#Garni Masala

[omprakasht]

Garni Foods- India's Top Masala Brand

Indulge in the rich and authentic flavors of India with Garni Foods, your go-to destination for the finest masala blends in the country. As one of the best Indian masala brands, Garni Foods is synonymous with quality and taste that elevates your culinary experience to new heights.

Our commitment to excellence has earned us a place among the top spices brands in India, and we take pride in being recognized as one of the premier brands of spices in the country. With a heritage rooted in the vibrant spice culture of India, Garni Foods has become a trusted name among Indian spices brands, delivering the essence of traditional flavors to kitchens around the world.

Discover the secret behind our success as the best masala powder brand in India. We source the finest ingredients, carefully handpicked to create the perfect blend of spices that capture the essence of Indian cuisine. Our dedication to quality ensures that every pack of Garni Foods masala is a testament to the rich heritage of Indian spices.

At Garni Foods, we understand the importance of authenticity, and our range of masala powders reflects the diverse and aromatic landscape of Indian flavors. As India's best masala company, we bring you a variety of blends that cater to different regional tastes, allowing you to explore the culinary diversity that our country has to offer.

Experience the convenience of shopping for Indian groceries online with Garni Foods. Our online store provides you with easy access to our complete range of masala products, allowing you to enhance your cooking with the best spices at the click of a button. Trust Garni Foods to deliver the essence of India to your doorstep, ensuring that every meal is a celebration of flavor and tradition.

Choose Garni Foods, the epitome of quality and taste among Indian spices brands. Elevate your culinary journey with the best masala powder brand in India, and savor the true essence of Indian cuisine in every dish.

[albainsavatier]

Découvrez les 10 plats incontournables de Chicken Sky : Une escapade culinaire indienne à Brest, France

Situé au cœur de Brest, en France, Chicken Sky invite à un voyage gustatif à travers les saveurs riches et variées de la cuisine indienne. Ce restaurant indien se distingue par son authenticité et sa sélection exceptionnelle de plats, faisant de lui une destination de choix pour les amateurs de gastronomie. Voici les 10 délices à ne pas manquer qui vous emmèneront en voyage dans les rues animées de l'Inde :

Poulet au Beurre : Un classique crémeux et indulgent, le Poulet au Beurre de Chicken Sky est un mélange riche de morceaux de poulet tendres dans une sauce tomate onctueuse et épicée.

Tandoori de Poulet : Dégustez les saveurs audacieuses du poulet mariné et rôti à la perfection dans un four traditionnel en argile. Ce plat emblématique reflète l'engagement du restaurant à offrir des expériences authentiques.

Biryani de Poulet : Un chef-d'œuvre parfumé, le Biryani de Poulet séduit avec ses couches de riz basmati aromatisé, de poulet juteux et d'épices parfumées, servi avec un raita rafraîchissant.

Poulet Tikka Masala : Explosion de saveurs, ce plat populaire offre des morceaux de poulet tendres dans une sauce crémeuse aux tomates, relevée d'un mélange harmonieux d'épices.

Samosas : Croustillants à l'extérieur et savoureux à l'intérieur, les Samosas de Chicken Sky sont des entrées délicieuses, garnies de pommes de terre épicées et de petits pois, servies avec des chutneys acidulés.

Korma de Poulet : Plongez dans la décadence crémeuse du Korma de Poulet, où des morceaux de poulet tendres sont mijotés dans une sauce onctueuse à base de crème, de yaourt et de noix.

Poulet Vindaloo : Pour les amateurs de sensations fortes, le Poulet Vindaloo offre une sauce épicée et audacieuse, équilibrant parfaitement l'acidité du vinaigre et les épices aromatiques.

Curry de Poulet : Un classique intemporel, le Curry de Poulet séduit avec sa sauce riche et parfumée, imprégnée des saveurs complexes des épices indiennes.

Naan à l'Ail : Accompagnez votre repas avec le Naan à l'Ail de Chicken Sky, un pain moelleux et parfumé, idéal pour tremper dans les sauces.

Lassi à la Mangue : Terminez votre expérience culinaire avec un Lassi à la Mangue, une boisson rafraîchissante à base de yaourt et de purée de mangue, offrant un contraste parfait avec les plats épicés.

Résumé : Chicken Sky, à Brest, France, offre une expérience culinaire authentique avec ses plats indiens emblématiques. Que vous soyez amateur de saveurs classiques comme le Poulet au Beurre ou que vous recherchiez des découvertes audacieuses comme le Poulet Vindaloo, ce restaurant saura satisfaire vos papilles gustatives avec sa cuisine délicieuse et raffinée.

Chicken Sky

Adresse : 29 Rue de Gouesnou, 29200 Brest, France

Téléphone : +33 9 55 87 33 83

Site Web : https://chickenskybrest.fr/

Google :

[hillscapes-infra]

Shop Javitri/Mace fron Garni Foods

Javitri, also commonly referred to as mace or japatri, is a spice renowned for its rich aroma and distinctive flavor. Derived from the aril of the nutmeg seed, javitri holds a special place in culinary traditions worldwide. Its inclusion in various dishes adds depth and complexity, making it a cherished ingredient in kitchens across cultures.

Among its culinary applications, javitri masala stands out as a popular choice. This spice blend often features javitri alongside other complementary spices like cardamom, cloves, and cinnamon. Together, these ingredients create a harmonious symphony of flavors, enhancing the taste of dishes such as biryani, curries, and meat preparations.

[onespices]

1Spices - Your Source for Premium Spice Blends and Seasonings

Spices have been an essential part of human history for thousands of years, and their influence on our cuisine is immeasurable. From the sweet scent of cinnamon to the fiery kick of chili peppers, these tiny wonders are what turn a simple meal into a mouthwatering masterpiece. In this blog, we'll explore the enchanting world of spices, from their historical significance to their culinary magic.

1. A Brief History of Spices

Spices have a long and storied history. They were once considered as precious as gold, and wars were fought over control of spice trade routes. Ancient civilizations like the Egyptians, Greeks, and Romans used spices for both flavor and medicinal purposes. These aromatic treasures were so highly regarded that they often served as currency. Today, while spices have become more accessible, their allure remains undiminished.

2. Spice Variety: The Spice Rack Essentials

Your spice rack is a treasure chest waiting to be explored. Some essential spices can be found in most kitchens:

Cinnamon: Known for its sweet, warming flavor, cinnamon is a versatile spice used in both sweet and savory dishes.

Turmeric: This vibrant yellow spice adds an earthy, slightly bitter flavor and a beautiful hue to curries and rice.

Cumin: Cumin offers a warm, nutty flavor and is a staple in many Middle Eastern and Indian dishes.

Paprika: Whether it's sweet, smoked, or hot, paprika adds depth and color to various cuisines.

Chili Powder: Add a spicy kick to your dishes with chili powder, made from ground chili peppers.

Coriander: Both the seeds and ground form of coriander are used in cooking and provide a citrusy, nutty flavor.

3. The Magic of Spice Combinations

One of the most exciting aspects of spices is the endless possibilities they offer when combined. From the complex blend of garam masala in Indian cuisine to the subtle bouquet garni in French cooking, spices work together to create harmonious flavor profiles. Experiment with your spice combinations to discover unique tastes that suit your palate.

4. Health Benefits of Spices

Beyond their culinary value, spices offer various health benefits. For instance:

Turmeric: Known for its anti-inflammatory properties and potential to aid digestion.

