1 - 10 of 618 for indian food

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Saute beef in the ghee or oil until brown. Add onion and garlic and saute for another 5 minutes. Stir in curry paste, mixing well. Simmer for 2 ...

Dissolve yeast in warm water (110F). Stir in sugar and salt. Set aside for 5 minutes to allow yeast to foam. Add flour and oil; stir flour into ...

Mix the corn ... boil. Cook to the consistency of heavy cream. Pour over the Indian pudding and serve. Can also be topped with a scoop of vanilla ice cream.

In a saucepan over medium heat add all ingredients except for the milk. Beat thoroughly. Pour in milk slowly, stirring continuously until the mixture ...

Mix together sugar, water, and lemon rind. Boil for 5 minutes. Let cool. Then add lemon juice, tea, vanilla, almond extract, and pineapple juice. ...

Heat 4 cups milk in the top of a double boiler until tiny bubbles begin to form around the edges. Whisk in cornmeal gradually and continue cooking, ...

Marinate chicken in a glass dish with lemon juice, 1 tablespoon chili powder and 1/2 teaspoon salt. Cover tightly with plastic wrap and marinate in ...

Melt together in a sauce pan two ounces of butter, curry powder, a little saffron, one ounce of flour. Moisten with stock, allow to reduce for a ...

Start by making a dough with 1 lb. self raising flour, 3 tablespoons vegetable oil, 1/2 teaspoon salt and warm water to bind it. Allow the pastry to ...

You may have to find an East Indian store and show ... result. The sauce, when it's finished should be the same thickness as pancake batter, or clam chowder.

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