bell peppers, peanut butter and coconut team beautifully with fragrant indian spices to form a delicious vegetarian dish. serve with rice or parathas for a light meal, or as one of several dishes in an indian feast . to make ginger-garlic paste, peel and roughly chop equal quantities of ginger and garlic, and process or blend with a little water until pulpy. it can be stored in the refrigerator in a closed jar for several weeks.
not strictly traditional but close and very tasty. dried beans, even the same kind of bean, can vary quite a bit in cooking time so start this one early. it only gets better with time. adapted from fine cooking magazine.
found somewhere this is the starter for other recipes on zaar you will need. or just to share for others to make bread. important notes for the mix are: do not use any type of metal spoon, bowl or pan. use glass, wood or plastics only. do not refridgerate
i make this every once in a while and it is fantastic. i noticed there are only a couple of recipes for this on here and neither of them call to marinade the steak in beer, which is how i've seen it done traditionally and how i was taught so i thought i'd
this recipe is courtesy of giada de laurentiis. i haven't actually made it, but i work with a young lady who prepared it and brought it to the office. this was so good we looked like some hogs "slopping at the trough" gnawing on those drumsticks and lic
this is a very popular danish dish. it goes well with new nugget potatoes and pickled beets. you can add other spices to the patties ( eg mace) but they are really good plain so you can savour the beef and onion flavors.
this is one of my husband's recipes. he used a scottish wee heavy for the beer. this is not a recipe on how to cook your chicken, but just how to prepare it. you can grill, bake, fry or whatever after it's done soaking, although we normally grill. my hu
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