Thursday, May 22, 2014
Bihari kabab
Ingredients
- Beef ½ kg cut into long strips
- Raw papaya grinded 1 tbsp
- Salt 1 tsp
- Ginger garlic paste 1 tbsp
- Onion raw grinded 2 tbsp
- Chili powder 1 ½ tsp heaped
- All spice 1 tsp heaped
- Yogurt 4 tbsp
- Oil ¼ cup
- Marinate beef with Raw papaya grinded 1 tbsp, Salt 1 tsp,Ginger garlic paste 1 tbsp,Onion raw grinded 2 tbsp, Chili powder 1 ½ tsp heaped,All spice 1 tsp heaped,Yogurt 4 tbsp, Oil ¼ cup and marinate for 2 hours.
- Thread the beef onto skewers and either BBQ or fry .Give smoke of coal to flavor the beef.Serve with your favorite chatni and fresh salad.
Wednesday, May 21, 2014
Cooking recipes of chicken wings recipe for chicken wings you can prepare at home
Who can be a big bowl of chicken wings? Spicy, crunchy and delicious, they are simply irresistible.
If you want 4 below are as much as I, chicken wings chicken wing recipe s to prepare at home:
1. Cajun Chicken wings
Ingredients:
Removed-12 chicken wings - tips
-2 Bay leaves - crumbled in bits
3 / 4 Teaspoon cumin
-1 / 2 To 3 / 4 teaspoon cayenne pepper
3 / 4 Teaspoon of ground cumin
3 / 4 Teaspoon of ground coriander
-4 Garlic cloves of garlic - finely
-1 1 / 2 Teaspoon dry mustard
-2 Teaspoons paprika - preferably
3 / 4 Teaspoon thyme dried leaves
-1 / 2 Teaspoons salt
-2 Tablespoons brandy
-2 Tbsp fresh lemon or lime juice juice
Directions:
-De fat the chicken wings by cooking you in boiling water for 10 minutes.
-Abtropfen let and set aside to cool.
-Wärmen you oven to 375 degrees.
Use a large mortar and pestle, grind together the Laurel bits, cumin, cayenne pepper, coriander, cumin, garlic, mustard, pepper, thyme and salt for about 10 minutes.
-Fügen powdered herbs juice, brandy and lemon or lime juice and stir into a thick paste.
-With a pastry brush cover both sides of each wing with the herb paste.
-If no longer remains in the mortar, press the last few drops of the brush.
-Ordnen you the chicken wings on a baking sheet.
-Backen up the skin turns deep brown and is quite sharp about 30 minutes.
Takes about an hour to prepare.
2. African chicken wings
Ingredients:
For the wings
-4 Garlic cloves
-2 Shallots
-1 1 / 2 Teaspoon salt
-1 Tablespoon Chinese 5 spice
-2 Teaspoons paprika
-1 Teaspoon crumbled dried Rosemary-
-1 / 2 Teaspoon Cayenne - or to taste
-2 Tablespoons vegetable oil
-4 Pound chicken wings-- 20-24
Tips removed
For the sauce
-1 / 3 Cup peanut butter natural style
-1 / 4 Cup canned cream of coconut - well stirred
-2 Garlic cloves - minced
-1 / 4 Cup water
-1 / 4 Cup red bell pepper - hacked
-1 / 8 Teaspoon dried hot red pepper flakes or to taste
-1 Tsp soy sauce
-Koriander sprigs
Directions:
The wing:
-Bereiten you the chicken wings: mince and pulp, garlic and shallots to a paste with salt.
-In a large bowl stir the Paste together with the 5 spice powder, cayenne pepper, Rosemary and oil. Mix well.
-Fügen you the chicken wings.
-Werfen you and stir until you are completely covered with the marinade.
-Lassen you marinate, covered and refrigerated, for 4 hours or overnight.
-Ordnen the wing skin page, on the shelf a slide big broiler pan lined and you bake a preheated 425F in the upper third of oven 25 to 30 minutes or until golden.
The wings can prepared a day ahead, covered kept and chilled and before serving then be warmed up.
The sauce:
-In a blender mix the peanut butter, Coconut cream, garlic, paprika, red pepper flakes and the soy sauce, until the mixture is smooth, season that sauce to taste with salt.
The presentation:
Alcatel sauce in a bowl place on a plate.
-Ordnen you the wings to the bowl and garnish the plate with the cilantro.
3. Barbecue wing dings
Ingredients:
-3 Pounds chicken wings
-3 El brown sugar
-3 Drops Worcestershire sauce
-4 Cups ketchup
-1 Onion
Directions:
-Cut you that little piece chicken wings and the bony part so you have only the fleshy part off.
Merge you the ketchup, onion (cut up), brown sugar and sauce together. DIP wings into the sauce.
-Setzen on cookie sheet.
-Backen you at 350 degrees about 1 1/2 hour. If you extra sauce, boil in the pot until thick.
4. Grilled chicken wings
Ingredients:
Removed-35-31 of chicken wings - tips
-1 Stick butter
-1 Cup of brown sugar
-1 / 2 El sauce
-1 / 2 Cup dry red wine
-2 Tsp dry mustard
-2 large cloves of garlic - crushed
-1 / 4 Cup fresh lemon juice and freshly ground pepper to taste
Directions
Requires time to marinate and Cook, but its easy.
-Platzieren you chicken wings, disjointed, large flat pan.
-Other ingredients and pour over chicken.
-Lassen are available for at least 2 hours or overnight.
-Werden sure that all wings are coated with marinade.
-Platzieren you pan 350 oven and reduce heat to 250.
-Backen 4-5 hours, rotate wings on a regular basis.
