Kashmiri Dry Fruits Pilaf....10 servings:
Ingredients:
Basmati rice, 10 cups(Cooked)
raisins, 1/4 cup
pistachios, chunks, 1/4 cup
cashews, chunks, 1/4 cup
dry apricots, chunks, 1/4 cup
dry cherries, 1/4 cup
dry coconuts, 1/4 cup
<Fresh> lemon juice, 2 tea spoons
roasted cumin seeds, 1 tea spoon
red chili flakes, 1/2 tea spoon
garlic powder, 1/2 tea spoon
cinnamon powder, 1/2 tea spoon
cardamon powder/smashed, 1/2 tea spoon
fried onions, 1 cup
butter, 1/2 cup
rose water <Good quality>, 2 tea spoons
ground beef or ground chicken, 500 gm
salt-pepper, *
Method:
In a pot, cook the meat with the butter on a low-medium heat. Put it aside. Now, in a big bow add all of the green colour coded ingredients and gently mix them. Now, add the rose water and the cooked meat in the rice mixture. Season with salt-pepper. Serve hot!
Friday 23 March 2018
Fresh salada Caribbeana
Fresh salada Caribbeana.....10 servings:
Ingredients:
avocado chunks, 2 cups
mango chunks, 2 cups
pineapple chunks, 2 cups
pomegranate, 2 cups
papaya chunks (Ripe), 2 cups
cucumber chunks, 2 cups
tomato chunks, 2 cups
salt-pepper, to taste
roasted whole cumin seeds (Powder), 2 tea spoons
cane sugar syrup, 3-4 tea spoons
coriander leaves/cilantro leaves, chopped, 1/2 cup
(Fresh) lemon juice, 3 tea spoons
Method:
In a big bowl mix all of the ingredients using a wooden spoon. Serve chilled on a chilled serving plate. It's very refreshing and healthy!
Ingredients:
avocado chunks, 2 cups
mango chunks, 2 cups
pineapple chunks, 2 cups
pomegranate, 2 cups
papaya chunks (Ripe), 2 cups
cucumber chunks, 2 cups
tomato chunks, 2 cups
salt-pepper, to taste
roasted whole cumin seeds (Powder), 2 tea spoons
cane sugar syrup, 3-4 tea spoons
coriander leaves/cilantro leaves, chopped, 1/2 cup
(Fresh) lemon juice, 3 tea spoons
Method:
In a big bowl mix all of the ingredients using a wooden spoon. Serve chilled on a chilled serving plate. It's very refreshing and healthy!
Sunday 18 March 2018
Cream of chunky roasted vegetables soup
Cream of chunky roasted vegetables soup-----5-7 servings:
Ingredients:
1 cup cooking onions, diced
1 cup carrots, diced
1/2 cup parsnips, diced
1 cup red peppers, diced
1/2 cup zucchini, diced
1/2 cup of tomatoes, diced
2 tea spoons of ginger, fresh , chopped
2 cups of milk
1 cup of cream
2 tea spoons of olive oil
1 tea spoon of butter
2 cups of water, cold
2-3 bay leaves
* salt-pepper
1/2 tea spoon of oregano, fresh
1/2 tea spoon of thyme, fresh
1/4 cup of corn starch, mixed with cold water <Slurry>
Method: In a bowl marinate all the green colour coded vegetables with the olive oil. Roast them in the oven <Lightly> Now, in a big stock pot add the water, milk & bay leaves. Start cooking on a low-medium heat. Then bring it to a boil. Take off all the bay leaves. Add all the cooked vegetables in it. Add the oregano and the thyme. Add the cream to it. Continue cooking on a medium heat, bring it to a boil. To make the soup thick use the slurry and whisk it well while you adding the slurry to avoid any lumps at the bottom. Season it with salt-pepper and add the butter at the very end. Serve hot!
Ingredients:
1 cup cooking onions, diced
1 cup carrots, diced
1/2 cup parsnips, diced
1 cup red peppers, diced
1/2 cup zucchini, diced
1/2 cup of tomatoes, diced
2 tea spoons of ginger, fresh , chopped
2 cups of milk
1 cup of cream
2 tea spoons of olive oil
1 tea spoon of butter
2 cups of water, cold
2-3 bay leaves
* salt-pepper
1/2 tea spoon of oregano, fresh
1/2 tea spoon of thyme, fresh
1/4 cup of corn starch, mixed with cold water <Slurry>
Method: In a bowl marinate all the green colour coded vegetables with the olive oil. Roast them in the oven <Lightly> Now, in a big stock pot add the water, milk & bay leaves. Start cooking on a low-medium heat. Then bring it to a boil. Take off all the bay leaves. Add all the cooked vegetables in it. Add the oregano and the thyme. Add the cream to it. Continue cooking on a medium heat, bring it to a boil. To make the soup thick use the slurry and whisk it well while you adding the slurry to avoid any lumps at the bottom. Season it with salt-pepper and add the butter at the very end. Serve hot!
Tapioca Custard / Pudding
Tapioca Custard / Pudding..... 5-7 servings:
Ingredients:
100 gm of tapioca, rinsed in cold water, once
1.5 lt. of milk
1 cup heavy cream
2-3 bay leaves
1/2 tea spoon of vanilla essence
1.5 cups of white sugar
1 pinch of cardamom powder
* salt
1/2 cup of water
1 pinch of saffron
Method:
In a cooking pot, add the water and the tapioca. Mix it gently. Start cooking it on a low heat. Slowly add the milk. Mix it well. Then add the bay leaves and the sugar. Continue cooking it on a low heat and stir it often. Add the heavy cream, saffron & mix it. Continue cooking it till the tapioca is well cooked. By now you should see it has a thick & gooey texture. Take it off the fire. Add the cream and the cardamon and season with salt. Mix it well. Take off all the bay leaves. Leave it outside for 20-30 minutes and then put it in the fridge and serve chilled. You can also serve it on room temperature.
Ingredients:
100 gm of tapioca, rinsed in cold water, once
1.5 lt. of milk
1 cup heavy cream
2-3 bay leaves
1/2 tea spoon of vanilla essence
1.5 cups of white sugar
1 pinch of cardamom powder
* salt
1/2 cup of water
1 pinch of saffron
Method:
In a cooking pot, add the water and the tapioca. Mix it gently. Start cooking it on a low heat. Slowly add the milk. Mix it well. Then add the bay leaves and the sugar. Continue cooking it on a low heat and stir it often. Add the heavy cream, saffron & mix it. Continue cooking it till the tapioca is well cooked. By now you should see it has a thick & gooey texture. Take it off the fire. Add the cream and the cardamon and season with salt. Mix it well. Take off all the bay leaves. Leave it outside for 20-30 minutes and then put it in the fridge and serve chilled. You can also serve it on room temperature.
Gluten free Chicken sald sandwich
Gluten free Chicken sald sandwich.....5 servings:
Ingredients:
2.5 cups of chicken breasts, cooked, chilled & minced
1.5 cups of mayonnaise
1/3rd cups of celery, minced
2 tea spoons of red onions, minced
1/4th cup of celery, minced
2 tea spoons of red peppers, minced
1/2 tea spoon of Tabasco sauce
1/2 tea spoon of Worcestershire sauce
1/2 tea spoon of french or grainy mustard
1 cup of arugula salad or chopped ice berg lettuce
10 slices of potato bread
* salt-pepper
Method:
In a bowl, mix all the green colour coded ingredients very well. Season it with salt-pepper. Now, divide 1/5th of the chicken mixture evenly between 2 slices of bread. Garnish it on the top with the green salad <1/5th>. Close it. Cut it in half. Serve it chilled/cold on a cold/chilled plate!
It's easy to make, fresh and fast.
Cheers!
Ingredients:
2.5 cups of chicken breasts, cooked, chilled & minced
1.5 cups of mayonnaise
1/3rd cups of celery, minced
2 tea spoons of red onions, minced
1/4th cup of celery, minced
2 tea spoons of red peppers, minced
1/2 tea spoon of Tabasco sauce
1/2 tea spoon of Worcestershire sauce
1/2 tea spoon of french or grainy mustard
1 cup of arugula salad or chopped ice berg lettuce
10 slices of potato bread
* salt-pepper
Method:
In a bowl, mix all the green colour coded ingredients very well. Season it with salt-pepper. Now, divide 1/5th of the chicken mixture evenly between 2 slices of bread. Garnish it on the top with the green salad <1/5th>. Close it. Cut it in half. Serve it chilled/cold on a cold/chilled plate!
It's easy to make, fresh and fast.
Cheers!
Fancy Avocado salad
Fancy Avocado salad.....5 servings:
Ingredients:
spring mix salad, 5 servings
2.5 cups avocado, big dices
2 cups of dry cranberries
2 cups of pumpkin seeds, husk off
2 cups of cashew nuts
1 cup of raisins, soaked in water for 5 minutes and rinsed
2 cups of grape or cherry tomatoes
* salt-pepper
1/4 cup of grape seed oil
1/4 cup of olive oil
1 tea spoon of Tabasco sauce
1 cup of goat cheese, crumbles
Method:
In a bowl add the avocado, tomatoes, 2 kinds of oil & Tabasco sauce. Gently mix it and season with salt-pepper. On cold/chilled serving plate, put the spring mix at the bottom. Distribute the avocado mix in 5 serving plates, and place them on top of the spring mix. Now, garnish with the cranberries, pumpkin seeds, cashews, raisins. Sprinkle some goat cheese on the very top.
It's a very healthy and refreshing salad uniquely for summer season!
Ingredients:
spring mix salad, 5 servings
2.5 cups avocado, big dices
2 cups of dry cranberries
2 cups of pumpkin seeds, husk off
2 cups of cashew nuts
1 cup of raisins, soaked in water for 5 minutes and rinsed
2 cups of grape or cherry tomatoes
* salt-pepper
1/4 cup of grape seed oil
1/4 cup of olive oil
1 tea spoon of Tabasco sauce
1 cup of goat cheese, crumbles
Method:
In a bowl add the avocado, tomatoes, 2 kinds of oil & Tabasco sauce. Gently mix it and season with salt-pepper. On cold/chilled serving plate, put the spring mix at the bottom. Distribute the avocado mix in 5 serving plates, and place them on top of the spring mix. Now, garnish with the cranberries, pumpkin seeds, cashews, raisins. Sprinkle some goat cheese on the very top.
It's a very healthy and refreshing salad uniquely for summer season!
Avi's Sesame Hash Brown
Avi's Sesame Hash Brown.....5 servings:
Ingredients:
50 ml. of mustard oil
1 tea spoon of mustard oil
500 gm of white potatoes, peeled, medium dices
1/2 cup of white sesame seeds
1/4th cup of black sesame seeds
1 cup of cooking onions, medium dices
1/4th cup of red peppers, small dices
1 tea spoon of sugar
1 pinch of dry chili flakes
2-3 tea spoons of water
1/2 cup of coriander/cilantro leaves, chopped
1/2 tea spoon of turmeric powder
* Salt
Method:
In a wok add the 2 kinds of oil. When it's hot add the onions and the chili flakes. Cook it until they are half away cooked. Add the potatoes, turmeric, water, & 2 kinds of sesame seeds. Continue cooking it and stir it often for about 2-3 more minutes. Now, add the red peppers and the sugar. Mix it gently. When you see that the potato is cooked, add the cilantro/coriander leaves and gently toss in it. Season with salt and mix it. Serve hot!
This dish you can serve for lunch or supper with either rice of tortillas! Very yummy.
Ingredients:
50 ml. of mustard oil
1 tea spoon of mustard oil
500 gm of white potatoes, peeled, medium dices
1/2 cup of white sesame seeds
1/4th cup of black sesame seeds
1 cup of cooking onions, medium dices
1/4th cup of red peppers, small dices
1 tea spoon of sugar
1 pinch of dry chili flakes
2-3 tea spoons of water
1/2 cup of coriander/cilantro leaves, chopped
1/2 tea spoon of turmeric powder
* Salt
Method:
In a wok add the 2 kinds of oil. When it's hot add the onions and the chili flakes. Cook it until they are half away cooked. Add the potatoes, turmeric, water, & 2 kinds of sesame seeds. Continue cooking it and stir it often for about 2-3 more minutes. Now, add the red peppers and the sugar. Mix it gently. When you see that the potato is cooked, add the cilantro/coriander leaves and gently toss in it. Season with salt and mix it. Serve hot!
This dish you can serve for lunch or supper with either rice of tortillas! Very yummy.
Saffron Rice Pudding
Saffron Rice Pudding.....10 servings:
Ingredients:
1 lt milk
1 lt heavy cream
1 tea spoon of saffron <Good quality>
1 pinch of salt
1/2 cup of raisin <Soaked in cold water for 5 minutes>
1 cup of cashews
1/2 cup of <Dry> Apricots, slices
2 tea spoons of butter <Un-Salted>
2 cups of white sugar
4 tea spoons of brown sugar
1/4th tea spoons of rose water <Good quality>
1 tea spoon of cinnamon powder
2-3 bay leaves
1/2 cup of Basmati rice <Rinsed with cold water, once>
Methods:
In a pot add the 2 kinds of sugar, bay leaves, rice, salt, milk & cream. Mix it gently with a wooden spoon. Start cooking it on a low heat. Keep stirring & continue cooking for about 15 minutes. Now, bring up the temperature to medium. Keep stirring often to avoid any stickiness at the bottom of the pot. Add the saffron, raisin, cashews, apricots. Stir it gently. At this point the rice should be cooked 100% if not then continue cooking and stirring till they are cooked and very soft. Take off all the nay leaves. Turn it off and add the rose water, butter and the cinnamon to it. Stir it gently. Allow it to cool first at room temperature. Serve fresh!
It's a very old fashioned and easy to make dessert, but very tasty !
Ingredients:
1 lt milk
1 lt heavy cream
1 tea spoon of saffron <Good quality>
1 pinch of salt
1/2 cup of raisin <Soaked in cold water for 5 minutes>
1 cup of cashews
1/2 cup of <Dry> Apricots, slices
2 tea spoons of butter <Un-Salted>
2 cups of white sugar
4 tea spoons of brown sugar
1/4th tea spoons of rose water <Good quality>
1 tea spoon of cinnamon powder
2-3 bay leaves
1/2 cup of Basmati rice <Rinsed with cold water, once>
Methods:
In a pot add the 2 kinds of sugar, bay leaves, rice, salt, milk & cream. Mix it gently with a wooden spoon. Start cooking it on a low heat. Keep stirring & continue cooking for about 15 minutes. Now, bring up the temperature to medium. Keep stirring often to avoid any stickiness at the bottom of the pot. Add the saffron, raisin, cashews, apricots. Stir it gently. At this point the rice should be cooked 100% if not then continue cooking and stirring till they are cooked and very soft. Take off all the nay leaves. Turn it off and add the rose water, butter and the cinnamon to it. Stir it gently. Allow it to cool first at room temperature. Serve fresh!
It's a very old fashioned and easy to make dessert, but very tasty !
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