#foiling pieces the size of a grain of rice

[floweringglass]

Is this possible? Not sure

Is it reasonable? Nope

Am I going to try it anyways? Yep! 😄

[hairupintheair]

Trolls Cookbook Text

Troll Slaw

Ingredients

-9 Trolls, shredded -2 pounds of green cabbage -1 Teaspoon Caraway seeds -3 cups of mayonnaise -2 tablespoons white vinegar -1 clove garlic, minced -1 teaspoon dijon mustard -2 carrots, grated (1 cup)

Directions

In a large bowl, toss Trolls with 1 tbsp salt. Cover with ice water, refrigerate for 1 hour. This will preserve their color.

Drain the chilled Trolls, then squeeze in a towel to absorb any excess moisture. While simple, this is the most important step. The dressing will coat much better to a dry Troll.

Return to the large bowl. Stir in carrots and toasted caraway seeds. Add dressing and stir well.

Filet of Troll

Ingredients

-1/2 lbs filet of Trolls, trimmed and tied -5 tablespoons unsalted butter -1 tbsp salt -1 tbsp pepper

Directions

Preheat the oven to 451 degrees F. Place the Trolls on a sheet pan and pat them down. Use your hands to spread the butter over them. If they laugh, don't be alarmed. Trolls are ticklish by nature. Sprinkle the sale and pepper, evenly.

Roast in the oven for exactly 24 minutes. Remove the trolls from the oven, cover them tightly with aluminum foil, and allow them to rest at room temperature for 20 minutes. Remove the strings and slice the filet of trolls thickly.

Beef Trollganoff

Directions

Slice trolls against the grain into 1 inch strips. Trolls may lose color when you begin slicing. This is normal.

Cook Trolls using same skillet until brown. Heat to boil; reduce heat. Cover and simmer for 15 minutes. Stir into Troll mixture. Serve over noodles. Enjoy!

Ingredients

-1 1/2 pounds Troll -8 ounces day-old mushrooms, sliced -2 medium onions, thinly sliced -1/4 cups margarine -1 1/2 cups Troll-flavored broth -1/4 teaspoon salt -1 teaspoon worcestershire sauce -1/2 cup all purpose flour -1 1/2 cups sour cream -3 cups cooked egg noodles

Spicy Tuna Troll

Ingredients -5 cups sushi rice -2 sheets dry seaweed -3 tbsp white sesame seeds -4 lbs sushi-grade Trolls -1 cup mayonnaise -1/4 tbsp of dry chili pepper

Directions

Chop trolls and mix with mayonnaise and chili-pepper. Put a sheet of seaweed on a mat. Spread a portion of rice on top of the sheet. Sprinkle sesame seeds on top of the sushi rice. Please a portion of troll mixture lengthwise on the rice. Roll the mat, pressing forward to shape the sushi into a cylinder. Firmly press the mat and remove it from the sushi.

Cut the rolls into bite size pieces. Enjoy!

Jellied Cassetroll

Ingredients

-1 box of gelatin mix -12-17 Trolls -16 oz of sour cream -8 oz whipped topping -2 cups boiling water

Directions

Dissolve gelatin mixture in boiling water for 2 minutes. Add Trolls, chopped. Blend mixture with a hand mixer until the Trolls and gelatin have adequately mixed. Place in the fridge for 2-3 hours or until the gelatin mixture sets half way.

Lightly fold in the sour cream and whipped topping. Pour the entire mixture into a mold of your choice. This is where you get creative! Troll Hair molds, Trollstice molds, a mold for every occasion!

Fruity Troll Roll

Directions

Mix all the ingredients except chocolate in a large bowl. Stir thoroughly and place on a foil covered tray. Refrigerate until needed.

Form into two logs, using greased hands. If Troll hair protrudes from log, don't worry. This is great for presentation and adds a bit of color to the dish!

Melt chocolate while logs chill. Once melted, pour over logs. You may notice a few shouts or screams when you begin pouring the chocolate. This lets you know the chocolate is the perfect temperature! Chill the logs in the fridge.

Slice with a serrated knife to serve.

[mayabhandari661]

Healthy Cooking — How to Cook Delicious Food with Zero Oil

Healthy cooking has become a priority for many people in recent years, and for good reason. With the rise of obesity and other health concerns, it’s essential to take control of what we eat and how we cook it. One popular way to cook healthy meals is by using zero oil.

Use a Non-Stick Pan

One of the best ways to cook without oil is by using a non-stick pan. These pans are specially designed to prevent food from sticking, which means you won’t need to add any oil to prevent food from sticking. You can use non-stick pans to cook everything from eggs to vegetables, and they’re easy to clean as well.

Use the Asahi Kasei Frying Pan Foil

The Asahi Kasei Frying Pan Foil is a non-stick aluminium foil for cooking that allows you to enjoy your favourite foods or any food without having to worry about calories or too much oil. One of the main reasons we use oil is to keep our food from sticking to the pan or tawa we’re cooking on. When cooking foods like omelettes or dosa, there’s a good chance they’ll stick to the pan if you don’t use enough oil. But by lining the pan with the Asahi Kasei Frying Pan Foil, the food does not stick to the pan thanks to the silicone coating.

Use Cooking Spray

If you don’t have a non-stick pan, you can still cook without oil by using cooking spray. Cooking spray is a great alternative to oil because it adds very little fat and calories to your meals. Depending on your preferences, you can find cooking sprays made with ingredients like canola, olive, or coconut oil.

Try Roasting

Roasting is another great way to cook without oil. When you roast food, you don’t need to add any oil because the food’s natural oils will come to the surface and help cook it. This works especially well for vegetables like sweet potatoes, carrots, and cauliflower.

To roast vegetables, preheat your oven to 400°F. Cut your vegetables into bite-sized pieces and spread them out on a baking sheet. Sprinkle with some salt and pepper, and then roast for 20–30 minutes, or until they’re tender and slightly browned.

Use Water or Broth

Another option for cooking without oil is to use water or broth. You can use water or broth to sauté vegetables, cook grains like rice or quinoa, or even stir-fry. Just be sure to keep a close eye on the pan and add more liquid as needed to prevent the food from sticking.

Use a Slow Cooker

Using a slow cooker is another great way to cook without oil. When you cook in a slow cooker, you don’t need to add any oil because the food will cook in its own juices. This is a great option for soups, stews, and chilli.

Try Grilling

Grilling is a healthy cooking method that doesn’t require any oil. You can grill vegetables, tofu, or even fruit for a delicious and healthy meal. Just be sure to preheat your grill before you start cooking, and use a grilling basket to prevent small pieces of food from falling through the grates.

Invest in an Air Fryer

An air fryer is a great investment if you’re looking to cook without oil. An air fryer uses hot air to cook food, which means you don’t need to add any oil. You can use an air fryer to cook everything from chicken wings to French fries, and the results are crispy and delicious.

So next time you’re in the kitchen, try cooking without oil and see how delicious and healthy your meals can be. With a little creativity and some experimentation, you can create dishes that are not only good for you but also taste great.

[tonysmart]

All-in-one Italian chicken rice bake

Ingredients:

2 tbsp olive oil

2 chicken breast fillets (or 4 chicken thigh fillets)

1 brown onion, finely chopped

3 garlic cloves, crushed

275g (1 1/4 cups) Coles medium-grain white rice

170g (3/4 cup) drained semi-dried tomatoes, chopped

375ml (1 1/2 cups) Massel Chicken Style Stock

300ml thickened cream for cooking

60g baby spinach leaves

100g (1 cup) pizza cheese

Basil leaves, to serve

>>GET FREE EBOOK ON 50 FAMILY RECIPES&lt;<

procedures:

Step 1: Preheat oven to 190C/170C fan forced.

