Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry half the shallots and half the garlic until crispy brown. Drain and set aside, keeping the oil for the Fried Dry Chilis. Drain the moong beans, place in a mortar, pound well to form a paste and set aside.

Coarsely chop the chilies and soak in water for 10 minutes. Drain. Dry fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned. Saute the chilies, garlic and shallots in the oil until l

Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle). Into a blender, put the

* soaked in 2 tablespoons hot water Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2 Pounds of your favorite meatballs in it for 15 minutes.

* blanched 1 minute in boiling water(or frozen, thawed corn) When casual and quick are your main requirements, try this one pot meal from the royal kitchens. Don t be alarmed by the long list of ingredients, all you do is combine and cook. Serve this hearty dish with to

for masala: roast peanuts and powder coarsely. add a pinch of sugar, chilli powder to taste and salt to taste. (I also add cumin powder, coriander (dhania) powder, a pinch of asafoetida but these are optional!) heat oil in a fry pan (needs at least 3 4 tbsps). [ Opt

Beat eggs until yolks are lemon colored. Add salt to taste and Garam Masala. (See recipe under "Garam Masala"). Beat again. Heat 1 tb butter/oleo in skillet. Pour in egg mixture and cook an omelette 1/4 inch thick. Cut into small serving pieces. Set aside and

In a large bowl, combine all ingredients until dough forms a ball. Turn dough out onto a floured board & knead until smooth & pliable like a firm bread dough. Place dough in a bowl & cover with plastic wrap & let rest for at least 30 minutes. Shape & cook dou

together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 4. Place dish in roasting pan. Add hot water to pan to come halfway up FAVORITE RECIPES On 03 01 93 (15:31) Prepare topping: Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange sliced appl

Form ground beef into 1" in diameter balls and coat evenly with flour, shaking off any excess flour. In a medium saucepan, brown meatballs in oil over low heat. The meatballs do not have to be thoroughly cooked. Drain on paper towels and set aside. Add the curry paste to b

Pour milk into a heavy 4 quart saucepan. Bring to a boil over medium high heat, stirring occasionally. Reduce heat to medium and stir in buttermilk. When the curds form a mass (you ll see a clear, pale yellow whey surrounding the curds), remove pan from heat, Let s

Fat grams per serving: Approx. Cook Time: 1:15 Mix raw nuts with 1 tablespoon of ghee and roast in microwave for 5 minutes, stirring often to brown even. Make a paste by grinding together half the onions, the garlic and coriander seeds. Heat the ghee in a frying pan and cut

Preheat the oven to 200C/400F. Fry the onions in the oil in a flameproof casserole until translucent. Add all other ingredients except the meat, and 1/2 UK pint / 300ml water. Bring to a boil: add the meat. Put the casserole in the oven and braise the meat for 45 minut

Wash the lentils then soak them in water for about 1 hour. Slice the onion and chilli and chop the garlic. Heat the oil and stir fry the onion, chilli, garlic and curry leaves. Drain the lentils and add to the pan. Add the chilli powder, the coriander powder and the coconut

Mix margarine, cheese, salt and curry powder. Pour over Popcorn; toss. 12 cups popcorn;170 calories per cup. Source: Betty Crockers Cookbook, 6th Edition     strongServings: 12/strong  

Grind peas to a paste (or process in food processor fitted with steel blade). Add gram flour, poppy seeds, onion, coriander, ginger, chilies and salt, and knead (or process) until smooth. Roll dough into small balls and deep fry until golden brown. Drain and set aside. Grind

Wash and cut potatoes in small pieces. (Each potato cut into 16 sections is the ideal.) Cut eggplant into thin slices, about 2 to 3 inches long. Put it in water. With 2 tablespoons of water, blend the cloves of garlic, ginger, dried chili or chili powder, and onion. Mak

Wash the liver and place in a pan with the vinegar, pepper and water and cook for 5 8 min Drain liver from the pan and when cool remove skin and cut into 1 cm cubes. Slice the onion, crush the garlic and powder the cardamoms and cloves. Place the liver in a bowl and mix in t

Boil potatoes in their jackets till cooked but firm. Plunge them into cold water for a minute. Peel them & then cube them. Sprinkle over the salt & turmeric. Toss to coat all the pieces evenly. Heat oil over medium high heat. When very hot, add the potatoes & fr

Season pork with herbal salt and broil or fry til tender. Arrange pork in casserole dish with bananas or peaches. Add peach syrup if appropriate. In a frying pan, heat up curry slightly in olive oil. Add sour cream and soy sauce stirring well. Bring sauce to boil over medium

Pound together the coriander, cumin, sesame seeds, turmeric, chili peppers, ginger and salt. Rub mixture into pheasant pieces. Melt the butter in a casserole dish and brown onions in it. Add the pheasant and any left over spices and brown. Stir in the water; cover and cook o

