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..................I'm looking for a recipe that someone would kindly share..............
Thank you ! <3
Answer
Vegan Oatmeal Raisin Muffins
Dry Ingredients:
â¢1 and 1/2 cups Whole Wheat Pastry Flour
â¢1/2 cup Oats (Quick Cooking)
â¢1/4 cup Ground Flax seed
â¢1/4 cup White Sugar
â¢1 teaspoon Baking Powder
â¢1 teaspoon Baking Soda
â¢1/2 teaspoon Cinnamon, ground
â¢1/2 teaspoon Salt
Wet Ingredients:
â¢1 and 1/4 cups Almond Milk
â¢1 tablespoon Vinegar (I used apple cider vinegar)
â¢1/4 cup Oil ( I used organic, refined melted Coconut Oil)
â¢1/4 cup Maple Syrup
Optional Ingredients:
â¢1/2 cup Raisins
â¢1/2 cup Walnuts, chopped
Procedure:
1.Preheat oven to 350F/180C for 15 minutes. Lightly grease or line a 12 cup muffin tin with paper liners. Mix the almond milk and vinegar together and set aside for 5 minutes, for the mixture to curdle. Mix about a tablespoon of flour with the raisins, so that the raisins will not sink to the bottom of the muffins.
2.In a large bowl, combine all the dry ingredients.
3.In a small bowl, whisk together the curdled almond milk, maple syrup and coconut oil. Stir into flour mixture until just combined. Fold in the raisins and nuts.
4.Fill each muffin cup about 3/4ths full. The batter was just enough for 10 muffins and not for 12 muffins mentioned in the original recipe. So I filled the remaining empty 2 muffin cups with some water, to ensure even baking of all the muffins.
5.Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Mine were ready in 16 minutes. Remove the pan from the oven and cool it on a wire rack for 5-10 minutes. If you use paper liners, remove the muffins out of the pan just after 5 minutes to prevent condensation.
Vegan Oatmeal Raisin Muffins
Dry Ingredients:
â¢1 and 1/2 cups Whole Wheat Pastry Flour
â¢1/2 cup Oats (Quick Cooking)
â¢1/4 cup Ground Flax seed
â¢1/4 cup White Sugar
â¢1 teaspoon Baking Powder
â¢1 teaspoon Baking Soda
â¢1/2 teaspoon Cinnamon, ground
â¢1/2 teaspoon Salt
Wet Ingredients:
â¢1 and 1/4 cups Almond Milk
â¢1 tablespoon Vinegar (I used apple cider vinegar)
â¢1/4 cup Oil ( I used organic, refined melted Coconut Oil)
â¢1/4 cup Maple Syrup
Optional Ingredients:
â¢1/2 cup Raisins
â¢1/2 cup Walnuts, chopped
Procedure:
1.Preheat oven to 350F/180C for 15 minutes. Lightly grease or line a 12 cup muffin tin with paper liners. Mix the almond milk and vinegar together and set aside for 5 minutes, for the mixture to curdle. Mix about a tablespoon of flour with the raisins, so that the raisins will not sink to the bottom of the muffins.
2.In a large bowl, combine all the dry ingredients.
3.In a small bowl, whisk together the curdled almond milk, maple syrup and coconut oil. Stir into flour mixture until just combined. Fold in the raisins and nuts.
4.Fill each muffin cup about 3/4ths full. The batter was just enough for 10 muffins and not for 12 muffins mentioned in the original recipe. So I filled the remaining empty 2 muffin cups with some water, to ensure even baking of all the muffins.
5.Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Mine were ready in 16 minutes. Remove the pan from the oven and cool it on a wire rack for 5-10 minutes. If you use paper liners, remove the muffins out of the pan just after 5 minutes to prevent condensation.
Anyone have a good receipe for lamb & coconut milk?
JSP
I can't seem to find one that even sounds good! The resturant I enjoy it at I'm sure won't tell me how to make it! :) Any good cooks out there care to share?
I order it at an Indian resturant...
Answer
KERALA LAMB IN COCONUT MILK - VERY HOT
ngredients
1 1/2lb tender lamb.
30-fl ozs coconut milk. (1 1/2pts)
12 green chillies.
1 lemon.
1 tablespoon ghee.
1 tablespoon butter.
1 tablespoon flour.
Salt to taste.
8ozs very small potatoes.
2 inch piece root ginger.
1 sprig curry leaves.
6 cloves.
6 green cardamoms
1 stick cinnamon.
4 large onions.
Method
Dissolve the coconut cream into 1 ½ pints hot water and stir until dissolved.
Slice the onion finely. Heat the ghee in a large saucepan and fry the sliced onion, cloves, cardamom and cinnamon until brown.
Stir in ½ of the coconut milk mixture and bring to the boil over a medium heat. Cut the meat into 1-½ inch pieces. Add the meat to the boiling coconut milk. Stir in salt to taste, cover the saucepan and let the contents simmer on a low heat.