Cinnamon: Believed to help lower blood sugar levels and reduce the risk of heart disease.

Ginger: Often used to soothe digestive issues and alleviate nausea.

Garlic: Known for its potential to boost the immune system and reduce the risk of heart disease.

5. Spice Storage and Freshness

To make the most of your spices, store them properly. Keep them in a cool, dry place away from direct sunlight. Invest in airtight containers to maintain their freshness and flavor. Whole spices tend to last longer than ground ones.

6. Experiment and Enjoy

Don't be afraid to experiment with spices in your cooking. Try a new blend or a pinch of an unfamiliar spice to see how it elevates your dishes. Spices have the power to transform ordinary ingredients into extraordinary meals, so embrace their magic in your kitchen.

In conclusion, spices are more than just ingredients; they are the keys to unlocking a world of flavor and history. So next time you're in the kitchen, don't hesitate to reach for your spice rack and embark on a culinary adventure that has spanned millennia.

Enjoy your culinary journey with these aromatic wonders!

[curutquit]

Sobzee's Chicken Hyderabadi Biryani.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, sobzee's chicken hyderabadi biryani. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sobzee's Chicken Hyderabadi Biryani is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It's easy, it's fast, it tastes delicious. Sobzee's Chicken Hyderabadi Biryani is something which I have loved my entire life. They're nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook sobzee's chicken hyderabadi biryani using 32 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Sobzee's Chicken Hyderabadi Biryani:

{Take of Bouquet garni added to the rice?s boiling water.

{Get 3 of Black cardamoms (if it is not found, you can skip it).

{Make ready 6 of Green cardamoms.

{Take 6 of Cloves.

{Get 6 of Black pepper corns.

{Get 2 of Bay leaves.

{Prepare 1 of Cinnamon stick.

{Make ready of chicken (1 chicken (800 grams- preferably on the bone) but here I used deboned chicken breasts) marinade it in.

{Make ready 2 tbsp of Ginger garlic paste.

{Make ready 1 tbsp of Red chili powder.

{Prepare 1 cup of yogurt.

{Make ready 1 tsp of Garam masala powder.

{Get 1 tsp of Green cardamom powder.

{Take 1 cup of fried onions.

{Make ready 4 tbsp of melted ghee or oil.

{Make ready 2 tbsp of freshly chopped coriander leaves.

{Take 12 of Mint leaves.

{Make ready 2 of broken green chili peppers.

{Take 1 tsp of turmeric powder.

{Get 1 tbsp of Lemon Juice.

{Make ready of assembly, between layers sprinkle.

{Make ready 1 tbsp of coriander leaves.

{Prepare 8 of Mint leaves.

{Get 2 tbsp of fried onions.

{Make ready 1/4 tsp of Garam masala powder.

{Prepare 1 tsp of green cardamom powder.

{Get 1/4 cup of milk or water from the boiled rice that has 4 or 5 strands of saffron soaked in it, for the final and last top layer only.

{Take of Rice.

{Take 5 cup of water.

{Prepare 2 cup of good quality basmati rice.

{Make ready 1 of Salt to taste.

{Take 1 tsp of caraway seeds (if it is not found, you can skip it).

Instructions to make Sobzee's Chicken Hyderabadi Biryani:

Prepare the chicken, cut and wash it well.

Marinade it with the above ingredients.

Allow it to rest for a minimum of 30 minutes in the fridge.

Wash and Soak basmati rice in water for around an hour.

Boil 5 cups of water, add to them salt, caraway seeds and the Bouquet garni.

When the water boils, drain and add the rice, boil for exactly 10 minutes.

Reserve ¼ a cup of the rice?s boiling water.

Drain the half cooked rice again in a sieve.

In a heavy bottomed pot, put the chicken and make sure all the chicken pieces are touching the bottom of the pan not on top of each other.

Add a layer of the half cooked  rice to cover the chicken well.

Add the between the layers ingredients except for the soaked saffron (coriander, mint, garam masala, green cardamom powder and the fried onion).

Add another layer of the ½ cooked rice.

Add the between the layers ingredients.

If this is the last and top layer of rice top it with the soaked saffron mixture.

Cover the pot with aluminum foil and seal the pot with it then press hard on it with the lid also to make sure the pot is completely sealed.

Cook it on high heat for 5 minutes exactly.

Then for 20 minutes on very low heat and put a tin under the pot so it would cook evenly and slowly without burning.

Switch off the heat and leave it like this for 5 more minutes.

Remove the lid, Aluminum foil and Check if the chicken at the bottom has been cooked by stirring e from bottom to top.

Serve and garnish with some cilantro or fresh mint leaves and or some nuts and raisins.

This is how to make your own Garam Masala if you don't have it: Garam masala powder recipe Makes: 1 cup approx   Ingredients:   ¼ cup Coriander seeds 2 Tbsps. Green Cardamoms 2 Tbsps. Black Pepper corns 2 Tbsps. Cloves 1 Tbsp. Fennel seeds 3-4 Star Anise Cinnamon 4 sticks (1 inch) Nutmeg a quarter or half Bay leaves 2 Method:   1. Gather all the ingredients, Dry roast over medium flame with constant stirring to ensure even roasting. 2. Cool down and powder it well in a mixer. 3. Sieve it through a big metal strainer to make sure you eliminate any big pieces..

So that is going to wrap it up with this special food sobzee's chicken hyderabadi biryani recipe. Thanks so much for your time. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

[homemadefood]

Special Homemade Yakhni Pulao Recipe | Nanighar

Kashmiri Style Yakhni Pulao is a lip-smacking, Kashmiri style pulao made with long grain basmati rice that is cooked in a flavourful stock-called Yakhni that is infused with spices. The stock/broth is made using ‘Bouquet Garni’ or a Spice Potli. Yakhni is a simple stock or broth made with whole spices and sometimes an addition of onions and garlic.

This simple stock is the secret behind this fragrant and rich, delicious dish. Nanighar presents to you Special Yakhni Pulao on this festive eve made by our beloved Mom Chefs. Preservatives and additives free, made in a mother’s kitchen, delivered straight to your doorstep.

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Ingredients of Yakhni Pulao

2 cup soaked basmati rice

1/2 medium onion

1/2 teaspoon peppercorns

2 inches Cinnamon stick

1/2 teaspoon nutmeg powder

6 cloves garlic

1 teaspoon coriander seeds

salt as required

1/2 teaspoon crushed to paste ginger

1/2 medium chopped tomato

1/2 cup yoghurt (curd)

1/2 teaspoon Red chili powder

2 green cardamom

100 gm ghee

500 gm chopped into cubes of chicken

2 black cardamom

1/2 teaspoon clove

1 bay leaf

1/2 teaspoon mace powder

2 inches ginger

4 cup Water

1/4 medium sliced onion

1/2 teaspoon crushed to paste garlic

1 teaspoon cumin seeds

1/2 teaspoon coriander powder

1 teaspoon garam masala powder

1 1/2 teaspoon fennel seeds

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How to make Yakhni Pulao

Step 1 Prepare Bouquet Garni Take a clean muslin cloth and tie the cubed onion pieces, garlic pods, whole ginger, bay leaf, black cardamom pods, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace in it. this is often called bouquet garni.

Step 2 Cook chicken with spices Wash the chicken and keep it aside. during a cooking pot, take 3 cups water, cubed chicken and a teaspoon of salt. activate the flame. Add to it, the bouquet garni and boil for around 20 minutes or until chicken gets done.

