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BBQ BRISKET DONE HOT AND FAST Hot and fast BBQ brisket is cooked at 300F for about 6-8 hours. This recipe works with the flat and delivers a juicy brisket if done right. KOREAN BULGOGI SAUCE Korean bulgogi sauce is a great marinade for grilled beef. It's also absolutely awesome on brushed on burgers, on chops or as a stir frysauce.
KERALA CHICKEN CURRY (NADAN KOHZI) Hotel style kerala chicken curry. Hotel style curry gravy is the other thing that’s different about this curry. You probably know traditional Indian cooking. That’s pretty much everything out there.GUNPOWDER POTATOES
Gunpowder potatoes are India’s spicy, wonderfully delicious answer to chili cheese fries or poutine. Aloo chaat. Potato flavour bombs. Indian taste meets addictive North American junk food flavour. PILAU RICE - INDIAN RESTAURANT STYLE - GLEBE KITCHEN Pilau rice is just seasoned rice. There’s no mystery here. Rice. Water. Aromatic spices. Salt. And some ghee to make it a bit decadent.That’s it.
NEAPOLITAN LASAGNA WITH FRESH MOZZARELLA Neapolitan lasagna is a delicious baked pasta dish made with a rich rag and fresh mozzarella. It is a lasagna for when your regular lasagna just won’t do. BIRRIA TACOS CON CONSOMÉ Birria tacos start with birria de res con consomé. I love all Mexican food. But I don’t think there’s anything that can quite touch a good birria de res. Barbacoa comes close. SALMON WITH RICE NOODLES Salmon with rice noodles and a soy lime vinaigrette that doubles as your seasoning for the fish. Drizzling the dressing over the individual portions of salad creates a nice contrast from the dark soy and the white noodles. HOME - GLEBE KITCHENRECIPE INDEXSTARTERSMAINSSIDES AND STUFFABOUT GLEBEKITCHENASIAN NOODLES Tandoori masala is a little bit of Indian BBQ fairy dust. The stuff that makes grilled chicken magic. Or lamb chops crazy tasty. INDIAN - GLEBE KITCHEN All text and images are ©2016-2021 www.glebekitchen.com. All rightsreserved.
BBQ BRISKET DONE HOT AND FAST Hot and fast BBQ brisket is cooked at 300F for about 6-8 hours. This recipe works with the flat and delivers a juicy brisket if done right. KOREAN BULGOGI SAUCE Korean bulgogi sauce is a great marinade for grilled beef. It's also absolutely awesome on brushed on burgers, on chops or as a stir frysauce.
KERALA CHICKEN CURRY (NADAN KOHZI) Hotel style kerala chicken curry. Hotel style curry gravy is the other thing that’s different about this curry. You probably know traditional Indian cooking. That’s pretty much everything out there.GUNPOWDER POTATOES
Gunpowder potatoes are India’s spicy, wonderfully delicious answer to chili cheese fries or poutine. Aloo chaat. Potato flavour bombs. Indian taste meets addictive North American junk food flavour. PILAU RICE - INDIAN RESTAURANT STYLE - GLEBE KITCHEN Pilau rice is just seasoned rice. There’s no mystery here. Rice. Water. Aromatic spices. Salt. And some ghee to make it a bit decadent.That’s it.
