MAKING 1. Cut the eggplant into crosswise slices and steam them, covered, for five minutes until they turn tender 2. In a small saucepan, combine the broth, lemon juice, sesame oil, sugar, garlic cloves and salt and bring it all to a boil SERVING 3. Divide... - 40.1475

GETTING READY 1.Preheat the oven at 350 degrees. 2.In a bowl, mix tomato paste, cottage cheese, yogurt, water, basil, oregano, onion powder and garlic salt. MAKING 3.Take a greased 12 x 8 x 2 inch baking dish and spread a layer of rice topped with sliced... - 45.22

GETTING READY 1 Preheat the oven to 350 degrees farenheit. 2 Bake the eggplants for about 20 minutes. 3 In a skillet, add olive oil and saute onion, garlic, oregano and 4 tablespoons of the parsley. 4 Cook until onions are soft and golden. 5 ... - 46.8263

GETTING READY 1) Preheat the oven to 400 degrees. 2) Peel the eggplant. Slice it crosswise into 1/4-inch thick slices. 3) In a glass baking dish, arrange the eggplant slices. 4) With lemon juice, sprinkle both sides of the eggplant slices. 5) Let stand,... - 48.1763

Mix both ground spices with chillies and coriander. Divide into two portions. Rub one half of spices into aubergines, and mix remaining with curds. Heat ghee in a pan and fry aubergines on very low heat till done. Add curds and mix well. Simmer for 1-2... - 41.7893

Wash and dry aubergines. Make four slits, keeping stem point intact. Fill aubergines with ground spices and salt. Heat ghee or oil in a patia or broad-based pan. Add aubergines, and any leftover ground spices. Lower heat, strain in coconut milk and tamarind... - 40.7019

GETTING READY 1. In a large saucepan or a stock pot, wash and soak the rice in 4 ½ cups water. 2. Wash the egg plants and cut off the stems. 3. Using a sharp paring knife, peel the eggplant so as to remove the skin. 4. Slice the fleshy part into ½ inch... - 47.5342

MAKING 1) In a skillet, add the mustard seeds in the heated oil and allow them to splatter. 2) Stir in the turmeric and cauliflower and saute for about 3 minutes. 3) Pour 1/2 C water and simmer covered on a low heat for 5 minutes. 4) Stir in the garlic,... - 44.0263

GETTING READY 1) Mince the green chili. Use if spicy curry is required. 2) Chop the bell pepper, if mild taste is needed. 3) Core the... - 34.5276

GETTING READY 1.Cut the onion in slices. 2.Peel the apples and chop them. MAKING 3.Heat the fat and fry onions in it until transliscent but not brown. 4.Add curry powder and fry until the powder is covered by fat. 5.Stir in apples and fry until soft. 6.Add... - 45.2856

GETTING READY 1) Preheat the oven to 350F. MAKING 2) In a large skillet, heat 2 1/2 tablespoons of olive oil. Toss in the zucchini, eggplant, salt and pepper. 3) While stirring frequently, cook the mixture on simmer for about 10 minutes. 4) In another... - 46.9684

GETTING READY 1) Bake halved eggplants for 15 minutes. 2) Bring to room temperature and remove the flesh. MAKING 3) In a pan saute the veal along with onion, garlic and the eggplant flesh. 4) Adjust the seasoning. 5) Turning down the heat slowoly add the... - 45.8813

GETTING READY 1) Preheat oven to temperature of 375 degrees. MAKING 2) Wash the eggplant properly and cut in into half, lengthwise. 3) In a small amount of boiling water, cook the eggplant, covered, for about 10 minutes. 4) Drain and remove the pulp, leaving... - 46.8553

GETTING READY 1)Wash the potatoes nad eggplant. 2)Slice the potatoes thinly and cut the eggplant into 1 in cubes. 3) Finely chop the green peppers. ... - 48.5063

