tag:blogger.com,1999:blog-27203780614821942902024-03-12T15:56:14.429-07:00Khana Khazana Spicy and Tasty Food RecipesAnonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-2720378061482194290.post-61728553575947331252015-03-25T21:42:00.002-07:002015-04-03T08:04:42.470-07:00The Famous Mexican Chicken & Cheesy Tortellini Soup <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-x_oYtEVoceA/VRONhWOKN_I/AAAAAAAAAVM/q3__AsSEu8Q/s1600/unnamed.jpg" imageanchor="1" style="font-size: 18.7199993133545px; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-x_oYtEVoceA/VRONhWOKN_I/AAAAAAAAAVM/q3__AsSEu8Q/s1600/unnamed.jpg" /></a></div>
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: center;">
<span style="color: #660000;">Mexican Chicken & Cheesy Tortelli</span><span style="color: #660000;">ni Soup</span></h3>
<div>
<span style="color: #660000;"><br /></span></div>
<h3 style="text-align: left;">
<span style="color: #660000;">INGREDIENTS:</span></h3>
<br />
<ul style="text-align: left;">
<li><b>1 14½-oz BPA-free can unsalted diced tomatoes</b></li>
<li><b>4 cups low-sodium chicken broth</b></li>
<li><b>1 9-oz package fresh whole-wheat cheese tortellini</b></li>
<li><b>¾ lb boneless, skinless chicken breasts, thinly sliced</b></li>
<li><b>1½ cups frozen corn kernels</b></li>
<li><b>Juice of 1 lime</b></li>
<li><b>½ cup fresh cilantro (leaves and thin stems), chopped</b></li>
<li><b>½ tsp fresh ground black pepper</b></li>
<li><b>2 oz queso fresco cheese</b></li>
</ul>
<br />
<h3 style="text-align: left;">
<span style="color: #660000;">Method :</span></h3>
<div>
<blockquote class="tr_bq" style="text-align: justify;">
<b>To a large saucepan, add tomatoes and broth, cover and bring to a boil. Add tortellini and return to a boil. Reduce heat to medium-high, cover and cook for 5 minutes, stirring occasionally. (TIME SAVING TIP: Chop cilantro and slice chicken while tortellini simmers.) To saucepan, add chicken and return to a boil. Cover and simmer until chicken is cooked through, about 3 minutes, stirring occasionally.</b></blockquote>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Add corn and stir until heated through, about 30 seconds. Remove from heat and stir in lime juice, cilantro and pepper. Divide among serving bowls and crumble cheese evenly over top</b></blockquote>
<h3 style="text-align: left;">
<span style="color: #660000;">Time : 20 Min </span></h3>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-60810950930718141942015-03-23T22:50:00.000-07:002015-03-23T22:54:05.880-07:00THE FAMOUS BAKED CHICKEN WITH CREAMY MUSHROOMS<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
<span style="color: #660000;"><br /></span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-vUZW7Ipkbss/VRD6J0TuUEI/AAAAAAAAAU4/VrILGlgw_Vg/s1600/BAKED%2BCHICKEN.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vUZW7Ipkbss/VRD6J0TuUEI/AAAAAAAAAU4/VrILGlgw_Vg/s1600/BAKED%2BCHICKEN.jpg" height="240" width="320" /></a></div>
<h3 style="text-align: center;">
<span style="color: #660000;">BAKED CHICKEN WITH CREAMY MUSHROOMS</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<div>
<div>
<ul style="text-align: left;">
<li><b>750 grams chicken thighs (about 6 to 8 pieces)</b></li>
<li><b>salt and pepper, to season</b></li>
<li><b>olive oil</b></li>
<li><b>6 cloves garlic, smashed but left whole</b></li>
<li><b>300 grams fresh baby portobello or Swiss brown mushrooms, or a mix of both</b></li>
<li><b>250 ml all-purpose cream</b></li>
<li><b>100 ml chicken stock</b></li>
<li><b>parsley sprigs, leaves picked and chopped, for garnish</b></li>
</ul>
</div>
<h3 style="color: #660000; text-align: left;">
Method :</h3>
</div>
<div>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Season chicken with salt and pepper. Heat a couple of generous glugs of olive oil in an ovenproof casserole or pot over medium-high heat. Add chicken, skin side down, in one layer; do not overcrowd the pot and do this in batches if necessary. Sear chicken for a couple of minutes on both sides until golden brown. Remove chicken from pan; set aside.</b></blockquote>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Remove oil from pan, leaving about 1 tablespoon and taking care not to lose the brown bits that have stuck to the bottom. Add garlic; sauté for under 1 minute or until fragrant. Add mushrooms, season with salt and pepper, and sauté until mushrooms release their liquid. Scrape the brown bits at the bottom of the pan. Stir and scrape until mushrooms have reabsorbed the liquid, lost a lot of volume, and taken on a dark, caramelized color. Add cream and stock; mix well. Season to taste. Tuck in all the chicken pieces over the mushrooms; cover.</b></blockquote>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Place covered pot in a preheated 350°F oven and bake for 25 to 30 minutes or until chicken is done. Garnish with parsley.</b></blockquote>
<br />
<div style="text-align: left;">
<span style="color: #660000;"><b>Prep Time 10 minutes</b></span></div>
<div style="text-align: left;">
<span style="color: #660000;"><b><br /></b></span><span style="color: #660000;"><b>Cooking Time 45 minutes to 1 hour</b></span></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com1tag:blogger.com,1999:blog-2720378061482194290.post-42639842348997877342015-03-19T22:31:00.001-07:002015-03-19T22:31:52.249-07:00The Most Popular Non-Vegetarian Dish Butter Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-K9B_4BuMOv8/VQuvhMKTAvI/AAAAAAAAAUk/UbSlnS4Ce1c/s1600/Butter-Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-K9B_4BuMOv8/VQuvhMKTAvI/AAAAAAAAAUk/UbSlnS4Ce1c/s1600/Butter-Chicken.jpg" height="180" width="320" /></a></div>
<br />
<h3 style="text-align: center;">
<span style="color: #660000;">Butter Chicken</span></h3>
<div>
<h3 style="color: #660000; text-align: left;">
<b>Ingredients:</b></h3>
<div>
<ul style="text-align: left;">
<li><b>3 lbs. chicken drumsticks/ thighs/ sliced breast pieces</b></li>
<li><b>1 tbsp. oil</b></li>
<li><b>1 tsp. ginger paste</b></li>
<li><b>1 tsp. garlic paste</b></li>
<li><b>3 tsp. chilli powder (optional)</b></li>
<li><b>1 cup yogurt or buttermilk</b></li>
<li><b>1 cup sour cream</b></li>
<li><b>1/2 cup/4 oz. tomato puree</b></li>
<li><b>4 oz. butter</b></li>
<li><b>6 cardamoms</b></li>
<li><b>6 cloves</b></li>
<li><b>2 sticks cinnamon</b></li>
<li><b>3 tsp. salt or to taste</b></li>
</ul>
<h3 style="text-align: left;">
<b><span style="color: #660000;">Method :</span></b></h3>
</div>
<div>
<b></b><br />
<blockquote class="tr_bq" style="text-align: justify;">
<b>Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chilli powder and salt. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.</b></blockquote>
<b>
<div style="color: #660000;">
<br /></div>
</b></div>
<div style="color: #660000;">
<br /></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com1tag:blogger.com,1999:blog-2720378061482194290.post-9319538709776818882015-03-18T10:17:00.002-07:002015-03-18T10:17:44.083-07:00Recipe of Tasty Fish tikka on garlic naan<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-e6Emj9mN13A/VQmzA0S7NoI/AAAAAAAAAUQ/O2uRfBTGGXA/s1600/fish%2Btikka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-e6Emj9mN13A/VQmzA0S7NoI/AAAAAAAAAUQ/O2uRfBTGGXA/s1600/fish%2Btikka.jpg" height="225" width="320" /></a></div>
