Hi, hahahaha agree with jack there. can't eat it that often for that reason.
Kay ----- Original Message ----- From: "jack scrimshaw" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Tuesday, March 13, 2007 10:30 PM Subject: [RecipesAndMore] Re: the last of the curry dishes Hot hot hot! totaly curry overkill lol. You'd never be out the bathroom after all that lot. Sorry i know someone else would a said it if i did'nt. Still you wouldn't get no winter colds that's for sure. ----- Original Message ----- From: "delma bliss" <[EMAIL PROTECTED]> To: "I T T" <[EMAIL PROTECTED]>; <[email protected]> Sent: Tuesday, March 13, 2007 4:04 PM Subject: [RecipesAndMore] the last of the curry dishes ALL IN ONE AYAM CURRY (CHICKEN CURRY) 2 pound chicken; (whole) 2 tablespoon salt 1 teaspoon sugar 4 floz water or stock 1 tablespoon oil 4 large onions; chopped 2 cloves garlic 1 teaspoon chili powder; (optional) Wash and clean the chicken. Chop or cut into medium chunks. Heat the oil, garlic and the onion and add the curry powder, the salt, the sugar and the chicken. Stir well on medium heat for ten minutes. Add the chicken stock or water, leave for a further 15 minutes to simmer. Serve with boiled rice. APPLE AND PORK CURRY 2 tablespoon oil, olive 4 boneless pork chops, trimmed 1 small onion, sliced thin 1 clove of garlic, minced 1 tart cooking apple 1 small sweet red pepper 1/2 cup chicken stock 1 teaspoon cornstarch 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon cinnamon salt freshly ground black pepper chopped parsley or coriander In a heavy fry pan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through. Remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon. Cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to fry pan; adjust seasoning with salt and pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serve with quick-cooking couscous flavored with chopped green onions and raisins. BOMBAY CHICKEN AND CHICK PEA CURRY 1 tablespoon oil 1 onion; chopped 1 pound boneless; skinless chicken breast, diced (1 pound) 2 tablespoon schwartz bombay curry blend 1 tin chopped tomatoes; (14 ounce) 1 tin chick peas drained and washed(14 ounce) 1 tablespoon mango chutney 1 bunch spring onions; sliced finely 1 teaspoon schwartz coriander leaf to serve salad and naan bread Heat the oil and fry the onion and chicken for 3-4 minutes until browned. Add the Bombay Curry Blend and cook for a further minute. Stir in the tomatoes, chick peas, mango chutney and 4 tablespoon water. Bring to the boil, cover and simmer for 15-20 minutes. Add the spring onions and Coriander Leaf and cook for a further 2-3 minutes. Serve with salad and Naan Bread. BASIC CURRY SAUCE 2 pound cooking onions 2 ounce green ginger 2 ounce garlic 2 3/4 pint water 1 teaspoon salt 1 8 ounce tin tomatoes 8 tablespoon vegetable oil 1 teaspoon tomato puree 1 teaspoon turmeric 1 teaspoon paprika Stage 1 Peel and rinse the onions, ginger and garlic. Slice the onions and roughly chop the ginger and garlic. Put the chopped ginger and garlic in a blender with about 1/2 a pint of the water and blend until smooth. Take a large saucepan and put in the onions, blended garlic and ginger and the rest of the water. Add the salt and bring to the boil. Turn down the heat to very low and simmer with the lid on for 40-45 minutes. Leave to cool Stage 2 Once cooled, pour about half of the boiled onion mixture into a blender and blend until perfectly smooth. (at least 2 minutes). Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions. Wash and dry the saucepan. Reserve about 4 tablespoons of the sauce at this stage to use in cooking the meat in your chosen curry. Stage 3 Pour the can of tomatoes into the rinsed blender and blend until perfectly smooth (about 2 minutes). Into the clean saucepan, put the oil, tomato puree, turmeric and paprika. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes. Add the onion mixture to the saucepan and bring to the boil. Turn down the heat to a simmer. When froth rises skim this off. Simmer for 20-25 minutes, stirring occasionally to stop the sauce sticking to the bottom of the saucepan. Use immediately or refrigerate for upto 4 days. BASIL COCONUT CURRY SAUCE 1/2 cup dry white wine 1 1/2 tablespoon minced fresh ginger 1/4 cup minced fresh lemon grass 1 tablespoon dried kaffir lime leaves 2 teaspoon red curry paste 2 teaspoon cornstarch 1 cup canned coconut milk In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes. In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan. Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot. BEEF AND POTATO CURRY 2 pound boneless beef stew meat 3/4 teaspoon salt 1 teaspoon turmeric 1/2 cup vegetables oil 2 yellow onions, finely chopped 5 clove garlic, minced 1 teaspoon minced fresh ginger 1/4 cup cumin 1 tablespoon coriander 1 tablespoon paprika 1 teaspoon cayenne 1 teaspoon cardamom 1 tablespoon chopped fresh cilantro 4 medium potatoes, peeled, quartered 5 cup water In a bowl, mix beef, salt and turmeric. Heat oil in a pot on medium. Add onion, garlic and ginger and sauté 3 minutes. Add the beef mix and spices and sauté 5 minutes. Add the water, cover and simmer till beef tender. Add potatoes and simmer another 20 minutes. BEEF CURRY WITH ORZO 1 pound chuck roast, cut into 1/2-inch pieces 2 tablespoon olive oil, divided 1 large onion, chopped 4 cloves garlic, minced 1 tablespoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 cup canned crushed tomatoes 2 cup canned or homemade beef broth 2 sweet potatoes, peeled, diced 2 carrots, cut in thin rounds 4 tablespoon raisins salt and pepper, to taste 1 cup orzo pasta, cooked according to package directions In a large stockpot, brown meat in 1 tablespoon oil. Remove from pan. Sauté onion and garlic in remaining 1 tablespoon oil 3 minutes over medium heat. Stir in curry, cumin and cinnamon. Add tomatoes, beef broth, sweet potatoes, carrots, raisins, salt and pepper. Simmer 1 hour. Serve over orzo. BEEF RENDANG (DRY BEEF CURRY) 2 tablespoon chopped fresh red chili, or 4 teaspoon sambal 3 or 4 slice ginger 2 slice fresh galangal, or 1/2 teaspoon ground 3 cloves garlic 1/2 cup chopped onion 1 teaspoon salt 1/4 teaspoon ground turmeric 2 teaspoon ground coriander 1 cup each thick and thin coconut milk 1 stalk lemon grass, cut in 2 inch pieces and bruised 1 salam or curry leaf 1 1/2 pound stewing beef (chuck, etc), cut in 2 inch cubes Mix the chili, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or mortar. Add thick coconut milk as needed to help blending. In a wok, deep skillet or heavy pan combine paste, remaining coconut milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce heat and simmer uncovered until beef is tender. If you stop here you have a basic type of beef curry. Otherwise, continue cooking over medium heat, stirring, until the liquid evaporates and the oil begins to separate. Fry the meat carefully until browned; be careful not to scorch the meat. BENGAL LANCERS SHRIMP CURRY (JHINKA MASALA) 1 pound medium shrimp, peeled, deveined, tails left on 1/2 teaspoon salt 1/4 teaspoon turmeric 1/2 teaspoon mustard seeds 1 teaspoon cumin seeds 4 whole garlic cloves, peeled 1 half-inch piece fresh ginger, peeled 2 dried red chilies, stemmed 1 tablespoon lemon juice 2 tablespoon mustard oil or light olive oil 1 cup finely chopped onion 1 1/2 cup chopped tomato 1/4 cup to 1/2 cup water freshly cooked basmati or long-grain rice Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 minutes. Combine mustard, cumin, garlic, ginger, chilies and lemon juice in a blender and puree. Set aside. Heat oil in a large heavy skillet over medium-high heat. Add onions and cook until soft, about 3 minutes. Add pureed spice mixture. Cook, stirring, until fragrant, about 5 minutes. Stir in tomato and cook until soft. Add shrimp, stir gently to coat them evenly. Pour in the water and bring to a boil, stirring constantly. Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes. Mound rice into heated serving plates. Spoon curry over and serve. BENGALI ZUCCHINI CURRY 2 zucchini, cubed 2 potatoes, cubed 2 tomatoes, chopped 1/2 teaspoon turmeric 1 teaspoon ginger paste 1 teaspoon cumin pd (jeera) chili powder to taste pinch of sugar cilantro oil for frying hot chapattis or rice Marinate zucchini and potatoes in salt and turmeric for 5 minutes. Then heat oil in a vessel and fry them for 5-6 minutes until golden. Remove and keep aside. In the remaining oil add ginger paste, cumin, turmeric and chili powder. Fry for 2 minutes and add tomatoes. Fry well for 5-6 minutes and add the vegetables. Add the sugar and