Katsu Curry with Sweet potato Zucchini & Bok Choy

 
Katsu Curry with Sweet potato Zucchini & Bok Choy - Asian Cuisine at Kitchen by Nidhi
Katsu Curry with Sweet potato Zucchini & Bok Choy Ingredients for Sweet Potato and Zucchini
  • 1medium size sweet potato
  • 1 medium size zucchini
  • 2 cups bread crumbs
  • 3 table spoons chopped onions
  • 4 table spoons flour (maida)
  • 2 table spoons chopped garlic
  • 2 table spoons grated ginger
  • 1 tea spoon black pepper
  • 2 table spoons of chopped Basil
  • salt
  • ¼ cup of water
  • Oil for frying
Method 
  • Slice the sweet potato and zucchini about ½ an inch thick. In a bowl mix flour(maida) with ¼ cup of water, chopped garlic, grated ginger, chopped onions, Basil leaves, black pepper, salt and whisk well. Dip the sliced sweet potato & zucchini in the flour batter and cover them with bread crumbs. Fry till golden brown.
Ingredients for Peanut curry 
  • 1 medium sized chopped onion
  • 2 table spoons chopped garlic
  • 2 table spoons grated ginger
  • 500 ml of vegetable stock
  • 2 table spoons of corn flour
  • 2 table spoons of curry powder (recipe given below)
  • 1 ½ table spoons of brown sugar
  • few Basil leaves
  • 2 table spoons of sesame oil
  • salt & black pepper
Method
  • In a bowl add corn flour and ¼ cup of vegetable stock and mix well. In a pan add oil, sauté chopped onions, garlic sauté till they turn pink. Add grated ginger, curry powder, black pepper, salt and sauté for a minute. Add Vegetable stock, brown sugar and few Bail leaves. When it starts boiling add corn flour mixture and cook for a minute. Cook well till you get thick consistency. In this recipe, the whole flavor is of curry powder, thus prepare the curry powder a day prior and keep it. Follow the recipe given below.
Recipe of curry powder
  • 1 Table spoons of turmeric powder
  • 2 table spoons coriander seeds
  • 1 table spoon cumin seeds
  • 2 cardamoms
  • ¼ stick cinnamon
  • 1 tea spoon grated ginger
  • 10 black pepper corns
  • 2 dry red chilies/ 1 table spoon chili flakes
  • 2 cloves
  • 1 tea spoon fennel seeds
  • 1 tea spoon dry fenugreek leaves(optional)
Method 
  • Roast all the ingredients on a slow flame for 2-3 minutes. Now grind in a grinder and make curry powder.
Ingredients for Bok choy
  • 3 Bok choy
  • 1 tea spoon sesame oil
  • salt & black pepper
Method 
  • In a pan add sesame oil. Add the Bok choy, salt and black pepper. Cook for 2 minutes on high flame.
  • 1 cup basmati rice. Cook the rice as per the instruction on the packet.
  • Arranging of the Katsu curry with Sweet Potato, Zucchini and Bok Choy
  • In a platter arrange the rice, place the fried sweet potato and zucchini on the side. Bok choy on the other side. Spread the Katsu curry on the rice and few drops on fried Sweet potato and Zucchini.
Ingredients & methods of Katsu Curry with Sweet potato Zucchini & Bok Choy

    Ingredients for Sweet Potato and Zucchini

    1medium size sweet potato
    1 medium size zucchini
    2 cups bread crumbs
    3 table spoons chopped onions
    4 table spoons flour (maida)
    2 table spoons chopped garlic
    2 table spoons grated ginger
    1 tea spoon black pepper
    2 table spoons of chopped Basil
    salt
    ¼ cup of water
    Oil for frying

    Slice the sweet potato and zucchini about ½ an inch thick. In a bowl mix flour(maida) with ¼ cup of water, chopped garlic, grated ginger, chopped onions, Basil leaves, black pepper, salt and whisk well. Dip the sliced sweet potato & zucchini in the flour batter and cover them with bread crumbs. Fry till golden brown.
    Ingredients for Peanut curry 

    1 medium sized chopped onion
    2 table spoons chopped garlic
    2 table spoons grated ginger
    500 ml of vegetable stock
    2 table spoons of corn flour
    2 table spoons of curry powder (recipe given below)
    1 ½ table spoons of brown sugar
    few Basil leaves
    2 table spoons of sesame oil
    salt & black pepper
    In a bowl add corn flour and ¼ cup of vegetable stock and mix well. In a pan add oil, sauté chopped onions, garlic sauté till they turn pink. Add grated ginger, curry powder, black pepper, salt and sauté for a minute. Add Vegetable stock, brown sugar and few Bail leaves. When it starts boiling add corn flour mixture and cook for a minute.

    Cook well till you get thick consistency. In this recipe, the whole flavor is of curry powder, thus prepare the curry powder a day prior and keep it. Follow the recipe given below.
    1 Table spoons of turmeric powder
    2 table spoons coriander seeds
    1 table spoon cumin seeds
    2 cardamoms
    ¼ stick cinnamon
    1 tea spoon grated ginger
    10 black pepper corns
    2 dry red chilies/ 1 table spoon chili flakes
    2 cloves
    1 tea spoon fennel seeds
    1 tea spoon dry fenugreek leaves(optional)
    Roast all the ingredients on a slow flame for 2-3 minutes. Now grind in a grinder and make curry powder.

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