Tomato Curry Recipe - Food.com chili dried/powder,    chickpea flour,    oil,    turmeric,    mustard seed,    curry leaf,    coriander,    cloves,    green chili,    cumin,    asafoetida,    tomato,    salt,    palm sugar,    jaggery My husband really likes this on some rice alongwith spicy fried chicken. A recipe by Tarla Dalal. When adding water, I suggest adding a little at a time and stirring immediately so that no lumps are f...

Gujarati Kadhi Recipe - Food.com chickpea flour,    ginger root,    curry leaf,    coriander leaf,    cloves,    green chili,    cinnamon,    cumin,    asafoetida,    salt,    jaggery,    buttermilk,    ghee My friend Jigna who is from Gujarati taught me this tasty recipe.. I hope you enjoy this as I did... Goes well with rice... Serving Size: 1 (194) g   Servings Per Recipe: 4   AMT. PER SERVING % DAILY VA...

Samosas with Mint and Taramind Chutney - Recipe #21900 - Foodgeeks ground lamb,    piloncillo,    cornstarch,    oil,    turmeric,    tamarind,    pepper,    mint,    ginger root,    fennel seeds,    coriander,    cloves,    green chili,    chili pepper,    cinnamon,    cumin,    peas,    date,    potato,    onion,    garlic,    tomato,    salt,    jaggery,    brown sugar,    lemon juice,    yogurt (plain),    water,    flour,    ghee These samosas are seriously delicious. For the Samosa Dough Combine all ingredients in a large bowl and knead until smooth. Cover with a damp towel and allow to rest for half an hour. Roll out with a ...

Saffron Rice Recipe by Healthycooking | ifood.tv saffron,    cloves,    cardamom,    coconut milk,    rice,    jaggery,    milk,    ghee Clean, wash and drain rice.   Heat ghee in a thick bottomed deep pan and saute the cloves for 10 seconds.   Add the rice and sauta till the grains turn translucent.   Pour in the coconut milk and 3 cups ...

Lamb in Pickling Spices black mustard seeds,    chili dried/powder,    chapattis,    mustard oil,    turmeric,    black onion seed,    ginger root,    fenugreek/methi seed,    fennel seeds,    coriander leaf,    cloves,    cumin,    black cardamom,    cardamom,    asafoetida,    lime,    onion,    lamb,    salt,    jaggery,    ghee Boil the meat with salt and turmeric in only as much water that it should dry up when tender. If some liquid remains, drain and keep aside for later.   In a separate pan heat the mustard oil, when it b...

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