I Sugges this Recipes

Wednesday, April 2, 2014

Happy National Margarita Day!

I just heard that today is National Margarita Day (thank you, Twitter), and so I thought I’d repost this ancient video recipe I did for About.com. Please keep in mind that this isn’t a Food Wishes video, so there’s a few things you may not be used to. I had to be under 3 minutes; it couldn’t contain inappropriate humor; and maybe worst of all, I was forced to show my “face for radio.” In fairness, I do get better looking after a few of these. Enjoy!

Bar B Q spaghetti

Bar B.Q spaghetti

Ingredients:

Chicken 200 grams
Oil ¼ cup
Pasta sauce 2 tbsp
Rosemary leaves 1 tsp
Crushed red pepper 1 tsp
Crushed garlic 1 tbsp
Oregano leaves 1 tsp
Ketchup 2 tbsp
Chili garlic 2 tbsp
Bar b q sauce 1 tbsp
Tomato paste 1 tbsp
Boil spaghetti 3 cups

Method:
Heat oil fry crushed garlic till golden add in chicken cook for 5 minutes.Add all seasonings and sauces with ½ cup of water cook till boiling.Fold in boiled spaghetti serve garnish with parsley.

Bhuna gosht

Bhuna gosht

Ingredients

Meat 1 kg
Yogurt 1 cup
Lemons 2
Chopped green chilies 4
White cumin powder 1 tsp
Black pepper 1 tsp
Red chili 1 tbsp
Bihari Masala 1 tbsp
Ginger garlic paste 1 tbsp
Oil as required
Salt to taste

Method:
In a pan, take 1 kg beef, 1 tbsp ginger garlic paste and 1 cup yogurt. Cook it. When the water start drying add in 1 tbsp bihari masala, 1 tbsp red chili flakes and some oil. Cook it and add in 4 chopped green chilies, 2 lemons and 1 tsp roasted and crushed cumin. Cook it for 10 minutes and serve it hot.

Tuesday, April 1, 2014

SANDRA’S NO FUSS APPLE CRANBERRY CRISP and CANDIED PECAN TOPPING

I had apples on-hand and a

yellow cake mix in the pantry

so I threw together this quick dessert

in a matter of minutes.

Its absolutely terrific...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

Bottom Filling:

5 red apples, peeled, cored and thinly sliced

½ cup whole frozen cranberries

1 tablespoon cold unsalted butter, cut into 9 pieces

1 teaspoon vanilla extract

1 teaspoon lemon juice

Crisp:

1 (18.25 oz. pkg.) super moist yellow cake mix

¼ cup dark brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup unsalted butter, melted

Topping:

¼ cup brown sugar

¼ cup chopped candied pecans (Always in my freezer)

Optional:

--French vanilla ice cream

METHOD

Preheat oven to 350 degrees. Spray a 9x13 baking dish. Place apples and cranberries in bottom of dish, dot with 1 tablespoon of cold butter pieces, and drizzle with vanilla extract and lemon juice.

In a large bowl, combine cake mix, brown sugar, cinnamon, nutmeg, melted butter, and mix with a fork until crumbly, about the size of peas.

Sprinkle mixture evenly over apples.

Mix topping ingredients in a small bowl.

Sprinkle topping ingredients evenly on top.

Bake, uncovered, for 40 minutes. Let stand 10 minutes.

Serve warm and topped with French vanilla ice cream. ~ Enjoy!

Happy New Year from Farmersgirl Kitchen

Wishing you a very Happy New Year, may your kitchen be filled with food and friends and, as we say in Scotland, lang may your lum reek!

Oh you want a translation... literally it means long may your chimney smoke but I guess Im really wishing that you always have a warm and happy life.

Monday, March 31, 2014

CHICKEN FRY IN EXTRA CHILI GARLIC AND TOMATO

These days I am cooking as usual but nothing worth a posting though...same old bit of this and that , boil, season or fry etc etc and the much fancied summer non-irritating dishes have become quite irritating.

