marinate 1 the fish piecesinto above mixture for about 30 mins 2 barbecue or grill on stove top approxiamately put on skewer and place in tandoor 3 serve wite mint & pomegranate chutney chhanda raj bhandari
chermoula marinade 8 cloves garlic crushed 1/2 cup fresh corinder leaves including roots @ stemsi 1/3 cup italian parsley 1 teaspoon cumin pawdr 1 teaspoon paprika 1/2 teaspoon chili falat 1/3 cup virgin olive oil 2 whole leman juiced 1teaspoon coarse salt seafood marinade 1 mix all the ingredients together in a food processor and blend till it is a rough paste & blend set aside 2 devein the shrimps and pour over marinade and let sit for at least 2 hours 3 put 3 shrimps per skewer and grill over a stove top or charcoal grill chhanda raj bhandari
chocolate ganache amount/measure 1}ounces chocolate finely chopped 2}1/3 cup cream preparation method 1}in a saucepan over medium heat bring the cream to a boil 2}remove from heat add the chocolate has melted and is thoroughly incorporated 3}let stand and cool to about 95f for a pourable glaze sauce
{barramundi tamato suses} (thai) 1)2 can tamato 2)3 red chili padi(caped) 3)1 nos white onian loges (capad) 4)white wine 1cup 5)fish souse 1/2 cop yor to tast 6)thai chli suses-1 cup (sueet) 7)thi bagel 2 cup (choped) 8)laman josce 1 nos 9)olive oil 1 cup (narmal) 10)tomato paste 2 tabal isponge पईला तेल ततौने चप कुर्शानी र ओनियन हल्खा पकौने पाके पछी टमेटो पेस्ट हाल्ने तेय्स पछि मिक्स भय पछि वहिट वईन हाल्ने अली अली आगो बोले पशी फिश सस हाल्ने र टमेटो २ कैन पनी हाल्ने पकौने पानी सुकने तक तय्स पछि थाई चिली सुसेस हाल्ने र चिसो भय पछि थाई बय्ज्ञेल र लेम जुस halnu tayar vao
matardh 1) hang the yoghurt in a cheesecloth or strainer ovarnight 2)whisk cream than combine with yoghurt garlic lemon juice and salt 3)put mixture in serving bowl pour ovar olive oil,sprinkle with zataar and serve
1) 2 whole egg yolk 2) 2 tablespoons lemon juice 3) 1/4 cop olive oil 4) salt and pepper to taste
1)in stainless steel bowl whisk together the egg yolks with the lemon juice 2)seperately combine together the 2 oils and whilst continously whisking the egg yol mizture add the oil in a slow steady stream till it is thouroughly incorporated and emulsified
variation -to make aioli add 4-5 crushed garlic cloves to egg mixtre -to make gerrn chili mayo add apaste of green chili -add 1/4 teaspoon wasabi paste to make wasabi mayonnaise
falafel 1) 2cups fava beans dried 2) 1cup garbanzo beans dried 3) cloves garlic 4) 1/2 cup fresh parsley 5) 1/4 cup fresh coriander leaf 6) 6 whole spring onians chopped 7) 2tablespoons flour 8) 2teaspoon baking soda 9) 2teaspoon cumin powder 10) 2teaspoon chili pawdar 11) salt to tasts oil for deep frying methord 1)soak the fava beans & garbanzo beans in watar overnight drain & peel 2)in a food processor combine togethar fava beans garbanzo beans garlic parsley & corinder leaves process till smooth 3)take out than knead in the rest of the ingredients 4) form in smill patties and deep-fry
1)11/2 cups canola oil 2)3 tablespoon mustard seed 3)8whole dried red chillies dried 4)2oz ginger julienned 5)15 cloves garlic thinly sliced 6)30 whole curryleaves 7)8cans tomatoes canned choopped 8)2teaspoons cayenne powder 9)1tablespoons salts 10)cup sugar 11)11/2 tablespoon aamchur powder methord 1)on a high fire heat oil,putin mustard seed and saute till they crackle then add eed chillies and curry leaves fry for a further minute add ginger and garlic 2) add tamatoes cayenne powdar and salt then add sugar-keep cooking on high fire as oil comes to surface add the aamchur powder and continue to cook till the oil comes to the top and the sauce is glazed
