Sunday, December 8, 2019

Easy Mutton Curry Recipe at Home | How to Make Easy Mutton Curry Recipe at Home

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Mutton Curry is an Indian curry dish that is prepared from mutton. Mutton curry was originally prepared heated by a fire in a large pot. It may now be cooked using pressure cookers and slow cookers. Mutton curry may be served with rice, roti or naan.

Common ingredients used to prepare mutton curry include: mutton or goat meat, salt, turmeric powder, mustard oil, ginger garlic paste, dahi (yogurt), assortment of spices, onion, Chilli, tomato, and Coriander leaves.
Mutton Curry
You can easily make easy mutton curry recipe at home.

Type: Curry
Course: Main course
Cuisine: India
Prep Time: 15 Min
Cook Time: 25 Min
Total Time: 40 Min
Calories: 425
Servings: 6

Ingredients:

  • 500 gm mutton
  • 2 tablespoon coriander powder
  • 4 onion
  • 2 teaspoon garlic paste
  • 4 clove
  • 5 green cardamom
  • 1 cinnamon stick
  • salt as required
  • 2 cup water
  • 4 tablespoon ghee
  • 2 cup yoghurt (curd)
  • 2 teaspoon ginger paste
  • 2 teaspoon red chilli powder
  • 3 tomato
  • 8 peppercorns
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric
For Garnishing
  • 1 handful coriander leaves


How to make Mutton Curry:

  1. To prepare this easy recipe, first, clean and wash the mutton pieces.
  2. Then, put a large pan over medium flame and melt ghee in it.
  3. Once the ghee is melted, add cardamom, cloves, black pepper corns, cinnamon stick.
  4. Saute these for a minute and add the sliced onions along with salt in it.
  5. Saute till the onion turns light brown in color.
  6. Then, add ginger paste along with garlic paste and cook the mixture until the raw smell disappears.
  7. Now, add turmeric powder, red chili powder and coriander powder to the spice mixture and mix it well.
  8. Add the mashed tomatoes and mix it well with the other ingredients.
  9. Make sure the tomatoes turn pulpy and cook this mix until oil separates from the masala in the pan. Now, add mutton pieces in this masala and mix it well. Ensure that mutton pieces are evenly coated with masala.
  10. Pour the yoghurt in the mutton masala and mix it well. Let it cook for 4-5 minutes and, then, add water in it. Stir it well and check the seasoning once.
  11. Add chopped coriander leaves along with garam masala powder in this.
  12. Give it a quick stir. Cook it for another 25 minutes to ensure that mutton is no longer raw and is perfectly juicy.
  13. Once done, take it off the flame and transfer the dish in a bowl.
  14. Serve it hot with rice or naan.

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Saturday, December 7, 2019

Dhaba Style Punjabi Dal Tadka Recipe With Ingredients

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Lentils with a Spicy Tempering Dhaba Style Punjabi Dal Tadka

Dal Tadka is one of the most popular recipe served in Indian restaurants. A mix of moong dal and arhar dal, this is a flavourful lentil preparation from Punjab. Here is how to make a simple and authentic Dhaba Style Punjabi Dal Tadka Recipe.

DHABA STYLE  PUNJABI DAL TADKA
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 129 kcal

Ingredients:

  • 1/2 cup Arhar Dal
  • 1/2 cup Moong Dal
  • Salt to taste
  • 2 tbsp Ghee
  • 1/2 cup Onion Chopped
  • 1 tsp Ginger Chopped
  • 1 tsp Garlic Chopped
  • 1 tsp Green Chilli Chopped
  • 1/2 cup Tomato Chopped
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tbsp Lemon Juice
For tempering:
  • 2 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 1/4 tsp SSP Hing
  • 2-3 Dry Red Chillies
  • 2 tsp Garlic Chopped
  • 2 tbsp Fresh Coriander Chopped

How To Make Dhaba Style Punjabi Dal Tadka Recipe:

  1. Wash the dal and add it in a pressure cooker along with 3 cups of water and salt to taste.
  2. Pressure cook until dal is nicely cooked.
  3. Remove the pressure cooker from heat and let the pressure release. Mash the dal using the back of a ladle.
  4. Heat ghee in a pan.
  5. Once the ghee is hot, add onion and fry until slightly browned.
  6. Add ginger and garlic and fry for a minute.
  7. Add green chilli and tomato and cook for another 2-3 minutes.
  8. Now add turmeric powder and red chilli powder and the cooked dal.
  9. Adjust the amount of water and salt and bring the dal to a boil.
  10. Simmer the heat and let the dal cook for 4-5 minutes.
  11. Add lemon juice and mix well.
  12. For tempering, heat ghee in a pan.
  13. Once the ghee is hot, add cumin seeds and heeng.
  14. Let them crackle for a few seconds.
  15. Add Dry red chillies and garlic and fry until garlic turns brown.
  16. Pour the tempering over the dal.
  17. Garnish with fresh coriander.
  18. Serve hot.