NEAPOLITAN LASAGNA WITH FRESH MOZZARELLA Neapolitan lasagna is a delicious baked pasta dish made with a rich rag and fresh mozzarella. It is a lasagna for when your regular lasagna just won’t do. BIRRIA TACOS CON CONSOMÉ Birria tacos start with birria de res con consomé. I love all Mexican food. But I don’t think there’s anything that can quite touch a good birria de res. Barbacoa comes close. SALMON WITH RICE NOODLES Salmon with rice noodles and a soy lime vinaigrette that doubles as your seasoning for the fish. Drizzling the dressing over the individual portions of salad creates a nice contrast from the dark soy and the white noodles. BBQ BRISKET DONE HOT AND FAST Hot and fast BBQ brisket is cooked at 300F for about 6-8 hours. This recipe works with the flat and delivers a juicy brisket if done right. BIRRIA TACOS CON CONSOMÉ Hola Romain, Everything you’ve stated about these tacos being crazy good is true. My Mexican tasters were awe struck. One thing I added was a spicy sauce (red wine vinegar, garlic and ground chili piquín) to add to your consomé or to the taco itself.TANDOORI MARINADE
Tandoori marinade is better without yoghurt. I’m a bit of a heretic when it comes to tandoori marinade. I don’t like to include yoghurt. That goes against pretty much every tandoori recipe out there.LAMB VINDALOO
No problem. The styles are different so you can’t swap them one for one. If you want to use the hotel style gravy with the regular restaurant recipes use the spicing from the restaurant style recipe, omit the tomato paste if the recipe calls for it and thin out the final dish (assuming pre-cooked chicken as KACHUMBER - INDIAN TOMATO AND CUCUMBER SALAD - GLEBE KITCHEN Kachumber is a great Indian salad waiting to be discovered. Tomatoes, cucumber, onions and the bright tastes of cilantro and mint kicked up with a little green chili. INDIAN RESTAURANT CURRY BASE Have tried a few different curry bases in the past but this one is in a league of its own. So like a restaurant curry. I had some lamb breast so put this in the slow cooker with a couple of ladles of the base and then fried the onions in spices and added that and somespinach.
NEARLY RESTAURANT STYLE CHICKEN MADRAS If you want Indian restaurant style results but aren't ready to dive into everything that involves, near restaurant style chicken madras is right for you. It takes way less prep and you still get the flavours and texture from your local joint. CEYLON CHICKEN CURRY Ceylon chicken curry brings big flavours of Sri Lankan spices, green chilies. curry leaves and coconut together in lush restaurant styledish.
INDIAN RESTAURANT BHUNA CURRY Indian restaurant bhuna curry is a medium hot dish. It is a thick curry loaded with tomato, onion, garlic, ginger and lots of Indianspices.
KOREAN MEATLOAF WITH GOCHUJANG GLAZE If you want to re-invent your meatloaf, Korean meatloaf with gochujang glaze is a great way to do it. Think juicy pork, Korean spice and a ton of umami. There's nothing not to like here. HOME - GLEBE KITCHENRECIPE INDEXSTARTERSMAINSSIDES AND STUFFABOUT GLEBEKITCHENASIAN NOODLES tandoori masala – homemade tandoori spice mix. Tandoori masala is a little bit of Indian BBQ fairy dust. The stuff that makes grilled chicken magic. Or lamb chops crazy tasty. CEYLON CHICKEN CURRY Add the chicken in an even layer and cover the pan. After about 5 minutes flip the chicken pieces. Tongs are good for this. Can't beat a good set of restaurant tongs in the kitchen. Cook until the chicken is just done. The chicken should take around 8-12 minutes to cookthrough.
MAKHANI GRAVY
Bring to a simmer, cover loosely and cook for about 45 minutes. Let cool slightly and puree until smooth (whole spices and all) in a blender. Your blender can handle the whole spices. Don't worry. At this point you can stop and portion your makhani gravy. Technically it's not a makhani gravy at this point. BIRRIA TACOS CON CONSOMÉ Return one batch to the pan to warm through. Transfer that batch to the oven. Repeat until your last batch is in the pan. That batch doesn't go in the oven. Pull the rest of them from the oven and serve. To serve place two tacos on the plate. Serve with a KOREAN BULGOGI SAUCE Korean bulgogi sauce is a great marinade for grilled beef. It's also absolutely awesome on brushed on burgers, on chops or as a stir frysauce.
KERALA CHICKEN CURRY (NADAN KOHZI) Turn your heat down to medium low and add your spice mix and the remaining 5 curry leaves. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn. Add the green chilies. Cook another 30TANDOORI MARINADE
Combine all the ingredients except the water and the lemon juice. Add water, a bit at a time until you get a consistency like the picture. Marinate meat at least an hour HOME - GLEBE KITCHENRECIPE INDEXSTARTERSMAINSSIDES AND STUFFABOUT GLEBEKITCHENASIAN NOODLES tandoori masala – homemade tandoori spice mix. Tandoori masala is a little bit of Indian BBQ fairy dust. The stuff that makes grilled chicken magic. Or lamb chops crazy tasty. CEYLON CHICKEN CURRY Add the chicken in an even layer and cover the pan. After about 5 minutes flip the chicken pieces. Tongs are good for this. Can't beat a good set of restaurant tongs in the kitchen. Cook until the chicken is just done. The chicken should take around 8-12 minutes to cookthrough.
