Veedu Pachakam

How to make Spicy Singapore Noodles Recipe

noreply@blogger.com (Zaishan) — Sat, 27 Jan 2024 08:53:00 +0000

Here is a recipe for Spicy Singapore Noodles that you might like. It takes about 30 minutes to prepare and serves 4 people. Here are the ingredients you will need:

8 oz - Rice Noodles

2 tablespoons - Vegetable Oil

1 - Onion (sliced)

2 cloves - Garlic (minced)

1 tablespoon - Ginger (minced)

1 - Red Bell Pepper (sliced)

1 - Green Bell Pepper (sliced)

1 - Carrot (julienned)

1 tablespoon - Curry Powder

1 tablespoon - Turmeric

1 tablespoon - Soy Sauce

1 tablespoon - Sriracha

1 tablespoon - Brown Sugar

1 tablespoon - Lime Juice

1/4 cup - Cilantro (chopped)

Here are the steps to prepare the dish:

Cook rice noodles according to package instructions.

In a large wok or frying pan, heat vegetable oil over medium-high heat.

Add onion and cook until softened, about 2 minutes.

Add garlic and ginger and cook for another minute.

Add red and green bell peppers and carrot and cook for 2-3 minutes until vegetables are tender.

Add curry powder and turmeric and stir to combine.

Add cooked rice noodles, soy sauce, Sriracha, brown sugar, and lime juice to the wok and stir to combine.

Cook for another 2-3 minutes until everything is heated through.

Garnish with cilantro and serve hot.

You can find the detailed recipe at 1.

Ah, spicy Singapore noodles – a delectable symphony of savory, sweet, and fiery flavors. Let's explore ways to elevate them even further! Here are some ideas based on different levels of effort:

Simple Additions (No Cooking):

Fresh Aromatic Boost: Chopped scallions, spring onions, cilantro, and a squeeze of lime zest add vibrancy and brightness.
Sweet and Savory Counterpoints: Drizzle with kecap manis (sweet soy sauce), honey, or oyster sauce for richness and umami depth. Sprinkle with toasted sesame seeds for extra nuttiness.
Spicy Twists: Top with sambal oelek, sriracha, or chopped chilies for an adjustable heat boost.
Protein Power: Add crispy prawns, shredded chicken, tofu cubes, or even a fried egg for added satiety and texture.

Minimal Cooking:

Veggie Magic: Saute sliced bell peppers, onions, mushrooms, or bean sprouts in a little oil before adding them to the noodles.
Eggceptional Upgrade: Scramble an egg into the dish for creamy richness and added protein.
Stir-Fry Fun: Drain the noodles and stir-fry them with your favorite vegetables, protein, and a splash of light soy sauce for a heartier, more restaurant-style experience.

More Involved Upgrades:

Broth Makeover: Ditch the flavor packet and simmer the noodles in homemade chicken broth flavored with turmeric, garlic, ginger, and star anise for deeper complexity.
Shrimp Paste Power: Saute a spoonful of shrimp paste (belacan) in oil before adding it to the broth for an intense umami punch (be warned, it's potent!).
Noodle Swap: Experiment with thicker udon noodles or thinner vermicelli for a different texture and mouthfeel.
Coconut Delight: Add a splash of coconut milk to the broth for a touch of tropical sweetness and creaminess.

Bonus Tips:

Don't forget the sambal oelek! It's a staple condiment in Singaporean cuisine and offers a unique chili kick.
Balance the heat with a squeeze of fresh lime juice for a refreshing counterpoint.
Toasted peanuts or cashews add a delightful crunch and nutty flavor.
Finish with a sprinkle of fried shallots for an extra layer of richness and aroma.

No matter your skill level or desired depth of flavor, there's a way to make your spicy Singapore noodles even more delectable. So fire up your wok, get creative, and enjoy a taste of Singaporean adventure!

Enjoy your meal! 😋

How to make Spicy Thai Noodles Recipe

noreply@blogger.com (Zaishan) — Sat, 27 Jan 2024 08:49:00 +0000

Here is a recipe for Spicy Thai Noodles that you might like. It takes about 20 minutes to prepare and serves 6 people. Here are the ingredients you will need:

1 pound - Linguine Pasta (or fettuccine, spaghetti, etc)

1 ½ tablespoons - Red Pepper Flakes (amount depends on how spicy you want it)

2 tablespoons - Vegetable Oil

½ cup - Toasted Sesame Oil

1 ½ teaspoons - Chili Paste

6 tablespoons - Soy Sauce

6 tablespoons - Honey

Scallions (carrots, peanuts, cilantro, Sriracha, and sesame seeds to garnish)

Here are the steps to prepare the dish:

Cook pasta according to package instructions.

In a small bowl, whisk together red pepper flakes, vegetable oil, sesame oil, chili paste, soy sauce, and honey.

Drain pasta and return to pot. Pour sauce over pasta and toss to coat.

Serve hot, garnished with scallions, carrots, peanuts, cilantro, Sriracha, and sesame seeds.

If you are looking for more options, here are some other spicy noodle recipes you might like:

Spicy Singapore Noodles: A low-calorie recipe that uses rice noodles. You can find the recipe here How to make Spicy Singapore Noodles Recipe.

Spicy Sriracha Noodles: A gluten-free, meat-free, vegan recipe that takes less than 20 minutes to make. You can find the recipe at .

Enrich your Noodle Plate

Since you already have Thai Spicy noodles as your base, let's take things up a notch and really kick the flavor and satisfaction factor! Here are some ideas based on different levels of effort:

Simple Additions (No Cooking):

Fresh Aromatics: Lime wedges, chopped cilantro, Thai basil, mint, and finely chopped red onion add brightness and depth.

