"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles
Click Here to Login
Thread Tools Display Modes
Old 02-16-2011, 11:55 AM   #21
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,848
Send a message via Skype™ to taxlady
Thumbs up

Originally Posted by Yakuta View Post
You break the cinnamon stick with your hands into small peices, add it to the other whole spices and toast it in a dry skillet. You then grind it in a coffee grinder and it is perfectly powdered. You can't just zap it once and expect cinnamon to be powdered, you go at it a few times.
So that's the trick to grinding cinnamon. Thank you.

May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote

coconut, recipe

Dry Coconut Curry After all the curry chat yesterday, I was ready for some spice. I "think" I am supposed to post recipes here, and then put a link to "here" in the general discussion thread from yesterday. Forgive me if I am wrong about that. This is a South Indian curry, that is supposed to serve 4, but around here it serves 2, with just enough left for someone's breakfast the next day. Dry roast: 1 t black peppercorns 1 t coriander seeds 1 t cumin seeds Add 1 t fenugreek 1 t whole cloves and grind all into a powder. I generally don't roast most of the "sweet spices" because I can't perceive an improvement iin flavor from doing it, but you can is that is easier. In a minichopper or blender combine the spice powder with 1/2 t turmeric 2 fresh chilis stemmed and seeded, serrano usually, but be flexible. 6 cloves of garlic, peeled and grind to a paste. Set your curry paste aside. Wilt 6 largish onions, sliced thin, in a skillet with about 2 T vegetable oil. In about a minute (once the are soft enough to be easily manipulated in the skillet) add a pound of cubed meat. I like pork best; chicken is good too. Saute a few minutes to get a nice finish on the outside of the cubes, then mix in half of the curry paste you made and saute about until the meat is almost done. Dividing the paste gives "a more" and "a less" cooked depth to the flavor. Add the rest of the paste, along with 2 C chopped tomatoes 2 C shredded plain coconut (not the sweetened kind you use for baking!) Simmer/fry about 3 minutes, then finish with 1/2 ground cardamon pinch ground nutmeg 1 t vinegar salt to taste. Great with flat breads or rice. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:04 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.