tag:blogger.com,1999:blog-49042644454144890882024-09-24T14:11:23.509-07:00BLOG ON VARIETY OF RECIPES FROM ALL OVER THE WORLDcharmhttp://www.blogger.com/profile/12722884683480716781noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4904264445414489088.post-74884798411088920772010-02-13T07:33:00.000-08:002010-02-13T07:34:16.381-08:00Crab Curry<span style="font-size: small;"></span><br />
<div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b>INGREDIENTS:-</b></span></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b> </b><br />
1) Crabs 6 large;<br />
2) Coconut, scraped 1/2;<br />
3) Garlic 8 cloves;<br />
4) Whole dry red chillies 8;<br />
5) Cumin seeds 1 teaspoon;<br />
6) Turmeric powder 1/4 teaspoon;<br />
7) Oil 1 tablespoon;<br />
8) Onion , sliced 1 large;<br />
9) Tamarind pulp 1 tablespoon;<br />
10) Salt to taste; and<br />
11) Garam masala powder 1 teaspoon.</span> </div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
<b>PREPARATION:-</b></span></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Boil crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating). Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste. </span></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Heat oil on medium heat and sauté onion for two minutes. Add ground masala and sauté for a minute. Add tamarind pulp, salt to taste, crabs and one cup of water. Cover and simmer on low heat for fifteen minutes. Add little more water if necessary and cook till done. Sprinkle with garam masala powder and serve hot. </span><br />
<br />
<span style="font-size: small;">(Source: sanjeevkapoor) </span><br />
<span style="font-size: small;"><br />
</span></div>charmhttp://www.blogger.com/profile/12722884683480716781noreply@blogger.com0tag:blogger.com,1999:blog-4904264445414489088.post-83386322159610755702009-12-29T07:59:00.000-08:002010-01-03T00:52:03.811-08:00Lamb In Spicy Gravy<span style="font-size: small;"></span><br />
<div style="font-family: Verdana,sans-serif; text-align: justify;"><b><span style="font-size: small;">INGREDIENTS:</span></b><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
1) 1 lb lamb, cut into small pieces and cook till tender;<br />
2) 2 tsp coriander powder;<br />
3) 1/2 tsp cumin powder;<br />
4) Coriander leaves, chopped;<br />
5) Salt to taste; and <br />
6) 3-4 tbsp oil.<br />
<br />
<b>BLEND TOGETHER INTO FINE PASTE:</b><br />
2 medium onions<br />
2" ginger<br />
6-8 garlic flakes<br />
A small piece cinnamon<br />
2-3 cloves<br />
2 cardamoms<br />
<br />
<b>BLEND TOGETHER INTO FINE PASTE:</b><br />
10 red chilies<br />
1 lb tomatoes<br />
<br />
<b>PREPARATION:</b></span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Heat oil in a pan and fry the blended onion mixture till done.<br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Now add the blended tomatoes mixture and fry till the mixture has lost all the water content and oil begins to float on the top.<br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">To this, add all the dry powders and fry for a minute.<br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Add the cooked lamb pieces along with salt and coriander leaves.<br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Add water if necessary and simmer the curry for around 10-15 minutes.<br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">When the gravy thickens, remove from heat and serve hot with rice.<br />
</span><br />
<br />
<span style="font-size: small;">(Source:daawat)<br />
</span><br />
</div>charmhttp://www.blogger.com/profile/12722884683480716781noreply@blogger.com0tag:blogger.com,1999:blog-4904264445414489088.post-11639116306223572702009-12-05T06:14:00.000-08:002010-01-03T01:03:27.631-08:00Egg toast<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"></span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b>A very easy to do recipe for all, young or old.</b></span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><span style="font-size: small;"><br />
