I could never find the grass curry leaves in Utah, so I was glad when Senator Snighda BlogHer editor gave me was Francisco load the BlogHer Conference in San Francisco. Then the last day of the BlogHer I'm new to Sher, and do not really feel like cooking when I got home. In the freezer are curry leaves, I forgot, until a few weeks ago, when I read that curry leaves can be frozen, and then tried to cook with them.
The recipe to cook mustard seeds in hot oil until they pop, then add a mixture of spices at a time and measure the spices in the bowl just before starting the recipe.
was one of the things I can not be done authentically is to cut the curry leaves a little before adding the last court, since the first time you looked the part a little too big. Indian cuisine, there is a reason why it should not be cut?
Sun cowpeas in the kitchen looked when completed, a colorful and tasty dish! I think it would be delicious, but can not find curry leaves, but tastier.
India Spicy Black-Eyed Peas with tomatoes and curry leaves
(Makes about 6 servings court, the recipe adapted Black-Eyed Peasfrom Lisa Curry.)
1 cup black-eyed peas2 tablespoons olive oil or ghee (olive oil on the South Beach Diet)1 teaspoon of tea. brown or black mustard seeds2 tablespoons of tea. Sea salt1 1 / 2 c. Tea. ground cumin1 1 / 2 c. Tea. ground coriander1 / 2 c. Tea. Turmeric(The recipe for 1 / 2 tsp. Asafoetida I did not)1 cup slow roasted tomatoes (or use a cup of canned tomatoes or fresh tomatoes 1 cup)2 T tomato paste1 teaspoon of tea. green Tabasco sauce or more (or use fresh chopped green pepper Chile)Handful of fresh curry leaves (I have over 1 / 2 cup curry leaves, chopped a little, but I would use more if I had a lot of them)2.3 T green onions, cut or chopped cilantro for garnish (optional)
~ Black-eyed peas to a boil in a pressure cooker without soaking. Place the peas in the pot and fill halfway with water. Lock the lid and cook for 10 to 11 minutes at high pressure, fast method to relieve the pressure. Drain and proceed with the recipe.
To cook black-eyed peas in the regular cast, first soaked overnight in cold water, cover. The next day, drain the water and put the black-eyed peas in a pot with water to reveal an inch. Simmer until tender, about 40-45 minutes. Drain and proceed with the recipe.
Mix salt, cumin, coriander, turmeric and asafetida (if using) in a small bowl. Heat olive oil or butter in large non-stick pan. When the oil is hot, shiny, add mustard seeds and cook until they appear, this will start happening very quickly. If the seeds to appear, add the spice mixture over the mixture of salt and 1 minute to start cooking.
Add the tomato leaves slowly roasted, tomato paste, Tabasco sauce, green curry and then reduce the heat, stir, and cook for 2-3 minutes until slightly thickened tomato mixture and fragrant. (You need to cook longer if fresh tomatoes or canned). Add black-eyed peas and simmer about 10 minutes, until peas are hot and the mixture is slightly thickened. Serve hot, sprinkled with scallions or cilantro, if desired.
The recipe to cook mustard seeds in hot oil until they pop, then add a mixture of spices at a time and measure the spices in the bowl just before starting the recipe.
was one of the things I can not be done authentically is to cut the curry leaves a little before adding the last court, since the first time you looked the part a little too big. Indian cuisine, there is a reason why it should not be cut?
Sun cowpeas in the kitchen looked when completed, a colorful and tasty dish! I think it would be delicious, but can not find curry leaves, but tastier.
India Spicy Black-Eyed Peas with tomatoes and curry leaves
(Makes about 6 servings court, the recipe adapted Black-Eyed Peasfrom Lisa Curry.)
1 cup black-eyed peas2 tablespoons olive oil or ghee (olive oil on the South Beach Diet)1 teaspoon of tea. brown or black mustard seeds2 tablespoons of tea. Sea salt1 1 / 2 c. Tea. ground cumin1 1 / 2 c. Tea. ground coriander1 / 2 c. Tea. Turmeric(The recipe for 1 / 2 tsp. Asafoetida I did not)1 cup slow roasted tomatoes (or use a cup of canned tomatoes or fresh tomatoes 1 cup)2 T tomato paste1 teaspoon of tea. green Tabasco sauce or more (or use fresh chopped green pepper Chile)Handful of fresh curry leaves (I have over 1 / 2 cup curry leaves, chopped a little, but I would use more if I had a lot of them)2.3 T green onions, cut or chopped cilantro for garnish (optional)
~ Black-eyed peas to a boil in a pressure cooker without soaking. Place the peas in the pot and fill halfway with water. Lock the lid and cook for 10 to 11 minutes at high pressure, fast method to relieve the pressure. Drain and proceed with the recipe.
To cook black-eyed peas in the regular cast, first soaked overnight in cold water, cover. The next day, drain the water and put the black-eyed peas in a pot with water to reveal an inch. Simmer until tender, about 40-45 minutes. Drain and proceed with the recipe.
Mix salt, cumin, coriander, turmeric and asafetida (if using) in a small bowl. Heat olive oil or butter in large non-stick pan. When the oil is hot, shiny, add mustard seeds and cook until they appear, this will start happening very quickly. If the seeds to appear, add the spice mixture over the mixture of salt and 1 minute to start cooking.
Add the tomato leaves slowly roasted, tomato paste, Tabasco sauce, green curry and then reduce the heat, stir, and cook for 2-3 minutes until slightly thickened tomato mixture and fragrant. (You need to cook longer if fresh tomatoes or canned). Add black-eyed peas and simmer about 10 minutes, until peas are hot and the mixture is slightly thickened. Serve hot, sprinkled with scallions or cilantro, if desired.
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