Of all the Rajasthani Cuisines the Safed Maans is the most exotic non-vegetarian food. 21 Gun Salute Restaurant in Gurgaon tries to put up to you the most authentic recipe of Safed Maans.
The document provides recipes for Southwest Stew, Babaganoush, and Chocolate Haystacks to serve at a Super Bowl party. The Southwest Stew is a hearty vegetarian chili-like dish made with tomatoes, vegetables, chickpeas and spinach. Babaganoush is a roasted eggplant dip made with tahini, lemon juice and olive oil. Chocolate Haystacks are a fiber-rich dessert made by coating a high-fiber cereal with dark chocolate and peanut butter, then adding dried fruit. The recipes allow for preparations in advance so the host is not busy during the game.
This recipe provides instructions for making a classic potato salad with 4 pounds of red potatoes, 5 hard boiled eggs, green onions, mayonnaise, pickle relish, mustard, salt, and pepper. The potatoes are boiled and cooled, then cut into pieces and mixed with chopped egg whites and green onions. The egg yolks are mashed with mayonnaise and other ingredients to make a dressing, which is then gently stirred into the potato mixture. The salad is chilled for at least 2 hours before serving to allow the flavors to blend.
Cepelinai are a traditional Lithuanian dish made of grated potatoes and a filling. The filling is typically ground pork but can also be cottage cheese. To make cepelinai, grated raw potatoes are squeezed dry and mixed with boiled potatoes and salt. The potato mixture is formed around a center of the meat filling and folded into an oblong shape before being boiled for 30 minutes. The document also provides a recipe for potato pancakes made from grated potatoes, egg, onion, flour and fried until golden brown.
The document provides information on Greek cuisine and recipes for beef barley soup, souvlaki, and lemon pudding cake. Some key aspects of Greek food mentioned are that it relies on basic ingredients like olive oil, honey, yogurt, fruits and vegetables, lamb, and fish. The beef barley soup recipe calls for stew beef, vegetables, broth, barley, and herbs cooked for 1.5 hours. The souvlaki recipe involves browning beef and cooking with vegetables. The lemon pudding cake is a dessert made with lemon juice, zest, eggs, yogurt, and baked in a water bath.
This recipe makes potato balls from mashed potatoes mixed with egg, cheese, green onions, and bacon bits. The mixture is shaped into balls, rolled in bread crumbs, and fried in oil until golden brown. In total, preparation and cooking of the potato balls takes around 30 minutes to prepare and 10 minutes per batch to cook, yielding around 5 servings of fried potato balls.
The document provides recipes for three dishes: lentil soup, Viennese schnitzel with potato salad, and Rhenish potato pancakes. The lentil soup recipe calls for lentils, water, greens, bacon, potatoes, and various seasonings. The schnitzel recipe includes instructions for breading and pan frying pork cutlets and making a potato salad with potatoes, cucumber, onion, and herbs. The potato pancake recipe involves grating potatoes and onions and frying the mixture in margarine.
The document provides guidelines for healthy eating with children, including serving foods they enjoy, having regular mealtimes, making meals together as a family, and allowing treats in moderation. It then gives several recipes for healthy breakfasts, lunches, dinners and a treat, such as pumpkin oatmeal, lentil sloppy joes, veggie mac and cheese, and brownies made with vegetables. The goal is to introduce children to nutritious and homemade whole foods.
The document provides recipes for three pumpkin dishes: pumpkin-chipotle chicken quesadillas, pumpkin chili, and pumpkin chocolate chip muffins. The quesadilla recipe includes ingredients like pumpkin puree, lime juice, cumin, and chipotle pepper and instructions for making a quesadilla with the pumpkin mixture, cheese and chicken. The chili recipe lists ingredients like onions, garlic, beans, tomatoes and pumpkin and instructions for simmering them together. The muffin recipe includes a list of mostly whole wheat and oat ingredients and instructions for mixing them with pumpkin and baking muffins.
