Category: Food

Course: Dinner
Prep Time: 15 mins
Cook Time: 30 mins
Total Cook Time: 45 mins
Cuisine: American Cuisine
Difficulty Level: Medium
Recipe Servings: 2

Ingredients

2 Tbsp ginger-garlic paste
3 tsp red chili powder
1 1/2 tsp turmeric powder
2 tsp coriander powder
Handful of curry leaves
5 tbsp refined oil
to taste Salt
100 gms chicken breast
200 gms fish fillet
200 gms rice flour (to coat)
2 tbsp mayonnaise
3 tsp tomato ketchup
1/2 tsp tabasco
3 Burger buns
1 Onion
3 Tomatoes

Method

1.In a bowl include the ginger-garlic glue, bean stew powder, turmeric powder, a tsp of coriander powder and some hacked curry leaves.

2.Season it with some salt and sprinkle a Tbsp of refined oil to unite everything.

3.Trim the chicken bosom and cut the fish filet.

4.Add marinate on each piece, ensuring that the pieces are pleasantly covered with the masala.

5.In a non-stick skillet, include refined oil and let it heat up.

6.Roll the chicken and fish pieces in rice flour till they are completely covered and shallow fry the covered chicken and fish in the non-stick skillet.

7.Take the burger buns and cut open from the inside.

8.Spread the burger sauce over portion of the burger bun parts.

9.Add the chicken bosom on one half and fish pieces on the other.

10.Then include tomatoes and onion cuts and lettuce on every one of them.

11.Sprinkle some pepper to taste and spread both chicken and fish with the other half bun parts.

Set up the burger sauce:

1.In a bowl, include mayonnaise, ketchup and some Tabasco sauce for a tart taste.

2.Then include coriander powder and bean stew powder.

3.Whisk it all together.

4.Serve the burgers with a light apple serving of mixed greens.

Key Ingredients: ginger-garlic paste, red chili powder, turmeric powder, coriander powder, curry leaves, refined oil, Salt, chicken breast, fish fillet, rice flour (to coat), mayonnaise, tomato ketchup, tabasco, Burger buns, Onion, Tomatoes

Recipe Servings: 5
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Cook Time: 1 hr 30 mins
Cuisine: American Cuisine
Difficulty Level: Medium

Ingredients

1. 800 Gram Minced Lamb
2. 60 Gram Leeks, chopped
3. 150 Gram Carrot (diced)
4. 75 Gram Onion, chopped
5. Few sprigs Rosemary
6. 2 tsp Tomato paste
7. 2 Nos Bay leaf
8. 2 Nos Garlic cloves
9. 50 Gram Butter (for pie)
10. 2 sheets Puff Pastry
11. 3 Tbsp Plain flour
12. 3 Tbsp Olive oil
13. To taste Salt
14. To taste Pepper

Method

• 1.Heat oil in a medium size dish over moderate warmth. Include the minced meat and cook until meat begins to caramelize.
• 2.Add the staying one tablespoon of oil and cook the leeks and carrots for five minutes.
• 3.Add the red wine and rosemary; stew for five minutes, mixing incidentally.
• 4.Now include the tomato glue, sound leaves, salt and pepper, and the stock, and bring to the bubble, stew for 35-40 minutes.
• 5.Heat broiler to 180C, delicately margarine a, profound pie dish, and fill it with the sheep stew. Wrap the baked good sheets over the pie dish.
• 6.Brush with the egg wash, and heat for 30 minutes or until brilliant. Sprinkle some rosemary on top.
• 7.Cut cherry tomatoes and dark olive in to half and stick in to pie for a creepy look. Serve.

