Archive | Food Recipes

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Greek Lentil Soup – Faki

Posted on 18 September 2017 by admin  

1 lb. lentils
3 tbsp. olive oil
1 medium onion, finely chopped
1 stalk celery, finely chopped
2 carrots, peeled and cut into 1/8 -inch-thick slices
2 cloves garlic, finely chopped
1 bay leaf
1/4 tsp. pepper
1 tsp. oregano
2 tbsp. tomato paste
8 c. cold water
1 tsp. salt
1/2 c. red-wine vinegar
1/2 c. chopped fresh parsley
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Chickoo Halwa

Posted on 11 August 2017 by shilpatekade  

Ingredients :

6 chickoos
1/2 tea cup milk
1/4 – 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 – 3 drops cochineal (essence)
1 tbsp ghee

Method :

Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

 

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Spanish Sea Bass in Salt

Posted on 02 August 2017 by admin  

Ingredients (Serves 4)
1 x 1.25kg (31b) bass or bream, scaled, gutted and washed
2.75kg (61b) coarse sea salt
Melted butter and wedges of lemon, to serve

Put a layer of salt in a big, deep casserole up to a depth of 3cm (I’/, inches) and lay the fish on its back on top. Cover completely with the rest of the salt. Bake in a very hot preheated oven, 220’C/425’F (gas mark 7), for about 35 minutes.
When you remove the casserole from the oven knock the bottom of it to loosen the salt block. Then carefully knock the salt from around the fish. Serve at once with the hot melted butter and lemon wedges.
If you want to add extra flavour simply add a combination of butter, tarragon, parsley, garlic, salt and pepper into the belly of the fish and close the opening before cooking.
This method of preventing the flavours of the fish from escaping could be used for cooking many other fish and meat dishes.

 

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Mexican Vegetarian Posole

Posted on 12 July 2017 by admin  

1/2-1 cup onion, chopped.
2-5 cloves garlic, chopped.
1 1/2 cups mushrooms cut into halves or quarters.
2 sliced carrots
1 cup green beans
2 cups chopped squash
2 cups canned tomatoes or 4 to 7 fresh tomatoes and 1/2 cup water
1 can (29 ounces) hominy
pinch salt
2 teaspoons each (more or less) cumin and oregano
black pepper to taste.
Fresh cilantro to taste (3-6 Tablespoons, shredded)
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Simple Reshmi Paneer

Posted on 09 July 2017 by Home Chef  

ingredients

cottage cheese(paneer) 250 gms
capsicum 1
onion 1
tomato 1
chilly powder 1 tsp
turmeric powder 1/4th tsp
coriander powder 1/2 tsp
salt as per taste
oil 1 tbsp
tomato puree 1 cup
fresh cream 1/2 cup

method
heat oil in a pan
add onion and saute
add capsicum (cut legthwise)
add turmeric powderand coriander powder
add chopped tomato and cook well
add salt, red chilly powder, and tomato puree mix welland cook till oil seperates
add cottage cheese cubes and cook for sometime
add cream and stir well…sprinkle few coriander sprigs
serve hot with naan or parathas….

 

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Schezuan Lamb

Posted on 02 July 2017 by admin  

  • Marinate 1/3 pound of flank steak cut in two inch long slender strips in a Tbsp or so each of Sherry and Soy and enough cornstarch to thicken in the fridge for about an hour.
  • Marinate as many chopped dried red Chile peppers as you think you can stand in a just enough white vinegar to get them wet and set aside.
  • Next cut one medium onion in half starting at the north pole.
  • Now cut the halves parallel to the original cut at 1/4 inch intervals the idea being to produce slender onion strips to match the meat.
  • now sliver a carrot into the same size strips.
  • And sliver three large celery stalks into the same size strips.Deep fry the lamb strips in a wok until tender, remove, and set aside on some paper towels to soak up some of the oil.
  • In just a little oil toss in the onion, carrot and wet chiles and cook until the onions start looking done.
  • Throw in about a tablespoon of soy sauce and let it evaporate for the most part.
  • Add the lamb back in and toss together for ten seconds.
  • You can serve this with white rice on half the plate and the schezuan lamb on the other.
  • Serves one hungry or two not so hungry people. Increasing the amount of ingredients will probably hurt the efficiency of the wok.
 

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Paneer and Mixed Vegetable Cutlet

Posted on 01 July 2017 by admin  

Ingredients:
Beans finely chopped – 150 gm
Carrot finely chopped in cubes – 200 gm
Capsicum finely chopped in cubes – 150 gm
Cauliflower finely chopped – 200 gm
Onion finely chopped – 1 med size
Ginger paste – 1 table spoon
Green chillies finely chopped – 3 nos
Green dhania finely chopped
Sprouts – 100 gm
(moong dal, chana dal, small soya beans)
Paneer mashed with hand – 400 gm
Boiled potato cut in small cubes – 2 big size
Oil to cook
Turmeric powder – pinch
Chilly powder – 1 teaspoon
Salt
two slice of bread (take out the hard sides)
corn flour for coating
suji for coating

