Thai Red Curry Chicken

Thai Red Curry Chicken
Thai Red Curry Chicken

Thai Red Curry Chicken

Ingredients:
chicken 1 cup ,cut into bite size
coconut milk 1 can,about 14 oz
3/4 Table spoon red curry paste
2/3 table spoon fish sauce
2 table spoon palm sugar or regular sugar
5/7 basil leaves
2 table spoon ground peanuts
3/4 kafir lime leaves.cut into very thin strips
1/2 can baby corn,
1 cup bell pepper.
Instructions:
Cook the red curry paste in a few table spoon coconut milk until the oil begins separate out. Add the chicken and mix well with the curry for about 3min.
Add fish sauce,coconut milk, water, peanut, sugar.
Cook for 5 min. Add baby corn and lime leaves and cook until the sauce is absorbed and thickens. Add basil leaves and bell pepper.
Serve with rice

Thai Chicken Red Curry

Thai Chicken Red Curry
Thai Chicken Red Curry

Thai Chicken Red Curry

Inspired by Sharmin Haque’s recipe “Thai Red Curry Chicken
Ingredients:
chicken 1 cup ,cut into bite size
coconut milk 1 can,about 14 oz
3/4 Table spoon red curry paste
2/3 table spoon fish sauce
2 table spoon palm sugar or regular sugar
5/7 basil leaves
2 table spoon ground peanuts
3/4 kafir lime leaves.cut into very thin strips
1/2 can baby corn,
1 cup bell pepper.
Instructions:
Cook the red curry paste in a few table spoon coconut milk until the oil begins separate out. Add the chicken and mix well with the curry for about 3min.
Add fish sauce,coconut milk, water, peanut, sugar.
Cook for 5 min. Add baby corn and lime leaves and cook until the sauce is absorbed and thickens. Add basil leaves and bell pepper.
Serve with rice

Beef Pepper Steak

Beef Pepper Steak served with steamed veggies and rice

I simply marinated the steaks in a mixture overnight:

The mixture had yougurt, ginger garlic paste, salt, a dash of red chilli powder, lots of black pepper roughly coarsed, dash of parsley dried. … Read More

Next day, on a pan with 3 tbspoons of olive oil I cooked it with one side kept for 10 mins and then the other side.

Added by Asma Meerza

Jambalaya

Added by Armana Arefeen
_______________________
Jambalaya shrimp and sausage

RECIPE:

all you need is one big pot:

-sautee onions, green/red peppers, celery in a pot
-add fresh or canned tomatoes
-add the meat (sausages, shrimp, chicken, whatever u like) and cook
-add 6 cups of rice into the same pot
-add 7 cups of chicken stock
-oh ya and salt/pepper

cover and put in the oven for 45 mins…garnish with parsley..and voila ur done!

garlic mustard fish fillet

ADDED BY MARWA
garlic mustard fish fillet

2 potatoes ( cubed)
4 tsp mustard
1 sp sliced pickled carrot
2 tsp garlic
8 tsp olive oil
3 lemon juice +zest
salt and pepper
1 kilo fish filler
parsley

mix all of ingredients (except for parsley ) add it to the fish fillet to marinade( u can leave it overnight )
bake for 20 minutes or till its cooked
sprinkle parsley and serve with white rice and lemon wedges …..enjoy :))

PRAWN PULAO

Added by Aisha Shery ✩

Prawns (shelled & deveined) – 300 gms
Rice (soaked) – 11/2 cups
salt – to taste
Turmric powder – 1/4 tsp
Dried red chillies – 3
Cinnamon Stick – 1/2 inch
Green cardamom – 1
Cloves – 2
Oil – 3 tbsps
Onions (chopped) – 2 medium
Green Peas – 1/2 cup
Coconut milk – 1cup

1) Slice the prawns horizontally into half, sprinkle salt and turmeric powder and mix
2) Grind red chillies, cinnamon, green cardamom and cloves with a little water to a fine paste
3) Heat oil in a pan. Add onions and saut’e till lightly browned
4) Add rice to the onions in the pan and saut’e for 2 mins. add green peas and marinated prawns and mix
5) Add the ground paste and mix well. Add coconut milk and stir. Add two cups of water. Cover and cook on medium heat till the rice is done. Serve hot.

