″ pieces.
Grind coconut pieces, green chillies, cumin seeds, ginger and garlic with a tbsp of water.
Dry roast the coconut mixture for 3-4 minutes on medium heat and Keep aside.
Temper mustard seeds, curry leaves and red chilies till seeds sputter.
Add the coconut mixture and the beets and mix well.
Add the yogurt and mix well. Season with salt and black pepper.
Add water depending on your desired consistency.
Simmer on low-medium heat for 8-10 minutes.
Garnish with fresh cilantro leaves.
Organic homemade granola
Dry ingredients;
3 cups of whole oats
3/4- 1 cup of brown sugar
1 tsp salt
Wet ingredients;
1/4 cup of canola oil
1/4 cup of honey
1 teaspoon of vanilla extract
Mix the dry ingredients to fully incorporated.
Whisk the wet ingredients together.
Mix the dry ingredients with the wet ingredients using your hands like claws till fully incorporated.
Arrange them on a cookie sheet in a single layer.
Bake in a preheated oven at 250° for 20 to 25 minutes.
Shake the pan and move the granola around every five minutes.
Make sure to do that or else you will burn the granola.
Cool on a wire rack for 15-20 minutes.
Add roasted nuts, coconut flakes, cranberries and/or raisins as per your preference
Freaky Curry and Bella Vea Collab
Freaky Curry is honored to be collaborating with the talented and beautiful Ms. Gaiana from Bella Vea for it’s weekly Wednesday “Humpday motivation” fashion posts.
Bella Vea is known for its handmade designer jewelry featuring high quality materials and exquisite designs. Each piece is hand crafted and is uniquely designed to satisfy each and every customer.
The below is their Purple mystic beauty. (Details)
“Bohemian gold filled earrings with hand shaped hammered frame wire wrapped with beautiful amethyst gemstone beads, silver fire polished beads and mystic quartz briolettes. 14k gold filled wire.”
I was honored to feature this on my blog today. Trust me it was very hard to find “the” outfit to showcase these beauties. These earrings are so versatile that I couldn’t just stop at one outfit.
In my first look, I am wearing a silk spring floral top with rolled up boyfriend jeans with a pair of nude pointy pumps.
What I liked about this combo is that even though a pair of jeans can be very casual, these earrings just “elevated” the outfit quite a bit. Perfect for an evening out with the girls or a casual stroll in the mall.
In my second look, I paired these dangling beauties with a tribal print maxi which is all the rage this Spring/summer to lay emphasis on the bohemian factor of these earrings.
I added a stack of metallic bracelets and finished the outfit off with a pair of dual metallic sandals for a cool backyard BBQ and/or a chic beach look.
and now get this!!
Bella Vea is offering a whopping discount of 15% on all their purchases just for being fans of Freaky Curry! How cool and generous is that ? Use the code “Freaky15” to claim your discount today!
(Discount Valid thru the end of the year 2014)
and now Here is a little bit about Ms. Gaiana and Bella Vea;
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My family and I immigrated to the United States from Armenia when I was just sixteen years old. We all stepped off the plane not knowing any english and very little about American culture. I spent my first 10 years in this country living just outside New York City. During that time, I learned to love the United States and also met my husband John. I earned a degree in accounting but was always drawn to the arts. After being unhappy as an accountant for many years I decided that I could no longer continue in a profession I had no passion for. I spent many months searching for the perfect outlet for my creativity. Then one day, as if by a miracle, I walked into a bead shop and was invited to take a jewelry making class.
The second I picked up the tools and made my first wire wrap I felt my heart fill with happiness. I had finally found my passion.
I have now spent several years perfecting my skills and running a successful handmade jewelry business. It brings me great joy to know that every piece that I create is an absolute original that I have designed and created paying attention to the smallest details and using the highest quality materials.
I feel so privileged when someone chooses to purchase a handmade piece of jewelry. I know that they will enjoy it for many years and feel blessed to know that my jewelry may accompany them on a casual night with friends, a dinner with a special someone, or be a witness to that once in a lifetime occasion.
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Go check out their website at www.bellavea.com and “like” them on facebook!!
Link to my past fashion posts: http://freakycurry.com/?p=343
Hara Bhara Kale Upma
To serve 2:
1 cup semolina lightly roasted on low heat for 4-5 minutes. (Semolina should not change color)
1/4 cup green peas
1/2 cup Kale leaves chopped fine
1/2″ ginger root peeled and minced
1/4 cup of finely chopped onions
1 Tbsp of curry leaves
1 Tsp of mustards seeds
1/2 Tbsp Urad dal
1-2 green chillies chopped fine
2 Tbsp Vegetable oil
Salt to taste
Heat the oil for a couple of minutes. Add the mustard seeds and the urad dal to the oil. Let sputter till the dal is a nice golden brown. Add the onions, ginger, curry leaves and the Kale. Saute for 3-4 minutes till the onions turn translucent.
Add the peas and the water. Season with salt (about 2 tsp). Bring to a gentle boil.
Reduce the heat to a medium low. Slowly add the semolina and whisk the mixture gently.
The upma will start thickening up. It will then become almost like a ball.
Orzo salad
Light eats for a sunny day in the Carolinas! Orzo sautéed with peas, red bell peppers, banana peppers and olives.
Tossed with fresh basil and parsley. Big squeeze of lemon and a light drizzle of Olive oil to finish it off.