The document provides recipes for Southwest Stew, Babaganoush, and Chocolate Haystacks to serve at a Super Bowl party. The Southwest Stew is a hearty vegetarian chili-like dish made with tomatoes, vegetables, chickpeas and spinach. Babaganoush is a roasted eggplant dip made with tahini, lemon juice and olive oil. Chocolate Haystacks are a fiber-rich dessert made by coating a high-fiber cereal with dark chocolate and peanut butter, then adding dried fruit. The recipes allow for preparations in advance so the host is not busy during the game.
This recipe provides instructions for making a classic potato salad with 4 pounds of red potatoes, 5 hard boiled eggs, green onions, mayonnaise, pickle relish, mustard, salt, and pepper. The potatoes are boiled and cooled, then cut into pieces and mixed with chopped egg whites and green onions. The egg yolks are mashed with mayonnaise and other ingredients to make a dressing, which is then gently stirred into the potato mixture. The salad is chilled for at least 2 hours before serving to allow the flavors to blend.
Cepelinai are a traditional Lithuanian dish made of grated potatoes and a filling. The filling is typically ground pork but can also be cottage cheese. To make cepelinai, grated raw potatoes are squeezed dry and mixed with boiled potatoes and salt. The potato mixture is formed around a center of the meat filling and folded into an oblong shape before being boiled for 30 minutes. The document also provides a recipe for potato pancakes made from grated potatoes, egg, onion, flour and fried until golden brown.
The document provides information on Greek cuisine and recipes for beef barley soup, souvlaki, and lemon pudding cake. Some key aspects of Greek food mentioned are that it relies on basic ingredients like olive oil, honey, yogurt, fruits and vegetables, lamb, and fish. The beef barley soup recipe calls for stew beef, vegetables, broth, barley, and herbs cooked for 1.5 hours. The souvlaki recipe involves browning beef and cooking with vegetables. The lemon pudding cake is a dessert made with lemon juice, zest, eggs, yogurt, and baked in a water bath.
This recipe makes potato balls from mashed potatoes mixed with egg, cheese, green onions, and bacon bits. The mixture is shaped into balls, rolled in bread crumbs, and fried in oil until golden brown. In total, preparation and cooking of the potato balls takes around 30 minutes to prepare and 10 minutes per batch to cook, yielding around 5 servings of fried potato balls.
The document provides recipes for three dishes: lentil soup, Viennese schnitzel with potato salad, and Rhenish potato pancakes. The lentil soup recipe calls for lentils, water, greens, bacon, potatoes, and various seasonings. The schnitzel recipe includes instructions for breading and pan frying pork cutlets and making a potato salad with potatoes, cucumber, onion, and herbs. The potato pancake recipe involves grating potatoes and onions and frying the mixture in margarine.
The document provides guidelines for healthy eating with children, including serving foods they enjoy, having regular mealtimes, making meals together as a family, and allowing treats in moderation. It then gives several recipes for healthy breakfasts, lunches, dinners and a treat, such as pumpkin oatmeal, lentil sloppy joes, veggie mac and cheese, and brownies made with vegetables. The goal is to introduce children to nutritious and homemade whole foods.
The document provides recipes for three pumpkin dishes: pumpkin-chipotle chicken quesadillas, pumpkin chili, and pumpkin chocolate chip muffins. The quesadilla recipe includes ingredients like pumpkin puree, lime juice, cumin, and chipotle pepper and instructions for making a quesadilla with the pumpkin mixture, cheese and chicken. The chili recipe lists ingredients like onions, garlic, beans, tomatoes and pumpkin and instructions for simmering them together. The muffin recipe includes a list of mostly whole wheat and oat ingredients and instructions for mixing them with pumpkin and baking muffins.
This document provides information about Bulgarian agriculture, cuisine, and cooking. It discusses the history of farming tools and techniques in Bulgaria. It also outlines several traditional Bulgarian dishes like bean stew, stuffed peppers, and desserts made from ingredients like yogurt. The document encourages cooking in a healthy way using traditional recipes. It shares methods for baking bread and making bakery products at home. Overall, the document highlights the agricultural traditions and healthy home cooking of Bulgarian cuisine.