Spicy Boost: Drizzle chili oil, sriracha, or Sambal Oelek for an extra burn. Sprinkle some fresh chilies if you're a real fire-eater.

Creamy Counterpoint: A dollop of Greek yogurt, coconut milk, or even peanut butter balances the heat and adds richness.

Texture Play: Crushed peanuts, fried shallots, or even crumbled wonton strips add crunch and contrast.

Minimal Cooking:

Veggie Power: Saute sliced mushrooms, bell peppers, baby corn, or shredded carrots in a little oil before adding them to the noodles.

Protein Punch: Fry or poach an egg to add richness and protein. Shrimp, shredded chicken, or tofu cubes are also great options.

Green Goodness: Wilt a handful of spinach or other leafy greens in the hot broth for added nutrients and freshness.

More Involved Upgrades:

Broth Makeover: Ditch the broth packet and simmer the noodles in coconut milk, chicken broth with Thai curry paste, or a homemade vegetable broth for more complex flavors.

Stir-Fry Fiesta: Drain the noodles and stir-fry them with your favorite Thai stir-fry ingredients like vegetables, protein, and a homemade stir-fry sauce.

Noodle Power Up: Udon noodles can add a thicker, chewier texture. You could even use vermicelli noodles for a lighter, salad-like approach.

Soup It Up: Turn your noodles into a full-fledged Thai soup by adding more broth, vegetables, and even coconut milk for a creamy Tom Yum vibe.

Bonus Tips:

Don't forget the lime! A squeeze of fresh lime juice is essential for that authentic Thai flavor.

Fish sauce adds a unique savory umami depth. Use it sparingly!

Want it super spicy? Muddle a bird's eye chili in the broth for an intense kick.

Finish with a sprinkle of fresh Thai basil or cilantro for the ultimate aromatic touch.

No matter your skill level, there's a way to take your Thai Spicy noodles to the next level. Get creative, have fun, and enjoy your delicious upgraded meal!😋

What are some ways to make instant noodles even more delicious?

noreply@blogger.com (Zaishan) — Sat, 27 Jan 2024 08:37:00 +0000

There are tons of ways to elevate your instant noodle cooking game! Here are some ideas based on different levels of effort:

Delicious Noodles with bacon, egg, spices and veggies

Simple Additions (No Cooking):

Sauces and Condiments: Soy sauce, sriracha, chili oil, sesame oil, kimchi, furikake, miso paste, Thai curry paste, ponzu, vinegar - these can dramatically change the flavor profile. Play around to find your favorite combos!
Fresh Herbs and Spices: Cilantro, Thai basil, chives, scallions, ginger, garlic, lime wedges - add freshness and complexity.
Protein Booster: Crumbled bacon, shredded chicken, poached egg, canned tuna, tofu cubes - amp up the satiety factor.
Texture Twists: Chopped nuts, fried shallots, crushed ramen seasoning packets, nori seaweed (dried seaweed sheets) - add crunch and depth.

Minimal Cooking:

Veggies Power: Add quick-cooking veggies like spinach, baby bok choy, bean sprouts, mushrooms, or shredded carrots while the noodles simmer.
Fried Egg Delight: Sunny-side up egg adds richness and creaminess. Fry it separately or directly in the broth.
Spicy Kick: Sauté some chopped chilies or jalapenos in a little oil before adding the broth.

More Involved Upgrades:

Broth Makeover: Ditch the flavor packet and make your own broth with dashi (Japanese bonito broth), miso paste, or leftover chicken/vegetable broth.
Stir-Fry It Up: Stir-fry the cooked noodles with vegetables, protein, and sauce for a heartier, restaurant-style experience.
Ramen Carbonara: Whisk Parmesan cheese and beaten egg into the hot broth for a creamy, Italian twist.
Get Global: Explore international ramen styles like Korean kimchi ramen, Vietnamese pho, or Thai tom yum.

Remember, the beauty of instant noodles is their adaptability. Don't be afraid to experiment and find what works for you!

Here are some additional resources for inspiration:

How to make Spicy Singapore Noodles Recipe: https://veedupachakam.blogspot.com/2024/01/how-to-make-spicy-singapore-noodles.html
How to make Spicy Thai Noodles Recipe: https://veedupachakam.blogspot.com/2024/01/how-to-make-spicy-thai-noodles-recipe.html
5 Creative Ways to Cook Instant Ramen | NYT Cooking: https://www.youtube.com/watch?v=DpruZWxcuHI
Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles: https://www.budgetbytes.com/6-ways-to-upgrade-instant-ramen/
10 Quick Ways To Seriously Upgrade Your Instant Noodles: https://www.seriouseats.com/easy-ways-to-upgrade-your-instant-noodles-japanese-what-to-do-with-ramen

Have fun exploring the delicious world of instant noodle upgrades!

Fremont Petroglyphs

noreply@blogger.com (Zaishan) — Thu, 04 Jan 2024 16:47:00 +0000

Fremont and Ancestral Puebloan people started to incorporate farming into their lifestyle of hunter-gatherer approximately around 2,000 years ago. Petroglyph panels across the park showcase the ancient art and stories of the Fremont people who lived in these areas between 300-1300 Common Era (CE).

