Heat the oil in a large pot or saucepan.
Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
Add the vinegar and stock, plus all the other remaining ingredients ( ...
*It might not be easy to find the breyani mix of spices we can get here. But it is only a mix of some or all of the following spices, which you could mix yourself and crush or process coarsely: fennel seeds, coriander seeds, cumin, pimento berries, cardamom, black pepper, star anise, bay leaves and cassia or cinnamon sticks.
Set oven at 350 deg F/180 deg Celsius For fan/convection ovens the heat can be 10 deg. lower.
In a small bowl, tear up the slices of bread roughly, and pour over the 1/2 cup milk. Set aside.
Peel and chop the ...
erve hot steaks with Malay Onion Sambal.
Malay Onion Sambal:
Cut out centers of Cookbook Brown 'N Serve rolls.
Fill with mixture of chicken or tuna salad.
Place in hot oven at 375\u00b0 until golden brown.
Serve with punch.
Gather your spices together, and peel and chop the ginger. Put the 10 spices -- from the coriander seeds down to the garam masala -- in a mortar and pestle or even in a coffee bean grinder. Mash them together so the cardamom pods burst and the whole thing becomes a mess of spices.
Then heat the oil in a pot, add the onion over fairly high heat, and stir now and then, for a few minutes. Add the spices you mashed or grinded, and stir. You might need to add more oil: spices slurp up oil as they fry. Don't worry, you will be able to skim it ...
Preheat oven to 300 deg F/150 deg Celsius Grease 6 ramekins or cups which can hold about 1 cup each (250 ml).
Mix the cream, milk and spices in a small saucepan, and bring to boiling point. Remove from heat.
Whisk the eggs, egg yolks and brown sugar (preferably with an electric mixer) until really well mixed and the sugar almost melted.
Add the warm creamy mixture, while whisking, to the egg mixture, keeping up whisking. Whisk until the sugar has melted.
Using a fine sieve, pour the custard mixture through the sieve to get rid of ...
Clean the rice and place all the ingredients in a heavy bottomed saucepan.
Bring the rice to a boil, then lower heat and simmer very slowly until the water has entirely evaporated.
Remove the cinnamon stick and fluff the rice gently before serving.
You need clean bottling jars for this. You need about 5 - 6 1-cup jars or 3 larger ones. Put into a cold oven, then heat oven 325 deg C/160 deg F and leave until needed.
Halve the lemons, then slice into thin slices. Remove pips.
Put the rest of the ingredients in a fairly big pot with a thick bottom, stir well, and bring to boiling.
Boil for about 12 minutes, then add the lemon slices. Stir well once and pull from heat.
Carefully take your sterilised bottles from the oven (best is to put them straight on to a metal oven tin).
...
Warm a heavy pot. Put in first 8 ingredients, warm thoroughly.
Remove from heat and add next 6 ingredients. Return to low heat and mix until bubbly.
Dampen and dice bread. Add to mixture and stir well.
Add ground beef and cook for 15 minutes.
Fill a shallow greased casserole dish with Baboti mixture.
Beat egg with milk. Add salt and pepper to taste. Pour over Baboti mixture.
Bake at 350\u00b0F for 45 minutes (until custard is golden).
Serve with yellow rice and salad.
Soak the bread in the cup of milk, set aside.
In a large, non-stick skillet, brown the ground beef.
Add the onions, garlic, curry powder and turmeric and cook until the onions are soft.
Add sugar, vinegar, raisins, apple, salt and pepper.
Pour in water and gravy mixture and cook gently until it starts to thicken.
Remove from heat and cool slightly.
Gently squeeze excess milk from the bread (add the milk to the custard topping) and tear apart into chunks.
Fold into meat mixture together with the beaten egg.
Place the ...
Heat the oil in a pan and saute the onion, cardamom seeds, cloves, cinnamon, ginger and garlic until the onion is tender and all the flavours have blended. Add the fennel seeds, cumin, coriander, garam masala and a little water. Simmer until an aromatic paste has formed.
Season the fish with salt with the 1 tsp garam masala and add to the paste, along with the potatoes. Fry until the mixture is a nice yellow colour. Cover and braise until cooked. The potatoes Should be tender but still whole (about 15-20 minutes). Add extra water if ...
Saute the garlic and ginger in oil until soft, about one minute. Add dry ingredients and stir for approximately 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool.
Skewer meat alternating with apricots and onions (red peppers can be used for more color and flavor).
Cover skewers with cooled marinade. Cover and marinate overnight or up to 3 days in the refrigerator.
Grill the skewers over high heat basting with the leftover marinade.
The marinade can be used as a ...
Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.
Grate or chop the onion very finely.
Core and grate the apple.
Shred the spinach leaves into small pieces.
Sift the pea and cake flours into a large bowl.
Add all the other ingredients excepting the sunflower oil and baking powder.
Add enough water to make a thick batter. It must not be runny.
Heat the oil in a deep frying pan until fairly, but not excessively, hot.
Stir the baking powder into the batter just before frying.
Using a tablespoon drop the batter into the oil and fry slowly until golden brown. [ensure your ...
Saute onion in oil until soft and golden.
Add garlic and ginger and saute for a minute.
Deglaze pot with a little water.
Add tomato, red wine vinegar, tomato paste, chutney, apricot jam, turmeric and cinnamon.
Add chicken to mixture, and pour in enough water to cover the chicken.
OPTIONAL: You can add chopped and peeled potatoes to the curry at this stage. They're delicious this way, and mean you don't have to cook rice!
Simmer for 30-45 minutes, or until chicken is done.
TASTE MIXTURE BEFORE SERVING AND MAKE ADJUSTMENTS. ...
Fry onions in oil until softened, then add the cinnamon stick and cardamom.
Cut meat in small chunks and add.
Add the peeled, chopped ginger, garlic, turmeric, masala and chopped hot peppers. Stir and let fry a little.
Chop the tomatoes and add to the pot with the sugar. Turn heat down, put lid on, and simmer slowly until meat is tender.
Serve with rice.
Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and ...
Place all the prepared vegetables, fruit and spices into a large preserving pan.Add the sugar and vinegar, and stir well.
Boil all the ingredients until the mango chunks are tender but still whole ,stirring all the time to ensure that the mixture does not stick to the base of the pan. (It can take between 60 and 90 minutes depending on the age and ripeness of the mangoes.).
The mixture should have reduced to a runny jam like consistency when the atjar is done.
Pour into clean, hot jars and seal.
Store in a cool, dark and dry place ...
In a medium saucepan, saute onion and garlic until onion is clear.
Add next six ingredients and simmer for about 30 minute.
Add the preserves and stir until dissolved.
Let the sauce cool, then toss it in the blender. Blend until smooth.
Stir in the yogurt.
Firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.
Thoroughly rinse the salt off the filet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached.
Heat oil in a frying pan and fry the fish until cooked through. (Do not coat the fish with flour or batter.).
Place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on ...