Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Prepare grill.
Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter ...
Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon.
Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt.
Heat oil in a saute pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare.
Add ...
BIDGETOWN POTATOES.
Boil potatoes with skin on.
After potatoes are cooked and cool enough to handle, peel and dice.
Melt butter in heavy skillet.
Add potatoes, onion, poultry seasoning, salt and pepper to taste.
Saute over very low flame until brown.
Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp in boiling water with lemon half.
After the shrimp is cooked and cool enough to handle, shell and devein.
Mix together the pepper, garlic powder, Tobasco sauce, poultry seasoning, thyme and curry powder.
...
Peel and seed the avocado-- this would use up one regular-sized avocado but only half of a West Indian one. Scoop out the \"meat\", making sure to leave behind any browned or blackened parts.
Put the ice and milk in the blender first, followed by the avocado meat and sugar.
Roughly chop and blend until it reaches a nice milkshake consistency.
Squirt some chocolate syrup inside the serving glass up the sides and leave some in the bottom.
Pour the mixture into the glass and garnish with a cherry if you like.
\tStart preparing by removing the crust from all sides of the bread.
\tNow slice the bread lengthwise into 3 equal parts.
\tMix all the dry ingredients together, i.e. gram flour (Besan), rice flour, asafoetida, cumin seeds, and salt. Rice flour adds to the crispness.
\tNow add the water slowly to make a smooth batter, a consistency that of Dosa batter.
\tNext, add the green chillies and cilantro and mix well.
\tNow heat oil in a frying pan on medium high heat. To check if the oil is ready, put a tiny drop of the batter in oil. ...
arm roti or whole wheat tortilla.
Fresh coriander, used in Indian
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
Serve with hot basmati rice or naan/chapatis/roti.
Grind dried fruits and soak it in 3 cups of rum.
Store in an air tight container for three weeks.
Prepare the caramel by heating the sugar until it turns dark brown.
Cream the butter and sugar.
Add the eggs, soaked fruits, and rum.
When it is well blended, pour the caramel.
Add the flour with the baking powder and mixed spice.
Fold in the cherries.
Pour mixture in a greased baking pan and bake in a slow oven (about 300 degrees F.) for two hours or until a knife comes out clean at the centre.
Remove cake from pan ...
east 5 days.
NOTE: recipe wouldn't take 2 x
east mixture.
I use Indian Roti flour for crispy crusts, perfect
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following
aal is typically eaten with Indian bread- naan or chapati.
br>The secret to good roti is to make the dough
hile while you make the Roti.
ROTI:
Boil water and
Saute celery, carrot and onion in a little vegetable oil until reasonably soft.
Then add curry paste, chillies, garlic, sweet potatoes, bay leaves, thyme and parsley. Mix really well to coat with oil and add stock to cover. Bring to the boil and cook until vegies are tender.
Remove bay leaves and blend, adding a little cream. Taste for seasoning.
CHICKEN RECIPE: In a large bowl, combine
or safe removal.
Serve Indian Pudding alone, with ice cream
Before you make curry, prepare Roti dough:
In a large
-inch rounds from each roti bread. Place over the filling