GETTING READY 1. Lengthwise slice eggplant and cut into half. 2. Scoop the inner pulp leaving 1/4-inch-thick shells. 3. Season the inner side of each shell with salt and keep aside. 4. Cut the eggplant pulp into small cubes. 5. In a small bowl, mix half of... - 50.5654

GETTING READY 1) Remove the stem ends from the eggplants. Cut into half along the length. 2) Sprinkle the eggplants with 1/2 teaspoon of the salt and let stand for 30 minutes. 3) Gently squeeze excess liquid from the eggplants and blot dry with paper... - 42.9883

GETTING READY 1) Slice eggplant into 1-inch chunks. MAKING 2) In a pan heat water and add eggplant. 3) Steam for about 12 minutes. 4) In a large nonstick frying pan heat canola oil over medium heat. 5) Stir in ginger and garlic. 6) Sauté for about 3... - 44.8244

GETTING READY 1) In a small bowl, combine the sauces and tomato paste. Keep it aside. MAKING 2) In a fry pan add oil and heat up over high heat. 3) Add onions and sauté until translucent. 4) Add eggplant to the fry pan and sauté until it changes... - 47.9696

GETTING READY 1) Skin and cut eggplant into 1-inch pieces (measuring about 4 cups). MAKING 2) On a covered vegetable steamer, placed over boiling water, cook the eggplant for 12 minutes until soft but not mushy. 3) In a covered saucepan or skillet, over low... - 48.9422

GETTING READY 1) Cut each sliced eggplant further into 1/2-inch thick cubes. MAKING 2) In a heavy skillet add 5 tablespoons of oil. 3) When the oil turns hot, add the cubed eggplant and saute till it is cooked completely. 3) Remove the eggplant pieces from... - 46.7863

GETTING READY 1. Preheat oven to 350°. MAKING 2. Take a 3-quart saucepan, add 1 tbsp olive oil and heat it. 3. Add half portion of minced garlic and onions and cook till they turn tender. 4. Mix ¼ tsp oregano, ½ tsp salt, ½ tsp pepper and tomato sauce... - 47.3842

Peel potatoes, cut into quarters, and cook until done. Drain off water, and let dry, if possible in preheated hot oven (400° F.), for 10 minutes. Mash well, add butter, salt, and pepper, and mix well over low heat, stirring until smooth. A double boiler is... - 35.403

GETTING READY 1. Preheat the oven by setting it at 375°F. MAKING 2. Take a bowl and blend the cream with the peppers with the help of an electric mixer. 3. Add the Tabasco and salt. 4. Taking an ovenproof baking dish and butter it. 5. Add the mixture to... - 41.8834

GETTING READY 1) Preheat the oven to 350 degrees. MAKING 2) On a cookie sheet, place the almonds. 3) Heat in the preheated oven for 8 to 10 minutes, or until the almonds turn golden brown. Do not burn them. Keep aside, after cooking. 4) In a large mixing... - 43.3155

MAKING 1) Take a 2 L (8 cup) microwave safe casserole, and mix onion, green pepper and butter. 2) Microwave at HIGH for 4 to 5 minutes; stir once. 3) Pour in enough water to the reserved liquid so that it equals 500 mL (2 cups). 4) Put in tomatoes, rice, and... - 43.1714

Please watch the video or for step by step printable ingredients and directions visit our website at www.HowToExpo.com - 18.4439

Please watch the video or for step by step printable ingredients and directions visit our website at www.HowToExpo.com - 19.0685

GETTING READY 1. Arrange the sliced eggplant roundels on a kitchen paper. 2. Sprinkle salt over the eggplant and cover with another kitchen paper. 3. Put a light weight on top to press the slices down and keep like that for 1 hour. 4. In a mixing bowl, beat... - 41.3583

Cut eggplant into 12 (3/8-inch-thick) rounds; sprinkle both sides with salt and pepper. Top each of 6 eggplant slices with a slice of cheese, a slice of meat (fold or tear to fit) and a few basil leaves, if desired. Cover with a slice of eggplant. Brush one... - 41.2234