Frontier Chicken Ingredients SEASONING MIX 2 ts salt 1 ts cardamom; ground 1 ts cayenne 1 ts coriander; ground 1 ts cumin; ground 1 ts fenugreek seed; ground 1 ts garlic powder 1 ts ginger; ground 1 ts dry mustard 1 ts onion powder 1 ts black pepper; ground 1 ts white pepper; ground 1 ts dried pasilla chili peppers; - ground 1 ts turmeric; ground CHICKEN PREP 6 chicken breast halves; boned - and skinned 3 tb olive oil 1 1/2 c onion; chopped 1 c yellow bell pepper; chopped 2 c red and green bell peppers; -chopped 1 lg ripe banana; peeled and -sliced 2 c chicken stock 1 tb fresh garlic; minced 2 tb fresh ginger; minced 2 tb plus 2 teaspoons all-purpose - flour 1/4 c fresh cilantro; chopped 2 tb jalapeno pepper; seeded and -minced 1 14 1/2 ounce diced tomato
Instructions
Combine the seasoning mix ingredients in a small bowl. Sprinkle each side of each chicken breast with 1/2 teaspoon of the seasoning mix and rub it in well with your hands. Heat the oil in a large skillet or 5-quart pot over high heat just until
khao sauy 3-4 onions chopped fine 6-7 cloves garlic grated together with 1 1/2" of ginger 3/4 tbspn besan (gram flour) Coconut Milk Haldi, Chilli Powder & Salt
Garnish Chopped spring onions Deep fried sliced onions Chopped coriander chopped green chillies Fried garlic flakes boiled egg chopped small maggi noodles (raw) fried peanuts soya sauce lime cut into quarters
Method Fry onions till soft. Do not brown. Add ginger, garlic paste. Fry till it smells like it is done (!) approx. 3-4 minutes. Add the chicken, turmeric (shld look yellow) and chilli powder. Fry till the chicken turns white and is coated well with the spices. Add besan and mix well. Add coconut milk and an equal quantity of water. Also add the salt now. Bring to boil and let it simmer till the gravy thickens. The coconut milk might threaten to froth over but dont panic, wait for it to settle.
Serve in a bowl - first the noodles, top it with the gravy generously till the noodles are well covered and top with the all the garnish.
( discovered that premika has made no mention of the noodles in her recipe and i havent a clue so will have to chase her up to add that bit. Well, I got laughed at plenty but here it is. Jan 11, '06)
Boil water. Enough to cover the noodles. Put in noodles only after water starts boiling for 7 minutes. Add a pinch of salt, a tsp of oil and a garlic pod to the water along with the noodles. Drain and serve. We ate Khao Suey at Amina's last night and it was fabulous. I've updated the "Garnish" section with a few additions.
macrosed frurt 3 cups 3 tablespoons 2 tablespoons 1/2 teaspoon 1/2 teaspoon fresh berries (strawberries, blueberries, blackberries, raspberries) sugar Grand Marnier (or other liqueur) vanilla extract orange zest (optional) Method : 1. Rinse the berries, drain well, and remove any stems or leaves. 2. Place them in a glass bowl and sprinkle with sugar, liqueur, vanilla, and orange zest if using. 3. Mix lightly and very gently to keep from breaking up the berries. 4. Macerate in the refrigerator for about 30 minutes.