Notes:

  • Use a mix of either tuvar dal and moong dal or tuvar dal and dhuli masoor dal.
  • Always give two tadka to the dal to give it a dhaba like taste.
  • In the second tadka, make sure the ghee is very hot before adding the cumin seeds. It will make sure to release all their flavour in the ghee.
  • Use very good quality hing to give the tadka as it lends it a very delicious flavour.
  • You can also give a smoky taste to the dal by giving dhungar to it. For adding smoke flavour to dal, heat a piece of coal until red. Keep a bowl in the centre of the dal and keep this hot coal piece in the bowl. Drizzle a tsp of oil over the coal and immediately close the lid of the pan.

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Restaurant Style Jeera Rice Recipe With Ingredients

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Jeera Rice is a simple and popular rice recipe that you can make on days you do not want to eat plain, steamed rice. To make the perfect restaurant- style Jeera Rice, you must be very careful about the cooking time of rice as it should not be overdone. This is one of the most popular rice recipes that can be prepared in just a few minutes. The best thing about making it at home is that you can control the quality and quantity of ingredients used to make this dish.

Rice is one such versatile ingredient, which can be paired with almost every veggie,meat and nuts This recipe is a nice option to go for as it does not change the true essence of rice, however, it adds on to the taste and makes it more delectable.Also, with Jeera Rice you can enjoy the true flavours of side dish, the non-spicy flavours of this dish blends well with other main course dishes. 

JEERA RICE
Jeera Rice is an Indian style Rice dish flavoured with cumin. This Indian restaurant style rice recipe goes very well with indian curries and lentils.

Make the perfect jeera rice that is non-sticky, fluffy and full of aromatic.

Course: Main Course
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 244 kcal

Ingredients:

  • 1 cup Long Grain Basmati Rice
  • 2 tbsp Ghee
  • 2 tsp Cumin Seeds
  • 1 Green Chilli Chopped
  • 2-3 Green Cardamom
  • 3-4 Cloves
  • 1 inch Cinnamon
  • 3-4 Black peppercorns
  • 2-3 drops Lemon Juice
  • 1 Bay Leaf
  • 1 tsp Salt
  • 1 tbsp Fresh Coriander Chopped

How to Make Restaurent Style Jeera Rice:

  1. Wash the rice and soak in 2-3 cups of water for 30 minutes.
  2. Drain the water.
  3. Heat ghee in a pan.
  4. When the ghee is very hot, add cumin seeds and when they starts to crackle, add green chilli and fry for a few seconds.
  5. Add cardamom, cloves, peppercorns and cinnamon.
  6. Fry for 20 seconds.
  7. Add the soaked rice, lemon juice, bay leaf, salt and 2 cups of water.
  8. Cover the pan and cook the rice on low heat till it's done and all the water is absorbed.
  9. Switch off the heat and let the rice rest for 5 minutes.
  10. Fluff the rice with a fork after it has slightly cooled.
  11. Garnish with fresh coriander.


Notes:

  • Use very good quality long grain Basmati Rice to make jeera rice. Long grain and aged rice is the best.
  • Add cumin in the ghee, when it is really hot. The cumins will crackle immediately releasing all their flavour in the ghee.
  • Crushing the whole spices before adding them in hot ghee makes the jeera rice even more flavourful.
  • Even if you are making plain white rice, add a few drops of lemon to it. It will also keep the colour of the rice white.
  • Do not stir the rice while cooking. It will break the grains.
  • After the rice is cooked, make sure to rest it for 5-10 minutes before fluffing it with a fork.
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Friday, December 6, 2019

Ragi (Raji) Dosa Recipe - How to make Ragi Dosa

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Ragi Dosa is one of the traditional foods in South Karnataka.
Finger Millet, also known as Ragi (Raji) is an important millet grown extensively in various regions of India and Africa. It ranks sixth in production after wheat, rice, maize, sorghum and bajra in India.

