he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
ELTED butter, add the shredded carrot (TIP: If you have a
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
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.
ize pan, heat the grated carrot, oats, milk, water, and salt
eat. Cook and stir onion, carrot, and garlic in the hot
Place the potatoes, cauliflower florets, carrot, and peas into a microwave-
eat.
Add the onion, carrot and garlic and saute 5
ver medium heat. Add onion, carrot, and garlic, and saute 5
Saute celery, carrot and onion in a little vegetable oil until reasonably soft.
Then add curry paste, chillies, garlic, sweet potatoes, bay leaves, thyme and parsley. Mix really well to coat with oil and add stock to cover. Bring to the boil and cook until vegies are tender.
Remove bay leaves and blend, adding a little cream. Taste for seasoning.
Place 2 cups water, cabbage, carrot, green beans, bell pepper, and
In Dutch oven, saute onion, carrot, celery and apple in butter until tender, not brown.
Add flour, chicken broth, curry powder, salt and pepper, stirring until flour mixture is smooth.
Bring to a boil, then cover and simmer gently for 1 hour.
Strain vegetable mixture from broth and puree in blender or food processor until smooth.
Return puree to broth.
Add chicken and rice and bring back to simmer.
Stir in cream (optional) and heat through.
Makes 8 to 10 servings.
mooth, and then mix with carrot, coconut milk, curry powder, salt
o chop the onion, garlic, carrot and French beans. Set aside
Add the green beans and carrot and cook over low heat
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.
ntil wilted, then add the carrot, and cook for 5 minutes
Mix tuna, celery, red onion, raisins, carrot, and walnuts together in a bowl. Add mayonnaise, tamarind chutney, red chile chutney, green chutney, garam masala, and salt; mix with a fork until uniform in consistency.
Cover and refrigerate for at least 30 minutes before serving.
Toss together the garbanzo beans, mango, romaine lettuce, cucumber, carrot, celery, lemon juice, and salt in a large bowl. Let the mixture set for 30 minutes. Top the salad with the pineapple to serve.