#with lemon cumin and chili powder served on the side

[karnakian]

@dcviated​  asked  :   Leons favorite fall drink please respond

‘  looking  to  get  on  my  good  side  ?  how  very  astute  of  you.  i  suppose  i  like  mulled  wine  well  enough.  i’ve  always  been  of  the  opinion  that  these  chilly  months  beg  for  a  kick  of  spice  to  keep  you  warm,  wouldn’t  you  agree  ?  spiced  cider,  hot  chocolate  infused  with  chili  peppers  ...  ’

‘  ...  there  used  to  be  a  rather  popular  drink  made  primarily  from  chickpeas,  tomatoes,  and  spices.  the  merchants  would  set  up  their  shops  around  the  main  square  every  winter,  and  they  would  sell  it  at  every  stall  ...  ’

‘  ...  well  ?  what  are  you  waiting  for  ?  get  to  it.  ’

[najia-cooks]

[ID: Small flatbreads stuffed with ground 'beef' and green olives; a plate of mlouwi and a Moroccan teaset are in the background. End ID]

بطبوط معمر بالكفتة / Batbout m'mr blkefta (Moroccan stuffed flatbreads with 'beef')

Batbout—also known as toghrift (تغريفت) or mkhamer (مخامر), based on the region—are Moroccan flatbreads which usually have an interior pocket. Large batbout are often served with grilled meats or to sop up juices from tajines, while smaller ones are stuffed with various fillings. Batbout are sometimes made thicker so that a pocket does not form, and then dipped in a honey-butter syrup like baghrir; some Moroccans reserve the term "mkhamer" for this preparation.

Batbout are eaten year-round, but are especially enjoyed during Ramadan as a side dish on the ftour (فطور; fast-breaking) table, where they are stuffed with ground beef, tuna, chicken, or cold cuts. You could also serve stuffed batbout as a main with a green salad or Moroccan cooked salad.

Recipe under the cut!

Patreon | Tip jar

Makes about 15 small flatbreads.

Ingredients:

For the flatbread:

1 cup (120g) bread flour

1 cup (165g) semolina flour

1/2 Tbsp active dry yeast

1 1/2 tsp kosher salt

1/2 tsp sugar

About 3/4 cups water

For the filling:

3/4 cup TVP (textured vegetable protein)

1/2 cup + 2 Tbsp water or vegetable stock

1 tsp soy sauce

1 tsp vegetarian beef stock from concentrate, or substitute more soy sauce

1 onion (yellow or red), minced or grated

3 cloves garlic, chopped

1 Tbsp tomato paste

1/2 small green bell pepper, minced

1/2 small red bell pepper, minced

Small bunch of green herbs (ربيع / rbi'): cilantro and/or parsley

2 tsp sweet paprika

1 tsp ground turmeric

1 tsp ground black pepper

1/2 tsp ground ginger

1/2 tsp ground cumin

Red chili powder or hot sauce, to taste

Squeeze of lemon juice (optional)

Olive oil, to fry

You may use your preferred ground beef substitute in place of the TVP; in this case, omit the water and stock concentrate.

Instructions:

For the flatbread:

1. Mix dry ingredients in a large bowl. Make a well in the flour and add in just enough water to make a smooth, slightly sticky dough. You may need more or less than 3/4 cup.

2. Once the dough comes together, knead it by hand for 10 minutes, or in a stand mixer with a hook attachment on medium-low for 7 minutes, until it is very smooth, soft, elastic, and tacky. Add additional water or flour as necessary.

3. Form the flatbreads. Larger flatbreads may be formed by breaking off a small handful of dough, rolling it in flour, and patting it flat until it forms a round about 1/4" thick. Small flatbreads are often made by rolling out the dough about 1/4" thick on a floured surface, then cutting circles of the desired size out with a cookie cutter or glass.

4. Set flatbreads aside in a single layer on a floured surface, cover, and allow to rest for one to two hours, until noticeably puffy.