Key Ingredients: Minced Lamb, Leeks, Carrot (diced), Onion, Rosemary, Tomato paste, Bay leaf, Garlic cloves, Butter (for pie), Puff Pastry, Plain flour, Olive oil, Salt, Pepper

Course: Dinner
Prep Time: 10 mins
Cook Time: 15 mins
Total Cook Time: 25 mins
Cuisine: Chinese Cuisine
Difficulty Level: Quick and Easy
Recipe Servings: 2

Ingredients

1. 2 Tbsp oil
2. 2 tsp ginger-garlic paste
3. 1/2 cup spring onion, chopped
4. 1/2 cup carrot, chopped
5. 1/2 cup cabbage, chopped
6. 1 capsicum, chopped
7. 1 tsp salt
8. 1 tbsp soy sauce
9. 1 tbsp vinegar
10. 1 cup rice

Method

• 1.Heat oil in a pan.
• 2.Add ginger garlic glue to it, saute a little.
• 3.Now include spring onion, carrot, cabbage and capsicum.
• 4.Saute and cook them well together.
• 5.Now include salt alongside soy sauce and vinegar.
• 6.Mix altogether till stew and add cooked rice to the pan.
• 7.Combine the blend in with rice thoroughly.
• 8.Serve your hot Veg Fried Rice in a bowl, embellished with coriander leaves.

Key Ingredients: oil, ginger-garlic paste, spring onion, carrot, cabbage, capsicum, salt, soy sauce, vinegar, rice

Course: Dinner
Prep Time: 05 mins
Cook Time: 25 mins
Total Cook Time: 30 mins
Cuisine: American Cuisine
Skill Level: Quick and Easy
Recipe Servings: 2

Ingredients

1. 1 Cup all-purpose flour
2. 2 1/2 tsp baking powder
3. 1/2 tsp salt
4. 3/4 tbsp white sugar
5. 3/4 cups milk
6. 1 small egg
7. 2 tbsp butter, melted
8. Toppings:
9. Melted butter
10. Maple syrup or honey
11. Mixed berries (or any other mixed fruit of your choice)
12. Sugar, powdered

Method

• 1.In a huge bowl, unite all the dry fixings. Make a well in the inside and pour in the milk, egg and softened margarine. Blend until smooth player is shaped.
• 2.Heat a gently oiled griddle over medium high warmth. Pour the hitter onto the dish, utilizing around 1/4 cup for every hotcake.
• 3.Brown on the two sides and stack 2-3 pieces on a plate.
• 4.Sprinkle with some cleaned sugar and top with some entire blended berries. Serve softened margarine and maple syrup as an afterthought.

Key Ingredients: all-purpose flour, baking powder, salt, white sugar, milk, egg, butter, Melted butter, Maple syrup or honey, Mixed berries (or any other mixed fruit of your choice), Sugar

Course: Dinner
Prep Time: 05 mins
Cook Time: 10 mins
Total Cook Time: 15 mins
Cuisine: Thai Cuisine
Skill Level: Quick and Easy
Recipe Servings: 2

Ingredients

1. 2/3 Cup Thai glass noodle
2. 1/4 Cup Broccoli
3. 1/4 Carrot
4. 1/4 Tomato
5. 1/4 Cup Baby corn
6. 1/8 Cup Onion
7. 1/4 Celery leaves and stems
8. 1 tsp Chilies, chopped
9. Black fungus (optional)

To taste Vegetable seasoning sauce

1. 1 tsp Sugar
2. 1 Tbsp Lemon juice
3. Lettuce
4. 1 tsp Sriracha sauce (optional)

Method

• 1.Soak the vermicelli in heated water till its straightforward and afterward strain it.
• 2.Slice onions, tomatoes, celery and chilies. Cut broccoli into florets, infant corn length insightful and julienne the carrots. Whiten the broccoli and infant corn in hot bubbling water, individually and afterward dunk them into super cold water.
• 3.Mix together all the fixings and add flavoring to taste.
• 4.Serve on a bed of lettuce, embellish with mint leaves.

Key Ingredients: Thai glass noodle, Broccoli, Carrot, Tomato, Baby corn, Onion, Celery leaves and stems, Chilies, Black fungus (optional), Vegetable seasoning sauce, Sugar, Lemon juice, Lettuce, Sriracha sauce (optional)

Course: Dinner
Prep Time: 20 mins
Cook Time: 50 mins
Total Cook Time: 1 hr 10 mins
Cuisine: Indian Cuisine
Skill Level: Medium
Recipe Servings: 2

About Hara Dana Methi Bail Gatta Curry Recipe:

A Rajasthani enchant, gatta curry is a staple in the district’s conventional thali. Besan balls stewed and cooked in a flavourful curry is no not exactly a superb encounter!

