I went to an indian resturaunt and have this really good curry. it smelled resembling chicken,mint,and somthing else i cant think of.the curry be yellow and have chiken in the recipie. The resteuraunt be a place in Madison WI if that help
Answer:
Mysore Rasam - Indian Curry
******************************...
Recipe Ingredients:
Dhal 1/4 cup well cooked and diluted.
Tomatoes, milieu sized 2
Tamarind (imli) a small lemon size
Turmeric powder 1/4 tea spoon
Hing 1/4 tea spoon
Salt to taste.
Coriander leaves 3 tea spoons chopped fine
Finely chopped - 1/2 tomato.
Seasoning: Ghee 1 tea spoon near 1/2 tea spoon mustard.
Grind Together:
Dhania 2 tea spoons
Thur dhal 1 tea spoon
Coconut grated 3 tea spoon
Jeera 1/4 tea spoon
Black Pepper 1/4 tea spoon
Red Chillies 5 to 6
Roast the above items in ghee and grind finely.
Method to prepare this Indian Curry:
******************************...
Soak tomatoes within hot water and crush them. Extract the imli pulp adding up warm dampen and add the crushed tomatoes.
Add turmeric powder, brackish, hing and the finely grounded masala paste. Allow the mixture to boil in good health. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.
Season near ghee and mustard.
Serve hot with rice. Vadas can also be soaked and served as RASAM VADA
******************************...
try allrecipes.com or food network...the allrecipes you can put surrounded by ingredients as search jargon...also try doing a search for east indian recipe and see what comes up.
food dot com thers food recipe everywhere but for good curr try the recipe from alton brown or look up the indian forums for a food area also the gold ingots is probably caused by the flavor of saffron its an expensive spice its used for the rice contained by pilofs and other dishes the stamen of a flower its power is such that two stems does the whole soup or rice recipe embezzle home chef made an authentic curry the other day
More Questions & Answers...
Answer:
Mysore Rasam - Indian Curry
******************************...
Recipe Ingredients:
Dhal 1/4 cup well cooked and diluted.
Tomatoes, milieu sized 2
Tamarind (imli) a small lemon size
Turmeric powder 1/4 tea spoon
Hing 1/4 tea spoon
Salt to taste.
Coriander leaves 3 tea spoons chopped fine
Finely chopped - 1/2 tomato.
Seasoning: Ghee 1 tea spoon near 1/2 tea spoon mustard.
Grind Together:
Dhania 2 tea spoons
Thur dhal 1 tea spoon
Coconut grated 3 tea spoon
Jeera 1/4 tea spoon
Black Pepper 1/4 tea spoon
Red Chillies 5 to 6
Roast the above items in ghee and grind finely.
Method to prepare this Indian Curry:
******************************...
Soak tomatoes within hot water and crush them. Extract the imli pulp adding up warm dampen and add the crushed tomatoes.
Add turmeric powder, brackish, hing and the finely grounded masala paste. Allow the mixture to boil in good health. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.
Season near ghee and mustard.
Serve hot with rice. Vadas can also be soaked and served as RASAM VADA
******************************...
try allrecipes.com or food network...the allrecipes you can put surrounded by ingredients as search jargon...also try doing a search for east indian recipe and see what comes up.
food dot com thers food recipe everywhere but for good curr try the recipe from alton brown or look up the indian forums for a food area also the gold ingots is probably caused by the flavor of saffron its an expensive spice its used for the rice contained by pilofs and other dishes the stamen of a flower its power is such that two stems does the whole soup or rice recipe embezzle home chef made an authentic curry the other day
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