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Garlic Chicken Rice

Reviewed: Jan. 23, 2012
I previously made the original version of this recipe, but like this one far better. I did make several minor adjustments: 1) I used 3.75 cups of water instead of 4 cups. 2) I only used 1 tbsp of sesame oil instead of 2. 3) I only used 1.75 tbsp of lite soy sauce. 4) I used long grain rice instead of jasmine. 5) I omitted the ginger. Last time I used ginger in this recipe, it tasted weird. Also, have never seen ginger in an authentic asian "fried rice" recipe. 6) I used about a 1/2 cup - 1 cup shredded rotisserie chicken instead of raw chicken. 7) Used 1/2 cup of broccoli florets, and about a 1/4 cup of chopped carrots. 8) Used 3 green onions instead of 2. This way, it came out perfectly for my tastebuds.
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Masala Beef with Ginger and Curry Leaf

Reviewed: Dec. 19, 2011
I can tell you by just looking at this recipe that it's VERY authentic (minus the bay leaves, which I suspect Allrecipes put instead of the curry leaves). I'm of Indian descent, and this is pretty much how we make meat as a side dish to eat with rice. Here are some tips, though: 1) Cube your beef really small (like 1/2 inch pieces) so that you'll get more flavor onto your meat. 2) Instead of lemon juice, use 1 tomato, chopped up, to add a little acidity. Be sure to cook it down all the way. 3) You can use about 1-2 tsp of red chili powder as per your taste (ie., cayenne powder, NOT chili powder for chili) instead of the green chili peppers, or use a smaller amount of both. They have different flavors, but both provide heat. 4) Don't fry your onions until crisp...just sautee until slightly brown if you want the flavors & masala to penetrate the meat. 5) You can pre-cook your meat with ginger, onions, salt, a little turmeric, and green chilis in a pressure cooker to make the beef more tender.
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Authentic South Indian Dosas

Reviewed: Aug. 7, 2011
This is similar to crepes, but much thinner, and not sweet. Paired with the sabjee (potato masala mixture), you can't go wrong.
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1 user found this review helpful

Featherlight Scones

Reviewed: Oct. 28, 2010
Used a food processor for a cranberry/white choc. chip version, and it saved so much time! Just mix dry ingredients, sugar (1/4 c.) and frozen butter (cut in pieces) in processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add Craisins (1/2 c.) & white choc. chips (1/2 c.), pulse. Take the batter out, pat it flat with some flour and cut your scones. Follow remaining directions as indicated.
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Chicken Biryani, Hyderabadi Style

Reviewed: Mar. 24, 2010
I'm only giving this three stars because biriyani is ALWAYS made with basmati rice, and no other. Biriyani recipes vary from person to person, and I have to say these ingredients are authentic, with the exception of bay leaves - usually curry leaves are used instead. The one-pot method used here can also be replaced by cooking the meat and rice separately, and layering them later. Just make sure you have enough gravy for the chicken to season the rice as well.
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Beef Stroganoff III

Reviewed: Dec. 13, 2007
I didn't have a few of the ingredients on hand, so since I was making it just for two, I figured I could tweak it a little. I used about a cup of Tyson frozen precooked seasoned beef strips, 1 T cornstarch mixed with 1 T Worcestershire sauce, 7 T of half-and-half instead of the cream cheese/sour cream base, 7.5 T of water, 1/2 a yellow onion, 2 T butter, 1 oz of canned sliced mushrooms, salt to taste, and a grinding of freshly ground black pepper to taste. I served it over cooked egg noodles, and it was pretty good. My DH didn't complain. :)
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Venison Stew I

Reviewed: Dec. 5, 2007
Pretty good. I was a bit reluctant to try this since it's venison, and I'm not that adventuresome when it comes to game. Cooking the meat in a pressure cooker with minced ginger, garlic, and salt really helps liven the flavor. It was cooked just perfect as a result. I will make this again, but with beef.
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Indian Tomato Chicken

Reviewed: Nov. 7, 2007
I'm Indian, and this recipe is pretty darn authentic as far as the ingredients are concerned, with the exception of the bay leaves (we use curry leaves) and the nutmeg. It's nearly identical to how I make chicken curry. The only difference is that I chop up my own tomato, and use less. Also, I've read that some people put green or red bell peppers in their jalfrezis. "Jalfrezi" incidentally means "dry fry" - the intention is to have a very thick gravy that coats the chicken nicely, as opposed to having a very liquidy sauce. But I guess you can make it whichever way you think tastes better! Oh, and by the way, Indian curries usually don't have "curry powder" in them. It's a common misconception. Happy eating!
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