bam@hou5g.UUCP (08/01/84)
The key to the reddish brown color of most meat (and vegetable) curries is the lightly browned onion used (ground with other spices). Also, the coloring and flavoring is acquired during the "bhunna" i.e. pre or post frying of the dish being prepared (it may be difficult to explain the process, I suggest you get a description from some Pakistani/Indian individual). Here is a recipe for a yogurt chutney: 1/2 cup yogurt 2 green chillies ( more to make it hot) 2 tbl green corriander leaves 1 tsp salt 1 tbl lemon juice Blend the above ingredients, and add another 1/2 cup yogurt. Azra Menon
berry@zinfandel.UUCP (Berry Kercheval) (08/03/84)
I'm sorry, but after reading this title and the previous article about retsina hangovers, ('all you can hear the next morning is Bazookas') I just HAVE to threaten to release my wife's recipe for Winchester Enchiladas and Smith&Wesson Chiles Rellenos.... Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900 -- Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900