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Please vote for ShowMeTheCurry on the Food Network Youtube Challenge (http://www.youtube.com/foodnetwork) and please help us spread the word!
There seems to be some confusion about the voting process. Simply posting a comment DOES NOT count as a vote. You must press the green thumbs up button to vote. Here is a short “How to Vote” video…

Update: Unfortunately we did not win the Food Network Challenge but are ever so grateful and touched by the support of our viewers who wished us the best and went in and made sure that they vote everyday! Thank you from the bottom of our hearts and we truly do feel like winners.
Thank you,
Anuja & Hetal

We thank everyone for their support and we made it to the top 15 finalists and we are sooo excited about it! We need your help again, please click on the link below and vote for us. You can vote upto once a day. Please spread the word and help us.
We have the best viewers and the support that we have got everytime that we have asked for help, has been amazing. From the bottom of our hearts, we thank you

http://www.youtube.com/user/FoodNetworkTV

Update: Unfortunately we did not win the Food Network Challenge but are ever so grateful and touched by the support of our viewers who wished us the best and went in and made sure that they vote everyday! Thank you from the bottom of our hearts and we truly do feel like winners.
Thank you,
Anuja & Hetal

Spicy Thai Basil has such a wonderful flavor with abundance of freshness packed in it. This Thai dish has been our favorite at our local Thai Restaurant and it was one of the dishes that inspired us to do the whole Thai series as well. The color, the crunch and the flavor of in this dish is absolutely stunning.

Prep Time: 20 min
Cook Time: 20 min
Serves: 4-6

Ingredients:

Oil – 2 tbsp
Extra Firm Tofu – 14oz, cubed
Sweet Onions – 1/2 med, sliced
Green Bell Pepper – 1 large, sliced
Red Bell Pepper – 1/2 large, sliced
Snow Peas – handful
Carrot – 1/2, thinly sliced
Bamboo Shoots – 1 cup
Baby Corn – 1, 14 oz can
Straw Mushrooms – 1/2 can
Fresh Basil Leaves – a few
Crushed Red Chili Flakes – as needed

Seasoning Sauce – 3/4 cup (Golden Mountain or Maggi Seasoning Sauce)
Water – 1/2 cup
Palm Sugar – 1/2 cup or to taste
Thai Basil – 8-10 sprigs

Method:

1. In a wok, heat Oil (1 tbsp).
2. Once hot, add the cubed Tofu and stir fry till lightly golden on all sides.
3. After it is done, take it out and keep aside.
4. Start working on the sauce and heat up the Seasoning Sauce in a pan.
5. Add in Water, Palm Sugar, Thai Basil and allow them to cook for about 5-7 min.
6. In the same wok, add in an additional 1 tbsp of Oil and increase the heat to a high.
7. Add in the Onions and allow them to caramelize just a bit.
8. Once done, add in other vegetables – Green Bell Pepper, Red Bell Pepper, Snow Peas, Bamboo Shoots and Baby Corn.
9. Keep stirring the vegetables and cook for about 3-4 min.
10. Add in the Straw Mushrooms and the fried Tofu.
11. Mix and add in the Sauce.
12. Mix well and allow everything to cook for about 1-2 minutes.
13. Remove the basil from the wok and replace with some fresh Basil.
14. Add in the crushed Red Chili Flakes as needed.
15. Cook for another 2-3 minutes and serve with some hot Jasmine Rice.

Tip:
1. Add in some Chicken, Turkey, shrimp, beef or pork (bite-size) right after the onions and cook for a bit. carry on the procedure from there and enjoy a non-veg dish.

Thanks to your help, we are one of 15 finalists for the Food Network contest. The voting starts today, August 2nd and continues through August 16th. Please take a moment to vote for us. You may vote once per day. To do so, please click here and go to the “Vote” tab. Then select our video and push the green thumbs up button.

Thank you so much for all of your support! Please forward this to your friends and family if you enjoy watching our show. We need all the support we can get.
http://www.youtube.com/user/foodnetworktv

Thank you!
Hetal & Anuja

Update: Unfortunately we did not win the Food Network Challenge but are ever so grateful and touched by the support of our viewers who wished us the best and went in and made sure that they vote everyday! Thank you from the bottom of our hearts and we truly do feel like winners.
Thank you,
Anuja & Hetal

One of the most famous and popular Thai dishes, this Thai Red Curry is easy to make with Chicken or Tofu, a fabulous non-vegetarian or a vegetarian dish. The color is very appealing to the eyes and the palate. Enjoy this great easy Thai dish in the comfort of your own home.