Delicious Beef Vindaloo recipe

noreply@blogger.com (Zaishan) — Mon, 09 Oct 2023 18:13:00 +0000

Here we present a simple recipe for “beef vindaloo” or “beef vinthalu” which is a spicy Indian curry dish. Here is a recipe that you might like:

Beef Vindaloo

Ingredients:

1/4 cup distilled white vinegar
1/4 cup garlic paste
3 tablespoons ginger paste
2 tablespoons plain yogurt
2 tablespoons salt
1 tablespoon black pepper (ground)
1 tablespoon red pepper (ground)
2 pounds boneless beef chuck (cut into 1-inch cubes)
1/4 cup vegetable oil
2 onions (chopped)
4 Roma tomatoes (plum, chopped)
1 cup water
2 tablespoons fresh cilantro (chopped)

Instructions:

In a large bowl, mix together the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper. Add the beef and toss to coat. Cover and refrigerate for at least 6 hours or overnight.
Heat the oil in a large pot over medium-high heat. Add the onions and sauté until golden brown.
Add the marinated beef and cook until browned on all sides.
Add the tomatoes and water to the pot and bring to a boil.
Reduce the heat to low and simmer for about 2 hours or until the beef is tender.
Garnish with cilantro and serve hot with rice or naan.

I hope this recipe helps you make a delicious beef curry! 😊

Duck Mappas/ Tharavu Mappas

noreply@blogger.com (zainul) — Thu, 29 Sep 2022 08:01:00 +0000

Duck Mappas

Duck – 1

Coconut oil - 2-3 tablespoons

Onion - 2

Green Chilli – 3

Ginger garlic paste - 2 tbsp

Curry leaves - as needed

Tomato - 1

Coriander powder - 5 tbsp

Turmeric powder -1/2 tsp

Garam masala powder -1 tsp

Black pepper powder -1 tsp

Vinegar - 3 tablespoons

Cashew – 10 nos

Coconut milk (second milk)- 3/4 cup

Coconut milk (thick first milk)-3/4 cup

Salt - as required

How to prepare

After cutting and washing the duck, soak it in vinegar water for 1/2 hour and rinse it through again. Then add half garam masala powder, black pepper powder, turmeric powder, salt and curry leaves and cook for 3 whistles in the cooker.

Pour coconut oil in a pan and add onion and green chillies and fry it with ginger garlic paste. Then add curry leaves, coriander powder, remaining turmeric powder, garam masala powder and black pepper powder and add chopped tomatoes and saute.

When the tomatoes are soft, add the 90% cooked duck pieces, mix well and bring to a boil. Pour the second coconut milk and cook covered for 20 minutes.

After soaking the cashew nuts and grinding them, when the curry becomes very short, add the first coconut milk and add it when it becomes bright.

Add sliced red onion and curry leaves and season with coconut oil to make delicious duck mappas.

Shrimp Pickle / Chemmeen Achar

noreply@blogger.com (zainul) — Thu, 29 Sep 2022 07:48:00 +0000

Shrimp Pickle

Ingredients

Large Prawns - half kg

Ginger chopped-1 tablespoon

Chopped garlic-1 tablespoon

Chopped green chillies – 1 tsp

Ginger-garlic paste-1 tablespoon

Turmeric powder- 1 tsp

Kashmiri chili powder-2 tsp

Ginger-garlic paste-1 tablespoon

Mustard-1 tbsp

Fenugreek-1 tbsp

oil

Water- half a cup

Vinegar-half cup

How to prepare

Clean the prawns and drain the water. Apply half turmeric powder, chilli powder and salt to taste and keep it for half an hour. Then fry it in oil and keep it aside. Then heat oil in a pan. Crack mustard seeds and fenugreek seeds in it. Add chopped garlic, ginger, green chillies and curry leaves to this.

Take it out of the pan when it turns brown. Add a little more oil in the same pan and fry the ginger-garlic paste. Add the rest of the turmeric and chili powder and mix and when the oil comes to the top, add some water.

When it boils, add the prawns and stir. After stirring for two minutes, add the chopped koot to it. Pour in the vinegar. Boil it and keep it when you catch the masala shrimp.

If you want more broth, you can add more water or vinegar accordingly. But when adding vinegar, you should try not to add too much tamarind. Add some ghee to it and sprinkle it on top.

Nutty Pepper Soup

noreply@blogger.com (zainul) — Mon, 12 Sep 2022 04:02:00 +0000

Nutty Pepper Soup

Ingredients

Red Capsicum 2 peices

Onion sliced 1/4 cup

Garlic sliced 2 tspn

Vegetable stock 4 cup

Badam 1/4 cup

Fresh cream 1/4 cup

Salt

Pepper

Butter

Preparation

Heat the butter in a large soup pot over a medium-high heat. Add the onions, bell pepper garlic, badam and cook, stirring until the vegetables soften, about 5 minutes. Add the vegetable stock and cook for 15 minute more. Reduce the heat to medium-low and simmer until the vegetables are tender.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 4 minutes.

*Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Reduce the heat and add the fresh cream. Then add some salt and crushed pepper. Serve hot, garnished with the coriander leaves.

Tava Grilled Beef / Beef Chops

noreply@blogger.com (zainul) — Mon, 12 Sep 2022 03:32:00 +0000

Ingredients

Beef chops 700 g

Garlic crushed 2 tbspn

Pepper crushed 2 tbspn

Small onion fried 100 g

Garamasala 1/2 tbspn

Coconut oil 1 tbspn

Lemon 1 peice

Butter 50 g

Fresh cream 50 m

Salt As your choice

Preparation Methods

Beat the beef chops to a thickness of 1 1/2″ (4 cm), salt well and soak them in a marinade made from all the other ingredients. Leave for 1 night in the refrigerator or for at least several hours.

Next day, take them out before 2 hours you start cooking, so the meat will tempers. Heat a pan with a thick bottom and grease with butter. Put the beef chops on medium to high heat for 1 minutes initially, to get braised on both sides and seal.

Then reduce the heat and fry on low heat until done.

