St LUCIAN AVOCADO SOUP (CAN BE SERVED HOT OR COLD) INGREDIENTS:2 ripe avocadoes ( preferably hass)600ml vegetable stock2 tspn SHASHEMANE JAMDUNG CURRY BLEND1 serrano chilli , seeded & chopped200ml natural coconut yoghurt1/2 tspn black pepper1 Lime Juiced METHOD:* remove flesh from the avocadoes.* blend avocadoes with 1 cup...
Shashemane Stylee Chilli Naan INGREDIENTS 1 tsp yeast-mixed with warm water for 10-15 min2 cups Plain white flour3 tbls Coconut yogurt1 tsp Salt1 tsp white Sugar2 tbls Rice Bran oil mixed in at the end 2 Green Cayenne Chilli1 Scotch Bonnet1/2 tsp SHASHEMANE RASTA ITAL CURRY.2 Garlic cloves chopped2...
Andrew's essential FIERY Food facts that every Pyro-Gourmaniac needs to know Part 37 Vindaloo or Tindaloo A brief history of the Vindaloo How the Portuguese influence this spicy treat The people of the Indian Sub continent have so many different kinds of curries. Every state and every household has...