Beef and Veggies Quesadilla


  • 4 whole wheat tortillas
  • 1/2 pound lean beef, ground
  • 1/2 cup shredded cheese (Cheddar, mozarella, goat cheese, Swiss cheese or whatever else you prefer)
  • 1/2 cup fresh parsley, chopped
  • 1 onion, chopped
  • 1/2 cup baked beans
  • 1/2 cup celery root, diced
  • 1/4 cup carrot, sliced
  • 1 red hot chili pepper, finely chopped (if it’s really hot, you can discard the seeds, then chop it)
  • salt and pepper to taste
  • 1 tablespoon extra virgin olive oil

Heat the oil in a non-stick pan. Saute the onion over medium heat for about 2-3 minutes. Add the ground beef. Cook it stirring often, until it changes color from pink to light brown. This should take about 5-6 minutes. If the pan becomes too watery, drain it a little. Add the celery root, carrot, baked beans, parsley and red chili pepper. Salt and pepper according to your taste, then cook over medium heat for 10 minutes, stirring well in order to mix the vegetables with the meat.

When you’re almost ready, oil a baking tray and put the tortillas on it. Spread the meat and vegetables mixture over half of each tortilla. Add a layer of shredded cheese, then fold the tortillas. Bake them at 400F for 5 minutes, then flip them over and bake them for 5 more minutes. Slice them into wedges and serve them with salsa or sour cream on top.

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Vegetarian Quesadilla Recipe


  • 2 flour tortillas
  • 1 cup shredded cheese mix of your choice (it can be Monterey Jack, Cheddar, Swiss cheese, Italian cheese or whatever your favorite types of cheese)
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup corn, whole kernel (drain it before use)
  • 2 spring onions, chopped
  • 1/2 cup black beans (from can, drained before use)
  • 1 teaspoon chili peppers, very finely chopped
  • 1 teaspoon olive oil

Mix the green and red bell pepper with chopped onions, corn, black beans and chopped chili peppers.

Oil a skillet, heat it and place one of the tortillas inside. Heat it for one minute, then turn it upside down and heat it one more minute. Repeat with the second tortilla.

Spread half of the cheese amount evenly over the surface of the tortilla, top it with the mix of corn, black beans, onion, red and green bell peppers and chili peppers, then spread the other half of cheese on top. Cover with the second tortilla. Let it heat for about two minutes or until you start smelling the cheese melting.

Flip over the quesadilla and heat it for 2 minutes more.

Transfer it onto a chopping board and cut it into 8 wedges.

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Tomato Egg Curry


  • 3 average size tomatoes, quartered
  • 3-4 garlic cloves
  • 2 average size onions, chopped
  • 1 spring onion, chopped small
  • 2 eggs, beaten
  • 3-4 green chili peppers, chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 1 small piece of ginger
  • 1 tablespoon olive oil
  • 1 curry leaf
  • Salt to taste

Heat the olive oil in a pan. Saute the onions, green onions, curry leaf and green chili peppers for about 4-5 minutes. Add the chili powder, turmeric, mustard seeds and ginger and cook for one more minute. Add the tomatoes and cook for about 2-3 minutes, then add the beaten eggs. Let it cook for about 2-3 minutes. Serve hot.

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Thai Red Curry Recipe


  • 2 pounds chicken, cut in bite sized pieces
  • 2 tablespoons olive oil
  • 10-12 basil leaves
  • 2 green chili peppers, seeded, halved
  • 2 red chili peppers, seeded, halved
  • 2 kaffir lime leaves, crushed
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk
  • 1 tablespoon sweet basil
  • 3-4 tablespoons red curry paste (see below)

Ingredients for seasoning:

  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce

Ingredients for the red curry paste:

  • 4 garlic cloves
  • 5 shallots
  • 2 coriander roots
  • 2 tablespoons chili paste
  • 1 tablespoon coriander powder
  • 1 teaspoon grated lemon rind
  • 1 teaspoon white pepper, ground
  • 1/2 cup lemongrass, thinly sliced

Grind and combine all ingredients for the red curry paste, then put the powder in a jar, so you can store it for later use.

Brown the chicken in olive oil, then mix it with the thick coconut milk and cook it over moderate heat for about 10-15 minutes or until the meat is tender (the cooking time depends on the chicken pieces size). Warm the thin coconut milk, then add 3-4 tablespoons of red curry paste. Continue cooking on low heat and keep stirring. When you see oil separating from the mixture, add the cooked chicken, red and green chili peppers, kaffir lime leaves and seasoning. Keep cooking for about 15-20 more minutes or until the gravy becomes thick.