Shrimp with Asparagus

Shrimp with Asparagus
Shrimp with Asparagus

Ingredients

2 table spoon Garlic Chili pepper sauce

1Tb garlic minced

1 Tb brown sugar

1 Tb fresh lime juice
3 Tb fish sauce divided
Asparagus 1 lb
large shrimp 1 lb
1/2 cup water or fish stock
1/2 tsp corn starch 3 Tb spoon pani ta gulano
thai sweet chili sauce 3 Tb spoon
freshly cracked pepper to taste
  1. Instructions
  1. in a bowl mix the garlic chili pepper sauce,garlic,sugar ,lime juice,and 2 Tb spoon fish sauce. add the shrimp and marinade for 30 min. boil the asparagus into salted water 2/3 min .drain and immediately cool down in ice water and drain well. heat oil into a large skillet over high heat.add asparagus ,remaining fish sauce,cracked pepper.stir fry3 min.add shrimp mixture and stir until the shrimp cooked properly. add the sweet sauce ,hot water or stock,and corn starch .boil it 2 min. serve with rice

Instructions

  1. in a bowl mix the garlic chili pepper sauce,garlic,sugar ,lime juice,and 2 Tb spoon fish sauce. add the shrimp and marinade for 30 min. boil the asparagus into salted water 2/3 min .drain and immediately cool down in ice water and drain well. heat oil into a large skillet over high heat.add asparagus ,remaining fish sauce,cracked pepper.stir fry3 min.add shrimp mixture and stir until the shrimp cooked properly. add the sweet sauce ,hot water or stock,and corn starch .boil it 2 min. serve with rice

Cooking time (duration): 20

Diet type: Vegetarian

Meal type: dinner

Culinary tradition: USA (Traditional)

My rating:5 stars: ★★★★★

Chicken Tikka Masala with White Rice

Chicken Tikka Masala A traditional and very popular Indian chicken dish which is bursting full of flavour and colour………..

Chicken Tikka Masala
Chicken Tikka Masala

Chicken Tikka Masala with White Rice

Chicken Tikka Masala A traditional and very popular Indian chicken dish which is bursting full of flavour and colour

Ingredients:-
* 3 chicken breasts
* 4 tbsp olive oil (i used corn oil & butter)
* 5 cardamom pods
* a 5cm cinnamon stick
* 1 ½ onions
* 2 tsp fresh ginger, minced
* 2 tsp garlic, minced
* 1 tsp cumin powder (i did not add it)
* 1 tsp coriander powder
* ¼ tsp turmeric powder
* ½ to 1 tsp cayenne pepper
* 1 tbsp paprika
* 1 tsp garam masala powder
* 1 large tomato
* 1 tsp tomato purée
* 150 ml water
* Salt to taste
* 1 cup Yoghurt or 1 cup coconut milk (i used yoghurt & whipping cream)
* Fresh coriander to garnish.

1-chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
2- Make the masala paste
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.
3: Flavour the oil and fry the onions
Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.
4-Add the spices
Add the masala paste and stir for a minute.
5- Add the remaining ingredients
Add the tomato and tomato purée and stir for a minute till thoroughly combined.
6-Pour in the water and bring to a gentle simmer, stirring constantly.Taste the sauce and season with salt if necessary.
7-Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife – if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

8-Garnish and serve
Place the chicken on a serving dish, decorate with coriander leaves and serve

rosh pitha

Rosh pitha

rosh pitha

Rosh pitha….boil some regular milk with a pinch of salt, add flour (all purpose) or rice flour……after becoming cold make it tender with a bit of GHEE by hand……take small amount of dough, rolle by finger and make a spiral shape as like as the pics……..for syrup, take 1 cup sugar with 3 cup water and wait for boil…..after 10 min boiling turn the heat off…….fry those spiral dough in deep oil with medium heat until it become brown…….add the brown well done fried spiral into the warm syrup for a long……..

