Monday, May 5, 2008

Dimple Kapadia's Bhutta Curry

In spite of that silliness of running around the trees and a boy meets a girl love stories, I love Bollywood movies. (of course, I must say that these days I have seen some seriously different movies like TZP, Johny Gaddar, Chini Kum, Life in Metro, Chak de India etc).

But generally speaking, Bollywood movies are total time pass and paisa vasool kind of a thing. Sometimes they connect me to India, sometimes act as a stress buster, sometimes they make me nostalgic.
After coming to US, I was surprised to know that many non-Indians know about Bollywood as well. Once we went to a Chinese restaurant, and the server who was serving us the food, suddenly quipped - "where can I get Indian movies here? I just loved Kuch kuch hota hain". and while saying this, she kept the plates on the table and with her hands did all the dance moves! It sure was hilarious. My friend, Anna who is originally from Russia, too was anxious to know the Indian stores for getting the Indian movies with subtitles. She said - "My all time favorite is Xeta and Greta"!:-D You guessed that right - she was talking about Seeta aur Geeta!! and her most favorite star is Mithun Chakraborty.

The dish I cooked is simple but the recipe belongs to the glamor personified. It's by Dimple Kapadia. When simple dish cooked by glamorous Dimple, I think it automatically becomes gorgeous and glamorous, don't you think?;-) Just the name of the chef adds the razzmatazz!!:-D

Oh, and how I did I get the recipe? Just a few years back, Filmfare online had a section "Star Recipes" and you got it, when there's a nice recipe, I have to scribble it or save it . :-D

Well, now the question remains, if it is really really Dimple Kapadia's recipe? Well, only Filmfare Online and Dimple herself, can answer that!;-) But we enjoyed it nonetheless! I even asked my husband a trivia question, who would be the chef of this recipe? He said," looking at you gleaming, I think it's someone from Bollywood. Is it Amitabh Bachchan or Shahrukh Khan or Hritik Roshan?". Well, he was close. I thought he would say Tarla Dalal or Sanjeev Kapoor, you know!!:-) but he said, if it's by them, I wouldn't have asked him this question. Hmmmm. I think that guy just knows me too well!;-)


So here it goes. I have given the recipe as it appeared in Filmfare. My changes are listed below.

Dimple Kapadia's Bhutta Curry
Ingredients
12 Bhuttas or 1 kg shelled corn
salt to taste


Whisk together to a smooth paste -
1 coconut, milk extracted
200 gm plain curds


Grind to a fine paste -
1/2 coconut grated
12 cloves garlic (Indian garlic)
1 bunch coriander leaves
8-10 green chilies


Tempering
1 spring curry leaves
2 Tbsp oil
1/2 tsp turmeric powder

Method
1. Pressure cook corn adding salt and a pinch of turmeric powder.
2. Heat oil. Add curry leaves, turmeric powder and ground paste. Saute for 2 minutes.
3. Add curds mixture. Bring to boil.
4. Drain the corn and add to the gravy. Adjust for salt.
5. Let it simmer. Cover.


Note -
1. I reduced the quantity as it would have been too much for us.
2. I used 1/2 cup reduced fat coconut milk.
3. I used only 1/4 cup grated coconut.
4. I used frozen corn niblets/shelled corn.
5. I reduced the amount of oil.

Credits
Filmfare Online





I think that this dish probably suits the theme of Bollywood Cooking. So this post is my entry to the Bollywood Cooking event at Meeta's Monthly Mingle.

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