Bring vinegar, sugar, turmeric and mustard seed to a boil. Pour over chopped vegetables.
Keeps indefinitely in refrigerator. To freeze, double recipe if you want larger amount.
Freeze in amount to use at one meal.
Add all ingredients except red pepper and turmeric.
Cook down 1/2, then add cornstarch, dissolved in vinegar and the red pepper and turmeric.
Bottle and seal.
inute Stir in curry powder, turmeric, cayenne and cinnamon, then add
br>Add bone broth and turmeric to the skillet and reduce
owl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin
Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
inutes) before proceeding with the recipe.
Melt butter in a
his easy to cook Indian recipe, you are welcome to sign
Combine cucumbers and salt and let stand 1 hour.
Drain overnight.
Next day, grind together celery, peppers and onions. Make syrup of vinegar and sugar.
Bring to boil.
Add ginger and turmeric, then add all ground vegetables.
Bring to boiling point, stirring occasionally, but do not boil.
Pack into sterilized jars.
Place sliced cucumbers and garlic in a glass bowl. In a medium saucepan, combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add onion and carrots; cook 2 minutes. Add vinegar; bring just to boiling. Remove from heat; stir in Equal. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.
In an 8-quart Dutch oven, cook the chicken wings and sausages until browned on all sides and cooked through, about 25 minutes. Remove to a large bowl.
Remove all but 2 or 3 tablespoons of the drippings in the Dutch oven and cook the onions, red pepper and zucchini until tender, about 5 minutes.
Add tomatoes with liquid, water, orzo, salt, oregano, paprika, turmeric, pepper sauce and browned wings and sausage.
Reduce heat to low; simmer, uncovered, stirring occasionally until orzo is tender and liquid is absorbed, about 10 minutes.
omato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring
Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.
he ground spices and the turmeric.
Pour in most of
urn brown.
Add salt, turmeric, chilli powder, tomatoes then stir
1.Dry roast the poppy seeds on a tava (griddle) for 3 to 4 minutes.
2.Grind coarsely in a mixer and keep aside.
3.Heat the oil in a pan, add the red chillies, turmeric powder, ground poppy seeds and green chillies and saute for 1 minute.
4.Add the potatoes and salt and toss well.
5.Serve hot.
In a medium sized mixing bowl, combine the salt, pepper, onion powder, and garlic powder.
Add the sugar, paprika, and turmeric.
Stir the mixture gently until all seasonings are thoroughly mixed.
Add a teaspoon of olive or other oil to the ground beef when combining the seasoned salt to incorporate it into the burgers.
Use sparingly. 2 - 3 tablespoons for 2lbs of ground beef. Keep a jar handy to store for future use.
With a vegie peeler, slice the cucumber into ribbons discarding the seedy centre.
Bring the fish sauce, vinegar, brown sugar, turmeric, onion wedges and sliced chilli to the boil. Simmer a few minutes, then remove from the heat and toss through the cucumber ribbons. Allow to cool.
Add in the remaining herbs and veg and serve.
orriander, cumin, cinnamon, chilli and turmeric powders.
Stir-fry for