<h3 class="tr_bq">
<span style="color: #660000;">Fish tikka on garlic naan</span></h3>
<br />
<ul style="text-align: left;">
<li><b>250 g/9 oz skinless and boneless fresh white fish fillets (we used cod)</b></li>
<li><b>2 tbsp tikka masala paste</b></li>
<li><b>4 tbsp Greek-style natural yogurt</b></li>
<li><b>2 small naan breads or chapatis knob of garlic butter</b></li>
<li><b>1/2 small red onion, thinly sliced handful coriander leaves</b></li>
<li><b>1/2 lemon, cut into wedges</b></li>
</ul>
<br />
<h3 style="text-align: left;">
<b><span style="color: #660000;">Method :</span></b></h3>
<blockquote>
<div style="text-align: justify;">
<b>Heat the grill to the highest setting. Cut the fish into 5 cm chunks. Mix together the tikka paste, 2 tbsp yogurt and seasoning. Add the fish and toss to coat, then set aside for 5 mins.</b></div>
<b><br /><div style="text-align: justify;">
<b>Place the fish on a wire rack over a roasting tin. Grill for 3-4 mins each side, depending on thickness, until cooked through and starting to char a little.</b></div>
</b><b><br /><div style="text-align: justify;">
<b>Sprinkle the naan with a little water and grill for 2 mins. Spread the warm naans with garlic butter, top with the fish and drizzle with the remaining yogurt. Scatter over the onion and coriander, and serve with lemon wedges.</b></div>
</b></blockquote>
<span style="color: blue;"><br /></span>
<div style="text-align: left;">
<b><span style="color: blue;">PREP ---- 10 mins<br />COOK ----- 10 mins </span></b></div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com1tag:blogger.com,1999:blog-2720378061482194290.post-14658272987027738752015-03-16T02:21:00.002-07:002015-03-16T02:22:03.557-07:00Recipe of Tasty Prawn Gassi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bS7e6DOBabU/VQagFKXCXeI/AAAAAAAAASI/AvhNfxKVOSo/s1600/Prawn-Gassi-Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bS7e6DOBabU/VQagFKXCXeI/AAAAAAAAASI/AvhNfxKVOSo/s1600/Prawn-Gassi-Curry.jpg" height="168" width="320" /></a></div>
<h3 style="clear: both; text-align: center;">
<span style="color: #660000;">Prawn Gassi</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients:</span></h3>
<br />
<ul style="text-align: left;">
<li><b>18-20 medium sized Prawns (shelled & de-veined)</b></li>
<li><b>Salt to taste</b></li>
<li><b>1 cup Coconut (scraped)</b></li>
<li><b>2 medium sized</b></li>
<li><b>Onions (finely chopped)</b></li>
<li><b>4 Red chillies whole (roasted)</b></li>
<li><b>2 tsps Coriander seeds</b></li>
<li><b>1 tsp Cumin seeds</b></li>
<li><b>8-10 Peppercorns</b></li>
<li><b>1/4 tsp Fenugreek seeds (methi dana)</b></li>
<li><b>1/2 tsp Turmeric powder</b></li>
<li><b>5 cloves Garlic</b></li>
<li><b>11/2 tbsps Tamarind pulp</b></li>
<li><b>3 tbsps Oil</b></li>
</ul>
<br />
<h3 style="text-align: left;">
<span style="color: #660000;">Method :</span></h3>
<blockquote class="tr_bq">
<b>Wash prawns thoroughly under running water. Drain and pat them dry. Sprinkle salt and keep aside for one hour preferably in the refrigerator.</b> </blockquote>
<blockquote class="tr_bq">
<b></b><b>Grind scraped coconut, half the chopped onions, whole red chillies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, turmeric powder, garlic and tamarind pulp to a smooth paste using sufficient water and keep aside.</b> </blockquote>
<blockquote class="tr_bq">
<b></b><b>Heat oil in a kadai and fry the remaining chopped onions till light brown.</b> </blockquote>
<blockquote class="tr_bq">
<b></b><b>Add ground masala paste and saute for two to three minutes. Add two cups of water and mix well. When the mixture comes to a boil add prawns and adjust seasoning.</b> </blockquote>
<blockquote class="tr_bq">
<b></b><b>Simmer for five minutes or till cooked. Serve hot.</b></blockquote>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-75842482191563304682015-03-14T11:45:00.000-07:002015-03-14T11:45:30.574-07:00Italian Turkey Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0sJ2yCnZQ5I/VQSBL9hpOwI/AAAAAAAAAR0/U_HIy8BAC_0/s1600/Italian%2BStyle%2BSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0sJ2yCnZQ5I/VQSBL9hpOwI/AAAAAAAAAR0/U_HIy8BAC_0/s1600/Italian%2BStyle%2BSoup.jpg" height="240" width="320" /></a></div>
<h3 class="tr_bq" style="text-align: center;">
<span style="color: #660000;">Italian Turkey Soup</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">INGREDIENTS:</span></h3>
<br />
<ul style="text-align: left;">
<li><b>Olive oil cooking spray</b></li>
<li><b>225g lean ground turkey</b></li>
<li><b>¼tsp sea salt, divided</b></li>
<li><b>¾tsp fresh ground black pepper, divided</b></li>
<li><b>½large white onion, chopped</b></li>
<li><b>2 cloves garlic, chopped</b></li>
<li><b>½tsp dried Italian herb blend or dried oregano</b></li>
<li><b>¼tsp red capsicum flakes, or to taste</b></li>
<li><b>2 cups reduced-salt chicken broth</b></li>
<li><b>2 cups unsalted diced tomatoes, with juices</b></li>
<li><b>570g butternut pumpkin, peeled and cut into 2cm pieces (about 3 cups)</b></li>
<li><b>225g kale, thick stems removed, chopped (about 5 cups)</b></li>
<li><b>1 420g BPA-free can unsalted cannellini beans, drained and rinsed</b></li>
<li><b>2 tbsp balsamic vinegar</b></li>
<li><b>¼cup chopped fresh basil leaves, optional</b></li>
</ul>
<br />
<h3 style="text-align: left;">
<span style="color: #660000;">Method :</span></h3>
<blockquote>
<div style="text-align: justify;">
<b>Mist a Dutch oven or large pot with cooking spray and heat on medium-high. Add turkey, 1/8 tsp salt and ¼ tsp black pepper and cook, stirring frequently and crumbling with a spoon, until no longer pink, 5 to 6 minutes. Transfer to a paper towel–lined plate.Mist Dutch oven again with cooking spray and return to medium-high. Add onion and sauté for 4 to 5 minutes, stirring occasionally, until lightly browned. Add garlic, herb blend and capsicum flakes, stirring constantly, for 30 seconds. Add broth, 2 cups water, tomatoes, remaining 1/8 tsp salt and remaining ½ tsp black pepper. Cover and bring to a simmer.</b></div>
<b><div style="text-align: justify;">
<br /></div>
</b><b><div style="text-align: justify;">
<b>Once simmering, add pumpkin.When liquid returns to a simmer, reduce heat to medium, then cover and simmer for 5 minutes.Add kale and continue simmering until both vegetables are tender, 10 to 15 minutes more (if you have very tender kale, such as Lacinato, simmer pumpkin for 10 minutes before adding). Add beans and turkey and simmer until heated through, about 1 minute. Remove from heat and stir in vinegar. Divide among bowls and sprinkle with basil (if using). </b></div>
</b></blockquote>
<br />
<blockquote>
<b><div style="text-align: justify;">
<b>(MAKE AHEAD: Soup can be made up to 3 days in advance; cool and refrigerate in an airtight container.)</b></div>
</b></blockquote>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com1tag:blogger.com,1999:blog-2720378061482194290.post-26974217189873992502015-03-13T11:34:00.000-07:002015-03-13T11:34:41.887-07:00RECIPE OF SRI LANKAN FISH CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_y5DF1VA8A0/VQMsQ9bKQKI/AAAAAAAAARg/XOSOjXTbRJc/s1600/FISH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_y5DF1VA8A0/VQMsQ9bKQKI/AAAAAAAAARg/XOSOjXTbRJc/s1600/FISH.jpg" height="320" width="316" /></a></div>
