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MINI'S GOURMET
Ingredients 1cup=250 ml Kunafa dough (shredded filo pastry)*, 200 g Unsalted butter, 75 +50 g Whipping cream, 200 ml Condensed milk, ½ cup Cream cheese (softened), 150 g Medjoul Organic Dates**, 15 nos. Hot water Pistachios, 7 tablespoons *If you are using frozen Kunafa, thaw to room temperature.EASY MINI CAKE
Sieve the flour by adding baking powder, baking soda, salt, and set aside. Grease the cake tin (4 inches) with oil. Lightly dust with a little flour and dust off any excess before setting aside. SWEET BOLI - MINISGOURMET.BLOGSPOT.COM Wash chana dal 4 to 5 times and soak in water for 30 to 45 minutes. Combine, flour, turmeric, ghee, a pinch of salt and water to make adough. Knead it
BUTTERNUT PUMPKIN(BUTTERNUT SQUASH) DAL Butternut pumpkin dal curry is an easy and delicious vegetarian dish. You can use butternut pumpkin (butternut squash) or pumpkin, butsquash is tastier.
KERALA STYLE FISH FRY (മീൻ പൊരിചàµà´šà´¤àµ) Sardine fish is an excellent source of Omega-3 fatty acids. It packs a healthy amount of Vitamin D, B12, and Calcium. It also contains minerals, like Iron, Potassium, Zinc, and Niacin.CAULIFLOWER ROAST
Cauliflower is a staple in my household as it can be used for a wide range of dishes. A few family favourites are cauliflower Manchurian, cauliflower curry and cauliflower fry. MINI'S GOURMET BEETROOT HALWA 1 cup=250ml. Grated beetroot, 400 g (4 cups) Water, ½ cup. Ghee, 4 tbs. Full fat fresh milk, 2 ½ cups. Jaggery, 250 g . Almond powder, 4 tbs (from 20 almonds) KING FISH FRY (AYAKOORA FRY) Ingredients. Ayakoora Fish (cut and deboned), 400 g. Turmeric powder, ½ tsp . Chilli powder, 1 ½ tsp. Pepper powder, ½ tsp. Cumin powder, ½ tsp. Asafoetida powder PARIPPU VADA /DAL VADA/LENTIL FRITTERS Parippuvada or dal fritters is a south Indian snack. It is a staple in thattukada or chayakkada (Kerala tea stalls). In my hometown, Toor dal (sambar parippu) parrippu vada was the popular item. FINGER MILLET DOSA(RAGI DOSA) Ragi or finger millet dosa is a very healthy breakfast. It is particularly good for weight loss and reduces the risk of diabetes. I had previously posted some recipes where I used ragi flour, but this time I am using the whole ragi.MINI'S GOURMET
Ingredients 1cup=250 ml Kunafa dough (shredded filo pastry)*, 200 g Unsalted butter, 75 +50 g Whipping cream, 200 ml Condensed milk, ½ cup Cream cheese (softened), 150 g Medjoul Organic Dates**, 15 nos. Hot water Pistachios, 7 tablespoons *If you are using frozen Kunafa, thaw to room temperature.EASY MINI CAKE
Sieve the flour by adding baking powder, baking soda, salt, and set aside. Grease the cake tin (4 inches) with oil. Lightly dust with a little flour and dust off any excess before setting aside. SWEET BOLI - MINISGOURMET.BLOGSPOT.COM Wash chana dal 4 to 5 times and soak in water for 30 to 45 minutes. Combine, flour, turmeric, ghee, a pinch of salt and water to make adough. Knead it
BUTTERNUT PUMPKIN(BUTTERNUT SQUASH) DAL Butternut pumpkin dal curry is an easy and delicious vegetarian dish. You can use butternut pumpkin (butternut squash) or pumpkin, butsquash is tastier.
