Green Curry Paste
Ingredients| 10 green jalapeno peppers |
|
|---|
Green curry paste is used to make the hottest of all Thai curries.
Servings: 1
Also see ...
Green Curry Paste Kruang Kaeng Khew Wan
Yield: 1 Cup (8 Fluid Ounces) Don t let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all o (Upload by user)
Yield: 1 Cup (8 Fluid Ounces) Don t let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all o (Upload by user)
Green Curry Paste Nam Prik Kaeng Khiew Wah
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. From "Discover Thai Cooking" by Ch (Upload by user)
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. From "Discover Thai Cooking" by Ch (Upload by user)
Hot Rough Tomato Soup
Skin the tomatoes & cut into chunks. Melt ghee in pot over medium low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes. Adapted from Ismail Merchant s "Indian Cuisine" (Upload by user)
Skin the tomatoes & cut into chunks. Melt ghee in pot over medium low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes. Adapted from Ismail Merchant s "Indian Cuisine" (Upload by user)
| Advertisements |
Hot Spice Mix
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)
Indian Coconut Rice Pilaf
directions (From Julie Sahni s Classic Indian Vegetarian cookbook) soak 2c long grain rice in water, meanwhile boil 2c coconut milk + 1.5c water + 1t grated fresh ginger Drain and add the rice, bring to a boil again, cover, turn off heat. In separate pan, fry 4T oi (Upload by user)
directions (From Julie Sahni s Classic Indian Vegetarian cookbook) soak 2c long grain rice in water, meanwhile boil 2c coconut milk + 1.5c water + 1t grated fresh ginger Drain and add the rice, bring to a boil again, cover, turn off heat. In separate pan, fry 4T oi (Upload by user)
Green Curry Paste Nam Prik Kang Khiaw Waan
Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water wi (Upload by user)
Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water wi (Upload by user)
Green Curry Paste Thai
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 This is easy to make. Make lots and freeze it for future use. If you re not a fan of pounding you can use a food b (Upload by user)
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 This is easy to make. Make lots and freeze it for future use. If you re not a fan of pounding you can use a food b (Upload by user)
Green Curry Paste Nam Prik Kaeng Khiew
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. strongServings: 1 (Upload by user)
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. strongServings: 1 (Upload by user)
Green Pea Phyllo Purses
Place peas between several layers of kitchen towels to absorb excess liquid. Place in a food processor & pulse until reduced to a coarse pulp. Combine with oil, peppers, ginger, lemon juice & honey in a large skillet. Saute over moderate heat for 2 to 3 minutes. Stir in (Upload by user)
Place peas between several layers of kitchen towels to absorb excess liquid. Place in a food processor & pulse until reduced to a coarse pulp. Combine with oil, peppers, ginger, lemon juice & honey in a large skillet. Saute over moderate heat for 2 to 3 minutes. Stir in (Upload by user)
Green Pepper Curry
1. Cut the green peppers, onion and tomatoes lengthwise 2. Grind chilli powder, turmeric, dhania powder, coconut and poppy seeds. 3. Heat oil and add vadium 4. When vadium turns brown add onions and fry for 4 minutes. 5. Add tomatoes and fry for 2 minutes. 6. Add green peppe (Upload by user)
TAG: minutes, pepper, ,
1. Cut the green peppers, onion and tomatoes lengthwise 2. Grind chilli powder, turmeric, dhania powder, coconut and poppy seeds. 3. Heat oil and add vadium 4. When vadium turns brown add onions and fry for 4 minutes. 5. Add tomatoes and fry for 2 minutes. 6. Add green peppe (Upload by user)
TAG: minutes, pepper, ,
Grilled Fresh Corn
*Amchoor is mango powder; get it at Indian groceries. Cut limes in quarters, or halves if soft. Mix dry ingredients together. Roast ears of corn, one or two at a time, over a hot grill or open gas burner flame, until kernels are lightly browned. Dip lime sections i (Upload by user)
*Amchoor is mango powder; get it at Indian groceries. Cut limes in quarters, or halves if soft. Mix dry ingredients together. Roast ears of corn, one or two at a time, over a hot grill or open gas burner flame, until kernels are lightly browned. Dip lime sections i (Upload by user)
|
|
|
|
Grilled Hawaiian Fish In Basil Coconut Curry Sauce
* cut into 6 eaual pieces, grilled&20; &20; Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.&20; &20; *** BASIL COCONUT CURRY SAUCE ***&20; * or 2 teaspoons grated lemon peel&20; ** or chopped f (Upload by user)
TAG: basil, sauce, curry, coconut, fresh, lemon, chili, paste, leaves, ,
* cut into 6 eaual pieces, grilled&20; &20; Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.&20; &20; *** BASIL COCONUT CURRY SAUCE ***&20; * or 2 teaspoons grated lemon peel&20; ** or chopped f (Upload by user)
TAG: basil, sauce, curry, coconut, fresh, lemon, chili, paste, leaves, ,
Grilled Hawaiian Fish In Basil Coconut Curry
* cut into 6 eaual pieces, grilled Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste. *** BASIL COCONUT CURRY SAUCE *** * or 2 teaspoons grated lemon peel ** or chopped fresh lemon leaves 1. In a 1 1/2 to 2 quart p (Upload by user)
TAG: basil, curry, coconut, fresh, leaves, sauce, lemon, chili, grilled, paste, ,
* cut into 6 eaual pieces, grilled Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste. *** BASIL COCONUT CURRY SAUCE *** * or 2 teaspoons grated lemon peel ** or chopped fresh lemon leaves 1. In a 1 1/2 to 2 quart p (Upload by user)
TAG: basil, curry, coconut, fresh, leaves, sauce, lemon, chili, grilled, paste, ,
Grilled Spiced Fish
Rinse fish, pat dry with paper towels and place in a shallow non metal dish. Sprinkle with salt and pepper. Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. b (Upload by user)
Rinse fish, pat dry with paper towels and place in a shallow non metal dish. Sprinkle with salt and pepper. Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. b (Upload by user)
Gujarati Potatoes Indian
Sesame seed I used pre roasted from a Chinese grocery Gujarat is a part of India on the western coast, right at the Tropic of Cancer, between 20 and 25 deg. N. latitude. This recipe, adapted from Madhur Jaffrey, uses only one "mystery ingredient," asafoetida br (Upload by user)
TAG: potatoes, skillet, indian, ,
Sesame seed I used pre roasted from a Chinese grocery Gujarat is a part of India on the western coast, right at the Tropic of Cancer, between 20 and 25 deg. N. latitude. This recipe, adapted from Madhur Jaffrey, uses only one "mystery ingredient," asafoetida br (Upload by user)
TAG: potatoes, skillet, indian, ,
Gujerati Style Cabbage With Carrots
Core the cabbage & shred it finely. Grate the carrots. Cut the green chili into thin strips. Heat oil in a casserole type pot over medium high heat. When hot add the asafetida. Immediately afterwards, add the mustard seeds. When they begin to pop, stir in the red chili. (Upload by user)
TAG: chili, carrots, cabbage, ,
Core the cabbage & shred it finely. Grate the carrots. Cut the green chili into thin strips. Heat oil in a casserole type pot over medium high heat. When hot add the asafetida. Immediately afterwards, add the mustard seeds. When they begin to pop, stir in the red chili. (Upload by user)
TAG: chili, carrots, cabbage, ,
TAG: paste, curry, ,
Permalink--> In : Recipes - Indian