New Indian stayal Tandoori Chicken Ingredients • 2 pounds boneless chicken thighs or breasts, skin removed • ½ cup plain yogurt • 2 teaspoons turmeric, ground • 1 teaspoon paprika • ½ teaspoon chili powder • ½ teaspoon garlic powder • ½ teaspoon salt • ½ teaspoon garam masala (optional) • 1 lemon • Onion slices (optional) Procedure 1. Prick each piece of chicken with a fork. Rub the pieces with salt and black pepper. 2. In a separate bowl, combine the yogurt, ground turmeric, paprika, chili powder, garlic powder, salt, and garam masala. Mix well. 3. Drop each piece of chicken into a bowl and coat with the yogurt mixture. 4. Place the chicken in a glass baking dish and cover with plastic wrap; refrigerate for at least 1 hour. (The chicken can be refrigerated overnight). 5. Preheat the oven to 350°F. Bake the chicken, uncovered, for about 30 to 40 minutes. (When pricked with a fork, the juice that runs out of the chicken should be clear.) When thoroughly cooked, place the chicken on a serving plate. 6. Slice the lemon and squeeze the juice on top before serving. Top with the sliced onions if desired
Tamatar Salat (Luscious Tomato Salad) Ingredients • 2 firm tomatoes • 3 green onions • ¼ cup mint leaves • 1½ Tablespoons lemon juice • ¼ teaspoon salt, or to taste • 1 teaspoon sugar Procedure 1. Dice the tomatoes, finely slice the green onions, and chop the mint leaves. 2. Toss together in a large bowl. 3. In a small bowl, mix the lemon juice, salt and sugar together. 4. Pour the mixture over the tomatoes, onion and mint leaves. 5. Mix thoroughly, but gently. 6. Cover and chill until ready to serve.
medley INGREDIENTS • 1/4 cup olive oil • 2 large sweet potatoes, sliced • 4 red potatoes, cubed • 1 large onion, sliced into rings • 1 teaspoon minced garlic • 2 green bell peppers, sliced • 2 red bell peppers, sliced • 2 carrots, shredded • 1/4 cup Italian-style seasoning
READ REVIEWS (4) • Review/Rate This Recipe • Save To Recipe Box • Add to Shopping List • Add a Personal Note • Post a Recipe Photo • Post a Favorite Food List • Create a Menu DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil. 3. Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir. 4. Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top A medley is a mixture of things that are not usually found together.
Za'atar to Middle Eastern cooking is like what Essence is to Emeril. Za'atar is a spice blend that is so versatile! It can be used on meats, veggies, rice and breads. And, yes, it has been known to make me yell "Bam!" every once in a while. INGREDIENTS: • 1/4 cup sumac • 2 tablespoons thyme • 1 tablespoon roasted sesame seeds • 2 tablespoons marjoram • 2 tablespoons oregano • 1 teaspoon coarse salt PREPARATION: Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.
Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months
unisian carrot salad Ingredients: 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds 3 Tbs olive oil 2 1/4 tsp ground cumin 1/4 tsp cayenne pepper 1/2 cup water 3 Tbs white wine vinegar 1/3 cup chopped fresh cilantro
Instructions: Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
Ingredients: Spinach 1/2 kg Paneer 100 grams Onion 1 Butter 3 tbsp. Bay leaves 2-3 Cumin seeds 1 tsp. Salt to taste Black pepper powder 1/4 tsp. Ginger-garlic paste 3/4 tsp. Green chilli paste 1/2 tsp. Garam Masala Powder
1 tsp. Vegetable oil as required
Method: 1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle). 2. Cut paneer into small cubes. Keep 3 cubes separately for decoration. 3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside. 4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink. 5. Add salt, black pepper powder, garam masala. Stir well. 6. Add paneer and cooked spinach (grinded). Mix well. 7. Put palak paneer in a baking tray . 8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.
Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve. popular
Dal (Lentils) Ingredients • 1½ cups raw red lentils (other lentils may be substituted) • 4½ cups water • 1 Tablespoon canola oil • 1 medium onion, minced • 2 cloves garlic, minced • 1 or 2 small hot green chilies, to taste, minced • 1 teaspoon each: freshly grated ginger, ground cumin, and turmeric • Nutmeg, pinch • Salt, to taste Procedure 1. Rinse the lentils and combine them with the water in a large, heavy saucepan. 2. Bring to a boil, cover, and simmer until the lentils are quite mushy, about 40 minutes. 3. Heat the oil and skillet; sauté the onion and garlic over medium heat until golden. 4. Add to the saucepan. 5. Stir in the remaining ingredients. 6. Cover and simmer over very low heat for 15 minutes. 7. Serve hot.
