tag:blogger.com,1999:blog-1715308535117828972024-03-05T09:07:49.644+05:00Pak-Taste | Pakistani and Indian Cuisines, Food Recipes, Suggestion and TipsPak-Taste - An exclusive blog discussing on topics like Pakistani and Indian Cuisines, Cooking Delicious Recipes, Continental Cooking, Eid Recipes, Suggestion, Tips and much moreUnknownnoreply@blogger.comBlogger1235125tag:blogger.com,1999:blog-171530853511782897.post-2710054656708802712020-01-07T14:35:00.000+05:002020-01-07T14:36:02.635+05:00Cocoa brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkWcObre8H3YmSYYCnD90OEdJy1ZwSQtvDNmEn3SYAoZXb_16VfgP9OYHK_zidmhskiun5St3Sb8Y8L3cgOEtqWlNeg1VP579lcqZmVddflxJvXSuDyEVQYtX1bJH-uAcQSCbFGk1WhJy/s1600/Cocoa+brownies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="202" data-original-width="249" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkWcObre8H3YmSYYCnD90OEdJy1ZwSQtvDNmEn3SYAoZXb_16VfgP9OYHK_zidmhskiun5St3Sb8Y8L3cgOEtqWlNeg1VP579lcqZmVddflxJvXSuDyEVQYtX1bJH-uAcQSCbFGk1WhJy/s200/Cocoa+brownies.jpg" width="200" /></a></div>
<span style="font-family: "verdana" , sans-serif;">The mouth watering brownies with perfect crackly flaky crust, all of this with Cocoa and Oil.. No Butter, No Chocolate. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Everyone absolutely LOVED it and it was super easy to make! Add a scoop of ice cream and it's the perfect dessert for parties too!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><u><span style="font-family: "verdana" , sans-serif;"><br /></span></u></b><br />
<b><u><span style="font-family: "verdana" , sans-serif;"><br /></span></u></b>
<b><u><span style="font-family: "verdana" , sans-serif;">Ingredients</span></u></b><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 cup of oil </span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 cup sugar (minced)</span><br />
<span style="font-family: "verdana" , sans-serif;"> 2 eggs </span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 tsp vanilla essence </span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 tsp coffee powder (dissolve in 1 tsp water)</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 cup all purpose flour (Maida)</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/2 cup cocoa powder </span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/4 tsp salt</span><br />
<span style="font-family: "verdana" , sans-serif;"> Handful of chocolate chips (optional)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><u><span style="font-family: "verdana" , sans-serif;">Method</span></u></b><br />
<span style="font-family: "verdana" , sans-serif;">1. Preheat oven to 175° C. </span><br />
<span style="font-family: "verdana" , sans-serif;">2. Grease an 8 inch square baking pan.</span><br />
<span style="font-family: "verdana" , sans-serif;">3. Whisk the oil and sugar together for 1 minute till sugar starts to dissolve.</span><br />
<span style="font-family: "verdana" , sans-serif;">4. Add the eggs, vanilla extract and beat till it's pale in color (light yellow color)</span><br />
<span style="font-family: "verdana" , sans-serif;">5. Add the flour, cocoa, coffee and salt. If you're adding chocolate chips then add them in this step.</span><br />
<span style="font-family: "verdana" , sans-serif;">6. Gently, very gently fold in the dry ingredients. Do not beat it with any mixer!</span><br />
<span style="font-family: "verdana" , sans-serif;">7. Transfer into pan, sprinkle some choc chips on top and let it bake in the oven for 20-25 mins.</span><br />
<span style="font-family: "verdana" , sans-serif;">8. Let it cool in the pan,then cut and serve!</span><br />
<span style="font-family: "verdana" , sans-serif;">9. Beat your eggs properly so that you can have a nice crackly crust.</span><br />
<span style="font-family: "verdana" , sans-serif;">10. Please do not use any mixer or whisk after adding the dry ingredients,this will add in air and make it cakey instead of fudgy.</span><br />
<span style="font-family: "verdana" , sans-serif;">11. Don't skip the coffee, it adds intensity to the chocolatey flavor. </span><br />
<span style="font-family: "verdana" , sans-serif;">12. Don't over bake, when you will leave it in the hot pan for cooling it will still continue to cook.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-23632831898223162572020-01-01T11:26:00.001+05:002020-01-01T11:26:41.311+05:00Christmas Specialty - Hot Cross Buns<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3l_B6tUjHvN57HebMYtjKsP-ngsCpk0PTjtchzsOftPwrMGN2yFTpRq1c9KLwJIHikMUDVf2jh0U7VK-vkKObfMDZcDT2EV_zHqx5LLhvKR-7pk9LPWvCuKWiX8JbYpCeqclFfQP9-vCI/s1600/hot-cross-buns.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="710" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3l_B6tUjHvN57HebMYtjKsP-ngsCpk0PTjtchzsOftPwrMGN2yFTpRq1c9KLwJIHikMUDVf2jh0U7VK-vkKObfMDZcDT2EV_zHqx5LLhvKR-7pk9LPWvCuKWiX8JbYpCeqclFfQP9-vCI/s200/hot-cross-buns.jpg" width="157" /></a></div>
<u><b>Ingredients</b></u><br />
¾ cup luke warm water<br />
4 tsp instant dry yeast<br />
1/3 cup sugar<br />
3 eggs<br />
½ cup vegetable oil<br />
3 ¾ cups all-purpose flour<br />
1 tsp finely grated lemon zest<br />
¾ tsp salt<br />
¼ tsp ground nutmeg<br />
½ tsp ground cinnamon<br />
¼ tsp ground clove<br />
1/3 cup dried raisins<br />
¼ orange peel<br />
<br />
<b><u>Ingredients for icing</u></b><br />
¾ cup icing sugar, sifted<br />
1 tsp milk, plus extra if needed<br />
<br />
<b><u>Ingredients for glaze</u></b><br />
½ cup sugar<br />
3 tsps water<br />
1 tsp vanilla extract<br />
<br />
<b><u>Method</u></b><br />
1. For the dough, measure all of the ingredients except the raisins and set into the bowl.<br />
2. knead until the dough is smooth and elastic, about five minutes (the dough should be soft and must stick to the bottom of the bowl).<br />
3. If mixing by hand, stir the ingredients with a wooden spoon until the dough comes together, then turn out on to a lightly floured work surface and knead until smooth.<br />
4. Towards the end of kneading, add the raisins and mixed peel and knead again. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 75 to 90 minutes, until doubled in size.<br />
5. Turn the risen dough out on to a lightly floured work surface and divide into 12 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface.<br />
6. Place the rolled buns in a greased pan, leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes.<br />
7. Preheat the oven to 350ºF. Uncover the buns and bake for 20 to 25 minutes, until a rich brown on top. While still hot from the oven, prepare the glaze.<br />
8. For the glaze, bring the sugar, water and vanilla up to a simmer, stirring until the sugar is fully dissolved. Brush this syrup over the still-hot buns, until it has all been used. Let the buns cool completely in the tin.<br />
9. For the icing, stir the icing sugar and milk together until a thick consistency suitable for piping (add a few more drops of milk, if needed).<br />
10. Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-77334845299786901402019-01-14T14:22:00.001+05:002019-01-14T14:22:21.732+05:00GARLIC CHUTNEY <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3QhF0Ng-ayEEmbgXALhpXUJLZYRxxhF3Z41joRuzzby88uKmofu1-xSY6Sgrlley-jmw1mzVa83oZq332dtZJTPD2onHZIKSfM1RyrIqlx5Kydpytm_te_OSV7d2jpWYHKWIZhUX9vMP/s1600/GARLIC+CHUTNEY.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="192" data-original-width="263" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3QhF0Ng-ayEEmbgXALhpXUJLZYRxxhF3Z41joRuzzby88uKmofu1-xSY6Sgrlley-jmw1mzVa83oZq332dtZJTPD2onHZIKSfM1RyrIqlx5Kydpytm_te_OSV7d2jpWYHKWIZhUX9vMP/s200/GARLIC+CHUTNEY.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 1 bunch coriander leaves, without stalks</span><br />