MAKHANI GRAVY
Bring to a simmer, cover loosely and cook for about 45 minutes. Let cool slightly and puree until smooth (whole spices and all) in a blender. Your blender can handle the whole spices. Don't worry. At this point you can stop and portion your makhani gravy. Technically it's not a makhani gravy at this point. BIRRIA TACOS CON CONSOMÉ Return one batch to the pan to warm through. Transfer that batch to the oven. Repeat until your last batch is in the pan. That batch doesn't go in the oven. Pull the rest of them from the oven and serve. To serve place two tacos on the plate. Serve with a KOREAN BULGOGI SAUCE Korean bulgogi sauce is a great marinade for grilled beef. It's also absolutely awesome on brushed on burgers, on chops or as a stir frysauce.
KERALA CHICKEN CURRY (NADAN KOHZI) Turn your heat down to medium low and add your spice mix and the remaining 5 curry leaves. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn. Add the green chilies. Cook another 30TANDOORI MARINADE
Combine all the ingredients except the water and the lemon juice. Add water, a bit at a time until you get a consistency like the picture. Marinate meat at least an hour LAMB BHUNA - INDIAN HOTEL STYLE - GLEBE KITCHEN Pre-cook the lamb. Add the lamb, curry powder, salt and chicken stock to a saucepan. You want enough stock to fully cover the lamb. 1 cup is a guess. I don't know how big your sauce pan is. Try to pick one that isn't way too big. Bring to a simmer. Cover. Cook until the lamb is tender. Keep an eye on the liquid level.GUNPOWDER POTATOES
Skewer the potatoes (not essential but it makes grilling way easier) and grill, over medium direct heat until golden brown - around 8-10 minutes. They are already cooked so all you want to do is brown and crisp them. Crumble the kasoor methi between your fingers. Combine the chaat masala, kashmiri chili powder, salt and kasoor methi. INDIAN RESTAURANT CHICKEN JALFREZI Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes. Add the rest of the curry base and let cook until the bubbles form. Turn the heat down to low and add the pre-cooked lamb, beef or chicken and the green chilies.LAMB VINDALOO
Stir in the tamarind paste, sugar and worcestershire sauce. Turn the heat down to low and add the pre-cooked lamb. Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Do not add water. Garnish with cilantro and serve with rice or INDIAN RESTAURANT CURRY BASE Have tried a few different curry bases in the past but this one is in a league of its own. So like a restaurant curry. I had some lamb breast so put this in the slow cooker with a couple of ladles of the base and then fried the onions in spices and added that and somespinach.
TANDOORI MASALA
Toast your whole spices. Pre-heat a small skillet over medium-low heat. Toast the spices, shaking the pan constantly, until fragrant. This should take about 2 minutes. Allow whole spices to cool. Transfer to a spice grinder (I like my old blade style coffee grinder for this). Grind to powder. INDIAN RESTAURANT SPICE MIX indian restaurant spice mix. This Indian restaurant spice mix is one of the key tricks restaurants use to make their curries. Course spice mix. Cuisine Indian. Keyword curry powder, restaurant spice mix. Prep Time 5 minutes. Total Time 5 minutes. Servings 1 cup. Calories320kcal.
