How to Cook Perfect Roast Beef | Jamie Oliver

How to Cook Perfect Roast Beef | Jamie Oliver

Tuesday, December 24, 2024

 

The Best Prime Rib You’ll Ever Make (Restaurant-Quality) | Epicurious 101

The Best Prime Rib You’ll Ever Make (Restaurant-Quality) | Epicurious 101

Hot Buttered Rum

Hot Buttered Rum

Recipe information

• Total Time

  15 minutes

• Yield

  4 servings

Ingredients

½ stick (¼ cup) unsalted butter

¼ cup packed dark brown sugar

1 tsp. cinnamon

½ tsp. freshly grated nutmeg

¼ tsp. ground cloves

⅛ tsp. kosher salt

⅔ cup aged dark rum

Preparation

1. Combine ½ stick (¼ cup) unsalted butter, ¼ cup packed dark brown sugar, 1 tsp. cinnamon, ½ tsp. freshly grated nutmeg, ¼ tsp. ground cloves, ⅛ tsp. kosher salt, and 2 cups water in a 1½–2-qt. saucepan. Place over medium-high heat and bring just to a boil; reduce heat and simmer, whisking occasionally, about 10 minutes until fragrant and slightly reduced. Remove from heat and stir in ⅔ cup aged dark rum. Serve hot.

   Editor’s note: This hot buttered rum recipe was first printed in the February 2006 issue of ‘Gourmet.’ Head this way for more of our best Christmas cocktails →

2. Tips from readers:

3. We've used this recipe exclusively for the last 3 years. It's SO easy and delicious. We discovered that the addition of a splash of cream, half & half or a dollop of whipped cream smoothes it out. This year, we swapped the water for oat milk, just to see what would happen. It was SO mellow! New favorite! Also, I melt the butter with the spices before adding the liquid. I think it makes the spices pop a little more. Perfect winter warm-up drink!

4. delicious as written but even better if you sub half the water with apple cider (reduce sugar) and add a squeeze of lemon. also tossed in some star anise, yum.

5. Add a splash of cream/half&half to each cup for extra richness!

Vanishing Oatmeal Raisin Cookies

Vanishing Oatmeal Raisin Cookies

Saturday, November 23, 2024

 

Ingredients

• 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
  
  
• 3/4 Cup(s) firmly packed brown sugar
• 1/2 Cup(s) granulated sugar
• 2 Eggs
• 1 Teaspoon(s) vanilla
• 1-1/2 Cup(s) all-purpose flour
• 1 Teaspoon(s) Baking Soda
• 1 Teaspoon(s) ground cinnamon
• 1/2 Teaspoon(s) salt (optional)
• 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
• 1 Cup(s) raisins

Cooking Instructions

• Heat oven to 350°F.
• In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon and salt; mix well.
• Add oats and raisins; mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown.
• Cool 1 minute on cookie sheets; remove to wire rack.
• Cool completely.
• Store tightly covered.

Serving Tips:

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.

Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

Hadji Bada (Iraqi Almond Cookies)

Hadji Bada (Iraqi Almond Cookies)

 

These flourless almond cookies are “sort of like French macarons,” explains cookbook author Jake Cohen, but “without the meringue, and much easier to throw together any time you want.” He learned the recipe from his great-aunt-in-law, Doris, who handed him a copy at his family’s first blended Passover seder and notes that “it’s the gift that keeps on giving.”

The chewy, crispy-shelled, melt-in-your-mouth cookies have a pronounced almond flavor without necessitating the use of sometimes-cloying almond extract. They require next to no prep time, and since the recipe is made without butter or all-purpose flour, it’s naturally dairy- and gluten-free.

Be sure to buy finely ground almond flour, not coarser almond meal. The other “secret ingredient” here is rose water, which gives these cookies a delicate floral undertone that sets off the nuttiness of the almonds. These are the best cookies to make in a sparse kitchen, since they don’t require special equipment. The wet and dry ingredients come together with a mixing bowl and whisk, and their striking appearance is all done by hand—no cookie scoops or stand mixers allowed. To do it, you’ll wet your hands in a bowl of water, lightly scented with a few drops more rose water. Having damp hands will enable you to handle the sticky cookie dough and shape it into spheres without making a mess.

Bake them until the edges are barely golden brown, and let them cool on the baking sheet instead of transferring them to a wire rack. Store leftovers at room temperature in an airtight container.