<h3 style="text-align: center;">
<span style="color: #660000;">SRI LANKAN FISH CURRY</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<br />
<ul style="text-align: left;">
<li><b>500g firm boneless white fish fillets (such as ling), cut into 4cm pieces</b></li>
<li><b>1 tsp ground turmeric</b></li>
<li><b>Finely grated zest and juice of 2 limes</b></li>
<li><b>100ml coconut milk</b></li>
<li><b>1 cup (200g) brown rice</b></li>
</ul>
<br />
<b><span style="color: #660000;">CURRY SAUCE</span></b><br />
<br />
<ul style="text-align: left;">
<li><b>1 tbs peanut oil</b></li>
<li><b>2 onions, halved, thinly sliced</b></li>
<li><b>4cm piece ginger, finely chopped</b></li>
<li><b>2 garlic cloves, thinly sliced</b></li>
<li><b>10 curry leaves</b></li>
<li><b>2 long green chillies, sliced</b></li>
<li><b>2 tsp brown mustard seeds</b></li>
<li><b>1 tsp cumin seeds</b></li>
<li><b>1 tsp fenugreek seeds</b></li>
<li><b>1/2 tsp ground turmeric</b></li>
<li><b>3 cardamom pods, bashed</b></li>
<li><b>10 vine-ripened tomatoes, roughly chopped</b></li>
<li><b>1 tbs tamarind paste</b></li>
<li><b>300ml coconut milk</b></li>
</ul>
<h3 style="text-align: left;">
<b><span style="color: #660000;">Method :</span></b></h3>
<br />
<div style="text-align: justify;">
<blockquote class="tr_bq">
<b>Place the fish in a bowl with the turmeric, lime zest and juice, and a large pinch of salt. Gently toss to coat, then chill for 1 hour to marinate.</b></blockquote>
<b style="text-align: left;"><div style="display: inline !important; text-align: justify;">
<blockquote class="tr_bq">
Combine the coconut milk with 300ml water and a pinch of salt in a saucepan over medium heat. Add the rice and bring to the boil, then reduce heat to low and cook, covered, for 20 minutes or until rice is cooked.</blockquote>
</div>
</b><b style="text-align: left;"><div style="display: inline !important; text-align: justify;">
<blockquote class="tr_bq">
Meanwhile, for the curry sauce, heat the peanut oil in a large flameproof casserole over medium-high heat. Cook the onion, ginger, garlic, curry leaves and green chillies for 5-10 minutes until the onion is softened and golden. Add the mustard seeds, cumin, fenugreek, turmeric and cardamom, then cook for 1 minute or until fragrant. Stir in the tomato, tamarind paste, coconut milk and 100ml water, then simmer for 10 minutes or until the tomatoes begin to break down and the sauce has thickened.</blockquote>
</div>
</b><b style="text-align: left;"><div style="display: inline !important; text-align: justify;">
<blockquote class="tr_bq">
Add the fish to the sauce and simmer for 10-15 minutes until the fish is just cooked through. Remove and discard the cardamom pods and serve the curry with rice on the side</blockquote>
</div>
</b></div>
<div style="text-align: justify;">
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-20567184080919987902015-03-12T10:50:00.000-07:002015-03-12T10:50:10.035-07:00Recipe Of Coley Goujons<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Ic4QHs5um5c/VQHQYG_2I9I/AAAAAAAAARM/3AMcVUL7gGo/s1600/231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Ic4QHs5um5c/VQHQYG_2I9I/AAAAAAAAARM/3AMcVUL7gGo/s1600/231.jpg" height="288" width="320" /></a></div>
<h3 style="text-align: center;">
<span style="color: #660000;">Coley Goujons</span></h3>
<div>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<div>
<ul style="text-align: left;">
<li><b>3 1 fillet of coley</b></li>
<li><b>3 2 eggs</b></li>
<li><b>3 6 cream crackers, crushed </b><b>into breadcrumbs</b></li>
<li><b>3 Plain f lour</b></li>
</ul>
</div>
<h3 style="text-align: left;">
<span style="color: #660000;">Method :</span></h3>
<blockquote>
<div style="text-align: justify;">
<b>Cut the fillet into goujons sized chunks.</b></div>
<b><div style="text-align: justify;">
<br /></div>
</b><b><div style="text-align: justify;">
<b>Put flour into a bowl, whisk the egg in another then put the breadcrumbs in another bowl.</b></div>
</b><b><div style="text-align: justify;">
<br /></div>
</b><b><div style="text-align: justify;">
<b>Coat the fish goujons in plain flour, egg, then breadcrumbs.</b></div>
</b><b><div style="text-align: justify;">
<br /></div>
</b><b><div style="text-align: justify;">
<b>Fry until golden, usually around 5 minutes or so and serve with mash and sweetcorn or peas.</b></div>
</b></blockquote>
<b><span style="color: blue;">Prep Time: 10 minutes</span></b><br />
<b><span style="color: blue;"><br /></span></b>
<b><span style="color: blue;">Cooking Time: 5 minutes </span></b><br />
<span style="color: blue;"><br /></span>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-77328665280338323152015-03-12T10:35:00.001-07:002015-03-12T10:35:42.785-07:00Recipe of Chicken Cordon Bleu (France)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-3hp85Jym8zo/VQHOEi2ZWJI/AAAAAAAAARA/2iFKALD4qZ8/s1600/101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3hp85Jym8zo/VQHOEi2ZWJI/AAAAAAAAARA/2iFKALD4qZ8/s1600/101.jpg" height="320" width="319" /></a></div>
<br />
<h3 style="text-align: center;">
<span style="color: #660000;">Chicken Cordon Bleu (France)</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<div>
<ul style="text-align: left;">
<li><b>6 skinless, boneless chicken breast halves</b></li>
<li><b>6 slices Swiss cheese</b></li>
<li><b>6 slices ham</b></li>
<li><b>3 tablespoons all-purpose flour</b></li>
<li><b>1 teaspoon paprika</b></li>
<li><b>6 tablespoons butter</b></li>
<li><b>1/2 cup dry white wine</b></li>
<li><b>1 teaspoon chicken bouillon granules</b></li>
<li><b>1 tablespoon cornstarch</b></li>
<li><b>1 cup heavy whipping cream</b></li>
</ul>
</div>
<h3 style="text-align: left;">
<span style="color: #660000;">Method :</span></h3>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.</b></blockquote>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.</b></blockquote>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.</b></blockquote>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-43187493700248964082015-03-12T10:23:00.000-07:002015-03-12T10:24:03.238-07:00Recipe of Spinach with Garbanzo Beans (Spain)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MqYjj14eVOY/VQHKpQHWAYI/AAAAAAAAAQ0/UE8C9vJHVhs/s1600/221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MqYjj14eVOY/VQHKpQHWAYI/AAAAAAAAAQ0/UE8C9vJHVhs/s1600/221.jpg" /></a></div>
<br />
<h3 style="text-align: center;">
<span style="color: #660000;">Spinach with Garbanzo Beans</span></h3>
<div>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<div>
<br />
<ul style="text-align: left;">
<li><b>1 tablespoon extra-virgin olive oil</b></li>
<li><b>4 cloves garlic, minced</b></li>
<li><b>1/2 onion, diced</b></li>
<li><b>1 (10 ounce) box frozen chopped spinach, thawed and drained well</b></li>
<li><b>1 (12 ounce) can garbanzo beans, drained</b></li>
<li><b>1/2 teaspoon cumin</b></li>
<li><b>1/2 teaspoon salt</b></li>
</ul>
</div>
<h3 style="text-align: left;">