Ingredients

For gatta:

• 250 gms flour gram (besan)
• 2 tsp red chilli powder
• 1 tsp turmeric powder
• to taste salt
• 1 tsp green fennel seeds
• 1/2 tsp cumin seeds
• 100 gms hung curd
• 2 tbsp refined oil

For gravy:

• 150 gms onion , sliced
• 1/2 tsp turmeric powder
• 2 tsp red chilli powder
• 3 tsp coriander powder
• 3 tbsp pure ghee
• 1 ginger paste
• 75 gms curd
• 5 sprigs Fresh coriander leaves
• to taste salt

Method

• 1.Make a tight batter utilizing all the elements for gatta. Move it in a tube shaped shape, cut into little pieces and poach in water for 20 minutes. Strain and keep aside.
• 2.Heat unadulterated ghee and saute the cut onions in it, till it gets brilliant earthy colored.
• 3.Add ginger-garlic glue and saute for two minutes.
• 4.Add red bean stew powder, turmeric powder and coriander powder to it.
• 5.Add beaten curd and keep cooking, include water and cook till oil gets isolated from the sauce.
• 6.Adjust flavoring utilizing salt.
• 7.Simmer poached dumplings (gatta) in the sauce. Serve hot.

Course: Snack
Prep Time: 1 hr 20 mins
Cook Time: 1 hr
Total Cook Time: 2 hrs 20 mins
Cuisine: Indian Cuisine
Skill Level: Quick and Easy
Recipe Servings: 2

Ingredients

600 gms Mutton (cut into 1 inch pieces)
3 Black cardamoms (crushed)
4-5 Green cardamoms
2 tsp cumin powder
3-4 Cloves
150 ml oil
5 Mathania whole red chilly
200 gms onions, sliced
2 tbsp ginger-garlic paste
1 tsp turmeric paste
2 tsp Mathania (red chilli) paste
to taste salt
200 gms yogurt
for garnishing coriander sprig
for garnishing lemon wedges
1 inch stick cinnamon
1 Bay leaf

How to Make Laal Maas

• 1.Heat oil in a non-stick pressure cooker, to that include dark cardamom, green cardamoms, cinnamon, cloves, entire mathania (red bean stew) and sound leaf and sauté till its fragrant.
• 2.Add the onions and sauté till they turn light earthy colored in shading. At that point include the staying ginger garlic glue and sauté for 5 minutes.
• 3.Add the sheep pieces to the onions and sauté on high warmth for 10-15 minutes until the meat is singed appropriately.
• 4.Add turmeric powder, mathania (red crisp) glue, salt and sauté for 10 minutes.
• 5.Whisk the yogurt and include into sheep and sauté medium fire for 10 minutes, at that point keep it on stew (slow fire) and let the lamb cook gradually. Include little water or stock whenever required at any stage. Modify flavoring.
• 6.Once the sheep is cooked, move to a serving bowl, embellish with coriander twigs and a lemon wedge. Serve hot.

Course: Snack
Prep Time: 45 mins
Cook Time: 15 mins
Total Cook Time: 1 hr
Cuisine: Indian Cuisine
Skill Level: Easy
Recipe Servings: 2

Ingredients

1. 2 Cups gram flour (coarse)
2. 6-8 Cashew nuts
3. 6-8 Almonds
4. 1/2 cup ghee
5. 1/2 tsp green cardamom powder
6. 1/3 cup low-calorie sweetener

Method

• 1.Coarsely crush together the cashew nuts and almonds, and put in a safe spot.
• 2.Melt the ghee in a non-stick kadai. Include the gram flour and sauté on low warmth till the gram flour is light earthy colored and fragrant. This typically takes around 15-20 minutes.
• 3.Add the cashew nuts, almonds and cardamom powder, mix to blend and take the kadai off the warmth. Put aside to cool.
• 4.Add the low-calorie sugar and blend well in with your hands.
• 5.Shape into pecan measured balls and store in a sealed shut holder when totally cooled.
• Key Ingredients: gram flour (coarse), Cashew nuts, Almonds, ghee, green cardamom powder, low-calorie sugar