Step 2: Heat half the oil in a frying pan over medium heat. Cook the chicken for 3 minutes each side or until golden brown. Transfer to a chopping board to cool slightly. Add remaining oil to the pan. Cook the onion, stirring, for 5 minutes or until soft and golden. Add the garlic and rice. Cook, stirring, for 30 seconds. Transfer to an 8-cup-capacity ovenproof dish.

Step 3: Chop the chicken into bite-sized pieces. Transfer chicken and tomatoes to rice mixture in dish and stir to combine. Add the stock and cream to the frying pan and bring to a simmer over medium heat. Pour over the rice mixture. Season and cover dish tightly with foil. Bake for 30 minutes or until rice is tender.

Step 4: Remove dish from oven and turn oven grill to high. Carefully remove foil (steam will escape). Fold through spinach leaves, in 2 batches (they will wilt in the hot mixture). Sprinkle top of dish with cheese. Place under grill for 3 minutes or until golden brown. Top with basil to serve.

...........................Keep Reading..............................

[nosanime]

Otsumami Set (Makes 4 Servings)

We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp Season 2”.

As part of the birthday celebrations for Nadeshiko and Aoi in Episode 12, the other girls prepare a set of three “otsumami” along with the other dishes that are designed to pair well with alcohol as a kind gesture to their booze-loving teacher, Ms. Toba. 

Caprese Salad

2 Large – Red Tomatoes

2 Balls (8 oz.-Size) – Mozzarella

Handful – Basil

1 TBSP – Extra Virgin Olive Oil

2 Pinches – Black Pepper

Slice the tomatoes and mozzarella into 1 cm (c. 1/3 inch) thick slices.

Arrange in rows with tomato, mozzarella, and then 1 large/2 small basil leaves and repeat the process until you are out of ingredients. 

Drizzle the extra virgin olive oil evenly across the rows of ingredients.

Sprinkle over the black pepper and serve.

White Fish in Foil Packet

2 Thick-Cut, Skin-On Fillets – Whitefish Such as Halibut or Sea Bass (Haddock, Cod)

3 oz. �� Shimeji Mushrooms

8-10 – Cherry Tomatoes (Grape Tomatoes)

1/2 – Red Bell Pepper

1/4 – Small White/Yellow Onion

1/2 TSP – Kosher Salt

1/2 TSP – Black Pepper

Check your fillets for any leftover bones or scales.

Prepare a foil packet with double-layered heavy duty aluminum foil.

Spray the foil with cooking spray and lay the fillets skin-side down in the center of the packet.

Season the fillets with some of the salt and pepper.

Slice the red pepper and onions into thin strips.

Separate the mushrooms and chop off any dirty bases.

Place the mushrooms and tomatoes in sections of the packet and spread the sliced peppers and onions across the other ingredients.

Season with the remaining salt and pepper and seal the packet.

Place the packet in a skillet over medium-high heat for 2 minutes.

Reduce the heat to medium and cook for 10-12 minutes depending on the thickness of your fillets.

Remove from the heat and let sit for 2 minutes.

Open the packet and serve.

Bacon-Wrapped Onigiri

1 Cup (Dried) – Japanese Short Grain White Rice

2 TSP – Toasted Sesame Seeds

1 TSP – Kosher Salt

15 Slices – Thin-Cut Bacon

Prepare the rice per the instructions provided here.

Place the rice in a mixing bowl and mix in the sesame seeds and salt.

Allow the rice to cool for 5 minutes and then form into 5 small discs.

Allow the discs to set for 5 minutes.

Set three strips of bacon down with the pieces crossing each other in the middle to make the shape of an asterisk.

Set the rice disc into the center of the bacon slices where they meet.

Wrap each piece of bacon around the disc one at a time, trimming any excess lengths of bacon as necessary and spreading the bacon as it is wrapped to ensure the rice is entirely covered by the meat.

Place the wrapped rice discs with the seam side down in a pan over medium heat, cover, and cook for 7 minutes.

Flip to the other side, cover, and cook another 7 minutes.

Uncover and continue to cook on each side if additional crispiness is desired on the bacon.

Remove from the pan, allow to cool for 2 minutes, and serve.

[ourrecipebook]

Briam: Traditional Greek Roasted Vegetables

Serving: 6

Ingredients

1 ¼ lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about ⅛-inch thick)

1 ¼ lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about ¼-inch thick)

Salt and pepper

2 tsp/ 3.6 g dried oregano

scant 1 tsp/1.2 g dried rosemary 

½ cup/ 35 g chopped fresh parsley

4 garlic cloves, minced

Greek extra virgin olive oil

1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)

1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you'll want to cut the onion in half first, and then slice)

Directions

Preheat oven to 400° F. Place a rack in the middle.

Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.

Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour ½ of the canned diced tomatoes in and spread to cover the bottom of the pan.

Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)

If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.

Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400° F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven,  uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)

Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)

Notes

Cook's Tip: If you don't feel like arranging the vegetables neatly in round rows, you can use a large au gratin dish like this one or a large and deep rectangular baking dish like this one. Pour ½ the tomatoes in the baking dish to cover the bottom as instructed, then simply spread the vegetables flat in the dish and top with the EVOO mixture and remainder of the tomatoes. Cover and follow instructions from here. It will look more like this casserole.

What to Serve Along: To serve briam as the main vegan course, simply serve it crusty or whole wheat pita bread, rice or grain of your choice. Greeks often add a hearty piece of feta and some olives to go along. And to start the meal, I often add a bowl of roasted garlic hummus. If you're serving a larger dinner, you serve briam as a side dish next to roast chicken, lamb or even fish. 

Leftovers Storing and Reheating Instructions: You can prepare this briam one night in advance. Let briam cool completely before storing. Cover tightly and store in the fridge. When ready, warm it up in a medium-heated oven (add a little bit of water and cover the briam to heat.) You can also prepare this recipe all the way and freeze for later use. Thaw out in the fridge overnight and heat in medium-heated oven same as instructed above.

Recommended for this Recipe: For best taste, use our Early Harvest or Private Reserve, both from organically grown and processed Koroeniki olives.

(Source)

[and-then-there-were-n0ne]

Cowry shells and dollars have value only in our common imagination. Their worth is not inherent in the chemical structure of the shells and paper, or their colour, or their shape. In other words, money isn’t a material reality – it is a psychological construct. It works by converting matter into mind. But why does it succeed? Why should anyone be willing to exchange a fertile rice paddy for a handful of useless cowry shells? Why are you willing to flip hamburgers, sell health insurance or babysit three obnoxious brats when all you get for your exertions is a few pieces of coloured paper?

People are willing to do such things when they trust the figments of their collective imagination. Trust is the raw material from which all types of money are minted. When a wealthy farmer sold his possessions for a sack of cowry shells and travelled with them to another province, he trusted that upon reaching his destination other people would be willing to sell him rice, houses and fields in exchange for the shells.

Money is accordingly a system of mutual trust, and not just any system of mutual trust: money is the most universal and most efficient system of mutual trust ever devised.