Prep Time: 20 min
Cook Time: 20 min
Serves: 4 – 6

Ingredients:

Oil – 1 tbsp
Red Curry Paste – 2-3 tbsp
Coconut Milk – 2 cans (14oz/400ml each)
Palm Sugar – 2 tbsp
Soy Sauce or Fish Sauce – 1 tbsp
Snow Peas – handful
Red Bell Pepper – 1/4, sliced
Green Bell Pepper – 1/2, sliced
Canned Straw Mushrooms – 1/4 cup
Bamboo Shoots – 4-6 pcs., bite-size
Carrots – 1/2 thin slices
Sweet Onion – 1/4, sliced
Frozen Peas – 1/4 cup
Thai Basil Leaves – 4-6, torn up
Thai Basil Leaves – for garnish

Chicken Breast – 1.5 lb, bite size pieces
OR / AND
Extra Firm Tofu – 14 oz block, cubed

Method:

1. In a pan, heat the Oil.
2. Once hot, add in the Red Curry Paste and mix well.
3. Add in the Coconut Milk and mix again.
4. Also, add in the the Grated Palm Sugar, Soy Sauce and Fish Sauce (optional).
5. If you are making the Non-vegetarian dish, you can add in the Chicken now, mix , cover and allow chicken to cook 3/4th of the way (approx 5-10 min).
6. After that, you can open up the dish and carry on with the rest of the procedure.
7. If you are making the vegetarian style, skip steps 5 and 6 and add vegetable to the gravy.
8. Start adding the vegetables – Snow Peas, Red Bell Pepper, Green Bell Pepper, Mushrooms, Bamboo Shoots, Carrots, Sweet Onions, Peas, Baby Corn.
9. Add in Tofu and mix gently.
10. Also, add in some torn Basil Leaves and cook for another 3-5 minutes.
11. For Non-vegetarian – cook till the chicken is cooked all the way through.
12. For Vegetarians – cook till the tofu is heated all the way.
13. Garnish with a few more Thai Basil Leaves and serve hot with some Jasmine Rice.

Thai cuisine is near and dear to our hearts! If you have some of the prep work done, like having homemade Thai Red Curry Paste ready and on hand, Thai cooking can be fast, super easy and absolutely heavenly. Since, we are getting ready to start our Thai cooking series, we thought we’d share this Red Curry Paste recipe with you. Ready, get set…Thai! (more…)

The “guys” decided that they should teach us on how we should work on our Show Me The Curry videos! What better way to tell us than “show” us how it’s supposed to be done! Hetal and I sat back and watched the drama and the action unfold…and we both have to admit that they did a really good job Having said that, don’t worry, we are not changing our style!
Enjoy this video and learn a trick or two about grilling and summer parties What we loved the best, we got a great meal out of it

Portabella Mushrooms or Rib eye Steaks

Prep Time: 10 min
Marination Time: 2-3 hours
Cook Time: 6-8 min
Serves – 2

Dry Rub:

Black Peppercorns – 1 tbsp
Minced Garlic – 2 tbsp
Paprika – 1 tsp
Spicy Dijon Mustard – 1 tsp
Crushed Pepper Flakes – to taste
Kosher or Sea Salt – to taste
Red Chili Powder – to taste
Olive Oil – for brushing, as needed

Ribeye Steak – 1 lb pc, cut to half horizontally
or
Portabella Mushroom – 2 pcs.

Method:

1. Use a mortar and Pestle and rough crush the Black Pepper corns and the Garlic
2. Transfer to a bowl and add in the Paprika and the Dijon Mustard.
3. Add in Salt and all other optional spices.
4. Mix well.
5. Take the Meat or the Mushroom and coat it with Olive Oil.
6. Smear the Dry Rub on both sides.
7. Wrap in some Plastic warp, and allow it to marinate in the refrigerator for 2-3 hours.
8. After the marination time, get you grill ready, spray some cooking oil on the grill so the food does not stick.
9. Pre-heated and allow the temperature to rise to 250-300 degrees F.
10. Once it’s nice and smoking, take out the mushroom or the meat out of the wrapper and place on the grill.
11. For the Mushrooms, place the gill side up first so that the juices don’t drain out.
12. Cook on a closed grill.
13. For the meat – cook 6 min total (3 on each side for rare-medium steak) and 8 min (4 min on each side) for medium-well steak.
14. For Mushroom, it depends on the thickness – 8-10 min (4-5 min on each side)
15. Once done, take the Mushrooms and the Steaks off the grill and allow them to rest for just a minute or 2 and serve.

Spicy Coleslaw

Prep Time: 5 min
Chill Time: 30 min, minimum
Serves – 2

Ingredients:

Coleslaw Mix – 14 oz pkg
Greek Yogurt – 1/2 cup
Soy Sauce – 1 tbsp
Garlic Powder – 1/2 tsp
Sugar – 1/2 tsp
Salt – to taste
Juice of 1/2 a lemon
Fresh Grapes – 1/2 cup

Method:

1. In a bowl, mix – Yogurt, Soy Sauce, Garlic Powder, Salt, Sugar and Lemon Juice.
2. Mix well and add in the Coleslaw Mix. and mix again till the sauce has coated the salad.
3. Add in the fresh grapes and mix again.
4. Cover and allow to chill for at least 30 minutes.
5. Serve chilled.