</span></b><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b>INGREDIENTS: -</b> </span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">1) 4 eggs,</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">2) 4 slices of bread,</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">3) 1 onion,</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">4) 1 tomato,</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">5) 4 small green chillies,</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">6) 2 tablespoons milk,</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">7) 1 teaspoon red chilly powder,</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">8) 4 tablespoons chopped coriander leaves, </span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">9) Oil for frying, and </span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">10) Salt to taste.</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b>Preparation time : - 10 minutes Serves : - 2</b></span><br />
<br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="http://www.amazon.com/gp/product/0061658197?ie=UTF8&tag=hubpages04f9-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0061658197">The Pioneer Woman Cooks: Recipes from an Accidental Country Girl</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hubpages04f9-20&l=as2&o=1&a=0061658197" style="border: medium none ! important; margin: 0px ! important;" width="1" /></span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"> </span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b>TO PREPARE EGG TOAST: </b>-</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"> </span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"> </span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Finely chop the onions, tomatoes and green chillies. Now put all the ingredients in a bowl, except the bread and oil. Beat all these ingredients nicely and ensure that all the ingredients have blended well. Beat until it becomes fluffy. Now take a tava/pan and heat some oil in it. When the oil is hot, dip the bread slices in the egg mixture and place it on the tava/ pan. Pour oil and fry the slices until the eggs are done. Flip over and cook so that all sides are evenly cooked. Do this with all the slices and serve with mint or tamarind chutney.</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">(Source:bestindiancooking)</span><br />
</div>charmhttp://www.blogger.com/profile/12722884683480716781noreply@blogger.com0tag:blogger.com,1999:blog-4904264445414489088.post-73256756209855892142009-11-10T02:39:00.000-08:002010-01-03T01:02:14.895-08:00Spicy Grilled Fish<div style="font-family: Verdana,sans-serif; text-align: justify;"><b><span style="font-size: small;">INGREDIENTS: </span></b><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
1) 4 oz fish, skinned;<br />
2) Salt & pepper to taste;<br />
3) 3/4 cup yogurt;<br />
4) 2 tsp garam Masala;<br />
5) 1 tsp ground coriander;<br />
6) 2 garlic cloves, crushed;<br />
7) 1/2 tsp chili powder;<br />
8) 1 tbsp lemon juice; and <br />
9) Lemon wedges for garnish.<br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"> </span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><span style="font-size: small;">PREPARATION FOR MAKING SPICY GRILLED FISH:<br />
</span></b><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper. <br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Mix together yogurt, coriander, chili powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. <br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Preheat broiler. Transfer fish to a broiler rack, cook for about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. <br />
</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Serve hot, garnished with lemon wedges.</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
(Source: daawat)</span><br />
</div>charmhttp://www.blogger.com/profile/12722884683480716781noreply@blogger.com0tag:blogger.com,1999:blog-4904264445414489088.post-79761377468090254752009-10-27T07:26:00.000-07:002010-01-03T07:55:29.567-08:00Shrimp and Pancetta on Polenta<div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b>INGREDIENTS:</b><br />
<br />
1) 1/2 cup instant polenta;<br />
