101 Ways to Prepare Curries by Aroona Reejhsinghani

By Aroona Reejhsinghani

Curries stay an Indian speciality--and definitely have loads of contribution in making Indian meals well known everywhere in the world!

This exceptional assortment brings you unique recipes with a unique flavour!

Even your reliable outdated Aloo Matar might flavor significantly better if ready with instructions given here!

Or why now not attempt someting completely new?

Some Glimpses:
*Chicken Curry
*Rogan Josh
*Fried Pomfret
*Fish Curry
*Mince-ball Curry
*Goan Liver Curry
*Mattar Paneer
*Aloo Matar

In addition additionally locate right here an extended checklist of hugely tempting curries no longer attempted via you before.

Also integrated is a word list of meals and cooking phrases and medicinal houses of greens.

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Extra resources for 101 Ways to Prepare Curries

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Stir to coat the patties slightly with the pan juices. Fry the patties to desired completion, adding the cheese so that it melts on the patties. Set the patties aside and wipe the frying pan with a paper towel, removing excess juices. Place the buns into the frying pan to warm. Place the patties onto the buns and garnish as desired. indd 40 3/6/09 11:54:38 AM Sandwiches 41 D 4th of July Hotdogs E • Yields 8 Servings 1 2 H 1 teaspoon water tablespoons beer teaspoon beef bouillon pound or 8 hotdogs Salt and pepper to taste Hotdog buns In a heated frying pan, combine the water, beer, and bouillon.

Indd 37 3/6/09 11:54:38 AM The Beer Lover’s Cookbook 38 D Venison Chili E • Yields 8 to 10 Servings 5 H 2H 3H 1H 7H 6 1 H G 3 1H 1 pounds venison (leg or shoulder roast), cut into H-inch cubes cup chili powder pounds smoked sausage pounds onions, chopped cups masa flour (corn tortilla flour) cups beer pounds canned tomatoes (with the liquid) quart chicken stock cup chopped garlic cup dried oregano tablespoons ground cumin tablespoons salt tablespoon pepper In a large bowl, combine the venison and chili powder, tossing to mix well.

Add this mixture to the cheese mixture, mixing well. Simmer the mixture, uncovered, stirring constantly, until it is thickened but do not boil it. Garnish each serving with the croutons. indd 33 Henry Lawson, Australian writer and poet 3/6/09 11:54:37 AM The Beer Lover’s Cookbook 34 D Seafood Gumbo E • Yields 12 Servings i i 2 2 i 3 H H H 2 6 1 6 1H 1 H cup oil cup all-purpose flour cloves garlic, minced cups chopped yellow onions cup chopped bell pepper bay leaves teaspoon Old Bay Seasoning teaspoon cayenne pepper teaspoon salt cups oysters and their liquid cups fish or shrimp broth 16-ounce can tomatoes, half the liquid drained, diced ounces beer pounds white meat fish fillets, cut into 3-inch pieces pound medium shrimp, peeled and deveined cup minced fresh parsley In a large pot, combine the oil and flour, whisking well to create a roux.

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