o the pan. Fry the salan paste for 20 minutes, keep
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
1)\tWash the brinjal and make two criss cross slits in it. Do not cut the stem, the brinjal has to be joined even after it is slit. You need to have a brinjal that is quartered but still joined at the stem.
2)\tPour 300 ml water into the wok and add the brinjals, tamarind paste and turmeric powder.
3)\tRoast the gramflour, fennel powder and chilli powder on low fire, until light brown in colour. Keep stirring the powders continuously, as long as it is on the gas burner. Remember we do not want to get a burnt taste.
4)\tOnce browned, ...
Fry the onions in the oil till they turn dark brown.
Then add tomato, ginger garlic paste, salt, red chili powder, coriander powder & turmeric powder. Saute the onion & tomato till the tomatoes become tender & the oil starts showing in the curry.
Add courgettes, mix & let them tenderize for 20 minutes on low medium heat.
Now add garam masala powder & cumin seeds. Cover & let it cook for another 5 minutes.
In the end add the green chili & lemon juice. Let it simmer for additional 2 minutes.
Serve warm with naan, roti or chapati.
ith Daal, Chilli chicken, Murghi Ka Salan (Chicken Curry) or as Zanzabari
br>Mix ground fennel, lal mirchi, cumin, coriander, ground ginger, fenugreek
Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days.
ice homemade icecre.
This recipe takes 5 -- 39 gram individual
ith yours. Please use the recipe as a guideline and work
uffed.
Spoon tomato conserve (recipe #263129) on top of each
Mix the coconut milk with palm sugar and salt, stir well until fine then filter with white muslin.
To serve, put Lod-Chong in the dessert cups, add coconut milk and ice.
Recipe from: http://www.robertochicco.com/international/ann/lodchong_eng.htm.
Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian).
Garnish and serve.
To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.
Mix salad dressing according to directions on package.
After washing and draining meat, place in flat casserole dish.
Pour dressing over meat; place in refrigerator for at least 6 hours. The longer it marinates, the more tender the meat.
Place meat and vegetables on shish-ka-bob stick and grill about 12 minutes per stick, turning a 1/4 turn every 3 minutes.
If fresh mustard greens are used, remove any coarse stalks, chop finely and wash thoroughly in a few changes of water. Thaw the frozen mustard greens, if used.
Place mustard greens, red chilli, spinach and salt in a heavy based saucepan and cook over low heat for about an hour or until the leaves are very tender, stirring occasionally. ( The leaves will release water during cooking. Add more water if it dries up quickly.)
During cooking mash the leaves with a saag masher or a wooden spoon against the sides of the saucepan. ( ...
of coconut milk and Tom Ka Paste in a medium pan
br>Serve hot with Sarson Ka Saag.