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Author Archives: Aunty Saro

Rice Pilaf

Ingredients 2 cups Basmati rice 2 cups water 1/4 cup lemon juice 1/2 stick butter 1 stick cinnamon 4 cloves garlic 1 bay leaf 1/2 teaspoon turmeric Salt to taste *Optional, add frozen or fresh, diced vegetables at the beginning … Continue reading

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Lamb Curry

Ingredients 3 lbs. lamb cut up 1 jar Aunty Saro’s Curry Sauce 1 tablespoon fresh ginger grated 1 Cinnamon Stick 4 cloves Wash cut up lamb and drain thoroughly. In a sauce pan, place lamb, sauce, ginger, and spices and … Continue reading

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Chicken Curry

Ingredients 3 lbs. chicken cut up 1 jar Aunty Saro’s Curry Sauce 1 tablespoon fresh ginger grated 1 cinnamon Stick 4 cloves Wash cut up chicken and drain thoroughly. In a sauce pan, place chicken, add sauce, ginger, and spices … Continue reading

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Fish Curry

Ingredients 3 lbs. salmon (or any fish of your choice) have it scaled and filleted 1 jar Aunty Saro’s Curry Sauce 1/4 cup chopped cilantro *1 cup tamarind water Clean fish and cut to 2 inch long pieces. Add sauce … Continue reading

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Potato and Peas Curry

Ingredients 4 medium potatoes 1 1/2 Cups English peas 1 jar Aunty Saro’s Curry Sauce Peel and cut potatoes to 1 inch cubes. In a saucepan add 1 jar of water to 1 jar of sauce and add potatoes and … Continue reading

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Garbanzo Curry

Ingredients 2 cans garbanzo beans 1/2 jar of Aunty saro’s Curry Sauce 1/2 jar of water Mix sauce and water with garbanzos, heat and serve over rice or pita bread.

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Baby Egg Plant (Indian)

Ingredients: Approximately 1 lb. baby egg plant approximately 1/2 jar Aunty Saro’s Curry Sauce, depending on number of eggplants (any flavor) olive oil as needed (approximately 1/3 cup) Wash eggplants and dry completely. Holding the stem in your hand, make 3-4 cuts … Continue reading

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Curried Okra

Ingredients 2 lbs. frozen or fresh cut okra 1/4 cup oil 1/2 jar Aunty Saro’s Curry Sauce In a non-stick fry pan add oil and frozen okra and stir-fry until dry. Add the sauce and mix gently and let cook … Continue reading

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