Heat ghee in a large pot. Add cumin, coriander, ginger, garlic & onion & stir fry for 1 minute. Add turmeric, garam masala, chili powder, minced red chili & bay leaves. Mix well & stir fry for another minute. Add vegetables, potatoes & tomatoes. Mix well &

1). Separate the onion pieces into segments & spread them in a heavy frying pan. Add no liquid or fat. Heat the pan gently, cooking at moderate heat without stirring for 7 to 10 minutes, until the onions are sizzling, speckled with dark amber and beginning to stick to the b

Heat saute medium in very large deep skillet. Add seeds and saute until they begin to pop. (5 min.) Add onion, salt, turmeric and cayenne. Cook, stirring occasionally for 8 10 min until onion is transluscent. Add egplant. Cook stirring from bottom regularly for 15

Place eggplant in colander, sprinkle with salt, toss and set aside to drain for 30 min. then pat dry. Saute eggplant small amount of vegetable broth for 8 10 minutes, stirring often. Remove from pan and set aside. Heat curry, cumin, garlic, pepper, salt in small amount of st

Cover and simmer until all veggies are tender. Serve over rice. Posted by EBWATERS to AOL. [Rev. SKS. Original called for sauteing in peanut oil and adding greater quantity of peanut oil at end] From the recipe files of Sue Smith, [email protected]. Formatted using br

* very finely chopped, or 1/4 t dry crushed red pepper GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted unsalted peanuts, optional. Cook or reheat rice. Steam cauliflower, carrots, and broccoli until crisp/tender, about 6 8 minutes. Add red pepper, oni

Heat ghee in large skillet & fry the garlic & spices for 3 to 4 minutes, stirring frequently. Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice them. Add all the vegetables, including the chili, to the pan. Fry gently for 7 minutes,

* very finely chopped, or 1/4 t dry crushed red pepper GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted unsalted peanuts, optional. Cook or reheat rice. Steam cauliflower, carrots, and broccoli until crisp/tender, about 6 8 minutes. Add red pepper, onion, a

Soak the split peas in hot water for 1 hour & drain. Wash the Mung beans well & pick out any loose stones & sticks, etc. Combine rice, legumes, ghee, turmeric, asafetida, chili, ginger root, vegetables & stock in large pot. Cook for about one hour.

Blend flours, baking soda, cream of tartar, salt and spices. Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream. Set aside. Heat about 3" oil in a large skillet or deep fryer. Dip vegetables in batter to coat.

Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes. Melt butter and saut&130; onion. Add all the remaining vegetables and stir fry for about 5 minutes over medium heat. Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5

1. Put a reasonable sized vessel on the range and heat oil. 2. Put cinnamon, cloves and cardamom and fry for 2 3 minutes. 3. Add onions and green chillies and fry till onions turn brown. 4. Add garlic + ginger paste and fry for a minute or so. 5. Add vegetables and fry for a

Melt ghee in a wok or skillet. Add ginger, garlic & onion & stir fry for 1 minute. Add garam masala, chili powder, pepper, salt & soy sauce. Stir fry for 30 seconds. Add vegetables & mix well. Remove from heat & place in a bowl. Add tofu & toss well. Allo

Put mung beans in a bowl with 3 cups water. Cover lightly and set aside for 12 hours. Drain beans and wrap in a very damp dish towel. Put the wrapped bundle in a bowl. Put this bowl in a dark place (like an unused oven) for 24 hours. Wash rice well and soak in 4 cups of

Heat oven or toaster oven to 350 degrees. Place almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Coarsely chop onion. Cook onion and garlic in saute liquid. Stir in flour, curry powder, and cayenne pepper and cook for 30 seconds, s

In a saucepan, boil potatoes in salted water 15 20 minutes or until tender. Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well. Heat oil in a skillet. Add onion, cumin see

PASTRY: Combine flour & salt, mix in the oil & water 1 tb at a time until the mixture resembles a soft dough. Knead until it is smooth. Divide dough evenly into between 20 portions. Roll each portion into a ball & cover with a damp towel & let rest for 30 minutes

In a dry skillet, cook semolina until it turns a light pink color. Set aside. In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli, mustard seeds and asafoetida until dals turn reddish in color. Add ginger and onions and cook another couple of minutes. Ad

Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add vegetables, cook, stirring a few minutes or until vegetables are just tender; add coconut cream and yoghurt, stir until heated th

Peel cucumber, slit into half, scoop out seeds. Slit into further narrow strips and cut tiny pieces as for kachumbar. Should not be grated as this gives no bite feel in the mouth. Next, warm the oil and fry all ingredients except the tamarind. Mustard should stop splutt

* If you use canned coconut milk, you must use water. This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by

Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot o

Wash and cube the meat. Grind together the ginger garlic, chilli powder, turmeric, salt, cardamoms cloves, cinnamon stick, peppercorns, coriander and cumin together with the vinegar. Place the meat in a bowl, add the ground ingredients and leave to marinate for 30 minutes. P

1. Proceed with stage 1 of mild curry base. 2. Make a water paste of the turmeric, pepper and chilli powder, then add and fry for 1 minute. Add the onion, stir frying for 2 minutes 3. Continue with stage 2 to 5 of mild curry base. 4. Add the potatoes and remaining ingredien

From this you can "vindaloo" anything you want chicken, beef, pork, tofu, or just plains veggies. Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed. Heat the oil in a sauce pan over medium

"Vinegar is a preservative & therefore the vindaloo may be kept in the refrigerator for several days before using. In fact, the flavour are intensified if the vindaloo is eaten one or two days before cooking, warm slightly. ... The vindaloo requires that a substantial a

Makes 1 large loaf. Preheat oven to 350F. Sift the flour, baking powder, soda and salt into a large mixing bowl. Cut the butter into small pieces and add. Cut it into the flour with a pastry blender until the mixture is the size of peas. Add the raisins and to

1 1/2 c vanilla wafer crumbs : 1/2 c blanched whole almonds, : roasted and finely chopped : 1/4 c melted butter : 1 tb Amaretto : 24 oz cream cheese : 1 c sugar : 4 eggs : 1/3 c whipping cream : 1/3 c blanched whole almonds, : toasted and ground :

Preheat oven 425 Combine undrained apples and all except butter. Mix lightly. Spoon ingredients into pastry shell. Dot with butter. Bake at 425 for minutes. Serve warm or cold. This is an American version of "Apple Nianih Chinn Oir" Irish for "Noomh of the Golde

* Equal parts of cinnamon, nutmeg and allspice. ** Lyons Golden Syrup, carried in some fancy groceries. If you can t find it, use Karo light corn syrup. Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, choppe

"That s the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5 6 tsps. of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!! If you like, you could add a half a pint of Guinness to your stock. I

Mix all the dry ingredients in a LARGE bowl. Mix in caraway and rasins. Mix in buttermilk. It helps to use your hands to mix this because the dough is stickey DO NOT USE AN ELECTRIC MIXER. I did this a couple of times and the bread came out very flat. Divide batter into two

Fresh grind the coffee. We use either the swiss chocolate or the chocolate mint coffee. Brew. In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!). Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or Baile

Preheat oven to 350¡. Prepare a jelly roll pan (about 15" x 10" x1"). Mix cake mix with eggs, Irish Cream and oil. Set aside 1/2 cup of prepared cake batter for swirl. Pour cake batter into prepared pan. In a small bowl, blend all swirl ingredients. Dro

Recipe by: "Aine.McManus" <[email protected]>, Gaelic List Put ingredients in pan in order listed, Select "white bread" setting on machine and press Start. The bread doesn t rise much, but the texture is great.    

Recipe by: "Aine.McManus" <[email protected]>, Gaelic List Put ingredients in pan in order listed, Select "white bread" setting on machine and press Start. The bread doesn t rise much, but the texture is great. From: David Phillip Oster (oster@we

Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350~F 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey s and powdered sugar to a

** CRUST     strongServings: 6/strong  

*Semi sweet. Beat egg yolks until lemon colored. Add salt and Bailey s. Cook in top of double boiler until yolk mixture thickens. cool. Beat egg whites until stiff. Combine egg/Bailey s mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion. Fold in 3/4 cup

Combine all ingredients in a blended for 1 minute. Let stand over night. Bottle the next day. No waiting time.     strongServings: 1/strong