This document provides a recipe for Norwegian meatballs and potatoes. It includes instructions for making the meatballs with ground beef, onion, eggs, milk, cornstarch, salt, nutmeg and pepper. It also provides directions for making a thickened beef broth sauce and boiled potatoes. The entire recipe serves approximately 16 people when doubled.
This recipe is for draniki (potato pancakes) and includes grating potatoes and onions, mixing them with egg, flour, salt and pepper, then frying spoonfuls of the mixture in oil until browned on both sides. The potato pancakes are served hot with sour cream.
To make mashed potatoes, you need potatoes, a pot, strainer, knife, cutting board, masher or mixer, and seasonings. You wash and cube potatoes, boil them until soft, then drain and mash them in the pot while mixing in butter, milk, salt and pepper. Once the potatoes have a smooth texture, they are ready to serve with optional toppings like sour cream or gravy.
This document provides recipes for homemade ketchup and vegetable nuggets. The ketchup recipe lists ingredients like tomatoes, garlic, sugar, vinegar and water and instructions to sauté onions and garlic, add tomatoes and seasonings, then cook for 40 minutes until thickened. The nugget recipe calls for mixing cooked peas, carrots, potatoes and pepper, shaping into balls, coating in egg and flour, then baking for 30 minutes until brown. The nuggets are cut out with a star cutter and filled with the homemade ketchup for children to enjoy eating vegetables.
This document contains recipes from several host families including stuffed pepper soup, rice balls, crockpot beef and broccoli, upside-down pizza casserole, cornflake crumb chicken, chicken rigatoni, kale chips, and farmer's casserole. Directions are provided for each recipe.
This document contains recipes for traditional Greek dishes that could be part of a Comenius project between Nursery Rizario School in Trikala, Greece (2012-2014). It includes recipes for Moussaka, Gemista (stuffed peppers and tomatoes), Souvlaki, Tzatziki sauce, Greek salad, as well as Christmas and Easter recipes like Kourabiedes cookies, Melomakarona cookies, stuffed turkey, Easter midnight soup, and Easter bread. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
The document provides recipes for traditional Polish Christmas dishes including mushroom soup, beet soup, fish in aspic, sauerkraut with mushrooms, and dumplings filled with sauerkraut and mushrooms. The recipes include lists of ingredients and instructions for preparing each dish.
Picky children are hard to tackle, especially when it comes to food. But they make you creative too...so I've created this recipe where the dish could be broken into its ingredients after baking,so everyone can get what he or she likes and avoid what they hate!
Chinese breakfast often consists of congee, a rice porridge, served with crullers, or deep-fried dough strips. Lunch features noodle soups with various toppings. Dinner is similar to breakfast, featuring stir-fried or steamed dishes of meat and vegetables. Regional cuisines vary, with Guangzhou known for its high-level cuisine and Shanghai using fresh seafood and vegetables. The document also provides recipes for Chinese Napa Cabbage Salad, Asian Fire Meat, Chinese Dan-Bin, Tangerine Duff, and Sweet Marinated Lotus Roots.
This recipe provides instructions for making Kufteh, traditional Persian meatballs. It calls for ground beef, cumin, onion, egg, breadcrumbs, parsley, and salt to be mixed and kneaded together into small patties then barbecued. The kufteh is served with rice, salad, and a yogurt side dish mixed with dill, garlic, pepper, salt, and lemon.
Fried rice with eggs is made with rice, oil, eggs, shallots, carrots, corn, shrimp, sausage and pinenuts. The recipe has three steps - fry the eggs first by whisking them with water and frying until set, then fry the rice and other ingredients in oil until cooked, and finally dish it all up together. The key is frying the eggs first before mixing everything together into the fried rice.
