#Fresh Cucumber Chutney

[hyderabadiruchulu]

కీరదోసకాయ పచ్చడి ఇలా చేసుకుంటే అమోఘం| Perfect Chutney Recipe | Keera Dosakaya Chutney

Cucumber chutney, or Kheera Dosakaya Chutney, is a refreshing South Indian condiment made with fresh cucumbers, roasted nuts, garlic, and spices. Perfect with rice, Indian breads, or as a dip, it enhances meals with its tangy flavor while offering hydration, nutrients, and digestive benefits. 🥒🌿🍚

[petermorwood]

Wow-Wow Sauce

For @redwineand12gaugeshells... :->

In fact that bottled sauce (and nervousnigels) no longer exists, and in any case its principal ingredients of (squints) horseradish and mustard are way off base.

Wow Wow sauce was meant to go with boiled beef, and since a major ingredient was the meat's broth *, it was more like a pan gravy made at the end of cooking, than something intended to go into / come out of a jar in the preserves cupboard.

* 1817 was well before stock / bouillon cubes, however "portable soup" was a Known Thing and could be a possible alternative. The recipe is specific about using fresh broth, but here's how to make portable soup, because You Never Know.

Real Wow Wow sauce had no hyphen, no sulphur, no saltpetre and definitely no grated wahoonie, though some "real" ingredients of the Discworld version - mangoes, figs, asafoetida, anchovy - suggest Terry was taking inspiration from labels in his own kitchen, such as those on HP Sauce, Worcestershire Sauce and Yorkshire Relish.

*****

Dr Kitchiner's "The Cook's Oracle" is available online from Gutenberg (the 1833 American adaptation) as well as a PDF of the 1822 UK Third edition from Internet Archive.

Here's his recipe - whose title, for extra interest, includes the original name for what became "Bully Beef":

The good doctor's "pickled cucumbers" would have been vinegared like cornichons or gherkins, not brined like dill pickles. In addition, pickled walnuts are easier to find than they used to be; even the Tesco supermarket chain carries them...

...as well as mushroom ketchup.

You'd probably still need to make the other herb vinegars and the shallot wine (based on dry sherry), but those are easy, just a matter of steeping the herbs in the liquid for a week or so then straining off and bottling the flavoured fluid.

Another useful ingredient for period cooking is anchovy sauce, which is less, er, emphatic than full-on anchovy essence. You could always scale up if you like the taste.

This also has the advantage of being a pleasant - if you like fishiness - sauce in its own right; try a teaspoonful in a tablespoonful of EV olive oil then tossed with hot pasta. Yum...!

This one's from the same company as the mushroom ketchup and the packing clearly emphasises their "period-ness" (is that a word?) The anchovy sauce is a bit harder to find, but well worth tracking down.

*****

Finally, here's a Youtube short of Wow Wow sauce being made and sampled. It looks entirely acceptable, like a cross between a thin chutney and a thick sauce, and would be, to use Dr Kitchiner's own word, "piquante".

As a side-note, that by-play with tinned corned beef was a bit pointless, since its texture and flavour are both utterly unlike beef that's been slowly, gently boiled (simmered, TBH) with halved onions, carrots, root veggies etc.

Use shin or silverside; the magic tenderiser for those cheap cuts is Time (or a pressure cooker) - though you can also add a sprig or two of Thyme if you want...

[johannestevans]

always curious what people's like. staple meals and regular meals are

like the meals you regularly cook a few times in a month, for yourself or your family as well

bc for me it's like

bacon sandwiches. basic.

garlic bread

baked feta with peppers & tomatoes, oregano, olive oil, a bit of lemon juice

the lidl potato gratin with peppers, tomatoes, and spinach mixed in, again normally with olive oil and some cheese

roast chicken with roasted potatoes and root vegetables, normally carrots and parsnips

pork souvlakia, chunks of usually belly pork or chop on kebab sticks and oven grilled with or without chunks of pepper and tomato

dolmades, vine leaves stuffed with stewed rice

chicken risotto made with chicken stock on a base of butter with spring onions and bacon to toast the rice with

pasta with chicken pieces with a tomato-based sauce w more cheese and vegetables

a "greek salad" with some modifications - chunks of cucumber, tomato, red and yellow pepper, spinach leaves, red onion or spring onions, garlic granules, and then olive oil and feta chunks