Pistachio-studded ice cream, a sorbet core and a dense dark chocolate cake base all smothered with meringue make a show-stopper dessert. And it goes from freezer to oven to table for a truly no-fuss finale. 4 cups (1 L) premium-quality vanilla ice cream, softened 1/2 cup (125 mL) shelled pistachios, coarsely chopped Green food colouring (optional) 2 cups (500 mL) premium-quality raspberry sorbet, softened Chocolate Cake: 4 oz (125 g) bittersweet chocolate, chopped 1/2 cup (125 mL) butter 2 eggs 2 egg yolks 3 tbsp (50 mL) granulated sugar 1/3 cup (75 mL) all-purpose flour 2 tbsp (25 mL) raspberry liqueur or brandy (optional) Meringue: 1/2 cup (125 mL) liquid pasteurized egg whites (or 4 egg whites) 1/4 tsp (1 mL) cream of tartar 1/2 cup (125 mL) instant dissolving (fruit/berry) sugar Preparation: Chocolate Cake: Grease 9-inch (2.5 L) round cake pan; line bottom with parchment paper.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally; set aside.
In large bowl, beat together eggs, egg yolks and sugar until doubled in volume and fluffy, about 8 minutes. Fold in flour. Remove 1/2 cup (125 mL) and beat into chocolate mixture; fold back into remaining egg mixture. Scrape into prepared pan, spreading evenly.
Bake in centre of 350°F (180°C) oven until firm to the touch, 16 to 18 minutes. (Cake will be thin.) Let cool in pan on rack for 10 minutes. Remove from pan and peel off paper. Let cool on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.)
Dampen then line 8-inch (20 cm) diameter 6-cup (1.5 L) bowl with plastic wrap. In separate bowl, beat together vanilla ice cream, pistachios, and desired amount of green food colouring (if using) until combined. Pack into prepared bowl, shaping well in centre for sorbet. Line rounded outside of small bowl (2-1/2 cups/625 mL) with plastic wrap; press bowl into well to smooth ice cream mixture. Cover top with plastic wrap; freeze until firm, about 2 hours.
tandoor maeinate suses 4 cup chilli paste 13 nos red chilli 200 gm coraindar leaf 5 hand full lame jucses 2 tbl sp caumain pawdar 2 tbl sp garam masla 1 cup canola oil 1/4 cup salt
mantard bland chilli paste red chilli corander leaf and add rest of ingrident than agyn bland rady tandoori marinat
Comments
1/4 cup black peppercorns roasted
1 teaspoon cumin seed roasted
2 teaspoon coriander seeds roasted
1 teaspoon turmeric
3 cloves garlic crushed
2 teaspoon grated gingar root
2 teaspoon jaggery grated
1 tabelspoon tamarind pulp
1/3 cup coconot milk
1 whole lime juiced
2 tabelspoon canola oil
marinate
1 the fish piecesinto above
mixture for about 30 mins
2 barbecue or grill on stove top approxiamately put on skewer and place in tandoor
3 serve wite mint & pomegranate chutney
chhanda raj bhandari
8 cloves garlic crushed
1/2 cup fresh corinder leaves including roots @ stemsi
1/3 cup italian parsley
1 teaspoon cumin pawdr
1 teaspoon paprika
1/2 teaspoon chili falat
1/3 cup virgin olive oil
2 whole leman juiced
1teaspoon coarse salt seafood
marinade
1 mix all the ingredients together in a food processor and blend till it is a rough paste & blend set aside
2 devein the shrimps and pour over marinade and let sit for at least 2 hours
3 put 3 shrimps per skewer and grill over a stove top or charcoal
grill
chhanda raj bhandari
amount/measure
1}ounces chocolate finely chopped
2}1/3 cup cream
preparation method
1}in a saucepan over medium heat bring the cream to a boil
2}remove from heat add the chocolate has melted and is thoroughly incorporated
3}let stand and cool to about 95f for a pourable glaze sauce
1)2 can tamato
2)3 red chili padi(caped)
3)1 nos white onian loges (capad)
4)white wine 1cup
5)fish souse 1/2 cop yor to tast
6)thai chli suses-1 cup (sueet)
7)thi bagel 2 cup (choped)
