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  Recipe: Main Course
  Kerala Veg Stew
  Ingredients                                                     Cooking Time : 18 mins     |    Serves: 4

 

1 cup Smith & Jones Coconut Milk Powder
4 cups chopped vegetables (potatoes, Carrots, Cauliflower & French beans)
2 medium Onions (sliced)
2 Tbsp Oil
3 Green Cardamoms, 4 Cloves,  1 Cinnamon stick, 2 Green chillies (silt)
2 Tbsp Ginger (sliced)
1 Tbsp Black peppercorn (crushed)
2 cups water
Few curry leaves
Salt to taste
  Method

 

1. Heat oil in a pan.

2. Fry Green Cardamom, Cloves & Cinnamon for few seconds, add green chillies, Ginger & Onions and fry for another 2 mins.

3. Add the mixed vegetables, Curry Leaves, salt & water, cover and cook on low heat for 10 mins or until vegetables are cooked.

4. Add the peppercorns and Smith & Jones Coconut Milk.

5. Simmer on very low heat for a minute.

Tips: Serve hot with Appams.

 
  Thai Green Curry
  Ingredients                                                        Cooking Time : 15 mins    |    Serves: 4

 

45 gms Kaeng Thai Green Curry Paste.
400 ml of Smith & Jones Coconut Milk.
250 gms cut vegetables of your chose (White Pumpkin, Baby Corn, Carrot, Cauliflower, mushroom)

Optional: You can add 200 gms of Boneless Chicken Breast cut in bit sized chunks or 200gs of clean and De-veined prawns

  Method

 

1. In a Large sauce pan simmer 300 ml of prepared Smith & Jones Coconut Milk.

2. Add Vegetable / Chicken / Prawns.

3. Add 45 gms Kaeng Thai Green Curry Paste.

4. Simmer on low heat for 10 mins till Vegetable / Chicken / Prawns are cooked.

5. Add the balancedSmith & Jones Coconut Milk and simmer for another 3 mins

Tips: Serve hot with Steamed Rice.

 
  Channa Masala
  Ingredients              Preparation Time : 5 hours     |    Cooking Time : 20 mins     |    Serves: 2
  Kabuli channas (chick peas) - 1 cup
Butter - 2 to 3 tbsp
Smith & Jones Ginger paste - 1 tsp
Smith & Jones Garlic paste - 1 tsp

Onions (medium) - 2 finely chopped
Tomatoes (medium) - 2 finely chopped
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Coriander - cumin powder - 2 tsps
Chilly powder - 1tsp or accdly
Coriander leaves for garnishing
Salt to taste
  Method

 

1. Soak chickpeas overnight / at least 8 - 10hrs.

2. Take some butter in a cooker.

3. Add the chopped onions, Smith & Jones ginger paste & Smith & Jones garlic paste & saute till onions turn transparent.

4. Add the chopped tomatoes. Stir it for some time.

5. Add the turmeric pdr, coriander - cumin pdr, salt, garam masala, chilly pdr & mix well.

6. Add the kabuli channa & add water such that all the ingredients are properly soaked.

7. Pressure cook till the chick peas is cooked.

8. Garnish it with chopped coriander leaves.

Tips: Server with Naan / Roti / Kulcha / Bread.

  Recipes  
  Snacks
  -  Sev Puri
  -   Veg Grill Sandwich
  -  Veg Pizza
   
  Main Course
  -  Kerala Veg Stew
  -  Thai Green Curry
  -  Channa Masala
   
  Breads
  -  Aloo paratha
  -  Poori
  -  Naan
   
 
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