2) 1/4 pound pancetta, chopped;<br />
3) 2 garlic cloves, minced;<br />
4) 1/4 teaspoon hot red pepper flakes;<br />
5) 3 tablespoons extra-virgin olive oil, divided;<br />
6) 1 (14-ounces) can diced tomatoes in juice;<br />
7) 1 pound cleaned large shrimp; and<br />
8) 1 tablespoon chopped flat-leaf parsley.<br />
<b><br />
PREPARATION:</b><br />
<br />
Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.<br />
<br />
Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.<br />
<br />
Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.<br />
<br />
(Source: epicurious) <br />
</span><br />
</div>charmhttp://www.blogger.com/profile/12722884683480716781noreply@blogger.com0tag:blogger.com,1999:blog-4904264445414489088.post-68563736021682041622009-10-27T07:19:00.000-07:002010-01-03T07:57:26.901-08:00Meatloaf with Italian Sausage<div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b>INGREDIENTS:</b><br />
<br />
1) 1 1/4 pounds ground beef;<br />
2) 4 (4 ounce) links Italian sausage, casings removed;<br />
3) 1 egg, beaten;<br />
4) 1 small green bell pepper, chopped;<br />
5) 1 onion, chopped;<br />
6) 1/2 cup dry hot wheat cereal;<br />
7) 1/2 cup milk;<br />
8) 1 dash worcestershire sauce; and<br />
9) salt and pepper to taste.<br />
<b><br />
PREPARATION:</b><br />
<br />
Preheat oven to 400 degrees F (200 degrees C).<br />
<br />
Chop sausage finely. In a large bowl combine beef, sausage, beaten egg , bell pepper, onion, cereal, milk, worcestershire sauce, salt and pepper. Mix together and press into a loaf pan.<br />
<br />
Bake in the preheated oven for 1 hour, or until cooked through. Drain grease from loaf pan periodically during baking. Let stand 10 minutes before serving.<br />
<br />
(Source: allrecipes)<br />
</span> <br />
</div>charmhttp://www.blogger.com/profile/12722884683480716781noreply@blogger.com0tag:blogger.com,1999:blog-4904264445414489088.post-18291466806203857042009-10-27T07:11:00.000-07:002010-01-03T00:50:42.146-08:00Chicken soup<div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"> <b>INGREDIENTS: </b><br />
<br />
</span><span style="font-size: small;">1) Chicken broth 5 cups <br />
</span><span style="font-size: small;">2) Shredded boneless chicken pieces 1 cup <br />
</span><span style="font-size: small;">3) Soya sauce 2 tbsp. <br />
</span><span style="font-size: small;">4) Vinegar 1 tbsp. <br />
</span><span style="font-size: small;">5) Green chilli sauce 1tbsp. <br />
</span><span style="font-size: small;">6) Cornflour 4 tbsp. <br />
</span><span style="font-size: small;">7) Black pepper powder 1/2 tsp <br />
</span><span style="font-size: small;">8) Chicken masala 1 tsp. <br />
</span><span style="font-size: small;">9) Salt to taste.<br />
</span><b><span style="font-size: small;"><br />
</span></b><br />
<span style="font-size: small;"><b>PREPARATION FOR CHICKEN SOUP:-</b><br />
</span><span style="font-size: small;"> <br />
</span><span style="font-size: small;">Put chicken broth and chicken pieces in a pressure pan. Bring it to boil. Reduce the heat and then let it cook till the chicken pieces become tender (about 25 minutes).<br />
<br />
</span><span style="font-size: small;">Add soya sauce, vinegar, green chilli sauce, black pepper powder, chicken masala and salt. </span><span style="font-size: small;">Mix cornflour in 1/4 cup water. Slowly add this to the soup and stir continuously. Cook until it becomes thick. Remove from heat. <br />
</span><span style="font-size: small;"> <br />
</span><span style="font-size: small;">Serve hot. Garnish with finely chopped coriander leaves. <br />
<br />
(Source: Recipedelights)<br />
<br />
</span> <br />
</div>charmhttp://www.blogger.com/profile/12722884683480716781noreply@blogger.com0tag:blogger.com,1999:blog-4904264445414489088.post-74049793245520119572009-10-27T06:06:00.000-07:002010-01-03T00:49:06.888-08:00Pineapple Chicken<div align="justify" style="font-family: Verdana,sans-serif;"><b><span style="font-size: small;">INGREDIENTS:- </span></b><br />
</div><div align="justify" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
1) 2 cut into serving pieces broiler-fryer Chickens;<br />