8)laman josce 1 nos
9)olive oil 1 cup (narmal)
10)tomato paste 2 tabal isponge
पईला तेल ततौने चप कुर्शानी र ओनियन हल्खा पकौने पाके पछी टमेटो पेस्ट हाल्ने तेय्स पछि मिक्स भय पछि वहिट वईन हाल्ने अली अली आगो बोले पशी फिश सस हाल्ने र टमेटो २ कैन पनी हाल्ने पकौने पानी सुकने तक तय्स पछि थाई चिली सुसेस हाल्ने र चिसो भय पछि थाई बय्ज्ञेल र लेम जुस halnu tayar vao
1)garlic 150gm
2)gingar 5ogm
3)chilly padi green 13 nos
4)chilly padi red 13 nos
5)coriander leaf 400 gm
6)spring onian 150gm
7)thai chilly suscs 6 tbl sp
8)thai chilly paste 3 tbl sp
9)fish susce 10 tbl sp
10)brown sugar 5 tbl sp
11)laman jusce 2 tbl sp
12)lame jusce 1 tbl sp
13)salt 1 tea sp
14)canola oil
methords
1;2;3;4;garadad togadar mix 7;8;9;10;11;12;13 baland agayn ad the 5;6;14 baland agayn naw raday to baramundi marinate susce
1) 1 kilogaram yogurt
2) 3 cloves garlic minced
3) 1/2 liter cream,or as needed
4) 1 whole leman
5) salt to taste
6) olive oil,for garnish
7) zataar,for garnish
matardh
1) hang the yoghurt in a cheesecloth or strainer ovarnight
2)whisk cream than combine with yoghurt garlic lemon juice and salt
3)put mixture in serving bowl pour ovar olive oil,sprinkle with zataar and serve
2) 2 tablespoons lemon juice
3) 1/4 cop olive oil
4) salt and pepper to taste
1)in stainless steel bowl whisk together the egg yolks with the lemon juice
2)seperately combine together the 2 oils and whilst continously whisking the egg yol mizture add the oil in a slow steady stream till it is thouroughly incorporated and emulsified
variation
-to make aioli add 4-5 crushed garlic cloves to egg mixtre
-to make gerrn chili mayo add apaste of green chili
-add 1/4 teaspoon wasabi paste to make wasabi mayonnaise
1) 2cups fava beans dried
2) 1cup garbanzo beans dried
3) cloves garlic
4) 1/2 cup fresh parsley
5) 1/4 cup fresh coriander leaf
6) 6 whole spring onians chopped
7) 2tablespoons flour
8) 2teaspoon baking soda
9) 2teaspoon cumin powder
10) 2teaspoon chili pawdar
11) salt to tasts
oil for deep frying
methord
1)soak the fava beans & garbanzo
beans in watar overnight drain & peel
2)in a food processor combine togethar fava beans garbanzo beans garlic parsley & corinder leaves process till smooth
3)take out than knead in the rest of the ingredients
4) form in smill patties and deep-fry
2)3 tablespoon mustard seed
3)8whole dried red chillies dried
4)2oz ginger julienned
5)15 cloves garlic thinly sliced
6)30 whole curryleaves
7)8cans tomatoes canned choopped
8)2teaspoons cayenne powder
9)1tablespoons salts
10)cup sugar
11)11/2 tablespoon aamchur powder
methord
1)on a high fire heat oil,putin mustard seed and saute till they crackle then add eed chillies and curry leaves fry for a further minute add ginger and garlic
2) add tamatoes cayenne powdar and salt then add sugar-keep cooking on high fire as oil comes to surface add the aamchur powder and continue to cook till the oil comes to the top and the sauce is glazed
Ingredients
SEASONING MIX
2 ts salt
1 ts cardamom; ground
1 ts cayenne
1 ts coriander; ground
1 ts cumin; ground
1 ts fenugreek seed; ground
1 ts garlic powder
1 ts ginger; ground
1 ts dry mustard
1 ts onion powder
1 ts black pepper; ground
1 ts white pepper; ground
1 ts dried pasilla chili peppers;
- ground
1 ts turmeric; ground
CHICKEN PREP
6 chicken breast halves; boned
- and skinned
3 tb olive oil
1 1/2 c onion; chopped
1 c yellow bell pepper; chopped
2 c red and green bell peppers;
-chopped
1 lg ripe banana; peeled and
-sliced
2 c chicken stock
1 tb fresh garlic; minced
2 tb fresh ginger; minced
2 tb plus 2 teaspoons all-purpose
- flour
1/4 c fresh cilantro; chopped
2 tb jalapeno pepper; seeded and
-minced
1 14 1/2 ounce diced tomato
Instructions
Combine the seasoning mix ingredients in a small bowl.