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Mixed Vegetable Curry


  • 2 tablespoons olive oil
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons coriander powder
  • 1/2 teaspoon cumin seeds
  • 4 garlic cloves, minced
  • 1 onion, chopped small
  • 2 green chili peppers, chopped small
  • 2 courgettes, chopped
  • 2 tomatoes, chopped
  • 2 average size potatoes, chopped
  • 10 button mushrooms
  • 1 average size carrot, sliced
  • salt

In a wok, heat the olive oil, then stir fry the garlic for 4-5 minutes. Add turmeric, cumin seeds, green chili peppers and coriander powder and mix well. Add the onion and continue cooking for about 2 minutes. When the onion turns light brown lower the heat and add the rest of the vegetables and some salt. Cook the food for about 15-20 minutes more. Serve hot with steamed rice.

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Thai Green Curry Beef


  • 1 pound beef, cut into cubes
  • 2 cups water
  • 1 shallot, chopped
  • 1/4 pound Thai mini eggplants
  • 1/4 pound green beans
  • 6 kieffer lime leaves, minced
  • 2 teaspoons brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fish juice
  • 1 teaspoon lemon rind
  • 2-3 sprigs fresh coriander

Ingredients for the green curry paste:

  • 5 green chili peppers
  • 20 green bird’s eye chili peppers
  • 10-15 garlic cloves, skinned, chopped
  • 3-4 shallots, chopped
  • 2-3 lemongrass, chopped
  • 3-4 sprigs fresh coriander
  • 2 tablespoons coriander powder
  • 2 teaspoons shrimp paste
  • 1 teaspoon cumin powder

Ingredients for the marinade:

  • 3-4 cups fish sauce
  • 2 tablespoons pepper
  • 1 teaspoon sugar
  • 2-3 garlic cloves, crushed
  • salt

In a pot, mix the fish sauce with pepper, garlic, salt and sugar, then add the beef. Make sure the meat is completely covered by the liquid. Put it in the fridge and let it marinate for 4-5 hours minimum.

Put the green curry paste ingredients in the food processor and blend them until they turn into a fine paste.

In a bowl, mix the coconut milk with 2 cups of water.

Heat a tablespoon of olive oil in a wok. Stir fry the shallots with 2 tablespoons of the green curry paste. After one minute, add the coconut milk and bring it to a boil. Add the kieffer lime leaves, the eggplants and the green beans. Mix well and let simmer for 10-15 minutes.

Add the beef, the lemon rind, lime juice, brown sugar and fish sauce. Continue cooking for about 10-15 minutes or until the beef is tender. Sprinkle with coriander. Serve hot.

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Lamb Curry Madras


  • 2 pounds lamb shoulder, cut in 2 by 2 inch cubes
  • 1/2 cup olive oil
  • 1 onion, thinly sliced
  • 1 teaspoon black peppercorns
  • 1 tablespoon coriander seeds
  • 4 cloves
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon fenugreek seeds
  • 3 dried red chili peppers
  • 2 teaspoons ginger, freshly grated
  • 2 cloves garlic, minced
  • 3 green chili peppers, finely chopped
  • 2 tomatoes, thinly sliced
  • 400 ml coconut milk

In a pan, roast the black peppercorns, coriander seeds, cloves, fenugreek and fennel seeds. Let them cool down, then grind them.

Fry the onion in olive oil for about 4-5 minutes. When it gets a bit brown on the edges add the garlic, the ginger and the green chilli peppers. Fry them for one minute, then add the lamb and some salt. Continue cooking until the lamb gets a nice brown color.

Add the ground spices and stir fry for a little bit more. Add the coconut milk and the tomatoes, then simmer for about two hours. The meat should be tender and the sauce thick and sticky. If you want, you can reduce the sauce on high heat in a separate pan. Serve the curry hot with grilled courgettes, rice or any other side dish of your choice.

From: Foolproof Indian Cookery by Madhur Jaffrey.

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Kerala Prawn Curry


  • 2 pounds prawns, cleaned
  • 2 tomatoes, diced
  • 1/4 cup olive oil
  • 1 tbsp fresh ginger, sliced julienne style
  • 8 garlic cloves, minced
  • 2 green chili peppers, cut in long slices
  • 1 tbsp chili powder
  • 2 shallots, diced
  • 1/2 tbsp turmeric powder
  • 2 cups coconut milk
  • 1/2 tbsp mustard seeds
  • 1 tsp shallot
  • 1/2 tbsp ground black pepper
  • salt, to taste
  • 1 sprig curry leaves

For the curry:
In a bowl, mix the prawns with the garlic and the turmeric. Set aside for 30-45 minutes.
In a saute pan, heat the olive oil, saute the shallots together with the green chili peppers and the ginger for about 10-15 minutes.

Add the chili powder and continue cooking for a few more minutes.

Add the diced tomatoes and half of the coconut milk. Bring the mix to boil, then add the prawns and the rest of the coconut milk. Cook the prawns for about 20-30 minutes, until the prawns turn bright pink.

Set aside, to simmer.

For the seasoning:
In a skillet, separately fry some mustard seeds, add 1 tsp shallot and curry leaves.

Pour the seasoning onto the curry and serve it hot with rice.

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