<span style="font-family: Verdana, sans-serif;"> 5 green chillies</span><br />
<span style="font-family: Verdana, sans-serif;"> 3 cloves garlic </span><br />
<span style="font-family: Verdana, sans-serif;"> Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Grind these ingredients in a minimum amount of water to make a very fine paste. 2. Stir-fry the paste in a little oil till the garlic becomes pungent and the paste thickens. </span><br />
<span style="font-family: Verdana, sans-serif;">3. This chutney is made especially for besan ki roti. </span><br />
<span style="font-family: Verdana, sans-serif;">4. To make red garlic chutney in red, use red chillies instead of green.</span></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-171530853511782897.post-32308059304937265442019-01-14T14:21:00.000+05:002019-01-14T14:21:11.751+05:00THAADAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCN3sTdUQ7AIwELYiLiCF27qxc8w9fIRw7fUA0RDZp1zOFlA52SjOULhoIHcjtuGbcEUxam0p4IuZBeIFyr8xyEV1U-nuXhbXgpKyzkP5wZhaNjhWNMnxS1mj9qnwHRvFuM06XNRG_9Is/s1600/THAADAL.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCN3sTdUQ7AIwELYiLiCF27qxc8w9fIRw7fUA0RDZp1zOFlA52SjOULhoIHcjtuGbcEUxam0p4IuZBeIFyr8xyEV1U-nuXhbXgpKyzkP5wZhaNjhWNMnxS1mj9qnwHRvFuM06XNRG_9Is/s200/THAADAL.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 1 1/2 ltr water</span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 tsp poppy seeds</span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 tsp cardamom powder </span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 tbls fennel seeds</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp cantaloupes seeds</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp watermelon seeds</span><br />
<span style="font-family: Verdana, sans-serif;"> 50 grm almonds</span><br />
<span style="font-family: Verdana, sans-serif;"> 250 ml milk</span><br />
<span style="font-family: Verdana, sans-serif;"> Sugar to taste</span><br />
<span style="font-family: Verdana, sans-serif;"> 20 dried/fresh rose petals</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Soak sugar in half litre water. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Wash all ingredients and soak in two cups of water. Let soak for three to four hours. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Grind the soaked ingredients, sieve through a muslin cloth and strain through water, repeat four to five times, straining through the same water, or i.e. until paste renders no essence. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Add the remaining water and milk. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Serve chilled.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-44535771078669277532019-01-14T14:19:00.002+05:002019-01-14T14:19:51.667+05:00DATE-TAMARIND CHUTNEY<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlv762KJqcEvK3APu38irpzawWdO4etpJrlImqNm67kAVLATaXDDYSbRIya4esXrcxCdeAKhhlXVNPkWh-a9xB5gWnFDeGBTJ0P2qcbc9zcx3vx2ydLOL1ElFG7NZPRQsXiX1OQ9U4mBD/s1600/DATE-TAMARIND+CHUTNEY.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlv762KJqcEvK3APu38irpzawWdO4etpJrlImqNm67kAVLATaXDDYSbRIya4esXrcxCdeAKhhlXVNPkWh-a9xB5gWnFDeGBTJ0P2qcbc9zcx3vx2ydLOL1ElFG7NZPRQsXiX1OQ9U4mBD/s200/DATE-TAMARIND+CHUTNEY.jpg" width="133" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> ½ cup dates, without seed </span><br />
<span style="font-family: Verdana, sans-serif;"> ½ tbsp red chilli powder </span><br />
<span style="font-family: Verdana, sans-serif;"> 1/8 cup deseeded tamarind pulp</span><br />
<span style="font-family: Verdana, sans-serif;"> ¼ cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;"> Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Boil the dates in some water till they turn to pulp. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Add the tamarind pulp and cook for a minute. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Add the remainder of the ingredients and bring to boil, then remove from heat. 4. This chutney is good for chaat, samosas and nimco.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-8047393727521579092019-01-13T14:23:00.000+05:002019-12-11T15:57:42.503+05:00RABRRI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSiv5USOfdPX0qAcfkpMCyUwBqtVeUQj9ggkbnYQzdllYWMgQ03KaVwGXGlQmTKxTlcl7FuWxCu0w5vjPA2N1SjwSUzDf1z96QnPUo_KW1cMj6lcHYV6Dvdpy3g6P0m8einjOmsTkG9Us/s1600/RABRRI.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1300" data-original-width="867" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSiv5USOfdPX0qAcfkpMCyUwBqtVeUQj9ggkbnYQzdllYWMgQ03KaVwGXGlQmTKxTlcl7FuWxCu0w5vjPA2N1SjwSUzDf1z96QnPUo_KW1cMj6lcHYV6Dvdpy3g6P0m8einjOmsTkG9Us/s200/RABRRI.jpg" width="133" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;"> 2 ltr milk</span><br />
<span style="font-family: "verdana" , sans-serif;"> 3/4 cup sugar</span><br />
<span style="font-family: "verdana" , sans-serif;"> 25 grm each almonds and pistachio</span><br />
<span style="font-family: "verdana" , sans-serif;"> 7 cardamom pods</span><br />
<span style="font-family: "verdana" , sans-serif;"> A pinch of saffron</span><br />
<span style="font-family: "verdana" , sans-serif;"> ½ teaspoon rose water</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;">1. Soak saffron in hot milk and crush to make a paste. In a heavy lidded pot or wok, pour milk and bring to boil on medium flame. </span><br />
<span style="font-family: "verdana" , sans-serif;">2. Once milk comes to a simmer and cream sets on the top, gently move cream to a side and stir in the centre to ensure that the milk does not stick to the bottom.</span><br />
<span style="font-family: "verdana" , sans-serif;">3. Keep repeating the process until milk is reduced to one-third. Add sugar, cardamom and saffron and boil for 10 minutes. </span><br />
<span style="font-family: "verdana" , sans-serif;">4. Peel and chop the soaked almonds and pistachio. </span><br />
<span style="font-family: "verdana" , sans-serif;">5. Sprinkle the chopped nuts and turn off flame, stirring the pot to mix the cream on the side of the pot. </span><br />
<span style="font-family: "verdana" , sans-serif;">6. Cool to room temperature, add rose water and chill in refrigerator. </span><br />
<span style="font-family: "verdana" , sans-serif;">7. Serve chilled.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-30477761615989739382018-10-26T10:49:00.000+05:002018-10-26T10:49:07.697+05:00Chinese sweet soy sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgS5ZNLV9SjUAqNYJnr1QD6OOQQ7S5lfjDAuqjeoo49gMavzFZBmD1zxbPUWduBen7j8w2lTfjbJwsgLg25sPvatynIn_kVzTEDEbFOhWfNqTAumY4F6TGeioExQskgb1ddzUFRdJsF1I/s1600/Chinese+sweet+soy.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="435" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgS5ZNLV9SjUAqNYJnr1QD6OOQQ7S5lfjDAuqjeoo49gMavzFZBmD1zxbPUWduBen7j8w2lTfjbJwsgLg25sPvatynIn_kVzTEDEbFOhWfNqTAumY4F6TGeioExQskgb1ddzUFRdJsF1I/s200/Chinese+sweet+soy.png" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 1.5 cups sugar</span><br />
<span style="font-family: Verdana, sans-serif;"> 3/4 cup water</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 (500ml) soy sauce</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tablespoon vinegar</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 piece star anise</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tablespoon chopped garlic</span><br />
<span style="font-family: Verdana, sans-serif;"> 4 slices crushed or chopped ginger root</span><br />