5. Heat a large dry skillet on medium and add as many flatbreads as will fit. When they puff up slightly, flip each one to the other side. Continue to cook, turning over as necessary, until flatbreads have dark golden brown spots on each side. You may find that the flatbreads puffing up gives you room to add more to the skillet; continue in this way until all flatbreads are cooked.

Batbout breads may be kept at room temperature for a couple days at this stage, or frozen for use later.

For the filling:

1. Mix all ground spices in a small bowl. Hydrate TVP for about 10 minutes in hot water, stock concentrate, soy sauce, and a spoonful of the spice mixture.

2. Heat 3 Tbsp olive oil in a large pan on medium-high. Add TVP and spread it out in a single layer. Allow it to brown without agitating for a few minutes before stirring it, scraping the bottom of the pan. Repeat this process a few times, adding more oil as necessary, until the TVP is deeply golden brown on all sides. Remove TVP from the pan.

3. Heat another 2 Tbsp of olive oil and fry onion for a couple minutes until softening. Add bell peppers and spices and fry for another couple minutes until spices are fragrant.

4. Add tomato paste and stir to combine. Add olives and herbs and mix. Return TVP to pan and mix to combine. Remove from heat. Add hot sauce and lemon juice, as desired.

To serve:

1. Cut a slit in the side of each flatbread with a small, sharp knife. Stuff with hot filling and set aside. Serve warm.

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes that are both healthy and delicious -

1. Quinoa and Roasted Vegetable Bowls:

- Cook quinoa according to package instructions.

- Roast a variety of vegetables (such as bell peppers, zucchini, and broccoli) with olive oil, salt, and pepper in the oven until tender.

- Assemble bowls with quinoa, roasted vegetables, and a protein of your choice (such as grilled chicken or tofu).

- Drizzle with a homemade vinaigrette made with olive oil, lemon juice, and herbs.

2. Turkey and Sweet Potato Chili:

- Brown ground turkey in a large pot with diced onions and garlic.

- Add in diced sweet potatoes, canned tomatoes, black beans, and spices (such as chili powder, cumin, and paprika).

- Let simmer until sweet potatoes are tender and flavors have melded together.

- Divide into individual containers for easy grab-and-go lunches or dinners.

3. Salmon and Asparagus Foil Packets:

- Preheat oven to 400°F.

- Place a piece of salmon fillet on a large piece of aluminum foil.

- Add trimmed asparagus spears, cherry tomatoes, and sliced lemon on top of the salmon.

- Drizzle with olive oil, salt, pepper, and herbs (such as dill or parsley).

- Seal the foil packet and bake in the oven for 15-20 minutes, or until salmon is cooked through.

- Serve with a side of quinoa or brown rice.

4. Chickpea and Vegetable Stir-Fry:

- Sauté diced bell peppers, broccoli, and carrots in a large skillet with olive oil.

- Add in cooked chickpeas and a sauce made from soy sauce, garlic, ginger, and a touch of honey.

- Cook until vegetables are tender and sauce has thickened.

- Serve over brown rice or quinoa for a satisfying and nutrient-dense meal.

These recipes are all packed with nutrients and can be easily prepped ahead of time for quick and healthy meals throughout the week. Enjoy!

[scarlettohairdye]

Do you/romance novelist Lan Zhan have any recipe recommendations for hotel cooking?

Oh my god, do I ever, I'm so glad you asked!

Hello from Hawaii and my Tiny Travel Kitchen breakfast! 💖

Okay, so the things you need to work out first are where you're traveling to and how long you'll be there, because that will inform your menu planning. I'm currently in Hawaii (!!!) and there's an abundance of good food near me, so I'm really just focusing on breakfast and snacks. When we've gone to Arizona it's for medical reasons so we have to stay in a hotel that is not particularly well located/my wife usually can't go out to eat, so I plan for all three meals.

