Fry
Vindaloo
- 8 garlic (cloves peeled)
- 3 in stick cinnamon
- 2 onions rings (cut into)
- 1 one in cube ginger (chopped)
- 525 gr pork (cut into)
- 325 ml water
- 75 ml wine vinegar (white)
- 75 ml vegetable oil
- 45 ml water to the blender
- 45 ml water
Vindaloo Base
- 6 mild curry base
- 1 recipe mild curry base
- 14 gr vinagar
- 12 gr fenugreek leaves
- 6 gr garam masala
- 3 gr black pepper (ground)
- 1 gr turmeric
- 1/2 slices spanish onion
Walnut Chicken/shrimp Stir
- 6 stalks celery
- 3 heads chinese cabbage
- 2 onions
- 1 walnut (halves)
- 400 gr shrimp
- 375 gr snow peas
- 230 ml water (sliced)
- 120 ml chicken broth
- 45 ml soy sauce
- 30 ml peanut oil
Wattakka
- 4 garlic (cloves)
- 2 chillies (fresh)
- 2 cm of sides
- 1/4 off
- 475 gr pumpkin
- 450 ml coconut milk (thick)
- 50 ml oil
- 14 gr onion
- 14 gr rice (ground)
- 3 gr salt
Weinkuechle
- 4 stick-type rolls
- 2 eggs
- 1/2 l wine
- 1/4 l milk
- 110 gr flour
- 1 gr salt
- some from the allgaeu area
West: Mixed Vegetables Jaipur Style
- 10 cashew nuts (whole)
- 5 brussels sprouts
- 5 cardamom pods
- 1 carrot
- 1 one cinnamon
- 1 tomato
- 1/2 cauliflower florets
- 130 gr green beans (diagonally cut)
- 120 ml water
- 45 gr broccoli florets
White Castle Hamburgers
- 900 gr beef (lean ground)
- 900 gr beef with (ground)
- 160 ml clear beef broth
- 160 ml clear beef broth
- 85 gr strained beef baby food
- 85 gr strained beef baby food
- 60 ml water (hot)
- 60 ml water until soft while you mix (hot)
- 36 gr meat mixture
- 24 gr dry onion (minced)
Woodruff Special
- 1 onion
- 1/4 head
- 950 ml spaghetti sauce
- 450 gr beef (chopped)
- 240 gr rice
- 1 gr oregano
- 4 slices bacon
- 1 package sauerkraut
Yakimondu
- 40 wonton wrappers
- 1 garlic clove
- 230 gr beef chuck
- 100 gr scallion
- 85 gr nappa cabbage
- 16 ml soy sauce
- 10 ml sesame oil
- 5 gr sesame seeds
- 2 gr salt
- 1 gr pepper