Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
Fry the onion till transparent.
Add the ginger-garlic paste and fry.
Put in the masalas and curry leaves and fry till the seeds splutter.
Add in the cooked vegetables.
Blend.
Add tamarind/lime juice.
Garnish with fresh grated coconut.
Serve.
econds.
5. Add curry powder and stir another 10
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Prepare Basic Eclair dough.
Put through a pastry tube or spread with a spoon, making strips 4 x 1 1/2-inches on greased baking sheet.
Bake and cool as directed in Basic Eclair recipe.
Basic Pasta Recipe: Start with the flour - measure
rown add in sugar and curry powder. Add in more oil
Heat oil in a large shallow pan.
Throw in onions and cook for 10 mins, or until soft.
Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn.
Stir in curry paste and cook for another minute.
Now pour in 1 liter of cold water, the tomatoes and 1 tsp salt.
Give it a good stir and bring to the boil.
Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third.
Will keep for 1 week in the fridge or freeze for up to 2 months.
Saute the onions for a few minutes until lightly browned.
Add the garlic and ginger and fry for a few more minutes. Add the curry powder.
Add the lemon juice with the stock and coconut milk.
Add the tofu.
Bring to the boil and then simmer gently uncovered for about 30 minutes or until the sauce has thickened.
Serve over basmati rice.
large stockpot.
Add curry powder, stir to combine.
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
br>If possible leave the curry for a couple of hours
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
nions.
This is your basic stock.
Stir gently, cover
Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet
BASIC BREAD:
Mix the flours,
Stir basic ingredients together until the sugar
n a skillet. Add the curry powder to the oil and
BASIC DONUTS:.
Line jellyroll pan