Serve garnished with vegetables, sauces etc.

If you love home-cooked food, we recommend you try out our other popular recipe such as Beef Chops..

Chocolate Mousse Cake with Raspberries

noreply@blogger.com (Zaishan) — Tue, 21 Dec 2021 06:03:00 +0000

This seriously tasty and fudgy cake is loaded up with chocolate mousse and new raspberries, then, at that point, chilled with rich chocolate frosting. With its four transcending layers and striking appearance, it's ideal for extra-exceptional events.

Ingredients

Cake

1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups (397g) granulated sugar

1 cup (85g) unsweetened cocoa, Dutch-process or natural

1/2 cup (99g) vegetable oil

1 cup (227g) buttermilk or yogurt (Greek or regular; nonfat, low fat, or full fat), at room temperature

1 cup (227g) boiling water

2 teaspoons vanilla extract

3 large eggs, at room temperature

Filling

2 tablespoons (28g) butter, softened

one 8-ounce package (227g) cream cheese, at room temperature

1 cup (113g) confectioners' sugar, divided

1/2 teaspoon vanilla extract

1/8 teaspoon salt

2/3 cup (113g) semisweet chocolate chips, melted

1 cup (227g) heavy cream

1 teaspoon Instant ClearJel, optional*

1/2 cup (85g) semisweet mini chocolate chips, optional

1 1/2 to 2 pints fresh raspberries, washed and dried

*For stabilizing during hot weather

Frosting

1/2 cup (92g) vegetable shortening, butter-flavored preferred*

8 tablespoons (113g) unsalted butter, at room temperature

1/4 teaspoon salt

4 cups (454g) confectioners' sugar, sifted

1/2 cup (43g) unsweetened cocoa, natural or Dutch-process*

1/4 cup (57g) milk

1 teaspoon vanilla extract

Guidelines

Preheat the oven to 325°F. Gently oil two 8" round container something like 2" profound (and ideally 3" profound); four 8" round skillet somewhere around 1 1/2" profound; or three 9" round dish. Assuming you have material rounds, line the container with material, and oil the material. Note: If your skillet collection does exclude any of these specific mixes, you can heat the cake hitter in groups; the unbaked player will not endure while anticipating its chance in the broiler.

To make the cake layers: Weigh your flour; or measure it by tenderly spooning it into a cup, then, at that point, clearing off any overabundance. In an enormous blending bowl, add the dry fixings in the request recorded: flour, baking powder, baking pop, salt, sugar, cocoa. Assuming any of the fixings look clumpy, particularly the cocoa, press them through a strainer.

Join the oil, buttermilk or yogurt, bubbling water and vanilla in a medium bowl or huge estimating cup. Add to the dry fixings and beat at medium speed for 30 seconds to 1 moment, until the player is smooth.

Scratch the sides and lower part of the blending bowl, then, at that point, beat in the eggs each in turn. Blend on medium speed for one more moment, or until smooth.

Split the player between the pre-arranged container. The absolute weight of the cake hitter will be around 50 ounces (1417g). To guarantee your layers are overall similar size, partition the player's weight by the quantity of layers you're baking, and gauge the sum into each container. For two profound 8" layers, use around 25 ounces (709g) hitter in each. For three 9" layers, use around 16 1/2 ounces (472g) in each dish. For four shallow 8" layers, use around 12 1/2 ounces (354g) hitter in each skillet.

Prepare for 45 to 50 minutes for two 8" container; or 25 to 30 minutes for four 8" dish or three 9" skillet, until the cake simply starts to pull away from the edge of the container, and an analyzer embedded in the middle comes out with only a couple of soggy scraps.

Eliminate from the stove and spot on a rack to cool for 15 minutes. Run a table blade around the edge of each container to free the hull, and turn the cakes onto the rack to cool totally. While the cake layers are cooling, make the filling.

To make the filling: In an enormous blending bowl, consolidate the spread, cream cheddar, 3/4 cup (85g) of the confectioners' sugar, vanilla, and salt, blending at medium-low speed until smooth.

Liquefy the chocolate; a moment or less in the microwave ought to be adequate to mellow the chips enough that you can mix them until totally dissolved and smooth. Add the softened chocolate to the bowl and blend on medium-fast for 1 moment, or until a piece eased up and feathery.

Whisk together the leftover 1/4 cup confectioners' sugar with the Instant ClearJel. Beat the substantial cream until delicate pinnacles structure, then, at that point, add the confectioners' sugar blend. Beat just until the cream is solid; guard against over-beating, which will turn the cream grainy.

Overlap the whipped cream into the cream cheddar combination; scratch the bowl, and mix to consolidate any tacky buildup. At last, crease in the chocolate little chips, on the off chance that you're utilizing them.

Split the cake layers evenly in the event that you've prepared two profound 8" cakes; trim any arches off the tops assuming you've heated three or four individual layers.

Place the primary layer on a serving plate (line the edges with portions of waxed or material paper to keep the plate clean), and spread it with 33% of the filling (1 cup; 7 5/8 ounces; 216g). Cut 1/2 16 ounces of raspberries in half the long way (rather than around the periphery), and spot them over the filling, covering its whole surface. Rehash until every one of the layers are stacked; place the last layer base side up for a level surface on top.

When the layers are gathered with filling and raspberries, place the cake in the cooler or cooler for no less than 30 minutes to firm it up. This will make frosting the cake a lot more straightforward since the layers are less inclined to slide around and chilling keeps the cake from shedding scraps as you glaze. While the cake is chilling, make the frosting.

To make the icing: In an enormous bowl, beat together the shortening, margarine, and salt.

