Lemon Myrtle Leaves serving ideas
Add to curries or Asian dishes in place of lemongrass or Kaffir lime leaves home - recipes - lemon myrtle - Lemon Myrtle Leaves serving ideas For that exotic background flavour that few will pin point Add to salad dressing Use in stirfries, ... [... more]
Tropical Fruit World |
Cabbage with Mustard Seeds
Adapted from "The Great Curries of India" by Camellia Panjabi (Simon & Schuster, 1995) Note: Most of you probably don't have a curry (kari) plant in your back yard like I do. But you can usually get the dried leaves (and sometimes the much . [... more]
International Vegetarian Union |
Dhana Jheera
I learnt about this spice mixture from Kumud Shah's Quick After-Work Indian Vegetarian Cookbook. According to her, it is used in fairly large quantities to flavour and thicken curries. 1. If using the whole spices, roast them over a low heat in a ... [... more]
International Vegetarian Union |
Thai Green Curry Paste
Red curry paste is the same except use 2-3 red chillies instead + 1 tbl paprika. Place all ingredients in a food processor. Blend for a few minutes until well processed. Use in green Thai curries. Red is hotter than the green curry. 2 fresh green ... [... more]
International Vegetarian Union |
Masaman Tofu Curry
Many Thai curry dishes are not vegan because they use fish sauce, etc. Furthermore for some other vegans, the curries include garlic or onions. I have adapted a famous Thai curry dish called Masaman Tofu Curry. The only drawback of this dish is ... [... more]
International Vegetarian Union |
South Indian Potato Curry
Here is another recipe from my curry archives. It is a South Indian-style potato curry, adapted from Julie Sahni's "Classic Indian Vegetarian and Grain Cooking". To make curry powder (enough for 2-3 curries) grind the first 5 ingredients in the [... more]
International Vegetarian Union |
Limes, dough, custard, jars and pastry
Lime juice is great with curries, but add it at the end of cooking to keep its sharpness. When rolling out dough, roll between pieces of baking paper to prevent the dough from sticking. Home made custard: stir on the stove in a 'figure 8' ... [... more]
Australian Womens Weekly |
Curry ingredients
There are only a few specialised ingredients, apart from herbs and spices, needed to create authentic curries. Most are now available from supermarkets or Asian food stores. Tamarind is available in either a pulp, pressed into a block, or as a ... [... more]
Australian Womens Weekly |
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