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The Vegetarian Curry Bible
Mild Curry Powder 2
Mirchi Ka Salan (Sauce)
by Sunita
A fragrant yellow curry powder to use in soups, sauces, rice, and anything
else you can think of!
Ingredients
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1/2 lb. green chillies, large and long
1 lb. onions, sliced
1 tsp cumin seeds
2 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp powdered bayleaf
1/2 cup thick tamarind juice
Salt to taste
Ingredients
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2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons ground turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon mustard seed
1/2 teaspoon ground ginger
Roast and powder the following:
Method
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4 tsp sesame seeds
4 tsp khus-khus (poppy seeds)
2 tsp coriander seeds
2 tbsp peanuts
1/4 coconut scraped
1 tsp salt
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In a blender or food processor, combine cumin, coriander, turmeric, red
pepper flakes, mustard seed, and ginger. Process to a fine powder. Store
in an airtight container.
Method
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To remove tartness from the chillies, immerse once or twice in boiling
water, remove and strain.
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Pat dry.
Heat oil and fry the chillies till they turn white.
Drain and set aside.
In the same hot oil,fry the cumin seeds.
When they turn color, add the onion slices and fry till they become soft.
Now add the ginger-garlic paste and fry for a minute.
Add the turmeric and powdered spices and fry well stirring
continuously.
9
1
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0. Add the chillies, powdered bayleaf and salt to taste.
Add the tamarind juice and simmer.
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