Recipe: Akoori Mixture (versitile indian base)
polycounter lvl 18
3 eggs or equivalent amount of any meat, potatoes or vegitables you like
1 Onion (med)
1.5 Tomatos (diced)
6 Corriander stems (diced)
1/2 tsp Chilli powder
1 chillie (no seeds. diced)
Veggie oil
1) deep fry onions until golden, drain oil and keep, leave onions aside draining in a colader
2) add all tomatoes and a bit of the previouslu drained oil, cook 'till they dissolve
3) add 1/3 tsp tumeric
4) add chillie powder (1/5 tsp)
5) salt to taste
6) add cilantro and chillies, cook till a dense gravy (not like soup)
add back onios
7) beat up eggs and cook everything to taste. Two heaping tablespoons of mixture per 3 eggs.
This mixture (without eggs) can be used to cook chicken, white fish, sliced beef. Be creative)
1 Onion (med)
1.5 Tomatos (diced)
6 Corriander stems (diced)
1/2 tsp Chilli powder
1 chillie (no seeds. diced)
Veggie oil
1) deep fry onions until golden, drain oil and keep, leave onions aside draining in a colader
2) add all tomatoes and a bit of the previouslu drained oil, cook 'till they dissolve
3) add 1/3 tsp tumeric
4) add chillie powder (1/5 tsp)
5) salt to taste
6) add cilantro and chillies, cook till a dense gravy (not like soup)
add back onios
7) beat up eggs and cook everything to taste. Two heaping tablespoons of mixture per 3 eggs.
This mixture (without eggs) can be used to cook chicken, white fish, sliced beef. Be creative)
Replies
Dice up a chicken breast
Put turmeric red and black pepper in about two teaspoons of oil on heat.
Dump in diced up chicken parts and leave till browning, flip over and cook till not raw. Remove from heat. In the same pan throw in vegetables and heat them through, remove from pan. Throw in two scrambled eggs and kinda' make an omelet. Remove. Throw in a pack of ramen noodles along with a cup or two of water, whatever it takes to cover in the same small pan and the salt pack if it's chicken, throw it away if it's some other flavor as the rest are all crap. Walk away, I find insulting someone on the internet usually takes about the right amount of time for ramen to cook. If there is too much fluid push the ramen out of the pan leaving the rest behind, you can add as much as you think you need or be like me and eat it sans soup.
Any other suggestions for another basic base sauce to use with different spices/meats? Or is onion/tomaotes/chillies/oil the starting point for pretty much everything?