Results 1 - 10 of 619 for indian food

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

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 ...

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

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, ...

Preheat the oven to 250°F (unless using a slow cooker). In a saucepan, bring the milk to a simmer and remove it from the heat as soon as tiny bubbles ...

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.

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

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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