Art Institute Scholarship Competition 2009delightfulchef
This document introduces "The Delightful Chef" and describes three menu items that were prepared for a scholarship competition: 1) Cayenne Cream Cheese Crostini with toasted baguettes, cream cheese, guacamole, tomatoes, and black beans. 2) Spring Mix Salad with tomatoes, avocados, parmesan cheese, and cilantro dressing. 3) Polenta Stuffed Pasilla Peppers with shrimp, tomatoes, onions, peppers, polenta, corn, and cheese. Detailed instructions are provided for each recipe.
This document provides recipes for local dishes from several European countries. It includes recipes for ham rolls with horseradish cream from Bulgaria, potato soup from the Czech Republic, chicken steak and potato salad from Spain, and pancakes for dessert. The ham rolls are filled with a whipped cream mixture of horseradish, pepper, lemon juice and sugar. The potato soup includes mushrooms, carrots, onions, potatoes and spices simmered in water. The main course features chicken cutlets breaded and fried alongside a potato and vegetable salad dressed with oil, pepper and salt. Finally, the pancake recipe calls for flour, eggs, milk, sugar and yeast to make small pancakes fried on both sides.
This recipe is for SiPO Egg, a Filipino dish made with shrimp, vegetables, quail eggs, and a cream of mushroom soup sauce. The ingredients are sautéed together and simmered in the sauce until thickened. Quail eggs are added at the end and seasoned with ajinomoto shrimp seasoning. The dish is served sprinkled with cashews.
The document provides recipes for traditional Romanian Easter meals including lamb terrine, mutton pie, and directions for dyeing Easter eggs using natural colors like onion skins, coffee, and beet. It also includes a recipe for polenta, a cornmeal porridge that is served as a substitute for bread in Romanian countryside meals.
This document contains recipes that feature pumpkin as a main ingredient. It includes recipes for pumpkin doughnuts, pumpkin cake, golden pumpkin bread, tropical pumpkin rice, stewed chicken with pumpkin wedges, and a pumpkin tossed salad with French dressing. The recipes provide lists of ingredients and step-by-step instructions for making each of these pumpkin-focused dishes.
This document provides instructions for making fried rice. It lists ingredients like prawns, garlic, leeks, chili sauce, sweet soy sauce, eggs, and rice. The steps include cooking the prawns separately, then stir frying the other ingredients in oil before adding the prawns and rice. The rice is mixed together and soy sauce is added before serving optionally with a fried egg on top.
The document provides recipes for 12 dishes: Sausage and Egg Waffle Sandwich, Tuna Salad, Fudge Brownies, Pinaputok na Tilapia, Arroz a la Cubana, Tuna Salad Sandwich, Baked Garlic Rosemary Chicken, Raisin Bran Muffin. The recipes include lists of ingredients and instructions for cooking each dish.
This document provides recipes for various breakfast, lunch, dinner and dessert items from Western and Eastern cuisines. The Western breakfast includes cranberry almond caramel pancakes and parfaits. The lunch set features a chicken pocket with mango and cheese and falafel pitas. Dinner includes Canadian apple fritters. The Eastern foods include samosa and ayam goreng Mumbai for breakfast, chicken soup for lunch and banoffee pie for dessert.
The document provides a recipe for Tonkatsu (breaded pork cutlets) that includes the following main steps:
1) Score and season pork chops, then dredge in flour, egg, and breadcrumbs and refrigerate.
2) Deep fry the breaded pork until cooked through and golden brown.
3) Serve the pork cut into strips with shredded cabbage and tonkatsu or barbecue sauce for dipping.
This document provides information about Bulgarian agriculture, cuisine, and cooking. It discusses the history of farming tools and techniques in Bulgaria. It also outlines several traditional Bulgarian dishes like bean stew, stuffed peppers, and desserts made from ingredients like yogurt. The document encourages cooking in a healthy way using traditional recipes. It shares methods for baking bread and making bakery products at home. Overall, the document highlights the agricultural traditions and healthy home cooking of Bulgarian cuisine.