Step 3 Yakhni is prepared Remove the bouquet garni and keep the stock with chicken pieces aside. The ‘yakhni’ is prepared.

Step 4 Heat the ghee and fry onions In a pan, heat ghee and fry onions. Keep 1/4th of it aside for adding later.

Step 5 Fry onion and tomatoes In the remaining onions, add cumin seeds, ginger-garlic paste, tomatoes, salt, red chilli powder, coriander powder and fry for 3 minutes. Add yoghurt, garam masala and green cardamom. Cook on medium-high heat till the tomatoes get tender. Add fennel seeds and chicken pieces to the masala and let it simmer for an additional 2 minutes.

Step 6 Mix within the prepared masala and yakhni Add this masala to the prepared yakhni (stock) within the cooking pot, activate the warmth and cook the rice uncovered for five minutes. Sprinkle fried onions that we saved in step 4 on the rice, add a tbsp of ghee and seal the pot with foil or atta dough in order that the flavours don’t escape.

Step 7 Cook the rice Cook on low heat for a quarter-hour or till the rice is completed.

Step 8 Serve Enjoy the recent Yakni Pulao with cucumber raita.

Indulge in this authentic and mouth-watering goodness and bring the rich culture of Kashmir home. Hurry and pre-order this special meal from the Nanighar App for yourselves now as only limited orders available. Do not miss out on this special, wholesome dish.

#100momchefsandgrowing #TastyFoodMadeAtHome #proudmomchefs #GharSeDilTak

Also available on Whatsapp at: +91 62899 61646

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[omprakasht]

Garni Foods - Premium Quality Masala Powder Brand in India

Welcome to Garni Foods, a beacon among the best Indian masala brands, where each spice tells a story and every meal is a celebration of taste and tradition.

The Epitome of Quality - Spices Brands in India

Garni Foods proudly stands as one of the top spices brands in India, redefining the art of spice blending with an unwavering commitment to quality. Our spices are meticulously crafted to bring out the authentic flavors that define the rich heritage of Indian cuisine.

Crafting Culinary Masterpieces - Top Spices Brands in India

As one of the top spices brands in India, Garni Foods offers an extensive range of products that showcase the diverse and vibrant tapestry of Indian flavors. From the earthy warmth of cumin to the fiery embrace of red chili powder, each spice blend is a symphony of handpicked ingredients.

A Symphony of Flavors - Brands of Spices in India

Garni Foods takes pride in being synonymous with trust and excellence among brands of spices in India. Our dedication to sourcing the finest raw materials and stringent quality control measures ensures that every pack of Garni spices is a testament to perfection.

Redefining Masala Excellence - Indian Spices Brands

Garni Foods is not just a masala brand; it's a celebration of culinary artistry. Our spice blends, crafted with precision, transform ordinary dishes into gastronomic masterpieces. Experience the magic that sets us apart among Indian spices brands.

Where Tradition Meets Taste - Best Masala Powder Brand in India

Recognized as the best masala powder brand in India, Garni Foods goes beyond labels, offering a culinary journey that enhances the taste of every dish. Let Garni Foods be your companion in the kitchen, guiding you through a world of exquisite flavors.

India's Culinary Gem - India Best Masala Company

Garni Foods proudly holds the title of India's best masala company, shaping the way you savor the rich tapestry of spices that define our diverse and vibrant culinary heritage.

Convenience at Your Fingertips - Shop Indian Groceries Online

Bringing the best masala powder brand in India to your kitchen is now just a click away. Garni Foods makes it effortless to shop Indian groceries online, ensuring that the exquisite flavors of our spices are easily accessible.

Join us on a flavorful adventure at Garni Foods, where every spice is a story, and every meal is a masterpiece. Visit https://garnifoods.com/ to explore our exquisite range of masalas and spices.

[tipsycad147]

THE BASICS: QUICK GUIDE TO EVERY HERB AND SPICE IN THE CUPBOARD

by Crooked Bear Creek Organic Herbs

INGREDIENT GUIDES FROM THE KITCHEN

Ever get coriander confused with cumin? Or wonder just what exactly curry powder is made out of? As much for our benefit as for yours, we’ve put together this quick reference guide to all the most common (and some uncommon) herbs and spices!

Saffron

For any herb or spice listed below, click on the name to read the full description. We’ll continue adding to this list as we cover more of the seasonings we use in our cooking.

Dried Herbs & Spices

Asafoetida (Asafetida) – Used as a digestive aid in Indian cooking, asafoetida has a strong odour that mellows out into a garlic-onion flavor.

Achiote Paste and Powder – Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce, cochinita pibil, and tamales.

Allspice – Similar to cloves, but more pungent and deeply flavoured. Best used in spice mixes.

Annatto Seeds – A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. Called Achiote Paste (see above) when ground, this is used to flavor many Mexican dishes.

Bay Leaf (also: Indian Bay Leaf) – Adds a woodsy background note to soups and sauces.

Caraway Seed – These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad.

Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.

Cayenne Pepper – Made from dried and ground red chilli peppers. Adds a sweet heat to soups, braises, and spice mixes.

Chia Seeds – No, these seeds aren’t just for growing crazy terracotta sculptures! Nearly flavourless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute.

Cinnamon (also: Vietnamese Cassia Cinnamon) – Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savoury dishes.

Cloves – Sweet and warming spice. Used most often in baking, but also good with braised meat.

Coriander Seed – Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.

Cumin – Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

Fennel Seed – Lightly sweet and liquorice flavoured. It’s excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!

Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavour. Found in a lot of Indian and Middle Eastern dishes.

Garlic Powder – Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.

Ginger – Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite.

Gochugaru – This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky.

Grains of Paradise – These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes.

Kaffir Lime Leaves – Used to flavor curries and many Thai dishes. Can be sold fresh, dry, or frozen.

Loomi – Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes.

Mace – From the same plant as nutmeg, but tastes more subtle and delicate. Great in savoury dishes, especially stews and homemade sausages.

Mahlab – Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It’s used in a lot of sweetbreads throughout the Middle East.

Nutmeg – Sweet and pungent. Great in baked goods, but also adds a warm note to savoury dishes.

Nutritional Yeast – Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savoury flavor.

Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

Paprika – Adds a sweet note and a red colour. Used in stews and spice blends. There is also a spicy version labelled hot paprika.

Peppercorns – Peppercorns come in a variety of colours (black, white, pink, and green being the most popular). These are pungent and pack a mild heat.

Rosemary – Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

Saffron – Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow colour.

Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

Smoked Paprika – Adds sweet smokiness to dishes, as well as a red colour.

Star Anise – Whole star anise can be used to add a sweet liquorice flavor to sauces and soups.

Sumac – Zingy and lemony, sumac is a Middle Eastern spice that’s great in marinades and spice rubs.

Turmeric – Sometimes used more for its yellow colour than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget.

Thyme – Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

Vietnamese Cassia Cinnamon (also: Cinnamon) – Sweet and spicy. Can be used in both sweet baked goods and to add depth to savoury dishes.

Sage, rosemary, and thyme

Fresh Herbs

Basil (also: Thai Basil) – Highly aromatic with a robust liquorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches.

Chervil – Delicate anise flavour. Great raw in salads or as a finishing garnish.

Chives – Delicate onion flavor, great as a garnish.

Cilantro – From the coriander plant, cilantro leaves and stems have a pungent, herbaceous flavour. Used in the Caribbean, Latin American, and Asian cooking.