INDIAN RESTAURANT MADRAS CURRY 1 tsp indian restaurant spice mix or curry powder – recipe link below. 2 tsp hot madras curry powder or use more indian restaurant mix powder if you don’t have any madras curry powder. 1 tsp kashmiri chili powder or 1/4 tsp cayenne mixed with 3/4 tsp paprika. 1/2 RESTAURANT STYLE PATHIA CURRY Pathia curry is true evolutionary cooking. This is an old dish. Historic really. Pathia has it’s roots in an ancient Persian dish. It’s been adapted to Indian cooking INDIAN RESTAURANT BHUNA CURRY The curry ingredients. 3 Tbsp oil. 1/2 onion coarsely chopped. 2 green chilies seeded and diced (or thinly sliced if you want a bit of extra heat from the ribs) 1 Tbsp cilantro stems minced. 1 Tbsp garlic/ginger paste - recipe link below. 2 Tbsp tomato paste with enough water to dilute to the consistency of pasatta. HOME - GLEBE KITCHENRECIPE INDEXSTARTERSMAINSSIDES AND STUFFABOUT GLEBEKITCHENASIAN NOODLES tandoori masala – homemade tandoori spice mix. Tandoori masala is a little bit of Indian BBQ fairy dust. The stuff that makes grilled chicken magic. Or lamb chops crazy tasty. INDIAN - GLEBE KITCHEN All text and images are ©2016-2021 www.glebekitchen.com. All rightsreserved.
KERALA CHICKEN CURRY (NADAN KOHZI) Turn your heat down to medium low and add your spice mix and the remaining 5 curry leaves. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn. Add the green chilies. Cook another 30 KOREAN BULGOGI SAUCE Korean bulgogi sauce is a great marinade for grilled beef. It's also absolutely awesome on brushed on burgers, on chops or as a stir frysauce.
BBQ BRISKET DONE HOT AND FAST Smoke the brisket fat cap up for 4 hours. At this point check the internal temperature. It should be somewhere around 160-170F. At this point wrap your brisket in butchers paper and continue to cook fat cap down until you get to an internal temperature of 195-200. This is another hour or two max.TANDOORI MARINADE
Combine all the ingredients except the water and the lemon juice. Add water, a bit at a time until you get a consistency like the picture. Marinate meat at least an hourGUNPOWDER POTATOES
Skewer the potatoes (not essential but it makes grilling way easier) and grill, over medium direct heat until golden brown - around 8-10 minutes. They are already cooked so all you want to do is brown and crisp them. Crumble the kasoor methi between your fingers. Combine the chaat masala, kashmiri chili powder, salt and kasoor methi. PILAU RICE - INDIAN RESTAURANT STYLE - GLEBE KITCHEN Heat the ghee over medium heat. Add the green cardamom, cassia bark and cumin seed. Little bubbles should form around the spices. Cook for around 30 seconds. Add the rice and stir. Add the water. For basmati using this technique the proportions are always 1 rice to 1 NEAPOLITAN LASAGNA WITH FRESH MOZZARELLA Top the ragu with 1/3 of the fresh mozzarella and 1/4 of the parmigiano. Layer the next row of lasagna noodles on top. Repeat this whole process (1/5 of the ragu then the cheese and noodles) twice more for a total of 4 layers. Spoon the remaining ragu over the top layer of noodles. Sprinkle the remaining 1/4 of the parmigiana to cover. SALMON WITH RICE NOODLES The salmon. Brush reserved dressing over the fish. Heat about a Tbsp of vegetable oil in a non-stick frying pan large enough to hold the fish. Over medium to medium-low heat, cook the fish for about 2 minutes on either side for translucent salmon. Cook longer if HOME - GLEBE KITCHENRECIPE INDEXSTARTERSMAINSSIDES AND STUFFABOUT GLEBEKITCHENASIAN NOODLES tandoori masala – homemade tandoori spice mix. Tandoori masala is a little bit of Indian BBQ fairy dust. The stuff that makes grilled chicken magic. Or lamb chops crazy tasty. INDIAN - GLEBE KITCHEN All text and images are ©2016-2021 www.glebekitchen.com. All rightsreserved.
KERALA CHICKEN CURRY (NADAN KOHZI) Turn your heat down to medium low and add your spice mix and the remaining 5 curry leaves. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn. Add the green chilies. Cook another 30 KOREAN BULGOGI SAUCE Korean bulgogi sauce is a great marinade for grilled beef. It's also absolutely awesome on brushed on burgers, on chops or as a stir frysauce.