I'm going to assume the presence of a travel chef's knife, a cutting board, an assortment of seasonings, an electric skillet, an electric kettle, and a mini fridge, so here's a shopping list and some suggestions with that in mind:

Bread

Butter

The tiniest bottle of olive oil you can find

Half dozen eggs

Avocados

Sliced cheese

Easily sliceable fruit

A package of precut sweet potatoes or butternut squash

Microwavable rice packets (precooked)

A bag of arugula or other leafy green

A can of chickpeas

Lemons

A head of garlic

A couple of shallots

Can of black beans

As far as recipes go:

Lean into your Fancy Toast Era! Butter both sides of a piece of bread and fry it up in the skillet. Top with fried egg, avocado, cheese, anything you want! Serve with sliced fruit.

Grilled cheese sandwiches. Serve with a salad made of the leafy greens, sliced apples, and diced avocado, dressed with lemon and olive oil.

Chickpea squash bowl: dice garlic & shallot, soften in some olive oil in the skillet. Add the precut squash and the chickpeas; saute until squash is al dente. Add precooked rice and more olive oil. Cook until heated through,l. Season with salt, pepper, smoked paprika, lemon juice, and incredibly carefully minced lemon zest (if you're an overachiever). Serve over leafy greens.

Burrito bowl: garlic and shallots in the skillet. Add black beans and rice. Season with salt, pepper, cumin and chili powder. Serve with avocado and cheese on top.

That's what I have for the moment, but all of these options are incredibly customizable. Just look for as many precut/shelf stable options as you can and godspeed!

[aretarers]

now listen to me closely. i am speaking directly in your ear. go buy an entire 6 pack of chicken thighs and then trim & chop them up into bite sized pieces and then marinate them in AT MINIMUM greek yogurt lemon juice turmeric powder cayenne garam masala cumin coriander ginger garlic and if you so desire some chilis as well (i diced a couple thai chilis up very finely and added them in) and then after marinating for at least an hour or so saute finely diced onion in a generous amount of butter and then add more garlic and ginger and more of previously mentioned spices and also peppers or chilis if you want and then add crushed tomato and heavy cream and chickpeas and chopped cauliflower and then sear the chicken on the side before adding to the pot and then let simmer until chicken & cauliflower are both finished cooking through. and then serve over rice. got that?

[galigyal]

BLACKENED SHRIMP

Ingredients:

1 lb (450g) large shrimp, peeled and deveined

1 teaspoon chili powder

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon freshly cracked black pepper

2 tablespoons olive oil, divided

1 tablespoon olive oil or unsalted butter

1 1/2 pound (700g) asparagus (1 or 2 bunches) rinsed and trimmed

1/4 cup (60ml) vegetable stock

1 tablespoon hot sauce, optional (we used Sriracha)

1 tablespoon lemon juice

Lemon slices, red chili pepper flakes, fresh chopped parsley, for garnish

Directions:

1. To make the blackened shrimp and asparagus skillet: In a large bowl, add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, salt, and pepper. Coat well and set aside.

2. In a medium-sized skillet over medium-high heat, add one tablespoon of oil and cook seasoned shrimp on each side for 2-3 minutes or until browned and cooked through. Remove to a shallow plate and set aside.

3. In the same skillet (clean up if necessary, to remove brown bits), add 1 tablespoon olive oil and 1 tablespoon butter and reduce heat to medium. Add vegetable stock, lemon juice, and sriracha, and bring to a simmer. Allow the sauce to reduce a little, then add the asparagus and cook the asparagus until crisp-tender, approx. 4-6 minutes, turning the asparagus regularly to coat into the sauce.

4. Push the asparagus on the side and add blackened shrimp to the pan. Squeeze a dash of lemon juice on the blackened shrimp and asparagus. Allow reheating for 1-2 minutes, remove grilled shrimp and asparagus from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like. Serve your blackened shrimp and asparagus immediately, enjoy! You can serve the blackened shrimp and asparagus with a side of zucchini noodles, cauliflower rice, mashed potato, or just plain regular rice. ❤️

[ricoydelicioso]

Homemade Kabobs & Garlicky Sauce

If you love middle eastern food but don't have a grill, give these kabobs a try! They can easily be made in a pan at home, but they would be even better on the grill (charcoal is best)

You can eat them as is, in your favorite pita/wrap, with some rice.