Saute the onion in the oil and add the tomatoes. Let them cook for 5 to 8 minutes. Add the eggplant and seasonings and cook very slowly, covering the pan for part of the cooking time. When the eggplant is tender but not mushy, sprinkle with the flour and... - 38.3712

GETTING READY 1) Into two 12 x 9 x 2-inch ovenproof casseroles, lightly spray with Pam. 2) Peel and slice eggplant lengthwise about 1/4 inch thick. 3) Thinly slice garlic lengthwise. MAKING 4) In casseroles ,place layers of eggplant and garlic in with... - 38.0134

GETTING READY 1) Slice eggplants lengthwise into 1/2-inch by 2 1/2-inch pieces. 2) Place the sliced eggplants in a steamer or colander and sprinkle with salt. 3) Allow to stand for 15 to 20 minutes,wash well and pat dry. MAKING 4) In a large skillet, heat... - 39.413

GETTING READY 1. Peel the eggplant and cut it into thin slices. 2. Pour lemon juice over it. 3. Add 1 1/2 teaspoons salt. Toss it and let it stand for 30 minutes. MAKING 4. Rinse eggplant with cold water. 5. Drain the water. 6. In a bowl, break an egg.... - 42.2153

Cut eggplant into 1/2-in slices. Cut slices larger than 4 inches in diameter in half. Mix water and salt. Soak eggplant slices in salt water 5 minutes. Drain. Melt butter in shallow dish at High 30 to 45 seconds. Blend in egg. In another shallow dish, mix... - 41.3033

GETTING READY 1) Half the eggplant lengthwise and scoop put the pulp. Dice it. 2) Keep the shells aside. 3) Preheat oven to temperature of 375 degrees. MAKING 4) In a skillet, heat 2 tablespoons of the oil. 5) Add the onions and sauté for about 5... - 48.821

MAKING 1. In salted water simmer eggplants, mirlitons, or squash such that tender. 2. Cutting each in half, remove seeds from mirlitons and squash and carefully spoon out pulp. 3. Chop pulp and add bread crumbs. 4. In a pan, saute' onion and garlic over... - 46.884

MAKING 1. In a small bowl, combine the salt, basil and parsley. 2. In a slow-cooker or a crock pot layer half the vegetables in the given order. 3. Sprinkle with half the herb-salt. 4. Repeat layering with remaining half of vegetables and sprinkle with... - 44.1917

1. Peel colocasia. Wash well. 2. Put into cold water and bring-to boil. Drain. 3. Add salt, washed cocum and just enough water to cook colocasia. 4. Grind together to a fine paste coconut, green chillies, turmeric, garlic and. onion. 5. When colocasia is... - 38.1641

Mix together the lemon juice, salt, and 1 tablespoon of oil. Brush on both sides of each eggplant slice. Broil until tender and light brown. Keep warm. In a nonstick frying pan, heat the remaining 1 tablespoon of oil over medium heat. Add the onion, garlic,... - 45.9042

MAKING 1. The eggplant can either be charred under an open camfire with a sword through it, or even by placing it under the broiler at 450°F until very soft, say forty five minutes 2. In a glass bowl, place the eggplant and remove the pulp from inside with a... - 38.0181

GETTING READY 1) Wash and trim eggplant, do not peel. 2) Attach a slicing disc to the work bowl of a food processor and then slice eggplant into lengths to fit feed tube horizontally. 3) Quarter or cut eggplant into pieces to fit feed tube if using round ones... - 39.1996

GETTING READY 1) Peel off the skin of eggplant. Cut the eggplant into 1/2-inch round slices. 2) Season with salt and allow standing for 1-2 hours. 3) Rinse with cold water. 4) Use a mallet to pound on the eggplant slices to make them 1/4 -inch thickness. 5)... - 44.5984