Ragi Flour is a primarily a powder food, made out of Ragi grain. It also controls diabetes as it contains complex carbohydrates and high fibre levels. It is rich in calcium and extremely good for vegans and vegetarians.

According to wikipedia ragi keeps you young and keeps your skin healthy and gives glow to the skin.

 It is finger millet powder. It has high protein and mineral content.

Calcium and Iron enriched ragi dosa are super nutritious and taste super delicious. Make for kid's tiffin or as breakfast for unique flavor and taste.



RAgI DOSA

Ingredients:

  • Ragi flour - 1/2 cup
  • Wheat flour - 1/4 cup
  • Chickpea flour - 1/4 cup
  • Oil/ghee - 1/4 cup
  • Curd - 1/2 cup
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Green chilly - 1 (finely chopped)
  • Ginger - 1 inch piece (grated) or 1/2 tsp paste
  • Salt - more than 1/2 tsp or to taste


How to make Ragi Dosa:

Prepare the dosa batter
  1. Take ragi flour and wheat flour in a big mixing bowl, followed by chickpea flour. 
  2. Now add curd to it. Add water in small portions and stir until all lumps dissolves completely. 
  3. After this, add salt, ginger, green chili or some green coriander. 
  4. Add some more water and make the batter a little thin in consistency. 
  5. Batter is ready and for this much batter 1/2 cup water and 1/2 cup curd is used. 
  6. Cover and keep the batter aside for 20 minutes to set.

Roast the dosa
  1. After 20 minutes when the batter turns puffy, whisk is nicely. 
  2. Heat a non stick pan over the flame. 
  3. Pour some oil over the pan and spread it evenly using a napkin paper. 
  4. When the pan is heated well, reduce the flame and let it cool down a little. 
  5. When the pan is medium hot, pour 2 tbsp batter over it and stir in circular motion very thinly. 
  6. Now increase the flame. 
  7. Spread some oil all around the dosa and over it as well. 
  8. Let it roast from beneath until it gets golden brown. 
  9. After this, flip the side of dosa and let it roast from other side as well until it gets golden brown spots.
  10. Dosa is roasted well, reduce the flame and take it off from tawa. Likewise prepare rest of the dosas as well.
  11. Raagi dosa is ready, these are also known as raagi cheelas. 

Super healthy and tempting raagi dosa and serve steaming hot with chutney, curd, tomato ketchup, chilly sauce or coconut chutney and relish eating. Pack them in tiffin with tomato sauce, jam or sweet pickle.


Notes:

  • Do not skip curd as it helps to avoid the bitter taste of ragi.
  • You can also prepare batter with rice flour.
  • Instead of non stick pan, non stick tawa can be used.
  • While spreading the batter make sure that the batter is not too hot. Let it heat sufficiently, then reduce the flame and let it cool down a little else it will get difficult to spread the batter.
  • You can also add finely chopped spinach or methi leaves to give them a different taste and flavor to these ragi dosas.
  • Batter of ragi dosa should not be as thick as normal dosa, it should have thin consistency like rava dosa.Adding chiroti rava(fine semolina) makes dosa stiff and crispy.
  • Instead of rava, you can add 1 tbp powder of split black gram aka urad dal.
  • You can add grated carrot, finely chopped onions, capsicum and chillies for the batter to make it more wholesome, healthier and spicier.

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Carnation Fudge Recipe With Ingredients

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CARNATION FAMOUS FUDGE

Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.

Scrape the fudge into a shallow dish lined with parchment paper and let it cool until it reaches room temperature, about 1 to 2 hours. Lift the parchment paper and fudge and set it on the work surface when it hardens.

Big sugar crystals make fudge taste grainy, while very tiny sugar crystals result in a creamy, sweet fudge that tastes like, well, great fudge.

“This is a recipe from Nestle. It's easy to make and pretty good with or without nuts.”
Carnation Fudge


Recipe by: Kannwilson
Ready In: 22mins
Serves: 24

Ingredients:

  • 1 1⁄2 cups sugar
  • 2⁄3 cup evaporated milk
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1⁄4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1⁄2 cups semi-sweet chocolate chips
  • 1⁄2 cup chopped pecans or 1/2 cup walnuts (optional)
  • 1 teaspoon vanilla extract

How To Make Carnation Famous Fudge:

  1. Line an 8 inch baking pan with foil.
  2. Combine sugar, evaporated milk, butter and salt in a medium saucepan.
  3. Bring to a full rolling boil over medium heat, stirring constantly.
  4. Boil, stirring constantly for 4-5 minutes.
  5. Remove from heat.
  6. Stir in marshmallows, chocolate chips, nuts and vanilla extract.
  7. Stir vigorously for 1 minute or until marshmallows are melted.
  8. Pour into prepared pan.
  9. Refrigerate for 2 hours or until firm.
  10. Lift from pan and remove foil.
  11. Cut into pieces
source: https://www.food.com/recipe/carnation-famous-fudge-49112
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Tomato Soup Recipe | How to Make Cream Of Tomato Soup Recipe With Ingredients

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Restaurant Style delicious tomato Soup Recipe

Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes which include chunks of tomato, cream and chicken or vegetable stock. Popular toppings for tomato soup include sour cream or croutons.

Tomato soup is one of the top comfort foods in Poland and the United States. It can be made fresh by blanching tomatoes, removing the skins, then blending them into a puree.

Tomato soup is often paired with a grilled cheese sandwich, toast, crumpet or English muffin.
A creamy and rich soup with the goodness of tomatoes.
Cream Of Tomato Soup
Chef: Anita Mokashi
Cuisne: Indian, World
Course: Starters
Prep Time: 10 seconds
Cook Time: 01 mins
Total Cook Time: 01 mins 10 seconds
Alternative names: Cream of Tomato
Type: Soup
Serving temperature: Hot or cold

Ingredients Of Cream Of Tomato Soup:

  • 5 tomatoes, chopped
  • 1 onion, chopped
  • 3 Tbsp butter
  • 2 Tbsp pepper
  • 2 Tbsp chopped garlic
  • 2 cups of water
  • 5 Tbsp cream
  • Salt as per taste
  • Cream and mint leaves for garnishing

How to Make Cream Of Tomato Soup:

1.Melt butter in a pan. Add chopped onion and garlic.
2.Saute till onions are translucent. Add chopped tomatoes.
3.Sprinkle salt and pepper. Now add water and let the mixture boil for 10 minutes.
4.Remove from gas top and blend the mixture to a puree.
5.Again transfer the puree to the pan. Whisk in cream, if desired; season with salt and pepper.
6.Serve it hot with Bread sticks.

source:https://food.ndtv.com/recipe-cream-of-tomato-soup-286639
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Tomato Salsa Recipe in 10 Minutes | How To Make Salsa

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Salsa is the Spanish word for "sauce"

It is commonly used as a dip alongside tortilla chips, or as a condiment served along with dishes such as huevos rancheros or burritos.

There are hundreds of different kinds of salsas used in a variety of culinary applications.

Salsa mexicana ("Mexican sauce"), is made with raw tomatoes, lime juice, chilies, onions, cilantro leaves, and other coarsely chopped raw ingredients although many variations exist using fruit and other vegetables like corn or beans.

The acid ingredients used in salsa help preserve it. You must add acid to canned salsas because the natural acidity may not be high enough. Commonly used acids in home canning are vinegar and lemon juice. Lemon juice is more acidic than vinegar, but has less effect on flavor.

This bright salsa is made with fresh summer tomatoes. It’s quick and easy to make in the blender and perfect for snacking or taco night.

SALSA


Course: appetizer or side
Cuisine: Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 5


Ingredients:


  • 6 roma  tomatoes, cut into quarters
  • 1 jalapeno, roughly chopped
  • 1/2 large white onion, peeled and roughly chopped
  • 3 cloves garlic, chopped or crushed
  • 1 lemon or lime juice
  • 1 cup fresh coriander leaves
  • pinch of cumin (optional)
  • 1/2 teaspoon sea salt



How To Make Salsa:


  1. Place all ingredients in a blender or food processor and pulse until just chunky.
  2. Taste and adjust seasonings if needed.
  3. Refrigerate at least an hour to let the flavors meld.
  4. The salsa may be lighter red than store-bought salsa due to the air blended in and fresh tomatoes are usually lighter in color than canned. It may darken up as the air settles.


Keyword: dip, Mexican, salsa, tomatoes, Tacos

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Wednesday, December 4, 2019

Sheer Khurma Recipe With Ingredients | How To Make Sheer Khorma Recipe

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About Sheer Khurma Recipe | Sheer Khorma:

Sheer Khurma or Sheer Khorma is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha festivals.'Sheer' is Persian for milk and 'khurma' is another word for dates. This Eid recipe is a traditional delicacy which is made in different ways in different homes.