water and cook until done. Garnish with chopped cilantro and serve with hot chapattis or rice. BHOONA CURRY spice mix 1 teaspoon garam masala 1 teaspoon ground coriander 1/2 teaspoon chili powder 1/2 teaspoon turmeric other ingredients 1 1/2 pound cubed lamb or beef or pork or chicken 2 tablespoon ghee or vegetable oil 1 medium onion 2 medium tomatoes 2 cloves garlic 1 tablespoon vinegar 2 ounce coconut; creamed or desiccated equiv salt to taste Heat oil or ghee. Fry meat for 5 to 10 minutes. Blend the onion, garlic, tomatoes and vinegar. Stir-fry the blend, spice mixture and coconut for 5 minutes. Combine the meat and the fried blend. Simmer until the meat is tender (or cook in 375 oven). The dish should be quite dry with a little bit of gravy. Stir frequently, adding a little water if it sticks. Add salt to taste. BOMBAY (MILD) CURRY MIXTURE 3 small dried chilies (to make 1 teaspoon ground) 1 1/2 cinnamon stick 4.5 tablespoon whole coriander seeds 1 whole cumin seeds 1 1/2 whole fennel seeds whole fenugreek seeds 1/1/3 teaspoon garlic powder or granules 2 kokum skins 2 curry leaves, crushed ground turmeric Lightly roast together the first six ingredients; then grind and mix with the garlic and the turmeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving. BOMBAY POTATO CURRY spice mix 1 1/2 teaspoon coriander 1/4 teaspoon turmeric 1/2 tablespoon garam masala 2 bay leaves, ground other ingredients 1 pound new potatoes 4 ounce yogurt 1/2 cup corn or mustard oil 2 fresh green chilies chopped (optional) 2 tablespoon fresh coriander or parsley (optional) 1 teaspoon sugar salt to taste Parboil the potatoes until about 3/4 done. Mix the spice blend and the yogurt. Prick the potatoes with a fork and dip them into the spice/yogurt mix. Heat the oil to medium, then carefully place the coated potatoes into the pan. Cover and cook until tender; about 5 to 10 minutes. Add the optional green chilies at this point. Stir very carefully; add water little by little. Mix the optional fresh coriander or parsley into any remaining yogurt. Then add with the sugar to the tender potatoes. Add salt to taste. Reduce heat to a simmer and continue cooking for 5 minutes more. BOMBAY STYLE CHICKEN CURRY IN DELICATE CREAM SAUCE 1 teaspoon cumin seed 6 whole cloves 8 black peppercorns 1 one-inch piece cinnamon stick 1 teaspoon green cardamom pods, husked 3 tablespoon light vegetable oil 1 large onion, finely chopped 1/2 teaspoon garlic cloves, minced 1 tablespoon peeled and grated fresh ginger 1 1/2 cup skinned, chopped tomato 3 pound chicken, skinned, cut into serving pieces 1/2 cup plain yogurt 1 cup water 1/2 teaspoon cayenne pepper 1 1/2 teaspoon salt, or to taste 1 cup half-and-half garnishes: 2 tablespoon chopped cilantro 1 red onion, peeled, sliced 1 red or green bell pepper, cored and sliced 1 lemon, cut into wedges Combine cumin, cloves, pepper corns, cinnamon and cardamom seeds in an electric coffee mill and grind until reduced to a powder. Set aside. Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic and ginger. Cook until onion is lightly browned, about 4 minutes. Add ground spice mixture and cook until fragrant, about I minute. Add tomato and chicken. Cook, stirring, until chicken pieces are no longer pink. Add yogurt and turn chicken pieces to coat. Add water, cayenne and salt. Reduce heat to medium, cover, and cook for 20 minutes. Stir in half-and-half; simmer until chicken is tender and sauce is thick, about 10 minutes. Skim off excess fat. Arrange chicken on a heated, deep serving dish and pour sauce over. Garnish with cilantro. Surround with onions, peppers and lemon wedges. BRAISED CHICKEN CURRY WITH YAMS AND BANANAS 1 teaspoon canola oil 4 skinless chicken thighs 4 skinless chicken legs; or 2-pounds chicken hind qua 1 salt and black pepper 2 large white onions; chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 6 tablespoon madras curry powder; or to taste 1 large banana 2 fresh bay leaves 4 cup chicken stock 3 yams; peeled and chunked 8 tablespoon nonfat plain yogurt; for serving 1 1/2 cup steamed jasmine rice 16 ounce broccoli; steamed Rub the chicken with the oil. Season with salt and pepper. In a hot stock pot, sear the chicken on all sides. Put chicken aside. Wipe the stock pot with paper towels, removing chicken