Traditional Currywurst and Curry Ketchup Recipe

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1 small clove garlic
• 1 1/2 tablespoons quality curry powder
• 1 tablespoon quality sweet paprika
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1 cup ketchup
• 1 tablespoon tomato paste
• 5 tablespoons vegetable or chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon quality Worcestershire sauce
• 1 teaspoon sugar
• 1/4 teaspoon prepared yellow mustard
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• pinch of cayenne pepper (optional, for more heat)
• 4 genuine German bratwursts, bockwurst, rotwurst or weisswurst (see blog post about selecting the right sausages)
• extra curry powder for sprinkling
• French fries or crispy bread rolls (Brötchen) for serving

INSTRUCTIONS

1. Heat the oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the curry powder, paprika, cloves and cinnamon and cook for 30 seconds. Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally.  Use an immersion blender or transfer to a blender and puree until smooth.  Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.  
2. Makes 1 1/2 cups.  The curry ketchup will keep for up to a month in the fridge.

HOW TO MAKE CURRYWURST:

1. If the sausages are not pre-cooked, first poach them in lightly simmering water.  The next step is to grill/fry them to finish them off.  
2. You can either grill or pan-fry the sausages.
3. The important thing is to cook them until they develop a thick and crispy browned outer crust.  (So if you're pan-frying, be sure to use enough oil.)  Some curry wurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving.
4. To serve, slice the wursts vertically into bite-sized pieces, top with some curry ketchup, and sprinkle with curry powder.  Serve with French fries or a crispy bread roll (Brötchen).  Currywurst and fries/Brötchen are served in paper food trays and eaten with currywurst toothpicks.

From: https://www.daringgourmet.com/best-german-curry-ketchup-for-currywurst/

Banana Oatmeal Pancakes

Ingredients

• 2 cups Old Fashioned rolled oats
• ¼ cup plain or vanilla yogurt (Greek or whole milk work)
• 2 large eggs
• ½ cup milk of choice
• 2 tablespoons salted butter, melted (or neutral oil)
• 1 tablespoon vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ¾ cup mashed bananas  (2 medium)

Instructions

1. Place the oats, yogurt, eggs, milk, oil, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms. 
2. Mash the bananas, then stir them into the blender with a spatula. 
3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the better until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. 
4. Add another tablespoon or two to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

Based on: https://www.acouplecooks.com/banana-oatmeal-pancakes/

Easy Raspberry Vinaigrette

Yield: ¾ cup

Ingredients

• 1 cup fresh raspberries
• 1 ½ tablespoons maple syrup
• 1 tablespoon balsamic vinegar, red wine vinegar, or raspberry vinegar
• 3 tablespoons extra-virgin olive oil

Instructions

1. In a small blender or with an immersion blender, blend all ingredients.
2. Strain the mixture through a fine mesh strainer into a clean container.
3. Serve immediately, or store refrigerated for up to 1 week.

From: https://www.acouplecooks.com/raspberry-vinaigrette-salad-dressing/

Spinach Apple Salad

Ingredients

• ½ cup Glazed Walnuts or Glazed Pecans (or toasted walnuts or toasted pecans)
• 1 recipe Best Balsamic Dressing
• 2 apples
• 3 cups baby spinach leaves
• 3 cups baby mixed greens

Instructions

1. Make the Glazed Walnuts or Glazed Pecans. (While they cook, prep the rest of the salad. Or, you can make these ahead!)
2. Make the Best Balsamic Dressing.
3. Add apple slices
4. Place the greens on serving plates and top with apples, pears, and walnuts. Pour over the dressing and serve. (Pro tip: Dress it up by adding cubed Manchego cheese!)

For Glazed Nuts:

Ingredients

• 1 cup raw walnuts
• ¼ cup pure maple syrup
• 2 pinches kosher salt

Instructions

1. Add the walnuts and maple syrup to a small non-stick skillet over medium heat. When the maple just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer for about 6 to 8 minutes, stirring occasionally.
2. In the last minute when the maple syrup is mostly evaporated, stir continuously until the liquid is totally cooked out and the nuts start clumping together (but watch so that it doesn’t burn or go too far and become powdery, not glossy!). Immediately remove from the heat.
3. Transfer the walnuts to a sheet of parchment paper in a single layer. Sprinkle with the salt and allow to cool to room temperature, about 5 minutes if eating right away and about 15 minutes if you want to store them for later use. Store in a covered container at room temperature.

Based on: https://www.acouplecooks.com/spinach-pear-and-apple-pecan-salad/ and https://www.acouplecooks.com/glazed-walnuts/

Balsamic Vinegrette

• 2 tablespoons aged balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup (or honey)
• ¼ teaspoon kosher salt
• 6 tablespoons olive oil

From: https://www.acouplecooks.com/best-balsamic-vinaigrette-recipe/

Homemade Chaat Masala

Ingredients
For roasting

• 4 tablespoons coriander seeds
• 4 teaspoons cumin seeds
• 1 1/2 teaspoon carom seeds (Thyme seeds)

Other ingredients

• 5 red dried chiles destemmed
• 3 tablespoons rock salt
• 3 teaspoons dried mango powder amchoor (sub: Sumac)
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon ginger powder
• 1/4 teaspoon asafoetida (sub: 1/4 teaspoon onion powder plus 1/4 teaspoon garlic powder)
• 2 teaspoons paprika optional
• 1 teaspoon dried mint optional

Instructions

1. Roast the seeds over low heat until they are aromatic (2 to 3 minutes), then remove from heat.
2. Combine all of the ingredients, then, using a mortar and pestle, crush them into powder form.
3. Use right away or store in a sealable airtight container.

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PANEER PAKORA

INGREDIENTS
Paneer Preparation

• 200 grams paneer cut to desired sizes (6C whole milk, boiled, add 3T vinegar until curdle, pour into cheese cloth over colander, rinse w/cold water, squeeze out liquid, hang to drip out, press flat w/heavy stuff 3-4hrs)
• ¼ tsp red chili powder or pepper powder as needed
• ½ tsp chaat masala
• ½ tsp garam masala
• Oil for deep frying

Batter

• ½ cup besan or gram flour (Chickpea flour)
• 2 tbsps rice flour or corn starch or corn flour (to make crispy, optional)
• ¼ tsp red chili powder or pepper powder as needed
• Salt as needed (1/2 t works)
• ¾ to 1 tsp ajwain or carom seeds (sub Thyme seeds)
• 1 tsp ginger green chili paste Or crushed ginger & 1 green chilli paste
• Water as needed to make the batter

DIRECTIONS

1. Cut paneer to desired sizes.
2. Sprinkle red chili powder, garam masala and chaat masala.
3. Toss them well in the bowl. Set this aside.

Making paneer pakora

1. Heat oil in a deep kadai on a medium heat.
2. Add besan, rice flour, salt, ajwain, red chili powder, ginger chili paste to a bowl.
3. Pour water just enough to make a thick but free flowing batter.
4. When the oil is hot enough, dip each paneer piece in the batter, swipe off the excess dripping batter.
5. Gently slide to the hot oil. You can use your fingers or a table spoon to do this.
6. Do not disturb them for about a minute.
7. Gently keep stirring & flipping to fry evenly until they turn golden.
8. Drain them to a colander. Sprinkle some chaat masala.
9. Serve paneer pakora hot with chutney or a cup of tea.

From: https://www.indianhealthyrecipes.com/paneer-pakora-recipe-paneer-pakoda/