Posts Tagged ‘recipe

21
Sep
08

My Quick Chicken Korma

My Quick Chicken Korma

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients
4 cm piece fresh ginger, peeled and coarsely chopped
5-6 garlic cloves, peeled and coarsely chopped
6 tbsp vegetable oil
3 bay leaves
5 cm cinnamon stick
8 cardamom pods, crushed in a pestle and mortar (I will sometimes
cheat and just use ground cardamon)
4 cloves
¼ tsp black cumin seeds (or regular cumin seeds)
130g/4½oz onions, peeled and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 tinned chopped tomatoes.
1.5 kg/3lb 5oz chicken pieces, skinned and cut into small chunks
¼ – 1 tsp chilli powder
¼ tsp salt
3 tbsp Thick Plain Yogurt
250ml/8 ¾fl oz water
1 handfull dessicated coconut
2 handfulls sultanas


Method

1. Put the ginger, garlic and 3 tbsp water in the container of an
electric blender. Blend until you have a smooth paste.

2. Put the oil in a wide frying pan or saute pan and set over high heat.

3. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves
and cumin seeds. Stir once or twice and put in the onions.

4. Stir and fry for about three minutes or until the onions turn brownish.

5. Put in the paste from the blender, and the ground coriander and ground cumin
and fry for a minute.

5. Put in the chopped tomatoes and fry for another minute.

6. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water.

7. Bring to a boil. Cover, turn the heat to medium add the sultanas
and cook for 15 minutes, sirring now and then.

8. Remove the cover, add the cream and the dessicated coconut cook
on high heat for another 7-8 minutesor until the sauce has thickened.
Stir gently as you do this.


My Fragrant Rice
This is simple just Boil some basmati rice
with a cinnamon stick and saffron (or a pinch of Turmeric),
drain and serve.

By Hex

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20
Sep
08

CHAPATIS

CHAPATIS
Ingredients:
150ml/5fl oz water (I replace some of this with Plain yogurt)
215g/8oz wholemeal flour
sea salt(optional)
freshly ground black pepper (optional)
Melted butter (optional)

1. In bowl combine flour and yogurt (and salt and pepper to taste). Gradually add water
until you have a soft dough.

2. Knead on floured counter top.

3. Divide dough into 12 pieces. Roll each piece into a ball
and then press flat into palms of your hands.

4. Place a heavy bottomed pan on medium heat so it will be a
little hot by the time you are ready to cook the first Chapatis.

5. Roll flattened balls into 5 inch circles on a table or board
covered with flour, then place it on skillet. When it starts bubbling
on one side, turn it over and cook on the other side.

6. Brush with melted butter

By Hex

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14
Sep
08

Green tomato ketchup

Green tomato ketchup is an excellent way to use up those green tomato.

It is very easy to make, but plan ahead. The tomatoes need to stand at least 8 hours or overnight.
Prep Time: 15 minutes
Cook Time: 45 minutes


Ingredients:
24 medium (6 pounds or 2.5 kg) green tomatoes, chopped
15 medium (3 pounds or 1.5 kg) onions , chopped
1/2 cup (125 ml) coarse salt
3 cups (750 ml) white vinegar
2 cups (500 ml) granulated sugar
6 Tablespoons (90 ml) mixed pickling spices, tied in cheesecloth
Preparation:
In a large bowl, alternative layers of tomatoes and onions, sprinkling each layer with salt. Let stand for at least 8 hours or overnight. Rinse; drain well. Combine vegetables with vinegar, sugar, and spice b

In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes, stirring frequently until slightly thickened. Pour into hot, sterilized jars and seal.

Yield: Approximately 12 cups ( 3 Liters)

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Gran

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29
Jul
08

Crunchy Chinese Style Chicken

Crunchy Chinese Style Chicken

Ingredients

1kg/2lb chicken (skinless & boneless breast)
1 egg, lightly beaten
50ml/1/4cup soy sauce
2ml/1/2tsp salt
pinch powdered All Spice or Ginger
750ml/3cups Crunchy nut Cornflakes , crushed to 250 ml (1 cup)

Directions

1. Wash chicken pieces and pat dry.

2. Marinate in mixture of egg, soy sauce, salt and All Spice for at least half an hour

3. Coat evenly with cornflakes and place in a single layer, on a well greased or foil lined baking tray. Bake at 180°C (350°F) until chicken is tender. Do not cover or turn chicken while baking.

2 – 4 servings

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