Sprinkle each side of each chicken breast with 1/2 teaspoon of the
seasoning mix and rub it in well with your hands.
Heat the oil in a large skillet or 5-quart pot over high heat just until
3-4 onions chopped fine
6-7 cloves garlic grated together with
1 1/2" of ginger
3/4 tbspn besan (gram flour)
Coconut Milk
Haldi, Chilli Powder & Salt
Garnish
Chopped spring onions
Deep fried sliced onions
Chopped coriander
chopped green chillies
Fried garlic flakes
boiled egg chopped small
maggi noodles (raw) fried
peanuts
soya sauce
lime cut into quarters
Method
Fry onions till soft. Do not brown. Add ginger, garlic paste. Fry till it smells like it is done (!) approx. 3-4 minutes. Add the chicken, turmeric (shld look yellow) and chilli powder. Fry till the chicken turns white and is coated well with the spices. Add besan and mix well. Add coconut milk and an equal quantity of water. Also add the salt now. Bring to boil and let it simmer till the gravy thickens. The coconut milk might threaten to froth over but dont panic, wait for it to settle.
Serve in a bowl - first the noodles, top it with the gravy generously till the noodles are well covered and top with the all the garnish.
( discovered that premika has made no mention of the noodles in her recipe and i havent a clue so will have to chase her up to add that bit. Well, I got laughed at plenty but here it is. Jan 11, '06)
Boil water. Enough to cover the noodles. Put in noodles only after water starts boiling for 7 minutes. Add a pinch of salt, a tsp of oil and a garlic pod to the water along with the noodles. Drain and serve. We ate Khao Suey at Amina's last night and it was fabulous. I've updated the "Garnish" section with a few additions.
3 cups
3 tablespoons
2 tablespoons
1/2 teaspoon
1/2 teaspoon fresh berries (strawberries, blueberries, blackberries, raspberries)
sugar
Grand Marnier (or other liqueur)
vanilla extract
orange zest (optional)
Method :
1. Rinse the berries, drain well, and remove any stems or leaves.
2. Place them in a glass bowl and sprinkle with sugar, liqueur, vanilla, and orange zest if using.
3. Mix lightly and very gently to keep from breaking up the berries.
4. Macerate in the refrigerator for about 30 minutes.
Ingredients
• 2 pounds boneless chicken thighs or breasts, skin removed
• ½ cup plain yogurt
• 2 teaspoons turmeric, ground
• 1 teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon garam masala (optional)
• 1 lemon
• Onion slices (optional)
Procedure
1. Prick each piece of chicken with a fork. Rub the pieces with salt and black pepper.
2. In a separate bowl, combine the yogurt, ground turmeric, paprika, chili powder, garlic powder, salt, and garam masala. Mix well.
3. Drop each piece of chicken into a bowl and coat with the yogurt mixture.
4. Place the chicken in a glass baking dish and cover with plastic wrap; refrigerate for at least 1 hour. (The chicken can be refrigerated overnight).
5. Preheat the oven to 350°F. Bake the chicken, uncovered, for about 30 to 40 minutes. (When pricked with a fork, the juice that runs out of the chicken should be clear.) When thoroughly cooked, place the chicken on a serving plate.
6. Slice the lemon and squeeze the juice on top before serving. Top with the sliced onions if desired
Ingredients
• 2 firm tomatoes
• 3 green onions
• ¼ cup mint leaves
• 1½ Tablespoons lemon juice
• ¼ teaspoon salt, or to taste
• 1 teaspoon sugar
Procedure
1. Dice the tomatoes, finely slice the green onions, and chop the mint leaves.
2. Toss together in a large bowl.
3. In a small bowl, mix the lemon juice, salt and sugar together.
4. Pour the mixture over the tomatoes, onion and mint leaves.
5. Mix thoroughly, but gently.
6. Cover and chill until ready to serve.
INGREDIENTS
• 1/4 cup olive oil
• 2 large sweet potatoes, sliced
• 4 red potatoes, cubed
• 1 large onion, sliced into rings
• 1 teaspoon minced garlic
• 2 green bell peppers, sliced
• 2 red bell peppers, sliced
• 2 carrots, shredded
• 1/4 cup Italian-style seasoning
READ REVIEWS (4)
• Review/Rate This Recipe
• Save To Recipe Box
• Add to Shopping List
• Add a Personal Note
• Post a Recipe Photo
• Post a Favorite Food List
• Create a Menu
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
3. Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
4. Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top
A medley is a mixture of things that are not usually found together.