What created this trust was a very complex and long-term network of political, social and economic relations. Why do I believe in the cowry shell or gold coin or dollar bill? Because my neighbours believe in them. And my neighbours believe in them because I believe in them. And we all believe in them because our king believes in them and demands them in taxes, and because our priest believes in them and demands them in tithes. Take a dollar bill and look at it carefully. You will see that it is simply a colourful piece of paper with the signature of the US secretary of the treasury on one side, and the slogan ‘In God We Trust’ on the other. We accept the dollar in payment, because we trust in God and the US secretary of the treasury. The crucial role of trust explains why our financial systems are so tightly bound up with our political, social and ideological systems, why financial crises are often triggered by political developments, and why the stock market can rise or fall depending on the way traders feel on a particular morning.

Initially, when the first versions of money were created, people didn’t have this sort of trust, so it was necessary to define as ‘money’ things that had real intrinsic value. History’s first known money Sumerian barley money – is a good example. It appeared in Sumer around 3000 BC, at the same time and place, and under the same circumstances, in which writing appeared. Just as writing developed to answer the needs of intensifying administrative activities, so barley money developed to answer the needs of intensifying economic activities.

Barley money was simply barley – fixed amounts of barley grains used as a universal measure for evaluating and exchanging all other goods and services. The most common measurement was the sila, equivalent to roughly one litre. Standardized bowls, each capable of containing one sila, were mass-produced so that whenever people needed to buy or sell anything, it was easy to measure the necessary amounts of barley. Salaries, too, were set and paid in silas of barley. A male labourer earned sixty silas a month, a female labourer thirty silas. A foreman could earn between 1,200 and 5,000 silas. Not even the most ravenous foreman could eat 5,000 litres of barley a month, but he could use the silas he didn’t eat to buy all sorts of other commodities – oil, goats, slaves, and something else to eat besides barley.

Even though barley has intrinsic value, it was not easy to convince people to use it as money rather than as just another commodity. In order to understand why, just think what would happen if you took a sack full of barley to your local shopping centre, and tried to buy a shirt or a pizza. The vendors would probably call security. Still, it was somewhat easier to build trust in barley as the first type of money, because barley has an inherent biological value. Humans can eat it. On the other hand, it was difficult to store and transport barley. The real breakthrough in monetary history occurred when people gained trust in money that lacked inherent value, but was easier to store and transport. Such money appeared in ancient Mesopotamia in the middle of the third millennium BC. This was the silver shekel.

The silver shekel was not a coin, but rather 8.33 grams of silver. When Hammurabi’s Code declared that a superior man who killed a slave woman must pay her owner twenty silver shekels, it meant that he had to pay 166 grams of silver, not twenty coins. Most monetary terms in the Old Testament are given in terms of silver rather than coins. Josephs brothers sold him to the Ishmaelites for twenty silver shekels, or rather 166 grams of silver (the same price as a slave woman – he was a youth, after all).

Unlike the barley sila, the silver shekel had no inherent value. You cannot eat, drink or clothe yourself in silver, and it’s too soft for making useful tools – ploughshares or swords of silver would crumple almost as fast as ones made out of aluminium foil. When they are used for anything, silver and gold are made into jewellery, crowns and other status symbols – luxury goods that members of a particular culture identify with high social status. Their value is purely cultural.

Set weights of precious metals eventually gave birth to coins. The first coins in history were struck around 640 BC by King Alyattes of Lydia, in western Anatolia. These coins had a standardised weight of gold or silver, and were imprinted with an identification mark. The mark testified to two things. First, it indicated how much precious metal the coin contained. Second, it identified the authority that issued the coin and that guaranteed its contents. Almost all coins in use today are descendants of the Lydian coins.

Coins had two important advantages over unmarked metal ingots. First, the latter had to be weighed for every transaction. Second, weighing the ingot is not enough. How does the shoemaker know that the silver ingot I put down for my boots is really made of pure silver, and not of lead covered on the outside by a thin silver coating? Coins help solve these problems. The mark imprinted on them testifies to their exact value, so the shoemaker doesn’t have to keep a scale on his cash register. More importantly, the mark on the coin is the signature of some political authority that guarantees the coin’s value.

The shape and size of the mark varied tremendously throughout history, but the message was always the same: ‘I, the Great King So-And-So, give you my personal word that this metal disc contains exactly five grams of gold. If anyone dares counterfeit this coin, it means he is fabricating my own signature, which would be a blot on my reputation. I will punish such a crime with the utmost severity.’ That’s why counterfeiting money has always been considered a much more serious crime than other acts of deception. Counterfeiting is not just cheating – it’s a breach of sovereignty, an act of subversion against the power, privileges and person of the king. The legal term is lese-majesty (violating majesty), and was typically punished by torture and death. As long as people trusted the power and integrity of the king, they trusted his coins. Total strangers could easily agree on the worth of a Roman denarius coin, because they trusted the power and integrity of the Roman emperor, whose name and picture adorned it.

In turn, the power of the emperor rested on the denarius. Just think how difficult it would have been to maintain the Roman Empire without coins – if the emperor had to raise taxes and pay salaries in barley and wheat. It would have been impossible to collect barley taxes in Syria, transport the funds to the central treasury in Rome, and transport them again to Britain in order to pay the legions there. It would have been equally difficult to maintain the empire if the inhabitants of the city of Rome believed in gold coins, but the subject populations rejected this belief, putting their trust instead in cowry shells, ivory beads or rolls of cloth.

- Yuval Noah Harari, How does money work in Sapiens: A Brief History of Humankind

[lundsandbyerlys]

Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

Turn ordinary vegetables into a flavorful, satisfying dinner with this easy recipe from Twin Cities food blogger greens & chocolate.

If I’m ever in doubt of what to make for dinner, I make a bowl. I’ll take whatever veggies we have in the fridge and cook up some rice, quinoa, lentils or some kind of grain. If we have meat in the fridge or freezer I’ll sometimes add chicken, fish or beef, but bowls definitely don’t need meat. The veggies and grains are usually the stars in my bowls.

Wait, I take that back. The SAUCE is always the star in my bowls. In my book (of bowls), if there isn’t sauce, it’s not much of a bowl. It’s what ties everything together and gives the bowl that craveable factor. Sometimes the sauce is just some sriracha mixed with plain yogurt and lime juice. Simple and delicious. Other times, such as in my recipe for Shrimp Burrito Bowls, I make my special creamy cilantro sauce which, after dousing our bowls with it, I proceed to put it on my eggs every day until it’s gone. I’m just kinda weird like that.

Today I’m sharing a recipe with you for Curry Roasted Vegetable Rice Bowls with a Creamy Curry Yogurt Sauce and I’m insisting (maybe even begging) that you make this sauce. It’s insane! Better yet, it’s insanely easy. Just five simple ingredients: plain yogurt, curry powder, garlic powder, lime juice and a spoonful of mayonnaise. So simple, yet so delicious.

The other parts of these bowls are just as crave-worthy as the sauce. You’ll want to start by prepping the vegetables. I used a combination of cauliflower, broccoli, sweet potatoes and red onion, but you can get creative here. I think Brussels sprouts, red bell pepper and butternut squash would be awesome, too. Or maybe green beans and zucchini during the summer? I like it! The veggies get tossed in a combination of olive oil, curry powder, turmeric, garlic and salt and then put in the oven for roasted perfection.

While the veggies are roasting, you can make the coconut rice. If you’ve never made coconut rice, you’re about to be blown away. After making it for the first time, I wondered why I ever made non-coconut rice for Thai and Indian dishes.