Recipe information

• Total Time

  35 minutes

• Yield

  Makes 24 cookies

Ingredients

2 cups (192 g) almond flour

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

½ tsp. ground cinnamon or cardamom (optional)

2 large egg whites

1 cup (200 g) sugar

1 Tbsp. rose water, plus more for hands

24 raw almonds

Preparation

1. Step 1

   Place racks in upper and lower thirds of oven; preheat oven to 350°. Whisk 2 cups almond flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. ground cinnamon or cardamom (if using) in a medium bowl to combine.

   Step 2

   Whisk 2 large egg whites, 1 cup (200 g) sugar, and 1 Tbsp. rose water in a large bowl just until foamy (don’t get carried away; you’re not making meringue). Fold almond flour mixture into wet ingredients with a rubber spatula until incorporated.

   Step 3

   Add a few drops of rose water to a small bowl of room temperature water; dip hands in bowl to moisten (this allows you to make pretty round cookies and not a sticky mess, while also fortifying the cookies with a little more rosiness). Scoop out tablespoonfuls of dough and form into balls between your hands, moistening your hands with more rose water mixture as needed. Transfer to 2 parchment-paper-lined baking sheets as you work, spacing 2" apart. Gently press 1 almond (from 24 raw almonds) into top of each cookie.

   Step 4

   Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until spread out and edges are golden, about 15 minutes. Let cool on baking sheets.

Granola Cluster Cookies

Granola Cluster Cookies

 

These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.

Recipe information

• Yield

  Makes about 18

Ingredients

1½

cups pecans

1

cup sliced almonds

1

cup unsweetened coconut flakes

¾

cup pumpkin seeds (pepitas)

½

cup old-fashioned oats

½

teaspoon kosher salt

3

tablespoons virgin coconut or extra-virgin olive oil, melted

2

large egg whites

⅔

cup sugar

Preparation

1. Step 1

   Preheat oven to 325°. Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil on a rimmed baking sheet and bake, tossing once, until coconut is golden and mixture is fragrant, 10–12 minutes. Let cool.

   Step 2

   Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking until mixture is thick and opaque. Add nut mixture and fold to coat evenly.

   Step 3

   Drop ¼-cupfuls of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15–20 minutes. Transfer to a wire rack and let cool.

   Step 4

   Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.

2. Tips/Comments

3. Great tasting recipe! I did find my coconut a little burned but that’s because I used shredded coconut rather than coconut flakes. I also found it helpful to wet my hands because the mixture was pretty sticky. I don’t really like adding sugar so I might try swapping the sugar for honey next time.

Sindhi Moong Dal with Lehsun and Anardana Tadka

Sindhi Moong Dal with Lehsun and Anardana Tadka

Monday, November 18, 2024

 This is a super simple recipe of boiled and mashed Moong Dal tempered with crushed garlic and dried pomegranate seeds. This versatile Garlicky Sindhi Moong Dal can be served with rice or rotis.

The best part is that this Sindhi Moong Dal can be made in under 15 minutes. It is also a low-potassium recipe that is perfectly suited for a kidney diet or renal diet.

Ingredients

  

• 1/4 Cup Moong Dal (~30 gms)
• 1.25 Cups Water
• Salt to Taste (Omit or replace with Amchur for a Renal Diet)

For Tadka

• 1/2 tsp Finely Chopped Garlic
• 3/4 tsp Anardana (Dried Pomegranate Seeds)
• 1/8 tsp Turmeric
• 1/2 tsp Ghee (Vegans can use oil)

Instructions

 

Cooking the Moong Dal

• Wash 1/4 cup split Moong Dal (Dhuli Moong) well under running water.
• Add 1/2 cup water and pressure cook till it is mashable. It took 4 whistles for me.
• Let the pressure cooker de-pressurise and then take out the cooked dal.
• Add some salt and 1/2 cup water to the cooked dal.
• Using a heavy spoon, ladle or whisk, mix the dal till it is mashed well and there are no lumps.
• Add 1/4 cup water to get a thick dal of pouring consistency.

Getting the Tadka Ready

• Crush 1/2 tsp of finely chopped garlic and 3/4 tsp of Anardana.
• In a heavy ladle, over medium heat, melt 1/2 tsp ghee. Vegans can use oil.
• Add the garlic-anardana mix.
• Fry till the garlic starts to turn brown.
• Take off the heat and add 1/8 tsp turmeric.
• Mix well.
• Add the tadka to the Moong Dal and mix well.
• Serve this garlicky Sindhi Moong Dal with rice or rotis.