<b><span style="color: #660000;">Method :</span></b></h3>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.</b></blockquote>
<div style="color: #660000; text-align: justify;">
<br /></div>
</div>
<div>
<span style="color: #660000;"><br /></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-3705502331812898082015-03-11T10:50:00.001-07:002015-03-11T10:56:09.670-07:00Pork shoulder and chorizo stew with sherry, crackling and crispy capers<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EcYjQD4Iv10/VQCAydeOSxI/AAAAAAAAAQc/SuP-fXAVd4U/s1600/1111%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EcYjQD4Iv10/VQCAydeOSxI/AAAAAAAAAQc/SuP-fXAVd4U/s1600/1111%2Bcopy.jpg" height="320" width="316" /></a></div>
<h3 class="tr_bq" style="text-align: center;">
<span style="color: #660000;">Pork shoulder and chorizo stew</span></h3>
<h3 class="tr_bq" style="text-align: center;">
<span style="color: #660000;"><br /></span></h3>
<h3 class="tr_bq" style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<ul style="text-align: left;">
<li><b>1 large fennel bulb, root removed, thickly sliced</b></li>
<li><b>1kg carrots, thickly sliced</b></li>
<li><b>3 garlic cloves, roughly chopped</b></li>
<li><b>2kg British free-range pork</b></li>
<li><b>shoulder joint</b></li>
<li><b>2 tbsp plain flour</b></li>
<li><b>200g cooking chorizo, chopped </b></li>
<li><b>400ml light dry sherry, such as fino, plus an extra splash to taste</b></li>
<li><b>1 litre good quality chicken stock</b></li>
<li><b>5 fresh thyme sprigs</b></li>
<li><b>400g tin chickpeas, drained and rinsed</b></li>
<li><b>2 tbsp salt</b></li>
</ul>
<h3 style="text-align: left;">
<span style="color: #660000;">FOR THE GARNISH</span></h3>
<ul style="text-align: left;">
<li><b>tbsp olive oil</b></li>
<li><b>40g capers, drained</b></li>
<li><b>Large handful fresh parsley,</b></li>
<li><b>roughly chopped</b></li>
</ul>
<br />
<h3 style="text-align: left;">
<b><span style="color: #660000;">Method :</span></b></h3>
<blockquote>
<div style="text-align: justify;">
<b>Heat a glug of oil in a large, deep, flameproof lidded casserole, add the fennel and carrots and cook on a high heat, stirring, for 5 minutes or until the vegetables have a little colour. Stir in the garlic and cook for 1 minute, then remove all the veg from the pan and set aside.</b></div>
<div style="text-align: justify;">
<b><br /></b></div>
<b>
</b><b></b>
<div style="text-align: justify;">
<b><b>Remove the skin from the pork using a sharp knife and reserve. Chop the meat into 4 large pieces and coat in the flour. Add a little more oil to the casserole, add the pork and chorizo, turn up the heat, then cook, stirring, for 5 minutes.</b></b></div>
<b>
</b><b><div style="text-align: justify;">
<br /></div>
</b><b><div style="text-align: justify;">
<b>Reduce the heat to medium and add the sherry. Simmer for 2-3 minutes, then add the chicken stock, thyme, chickpeas and reserved vegetables. Put the lid on the casserole and cook over a low heat for 3 hours, stirring and turning the meat occasionally.</b></div>
</b><b><div style="text-align: justify;">
<br /></div>
</b><b><div style="text-align: justify;">
<b>For the last hour of the cooking time, heat the oven to 220°C/ fan200°C/gas 7. Pat dry the reserved pork skin and score it diagonally with a sharp knife – make the scores quite close together for maximum crispiness. Rub 2 tbsp salt into the scores and all over the skin. Put it on a wire rack set in a roasting tray, then roast for 30 minutes until crackled, puffed and golden. Set aside.</b></div>
</b><b><div style="text-align: justify;">
<b>When the meat is super-tender, skim off the excess fat from the surface of the stew. Remove the pork to a plate and set aside, then turn up the heat to high and reduce the stock for 35-40 minutes until it has the consistency of gravy. Break up the meat with 2 forks and stir it though the reduced sauce. Season to taste with salt and black pepper, then stir in a good splash of dry sherry.</b></div>
</b><b><div style="text-align: justify;">
<br /></div>
</b><b><div style="text-align: justify;">
<b>For the garnish, heat 1 tbsp oil in a medium frying pan, then fry the capers for 3-4 minutes until golden and crisp. Remove, cool slightly, then mix with the chopped parsley.</b></div>
</b><b><div style="text-align: justify;">
<b>Serve the pork sprinkled with the crispy capers and parsley mixture, and strips of crackling, with some crusty bread on the side for mopping up the sauce.</b></div>
</b></blockquote>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-2424718040309127462015-03-11T10:12:00.003-07:002015-03-11T10:12:34.806-07:00Simple And Tasty Recipe of Tuna Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1di6U1CjKTQ/VQB3OOOPylI/AAAAAAAAAQM/2na0baetHGw/s1600/img_0424-version-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1di6U1CjKTQ/VQB3OOOPylI/AAAAAAAAAQM/2na0baetHGw/s1600/img_0424-version-2.jpg" height="213" width="320" /></a></div>
<h3 style="clear: both; text-align: center;">
<span style="color: #660000;">Tuna Casserole</span></h3>
<h3>
<span style="color: #660000;">Ingredients :</span></h3>
<br />
<ul style="text-align: left;">
<li><b>1 can solid white tuna, drained</b></li>
<li><b>1 can cream of mushroom soup</b></li>
<li><b>1 can whole mushrooms, drained</b></li>
<li><b>1/4 cup celery, finely chopped</b></li>
<li><b>1/4 cup green pepper, finely chopped</b></li>
<li><b>1 large can chow mein noodles</b></li>
<li><b>1 dash of garlic powder</b></li>
</ul>
<h3 style="text-align: left;">
<b><span style="color: #660000;">Method :</span></b></h3>
<br />
<blockquote class="tr_bq" style="text-align: justify;">
<b>Combine everything in a casserole dish. Reserve some of the chow mein noodles for the topping. Bake at 350F for 25 minutes. Top with remaining noodles and return to oven for 5 min.</b></blockquote>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-25105410503700608342015-03-10T06:50:00.003-07:002015-03-10T06:50:28.626-07:00Famous Desi Aloo Tikki<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uvLEq_RtR5s/VP72NMRJwtI/AAAAAAAAAP4/cHcw87_bWTM/s1600/aloo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uvLEq_RtR5s/VP72NMRJwtI/AAAAAAAAAP4/cHcw87_bWTM/s1600/aloo.jpg" height="240" width="320" /></a></div>
<h3 style="text-align: center;">
<span style="color: #660000;">Aloo Tikki</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients:</span></h3>
<br />
<ul style="text-align: left;">
<li><b>6 oiled and peeled potatoes mashed</b></li>
<li><b>fresh green chilli chopped finely - to taste</b></li>
<li><b>1 tsp. ginger (finely chopped)</b></li>
<li><b>1/2 cup. Cilantro leaves (chopped)</b></li>
<li><b>1 tsp. cayenne pepper</b></li>
<li><b>1 tbsp. coriander powder</b></li>
<li><b>Salt to taste</b></li>
<li><b>1 tsp. cumin powder</b></li>
<li><b>1 tsp. mango powder called amchur</b></li>
<li><b>Oil for pan frying</b></li>
</ul>
<br />
<h3 style="text-align: left;">
<span style="color: #660000;">Method:</span></h3>
<br />
<ul style="text-align: left;">
<li><b>Boil the potato. Cool. Peel the skin and mash the potato.</b></li>
<li><b>Mix all ingredients except the oil.</b></li>
<li><b>Make small hamburger size patties but about 1/2 inch high.</b></li>