Filter the confectioners' sugar and cocoa through a sifter to eliminate any irregularities, and delicately beat into the margarine combination on the other hand with the milk. Add the vanilla. Beat on medium-fast for 2 minutes, or until feathery.

To complete the cake: For the most attractive cake, do the frosting in two stages. To begin with, spread an extremely far layer of icing around the sides and across the top; this is known as a piece coat. You ought to definitely have the option to see the cake through the frosting in recognizes, it's simply flimsy. Refrigerate the cake for 20 minutes to allow this layer to set up.

When the cake is chilled, utilize the excess frosting to cover it completely and equally; our cake styling guide offers six supportive of style choices for "styling" your cake, incorporating an exemplary look with dives, and that's only the tip of the iceberg.

Refrigerate the cake until prepared to serve. Embellish with new raspberries not long prior to serving.

Capacity data: Store any extras in the cooler for as long as 3 days; freeze for as long as seven days.

Tips from our Bakers

To make the cake ahead of time: The whole cake can be made ahead and frozen, firmly wrapped, for as long as seven days. (Try not to add the new raspberry embellish on top on the off chance that you will freeze the cake.) Thaw cake for the time being in the fridge prior to serving.

Cake layers, frosting, and filling would all be able to be made as long as three days ahead, and the cake gathered not long prior to serving. Store the layers, all around wrapped, at room temperature; refrigerate the icing and filling in water/air proof holders or firmly covered dishes. At the point when you're prepared to collect the cake, eliminate the filling and frosting from the refrigerator and warm at room temperature until adequately delicate to spread without any problem.

Substitute 1/2 cup (113g) unsalted margarine for the shortening in the icing, whenever wanted. In the event that the climate is especially warm, shortening will assist with settling the icing.

When making the icing, utilize normal cocoa for gentle, milk chocolate-type flavor and lighter tone. For more obscure icing with more extravagant, more decisive chocolate flavor, utilize Dutch-process cocoa.

Substitute 1 cup (227g) hot blended espresso for the water in the formula, whenever wanted; this will improve the cake's chocolate flavor without adding any espresso kind of its own. Then again, add 1 1/2 teaspoons coffee powder to the player alongside the other dry fixings.

Dhaba Style Aloo Palak Recipe

noreply@blogger.com (Zaishan) — Thu, 08 Jul 2021 13:56:00 +0000

Dhaba Style Aloo Palak is a north Indian side dish and is a very healthy green curry. This recipe version is a spicy spinach and potato curry. Dhaba Style Aloo Palak is a globally popular sauce curry.

India roadside restaurants, especially in the cities on the north side of India these street restaurants are called dhabas, they usually serve Punjabi dishes and this aloo palak curry is one of them too. This curry is usually served along with paratha or naan as an achievement.

Potatoes and spinach come together and are consistently a big hit in a Punjabi version of the aloo palak sauce. There are two versions, one is dry aloo palak and the other is curry sauce. Today I am sharing the sauce version of Aloo Palak. After you've peeled and cooked the potatoes and blanched spinach puree, this dish is very easy to prepare as it simply uses readily available everyday spices and ingredients.

Even if it sounds simple, the right combination of ingredients will make your tongue tingle! Enjoy it warm with your favorite Indian bread.

Aloo Palak or Aloo palak sabzi or Spinach potatoes recipe

Ingredients

3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1" piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder

1 tsp. cinnamon-clove powder

1/4 tsp. turmeric powder

1/2 tsp cumin seeds

2 pinches asafoetida

1/2 tsp. garam masala

1/2 tbsp. butter

4 tbsp. ghee

salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.

Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.

Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.

Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds.

Add the ginger, onions and fry till very tender.

Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice

Just before serving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently.

Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

Quick Matka Shahi Tukda (Holi Special)

noreply@blogger.com (Zaishan) — Sat, 27 Mar 2021 11:37:00 +0000

Wondering how to make Matka shahi tukda quickly at home? Try this easy Matka shahi tukada recipe!

This Matka shahi tukda recipe is an absolute must for every sweet lover. Matka Shahi tukda or shahi tukra is a rich and creamy dessert that will steal your heart.

Made with ghee, sugar, milk, nuts and bread, this shahi tukada recipe will be ready to serve in an hour and will be appreciated by your guests. This sweet Matka shahi tukra recipe will be loved by kids of all ages and the plate will be clean before you know it!

Matka Shahi tukda or 'Double ka Meetha' is a Hyderabadi delicacy that is really easy to make at home and is perfect to serve after a nice and filling meal. The name itself is reminiscent of its royal background, wherein it was often served after lavish meals.

Here’s an easy recipe for Matka shahi tukda to enjoy this delicacy at home, especially if you have some special guests coming over for dinner. It also makes for an easy festive recipe, which tastes best when served with savouries or after a grand meal.

You can add your own healthy twist to this delicacy by cooking the bread in a much healthy way by toasting it in a healthy oil substitute or by replacing regular sugar with sugar free or stevia

Quick Matka Shahi Tukda (Holi Special)

https://youtu.be/_ynEEM5WQKs

#icancookchallenge

Lotus Cappuccino

noreply@blogger.com (Zaishan) — Sat, 27 Mar 2021 10:44:00 +0000

Lotus Biscoff is a biscuit with a surprisingly crunchy bite and distinctive flavour. The Original Caramelized Biscuit got the name Lotus Biscoff from two words: BIS from "biscuit" and COFF from "coffee."

Its unique caramelised taste is loved all over the world.

You can enjoy it as a treat throughout the day with your coffee or include in your cooking.

Pour a cup of coffee and double the tea time with two biscoff per wrapper. A great option for carrying in a purse or adding to a lunch. You can enjoy the great taste of the popular Lotus Biscoff cookies anytime!