<span style="font-family: Verdana, sans-serif;"> Half a stick of cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;"> Water upto one full cup</span><br />
<span style="font-family: Verdana, sans-serif;"> Optional: About 4-5 curry leaves</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. In a large empty (preferably non-stick) pan, caramelize the sugar with exactly a quarter cup of water. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Take it off the stove once the sugar has turned to a dark bright amber. Be careful not to burn it.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Add half a cup water to this and whisk it all lightly to combine the two liquids together.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Put in all of soy sauce, star anise, cinnamon, ginger garlic, vinegar, few curry leaves and give it all a nice stir.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Bring the sauce to a quick boil for a few seconds. Simmer for about 15-20 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">6. Once done, strain the ingredients out. Let cool and store in (a preferably air tight) jar in the fridge for future use.</span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-171530853511782897.post-31137174800947261472018-10-26T10:47:00.003+05:002018-10-26T10:47:41.124+05:00ORANGE SALSA<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeo-HQtJUvIPSAvnQEJNJA7RLvKJv7lwbrWojh8sKIyde-KbbwDWa5fosJ36v19JiabpLHllu0iiNeiurbk3Bqxn-CYFYQG4CNtgWJAgDXCRcSq_0AA66vclfFFwE2GkZW7t8PTHoqRpV/s1600/ORANGE+SALSA.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeo-HQtJUvIPSAvnQEJNJA7RLvKJv7lwbrWojh8sKIyde-KbbwDWa5fosJ36v19JiabpLHllu0iiNeiurbk3Bqxn-CYFYQG4CNtgWJAgDXCRcSq_0AA66vclfFFwE2GkZW7t8PTHoqRpV/s200/ORANGE+SALSA.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 2 oranges, peeled and cut into small cubes</span><br />
<span style="font-family: Verdana, sans-serif;"> ¼ cup orange juice</span><br />
<span style="font-family: Verdana, sans-serif;"> ½ cup tomato, cut in small cubes</span><br />
<span style="font-family: Verdana, sans-serif;"> ¼ cup cucumber, cut in small cubes</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tbsp coriander, finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tbsp olive oil</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 spicy poppadom, deep fried just before serving</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 teaspoon ginger and garlic paste</span><br />
<span style="font-family: Verdana, sans-serif;"> Salt & Pepper to taste</span><br />
<span style="white-space: pre;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Combine brown sugar, orange juice and olive oil. Add other ingredients and lightly fold.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Orange salsa is ready to be served.</span><br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-44045228410539863782018-10-26T10:46:00.002+05:002018-10-26T10:46:36.100+05:00KASHMIRI CHUTNEY<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjsTHwRRuOnTTn8GLMbPz4XLdwkQhTsrSTPDQ-Q3dG3v2bID2ziNMkOVnHUIKtUWog-Vk1FPzVydT7764fn1aU9qLdG2nNG7kvZyFS5Lls6ZZJGZl5ArwKf9Z2E2m0sVx90TMKcTAu7jc/s1600/KASHMIRI+CHUTNEY.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="275" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjsTHwRRuOnTTn8GLMbPz4XLdwkQhTsrSTPDQ-Q3dG3v2bID2ziNMkOVnHUIKtUWog-Vk1FPzVydT7764fn1aU9qLdG2nNG7kvZyFS5Lls6ZZJGZl5ArwKf9Z2E2m0sVx90TMKcTAu7jc/s200/KASHMIRI+CHUTNEY.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Kashmiri mirch (chilli) paste</span><br />
<span style="font-family: Verdana, sans-serif;">1 garlic clove paste</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp gurr (jaggery) powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp apple cider vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Combine all ingredients into a fine paste. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Adjust seasoning and the chutney is ready to be served.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-50412478739525802562018-10-26T10:45:00.000+05:002018-10-26T10:45:24.828+05:00Lebanese garlic sauce recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_onJr5QtSxakE7HQ_-ihbYGB1x1Mlu_l27bBJEWCrtRR162ZcPmSYrbF2xEy7BdOGW1In2AywKdRzRuHMWpYhM82mhywL4K0WCEa5Lk0HzYZGarjxz7a__Ci3-ui-5UBquK04X-a7Gfy/s1600/Lebanese+garlic+sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="491" data-original-width="900" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_onJr5QtSxakE7HQ_-ihbYGB1x1Mlu_l27bBJEWCrtRR162ZcPmSYrbF2xEy7BdOGW1In2AywKdRzRuHMWpYhM82mhywL4K0WCEa5Lk0HzYZGarjxz7a__Ci3-ui-5UBquK04X-a7Gfy/s200/Lebanese+garlic+sauce.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 1 full garlic bulb</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 tablespoons vinegar or 1/4 cup fresh lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;"> Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 and a half cups regular oil (canola or sunflower oil recommended)</span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 cup heavy cream</span><br />
<span style="font-family: Verdana, sans-serif;"> Optional: 1 tablespoon fresh parsley and 1 tablespoon jaggery or brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Blend together all the garlic with salt.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Add in the oil by gradually drizzling it into the food processor (begin with half a cup). </span><br />
<span style="font-family: Verdana, sans-serif;">3. Pour in 1 teaspoon of lemon juice each time the blender takes a break to add oil. Repeat the process until the result is light and fluffy.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Add in the cream and blend again until it all reaches a consistency similar to mayo. Mix in fresh parsley with a spatula.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Place in a jar, and store in the fridge for future use.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-21538473820341673432018-10-26T10:40:00.000+05:002018-10-26T10:40:42.574+05:00Afghani Kabab sauce recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gr0KIEyBdQRRl4Z4ywsR89I_QfKgqi6-MD8o12jHF6Hr84jCR-O4xFUWrMvUwVTapYw_Oynd0HpGcCTiIyozJh4C6JNk17H-BOmG1WksXPOTw6YmDq5PxW2VAoSNwLLcxGivPHC0Wxc8/s1600/Afghani+Kabab+sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="232" data-original-width="217" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gr0KIEyBdQRRl4Z4ywsR89I_QfKgqi6-MD8o12jHF6Hr84jCR-O4xFUWrMvUwVTapYw_Oynd0HpGcCTiIyozJh4C6JNk17H-BOmG1WksXPOTw6YmDq5PxW2VAoSNwLLcxGivPHC0Wxc8/s200/Afghani+Kabab+sauce.jpg" width="187" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 2 onions, medium sized</span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 teaspoon vinegar</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 and a half teaspoons red hot sauce</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 cups plain yogurt</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 teaspoon sugar or crushed jaggery</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 teaspoon ginger and garlic paste</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 teaspoon black pepper</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 pinch turmeric powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 tablespoons ground cumin and coriander seeds</span><br />
