ALKALIZING KATIE
Confident Contributor
Joined: 24 Dec 2004
Posts: 193
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 Posted: Sun Sep 25, 2005 12:34 am Post subject: kichadi question |
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Shelley's recipe for kichadi at the end says
"Warm tablespoon of ghee in small skillet. Add the coriander, cardamom, peppercorns, (or garam masala) and bay leaf saute for 2 to 3 minutes to release flavor. Stir in the rest of the spices and onion and garlic. Put the spices in a blender and blend well. (don't bother if you use the garam masala). Pour mixture into rice/mung bean. rince out blender and pour this water in with it too. Cook for 20 minutes or more. Add veggies and enjoy! "
But what temp do I "cook" at for 20 minutes?
Katie |
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