Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder,
turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder,
turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
Place the toor dal, onions, tomato, green chili, garlic pods, whole dry red chilies,
turmeric powder and salt in a pressure cooker.
Not exact matches
(I used
turmeric,
salt and pepper for my parsnips
and garlic
powder, thyme,
salt and pepper for my carrots).
2 tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled
and deveined 1 cup fresh or canned crab meat 1/2 teaspoon
turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves
Salt to taste
6 cloves garlic, minced 1/2 teaspoon
turmeric powder 1 teaspoon
salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems
and seeds removed (optional) 4 shallots, peeled
and chopped 1 small piece galangal, peeled
and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion
powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp mustard
powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha
salt 1 Tbsp Deidra's chili
powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp
turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili
Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
Powder # 6 Ingredients: 1 Tbsp Guajillo chili
powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Pequin chili
powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp New Mexico chili
powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Chile de Arbol chili
powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Pasilla chili
powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Ancho chili
powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder Instructions: Mix ingredients well Store in a cool, dry,
and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
Marinate the prawns with little
salt and turmeric powder meanwhile
and heat little oil in a separate pan
and slightly fry them.
It's a mixture here of chili
powders (paprika
and spicy cayenne) along with granulated garlic, onion
powder, mustard
powder, brown sugar for flavor
and caramelization,
salt and pepper,
turmeric, cumin,
and a pinch or THREE of ghost pepper chili
powder.
Add radish greens,
turmeric powder, red chili
powder, garam masala
powder,
salt and mix well.
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes,
and cumin / chili
powder /
salt / pepper /
turmeric to taste.
At first you have to marinate fish with a pinch of
turmeric powder, a pinch of pepper
powder and smeared with the pinch of
salt.
Then add the chicken along with the ground masala,
salt and turmeric powder.
Beat in the
salt, garlic
powder,
turmeric,
and cayenne, then stir in the sausage mixture, sweet potato, all but  1/2 cup of the cheese, the chard,
and the scallions.
Make a paste out of the
turmeric, red chilli
powder, vinegar,
salt and pepper.
The
turmeric lends fantastic color, a mild flavor,
and great health benefits while the garlic
powder and salt punch the flavor up a bit.
Bring a pot of water or broth to boil, then add your rice,
turmeric, garlic
powder,
and salt.
1 small red or yellow onion, peeled
and cut into 4 pieces 1 2 - inch piece ginger, peeled
and coarsely chopped 5 cloves garlic, peeled
and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed
and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea
salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon
turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
Add
salt and ACV, garlic
powder and turmeric paste.
Mix
salt, lemon juice
and 1/2
turmeric powder and marinate the fish with this mixture.
In a bowl Beat the hung curd
and add garlic paste, pickle oil,
salt,
turmeric powder, red chilli
powder, pickle masala
and the ground panch phoran
powder.
Take a bowl
and add rice flour, pepper
powder, red chili
powder, garam masala
powder, asafoetida,
turmeric powder,
salt and little water for consistency
and add bitter gourd.
Reduce heat
and add asafetida
powder, red chilly
powder,
turmeric powder,
salt and chopped onion, ginger
and garlic in it.
Ingredients: water, soy protein isolate *, vital wheat gluten *, expeller pressed / canola oil, organic ancient grain flour (kamut ®, amaranth, millet, quinoa), natural flavors (from plant sources), modified vegetable gum, yeast extract, sea
salt, potato starch, organic cane sugar, onion
powder, garlic
powder, pea protein, carrot fiber, beetroot fiber, extractives of paprika
and turmeric.
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled
and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry
powder or 1/2 t red or green Thai curry paste, 2 t
salt (to taste), 1/2 t pepper, plus other optional spices: 2 t
turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
All you'll need is a little flour, some baking
powder, baking soda,
turmeric,
salt,
and pepper, a flax egg,
and almond milk.
170gr of silken tofu 1/4 cup of chickpea flour also called gram flour 1/4 cup of water 1 tablespoon of nutritional yeast 1 teaspoon of corn flour 1/2 teaspoon of garlic
powder 1/2 teaspoon of
turmeric powder salt and pepper to season 1 tablespoon of coconut oil for cooking
In a pot on the stove turn on the heat to medium
and add the onion, tomato sauce, diced tomatoes, minced garlic cloves, ginger, curry
powder,
turmeric, garam masala, paprika,
salt and pepper.