<span style="font-family: Verdana, sans-serif;"> Optional: 1 tablespoon chopped cilantro or 1 table spoon green chutney</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Blend all ingredients in a blender and cook on a low flame for 5-10 minutes. Adjust tastes and let thicken.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Place in a jar, and store in the fridge for future use.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Ditch the yogurt in this recipe to turn it into a spicy meat rub.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-84513533417399304752018-06-21T11:31:00.000+05:002018-06-21T11:31:08.279+05:00Baigan Ke Chapli Kebab<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0v5TbwdR7uU_XwUD3EMhBuagJ9x60aKeBxldGr7DgTmEi3rD3YxykFm-lc33s-EZ5gu4POvYM0lR072drqHqhrXnh0GoS48pa-p4zUPVOcqSCa3vXt9AGocb1NYVIDJnZ1EnpKmDiDEhW/s1600/Baigan+Ke+Chapli+Kebab.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="218" data-original-width="250" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0v5TbwdR7uU_XwUD3EMhBuagJ9x60aKeBxldGr7DgTmEi3rD3YxykFm-lc33s-EZ5gu4POvYM0lR072drqHqhrXnh0GoS48pa-p4zUPVOcqSCa3vXt9AGocb1NYVIDJnZ1EnpKmDiDEhW/s200/Baigan+Ke+Chapli+Kebab.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 kg eggplant </span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 cup tomatoes, diced </span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 cup green chilli, chopped </span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 cup onion chopped, finely </span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 tsp chilli powder </span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tbls green coriander, chopped </span><br />
<span style="font-family: Verdana, sans-serif;"> 2 tbls gram flour</span><br />
<span style="font-family: Verdana, sans-serif;"> Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Wash eggplants and roast them on fire till blackish. Put in a plastic bag and seal (not in coloured one,) and let it cool a bit. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Rub lightly to take of the skin, clean any leftover skin and mash. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Add all the ingredients and shape into kebabs. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Heat oil in a pan and fry till golden brown. Serve hot.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-39846999080608907872018-06-21T11:30:00.000+05:002018-06-21T11:30:04.581+05:00Chiken Badami<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQFmOzLTptaKSCbloO-JiIMhiEynRyzYOG845LzMVbvtSHR0ow_YdaALeqTJkc2QZmuVmSYrsxBkkK0O0wtjAXg_IiX2liKizvPFGfupn9DZReeJQxPaUCIFndRdNxirs0yWxCiXVXkYA/s1600/Chiken+Badami.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQFmOzLTptaKSCbloO-JiIMhiEynRyzYOG845LzMVbvtSHR0ow_YdaALeqTJkc2QZmuVmSYrsxBkkK0O0wtjAXg_IiX2liKizvPFGfupn9DZReeJQxPaUCIFndRdNxirs0yWxCiXVXkYA/s200/Chiken+Badami.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 1 chicken of 1 1/2 kg, cut in 8-10 pieces </span><br />
<span style="font-family: Verdana, sans-serif;"> 1 cup yoghurt </span><br />
<span style="font-family: Verdana, sans-serif;"> 2 medium-sized onions </span><br />
<span style="font-family: Verdana, sans-serif;"> sliced 1/2 cup peeled almonds </span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tbls pepper corns </span><br />
<span style="font-family: Verdana, sans-serif;"> 2 tbls poppy seeds </span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tbls coconut, desiccated </span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tbls ginger-garlic paste </span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp cumin powder </span><br />
<span style="font-family: Verdana, sans-serif;"> 1-inch cinnamon stick </span><br />
<span style="font-family: Verdana, sans-serif;"> 2 cardamoms Pinch of saffron </span><br />
<span style="font-family: Verdana, sans-serif;"> 3/4 cup oil Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Dry roast and grind together almonds, peppercorns, poppy seeds and coconut. </span><br />
<span style="font-family: Verdana, sans-serif;">2. In a bowl, put yoghurt and add the roasted ingredients plus cumin powder, ginger-garlic paste, salt. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Mix well and marinate the chicken in the mixture. Refrigerate for an hour.</span><br />
<span style="font-family: Verdana, sans-serif;">4. In a pan, heat oil and brown the onions, with a cinnamon stick and cardamom. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Add chicken and saffron. Cook on low heat — better still place cooking pan on a tawa. </span><br />
<span style="font-family: Verdana, sans-serif;">6. The chicken will become tender in its own juices, but if needed add half a cup of water. Remove from heat when oil separates. </span><br />
<span style="font-family: Verdana, sans-serif;">7. Serve hot with parathas or rice.</span><br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-171530853511782897.post-67349897276482701782018-06-21T11:28:00.004+05:002018-06-21T11:28:59.285+05:00Daal Bhari Puris<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArbesstDFon7NLvgFS_jrZQ5OkuBHhaCbR2oHM4qk_WdUYp4gmX9jnvX0VJh8i3sjuwbASkitzv9Utyr4CWX_FktmdqpUuhjceHqaaYabJmPfSFqtxCvNhSEKXFcjrjxPaK88FImkxkdQ/s1600/Daal+Bhari+Puris.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArbesstDFon7NLvgFS_jrZQ5OkuBHhaCbR2oHM4qk_WdUYp4gmX9jnvX0VJh8i3sjuwbASkitzv9Utyr4CWX_FktmdqpUuhjceHqaaYabJmPfSFqtxCvNhSEKXFcjrjxPaK88FImkxkdQ/s200/Daal+Bhari+Puris.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 cup gram daal (chana) </span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 cup yellow moong daal </span><br />
<span style="font-family: Verdana, sans-serif;"> 2 cloves garlic </span><br />
<span style="font-family: Verdana, sans-serif;"> 3 peppercorns </span><br />
<span style="font-family: Verdana, sans-serif;"> 2 black cardamoms </span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 tsp cumin seeds </span><br />
<span style="font-family: Verdana, sans-serif;"> 4 cups wheat flour (use half maida and half wheat flour, if so desired) </span><br />
<span style="font-family: Verdana, sans-serif;"> 4 tbls oil </span><br />
<span style="font-family: Verdana, sans-serif;"> Salt to taste Oil for frying</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Wash and soak daals for at least three to four hours. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Drain and blend to a paste using little water. Keep aside. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Grind the spices. Put two tablespoons oil in a frying pan and fry the lentil paste till brown and aroma comes out.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Add a little more oil if needed, but remember that the paste should be dry. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Add salt for taste. </span><br />
<span style="font-family: Verdana, sans-serif;">6. Add the remaining oil to the flours and knead out stiff dough. Add a pinch of baking powder while kneading. Roll out the dough into big rotis. Cut out small rounds using a cutter.</span><br />
<span style="font-family: Verdana, sans-serif;">7. Place a little daal on one and cover with another round. Make as many as you can. Heat oil and fry to a golden brown. It’s a delicious accompaniment to this tomato dish.</span><br />
<span style="font-family: Verdana, sans-serif;">8. For convenience and to save time, you can prepare daal and freeze it and take out and thaw at room temperature whenever you need it and fill inside the puris. It will soften as the puris fry so no need to rewarm it separately.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-50251311963690060512018-06-21T11:27:00.001+05:002018-06-21T11:27:52.285+05:00Omali (Arabian Bread Pudding)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVYVDojArXfUOUNXHPjg6o6gDg_qxo06IngzToCowf8VN38hqW2QYAPzgKaNpAK1OElTR2HXdLV1R53zXpuRuB8FCOTuQzBAgY9sMOZJJs9mfU78kO6uhNg_G4KNyZiONiQui3hyPJqwS/s1600/Omali.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1024" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVYVDojArXfUOUNXHPjg6o6gDg_qxo06IngzToCowf8VN38hqW2QYAPzgKaNpAK1OElTR2HXdLV1R53zXpuRuB8FCOTuQzBAgY9sMOZJJs9mfU78kO6uhNg_G4KNyZiONiQui3hyPJqwS/s200/Omali.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 6 croissants, broken into big pieces </span><br />
