Marinate the mutton for 2 - 3 hours in 1 tsp ginger paste, 1
tsp garlic paste, 2 tsp vinegar or lime juice, turmeric and salt.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2
tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
Not exact matches
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2
garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3
tsp curry powder 1
tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato
paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
miso
paste 1 clove
garlic, minced (1
tsp.)
1 lb ground beef (or vegetarian crumble) 3 cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of
garlic, minced 1 TB dried parsley 1 TB dried basil 1/2 cup chopped onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato
paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4
tsp pepper 1/4
tsp salt
Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2
tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2
tsps Asian chili
paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
1) 1 pkg pork meat substitute (I like Gardein's porkless bites, sauce package discarded), chopped 2 tbsp sugar 1
tsp salt 1/2
tsp five spice powder 1
tsp paprika 1/4
tsp white pepper 1 tbsp sherry or Chinese plum wine 1 tbsp soy sauce 1/2
tsp sesame oil 2
tsp hoisin sauce 1
tsp tomato
paste 2
tsp molasses 1 tbsp oil 3 cloves minced
garlic
Cut chicken into cubes and apply hung curd, ginger
garlic paste, salt, red chilli - powder (1
tsp), garam masala powder and marinate for about 3 - 4 hours or preferably overnight.
250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping
tsp truffle
paste * 1 fat
garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2
tsp pepper 1/2
tsp salt, or to taste
I substituted 1/2
tsp of ginger -
garlic paste for the 1/4
tsp garlic powder in your grilled soy chicken recipe (which I see hasn't made it to the website yet but is one of our favorites).
would like to authenticate the recipe a bit, for heat consider adding siracha (hot chinese chilli sauce) 1
tsp or more as desired, one tbsp of tomato
paste and a bit more
garlic and definitely sugar at least 2
tsp for the recipe above and cornstarch liquid for thickening.
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2
tsp anchovy
paste 1 clove
garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1.
Lentil Filling: 2 tbsp olive oil 3 cloves
garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato
paste 1
tsp coriander flakes 2 - 3
tsp pure maple syrup sea salt & fresh black pepper
3 cloves
garlic, minced 1 serrano chile pepper, minced (wear plastic gloves when handling) 1 1/2 Tbsp reduced sodium fish sauce 1 1/2 Tbsp sugar 1 Tbsp freshly squeezed orange juice 1 Tbsp rice wine vinegar 1/2
tsp chile
paste (available in the ethnic food section of most supermarkets) 1 1/2 lb lg shrimp, shelled, deveined, and patted dry
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves
garlic, minced 1/4 c finely chopped mint 1 1/2
tsp red curry
paste 3/4
tsp ground cumin 1/2
tsp ground allspice 1/4
tsp ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4
tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup)
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves
garlic, crushed 1 can kidney beans, drained 3 tbsp tomato
paste 1
tsp cumin 1/2
tsp sea salt 1/4
tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
1 Tbsp avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1
tsp grated fresh ginger 3 cloves
garlic, minced 1 1/2 to 2
tsp red curry
paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2
tsp salt 1/2
tsp white pepper
2 Tbsp of tomato
paste (we didn't have any so see how I improvised below) 2 cloves of
garlic 1
tsp of organic cane sugar (you could use raw honey or brown sugar, too — or omit it altogether) 2
tsp dried basil (or 2 Tbsp fresh) 1
tsp salt 1 Tbsp of red wine vinegar
Chicken Aam Kasundi Recipe & Image: Cooking From The HeartFor 2 - 3 Persons Ingredients: Chicken — 500 gm Onion — 2 medium sized Ginger
Garlic Paste — 1/2 tbsp Bengal Mustard (kasundi)-- 4 tbsp Red chilli powder 2
tsp Salt Turmeric powder 1
tsp Lemon — 1 Mustard oil ---LSB-...]
1 cup fusilli (or any tight spiral pasta) 2 tbsp olive oil 1 small brown onion, chopped finely 2
garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3 tbsp tomato
paste a few handsful of spinach, stems removed and chopped roughly 1/2
tsp dried oregano 1/2
tsp raw sugar 1/2
tsp sea salt fresh black pepper to taste
Ingredients: Fish fillet (skinless and boneless)-- 8 - 12 pieces or 1 Pomfret 1/2
tsp Turmeric Powder 1
tsp Black Pepper freshly grounded 1
tsp Ginger -
Garlic Paste 3
tsp Lime...
What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4
garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry
paste 1/4
tsp.