Course: Main Entree
Prep Time: 15 mins
Cook Time: 30 mins
Total Cook Time: 45 mins
Cuisine: American Cuisine
Skill Level: Medium
Recipe Servings: 2

Ingredients

1. 80 Gram Prawns
2. 15 Gram Gherkin
3. 15 Onion
4. 5 Gram Cilantro
5. 15 Gram Mix bell pepper
6. 15 Ml Tiger milk
7. 25 Gram Sweet corn
8. 2 Gram Sea salt
9. 1 Gram Black pepper
10. 25 Ml Green lemon juice
11. 15 Gram Cherry tomato
12. 2 Gram Edible flower
13. For Tiger milk:
14. 1 tsp Coriander stems, chopped
15. 1/2 tsp Celery stalks
16. 1/4 tsp Garlic
17. 1/4 tsp Ginger
18. 1 tsp Red onion
19. 30 Ml Lemon juice
20. 3-4 Gram Sea salt
21. 2-3 Gram Black pepper

Method

• 1.Wash deshell and devein the prawns. Cut onions and ringer peppers in to thin julienne.
• 2.Fine cleave cilantro and gherkins. Slice the prawns in to little pieces.
• 3.Take a bowl blend corn in with salt ,pepper and lemon juice.
• 4.Take another bowl, include prawns, onions, chime peppers, gherkins, cilantro, ocean salt, pepper, lemon juice and home brew.
• 5.Place it in the focal point of the plate and on either side spot hurled corn.
• 6.Garnish it with miniaturized scale greens and palatable blossom.

Prepare Tiger milk:

• 1.Wash and clean the vegetables.
• 2.Blend all fixings and it is prepared to utilize.

Key Ingredients: Prawns, Gherkin, Onion, Cilantro, Mix bell pepper, Tiger milk, Sweet corn, Sea salt, Black pepper, Green lemon juice, Cherry tomato, Edible flower, Coriander stems, Celery stalks, Garlic, Ginger, Red onion, Lemon juice, Sea salt, Black pepper

Course: Main Entree
Prep Time: 10 mins
Cook Time: 35 mins
Total Cook Time: 45 mins
Cuisine: American Cuisine
Skill Level: Quick and Easy
Recipe Servings: 2

Ingredients

1. 1 Cup Yellow cornmeal
2. 1 tsp Sugar
3. 1/2 tsp Baking soda
4. 1/2 tsp Salt
5. 1 Cup Buttermilk (well-shaken)
6. 1 Egg
7. 1/4 pound Cheddar (extra sharp), grated
8. 1/4 Cup Scallion (white and pale green parts only), finely chopped
9. 1-2 Tbsp Pickled jalapenos (drained), finely chopped
10. 1/4 Cup Unsalted butter, melted
11. Special equipment:
12. 2 Well-seasoned cast-iron corn-stick pans
    (Each with 7 (5- by 1 1/2-inch) molds*, or a well-seasoned 9-inch cast-iron skillet)

Method

• 1.Put broiler rack in center position and preheat stove to 218°C. Warmth corn-stick skillet in stove 10 minutes.
• 2.Whisk together cornmeal, sugar, preparing pop, and salt in an enormous bowl.
• 3.Whisk together buttermilk and egg in another bowl, at that point add to cornmeal blend alongside cheddar, scallion, jalapeños (to taste), and 2 tablespoons margarine, mixing until simply consolidated.
• 4.Remove dish from broiler and separation staying 2 tablespoons spread among molds. Rapidly isolate player among molds (around 3 tablespoons each)and prepare until tops are brilliant and a wooden select or stick tells the truth, 12 to 15 minutes (15 to 20 minutes if utilizing skillet).
• 5.Cool corn sticks in dish on a rack 3 to 5 minutes before expelling from molds. Serve warm.

Key Ingredients: Yellow cornmeal, Sugar, Baking soda, Salt, Buttermilk (well-shaken), Egg, Cheddar (extra sharp), Scallion (white and pale green parts only), Pickled jalapenos (drained), Unsalted butter,