<span style="font-family: Verdana, sans-serif;"> 200 gm sugar </span><br />
<span style="font-family: Verdana, sans-serif;"> 3 cups milk </span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 tbls orange blossom (essence) </span><br />
<span style="font-family: Verdana, sans-serif;"> 3/4 cup fresh cream </span><br />
<span style="font-family: Verdana, sans-serif;"> 1/4 cup cashew nuts </span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tbls raisins </span><br />
<span style="font-family: Verdana, sans-serif;"> 2 tbls almonds, coarsely chopped</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Grease an oblong transparent baking dish and arrange croissants in it. </span><br />
<span style="font-family: Verdana, sans-serif;">2. In a deep pan boil milk and add sugar till it is dissolved. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Pour over the croissants. Let it soak. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Most of the milk will be absorbed. Sprinkle orange blossom, cover with cream and spread the nuts on top. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Bake in a moderate oven for 15 minutes. </span><br />
<span style="font-family: Verdana, sans-serif;">6. It can be served warm or cold.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-20558946716723552212018-06-21T11:26:00.000+05:002018-06-21T11:26:22.444+05:00Tomatoes in Coconut Milk<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYVQwnf5PvPAvsZbYp0vAGsK5T_4zxijk7Uy0uIe5-d68rpyv89_0AoaZ2Qm2d5cRSY1Sl48hkeGkmrQ6J1rM77Bo4J3IswvM_7hkt0-pKuCOEHGMBNAySScrlP0TfLmlfcVQGgSWvGk-/s1600/Tomatoes+in+Coconut+Milk.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1415" data-original-width="1600" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYVQwnf5PvPAvsZbYp0vAGsK5T_4zxijk7Uy0uIe5-d68rpyv89_0AoaZ2Qm2d5cRSY1Sl48hkeGkmrQ6J1rM77Bo4J3IswvM_7hkt0-pKuCOEHGMBNAySScrlP0TfLmlfcVQGgSWvGk-/s200/Tomatoes+in+Coconut+Milk.JPG" width="200" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;"> 6 ripe tomatoes </span><br />
<span style="font-family: "verdana" , sans-serif;"> 1 large onion </span><br />
<span style="font-family: "verdana" , sans-serif;"> sliced 8 whole red chillies </span><br />
<span style="font-family: "verdana" , sans-serif;"> 6 cloves garlic, chopped </span><br />
<span style="font-family: "verdana" , sans-serif;"> 2 cups coconut milk (make from the coconut powder)</span><br />
<span style="font-family: "verdana" , sans-serif;"> 1/4 cup oil </span><br />
<span style="font-family: "verdana" , sans-serif;"> Salt and pepper to taste</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b><u><br /></u></b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;">1. Heat oil in a pan, add garlic and fry till aroma comes out; do not brown. </span><br />
<span style="font-family: "verdana" , sans-serif;">2. Remove from oil and set aside. </span><br />
<span style="font-family: "verdana" , sans-serif;">3. In the same oil, fry onions till golden. Meanwhile heat water in a pot, put tomatoes in the hot water; take out from the water after a while and remove skin, but keep them whole. Keep aside. </span><br />
<span style="font-family: "verdana" , sans-serif;">4. Add red chillies and garlic to the pan.</span><br />
<span style="font-family: "verdana" , sans-serif;">5. Pour in the coconut milk, and keep stirring to avoid curdling. Boil for a couple of minutes, add salt and pepper. </span><br />
<span style="font-family: "verdana" , sans-serif;">6. Arrange tomatoes in the coconut milk. Cover and cook till tomatoes are soft but still whole. </span><br />
<span style="font-family: "verdana" , sans-serif;">7. Remove from heat. </span><br />
<span style="font-family: "verdana" , sans-serif;">8. Serve hot with puris.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-31915473565609512372018-01-10T11:36:00.000+05:002018-01-10T11:36:13.355+05:00Mint margarita<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHarz5j6Er5wb4gc1pjeiY8Lv0DfgHoP9OgzcQvyNXTC9BwrGZbsv1U4Ndic1rl28RSuTKnxH-Xcos-uUuErEWHnnt7jpdQfujehNH9BH6L87k7NzyXqAwfvoPxpKNrqeDMlG0kCh7FDQ/s1600/Mint+margarita.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="463" data-original-width="700" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHarz5j6Er5wb4gc1pjeiY8Lv0DfgHoP9OgzcQvyNXTC9BwrGZbsv1U4Ndic1rl28RSuTKnxH-Xcos-uUuErEWHnnt7jpdQfujehNH9BH6L87k7NzyXqAwfvoPxpKNrqeDMlG0kCh7FDQ/s200/Mint+margarita.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;">During summers, we all want to drink some refreshing and healthy juices which reduce body heat and keep you cool during the hot season. Pudina or mint juice is one of the most common and healthy summer drinks. It is very tasty and easy to prepare as well. The green mint leaves are mixed with spices like chaat masala, cumin seeds powder and salt or sugar. Having pudina juice is healthy as the leaves have a set of health benefits which make it an ideal summer drink.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">A refreshing lemon soda infused with mint leaves</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 cup Water </span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 cup Sugar</span><br />
<span style="font-family: Verdana, sans-serif;"> 1/2 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;"> 3-4 Sprigs of mint</span><br />
<span style="font-family: Verdana, sans-serif;"> 3 medium size lemons juice</span><br />
<span style="font-family: Verdana, sans-serif;"> 3-4 Ice Cubes</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 Can Sprite/7up</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. In a food processor, blend the water, sugar, salt, mint, lemon juice and ice cubes together, pulsing until the ice is crushed completely.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Fill each glass up to half with the Sprite or 7-Up and pour the mint mixture into it until the glass is full.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Stir the two liquids to combine the tastes.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Garnish the ridge of the glasses with a slice of lemon each or place mint leaves on top of the drink for decoration.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Serve immediately.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-27975553504181148552018-01-10T11:34:00.004+05:002018-01-10T11:34:54.780+05:00Mint Jelly<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGANtT2izRI6cWjAG50GVf3c4wM-kbnIxChlv4UW7cG3ksVxz7pNSxPCJQLGeI3zXqCWeVn4k1JaBcRTM8Re_jhfG300v3E81UsJPaEw8d14u7aIT358k_AflidcAWPMQfsfifKjBWTDu/s1600/Mint+Jelly.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="700" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGANtT2izRI6cWjAG50GVf3c4wM-kbnIxChlv4UW7cG3ksVxz7pNSxPCJQLGeI3zXqCWeVn4k1JaBcRTM8Re_jhfG300v3E81UsJPaEw8d14u7aIT358k_AflidcAWPMQfsfifKjBWTDu/s200/Mint+Jelly.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;">Mint is a popular herb that can be used fresh or dried in many dishes and infusions. Mint oil is often used in toothpaste, gum, candy, and beauty products.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">The herb is one of the refreshing and cool leaves which acts as a natural mouth freshener. During summers, pudina or mint leaves are very popularly consumed due to its cooling effects.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups fresh mint (packed, and stems)</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbls lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;">2 1/4 cups boiling water</span><br />
