br>Combine ingredients for dip.
Place dip, covered, in refrigerator and
For the Fries:
Peel and slice sweet potatoes into small strips, put in bowl.
Mix next 4 ingredients in bowl and pour onto baking sheet. Make sure the potato strips are spread apart.
Heat oven to 450F and cook for 20 minutes or until brown and slightly crispy.
For the Curry Dip:
Mix last 4 ingredients in small bowl and put in fridge until ready to serve.
Makes 1 cup dip.
Mix all ingredients together and let stand in refrigerator overnight.
Must use Hellmann's mayonnaise.
picy seasonings to taste.
Curry Powder:
Place whole spices
For the dip, mix the yogurt, mayonnaise, curry powder and passion fruit flesh. Add milk to thin out, if desired. Season to taste.
For the meatballs, mix the ground beef, soaked roll, onion, parsley, egg, paprika and chili paste. Season then shape into 20 meatballs. Heat the oil in a large pan and cook the meatballs for 7-8 mins, turning as necessary. Serve them with the dip.
cube chicken breast and marinate in your favorite curry paste (ideally over night).
broil or pan fry the chicken and let cool.
dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
add curry, salt and pepper to taste.
butter all slices of bread all the way to the edge.
spread curry chicken paste onto bread, top with another slice.
cut the crust off the sandwiches and cut into small triangles or slices.
tep 13.
Make the curry sauce: Add the cream from
Mix ingredients well; chill.
Serve with fresh vegetables. Recipe may be doubled.
Combine all thoroughly and chill at least 6 hours.
Recipe is better if made day before use.
Makes 1 1/2 cups.
edium-low heat. Add Madras curry powder; cook and stir until
In small mixing bowl, combine tomato sauce, instant minced onion, Worcestershire sauce and curry powder.
Let mixture stand 10 minutes.
Add softened Neufchatel cheese.
Beat at medium speed of electric mixer until cheese mixture is creamy.
Turn into serving bowl.
Garnish dip with a ring of chutney.
Serve with assorted crackers.
Makes about 1 cup dip.
latter, serve immediately with Red Curry Sauce, and garnish with green
wok or saucepan, add curry seeds mixture and ginger and
Soften cream cheese and blend in milk to desired consistency. Add curry to taste.
Place in bowl and cover with chutney (Major Grey's or other).
Dip with crisp gingersnaps.
It really is wonderful.
reddish) brown then add the curry leaves and green chilli.
qualivent is 1 cup and curry is 1/4 cup or
Mix all ingredients until well blended and chill.
Use as vegetable dip.
Good alternative to Spinach or Dill Dip.
Refrigerate before using to allow dip to flavor more. Excellent dip for fresh vegetables.
Boil pasta and drain; set aside.
Cut spring onions into 1 inch pieces.
While pasta is boiling, brown meat in pan if starting from scratch with 1 tbsp of the oil. If using leftovers, Quick fry the coleslaw mix and the veggies in the oil.
Add the curry and the tahini paste. Heat up the meat at this point.
Stir in the pasta, and the remaining oil to help coat the noodles in curry. Add the dash of soy sauce.
Put all ingredients into blender.
Blend until smooth and mixed thoroughly.
Cover and chill well.
Keeps very well for several weeks.
Use as a dip for veggies or over baked potato instead of sour cream.
Delicious over cold poached salmon!