This document provides a recipe for Norwegian meatballs and potatoes. It includes instructions for making the meatballs with ground beef, onion, eggs, milk, cornstarch, salt, nutmeg and pepper. It also provides directions for making a thickened beef broth sauce and boiled potatoes. The entire recipe serves approximately 16 people when doubled.
This recipe is for draniki (potato pancakes) and includes grating potatoes and onions, mixing them with egg, flour, salt and pepper, then frying spoonfuls of the mixture in oil until browned on both sides. The potato pancakes are served hot with sour cream.
To make mashed potatoes, you need potatoes, a pot, strainer, knife, cutting board, masher or mixer, and seasonings. You wash and cube potatoes, boil them until soft, then drain and mash them in the pot while mixing in butter, milk, salt and pepper. Once the potatoes have a smooth texture, they are ready to serve with optional toppings like sour cream or gravy.
This document provides recipes for homemade ketchup and vegetable nuggets. The ketchup recipe lists ingredients like tomatoes, garlic, sugar, vinegar and water and instructions to sauté onions and garlic, add tomatoes and seasonings, then cook for 40 minutes until thickened. The nugget recipe calls for mixing cooked peas, carrots, potatoes and pepper, shaping into balls, coating in egg and flour, then baking for 30 minutes until brown. The nuggets are cut out with a star cutter and filled with the homemade ketchup for children to enjoy eating vegetables.
This document contains recipes from several host families including stuffed pepper soup, rice balls, crockpot beef and broccoli, upside-down pizza casserole, cornflake crumb chicken, chicken rigatoni, kale chips, and farmer's casserole. Directions are provided for each recipe.
This document contains recipes for traditional Greek dishes that could be part of a Comenius project between Nursery Rizario School in Trikala, Greece (2012-2014). It includes recipes for Moussaka, Gemista (stuffed peppers and tomatoes), Souvlaki, Tzatziki sauce, Greek salad, as well as Christmas and Easter recipes like Kourabiedes cookies, Melomakarona cookies, stuffed turkey, Easter midnight soup, and Easter bread. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
The document provides recipes for traditional Polish Christmas dishes including mushroom soup, beet soup, fish in aspic, sauerkraut with mushrooms, and dumplings filled with sauerkraut and mushrooms. The recipes include lists of ingredients and instructions for preparing each dish.
Picky children are hard to tackle, especially when it comes to food. But they make you creative too...so I've created this recipe where the dish could be broken into its ingredients after baking,so everyone can get what he or she likes and avoid what they hate!
Chinese breakfast often consists of congee, a rice porridge, served with crullers, or deep-fried dough strips. Lunch features noodle soups with various toppings. Dinner is similar to breakfast, featuring stir-fried or steamed dishes of meat and vegetables. Regional cuisines vary, with Guangzhou known for its high-level cuisine and Shanghai using fresh seafood and vegetables. The document also provides recipes for Chinese Napa Cabbage Salad, Asian Fire Meat, Chinese Dan-Bin, Tangerine Duff, and Sweet Marinated Lotus Roots.
This recipe provides instructions for making Kufteh, traditional Persian meatballs. It calls for ground beef, cumin, onion, egg, breadcrumbs, parsley, and salt to be mixed and kneaded together into small patties then barbecued. The kufteh is served with rice, salad, and a yogurt side dish mixed with dill, garlic, pepper, salt, and lemon.
Fried rice with eggs is made with rice, oil, eggs, shallots, carrots, corn, shrimp, sausage and pinenuts. The recipe has three steps - fry the eggs first by whisking them with water and frying until set, then fry the rice and other ingredients in oil until cooked, and finally dish it all up together. The key is frying the eggs first before mixing everything together into the fried rice.
Art Institute Scholarship Competition 2009delightfulchef
This document introduces "The Delightful Chef" and describes three menu items that were prepared for a scholarship competition: 1) Cayenne Cream Cheese Crostini with toasted baguettes, cream cheese, guacamole, tomatoes, and black beans. 2) Spring Mix Salad with tomatoes, avocados, parmesan cheese, and cilantro dressing. 3) Polenta Stuffed Pasilla Peppers with shrimp, tomatoes, onions, peppers, polenta, corn, and cheese. Detailed instructions are provided for each recipe.