<span style="font-family: Verdana, sans-serif;">1 drop green food coloring</span><br />
<span style="font-family: Verdana, sans-serif;">3 1/2 cups white sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3 fluidounces pectin (liquid)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Transfer the mixture to hot sterile jars, and seal.</span><br />
<span style="font-family: Verdana, sans-serif;">6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. </span><br />
<span style="font-family: Verdana, sans-serif;">7. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. </span><br />
<span style="font-family: Verdana, sans-serif;">8. Bring the water to a full boil, cover the pot, and process for 10 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><i>SERVINGS: 2</i></b></span><br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-42343098491090737652018-01-10T11:33:00.001+05:002018-01-10T11:33:31.218+05:00Popcorn Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LPiw0VDRoBrVdC_SjjjiSTs9VptmSbg524bwdVAO-dyuF1s5xiXIoOZozmdIraX1aUzKR691d8aQng_x75qcatgslb3u2BSfBP0_CtLZOcxfclReID1Ja-42193R3rczec-jYXTG7oiK/s1600/Popcorn+Chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="390" data-original-width="635" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LPiw0VDRoBrVdC_SjjjiSTs9VptmSbg524bwdVAO-dyuF1s5xiXIoOZozmdIraX1aUzKR691d8aQng_x75qcatgslb3u2BSfBP0_CtLZOcxfclReID1Ja-42193R3rczec-jYXTG7oiK/s200/Popcorn+Chicken.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;">KFC Style Popcorn chicken is a tasty, crispy way to enjoy juicy, white meat chicken. Cut into bite size pieces that you can easily pop in your mouth, they're ideal for dipping in your favorite sauce or condiment, such as barbecue sauce or honey mustard. But instead of running out to a fast food restaurant for popcorn chicken, you can make it at home, where you can customize the seasoning to suit your tastes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><i>Marination:</i></b></span><br />
<span style="font-family: Verdana, sans-serif;"> Chicken cubes (boneless and skinless) – 1/2 kg</span><br />
<span style="font-family: Verdana, sans-serif;"> Salt – To Taste</span><br />
<span style="font-family: Verdana, sans-serif;"> Black pepper – 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Soy Sauce – 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"> White pepper – 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Red chili flakes – 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Chili Sauce – 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Vinegar – 1/2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><i>Breading:</i></b></span><br />
<span style="font-family: Verdana, sans-serif;"> Milk – 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;"> Egg – 1</span><br />
<span style="font-family: Verdana, sans-serif;"> Water – 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Maida – 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;"> Corn flour – 1/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;"> Salt – To taste</span><br />
<span style="font-family: Verdana, sans-serif;"> White pepper – 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Black pepper – 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Red chili powder – 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Paprika – 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Cayenne powder – 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Garlic powder – 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Parmesan cheese (shredded) – 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;"> Oil – for deep frying</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Marinate chicken with salt, white and black pepper, red chili flakes, soy sauce, chili sauce and vinegar. Marinate for at least two hours.</span><br />
<span style="font-family: Verdana, sans-serif;">2. In another bowl, mix the dry ingredients together. Add maida, corn flour, salt, black and white pepper, paprika, cayenne powder, garlic powder and Parmesan cheese and mix well.</span><br />
<span style="font-family: Verdana, sans-serif;">3. In a separate bowl, add milk, water and egg and beat well.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Now, coat the marinated chicken with the dry ingredients. Add the coated chicken in the milk and egg mix and then coat it once again with the maida mixture.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Layer your coated chicken on a tray and put it in the freezer for two to three hours.</span><br />
<span style="font-family: Verdana, sans-serif;">6. In a pan, add the oil and heat it up to medium high. Now add your popcorn chicken one by one and let it cook till it turns golden brown.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serve hot with ketchup or your choice of dip.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-89758186628357095602018-01-08T12:16:00.003+05:002018-01-08T12:16:41.218+05:00CHICKEN CHILLI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyxz0TVigS14CfeJ5VE_PBPNxZpa6tXUxPEmo8G9aFIiMWdufpejvwnAOWn-cKzhZuFqYMZFhoBt-5_LW1Qqw35WGTr7Gh9XrK9leN6sdpKY39Z9GT4t_lvw2uZWlInnfs6DuzgQWXsFn/s1600/CHICKEN+CHILLI.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="1200" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyxz0TVigS14CfeJ5VE_PBPNxZpa6tXUxPEmo8G9aFIiMWdufpejvwnAOWn-cKzhZuFqYMZFhoBt-5_LW1Qqw35WGTr7Gh9XrK9leN6sdpKY39Z9GT4t_lvw2uZWlInnfs6DuzgQWXsFn/s200/CHICKEN+CHILLI.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;">Some people wish to have hot and spicy food to add taste. This tastes in turn can bring back their good mood. When we think about spicy food, it cannot go without chili. You can find different categories of chillies, but green chilies are healthier alternatives. Along with providing you with good taste, there are various green chilies health benefits.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>INGREDIENTS</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 4 chicken breast halves</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 jar salsa</span><br />
<span style="font-family: Verdana, sans-serif;"> 500g crushed tomatoes</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 (450g) can red kidney beans, drained and rinsed</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 (300g) can corn kernels</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 tsp garlic powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp ground cumin</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp chilli powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp ground black pepper</span><br />