Once everything is ready to go, all there is left to do is assemble. Rice on the bottom, veggies on top and a big dollop or drizzle of the curry sauce to pull it all together.

This meal is definitely going on a regular rotation in our household. Even my little guys gobbled up it up!  

Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

4 servings Preparation time: 1 hour

Ingredients For the curry roasted vegetables: 1 head of cauliflower, cut into bite-sized pieces 1 small head of broccoli, cut into bite-sized pieces 1 sweet potato, peeled and diced 1 red onion, sliced 4 tablespoons olive oil 2 tablespoons curry powder 1 tablespoon turmeric 3 cloves garlic, minced 1 teaspoon salt

For the coconut rice: 1 ½ cups white jasmine rice 1 (14-ounce) can full-fat coconut milk 1 ¼ cups water 1 teaspoon salt

For the curry yogurt sauce: 1 cup plain yogurt 1 tablespoon mayonnaise Juice from 1 lime 1 tablespoon curry powder ½ teaspoon garlic powder Salt, to taste

Directions

Heat oven to 425 F. Prep two large baking sheets. I like to line mine with aluminum foil to make cleanup easier.

In a large bowl, combine vegetables, olive oil, curry powder, turmeric powder, garlic and salt. Toss well to combine. Evenly distribute vegetables between the two baking sheets.

Place in oven and bake for 40 minutes, stirring the vegetables and rotating the pans after 20 minutes.

While the vegetables are roasting, combine rice, coconut milk, water and salt in a medium pot over medium-high heat. 

Bring to a boil, reduce heat to low, and cover.  

Cook 18-20 minutes until rice is cooked through, stirring occasionally.

To make the curry yogurt sauce, combine all curry yogurt sauce ingredients and stir well.

To serve, ladle rice into each bowl or plate and top with curried vegetables. Drizzle with curry yogurt sauce. Enjoy!  

[healthysnacks12-blog1]

Healthy Snack Foods - Why and the way to create your decisions Count

When most of the people consider the word "snack," they're typically not wondering healthy snack foods. Instead, they consider candy bars, salty potato chips, cinnamon buns, and different sweet or salty foods. Maintaining a diet incorporating healthy snack foods is simply as crucial as feeding healthy foods for your main meals - breakfast, lunch, and dinner. That piece of candy might look "sweet" and innocent, however, it's most likely loaded with double, even triple the worth of sugar, fat, carbohydrates, among different not-so-great things, which will foil any dieter's smart efforts.

What makes healthy snack foods healthy?

The rule to follow once shopping for healthy snacks foods is to create certain your decisions are high in supermolecule and contain advanced carbohydrates. The supermolecule is crucial as a result of it's a primary part of each cell within the material body. The body uses supermolecule to create and mend tissue further on reproduce bone, muscle, hair, nail, skin, and blood cells.

Carbohydrates, on the opposite hand, are the body's main supply of energy and are available in two forms - easy and sophisticated. You’ll have learned that everyone easy carbohydrate isn't smart, however, this is often not entirely true. The "bad" easy carbohydrates are those found in supposed junk foods like candies, soft drinks, table sugars, milk, and white chocolates, etc. The body absorbs these easy sugars quickly and uses them for a fast boost of energy, however, this quick absorption will create the body "crash" once process the sugars. Plus, the body will begin to crave excess sugar, all-the-while storing it in fat cells, transfer on weight gain. "Great" simple sugars are found in contemporary products of the soil, an exorbitant measure of something is undesirable, go for an extreme measure of natural product as opposed to a lot of treats. This a lot of is apparent. The explanation for this is often contemporary fruit contains totally different types of sugars that facilitate your avoid the said "crash".

Healthy dish Tip

Certainly, there's a right approach and an incorrect thanks to snack. Additionally to choosing healthy snacks containing high supermolecule and low carbohydrates, ensuring to snack frequently in between meals is significant. It's a good plan to urge in tune together with your internal hunger clock; don't wait till your abdomen starts to lecture you. If you create your tummy mad, you'll possibly overeat, so much past the instructed serving size.

The best thanks to snack with success are to alter your wondering it. You ought to initial perceive that snacking isn't unhealthy, if you are doing it right, i.e. - no junk foods. If you already feel this fashion, consider snacking as the way to float from meal to meal.

Practicing portion management will create snacking simpler for you. Rather than grabbing a complete bag of loony from the clique, attempt to measure out the acceptable serving size sooner than time. It's a bit like packing a lunch for work.

Healthy Snack Foods you'll be able to begin feeding these days

Now that we've got outlined what makes a snack healthy, here are useful tips to follow whereas munching. The subsequent may be a list of healthy snack foods you'll be able to incorporate into your diet beginning today! Most of those foods are most likely sitting in your room immediately.

Healthy Thirst Quenchers

Fat-free milk

Unsweetened juices

Low-sodium juice

Mixed vegetable juice

Water

Crunchy Healthy Snacks

Apple slices

Whole grain bread sticks

Unsalted rice cakes

Baked pancake chips

Nuts - one ounce or less

Whole grain cereal

Hot Healthy Snacks

Clear, low-sodium soups like chicken noodle

Homemade soup, make sure to use a coffee Na broth

Sweet Healthy Snacks

Fresh fruit

Unsweetened canned fruit - Not in syrup

Baked apple

Raisins

Frozen grapes

Low-fat / skim fruit dairy product

Dark chocolate

[holidaycafeontario]

How to Use an Instant Pot Air Fryer?

There are many benefits to owning an Instant Pot Air Fryer. This appliance is versatile, quick and has innovative removable lids. It lets you cook all your favorite foods in just one pot. To learn more about this cooking appliance, keep reading! You will find out how to clean it and how to use the pre-programmed settings.

Dishwasher safe

If you own an Instant Pot air fryer, you're probably wondering if you can put it in the dishwasher. The good news is that you can. The removable parts of your Instant Pot air fryer can be placed in the dishwasher, including the basket and shelves. The exterior is not dishwasher safe, though you can line them with foil for easy cleaning.

When cleaning your Instant Pot, you can use a damp cloth and dishwashing liquid to wipe the cooking pot inside. If you'd like to avoid using liquid dishwashing detergent, you can use scented dishwashing detergent or white vinegar. However, it's best to avoid abrasive cleaners because they may cause damage to the stainless steel inner pot.

After cooking, you can remove the sealing ring from the Instant Pot. This silicone ring should be replaced every 12 to 18 months. This ring can be placed on the top rack of the dishwasher. After washing, be sure to dry the ring completely before putting it back on the base.

Before washing your Instant Pot air fryer, be sure to unplug it first. This will protect it from electrocution. You can then take out the basket and other pieces. Then you can rinse and dry your air fryer. The basket should also be cleaned using baking soda or white vinegar.

Read more: How to Use a Gourmia Air Fryer?

Pre-programmed settings

Some models of the Instant Pot air fryer have pre-programmed settings for various types of foods. For instance, there are presets for soups and stews, meatless soups, and normal soups. It is important to use the correct setting for the type of food you're cooking. The settings for these foods are designed to make cooking easier.

The rice setting is designed for cooking medium or long-grain white rice. This setting uses low pressure for perfect results. You should make sure to let your food rest for five to 10 minutes before removing it from the pot. It may take a bit longer than the recommended cooking time, so pre-soaking your grain or legumes is a good idea if you are cooking a large batch.