parchment pastry scrolls, a spread of pastry smeared with tomato purée or similar chutney, cheese, bacon, vegetables, or mushrooms, and then cut into discs and baked

homemade burgers with beef or lamb mince, tiny chopped onions, egg, honey as a binding agent, and then fried hopefully to eat with slices of cheddar or leerdammer, bacon, and pickles/cornichons

i made a kouneli stifado a while back (whole rabbit cut into chunks, slow cooked with potatoes and root vegetables, onions, red wine, stock, etc) that i want to do more regularly bc a whole rabbit is a fiver and it feeds a LOT of people

then obvs like. various oven cooked things i don't modify, like prawn tempura or frozen calamari, etc

because i've moved and haven't set up my rice cooker or got my short grain rice again, and bc i don't have a new deep fat fryer yet, i'm not cooking like, my fresh cut chips, or maki rolls and onigiri, or a meal i'd regularly do of just like. fried eggs on rice and stuff

i used to make lasagnes more regularly and i'd like to go back to that, esp bc like... i love making latkes and once we have a nice wide frying pan it will be nice to do that more regularly, and my big thing atm is that i want to learn to cook with some new ingredients

i want to learn to do more and more interesting stuff with coconut and pineapple, i want to do more like. kormas and other diff curries, i want more green vegetables, esp asparagus and broccoli

i want to cook more with different fish and sea food bc i know i desperately need the oil for my fucked up joints and brain, i want to break more breads and savoury things, esp garlic and tearaway breads

esp bc like. my body's capacity for red meat is fucking terrible lmao, i want more fibre and less heavy protein from red meat at once so i don't just utterly eviscerate my guts lmao

[remembertoeat]

Dinner Recipe: Salmon and Vegetables

TIME: ★★★✰

PRICE: ★★✰✰

EASE: ★★★✰

CLEANUP: ★★★✰

There is a WIDE scope to salmon and veg recipes. Salmon, at least where we are, is a little on the pricier side, but we love it and the doc said it was good for our eyes so we ran with that as an excuse, LOL!

We are constantly looking for a variety of ways to cook and dress salmon. I believe these recipes would generally work for both frozen and fresh fillets, with some minor modifying.

It's a super quick thing to serve these with a handful of salad greens, but our go-to is broccoli! I made a short blurb on how we like to prepare broccoli in a tasty way! The different recipes could range between 20-40 minutes, depending on which one you're making!

Cast Iron Salmon (DishNTheKitchen)

Crispy Honey Orange Glaze Salmon (CafeDelights)

Salmon with Apple Fig Chutney (WhatJewWannaEat)

Lemon Basil Pesto Salmon (JarOfLemons)

I don't have photos of these recipes but I have made them and they're very tasty!

Brown Sugar Soysauce Salmon (Key to My Lime) This is one of our go-to salmon recipes! Very classic and tasty!

Parmesean Crusted Salmon (Cooking Classy) Recently made this and it was a really nice change of pace with texture and flavor! Highly recommend it if you like parm!

We also enjoy making Salmon Bowls. Just dig up some veg we have lying around and serve it with salmon over rice. Below we had avocados, mukimame, cucumbers,carrots, and mandarin oranges over rice with some orange glaze salmon!

[cookingadventures]

For easter, we're planning homemade high tea for lunch! A family member is vegan, so everything I made was vegan.

4 types of sandwiches (all on Italian sourdough made by the local bread maker in town):

Roasted eggplant, tomato, arugula, a drizzle of balsamic vinegar and extra virgin olive oil

Coronation chickpea (mostly-mashed chickpeas left with a few chunks, vegan mayo, curry powder, Sri Lankan mango chutney, a bit of cayenne, and a bit of salt)

Butter, cucumber, and the following spread loosely based on this : mashed peas food processed with chopped mint, olive oil, a bit of salt, white pepper and freshly ground black pepper, vegan parmesan, a spoonful of vegan mayo (just to make it a bit creamy but not overpower the flavor, since the original recipe calls for yogurt)

Samosa filling, tamarind chutney, and mint chutney (note: I highly recommend fresh chutneys instead of bottled if you can get them, especially the mint, the bottled ones tend to be extremely vinegary)

Rose, orange scones - based on this recipe (doubled) for the base scone recipe but modified the flavorings: replaced the vanilla extract with rose water (used 3tsp instead of 2tsp), replaced the lemon zest with orange zest from 1 large orange, and cut out the blueberries. Ended up being really sticky so I had to add more flour to get the right consistency. But the result was wonderful!