Curry Leaves – These pungent leaves are not related to curry powder but impart a similar flavor. Used in Indian, Malaysian, Sri Lankan, Singaporean, and Pakistani cuisine. Used to flavour curries, soups, stews, and chutneys.

Dill – Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes.

Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavour. Found in a lot of Indian and Middle Eastern dishes.

Lemon Thyme (also: Thyme) – Sweet lemon aroma and a fresh lemony-herbal flavor. This is excellent with poultry and in vinaigrettes.

Lovage – Tastes like a cross between celery and parsley. Great with seafood or to flavour stocks and soups.

Marjoram – Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.

Mint – Surprisingly versatile for such an intensely flavoured herb. Try it paired with lamb, peas, potatoes, and of course, with chocolate!

Oregano – Robust, somewhat lemony flavour. Used in a lot of Mexican and Mediterranean dishes.

Parsley – Available in flat-leaf (Italian) or curly varieties, this very popular herb is light and grassy in flavour.

Pink Pepper – Small and sweet, these berries are fantastic when marinated with olives or simply sprinkled on shortbread.

Rosemary – Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

Summer Savoury – Peppery green flavor similar to thyme. Mostly used in roasted meat dishes and stuffing, but also goes well with beans.

Shiso – A member of the mint family, this herb is used extensively in Japanese, Korean, and Southeast Asian cooking as a wrap for steaming fish and vegetables, in soups, and as a general seasoning.

Tarragon – Strong anise flavour. Can be eaten raw in salads or used to flavor tomato dishes, chicken, seafood, or eggs.

Thai Basil (also: Basil) – A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes.

Thyme (also: Lemon Thyme) – Adds a pungent, woodsy flavour. Great as an all-purpose seasoning.

Ras El-Hanout

Spice Blends, Rubs & Mixes

Baharat – Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)

Bebere – Hot peppers, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, and cloves. Other ingredients may include ajwain, cumin, allspice, nutmeg, paprika, onion, or garlic. Used to flavor slow-cooked stews. (African)

Bouquet Garni – Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)

Chili Powder – Ground chilis, cumin, oregano, cayenne, and lots of optional extras to make this seasoning uniquely yours. Use for chilli, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.)

Chinese Five-Spice Powder – Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savoury dishes, especially beef, duck, and pork. (Chinese)

Curry Powder – Typically includes turmeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavour curry sauces. (Indian)

Dukkah – Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian)

Garam Masala – Typically includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)

Herbes de Provence – Usually savoury; contains rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables. (French)

Old Bay – Celery salt, mustard, red and black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. Created in the Chesapeake Bay area of Maryland, it is traditionally used for shrimp and crab.

Pickling Spice – Most often includes bay leaf, yellow mustard seeds, black peppercorns, allspice, and coriander. Used for pickling vegetables in vinegar.

Pumpkin Pie Spice Mix – Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods.

Ras el Hanout – Cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or as a simple condiment. (North African/Moroccan)

Shichimi Togarashi – Although the ingredients vary, they typically include sansho or Sichuan pepper, dried citrus peel, sesame seeds, poppy seeds, hemp seeds, ginger, garlic, shiso, and nori. Used on noodles and grilled meats. (Japanese)

Za’atar Seasoning Blend – Thyme, sumac, and sesame seeds. All-purpose seasoning for many Middle Eastern dishes, like grilled meats, grilled vegetables, flatbread, and hummus. (Middle Eastern)

Are there any herbs or spices you’ve been wondering about? Let us know and we’ll work on adding them to the list!

crookedbearcreekorganicherbs.com/2018/03/19/the-basics-quick-guide-to-every-herb-and-spice-in-the-cupboard/

[hillscapes-infra]

Mace/javitri 50g | Buy Javitri Masala Online

If you're looking to enhance the flavor of your dishes, consider experimenting with Garni Javitri. It's warm and slightly sweet notes make it a perfect addition to both savory and sweet recipes. Whether you're preparing a hearty stew, biryani, or a delightful dessert, the inclusion of javitri can turn a simple dish into a culinary masterpiece.

In the realm of spice blends, Garni Javitri shines as a key component of garni javitri. This unique blend combines the aromatic qualities of javitri with other spic es, creating a harmonious and flavorful mix that can be used to season a variety of dishes. Garni javitri adds a delightful twist to your cooking, making each bite a sensory experience.

In conclusion, Garni Javitri, also known as mace or japatri, is a spice that transcends cultural boundaries, bringing its warm and sweet notes to dishes worldwide. Whether you're using it as a standalone spice or incorporating it into blends like javitri masala or javitri spices, this versatile spice is sure to enhance the flavors of your culinary creations. Experiment with Garni Javitri in your kitchen, and let its distinctive aroma and taste elevate your cooking to new heights.

[24hourchampagnediet-blog1]

Cauliflower Recipe Ideas & Nutritional Benefits

New Post has been published on https://bestrawfoodrecipes.com/cauliflower-recipe-ideas-nutritional-benefits/

Cauliflower Recipe Ideas & Nutritional Benefits

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission.

In the past, even in healthy eating circles, cauliflower paled in comparison to more vibrant, assertive vegetables, especially kale. But in the past few years, cauliflower has come to rule the kitchen, especially for those on paleo and keto diets. This cruciferous cousin to bolder broccoli easily nabs the spotlight in a variety of meals and can be a healthy substitute for lots of things including meat and potatoes. Let us impart to you why we adore the almighty cauliflower and how to use this misunderstood vegetable.

What can you do with cauliflower?

The better question might be: What can’t you do with it? Cauliflower is like the LBD (little black dress) of the veggie world. It’s so versatile. You can dress it up or down and take it anywhere. Cauliflower’s mild flavor and sturdy texture hold up well to many preparations. You can roast it, sauté it, steam it, rice it, and purée it.

Once cooked, it can feature in tacos, buffalo-drenched game day grub, or refined dinner party dishes. It can be a side dish, base layer, or centerpiece. Some restaurants even serve the whole head like a roast, front and center (an impressive move to make at home too).

Chowhound

It can work as a vegetarian substitute not only for steak and chicken, but for comforting, carb-heavy accompaniments like mashed potatoes, rice, and pizza crust too. And it can even be blended into a luscious but healthy vegan cream sauce.

Related Reading: I Tried Whole Foods’ Cauliflower Crust and Didn’t Hate It | These Cauliflower Snacks Slay Our Cravings (Not Our Diets)

What is the best way to cook cauliflower?

If you’re keeping your cauliflower intact or serving as a side (in the form of florets or cauliflower steaks), roasting is the best way to cook it. The excess water evaporates in the oven, resulting in a more concentrated, sweeter flavor. The outer layer browns and caramelizes into a crisp, nutty coating, giving way to a soft interior.

Many in the Chowhound community agree roasting is best. But you can also steam it, saute it (either the florets or riced cauliflower), or even batter and fry it. See the recipe section below for examples of all of the above, and then some. But don’t forget about pickled cauliflower either!

Is cauliflower good for you?

In a word, yes. Cauliflower is blossoming with antioxidants, fiber, and vitamins B6, C, and K, but is incredibly low in carbs, which makes it a close friend to paleo and keto eaters, as well as gluten-free folks. Since it’s high in fiber, it can also help you feel fuller and aid digestion, and it’s high in choline too. Healthline has more details on the health benefits of cauliflower.

Are there different kinds of cauliflower?

Yep! Cauliflower comes in more colors than the common white cloud/brain variety: orange, purple, and a spiraled, pointed lime green guise (a.k.a., cheddar cauliflower, graffiti cauliflower, and Romanesco, respectively).

