Curry Marinade
Ingredients| 2 tbsp safflower oil |
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Combine all the ingredients in a container. Swirl often when
brushing over foods to prevent separation.
Use to marinate cubed tempeh for 1 hour. Or brush over grilling
eggplant, onions or potatoes. (To grill potatoes, try parboiling
them first).
Nava Atlas, "Vegetarian Celebrations"
Servings: 1
Also see ...
Curry Masala Gravy
This stock is one of the keys to achieving the "restaurant curry". 1. Mix the spices with water to make a paste the consistency of catsup. Let it stand. 2. Heat 5 to 6 tablespoons of oil in a 6 8 pint sauepan. Stir fry the garlic puree for 30 seconds, then add the (Upload by user)
This stock is one of the keys to achieving the "restaurant curry". 1. Mix the spices with water to make a paste the consistency of catsup. Let it stand. 2. Heat 5 to 6 tablespoons of oil in a 6 8 pint sauepan. Stir fry the garlic puree for 30 seconds, then add the (Upload by user)
Curry N Chutney Cheese Tart
Place unwrapped packages of cream cheese in a 2 quart glass measure. Microwave on medium (50 percent) 2 1/2 minutes. Blend in curry powder and sherry. Fold in Cheddar and 3/4 of onion; mix well. Spoon mixture onto serving platter in an 8 inch circle. Use a spatula to fo (Upload by user)
Place unwrapped packages of cream cheese in a 2 quart glass measure. Microwave on medium (50 percent) 2 1/2 minutes. Blend in curry powder and sherry. Fold in Cheddar and 3/4 of onion; mix well. Spoon mixture onto serving platter in an 8 inch circle. Use a spatula to fo (Upload by user)
Curry Paste Thailand
Source:Pacific and Southeast Asian Cooking Time/Life *DIRECTIONS* Under cold running water, wash the chilies and remove their stems. Brush out any seeds that cling to the skin and break the pods into small pieces. To make red curry paste: combine the chilies, sha (Upload by user)
Source:Pacific and Southeast Asian Cooking Time/Life *DIRECTIONS* Under cold running water, wash the chilies and remove their stems. Brush out any seeds that cling to the skin and break the pods into small pieces. To make red curry paste: combine the chilies, sha (Upload by user)
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Curry Pecans
Combine all the marinade ingredients in a nonreactive bowl. Add the pecans and allow them to sit at room temperature for about 1 hour. Prepare the smoker for barbecuing, bringing the temperature to 200 deg to 220 deg F. Drain the nuts. Transfer them to a piece (Upload by user)
Combine all the marinade ingredients in a nonreactive bowl. Add the pecans and allow them to sit at room temperature for about 1 hour. Prepare the smoker for barbecuing, bringing the temperature to 200 deg to 220 deg F. Drain the nuts. Transfer them to a piece (Upload by user)
Curry Pickles
Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. b (Upload by user)
Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. b (Upload by user)
Curry Pizza Appetizers
Preheat oven to 375 degrees. Split muffins and lay in a single layer on baking sheet. Mix remaining ingredients and spread on muffin halves. Bake in preheated oven for about 15 minutes until spread is hot and bubbly. Cut each half into fourth or sixths and serve. typed (Upload by user)
Preheat oven to 375 degrees. Split muffins and lay in a single layer on baking sheet. Mix remaining ingredients and spread on muffin halves. Bake in preheated oven for about 15 minutes until spread is hot and bubbly. Cut each half into fourth or sixths and serve. typed (Upload by user)
Curry Powder Sarojini Mudnani s No1
Take the first four ingredients (those headed "To Parch") and roast in a moderate oven, or parch in a dry frying pan, until a rich aroma is given off, but taking care not to burn them. Allow to cool before mixing with the second batch of ingredients. Put the mixed (Upload by user)
Take the first four ingredients (those headed "To Parch") and roast in a moderate oven, or parch in a dry frying pan, until a rich aroma is given off, but taking care not to burn them. Allow to cool before mixing with the second batch of ingredients. Put the mixed (Upload by user)
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)
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 From Better Than Store Bought
Preheat oven to 225~F, (yes 225); combine fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and broken cinnamom in a small pan and bake for 15 minutes, shaking the pan a few times; let cool; combine the toasted spices with the mace, nutmeg, cayenne, tumeric and t (Upload by user)
Preheat oven to 225~F, (yes 225); combine fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and broken cinnamom in a small pan and bake for 15 minutes, shaking the pan a few times; let cool; combine the toasted spices with the mace, nutmeg, cayenne, tumeric and t (Upload by user)
Curry Powder Martha Stewart Living
1. Place all the seeds together in a saute pan over medium heat and dry roast, shaking pan often, until they give off an aroma, about 5 minutes. 2. Combine all ingredients in a mortar or a clean coffee grinder and grind to a powder. Store in an airtight container. (Upload by user)
TAG: living, stewart, martha, powder, ,
1. Place all the seeds together in a saute pan over medium heat and dry roast, shaking pan often, until they give off an aroma, about 5 minutes. 2. Combine all ingredients in a mortar or a clean coffee grinder and grind to a powder. Store in an airtight container. (Upload by user)
TAG: living, stewart, martha, powder, ,
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)
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)
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Curry Powder No2
Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring and shaking frequently. Let cool. Combine with remaining ingredients and grind into a powder. Gives a darker taste than Indian curry. stro (Upload by user)
TAG: powder, curry, ,
Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring and shaking frequently. Let cool. Combine with remaining ingredients and grind into a powder. Gives a darker taste than Indian curry. stro (Upload by user)
TAG: powder, curry, ,
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)
TAG: powder, curry, ,
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)
TAG: powder, curry, ,
Curry Powder No4
Store in an airtight jar after blending well. NOTE: A more robust basic blend. From How To Make Good Curries by Helen Lawson Copyright 1973 strongServings: 6/strong (Upload by user)
Store in an airtight jar after blending well. NOTE: A more robust basic blend. From How To Make Good Curries by Helen Lawson Copyright 1973 strongServings: 6/strong (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)
TAG: spices, powder, ,
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)
TAG: spices, powder, ,
Curry Powder No6
Grind the coriander seeds, (sieve if any large husks remain). Blend all of the ingredient together and store in an airtight jar. This recipe makes 3 ounces of curry powder. NOTE: THIS IS MADRAS STYLE CURRY POWDER AND IS VERY HOT. From How To Make Good Curries by He (Upload by user)
TAG: powder, curry, ,
Grind the coriander seeds, (sieve if any large husks remain). Blend all of the ingredient together and store in an airtight jar. This recipe makes 3 ounces of curry powder. NOTE: THIS IS MADRAS STYLE CURRY POWDER AND IS VERY HOT. From How To Make Good Curries by He (Upload by user)
TAG: powder, curry, ,
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