No artificial flavors or preservatives

Non-GMO and vegan friendly

Ingredients

Wheat flour; sugar; vegetable oil (palm oil from sustainable and certified plantations, rapeseed oil); candy sugar syrup; raising agent (sodium hydrogen carbonate); soy flour; salt; cinnamon.

Nutritional value per 100gr

Serving size: 1 portion: 2x(7.80g)

Pack size: 12 x 2(7.80); 186g

____________________________________________

Energy (kJ) 2032

_____________________________________________

Energy (kcal) 484

_____________________________________________

Protein (g) 4.9

_____________________________________________

Carbohydrate (g) 72.6

of which Sugars (g) 38.1

_____________________________________________

Fat (g) 19.0

of which Saturated Fat (g) 8.0

_____________________________________________

Dietary fiber (g) 1.3

_____________________________________________

Salt (g) 0.92

_____________________________________________

Chicken Kanthari Peralan

noreply@blogger.com (Zaishan) — Tue, 02 Feb 2021 19:44:00 +0000

Kanthari Chicken Peralan is by no means for the faint hearted. thought-about as one of the highest hottest chillies, these little (less than two cm long) chillies conjointly referred to as Thai chilli, Bird chilli, are extraordinarily pungent however captivates you with its drool worthy flavours! you may have relished the inexperienced Kanthari Chicken, a Kerala speciality, however this dried Kanthari Chicken formula takes it to a different level. Dried Kanthari is obtainable on-line also.

Keralites love this hot hot chilli; Kanthari Mulak chammanthi and Chenda alphabetic character is one among the favored dishes in Kerala. However, this recipe uses dried Kanthari chili powder. i attempted this dried Kanthari chicken throughout our visit to Yercaud to go to my first cousin Binoy. though it had been extraordinarily spicy, even my youngsters enjoyed the dish and it got over in no time! however we tend to had to dab our tongues with sugar later.

Health edges of Kanthari:

Bird’s eye chiili/ Kanthari, is thought for its weight reducing qualities. “Capsaicin” gift in these chillies (green or dried) has metabolism boosting properties. It hastens the metabolism by increasing the body temperature, that successively helps in burning additional calories to bring the temperature to normal. additional calories burnt means less fat and fewer cholesterol! Such excellent news for the burden watchers! Furthermore, it helps in increasing the appetency and improves digestion. referred to as a strong pain reliever, chemical irritant also helps to cut back glucose and blood pressure. except its exceptional medicative values, Kanthari is additionally notable for its anti-microbial, antifungal and medicament properties. But, if you're susceptible to abdomen ulcers or heartburn, please avoid an equivalent because it might cause stomach irritation.

You may also like less gravy Chicken roast recipes like straightforward Chicken Roast, Thirummi chicken roast, Lemon Pepper chicken, Peshawari chicken curry, Sino-Tibetan language chicken and Coconut Chicken Roast. If you're searching for gravy dishes, check Punjabi Chicken Curry, Spicy Ginger chicken, Chettinad Chicken curry, Nadan Chicken curry with Potatoes, Chicken curry with Thengakoth, Chicken Tikka Masala, Butter chicken etc.

Serve Kanthari Chicken with rice, Pulao or Rotis. I actually have adjusted alternative spices therefore as to not overpower the daring flavours of “Kanthari”. See the way to create delectable, dried Kanthari chicken Peralan with mouthwatering flavours! Enjoy!

Ingredients for Kanthari Chicken Peralan:

Chicken : one kg

Onion : two (big)

Ginger : 1 in. piece

Garlic : twelve cloves

Tomatoes : 2 nos. (medium)

Coriander Powder : 1 ½ tbsp

Turmeric powder : ½ tsp

Pepper Powder : ¾ tsp

Kanthari Powder/ Bird’s eye chili Pdr : two tsp (or lesser)

Perumjeera Powder / seasoner powder : ½ tsp

Garam Masala powder : one tsp

Tomatoes : 2 (medium)

Curry Leaves : 4- five sprigs

Salt : as required

Coconut oil : three tbsp

Ghee : 1 tsp

Step by step formula for creating Kanthari Chicken:

Clean and cut the chicken into little items. Believe me, smaller pieces are better, and it makes the chicken tastier; infused with flavours!

Slightly roast the dried Bird’s eye chilli/ Unakka Kanthari during a pan before grinding. use caution whereas grinding, because it is extremely Pungent. detain a dry glass container.

Kanthari Chicken

Heat a giant pan, slightly toast the spices – Coriander Powder, Pepper Powder, Kanthari chili powder, turmeric and Garam Masala. Keep aside.

Kanthari Chicken

In an equivalent pan pour copra oil and once hot, add curry leaves to splutter.

Add sliced onions, finely cut Ginger and Garlic and sauté well.

When it's transparent, add sliced tomatoes and fry until limp.

Kanthari Chicken Kanthari Chicken Kanthari Chicken

Next, add the cooked spice powders and fry once more for few minutes.

Put the chicken pieces, salt and mix well to coat the pieces.

Kanthari Chicken Kanthari Chicken Kanthari Chicken

Bring to a boil, scale back the warmth and canopy with a lid and permit to cook. don't add any water.

Stir in between to confirm chicken isn't projecting to the pan. Chicken can unharness enough water to cook.

Cover and cook on medium flame, stirring in between.

Once the chicken is cooked, add the clarified butter and blend well. enable to dry the gravy if any and alter salt.

Once the chicken is well coated with gravy, turn out the flame and allow to rest.

Enjoy with Rice, Pulao, Rotis, Appam, Vellayappam or Idiyappam.

