Bhang Ki Chutney

Friday, January 11, 2019

The chutney is made by roasting the seeds of the hemp plant, crushing it and then preparing a thick paste with onions, coriander leaves, green chillies and a dash of lime. The chutney had an earthy taste, and I was told that this was a food for cold climates as it heated up the body.


कुल समय

  • 10 मिनट

सामाग्री

  •  भांग के बीज – 50 ग्राम
  •  हरी मिर्च – 1
  • नींबू का रस – 4  छोटे चम्मच
  • हरा धनिया (कटा हुआ) – 3 छोटे चम्मच
  • हरा पुदीना (कटा हुआ ) – 3 छोटे चम्मच
  • नमक – 1/2 छोटा चम्मच

साबुत मसाले

  • साबुत लाल मिर्च – 2
  • जीरा – 1/2 छोटा चम्मच

ऐसे बनाएं

  • सबसे पहले पैन में भांग के बीज को भून कर अलग रख ले |
  • अब साबुत लाल मिर्च और जीरा भी भून ले |
  •  भुने हुए भांग , लाल मिर्च , जीरे को पीस ले |
  •  अब इसमें पुदीना , धनिया , हरी मिर्च मिला पीसे |
  • पीस जाने के बाद इसमें नमक और नींबू का रस मिलाए 


https://www.uttarakhandfoods.com/

Chaach - Pahadi Buttermilk for meal

INGREDIENTS
  1. Butter Milk
  2. Garlic 
  3. Green Chilli and/or red chilli powder
  4. Salt
  5. Oil 
  6. Jimbu

PREPARATION
  1. Add paste of salt, garlic and mirch to the buttermilk. 
  2. Mix well
  3. Heat ghee, add Jimboo
  4. Add the tarka wo the buttermilk
  • Serve with rice, palak or any mixed sabji

Alu Ka Gutka - Pahadi Alu

INGREDIENTS
  1. Red Potatos
  2. Mustard Oil
  3. Jimboo
  4. Sabut Lal Mirch
  5. Mirch Powder
  6. Salt


PREPARATION
  1. Boil potatoes and cute into small pieces
  2. Heat mustard oil and add all the spices making sure not to burn 
  3. Add cut potatoe and mix well. 
  4. Serve with Poori, Halwa and Chai
  5. Can be served with Chai as well

Kookla - Pahadi Pasta

INGREDIENTS
  1. Atta - Wheat Flour 
  2. Water
  3. Oil for tarka
Masala Mix
  1. Jimbu
  2. Thoya
  3. Sabut Lal Mirch
  4. Salt 
  5. Red Mirch Powder 
  6. Little Haldi Powder

PREPARATION

 Making Kookla Pasta
  1. Make dough like for roti
  2. Boil water
  3. Use the Sev machine to drop the Kookla pasta in water
  4. If the kookla is too long, then cut it in shorter pieces
  5. Add oil and salt
  6. Boil until al dante
  7. Drain but do not add cold water\


Cooking Kookla
  1.  Heat oil
  2. Add the Masala Mix. Make sure it does not burn. If it starts burning, take the pan off the heat
  3. Immediately add pasta
  4. Cook only for 2-3 minutes
  5. Serve with Chai

Rajma Ghar Ka Style

INGREDIENTS
  1. Rajma soaked overnight
  2. Garlic
  3. Onion
  4. Tomatoes 
  5. Dhania Powder
  6. Mirch Powder
  7. Salt

Khara Masala
  1. Sabut Kali Mirch
  2. Bay Leaf
  3. Badi Elachi
  4. Long 
  5. Dal Chinni patta


PREPARATION
  • Make paste of onion, garlic and ginger
  • Fry paste in oil until oil separates
  • Add chopped tomatoes
  • Add Khara Masala
  • Add Dhania and mirch powder
  • Cook until oil separates from tomatoes
  • Add Raj and cook for 30 minutes or more
  • If the gravy is watery, mash half of Rajma with daru
  • Add chopped green Dhania before serving

    • Gahad ki Daal (Horse Gram)