1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground
turmeric 1/4 tsp of garlic
powder 1/4 tsp of onion
powder 1/4 tsp of fine sea
salt 1/2 cup of leftover roasted vegetables (I used parsnips
and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces
Ingredients: Apples (Apples,
Salt, Citric Acid, Ascorbic Acid), Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Sugar, High Fructose Corn Syrup, Contains 2 % or Less: Modified Food Starch, Sorbitol, Dextrose, Brown Sugar, Yeast,
Salt, Cinnamon, Apple
Powder (Dehydrated Apples, Citric Acid), Sodium Alginate, Spice, Trisodium Citrate, Dicalcium Phosphate, Natural
and Artificial Flavors, Hydroxylated Soy Lecithin, Yeast Extract, Enzyme, L - Cysteine, Color (Annatto,
Turmeric, Beta Carotene, Caramel Color).
1/2 teaspoon
turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic
powder 1 teaspoon cumin 1 teaspoon paprika pinch of
salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled
and cut into small cubes 1 can chickpeas 1 cup spinach, washed
and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
Season greens
and frozen vegetables with
turmeric, garlic
powder, onion
powder,
and sea
salt.
Oh I made mine with seasoning, chickpea flour, lime juice, chunky sea
salt,
turmeric and red chilli
powder.
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
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled
and chopped 1 + 1/2 teaspoons curry
powder 1 teaspoon ground cumin 1/2 teaspoon ground
turmeric 1/2 teaspoon sea
salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
Combine lentils, onions, curry
powder,
salt,
turmeric and water in a large saucepan over low heat; bring to a simmer.
Add tamarind paste,
turmeric powder,
salt in the pan
and keep boiling till the vegetables become soft to touch.
Combine the garlic,
salt,
turmeric, curry
powder, orange leaves, ginger, vinegar, tamarind paste or lemon juice,
and sugar to make a marinade.
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin
and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon
turmeric powder Salt to taste
Dry - roast the cumin, mustard,
turmeric, black peppercorns, cinnamon, cardamom, clove
powder,
and nutmeg
powder in a skillet for about a minute,
and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar,
and salt,
and puree to a smooth paste.
I fry up garlic
and ginger
and then add 5T of curry
powder and 1 T of garam marasala (all penzey's spices brand) along with a can of TJ's coconut milk,
turmeric, 3 drops of liquid stevia
and sriracha
and salt to taste.
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed
and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile
powder 1/2 teaspoon
turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves
Salt to taste
Then add the cooked + mashed potato, chopped green chillies, red chilli
powder,
turmeric powder, garam masala
and salt.
For 2 minutes stir
and then add the
salt, chilli
powder and turmeric.
Four varieties of vegetables, particularly potatoes 2 inch cubes, cauliflower florets, carrots 2 inch juliennes,
and 1 inch pieces of beans, red chilli
powder, garam masala / biryani
powder,
turmeric,
and salt are added
and the curry is cooked.
While the pasta
and peas cook, put the cooled butternut squash
and garlic, cashews, 1 1/2 tablespoons of cold water, mustard
powder, smoked paprika, 1/2 teaspoon
salt, cayenne pepper
and turmeric into a blender
and process until the consistency of a thick, smooth sauce.
Add in the
turmeric, nutritional yeast,
salt, onion
powder,
and pepper.
Cut the chicken into 2 cm cubes then put them into a bowl, adding the ginger, garlic, chilli
powder,
turmeric,
salt and ground coriander.
Marinate the chicken with Hung curd, Tandoori masala,
turmeric powder, red chilli
powder, lemon juice, orange food color, ginger garlic paste
and salt for 2 - 3 hours.
Finely chop 1 onion
and slowly sauté in 2 T butter
and 1 T olive oil / Scrub
and roughly chop 6 or 7 carrots (5 cups) / Peel
and roughly chop 1 or 2 apples / Add 1 t sea
salt to onion mix along with 1/2 t
turmeric, 1/2 t red curry paste (optional), 2 t curry
powder / Stir
and cook together for a minute or two / Stir in chopped apple
and carrot
and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).