Curry Curlies Food
25 POPULAR INDIAN CURRIES TO TRY
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Indian curry in 30 minutes or less!
Nutrition Facts :
CURRY CURLIES
Make and share this Curry Curlies recipe from Food.com.
Provided by Doreen Randal
Categories Lunch/Snacks
Time 28m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Cut pastry into 1 cm strips.
- Brush both sides of the strips with combined melted butter and curry powder.
- Lightly press finely crushed potato chips on both sides; twist to curl.
- Place on lightly greased oven trays.
- Bake in moderately hot oven 8 minutes or until golden.
- Cool on wire rack.
Nutrition Facts : Calories 6831.4, Fat 529.1, SaturatedFat 194.3, Cholesterol 395.4, Sodium 4241.2, Carbohydrate 465, Fiber 23.6, Sugar 16.1, Protein 73.2
CURLY FRIES
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 1h50m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- For the potatoes: Spiralize the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.
- For the batter: Combine the flour, paprika, seasoned salt, cayenne, some salt and pepper and 1 cup water in a large pitcher and pour into a large resealable plastic bag.
- Drain the fries and pat dry. Put them in the bag with the batter and massage to make sure they are coated thoroughly with it. Set aside for 30 minutes so the fries can absorb all the flavors.
- Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F.
- Cook the fries in batches until golden and crispy, about 2 minutes per batch. Drain on a paper towel-lined plate, sprinkle with salt and serve immediately.
CURLY TWIRLIES
Use ready-to-roll croissant pastry to create these chocolate and toffee-filled treats that are gooey and sticky when eaten warm
Provided by Sarah Cook
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the toffees into a small pan with the milk and melt over a very low heat, stirring occasionally to bring together to a smooth sauce. Cool off the heat for 1-2 mins until a little less molten and thickened slightly.
- Cover two baking sheets with baking parchment. Unroll one tube of croissant dough. Pinch together the diagonal perforated seams, but divide the dough into three rectangles along the straight crossing seams. Cut each rectangle into 4 long, thin strips - so you end up with 12. Drizzle a little toffee along the length of each strip, then scatter with some chocolate drops. Unroll the other dough and cut into the same size strips, then sandwich together with the toffee-choc covered ones. Holding the ends of each strip, twist tightly and lay on the prepared baking sheets - they'll expand a little.
- Once all are shaped, bake for 12-15 mins until golden and crisp. Dust with a little golden icing sugar to serve and enjoy best, freshly baked.
Nutrition Facts : Calories 246 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
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