Mini fruit tarts - premade mini phyllo dough cups (bought frozen from Wegmans and baked for 5 min), ginger coconut custard from this recipe, and blueberries, raspberries, garnished with a mint leaf

[guardianreadersofthegalaxy]

If I were on the Off Menu podcast:

Still or sparkling water: Still, obviously. Sparkling water tastes rank. One time when I was a kid, a friend's mum gave me sparkling water that had gone flat so I couldn't tell it was sparkling. I couldn't swallow it so I just spat it out all over my pizza.

POPPADOMS OR BREAD?!?!?!?!: Usually I'd say bread - something a bit oily with olives in it and big flakes of sea salt - but I've got a big meal planned and I don't want to fill up. So i'll have a single poppadom and some mango chutney.

Your dream starter: This is kind of academic because I'm ordering small plates, but the first proper dish I want going in my mouth is boquerones en vinagre. It's fresh anchovies marinated in vinegar and oil and seasoned with garlic and parsley and the best boquerones are made in Cambio De Tercio, a tapas restaurant in South Kensington. And to accompany that, I'd like a cold glass of gazpacho (cold tomato soup). I had this a lot in Cádiz and it's the most refreshing thing.

Your dream main course: Ok, deep breath... I want the crunchy prawns we had at my wedding, the potatoes with aioli I ate in Valencia, an Insalata Caprese (tomatoes, mozarella & basil) made by my dad, deep fried courgette flowers, a small ramekin of my partner's courgette carbonara w. homemade linguini, grilled halloumi from Bar Mezze (a greek restaurant in Muswell Hill my family used to go to before it closed), taramasalata, tzatziki, baba ghanoush (cod roe dip, yoghurt/cucumber dip & smoked aubergine dip) and a big Turkish flatbread for dipping and sauce moppage.

Your dream side dish: Again, academic because of the small plates but I'll go for the broccoli w. garlic and chilli from Boulangerie Bon Matin in Finsbury park. The broccoli's nicely grilled and not too oily or salty and the chilli gives it a real zing. Also, in my fantasy, my partner's sat across from me eating the wood roasted chicken from Moro in Islington and she's giving me little forkfuls to try.

Your dream dessert: I'm not much of a dessert person but I'd never say no to a slice of my mum's chocolate birthday cake. It's nothing fancy (though the layer of grated dark chocolate over the top is a classy touch), but it's as delicious now as it was when I was a kid.

Your dream drink: So before the meal even starts I'd like a Lychee Martini at the bar. Then with my boquerones, I'd like a glass of Pegoes, a Portuguese wine we had at my wedding that has an interesting banana-y taste. When the small plates arrive, I'll move on to a 3/4 pint of Mythos, a Greek beer perfect for hot days and oily food. Then with dessert I want a little glass of Sauternes, my favourite dessert wine. Then, if it's lunchtime I'll just have a homemade filter coffee, with plenty of milk.

Your dream restaurant: I'll stick with the Mediterranean theme and imagine myself in a seaside town, where it's hot but you're cooled by the breeze and you can see the boats bobbing in the bay. Occasionally a moped revs past but otherwise all you can hear are the other diners and the waves lapping against the harbour. That, but with comfortable chairs!

[foodifymeals]

Raj Kachori - How to make Raj Kachori (famous Indian street food) 😋😋

In the vibrant tapestry of Indian street food, Raj Kachori stands tall as a beloved delicacy that titillates taste buds and leaves a lasting impression. With its crunchy shell, generous toppings, and an explosion of flavors, Raj Kachori is a culinary masterpiece that captures the essence of India’s rich gastronomic heritage. Let’s embark on a delightful journey through the world of Raj Kachori, exploring its origins, ingredients, and the joy it brings to food lovers.

How to make Raj Kachori?