Cauliflower Recipes

While roasting and adding a few spices is a wonderful way to give cauliflower its deserved respect (just see the first recipe below for proof), you can give cauliflower the lead in these interesting ways too:

1. Roasted Cauliflower with Tahini and Goji Berries

Chowhound

Nutty, earthy tahini and sweet goji berries give extra dimension to roasted cauliflower. The same flavors would work just as well if you want to roast the whole head of cauliflower or cut it into thick steaks. Get our Tahini Roasted Cauliflower recipe.

2. Buffalo Cauliflower with Blue Cheese Dressing

Chowhound

Consider these babies meat-free buffalo wings for game day. They’re battered in chickpea flour for a slightly crunchy texture, plus coated in buttery, spicy wing sauce and roasted in the oven. With a classic blue cheese dressing as dip, no one will miss the meat. Get our Buffalo Cauliflower with Blue Cheese Dressing recipe.

3. Cauliflower Rice

Brent Herrig

The Whole30 creators give us this base that you can change so many ways, from Asian cauliflower fried rice with sesame oil and green onions to Moroccan cauliflower rice with pine nuts and raisins. Whip out your food processor to pulse the halved florets into a rice-like consistency and steam that with some aromatics. Get the Cauliflower Rice recipe.

4. Cauliflower Gruyère Soup

Chowhound

Cauliflower transforms into a smooth, creamy soup that’s enriched with bouquet garni (a fancy French bundle of herbs), chicken stock, cream, and nutty-tasting gruyère cheese. Get our Cauliflower Gruyère Soup recipe.

5. Deviled Cauliflower Casserole

Chowhound

You can still get a great casserole with a creamy, spicy sauce and crunchy topping without resorting to cheese. What? Really. That’s the beauty of butter, flour, and milk, plus Dijon and cayenne. And you can swap in vegan butter and dairy-free milk if need be. Get our Deviled Cauliflower Casserole recipe.

6. Cauliflower Tacos

Chowhound

These little trees are coated in a savory concoction of cumin, paprika, chile powder, coriander, and salt, then roasted for maximum sweetness. Add in the lemon crema and cilantro slaw, and these tacos give you all the tart, savory, sweet, salty flavors and crunchy, soft, creamy textures you crave. Get our Cauliflower Tacos recipe.

7. Cauliflower Pizza Crust

Chowhound

No need to buy expensive wheat flour substitutes for making your own gluten-free pizza crust. When you process cauliflower, blanch it, and squeeze out the water, you can make a pizza dough substitute with creamy goat cheese, an egg, and some spices. Get our Cauliflower Pizza Crust recipe.

8. Curried Cauliflower, Chickpeas, and Tofu

Chowhound

This dish is packed with Indian flavor and provides the nutrition you need with meat-free protein and vegetables. You can either blend your own garam masala or buy the spice mix. Make brown rice instead of white if you want to avoid simple carbs. Get our Curried Cauliflower, Chickpeas, and Tofu recipe.

9. Creamy Mashed Cauliflower

Chowhound

Longtime low-carb lovers know this trick to satisfy your mashed potato needs. This version doesn’t taste like diet food. Steamed cauliflower is pureéd with a rich mix of cream cheese, butter, parmesan cheese, a vegetable bouillon cube, garlic, salt, and pepper. Get our Creamy Mashed Cauliflower recipe.

10. Cauliflower Hummus

Chowhound

If you’re on a keto or other low-carb diet, hummus might be something you miss. Luckily, cauliflower can take care of that craving too—well, okay, it’s not exactly the same as the usual chickpea hummus; in fact, it’s a whole lot different, what with goat cheese, sour cream, cream cheese, and Boursin in the mix. But it is creamy, fluffy, delicious, and perfect for dipping all your favorite veggies. Get our Cauliflower Hummus recipe.

11. Vegan Macaroni and Cheese with Roasted Veggies

Chowhound

A creamy vegan cheese sauce can be achieved in more than one way, but we like to puree coconut milk, nutritional yeast, and toasted walnuts before cooking them into a complex, creamy, and completely dairy-free sauce. It’s so good you’ll be licking the spoon, but pour plenty over pasta mixed with roasted cauliflower, broccoli, and caramelized onions too. (Even if you’re not vegan or dairy-free, it’s a great idea to add the roasted veggies to your next batch of mac and cheese.) Get our Vegan Macaroni and Cheese recipe.

Share your favorite ways to prepare cauliflower in the comments!

Header image courtesy of Brett Stevens / Cultura / Getty Images

Source link Keto Diet Dinner Ideas

[fuckyeahtattoogirls-blog1]

Cauliflower Recipe Ideas & Nutritional Benefits

New Post has been published on https://bestrawfoodrecipes.com/cauliflower-recipe-ideas-nutritional-benefits/

Cauliflower Recipe Ideas & Nutritional Benefits

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission.

In the past, even in healthy eating circles, cauliflower paled in comparison to more vibrant, assertive vegetables, especially kale. But in the past few years, cauliflower has come to rule the kitchen, especially for those on paleo and keto diets. This cruciferous cousin to bolder broccoli easily nabs the spotlight in a variety of meals and can be a healthy substitute for lots of things including meat and potatoes. Let us impart to you why we adore the almighty cauliflower and how to use this misunderstood vegetable.

What can you do with cauliflower?

The better question might be: What can’t you do with it? Cauliflower is like the LBD (little black dress) of the veggie world. It’s so versatile. You can dress it up or down and take it anywhere. Cauliflower’s mild flavor and sturdy texture hold up well to many preparations. You can roast it, sauté it, steam it, rice it, and purée it.

Once cooked, it can feature in tacos, buffalo-drenched game day grub, or refined dinner party dishes. It can be a side dish, base layer, or centerpiece. Some restaurants even serve the whole head like a roast, front and center (an impressive move to make at home too).

Chowhound

It can work as a vegetarian substitute not only for steak and chicken, but for comforting, carb-heavy accompaniments like mashed potatoes, rice, and pizza crust too. And it can even be blended into a luscious but healthy vegan cream sauce.

Related Reading: I Tried Whole Foods’ Cauliflower Crust and Didn’t Hate It | These Cauliflower Snacks Slay Our Cravings (Not Our Diets)

What is the best way to cook cauliflower?

If you’re keeping your cauliflower intact or serving as a side (in the form of florets or cauliflower steaks), roasting is the best way to cook it. The excess water evaporates in the oven, resulting in a more concentrated, sweeter flavor. The outer layer browns and caramelizes into a crisp, nutty coating, giving way to a soft interior.

Many in the Chowhound community agree roasting is best. But you can also steam it, saute it (either the florets or riced cauliflower), or even batter and fry it. See the recipe section below for examples of all of the above, and then some. But don’t forget about pickled cauliflower either!

Is cauliflower good for you?

In a word, yes. Cauliflower is blossoming with antioxidants, fiber, and vitamins B6, C, and K, but is incredibly low in carbs, which makes it a close friend to paleo and keto eaters, as well as gluten-free folks. Since it’s high in fiber, it can also help you feel fuller and aid digestion, and it’s high in choline too. Healthline has more details on the health benefits of cauliflower.

Are there different kinds of cauliflower?

Yep! Cauliflower comes in more colors than the common white cloud/brain variety: orange, purple, and a spiraled, pointed lime green guise (a.k.a., cheddar cauliflower, graffiti cauliflower, and Romanesco, respectively).