Nutrition

Calories: 104 kcalCarbohydrates: 16 gProtein: 7 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 0.05 gMonounsaturated Fat: 0.4 gCholesterol: 3 mgSodium: 597 mgPotassium: 11 mgFiber: 3 gSugar: 1 gVitamin A: 50 IUVitamin C: 0.5 mgCalcium: 17 mg

Keema Karela - Kun Food

Keema Karela - Kun Food

Tuesday, November 5, 2024

 Ingredients:

Bitter Gourd - 1kg Mince Beef or Mutton - 1kg Oil/Ghee 1cup Onion 1/2kg Tomato 4medium Ginger Paste 1tbs Garlic Paste 1tbs Salt 2tsp Red Chili 1tsp Cumin Powder 1tsp Cumin Seeds 1tsp Coriander Powder 1tsp Turmeric 1/2tsp Red Chili Flakes 1tsp Water 1/2cup Green Chilies 5 Coriander Fresh 2tbs

Fry onion and karela - set aside

take half fried onion and then add the browned keema, now add the 4 green chilli, tomato cut in quarters, salt, tbs of garlic/ginger, kuti mirch, red chilli powder, dhania powder; jeera powder and haldi

mix well and then add 1/2 cup water. now pressure cook on high for 8-10 minutes after whisle forms, lower the heat

now add the the cooked onion and karela; add tsp. of jeera which has been pounded roughly. this is for tase, add more sliced green chilli and one tomato and now add tsp or two of tamarind water

Mix well. cover and heat for 5 minutes. Now add corainder as garnish.

https://youtu.be/QgghVu5wLro?si=uUXH-A7-0igkEtxc

baby recipes

baby recipes

Friday, November 1, 2024

 

Karahi Spinach

·       Fresh or frozen spinach

·       Garlic

·       Dry Chili

·       Chili powder

·       Flour (atta)

·       Salt to taste

·       Mustard oil

1.       Wash spinach and roughly chop.

2.       Boil the spinach with very little water until tender.

3.       Heat oil - mustard oil preferred -

4.       Put lot of garlic - dry chili and bit of chili powder - - add spinach-

5.       Dissolve 1-2 spoon of flour add to the spinach -

6.       Cook for a while.

Paneer Appetizer

·       Paneer cubes

·       Ajwain

·       Besan

·       Dahi

·       Salt

·       Mix all the ingredients except paneer. Marinade for few hours

Pan fry till dry

 

Kumauni Dwangcha Variations

Four garlic cloves + four red dry chili + 2 tsp. Salt - - make paste .

Four green chilies + hard dhania + namak - Butte,

Hara pudina, hara dhania, five Cloves-  + namak + small piece of adrak – make paste

Bhaang seed roasted, plus, toasted jeera + namak = in grapefruit salad

Five cloves garlic, 4 small green chili + namak

Ajawain namak - jeera, ajwain, kali mirch, Kala namak - good for digestion; gas

 

Pahadi Raita

·       White Mooli (radish) grated and then squeeze out the water

·       Dahi

·       Salt

·       Mustard powder – made out of rai seeds. Can substiture mustard sauce as well but the taste is bit different.

Chaunka / Tadka

·       Rai/Mustard Seeds

·       Mustard Oil

·       Red Dry Whole Chili

·       Turmeric

 

Beetroot Raita

Beetroot Raita

Serves: 6-7

Ingredients

2 Beetroots (shredded)

1/2 kg Yogurt

1 tsp Mustard Seeds

1/4 cup Cocunut (fresh and shredded)

1 tsp Cardamom Powder

1 tsp sugar

2 green chillies ( slit vertically)

2-3 tbsp Mint (chopped)

1-2 tbsp coriander ( chopped)

1 tbsp of vegetable oil

Method: 

Shred the beetroot. Whisk the yogurt.

Mix the yogurt and beetroot.

Lightly roast the coconut. And mix with the yogurt.

Mix the chopped herbs and cardamom, sugar and salt.

Separately, when the oil is hot enough, add the green chillies and mustard seeds.(This is called tadka)

Pour it over the yogurt and it will continue sizzle.

Serve at room temperature.

·       2 cups Kashmiri Rajma , washed and soaked overnight

·       1 Onion , slices

·       1 Tomato , finely chopped

·       3 cloves Garlic , finely chopped

·       1 inch Ginger , finely chopped

·       3 Turnips , cut into cubes

·       1 teaspoon Dry ginger powder

·       1 teaspoon Kashmiri Red Chilli Powder

·       1/4 teaspoon Turmeric powder (Haldi)

·       1 teaspoon Fennel Powder

·       1/4 teaspoon Kashmiri masala powder , (vaer)

·       2 tablespoons Mustard oil

·       2 Onion , slices, to garnish

·       Salt , to taste

1.      To begin making Kashmiri Rajma Gogji Recipe, wash and soak the kashmiri rajma in warm water overnight.

2.      Heat a tablespoon of mustard oil in a pressure cooker pan and smoke it, add the onions and saute until it turns golden brown.

