1. Heat oil and stir fry onion until translucent. 2. Add the whole spices and cumin seeds and saute for 1 minute. 3. Add yogurt, ginger, garlic, tomatoes, green chili paste, and 1/2 teaspoon salt. Cook for 5 minutes. 4. Add chicken; mix well and cook for 15 minutes or…
1. Heat the oil in a pot. 2. Add onions and cook until opaque. 3. Add tomatoes, garlic, ginger, and the rest of the spices. Cook till the tomatoes are done (approximately 10 minutes). 4. Add the eggplant, potatoes, and black-eyed peas, stir and let it simmer for a few…
1. Heat the oil in a saucepan. Add garlic and jalapeno peppers. Cook for 1 minute and add the chopped onions. Stir fry until onions are opaque. 2. Next, add tomato, dhana jeera powder, turmeric powder, and tomato paste. Stir to mix evenly. 3. Add spinach, green peas, and salt…
Remove the skin from the fish, clean thoroughly, wash and pat dry. Keep it aside. On medium low heat, using a non-stick or a dutch pan, spray cooking oil for 2 seconds. Add cumin seeds and let it sizzle for 1 minute. Next, add in garlic and ginger, mix well.…
This recipe will be made in 3 different parts Coconut Curry In a medium-size non-stick pan spray oil for 2 seconds and add coconut milk. Now mix the gram flour with a half cup of water and mix gently into a smooth batter. Add gram flour smooth batter to the…
Heat a saucepan over medium heat; add oil and onion. Sauté for 3 to 5 minutes. Add chicken and all of the above ingredients. Cover and cook for 30 to 45 minutes or until the chicken is tender and there is a small amount of gravy left in the pan. Garnish…
In a medium bowl, combine barley and 4 cups of water and soak for 4 hours. Drain the water. In a medium non-stick saucepan, over medium-low heat, add 4 cups water and the soaked barley; cook for 30 to 40 minutes. Let it cool. Using a hand-held blender puree the barley mixture.…
Method: In a shallow dish, mix minced garlic, lemon juice, turmeric, homemade fish spice masala and 1 tablespoon of water to make the marinade for the tilapia. Rub the marinade on both sides of each tilapia fillet; cover and refrigerate for 15 minutes. In a medium wok, over medium high heat, evenly…
Slice the eggplant into four parts and cut into small 2-inch cubes. Wash, drain and set aside. In a medium non-stick wok, over medium heat, roast coconut, cumin, coriander, poppy, sesame and pomegranate seeds, turmeric, peanuts and red chilies for 2 minutes or until the aroma is released. Remove from heat and…