Cauliflower Recipes

While roasting and adding a few spices is a wonderful way to give cauliflower its deserved respect (just see the first recipe below for proof), you can give cauliflower the lead in these interesting ways too:

1. Roasted Cauliflower with Tahini and Goji Berries

Chowhound

Nutty, earthy tahini and sweet goji berries give extra dimension to roasted cauliflower. The same flavors would work just as well if you want to roast the whole head of cauliflower or cut it into thick steaks. Get our Tahini Roasted Cauliflower recipe.

2. Buffalo Cauliflower with Blue Cheese Dressing

Chowhound

Consider these babies meat-free buffalo wings for game day. They’re battered in chickpea flour for a slightly crunchy texture, plus coated in buttery, spicy wing sauce and roasted in the oven. With a classic blue cheese dressing as dip, no one will miss the meat. Get our Buffalo Cauliflower with Blue Cheese Dressing recipe.

3. Cauliflower Rice

Brent Herrig

The Whole30 creators give us this base that you can change so many ways, from Asian cauliflower fried rice with sesame oil and green onions to Moroccan cauliflower rice with pine nuts and raisins. Whip out your food processor to pulse the halved florets into a rice-like consistency and steam that with some aromatics. Get the Cauliflower Rice recipe.

4. Cauliflower Gruyère Soup

Chowhound

Cauliflower transforms into a smooth, creamy soup that’s enriched with bouquet garni (a fancy French bundle of herbs), chicken stock, cream, and nutty-tasting gruyère cheese. Get our Cauliflower Gruyère Soup recipe.

5. Deviled Cauliflower Casserole

Chowhound

You can still get a great casserole with a creamy, spicy sauce and crunchy topping without resorting to cheese. What? Really. That’s the beauty of butter, flour, and milk, plus Dijon and cayenne. And you can swap in vegan butter and dairy-free milk if need be. Get our Deviled Cauliflower Casserole recipe.

6. Cauliflower Tacos

Chowhound

These little trees are coated in a savory concoction of cumin, paprika, chile powder, coriander, and salt, then roasted for maximum sweetness. Add in the lemon crema and cilantro slaw, and these tacos give you all the tart, savory, sweet, salty flavors and crunchy, soft, creamy textures you crave. Get our Cauliflower Tacos recipe.

7. Cauliflower Pizza Crust

Chowhound

No need to buy expensive wheat flour substitutes for making your own gluten-free pizza crust. When you process cauliflower, blanch it, and squeeze out the water, you can make a pizza dough substitute with creamy goat cheese, an egg, and some spices. Get our Cauliflower Pizza Crust recipe.

8. Curried Cauliflower, Chickpeas, and Tofu

Chowhound

This dish is packed with Indian flavor and provides the nutrition you need with meat-free protein and vegetables. You can either blend your own garam masala or buy the spice mix. Make brown rice instead of white if you want to avoid simple carbs. Get our Curried Cauliflower, Chickpeas, and Tofu recipe.

9. Creamy Mashed Cauliflower

Chowhound

Longtime low-carb lovers know this trick to satisfy your mashed potato needs. This version doesn’t taste like diet food. Steamed cauliflower is pureéd with a rich mix of cream cheese, butter, parmesan cheese, a vegetable bouillon cube, garlic, salt, and pepper. Get our Creamy Mashed Cauliflower recipe.

10. Cauliflower Hummus

Chowhound

If you’re on a keto or other low-carb diet, hummus might be something you miss. Luckily, cauliflower can take care of that craving too—well, okay, it’s not exactly the same as the usual chickpea hummus; in fact, it’s a whole lot different, what with goat cheese, sour cream, cream cheese, and Boursin in the mix. But it is creamy, fluffy, delicious, and perfect for dipping all your favorite veggies. Get our Cauliflower Hummus recipe.

11. Vegan Macaroni and Cheese with Roasted Veggies

Chowhound

A creamy vegan cheese sauce can be achieved in more than one way, but we like to puree coconut milk, nutritional yeast, and toasted walnuts before cooking them into a complex, creamy, and completely dairy-free sauce. It’s so good you’ll be licking the spoon, but pour plenty over pasta mixed with roasted cauliflower, broccoli, and caramelized onions too. (Even if you’re not vegan or dairy-free, it’s a great idea to add the roasted veggies to your next batch of mac and cheese.) Get our Vegan Macaroni and Cheese recipe.

Share your favorite ways to prepare cauliflower in the comments!

Header image courtesy of Brett Stevens / Cultura / Getty Images

Source link Keto Diet Dinner Ideas

[knightstable-blog1]

Evening Specials

Bombay Chicken Green Masala – Tender chicken breast cooked in a medium spiced curry sauce with spinach, coriander, green chillies, mint and yoghurt. Served with steamed rice and naan. £11.95

Beef Enchiladas, spicy beef chilli wrapped up in flour tortillas and oven baked with white sauce and Cheese, served with salad and chips. £10.95      

10oz Sirlion steak

served with Garni, (grilled tomato, mushrooms, onion rings) and peppercorn sauce, side of vegetables and chips. £17.95

Marinated strips of fillet steak wok fried with pak choi, spring onions and mushrooms in a sweet soy and rice wine sauce served with soft fried noodles. £12.95

Sheep on pig.  Maudsley Barnsley Chop, blue pig black pudding and sausage with rich minted gravy served with side of vegetables and chips. £12.95

[parents-for-life-me]

Week 4

X: Wat gaan we eten vandaag? Y: Maakt niet uit, doe maar wat. X: Oke, we eten fast food. Y: Ja, maar ik bedoelde iets lekkers. X: Wat bedoel je met lekkers? Y: Iets waar ik zin in heb maar ik weet het zelf nog niet.

Herkenbaar? Op voorhand een weekmenu maken zorgt er voor veel mensen voor dat je gezonder en gevarieerder gaat eten. Het kan vaak ook goedkoper zijn om een weekmenu te maken. Je kan immers veel minder en veel gerichter je inkopen doen en wordt minder makkelijk verleid tot impulsaankopen.

Er zijn echter altijd omstandigheden waarin je de energie ontbreekt om een menu op te stellen: Het kind werd 107,3 keer wakker tijdens de voorgaande nacht. Het kind ‘lust geen avondeten’ waardoor alle inspiratie ondertussen helemaal zoek is. Er is altijd tijd tekort.

En wij.. .. wij helpen graag.

Elke zondag kan je hier een weekmenu terugvinden. Op tijd om de week te starten met alvast een gedachtenkramp minder.

MAANDAG

Worst met rode kool (4p)

verse braadworsten 4

rode kool ½

uien 2

grote stoofappel (bv. Reinette) 1

smout 2 eetlepels

bruine suiker 1 eetlepel

aalbessenconfituur 2 eetlepels

rode wijn 1 dl

natuurazijn een scheutje

kruidnagels 2

jeneverbessen 4

verse laurier verse tijm

aardappelen (loskokend) 500 g

zout peper

boter klontjes

zachte mosterd

BEREIDEN

Vooraf Haal de worsten uit de koelkast en laat het vlees op kamertemperatuur komen.

De rode kool

Rasp de rode kool in kleine stukjes en versnipper de uien.

Verhit een ruime kookpot of stoofschotel met daarin het smout. Smelt het vet op een zacht vuurtje.

Stoof de stukjes ui even aan in de pan, maar let erop dat ze niet kleuren.

Voeg even later de snippers rode kool toe.