<span style="font-family: Verdana, sans-serif;"> salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>METHOD</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Lightly brown the four chicken breasts (both sides) in one tablespoon of oil.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Add salsa, tomatoes, garlic powder, ground cumin, chilli powder, salt, and pepper then cook covered on low heat for one hour.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Shred chicken with two forks, then return the meat to pot, stir in corn and beans, and continue cooking covered on low heat for one more hour.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Serve with grated cheddar cheese, chopped cilantro, and green onions.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-8374255793556301622018-01-08T12:15:00.001+05:002018-01-08T12:15:23.941+05:00VEGETARIAN CHILLI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkT67s9GWbfLFkk9LqKrsjiqG5n5zDET_Z_5WJKg1Fl5uL_N8WhklnIUN2U4uj1VhbZ7H-rO4FoVrvh0oypsCRaiTBMj3aDxUVd3xZzLrcIpK_7I2mXaKftxMYtsbXPggfocPQsivDt_3/s1600/VEGETARIAN+CHILLI.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="560" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkT67s9GWbfLFkk9LqKrsjiqG5n5zDET_Z_5WJKg1Fl5uL_N8WhklnIUN2U4uj1VhbZ7H-rO4FoVrvh0oypsCRaiTBMj3aDxUVd3xZzLrcIpK_7I2mXaKftxMYtsbXPggfocPQsivDt_3/s200/VEGETARIAN+CHILLI.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;">Chilly winter weather affects more than just your wardrobe and heating bill. Your body also experiences changes in energy levels, metabolism and even food prefer</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Green chilly which is the one among the best to bring spicy taste to the food. Capsaicin or green bell pepper is the chemical compound that makes chili peppers taste hot; most of the people will eat chilies in raw, fried or roasted form along with salads and as a side dish in the main meals. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>INGREDIENTS</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 2 tbls oil</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 large onion, diced</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 green peppers, diced</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 carrots, diced</span><br />
<span style="font-family: Verdana, sans-serif;"> 3 stalks of celery, diced</span><br />
<span style="font-family: Verdana, sans-serif;"> 4 cloves of garlic, finely minced</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tbls chilli powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 tbls cumin</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp oregano</span><br />
<span style="font-family: Verdana, sans-serif;"> Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp chilli flakes</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 1/2kg crushed tomatoes</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 cans beans, drained and rinsed</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 (300g) cans corn kernels</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>METHOD</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Heat oil in a large pot, add onion, and sauté for about three minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Add garlic and sauté one minute more.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Add spices and cook stirring for about 30 seconds.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Add peppers, carrots, and celery and cook for about five minutes, or until they just start to soften.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Add tomatoes, beans, and corn then bring to a boil.</span><br />
<span style="font-family: Verdana, sans-serif;">6. Once the chilli begins to bubble, reduce to low heat and let it simmer with the lid on.</span><br />
<span style="font-family: Verdana, sans-serif;">7. Serve the chilli on its own or with sour cream, cheddar cheese, cilantro, diced avocados, green onions and flour tortillas.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-24227203501803606852018-01-08T12:13:00.002+05:002018-01-08T12:13:53.778+05:00NIHARI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This is a traditional brunch item from Pakistan served with Naan bread.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Nihari is one of most favorite and traditional dishes of every Muslim home. Be it mutton, chicken or beef nihari, it can be relished with any kind of meat. Traditionally nihari made with the bone marrow meat. It’s a deliciously smooth flour based stew with slow cooked mutton and a myriad of spices.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 1 Masala</span><br />
<span style="font-family: Verdana, sans-serif;"> 1¼ cup oil</span><br />
<span style="font-family: Verdana, sans-serif;"> 5 lbs veal or beef shank with bone</span><br />
<span style="font-family: Verdana, sans-serif;"> Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"> 3 tsp garam masala powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 3 tsp red chili powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 4 tsp coriander powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 1½ tbls ginger</span><br />
<span style="font-family: Verdana, sans-serif;"> 1½ tbls garlic</span><br />
<span style="font-family: Verdana, sans-serif;"> 1½ tsp turmeric powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 6 tbls white flour</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 medium onions, sliced (1/4 to 1/3 cup oil for frying onions)</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 Nihari Masala Spices</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 sticks pipli (long pepper)</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 ½ tbls coriander seeds</span><br />
<span style="font-family: Verdana, sans-serif;"> ½ tsp mace powder</span><br />
<span style="font-family: Verdana, sans-serif;"> ½ tsp nutmeg powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 bay leaves</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 cinnamon sticks</span><br />
<span style="font-family: Verdana, sans-serif;"> 4 black cardamoms</span><br />
<span style="font-family: Verdana, sans-serif;"> 20 cloves</span><br />
<span style="font-family: Verdana, sans-serif;"> 10 green cardamoms</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp cumin seeds</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tbls black peppercorns</span><br />
<span style="font-family: Verdana, sans-serif;"> 4 tbls fennel seeds</span><br />
<span style="font-family: Verdana, sans-serif;"> ¼ tsp anise seeds</span><br />
<span style="font-family: Verdana, sans-serif;"> Grind all these to a fine powder</span><br />
<span style="font-family: Verdana, sans-serif;"> Garnish (chopped)</span><br />
<span style="font-family: Verdana, sans-serif;"> Fresh cilantro</span><br />
<span style="font-family: Verdana, sans-serif;"> Fresh green chillies</span><br />
<span style="font-family: Verdana, sans-serif;"> Ginger</span><br />
<span style="font-family: Verdana, sans-serif;"> Lemons</span><br />
<span style="font-family: Verdana, sans-serif;"> Fried onions</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Heat oil, braise meat evenly on high heat for a few minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Add ‘masala 1’ ingredients to the meat, with the exception of flour and onions, and cook on high heat until meat is evenly coated.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Pour 10 glasses of water to the meat, dissolve flour in four glasses of water and add to the meat, ensuring that the meat is covered with water, adding more if required and bringing to boil.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Add finely powdered ‘nihari masala 2’ to the boiling mix. Lower heat to medium and let the nihari simmer for six to seven hours.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Fry onions until golden brown, add to nihari and cook for another 15 to 20 minutes. Garnish and serve with hot naan. Serves 10-12.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-64437951640779560012018-01-08T12:11:00.001+05:002018-01-08T12:11:43.748+05:00BEEF CHILLI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Chilly winter weather affects more than just your wardrobe and heating bill. Your body also experiences changes in energy levels, metabolism and even food prefer</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Raw, fried, roasted in your tadkas or added to curries, this little spice is not only delicious but also rich in so many vitamins. It comes with a pack of health benefits that it almost seems unbelievable.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>INGREDIENTS</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> 1 kg ground beef</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 onion, chopped</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 small green bell pepper, chopped</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 medium zucchini, chopped</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 cloves of garlic, chopped</span><br />
