Monthly Archives: February 2011

Indian Amchur and Caper Dipping Sauce

Makes approx. 1 cup Ingredients 1 cup mayonnaise ¼ cup thinly sliced green onion 1 Tbsp. capers 2 tsp. Nirmala’s Kitchen South African Peri-Peri 1 Tbsp. Nirmala’s Kitchen Amchur Powder (green mango) Juice of ½ fresh lime Salt to taste Directions: Blend mayonnaise, green onion, capers, Peri-Peri, Amchur and lime juice. Season with salt to [...]

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Sichuan Peppercorn Baked Salmon and Bok Choy

Serves 8 Ingredients: 8 (6 oz.) salmon fillets, with skin onrinsed, patted with paper towel and set aside 2 tsp. Nirmala’s Kitchen Sichuan Peppercorn 1 Tbsp. Nirmala’s Kitchen Whole Cumin Seeds 1 Tbsp. olive oil 1 Tbsp. brown sugar 1 tsp. Nirmala’s Kitchen Amchur Powder (green mango) Juice of small fresh lime Pinch of salt [...]

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Thai Crab Fried Rice

Serves 4 Ingredients: 2 Tbsp. sesame oil 2 clove garlic, minced 1 small white onion, finely chopped 2 eggs 2 cups cold, cooked Jasmine rice, leftover from the day before, if possible 2 Tbsp. light soy sauce 1 Tbsp. fish sauce 1 (16 oz.) can Jumbo lump crabmeat 2 tsp. Nirmala’s Kitchen Chinese Ginger 2 [...]

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Asian Peanut Sauce

Makes approximately 2 cups Ingredients: 1 cup roasted unsalted peanuts 1 tsp. peanut oil 2 Tbsp. shallot, minced 1 clove garlic, minced 1 small Thai red chili, seeded and minced ½ tsp. Nirmala’s Kitchen Alpeppy Turmeric ¼ tsp. Nirmala’s Kitchen Madras Curry Powder ¼ tsp. Nirmala’s Kitchen Ground Cumin 1 cup sweetened coconut milk 1 [...]

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