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RIPE MANGO RICE RECIPE|HOW TO MAKE RIPE MANGO RICE

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October 4, 2020

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RIPE MANGO RICE RECIPE|HOW TO MAKE RIPE MANGO RICE

Wanna try a simple,quickest mango fried rice ?A yummy breakfast to wake up for.

Ingredients

Cooked rice 2 cups

Ripe mango chunks 11/2 cup

Oil 2tbsp

Roasted chana dal 1 tbsp

Curry leaves 5-6

Roasted peanuts 2tbsp

Crushed garlic 1tsp

Cumin and mustard seeds ½ tsp

Peanuts 1tbsp

Turmeric powder 1/2tsp

green chilli chopped 1

lemon juice 1tsp

sugar 1tsp

salt as per taste

Preparation

1.Heat oil in pan and temper it with cumin and mustard seeds.Let it splutter and and chilli and peanuts and garlic.

2.Let the peanuts be fried properly ,then add chana dal and curry leaves.

3.Add mango chunks,and turmeric powder and salt.

4.Fold the cooked rice with the mix and stir well.Serve hot.

Credit : Namrata

How to make Schezwan Tawa Pulao

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October 4, 2020

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Get Expert Advice to make Schezwan Tawa Pulao by Harpal Recipe At Home with Delicious and Exotic Taste. Schezwan tawa Pulao is another mixed rice dish popular in Indian cuisine. Although some of its varieties are associated with Persian influence in north India, it is also mentioned in ancient Indian texts such as Yagnavalkya Smriti. Opinions differ on the differences between pulao and biryani, and whether there is a difference between the two at all.

Ingredients

5 tbsp Ching’s Schezwan Chutney

2 tbsp Oil

1 tbsp Chopped Garlic

1 tsp Chopped Ginger

1 Chopped Onion

2 Chopped Tomatoes

Salt

1 1 /2 tbsp Pav Bhaji Masala

1 Diced Onion

½ Diced Capsicum

½ Cup Blanched Cauliflower

1 Diced Tomato

¼ cup Blanced Green Peas

1 Big Bowl Boiled Rice

1 tbsp Chopped Coriander

1 tbsp Butter

1 tbsp Coriander Leaves

Preparation

Step 1: Heat oil in a pan, add garlic, ginger and sautÃ©. Add onion and sautÃ© until golden brown

Step 2: Add chopped tomatoes, salt and pav bhaji masala and mix well.

Step 3:Add Chings Secret Schezwan Chutney and sautÃ©.

Step 4: Add onion cubes, capsicum cubes , cauliflower, tomatoes cubes , green peas and sautÃ© once again.

Step 5: Add rice into the pan, sprinkle some water and mix well.

Step 6: Add butter and chopped coriander and mix.

Step 7: Remove it in serving bowl and Serve Hot.

Credit : ravikumar

2% Milk containing only 2% of fat content

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October 3, 2020

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2% Milk containing only 2% of fat content

Low-fat milk containing only 2%% of fat content.

Information

Translations: 2% Piens, 2% pieno, 2% Lapte, 2% mlijeka, Mleko 2%, 2% Melk, 2% à¤¦à¥‚à¤§, Leite de 2%, 2% Ð¼Ð¾Ð»Ð¾ÐºÐ°, 2% Î“Î¬Î»Î±, 2 Ùª ØÙ„ÙŠØ¨, 2 %ì˜ ìš°ìœ , 2% mlÃ©ko, 2% Susu, 2ï¼…çš„ç‰›å¥¶, 2% de llet, 2% mleÄne, 2% mlieko, 2% del latte, 2% ×—×œ×‘, 2% MjÃ¶lk, 2% Ð¼Ð»ÐµÐºÐ°, 2ï¼…ãƒŸãƒ«ã‚¯, Lait 2%, 2% Milch, 2% MÃ¦lk, 2% de leche, 2% Ð¼Ð¾Ð»Ð¾ÐºÐ°, 2% Maito, 2 Ð¿Ñ€Ð¾Ñ†ÐµÐ½Ñ‚Ð° Ð¼Ð»ÐµÑ‡Ð½Ð¸Ñ‚Ðµ

Physical Description

Translucent to opaque white liquid.

Colors: white

Tasting Notes

Flavors: sweet

Mouthfeel: Creamier

Food complements: Honey (in hot milk), Chocolate

Substitutes: Soy milk, Skim milk, Almond milk

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Choosing: You can buy organic or non organic milk from the grocery story. Any brand is good.

Buying: Supermarkets.

Procuring: NA

Preparation and Use

Used in drinking as milk, milkshakes, rice dishes for desserts, juices

Cleaning: You can boil the milk to make sure you get rid of bacteria.

