Bangbross Online Free

Charolais & cake at the Cardamom - Cardamom Cake & Charols

Every weekend, I'm racking my brains to find the taste that I could do for my daughter for the week ahead. In general, I make a cake or cookies and nothing left on Wednesday night. Sunday I was looking for something to bake and I turned to this book . I have some books in this collection and the recipes are quite easy and INRAtion. I recently read a blog the recipe for "Hot milk sponge" and I remembered that I was doing cake many times before and there was a recipe in this book. For flavor, I put oil of cardamom and I sprinkled the dough with roasted tcharolis. I used tcharolis here where there are links to some explanation. This cake is very moist and more as it rises evenly, it is very suitable as a basis for glazes.

Cake Charolais and cardamom

Ingredients (1 cup = 250ml)

2 cups flour

1 cup sugar
1 cup milk
4 tbsp (¼ cup) butter

2 teaspoon baking powder ¼

tsp salt 4 eggs

50g tcharlois

4 drops of oil of cardamom (or ½ teaspoon ground cardamom)

Method:

Boil the milk, melt the butter then add the cardomome.

Sift together flour, salt, yeast.

Whisk together sugar and eggs until the mixture thickens.

Add alternately flour mixture and milk in three to four times.

Pour into a mold of 23cm and tap it on the table to avoid air bubbles.

tcharlois Sprinkle over the entire surface of cake.

Bake in a preheated oven at 180 ° C for 40 minutes.

***

Every weekend, I have to search for a tea-time snack that I can make for my daughter for the week. Generally, I make a cake or biscuits and there’s nothing left on Wednesday evening. Last Sunday, I was looking for something to bake and I turned to this book . I have a few of the books in this series and I find the recipes easy to make and always a success. I recent read the recipe of Hot Milk Sponge on a blog and I remembered that I often made this recipe and that this book had one of them. For the flavours, I used cardamom oil and I sprinkled the dough with toasted charoli nuts. I have another recipe with charolis here where I had put in links for some explanation. This cake is very moist and soft and it since it rises evenly, it’s great as a base for cakes to be iced.

Cardamom & Charoli Cake

Ingredients (1 cup=250ml)

2 cups of flour

1 cup of sugar

1 cup of milk

4 tbsp (¼ cup) butter

2 tsp baking pd

¼ tsp salt

4 eggs

50g charolis

Method :

Boil the milk, melt the butter therein and add the cardamom.

Sift flour, salt and the baking powder.

Whip the sugar with the eggs till really thick.

Add, alternating the flour and the milk mixtures in three or four times.

Pour in a 23 cm (9”) mould and tap it on the table to remove air bubbles.

Sprinkle charolis all over the surface of the dough.

Bake in a preheated oven at 180°C for around 40 minutes.

***

Denise Milani Look-alikes

Lenses mung beans with dill - Shepu moong dal

is when I arrived in Europe, I learned that dill is used as a herb. Earlier, in India, I have always cooked with other vegetables, never alone. We made alliances with dill potatoes, spinach, radishes, lentils, as I did in this recipe or with many other vegetables.

I saw beautiful and big boots in the grocer and as I needed it for another recipe, I had taken two. I had already planned to make this recipe with remaining dill. My family loved it - dill goes well with lentils giving freshness to the dish and the green mango adds a touch of acidity (add tamarind or lemon juice as well). I also added canned tomatoes remained. There are several layers of flavor that follow one after another.

Lenses mung beans with dill

ingredients (1 cup = 250ml)

1 cup lentils, mung beans (moong dal)

1-2 cups of dill, chopped

1 shallot, chopped 1 clove

garlic, minced

3 cm ginger, grated 2 small

green mangoes, diced (or 1 tbsp tamarind soaked in 1 cup hot water to 15m)

1 tsp chilli powder ½ tsp

turmeric

Salt and freshly ground pepper 1 tsp

Ajwain 1 pinch asafetida

1 tbsp oil

½ cup of canned tomatoes (optional) Method

:

Soak lentils in water for 30m (if you have time, otherwise it will just take a little longer to cook).

