Recipes from around the world: 07/23/12
This dish is another instance of how the colorful vegetable blends perfectly with mushrooms and rice. The result is a flavorful combination that can stand on its own as a main course, besides being used as a side dish. In addition to being low on calories, it requires little preparation time and is a blessing for vegetarians. In fact, I am a vegetarian for two days of the week for religious reasons, and this pilaf is often my lunch!
1 lb. chopped broccoli/ broccoli cuts/ broccoli florets
An interesting mixture of the gumbo blend with Indian spices.
1/2 lb. shrimps peeled and deveined (optional)
6 large cloves of garlic, sliced fine and 1 tsp. garlic powder
1 lb. tomatoes (approximately 6 large tomatoes, diced)
Heat oil in a non-stick frying pan and fry the onion, tomato, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat.
Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes. Keep the pan covered with a lid. Stir well to let the shrimps blend with the spices. Season with lemon juice, garnish with cilantro/coriander before serving.
Fish is relished mainly in the coastal states of Bengal and Kerala. The curry forms the staple diet with plain boiled rice.
Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with cumin and
coriander powders for five minutes. Add tomato, fish, turmeric and chilli powders and salt
together with a cup of lukewarm water and cook on medium low heat for twenty five minutes.
What would you order from the menu chart of an Indian restaurant? One of the most popular non-vegetarian dishes is Butter Chicken. Try out this easy recipe at home.
1/2 cup/4 oz. tomato puree
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander powders and spinach puree for five minutes on medium low heat. Add tomato, chicken, turmeric and chilli powders and salt, together with half a cup of lukewarm water, and cook on medium low heat for half an hour, keeping the saucepan covered with a lid.
Heat oil in a small non-stick frying pan (or skillet) and fry the ginger paste and coriander powder for half a minute, before adding the potatoes and tomatoes, salt and chilli powder. Cook until done (about 10 minutes), add 1/2 cup warm water and simmer, and garnish with cilantro/coriander.
Popularly known as "Alu Matar", this one's a vegetarian veteran.
Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and
garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the
mushrooms and potatoes, season with salt and cook for another five minutes until done.
Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and
potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done.
Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to be prized in the all-to-short winter months.
Niknaks broodjie by braaivleis
Hierdie broodjie is glo heerlik saam met
braaivleis of selfs met n lekker potjie. (Voorverhit
oond tot 180°C)
pakkie Anchor gis
groot pak Niknaks
tl gemengde kruie
pakkies sampioene Meng
alles saam en knie net genoeg louwarm water by om lekker deeg te vorm.
Voeg dan 1 groot pak Niknaks, 2 gebraaide uie, 2 pakkies sampioene en 1 t
gemengde kruie by. Sit in gesmeerde broodpannetjie en bak in voorverhitte oond
van 180°C vir +45 min of tot gaar. Posted by
· 1,5 kg hoenderporsies (verkieslik sonder vel - ek gebruik
graag ontbeende dyfilette)
· 2-3 teelepels olyfolie
· 125 g swoerdlose spek, gekap
· 1 groot rooi soetrissie, in blokkies gesny
· 3-4 selderystingels, fyn gekap
· 1 pakkie sampioene, in skyfies gesny
· 1 koppie rou rys
· 300 ml hoenderaftreksel
· 150 ml droë witwyn
· 1 eetlepel tamatiepuree
· Sout en varsgemaalde swartpeper
· 1 koppie bevrore of geblikte ertjies
1. Geur en braai. Sprinkel sout en swartpeper oor
die hoender porsies en braai hulle in verhitte olyfolie in die driepoot- of platboompot
oor warm kole tot goudbruin aan al twee kante.
Skep dit uit en hou eenkant.
2. Braai die vetjies uit. Braai die spek in
dieselfde pot totdat al die vet uitgebraai is en die spek begin bros raak. Skep
dit uit en hou dit by die hoender.
3. Nou die groente se beurt. Braai die uie,
soetrissie, seldery en sampioene vir 'n paar minute tot sag en glansend. Voeg
die rou rys by en roer totdat die bestanddele oraloor bedek is. Voeg die
hoender en spek by.
4. Maak nat. Voeg die hoender-aftreksel, droë witwyn en tamatiepuree
by en geur dit na smaak met sout en swartpeper.
Verhit dit oor die kole totdat dit stadig prut en sit dan
die deksel op. Laat die pot vir 50-60 minute prut en roer dit af en toe deur.
Roer die ertjies in die laaste 15 minute by. Die potjie is reg sodra die rys al
die vloeistof geabsorbeer het en die hoender en rys gaar is. Sit dit net so
voor of met 'n groen slaai.