This document provides recipes for local dishes from several European countries. It includes recipes for ham rolls with horseradish cream from Bulgaria, potato soup from the Czech Republic, chicken steak and potato salad from Spain, and pancakes for dessert. The ham rolls are filled with a whipped cream mixture of horseradish, pepper, lemon juice and sugar. The potato soup includes mushrooms, carrots, onions, potatoes and spices simmered in water. The main course features chicken cutlets breaded and fried alongside a potato and vegetable salad dressed with oil, pepper and salt. Finally, the pancake recipe calls for flour, eggs, milk, sugar and yeast to make small pancakes fried on both sides.
This recipe is for SiPO Egg, a Filipino dish made with shrimp, vegetables, quail eggs, and a cream of mushroom soup sauce. The ingredients are sautéed together and simmered in the sauce until thickened. Quail eggs are added at the end and seasoned with ajinomoto shrimp seasoning. The dish is served sprinkled with cashews.
The document provides recipes for traditional Romanian Easter meals including lamb terrine, mutton pie, and directions for dyeing Easter eggs using natural colors like onion skins, coffee, and beet. It also includes a recipe for polenta, a cornmeal porridge that is served as a substitute for bread in Romanian countryside meals.
This document contains recipes that feature pumpkin as a main ingredient. It includes recipes for pumpkin doughnuts, pumpkin cake, golden pumpkin bread, tropical pumpkin rice, stewed chicken with pumpkin wedges, and a pumpkin tossed salad with French dressing. The recipes provide lists of ingredients and step-by-step instructions for making each of these pumpkin-focused dishes.
This document provides instructions for making fried rice. It lists ingredients like prawns, garlic, leeks, chili sauce, sweet soy sauce, eggs, and rice. The steps include cooking the prawns separately, then stir frying the other ingredients in oil before adding the prawns and rice. The rice is mixed together and soy sauce is added before serving optionally with a fried egg on top.
The document provides recipes for 12 dishes: Sausage and Egg Waffle Sandwich, Tuna Salad, Fudge Brownies, Pinaputok na Tilapia, Arroz a la Cubana, Tuna Salad Sandwich, Baked Garlic Rosemary Chicken, Raisin Bran Muffin. The recipes include lists of ingredients and instructions for cooking each dish.
This document provides recipes for various breakfast, lunch, dinner and dessert items from Western and Eastern cuisines. The Western breakfast includes cranberry almond caramel pancakes and parfaits. The lunch set features a chicken pocket with mango and cheese and falafel pitas. Dinner includes Canadian apple fritters. The Eastern foods include samosa and ayam goreng Mumbai for breakfast, chicken soup for lunch and banoffee pie for dessert.
The document provides a recipe for Tonkatsu (breaded pork cutlets) that includes the following main steps:
1) Score and season pork chops, then dredge in flour, egg, and breadcrumbs and refrigerate.
2) Deep fry the breaded pork until cooked through and golden brown.
3) Serve the pork cut into strips with shredded cabbage and tonkatsu or barbecue sauce for dipping.
The document provides recipes for various meals including zucchini fritters, pea pancakes, vegie pesto chicken noodles, honey soy vegie noodles, slow cooker peanut chicken, cauliflower and broccoli halloumi fritters, cauliflower pizza, bun-less burgers, miso salmon, and hamburger ideas such as zucchini ramen burgers, turkey mini muffins, and rosemary chicken nuggets. It also includes recipes for low carb cauliflower and cheese pancakes, lo carb baked broccoli and cheese patties, parmesan zucchini balls, cauliflower buns, cauliflower bread, barley and pomegranate salad
The document provides instructions for making a mackerel curry, including sautéing onions and spices like cumin, ginger, and chili powder in ghee, then adding tomatoes and water to make a sauce before cooking 500g of sliced mackerel steaks in the sauce. The mackerel is cut into 1cm thick steaks and added to the onion and spice sauce mixture before being cooked.