Heat oil and add the asafoetida and ajwain. Y

brown the shallots, garlic and ginger.

Add tomatoes if you use it.

Put the remaining spices and stir for a few moments and then add the other ingredients.

Add a little water, if necessary, and cook covered for about twenty minutes.

Servir avec du riz ou en accompagnement avec un steak.

***

It’s only when I arrived in Europe that I learnt that dill is used as a herb. Earlier, in India, I always cooked it accompanied with other vegetables, never alone. We make alliances like dill with potatoes, spinach, radish, lentils like I did, and many more vegetables.

I saw these beautiful and huge bunches of dill and since I needed some for another recipe, I bought two of them. I had planned to make this recipe with the left over dill. My family loved it – dill goes very well with the lentils giving it a certain freshness and the green mango added a note of acidity (you could also use tamarind or lemon juice). I added some canned tomatoes since I had some on hand to use up. There were several layers of taste that came on one after the other.

Shepu moong dal

Ingredients (1 cup = 250ml)

1 cup of moong dal

1-2 cups of chopped dill

1 shallot

1 clove of garlic, chopped

3 cm of ginger, grated

2 small green mangoes, chopped (or 1tbps of tamarind soaked in 1 cup of hot water for 15m)

1 tsp chilli pd

½ tsp turmeric

Salt and freshly milled pepper

1 tps ajwain

A pinch of asafoetida

1 tbsp oil

½ cup tinned tomatoes (optional)

Method :

Soak the lentils for 30m (if you have the time or else it’ll just take a little longer to cook).

Heat oil and add the asafoetida and ajwain.

Put in the shallot, garlic and ginger and fry to golden then add in the tomatoes, if used.

Put in the remaining spices and a few seconds later, put in the other ingredients.

Add some water, if needed and cook covered for about 20 minutes.

Serve with rice or as to accompany a steak.

***

Marilyn Chambers Mpeg

Here, it's over.

We moved.

New location: click .

Best Antibiotics For Chest Infections

Destination Iran

I behind with my notes and then we did our monthly lunch, I have not yet made the ticket our monthly dinner last month, but we already made our meal this month it.

Go quickly what we ate in Marion last month for our Iranian meal, eaten on a mat on the floor ...

Aperitif by me : Kotelett (Small meatballs) and a cocktail of sandalwood syrup, grenadine, rose syrup with lemon juice and white rum to remind the Iranian Sherbet

Entries by Fanny : Various small "mezze" the one that best Other

Dish by Marion : Fensanjan (chicken with walnuts and pomegranate) and with chello TADIG (Traditional rice with the crust)

Dessert by Sylvain : Ranginak (helva a rich and delicious)!

I had taken with my camera and then mine are the ones j’ai faites de mon apéro à la maison le lendemain.

 

***

I’ running later with my posts and I realize that we’ve already had our monthly meal this month and I’ve not yet done my post on the last month’s meal!

Ok, quickly here is a roundup of what we ate at Marion’s place last month for our Iranian meal eaten on a carpet on the floor.

Appetisers by me: Kotelet (cutlets) and a cocktail with sand, grenadine and rose syrups with lime juice and white wine to evoke their sherbets

Starters by Fanny : Various “mezzes”, each better than the other

Mains by Marion : Fensanjan (chicken with walnuts and pomegranate juice) and chello and tadig (rice with the traditional crust)

Dessert by Sylvain : Ranginak (a rich and delicious halva)!

I did not have my camera so my pictures are those that I made of my appetisers the next day at home.

***

Cipralex And Menstruation

Tuk-Took

Took The Tuk or Sindhi is a dish (from the region Sindh now in Pakistan). It is usually made with potatoes (try to, it's a treat!) But I received in my cart AMAP artichokes and I immediately thought of adapting the recipe to accommodate them. It was delicious, served with duck breast and a salad of shallots!

