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vindaloo._pa
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1995-09-27
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From: caise@aol.com (Caise)
Newsgroups: rec.food.recipes
Subject: Vindaloo Paste
Date: 1 Oct 1994 14:11:22 -0400
Organization: America Online, Inc. (1-800-827-6364)
Message-ID: <365nt9$n6m@newsbf01.news.aol.com>
References: <354lt8$fuf@junior.wariat.org>
Here is a recipe we use for the paste. From this you can "vindaloo"
anything you want, chicken, beef, pork, tofu, or just plain veggies.
Vindaloo Paste
2 TB cayenne
4 TB cumin
2 TB turmeric
2 TB ground coriander
2 TB black pepper
2 TB hot mustard powder
2 TB salt
2 tsp ground ginger
1 tsp cinnamon
3/4 cup white vinegar
1/2 cup vegetable oil
1. Place all the spices and the salt in a mixing bowl and stir in the
vinegar. Keep blending with a spoon until a paste if formed.
2. Heat the oil in a sauce pan over medium-high heat and add the paste.
Reduce the heat immediately to low and stir steadily and vigorously,
scraping the bottom of the saucepan to make sure the spices do not stick
or burn. (Don't put your face ovr the pan, as the pungent vapors from the
spices will make your eyes water.)
3. Stir constantly for about 8 minutes, or until the spices have cooked
and mellowed and the oil is exuded from the mixture to the edges of the
pan. Set aside to cool.
4. When the mixture has cooled, spoon it into a jar, complete with any
oil, and cap tightly.
The paste will keep indefinitely in the refrigerator and, if the jar has
been sterilized, will keep for at least 6 months on the shelf. Use 1 TB to
every 1.5 pounds of meat (more if you like it spicy).