Conserving and Storing

Milk can be stored up to the expiration (and about an additional week) date in refrigerator

Credit : Anonymous

1% Milk is a Low-fat Milk

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October 3, 2020

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This type of milk falls under the umbrella of Low-fat Milk. Low Fat Milk usually has a fat content range of 0.5 to 3%%. Therefore 1%% Milk contains only 1%% of fat.

Information

Other names: Milk

Translations: 1% piena, 1% pieno, 1% lapte, 1% mlijeka, 1% sá»¯a, 1% mleka, 1% Melk, 1% à¤¦à¥‚à¤§, Leite de 1%, 1% Ð¼Ð¾Ð»Ð¾ÐºÐ°, 1 Î“Î¬Î»Î±%, 1 Ùª Ø§Ù„ØÙ„ÙŠØ¨, 1 % ìš°ìœ , 1% mlÃ©ko, 1% Ð¼Ð»ÐµÐºÐ°, 1ï¼…çš„ç‰›å¥¶, 1% de llet, 1% mleÄne, 1% mlieko, 1% di latte, 1% ×—×œ×‘, 1% MjÃ¶lk, 1% Susu, 1ï¼…ãƒŸãƒ«ã‚¯, Lait 1%, 1% Milch, 1% MÃ¦lk, 1% melk, 1% de leche, 1% Ð¼Ð¾Ð»Ð¾ÐºÐ°, 1% maidon, ÐœÐ¸Ð»Ð¸Ð¾Ð½% ÐœÐ»ÑÐºÐ¾

Credit : Anonymous

Goan Tamarind Margarita is a cocktail refreshing alcoholic drink

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October 3, 2020

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Goan Tamarind Margarita is a cocktail refreshing alcoholic drink which is popular and lovable drink in Goa, the drink is traditionally served in the eponymous margarita glass and even normal alcoholic drink glasses, the ingredient use to make Goan Tamarind Margarita are like Tequila, Tamarind pulp, Lemon, juice, Water, Crushed ice, Sugar syrup, Black pepper

Ingredients

Tequila

Tamarind pulp

Lemon juice

Water

Crushed ice

Sugar syrup

Black pepper

Preparation

1. In a blender, add in tequila, tamarind pulp, lemon juice, water, crushed ice, sugar syrup and black pepper.

2. Blend it well.

3. Pour it into a glass, garnish and serve

Credit : ravikumar

Nuggets Revisited with Xocai Healthy Chocolate

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October 3, 2020

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Nuggets Revisited with Xocai Healthy Chocolate

Ingredients

2 cups peanut butter

24 Xocai Healthy Chocolate Nuggets

24 frozen berries

24 whole almonds

Preparation

1. Place peanut butter in 1/2 inch diameter rounds on cookie sheet lined with wax paper. Freeze to harden; peel off wax paper. Place 24 small silicone baking cups in a large low-sided cookie sheet. Put 1/4 inch water in cookie sheet to control temperature. Heat cookie sheet on lowest setting on a griddle bridge element or on a electric stove-top. Put one nugget in each baking cup and melt. Add frozen berries, frozen peanut butter or almonds to melted Nuggets and stir in with a toothpick. Remove from heat and chill cups in refrigerator.

2. Note: A cutting board in a handy way to move the cups to the refrigerator. Leave the cups on the cutting board until chocolate has hardened.

3. Makes 24 candies

Credit : Adam Paul Green

Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish

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October 3, 2020

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Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish

Ingredients

4 cups mixed lettuce greens

¼ cup (60mL) pomegranate seeds*

2 ounces (56g) soft goat cheese, crumbled

Pomegranate Vinaigrette:

½ cup (125mL) boiling water

6 Bigelow Pomegranate Pizzazz ® Herb Tea Bags

1/3 cup (80mL) red wine vinegar

1/3 cup (80mL) olive oil

2 teaspoons (30mL) grated shallots

1 teaspoon (5mL) sugar – to taste

Salt and pepper to taste

Preparation

1. Make this vinaigrette by infusing water with 6 Bigelow Pomegranate Pizzazz ® Herb Tea Bags for 10 minutes. Remove tea bags. Combine vinegar, olive oil and shallots together. Add sugar, salt and pepper to taste.

2. Arrange a cup of mixed greens on 4 individual plates, garnish with pomegranate seeds and goat cheese, drizzle with Pomegranate Vinaigrette. Serve immediately.

3. *If pomegranate seeds are not available substitute sun-dried cranberries

Credit : Bigelow Tea

Herbal Vitality Tea blend are traditionally used to restore vitality

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September 24, 2020

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Herbal Vitality Tea blend are traditionally used to restore vitality

The herbs in this tea blend are traditionally used to restore vitality, lift the spirits, tone and nourish the body, fill depleted reservoirs of strength and gently calm and renew the system. Use organic herbs whenever possible.