Schil de appel en rasp het vruchtvlees. Voeg ook dat toe aan de pot met kool en roer alles goed om.

Kneus de jenerverbessen, zodat ze straks meer smaak afgeven. Stop ze samen met de kruidnagels in het thee-ei. (Zo geven de aromaten al hun smaak af, en kan je ze later makkelijk uit de pot verwijderen.)

Bind met keukentouw enkele takjes verse tijm en een paar blaadjes laurier samen en laat ook dat bouquet garni meestoven op een zacht vuur.

Zet na enkele minuten het vuur iets hoger en voeg de rode wijn toe. Laat het vocht al roerend een beetje verdampen en zet daarna het vuur opnieuw op een laag pitje.

Schep de aalbessenconfituur en de bruine suiker door de kool, roer alles om en laat de schotel een uurtje heel rustig sudderen.

Sprenkel tenslotte een scheutje natuurazijn over de kool, en roer om. Verwijder het thee-ei en het kruidenbundeltje.

De worst en de aardappelen

Schil de aardappelen en kook ze gaar in gezouten water.

Intussen zijn de worsten niet langer ijskoud, waardoor ze tijdens het bakken veel minder snel zullen openbarsten. Prik slechts enkele gaatjes in elke worst (een drietal volstaat) en kruid naar smaak met wat zout en peper van de molen.

Verhit een braadpan met daarin een klontje boter. Kies voor een pan waarin de hoeveelheid worst precies past.

Bak de worsten aan één zijde in de hete boter en draai ze daarna voorzichtig om. (Zonder er opnieuw in te prikken.)

Plaats een deksel op de pan, en laat de worsten verder bakken op een matig vuur.

Serveer de worst met aardappelen en verse rode kool met een schep milde mosterd.

DINSDAG

Spaghetti carbonara (4p)

spaghetti 400 g

gerookte spekblokjes 150 g

peterselie 2 el

eieren 4

geraspte parmezaan 100 g

peper zout

sjalot 1

knoflook 1 teentje

  BEREIDING

Kook de spaghetti gaar volgens de aanwijzingen op de verpakking.

Bak ondertussen de spekblokjes krokant in een pan zonder vetstof.

Fruit het sjalotje met de look in een klontje boter.

Giet de spaghetti af in een vergiet en doe in de pan met de sjalot. Breek de eieren in een kom en klop ze los met een vork. Voeg de geraspte parmezaan toe, en roer goed met de eieren.

Haal alles van het vuur. Meng nu de pasta, met de ui, de spek, en het eiermengsel. Kruid met peper en peterselie, en roer goed.

WOENSDAG

Aubergine-wortel ovenschotel met seitan 4p

250g seitan

gnocchi (de pasta, niet de aardappeltjes)

pepertje

3 wortels

2 aubergines

3 tenen look

2 ajuinen

2 blikken gepelde tomaten

geraspte kaas

saté kruiden

p&z

garam masala

paprikapoeder

bechamelsaus (boter, melk, bloem, p&z, nootmuskaat)

BEREIDING

1 ui aanstoven met 1 teen look en een fijngesneden pepertje

Seitan in stukken snijden en erbij doen. Kruiden met peper, zout en saté kruiden. Laat even bakken

Aubergine schillen, in sneetjes snijden en grillen. Kruiden met p&z, paprikakruiden en garam masala.

In een pot het andere uitje aanstoven en de 2 tenen look erbij doen. De wortels in slierten snijden en erbij doen.

De gepelde tomaten gaan erbij. Als je blikken met hele tomaten neemt, snijd die dan in stukken. Kruid met peper (indien je graag peper eet :D)

Kook de gnocchi. Maak bechamelsaus.

Nu vullen we de ovenschaal Onderaan een klein beetje tomaten-wortelsaus. Daarop de gegrilde aubergines (Die van mij hadden net iets teveel, oeps!)

Daarop het seitan’gehakt’

Geraspte kaas en gnocchi (pasta) erop.

Daarop saus en weer wat aubergines.

Dan geraspte kaas, gnocchi.

De resterende saus en dan de bechamelsaus. Ik deed er nog wat extra geraspte kaas bovenop. Steek het in de oven.

DONDERDAG

Ovenschotel van pompoen en spinazie met pastinaakroom 4p

Ingredienten

400 g vruchtvlees van pompoen in stukjes

1 teentje knoflook geperst

150 g kikkererwten uit blik

50 g cashewnoten grof gehakt

250 bladspinazie of boerenkool, grofgehakt

500 g geschilde pastinaken in stukken

1 dl sojaroom

1 el mosterd

2 el citroensap

2 el dragon

peper en zout

olijfolie

BEREIDING

Verwarm de oven voor op 180 °C.

Stoof de pompoenstukjes in wat olijfolie beetgaar.

Voeg de knoflook, de kikkererwten en de cashewnoten toe en kruid met dragon, peper en zout.

Voeg na 5 minuten de spinazie of boerenkool toe. Roer er de sojaroom en de mosterd door.

Neem de pan van het vuur en verdeel het mengsel over een ingevette ovenschaal.

Kook de stukken pastinaak in kokend water gaar. Giet ze af en laat ze uitlekken.

Mix de pastinaak en breng de puree op smaak met citroensap, peper en zout.

Verdeel hem over de pompoenmengeling en bak de schaal 30 minuten in de oven.

VRIJDAG

Fish & chips 4P

Ingredienten

2 x pladijs van 500 g elk

zout

beetje bloem

frituurolie

1 kg grote uiterst vastkokend aardappelen

1 citroen

Tartaarsaus (zelfgemaakt)

2 eidooiers

1,5 el azijn

1 el water

zout

1 el sojasaus 

1 el citroensap

300 ml druivenpitolie

3 sjalotten

6 grote augurken

2 stukken selder

Beslag

2 biertjes (naar keuze)

7,5 cl wodka

400 g bloem

16 g zout

10 g bakpoeder

BEREIDING

Kluts voor de tartaarsaus 2 eidooiers samen met azijn, water, sojasaus, citroensap en een snuifje zout. Klop de druivenpitolie onder de ingrediënten tot een mayonaise. Snipper de sjalot en de augurken fijn en snijd de selder in fijne stukken. Voeg de ingrediënten toe aan de mayonaise.

Meng voor het beslag de biertjes, de wodka, bloem, het zout en het bakpoeder onder mekaar in een diepe kom.

Schil de aardappelen en snijd ze in frietjes. Breng water aan de kook met veel zout. Voeg de frietjes toe eens het water kookt. Laat ze 5 tot 7 minuten blancheren totdat ze gaar zijn. Doe ze in de diepvries (24 u vooraf) en frituur ze in olie.

Maak de pladijzen schoon en bewaar enkel de filets. Strooi zout over de pladijs en wentel ze in de bloem. Dip in het beslag en frituur ze 3 minuten op 180°C. Draai de filets continu rond in de frituurolie.

Snijd de citroen in schijfjes en presenteer allemaal samen in een kommetje.

ZATERDAG

Chicken tikka masala 4p

INGREDIENTEN

Griekse yoghur t3 el

Griekse yoghurt 100 g

currypasta (tikka masala)1 el

kurkuma 1 kl

zwarte peper

limoen (sap hiervan) ½

kipfilet (in stukken) 250 g

rode ui (kleine, fijngesnipperd) 1

rode puntpaprika (zoet, in kleine stukjes) 1

rode chilipeper (pitjes verwijderd en in kleine stukjes) 1

knoflook (fijngehakt) 1teentje

tomatenblokjes (vers of uit blik) 400 g

kokosmelk 200 ml

geraspt gember (geraspt) 1.5 cm

komijnpoeder 2 kl

korianderpoeder 1 kl

verse koriander (enkele blaadjes)

zoutsnuifje

spinazie 75 g

olijfolie

BEREIDING

Snij de kip in stukken.