INGREDIENTS:
• 1/4 cup sumac
• 2 tablespoons thyme
• 1 tablespoon roasted sesame seeds
• 2 tablespoons marjoram
• 2 tablespoons oregano
• 1 teaspoon coarse salt
PREPARATION:
Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.
Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months
Ingredients:
1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
3 Tbs olive oil
2 1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/2 cup water
3 Tbs white wine vinegar
1/3 cup chopped fresh cilantro
Instructions:
Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
Ingredients:
Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds
1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder
1 tsp.
Vegetable oil as required
Method:
1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.
Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.
popular
Ingredients
• 1½ cups raw red lentils (other lentils may be substituted)
• 4½ cups water
• 1 Tablespoon canola oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1 or 2 small hot green chilies, to taste, minced
• 1 teaspoon each: freshly grated ginger, ground cumin, and turmeric
• Nutmeg, pinch
• Salt, to taste
Procedure
1. Rinse the lentils and combine them with the water in a large, heavy saucepan.
2. Bring to a boil, cover, and simmer until the lentils are quite mushy, about 40 minutes.
3. Heat the oil and skillet; sauté the onion and garlic over medium heat until golden.
4. Add to the saucepan.
5. Stir in the remaining ingredients.
6. Cover and simmer over very low heat for 15 minutes.
7. Serve hot.
Pistachio-studded ice cream, a sorbet core and a dense dark chocolate cake base all smothered with meringue make a show-stopper dessert. And it goes from freezer to oven to table for a truly no-fuss finale.
4 cups (1 L) premium-quality vanilla ice cream, softened
1/2 cup (125 mL) shelled pistachios, coarsely chopped
Green food colouring (optional)
2 cups (500 mL) premium-quality raspberry sorbet, softened
Chocolate Cake:
4 oz (125 g) bittersweet chocolate, chopped
1/2 cup (125 mL) butter
2 eggs
2 egg yolks
3 tbsp (50 mL) granulated sugar
1/3 cup (75 mL) all-purpose flour
2 tbsp (25 mL) raspberry liqueur or brandy (optional)
Meringue:
1/2 cup (125 mL) liquid pasteurized egg whites (or 4 egg whites)
1/4 tsp (1 mL) cream of tartar
1/2 cup (125 mL) instant dissolving (fruit/berry) sugar
Preparation:
Chocolate Cake: Grease 9-inch (2.5 L) round cake pan; line bottom with parchment paper.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally; set aside.
In large bowl, beat together eggs, egg yolks and sugar until doubled in volume and fluffy, about 8 minutes. Fold in flour. Remove 1/2 cup (125 mL) and beat into chocolate mixture; fold back into remaining egg mixture. Scrape into prepared pan, spreading evenly.
Bake in centre of 350°F (180°C) oven until firm to the touch, 16 to 18 minutes. (Cake will be thin.) Let cool in pan on rack for 10 minutes. Remove from pan and peel off paper. Let cool on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.)
Dampen then line 8-inch (20 cm) diameter 6-cup (1.5 L) bowl with plastic wrap. In separate bowl, beat together vanilla ice cream, pistachios, and desired amount of green food colouring (if using) until combined. Pack into prepared bowl, shaping well in centre for sorbet. Line rounded outside of small bowl (2-1/2 cups/625 mL) with plastic wrap; press bowl into well to smooth ice cream mixture. Cover top with plastic wrap; freeze until firm, about 2 hours.
4 cup chilli paste
13 nos red chilli
200 gm coraindar leaf
5 hand full lame jucses
2 tbl sp caumain pawdar
2 tbl sp garam masla
1 cup canola oil
1/4 cup salt
mantard
bland chilli paste red chilli corander leaf and add rest of ingrident than agyn bland rady tandoori marinat