Peel eggplant and cut into 1/4-inch slices. Fry on both sides in oil in skillet until brown. Drain well on absorbent paper. Put layer of eggplant slices in shallow baking dish; cover with some tomato sauce, a little of the Parmesan cheese, and a few slices of... - 33.0841

MAKING 1) Peel the eggplant and slice into 1/2-inch crosswise pcs. 2) In a bowl, add the beaten egg, water and salt, blend well; dip each slice of the eggplant in the egg mixture and saute gently , unil brown on both the sides. 3) In a well greased... - 42.7234

GETTING READY 1. Place the crackers in a zip lock bag and seal. 2. Crush the crackers to fine crumbs using a rolling pin to make about 1 cup of crumbs. 3. Tip them out onto a plate and mix with them the cheese. Keep aside. 4. In a clean shallow bowl, combine... - 42.4218

GETTING READY 1) Cut the eggplant and tomatoes, as desired. MAKING 2) In a large frying pan, heat vegetables oil and brown the eggplant slices, few at a time. 3) Drain the slices on a paper towel. 4) In a 1-cup measure, mix oregano, parmesan cheese, tomato... - 42.9366

GETTING READY 1) Preheat oven to temperature of 400 degrees. 2) Cut the stem of the eggplant as well as a very thin slice from the top. Then half the eggplant lengthwise. 3) From each half, cut three ¼-inch thick slices of about 1 ounce each, starting from... - 45.9363

GETTING READY 1. Pre-heat oven to 350° F. 2. In a food processor bowl, place the Parmesan cheese, cut into 1-inch pieces, and process with the metal blade until finely grated. Keep aside. 3. Using the shredding disc of a food processor, shred the... - 45.9669

GETTING READY 1) Preheat oven to temperature of 400 degrees. 2) In a large zip-top plastic bag, put the flour. Set aside. 3) Peel the eggplant and cut it into 12 slices of about ½-inch each. MAKING 4) In the plastic bag with the flour, put the slices.... - 44.7213

1. Place eggplant and red peppers, skin side up, under a preheated hot grill and cook for 10 minutes or until flesh is soft and skins are blackened. Peel away blackened skin and roughly chop flesh. 2. Heat oil in a large saucepan over a medium heat. Add... - 32.5663

GETTING READY 1) Preheat oven moderate to 375°F. MAKING 2) On a baking pan or dish place the eggplant. With a knife, pierce it a few times. 3) Bake for about 30 minutes until soft. 4) Take off from oven and let cool. 5) Gently peel out the skin once cooled... - 50.1252

Preheat the oven to 400°F. Coat 2 baking sheets with cooking spray. On a piece of waxed paper, combine the flour, garlic salt, and black pepper. Place the egg substitute or egg whites in a shallow bowl. Place the bread crumbs on another piece of waxed... - 44.5911

MAKING 1. Take a 6-quart Dutch oven and cook fettuccine for about 8 to 10 minutes in 3 1/2 quarts boiling water till they turn tender. 2. Drain thoroughly. 3. Take a 12-inch skillet, add olive oil and heat. 4. Add garlic and eggplant and cook, covered, on... - 49.1422

GETTING READY 1) Preheat oven moderate to 350F. 2) Lightly grease a 13-by-9-by-2-inch baking dish. 3) Wash eggplant and cut crosswise into slices 1/2 inch thick. MAKING 4) Boil sauce over medium heat. Keep warm. 5) In a pie plate, mix water and eggs... - 47.106

GETTING READY 1. Bread the eggplant slices by dipping them in beaten eggs and then coat them on both sides with seasoned crumbs. 2. Arrange on a plate, cover with cling film and refrigerate for 20 minutes. 3. In a large skillet or a saucepan, heat 2... - 46.7677

GETTING READY 1) Preheat the oven to 450°. 2) In a large bowl, place the eggplant and toss with 1/2 cup olive oil and the black pepper. 3) In 2 baking sheets, arrange the eggplant cubes in a single layer. MAKING 4) Place the baking sheets inside oven to... - 50.3954