<span style="font-family: Verdana, sans-serif;"> 3 450g cans red kidney beans, rinsed and drained</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 kg diced tomatoes</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 250g cans corn kernels</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 to 3 (levelled) tbls chilli powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp ground black pepper</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp ground cumin</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>METHOD</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">****************</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">CHICKEN CHILLI</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Some people wish to have hot and spicy food to add taste. This tastes in turn can bring back their good mood. When we think about spicy food, it cannot go without chili. You can find different categories of chillies, but green chilies are healthier alternatives. Along with providing you with good taste, there are various green chilies health benefits.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">INGREDIENTS</span><br />
<span style="font-family: Verdana, sans-serif;"> 4 chicken breast halves</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 jar salsa</span><br />
<span style="font-family: Verdana, sans-serif;"> 500g crushed tomatoes</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 (450g) can red kidney beans, drained and rinsed</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 (300g) can corn kernels</span><br />
<span style="font-family: Verdana, sans-serif;"> 2 tsp garlic powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp ground cumin</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp chilli powder</span><br />
<span style="font-family: Verdana, sans-serif;"> 1 tsp ground black pepper</span><br />
<span style="font-family: Verdana, sans-serif;"> salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">METHOD</span><br />
<span style="font-family: Verdana, sans-serif;">1. Lightly brown the four chicken breasts (both sides) in one tablespoon of oil.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Add salsa, tomatoes, garlic powder, ground cumin, chilli powder, salt, and pepper then cook covered on low heat for one hour.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Shred chicken with two forks, then return the meat to pot, stir in corn and beans, and continue cooking covered on low heat for one more hour.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Serve with grated cheddar cheese, chopped cilantro, and green onions.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-63069366863157294122017-12-30T10:24:00.002+05:002017-12-30T10:24:57.541+05:00SPICED CHICKEN WITH TOMATO AND CREAM<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u>INGREDIENTS</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">3 tbls butter or vegetable oil</span><br />
<span style="font-family: Verdana, sans-serif;">6 chicken legs (drumsticks with thighs; about 1/2 kg)</span><br />
<span style="font-family: Verdana, sans-serif;">freshly ground pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1 medium onion, finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">4 garlic cloves, finely grated</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbls finely grated peeled ginger</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbls tomato paste</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp garam masala</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp ground cumin</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp ground turmeric</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tsp ground coriander</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 tsp black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 tsp ground cardamom</span><br />
<span style="font-family: Verdana, sans-serif;">8 cups low-sodium chicken broth</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup canned tomato purée</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup heavy cream</span><br />
<span style="font-family: Verdana, sans-serif;">250g small potatoes, sliced 1/4" thick</span><br />
<span style="font-family: Verdana, sans-serif;">Plain yogurt </span><br />
<span style="font-family: Verdana, sans-serif;">torn fresh mint </span><br />
<span style="font-family: Verdana, sans-serif;">naan, flatbread, or cooked rice (for serving)</span><br />
<span style="font-family: Verdana, sans-serif;">salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>METHOD</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Heat butter in a large cooking pot over medium heat. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2–2 hours.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes. </span><br />
<span style="font-family: Verdana, sans-serif;">6. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.</span><br />
<span style="font-family: Verdana, sans-serif;">7. Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">YIELD: Makes 6 servings</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-171530853511782897.post-24176453316503659282017-11-22T13:06:00.000+05:002017-11-22T13:06:01.282+05:00Devilled Eggs<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Deviled eggs (US) or devilled eggs (UK), also known as stuffed eggs, Russian eggs, or dressed eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">If you’re pressed for time, devilled eggs are your best bet. You’ll most likely have all the ingredients you need at home, and they can be ready in less than an hour. For texture, try adding chopped spring onions or finely diced pickles to the yolk mixture.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> Eggs 4, hard-boiled</span><br />
<span style="font-family: Verdana, sans-serif;"> Mayonnaise 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"> Mustard 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"> A dash of hot sauce (optional)</span><br />
<span style="font-family: Verdana, sans-serif;"> Salt and pepper, to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Method</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Peel the eggs and cut them in half lengthwise. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Remove the yolks and add to a small mixing bowl. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Add the mayonnaise, mustard, hot sauce, salt and pepper to the yolks, and mash together until the mixture is smooth. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Carefully spoon the yolk mixture back into the egg whites. Sprinkle paprika powder on the eggs, and serve.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serves four to six</span></div>
Unknownnoreply@blogger.com0