| formosa |
For those people who would like to cook some (Indian) food ~
Here is the recipe for Indian Curry (for about 6 dudes):
1.Dice the onions into small pieces.
2.Put 3/8 cup of vegetable oil into large saucepan.
3.Add onions to saucepan and brown them.
4.When the onions are lightly browned add a little more oil and put the cloves and sajera into oil and mix with the onions.
5.When the onions are browned add termaric powder and add the jalapeno's, stir, let simmer.
6.Add the tomatoes and crush them.
7.When the tomato mixture begins to boil add the meat. Mix so that it is coated with tomato mixture. Cook with a lid on until the meat is done, about 10 minutes, stir occasionally.
8.Add yogurt, garlic powder, ground ginger, ground coriander, chili powder, salt, and lemon juice.
9.Cover and simmer for about 10 minutes stirring occasionally.
10. Enjoy !
Ingredients
2 Large Onions 2 Teaspoons of Garlic Powder
5 Cloves 1 1/2 Teaspoons Ground Ginger
1/2 Teaspoon Sajera 2 Teaspoons Ground Coriander
1/4 Teaspoon Termaric Powder 2 Teaspoons Chili Powder
4 Jalapeno Peppers (or more) 2 1/2 Teaspoons Salt
1 16oz can of Peeled Tomatoes 1/2 Lemon (juice of)
1 8oz can of Yogurt
Pork chops, beef, ground beef, ground turkey, or ground pork can be substituted for chicken. |
| edwardchiu |
| Nice... [=P~]
What I do, though, is cook the spices (curry and dhania powders) in hot oil for one minute or so, like the Indians do. It spreads their taste through the oil. If you add it later, it sticks on the surface of the meat without penetrating.
I cook my onions until they're paste. [:0] A faster way is to puree them in the mixie first. [:p] It makes for great gravy! [:)>-]
Being a generally kanjoose person [:p] I don't use so many ingredients for my curries.
I also add tomatoes practically in the end, after the meat is cooked.
Great thread![:)>-] Wonder why it's in the Taiwan forum? [:-?] |
| steffi_ching |
quote:
Originally posted by edwardchiu
Nice... [=P~]
What I do, though, is cook the spices (curry and dhania powders) in hot oil for one minute or so, like the Indians do. It spreads their taste through the oil. If you add it later, it sticks on the surface of the meat without penetrating.
I cook my onions until they're paste. [:0] A faster way is to puree them in the mixie first. [:p] It makes for great gravy! [:)>-]
Being a generally kanjoose person [:p] I don't use so many ingredients for my curries.
I also add tomatoes practically in the end, after the meat is cooked.
Great thread![:)>-] Wonder why it's in the Taiwan forum? [:-?]
Planning to become Joroo ka Gulaam Edd ?? [=))] ... You know a lot about cooking eh ?? ...
To be honest with you [:-SS]....Me being a girl ... I cant cook anything .. lol |
| jennylee |
| Edward we're waiting for the day when u will cook for us [:D] |
| K3VIN |
| haha yea and fax it or send it to all of us. Hey I thought u live near me, why dont u come over and show me |
| ally |
quote:
Originally posted by jennylee
Edward we're waiting for the day when u will cook for us [:D]
yea jen! so ed when are u gonna cook for us?[:p] oh at the same time u can give us all the stuffs u owe us! haha... [}:)] |
| edwardchiu |
quote:
Originally posted by ally
quote:
Originally posted by jennylee
Edward we're waiting for the day when u will cook for us [:D]
yea jen! so ed when are u gonna cook for us?[:p] oh at the same time u can give us all the stuffs u owe us! haha... [}:)]
Sure, Jenn. Provide me the sauces and meats first. [:D]
Stuffs I owe you, Ally? [:-~] |
| jennylee |
| I provide the sauces u cook hehehee.. come and take it from cal hahaa.. |