Ginger curry is a spicy, sweet dish belonging to the Keralian cuisine of India. The root vegetable is usually used as a spice in almost all curry preparations but using it as the primary ingredient is rare. There are ... More »
1. Crush ginger and squeeze out juice.
2. Dredge the ginger shreds in the rice flour and fry in 1/4 cup gingelly oil with green chillies. Remove and grind coarsely. Set aside.
3. Over a low flame, roast the coriander seeds, red chillies and fenugreek in 1/2 ..
Slice all the skin off the lamb, together with as much fat as possible.
(Save it for roasting potatoes, unless you are concerned about cholesterol levels, in which case, throw it away.) Cut really deep scores in a criss-cross pattern on all sides of the ..
MAKING
1)In a saucepan, mix the Italian dressing with brown sugar, catsup, water, celery salt and ginger.
2)Simmer the basting sauce for 10 minutes. Stir once or twice.
3)On a grill, place the spareribs.
4)Broil the spareribs for 1 hour and 10 minutes.
5)Turn ..
1. Peel and chop the ginger finely and soak in a little hot water.
2. Chop the green chillies.
3. Slice and chop coconut into small pieces.
4. Drain ginger. Put ginger, chillies, curry leaves, coconut into a pan. Add a little water and salt. Cook over a slow ..
1. In a skillet, heat the olive oil and butter. Add the fish fillets and cook until the fish flakes easily when tested with a fork, about three to four minutes on each side. Transfer the fish to a warm serving platter.
2. To the fat remaining in the skillet, ..
Wash and dry okras completely.
Remove heads, cut into half-inch slices and sprinkle with salt.
Heat oil in a pan and fry them till crisp but green.
Drain.
In the same pan add ginger, garlic and spices.
Fry for 1-2 minutes, adding a little water if needed.
Add ..