Sheer Khorma is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests.

SHEER KHURMA | SHEER KHORMA
The main ingredients used in sheer khurma are vermicelli, whole milk, sugar and dates. Vermicelli or seviyan, milk, and loads of nuts makes this tasty Indian dessert finger licking heavenly tasty. Vermicelli are fried in clarified butter. Then milk (sheer) is added and the vermicelli are allowed to cook further. As the mixture thickens, sugar and dates (khajoor) are added along with any other dried fruits.


Prep Time: 10 mins
Cook Time: 30 mins
Total Cook Time: 40 mins
Servings: 5


Ingredients Of Sheer Khurma:

  • 500 ml Milk, full cream
  • 50 gram Vermicelli (broken into small pieces), roasted
  • 1/4 Cup Sugar
  • 2 Tbsp Dates (Khajoor), chopped
  • 1/4 Cup Raisins
  • 1/4 Cup Almonds (cut into pieces), blanched
  • 1/4 Cup Pistachios
  • 1/4 Cup clarified butter (Ghee)
  • 1/2 tsp Saffron
  • 1/2 tsp Cardamom powder


How to Make Sheer Khurma:

1.Take a pan and pour ghee in it.
2.Add almonds, raisins and pistachios to it. Saute well.
3.Now in another hot pan with ghee, add vermicelli. Roast well.
4.In another wide pan simmer the milk till it thickens, add sugar and simmer again.
5.Add the roasted vermicelli and dry fruits along with dates and saffron.
6.Mix well till simmer. Add cardamom powder. Bring to simmer.
7.Serve chilled, garnished with dates.


Key Ingredients: Milk, Vermicelli (broken into small pieces), Sugar, Dates, Raisins, Almonds (cut into pieces), Pistachios, Ghee, Saffron, Cardamom powder

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Tuesday, December 3, 2019

Easy Flapjack Recipe With Ingredients

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In America a flapjack is actually a pancake. English flapjacks are more of a gooey oat/granola bar, made with butter, sugar, golden syrup and oats, all baked in the oven.

Flapjacks are a super simple and easy treat.flapjack is a delicious tray-biscuit made from oats and golden syrup. They are very popular, and come with a variety of extra ingredients like chocolate, and even toffee bits.

Feel slightly more wholesome than a plain cake because of the oats.They can be soft or crunchy, making them an excellent change from the usual cookie.

Flapjack ingredients laid out, oats, golden syrup, soft light brown sugar and butter on a white marble background.

FLAPJACK 
Learn How to Make Flapjacks with this easy recipe. The favourite simple, English, chewy, gooey, kids bake. Add chocolate if you fancy, or use dairy free spread to make them vegan. Use gluten free oats to make them gluten free too.

Tips For Making The Perfect Homemade Flapjack:

  • Always use a good quality baking parchment to line your baking tray. A top tip is to make small cuts in your parchment at each corner to help it fit the baking tray better.
  • You can vary the type of sugar used in your flapjack. I used soft brown sugar in this recipe to make it chewy and rich. You could also use castor sugar but it won’t be quite as tasty. Dark brown sugar would give a darker appearance and a richer flavour.
  • I have used 1tsp of salt in this flapjack recipe. You can leave this out if you are cooking for young children, but I do have to say I think it really adds to the recipe and brings out the flavour.
  • If you prefer you could substitute honey for golden syrup, I haven’t tried this myself, but if you do let me know how you get on.


Course: Snack
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16
Calories: 273 kcal

Ingredients:

  • 225 g Butter
  • 150 g Golden Syrup
  • 150 g Soft light brown sugar
  • 450 g Oats Jumbo Rolled
  • 1 tsp Salt

How To Make Flapjack:

  1. Preheat your oven to 170deg (fan) 150deg (conventional).
  2. Line a 20cm x 20 cm baking tray with baking parchment, cut slits in each corner so it fits neatly.
  3. Melt your butter in a large pan over a low heat.
  4. Once melted add your sugar. and golden syrup. Once the sugar has dissolved remove from the heat and stir in the oats.
  5. Give the entire mixture a really good stir so that all of the oats are coated.
  6. Bake in the oven for 20 minutes, the edges should be starting to brown but the middle should still be soft and wobbly.
  7. When the flapjacks are cold, remove from the tin and slice your flapjack into 16 squares with a sharp knife and enjoy.

