Fish tagine

Fish tagine  The Egyptian tagine (pronounced with a hard ‘g’) is much like the better-known Moroccan tajine (pronounced with a soft ‘j’). This recipe uses barramundi instead of the traditional Nile perch, with calamari and prawns drawing on the fruits of Egypt’s Mediterranean coastline and its famous river. Ingredients 1 barramundi fillet, cut into 2 cm pieces 1 calamari tube cleaned, and sliced 250g prawns, peeled and deveined Marinade ½ tbsp olive oil 1 tbsp crushed garlic Juice of ½ lime (or lemon) Salt and pepper to taste 1 tsp cumin ½ cup fresh coriander, chopped roughly Sauce 1 roasted red capsicum, peeled 3 fresh tomatoes 1...

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Sunhari Raan Mussallam

Sunhari Raan Mussallam Awadhi cuisine  is from the city of Lucknow, which is the capital of the state of Uttar Pradesh inCentral-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, andNorthern India as well. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods. The bawarchis and...

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Undhiyu

UNDHIYU This is one of the classic mixed vegetable preparations made in gujarat. It is called "undhiyu" as it was traditionally prepared in an earthen pot hung up-side down on a fire flame ("undhu" means up-side down in gujarati). The ingredients to this dish are found specifically in gujarat in the winter season.  Ingredients: 7-8 small Brinjal  (eggplant) 500gms Flat beans (papdi) 1 purple yam (kand) 2 Sweet potato 2 potatoes 3 Bananas (ripe) Oil as required (sesame oil if possible) Salt to taste For the paste: Green garlic 3/4 bunch Coriander leaves,bunch Fresh coconut 1 Ginger, 1tbsp Garlic, 1tbsp Green chilly,...

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Rogan Josh

Rogan Josh  Rogan josh (or roghan josh) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.Rogan  means "oil" in Persian, while josh  means "heat, hot, boiling, or passionate". Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat. Rogan josh was brought to...

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Orange Souffle

Orange souffle Ingredients: 11/2 corn flour 7 eggs, seperated 1/2 ltr milk 33/4 th tsp gelatin 10 tbsp fine sugar 125-250 ml whipped cream 5 oranges Method: Squeeze juice of four oranges and and separate pulp of one.Boil and cool milk. Mix cornflour and egg yolks into a smooth paste.Add the past and juice to the milk. ix and cook on medium heat, Stirring until smooth and thick. Soak gelatin powder 3-4 tbsp in tepid water. Dissolve over medium heat and add to orange custard. Mix well and cool. Beat the egg whites until stiff peaks and hold. Sprinkle 1 tbsp of sugar at a time beating all until all sugar has been consumed. Carefully...

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Chocolate souffle

Chocolate souffle Absolutely Delicious..!! Loosely translated, soufflé means “full of air.” That doesn’t sound so difficult, does it? In the food world, one of the best ways to get a dish “full of air” is to fold in whipped egg whites, or unsweetened meringue, into it. A classic soufflé has two main components: a starch-thickened egg yolk-rich base, and whipped egg whites. In the case of this chocolate soufflé, the base is flavored with bittersweet chocolate, coffee, and vanilla. Without the addition of the whipped egg whites, you’d have a rich chocolate pudding. But, fold in the whipped egg whites, and something amazing happens. All...

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Cheese Souffle

Cheese souffle A soufflé  is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verbsouffler which means "to blow up" or more loosely "puff up"—an apt description of what happens to this combination of custard and egg whites. Ingredients: Butter :50g Breadcrumbs :50g Eggs :8 Salt & black pepper :pinch Cornflour :1tsp Nutmeg, freshly grated :pinch Raclette Cheese :250g Method: Preheat...

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Mirch Ka Salan

Mirch Ka Salan Mirchi ka Salan is a spicy, tangy and piquant green peppers curry. It is made with green peppers, either Anaheim or jalapenos. Mirchi ka salan is  served with  mutton biryani, vegetable biryani or palao.  Ingredients: Green chillies : 250 g For tempering: Cumin seeds: 2 1/2 tsp Curry leaves : few Mustard seeds: 1/2 tsp Nigella seeds: 1/3 tsp Fenugreek seeds: 1/8 tsp For dry paste: Poppy seeds : 1 tbsp White Sesame Seeds :2 tbsp Groundnuts / peanuts : 1/2 cup Freshly scraped Coconut : 3/4 cup Dry roasted Coriander seed : 1 tsp Cumin seeds: 1 1/2 tsp For gravy: Vegetable oil : 2-3 tbsp Onions...

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Maxican Burnt Corn Salad

Maxican Burnt Corn Salad Ingredients: Sweet corn kernels                                                                    11/2 cup White onions                                                                             1 no. Capsicum            ...

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