dd tomatoes, yam and flat Indian beans (guavar).
Bring to
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
ut onion mixture in a food processor and mix (not steadily
ust for reference, made using Indian raw mangoes, in India).
ampantscotland.com, most pie crust recipes are made with half lard
sing a coffee grinder or food processor, grind toasted mixture. Add
nto the bowl of your food processor, place 4 1/2
nd smooth.
Tint with food coloring until desired shade is
ew drops of red food coloring (optional, though traditional). Cover, steeping until
ell. Stir together buttermilk and food color. Mix flour, cocoa and
he pot and cook the food on medium-high or high
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
lso pulse it in a food processor or use an immersion
Heat butter and oil in a large saucepan.
Add onion and cook over low heat until soft.
Add garlic and cook for a further 30 seconds.
Add curry paste cook for 30 seconds.
Add cauliflower and stir to coat with the curry paste.
Add stock (If the stock doesn't cover the cauliflower add more water).
Simmer for 15 minutes.
Cool slightly before pureeing.
(Use a hand held blender, or you can use a food processor).
Return to the heat and stir in the yoghurt.
Serve drizzled with cream and with pappadums.
he coconut powder in a food processor; add the channa dal
green chillies, salt, orange/red food colour and all the spice
Stir in yellow and red food coloring. Spread yogurt mixture over
Combine coconut and cardamom in a pan over medium heat. Mix well and heat for 1 minute, but do not let coconut brown. Add food coloring. Add condensed milk. Cook and stir until coconut begins to stick together, 5 to 8 minutes. Add rose water; cook and stir until flavors blend, 8 to 10 minutes more.
Let mixture cool until safe to handle, but still warm. Roll mixture into balls; place ladoos in cupcake liners or on a baking sheet. Serve immediately or refrigerate up to a week.
Combine all ingredients, except collards.
(Do not slice sausage until serving, as it will make the soup pink.) Bring to a boil; reduce heat to medium and simmer for 45 to 50 minutes, or until potatoes are tender.
Remove sausage and reserve.
Puree potatoes in a blender or food processor until smooth.
Return to pot.
Add collards.
Simmer 5 to 7 minutes, or until the greens become barely tender.
Slice the sausage; put a few into each soup bowl.
Pour soup over and serve.