BBQ BRISKET DONE HOT AND FAST Smoke the brisket fat cap up for 4 hours. At this point check the internal temperature. It should be somewhere around 160-170F. At this point wrap your brisket in butchers paper and continue to cook fat cap down until you get to an internal temperature of 195-200. This is another hour or two max.TANDOORI MARINADE
Combine all the ingredients except the water and the lemon juice. Add water, a bit at a time until you get a consistency like the picture. Marinate meat at least an hourGUNPOWDER POTATOES
Skewer the potatoes (not essential but it makes grilling way easier) and grill, over medium direct heat until golden brown - around 8-10 minutes. They are already cooked so all you want to do is brown and crisp them. Crumble the kasoor methi between your fingers. Combine the chaat masala, kashmiri chili powder, salt and kasoor methi. PILAU RICE - INDIAN RESTAURANT STYLE - GLEBE KITCHEN Heat the ghee over medium heat. Add the green cardamom, cassia bark and cumin seed. Little bubbles should form around the spices. Cook for around 30 seconds. Add the rice and stir. Add the water. For basmati using this technique the proportions are always 1 rice to 1 NEAPOLITAN LASAGNA WITH FRESH MOZZARELLA Top the ragu with 1/3 of the fresh mozzarella and 1/4 of the parmigiano. Layer the next row of lasagna noodles on top. Repeat this whole process (1/5 of the ragu then the cheese and noodles) twice more for a total of 4 layers. Spoon the remaining ragu over the top layer of noodles. Sprinkle the remaining 1/4 of the parmigiana to cover. SALMON WITH RICE NOODLES The salmon. Brush reserved dressing over the fish. Heat about a Tbsp of vegetable oil in a non-stick frying pan large enough to hold the fish. Over medium to medium-low heat, cook the fish for about 2 minutes on either side for translucent salmon. Cook longer if BBQ BRISKET DONE HOT AND FAST Smoke the brisket fat cap up for 4 hours. At this point check the internal temperature. It should be somewhere around 160-170F. At this point wrap your brisket in butchers paper and continue to cook fat cap down until you get to an internal temperature of 195-200. This is another hour or two max. BIRRIA TACOS CON CONSOMÉ Return one batch to the pan to warm through. Transfer that batch to the oven. Repeat until your last batch is in the pan. That batch doesn't go in the oven. Pull the rest of them from the oven and serve. To serve place two tacos on the plate. Serve with a small bowl of consomé and a lime wedge or two.TANDOORI MARINADE
Combine all the ingredients except the water and the lemon juice. Add water, a bit at a time until you get a consistency like the picture. Marinate meat at least an hour CEYLON CHICKEN CURRY Add the chicken in an even layer and cover the pan. After about 5 minutes flip the chicken pieces. Tongs are good for this. Can't beat a good set of restaurant tongs in the kitchen. Cook until the chicken is just done. The chicken should take around 8-12 minutes to cookthrough.
LAMB VINDALOO
Stir in the tamarind paste, sugar and worcestershire sauce. Turn the heat down to low and add the pre-cooked lamb. Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Do not add water. Garnish with cilantro and serve with rice or INDIAN RESTAURANT CURRY BASE Have tried a few different curry bases in the past but this one is in a league of its own. So like a restaurant curry. I had some lamb breast so put this in the slow cooker with a couple of ladles of the base and then fried the onions in spices and added that and somespinach.
NEARLY RESTAURANT STYLE CHICKEN MADRAS chicken madras. In a small bowl, combine the mix powder, paprika, Kashmiri chili powder, madras curry powder, kasoor methi and salt. This is your spice mix. Heat 4 tbsp vegetable oil in a pot over medium heat until it shimmers. Toss in the cinnamon bark and let cook a fewseconds.
KOREAN MEATLOAF WITH GOCHUJANG GLAZE Remove the onion mixture from the heat, transfer to a bowl and place in the refrigerator to cool. Combine the cooled onion mixture with the minced green onion, gochujang, eggs and kosher salt. Stir to combine thoroughly. Put the ground pork and breadcrumbs in a large bowl. INDIAN RESTAURANT BHUNA CURRY The curry ingredients. 3 Tbsp oil. 1/2 onion coarsely chopped. 2 green chilies seeded and diced (or thinly sliced if you want a bit of extra heat from the ribs) 1 Tbsp cilantro stems minced. 1 Tbsp garlic/ginger paste - recipe link below. 2 Tbsp tomato paste with enough water to dilute to the consistency of pasatta. KACHUMBER - INDIAN TOMATO AND CUCUMBER SALAD - GLEBE KITCHEN The salad. Run the chopped white onion under cold running water for about 10 seconds. This mellows out the bite of the onion. A mesh strainer works well. Add about 3/4 tsp of salt to the tomatoes and place in the strainer over a bowl. Let stand for about 20 minutes tolet liquid drain.