Ingredients

⦁ 1 cup all-purpose flour (maida)

⦁ 1 tablespoon semolina (sooji)

⦁ 1/4 teaspoon baking powder

⦁ 1/4 teaspoon salt

⦁ Water, as needed

⦁ Oil, for frying

For the stuffing:

⦁ 1/2 cup boiled and mashed potatoes

⦁ 1/4 cup boiled chickpeas (chana)

⦁ 2 tablespoons chopped onions

⦁ 2 tablespoons chopped tomatoes

⦁ 2 tablespoons chopped cucumber

⦁ 2 tablespoons sweet tamarind chutney

⦁ 2 tablespoons green chutney

⦁ 2 tablespoons whisked yogurt

⦁ 1 teaspoon chaat masala

⦁ 1/2 teaspoon roasted cumin powder

⦁ 1/4 teaspoon red chili powder

⦁ Salt, to taste

⦁ 1 cup all-purpose flour (maida)

⦁ 1 tablespoon semolina (sooji)

⦁ 1/4 teaspoon baking powder

⦁ 1/4 teaspoon salt

⦁ Water, as needed

⦁ Oil, for frying

For the stuffing:

⦁ 1/2 cup boiled and mashed potatoes

⦁ 1/4 cup boiled chickpeas (chana)

⦁ 2 tablespoons chopped onions

⦁ 2 tablespoons chopped tomatoes

⦁ 2 tablespoons chopped cucumber

⦁ 2 tablespoons sweet tamarind chutney

⦁ 2 tablespoons green chutney

⦁ 2 tablespoons whisked yogurt

⦁ 1 teaspoon chaat masala

⦁ 1/2 teaspoon roasted cumin powder

⦁ 1/4 teaspoon red chili powder

⦁ Salt, to taste

For garnishing:

⦁ Sev (crispy gram flour noodles)

⦁ Chopped coriander leaves

⦁ Pomegranate seeds

⦁ Sev (crispy gram flour noodles)

⦁ Chopped coriander leaves

⦁ Pomegranate seeds

instructions:

1. In a mixing bowl, combine all-purpose flour, semolina, baking powder, and salt. Mix well.

2. Gradually add water while kneading the dough until it comes together. The dough should be firm and not too soft. Cover the dough and let it rest for 15-20 minutes.

3. After the resting time, divide the dough into small lemon-sized balls. Take one dough ball and flatten it with your palm.

4. Heat oil in a deep pan or kadai over medium heat for frying.

5. Gently slide the flattened dough ball into the hot oil. Fry until it puffs up and turns golden brown on both sides. Remove from oil and place it on a paper towel to absorb excess oil. Repeat the process with the remaining dough balls.

6. Once the kachoris are cooled, make a small hole in the center of each kachori by gently pressing with your thumb.

7. For the stuffing, in a mixing bowl, combine boiled and mashed potatoes, boiled chickpeas, chopped onions, chopped tomatoes, chopped cucumber, sweet tamarind chutney, green chutney, whisked yogurt, chaat masala, roasted cumin powder, red chili powder, and salt. Mix well.

8. Fill each kachori with the prepared stuffing. You can be generous with the stuffing.

9. Garnish the stuffed kachoris with sev, chopped coriander leaves, and pomegranate seeds.

10. Serve the Raj Kachoris immediately and enjoy the delicious flavors!

With these things you can eat Raj kachori

1. Chutneys: Raj kachori pairs well with different chutneys, such as tamarind chutney and mint chutney. These tangy and flavorful sauces enhance the taste of the kachori.

2. Yogurt: Adding a dollop of yogurt on top of Raj kachori can provide a cooling effect and balance out the spiciness. It also adds a creamy texture to the dish.

3. Mint Chutney: A refreshing chutney made from fresh mint leaves, coriander, green chilies, and spices, providing a cooling contrast to the rich flavors of the kachori.

4. Sev: A crispy, fried noodle-like snack made from gram flour, sev is sprinkled generously on top of the kachori to provide an extra crunch.

5. Chopped Onions: Finely chopped onions add a sharp, pungent flavor and a crunchy texture to the Raj kachori.

Enjoy your Raj Kachori! 😋😀

If you want to make super delicious Raj Kachori ? Then definitely check out this recipe -

https://foodify.entertainico.com/raj-kachori-the-royal-snack-of-india/

[askwhatsforlunch]

Spicy Prawn Sandwich

It's hot and sunny, the skies are a cloudless blue, the ideal weather for a picnic! And this Spicy Prawn Sandwich makes a delicious, mouth-watering al fresco meal, whether it's by the sea or in your own garden! And you can even bring it indoors to tuck into it whilst watching the Rugby World Cup opening clash between Les Bleus and the All Blacks!!! Happy Friday!