<li><b>Pan Fry in a non-stick pan with oil until both sides are golden brown.</b></li>
<li><b>Serve with tamarind or green chutney.</b></li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com1tag:blogger.com,1999:blog-2720378061482194290.post-36603736797132491772015-03-10T05:52:00.001-07:002015-03-10T05:52:54.510-07:00Recipe of Famous Yakisoba Chicken (Japan)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-s-JUDojUZO8/VP7oXQZZ2_I/AAAAAAAAAPo/7P6_llmdSMs/s1600/Yakisoba%2BChicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-s-JUDojUZO8/VP7oXQZZ2_I/AAAAAAAAAPo/7P6_llmdSMs/s1600/Yakisoba%2BChicken.jpg" height="316" width="320" /></a></div>
<h3 style="text-align: center;">
<span style="color: #660000;">Yakisoba Chicken </span></h3>
<div>
<span style="color: #660000;"><br /></span></div>
<div>
<h3 style="color: #660000; text-align: left;">
Ingredients :</h3>
<div>
<ul style="text-align: left;">
<li><b>1/2 teaspoon sesame oil </b></li>
<li><b>1 tablespoon canola oil </b></li>
<li><b>2 tablespoons chile paste </b></li>
<li><b>2 cloves garlic, chopped </b></li>
<li><b>4 skinless, boneless chicken breast halves - cut into 1 inch cubes </b></li>
<li><b>1/2 cup soy sauce </b></li>
<li><b>1 onion, sliced lengthwise into eighths </b></li>
<li><b>1/2 medium head cabbage, coarsely chopped </b></li>
<li><b>2 carrots, coarsely chopped </b></li>
<li><b>8 ounces soba noodles, cooked and drained</b></li>
</ul>
</div>
<div>
<h3 style="text-align: left;">
<span style="color: #660000;">Method :</span></h3>
<blockquote class="tr_bq" style="text-align: justify;">
<b>In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.</b></blockquote>
<blockquote class="tr_bq" style="text-align: justify;">
<b>In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!</b></blockquote>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-7517158305095356272015-03-09T10:13:00.000-07:002015-03-09T10:13:51.456-07:00RECIPE OF FAMOUS BAKED CHICKEN BREASTS<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-i41CEkeY50U/VP3T0vjQ6jI/AAAAAAAAAPQ/dn58DJm3pWw/s1600/baked%2Bc%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-i41CEkeY50U/VP3T0vjQ6jI/AAAAAAAAAPQ/dn58DJm3pWw/s1600/baked%2Bc%2Bcopy.jpg" height="240" width="320" /></a></div>
<h3 style="clear: both; text-align: center;">
<span style="color: #660000;">BAKED CHICKEN BREASTS</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<br />
<ul style="text-align: left;">
<li><b>8 chicken breast halves, skinned</b></li>
<li><b>8 slices Swiss cheese</b></li>
<li><b>1 can cream of chicken soup</b></li>
<li><b>1/3 c. white wine</b></li>
<li><b>1 c. Pepperidge herb stuffing mix</b></li>
<li><b>1/4 tsp. melted butter or margarine</b></li>
</ul>
<br />
<h3 style="text-align: left;">
<span style="color: #660000;">Method :</span></h3>
<div>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and </b><b>wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. </b><b>Bake at 350 degrees 45 to 50 minutes.</b></blockquote>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-51082732845014128942015-03-09T09:46:00.001-07:002015-03-09T09:49:59.013-07:00Recipe of Posh Fish Finger Sarnie<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
<span style="color: #660000;"><br /></span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YKMDl6PthFA/VP3M7hr1API/AAAAAAAAAPA/kn8JtY_IGPI/s1600/fish%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YKMDl6PthFA/VP3M7hr1API/AAAAAAAAAPA/kn8JtY_IGPI/s1600/fish%2Bcopy.jpg" height="240" width="320" /></a></div>
<h3 style="text-align: center;">
<span style="color: #660000;">Posh Fish Finger Sarnie</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<br />
<b>2 fillets of white fish</b><br />
<b> 250 g breadcrumbs</b><br />
<b> 80 g finely grated parmesa n cheese</b><br />
<b> 300 g fresh parsley</b><br />
<b> 1 tsp smoked or sweet paprika</b><br />
<b> 2 pinches salt</b><br />
<b> 2 pinches pepper</b><br />
<b> 200 g plain f lour</b><br />
<b> 2 large eggs</b><br />
<b> 100 ml oil if you are shallow-frying</b><br />
<b> 1 lemon to garnish</b><br />
<h3 style="text-align: left;">
<b><span style="color: #660000;">Method :</span></b></h3>
<div>
<b></b><br />
<div>
<ol style="text-align: left;"><b>
<li style="text-align: justify;"><b><div style="display: inline !important;">
Chop the parsley and put it in a bowl with the breadcrumbs, grated parmesan and paprika.</div>
</b></li>
<li style="text-align: justify;"><b><div style="display: inline !important;">
Season and mix thoroughly.</div>
</b></li>
<li style="text-align: justify;"><b><div style="display: inline !important;">
Whisk the egg in another bowl.</div>
</b></li>
<li style="text-align: justify;"><b><div style="display: inline !important;">
Sieve the flour into a third bowl.</div>
</b></li>
<li style="text-align: justify;"><b><div style="display: inline !important;">
Cut the fish into your ‘fish finger’ sized chunks.</div>
</b></li>
<li style="text-align: justify;"><b><div style="display: inline !important;">
Coat each finger in the flour and dip in the egg before coating in the breadcrumb mix.</div>
</b></li>
<li style="text-align: justify;"><b><div style="display: inline !important;">
Oven-bake on a non-stick tray at 200°C/ 400°F/ Gas 6 for 7-10 minutes until golden brown.</div>
</b></li>
<li style="text-align: justify;"><b><div style="display: inline !important;">
Serve in either some buttered wholemeal bread or a hot dog bun with tomato ketchup.</div>
</b></li>
</b></ol>
</div>
<b>
<div style="color: #660000; text-align: justify;">
<br /></div>
</b></div>
<div>
<div>
<b>Prep time: 20 minutes</b></div>
<div>
<b>Cooking time: 10 minutes</b></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-85830876860041407042015-03-09T09:29:00.000-07:002015-03-09T09:29:30.606-07:00Recipe of Lemon Rice (South Indian)<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
<span style="color: #660000;"><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-vqoJluGQ1uw/VP3KFzJQWLI/AAAAAAAAAO0/tKBLon7LJeg/s1600/leman.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vqoJluGQ1uw/VP3KFzJQWLI/AAAAAAAAAO0/tKBLon7LJeg/s1600/leman.jpg" height="240" width="320" /></a></div>
</span></h3>
<h3 style="text-align: center;">
<span style="color: #660000;">Lemon Rice</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<div>
<div>
<b>Rice 1 cup</b></div>
<div>
<b>Oil 2 tbsp.</b></div>
<div>
<b>Mustard Seeds 1 tsp.</b></div>
<div>
<b>Urad Daal 1 tsp.</b></div>
<div>
<b>Chana Daal 1 tsp.</b></div>
<div>
<b>Cashews handful</b></div>
<div>
<b>Raisins handful</b></div>
<div>
<b>Turmeric pinch</b></div>
<div>
<b>mixed vegetables. 1 cup</b></div>
<div>
<b>Lemon 1</b></div>
</div>
<h3 style="text-align: left;">
<span style="color: #660000;">Method :</span></h3>
<div>
<div>
<ol style="text-align: left;">
<li><b>Cook rice.</b></li>
<li><b>Heat oil and add all other ingredients except for the lemon. Fry as appropriate.</b></li>
<li><b>Mix stuff in pan with rice. Squeeze the lemon and add the juice to the rice.</b></li>