This document contains recipes and instructions for various dishes, including:
- Smoke Beef Spaghetti Carbonara, featuring smoked beef, spaghetti, eggs, parmesan cheese.
- Grilled Beef Tenderloin, rubbed with garlic, olive oil, herbs and grilled.
- Glazed Carrots & Green Beans, featuring baby carrots and green beans cooked with chicken broth and butter then glazed.
- Teriyake Sauce, featuring soy sauce, brown sugar, honey and cornstarch.
- Cilantro Lime Cauliflower Rice, riced cauliflower sautéed with onion and seasoned with lime and cilantro.
- Oven Baked Salmon with an optional toasted almond parsley salsa
7 recipes for romantic candle light dinnerBazaarcart
We are sure that you know what your partner likes in terms of setting and stuff but here we can help you cook niceIndian dishes to make your romantic candle light dinner a special experience. These are dishes with a twist that would break the monotony of the food you usually eat.
The document provides recipes for various subs, sides, and sausages including Italian beef, Italian sausage, turkey sausage, Polish sausage, bratwurst, hot dogs, German potato salad, mustard potato salad, sour cream potato salad, homemade potato chips, and homemade fries. It includes lists of ingredients and instructions for making each item.
1) The recipe is for Gobi Manchurian, which involves boiling cauliflower florets and then coating them in a batter made from flour, cornflour, ginger, garlic, and red chili powder before deep frying.
2) A sauce is made by stir frying ginger, garlic, red chili, and spring onions in oil before adding water and cornflour to thicken.
3) The fried cauliflower is added to the sauce along with soy sauce and boiled for a few more minutes before serving over noodles or rice.
The document provides recipes for four dishes:
1) Spicy Hot Butter Mushrooms which are deep fried then tossed in a hot butter sauce with garlic, onion, chilies and oyster sauce.
2) Spicy Chicken Linguine made with marinated chicken thighs simmered in a creamy tomato sauce with sun-dried tomatoes and chili flakes tossed with pasta.
3) Chinese Cabbage stir fried quickly with butter, garlic, pepper and red chilies to prevent overcooking.
4) Spicy Stir Fry Cumin Lamb with lamb marinated then stir fried with onions, ginger, garlic and various spices like cumin and chilies and finished with chicken stock.
iOffice Employees' Favorite Potluck RecipesiOFFICE Inc.
There are some hidden chefs in our office! We gathered up our employees' favorite holiday potluck recipes to share with you, just in time for Thanksgiving!
The document provides recipes developed by The Culinary Institute of America for the Northarvest Bean Growers Association. It includes 21 recipes that showcase different varieties of beans in dishes like macaroni and cheese with cannellini beans, black bean and roasted red pepper frittatas, and pinto bean and quinoa burgers. The recipes are accompanied by instructions and a list of ingredients for each dish.
This document outlines a vegan menu and recipes for Café Hon. The menu includes options for brunch, appetizers and salads, sandwiches, entrees, sides, and desserts. Recipes are provided for vegan cheeses, a black bean quinoa burger, and seitan sausages and nuggets. Key ingredients that can be prepared in advance and used in multiple dishes are mapped out, such as vegan cheeses, black bean quinoa patties, and seitan proteins. The document provides a comprehensive plan for offering a varied vegan menu at Café Hon.
The document provides a week's worth of recipe ideas organized by meal (breakfast, lunch, snacks, dinner). Some of the recipes included are sheet pan pancakes, smoked salmon and leek quiche, zucchini egg nests, buffalo chicken salad, Thai turkey meatballs, and bacon wrapped chicken breast. The recipes offer options for homemade meals using a variety of ingredients.
An annual food calendar with Greek dishes! A task completed in the eTwinning project titled My Granny's Recipes 2014-2015
Model Experimental Ionidios Junior High School, Pireus/Athens
The document contains recipes for several dishes including hot cakes, flan Napolitano, chilaquiles, cold soup, Milanese chicken, spaghetti verde, chocoflan, tuna croquettes, Russian salad, avocado salad. The recipes provide lists of ingredients and instructions for preparing each dish.