Method:
Heat a non stick Kadai and put 2 tablespoon of oil. Fry the onion till transparent. Put ginger paste and turmeric powder and chilly powder and stir.
Put the sprouts and fry for sometime on high heat until soft. Then put all the vegetables in the following order
cauliflower – keep stirring till they are coated well with the masala
then add beans and keep stirring till beans look greener
then add carrot
after carrots are tossed for 1-2 min add boiled potatoes cubes and keep stirring for 3-4 min.
add capsicum and keep stirring.
last add the mashed paneer and mix well
put the fire on sim and cover with a lid.
keep stirring in between and cook on slow fire for 5 min. Add salt and green dhania and mix well on a high heat.
take it off the gas and keep for cooling.
mix the cooled vegetable mixture with slice of bread and make small flattened balls.
make a thin batter of corn flour for coating and keep dry suji on a flat plate.
heat a frying pan and put oil for frying the cutlets
the the oil is hot, dip each flattened ball in corn flour (taking out the excess) and coat with dry suji. press lightly with hand and then put in the oil of frying.
the colour will remain very light brown (will look whiter). take off on a tissue paper.
serve hot with sauce or pudina chutney.

 

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Grilled Chicken With Garlic Sauce

Posted on 30 June 2017 by admin  

1/3 cup minced parsley
5 garlic cloves, minced
1/3 cup lemon juice
1/4 cup olive oil
1 tsp paprika
1 tsp cumin
1 dash cayenne pepper
1 1/2 lbs chicken breast slices, pounded 1/4″ thick
1 Tbs olive oil, for brushing chicken

Method:
In a blender, blend all sauce ingredients together.
Grill or broil the chicken breasts 6 inches from the heat source, brushing with olive oil to keep moist. Grill on each side about 4 minutes.
Top each slice with some of the sauce (about 2 to 3 tablespoons per slice).

 

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Chicken Pepper-Lime Stir Fry

Posted on 29 June 2017 by sheena  

Cut 1-1/2 lbs. chicken breast into strips or cubes suitable for stir-frying.
Mix the following ingredients together in a cup or bowl
1/2 tsp. shredded lime peel
1/4 cup lime juice
1 tbl. cooking oil
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. crushed basil
1/4 tsp. salt
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Thai : Carrot Soup

Posted on 26 November 2016 by admin  

1 Tablespoon Oil
1 Whole Onions, Spanish — Thinly sliced
2 Whole Garlic, Clove, Raw — Minced
1 Ginger root cube (1″)
1 3/4 Pounds Carrots, Peeled — Thinly sliced
4 Cups Chicken Broth, Canned, Prepared
1/4 Cup Cilantro, Fresh, Chopped
Pepper, Red, Crushed
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Italian : Veggie Lasagna

Posted on 26 October 2016 by admin  

Sauce:

3 cloves garlic
1/2 white onion
2 15oz. cans tomato puree
fresh basil, oregano, Italian parsley
salt, pepper

Mince garlic and onion and saute in olive oil. Pour in tomato puree.
Add herbs, salt and pepper to taste. Simmer while preparing remainder.
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Mexican : Judicial Misconduct Beef, Pork, Sausage Chili

Posted on 26 October 2016 by admin  

3 TBS Oil rendered from suet (or bacon drippings)
3 lbs Ground beef, the leanest, chili grind
2 lbs Round steak, extra lean (or flank steak), cubed
1 lb Pork shoulder, extra lean, chili grind or cubed
1 lb Linguica or andouille sausage, chopped fine
3 Purple onions, large, chopped small
3 Walla Walla Sweet Onions, or other sweet onion
6 Garlic cloves, finely minced
2 C Green Chiles, chopped (Ortega or other good brand)
2 Green peppers, chopped small
2 Red peppers, chopped small
2 Celery ribs, minced
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Chinese : Cantonese Roast Duck

Posted on 24 September 2016 by admin  

Cantonese Roast Duck
1 duck, about 5 pounds, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish

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Mexican : Dynamite chili with beans

Posted on 24 August 2016 by admin  

2 C Water
1/2 C dried pinto beans, soaked overnight then drained
1 T oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2″ cubes
1/3 lb beef stew meat, cut into 1/2″ cubes
16 oz canned whole tomatoes, drained
2 T chili powder
1 diced green chile, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 C dry red wine
salt and fresh ground black pepper to taste
2 T prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)
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Greek Felafel

Posted on 24 July 2016 by admin  

4 c Cooked chickpeas
2 c Soaked 1.5 hours,
-boiled until very soft
2 Beaten eggs
3 Cloves garlic (crushed)
1/2 c Finely minced scallions
1/2 c Finely minced celery
1/2 ts Ground cumin
3 tb Tahini
1/2 ts Tumeric
3 tb Flour
1/4 ts Cayenne
Dash black pepper
1 1/2 ts Salt
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Italian Fresh Pesto Pasta

Posted on 13 September 2015 by admin  

3 Cloves garlic, sliced
2 tb Olive oil
2 c Fresh Basil leaves
1/4 c Water
1 ts Light-colored miso
1 tb Lemon juice
6 tb Toasted Pine nuts
9 oz Dry durum wheat pasta
1 Sweet red pepper, cut Into slivers
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