HOME - GLEBE KITCHENRECIPE INDEXSTARTERSMAINSSIDES AND STUFFABOUT GLEBEKITCHENASIAN NOODLES tandoori masala – homemade tandoori spice mix. Tandoori masala is a little bit of Indian BBQ fairy dust. The stuff that makes grilled chicken magic. Or lamb chops crazy tasty. INDIAN - GLEBE KITCHEN All text and images are ©2016-2021 www.glebekitchen.com. All rightsreserved.
KERALA CHICKEN CURRY (NADAN KOHZI) Turn your heat down to medium low and add your spice mix and the remaining 5 curry leaves. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn. Add the green chilies. Cook another 30MAKHANI GRAVY
Bring to a simmer, cover loosely and cook for about 45 minutes. Let cool slightly and puree until smooth (whole spices and all) in a blender. Your blender can handle the whole spices. Don't worry. At this point you can stop and portion your makhani gravy. Technically it's not a makhani gravy at this point. KOREAN BULGOGI SAUCE Korean bulgogi sauce is a great marinade for grilled beef. It's also absolutely awesome on brushed on burgers, on chops or as a stir frysauce.
TANDOORI MARINADE
Combine all the ingredients except the water and the lemon juice. Add water, a bit at a time until you get a consistency like the picture. Marinate meat at least an hour BIRRIA TACOS CON CONSOMÉ Return one batch to the pan to warm through. Transfer that batch to the oven. Repeat until your last batch is in the pan. That batch doesn't go in the oven. Pull the rest of them from the oven and serve. To serve place two tacos on the plate. Serve with a RESTAURANT STYLE PATHIA CURRY Pathia curry is true evolutionary cooking. This is an old dish. Historic really. Pathia has it’s roots in an ancient Persian dish. It’s been adapted to Indian cookingGUNPOWDER POTATOES
Skewer the potatoes (not essential but it makes grilling way easier) and grill, over medium direct heat until golden brown - around 8-10 minutes. They are already cooked so all you want to do is brown and crisp them. Crumble the kasoor methi between your fingers. Combine the chaat masala, kashmiri chili powder, salt and kasoor methi. MEXICAN PORK AND BLACK BEAN STEW Return the pork to the pot along with any accumulated juices. Add the chicken stock. Dice the remaining tomatoes and add them to the pot. Don't add the remaining tomato juice in the can. Reduce the heat to low and simmer until the pork is tender, about an hour to HOME - GLEBE KITCHENRECIPE INDEXSTARTERSMAINSSIDES AND STUFFABOUT GLEBEKITCHENASIAN NOODLES tandoori masala – homemade tandoori spice mix. Tandoori masala is a little bit of Indian BBQ fairy dust. The stuff that makes grilled chicken magic. Or lamb chops crazy tasty. INDIAN - GLEBE KITCHEN All text and images are ©2016-2021 www.glebekitchen.com. All rightsreserved.
KERALA CHICKEN CURRY (NADAN KOHZI) Turn your heat down to medium low and add your spice mix and the remaining 5 curry leaves. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn. Add the green chilies. Cook another 30MAKHANI GRAVY
Bring to a simmer, cover loosely and cook for about 45 minutes. Let cool slightly and puree until smooth (whole spices and all) in a blender. Your blender can handle the whole spices. Don't worry. At this point you can stop and portion your makhani gravy. Technically it's not a makhani gravy at this point. KOREAN BULGOGI SAUCE Korean bulgogi sauce is a great marinade for grilled beef. It's also absolutely awesome on brushed on burgers, on chops or as a stir frysauce.