If not taken up all marinade, casting off and dry wings out a bit longer in the oven (but not too much) before serving.
Want more recipes? Welcome visit our website: the recipes package and affordable pasta salad recipes for more delicious recipes.
Getting Ready for the Storm of the Decade
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| Photo (c) Flickr User kkrisus |
Tuesday, May 20, 2014
Paneer Peas Capsicum Masala
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| Paneer Peas Capsicum Masala |
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| Paneer Peas Capsicum Masala |
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| Paneer Peas Capsicum Sabzi |
Monday, May 19, 2014
Newcastle Blackfriars Restaurant Fenwicks
Apologies in advance for the rubbish photographs, I didnt want to take my DSLR with me, so took my little Nikon Coolpix L2. Im only just realising now just what a difference my camera is making to my food photography. We started with a glass of bone-dry Mananilla Sherry from Andalucia.
An so to the Starters: This one is Confit of Cumbrian rabbit stew with Geordie rarebit. We didnt ask, but I assume the Geordie rarebit contains some Newky Broon or Newcastle Brown Ale lol!
I was very impressed with the vegetarian options on the menu, those who follow this blog will know that I like my meat so these had to be really good to tempt me. The flan above is Pumpkin and Rose Petal Tart with Honey Vinaigrette. It was very tasty but I have say, I couldnt taste the rose petals.
This is the Locally foraged mushroom risotto with Parmesan and Tarragon Crisps.
And now to the MAINS! Again I was seduced by the Veggie option and I was not disappointed!Here is what the menu said: Locally foraged mushroom, Yorkshire Blue & walnut Wellington with sage cream sauce.
Above: Barbary Duck breast, orange caramelised endive and redcurrant jus.
Loin of Scottish Venison, celeriac & truffle mash, wilted spinach and Port sauce. We drank 2006 Matakana Estate Pinot Noir, Marlborough, NewZealand.
Only two of us opted for dessert: above is the Vanilla Rice Pudding with Cherry & Brandy jam and below my option of Sticky Toffee Pudding with Banana Ice-cream and caramel sauce.
My friend were amused by my insistence on taking photographs of the food and were keen that I continued with our breakfast next day! I went for the Full English (above) a bargain at only £3.30 from a little cafe on Mosely Street which was established in 1978. To add to the atmosphere Sounds of the Sixties was playing on Radio 2 in the background lol!
They also offered, beans on toast.
and bacon and egg on toast.Here are a couple of sneaky pics I took in the food hall:
Mmmm chocolate shoes and handbags!Kentucky butter cake
Ingredients
- Flour 3 cups
- Sugar 2 cups
- Salt ½ tsp
- Baking powder 1 tsp
- Baking soda ½ tsp
- Milk 1 cup
- Vinegar 2 tbsp
- Butter 8 ounces
- Vanilla essence 2 tsp
- Eggs 4
- Sugar ½ cup
- Butter 3 ounces
- Water 3 tbsp
- Condensed milk 4 tbsp
- Vanilla essence 1 tsp
- Beat butter, sugar till light and fluffy, adding in 1 egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence, greased 10 inch bandit pan, pour batter in it, bake for 1 hour on 170 degree.
- In a sauce pan combine together, sugar, butter, water, condensed milk and vanilla essence, cook till melted and mix, do not boil, prick the warm cake with skewers, drizzle the sauce over the cake slowly.
Sunday, May 18, 2014
Cherry Chocolate Frosty
Ingredients:
- Yogurt 1 cup
- Cherries 1 cup (fresh and canned)
- Ice 1 cup
- Chocolate ice cream 2-3 scoops
- Cherry essence few drops
- Blend all till smooth.
Pizza Mushrooms
36 large mushrooms
45 minutes - 15 minutes prep time
36 large button mushrooms
200 grams (1/2 pound) cheddar or mozzarella cheese
1 cup tomato sauce
1 teaspoon oregano
100 grams (1/4 pound) pepperoni
Clean the mushrooms, and remove the stems. Reserve the stems for some other use. Set the mushrooms on a baking tray, gills up. Preheat the oven to 350°F.
Grate the cheese and mix it with the tomato and oregano. Chop up the pepperoni and mix it in as well. Spoon this mixture into the mushroom caps. Bake for 30 minutes. Serve hot.
They will exude a lot of juice as they bake, so make sure the baking tray has edges to prevent it from running off the edge.
Last year at this time I made Jerusalem Artichoke, Celeriac & Turnip Salad with Ginger-Orange Dressing.
Saturday, May 17, 2014
AALU PARANTHA
- Boiled & peeled potatoes-4-5
- Red chilli powder-1/4 teaspoon
- Salt to taste
- Garam masala powder-1/4 teaspoon
- Coriander leaves chopped-1 teaspoon
- Ajwain-1/4 teaspoon
- Green chilli chopped-1
- Oil-2-3 tablespoons
- Desi ghee or butter enough to apply on top
- Dough enough to make paranthas
- Mash the boiled potatoes & add salt, red chilli powder, garam masala powder, ajwain, chopped coriander leaves & chopped green chilli & mix well.
- Make a thick round with the dough & fill 1 tablespoon potato filling & make a ball.
- With the help of dry flour, roll the ball into a parantha just like you roll a chapati.
- Heat a tawa & drop 1 teaspoon oil on it.
- Place the rolled parantha on it.
- After a few seconds, turn it upside down.
- After a few more seconds, turn it upside down again.
- Apply a little oil on the top.
- Turn it upside down.
- Make it well cooked from both the sides.
- Apply a little desi ghee or butter on the top.
- Aalu parantha is ready to serve.