fat and leaving only a coating of oil. Sauté onions, garlic and ginger. Caramelize well, then add the curry powder. Mix quickly for up to 2 minutes making sure not to burn the curry powder. Add the chicken stock, banana, bay leaves and stir well. Add the chicken pieces to the pan; bring to a boil; cover and simmer slowly for 1 1/2 hours. Add more broth or water as needed. Add the yams and cook an additional 20 minutes or until yams are tender. Serve with rice, dabs of plain yogurt, and a green vegetable. BRAISED DUCK WITH RED CURRY 2 ducks (5 pounds each) salt; to taste freshly-ground black pepper to taste 1/4 cup rendered duck fat or vegetable oil 16 medium shallots; thinly sliced 8 garlic cloves; minced 2 tablespoon freshly-grated ginger 1/4 cup thai red curry paste 5 cup brown duck stock or chicken stock 1/4 cup fish sauce 1 can coconut milk - (14 ounce) 3 tablespoon palm sugar or brown sugar 1/4 cup fresh lime juice jasmine rice 2 bunch cilantro; stems trimmed, chopped 2 limes; peeled and diced 1 bunch scallions, white and 1/2 the green part trimmed, thinly sliced along diagonal Bone ducks and remove the skin. Heat rendered fat in a large, heavy-bottomed Dutch oven over high heat. With a slotted spoon, transfer meat to a platter and reserve in a warm pot. CEYLON DARK CURRY POWDER 10 small dried hot red chilies such as piquin seeds and stems removed 1 tablespoon uncooked rice 1 tablespoon freshly shredded coconut 1 2 inch piece cinnamon 2 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon fennel seeds 1 teaspoon cardamom seeds 1 teaspoon fenugreek seeds 1 teaspoon black mustard seeds 6 cloves 5 curry leaves Roast the chilies on a cookie sheet in the oven at 350 until they turn very dark. Remove and allow them to cool. In a dry skillet, roast the rice, coconut, cinnamon, coriander, cumin, fennel, cardamom, fenugreek and mustard seeds over medium heat, stirring often, until they turn dark brown, almost black. Combine the chilies, roasted spices, cloves, and curry leaves in a spice mill and blend to a fine powder. CAPETOWN FRUIT AND VEGETABLE CURRY 4 cup coarsely chopped onions 2 tablespoon peanut oil 1/3 teaspoon garlic cloves, minced 1 teaspoon grated fresh ginger 1 1/2 tablespoon ground cumin seeds 1 1/2 tablespoon ground coriander seeds 1 1/2 teaspoon cinnamon 1 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon ground fennel seeds 1/4 teaspoon black cardamom 1/4 teaspoon ground cloves 2 medium zucchini, quartered and sliced 1 1/2 cup water 1 cup green beans 2 firm, tart apples, cored and cubed 1/2 red bell pepper 1 cup chopped dried apricots 1/2 cup raisins 1/2 cup strawberry conserve fresh lemon juice Sauté the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger and curry spices and continue to sauté, stirring constantly for 3 minutes. Add the zucchini and water and stir well so that the spices will not stick to the pot. Cover and simmer for 10 minutes. Mix in the green beans, apple, peppers and dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally and add a little more water if needed to prevent sticking. When the fruit and vegetables are quite tender, stir in the raisins, the conserve and the lemon juice. Taste and adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice. Serve on a bed of rice, topped with nuts and banana. CARIBBEAN VEGETARIAN CURRY 3 each medium bananas, green tip, peel 1 each onion, halved, thinly sliced 1 each apple, tart, peeled, cored, 1 1/2 teaspoon lemon peel, grated 1 teaspoon coriander 1/8 teaspoon red pepper, ground 1 can kidney beans, undrained 1 cup yogurt, nonfat 3 cup hot cooked rice 3 each green onions, thinly sliced 1/4 cup peanuts, chopped 3 teaspoon margarine, divided 2 each large garlic, cloves, pressed 1 1/2 teaspoon curry powder 1 teaspoon ginger, ground 1/8 teaspoon turmeric 1 can black-eyed peas, drained 1/3 cup raisins 3 each hard-cooked eggs, halved 6 each radishes, thinly sliced 1/2 cup cilantro, chopped Cut bananas in half crosswise, then lengthwise to make 12 pieces. Sauté in non-stick skillet with 2 teaspoon margarine until lightly browned. Remove to plate. Add 1 teaspoon margarine to skillet. Sauté onion, garlic, and apple until soft. Combine curry powder, lemon peel, ginger, coriander, turmeric and red pepper. Stir into onion mixture. Add black-eyed