GETTING READY 1) Preheat oven to 350°F. MAKING 2) In a skillet, heat oil. 3) Dip eggplant into beaten egg, then coat with crumbs. 4) Brown the eggplant slices in hot oil on both sides. 5) In a 2-quart casserole, place 1/4 of the eggplant slices in the... - 48.9074

1. In a medium saucepan, heat 2 teaspoons of the oil. Add the garlic and shallot and cook over moderate heat, stirring, until softened but not browned, about 1 minute. Add the tequila and red wine and cook until almost completely absorbed, about 1 minute.... - 37.5046

GETTING READY 1) Pare the eggplant and cut 1-inch thick slices out of it and make 1-inch cubes. MAKING 2) In a large frying pan, saut eggplant with onion into butter or margarine for 10 minutes or until crispy and tender. 3) Add salt, tomatoes, oregano and... - 42.8504

GETTING READY 1) Preheat the oven to 350°F (180°C). 2) Sprinkle the eggplant slices lightly with the salt, then allow to drain for 30 minutes and pat dry. MAKING 3) In a pan, cook the fettuccine in the boiling water, until tender. Drain, stir in a little... - 45.9914

GETTING READY 1. With a knife or in a food processor, mince the onions. 2. With a knife of the slicing disc of a food processor, slice the eggplant and green pepper. 3. With the shredding disc of a food processor, shred the Swiss cheese. 4. In another bowl,... - 45.9914

GETTING READY 1) Preheat the oven to 375°F (150°C). 2) Sprinkle the eggplant with salt and allow to drain in a colander or strainer. MAKING 3) In a pan, boil the tortellini in the salter boiling water, until tender. 4) In a shallow ovenproof dish, drain... - 47.3169

GETTING READY 1. In a food processor bowl, place the Parmesan cheese, cut into 1-inch pieces, and process with the metal blade until finely grated. Keep aside. 2. With a knife, or using the slicing disc of a food processor, cut the eggplant into medium... - 47.0225

GETTING READY 1. Preheat the oven 190°C (375°F). 2. Rinse eggplant and cut into 1 cm (1/2 inch) rounds. MAKING 3. In large covered saucepan, add 1 ltr (2 pts) water and bring it to boil. 4. Parboil the eggplant slices for 3 minutes. Drain and pat dry.... - 44.4639

GETTING READY 1. Wash and pat dry the aubergines 2. Prick the aubergines with a fork 3. Preheat the oven to 400°F/200°C (Gas Mark 6) 4. Place the aubergines in the oven and bake till soft for 20-25 minutes. 5. Set aside till required MAKING 6. Shell the... - 46.4507

GETTING READY 1) Preheat the oven to 350°. 2) Cut the top quarter from the stem end of each tomato. Trim, chop and reserve the tops. 3) With a spoon, scoop out the insides and reserve for some other purpose. 4) Season the tomato shells with 1/4 teaspoon of... - 48.8781

GETTING READY 1) Preheat the oven to 350° F. 2) Cook the lasagne noodles in a pot of boiling, salted water for 6 to 8 minutes until tender. Rinse the noodles under cold water, drain and set aside. 3) In the oven, broil the peppers, turning them over often... - 48.2842

GETTING READY 1) Preheat oven to temperature of 350 degrees. 2) Rinse the spinach, but do not pat dry it. MAKING 3) In a small skillet, cook the spinach, covered, over medium-high heat for about 5 minutes or till the leaves start to wilt. Allow to cool for a... - 40.9975

MAKING 1) Take a 4-quart saucepan and heat oil in it over medium heat. 2) Stir in tomatoes, onion, and garlic occasionally and cook them until onion is translucent. 3) Mix in rest of the ingredients and then lower heat to low. 4) Cook the vegetables for 20 to... - 46.9328