Yesterday I suddenly remembered a dish which is profoundly irritating to the mouth due to high presence of hot chili. Chili is not part of taste system ( like sweet, sour, salty and bitter). This is basically a mouth irritant and gives a real kick to the people who like or dislike chili. Some people cant eat chili because of physical reaction like burning sensation, sullen mouth, watering eyes , running nose. People who cant eat chili, they dont really miss any thing as long as food flavor is concern. Flavor reminds me of its famous definition which I had learnt in my food technology and Bio chem engineering paper. Flavor means the combined effect of smell and taste in a food. The brain remembers millions of combinations of taste and smell. Imagine you ordered your favorite dish and you cant get the smell because of choked nose. You can get the taste only ..similarly if you have temporarily lost your taste sensation ( very rare though) you get the smell only. In both the cases you dont get the flavor..and the dish is really bad to eat...

THE RECIPE

This is a simple recipe I had learnt many years back from my friend when she had called us for diner. I havent cooked it for many years now. Only variation I did, was adding some Curry leaves...was tempted to put Kokum ( Nowadays I am in the grip of southern spicing system) but will try next time. It will have that real fried garlic aroma and pretty stiff on chili with a roasted powder of panch PhoDon and red chili to finish.

Ingredients

Chicken with bones 600-800 gms

garlic 2 whole pods peeled and made into a paste.

chili powder 2 tsp.

Turmeric powder 1 tsp

Tomato blanched and pureed. 5 No ( off the rack puree will not be useful for the flavor)

Curry leaves 10 No ( optional)

Oil Mustard or any other oil ..6 tbsp ( 90 - 100ml)

Sugar 1 level tsp..( this is sugar to taste and not for sweetening)

For the garnish

Roasted red chili 6 No

Panch PhoDon 1 tsp roasted and ground (, if you dont have panch PhoDon, mix equal volume of Methi, fennel, mustard and cumin and take one tsp of the mix.)

NOTE; You can use less chili..but at least use 2 roasted chili and some Kashmiri chili powder.

PROCESS

Heat oil and add garlic paste , lower flame and stir vigorously to a light brown tinge to garlic paste. If it sticks add 1 tbsp water and mix.

Add curry leaves ( optional)

Add paste of red chili and Turmeric stir for 1 minute or so

Add chicken sauté for 3-5 minutes.

Add salt and sugar

Add 50 to 75 ml of tomato puree and fry at high flame till the oil comes out

Repeat the process with 50-75 ml of tomato puree.

CAUTION: For this recipe do not add all puree at a time. The flavor will be very different but good)

When all puree is added continue frying till the oil comes out and the gravy sticks to the chicken.

Add the garnish and mix.

NOTE: Dont worry , the chicken will be done ..it takes chicken to become edible in 4-6 minutes of stir frying.

Eat with hot rice or paratha or Kulcha, toasted bread.

VEGE OPTION: I have a good mind to try it with Yam Raw jack fruit, may be Paneer too.

AND FOR MY BLOG FRIENDS, GREAT BREAKFAST FROM KITCHEN GOSSIP.

Today I got up and as usual, with eyes half open started reading the new blogs from the dash board. I read this recipe with eyes wide open, rushed to the kitchen, by-passed the fresh bread; pulled out the last piece from the old pack and made this. I think this is the 1st time I made some thing from the blog within one hour of its publication. While someone was enjoying the stupid germinated lentils etc, mango, carrot and cucumber I relished this one. I had some stale Parmigiano Reggiano which added to the taste too.

Please make this dish and enjoy

The link is given below for the recipe.

How to use up Stale Bread – Part 1 from great Kanchan of Kitchen gossip)

Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still a little ways off, but you’re already starting to wonder (worry?) what creative side dishes will adorn the season’s holiday tables. This delicious, and very versatile roasted mushroom and potato salad could be worth a look.

“Wild” mushrooms have never been less so, and that’s a good thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take a nice safe grocery store over actual labor anytime. Especially since the selection has gotten so much better over the years. You can easily find 5-6 varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible additions being as numerous as they are obvious. One geometrical change I’d make next time, would be to quarter the potatoes instead of halving them, to add surface area, as well as decreasing the cooking time.

Not only is this salad good hot, room temp, and cold, but it also works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions

2 tbsp olive oil, more as needed

2 lbs new yellow or red potatoes

1 lb trimmed wild mushrooms

2 oz pancetta

salt and pepper to taste

3 tbsp sherry vinegar

2 tbsp tarragon

2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then about 20-30 more with the mushrooms, tossing a few times. Don’t stop until everything is looking awesome.