peas, undrained kidney beans and raisins. Cover; simmer 5 minutes. Remove from heat, stir in yogurt. Place egg halves on rice. Surround with sautéed bananas. Spoon curry over. Top with radishes, green onion, cilantro and peanuts. CHICKEN WITH HONEY AND CURRY 1 chicken 4 tablespoon honey (1/3 cup) 1 whole onion, peeled 2 whole cloves 1 tablespoon curry powder salt and pepper Wash the chicken, pat dry and then salt and pepper the bird inside and out. Stick the whole cloves into the onion and insert into the cavity. Preheat oven to 375. Roast the chicken for 45 minutes, and then baste the chicken with honey-curry mixture every 10 minutes. for another 40-60 minutes, or until done. CARIBOU CURRY 1 pound caribou meat 1 large onion, chopped 1 inch ginger root; finely chopped 2 clove garlic, minced 1 teaspoon pepper to taste 1 teaspoon cumin powder 1 teaspoon turmeric 1/2 teaspoon salt or to taste 2 tablespoon mustard oil 1/2 cup water or broth Heat oil in a pan and add the turmeric, then the remainder of the spices except for the garlic, and mix well. Cut the meat into bite-sized pieces and add, frying until it becomes brown. Add the garlic, then the water. Simmer gently until the meat is tender and the sauce has thickened somewhat, about 30 or more minutes. CAULIFLOWER AND POTATO CURRY 4 cup potatoes; peeled and quartered 1 small cauliflower; cut into florets 1 pinch asafetida 3/4 teaspoon ground turmeric 1/2 teaspoon chili powder 1 1/2 teaspoon ground cumin 3/4 teaspoon salt 1 pinch sugar 2 tomatoes; chopped 1 1/4 cup water 1/2 teaspoon garam masala 1/2 cup wheat berries; optional Add all ingredients to a crackpot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. With the wheat berries, if things start drying out, add more water. CEYLONESE CHICKEN CURRY 2 large onions 1 piece ginger root, peeled, chopped (2 inch) 1/3 teaspoon garlic cloves, peeled 2 tablespoon water 5 tablespoon corn oil 3 tablespoon curry powder 1 1/2 pound boneless chicken breasts, skinned 1 1/2 tablespoon all-purpose flour 1 1/2 cup chicken stock 2 celery stalks, sliced 1 bell pepper, seeded, diced 1/2 teaspoon cumin seeds 3 ounce button mushrooms (optional) 3/4 ounce creamed coconut (optional) 2 tomatoes, peeled, seeded, sliced toasted shredded coconut fresh chervil sprigs (optional) Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons of oil in a saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly. Cut chicken in bite-size cubes and add to onion mixture. Fry until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15 minutes. Meanwhile, peel remaining onion and separate in rings. Heat remaining oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes. Add vegetable mixture to chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot. CHICK PEA AND SPINACH CURRY 1 tablespoon oil 1 onion; chopped 2 tablespoon schwartz medium madras curry blend 2 tablespoon flour zest and juice of 1 lime vegetable stock; (3/4 pint) 1 tin chick peas; drained and rinsed(15 ounce) fresh spinach; stalks removed, roughly shredded(8 ounce) cream; (1/4 pint) 2 teaspoon schwartz coriander leaf Heat the oil in a large frying pan and fry the onion for 2-3 minutes. Stir in Madras Curry Blend and flour and cook for 1 minute. Stir in lime zest and juice and stock. Bring to the boil, stirring. Add chick peas and spinach and cook for 3-4 minutes, stirring. Stir in the cream and Coriander Leaf and bring back to the boil. Serve with rice seasoned with Schwartz Indian Rice Seasoning. CHICKEN AND COCONUT CURRY 1 pound chicken breasts skinned and diced the juice of 2 lemon 1/2 teaspoon schwartz garlic granules 1/2 teaspoon schwartz ground ginger 1 teaspoon schwartz ground fenugreek 1 pinch schwartz cayenne pepper 1/2 teaspoon schwartz turmeric 1 teaspoon schwartz ground coriander 1/2 teaspoon schwartz ground cumin 2 tablespoon cooking oil 1 medium onion - sliced 1/2 pint boiling water; creamed coconut - crumbled(2 ounce) 1/2 teaspoon schwartz garam masala salt to taste Toss the chicken in lemon juice and the first seven spices. Heat the oil in a large pan and fry the onion until soft. Add the chicken and brown. Stir in the water and creamed coconut and simmer for 20 minutes, uncovered. Stir in the Garam Masala and season to taste. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