Recipe Notes:

  • When do you cut the flapjacks? Leave the flapjack in the tin until it is completely cooled before cutting into sixteen squares and removing from the tin. (Allowing them to cool helps them to keep their shape and means that you don't need to overcook them.)
  • Should flapjacks be crunchy or chewy? For many of us, the perfect flapjack is a chewy one, with slightly crunchy edges. Anything else is simply not good enough. However, if you of the crunchy flapjack persuasion, just cook your flapjacks for slightly longer.
  • Can you make Dairy free or vegan flapjacks? If, Yes! Then just replace the butter with your favourite dairy free spread.
  • How long do homemade flapjacks last for? This flapjack recipe will last for around 10 days kept in an air tight container.
  • You can also freeze flapjack in portions for up to one month.
source:https://www.tamingtwins.com/how-to-make-flapjacks/
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Secret Recipe | KFC Original Chicken Recipe With Ingredients

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A secret recipe is a recipe whose details are held under secrecy, usually (especially in commercial circumstances) protected by law as a trade secret.


In August 2016, the Chicago Tribune reported that Joe Ledington of Kentucky, a nephew by marriage of Colonel Sanders, had claimed to have found a copy of the original KFC fried chicken recipe on a handwritten piece of paper in an envelope in a scrapbook.


Tribune staffers conducted a cooking test of this recipe, which took several attempts to get right. They had to determine whether the "Ts" meant tablespoons or teaspoons, and soon concluded the correct interpretation was tablespoons.After some trial and error, they decided how to make it.

The KFC Original Recipe is a secret mix of ingredients that fast food restaurant chain KFC uses to produce fried chicken.

KFC Original Fried Chicken Recipe

The recipe found by Joe Ledington as follows:
11 Spices – Mix With 2 Cups White Fl.

Ingredients:

  • ​2⁄3 Tablespoon Salt
  • ​1⁄2 Tablespoon Thyme
  • ​1⁄2 Tablespoon Basil
  • ​1⁄3 Tablespoon Oregano
  • 1 Ts Celery salt
  • 1 Ts Black pepper
  • 1 Ts Dried mustard
  • 4 Tablespoon Paprika
  • 2 Tablespoon Garlic salt
  • 1 Tablespoon Ground ginger
  • 3 Tablespoon White pepper


How To Make The  Recipe:

  1. The chicken should be soaked in buttermilk and coated once in the breadcrumb.
  2. Then fried in oil at 350 degrees Fahrenheit in a pressure fryer until golden brown. 
  3. As a pressure fryer was too big, a deep fryer was used alternatively to substitute the pressure fryer.
  4. They also claimed that with the addition of MSG as a flavor enhancer, they could produce fried chicken which tasted "indistinguishable" from fried chicken they had purchased at KFC.

Notes:

While Ledington expressed uncertainty that the recipe was the Original Recipe, and that white pepper was a principal ingredient.

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Sazerac Cocktail Recipe With Ingredients

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Here's the official drink of New Orleans, made so by a vote of the Louisiana legislature in June. The traditional version calls for Sazerac rye whiskey (though any rye works fine) and Herbsaint, an absinthe substitute from New Orleans. Now that real absinthe is available in the United States, Spirits columnist Jason Wilson recommends using it for this cocktail. Make sure to always use Peychaud's bitters.

SAZERAC
The Sazerac is ​a timeless cocktail from New Orleans. It is a simple recipe and you may want to think of it as a nice way to doctor up your favorite rye whiskey.

The recipe for the Sazerac requires just four ingredients: rye whiskey, a sugar cube, Peychaud's Bitters and absinthe. When made properly, it is one of the best examples of a balanced drink that you will find, with the anise, bitters, and sugar perfectly accenting a good rye.

As is the case with many popular drinks, there are varying opinions regarding how to make it. Some drinkers prefer Angostura Bitters, some a specific rye, and many have a preference for the anise liqueur. The recipe below is now considered the 'official' Sazerac recipe (if Herbsaint is used), coming straight from the Sazerac Company.

Also, tradition be damned: Please feel free to enjoy this cocktail with an ice cube or two.