1 kg Chicken 2
tsp Ginger
Garlic Paste Salt to Taste 2
tsp Corn Flour 1
tsp Red Chilli Powder Cooking Oil for deep frying 50 gms Chicken Kabab Masala store bought 2 tbsp Curds / Yoghurt
spice
paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to taste 1/2 red onion, rough chopped 4
garlic cloves, diced 1 ″ piece of fresh ginger, peeled & sliced 1/2 cup grape seed oil 2
tsp shrimp
paste 1
tsp ground turmeric 1
tsp sweet paprika
Beetroot Hummus 200 g raw beetroots 1 cup / 150 g cooked white beans 3 tbsp light tahini (sesame
paste) 4 tbsp lemon juice 3 tbsp cold - pressed olive oil 1
tsp ground cumin 1 clove
garlic, peeled 1
tsp flaky sea salt
1 onion, diced 3 cloves
garlic, minced 1 1/2 tbsp olive oil 1 jalapeno, finely chopped (seeds and veins removed) 2
tsp chili powder 1/2
tsp cumin 1
tsp garlic powder 3 heaping tbsp tomato
paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup veggie stock or water salt and pepper, to taste
Red Curry Beef and Mushrooms 1 tbsp peanut oil 1 lb top round 1 red bell pepper, seeded and cut into slivers 8 oz cremini mushrooms, sliced 2
tsp minced ginger root 3 cloves
garlic, minced 3
tsp red curry
paste 1 cup low - fat coconut milk 1 cup chicken broth 1/2 lb.
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
tsp tumeric 1 tbsp cinnamon 1
tsp chilli powder 1/4
tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of
garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato
paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1
tsp tamarind
paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
Garlic Mozzarella Cheeses Bombs Recipe: Nadia NatashaImage: Nadia NatashaCooking Time: 45 Minutes Ingredients: Mozzarella cheeses (1 inches cube) 12 pices Flour 1 1/2 cup Garlic paste 1 tsp Sugar 2 tsp Salt 1/4 tsp Buttermilk 1 cup Melted butter 1/2 cup For Garnishing: Butter 2 tsp Chopped garlic 1 tsp -LS
Garlic Mozzarella Cheeses Bombs Recipe: Nadia NatashaImage: Nadia NatashaCooking Time: 45 Minutes Ingredients: Mozzarella cheeses (1 inches cube) 12 pices Flour 1 1/2 cup
Garlic paste 1 tsp Sugar 2 tsp Salt 1/4 tsp Buttermilk 1 cup Melted butter 1/2 cup For Garnishing: Butter 2 tsp Chopped garlic 1 tsp -LS
Garlic paste 1
tsp Sugar 2
tsp Salt 1/4
tsp Buttermilk 1 cup Melted butter 1/2 cup For Garnishing: Butter 2
tsp Chopped
garlic 1 tsp -LS
garlic 1
tsp -LSB-...]
Ingredients: For the Koftas: Mutton Mince (Keema): 1/2 Kg 2 1/2 tblsp besan roasted Ginger
garlic paste 1 tbsp Red Chilli powder 1
tsp Lemon Juice 1
tsp Brown...
Servings MetricUS Imperial Ingredients 1 lb chicken thighs sliced into 1/2 inch bits1 can coconut milk3 - 4
tsp green curry
paste - whole30 approved Thai Kitchen brand1 red onion julienned2 cloves
garlic smushed1 - inch knob of ginger julienned1 / 2 zucchini julienned2 carrots...
dried whole wheat udon noodles 2 tbsp coconut oil 3 cloves
garlic, minced 1 onion, chopped 1 1/2
tsp red curry
paste 12 oz.
Simple Indian vegetarian snacks Ingredients: 2 big raw potatoes 2
tsp white flour 1 cup chopped vegetables (I used chopped tomatoes, fresh coriander and Scallion) 1
tsp ginger
paste 2 chopped fresh
garlic 2
tsp turmeric powder 1/2
tsp Red chilly powder -LSB-...]
