Asians, the fastest-growing ethnic group from the United States, are adding new interest to mainstream fare. While Americanized Chinese food has been a staple, more authentic Chinese dishes along with traditional foods using Asian countries have grown to be more common on menus today. Among these dishes are Indian curries, that may be based on vegetables, fish, poultry or eggs, similar to a stew. What sets a curry apart will be the seasonings.
Enjoy an Easy Ethnic Supper
For the uninitiated palate, a curry generally is a good starting point for exploring Indian cuisine. Begin by utilizing a delicate hand which has a mild curry powder and you might find a experience one among delight in the light and somewhat sweet flavor which a small amount from the seasoning imparts. For a better quality curry, use more; to get more mildness, add the curry after cooking, since heat intensifies the flavour. If you find that suits you more spicy hotness, work your way as much as hot madras curry powder or garam masala, authentic Indian curry powder.
Curried Eggs and Peas is an effective choice for an initial sampling. Soothingly flavored eggs, peas and rice cut the bite from the sharper seasonings in curry powder, leaving a pleasantly mellow note. Give the finished dish more interest by topping it with chutney, raisins, nuts or shredded coconut, if you’d prefer.
Ingredients for Enjoy an Easy Ethnic Supper
Curried Eggs and Peas
1 cup plain nonfat yogurt (eight oz.)
2 teaspoons flour
1 package (10 oz.) frozen peas*
1 cup thinly sliced onions (about 4 oz.)
2 teaspoons curry powder
4 hard-cooked eggs**, chopped
Hot cooked rice, optional
Parsley sprigs, optional
In small bowl, stir together yogurt and flour. Set aside.
Evenly coat 10-inch omelet pan or skillet with spray. Over low heat, cook peas, onions and curry powder, covered, until onions are tender and peas are heated throughout, about 7 to ten minutes. Stir in reserved yogurt mixture. Gently stir in eggs. Cook, stirring occasionally, until heated throughout.
For each serving, spoon 3/4 cup egg mixture over rice, if desired. Garnish with parsley, if desired.
*Rap peas against counter edge to separate your lives.
**To hard-cook, place eggs in single layer in saucepan. Add enough regular faucet water to come at the very least 1 inch above eggs. Cover. Quickly bring to boiling Ethnic Supper. Turn off heat. If necessary, remove pan from burner to stop further boiling. Let eggs stand, covered, inside the hot water about a quarter-hour for Large eggs. (12 minutes for Medium, 18 for Extra Large.) Immediately run cold water over eggs or insert them in ice water until completely cooled.
To remove shell, crackle it by tapping gently across Ethnic Supper. Roll egg between hands to loosen shell. Peel, starting in particular end. Hold egg under running cold water or dip in bowl of water to help relieve off shell.
Nutrition information per serving of 1/4 recipe without rice or optional parsley: 185 calories, 6 gm total fat, 214 mg cholesterol, 186 mg sodium, 375 mg potassium, 19 gm carbohydrate, 14 gm protein and 10% or more with the RDI for vitamins A, B12 and C, riboflavin, thiamin, calcium, iron, phosphorus, zinc.