Prep Time: 3 mins
Total Time: 3 mins
Servings: 1 cocktail (1 serving)

Ingredients:


  • Ice
  • 1 sugar cube
  • 3 dashes Peychaud's bitters
  • 1 1/2 ounces rye whiskey
  • 1/4 ounce absinthe (or Herbsaint or absinthe substitute)
  • Twist of lemon peel, for garnish


How To Make Sazerac:

  1. Gather the ingredients.
  2. Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
  3. In a mixing glass, soak the sugar cube with Peychaud's bitters and muddle to crush the cube.
  4. Add the rye whiskey and stir.
  5. Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid.
  6. Pour the whiskey mixture into the absinthe-rinsed glass.
  7. Twist the lemon peel over the drink, rub it around the rim of the glass, then use it as a garnish
  8. Serve and enjoy.


More Tips for Making a Great Sazerac:

The Whiskey: There are some fantastic rye whiskeys available on the market. Explore them to find the one that makes your ideal Sazerac.

The Sazerac company recommends either Sazerac Rye Whiskey or Buffalo Trace Bourbon in "The Official Sazerac Cocktail" recipe. Following suit, you may want to experiment with bourbons as well, though this will not be the traditional Sazerac (and Sazerac enthusiasts will likely scoff at it).

The Absinthe: A real absinthe is preferred for the rinse. However, many Sazerac lovers enjoy Herbsaint (and the official recipe uses it). You can also use other absinthe substitutes, though as Jeffrey Morgenthaler points out in The Dos and Don'ts of Sazeracs, Pernod should be avoided because it is sweeter and unnecessary given that there is a full sugar cube in the drink already.

If the flavor of anise is not your thing, you can use another liqueur for the rinse. Of course, it will not be a true Sazerac, but many of these variations are just as interesting. For instance, a blood orange Sazerac uses Solerno Blood Orange Liqueur for the rinse, Rittenhouse Rye for the whiskey, and orange bitters. It's a fantastic twist and a more approachable taste.

The Twist: Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences. However, they often agree that the twist should not be dropped into the glass itself.



The History of the Sazerac:
It all began for the Sazerac cocktail in 1838 when Antoine Amedie Peychaud, a New Orleans apothecary, mixed cognac with his proprietary Peychaud bitters. In the 1850s, the drink was the signature drink of the Sazerac Coffee House in New Orleans where it received its name and became the first "branded" cocktail.

The exact reason for the substitution of rye whiskey for the brandy is unclear, but today it is made with whiskey exclusively. At one point, the Sazerac was even sold as a bottled cocktail, and during the time of absinthe's ban in the U.S., Herbsaint became the anise liqueur of choice.


How Strong Is the Sazerac?

For a start, use the official recipe with Sazerac Rye and Herbsaint to estimate the Sazerac's alcohol content. It's important to note that Sazerac comes in both 6-year-old and 18-year-old bottlings and both are 90 proof (as is Herbsaint). Second, if you read the recipe closely, you will have noted that there is no ice involved in making a Sazerac. These two factors should tell you that this is not a light drink in any way.
Essentially, there is no math needed. Without dilution, the Sazerac remains at the bottling proof of the liquors poured into it. This means that the Sazerac is 45 percent ABV (90 proof) and is one of the strongest mixed drinks you can make. Stick to one a night and all will be well.


RECIPE SOURCE:
Adapted from the "official" recipe served at the Tales of the Cocktail conference in New Orleans in July.

source:https://www.thespruceeats.com/sazerac-cocktail-recipe-760604
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Monday, December 2, 2019

Chicken Makhan Malai Recipe | How to make Chicken Makhan Malai

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Tandoori Chicken pieces simmered in a rich and creamy gravy.

Chicken Makhan Malai Recipe | How to make Chicken Makhan Malai
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 4


Ingredients to make Chicken Makhan Malai:

  • 500 gm medium sized Chicken pieces
  • 1 tsp Ginger garlic paste for marination
  • 1/5 tsp Turmeric for marination
  • 1 tbsp Curd for marination
  • 1/2 tsp tandoori Masala for marination
  • Salt to taste
  • 1 large Onion
  • 1 large Tomato
  • 7-8 Garlic cloves
  • 1 tsp Ginger Garlic paste
  • 1 tsp Coriander seeds
  • 1/2 inch Cinnamon
  • 1 green Cardamom
  • 1 tsp Kasuri Methi
  • 1 tsp kashmiri mirch powder
  • 1/4 tsp garam Masala
  • 1/3 tsp Cumin powder
  • 2-3 tsp Butter
  • 2 tbsp Cream
  • 4-5 tsp Oil
  • 1 green Capsicum ( cut into medium bits )
  • chopped Coriander leaves gor garnishing

How to make Chicken Makhan Malai:

