Curry In A Hurry

Ingredients

1 lb shrimp or boneless, skinless chicke, n breasts 2 1/2 tbsp oil 1 1/2 tsp curry powder 1/4 tsp red chili powder or cayenne pepper 1 tsp crushed garlic 1 can crushed or whole skinless tomatoes,, chopped (1 lb) 1 tsp crushed ginger (opt) 1 salt to taste 1 tbsp heavy cream (opt) 1/4 cup fresh chopped coriander 1/2 tsp lemon juice	Advertisements

Preparation
 
If using shrimp, clean and devein. Saute them lightly on both sides
until they become pinkish, then set aside. If using chicken, cut the
meat into 1" strips and set aside. In a saucepan or wok, heat the oil
and "splutter fry" the curry powder and red chili powder and then the
garlic rapidly for 30 seconds. Add the tomatoes, then add the ginger,
if desired, and salt; mix well and bring to a boil. Add the chicken
or shrimp, and simmer until cooked (3-5 minutes for the shrimp, 6-10
minutes for the chicken). Finally, do the "fimmering" process,
simmering on high heat until the oil floats to the top for a minute
or so. Remember that overcooking or overspicing can kill the curry.
Use the optional cream to tame the curry or adjust the flavor.
Garnish with freshly chopped coriander and a squeeze of lemon juice.
Serves 2 as a main dish, 3-4 when served with other dishes.

 

 
Servings: 4

 

Curry Powder Sarojini Mudnani s No2
Mix these spices together, and roast in a moderate oven, or parch dry in a large frying pan. The spices should be heated until they give off a rich aroma, but not burnt. Grind thoroughly (we use an old coffee grinder) and pass through a fine sieve (regrinding if necessary). (Upload by user)

Curry Powder No1
Using a blender, process cumin, fenugreek, mustard, peppercorns, coriander and poppy seeds. Add remaining spices; process. Store up to 3 months.     strongServings: 1/strong   (Upload by user)

Curry Powder No3
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through (Upload by user)

Curry Powder No5
Sprinkle often with vinegar while blending these spices. This powder may be sealed tightly and stored for many months, but it will not give the same rich flavour as powders using whole spices and freshly ground. NOTE: A good basic blend from ready ground spices. b (Upload by user)

Curry Powder No7
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through (Upload by user)

Curry Powder
PLACE ALL INGREDIENTS in a small blender, processor or electric coffee grinder and process to a powder. Store in an airtight container. Makes 1/2 Cup     strongServings: 1/strong   (Upload by user)

Curry Spice Paste
Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap (Upload by user)

Curry Without Tears
you can of course make the curry with any meat, poultry, fish or vegetables you wish. This is for a simple kaeng phet kai (chicken curry). method Heat the sauce. Add the bamboo shoots and cook for three or four minutes, then add the chicken and lime leaves and cook unti (Upload by user)

Cuscusu Di Pistachi
Couscous is normally a savory dish found in Morocco. This unusual dessert version is the specialty of a small convent in Sicily. FIRST PREPARE THE PAN for steaming the couscous: For the sealing dough, mix the flour and water together in a bowl and scrape onto a floured (Upload by user)

Daetscher
Crumble the yeast and mix with the luke warm milk and a little flour to form a preliminary dough. Let it rest for 30 minutes. In the meantime, grind the potatoes. Combine with the preliminary dough, the schmaltz and the rest of the flour. Roll out this dough to thin, plate s (Upload by user)
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Dahi Vada Savory Balls In Yogurt
1. Clean dal, wash and soak in water for 4 hours. 2. Blend in blender at medium speed using minimum water to keep paste moving freely. 3. Add salt and start heating oil. 4. Drop spoonfuls of batter in hot oil using a large tbsp. Fry till golden brown. 5. Drop in water. Let i (Upload by user)
TAG: water, yogurt, ,

Dal Palak
Wash and soak dal in water for a couple of hours. Heat 1 tblsp. ghee and fry onoin, ginger and garlic till soft. Put in the rest of the ingredients along with the dal and a little water. Cover tightly and cook over a low fire till the dal is tender and quite dry. Mix thoroug (Upload by user)

Damson Cheese Zwetschgenmus
Pit the damsons and mince them (or put them through the meat grinder or puree in the blender or food processor), retaining as much of the juice as possible. Add a little water to the minced damsons and the juice and slowly bring to a boil reduce the fruit pulp over low heat br (Upload by user)
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Date Hasoret
Combine all ingredients in a processor. Process until finely chopped. Pat into a serving container, then cover til needed.     strongServings: 8/strong   (Upload by user)

Dave s Cold Packed Polish Dills
ORIGINAL RECIPE Wash and dry the cucumbers; prick a few holes in each with a fork, or quarter them lengthwise. Peel and break the garlic cloves. It is easiest to cut the cloves with a sharp knife into thin slices or small chunks. Place half of the dill heads in (Upload by user)
TAG: cucumbers, pickles, heads, pickle, whole, pepper, garlic, mustard, ,

Deer Sausage Pepperoni
SEASONING: I use a commercially prepared sausage seasoning such as Dan Dee Seasoning Metairie Louisiana Mix ground meats with seasoning and form into patties 3" in diameter, 3/8 " to 1/2 " thick. Place patties on squares of waxed paper, four high, and pla (Upload by user)
TAG: sausage, seasoning, patties, ,