Ingredients (serves 1):

a generous bunch Garden Cilantro

1/4 long red hot chili pepper

1 1/2 tablespoon olive oil

1/2 small lemon

a dozen fresh prawns, steamed and cooled

1/4 cup thick plain or Greek Yoghurt

2 heaped teaspoons Mango Chutney

1/4 teaspoon Garam Masala spices

1 teaspoon olive oil

100 grams/3.5 ounces freshly baked Baguette

a pinch of salt and freshly cracked black pepper

a few leaves gem lettuce, rinsed and spin-dried

1/4 cucumber

Finely chop Cilantro, and spoon into a medium bowl.

Thinly slice chili pepper, and add to the bowl. Add olive oil, and squeeze in the juice of the lemon halve. Give a good stir.

Peel prawns, and add them to the bowl. Toss well to coat in herbs, chili and oil.

Place in the refrigerator, to marinate, a couple of hours.

Spoon Greek Yoghurt into a small bowl. Add Mango Chutney and Garam Masala spices. Give a good stir, gradually adding olive oil, until well-blended. Set aside.

Halve Baguette, without cutting through completely. Generously spread mango mixture on both sides. Arrange gem lettuce leaves onto the bottom side.

Remove marinated prawns from the refrigerator, and season with salt and black pepper.

Thinly cut a few slices cucumber, and arrange them on top of the lettuce. Finally, fill generously with spicy marinated prawns, pressing gently to close sandwich.

Enjoy Spicy Prawn Sandwich immediately, or wrap tightly in cling film if bringing as a picnic!

[fauxspirited]

my picnic snackies for tomorrow:

- cheese and crackers (2 types of seasoned/flavored spreadable goat cheese) + pineapple preserves

- manchego + dark chocolate

- a little pasta salad

- a cucumber aioli sandwich + a butter coriander chutney sandwich

- fresh cut fruits

- slushees + wine to make wine slushees!

aaaand doing the picnic by a lake, with potential to rent a paddle boat for an hour :’)

[tanck9]

Death by Curry and Chiya

Since arriving I’ve eaten my weight in curry. The food is amazing and my hosts are so generous with their portions. It has become abundantly clear that I need to learn how to politely decline more food. Every time I turn around there is another snack or meal. I’m going to need new pants soon. Breakfast was perhaps my favorite meal so far. It was composed of roti, potato curry, and scrambled eggs. It was so good I ate every bite. I would later regret this decision.

Sunil had made arrangements to visit the local school on the hill. So, after breakfast we began initially on the road and then wandered through a forested area before catching the dirt road again. Each step was uphill—gained about 800ft of elevation. It was a steep climb and we walked almost an hour to reach the top. I could feel the potato curry and chiya (a hot milk tea that somehow has a hint of almost cinnamon) swishing in my stomach as we made our ascent. Between the heat, elevation and my new found eating habits I thought I might puke. Kathmandu valley sits around 4,000 feet of elevation. I, however, powered through and pretended to be in shape. The effort it took was more than worth it.

We encountered children walking to school, exchanged warm namastes with neighbors, and were offered water along the way. The culture here is so warm and you can feel the sense of community. Once we reached the top we reached a small school that contains grades 1-3 and serves 22 children in the area. I was able to meet with the principal and discuss changes she has implemented over the last year as she has assumed her new role. Under her direction the school has more than doubled the number of children attending. She also described some of the challenges they face in terms of funding, how difficult the school is to access due to its location (children must be able to walk to the school), and the availability of trained teachers. We spent about an hour taking and drink chiya before she treated us at a local restaurant.

The restaurant was situated at the top of the hill with views on both sides over looking Kathmandu. The food once again was awesome. The middle of the plate contained about two cups of rice and was surrounded by a spicy chutney, chicken curry, pumpkin greens and potato curry, fresh slices of cucumbers and carrots. Then yogurt and dahl were placed in small bowls on the side. We ate in the traditional style with our right hand. As good as the food was I could not possibly eat all of it. After lunch m, we sat outside the restaurant drinking chiya and took in the views.

The trek back down the hill was an adventure. We took a shortcut walking over terraces, slipping between barbed wire fences, and occasionally following the road. By the time we arrived back at Sunil’s, I was exhausted, so hot and sweaty it looked like I took a shower with my clothes on, and still so full. After a quick snack of watermelon and iced coffee, I took my afternoon rest. I feel so privileged to be so welcome and able to see and experience Nepal, the people, and the education system. I do, however, feel that if I continue eating curry and drinking chiya at this pace I may die—but what a way to go!