TANDOORI MARINADE
Combine all the ingredients except the water and the lemon juice. Add water, a bit at a time until you get a consistency like the picture. Marinate meat at least an hour BIRRIA TACOS CON CONSOMÉ Return one batch to the pan to warm through. Transfer that batch to the oven. Repeat until your last batch is in the pan. That batch doesn't go in the oven. Pull the rest of them from the oven and serve. To serve place two tacos on the plate. Serve with a RESTAURANT STYLE PATHIA CURRY Pathia curry is true evolutionary cooking. This is an old dish. Historic really. Pathia has it’s roots in an ancient Persian dish. It’s been adapted to Indian cookingGUNPOWDER POTATOES
Skewer the potatoes (not essential but it makes grilling way easier) and grill, over medium direct heat until golden brown - around 8-10 minutes. They are already cooked so all you want to do is brown and crisp them. Crumble the kasoor methi between your fingers. Combine the chaat masala, kashmiri chili powder, salt and kasoor methi. MEXICAN PORK AND BLACK BEAN STEW Return the pork to the pot along with any accumulated juices. Add the chicken stock. Dice the remaining tomatoes and add them to the pot. Don't add the remaining tomato juice in the can. Reduce the heat to low and simmer until the pork is tender, about an hour to INDIAN - GLEBE KITCHEN All text and images are ©2016-2021 www.glebekitchen.com. All rightsreserved.
MAKHANI GRAVY
Bring to a simmer, cover loosely and cook for about 45 minutes. Let cool slightly and puree until smooth (whole spices and all) in a blender. Your blender can handle the whole spices. Don't worry. At this point you can stop and portion your makhani gravy. Technically it's not a makhani gravy at this point. CEYLON CHICKEN CURRY Add the chicken in an even layer and cover the pan. After about 5 minutes flip the chicken pieces. Tongs are good for this. Can't beat a good set of restaurant tongs in the kitchen. Cook until the chicken is just done. The chicken should take around 8-12 minutes to cookthrough.
LAMB BHUNA - INDIAN HOTEL STYLE - GLEBE KITCHEN Pre-cook the lamb. Add the lamb, curry powder, salt and chicken stock to a saucepan. You want enough stock to fully cover the lamb. 1 cup is a guess. I don't know how big your sauce pan is. Try to pick one that isn't way too big. Bring to a simmer. Cover. Cook until the lamb is tender. Keep an eye on the liquid level.GUNPOWDER POTATOES
Skewer the potatoes (not essential but it makes grilling way easier) and grill, over medium direct heat until golden brown - around 8-10 minutes. They are already cooked so all you want to do is brown and crisp them. Crumble the kasoor methi between your fingers. Combine the chaat masala, kashmiri chili powder, salt and kasoor methi. MONTREAL SMOKED MEAT Refrigerate, turning the brisket over 2 times per day for 8 days. On the eighth day, soak the brisket in a sink of cool water for 30 minutes. Drain the water and refill, continuing to soak the brisket. Repeat this for 3 hours (6 water changes), dry the brisket and coat it with the pepper corn, coriander seed rub.LAMB VINDALOO
Stir in the tamarind paste, sugar and worcestershire sauce. Turn the heat down to low and add the pre-cooked lamb. Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Do not add water. Garnish with cilantro and serve with rice or INDIAN RESTAURANT BHUNA CURRY The curry ingredients. 3 Tbsp oil. 1/2 onion coarsely chopped. 2 green chilies seeded and diced (or thinly sliced if you want a bit of extra heat from the ribs) 1 Tbsp cilantro stems minced. 1 Tbsp garlic/ginger paste - recipe link below. 2 Tbsp tomato paste with enough water to dilute to the consistency of pasatta. INDIAN RESTAURANT CURRY BASE Have tried a few different curry bases in the past but this one is in a league of its own. So like a restaurant curry. I had some lamb breast so put this in the slow cooker with a couple of ladles of the base and then fried the onions in spices and added that and somespinach.
PAPADUM WITH RED ONION CHUTNEY AND MINT RAITA It will start to curl and cook immediately. After around 4-5 seconds grab it with your tongs and flip it. It will be pretty solid so this should be easy. Cook another 3-5 seconds. Grab one edge of the papadum and hold it vertically above the oil to drain a bit. Transfer the cooked papadum to the plate with the tongs.Skip to content
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