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African vegetable curry
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| Artist: |
_ |
| Categories: |
African, Curries, Spice Mixes |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Coriander | | 1
| cup | Dry red chiles | | 1/4
| cup | Turmeric | | 1
| tsp | Black pepper | | 1
| tsp | Cumin | | 1
| tsp | Mustard seeds | | 2
| tsp | Bengal gram dhal | | 1
| tsp | Black gram dhal | | 1
| tsp | Green gram dhal | | 1
| tsp | Fenugreek |
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Procedures:
| 1 | Curry powders are an important part of african cooking due to the heavy influence of arabic and indian cuisine in africa. | | 2 | Curry powders are made from different proportions of spices, dried and ground. | | 3 | Spices can be dried in the sun for two to three days, in a low temperature oven, or on top of the stove in a dry skillet. | | 4 | If using a skillet be sure to shake the spices constantly so they don"t burn. | | 5 | Grinding is usually done with a mortar and pestle. | | 6 | Curry powders are not necessarily hot, they are made that way by the addition of chili peppers. | | 7 | dry spices, grind to a powder and bottle in a airtight container. | | 8 | Use 2 teas. | | 9 | To every 200 g or ?lb vegetable. |
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