[nbula-rising]

Chickpea Masala Sandwich

Serves: 2 sandwiches Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

   olive oil    1 x 400g / 14.1oz tin of chickpeas, drained + rinsed    salt + pepper    2 garlic cloves, peeled + chopped    1 thumb of fresh ginger, peeled + chopped    1/2 red chili, chopped    1.5 tsp cumin powder    1 tsp paprika    1 tbsp tomato purée    1/4 cup vegan mayonnaise    1/4 cup vegan plain yoghurt

To serve:

   4 slices of bread, or gluten-free bread    mango chutney    baby spinach leaves    tomato, sliced    cucumber, sliced    red onion, sliced    1 small handful of fresh coriander

Method

   First add some olive oil to a pan. Next add the chickpeas along with a pinch of salt and pepper and fry for 8 minutes.    Add the garlic, ginger, red chilli, ground cumin, paprika and tomato puree to the pan and fry for 2 minutes.    Transfer the chickpea mixture to a bowl and stir in the vegan mayonnaise and yoghurt.    To serve, spread a little mango chutney over a slice of bread.    Next add some spinach leaves followed by the chickpea masala mixture, then some slices of tomato, cucumber, red onion and finally a few coriander leaves.    Close the sandwich with a second slice of bread. Repeat for the second sandwich.

[miisinternational]

Salad Packs A Health Punch

Eating plenty of fruits and vegetables can help you ward off heart disease, stroke and certain types of cancer. Include dark green, leafy vegetables, yellow, orange and red fruits and veggies, cooked tomatoes and citrus fruits. If you consume 2,000 calories a day, aim for at least nine servings or 41/2 cups of fruits and vegetables.

Try mangos and sweet potatoes. Mangos are high in fiber, have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the National Center for Science in the Public Interest. They’re fat-free, cholesterol-free, low in sodium and high in fiber. Besides the great taste, the sweet potato is a wonderful source of vitamins A, C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system.

Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps

1 (9-ounce) bottle mango chutney (about 1 cup)

1/2 cup reduced-fat sour cream or mayonnaise

1/2 cup plain lowfat yogurt

1/4 cup finely chopped fresh cilantro or mint

8 to 10 cups mixed spring greens

1 apple, thinly sliced

1 cucumber, sliced

Golden raisins and toasted cashews

Sweet Potato-Cumin Crisps

1 cup Bruce’s Sweet Potato Pancake Mix

2 teaspoons toasted cumin seeds

1/4 teaspoon Bruce’s Ma Cayenne Red Pepper

1 cup water

2 tablespoons vegetable oil

Prepare Sweet Potato Cumin Crisps; set aside. For dressing, combine chutney, sour cream, yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time, toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings.

Note: For a main dish salad, toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens.

Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot, add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown, about 2 minutes, then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter, spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet, then place in a single layer on a lightly greased cookie sheet. Bake in a 325

300 Vegan/Plant Based Recipe Cook Book

[curryleaf]

Curry Leaf: Authentic Indian Takeaway in Barnet for Every Craving

For anyone in Barnet seeking an exceptional Indian takeaway experience, Curry Leaf on St Albans Road is the perfect destination. Known for its rich flavours, quality ingredients, and traditional cooking techniques, Curry Leaf brings the authentic tastes of India to your doorstep. With a diverse menu offering everything from creamy curries to flavourful tandoori dishes, Curry Leaf caters to a variety of tastes, making it a go-to spot for both long-time lovers of Indian cuisine and newcomers alike.

Why Curry Leaf is the Top Choice for Indian Takeaway in Barnet

At Curry Leaf, the focus is on quality and authenticity. The chefs use traditional recipes and fresh, high-quality ingredients to bring the best of Indian cuisine to every dish. Each item on the menu is crafted with care, offering a balanced blend of spices that provide both depth and warmth. This dedication to flavour and freshness has made Curry Leaf a favourite for locals searching for “Indian takeaway” in Barnet.

A Menu That Brings India to Your Plate

The menu at Curry Leaf is designed to showcase the diversity of Indian cuisine. Whether you’re craving something mild and comforting or a dish with a bit more heat, Curry Leaf has you covered. Here are some of the highlights that make Curry Leaf’s takeaway offerings truly special:

Signature Curries: Curry Leaf offers a selection of classic curries, each with its unique taste and texture. From the rich, creamy butter chicken to the spicier vindaloo, these curries are perfect for anyone looking to indulge in authentic Indian flavours. The restaurant also features a delicious selection of vegetarian curries, including chana masala and palak paneer, ensuring there’s something for everyone.

