f tamarind water.(See my recipe for tamarinda for the method
egetable oil.
10 curry leaves.
4 dried red chillies
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.
f the mixture, so the leaves just wilt. That way I
he ground spices and the turmeric.
Pour in most of
Firstly, put the methi leaves and palak leaves in plenty of boiled water
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.
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.
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
n a pan, add the turmeric, red chilli powder, cumin and
Crush lemongrass and cilantro roots with a mortar and pestle. Add turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
Heat oil in a saucepan over medium-high heat. Saute paste for 2 mins, or until fragrant. Add onion and cook for 3 mins. Add coconut milk and fish stock. Bring to a simmer then add fish. Reduce heat to medium, cover and poach fish for 4 mins. Add Chinese cabbage and cook, covered, for 4 mins, or until tender.
Garnish fish with cilantro leaves and green onions. Serve with steamed rice and lime wedges.
nd set aside. Wash the leaves. Set aside 80% of the
garlic, ginger, galangal, peppercorn and turmeric into paste.
Cut the
Clean and wash kulfa saag/leaves (green mustard leaves) and then cut it
rape leaves from jar. Carefully separate leaves and
hole garam masala and bay leaves. Saute until cardamoms starts to
nd sweet.
Add the turmeric and cook for a couple
De-stem the green chillies.
Chop finely.
Chop corriander leaves finely as well.
Heat oil in a pan.
Add mustard seeds, cumin seeds and curry leaves.
Add chopped green chillies, turmeric powder and peanuts.
Saute well.
Add rice.
Season and miz well.
Serve hot garnished with chopped corriander leaves.
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
Fry the onion till transparent.
Add the ginger-garlic paste and fry.
Put in the masalas and curry leaves and fry till the seeds splutter.
Add in the cooked vegetables.
Blend.
Add tamarind/lime juice.
Garnish with fresh grated coconut.
Serve.