Bring stock, cinnamon and cardamom to a boil over medium-high heat. Add rice, reduce heat and simmer, covered, for 20-25 mins, until liquid is absorbed. Remove from heat. Set aside, covered, for 5 mins. Fluff with a fork then remove and discard spices. Set aside.
Heat oil in a saucepan over medium heat. Add onion and cook for 3 mins, until softened. Add spices and cook, stirring, for 1-2 mins, until fragrant. Allow to cool. Add rice and stir to combine. Add carrot, raisins, cucumber, cashews and fresh cilantro and stir to combine. Serve.
0 minutes before serving these Indian style sausage rolls.
In a saucepan, soften the onion, garlic and carrot in the butter.
Add the curry powder and cook for 1 minute.
Add the ginger, broth, coconut milk and tomato paste.
Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
Serve with pan-fried flatbread.
he broccoli, corn, green beans, carrot, and 1/4 cup water
Toss carrots, chopped cilantro, and crushed peanuts together in a large bowl.
Stir lemon juice, sugar, and salt into carrot mixture.
Set aside long enough to allow the sugar to dissolve, about 10 minutes.
Garnish with cilantro to serve.
BIDGETOWN POTATOES.
Boil potatoes with skin on.
After potatoes are cooked and cool enough to handle, peel and dice.
Melt butter in heavy skillet.
Add potatoes, onion, poultry seasoning, salt and pepper to taste.
Saute over very low flame until brown.
Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp in boiling water with lemon half.
After the shrimp is cooked and cool enough to handle, shell and devein.
Mix together the pepper, garlic powder, Tobasco sauce, poultry seasoning, thyme and curry powder.
...
br>serve it hot with Indian style chapati or tortillas,with some
lack pepper--more of a style from the state of Kerala
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
oach tempeh before using in recipes to mellow the flavor and
Soak the sultanas in water for 2-3 hours.
Grate the carrots and put them in a bowl; mix in the salt.
Heat the oil and when hot, put in the mustard seeds. (don't let the oil get too hot, or the mustard fumes will irritate your eyes and throat).
When the mustard seeds begin to pop, pour the oil and seeds over the carrots.
Add lemon juice and sultanas and toss.
o do this in other recipes)
Pre-heat a 6
ELTED butter, add the shredded carrot (TIP: If you have a
Heat 1/2-1 Tbls oil in large skillet or wok, saute mustard seeds until they pop,
Add a little more oil then add vegetables, cook, stiring constantly for 5 minutes.
Mix in seasonings, reduce heat, cover and simmer 8-10 minutes
Stir in lemon juice and serve.
erving to those unfamiliar with Indian foods.)
Whisk besan, salt and 1/2 cup cold water in large bowl until mixture forms a smooth thick batter. Stir in spices, garlic, onion, carrot, zucchini and cilantro; season.
Heat oil in wok on medium-high heat. Deep-fry tablespoons of mixture, in batches, until vegetables are tender and fritters are lightly browned. Drain on paper towels.
Serve fritters with chutney.
ome in contact with the carrot mixture. Cover, and cook for
Saute onion and garlic in oil 5 minutes until onion is soft.
Add all other ingredients except crescent rolls.
Stir gently over medium heat for several minutes until well incorporated.
Set aside.
Heat oven to 375\u00b0F.
Open cans of crescent rolls and unroll the dough.
Separate into 4 rectangles and pinch the triangular perforations to seal.
Cut each rectangle in half crosswise to make squares (you'll have 8 squares per can of crescent rolls).
You may have to coax the dough gently with your hands to make it square and ...
Cut beans into 1 inch diagonal slices. (I just use frozen green beans.).
Heat oil in a large skillet or wok.
Saute mustard seeds until they begin to \"pop\".
Add vegetables. Cook, stirring constantly for 5 minutes.
Mix in seasonings, reduce heat, cover, and simmer 8-10 minutes.
Stir in lemon juice and serve.
Boil noodles as per package instructions. Drain and soak in cold water for about 2 mins to prevent them from cooking further. Drain and mix with 1 tbsp vegetable oil to prevent them from sticking. Set aside.
In a small container, mix the sriracha sauce, ketchup, vinegar, and soy sauce. Set aside.
In a wok or large frying pan, heat 2 tbsp oil to sizzling. Add ginger and garlic pastes. Stir fry for a minute then add the white part of the spring onions. Stir fry for another minute.
Add the red and green bell pepper, carrots & stir fry ...