    INGREDIENTS
    1. Gahad ki Dal soaked overnight
    2. Garlic
    3. Onion
    4. Tomatoes 
    5. Dhania Powder
    6. Mirch Powder
    7. Salt

    Khara Masala
    1. Sabut Kali Mirch
    2. Bay Leaf
    3. Badi Elachi
    4. Long 
    5. Dal Chinni patta


    PREPARATION
  • Make paste of onion, garlic and ginger
  • Fry paste in oil until oil separates
  • Add chopped tomatoes
  • Add Khara Masala
  • Add Dhania and mirch powder
  • Cook until oil separates from tomatoes
  • Add Gahad and cook for 30 minutes or more
  • If the gravy is watery, mash the gahad with daru

    • Mom & Baby Food Recipes - Dubka

    Thursday, January 10, 2019



    INGREDIENTS
    1. Masoor or Soy Beans soaked overnight
    2. Ghee
    3. Jimbu
    4. Lal Mirch
    5. Salt


    PREPARATION
  • Grind soaked Masoor/Soybean to fine paste in grinder
  • If using Soy Beans, add softened 1 tbs of rice before grinding
  • Heat water until it boils on wok 
  • Add the paste to the boiling water
  • Add salt
  • Cook until done
  • Add tarka with Ghee, Jimbu and lal mirch

    • Dinner (Out) - Moby Dick


    • Soup (not good)
    • Tadig (burnt rice - on the house)
    • Hummus with bread
    • Kubideh Kabob Platter - Fresh beef marinated in our Signature Moby Dick seasoning and ground with onion then slow grilled to a tender finish.
    • Joojeh Kabob - Grilled chicken breast kabob, marinated in our Signature Moby Dick seasoning then slowly grilled to a succulent and tender finish.
    • Signature Gyro - Our succulent Gyro meat is to die for. Generously sliced, marinated and seasoned gyro beef, with fresh lettuce, tomato, onion, and feta cheese crumbles all blanketed in a warm freshly baked pita, served with a side of creamy yogurt cucumber sauce.

    Baked Turnip, Quinoa Pilaf, Tofu & Spring Roll - Lunch


    Dinner Tonight: Cast-Iron Mac and Cheese - epicurious / Debbie Koening

    Wednesday, January 9, 2019

    Mac and cheese can be a time-consuming proposition. My version is on the table in just about 30 minutes total.
    The spark for this recipe came from my friend Taryn, who casually combines ingredients without using a particular formula. She goes by feel, adding handfuls of cheese and spoonfuls of flour until the mixture feels right. Then she stirs in the cooked macaroni, pours everything into a casserole dish, and runs it under the broiler for a few minutes. The blast of heat creates an instant crust—no need for breadcrumbs.
    I've modified Taryn's technique to make things even easier. I prepare the cheese sauce in a large cast-iron skillet, which can safely go under the broiler. It saves on cleanup since there's no casserole dish, and the pan itself makes the dish more nutritious. That's right, cooking in cast iron will actually impart iron to food. Women and toddlers need plenty of that mineral, so it makes this quickie method downright indispensable, as far as I'm concerned.
    Since this recipe moves so quickly, make sure you've got everything measured and lined up on the counter before you start.

    INGREDIENTS

      • One 12- to 14.5-ounce box whole-wheat or whole-grain pasta (I like rotini or radiatore, but elbows are nice too)
      • 1 tablespoon butter
      • 1 1/2 cups milk (I use 1 percent)
      • 1 teaspoon dry mustard
      • 1/2 teaspoon paprika
      • 1/2 teaspoon salt
      • 2 to 2 1/2 cups (8 to 10 ounces) grated cheese(s) of your choice, divided (the more you use, the cheesier the dish)
      • 4 to 5 tablespoons all-purpose flour