Turkey Picadillo ----------- 1 1/2 lbs ground turkey breast 1/2
tsp cumin salt and ground black pepper 1 tbsp olive oil 3 cloves
garlic, minced 1 medium onion, finely chopped 1 red bell pepper, finely chopped 1 tomato, seeded and finely chopped 8 pimiento - stuffed green olives, finely chopped 1/4 cup dark raisins 3 tbsp capers, rinsed and drained 1 tbsp caper juice 3/4 cup dry white wine 1 tbsp tomato
paste
for the seasoning
paste: 2 tablespoons Korean chili paste Gochujang, i used this 1 TBL Korean Seasoned Soybean Paste Ssamjang, i used this 4 TBL soy sauce 1 TBL oyster sauce 1 TBL maple syrup 3 garlic cloves, minced 1 tsp pureed ginger 2 TBL rice
paste: 2 tablespoons Korean chili
paste Gochujang, i used this 1 TBL Korean Seasoned Soybean Paste Ssamjang, i used this 4 TBL soy sauce 1 TBL oyster sauce 1 TBL maple syrup 3 garlic cloves, minced 1 tsp pureed ginger 2 TBL rice
paste Gochujang, i used this 1 TBL Korean Seasoned Soybean
Paste Ssamjang, i used this 4 TBL soy sauce 1 TBL oyster sauce 1 TBL maple syrup 3 garlic cloves, minced 1 tsp pureed ginger 2 TBL rice
Paste Ssamjang, i used this 4 TBL soy sauce 1 TBL oyster sauce 1 TBL maple syrup 3
garlic cloves, minced 1
tsp pureed ginger 2 TBL rice wine
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves
garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons of tomato
paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2
tsp smoked paprika - 1
tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
Sauce: 2 Tbsp tamari soy sauce 1.5 Tbsp rice vinegar 1
tsp red chili
paste 1
tsp white sesame seeds 2 Tbsp scallions, thinly sliced (white part only) 1
garlic clove, grated
Cucumber and Yogurt Salad ----------------- 2 cups low - fat plain yogurt, drained to 1 1/2 cups 2
garlic cloves, crushed to a
paste with a pinch of salt 1
tsp crushed dried spearmint 1/2
tsp crushed tarragon 1/2
tsp dried dill 1/4
tsp oregano 1/2
tsp olive oil 2 small cucumbers, peeled and seeded 2 tbsp lemon juice
1 1/4 cups raw cashews 1/2 cup nutritional yeast 2
tsp onion powder 2
tsp sea salt 1
tsp garlic powder 1/8
tsp ground white pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a
paste.
-LSB-...]
tsp of salt 1/2 to 1
tsp of pepper 2
tsp of
garlic powder 2 tbsp of apple cider vinegar 3 tbsp of date
paste or 2 tbsp of -LSB-...]
Ful Mudammas: 1 15 - oz can fava beans, drained and rinsed 1 clove
garlic, minced and mashed to a
paste with 1/4
tsp kosher salt Zest of 1/2 lemon Juice of 1/2 lemon (2 tbsp) 1 tbsp olive oil 1/2 cup loosely packed fresh parsley leaves, chopped Kosher salt and freshly ground black pepper
Egg Phuphu Rassa Recipe & Image: Nayana Afroj Ingredients for Phuphu: Boiled egg yolks: 3 Raw egg yolk: 1 Green chillies: 2 Parsley: 3 sprigs Flour: 1
tsp Salt: To taste Ghee: 2tbsp Chicken stock - 1 cup Ingredients for Rassa: Ground cashew
paste: 1tbsp Ginger -
garlic paste: 1
tsp Onion
paste: -LSB-...]
Shepherd's Pie ---------- 2 lb 4 oz russet potatoes 6 large cloves
garlic, peeled 4 tbsp skim milk oil spray 1 large onion, finely chopped 3 large cloves
garlic, crushed 2 stalks celery, finely chopped 2 carrots, diced 1 lb 10 oz ground beef 1 1/2 tbsp all - purpose flour 2 tbsp tomato
paste 2
tsp chopped thyme 2
tsp chopped rosemary 2 bay leaves 1 1/4 cups beef stock 1 tbsp Worcestershire sauce pinch ground nutmeg
2 lbs ground chicken 1 cup soft bread crumbs (from about 3 pieces of bread) 1 tbsp oregano 1 tbsp basil 2 tbsp minced onion flakes 1 tbsp
garlic powder 1
tsp salt 1/2
tsp pepper 1/2 cup water 2 eggs 2 heaping tbsp tomato
paste chili sauce, for dipping
of boneless chicken, diced 1 1/2
tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced
garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date
paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
tempeh olive oil (to sautee) 2 cloves
garlic, minced 1 rib celery, diced 1/2 of a red onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato
paste 1 tb apple cider vinegar 1
tsp maple syrup 1/4 to 1/2
tsp ancho chili powder (to taste for spice level) 1/8
tsp cayenne pepper 1
tsp ground cumin 1/2
tsp dried oregano freshly ground pepper & salt, to taste
1 lb lentils 2T corn or canola oil 1
tsp cumin seeds 1T minced
garlic, or
garlic paste 1T minced ginger, or ginger
paste 1 large onion, diced 1 can kidney beans, rinsed and drained 10 - oz.
I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1
tsp Chinese chile
garlic paste for the red curry
paste, three times as much
garlic, a full tablespoon of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.
In a food processor, pulse the egg yolk, vinegar, mustard,
garlic paste, and 1/2
tsp.
1 lb dried chickpeas, soaked overnight and drained + 1 tbsp kosher salt, plus more to taste + 1
tsp baking soda + 1/2 c tahini + 6 tbsp lemon juice + 6 tbsp olive oil, plus more to garnish + 4
garlic cloves, mashed into a
paste + freshly ground black pepper, to taste + pita chips, for serving