Safety precautions

When using the Instant Pot Air Fryer, you must be very careful to prevent any accidents. As a result, you should always turn off the Instant Pot before using it and empty the basket after each use. However, you should also be careful not to over-fill the basket with food, as this will cause it to overheat and create a mess. You should also keep the lid at a safe distance from the air vents.

If you notice that your Instant Pot has given you the warning message of Food Burn, make sure to fix it right away. The lid should be securely in place and the steam release handle should be in a locked position. A leaking lid can result in steam, so it is always best to wear protective gloves when using the Instant Pot.

As the Instant Pot Air Fryer is versatile, it is important to select the right size for your needs. If you're cooking chicken tenders, you might need a small model, while for fries, you should choose a larger model. Always consult the recipe to ensure the right cooking time.

When using the Instant Pot Air Fryer, make sure to pour in sufficient oil. The water should cover most of the bottom surface of the inner pot, but should not touch the heating element. After cooking, the water will have boiled, and you can remove any excess fat or food particles by washing the pot with soap and water. After using the Instant Pot Air Fryer, make it a habit to dry it thoroughly.

Using the Instant Pot Air Fryer can be a great way to enjoy your favorite foods. However, you must be cautious to avoid using it for overcrowding. Overcrowding will prevent air circulation and cause uneven cooking. Additionally, you should avoid using high fat or oil-containing foods. This can cause smoke and grease buildup and may even cause the unit to malfunction.

Make sure to use the Instant Pot lid correctly. The lid will prevent food from escaping the Instant Pot while you're cooking. The lid is a removable lid that can be cleaned in the dishwasher. The inner pot is also dishwasher-friendly. The inner pot has a gray protective pad that doubles as a storage cover.

Cleaning

You can clean the interior of the Instant Pot Air Fryer by hand or in a dishwasher. The coating is non-stick, so you should use a non-abrasive cleaner. You can also clean the exterior with a damp cloth. Make sure you let the device cool before cleaning. The inner pot and steam rack are made of food-grade stainless steel, so you can use a soft cloth to wipe them clean.

Before cleaning the interior, you should allow the air fryer to cool down to room temperature. You should wash the inside and exterior parts of the air fryer with soapy water. For stubborn stains, use a cloth or a non-abrasive sponge. You should also wash the basket, but it may be a bit tricky to remove greasy buildup.

The outer parts of the Instant Pot can be cleaned with a damp cloth or dish soap. You can also use Dawn liquid detergent. You should also use a small brush to clean the lip of the cooker. Some parts of the air fryer can be cleaned in a dishwasher. You can also use scented detergent or white vinegar to remove stains and odors.

The lid is a bit tricky to clean because the lid gets hot while frying. You can use a dishwasher to clean the lid, but you must make sure the lid is completely cooled before putting it back on the air fryer. Besides that, you need to dry the lid. You can also use a solution of vinegar and baking soda to clean the lid.

See more: https://holidaycafeontario.wordpress.com/

[aglio-knoblauch-chasnik]

Two things I made tonight

These don’t go together in the traditional sense of matching flavours but damn if I don’t feel full and warm and happy on this autumn day. Also these were flavor bombs. They’re under a cut because this is a long recipe set. Also I wrote this out to describe the way I made it, which was by starting my soup and finishing my risotto and THEN finishing my soup. Use at least 3 cloves of garlic in each because it’s starting to be cold and flu season and we’re not about that life. 

FIRST DISH: Mushroom “risotto” (in quotations to hopefully avoid making mod Ultima angry, probably, because this is definitely not an exact replica of the Italian classic - more like my bastardization of the method, but damn if it doesn’t taste good! Plus sushi rice is cheaper than arborio or any of the “proper” risotto rices)

You need leek, garlic, mushrooms, butter, sushi rice, bay leaf and rosemary (dried or fresh, not much), salt, pepper, and a handful worth of grated cheese like Fontina or Grana Padano or whatever is gonna have rich umami flavour and get kinda melty, but not too melty. 

Cut up a leek (slice down the long part, only use white and light light green parts, rinse between the layers and then chop into small even pieces) OR just use finely minced onion. Save a small handful for the soup below. Oh, by the way, follow step one from the soup recipe before continuing. 

Get at least 3 cloves garlic minced up fine, and also chop 6 small or 3 very large mushrooms (a handful, or half one of those small containers). 

Use low heat for all of this, trust me. You want it to cook but not burn and that’s a fine line to walk. 

Cook the leek down in some butter in a medium frying pan with decent sides, then add the garlic and mushrooms and stir on low heat until they brown up and aren't burning. Cook them slow! 

Then remove them. Melt more butter just so the bottom of the pan is coated, about a tablespoon or so. Then add 1 cup of sushi rice. It's gotta be sushi rice. 

Coat the grains evenly in butter and stir really often until the rice starts to get toasty. Keep scraping. 

Have 2 cups chicken stock on the side - borrow your roommates halal chicken powder if you’re planning to share it with her (I did). Slowly add it about 1/3 - 1/2 cup at a time, stirring up the rice so the liquid is evenly mixed through, and then steam until most of the liquid is absorbed into the rice. It takes about 20 min from start to finish. 

Add a couple bay leaf and some rosemary in too if you want!

Then once the rice is mostly cooked, add the mushrooms and leek back in. Stir around, then top with a small amount of melty white cheese (like fontina) or some parmesan. Eat it while you keep your soup (below) warm. 

SECOND DISH Carrot Ginger soup 

You need: 5 medium carrots, peeled; at least 3 cloves of garlic; some additional leek leftover from the above. A big knob of ginger (about 2 tbsp worth if I’m honest), peeled and minced finely. A tbsp of turmeric, ground. Nutmeg, pepper, a tbsp of honey or brown sugar. Plain Greek yogurt to serve. 

This is a blended soup which means you can sweat some veggies in a pot while roasting the others and working on your starch dish (aka the risotto above), so don’t be too fussed about letting this one simmer a good long time. 

Chop the carrots into largeish bite size pieces and preheat your oven to 375 and get some foil on a pan. Blanche the carrots if you don’t want them to take ages. Put them in the oven tossed with some neutral oil like canola and the garlic, and roast it while you start to make your risotto. Stir if you remember to and wait til the carrots are soft. 

Also while you make your risotto, sweat down the remaining leek in a medium saucepan and forget about it for a while until the leek is transparent. 

At some point throw in your ginger. We’re all about gently cooking this in as relaxed a manner as possible. This is a serious recipe. 

Add the turmeric and stir, then add 2 cups of chicken stock (halal! Be nice to your Muslim roommates!) 

When the carrots are soft, tip them into the stock and

Blend it all up then return it to the pot 

Add more water if you need to and simmer for a while

Finish your risotto, remember we’re dove-tailing this and the soup can stay warm for a lot longer than your rice does and you gotta babysit that 

When you’re ready to serve, stir in the remaining spices and some sweetener. Ladle out into bowls and put a dollop of yogurt on top and swirl that through. Agree with your roommate who was eating it before and after the addition of yogurt, which was her idea, that it’s much better with it added in. 

Eat it and revel in your seasonally appropriate leftovers! Stay warm my friends and treat yourself as an honoured guest in your home. 

