Using ingredient mild vegetable oil
Hot Tomato Relish
- 5 ripe tomatoes
- 60 ml distilled vinegar (white)
- 16 ml mild vegetable oil
- 14 gr slivered garlic
- 3 gr cayenne pepper
- 2 ml mustard seeds
- 1 gr turmeric
- 1 gr salt
North: Moghul Beef Kheema Curry With Corn
- 8 almonds
- 3 green cardamom pods
- 2 garlic (cloves)
- 1 cinnamon
- 450 gr beef (lean ground)
- 240 ml yogurt (unflavored)
- 240 ml water
- 120 gr onion (chopped)
- 75 gr corn kernels (fresh)
- 30 ml water
Pumpkin And Tomato Bisque
- 10 skillet
- 3 stock
- 1 onion
- 1 pepper puree opt (red garnish)
- 1,000 gr made pumpkin (freshly)
- 1,000 gr pumpkin puree (canned)
- 900 gr butternut puree (fresh)
- 850 gr tomatoes w (whole)
- 700 ml chicken stock
- 14 gr butter
Pumpkin And Tomato Bisque
- 10 skillet
- 3 stock
- 1 onion
- 1,000 gr made pumpkin (freshly)
- 900 gr butternut puree (fresh)
- 850 gr tomatoes w (whole)
- 700 ml chicken stock
- 14 gr butter
- 16 ml mild vegetable oil
- 7 gr maple syrup
Roasted Eggplant Tomato Relish
- 1 green chile (fresh hot)
- 60 gr onion (chopped)
- 7 ml mild vegetable oil
- 2 gr sugar
- 1 ml mustard seeds
- 1 gr cumin seeds
- 1 gr curry powder
- 1 gr turmeric
South: Split Pea & Coconut Curry Sauce
- 10 curry leaves (fresh)
- 3 green chiles (fresh hot)
- 1 one ginger (fresh)
- 1 cilantro (minced)
- 475 ml coconut milk
- 60 ml water
- 16 ml lemon juice
- 16 ml mild vegetable oil
- 12 gr split peas (yellow)
- 2 gr rice (raw white)
Southeast Asian Cabbage Salad With Cucumber Peanuts & Cil
- 6 garlic (cloves)
- 3 coarsely
- 2 chiles (fresh)
- 1 carrot
- 1/2 english cucumber
- 130 gr dry peanuts (roasted)
- 120 ml distilled vinegar (white)
- 60 ml mild vegetable oil
- 45 ml soy sauce
- 38 gr sugar
The West: Anglo
- 1 one ginger (fresh)
- 450 gr ripe tomatoes (red)
- 120 gr coarsely onion (chopped)
- 34 gr cilantro (chopped)
- 30 ml mild vegetable oil
- 3 gr salt
- 3 gr garam masala
- 1 gr cayenne pepper
West: Anglo Indian Curry Sauce
- 1 one ginger (fresh)
- 450 gr ripe tomatoes (red)
- 120 gr coarsely onion (chopped)
- 34 gr cilantro (chopped)
- 30 ml mild vegetable oil
- 3 gr salt
- 3 gr garam masala
- 1 gr cayenne pepper
North: Kashmir Lamb Stew
- 4 cardamom pods
- 3 garlic (cloves)
- 3 boiling potatoes
- 2 lamb (boneless)
- 2 tomatoes
- 1 two cinnamon
- 1 onion
- 475 ml yogurt (unflavored)
- 240 ml water
- 100 gr peas (fresh)
South: Goanese Fiery Duck Curry In Vindaloo Sauce
- 6 chiles (dried red)
- 4 garlic (cloves)
- 1,300 gr duck
- 240 ml water
- 120 ml distilled vinegar (white)
- 30 ml mild vegetable oil
- 8 gr sugar
- 4 gr cumin (ground)
- 4 gr coriander (ground)
- 3 gr cilantro (minced)
The South: Split Pea & Coconut Curry Sauce
- 10 curry leaves (fresh)
- 3 green chiles (fresh hot)
- 1 one ginger (fresh)
- 1 cilantro (minced)
- 475 ml coconut milk
- 60 ml water
- 16 ml lemon juice
- 16 ml mild vegetable oil
- 12 gr split peas (yellow)
- 2 gr rice (raw white)