Gang Ba Curry Paste
Ingredients| 13 each dried red chili peppers, - soaked,, seeded & chopped |
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Soak all dried ingredients until sufficiently soft.
Place all ingredients in a blender or food processor & blend to form a
smooth paste. It may be necessary to add a few drops of water to
make the paste smooth.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
Servings: 1
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Gang Ba Curry With Mushrooms
If the mushrooms are very large, cut in half; however it is traditional not to cut them in Thai cooking. Heat the oil in a wok over medium heat. Add the curry paste & stir fry until it releases its aroma. Add 3 c water, mushrooms, soy sauce & sugar. Bring to a boil, (Upload by user)
If the mushrooms are very large, cut in half; however it is traditional not to cut them in Thai cooking. Heat the oil in a wok over medium heat. Add the curry paste & stir fry until it releases its aroma. Add 3 c water, mushrooms, soy sauce & sugar. Bring to a boil, (Upload by user)
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Garam Masala Spice Mix Mild
Roast coriander seeds, cumin, and fenugreek seeds separately for a few minutes until their rich aroma is given off. Combine with all other ingredients and grind. Pass the mixture through a sieve and store in an airtight jar. NOTE: Roasting the ingredients separatel (Upload by user)
Roast coriander seeds, cumin, and fenugreek seeds separately for a few minutes until their rich aroma is given off. Combine with all other ingredients and grind. Pass the mixture through a sieve and store in an airtight jar. NOTE: Roasting the ingredients separatel (Upload by user)
Garam Masala 2
Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. strongServings: 6/strong & (Upload by user)
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Garam Masala 3
1. Heat a small heavy skillet over medium high heat. Add the ingredients, and cook them, shaking the pan, for about 5 minutes or until the spices are brown but not burned. 2. Transfer the spices to a bowl, and let them cool. In a mortar with pestle or in an electric cof (Upload by user)
1. Heat a small heavy skillet over medium high heat. Add the ingredients, and cook them, shaking the pan, for about 5 minutes or until the spices are brown but not burned. 2. Transfer the spices to a bowl, and let them cool. In a mortar with pestle or in an electric cof (Upload by user)
Garam Masala No1
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve (Upload by user)
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve (Upload by user)
Garam Masala No4
Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms. Remove the husks and strawy (Upload by user)
Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms. Remove the husks and strawy (Upload by user)
Garam Masala No5
Pick over the ingredients and remove any husks or strawy bits. Grind together in a blender or finely adjusted coffee grinder. Do not make the mixture too fine. Stor in an airtight container and keep for use in the recipes. NOTE: This Garam masala is fragrant and strong. (Upload by user)
Pick over the ingredients and remove any husks or strawy bits. Grind together in a blender or finely adjusted coffee grinder. Do not make the mixture too fine. Stor in an airtight container and keep for use in the recipes. NOTE: This Garam masala is fragrant and strong. (Upload by user)
Garam Masala No6
Toast the Coriander, Bay leaves, Cumin, Cardamoms, Cloves and Cinnamon carefully in a heavy frying pan on top of the stove. Grind up finely in a coffee grinder or blender and combine with the powdered ingredients. Keeps well in a sealed jar. Omit the Chili and Pepper for a b (Upload by user)
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Toast the Coriander, Bay leaves, Cumin, Cardamoms, Cloves and Cinnamon carefully in a heavy frying pan on top of the stove. Grind up finely in a coffee grinder or blender and combine with the powdered ingredients. Keeps well in a sealed jar. Omit the Chili and Pepper for a b (Upload by user)
TAG: masala, garam, ,
Garam Masala Spice Mixture
Heat in 300 degree oven for 15 minutes. Grind fine. strongServings: 1/strong (Upload by user)
Heat in 300 degree oven for 15 minutes. Grind fine. strongServings: 1/strong (Upload by user)
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Garam Masala W Uses
If using cardamom pods, crush slightly between 2 spoons. Remove seeds and discard. Place all of the spices in an 8x8x2" baking pan; heat in a 300~ oven for 15 minutes. In a blender container place spices. Cover tightly; blend till very fine. Store in a tightly covered c (Upload by user)
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If using cardamom pods, crush slightly between 2 spoons. Remove seeds and discard. Place all of the spices in an 8x8x2" baking pan; heat in a 300~ oven for 15 minutes. In a blender container place spices. Cover tightly; blend till very fine. Store in a tightly covered c (Upload by user)
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Garam Masala
Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. strongServings: 6/strong & (Upload by user)
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Geela Kitchuri Vegetables With Rice Lentil
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Wash rice & lentils. Place in a large pot along with the boiling water. Cover & return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves & oil. Stir in the turmeric, garlic, cayenne, salt & sugar. Cover & cook slo (Upload by user)
Gene s Indian Kabob Sauce Lacto
Liquify in blender. Simmer until thickened slightly and flavor is set. Use as a marinade for kabobs or any meat or fish. Very good with rice. Posted by MACzimum to AOL. From the recipe files of Sue Smith, [email protected]. Formatted using 1.80á (Upload by user)
Liquify in blender. Simmer until thickened slightly and flavor is set. Use as a marinade for kabobs or any meat or fish. Very good with rice. Posted by MACzimum to AOL. From the recipe files of Sue Smith, [email protected]. Formatted using 1.80á (Upload by user)
Gene s Indian Kabob Sauce
Liquify in blender. Simmer until thickened slightly and flavor is set. Use as a marinade for kabobs or any meat or fish. Very good with rice. Posted by MACzimum to AOL. From the recipe files of Sue Smith, [email protected]. Formatted using 1.80a (Upload by user)
Liquify in blender. Simmer until thickened slightly and flavor is set. Use as a marinade for kabobs or any meat or fish. Very good with rice. Posted by MACzimum to AOL. From the recipe files of Sue Smith, [email protected]. Formatted using 1.80a (Upload by user)
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