Show Me the Curry From The Woodlands
Love Indian food? Have an Indian food cookbook? Want to cook it at home, but it just all seems too complicated? There are two women in The Woodlands who would love to show you how to make everything Indian and more. ShowMeTheCurry.com is an online cooking show with videos of every single recipe they offer.
showmethecurry.com Hetal Jannu & Anuja Balasubramanian
Hetal Jannu and Anuja Balasubramanian launched the Web site in 2007 and have become a national sensation. "ShowMeTheCurry.com is not just for the amateur cook or newbie to Indian cooking," they say. Their videos include "North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes and Kerala Recipes."
Hetal and Anuja's video recipes are filmed in their home kitchen, and they use ingredients and utensils that are widely available and easily accessible. The two women have families, so they know the power of easy preparation and not spending all day in the kitchen. There are recipes that are clearly for weekday cooking and some that are for the weekends when you can take a bit more time to marinate or simmer slowly. No matter your lifestyle, there are recipes for everyone: vegan, vegetarian and meat eaters.
showmethecurry.com cranberry pickle
The two women are not trained chefs, but they have generations of familial recipes and a lifetime of cooking experience between them.
Below is one of their recipes for Masala Wings. The video is under their appetizer section and so very easy to follow. The Web site offers not only appetizers but also soups, beverages, breads, curries, subzis (vegetables), daals (beans), nonvegetarian, rice dishes, fusion, quick fixes, pickles and chutneys, salad and raita, desserts, odds and ends, tips, and allergy-free recipes. The women offer a video tip every Tuesday and have videos about Indian spices and blends, methods and so much more. This Web site is worth your time, and this Friday is wing night in my family. I will be making the Masala Wings.
Prep Time: 15 minutes
Marination Time: At least 30 minutes to 1 hour
Baking Time: 1 hour
Chicken Wings and Drummets - 2 1/4 lb (1 Kg)
Salt - 1/2 tsp
Black Pepper - 1/2 tsp
Garam Masala - 3/4 tsp
Oil - 1 Tbsp
All-Purpose Flour (Maida) - 1/4 cup
Spray Cooking Oil
For the Sauce:
Oil - 1 Tbsp
Fennel Seeds - 1/4 tsp, powdered
Ginger - 1 Tbsp, minced
Garlic - 1 Tbsp (approx 5 large cloves), minced
Green Chilies - to taste, minced
Tamarind Paste - 1/4 cup (less if using dark concentrated tamarind) or to taste
Water - 1 cup
Salt - to taste (use sparingly as sauce will reduce in volume)
Red Chili Powder - to taste
Kashmiri Mirch (or Paprika) - 1 tsp
Garam Masala - 1 tsp
Jaggery - 1 Tbsp (substitute sugar or brown sugar)
For the Dipping Sauce: (amounts can vary depending on how much sauce you need)
Sour Cream - smoothened
Salt - to taste
Cilantro - finely chopped
Mint Leaves - finely chopped
Mix all ingredients together.
1. Wash and pat dry chicken wings and drummets with a paper towel.
2. Add salt, black pepper and garam masala to the wings/drummets and coat well. Using a Ziploc bag works well, or you can use a mixing bowl and use your hands.
3. Drizzle 1 tbsp oil over the wings and mix well.
4. Cover and refrigerate the wings for at least 30 minutes to 1 hour.
5. Preheat oven to 400 F/205 C
6. Sprinkle all-purpose flour over the wings and toss to coat well.
7. Line a baking sheet with parchment paper or foil and place the wings in a single layer on the baking sheet. If using foil, lightly coat it with oil.
8. Spray wings lightly with spray cooking oil. Bake the wings for 30 minutes, flip them to the other side, and bake for another 30 minutes. Depending on the size of the wings, baking time may vary.
9. While the wings are baking, prepare the sauce.
10. Heat 1 tbsp oil in a saucepan.
11. Add powdered fennel seeds, ginger, garlic and green chilies. Cook on low heat for 30 seconds.
12. Add tamarind paste and cook on medium heat until it comes to a boil.
14. Add water, cover and cook until it comes to a boil.
15. Add salt, red chili powder, kashmiri mirch (or paprika) and garam masala. Mix well and cook on medium until sauce is reduced to 1/2 the quantity.
16. Add jaggery and allow it to melt.
17. Remove wings from the oven to a large mixing bowl.
18. Pour sauce over the wings and toss to coat evenly.
19. Serve immediately with dipping sauce.
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