Tuk-Took

Ingredients:

500g Jerusalem artichokes

A squeeze of lemon

Oil fry

1 tsp chilli powder

½ tsp coriander powder

½ tsp cumin powder

¾ teaspoon dried green mango powder (amchur)

½ tsp salt

Method

Mix all the spices.

Peel and quickly place the artichokes in a saucepan with water and a dash of lemon juice.

Bring to the boil and cook for 8-10 m until they are tender.

Drain artichokes and dry them.

Heat oil and brown the pieces well artichoke.

Make drain on paper towels.

Sprinkle artichokes with spices and serve immediately.

 

***

Tuk or Tood is a Sindhi dish (coming from the region of Sindh now in Pakistan. Usually it is made with potatoes (try it, it’s scrumptious) but I had some Jerusalem Artichokes in my CSA box and I immediately thought of adapting this produce to the recipe. It was delicious, served with duck breast and a shallot salad!

Tuk –Took

Ingredients

500g Jerusalem artichokes

A squirt of lemon juice

Oil for frying

1 tsp chilli pd

½ tsp coriander pd

½ tsp cumin pd

¾ tsp dried raw mango pd (amchur)

½ tsp salt

Method :

Mix together the spices.

Peel the Jerusalem artichokes quickly and put them in a pot with a squirt of lemon juice.

Boil for about 8-10m till tender.

Drain and dry.

Heat oil and fry till brown The Jerusalem Artichokes.

Drain on paper towels .

The Spice Sprinkle over-the fried Jerusalem Artichokes and serve as the director.

***

Free Templatesfor Hairdressing

Apple Strudel BIDONOV

February 23, Feast of the male sex requires ...

NB flyer to the restaurant where I work!!

And yes! He had to create the festival man ... and especially to ensure that it takes place before that of the woman (who I remember is March 8). I love RUSSIA!

Painless Immovable Lump On Side Of Neck

Right now, the rush ...!!!

last 2 weeks, I spend my days cooking for tastings! Their rationale: I'm becoming pastry chef in a restaurant in Moscow.
Here are recipes I subject to "judges"
- NY Cheesecake (loved)
- Chocolate Mousse (approved)
- Brownies (adored)
- Cake (really appreciated)
- Chocolate Truffles (adored)
- blinds (shock! They have taken three times!)
- Strawberry Tart (they wound)
- Tart Apricots (appreciated)
- Caramel Creams (not gone! "A sweet omelette," they told me ... oh those Russians!;))
- Tiramisu (unfortunately missing sponge ... I know !!!!)
- Tarte Tatin (adored, especially hot with a touch of smetana)
- Cake Chocofondant (mmmmmmm. .. .)
- Lemon Pie (they loved it ... but not me, I found it had too much butter taste !!!!) And
then I think that's all ...
So I start in a few days: the leap to Valerie!

To return to the strudel ... I requested this recipe, simply. Because the apple strudel is a classic maps of the Russian restaurants desserts. So one good thing done!
For the dough: more fear than harm: If the manip 'you seem a bit laborious, No Panic, the dough is very malleable, and ultimately, it is not difficult to get a superb result .
So do not hesitate to get started!

Ingredients for 2 large strudels:

For the dough - 400 g flour type 00
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- 1 / 2 tsp salt
-
2 eggs - 150 g of warm water
- 100 g butter, melted For the Apples

- 6-7 apples (1.8 kg of apples actually ... yes, it takes!)
- 200 g raisins
- 6-7 tablespoons sugar
- 4 tablespoons breadcrumbs