[todoforyou]

CHICKEN BROCCOLI RICE CASSEROLE

INGREDIENTS

1 lb. chicken breasts chopped into large bite size pieces

salt and pepper

1/4 teaspoon paprika

4 tablespoon olive oil divided

3 tablespoons unsalted butter divided

1 yellow onion chopped

1 red bell pepper chopped

1 cup chopped carrots

1 ½ lbs. (about 8 cups) broccoli florets

1/3 cup all-purpose flour

2 1/2 cups low sodium chicken broth divided

2 cups milk

1 tablespoon cornstarch

2 teaspoons chicken bouillon

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons Worcestershire sauce

1 tsp EACH garlic powder, dried parsley

1/2 teaspoon ground cumin

1 1/2 cups freshly grated sharp cheddar cheese divided

1/2 cup freshly grated Parmesan cheese

1/2 cup sour cream

3 cups cooked basmati rice (measure cooked)

PANKO TOPPING

3/4 cup panko breadcrumbs preferably Italian panko

2 tablespoons melted butter

1 tablespoon olive oil

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.

While the chicken is still on the cutting board, dab it with paper towels and season with ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon paprika; set aside.

Melt 1 tablespoon butter in 2 tablespoons olive oil in a large skillet. Add onions, carrots and bell peppers and sauté for 5 minutes. Add chicken and cook just until the outsides are opaque.

Layer broccoli on top of chicken/vegetables. Add ½ cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about 3 minutes (cook longer if you like softer broccoli). Transfer vegetables (and any excess liquid) to a large bowl.

To the same skillet (don’t wipe out), melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in flour then cook, while stirring, for 1 minute. Turn heat to low then gradually whisk in remaining 2 cups chicken broth and 1 cup of milk. Whisk cornstarch with remaining 1 cup milk and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings. Season with an additional ½ teaspoon salt and ¼ teaspoon pepper.

Bring the sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in ½ cup cheddar until melted followed by Parmesan cheese until melted. Whisk in sour cream until blended.

Add veggies/chicken to the sauce if your pan is large enough, otherwise pour sauce over the veggies/chicken in the bowl and stir to combine. Fold in rice. Transfer to the prepared baking dish and spread into an even layer. Top with remaining 1 cup cheddar cheese.

Panko topping: Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese.

Cover casserole with foil and bake at 350 degrees for 30 minutes or until hot and bubbly and cheese is melted.

NOTESTIPS AND TRICKS

Rotisserie chicken:  To use rotisserie chicken,  add about 3 cups shredded chicken when you combine the vegetables with the sauce. Rotisserie chicken comes lightly seasoned so skip the chicken seasonings in the recipe.

Rice: Use long grain white rice, brown rice or wild rice for the best texture.  If you go the white rice route, I recommend using basmati rice.  The individual grains remain distinct when cooked instead of sticking together which means no more mushy rice!   No matter what rice you use, make sure it is not overcooked before adding to the casserole.

Steam broccoli to desired texture: Some people like crisp-tender broccoli in the casserole, some prefer soft, falling apart broccoli.  Your desired texture will affect how long you steam the broccoli. At the end of steaming, your broccoli should be pretty close to the texture you would like it after baking.  It will soften some in the oven, but not dramatically.

Adjust to taste:  I have found that this chicken broccoli and rice casserole needs additional salt at the end of cooking.  That being said, I wanted to be cautious about adding additional salt to the actual casserole in case some readers use a salty Ritz cracker topping.  So, if your casserole is missing something, it is probably salt, so salt and/or pepper to taste until it tastes divinely delicious.

Make ahead:  Assemble the casserole according to recipe instructions but don’t add the panko topping.  Cover the casserole with foil and refrigerate for up to 2 days.  When ready to bake, let the casserole sit on the counter while the oven preheats. Bake for 40 minutes at 350 degrees F or until heated through and bubbly around the edges.

[ssportlive4]

Pakki Mutton Biryani.

Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to make a distinctive dish, pakki mutton biryani. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Pakki Mutton Biryani is one of the most popular of recent trending foods on earth. It's enjoyed by millions every day. It is simple, it's quick, it tastes delicious. Pakki Mutton Biryani is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have pakki mutton biryani using 32 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Pakki Mutton Biryani:

{Make ready 1 KG/2LBS (approx.) of Fresh Goat Meat – with Bone cut medium to big size piece.

{Prepare 2 tbsp of Ginger-Garlic Paste –.

{Get to taste of Salt.

{Make ready 1/4 tsp of Turmeric – (use less turmeric as it will spoil the colour of your final biryani).

{Prepare 2 tsp of Red Chilli powder –.

{Make ready 2 of Lemon juice – Juice of 2 medium-sized lemon.

{Get 1 & 1/2 tsp of Cumin Powder–.

{Prepare 2 tablespoons of Biryani Masala – (I prefer Shaan).

{Prepare 1 & 1/2 tsp of Coriander Powder-.

{Take 5 of Yellow Onions large, sliced.

{Make ready 1 of Fried Onions – Fry large sized onion in home or we can buy the fried onions from store.

{Make ready 1 of Tomato medium.

{Prepare 1 &1/2 cup of Yogurt.

{Get as needed of Water – To cook rice and.

{Take as needed of Oil for cooking.

{Prepare 2 tbsp of Caraway seeds/Shahi jeera –.

{Get 1 & ½ flower of Star Anise –.

{Make ready 1& ½ inches of Cinnamon – stick.

{Take 2 of Black Cardamom –.

{Make ready 4-5 of Green Cardamom –.

{Prepare 4-5 of Bay leaves –.

{Prepare 2 of Mace – flowers.

{Take 10-12 pieces of Cloves.

{Prepare 10-12 pieces of Whole Pepper –.

{Prepare 6 to 7 of Green Chilies –chopped into 1 inches pieces.

{Take 1 bunch of Mint leaves –.

{Get 1 Bunch of Fresh Coriander or Cilantro-.

{Prepare 1/2 cup of Warm Milk –.

{Get 1 big pinch of Saffron strands –.

{Get 3 tbsp of Pure Ghee –.

{Take 5 cups of Basmati, Long Grained Rice –.

{Make ready 2-3 Drops of Kevra Essence.

Instructions to make Pakki Mutton Biryani:

Wash the meat and let all the water drip off. The meat should be dry and clean before we being the cooking process Wash the rice well with gentle hands, soak in water, and keep aside Warm the milk, add the saffron strands to the milk, and let it soak in milk – we will need this at the end for layering Garam Masala – We usually use whole spices in Biryani but many people do not like the whole spices in their mouth while eating food and more so if you have kids at home..

Take meat in a large bowl for marinating add the ginger garlic paste,lemon juice, salt, turmeric and red chilli powder, mix well and keep aside in refrigerator for 30-45 minutes Since Goat Meat is hard to cook We cook the meat in a pressure cooker and then cook for biryani. This will ensure a juicy and well-cooked meat in the final biryani. Heat 3-4 tablespoon of Oil in a pressure cooker, once the oil is hot add 3 to 4 whole red chilli, 3 to 4 bay leaves, add all of the sliced onion and saute..

Once the onion is translucent add chopped tomatoes, 1/2 tsp of Salt and 1/4 tsp of Turmeric Powder Add marinated meat into the cooker, give it a good mix and close the lid of pressure cooker with weight and let it cook for 2 whistles on medium flame..

Open the lid once the stem is settled and now we are ready for our next process to cooking meat further Heat a large pan add 1 tablespoon of oil in the pan Add the pressure cooked meat into the Pan Once the meat is cooked for about 5 minutes add the coriander powder and cumin powder Add 1 & ½ cup of yogurt to the meat and cook for 10-12 minutes on high flame until the yogurt is fully cooked and the water is dried up and your meat starts to separate the fast.