GETTING READY 1) Preheat the oven to 425°F. MAKING 2) With a fork, pierce the eggplants in several places. 3) Wrap them separately in aluminum foil. 4) On a baking sheet, place the wrapped eggplants and bake until soft, for about 45 minutes. 5) Unwrap the... - 46.8775

Set the prepared aubergine and onion dice to one side. Heat the oil in a medium-sized saucepan and fry the onion seeds for about 30 seconds before adding the curry leaves, dried red chillies and garlic cloves. Fry these for another minute, lowering the heat,... - 44.2987

1. Soak the red chillies, mustard and cumin seeds in vinegar and when the chillies have turned soft, grind to a paste adding the rest of the ingredients. Set aside the ground paste. 2. Slit the brinjals full length, then cut into 1-1 1/2" pieces or as... - 44.8436

1. In a large skillet or flameproof casserole, heat the oil over high heat. Add the cumin seeds and cook until dark brown, about 15 seconds. Add the fennel seeds and black pepper and cook for 5 seconds. Add the onions and garlic and reduce the heat to... - 35.7527

GETTING READY 1) Wash eggplant; wrap in aluminum foil. 2) Bake the eggplant at 350° for 1 hour. 3) Remove eggplant from foil and let it cool. MAKING 4) Slice each eggplant in half lengthwise; scoop out pulp, leaving Winch-thick shells. 5) Set shells... - 46.352

Watch the Video! - 18.6899

GETTING READY 1) Peel eggplant and make slices along the width of 3/4-inch. 2) In a bowl, place the eggplant slices with salad dressing, rosemary and oregano. 3) Let it marinate for 1 hour and drain the marinade. 4) In a baking sheet, place the eggplant... - 45.3198

GETTING READY 1) Preheat oven to moderate temperature before baking. 2) Slice aubergines into two pieces lengthwise and with a knife point, run round the edge, just inside the skin. 3) Make slits across in many places and add salt and keep aside for 30... - 46.3969

Put eggplant in a colander, sprinkle with salt and leave to drain 30 minutes. To make batter, sift flour and salt into a medium-size bowl. Beat in egg yolks and olive oil. Gradually add water and continue to beat to make a smooth batter. Let stand 1... - 43.1988

Remove stem of eggplant and discard; cut eggplant into 1/2 inch cubes. Halve and pit apricots; cut fruit in 1/2 inch pieces. In a 10- to 12-inch frying pan over medium-high heat, cook eggplant in oil until lightly browned, 4 to 8 minutes; turn with a spatula... - 38.9574

Arrange eggplant slices in a single layer on a baking sheet; sprinkle with salt. Place a second baking sheet on eggplant, and place a heavy bowl on top baking sheet to weight it down. Let stand at room temperature 45 minutes. Transfer eggplant slices to a... - 42.9288

Heat the olive oil in a heavy skillet and add the onions and garlic. Heat and toss until wilted. Add the eggplants, zucchini, peppers, and fennel, and mix well over a brisk heat. Add the tomatoes, seasonings, and parsley; cover, and simmer for about 1 hour,... - 42.9487

GETTING READY 1. Preheat the oven to 325 degree F or 160 degree C MAKING 2. In a large mixing bowl, combine the gram flour, rice flour, spices and salt. 3. Using a wire whisk, add 175mililiters of water while whisking to blend into a smooth batter. 4. In a... - 46.2927

GETTING READY 1) Peel the cucumber and grate it coarsely. 2) Squeeze out the excess water from the grated coconut. 3)... - 29.6714

MAKING 1. To make the dressing, in a small bowl, combine the dressing ingredients. 2. With a fork, whisk until well blended. 3. Refrigerate for 1 hour for flavors to intensify. SERVING 4. Serve the dressing with fruit, meat or vegetable salads. - 29.103

MAKING 1) In a thick pan, heated over low heat, heat oil and sauté onion in it until pale yellow. 2) Mix in curry powder and tomatoes and then cook, covered for 30 minutes. 3) Cook again for 30 minutes after stirring in liquid, bananas and apricots, until... - 43.4462