Place flour in large bowl.
Dig a hole and break eggs, add oil, vinegar and salt.
Mela, ger and work with hands slowly adding warm water. Knead the dough 15 to 20 minutes so that it becomes very elastic and glue it over the hands.
Divide the dough into 8 balls of equal size. Coat with melted butter, and mash with the palm of the hand. Append these "cakes" of dough 2 to 2, to obtain 4 discs of dough. Coat with melted butter again.
Place on a greased dish, film them and put them in the fridge for 2 hours.
Meanwhile, prepare the apples. Peel, seed and dice a regular basis. Place in a bowl with sugar, bread crumbs, raisins, and mix. Book.
Nightlife Fresh pasta. The new coat of melted butter, and append 2-2 only to obtain more than 2 disks of dough. Spread
the first disc begins with a roller, then continue by stretching them with your fingers until dough is as thin as possible (transparent). The butter regularly during this operation. Fill the center half of the prepared apples in advance, and roll the strudel, always buttering the dough occasionally. Remove the excess dough ... too bad ... Although
welded.
Repeat the same steps for the second disk of dough.
Place the 2 strudels on a sheet of parchment paper and bake for 40 minutes at 180 ° C, butter them regularly, then 20 to 30 minutes at 130 ° C.
Here, they are beautiful, they are ready!

What Is An Oxygen Blende

Salon Du Chocolat, Lille 4 to 6 March / March 2011

This ticket is for chocolate lovers!

From 4 to 6 March 2011, the Salon du Chocolat installed at the Grand Palais in Lille !

the program, a parade on a circus theme, chocolate demonstrations (Peanuts Pie, Chocolate brown sugar cookies, gingerbread ch'tiramisu on crunchy, Crousty Mint in glasses and other revenues dedicated to chocolate delights without sugar are a few examples of demonstrations), lectures and tastings, parades in robes of chocolates, workshop for children, plus a wide range of chocolate exhibitors are expected for the Salon du Chocolat.

You're tempted by the Salon du Chocolat ? I have four seats to win. How? Just tell me what is your association Chocolate / Spice preferred. Leave me a comment on this post and send me an e-mail to bombaybruxelles (AT) gmail (DOT) com with your answer and Salon du Chocolat in the subject.

Curious about my favorite chocolate-spice? That chocolate-ginger confit.

soon, in Lille on March 4 to 6, 2011 for the Salon du Chocolat!

More information, visit the Salon du Chocolat .

***

This post is for Chocoholics!

From 4th to 6th March 2011, The Salon du Chocolat (Chocolate Fair) Will take place at the Grand Palais in Lille.

On the program was There Will catwalk With A circus theme, chocolatey demonstrations (Peanut tart, chocolate and brown sugar cookies, ch’tirmisu with crunchy speculoos (in the North of France, the habitants call themselves “Chti” and they tend to “chti” all their language), crunchy mint in verrines and other recipes dedicated to sugar-free chocolate are some examples), tasting conferences, fashion parades with chocolate dresses, workshops for kids and a large range of participants’ chocolates will be shown at this Salon du Chocolat.

Does the Salon du Chocolat tempt you? I have four places to win. What should you do? Simply tell me your favourite chocolate/spice association. Leave me a comment and send me an e-mail at bombaybruxelles(AT)gmail(DOT) with your reply and Salon du Chocolat in the subject line.

You want to know my favourite chocolate/spices association? Dark chocolate and candied ginger.

Hope to see you soon at the Salon Du Chocolat in Lille from 4 to 6 March.

For more information, consult the Salon du Chocolat website.

***

Polaris Outlaw 500 Wheel Bearings

Brownies Caramel Creams


More fudgy, you die ... (More calories for that matter ...)!