KERALA STYLE FISH FRY (മീൻ പൊരിചàµà´šà´¤àµ) Sardine fish is an excellent source of Omega-3 fatty acids. It packs a healthy amount of Vitamin D, B12, and Calcium. It also contains minerals, like Iron, Potassium, Zinc, and Niacin.CAULIFLOWER ROAST
Cauliflower is a staple in my household as it can be used for a wide range of dishes. A few family favourites are cauliflower Manchurian, cauliflower curry and cauliflower fry. MINI'S GOURMET BEETROOT HALWA 1 cup=250ml. Grated beetroot, 400 g (4 cups) Water, ½ cup. Ghee, 4 tbs. Full fat fresh milk, 2 ½ cups. Jaggery, 250 g . Almond powder, 4 tbs (from 20 almonds) KING FISH FRY (AYAKOORA FRY) Ingredients. Ayakoora Fish (cut and deboned), 400 g. Turmeric powder, ½ tsp . Chilli powder, 1 ½ tsp. Pepper powder, ½ tsp. Cumin powder, ½ tsp. Asafoetida powder PARIPPU VADA /DAL VADA/LENTIL FRITTERS Parippuvada or dal fritters is a south Indian snack. It is a staple in thattukada or chayakkada (Kerala tea stalls). In my hometown, Toor dal (sambar parippu) parrippu vada was the popular item. FINGER MILLET DOSA(RAGI DOSA) Ragi or finger millet dosa is a very healthy breakfast. It is particularly good for weight loss and reduces the risk of diabetes. I had previously posted some recipes where I used ragi flour, but this time I am using the whole ragi.EASY MINI CAKE
Sieve the flour by adding baking powder, baking soda, salt, and set aside. Grease the cake tin (4 inches) with oil. Lightly dust with a little flour and dust off any excess before setting aside. MINI'S GOURMET RAGI (FINGER MILLET) MASALA DOSA Here is the recipe for a 3-in-1 Mini’s Gourmet Special Ragi Masala Dosa! I have also provided a special vegetable ragi dosa recipe in case you have any leftover batter to PARIPPU VADA /DAL VADA/LENTIL FRITTERS Parippuvada or dal fritters is a south Indian snack. It is a staple in thattukada or chayakkada (Kerala tea stalls). In my hometown, Toor dal (sambar parippu) parrippu vada was the popular item. RED AND WHITE SAUCE PASTA Boil the required amount of water with a little salt in a dish. Add pasta with 1 tbs of oil, and cook until soft, as per instructions onthe packet.
KERALA STYLE ULLI THEEYAL (SHALLOTS /SMALL ONION CURRY) Shallots/small onions/Pearl onions or Ulli (Malayalam) theeyal is a tasty Kerala-style side dish. Ulli theeyal is one of my mom's favoritevegetarian dishes.
KUNAFA TRIFLE
Soak the dates in hot water (for at least 30 minutes) and set aside. Chop the kunafa dough into 1-inch length, and separate the strands. Melt 75 g of butter in a thick wide pan and roast the kunafa until it turns golden brown, over medium-low flame. GOOSEBERRY (AMLA) PICKLE (NELLIKKA ACHAR) Pickle is a staple dish in my household. Pickle is a condiment that pairs well with most Indian dishes, especially with yogurt.Most liking for pickles was definitely borrowed from my mother. You can prepare this pickle in two ways - soft or crispy. ONAM SPECIAL RICE PUTTU (STEAM CAKE) Onam is an important annual festival in the state of Kerala celebrated by Malayalis all over the world. The celebration lasts for five days, particularly on day 2 (Thiruvonam).RUM FRUITCAKE
Wash the dry fruits and immediately pat dry with a kitchen towel. Soak in rum, then refrigerate for 10 to 14 days. If you are short of time, soak for at least a day. KOLLAM STYLE FISH CURRY (ആവോലി മീൻ കറി) Pomfret fish (cut and cleaned), 450 g Coconut oil, 4 tbs Mustard seeds, 1 tsp Fenugreek seeds, ½ tsp Ginger (finely chopped), ½ tbs Garlic (finely chopped), 1 tbs Curry leaves, a few Onion (finely chopped), 2 nos. (medium size) Tomato (finely chopped), 1 no. or 150 gm Chilli powder, 2 tbs Turmeric powder, 1 tsp Pepper powder, ¼ tbs Coriander powder, 1 tbsMINI'S GOURMET
Ingredients 1cup=250 ml Kunafa dough (shredded filo pastry)*, 200 g Unsalted butter, 75 +50 g Whipping cream, 200 ml Condensed milk, ½ cup Cream cheese (softened), 150 g Medjoul Organic Dates**, 15 nos. Hot water Pistachios, 7 tablespoons *If you are using frozen Kunafa, thaw to room temperature.MINI'S GOURMET
Showing posts from 2019 Show All. December 24, 2019 BUTTERNUT PUMPKIN(BUTTERNUT SQUASH) DAL Butternut pumpkin dal curry is an easy and delicious vegetarian dish. You can use butternut pumpkin (butternut squash) or pumpkin, butsquash is tastier.
MINI'S GOURMET
Showing posts from 2021 Show All. April 16, 2021EASY MINI CAKE
Sieve the flour by adding baking powder, baking soda, salt, and set aside. Grease the cake tin (4 inches) with oil. Lightly dust with a little flour and dust off any excess before setting aside. KING FISH FRY (AYAKOORA FRY) Ingredients. Ayakoora Fish (cut and deboned), 400 g. Turmeric powder, ½ tsp . Chilli powder, 1 ½ tsp. Pepper powder, ½ tsp. Cumin powder, ½ tsp. Asafoetida powderKUNAFA TRIFLE
Soak the dates in hot water (for at least 30 minutes) and set aside. Chop the kunafa dough into 1-inch length, and separate the strands. Melt 75 g of butter in a thick wide pan and roast the kunafa until it turns golden brown, over medium-low flame. WHEAT ADA (WHEAT JAGGERY POCKETS) Combine coconut, jaggery and banana in a bowl and set aside. Knead wheat with water and salt to make a very soft dough. Divide the doughinto three balls.
KERALA DOSA (UAE MOTHER'S DAY SPECIAL) Wash the rice, urad dal and fenugreek to remove the dirt. Soak the rice in water for atleast six hours. In another bowl, soak the dal and fenugreek together for six hours.MINI'S GOURMET
Showing posts from February, 2019 Show All. February 20, 2019MINI'S GOURMET
Ingredients 1cup=250 ml Kunafa dough (shredded filo pastry)*, 200 g Unsalted butter, 75 +50 g Whipping cream, 200 ml Condensed milk, ½ cup Cream cheese (softened), 150 g Medjoul Organic Dates**, 15 nos. Hot water Pistachios, 7 tablespoons *If you are using frozen Kunafa, thaw to room temperature.MINI'S GOURMET
Showing posts from 2019 Show All. December 24, 2019 BUTTERNUT PUMPKIN(BUTTERNUT SQUASH) DAL Butternut pumpkin dal curry is an easy and delicious vegetarian dish. You can use butternut pumpkin (butternut squash) or pumpkin, butsquash is tastier.
MINI'S GOURMET
Showing posts from 2021 Show All. April 16, 2021EASY MINI CAKE
Sieve the flour by adding baking powder, baking soda, salt, and set aside. Grease the cake tin (4 inches) with oil. Lightly dust with a little flour and dust off any excess before setting aside. KING FISH FRY (AYAKOORA FRY) Ingredients. Ayakoora Fish (cut and deboned), 400 g. Turmeric powder, ½ tsp . Chilli powder, 1 ½ tsp. Pepper powder, ½ tsp. Cumin powder, ½ tsp. Asafoetida powderKUNAFA TRIFLE
Soak the dates in hot water (for at least 30 minutes) and set aside. Chop the kunafa dough into 1-inch length, and separate the strands. Melt 75 g of butter in a thick wide pan and roast the kunafa until it turns golden brown, over medium-low flame. WHEAT ADA (WHEAT JAGGERY POCKETS) Combine coconut, jaggery and banana in a bowl and set aside. Knead wheat with water and salt to make a very soft dough. Divide the doughinto three balls.
KERALA DOSA (UAE MOTHER'S DAY SPECIAL) Wash the rice, urad dal and fenugreek to remove the dirt. Soak the rice in water for atleast six hours. In another bowl, soak the dal and fenugreek together for six hours.MINI'S GOURMET
Showing posts from February, 2019 Show All. February 20, 2019MINI'S GOURMET
Ingredients 1cup=250 ml Kunafa dough (shredded filo pastry)*, 200 g Unsalted butter, 75 +50 g Whipping cream, 200 ml Condensed milk, ½ cup Cream cheese (softened), 150 g Medjoul Organic Dates**, 15 nos. Hot water Pistachios, 7 tablespoons *If you are using frozen Kunafa, thaw to room temperature.KUNAFA TRIFLE
Soak the dates in hot water (for at least 30 minutes) and set aside. Chop the kunafa dough into 1-inch length, and separate the strands. Melt 75 g of butter in a thick wide pan and roast the kunafa until it turns golden brown, over medium-low flame.MINI'S GOURMET
Ingredients 1cup=250 ml Kunafa dough (shredded filo pastry)*, 200 g Unsalted butter, 75 +50 g Whipping cream, 200 ml Condensed milk, ½ cup Cream cheese (softened), 150 g Medjoul Organic Dates**, 15 nos. Hot water Pistachios, 7 tablespoons *If you are using frozen Kunafa, thaw to room temperature.MINI'S GOURMET
Showing posts from 2020 Show All. December 25, 2020MINI'S GOURMET
Showing posts from 2019 Show All. December 24, 2019MINI'S GOURMET
Showing posts from 2021 Show All. April 16, 2021KERALA APPAM
Yeast, ½ tsp Sugar, 1 tsp Lukewarm water, 3 tbs Rice mix, 1 cup (250ml) Rice flakes, ½ cup Coconut, 2 tbs Water, 1 cup Sesame or coconut oil, for greasing RED AND WHITE SAUCE PASTA Boil the required amount of water with a little salt in a dish. Add pasta with 1 tbs of oil, and cook until soft, as per instructions onthe packet.
LEMON RICE - MINISGOURMET.BLOGSPOT.COM Lemon rice is a tasty and easy south Indian dish. It is a great lunch box option for kids, which can be prepared in ten minutes if you have some leftover cooked rice. WHEAT ADA (WHEAT JAGGERY POCKETS) Combine coconut, jaggery and banana in a bowl and set aside. Knead wheat with water and salt to make a very soft dough. Divide the doughinto three balls.
KERALA DOSA (UAE MOTHER'S DAY SPECIAL) Wash the rice, urad dal and fenugreek to remove the dirt. Soak the rice in water for atleast six hours. In another bowl, soak the dal and fenugreek together for six hours.MINI'S GOURMET
Showing posts from June, 2015 Show All. June 11, 2015MINI'S GOURMET
Ingredients 1cup=250 ml Kunafa dough (shredded filo pastry)*, 200 g Unsalted butter, 75 +50 g Whipping cream, 200 ml Condensed milk, ½ cup Cream cheese (softened), 150 g Medjoul Organic Dates**, 15 nos. Hot water Pistachios, 7 tablespoons *If you are using frozen Kunafa, thaw to room temperature.MINI'S GOURMET
Showing posts from 2020 Show All. December 25, 2020MINI'S GOURMET
Showing posts from 2019 Show All. December 24, 2019MINI'S GOURMET
Showing posts from 2021 Show All. April 16, 2021KERALA APPAM
Yeast, ½ tsp Sugar, 1 tsp Lukewarm water, 3 tbs Rice mix, 1 cup (250ml) Rice flakes, ½ cup Coconut, 2 tbs Water, 1 cup Sesame or coconut oil, for greasing RED AND WHITE SAUCE PASTA Boil the required amount of water with a little salt in a dish. Add pasta with 1 tbs of oil, and cook until soft, as per instructions onthe packet.
LEMON RICE - MINISGOURMET.BLOGSPOT.COM Lemon rice is a tasty and easy south Indian dish. It is a great lunch box option for kids, which can be prepared in ten minutes if you have some leftover cooked rice. WHEAT ADA (WHEAT JAGGERY POCKETS) Combine coconut, jaggery and banana in a bowl and set aside. Knead wheat with water and salt to make a very soft dough. Divide the doughinto three balls.
KERALA DOSA (UAE MOTHER'S DAY SPECIAL) Wash the rice, urad dal and fenugreek to remove the dirt. Soak the rice in water for atleast six hours. In another bowl, soak the dal and fenugreek together for six hours.MINI'S GOURMET
Showing posts from June, 2015 Show All. June 11, 2015MINI'S GOURMET
Ingredients 1cup=250 ml Kunafa dough (shredded filo pastry)*, 200 g Unsalted butter, 75 +50 g Whipping cream, 200 ml Condensed milk, ½ cup Cream cheese (softened), 150 g Medjoul Organic Dates**, 15 nos. Hot water Pistachios, 7 tablespoons *If you are using frozen Kunafa, thaw to room temperature.KUNAFA TRIFLE
Soak the dates in hot water (for at least 30 minutes) and set aside. Chop the kunafa dough into 1-inch length, and separate the strands. Melt 75 g of butter in a thick wide pan and roast the kunafa until it turns golden brown, over medium-low flame.MINI'S GOURMET
FRIDAY, 11 OCTOBER 2019 YUMMY VEGETABLE EGG OMELET _TODAY IS WORLD EGG DAY, SO HERE’S A MINI’S GOURMET EGG DELICACY! THIS IS A GREAT BREAKFAST RECIPE FOR KIDS AND ADULTS. __Serves 2 people._
INGREDIENT
_Egg, 5 nos._
_Olive oil, 2 tbs._
_Diced onion, 1 no or 50 g_ _Garlic(chopped), 2 cloves_ _Diced tomato, 1 no or 80 to 100 g_ _Bell pepper (red), ½ piece_ _Lettuce (chopped), 50 g_ _Pepper powder, ½ tsp_ _Ricotta cheese, a few dollops__ Broccoli, 50 g_
_Salt, to taste_
PREPARATION:
* Wash the broccoli and separate small florets, then soak in boiled water for two minutes. Drain and set aside. * Add salt to the eggs and beat well. Set aside. * Heat oil in a large thick bottomed pan. * Add onion, garlic, and sauté for two minutes on a medium flame. * Add all the vegetables except lettuce and sauté for two moreminutes.
* Add lettuce and sauté for one minute on a low flame. * Add pepper and mix well. * Spread the vegetables and pour the beaten egg evenly. * Cook for two minutes and cover with a lid. Continue to cook for five minutes on sim. * Open and spoon the cheese as desired. Remove from heat. * Serve sliced. Enjoy :) * Please share and comment! Posted by Minisgourmetat 08:39
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TUESDAY, 8 OCTOBER 2019 KERALA STYLE EGG CURRY _EGG CURRY IS A DISH THAT HAS A LOT OF LOCAL VARIATIONS. EVEN SO, I SHARE HERE A DELICIOUS, TASTY, AND SIMPLE RECIPE THAT MY MOM USED. IT IS EQUALLY GREAT FOR BREAKFAST, LUNCH AND DINNER. __MY CHILDREN LOVE THIS EGG CURRY TOO._ _ALWAYS REMEMBER TO SELECT A GOOD BRAND OF FREE-RANGE EGGS._ _TO BOIL EGGS, PLACE THE EGGS IN A SAUCEPAN AND IMMERSE IN WATER (AT LEAST 1 INCH ABOVE THE EGGS). BRING TO BOIL. ONCE IT BOILS, TURN THE FLAME TO MEDIUM, COVER AND HEAT FOR TEN MINUTES. REMOVE FROM THE STOVE AND SUBMERGE IN COLD WATER FOR TWO MINUTES. ONCE COOLED, SHELL THEEGGS._
INGREDIENTS
_Cooking time: 30-35 MINS__Egg, 5 NOS._
_Oil, 3 TBS_
_Mustard seeds, 1 TSP_ _Onion (finely chopped), 2 NOS. OR 200 G_ _Curry leaves, A FEW_ _Ginger (finely chopped), 1 TSP_ _Garlic (finely chopped), 1 TSP_ _Green chilis (slit), 2 NOS._ _Tomato (finely chopped), 2 NOS. OR 150 G_ _Hot water, 1 ½ CUPS_ _Fresh coconut milk (or powder), ¼ CUP__Salt, TO TASTE_
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_ _SPICES_
_Turmeric powder, ¼ TSP_ _Kashmiri Chilli powder. 2 TSP_ _Coriander powder, 2 ½ TSP_ _Pepper powder, ¼ TSP (Optional)_ _Cumin powder, ½ TSP_ _Garam masala, ½ TSP_ _Fennel powder, ½ TSP_ _Note: Adjust spice levels as per your preference. I always use homemade spices that are slightly stronger in flavour. _PREPARATION:
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* _Heat oil in an iron pan or saucepan and add mustard seeds._ * _Once it pops, add onion and curry leaves; and sauté, sprinkle with a little salt until it turns brown over a medium flame._ * _Add ginger, garlic and chilis; sauté for one minute or until theraw smell goes._
* _Add tomatoes and sauté for one minute, then turn the flame to very low and add spices._ * _Sauté the tomato on a medium flame until the tomatoes are well done and the oil separates._ * _Add water and required salt. Sauté and cook until the gravy thickens. Add coconut milk and egg, stir gently. Lightly heat andremove from flame._
* _Keep covered for ten minutes. _ _Enjoy with rice, chapatti or paratha. Thank you _😊 _Please share and comment!__
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Posted by Minisgourmetat 03:03
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TUESDAY, 10 SEPTEMBER 2019PUMPKIN PAYASAM
_PUMPKIN PAYASAM IS AN EASY, TASTY AND HEALTHY PAYASAM SUITABLE FOR ADULTS AND CHILDREN ALIKE. _ _THIS RECIPE USES SEASONAL AND EASY TO SOURCE INGREDIENTS. NO SADYA IS COMPLETE WITHOUT PAYASAM. SO TRY THIS ORGANIC AND HEALTHY PAYASAMFOR ONAM 2019! _
INGREDIENTS
_Grated pumpkin, 500 g__Ghee, 3+1 tbs_
_Jaggery, 350 g_
_Water, 2 cups_
_Sago, 2 tbs_
_Coconut milk (thin), 2 cups_ _Coconut milk (thick), 1 cups_ _Dry ginger powder, 1 tsp_ _Cardamom powder, 1 tsp_ _Cashew nuts, ½ cup_ _Thinly sliced coconut pieces, ¼ cup__
_ _Note: Use small sago pearls and Marayoor jaggery is possible. If fresh coconut milk is unavailable you can use canned varieties. Remember to use a mature pumpkin.  _PREPARATION:
* Crush the jaggery and boil in a saucepan with one cup of water. Stir until the jaggery is completely melted. Drain into another container for removing all the impurities and set aside. * Heat one cup of water in another saucepan and add washed sago. Boil for ten minutes on a low flame. Stir to avoid sticking. Set aside and stir occasionally with a spoon. * Heat three tablespoons of ghee in a thick and large saucepan orotturuli.
* Add pumpkin and sauté for ten minutes until the pumpkin softensor cooks through.
* Add jaggery and stir continuously until it thickens. * Add thin coconut milk and stir again to avoid burning. * Once heated, add sago and mix well. Stir continuously to attain athick consistency.
* Add thick milk and heat; do not boil! * Add cardamom and dry ginger powder, then remove from flame. * Heat one tablespoon ghee in a pan and fry the coconut until light brown and drain. Fry cashews in the remaining ghee. * Stir into the payasam. Your Pumpkin Payasam is ready! * Enjoy with Onam Sadya. Wishing you all a Happy Onam 😊 Please share and comment. Thank you! Posted by Minisgourmetat 02:10
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THURSDAY, 5 SEPTEMBER 2019 PALAK THORAN (SPINACH THORAN) _PALAK (SPINACH) IS A GOOD SOURCE OF VITAMINS. IT CONTROLS YOUR BLOOD SUGAR AND IS ALSO __GREAT FOR YOUR EYES AND SKIN. THE ANTIOXIDANTS PRESENT IN SPINACH PREVENTS WRINKLES. __PALAK THORAN OR UPPERI IS A TASTY AND HEALTHY SIDE DISH._INGREDIENTS
_Palak (finely chopped), A BUNDLE OR 200G_ _Carrot (minced), 1 NO. OR__ ½ CUP__Coconut, ½ CUP _
_Cumin powder, ½ TSP_ _Turmeric powder, ½ TSP_ _Chili flakes, ½ tbs or chopped green chili, 1 NO.__Garlic, 1 CLOVE_
_Oil, 1 TBS_
_Mustard seeds, 1/2 TSP_ _Onion (finely chopped), 1 NO.__Salt, to taste_
PREPARATION:
* Crush the coconut with cumin, turmeric, chili flakes and garlic,then set aside.
* Heat oil in a pan and add mustard seeds. Once it pops, add onion and sauté until onion soften. * Add carrot and sauté for two minutes on a low flame. * Mix in the palak and add salt. Sauté again for a few seconds then cover and cook until the water released from the spinach completely evaporates. Open the lid and add coconut mix, sauté for a few seconds. Turn off the flame. _Palak thoran is ready to serve with rice. Thank you :)_ _Please comment and share!__
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Posted by Minisgourmetat 11:20
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FRIDAY, 30 AUGUST 2019 GHEE RICE OR NEY CHORU. _GHEE RICE OR NEY CHORU IS A VERY TASTY, FLAVOURED RICE DISH OF SOUTH INDIA PREPARED IN GHEE; MOSTLY SERVED WITH MUTTON CURRY OR CHICKEN CURRY, RAITHA AND PAPPAD._ _This is an easy 30-minute lunch idea for kids as well!_INGREDIENTS
_Basmati rice, 1 CUP__Water, 2 CUPS_
_Ghee, 3 TBS_
_Onion (finely chopped), 100 G OR 1 NO._ _Cashew nuts, 12 NOS.__Raisins, 1 TBS_
_WHOLE SPICES: -_
_Cinnamon, 1 INCH_
_Cloves, 2 NOS._
_Cardamom, 2 NOS._
_Bay leaf, 1 NO._
_Fennel seeds, ¼ TSP_PREPARATION:
* Wash the rice until the water runs clear and soak for 20 minutes. Drain and set aside. * Heat ghee in a thick-bottomed saucepan and fry raisins until fluffy. Remove raisins with a slotted spoon and fry the cashews until it turns brown, then remove and set aside. * Add whole spices to the same pan and sauté for 30 seconds on amedium flame.
* Add onion and sauté with salt until it turns slightly brown. * Add rice and sauté two minutes. * Add boiled water and mix well. After one minute, check salt and lower the flame. Then cover the pan with a tight lid. * Mix occasionally and cook until done (approximately 12 to 15minutes).
* When the water completely evaporates, remove from fire and keep it closed for 5 minutes. * The rice will soften. Fold it slowly and transfer to a servingbowl.
* Garnish with cashew and raisins.Note:-
If you want to prepare for five or more people, fry two more medium-sized onions with the cashew-raisin garnish. _Enjoy hot. Please share and comment, thank you :)___
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Posted by Minisgourmetat 11:26
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TUESDAY, 20 AUGUST 2019TOMATO RICE
INGREDIENTS
_Rice, 2 CUPS OR 400 G_ _Cinnamon, 1-INCH PIECE_ _Cardamom, 2 PIECES__Cloves, 2 NOS._
_Ghee, 4 TBS + ½ TSP_ _Mustard seeds, ½ TSP_ _Cumin seeds, ½ TSP__Chana dal, 1 TBS_
_ Urad dal, 1 TSP_
_Chopped cashew nuts, 2 TBS_ _Ginger (finely chopped), 1 TBS_ _Garlic (finely chopped), 1 TBS_ _Green chilis (finely chopped), 2 NOS._ _Onion (finely chopped), 1 NO. OR 100 G_ _Curry leaves, A FEW_ _Ripe tomatoes (finely chopped), 4 NOS. OR 600 G_ _Kashmiri chili powder, 2 TSP_ _Turmeric powder, ½ TSP_ _Garam masala, __½__ TSP_ _Coriander leaves (finely chopped), 1 TBS_PREPARATION:
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* Wash and soak the rice for twenty minutes. * Boil water in a saucepan and add cinnamon, cardamom, and cloves. Add drained rice into the boiling water. Add salt and cook well, thenset aside.
* Heat 4 tbs ghee in a saucepan. Add mustard seeds and cumin seeds; sauté for two seconds. Add chana dal, urad dal, and cashew nuts; and sauté until the dal slightly browns. * Add ginger, garlic and green chilis; and sauté for one minute ona low flame.
* Add onion and curry leaves; sauté on medium flame until the onionturns light brown.
* Add tomatoes and sauté for one minute, then lower the flame. * Add chili powder, turmeric powder, and garam masala; and sautéfor three seconds.
* Mix in salt, cover and cook until the oil separates. * Stir occasionally to avoid burning. Be careful, as burning willaffect the taste.
* Once cooked, add rice and the remaining ghee, then mix properly.Check for salt.
* Sprinkle coriander leaves and cook over a low flame for five minutes. Remove from heat. _The tomato rice is ready to serve. Enjoy with pappadam or rajma curry. Thank you :)_ _Please share and comment!__
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Posted by Minisgourmetat 10:17
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SATURDAY, 17 AUGUST 2019 MORINGA THORAN (à´®àµà´°à´¿à´™àµà´™à´¾ ഇല തോരൻ) _THE MORINGA IS A VERY POPULAR TREE IN SOUTHERN KERALA. MORINGA LEAVES ARE VERY NUTRITIOUS. IT CONTAINS VITAMINS, PROTEINS, MINERALS, AND IRON. IT LOWERS BLOOD PRESSURE AND STRENGTHENS BONES. MORINGA IS AN EASY GROWING PLANT AND DOES NOT REQUIRE SPECIAL CARE._ _MORINGA THORAN IS A SIDE DISH AND MY MOM USED TO COOK IT THREE TIMES IN A WEEK. IT IS TASTY AND HEALTHY!_INGREDIENTS
_Moringa leaves (just the leaves, cleaned with water and strained), 3½ CUPSÂ _
_Oil, 2 TBS_
_Mustard seeds, ½ TSP_ _Shallots (finely chopped), ½ CUP_ _Grated coconut, 1 CUP_ _Garlic (finely chopped), 1 CLOVE_ _Turmeric powder, 1 TSP_ _Green chili (chopped), 1 NO._ _Chilli powder, 1 TSP_ _Cumin powder, 1 TSP_PREPARATION:
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* Heat oil in a pan and add mustard seeds. Once it pops, add shallots and sauté until the shallots turn soft. * Add moringa and sauté for one minute then close with a lid and cook for 10 minutes on a very low flame. Open the lid and add coconut crushed with garlic, turmeric, green chili, chili powder and cuminpowder.
* Sauté the moringa coconut mix until the thoran loses moisture.Remove from flame.
_Your Moringa thoran is ready to be enjoyed with rice. Thank you :)__
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Posted by Minisgourmetat 11:01
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