ver medium-low heat. Add Madras curry powder; cook and stir
and add 1 tablespoon of Madras curry powder.
Continue to
Altho not mentioned in the recipe, stirring in the whole spices
Mix all ingredients in a bowl, or use tightly covered Tupperware and shake to mix.
(Madras curry often comes with whole bay leaves in the jar. Don't use these in the marinade!) Adjust the amounts of curry powder and orange juice to suit your personal taste.
Goes well with chicken, pork, or shrimp.
The longer the meat soaks in the marinade, the stronger the flavor will be.
Poking holes in the meat with a fork will also help the flavor soak into the meat.
Works well on the grill, in the oven, or under the broiler.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
aste (Recipe #95907) or I would highly recommend -- Patak's Madras Curry
Place mussels in pan of fresh water so they will expel out any sand & grit while you make the cooking broth. (leave for 15-20 minutes).
Melt butter in heavy pan (I use an enameled cast iron one). Saute garlic until translucent.
Add wine and saffron, simmer for a couple of minutes on medium heat.
Add clamato juice, curry powders, green onions, tomatoes.
Continue simmering on low, and add a bit of sea salt and additional curry powder if you like to taste (if you like it with more heat, you can also add a little freshly chopped chili ...
Heat a heavy stock pot, add Oil.
Add Turnips, carrots, Onions, and Chicken (if used).
Saute 'til slightly carmelized.
Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.
Add water to barely cover ingredients, simmer very slowly for 2 hours.
Add water to keep the mixture covered.
Add Stock, Potato, and Chilies.
Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
Serve over Basmati Rice cooked with a few Green Cardamom Pods or a ...
ot mentioned in the original recipe).
Meanwhile, in a food
rusty bread rolls.
This recipe freezes well and can be
ot and proceed as per recipe.).
Cover and cook on
he next day.
The recipe makes about 30 samosas, and
Chop onions and garlic finely.
Saute in oil over heat in a large pot
Add Madras curry and saute a few more seconds.
Add red lentils and coconut milk.
Stir and let mixture sit a few moments.
Add water.
Simmer, stirring occasionally, until this has reached a nice mushy, stew-y consistency. Remove from heat and salt liberally to taste (may need a teaspoon or more of salt).
Serve over injera, rice or just eat plain with bread. Freezes well. Reheats well.
When melted, add garam masala, madras curry powder, cinnamon, turmeric, tomato
Cook the noodles according to package directions, and drain.
Do not rinse them.
In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well; and set aside.
In a separate bowl, mix together the water, curry powder, soy sauce, garlic powder, onion powder, and the cornstarch mixture.
Mix all well.
Add the cooked noodles to the pan to pepper and peas, stir fry for 2-3 minutes, and then add the curried mix.
Add some more seasonings if you'd like. You might need to add more soy sauce.
Add ...
Combine all ingredients except salt in Ziploc bag.
Refrigerate, turning occasionally, for 30 minutes or overnight.
Spray grill with nonstick spray, preheat grill to medium heat or prepare medium fire.
Remove chicken from marinade and sprinkle with salt. Discard marinade.
Grill, turning occasionally, until instant read thermometer reads 180\u00b0F (about 18 minutes).
I like to add seasoned salt in place of salt, add more hot sauce and garlic pepper, makes DH happy! I serve with naan, hummus and cucumbers.
WW = 3 points.