Not exact matches
1 tablespoon vegetable
oil (hs note: I used clarified butter) 1 1/2 teaspoons black
mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable
substitute) 1/4 water, if using yogurt
In Southern parts of India, an everyday staple in most homes goes like this: prepare seasoning in ghee / clarified butter or
oil, a bit of
mustard seeds, cumin, dried red chillis (can be
substituted with paprika), crushed garlic or asafoetida and a sprig of curry leaves.
1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1 Tablespoon olive
oil 1/4 Cup sour cream 1 Teaspoon Dijon
mustard 1/4 Cup minced chives 1 Tablespoon chopped capers 1/2 Teaspoon caraway seeds, coarsely ground in mortar & pestle or coffee grinder (or
substitute fresh chopped dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces.
Smoky Chile Marinade 4 dried chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive
oil 1/2 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons Dijon - style
mustard 2 teaspoons brown sugar 2 teaspoons ground chile de arbol or other ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or
substitute beef steaks, 1 inch thick
1 16 - ounce can chickpeas, rinsed and drained (or
substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease of flipping) 1⁄8 cup dried bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive
oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet
mustard (optional)
Coconut flour Almond flour Ground flax meal Granulated sugar
substitute (Splenda, Truvia, Swerve, Ideal) Xanthan gum Ground cumin Ground coriander Cayenne pepper Red pepper flakes Ground ginger Onion powder Garlic powder Ground Cinnamon Dijon
Mustard Almond butter (or peanut butter) Sugar Free Mayonnaise Gluten Free Soy Sauce (tamari) Olive
oil Sesame
oil Lindt 90 % chocolate (you'll need 1/2 oz)[divider]
1 pound dried Goat's Eye beans (or
substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or
substitute ancho chiles) 2 tablespoons olive or organic canola
oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or
substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon
mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored
oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut
oil 1/2 teaspoon black
mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can
substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving