foodiewoodie

tomato peach salsa on crisp bread

Ingredients:

ingredients:

mixed achar

20 gm cucumber
20gms carrot
15 gms radish
5 gm small green peas
15 gm boiled roughly dice potato
10 gm cauliflower florrets (option)
5 gm fenugreek seed
salt to taste
5 gm hing (asofetida)
1 tbs amchoor (mango powder)
2 tbs chilli powder
1/2 tbs turmeric powder
2 tbs oil
coriander leaves for garnish

methods:
 grate the radish and cut the carrot, susumber and cauliflower in 1/2 inch thick Julienne.
mis all the ingresient in a bowl except fenugreek seed, turmeric and oil.
shake well all the indregients.
heat the oil anf add fenugreek seed in oil till black in color.
add turmeric powder in hot oil and pour in the mixed ingredient immediately .
and garnish with coriander

serves 2

ingredients:

spicy chicken livers

• 115 gm plain flour
• 1/2 tsp ground cumin
• 1/2 tsp ground corriander
• 1/1 tsp parprika powder
• 1/4 tsp nutmeg powder
• 350 gm chicken liver
• 6 tbsp oil
• salt and pepper to taste
• fresh mint to garnish

method:

• sift the flour in a large bowl. add cumin, coriander, paprika and nutmeg and mix well with salt and pepper.
• trim the chicken livers and dry eith kichen paper.
• cut the liver in halves or quaters and toss in the seasoned flour shaking off any excess.
• heat the oil and cook the liver in batches over high heat stirring frequently for 3-5 minutes, or until crisp on outside but tender inside.
• serve hot garnishing by mint leaves.

• 1 large eggplant
• 1/4 cup tahini, plus more as needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more as needed
• 1 pinch ground cumin
• salt to taste
• 1 tablespoon extra virgin olive oil 
• 1 tablespoon chopped parsley

• Prepare a medium-hot fire in a charcoal grill. or Preheat an oven to 375°F.
• Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
• Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
• Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
• Remove from the oven, let cool slightly, and peel off and discard the skin.
• Place the eggplant flesh in a bowl.
• Using a fork, mash the eggplant to a paste.
• Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
• Season with salt, then taste and add more tahini and/or lemon juice, if needed.
• Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle the olive oil over the top and sprinkle with the parsley.
• Serve at room temperature.

honeyed chicken wings

ingredients:
450 gm chicken wings
2 tbsp oil (peanut oil)
2 tbsp soya sauce
2 tbsp cleared honey
2 garlic cloves crushed
1 tbs sesame seed
 hoisin sauce (option)
for marination:
1 dried red chili flakes
1 tsp chili powder
1/2 tsp ginger powder/ paste
finely grated rind of 1 lemon

methods:
to make the marinade, mix all the ingredients in  a bowl.
thoroughly rub all the mixture to chicken wings and set a side for 30 miinutes.
heat the oil in large frying wok.
add the chicken and fry , turning frequently for about 10-12 minutes until golden crisp. until cook
add soya sauce, honey, garlic ( hoisin sauce) and sesame seed to the wok and stir for few more minute and serve hot.

fenugreek seed soup

ingredients:
200 gm fenugreek seed (methi)
50 gm small green beans
salt to taste
oil 20 ml
5 cups water
1 tbs chili powder (as taste)
11/2 tbs corriander and cumin powder
5gm chopped onions
fenugreek leaves for garnish

methods:
soak fenugreek seed and beans over a night.
wash the fenugreek seed properly until bitter taste washed off. (may be 3-4 times)
take a pot and boil the water.
put all the ingredients and boil till cooks.
heat the oil and add turmeric and pour over soup.
the soup must be thick and runny. and serve hot or cold by garnishing.

type of yeast

yeast

ingredients:
60 ml orange juice
15 ml lime juice
60 ml mango juice
30 ml dark rum (bacardi / khukhuri)

methods:
pour all the juices one by one.
top it with rum.
add one slice of orange inside and serve.

ingredients:

mango dango

• 60 ml mango juice
• 60 ml orange juice
• 15 ml fresh lime juice
• 10 ml tomato juice 
• 4-5 ice cubes

methods:

• put all the ingredients except tomato juice  in shakes and shake well
• top up it with tomato juice
• garnish with orange slice and cherry and serve chilled.

ingredients:

lemon mint

• 60 ml lemon juice
• 8-10 pieces fresh mint leaves
• 2-3 tbs sugar
• 4-5 ice cubes

methods:

• put all the ingredients in blender and blend. 
• pour in to pilsner or high ball glass.
• garnish with lemon slice and fresh mint leave and serve chilled.

ginger beer

• First of all you need to grate your ginger on a coarse cheese grater – you can leave the skin on if you like.
• Put the ginger with its pulpy juice into a bowl and sprinkle in your  sugar. Remove the rind from 2 of your lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a pestle or a rolling-pin.
• Just do this for 10 seconds, to mix up all the flavours.
• Squeeze the juice from all 3 lemons and add most of it to the bowl.
• Pour in your fizzy water or soda water.
• Pass the ginger beer through a coarse sieve into a large jug and add lots of ice and some sprigs of mint.

ingredients:
100 gms dice potato
50gms dice capsicum
1 tbs oil
1/2 tea spoon cumin seed
1/2 tea spoon chilli powder
1/4 tea spoon turmeric powder
salt to taste


methods:
blanch the potato and keep aside.
heat the oil in pan and heat cumin seed till it changes the color.
add turmeric and add blanched potato and sautee for a while and add capsicum and remaining ingredients and  fry for a while. 
garnish as your wish.

ingredients:

• 200 gms minced meat
• 20 gms fenugeek seed
• 20 ml mustard oil
• 50 gms chopped spring garlic
• 5 gms corriander leaves
• 1 no. dry red chilli
• salt to taste
• chilli powder to taste
• 1 tea spoon turmeric powder

methods

• mix all the ingredients except fenugeek seed, oil and turmeric powder.
• heat oil and add funegeek seed till it changes color in black.
• add turmeric powder in while so that it doesn't cange color and pour over mixed meat.
• and garnish with corriander and little spring garlic and red chilli

pickled radish

ingredients:
1 kg radish (cut in strips)
1/2 cup ground mustard seed
1 tbs turmeric powder
1 tbs paprika powder (red chili powder)
1 tbs szechwan pepper [timur]
2 tbs hot chili paste
5 tbs mustard oil
salt to taste
pinch of asafetida (hing)

method:
take a large bowl, put the radish and mix with salt and leave for 4-5 hrs so that it soaks the excess water from radish. (or dry the sliced radish for 1 day ).
add all the ingredient in bowl mix and put little water.
add the dried radish in the mixture and mix well.
now put the radish mixture in to a sterilized jar and close the lid.
let it rest under sun or in a warm place for atleast 5-6 days for fermentation, before serving.


** refrigate the pickle and serve with your choice of foods.

Ingredients

• 1  can tomato paste
• 1 1/2 cups water
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and pepper
• 1/2 tablespoon chopped fresh oregano leaves
• 1/2 tablespoon chopped fresh basil leaves
• 1/2 tablespoon chopped fresh rosemary leaves

Directions

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Awesome Strawberry Jam

Ingredients
    2 cups very ripe strawberries
    1/2-3/4 cup sugar
    1 tablespoon cornstarch
    1 tablespoon water

Directions:
1. Mash strawberries to desired consistency in a pot. Less mashing for chunky jam, and more mashing for smooth jam. Add vegan sugar, and stir.   
2. In a separate container, combine cornstarch and water, and stir until cornstarch disolves.  
3. Add cornstarch mixture to strawberries, and bring to heavy boil. Let boil for at least 1 minute, then reduce heat to low boil, and stir every 30 seconds or so for at least 6 minutes.
4. Pour into container of choice and refrigerate.

This is so easy and so incredibly delicious!

ingredients:

• 200 gms buff/beef meat
• 10 gms paprika powder
• 1 clove garlic
• 1tbs Worcestershire sauce
• 1/2 wine glass red wine
• salt and pepper to taste
• 1tea spoon mixed herbs
• 60 gm option(mashed potato or blanch vegetables)

• cut the excess fat from meat and cut on strips abt 1/2 inch thick.
• marinate the meat by mixing all the ingredients. and keep for2 hrs.
• grill as ur taste (like rare, medium, well done).
• pour the remaning jus from grilled meat over the meat.
• garnish as required

Ingredients:  

•  16-18oz spaghetti, linguine, or your preferred long pasta
• half cup heavy or 15% cream
• 2 eggs, well beaten
• half pound bacon
•  3 tsp extra virgin olive oil 
• 2 Tbsp chopped Italian parsley
• Salt and freshly ground black pepper, to taste
• 1 cup freshly grated Parmesan cheese
• Freshly ground black pepper
• **additionnal Parmesan for serving

• Fill a large pot with cold water and add a tablespoon of salt.
• Cover the pot and boil the water under high heat.
• Cook spaghetti (or any chosen pasta) as per package instructions (less boiling time for al dente).
• In a large skillet or pan, cook the diced bacon slowly over a low heat for 10 minutes or until crisp;
• If you have pancetta or prosciutto instead, just saute very slightly.
• Remove bacon from pan lay on paper towels, to drain fat.
• While the pasta cooks,
• Combine the cheese, salt, pepper, cream and olive oil in a skillet and beat with a whisk until well blended.
• Cook in the skillet for 2 minutes under medium low setting until cheese is melted (do NOT boil!)
• Take the sauce off the heat, incorporate the eggs and mix until well blended,
• Drain spaghetti (or chosen pasta), put pasta back in your pasta bowl, pour sauce on top,toss with the eggs and carbonara sauce, then add the cooked bacon and chopped parsley.