  1. Marinate the chicken pieces with salt, turmeric, ginger-garlic paste and curd for 2-3 hours. Add the tandoori masala and rub it all over the chicken pieces along with a little oil.
  2. Skewer the chicken pieces and put inside a pre-heated oven. Bake for 20 mins at 200 degrees. Keep turning at intervals. Remove from oven and keep aside.
  3. Heat 3 tsp oil in a wok. Add the chopped onion, tomato, garlic cloves, coriander seeds, cloves, cinnamon and cardamon. Stir fry till onions turn translucent. Add the kasuri methi and a little salt at this stage
  4. Remove the fried onion and other ingredients from wok and transfer to a mixer jar. Grind into a smooth paste and keep aside.
  5. Heat 1 oil in a wok. Add the turmeric powder followed by onion-tomato paste and stir fry for 2 mins. Add ginger garlic paste and fry the masala for 5-6 minutes.
  6. Add the roasted chicken pieces along with Kashmiri lal mirch powder and cumin powder to the same wok. Mix well and stir fry for 3-4 mins.
  7. Add 2 1/2 cups water of boiled water along with salt to the wok and bring the contents to a slow boil. Cover with lid and allow to simmer for 10-15 mins. Add the garam masala, cream and butter along with the capsicum pieces.
  8. Mix well. Cover with lid and cook for 4-5 mins on a low flame. Remove from fire and garnish with coriander leaves.
  9. Serve hot with Basmati rice/tandoori rotis.

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Lab-E-Shireen Recipe With Ingredients

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Lab E Shireen Recipe is a custard based Arabian dessert dish in which milk is boiled along with colorful vermicelli. It is usually served chilled mixed with various assorted fruits, jellies and rasgullas. If you can make the vermicelli custard the previous day itself along with jellies, this is a very easy assembled dessert suitable to be served as a party dessert on Eid festival.

LAB- E- SHIREEN
Cuisine: Arab
Course: Dessert
Diet: Vegetarian
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings: 6-8

Ingredients:

  • 1 liter Milk
  • 1/2 cup Seviyan (Vermicelli) , (colourful-optional)
  • 1/2 cup Khoya (Mawa)
  • 12 Rasgulla , drained
  • 3/4 cup Sugar , (adjust to taste)
  • 3 tablespoon Jello , (assorted colors)
  • 2 tablespoon Roohafza sharbat
  • 1 cup Fresh cream
  • 4 tablespoons Custard powder
  • 200 grams Mixed fruits , cubed

How to make Lab-E-Shireen Recipe:

  1. To begin making Lab E Shireen Recipe, get prep with all the ingredients. Make fruit based and flavour based jello of assorted color and keep aside (i used watermelon, pineapple and kiwi jellies).
  2. Bring the milk to a rolling boil in a heavy bottomed saucepan. Then add sugar and keep stirring continually on a medium heat, for another 10 minutes till all the sugar is dissolved and milk is condensing a bit.
  3. In a bowl, remove a cup of milk from the boiling mixture, add drained rasgullas to it and keep aside.
  4. Now to the boiling milk and sugar mixture, add colorful (optional but traditionally used) vermicelli and keep stirring on medium heat. Let it boil for another 5 minutes or till the vermicelli is cooked.
  5. When the vermicelli is almost done, dissolve the custard powder in about half a cup of water and add the mixture to the saucepan and turn the heat to medium low.
  6. Add the grated Khoya to it too and keep stirring well at all times. The mixture thickens considerably very soon now. Once it is thick, switch off heat and let the mixture cool to complete room temperature. Chill for 4 hours.
  7. Now make jellies as per package instructions (if you are using homemade jellos but add only half the amount of water to each of it. We need thick firm pieces which will hold their shapes when cut, when the jelly is ready.
  8. Once the jelly is cooled or chilled you can chop it into big chunks or small bits as per preference and set aside.


Assembling:

  1. When custard is chilled, in a hand mixer, beat the fresh cream in a mixing bowl till it is light and fluffy.
  2. Add all the cut fruits to the custard mixture and stir to combine. (you can used canned fruits too, but make sure you drain the syrup before adding).
  3. Fold in the whipped cream to the mixture along with roohafza , and fold to combine.
  4. Place the dessert in your serving bowls, decorate it with the mixed chunks of jellies, milk soaked rasgullas.
Note:  You can also top each serving bowl with nuts.


Keyword: Jellies, Rasgulla, Roohafza, Custard powder, Khoya, Milk, Fresh cream, Mixed fruits
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