* same quantity as salted herring fillets. Pickled Herrings: Soak the herrings in water or milk for 8 10 hours, or until as salty as desired. Boil up the remaining ingredients ( exepting the onion and dil), in the water and vinegar and cool. Cut t

The delicate sweet and sour flavor of this curry sauce comes from the pineapple. It is also delicious with mussels or smoked salmon instead of shrimp.     strongServings: 4/strong  

Stir spices together in a small skillet over low heat for a minute or two. Add garlic, ginger, sugar, and pineapple juice and cook over medium heat, stirring frequently, for 5 to 7 minutes. Remove from heat and add diced pineapple. Stir. Makes eight 2 Tablespoon servings b

Makes 8 Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self rising flour in medium bowl. Mix in buttermilk. Knead dough on lightly floured surface 2 minutes. Cover and let rest 15 minutes. Divide d

1. Clean, wash and trim and dry pork. Cut into 1 inch cubes. 2. Make masala with onions, ginger, and tomatoes as in chicken curry, etc. 3. Add the vinegar and Vindaloo paste and cook for 2 minutes. 4. Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 br

Cube pork. Heat oil, season with mustard. Add sliced green chillies and ginger and fry until dry. Add ground spices with turmeric powder and fry until oil starts to separate. Add meat and curry leaves and mix well. Fry 3 5 minutes. Add vinegar and salt. cover and cook

Recipe by: Unknown Saute the first 6 ingredients over low heat in a large covered saucepan unt While the above is nicely cooking, steam the potatoes until tender; drain a After the mushroom mixture is cooked add the turmeric, cumin powder, black   &

Peel potatoes and dice as evenly as possible. Heat oil and add spices when warm. Let simmer for 2 3 minutes, then add potatoes and stir well to coat with oil and spices. Continue for 5 10 minutes so potato cubes are slightly crisp. Add water, lower heat and simmer slowly for br

Boil potatoes, drain & mash. Stir in the chiles, cilantro, mango powder, salt & oil. Gradually stir in the flour to form a soft dough. Divide into 6 pieces & roll out into 5" rounds. Set aside. Heat a griddle, place a roti on the griddle, drop about 1 ts oi

This simple Indian curry is a good example of green mango use. To 50 g desiccated coconut add just enough boiling water to moisten, stir and set aside (or use 70 g fresh coconut). Peel 800 g green prawns and devein them. Peel two green mangoes and cut the flesh into 2 cm cubes.

1. Clean the prawns and squeeze out the water 2. Add chilli, dhania, garlic, ginger, turmeric powder, salt and mix well 3. Boil prawns on low heat 4. Add 1 tsp of oil to the boiling prawns 5. When water evaporates and the prawns are dry remove from stove 6. Heat the oil in a

Recipe by: Tina Kanagaratnam Soak the tamarind in 1/4 cup warm water for 20 minutes to soften. Squeeze the softened tamarind pulp with the fingers to extract the juice and strain out any seeds or fibrous matter. Set aside. Mix the curry powder with a little water to for

Grind the garlic, chili, cumin seed, mustard seeds, peppercorns & tumeric together in a processor with 2 Tbsp of vinegar to act as a lubricant. Heat the oil in a pan and fry the onion paste over moderately low heat until light brown. Add the ground spices and continue to

This is a paste for a green curry, and the wan indicates that it should be slightly sweet as well as hot. If you can t get prik ki nu, you can use half a pound of habanero chilis or one pound of jalapena chilis. If you use the latter deseed them before use. Note that if you

In bowl, combine toast pieces, raisins and spices; set aside. In heavy skillet, heat and stir sugar over low heat until melted and golden brown, about 20 minutes. Remove from heat; carefully stir in hot water. Return to heat to dissolve mixture about 5 minutes. Pour syrup ev

In bowl, combine toast pieces, raisins and spices; set aside. In heavy skillet, heat and stir sugar over low heat until melted and golden brown, about 20 minutes. Remove from heat; carefully stir in hot water. Return to heat to dissolve mixture about 5 minutes. Pour syrup ev

Cook lentils and turmeric in the water about 45 minutes over medium low heat. Drain, reserving 2 1/2 cups cooking liquid. Heat oil in a large saucepan; add onion. Saute over medium heat for 4 minutes. Add tomatoes and garlic. Cook for 4 minutes more, stirring occasionally. A

In a large saucepan, combine half of the coconut milk and curry base over low heat. When oil appears on surface, add meat. Simmer for 5 minutes. Add remaining ingredients, cover and simmer for 10 minutes, stirring occasionally. Serve over rice or Thai Jasmine Rice and garnis

PASTE: Process all ingredients in a blender or food processor until smooth. Keeps in the refrigerator for up to 3 weeks or will freeze for 3 months. MIXED VEGETABLES: Combine coconut milk, salt & sugar. Set aside. Heat oil in a wok over medium heat. Add 1 tb curry paste