This document contains definitions of culinary terms used in cooking and baking. It also provides recipes for dishes like spaghetti bolognaise, chilli con carne, cottage pie, meatballs in sweet and sour sauce, and chicken tikka masala. Baking instructions are given for recipes like easy risotto with bacon, cheese and mushroom quiche, and a Swiss roll.
This recipe provides instructions for making a layered fruit smoothie with mango, banana, and strawberry layers. The mango layer is blended with yogurt, honey, lime juice and zest. The banana and strawberry layer is blended with yogurt, honey, lemon juice and zest. The two layers are poured alternately into glasses to create a visually appealing smoothie with different fruit flavors.
This document contains recipes for various Indian appetizers, main courses, breads, desserts, and beverages that are part of an Indian menu. It includes recipes for vegetable momos, aloo tikka, potato palya, gobi 65, aloo pakora, khandvi, rogan josh, chicken masala skewers, coconut and mint chutneys, onion tomato raita, chole bhature, rajma, aloo mushroom masala, vegetable kurma, methi mushroom, baingan bartha, saag paneer, tandoori roast chicken, creamy masala chicken, chicken balti, kashmiri mutton koftas,
This document provides 15 healthy recipes organized into breakfast, lunch, dinner, treat and smoothie categories. It includes recipes such as buckwheat protein pancakes, roasted potatoes with bacon and mushrooms, spiced pear overnight oats, high protein crustless quiche, warm spiced prawns and potato salad, instant pot cauliflower soup, chicken curry lettuce wraps, Thai style fish packets, slow cooker tacos, meatballs with gravy and more. It also includes a sample weekly meal plan and shopping list to help plan meals for the week using the provided recipes.
Similar to The Safed Maans - a Rajasthani Delicacy (20)
An urgent need to save the authenticity of the Royal Rajasthani cuisine has arisen today, as these artistic flavours are slowly fading away from people's life.
This document provides a recipe for Raan-E-Aali Shaan, a dish made with lamb leg. It lists ingredients needed for marinating, masala, and gravy. The instructions include marinating the lamb, sautéing onions and spices, placing the lamb in a lagan with additional spices to cook, and making a gravy of besan, cashews, saffron, and lamb sauce to pour over the lamb to cook for another hour before serving garnished with onions, almonds, and mint.
Festive season is the fusion of people and happiness and it is cursory without desserts or sweets. No matter what happens, Indian festive season is patchy without desserts. Here are 5 desserts to try out during Festive Season and enhance your mood.
How about some Kulfi Falooda? This popular dessert which will sooth you perfectly when you are spending your summers in India. Yes, India is typically very hot in summers and what would be more relieving than enjoying a quick home made yet very tasty Kulfi Falooda. Kulfi Falooda is very easy to make and it acts as a quick recipe as well. Enjoy a lip smacking recipe in this presentation.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
3. Step 1
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Boil the mutton pieces in salted
water (approx. 2 tbs. salt) till
almost tender, then remove from
fire. Cool and strain out the
stock and place the mutton
pieces on another flat dish and
pour the beaten curds over it.
4. Step 2
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Heat the ghee in a separate pan
followed by adding cardamom,
cloves, cinnamon sticks and
onions. Stir till the mixture turns
golden brown in colour. Add the
shredded ginger and stir fry for
some time.
5. Step 3
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Now, place the mutton pieces
along with the white
peppercorns and red chilli seeds
in the pan. Cover the pan and let
the meat cook on low flame for
at least 45 minutes.
6. Step 4
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Then add the coconut powder
and poppy seeds and continue
cooking on low flame for
another 20 minutes. After
sometime, add the grated whole-
milk fudge. Stir well and let the
gravy simmer till thick.
8. Step 6
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Then add the garlic paste while
still letting it cook for few more
minutes. Get the details here:-
http://21gunsalute.co.in/safed-
maans/