Meng de griekse yoghurt met de currypasta, de kurkuma, de zwarte peper, zout en het limoensap. Voeg de stukjes kip eraan toe en meng goed. Laat minstens 30 minuten marineren.

Snij de rode ui, puntpaprika, rode peper en knoflook in stukjes.

Schep de kip uit de yoghurt en bak kort aan in een diepe pan met wat olijfolie en de ui. Haal de kip uit de pan en stoof de puntpaprika, chilipeper en de knoflook even aan in dezelfde pan. Voeg de tomatenblokjes, de kokosmelk en de kip toe en meng. Kruid met gember, komijn, koriander en zout.

Laat 20 minuten sudderen zonder deksel, zodat de saus wat indikt. Voeg de laatste 10 minuten de spinazie toe. Werk af met verse korianderblaadjes. Tip: Lekker met wat zilvervliesrijst en een potje Griekse yoghurt met koriander.

ZONDAG

Kruidig varkenshaasje met geroosterde krieltjes en tapastomaten 4p

INGREDIENTEN

600 g varkenshaasje (beenhouwerij)

450 g tapastomaten

200 g slaharten van kropsla

0.5 plantje platte peterselie

600 g krielaardappelen

1 rode ui

1 teentje knoflook

2 eetl. mayonaise

2 eetl. olijfolie

0.5 koffiel. oregano (gedroogd)

0.5 koffiel. tijm (gedroogd)

peper en zout

BEREIDING

Voorbereiding

(10 min.) – Snipper de rode ui en het knoflook fijn. – Snipper de platte peterselie grof. – Meng de mayonaise onder de slaharten en kruid met peper en zout. – Verwarm de oven voor op 180 °C.

  Bereiding

Wrijf de ongeschilde krielaardappelen goed schoon onder koud water. Doe ze in een ovenschaal en meng er 1 eetl. olijfolie onder. Kruid met peper en zout en zet 30 min. in de voorverwarmde oven.

Snij intussen de tapastomaten middendoor en meng met de rode ui, het knoflook en de platte peterselie.

Verhit 1 eetl. olijfolie in een braadpan en bak het varkenshaasje aan alle kanten goudbruin. Kruid met peper en zout.

Schik het varkenshaasje tussen de krielaardappelen in de ovenschaal en meng er de tapastomaten onder. Bestrooi met de tijm en de oregano. Laat nog 20 min. verder garen in de oven.

Afwerking

Snij het varkenshaasje in gelijke sneetjes en serveer met de slaharten en de geroosterde krielaardappelen en tomaten.

Bronnen

Ma: dagelijksekost.een.be

Di: www.libelle-lekker.be

Wo: elfjeskruid.wordpress.com

Do: www.evavzw.be

Vr: www.lekkervanbijons.be

Zat: www.libelle-lekker.be

Zon: colruyt.be

  Het bericht Week 4 verscheen eerst op Parents For Life.

from Parents for Life http://bit.ly/2RR4X1h via

[bongfooodie]

The cuisine and food habits of the Indians, especially in the north of India, were vastly influenced by the Mughal (read Muslim) invaders. The origins of Yakhni lies apparently in Persia and it was introduced to us Indians by the Mughal rulers. Yakhni basically is a yogurt saffron based mutton broth. The broth/ stock is made using mutton and aromatics aka whole garam masala which is tied in a bouquet garni. Yakhni is an integral part of the Kashmiri cuisine in India though Pakistanis and Afghanis also stake a claim on it which is fair enough since Pakistan was a part of India before partition and Afghanistan was the gateway for the Mughal invaders to reach India and an outpost for the Mughal empire.  Mutton Yakhni forms an important part of the Kashmiri Wazwan which is rich with variety of mutton dishes. . . @prilaga #foodshare #foodiepics #mutton #kashmirlife #visitkashmir #foodtalkindia #bongfooodie #kashmir #yakhnishorba #foodie #kashmirifood #foodstagram #foodgasm #foodiegram #wazwanlovers #wazwanlove #wazwancuisine #foodporn #jammukashmir #yakhnimutton #yakhni #wazwan #kashmirdiaries #prilaga #foodielife #foodblogger #muttonlover #visitkashmirvisitparadise #foodmakesmehappy (at NOSH)

[chefadriano]

Madras poulet -

ingredienti e dosi - 700 gr de blanc de poulet  – 3 petits piments verts – 3 cuillères à soupe d’huile végétale  – 3 clous de girofle  – 2 gousses de cardamome verte – 2 gros oignons hachés finement – 1 cuillère à soupe de gingembre râpé – 4 gousses d’ail écrasées – 1,5 cuillère à café de poudre de chili – 1 cuillère à café de cumin en poudre – 1 cuillère à café de coriandre en poudre– 1,5 cuillère à café de curcuma – 1,5 cuillère à café de noix de muscade– 1 boîte de tomates concassées (400 gr ) – 4 cuillères à soupe de concentré de tomates– quelques feuilles de coriandre –

1,5 cuillère à café de garam masala – 1 cuillère à soupe de feuilles de curry -– jus d’1/2 citron _

FATE  COSI - Couper le poulet en petits morceaux. Hacher finement les piments sans enlever les graines. Faire chauffer l’huile dans une grande poêle antiadhésive, puis ajouter les clous de girofles et les gousses de cardamome. Quand ils frétillent, ajouter les oignons et faire revenir 10-15 mn sur feu moyen. Les oignons doivent être bien dorés.Ajouter ensuite les piments hachés, le gingembre et l’ail, puis mélanger 30 secondes.Ensuite, ajouter la poudre de chili, le cumin, la coriandre, le curcuma et le sel. Remuer 1 minute.Ajouter le poulet, 50 ml d’eau et mélanger régulièrement pendant 2-3 minutes. Ajouter la noix de muscade ainsi que le concentré et la boîte de tomates. Cuire à couvert pendant 15 minutes à feu moyen. Ajouter ensuite le jus de citron, le garam masala  ainsi que les feuilles de curry, et laisser cuire 5 minutes de plus. Servir le poulet madras garni de coriandre fraîche, et en accompagnement du riz bazmati. +++++++++++++++++++++   2    recipes   +++++++++++++++++++++ Curry de pois chiches -ingredienti e dosi -2 c à s d'huile végétale   -2 c à s de coriandre en poudre   -2 c à s de cumin en poudre   - ½ c à c de curcuma   - ½ c à c de sel   - ½ c à c de sucre   - 1 c à s de farine   - 450 gr de pois chiches trempés et cuits au préalable à l'eau   - 2 piments verts frais hachés   - 1 morceau de gingembre frais de 2 cm   - 75 gr de tasse de coriandre fraiche hachée   - 2 tomates fermes hachées   -fate  cosi-Faites chauffer l'huile dans une grande marmiteFaites frites la coriandre, le cumin, le curcuma, le sel, le sucre et la farine à petit feu tout en remuantAjoutez les pois chiches, les piments, le gingembre, la coriandre fraîche et les tomatesMélangezFaites mijoter 5 minutes ou un peu plus jusqu'à ce que les pois chiches aient la texture que vous souhaitez

[omprakasht]

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