Ingredients

1/4 cup each of the follow dried herbs:

Red raspberry leaf

Lemon balm

Chamomile

Peppermint or spearmint

Oat straw

2 tablespoons each of the following dried herbs:

Lavender flowers

Nettle leaves

Orange peel

Cinnamon chips

Fennel Seeds, crushed

Preparation

1. Mix all ingredients thoroughly. Store in a clean, airtight glass jar away from heat, moisture and light for up to one year. Be sure to label. Use 1 heaping T. of herb tea mix to 1 cup of boiling water. Allow the brew to steep (covered) for 5-10 minutes. Strain and sweeten with honey, if desired. Enjoy a relaxing cup of tea whenever you need a break.

Credit : Simmer + Sauce

Roasted Swordfish with Manzanilla Olives, Cherry Tomatoes, and Capers

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September 23, 2020

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Roasted Swordfish with Manzanilla Olives, Cherry Tomatoes, and Capers

Ingredients

4 six-ounce portions of swordfish, each about one inch thick

1 cup Manzanilla olives

4 cups of peeled cherry tomatoes in juice

4 teaspoons capers, rinsed

2 cloves garlic, sliced

2 lemons juiced

1 cup loosely packed parsley leaves

Olive oil

Salt and pepper

Preparation

1. To complete Sauce:

2. Heat ¼ cup olive oil in a high sided pot over medium heat. Peel and slice the garlic and add it to the warm oil. SautÃ© until the garlic is tender, not browned, then add the tomatoes and cook until the tomato liquid has reduce by half, about 20 minutes. Add the Manzanilla olives, capers, the juice of one lemon, parsley, and salt and pepper if needed. Set aside and keep warm until the swordfish is cooked.

3. To complete Swordfish:

4. Season the swordfish with salt and pepper. Heat a large sautÃ© pan over medium high heat and add about 1/4 cup olive oil. When very hot add the swordfish and cook until both sides are golden brown, about 3-4 minutes per side. Set aside on paper towels to absorb any excessive oil.

5. To complete:

6. Just as the swordfish comes out of the sautÃ© pan, divide the sauce between four warm dinner plates. Place one piece of fish on each plate, squeeze some lemon on each piece of fish and serve while hot.

Credit : Sheri Wetherell

Korean Slaw Dog all-beef hot dogs loaded with Korean BBQ sauces

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September 23, 2020

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Korean Slaw Dog: all-beef hot dogs loaded with Korean BBQ sauces, spicy kimchi, & sweet/tangy slaw, topped with kickin’ ketchup & mustard.Please visit my blog Taste and See for more delicious recipes!

Ingredients

For The Hot Dogs:

1 package of (eight) all-beef hot dogs

1 package of (eight) top sliced buns

16 ounces of your favorite store-bought Kimchi (or make this Easy Kimchi a day ahead!)

For The Slaw Dressing:

½ cup rice vinegar

1 tablespoon chili sauce (use Sriracha, Asian Chili Garlic Sauce, or Gochujang)

3 tablespoons light brown sugar

2 tablespoon Dijon mustard

â…“ cup extra virgin olive oil

½ teaspoon salt & pepper

1 teaspoon sesame oil

For The Slaw:

2 tablespoons sesame seeds

½ head purple cabbage

½ head savoy cabbage

2 large carrots

1 rounded tablespoon minced fresh ginger

3 jalapeÃ±o peppers, julienned (remove seeds and veins)

½ red onion, thinly sliced on a mandolin

For The Kickin’ Ketchup:

1 cup ketchup

3 tablespoons Sriracha sauce

2 tablespoons low sodium tamari

1 teaspoon minced ginger

For The Kickin’ Mustard:

1 cup yellow mustard

1 tablespoon low sodium tamari

3 tablespoons Kickin’ Ketchup

1 teaspoon fresh ginger

1 tablespoon Sriracha sauce

1 tablespoon rice vinegar

Preparation

1. For The Slaw Dressing: Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.

2. For The Slaw:

3. Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.

4. Thinly slice the purple & savoy cabbage, and place in a very large bowl

5. Peel & shred carrots, and add to bowl.

6. Remove seeds & veins from jalapeÃ±o peppers, then julienne and add to the bowl.

7. Add thinly sliced red onion and gently fold all ingredients together until well-mixed.

8. Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.

9. For The Kickin’ Ketchup: Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly

10. For the Kickin’ Mustard: Combine all ingredients and mix thoroughly

11. To Grill And Assemble:

12. Heat up grill to medium heat (350-400 degrees)

13. Score each hot dog 3-4 times on one side

14. Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).

15. If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.

16. Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin’ Ketchup and Kickin’ Mustard, and serve warm.

Credit : Giangi Townsend

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Ingredients

Preparation

Ingredients

Preparation

Information

Physical Description

Tasting Notes

Selecting and Buying

Preparation and Use

Conserving and Storing

Information

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

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