Masala Profile - (1871048)

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Member Since: Jun. 2000
Cooking Level: Intermediate
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Recipe Reviews 5 reviews
Spicy Vegan Potato Curry
This was DELICIOUS! The only changes I made were using frozen peas instead of canned, and I guess I did de-vegan it by using ghee instead of vegetable oil, but it was great. And the spices were fabulous - I make a lot of Indian curries, so I was a bit sceptical about using garam masala and curry powder, but it was so much more convenient not having to do all of the grinding and roasting of spices, and I couldn't tell a difference in the flavor. Definitely a keeper - I'll be making this often.

0 users found this review helpful
Reviewed On: Sep. 30, 2013
Apple Pie by Grandma Ople
This pie ROCKS! I'm never disappointed by it, and make it every chance I get. I sprinkle my prepared apples with lemon juice to prevent browning and then stir in some cinnamon and a bit of sugar (to counteract the tartness of the lemon juice) but will definitely take the advice of others and stir in part of the caramel (but definitely keep the cinnamon). I usually just roll one crust out a bit thin and then use the trimmings to cut out shapes (circles, hearts, whatever cookie cutters are on top of the pile) to overlap on top. That way I only have to use ONE crust AND I don't have to deal with making a lattice.

1 user found this review helpful
Reviewed On: Nov. 30, 2011
Ashley's Chicken Katsu with Tonkatsu Sauce
This is such an easy and great-tasting recipe! I make it with pork, too, and a friend who lived in Japan said it is typically served with a side of shredded cabbage in a creamy sauce, so I make a quick version with packaged cole slaw mix (the cabbage/carrot stuff) with some Ranch dressing stirred in. It's a great contrast.

0 users found this review helpful
Reviewed On: Jan. 21, 2009

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