Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cut the vegetable into small pieces. Mix vegetables 1/2 tbsp oil ...

Pressure cook or cook dal with enough water and a pinch of turmeric in a pan. Mash the cooked dal well. Soak tamarind in water for 10 minutes and ...

Spray 3-quart saucepan with nonstick cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat, stirring ...

TO SERVE Unmold custards; trim edges as needed. Center custards inside maple-leaf choux. Heat reserved maple sauce. Strain; pour over and around ...

1 c. cornmeal 2 c. chopped apple 4 c. cold water 1/4 c. raisins 1/2 tsp. salt STIR cornmeal into cold water, and cook until thick. ADD other ...

Ingredients 20 large ripe tomatoes (chopped) 2 large green bell pepper (chopped) 2 large red bell pepper (chopped) 6 large jalapeno peppers ...

5 ounces can crisp Chinese noodles 6 1/4 ounces package salted cashew nuts 2 cups Rice Chex® 1/8 cup toasted coconut 1 teaspoon curry powder ...

Ingredients: 1 lb chuck beef stew 1 T butter 1/2 t curry dash cinnamon, cardamom pepper 1 c canned coconut milk (8) 1/2 c red pepper 1 t paprika 1 ...

· Chop almonds and cashewnuts. · Clean kishmis · Pour milk in the earthen pot called `Pongapani' and place it on fire. · When the milk starts ...

Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables, all cut into two-inch pieces: Sweet ...