Boil the potatoes and peel them. Split the chillies lengthways. Divide the remaining onions into 4 pieces each. Grate the ginger finely.
When the meat is almost tender add the quartered onions, chillies and ginger and continue cooking until tender. Add the boiled potatoes.
Mix the flour into the remaining coconut milk and add this mixture to the curry.
As soon as the gravy thickens, remove from the heat.
Stir in the butter, juice of lemon and curry leaves. Mix gently and serve hot with breads, dhall, pilaff rice and plenty of chilled elephant beer!!!!
Safed Gosht - Lamb Stewed in Coconut Milk - India
Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Madhur Jaffrey's Quick Madhur Jaffrey
India
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsps vegetable oil
12 12 fresh curry leaves -- or 3 bay leaves
2 inch piece stick cinnamon
6 pods cardamom
8 whole cloves
15 black peppercorns
1/3 c onion -- chopped
1 1/2 lbs shoulder of lamb -- cut in 1 1/2" cubes
1 lb potatoes, peeled -- cut in 1 1/2" cubes
2 med carrots, peeled -- cut in 3 pieces each
1/4 tsp ground turmeric
1 tbsp ground coriander
1/4 tsp cayenne pepper -- or to taste
2 fresh hot green chilies
1 1/4 tsps salt
1 14 oz can coconut milk -- stirred
Put oil in a pressure cooker and set over medium-high heat. When oil is
hot, put in curry leaves, cinnamon, cardamom, cloves, and peppercorns.
Stir once and put in onion. Saute for 1 1/2 minutes or until onion is
soft, and put in meat, potatoes, carrots, turmeric, coriander, cayenne,
green chilies, salt and 1 cup of the stirred coconut milk. cover
securely with lid and on high heat bring up to full pressure. Turn the
heat to low and cook for 15 minutes. Lower pressure with cool water
poured on lid and remove lid. Cook uncovered over high heat for 5-6
minutes, stirring gently as you do this. Add remaining coconut milk and
bring to simmer. Turn off heat.
KERALA LAMB IN COCONUT MILK - VERY HOT
ngredients
1 1/2lb tender lamb.
30-fl ozs coconut milk. (1 1/2pts)
12 green chillies.
1 lemon.
1 tablespoon ghee.
1 tablespoon butter.
1 tablespoon flour.
Salt to taste.
8ozs very small potatoes.
2 inch piece root ginger.
1 sprig curry leaves.
6 cloves.
6 green cardamoms
1 stick cinnamon.
4 large onions.
Method
Dissolve the coconut cream into 1 ½ pints hot water and stir until dissolved.
Slice the onion finely. Heat the ghee in a large saucepan and fry the sliced onion, cloves, cardamom and cinnamon until brown.
Stir in ½ of the coconut milk mixture and bring to the boil over a medium heat. Cut the meat into 1-½ inch pieces. Add the meat to the boiling coconut milk. Stir in salt to taste, cover the saucepan and let the contents simmer on a low heat.
Boil the potatoes and peel them. Split the chillies lengthways. Divide the remaining onions into 4 pieces each. Grate the ginger finely.
When the meat is almost tender add the quartered onions, chillies and ginger and continue cooking until tender. Add the boiled potatoes.
Mix the flour into the remaining coconut milk and add this mixture to the curry.
As soon as the gravy thickens, remove from the heat.
Stir in the butter, juice of lemon and curry leaves. Mix gently and serve hot with breads, dhall, pilaff rice and plenty of chilled elephant beer!!!!
Safed Gosht - Lamb Stewed in Coconut Milk - India
Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Madhur Jaffrey's Quick Madhur Jaffrey
India
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsps vegetable oil
12 12 fresh curry leaves -- or 3 bay leaves
2 inch piece stick cinnamon
6 pods cardamom
8 whole cloves
15 black peppercorns
1/3 c onion -- chopped
1 1/2 lbs shoulder of lamb -- cut in 1 1/2" cubes
1 lb potatoes, peeled -- cut in 1 1/2" cubes
2 med carrots, peeled -- cut in 3 pieces each
1/4 tsp ground turmeric
1 tbsp ground coriander
1/4 tsp cayenne pepper -- or to taste
2 fresh hot green chilies
1 1/4 tsps salt
1 14 oz can coconut milk -- stirred
Put oil in a pressure cooker and set over medium-high heat. When oil is
hot, put in curry leaves, cinnamon, cardamom, cloves, and peppercorns.
Stir once and put in onion. Saute for 1 1/2 minutes or until onion is
soft, and put in meat, potatoes, carrots, turmeric, coriander, cayenne,
green chilies, salt and 1 cup of the stirred coconut milk. cover
securely with lid and on high heat bring up to full pressure. Turn the
heat to low and cook for 15 minutes. Lower pressure with cool water
poured on lid and remove lid. Cook uncovered over high heat for 5-6
minutes, stirring gently as you do this. Add remaining coconut milk and
bring to simmer. Turn off heat.
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