2) 1 tsp Monosodium Glutamate;</span><br />
</div><div align="justify" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3) 1 1/2 tsp Salt;</span><br />
</div><div align="justify" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4) 1 slightly beaten Egg;</span><br />
</div><div align="justify" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">5) 1 6 oz Can Pineapple Juice; </span><br />
</div><div align="justify" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">6) 1 1/3 cup fine dry Bread Crumbs;</span><br />
</div><div align="justify" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">7) 1/4 cup melted Butter or Margarine; and</span><br />
</div><div align="justify" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">8) 1 1/3 cup flaked Coconut.</span><br />
<b><span style="font-size: small;"><br />
</span></b><br />
<b><span style="font-size: small;">PREPARATION FOR PINEAPPLE CHICKEN:-</span></b><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Rinse pieces of chicken. Pat dry with paper towel. Drizzle monosodium glutamate and salt over both sides. </span><span style="font-size: small;"><br />
<br />
Mix egg and pineapple concentrate a plate. Mix bread crumbs with melted butter in another plate. Combine coconut to butter-bread crumbs mixture. Mix well.</span><br />
</div><div align="justify" style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> <br />
</span><br />
</div><div align="justify" style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Coat chicken pieces with pineapple mixture. Next roll them in coconut mixture. Place them on 2 foil-lined baking pans. </span><span style="font-size: small;"><br />
<br />
Bake them in a preheated oven to 350 for about 40 minutes. Reverse pans in oven for even baking. Bake for another 40 minutes. If chicken becomes very brownish before end of baking time cover it loosely with foil. <br />
<br />
</span><br />
<div><span style="font-size: small;">(Source: indianfoodforever)<br />
<br />
</span><br />
</div></div>charmhttp://www.blogger.com/profile/12722884683480716781noreply@blogger.com0tag:blogger.com,1999:blog-4904264445414489088.post-56553424171874632242009-08-05T23:45:00.000-07:002010-01-03T00:45:32.524-08:00CRISPY PATTIES<div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small; font-weight: bold;"><br />
INGREDIENTS</span><span style="font-size: small;"><br />
<br />
<b>DOUGH:-</b><br />
<br />
1) Flour 250gm;<br />
2) Milk 175ml to 200ml;<br />
3) Fresh yeast 10gm;<br />
4) Butter 20gm;<br />
5) Salt to taste; and<br />
6) Sugar to taste.<br />
<br />
<b>FILLING:-</b><br />
<br />
1) Boneless chicken 250gm;<br />
2) Grated cheese 125gm;<br />
3) Tomatoes (blanched) 100gm;<br />
4) Cauliflower (cut into pieces) 100gm;<br />
5) Spring onions (chopped) 100gm;<br />
6) Green peas (boiled and crushed) 50gm;<br />
7) Butter 50gm;<br />
8) Garam masala powder 5gm;<br />
9) Salt to taste; and<br />
10) Oil for frying.<br />
<br />
</span><span style="font-size: small; font-weight: bold;">PREPARATION</span><span style="font-size: small;"><br />
<br />
Sieve the flour and salt together. Dissolve yeast and sugar in 25ml lukewarm milk. Mix yeast, flour and the remaining milk to form soft dough. Mix in butter. Cover with a wet muslin cloth. Keep aside to ferment for one hour.<br />
<br />
Mince the chicken and 50gm cheese in a blender. Peel the tomatoes and chop them. Melt butter in a pan. Add chicken and the vegetables, sauté till done, making sure that the cauliflower is crunchy. Add the remaining cheese, garam masala and salt.<br />
<br />
Divide the dough into 12 balls and roll out into 10cm rounds. Place the chicken and vegetables filling in the centre of each. Fold into crescent shapes, sealing the edges with water. Keep aside for a further 15 minutes. Lightly pick up the patties and deep fry in hot oil till golden.<br />
<br />
</span><span style="font-size: small; font-weight: bold;">SERVE THE TASTY CRISPY PATTIES WITH KETCHUP OR CHILLIE SAUCE !!<br />
</span><br />
</div>charmhttp://www.blogger.com/profile/12722884683480716781noreply@blogger.com0