Showing Tag: "chillie spicy aromatic" (Show all posts)

Lamb Tomato Tarkari

Posted by Kroocrew on Friday, April 16, 2010, In : Nepal 






Ingredients:
  • 1 Kg (~2 lbs.) lamb, cut into 2.5 cm (~1-in.) cubes (pork can also be used)
  • 1 litre (~2 cups) onion, chopped
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 5 dried red chilies
  • 1 litre (~2 cups) tomato, chopped
  • 480 ml (1 cup) broth or water
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 1 tsp turmeric
  • 4 Tbsps cooking oil
  • Salt and Pepper
  • 2 Tbsps chopped cilantro for garnish

Method:
  1. In large bowl, season lamb pieces with salt and pepper.
  2. In a non-stick pan, heat two Tbsps of oil.
  3. Add seasoned ...

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Fish Head Curry

Posted by Kroocrew on Thursday, March 4, 2010, In : Malaysian (Nyonya) 



CC license


 
Ingredients :
  • 1 medium-sized head. Use any of  threadfin, Spanish mackerel or red snapper
(A) Ground Finely
  • 8 dried chilies
  • 10 shallots
  • 1 stalk lemon grass, cut into small pieces
  • 3 pips garlic
  • thumb-sized piece fresh young turmeric

  • One 2.5cm square piece shrimp paste
  • 11/2 pieces tamarind
  • 3 stalks polygonumodoratum (Viet cilantro, rau ram, daun laksa or laksa leaf)
  • 1 phaeomaria (ginger flower or bunga kantan)
  • 11 tablespoons cooking oil
  • 31/2 rice bowls of water
  • salt to taste
 
Preparation :
  1. Wash, dr...

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Cincalok Chicken (Ayam Cincalok)

Posted by Kroocrew on Tuesday, March 2, 2010, In : Malaysian (Nyonya) 


Cincalok (or Chinchalok/Cencaluk) is a Melakan food (see Cuisine of Malaysia) made of fermented small shrimps or krill. It's considered that the method of production was brought with the Portuguese sailors who were probably well familiar with fishing and fish processing. The link today is with the Cristang people but Cincalok is enjoyed by most Malaysian groups; certainly not exclusively the Cristang/Eurasian. It is usually served as a condiment together with chillis, shallots and lime juice....
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Lamb Chili Meatballs (Nepali Skewered Meatballs Curried and grilled)

Posted by Kroocrew on Tuesday, January 26, 2010, In : Nepal 
Ingredients:

For lamb mixture:
  • 2 lbs. minced lamb (pork can also be used)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced cilantro
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon grated nutmeg
  • 1 tablespoon curry powder
  • 1 cup paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 2 tablespoons flour
  • Salt to taste
  • Bamboo skewers (pre...

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Chillie Papad (Papad Seasoned with Chillies and Spices)

Posted by Kroocrew on Tuesday, January 26, 2010, In : Nepal 


Reference:  Appetizer – Chili Papad (Nepali Food Recipe)

Ingredients:

  • 5 sheets of papad
  • 1 tablespoon curry powder
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 10 fresh red chilies, finely chopped
  • 5 tablespoons chopped cilantro
  • 1 cup fresh chopped tomatoes
  • 1 cup chopped red onion
  • 2 tablespoons lime juice
  • 1 tablespoon toasted cumin seeds
  • 5 tablespoons musturd oil for seasoning
  • 1 cup oil for deep frying
  • Salt to taste


Method:

  1. In a bowl, combine all ingredients for topping, including cu...

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Indian Onion Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 



CC license



Ingredients:

    

  • 1 cup peeled onions
  • 6 -7 flakes of garlic
  • 2 tbs channa daal (Bengal Gram)
  • 5 red chilies or as per taste
  • Salt As Per Taste
  • 1tsp mustard seeds
  • curry Leaves
  • little tamarind (Imli)

Method :

  1. Heat oil, fry chillies, daal, garlic and the onions, until golden brown.
  2. Grind with tamarind and salt.
  3. Splutter mustard seeds and curry leaves, in oil and pour on top.
  4. Serve with paratha or puri.
Store refrigerated maximum of 14 days. Some risk of botulism on storage.


  


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Bengali Spinach

Posted by Kroocrew on Tuesday, November 10, 2009, In : Bangladesh 


 Ingredients:


  • frozen spinach, thawed  2 pkts (fresh if available)
  • 2.5 cm (1") cube of ginger, finely diced
  • dry red chilli - 3
  • Dash of Hing (Asafoetida)
  • Potatoes  4 medium
  • Dried fenugreek leaves
  • Fennel seeds
  • Salt to taste


Method:

  1. Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min.
  2. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame.
  3. After about 5 min of frying, add salt, ...

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