</ol>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-57697807418534165462015-03-09T02:42:00.001-07:002015-03-09T03:14:28.165-07:00Recipe of Famous Chicken Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-R3prvaRm43s/VP1n_Ebg-gI/AAAAAAAAAOg/-VbN1LWoqlE/s1600/cbbb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-R3prvaRm43s/VP1n_Ebg-gI/AAAAAAAAAOg/-VbN1LWoqlE/s1600/cbbb.jpg" height="240" width="320" /></a></div>
<br />
<h3 style="text-align: center;">
<span style="color: #660000;">Chicken Biryani</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<b>2 cups rice</b><br />
<b>4 cups hot water</b><br />
<b>8 chicken drumsticks</b><br />
<b>1 cup ghee</b><br />
<b>½ cup almonds cashew nuts</b><br />
<b>2 onions (medium) finely chopped</b><br />
<b>4 bay leaves</b><br />
<b>5 cloves</b><br />
<b>8 black peppercorns</b><br />
<b>4 green cardamoms</b><br />
<b>1 brown cardamom(crushed)</b><br />
<b>2” cinnamon stick</b><br />
<b>½ tsp turmeric powder</b><br />
<b>1 tsp garam masala</b><br />
<b>1 onion(small)</b><br />
<b>2 garlic cloves</b><br />
<b>2” piece ginger</b><br />
<b>1 cup yogurt</b><br />
<b>1 tsp saffron strands</b><br />
<b>Salt to taste</b><br />
<h3 style="text-align: left;">
<b><span style="color: #660000;">Method :</span></b></h3>
<div>
<b></b><br />
<blockquote class="tr_bq" style="text-align: justify;">
<b>Grind garam masala, onion, ginger , garlic and yoghurt to a smooth paste. Rub over the chicken and leave aside for 30 minutes. Heat ghee, fry almonds and cashew nuts and set aside for garnish. In the same ghee fry the onion crisp and reserve half for garnish. To the remaining onions add the bay leaves, cloves, peppercorns, cardamom, cinnamon and turmeric and fry , then add chicken and cook for 20 minutes. Lastly add the rice, hot water, salt and cook over moderate heat until cooked Dissolve saffron in a little warm water and add to rice. Garnish with the balance of fried onions and nuts. Serve hot.</b></blockquote>
<b>
</b>
<div>
<b><br /></b></div>
<b>
<div>
<br /></div>
<blockquote class="tr_bq" style="color: #660000;">
<br /></blockquote>
</b></div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-34378905832617107692015-03-08T03:38:00.001-07:002015-03-08T07:21:03.197-07:00Recipe of famous Vegetable Biryani (Indian)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fahCpIzdzjs/VPwpX-jl4UI/AAAAAAAAAOQ/cOeRz8sa_-E/s1600/veg%2Bb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fahCpIzdzjs/VPwpX-jl4UI/AAAAAAAAAOQ/cOeRz8sa_-E/s1600/veg%2Bb.jpg" height="236" width="320" /></a></div>
<h3 style="text-align: center;">
<span style="color: #660000;">Vegetable Biryani</span></h3>
<div class="separator" style="clear: both; text-align: center;">
</div>
<h3 style="text-align: left;">
<span style="color: #660000;"><br /></span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
· 2 cups of assorted vegetable, cut into longish pieces<br />
· (You can use green beans, peas, carrots, cauliflower, etc)<br />
· cups rice<br />
· 1 cup curd(yoghurt)<br />
· Salt to taste<br />
· 6 green chillies, minced<br />
· 1 tsp fresh garlic paste<br />
· 1 tsp fresh ginger paste<br />
· 2 tsp chopped mint leaves<br />
· 2 tsp chopped coriander leaves<br />
· 2 tomatoes, chopped<br />
· 1 tsp fresh dhania (coriander) powder<br />
· 1 tsp fresh cumin powder<br />
· 1 tsp red chilli powder<br />
· 1 tsp clove powder<br />
· 1 tsp cinammon powder<br />
· 1 tsp chopped cashewnuts<br />
· 1 stick cinammon, broken into bits<br />
· 2 cloves<br />
· 2 cardamoms<br />
· 2 medium sized onions, sliced finely<br />
· 2 tbsp ghee(clarified butter)<br />
· A pinch of saffron(orange coloring)<br />
· 1-2 tsp milk<br />
· 1 cup deep fried onion slices for garnish<br />
· 1/2 cup chopped mint and coriander leaves for garnish(Optional)<br />
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<h3 style="text-align: left;">
<span style="color: #660000;">Method :</span></h3>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;">Combine together ingredients 3 to 15 and mix well.</li>
<li style="text-align: justify;">Add the vegetables to it and let it marinate for about 1/2 hr.</li>
<li style="text-align: justify;">Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom and cloves. Fry for 15 seconds and add the sliced onion.</li>
<li style="text-align: justify;">When the onions turn transparent, add the marinated vegetables and without adding any water, cook the vegetables on medium heat till the masala is well cooked and turns aromatic. The vegetables should be completely done.</li>
<li style="text-align: justify;">The masala will reduce and lose all moisture.</li>
<li style="text-align: justify;">Set aside.</li>
<li style="text-align: justify;">Wash the rice and steam cook it such that individual grains can be separated.</li>
<li style="text-align: justify;">Dissolve the saffron in the milk.</li>
<li style="text-align: justify;">Take about one cup of cooked rice and add the saffron to it.</li>
<li style="text-align: justify;">Now mix this colored rice with the rest of the cooked rice, so that you get streaks of orange in the rice.</li>
<li style="text-align: justify;">In a deep oven-safe bowl, pour this rice and spread to cover the entire bottom of the vessel.</li>
<li style="text-align: justify;">Pour the vegetables on top and spread evenly.</li>
<li style="text-align: justify;">Cover the dish with foil and bake for about 20 minutes at 300 deg f.</li>
<li style="text-align: justify;">Remove foil and serve hot, garnished with chopped herbs and fried onions.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
</ol>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-19338978673321620662015-03-08T03:14:00.003-07:002015-03-08T07:22:10.644-07:00Recipe of famous Chicken & chickpea tagine<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-520_nC02kfY/VPwYrn5T1cI/AAAAAAAAANw/RiXtREi8EVQ/s1600/cc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-520_nC02kfY/VPwYrn5T1cI/AAAAAAAAANw/RiXtREi8EVQ/s1600/cc.jpg" height="320" width="294" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h3 style="clear: both; text-align: center;">
<b><span style="color: #660000;">Chicken & chickpea tagine</span></b></h3>
<h3 style="text-align: left;">
<b><span style="color: #660000;">Ingredients :</span></b></h3>
<b>800g/1lb 12oz skinless and </b><b>boneless chicken thighs, cut </b><b>into large chunks</b><br />
<b>1 tbsp harissa</b><br />
<b>1 tbsp vegetable oil</b><br />
<b>1 large onion, fnely sliced</b><br />
<b>1 tsp each ground cinnamon, </b><b>ground cumin and ground </b><b>turmeric</b><br />
<b>500ml/18f oz chicken stock</b><br />
<b>400g can chopped tomatoes</b><br />
<b>100g/4oz raisins</b><br />
<b>400g can chickpeas, drained and </b><b>rinsed</b><br />
<b>250g/9oz couscous and a small </b><b>handful mint, leaves only, to serve</b><br />
<br />
<h3 style="text-align: left;">
<span style="color: #660000;">Methods :</span></h3>
<br />
<ol style="text-align: left;">
<li style="text-align: justify;"><b>Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins</b></li>
<li style="text-align: justify;"><b>Heat the oil in a large fameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.</b></li>
<li style="text-align: justify;"><b>Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.</b></li>
<li style="text-align: justify;"><b>Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.</b></li>