Watermelon Martini

Ingredients:

Fresh Watermelon
Crushed Ice
Vodka
Lemon Juice

1. Blend some Watermelon with a little bit of Ice and keep aside.
2. In a shaker, add some crushed Ice, dash of Vodka, dash of Lemon Juice, Watermelon Juice and shake.
3. Pour into martini glasses.
4. Garnish with melon balls or mint and serve.

TIP:
1. To make the non-alcoholic version, skip the vodka.

On a trip to Poland, my husband was introduced to Zapiekanka, a type of Polish street food. As he recalls, it was “fast, cheap and delicious”. Traditionally Zapiekanka is a baguette filled with mushrooms and cheese plus ham or other type of meat and is a common sight on Polish street corners. Try our recipe for Zapiekanka (or Zapiekanki), the ShowMeTheCurry variation of this delicious and nutritious meal.

Prep Time: 10 mins
Cook Time: 15-20 mins including bake time
Serves: 2 to 3

Ingredients:

Olive Oil – 1 Tbsp
Bell Pepper – 1/2, chopped
Mushrooms – 4 to 5, sliced
Onion – 1/2 small, chopped
Garlic Powder – 1/2 tsp
Crushed Red Chili Flakes – optional and to taste
Italian Seasoning – 1/2 tsp
Pasta Sauce – 1/2 cup or as needed to lightly coat the veggies.
Pickled Jalapenos – to taste (optional)
Black Olives – 1/4 cup
Salt – to taste
Shredded Cheese – 1 cup or to taste (divided)
Italian Bread or Baguette – Thin Variety

Method:

Preheat Oven 450F/232C.

1. Heat Olive Oil in a skillet.
2. Add Bell Pepper, Mushrooms and Onions.
3. Season with Garlic Powder, Crushed Red Chili Flakes, and Italian Seasoning. Mix well and cook until Onions are lightly caramelized, stirring frequently.
4. Add Pasta Sauce and mix well.
5. Add Jalapenos, Olives and Salt to taste. Mix well and turn off stove.
6. With a serrated knife, cut into the Bread at an angle near the top and make it into a boat shape. The part you remove can be saved for later use.
7. Mix 1/2 of the cheese into the veggie mixture and quickly mix so that the cheese does not melt.
8. Immediately fill the bread boat with the mixture and sprinkle the remaining cheese over the top.
9. Bake in a preheated oven (450F/232C) until the cheese is lightly golden and bubbly (approx 5-8 minutes).
10. Serve hot.

Cucumber and Mint both spell “Summer”, “Refreshing”, “Cool”! This wonderful Cold Soup is a great alternative to the warm, hot soup that we are more familiar with. Try this awesome, simple yet cool soup over the summer for a party or better yest, a barbecue! For garnish add a sprig of fresh Mint and a slice of Cucumber and enjoy!

Prep Time: 10 min
Cook Time: 5 min
Chill Time: 1 hour
Serves: 4-6

Ingredients:

Cucumbers -2
Mint – a handful of leaves
Oil – 1 tsp
Onion – 1/2, med. chopped
Jalapenos – to taste, chopped
Garlic – 3, chopped
Stock/Broth – 3 cups
Sour Cream (or Hung Yogurt) – 1/2 cup or to taste
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Black Pepper Powder – to taste

Method:

1. Wash and peel the Cucumbers.
2. De-seed and roughly chop them
3. In a skillet, heat the Oil.
4. Once hot, add in the Onions and Jalapenos and saute for a couple of minutes.
5. Add Garlic and cook till light golden in color.
6. Transfer them into another dish to allow them to cool down faster.
7. In a blender, add in the cooled Onions and Jalapenos, Cucumber, Mint Leaves and some Stock.
8. Puree it till smooth.
9. Add in the balance of the Stock and the Sour Cream or the Hung Yogurt and blend again.
10. Season with Salt, Black Pepper and the Cumin Powder and mix again.
11. Taste and adjust as needed.
12. Chill for an hour in the refrigerator and serve chilled.

Tip:

1. Substitutes for Sour Cream -
-Hang 1 cup of Yogurt and allow it to reduce to 1/2 cup
-Use Greek Yogurt
2. Use Home-Made Stock, Link to our recipe:
http://showmethecurry.com/odds-ends/vegetable-broth-or-stock.html

Curry Leaves are an important part of Indian cooking and quite a few of us take pride in the fact that we have one (or two or three…) at home. Yes, Hetal and I are very proud owners of quite a few of them and treat them like our babies. Taking them indoors during the winter months, feeling sad every time the leaves don’t look green enough, the excitement when there is a new plant…
Here is a quick treatment to give the Kadi Patta Plant a boost. A lot of folks also put tea leaves and coffee grinds to help them flourish. Take care of your plant and enjoy them for years!