Ingredients for 15-20 brownies:
- 200 g flour
- 1 teaspoon salt
- 2 tablespoons cocoa
- 315 g chocolate
- 225 g butter
- 1 teaspoon instant coffee
- 300 g sugar
- 100 g brown sugar
- 5 eggs caliber
- 2 teaspoons vanilla extract
- 130 g pecan butter and

flour a rectangular mold of dimensions app. 20X30X5 cm.
In a bowl, mix together flour, cocoa and salt.
Place butter, chocolate chips and instant coffee in a water bath. Melt, stirring occasionally. When the ingredients have melted off the heat but leave the bowl over hot water. Add the 2 sugars and mix well until well incorporated. Remove the bowl from the WB, and slowly lower the temperature of the mixture at room temperature.
Add 3 eggs and then mix well. Then add the other 2, then the vanilla extract without much work on everything either.
then quickly stir the flour mixed with cocoa, and pecans.
Pour into the buttered and floured loaf pan, and bake for 30 minutes at 180 ° C.
Remove the pan from the oven then let cool. Do
cut brownies until the "cake" has completely cooled.

How To Measure For Halti

Since the time I wanted to make my little caramel cream to me! Like truffles, a fantasy finally sated!
Okay, I admit it's the caramel that made me afraid, and cooking in a bain-marie that bothers me. But ultimately, not very complicated! A range of everyone, this little recipe!

Ingredients for Caramel Creams 10
For the caramel
- 200 g sugar
- juice of half lemon

For the vanilla cream
- 1
the whole milk - 1 vanilla bean
- 175 g sugar
- 8 eggs

Prepare the caramel: Bring sugar and lemon juice to a boil over medium heat.
Monitor cooking, especially when the sugar begins to brown.
Remove from heat once it has got a beautiful color and immediately pour into the ramekins repent on the merits and edges.
Book.
Place a large baking dish with water at 170 deg C. We'll cook the caramel cream in a bain-marie.
Heat the milk with sugar and vanilla bean, split and scraped in 2. At the first sign of boiling, remove from heat and let infuse for a while.
Beat eggs and pour over the hot milk.
Mix well.
Pour the cream to the eggs in ramekins, the hardened caramel.
Bake for 25-30 minutes then WB, always at 170 ° C.
Remove custard from oven and let cool completely before putting them in the fridge.

Enjoy it!

How Look Drivers Licence In Il

Fried Egg - Egg cutlets

We all have recipes that are memories of childhood that we continue long into our adult lives. I ate those donuts egg with a friend of my mother when we had gone to visit him. We had both thought it was very good and I remembered the recipe that the lady had said to my mother. I was about 6 or 7 years. The other day, for lunch, I made these donuts egg from my memories. They were as good as in my memories.

Fried egg

Ingredients

2 boiled eggs, cut in half lengthwise

2 tsp chutney or pickles (I used pickled rhubarb )

4 slices of bread sandwich

Oil for frying

Method

Brush ½ teaspoon of chutney on the yolk.

Place a slice of bread on a board.

Dip your hands in a bowl of water and dab the slice of bread soften.

Place half the bread in egg and fold the edges toward the center of the bread.

Squeeze donut hands to give an oval shape to the egg.

Prepare all other egg "surprises."

Glaze them in the frying oil.

Serve with chutney.

***

We All Have That Are recipes and childhood memories That Haunt Us for long time during our adult life. I ate these egg cutlets at one of mother’s pals place when we went for a visit. Both of us loved this snack and I remember the lady telling us the recipe of this snack. I must have been 6 or 7. The other day, I prepared these cutlets from memory. They were just as good as I remembered.

Egg cutlets

Ingredients

2 hard-boiled, cut in two lengthwise

2 tsp chutney or pickle (I used my rhubarb pickle )

4 slices of bread

Oil for deep frying

Method:

Spread half a tsp of chutney on the egg yolk.

Place the slices of bread on a board.

Dip your fingers in a bowl of water and dab them on the bread.

Put an egg piece on a slice of bread and bring the edges together.

Press the cutlet between your fingers to give it an oval form.

Deep fry till golden.

Serve with a chutney.

 

***

Getting To Wear Stockings

Evening bloggers - Blogger evening

Last Tuesday Moulinex Cleverwood with the agency had managed to raise a score of bloggers for a culinary cooking class at the Workshop of Yves Mattagne in Brussels. There were also many French bloggers as bloggers Dutch.

