Posted by Kroocrew on Monday, February 15, 2010,
In :
Myanmar
 Ingredients:
- 480 ml (2 cups) red lentils
- 1440 ml (6 cups) water
- 60 ml (1/4 cup) cilantro, chopped
- 60 ml (¼ cup) Chinese celery, chopped
- salt and pepper to taste
Garnishes:
- 2 hot green chillies, finely sliced and soaked in white vinegar and pickled for a min of an hour.
- 2 cups chopped sweet onions, cooked slowly in 1/3 cup peanut oil until dark and caramelised.
- 2 potatoes, peeled and grated and cooked in an inch of hot oil until crisp and golden brown, then drained on paper towels.
- 2 cups bread cubes...
Posted by Kroocrew on Thursday, January 7, 2010,
In :
Bangladesh
Sharma Kababs
Seekh Kababs
Ingredients: - 25 g (1 oz) channa dhal, split
- 225 g (8 oz) fatless stewing steak
- 1 brown cardamom, ground
- 1/2 large onion, chopped
- 1 bay leaf
- 2.5 cm (1 inch) fresh ginger, chopped
- 1/4 teaspoon black pepper,
- 1 large clove garlic, chopped
- salt to taste
- 1/2 teaspoon paprika
- ghee or oil
- 1/2 teaspoon garam masal...
Continue reading ...
Posted by Kroocrew on Sunday, December 27, 2009,
In :
Nepal
Ingredients:3 cups of water1 cup red lentils1 Tbs. peeled minced fresh ginger1 tsp. seeded, chopped fresh green chili1/2 tsp. salt1 tsp. sugar1/2 tamarind concentrate1 tsp. vegetable oil1/4 black mustard seed1/2 five-spiceMethod:Bring water to boil in pan over medium heat. Add lentils. Reduce heat and simmer covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumbs and index fingers. Remove from heat.Puree this mixture with ginger and green ... Continue reading ...
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