Tips:

Use Country chicken for best results, it offers additional depth and flavor to the curry. confirm to chop into little pieces.

Please adjust the spices in line with your spice level. If you can’t stand the warmth (Warning! it's extraordinarily hot), scale back the live of Kanthari chili powder.

Add very little water as long as you wish additional gravy, ideally you must have a thick gravy that coats the chicken pieces.

Slow cook the chicken on slow- medium flame, stirring often to avoid projecting so as to soak up the flavors.

Use copra oil for best results.

Please check the link for home-baked Garam Masala for best results.

I would like to hear from you concerning this hot hot Kanthari Chicken Roast. Please leave your comments below if you wish this formula and please share together with your friends victimisation the buttons on the side. you'll conjointly purchase my account to urge recipe updates on regular basis.

Organic Turmeric Curcumin

noreply@blogger.com (Zaishan) — Sat, 12 Sep 2020 13:54:00 +0000

The sunfood difference organic turmeric powder is an incredible superfood native to the East. It has abide worn for chiliad of agedness as a flavor enhancing spice and a energy boosting herb in unestablished indian and Asian cultures.

Turmeric powder has a all-powerful compound known as curcumin accomplishing it a unamazing affixing to any dietary. The indicated golden spice has a durable enticing flavor for aromatic scents of ginger and orange.

Appreciate a frumpiness of turmeric in your post-workout smoothie or to spice up your favorite method. Sunfood organic turmeric powder has no additives and is minimally processed to not have its impotency

Serving Size 1 tsp

Servings Per Container 56

Nutritional Information
	% Daily Value
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 1.5g	1%
Dietary fiber 0g	0%
Protein 0g
Calories 7
Trans Fat 0g
Total Sugars 0g
Includes Added Sugars 0g
Vit. D 0mcg
Potas. 57.8mg
Mangan. 0.07mg
Calcium 3.4mg	0%
Iron 0.7mg	4%
Copper 0.01mg	1%

Brinjal Fry || Kathirikka Varuthath || Vazhuthananga Fry || Kerala Style Brinjal Fry

noreply@blogger.com (zainul) — Wed, 01 Jul 2020 07:12:00 +0000

Brinjal fry is easy,simple,delicious pan fried recipe. It has a special masala which is added to it. Which makes it so tasty. Brinjal fry is a simple and easy dish which can be made quickly as veg side dishes

Ingredients

Brinjal

Ginger

Garlic

Chilly powder

Turmeric powder

Salt

Rice powder

Vinegar

Oil

Preparations:-

Brinjal cut into round shapes

Take a bowl

Add chilly powder, turmeric powder,ginger garlic paste, salt,vinegar and rice powder

Mix the masala

Add brinjal

Again mix well

Heat a pan

Then add some oil

Fry it well

Brinjal Fry is ready

Chicken shawarma Cutlet/ Easy To Make Chicken Shawarma Cutlet

noreply@blogger.com (zainul) — Wed, 24 Jun 2020 17:50:00 +0000

Shawarma cutlet is spice marinade and recipe. The unique aromat and flavours of shawarma. It is tasty and variety cutlet. It is my own recipe. Everyone should try to this chicken shawarma cutlet.

Ingredients

Onion

Fried chicken

Coriander leaves

Garlic paste

Salt

Pepper powder

Chilly powder

Potato

Preparations:

Take a bowl

Add sliced onion,fried chicken,coriander leaves,garlic paste, boiled potato,chilly powder,pepper powder,salt

Mix well all that ingredients

Then make it a cutlet shapes

Dip in the garlic paste

Coat the breadcrumbs

Then fry it well

Tasty Chicken shawarma cutlet is ready

If u want to know the correct recipe. Pls watch this video👇

Sardines Fry Kerala Style/ Recipe For Kerala Mathi Fry

noreply@blogger.com (zainul) — Sun, 21 Jun 2020 09:14:00 +0000

Sardine is tasty rich and healthy sea fish. In south malabar it is called Chaala and north malabar it is called Mathi. Everyone enjoys these fish in curries. But fried sardine is quite irresistible at lunch time. Sardine/ Mathi is a popular and favourite fish of malayali. The Sardine Fish is one of the Tastiest and cheapest fish available in kerala

Ingredients

Sardine Fish

Ginger

Garlic

Curry leaves

Salt

Vinegar

Chilly powder

Turmeric powder

Coconut oil for fry

Methods

Take a mixi jar

Add ginger,garlic,curry leaves,salt,vinegar,chilly powder,turmeric powder

Grind it well

Spread the masala each and every sides of the fish

Wait for 30 mins

Then fry it

Tasty and yummy Sardine fry/Mathi fry/ Chaala porichath is ready

Homemade Bread Receipe

noreply@blogger.com (zainul) — Thu, 11 Jun 2020 15:03:00 +0000

HOMEMADE BREAD, WITH AND WITHOUT OVEN

1) 2 1/2 cups of flour

2) 1/2 cup of warm milk add more water if needed

3) 1/8 tsp of yeast

4) 1 tsp of sugar

5) 1/4 cup of sugar for dough

6) 2tsp of salt

1) mix yeast and sugar in warm milk

2) take flour and add sugar and salt and mix

3) add the yeast milk and make. a smooth dough

4) knead for 10 mins

5) let it rise for 1 hour

6) after 1 hour flatten the dough into medium thickness and roll to a cylinder shape

7) grease a pan with oil or butter and place the dough and let it rise for another 30 min

8) bake in oven for 20-25 mins in 320f

WITHOUT OVEN

1) preheat a pan for 10 mins

2) place the bread and close lid

3) cook on low flame for 40 mins

4) cook an extra 10 mins if you want the top to be brown

Arabic Dumplings Recipe!! Luqaimat Recipe

noreply@blogger.com (zainul) — Sun, 07 Jun 2020 14:55:00 +0000

Luqaimat recipe or a kind of arabic sweet Dumpling is a very famous dish that the Emiratis enjoy during party times or other times Luqaimat is a popular Middle Eastern Desert consisting of deep fried balls of pastry which are then covered with date syrup or honey.