3.      Add the ginger and garlic and fry until it turns brown in colour.

4.      Add the tomatoes and saute until it becomes soft.

5.      Now, add the turmeric, red chilli, dry ginger and fennel powder and saute for a minute.

6.      Add the drained rajma into the pressure pan along with 4 cups of water.

7.      Add the vaer masala, season with salt, close the pressure cooker pan and cook until 4 whistles in low flame.

8.      Now, simmer for 40 minutes on low flame, and then switch off the flame and let the pressure release on its own.

9.      In the mean, smoke the remaining 1 tablespoon of mustard oil in a pan on medium heat and fry the cubes turnips until it turns golden and keep aside.

10. Once, the rajma is cooked, put the pressure cooker back on the medium flame, add the fried turnip cubes and simmer for another 10 minutes before serving.

11. Garnish with sliced onions and serve the Kashmiri Rajma Gogji Recipe along with steamed rice for a lazy weekend brunch along with salad. You can also serve it with Missi Roti Recipe and Lauki Raita Recipe.

———

Directions

Instructions Checklist

·       Step 1Place turnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.

·       Step 2Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more

·       Step 3Add the tomato mixture to the turnips, and simmer 10 minutes. Season with garam masala before serving.

PARWAL

Patal bhaja / bengali style - cut it oblong in 2 pieces - smear a little bit if haldi and salt and deep fry it - eat with dal chawal -/ Spicy 🔥 UP style - cut it into roundels like chips - also cut some potatoes - - heat oil in iron kadahi - give tadka of panchpurna - or whatever - fry onion - add ground spices and then add Parwal and pots and cook on slow fire- you have to make it a little oily and spicy - to be eaten with paratha - -3 Simple curry with pots - this is also UP style - cut Parwal oblong into 2 or 4 pieces - cut pots likewise - heat oil - add jeera, Pisa dhania , sabut kalimirch and laung - fry the masala and add the cut sabji ,- pressure cook it and then simmer it on slow fire- for some time - you can keep the shorba thick or watery - no 🍅 s

 

 

Baby’s Chicken Mutton Pulao

Take left over dry chicken or mutton - soak rice for 1 hour in water ( measure the water according to rice at this stage only )Cut 3-4 onions and microwave them for 4 minutes - put oil - fry the onions - add peppercorn - cloves - elaichi and bayleaf simply add the rice and the water - make sure water should be just right - now add the mutton/ chicken 🍗 pieces - add chilly powder and cook either in cooker or open - note - measure the water properly -

Caramelized onions

GATHER YOUR INGREDIENTS

3 pounds onions, halved and sliced through root end 1/4 inch thick

13 tablespoons water (3/4 cup plus 1 tablespoon)

2 tablespoons vegetable oil

¾ teaspoon salt

Cucumber

The secret to amazingly sweet, tender, and juicy cucumbers is a no-till wood chip garden. First, apply arborist wood chips to your soil about 4-6 inches deep. Pull back the wood chips in a row and plant your cucumber seeds in the soil below the wood chips. Water to germinate the seeds. Before you know it, cucumbers will be growing wild in your #backtoedengarden so wild that a trellis is absolutely necessary to save space! We are trying out the gardeners cucumber trellis for the first time and honestly, the cucumbers love it. I like to wait to harvest until the cucumbers are about this size because they are perfect for eating fresh or making pickles.

Chicken Pakora

 

Chicken Pakora

2 kilo chickenChicken

Best with chicken wings and drumstick

2 tsp salt

4-5 tbsp White vinegar

Mix well with hand for 4-5 minutes and then wash in 2/ 3 times.- for so any blood or chicken smell is washed away

First add salt and vinegar - massage and the chicken and

Salt - 2 to 5 tsp

Haldi - half tsp

3 tsp Lal Mirch

Mix and Marinate for 10 minutes

Boil chicken in water - 5 or 6 minutes

Less if using just boneless

Drain

1 tsp salt

Lal mirch 1 and 1/2

2 tsp Chaat masala

1 tbsp - tamarind pulp

2 tsp Jeera powder

Dhania a bit

CHILLI flakes - a bit

Yogurt to mix the batter and not water