ix months.
Follow the recipe for Green Chai Spa Tea Blend, using
Saute shrimp in a little oil until pink.
Drain and cool. Sift all dry ingredients.
Add pounded green chilli peppers, onion and chopped coriander.
Add shrimp and mix into a stiff batter. Deep fry in oil until brown.
aucepan.
Combine all ingredients for the chilli bite mix.
Add
Heat oven to 350\u00b0.
Cook hamburger; drain.
In Pyrex or other baking casserole dish, mix soup, hamburger and rice.
Add salt and pepper as needed.
When mixed, then add green beans and mix carefully.
Prior to baking, pour enough water over mixture to more than cover it.
Bake at 350\u00b0 for 1 hour.
hive.
Destalk and wash green chillies.
Place garlic, chillies
hen soak them in water for atleast 20 minutes to stop
10 cloves of garlic, 1 green chilli, 3 tomatoes, 1 onion and
top spluttering, add curry leaves, green chilli and onions.
Stir-fry
nd finely chop the garlic, green chillies and spring onions.
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
oat papaya. Allow to sit for at least an hour (longer
Make the chilli and ginger paste by placing
Crumble hamburger into skillet.
Add onion.
Season with salt, garlic powder and pepper.
Pour off fat and add chilli salsa. Place a large spoonful in the center of each tortilla.
Sprinkle generously with cheese.
Fold sides over and fold up ends.
Place on a cookie sheet, folded sides down.
Cover with aluminum foil and heat in 325\u00b0 oven for 20 minutes.
Serve alone or smothered in green chilli salsa.
Chop onions and peppers; mix all vegetables with 1/2 cup salt. Let stand
overnight.
Drain.
Tie
mixed
spices in bag and simmer 20 minutes.
Pack
in
hot
jars.
This recipe makes approximately 28 pints.
Slice the galangal, green chilli and lemon grass very fine
In a processor blend half of the onion with the garlic, ginger, chilli, coriander and cumin, add a little water to make a thin paste.
In a pan heat the oil and fry the remaining onions till golden and remove them and set aside.
Add the spice mixture to the pan and cook over low heat for 3 minutes.
Add the okra, lemon juice and 4 fluid oz of water, simmer till the okra is tender.
Serve garnished with the fried onion.
eady to serve.
For the cucumber pickle, place cucumber in a
0% you can set aside for a garnish. Cut the chicken
Heat oil in a wok or a large skillet. Add onions and fry them on medium heat for 3 minutes. Add ginger, garlic and chilli and fry for another 2 minutes.
Add turmeric, mushrooms and some salt. Fry (stir from time to time) until all the liquid from the mushroom has vanished and the mushrooms have browned (ca 15 minutes).
Reduce the heat, add the cumin seeds and the lemon juice and fry until the mushrooms have absorbed the lemon juice.
Check the seasoning and serve hot or cold.
Heat oil in a pan and heat the whole spices.
Add cleaned medium sized chicken pieces , preferably with bone, to this and let both sides turn partially golden brown.
Add 100 ml of coconut milk together with 100 ml water to the pan.
Add diced potatoes, green chilli, ginger, salt and pepper and cook on medium flame till chicken is cooked through.
Add the rest of thick coconut milk and let it come to boil. Switch of flame at the first sign of boiling.
If you wish, garnish with fried cashew nuts and onion slices.