</ol>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: left;">
<b>PREP - 10 mins </b></div>
<div style="text-align: left;">
<b>COOK - 10 mins</b></div>
<div style="text-align: left;">
<br /></div>
<b>PER SERVING </b><br />
<ul style="text-align: left;">
<li>energy 456 kcals</li>
<li>fat 11g </li>
<li>saturates 2g</li>
<li>carbs 34g</li>
<li>sugars 23g</li>
<li>fibre 7g </li>
<li>protein 52g </li>
<li>salt 1.3g</li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-45139918470020623482015-03-08T00:30:00.001-08:002015-03-08T00:32:11.243-08:00Chicken tagliatelle with sugar snaps and dill<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Eq8c9EHj43Q/VPvvgMEw43I/AAAAAAAAANg/z-RYhw30YHE/s1600/chic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Eq8c9EHj43Q/VPvvgMEw43I/AAAAAAAAANg/z-RYhw30YHE/s1600/chic.jpg" height="240" width="320" /></a></div>
<br />
<h3 style="text-align: center;">
<span style="color: #660000;">Chicken tagliatelle</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<b>250g tagliatelle</b><br />
<b>350g asparagus, trimmed and cut into 2cm lengths</b><br />
<b>325g sugar snap peas, trimmed</b><br />
<b>2tsp olive oil</b><br />
<b>400g lean chicken mince </b><br />
<b>2 garlic cloves, crushed</b><br />
<b>Zest 1 lemon</b><br />
<b>125ml hot reduced-salt chicken stock</b><br />
<b>40g parmesan, grated, to serve</b><br />
<b>3tbsp chopped fresh dill, to garnish</b><br />
<b><br /></b>
<br />
<h3 style="text-align: left;">
<span style="color: #660000;">Method :</span></h3>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Cook the tagliatelle in a large saucepan according to the pack instructions, adding the asparagus and sugar snap peas for the last 1 min of cooking time. Drain, return to the pan and cover to keep warm.</b></blockquote>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Meanwhile, heat the oil in a large non-stick frying pan set over a high heat. Add the chicken mince and cook, stirring, for about 5 min or until golden and cooked through. Add the garlic and lemon zest and cook for a further 1 min. Stir the chicken mixture into the pan with the pasta and veg.</b></blockquote>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Add the stock to the saucepan, then reduce the heat to low and stir the chicken and vegetable mixture until a light sauce forms.</b></blockquote>
<blockquote class="tr_bq" style="text-align: justify;">
<b>Serve the pasta, sprinkled with the parmesan and ground black pepper, garnished with the dill.</b></blockquote>
<b><br /></b>
<b>prep 10 min </b><br />
<b>cook 10 min</b></div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-18805304306286618502015-03-07T02:58:00.000-08:002015-03-07T02:58:46.021-08:00Preparation of Famous Egg Moglai masala<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qsXpDFhDseQ/VPrX5JeJaYI/AAAAAAAAANM/9xeoL3Xj1BE/s1600/mughali.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qsXpDFhDseQ/VPrX5JeJaYI/AAAAAAAAANM/9xeoL3Xj1BE/s1600/mughali.jpg" height="268" width="320" /></a></div>
<br />
<h3 style="text-align: center;">
<span style="color: #660000;">Egg Moglai masala</span></h3>
<h3 style="text-align: center;">
<br /></h3>
<div style="text-align: left;">
</div>
<h3 style="text-align: left;">
<b><span style="color: #660000;">Ingredients :</span></b></h3>
<div style="text-align: left;">
<b>· eggs<br />· 1 tsp red chili powder<br />· 1/2 tsp turmeric<br />· 1 tsp dhania(coriander) powder<br />· 1 tsp cumin powder<br />· 1 medium onion sliced<br />· 1/4 cup finely chopped coriander leaves<br />· 1 tablespoon curd (yoghurt)<br />· 1 tsp kasoori methi<br />· 1/2 tsp garam masala<br />· Salt to taste<br />· 2 tbsp cooking oil/ghee(clarified butter)<br /> </b></div>
<div style="text-align: left;">
<span style="color: #660000;"><b>Blend to a smooth paste:</b></span></div>
<div style="text-align: left;">
<b><br />· 1 small onion<br />· A medium piece ginger<br />· 4-5 clovettes garlic<br />· 1 tablespoon curd<br />· 1 small stick cinnamon<br />· 1 cloves<br />· 2 cardammoms<br /> </b></div>
<div style="text-align: left;">
<span style="color: #660000;"><b>Blend to a smooth paste:</b></span></div>
<div style="text-align: left;">
<b><br />· 2 small tomatoes<br />· 1 tablespoon cashewnuts</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<h3 style="text-align: left;">
<b><span style="color: #660000;">Method :</span></b></h3>
<ol style="text-align: justify;">
<li><b>Hard boil the eggs, shell them and make slits on each egg with a thin knife.Set aside. </b></li>
<li><b>Heat the oil and fry the sliced onion.</b></li>
<li><b>When it starts turning brown, add the ground onion masala and fry till the oil starts leaving the sides of the mixture.</b></li>
<li><b>This will take around 10 minutes.</b></li>
<li><b>Add the red chilli, turmeric , dhania and cumin powders and fry for half a minute.</b></li>
<li><b>Take it off the fire and add the eggs. Mix thoroughly till each egg is well coated with the masala.</b></li>
<li><b>Add the tomato paste, enough water for a gravy, curd, salt to taste and the coriander leaves.</b></li>
<li><b>Put it back on the fire and cook covered for about 3-4 minutes. </b></li>
<li><b>Now add the garam masala and the kasoori methi and heat through. </b></li>
<li><b> Serve hot with phulkas or plain rice.</b></li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-65568890889616355772015-03-07T02:42:00.004-08:002015-03-08T00:47:47.643-08:00Recipe of famous Indonesian Fried Rice <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4bFX2zj5jg0/VPrVL6gnwEI/AAAAAAAAANA/YvKtoo42hpw/s1600/indi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4bFX2zj5jg0/VPrVL6gnwEI/AAAAAAAAANA/YvKtoo42hpw/s1600/indi.jpg" height="240" width="320" /></a></div>
<h3 style="text-align: center;">
<span style="color: #660000;">Indonesian Fried Rice</span></h3>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<div style="text-align: left;">
<b>· 2 tbsp groundnut (peanut) oil</b></div>
<div style="text-align: left;">
<b>· 2 tbsp coarsely chopped garlic</b></div>
<div style="text-align: left;">
<b>· 1 small onion, finely chopped</b></div>
<div style="text-align: left;">
<b>· 2 tsp finely chopped fresh ginger</b></div>
<div style="text-align: left;">
<b>· 400ml/14fl oz long-grain white rice</b></div>
<div style="text-align: left;">
<b>· 1 tsp sugar</b></div>
<div style="text-align: left;">
<b>· 2 tbsp vegetarian oyster sauce</b></div>
<div style="text-align: left;">
<b>· 1 tbsp chilli bean sauce</b></div>
<div style="text-align: left;">
<b>· 1 tbsp dark soy sauce</b></div>
<div style="text-align: left;">
<b>· freshly ground black pepper</b></div>
<div style="text-align: left;">
<b>· 2 eggs</b></div>
<div style="text-align: left;">
<b>· 2 tsp sesame oil</b></div>
<div style="text-align: left;">
<b>· 1 tsp salt</b></div>
<div style="text-align: left;">
<b>· To garnish</b></div>
<div style="text-align: left;">
<b>· 1 tbsp groundnut (peanut) oil</b></div>
<div style="text-align: left;">
<b>· 2 eggs</b></div>
<div style="text-align: left;">
<b>· 3 tbsp finely chopped spring onions</b></div>
<div style="text-align: left;">
<b>· handful fresh coriander sprigs</b></div>
<h3 style="text-align: left;">