Tandoori Favourites: Curry Leaf’s tandoori dishes are a must-try for fans of smoky, charred flavours. Prepared in a traditional clay oven, options like chicken tikka, lamb kebabs, and paneer tikka bring a delightful depth of flavour that’s hard to beat. These dishes are not only delicious but also provide a healthier option for those looking for something light yet satisfying.

Biryani and Rice Specials: A staple of Indian cuisine, biryani is a popular choice on Curry Leaf’s menu. Fluffy basmati rice is combined with aromatic spices and marinated meat or vegetables, creating a dish that’s full of flavour and perfect for sharing. The biryani at Curry Leaf is a hearty and satisfying meal that pairs perfectly with their freshly prepared naan or raita.

Side Dishes and Accompaniments: Curry Leaf also offers a selection of sides and accompaniments to complete your meal. From garlic naan and fluffy roti to cooling cucumber raita and tangy chutneys, these extras enhance the overall takeaway experience, adding even more flavour and variety.

Convenient Indian Takeaway in Barnet

One of the standout features of Curry Leaf is its seamless takeaway service, allowing you to enjoy top-quality Indian food from the comfort of your own home. Placing an order is simple, and the team at Curry Leaf ensures that each dish is packed with care to maintain its freshness and flavour during delivery. Whether it’s a spontaneous dinner or a planned family gathering, Curry Leaf’s takeaway service provides a convenient way to enjoy a delicious Indian meal without any hassle.

Experience Indian Takeaway Like Never Before

If you’re in Barnet and searching for a standout Indian takeaway, Curry Leaf is the place to try. With a menu that celebrates the richness of Indian cuisine and a dedication to quality in every dish, Curry Leaf offers a dining experience that’s both convenient and memorable. Treat yourself to the comforting flavours of India, expertly crafted by Curry Leaf’s talented chefs, and enjoy a takeaway meal that will keep you coming back for more.

[altamr]

Tandoori Chicken at Al Tamr - A Timeless Indian Delicacy

At Al Tamr in Howrah, we take pride in serving classic dishes that resonate with the rich culinary heritage of India, and our Tandoori Chicken is a perfect example. This beloved dish, known for its vibrant flavor and striking color, is a staple at any Indian dining table and a must-try at our restaurant.

The Art of Tandoori Chicken

Tandoori Chicken is not just about marinating chicken and cooking it; it’s an art form that involves perfecting the blend of spices and mastering the cooking technique. At Al Tamr, our Tandoori Chicken begins with high-quality, fresh chicken that is marinated overnight in yogurt and a blend of meticulously selected spices including Kashmiri chili, turmeric, garam masala, and fresh ginger-garlic paste. This marination process ensures that every fiber of the chicken is infused with flavor and tenderness.

Cooked to Perfection

The marinated chicken is then skewered and cooked in a traditional clay tandoor oven. The intense heat of the tandoor seals in the flavors and imparts a smoky char that is signature to this dish. The result is succulent, juicy chicken with a slightly crisp exterior, vibrant in both taste and appearance.

A Culinary Experience

Serving Tandoori Chicken at Al Tamr is a theatrical experience. The dish is brought to the table sizzling on a platter, garnished with fresh lime and cilantro, and accompanied by side dishes like cooling cucumber raita or tangy mint chutney. It’s not just a meal; it’s a spectacle of flavors and aromas that promises to captivate your senses.

Perfect Pairings

While Tandoori Chicken can stand alone as a star dish, it pairs beautifully with other Indian favorites such as naan bread, dal makhani, or a refreshing lassi to balance the spices. These combinations make for a fulfilling meal that speaks to the heart of Indian cuisine.

Visit Us at Al Tamr

We invite you to Al Tamr to experience the authentic taste of Tandoori Chicken, cooked with passion and served with pride. Whether you are a lover of Indian food or a newcomer to the cuisine, this dish is sure to leave you wanting more. For reservations, please call us at 91 9123608838 or visit our website at www.thealtamr.com. Discover the magic of traditional Indian flavors at Al Tamr!