Ingredients

Maidha

Corn flour

Sugar

Yeast

Warm water

Preparations

Take 1 tspn yeast

Put into a bowl

Add sugar 1 tbspn

Add some warm water. And keep it a side

Take another bowl. Add maidha 2 cup

Then add 1 tspn corn flour

Add the yeast mix

Add some water

Mix it well in your hand

Heat a pan add some oil

Then take some mix in your hand

Put in the oil

Then fry it

Add some date syrup or honey to the top of Dumplings

Luqaimat or Dumpling mix is ready

Easy To Make Chicken Strips!! Chicken Strips Recipe

noreply@blogger.com (zainul) — Sun, 31 May 2020 19:25:00 +0000

Chicken strips also known as Chicken tenders, chicken fillets are chicken meat. These strips of white meat are located on either side of the breast bone. Under the breast meat chicken strips take us right back to our childhood. They taste exactly the same as breast paradise meat they are juicy and tender when cooked properly.

Easy to make Chicken Strips

Ingredients

Boneless chicken

Garlic paste

Pepper powder

Salt

All purpose flour(maidha)

Corn flour

Water

◇ Preparations

1.Take a bowl

2.Add chicken,garlic paste,pepper powder, salt.

3.Mix well in your hands

4.Let us keep it for a while

5.Take another bowl

6.Add maidha, corn flour salt and garlic paste

7.Add some water. Then make it a thick batter

8.Heat oil in a pan

9.Take one peice chicken. Dip in the batter.

10.Then Fry both sides of chicken peices

11.Easy Chicken Strips is ready now

Vendakka Thoran/ Ladies Finger Stir Fry

noreply@blogger.com (zainul) — Fri, 29 May 2020 16:38:00 +0000

Vendakka Thoran or Ladies Finger Stir Fry is a vegetarian side dish. It is very easy to cook. I show you easy method.

Ingredients

Ladies finger

Onion

Dry red chilly

Salt

Tomato

Mustard seed

Coconut oil

Preparations

Ladies finger cut into small peices

Onion and dry red chilly crushed well

Heat a pan

Add some coconut oil

Then add mustard seeds

Add crushed onion and red chilly

Add some salt

Saute well

Add tomato

Mix it well. Then add ladies finger

Cook in just 5 mins

Ladies finger stir fry or vendakka thoran is ready

Baba Ghanoush Recipe

noreply@blogger.com (zainul) — Fri, 29 May 2020 15:48:00 +0000

Baba ghanoush is a delicious dip that's best served up with pitta bread or a chopped raw vegetable platter. It is packed with complex flavours and has a lovely smokiness from oven baking the eggplant, its central ingredient.

Ingredients

1 eggplant

1/4 cup tahini

2 garlic cloves

3 tablespoons lemon juice

Parsley

Pomegranate

Olive oil

1/4 tablespoon of salt

Preparations

1. Preheat oven to 200 C

2. Wrap the eggplant in foil

3. Bake for 45 mins until soft.

4. Unwrap. Leave to cool for 10 min

5. When cool, cut top off and peel away skin. Discard skin

6. Put flesh in processor,add garlic,lemon juice, tahini, 1/4 teaspoon of salt

7. Blend till creamy and smooth

8. Garnish with chopped parsley, pomegranate seeds and toasted pitta

Thattukada Style Ullivada/ Kerala Style Onion Vada

noreply@blogger.com (zainul) — Thu, 28 May 2020 12:35:00 +0000

This is easy to make recipe is made simple ingredients which are all purpose flour(maidha),gram flour etc

Ingredients

1.Onion 1 nos

2.Ginger

3.Curry leaves

4.Green chilly

5.Salt

6.Red chilly powder

7.All purpose flour (maidha)

8.Gram flour(kadalamavu)

Preparations

Onion cut in a medium size

Take a bowl

1 to 6 ingredients put into the bowl

Mix well with your hands

Add all purpose flour and gram flour

Mix it well

Heat oil for deep frying in a pan. When the oil becomes hot. Keep the flame to medium.

Dip your hand some water the take some batter in your hand then put in a small hole in your finger at the centre of the batter. Then put the batter in the oil

Begin to fry onion vada on a medium flame.

When one side is light golden then turn over and fry the other side.

Continue to fry till the onion vada turn crisp and golden

Turn over as required while frying

Now the onion vada/ ulli vada is ready

Payar Ela Thoran/Long Beans Leaves Stir Fry/Long Runner Beans Leaves

noreply@blogger.com (zainul) — Wed, 27 May 2020 11:57:00 +0000

It is a Naadan thoran with Payar/Achinga/Long Runner Beans Leaves. Payar leaves is good for our health. It is a simple vegetarian side dish for rice. It is highly nutritious and good for our health

Ingredients

Payar leaves finely chopped

Coconut

Coconut oil

Mustard seed

Dry red chilly

Onion

Salt

Preparations

Wash the payar leaves well and finely chop them.

Grind coconut,onion,dry red chilly and some salt.

Heat coconut oil in a pan.

Splutter mustard seed.

Add the coconut mix.

Saute well.

Add the chopped boiled leaves.

Cook on low flame for 3 minutes.

Turn of the flame.

Payar Ela Thoran is ready now.