At this point add 1/2 cup each of coriander and Mint leaves, 1 and 1/2 tbsp of biryani masala. Finally add 1/2 cup of fried onion, cook it for 2 to 3 minutes..

Meat is ready and we need to start cooking the rice..

Take plenty of water (2 & ½ times the rice) and keep it in an open and wide pan to boil. Add plenty of salt to the water (taste the water and it should taste salty). Along with it, add few bay leaves and caraway seed to the water for flavor and let the water come to a boil. Take a muslin bag to it add 1/2 tsp of Shahi jeera, 1/2 inch piece of Cinnamon, 1 Black cardamon, 2-3 Green cardamon and Mace Tie the mouth of the muslin bag and put it into the boiling water for rice..

Once the water starts to boil add rice to the boiling water and gently mix it once so that the rice does not stick to bottom and the rice does not break Lower the flame to Medium-high and let the rice cook. Stir gently in between. The good trigger to know when rice is about to cook is when the rice grains will start floating on the top of the vessel and kind of swim with boiling water at that time take few grains of rice and they should feel hard and break easily..

This is the time when we take out the rice in a strainer and remove the water completely.

Now take an oven safe pan. Divide the meat and Rice you separately cooked earlier in 2 parts..

Sprinkle some chopped coriander and mint, some biryani masala and a handful of fried onion Take one portion of the meat pieces with some masala and spread it evenly at the bottom as the first layer. Now take the one part of the rice and spread it evenly over the meat Take the remaining portion of the meat and gently spread over the layer of rice Now take the remaining part of the rice as spread gently and evenly over the meat completing the fourth layer..

Make sure you have some (around 2 inches of space left in the container. We need this for rice to swell further and the air to circulate inside when we put this on dum. Sprinkle some more chopped coriander and mint, some biryani masala and a handful of fried onion on the fourth layer Take the warm milk with saffron and pour it evenly over the rice Take the ghee (melt it if solid) and pour evenly around the walls of the container..

Add few drops of Kewra essence over top and biryani is ready for dum..

Cover the container with Aluminum foil, place the lid tightly over it, and make sure even the sides of the aluminum foil are tightly tucked over the surface Preheat an oven at 190C/475F for 5 minutes Put the container in the oven and leave it at 180C/450F for 30-35 minutes After 30 minutes take the container out of oven, be very careful, as it will be very hot (exercise caution while removing the foil as the steam will escape and can burn).

For plating take out the biryani by inserting a spatula vertically till the bottom and scoop out. Yammy delicious biryani is ready serve with Raita..

So that is going to wrap it up with this exceptional food pakki mutton biryani recipe. Thank you very much for reading. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[jmarjanah838]

Calcutta (Kolkata) style Mutton Biryani.

You can cook Calcutta (Kolkata) style Mutton Biryani using 74 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Calcutta (Kolkata) style Mutton Biryani

It's of Boiled eggs.

You need of Few Saffron strings.

You need of generous pinch of saffron.

You need of water.

It's of For marination of mutton-.

Prepare of mutton.

Prepare of ginger.

Prepare of garlic.

It's of Garam masala*.

You need of Turmeric powder.

You need of Chili powder.

You need of Cummin/Jeera powder.

You need of Coriander/ Dhania powder.

You need of Saffron strands.

It's of salt.

It's of veg oil.

You need of For Homemade Garam masala powder-.

It's of Green Cardamom.

You need of Cinnamon stick.

Prepare of Cloves.

You need of Black pepper.

Prepare of White pepper.

You need of Mace/ Javitri.

Prepare of Nutmeg/ Jayfal.

Prepare of For Potato preparation-.

You need of grams/ 4 medium sized Potatoes.

You need of salt.

You need of Turmeric.

Prepare of Garam masala*.

Prepare of veg oil.

It's of water.

Prepare of For fried onions / Barista-.

It's of onion thinly sliced.

Prepare of tsps Corn flour.

Prepare of Vegetable Oil for shallow frying.

Prepare of For cooking the Mutton-.

Prepare of Marinated mutton.

Prepare of Vegetable oil (use the same oil used to fry the onion).

Prepare of ghee.

It's of Bay leaves, one black and 3 green cardamom,3 cloves.

It's of (gross weight) onion sliced.

Prepare of ginger paste.

You need of garlic paste.

It's of Coriander and Cummin powder mixed.

You need of Kashmiri Lal mirch powder.

You need of water.

You need of Garam masala*.

Prepare of For rice-.

You need of long grain Basmati rice.

You need of as required Water enough to cook.

It's of whole Garam masala**.

Prepare of salt.

You need of lemon.

It's of Whole garam masala for cooking rice.

It's of Cinnamon stick.

It's of Green Cardamoms.

You need of Cloves.

Prepare of some Black pepper and white pepper.

It's of as required Shahi Jeera.

It's of Star anise.

Prepare of as required Javitri / mace.

Prepare of To assemble the Biryani for Dum.

You need of as required Cooked mutton.

It's of % cooked rice.

You need of ghee.

Prepare of Boiled eggs.

You need of as required Cooked potatoes.

You need of Garam masala powder*.

You need of Little dried rose water.

It's of some Fried onions.

It's of few Soaked saffron strings.

You need of Kewra water.

You need of Rose water.

You need of Meetha Ithar.

Calcutta (Kolkata) style Mutton Biryani instructions

Wash the mutton and add all the ingredients mentioned in the marination list, mix well and cover and keep it in the fridge overnight or for at least few hours..

For Homemade Garam masala powder, grind all the listed whole garam masalas in the mixer grinder and keep it an air tight container till you use.(I don't dry roast it)..

Soak the saffron. Boil the eggs and peel it when once cooled. I soaked saffron for almost 3 hours for its lovely color and aroma..

Peel the potatoes and half it add the salt, turmeric, garam masala powder, veg oil and water and boil them covered for 30 minutes and open for 5-10 minutes till all the water evaporates and you are left with the oil only....fry the potatoes in that oil..

.

.

For the fried onion - Peel and thinly slice the onions, separate it and add cornflour. In the meantime, heat the veg oil in a kadai and add it in two parts to fry....fry it till the onion slices are golden brown and crispy and then keep it on a kitchen tissue paper to absorb the extra oil if any. It hardly takes 10 mins to fry all the sliced onions..

.

.

To cook the mutton, use the same oil in which you had fried the onions,add the ghee also into it and heat it. Once heated add the bay leaves, green cardamom, cloves and black cardamom..

Once the whole garam masala crackles, add the onion and cook for almost 15 minutes till it starts to brown..

Then add the marinated Mutton and saute/bhunno it for 15 minutes or so, add the ginger, garlic,chilli powder,coriander & Cummin powder, salt in between..

Then add 5 cups water (rinse the kadai in which the potatoes were cooked and add into the mutton) and cook the mutton for an hour or till it is cooked (it depends on the mutton piece size and cooking time of mutton varies from places to places) at the end add garam masala powder. The salt should be more in taste than usual time as the rice will absorb some while giving dum..

Cook till the the oil seperates from the gravy and Mutton is well cooked..

In the mean time, wash and soak the rice for at least 30 minutes or so....get the whole garam masala as mentioned..

Add whole garam masala and salt to the water and let it come to boil. Once the soaking time of rice finishes add it to the boiling water and cook for 5 minutes and add lemon juice to it and cook for another 3 minutes or so till the rice is 80%done..

Drain the rice water and keep the rice ready for assembling..