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Why This Spot Has the Best Chicken Tandoori You’ll Ever Taste

If you’re searching for the Best Chicken Tandoori near you, look no further! Our restaurant has crafted a tandoori recipe so rich and flavorful that each bite will keep you coming back for more. With expertly selected spices, top-quality ingredients, and a traditional tandoor oven, our tandoori chicken stands out as a must-try delicacy.

What Makes Our Tandoori Chicken Exceptional?

Authentic Ingredients We prioritize authenticity by using premium spices like smoked paprika, cumin, and coriander to create a unique marinade. Each chicken piece is marinated overnight, ensuring the spices penetrate every bite.

Traditional Tandoor Cooking Cooked in a clay oven, or tandoor, our chicken achieves a perfectly tender and smoky taste. This ancient cooking method sears the chicken at high heat, locking in flavors and creating a beautifully charred, succulent finish.

Rich Marinade & Balanced Spices Our special marinade brings out bold flavors without overpowering the natural taste of the chicken. The yogurt-based marinade is blended with ginger, garlic, and a dash of lemon juice for a well-rounded and zesty flavor profile.

The Perfect Side Dishes to Complement Your Meal

Our tandoori chicken is best enjoyed with fresh naan, cooling cucumber raita, and a side of tangy mint chutney. Each side is designed to balance the spices of the chicken and elevate your dining experience.

A Must-Try for Food Lovers

Whether you’re a fan of spicy dishes or simply love grilled chicken, our tandoori offers something for everyone. Come and savor this popular dish, and let the flavors transport you to the heart of Indian cuisine.

Order Now and taste why our Tandoori is considered the best in town!

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2 Healthy Chicken Starter Recipes to Kick Off Any Meal

Chicken is a versatile and lean source of protein that can be incorporated into countless delicious dishes. If you're looking for healthy starter recipes that are light yet flavorful, chicken-based options are perfect for you.

Whether you're preparing a light snack or an appetizer for a special meal, these two healthy chicken starter recipes are ideal for keeping things nutritious while tempting your taste buds.

1. Grilled Lemon Herb Chicken Skewers

These grilled lemon herb chicken skewers are a fresh, zesty, and protein-packed way to start any meal. By using a simple marinade of organic cold pressed oils, lemon, and herbs, you create a flavorful dish without being calorie-dense. Grilling keeps it healthy by minimizing added fats while locking in flavour.

Ingredients:

2 boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons organic cold-pressed oils

Juice of 1 lemon

2 garlic cloves, minced

1 tablespoon dried oregano

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Wooden skewers (soaked in water for 30 minutes)

How To Cook

1. In a large bowl, mix the oil, lemon juice, garlic, oregano, parsley, salt, and pepper.

2. Add the chicken pieces to the marinade, stirring to coat them evenly. Let the chicken marinate in the fridge for at least 30 minutes.

3. Thread the marinated chicken onto the soaked wooden skewers.

4. Preheat a grill or grill pan over medium heat. Grill the skewers for 5-7 minutes on each side until the chicken is fully cooked and has a nice char.

5. Serve with daalchaval, Chapaati with chutney or a light salad with cucumber and tomatoes.

2.  Chicken and Avocado Salad Bites

For a light and nutritious chicken starter, try these chicken and avocado (buy avocado) salad bites. Combining lean chicken with creamy avocado, these bites are full of healthy fats and protein, served in a fun, bite-sized format.

Ingredients:

1 boneless, skinless chicken breast, cooked and shredded

1 ripe avocado, diced

1 tablespoon Greek yogurt

1 tablespoon fresh lime juice

1 tablespoon cilantro, chopped

Salt and pepper to taste

Endive leaves or small crackers for serving

How To Cook

 Boil the chicken and shred them finely.

 In a bowl, mix the shredded chicken, diced avocado, Greek yoghurt, lime juice, cilantro, salt, and pepper until well combined.

 Spoon the mixture onto endive leaves or small crackers for bite-sized servings.

 You can prepare a sandwich for a lighter snacks

 Serve immediately as a fresh, healthy appetizer or with daalchaval for a fulfilling meal.

Conclusion:

Each of these healthy chicken starter recipes provides a balanced mix of lean protein, healthy fats, and essential nutrients. Whether you’re grilling, baking, or wrapping, these dishes are designed to be light yet satisfying, giving you all the flavour without the excess calories. Try incorporating these delicious starters into your next meal plan for a healthy, guilt-free start to any occasion!