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100ml vegetable oil 3 large onions, chopped 4 red chillies, finely chopped 10 cloves of garlic, finely chopped 2 tsp ground cumin 5 tsp fenugreek seeds 2 tsp mixed sweet spice 1 tsp turmeric 1 tsp fennel seeds 2 x 400g tins of chopped tomatoes 1 tbsp salt 1 large bunch of fresh coriander, coarsely chopped (including stalks) 1kg butternut squash, peeled and cubed into 1.5cm pieces 1.25kg potatoes, peeled and chopped into 3cm cubes 500g garden peas 250g paneer cheese, cubed 3 tsp groundnut oil 1 medium onion, peeled and finely chopped 550g white basmati rice 1.2 litres boiling water 2 rounded tsp salt a handful of flaked almonds 1 orange, the grated zest and carefully peeled segments 1 tbsp of chopped coriander, Spicy potato, butternut squash, pea and paneer curry with orange-scented rice
50g butter, 1 Medium Onion finely chopped, 2 cloves of garlic (crushed), 2 cups of Arborio Rice, 350ml dry white wine
4 chicken breasts, trimmed 250g long grain rice 1 small onion, finely chopped 1/2 teaspoon minced coriander 1/2 teaspoon minced garlic 1 tablespoon medium curry powder 250ml dry white wine 500ml double cream 100ml sunflower oil 300ml chicken stock (optional) or water 1 bay leaf unsalted butter plain flour salt and freshly ground pepper flat leaf parsley or fresh coriander, Thai-style chicken breast with coriander rice
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250 grams medium size shrimp / prawns. peeled and deveined. in Palm Springs we used rock shrimp, 8 cups chicken stock. for this dish freshly made stock is best, 2 tablespoon olive oil, ½ cup Dry White Wine, 120 grams unsalted butter. divided
1 packet Indian Butter Chicken SpicePaste, 45O g (1 Ib) deboned roast. tandoori or fresh chicken. cut into bite-sized pieces, 1 large onion. finely chopped, 11O ml (½ cup) tomato purÃƒÂ©e or chopped tomatoes (fresh or canned), 11O ml (½ cup) water
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