Bring everything and keep nearby to assemble for Dum - cooked rice, mutton, fried onions, ghee, rose water, Kewra water, garam masala powder, dried rose, soaked saffron, cooked potato and boiled eggs..

Take a thick bottom pot. Apply ghee at the bottom, put a layer of rice at the bottom, mutton, generous pinch of garam masala, fried onions and a about a tablespoon of ghee. Then another layer of rice, potatoes and meat along with gravy, garam masala, ghee, fried onion and then again a third layer of rice with egg, garam masala, ghee, saffron with soaked water,rose water, kewra water, mitha Ithar(if using)..

Cover the pot with aluminium foil and then the lid so that the steam doesn't escape and the biryani gets a good dum for 10 minutes on high flame (I use a worn out preheated tawa at the bottom to avoid the rice from burning). Then put off the flame and let it rest for another 20 minutes or so..

Your Biryani is ready to be served. Serve it with ghol(curd preparation), raita or Lachcha pyaz and firni for dessert. Bon Appetit!!!!.

[juilojio753]

Calcutta (Kolkata) style Mutton Biryani.

Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, calcutta (kolkata) style mutton biryani. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Calcutta (Kolkata) style Mutton Biryani is one of the most favored of recent trending meals in the world. It's easy, it is quick, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. Calcutta (Kolkata) style Mutton Biryani is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook calcutta (kolkata) style mutton biryani using 74 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Calcutta (Kolkata) style Mutton Biryani:

{Prepare of Boiled eggs.

{Get of Few Saffron strings.

{Get of generous pinch of saffron.

{Take of water.

{Get of For marination of mutton-.

{Get of mutton.

{Get of ginger.

{Make ready of garlic.

{Prepare of Garam masala*.

{Make ready of Turmeric powder.

{Prepare of Chili powder.

{Prepare of Cummin/Jeera powder.

{Make ready of Coriander/ Dhania powder.

{Prepare of Saffron strands.

{Prepare of salt.

{Make ready of veg oil.

{Prepare of For Homemade Garam masala powder-.

{Get of Green Cardamom.

{Make ready of Cinnamon stick.

{Get of Cloves.

{Get of Black pepper.

{Take of White pepper.

{Prepare of Mace/ Javitri.

{Prepare of Nutmeg/ Jayfal.

{Take of For Potato preparation-.

{Get of grams/ 4 medium sized Potatoes.

{Prepare of salt.

{Take of Turmeric.

{Make ready of Garam masala*.

{Prepare of veg oil.

{Make ready of water.

{Prepare of For fried onions / Barista-.

{Make ready of onion thinly sliced.

{Make ready of tsps Corn flour.

{Prepare of Vegetable Oil for shallow frying.

{Take of For cooking the Mutton-.

{Take of Marinated mutton.

{Get of Vegetable oil (use the same oil used to fry the onion).

{Make ready of ghee.

{Prepare of Bay leaves, one black and 3 green cardamom,3 cloves.

{Prepare of (gross weight) onion sliced.

{Take of ginger paste.

{Take of garlic paste.

{Get of Coriander and Cummin powder mixed.

{Make ready of Kashmiri Lal mirch powder.

{Take of water.

{Get of Garam masala*.

{Take of For rice-.

{Make ready of long grain Basmati rice.

{Prepare of as required Water enough to cook.

{Make ready of whole Garam masala**.

{Get of salt.

{Take of lemon.

{Prepare of Whole garam masala for cooking rice.

{Get of Cinnamon stick.

{Get of Green Cardamoms.

{Prepare of Cloves.

{Make ready of some Black pepper and white pepper.

{Take of as required Shahi Jeera.

{Get of Star anise.

{Prepare of as required Javitri / mace.

{Prepare of To assemble the Biryani for Dum.

{Take of as required Cooked mutton.

{Take of % cooked rice.

{Prepare of ghee.

{Take of Boiled eggs.

{Prepare of as required Cooked potatoes.

{Make ready of Garam masala powder*.

{Get of Little dried rose water.

{Get of some Fried onions.

{Make ready of few Soaked saffron strings.

{Get of Kewra water.

{Take of Rose water.

{Take of Meetha Ithar.

Instructions to make Calcutta (Kolkata) style Mutton Biryani:

Wash the mutton and add all the ingredients mentioned in the marination list, mix well and cover and keep it in the fridge overnight or for at least few hours..

For Homemade Garam masala powder, grind all the listed whole garam masalas in the mixer grinder and keep it an air tight container till you use.(I don't dry roast it)..

Soak the saffron. Boil the eggs and peel it when once cooled. I soaked saffron for almost 3 hours for its lovely color and aroma..

Peel the potatoes and half it add the salt, turmeric, garam masala powder, veg oil and water and boil them covered for 30 minutes and open for 5-10 minutes till all the water evaporates and you are left with the oil only....fry the potatoes in that oil..

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For the fried onion - Peel and thinly slice the onions, separate it and add cornflour. In the meantime, heat the veg oil in a kadai and add it in two parts to fry....fry it till the onion slices are golden brown and crispy and then keep it on a kitchen tissue paper to absorb the extra oil if any. It hardly takes 10 mins to fry all the sliced onions..

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To cook the mutton, use the same oil in which you had fried the onions,add the ghee also into it and heat it. Once heated add the bay leaves, green cardamom, cloves and black cardamom..

Once the whole garam masala crackles, add the onion and cook for almost 15 minutes till it starts to brown..

Then add the marinated Mutton and saute/bhunno it for 15 minutes or so, add the ginger, garlic,chilli powder,coriander & Cummin powder, salt in between..

Then add 5 cups water (rinse the kadai in which the potatoes were cooked and add into the mutton) and cook the mutton for an hour or till it is cooked (it depends on the mutton piece size and cooking time of mutton varies from places to places) at the end add garam masala powder. The salt should be more in taste than usual time as the rice will absorb some while giving dum..

Cook till the the oil seperates from the gravy and Mutton is well cooked..

In the mean time, wash and soak the rice for at least 30 minutes or so....get the whole garam masala as mentioned..

Add whole garam masala and salt to the water and let it come to boil. Once the soaking time of rice finishes add it to the boiling water and cook for 5 minutes and add lemon juice to it and cook for another 3 minutes or so till the rice is 80%done..

Drain the rice water and keep the rice ready for assembling..

Bring everything and keep nearby to assemble for Dum - cooked rice, mutton, fried onions, ghee, rose water, Kewra water, garam masala powder, dried rose, soaked saffron, cooked potato and boiled eggs..

Take a thick bottom pot. Apply ghee at the bottom, put a layer of rice at the bottom, mutton, generous pinch of garam masala, fried onions and a about a tablespoon of ghee. Then another layer of rice, potatoes and meat along with gravy, garam masala, ghee, fried onion and then again a third layer of rice with egg, garam masala, ghee, saffron with soaked water,rose water, kewra water, mitha Ithar(if using)..

Cover the pot with aluminium foil and then the lid so that the steam doesn't escape and the biryani gets a good dum for 10 minutes on high flame (I use a worn out preheated tawa at the bottom to avoid the rice from burning). Then put off the flame and let it rest for another 20 minutes or so..

Your Biryani is ready to be served. Serve it with ghol(curd preparation), raita or Lachcha pyaz and firni for dessert. Bon Appetit!!!!.

So that's going to wrap it up with this exceptional food calcutta (kolkata) style mutton biryani recipe. Thanks so much for your time. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!