red rooster recipes
Filed Under: asian  

- 1 (at least weighing a kilo) perfectly cleaned Rooster[chicken will also do],slicing it may be 6 to 10 pieces
- 1/4 litre youghurt
- 1/2 cup(1/4 litre) of sunflower oil(preferebly,,other cooking well also will do)
- one piece of large size onion sliced in pieces.
- one piece of garlic(preferbly massed)
- half piece of ginger(preferbly massed)
- two medium sized tomato(sliced in pieces)
- n,,other spices like peeper,green chili n dhania based on consumers demand..lOll

- 6 skinless chicken breast or thigh.. cut in big chunks
- or (3/B & 3/ T)
- 2 cups of red split peas Dahl.
- (you can find in any grocery store)
- 1 large onion chopped
- 1 Elephant Garlic clove chopped
- curry powder to taste
- turmeric to taste
- pepricka to taste
- lemon juice to taste
- orange juice to taste
- canned diced tomato
- vegetable oil
- extra virgin olive oil
- salt to taste
- 3 cups of hot water
- 1/2 cup orange juice

- 1 teaspoon chili powder
- 1 teaspoon white sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 (14.25 ounce) can tomato puree
- 2 cups red lentils
- 1 large onion, diced
- 2 tablespoons curry paste
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 1 teaspoon ginger root, minced
- 1 tablespoon curry powder

- 2 cloves garlic
- 2 medium onions
- 2 tablespoons vindaloo curry paste
- 1/2 cup water
- 1 bunch red swiss chard
- 8 tablespoons vegetable oil or ghee
- 2 inches ginger

- 1/4 teaspoon shrimp paste, chopped or anchovies
- 1/2 teaspoon ground coriander
- 5 garlic cloves
- 6-8 coriander roots
- 1 slice fresh kaffir lime rind (I've never used it)
- 2 tablespoons bright red paprika
- 1/2 teaspoon ground cumin
- 10-12 hot dried red chilies (of the long cayenne variety)
- fresh ground white pepper
- 1 tablespoon fresh lemongrass
- 3 slices galangal or ginger (thin slices, fresh or frozen)

- 1/4 teaspoon ground cinnamon
- 1/2 cup cider vinegar (try 1/4 balsamic!)
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1/2 cup dried cranberries
- 3 cups finely chopped peeled tomatoes (about 4 large)
- 1 cup finely chopped red bell peppers
- 2 tablespoons minced peeled fresh ginger
- 1 cup finely chopped red onions
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/2 teaspoon mustard seeds
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar

- 1 red bell pepper, seeded and sliced into strips
- 2 teaspoons olive oil
- 1 pound skinless, boneless chicken breast halves - cut into thin strips
- 1 (14 ounce) can light coconut milk
- 1 onion, quartered then halved
- 1 tablespoon Thai red curry paste
- 1 cup sliced halved zucchini
- 2 tablespoons chopped fresh cilantro
- 1/2 cup sliced carrots
- 1 tablespoon cornstarch

- 1 tablespoon dill weed
- salt
- 1 small red cabbage
- 3 tablespoons balsamic vinegar or red wine vinegar
- 4-6 large carrots
- chopped cilantro or parsley
- 1/4 cup extra virgin olive oil
- 1/2 cup currants (if dry soak in water for 10 mins and drain well)
- 1 tablespoon sumaq
- 3 freshly squeezed lemons