<span style="color: #660000;"><b>Method :</b></span></h3>
<ol style="text-align: justify;">
<li><b>At least two hours in advance, or even the night before, steam-cook the </b><b>rice. Allow it to cool by spreading it on a baking sheet. When it is cool,</b><b> cover and refrigerate.</b><b> </b></li>
<li><b>Combine the eggs with the sesame oil, half the salt and some freshly</b><b> ground black pepper, then set aside.</b><b> </b></li>
<li><b>Heat a wok or large frying-pan over a high heat. Add the oil and, when</b><b> it is very hot and slightly smoking, add the garlic, onion, ginger, the</b><b> remaining salt and some black pepper. Stir-fry for two minutes.</b><b>The Vegetarian Curry Bible</b><b> </b></li>
<li><b>Add the rice and stir-fry for three minutes. Next, add the sugar,</b><b> vegetarian oyster sauce, chilli bean sauce and soy sauce and stir-fry for</b><b> two minutes.</b><b> </b></li>
<li><b>Add the egg mixture and stir-fry for another minute. Turn on to a</b><b> platter. Finally, make the garnish. Wipe the wok clean with kitchen</b><b> paper and reheat it. When hot, add the oil.</b><b> </b></li>
<li><b>When it is hot and slightly smoking, fry the eggs.</b><b> </b></li>
<li><b>Using a slotted spoon, place the cooked eggs on top of the rice and</b><b> sprinkle with the spring onions and coriander.</b><b> </b></li>
<li><b>Serve at once</b></li>
</ol>
<h3 style="text-align: left;">
</h3>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-78122648753876421522015-03-07T02:19:00.005-08:002015-03-07T02:19:41.687-08:00Preparation of famous Dal Makhani<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8wsGWCAswto/VPrPXrMAtmI/AAAAAAAAAMw/BEGTaNtX7T8/s1600/dal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8wsGWCAswto/VPrPXrMAtmI/AAAAAAAAAMw/BEGTaNtX7T8/s1600/dal.jpg" height="240" width="320" /></a></div>
<br />
<h3 style="text-align: center;">
<span style="color: #660000;">Dal Makhani</span></h3>
<br />
<div style="text-align: left;">
</div>
<h3 style="text-align: left;">
<span style="color: #660000;">Ingredients :</span></h3>
<div style="text-align: left;">
<b>1 1/2 cups toor dal, washed and drained<br />2 tomatoes, medium sized, cut into large pieces<br />A pinch of turmeric powder<br />2 tsp coriander leaves, chopped<br /> </b></div>
<div style="text-align: left;">
</div>
<h3 style="text-align: left;">
<span style="color: #660000;"><b>For seasoning:</b></span></h3>
<div style="text-align: left;">
<b>1 small onion, chopped<br />A pinch of hing<br />1 tsp red chilli powder<br />1/2 tsp turmeric powder<br />1 tsp dhania powder<br />4-5 green chillies, chopped<br />1 sprig curry leaves<br />1 tsp cumin seeds<br />1 tsp mustard seeds<br />1/2 stick butter<br />Salt to taste</b></div>
<h3 style="text-align: left;">
<span style="color: #660000;">Method :</span></h3>
<div style="text-align: left;">
<b>Boil the dal and tomatoes with a pinch of turmeric powder<br />and 1 cup water till the dal is soft.<br />Add salt to taste.<br /> </b></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<b>Set aside. </b></div>
<div style="text-align: left;">
<b>In a saucepan, prepare the seasoning by heating the butter.<br />Add the cumin and mustard.<br />When the cumin is slightly fried, add all the other seasoning<br />ingredients except the red chilli, turmeric and dhania.<br />Fry till the onion starts turning color.<br />Now add the powders and fry for a minute.<br />Remove from heat and add the boiled dal/tomato to this.<br />Add the chopped coriander leaves.<br />Mix well.<br />Adjust the salt if necessary.<br />Add 1 cup of water.<br />Bring it to a boil and remove.<br />Serve hot with rotis or plain rice.</b></div>
</div>
Anonymoushttp://www.blogger.com/profile/14133861400043440076noreply@blogger.com0tag:blogger.com,1999:blog-2720378061482194290.post-10951888647526324492015-03-06T03:00:00.003-08:002015-03-24T03:46:40.025-07:00Farfalle in a broth of wild mushrooms and browned shallots(Italian)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ceQOgykI-Q8/VPmGtCls4xI/AAAAAAAAAMc/hg5gUJdqORs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ceQOgykI-Q8/VPmGtCls4xI/AAAAAAAAAMc/hg5gUJdqORs/s1600/1.jpg" height="221" width="320" /></a></div>
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<span style="color: #660000;">orecchiette with roasted caulifl ower, arugula & prosciutto</span></h3>
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<span style="color: #660000;">Ingredients :</span></h3>
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<b>6 oz. fresh shiitake mushrooms</b></div>
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<b>1/4 lb. fresh oyster mushrooms</b></div>
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<b>1/4 cup extra-virgin olive oil</b></div>
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<b>Kosher salt and freshly ground black pepper</b></div>
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<b>3/4 lb. dried farfalle</b></div>
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<b>4 shallots (about 3 oz. total),sliced crosswise into 1/4- to </b><b>1/8-inch-thick rings</b></div>
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<b>1/4 cup dry sherry</b></div>
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<b>3 cups lower-salt cannedchicken broth</b></div>
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<b>2 tsp. fresh thyme leaves,chopped</b></div>
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<b>1/4 tsp. Tabasco sauce (more to taste)</b></div>
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<b>1/4 cup grated Parmigiano-Reggiano</b></div>
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Method :</h3>
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<li style="text-align: justify;"><b>Put a large pot of salted water on to boil.</b></li>
<li style="text-align: justify;"><b>Stem the shiitake and oyster mushrooms and thinly slice the caps. Heat 2 Tbs. of the oil in a large skillet over medium-high heat for 1 minute. Add the sliced mushrooms, season with salt and pepper, and cook, tossing occasionally, until soft, 2 to 3 minutes. Transfer to a plate.</b></li>
<li style="text-align: justify;"><b> Put the pasta in the water.</b></li>
<li style="text-align: justify;"><b>Add the remaining 2 Tbs. oil and the shallots to the skillet. Season with salt and cook for 2 minutes, stirring occasionally. Reduce the heat to medium low and cook until the shallots brown and soften, 2 to 4 minutes (don’t let them burn). Raise the heat to high, add the sherry, and cook, scraping the bottom of the pan, until the sherry is almost completely boiled off, about 30 seconds. Add the chicken broth. After 2 minutes, return the mushrooms to the pan, reduce the heat to medium, and cook the broth another 2 minutes. Sprinkle in the thyme and Tabasco and taste for salt and pepper.</b></li>
<li style="text-align: justify;"><b>Finish cooking the farfalle until it’s just tender, about 11 minutes total. Drain and put back in the pasta pot. Pour the broth and mushrooms over the pasta and stir well. Serve immediately in bowls with a generous sprinkling of the Parmigiano. </b></li>
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