Indian cooking
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Monday, July 9, 2007. 700 gms Sugar2 Coconuts35 gms Cashewnuts7-8 Cardamom70 gms Ghee. 2 T vegetable oil1 medium onion, chopped1 large clove of garlic, minced1 T curry1 T tomato paste I used ketchup, how embarassing 15 oz can of chick peas drained, reserving 3 T liquid12 T lemon juice12 t saltfresh black peppercrushed red pepper, optional to taste1 T butter. A liquid substance traditionally eaten with dosai, idli, vadai and rice, among other things. 6 pieces Thawed chicken, skinned2 tsp Ground Coria.CONTENT
This web page cook4indian.blogspot.com states the following, "Monday, July 9, 2007." We saw that the webpage said " 700 gms Sugar2 Coconuts35 gms Cashewnuts7-8 Cardamom70 gms Ghee." It also said " 2 T vegetable oil1 medium onion, chopped1 large clove of garlic, minced1 T curry1 T tomato paste I used ketchup, how embarassing 15 oz can of chick peas drained, reserving 3 T liquid12 T lemon juice12 t saltfresh black peppercrushed red pepper, optional to taste1 T butter. A liquid substance traditionally eaten with dosai, idli, vadai and rice, among other things. 6 pieces Thawed chicken, skinned2 tsp Ground Coria."SEEK SIMILAR DOMAINS
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Cooking for one person is a problem as very few recipe books cater for a single person. The recipes herein are not just copied from elsewhere but are all tried and tested and often the result of a great deal of research. There are also some Chinese style recipes, Vegetarian and of course English.
Hence, the potato skins. Potato skins are generally thought of as an appetizer, but they can be cooked as a dinner. I had a craving for potato skins but instead of ordering out the fried version, I made them myself.