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1993-01-14
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Digest: #146
Date: Fri, 21 Jun 1991 04:34:44 GMT
From: moh2@midway.uchicago.edu (mary anne amirthi mohanraj)
Subject: LACTO: Sweet Carrot Curry
Hi. I'm new to the net and have just discovered rec.food.recipes.
I was wondering if anyone was interested in authentic Sri Lankan recipes
(mainly for curry). I was born in Jaffna and my mother has taught me
several of our traditional dishes. Here's a sample...let me know if
anyone wants more...
Sweet Carrot Curry - serves 3-4
Prep time - 15 min
Cooking time - 25 min
Ingredients:
Carrots - 8-10 (peeled, washed, and sliced into thin circles)
Onions - 1 large (peeled and diced finely)
Turmeric powder - 1 heaping tsp
Black mustard seed
Cumin seed
Salt - 1/2 tsp
Oil to fry (any vegetable oil)
Milk - 1/2 cup
Directions:
1. Fry onions on medium high with 2 pinches each black mustard seed
and cumin seed until onions are golden brown.
2. Add sliced carrots, turmeric powder, salt and milk - cook on medium
10 min, stirring constantly.
3. Simmer covered until carrots are tender and milk has mostly boiled
away. **Do Not Let It Burn! (easy to do at this stage)**
4. Serve hot over rice with meat or another vegetable.
Notes:
1. Beans (frozen or fresh) may be substituted for carrots.
2. Curry should be an orange-yellow color and taste sweet (or you've
done something wrong.
Amirthi Mohanraj