Category: Turmeric – Marrow Curry Recipe – olivemagazine

Fry the onion in some oil until it softens – this will take about 5 minutes. Add the spices and turn up the heat, stir and fry for a minute and then add the tomatoes, stir and cook for 5 minutes. Stir in the marrow and a splash of water, then put a lid on – Honey-masala spatchcock chicken

<img src=";resize=620,413" srcset=";resize=2400,1598 2400w,;resize=1920,1278 1920w,;resize=1440,959 1440w,;resize=1200,799 1200w,;resize=960,639 960w,;resize=720,479 720w,;resize=576,383 576w,;resize=360,239 360w,;resize=180,119 180w, " sizes="(max-width: 620px) 100vw, 620px" width="620" height="413" class="wp-image-124673 alignnone size-landscape_thumbnail" alt="A whole roast chicken on a mango salad" title="Spatchcock Chicken Recipe with Honey-Masala Glaze" /> <body><p><em>Try this recipe for honey-masala spatchcock chicken, then check out – Chicken Biryani Recipe – olivemagazine

This competition is now closed 2 hours 15 minutes + marinating serves 6-8 Easy Check out this chicken biryani (or Kachche murgh ki biryani) recipe from chef Dhruv Mittal of DUM Biryani House, London. It’s packed with flavour and isn’t too tricky, plus it’s a great one-pot dish to feed the family By Dhruv Mittal – Roast Potato Chaat Recipe – olivemagazine

This competition is now closed 35 minutes serves 2-3 Easy You can use left-over roast potatoes for this spicy treat, or frozen roast potatoes that have been cooked first following pack instructions. Serve with a sprinkling of bombay mix and plenty of coriander yogurt By Adam Bush December 9, 2020 at 8:13 am Source link – Maunika Gowardhan’s Dahl Recipe – olivemagazine

Heat the ghee in a heavy-based frying pan over a medium heat then add the mustard seeds. As soon as they begin to splutter, add the curry leaves. Fry for a few seconds, then add the asafoetida and chillies. Tip in the cooked lentils, along with the jaggery, tamarind, goda masala and chilli powder, and – Sweet Potato and Lentil Curry Recipe

Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the – Rangoon Sisters Burmese Chicken Recipe

This Burmese chicken recipe comes from Emily and Amy Chung – sisters, doctors and home cooks who started their sell-out Rangoon Sisters supper club in 2013, cooking dishes inspired by their mum and grandma, and their Anglo-Burmese-Chinese heritage. This recipe is from their first cookbook, The Rangoon Sisters (£20, Ebury Press), which documents recipes from

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