Katchi Biriyani

KACHCHI BIRIYANI

katchi Birani
katchi Birani

MEAT ~

Cut the meat in to big pieces.

Seasonings~
Ginger Garlic paste
Yogurt
Biriyani moshla( usually i use Shaan sindhi biriyani moshla)
Red chilli powder ltl
Oil

Marinate the meat with all of these as much as possible…overnight/2/3/4 hrs.

Cook it in a very traditional way..remember no onion in this meat…after cooking is finished pour ltl milk in it.

OTHERS~
Bersta ~While cooking the meat fry some beresta, let it cool.

Potato~ Take potatos..big one cut in to 2 ,small keep whole,season with
salt
orange food colour
biriyani moshla
fry them.

Ghee~ Heat the ghee till it’s liquid and browned.

Kismis/Alu bokhara~ wash them,keep aside

Kewra water ~ Keep it ready.

Procedure ~

Now take the big pan where you gonna dom the biriyani,

~ Pour the whole cooked meat in to the pan
~ Place potatos over meat
~ Crush the beresta add ltl sugar,biriyani moshla & kismis in it & sprinkle over the meat and potato.

Now keep the pan aside .

RICE ~
Now start with rice..make sure you start boiling rice after the pan part is finished with all i mentioned above.

Soak the rice in water for 1/2 an hour.

By this time take a big pan with a large amount of water satrat boiling the water.

When water starts to boil pour the rice in it with salt and whole grom moshla.

Boil the rice till 75 % is done

Drain the rice & immediately put the rice in the meat pan over the potatos.

Sprnkle the heated liquid gree and kewra water over the rice.

Close the lid…don’t open it till serving time.

Keep it in dom for minimam an hour.

Serving~

Start mixing with small bowl from one side(like baburchis do) and pour it to the dish. and serve..!

Tips~

Mix the rice just after draining,if you wait long rice gonna be super hard and later even if you put in dom it not gonna be tender.

Don’t mix the rice and meat when you put it in dom..mix it just before serving…!

Gur-er Payesh

Gur-er Payesh (decorated with crushed pistachu)

recipe

take small amount of (1/2 cup) of rice, wash it, and soak it for 1/2 hour.boil milk…make it thick, u can do it either by keeping in it low flame with frequent stirring for a long time, or add evapourated milk or condensed milk or milk powder.. (i did the latter one..being a lazy person)…take a small amount of milk and with it add the soaked rice and grind it coarsely, dont make it very fine. when the milk is boiled and u r happy with the consistancy (i mean thick enough), add the crushed rice and lower the flame.from now on, keep on stirring very frequently. crush some jaggary and when the rice is boiled and cooked then add the jaggary to it, mix it well, taste it..and oalla….u r done.

Added by Sharmina Amin

Beef Tehari

Beef Tehari
This one’s relatively easy. It’s Siddika Kabir’s Tehari with some changes.
Cut beef into small pieces.
Put in onion, ginger, garlic, turmeric, chili, coriander and cumin pastes and mix.
Add salt. Put on stove with some water.
I cooked it for about an hour to soften the meat.

In a large pot, fry onion slices. Add cinnamon, bay leaves, cloves and cardamom. Add some cumin seeds and shahi jeera. Fry for a few minutes.

Add the meat with the spices and stir at high heat. After koshano, pick out the meat pieces and set aside.

Take basmati or kalojeera rice. Wash and soak in water for about 10mins, then drain.

Put the rice in the masala from the beef. Fry for a few minutes. Then add water (2cups for 1cup of rice). Add salt and rose/kewra water.
When the water comes to a boil, add the meat. Cover and cook on medium low heat for 20mins.
Slice 10 green chilies into halves lengthwise. Put the chilies on top of the rice and cover.
Keep on heat for 4-5 minutes more. Then turn off heat, but don’t remove cover for 25-30mins.
This aroma is the most important part of the tehari.