    3. PREPARATION

        1. 1. Preheat broiler. Bring a large pot of salted water to a boil (covered to speed things up). Heat a large cast-iron skillet (8 to 10 inches across, and 2 inches or more deep) over low heat.
        2. 2. When the water boils, add the pasta and cook according to the package directions. Set a timer, since you'll be distracted by the next steps.
        3. Use a thick potholder with that skillet! Cast iron gets very, very hot. After burning my hand one too many times, I learned to pull a small dishtowel through the hole in the skillet's handle. It serves as a good visual reminder—just be sure it's kept well away from the flame. One of my mom-testers offered another bit of advice: Always use two (potholdered) hands when picking up a cast-iron pan. Otherwise, you might casually try to grab it with your free, bare, hand. Ow.
        4. 3. While the pasta cooks, make the cheese sauce: Put the butter into the now very-hot skillet. It should melt, foam, and begin to brown almost immediately. Pour in the milk, then add the mustard, paprika, and salt, and whisk together.
        5. 4. Set aside 1/2 cup of the grated cheese for topping the final dish. Begin to add the rest of the cheese to the skillet, one handful at a time, whisking between each addition. When it has all melted, sift the flour over the skillet, one tablespoon at a time, whisking after each spoonful. Stop adding the flour when the sauce is almost as thick as housepaint.
        6. Easiest way to sift small amounts of flour: Use a regular old strainer.
        7. 5. Continue to cook the sauce, whisking constantly, until pasta is cooked. Drain the pasta well and add to the skillet, then remove from the heat.
        8. 6. Stir pasta and cheese sauce together until fully combined, then sprinkle the top with the reserved grated cheese. Broil until top is browned and bubbly, 4 to 6 minutes. Cool for a few minutes before serving.
      2. VARIATIONS
        1. • Go southwestern by adding a strained 10-ounce can of diced tomatoes and green chiles (such as Ro-Tel) or a generous cup of your favorite salsa, drained. Use Cheddar and Jack cheeses in the sauce.
          • Smoke it up by frying 2 diced strips of bacon in the skillet before adding the milk. Skip the butter completely.
          • Add 8 ounces frozen vegetables (your choice) to the pasta pot about 5 minutes before pasta is done. Since the water will take a little time to come back up to a boil, increase the cooking time by a minute or two.
          • Don't laugh, but a couple of diced hot dogs, cooked in the butter then removed until you stir it back in with the cooked pasta, makes for a surprisingly delicious twist. Use organic, kosher, or even tofu pups.
          • Make it secretly healthy by stirring a 10-ounce package of frozen butternut squash puree, defrosted, into the cheese sauce just before adding the pasta.

    Tiffin Today: Keema with Mattar & Kerala Parathas - Office Lunch


    African Hot Pepper Sauce

    Friday, January 4, 2019

    primarily made with habanero, garlic, onion, basil and other spices. A versatile sauce that can be used as a condiment, dip, or appetizer component.
    African Pepper sauce
    In West Africa, pepper sauce is an essential partner for puff-puff, grilled meat , fish and eggs or splendid with any food. There is just something about pepper sauce that takes a dish from bland, boring to flavorful and enjoyable. As you might have guessed pepper sauce is sparkingly hot because of the refreshing taste of the hot pepper used in the blend.
    African pepper sauce
    Although the ingredients varies with the cook one thing is constant, – Hot pepper .There are so many kinds of pepper you can use in this sauce; habenera, scotch bonnet, chili I do prefer scotch bonnet -if available, however , in my neck of the woods, habenera is a good replacement. one huge  difference between hot sauce and pepper sauce ( African style).
    African Pepper Sauce
    Most  authentic West African pepper sauce , I have had the pleasure of trying,  contain very negligeable  amount of vinegar- if any at all.  The basic ingredients  usually consists of  pepper, salt, vegetable oil and or maggi , ranging from  mild to ferocious with a thick structure . I am a wimp…so am in between .
    African Pepper Sauce
    In this sauce, I added extra  tomatoes, onions, garlic, basil and parsley, to create a  versatile sauce that can be used as a condiment, dip, or appetizer component. Adjust the tomatoes to suit your taste buds and spice tolerance or just omit them.
    Subscribe to: Posts ( Atom )