1 tin salmon, 2 big onions (sliced finely), 5 green chillies (sliced finely) 3 cloves garlic (sliced finely), 1 ½ tsp Mc Currie crushed pepper, 1 tbsp Mc Currie crushed chillie, ½ tsp Mc Currie fenugreek seeds, 2 tbsp Mc Currie curry leaves (chopped finely), juice of 1 lime, Mc Currie salt to taste, 2 tomatoes (sliced),½ tsp Mc Currie mustard seeds, Oil for frying.
De-vein the salmon and break up into small pieces. Add the crushed pepper, fenugreek seeds, salt and lime and mix well. Set aside. In a wok heat the oil. Add the tomatoes, onions green chillies, garlic, curry leaves, mustard seeds and crushed chillies and sauté on a low flame, until the onions are a light brown colour. Add the salmon mixture and mix well until the onion mixture is well distributed. Saute once again on a low flame and take off the fire.
500 g boneless finely chopped mutton, 2 tsp Mc Currie ginger paste, 1 tsp Mc Currie unroasted chillie powder, ½ tsp Mc Currie turmeric powder, ½ tsp Mc Currie coriander powder, oil for cooking 2 green chillies (finely sliced), 1 tbsp Mc Currie curry leaves, ½ tsp Mc Currie pepper powder, 2 small onions (finely sliced), coriander leaves.
In a little oil, fry mutton ginger paste, chillie powder, turmeric and coriander powder till mutton turns brown. Then pressure cook it for about 20 minutes. On a griddle, heat two tbsp oil and add the green chillies, curry leaves and the meat with about half tsp pepper powder. Roast till the mutton is fairly dry. Add onions and coriander leaves and roll the meat into freshly made paratas.
500 grms fish, ½ cup water, 1 level teaspoon Mc Currie Turmeric Powder, 1 teaspoon Mc Currie Chillie Powder, 6 red onions sliced, 2 green chillies sliced, ½ large coconut (about 3 ½ cups milk) 2 dessertspoons salt water, 1 large piece of Mc Currie Goraka (smashed), ¼ teaspoon dill seeds, 1 sprig curry leaves, ½ lime
Wash the fish well in fresh water with a drop of lime juice. Add all the ingredients other than the coconut milk and lime juice. Cover and boil till the gravy is absorbed. Pour in all the coconut milk,. Gently keep stirring the curry to avoid curdling.When it starts boiling add the lime juice. Remove from fire and stir a little longer before covering. This prevents curdling.
100 g Dhal, 5 red onions (sliced finely), 4 green chillies (2 sliced finely and two sliced lengthwise), 2 Mc Currie dried chillie (broken into rough pieces), 1 clove garlic, 2 tbs coconut oil, 2 tsp Mc Currie curry leaves or ½ tsp Mc Currie Curry Leaf Powder,, 0.5 tsp Mc Currie Chillie Powder, 0.5 tsp Mc Currie turmeric powder, 0.25 tsp Mc Currie Unroasted Curry Powder, 1 cup thick coconut milk and 1 cup thin coconut milk, ½ tsp Mc Currie Mustard Seeds, 1 tsp Mc Currie salt.
Wash the Dhal and soak for about 20 minutes. Drain the water and add half the chopped onions, finely sliced green chillies, garlic, curry leaves, chillie powder, turmeric powder, unroasted curry powder and salt to taste. Add the think milk and boil on a medium flame, until the milk is absorbed and the dhal is tender. Add the thick coconut milk and simmer for 5 minutes on a low flame. In another pan, add the oil and the balance red onions, green chillies sliced lengthwise, a few curry leaves. When the onions begin to turn a light brown, add the chopped dried chillie and mustard seeds. When the mustard seeds begin to pop, turn in the dhal mixture and stir well. Let the curry simmer on a low flame for about 2 minutes.
750 g Macaroni, 500 g Minced Chicken, 1 tsp Mc Currie Crushed Pepper, 2 large onions (sliced), 4-5 cloves garlic (crushed), 3 tomatoes (sliced), 4 tbsp Pasta Sauce, Oil for frying, Mc Currie Salt to taste.
Boil the macaroni in water and drain in a colander. Separately boil lightly the minced chicken adding salt and pepper. In a wok heat the oil and fry the onions, garlic and tomatoes until the onions are golden brown. Add the boiled minced chicken along with the pasta sauce and mix well, frying lightly for 2-3 seconds. Add the boiled macaroni and mix well until the minced chicken mixture has coated the macaroni.
Take off the fire and serve hot.
Cut the tops off to keep them fresh longer. Place them in a closed contained with plenty of moisture, either wrapped in a damp towel or dunk them in cold water, every couple of days if they are stored for long.
Will last a while in a closed container in the fridge, but they say that cauliflower has the best flavor the day it is bought.
Celery keeps best when simply placed in a cup or bowl of shallow water on the counter.
Leave unhusked in an open container if you must, but corn really is best eater sooner than later for maximum flavor.
Cucumber should be wrapped in a moist towel and placed in the fridge. If you are planning on eating them within a day or two after buying them, they should be fine left out in a cool room.
Does fine left in a cool room. Do not wash the eggplant as it is not apt to extra moisture around it. For longer storage, place lose in the crisper.
Store in a cool dark place.
They like humidity, but not wetness and is best stored in a open container.
Storing vegetables for long period is indeed a task to be reckoned with. Vegetables not stored in a proper manner tend to go bad or rot fast. The main cause of veggies turning bad fast, is the fact that insecticides and pesticides are used on the plants when in plantation itself.
Place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge).
Place in a paper bag at room temperature.
Basil is difficult to store. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside – left out on a cool counter.
Cut the tops off to keep beets firm (be sure to keep the greens). By leaving any top on root vegetables draws moisture from the root, making them lose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top.
Place in an airtight container with a little moisture.