After the brief presentation of Moulinex, it was divided into three groups (based on the electrical plans of work that interested). The food baskets were hidden as not to influence our choice. I headed to the mixer because I'm always looking for the most powerful camera to my spice powders and pastes.

The three groups had cooked, under the leadership of Chief Francis Moray, input a cream with mushrooms with scallops with truffle foam and Jacques, our group had prepared a steak Tartar and for dessert we had apple and fig clafoutis.

Happiness mood sharing and openness to the other were the watchwords of the evening. And to close the evening, we were offered the Fresh Express unit to a grating and slicing I've already used to make fried potato and salad (cucumber slices and shredded carrots).

***

Last Tuesday, Moulinex With The agency Cleverwood got together around twenty food bloggers for a culinary workshop at Atelier Yves Mattagne, at Brussels. There were both French and Dutch-speaking bloggers present

After a brief presentation, we split in three groups (according to the electrical appliance that we were interested in). The ingredients were hidden so that we were not influenced by them. I went towards the mixers, since I’m always on the look out for the powerful mixer for my spice powders and pastes.

The three groups cooked, under Chef François Moray’s guidance, as starters a boletus mushroom soup with scallops and a truffle espuma, we made steak tartare, and an apple and fig clafoutis for dessert.

Good humour, sharing and openness were the keywords of the evening. To end the evening, Moulinex, gifted us the Fresh Express and appliance to chop and grate that I used to make röstis and salads (cucumber rondelles and grated carrots).

***

Popular Makeup Brands Uk

Waterzooi Chicken Ghent - Gentse Waterzooi

Avant, je n’aimais pas trop le Waterzooï. But I had always eaten with a sauce waterzooïs unpleasantly mealy and vegetables cooked to death. We made this dish, traditionally Belgian specialty of the city of Ghent, when, during cooking as I am, we learned cut into julienne strips. The result of cooking vegetables in English was perfect for keeping the taste and texture of vegetables. The true Waterzooi Gent uses the tuberous root of parsley and I was lucky enough to have found. I must say that we find more easily in the markets of Brussels now.

Waterzooi Chicken Ghent

Ingredients:

1 chicken cut into 8 pieces

6 sprigs parsley, chopped leaves and branches tied with the bouquet garni

a tuberous root parsley

carrots 1 +2 1 +1

leeks,

2 stalks celery,

1 bouquet garni (thyme, bay leaves, parsley sprigs)

2 tbsp butter + a dash of oil

3 egg yolks

100 ml cream,

Salt, pepper, nutmeg.

Method:

Cut vegetables (2 carrots, 1 ½ leeks, celery and parsley root tuberous) julienne.

Cook separately in English (salted water) and refresh immediately in ice water.

Book.

Melt the butter in a casserole.

Make Heat butter + oil.

Add a carrot and half a leek, cook for 5 minutes without browning.

Y to the chicken pieces, 1 carrot and half a leek, parsley sprigs and bouquet garni and 500 ml of water (with a stock cube, if desired)

Season and simmer for 45 minutes covered, stirring occasionally.

In a bowl whisk the egg yolks and cream.

When chicken pieces are cooked, drain them in a dish and strain the stock through a chinois.

Heat the vegetable cooked in the broth and drain.

Remove from heat and add the chicken broth into the egg yolks and cream, stirring.

to thicken, if desired, at very low heat, stirring constantly (I did not).

Adjust seasoning and pour over the chicken and vegetables with the sauce.

Serve sprinkled with chopped parsley.

***

Earlier i did not like Waterzooi. Purpose I always tasted it with an unpleasant floury taste and vegetables cooked to death. In the cooking school that I’m doing, we did this traditional Belgian dish from the city of Gent to learn the technique of cutting vegetables in a julienne. Cooking the vegetables “à l’anglaise” (hot boiling water and then freshened up in iced water), helped preserve the taste and the texture of the vegetables. The real Gentse Waterzooï uses root parsley and I was lucky to have found some. I must say though that we do find root parsley more and more easily at markets in Brussels.