Wash cocum well in running water to remove all grit. Soak in warm water for half an hour, then puree on a curry stone or in an electric blender. Place puree in an enamel or china bowl if it is to be kept for some time. Mix all ingredients, except seasoning in... - 44.3929

Heat oil, fry onion light brown, add bhaie and fry for 2-3 mins. Add salt and masalas, fry 2-3 mins, put in 1 cup hot water, cover and simmer till bhaie is soft and water absorbed. Add tomato and fry well, when tomato is soft, sprinkle gram flour on top, and... - 32.2199

GETTING READY 1. Wash cocums until clean. MAKING 2. In a skillet heat 2 tablespoons ghee and add cumin seeds. 3. When seeds stop spluttering, add cocums, 1 cup water and remaining ingredients except coconut milk. 4. When cocums turns tender, add coconut milk... - 39.7146

1. Wash and cut brinjals into quarters. 2. Chop tomatoes and onions. 3. Peel and cut potatoes into cubes. 4. Heat oil. Fry brinjals. 5. Add turmeric, chilli powder, remaining vegetables and salt. 6. Cook on a very slow fire, covered, till all vegetables are... - 41.1929

Wash and split chillies and fill them with ground masala. Heat oil, fry mustard and fenugreek seeds till they splutter, add chopped onion and fry golden. Add a little more oil. Carefully saute stuffed chillies until they begin to change colour. Add turmeric,... - 43.0617

MAKING 1. Grind chillies and all the spices together to a smooth paste. 2. In a skillet heat 2 tblsps oil and add onion. Fry till soft. 3. Add corns and ground paste to the skillet and fry for 5 minutes. 4. Add tomatoes and salt to it. Cook till tomatoes turn... - 42.0841

MAKING 1. For preparing the Neuchatel Fondue, blend the curry powder, into the cornflour and kirsch mixture. 2. Cut French bread cut into 1 -inch cubes. SERVING 3. Serve with the bread cubes and spear a piece of mango chutney on the fork behind the bread. - 30.8407

MAKING 1) Heat the oil and stir-fry the garlic and onion in it for a few minutes. 2) Add the celery, carrot and curry powder. 3) Add the tomatoes, lentils and stock and stir well. 4) Bring the contents to a boil. 5) Cover and reduce the heat. Simmer gently... - 46.9929

MAKING 1) In a medium bowl, add the margarine or the butter with the curry powder and seasoned salt, stir in the almonds. 2) Cook, covered in a slow cooker on LOW for about 2-3 hrs; uncover and cook on HIGH for another 1-1 1/2 hrs. ... - 28.3918

Pound all the spices. Dissolve the jaggery in 2 cups water and strain. Peel and slice the mangoes. Do not discard the seed stones. Boil mangoes with 2 cups water when soft, add spices and jaggery. Cook till the curry turns quite thick. The seed stone is... - 38.7443

MAKING 1) Cut the squash into ¼-inch slices crosswise. 2) In small amount of boiling water, cook the squash till it is tender. Drain. 3) Combine together the melted margarine or butter and the curry powder. Add ¼ teaspoon of salt and a dash of pepper. Mix... - 31.0988

GETTING READY 1) Peel the punpkin, quarter and seed it. 2) Cut the seeded pumpkin into small cubes for about 350 g (12 oz). 3) In a steamer fitted saucepan, steam the pumpkin for 15 minutes or until soft. 4) In a colander, drain the pumpkin. MAKING 5) In a... - 41.4837

MAKING 1. In a grinder add corriander, cumin seeds, ginger and garlic. Grind to a paste. 2. In a bowl mix gram flour and buttermilk and stir till smooth. 3. In a skillet heat 2 tablespoons ghee and add asafoetida and mustard. 4. When seeds stop spluttering,... - 44.7757