Gentse Chicken Waterzooi

Ingredients

1 organic chicken, cut in 8 pieces

6 branches of parsleu (leaved chopped and stems kept for the bouquet garni)

1 root parsley

1+2 carrots

1+1 leek

2 ribs of celery

1 bouquet garni (thyme, bay and stems of parsley)

2 tbsps butter with a splash of oil

3 egg yolks

100 ml cream

Sel, pepper, nutmeg

Method:

Cut the veggies (2 carrots, 1½ leek, celery and the root parsley) in julienne (thin long strips).

Cook each vegetable separately and plunge immediately in iced water.

Keep aside.

Melt butter and oil in a pan.

Add the chicken with 1 carrot, ½ leek, parsley stems, bouquet garni and 500ml of water (with a stock cube if you wish).

Season and simmer covered for around 45 minutes.

In a bowl, whip the cream and the egg yolks together.

When the chicken is cooked, remove the chicken and sieve the broth.

Heat the vegetables in the broth and drain.

Off the fire, add the broth to the egg and cream mixture stirring all the time.

If you wish, you could thicken the broth on slow heat, stirring all the time (I skipped this).

Recheck seasoning and pour the sauce on the chicken and vegetables.

Serve garnished with parsley leaves.

***

Jcpenney How Much For Eye Waxing

Okra Chicken scampi - Okra With

Cette Recipe for Sylvain and his partner, who hate vegetables Benedict mucilaginous, as proof that you can make it without okra is slimy. For my part, I love okra. Last week, when I was in Indian store not far from my house, I saw fresh okra and I have resisted taking it. I prepared this curry, combining fine textures of okra and scampi the whole family loved it.

In preparing the okra, you always have the knife dry, do not hesitate to wipe the blade frequently. During cooking, add an acidifier - lemon juice, amchur (dried mango powder), tamarind, vinegar, etc. ... and these are not slimy okra!

Okra with scampi

For four 6 servings

500g okra, cut diagonally into slices an inch

500g prawns ( France shrimp), shelled

1 tomato, chopped

1 onion, chopped

1 clove garlic, chopped

3cm ginger grated

1 dried red chili, soaked in hot water and sliced

1 small bunch cilantro

1 tsp garam masala

1 tsp of amchur ( dried green mango powder)

1 tbsp ghee

Method:

Heat ghee.

Add onion, garlic, ginger, pepper and brown them.

Add tomato, garam masala and amchur.

Add okra and a little water.

After 7 minutes, put the prawns and cook until prawns become pink and curling. Do not overcook.

Serve sprinkled with coriander leaves.

***

This recipe is for Sylvain And His partner, Benedict Who Hate That slimy vegetables have proof you CAN make okra Being without it sticky. As far as I am Concerned, I love okra! Last week, When I Was in the Indian store near my house, I saw these fresh okras and could not resist buying some. I prepared this curry, that really is a nice combination of textures of okras and shrimp that the full family loved.

While preparing okra, one should always wipe the knife dry often. When cooking add some acid – lemon juice, amchur (dry green mango powder), tamarind, vinegar, etc… and there you have non-sticky okra!

Okras with scampi

For four servings

500g okra, cut in one cm rondelles

500g shrimp

1 tomato

1 onion, chopped

1 clove of garlic, chopped

3cm ginger, grated

1 dried red chilli, soaked in warm water and chopped

1 small bunch of coriander

1 tsp garam masala

1 tsp amchur

1 tbsp ghee

Method :

Heat the ghee.

Add the onion, garlic, ginger and chilli and fry till golden.

Add tomato, garam masala and amchur.

Put In The okra and a little water.

After around 7 minutes add shrimp and cook till The THEY are just pink and curled. Do not cook too much.

Serve Sprinkled With coriander leaves.

***