Here is how to make them:

We’ll start with the meat mixture. You can use just ground beef, but I prefer a mix of ground beef and ground lamb. To a bowl, add 1lb of 80/20 ground beef and 1/2 lb of ground lamb.

Season the meat with a couple generous pinches of salt and fresh cracked pepper, 1 tbsp paprika, 2 tsp aleppo pepper or chili flakes, 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp cumin, 1/4 tsp cinnamon.

To the seasonings and meat, add 4-6 finely minced garlic cloves, 1 finely diced red pepper (small is key!!), 1 large handful chopped fresh parsley (about 1/2 cup), 1 small handful fresh mint (about 1/4 cup), 1/3 cup crushed toasted walnuts, and optional, 1 small Serrano or jalapeno pepper finely diced.

Give it a really good mix, and ideally, you let this sit for 1-2 hours to soak up the flavors.

When you are ready to make these, dip your fingers in a bit of water to make it easier, then use your fingers/hands to roll them into logs, into patties, or whatever shape you prefer. You can grill these or if you don't have one, pan fry them on medium-high heat till they develop a nice crust on all sides. Time depends on how thick/thin you make them, but they're ready in about 6-8 minutes.

I plated these up and dusted them with more sumac, fresh parsley, and served it with a garlicky dip.

To make the sauce, I mixed 2 tbsp mayo, 4 tbsp sour cream, 3 minced garlic cloves, 1/2 tbsp sumac, 1 tbsp fresh parsley, the juice of half a lemon, and a couple generous pinches of salt and pepper. Mix together, give it a taste, and adjust. You can also sub the mayo and sour cream for yogurt if you want to keep it lower calorie.

ENJOY!

[deermouth]

Can I ask how you made the chicken tacos please

Also I hope you had a good dinner

marinated boneless skinless chicken thighs in lemon juice (i bought a lime today but it just disappeared from my groceries??), cayenne, cumin, chili powder, brown sugar, garlic powder, s&p, (all eyeballed, i'm afraid) a dash of soy sauce (could do without), plus minced garlic and 2 serranos. just for about... a half hour? i think? while i did some other prep. fried the thighs in butter to get some browning, seasoned with more cumin, chili powder, and s&p, then added the marinade with some corn starch whisked in to the pan. cook on low as long as you want, adding more water if your sauce is too thick. i added a bunch more cayenne at the end because it wasn't spicy enough but ymmv. serve on corn tortillas (i did mine wrapped in foil with butter in the toaster oven to save washing a pan lol) topped with cheese, salsa, green onion, and cilantro, or whatever you desire!

if you were wondering, plantains are peeled and sliced diagonally, then just fried in oil about 7 minutes to a side, lightly dusted with salt beforehand.

[foodifymeals]

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

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

How to make Raj Kachori?

Ingredients

⦁ 1 cup all-purpose flour (maida)

⦁ 1 tablespoon semolina (sooji)

⦁ 1/4 teaspoon baking powder

⦁ 1/4 teaspoon salt

⦁ Water, as needed

⦁ Oil, for frying

For the stuffing:

⦁ 1/2 cup boiled and mashed potatoes

⦁ 1/4 cup boiled chickpeas (chana)

⦁ 2 tablespoons chopped onions

⦁ 2 tablespoons chopped tomatoes

⦁ 2 tablespoons chopped cucumber

⦁ 2 tablespoons sweet tamarind chutney

⦁ 2 tablespoons green chutney

⦁ 2 tablespoons whisked yogurt

⦁ 1 teaspoon chaat masala

⦁ 1/2 teaspoon roasted cumin powder

⦁ 1/4 teaspoon red chili powder

⦁ Salt, to taste

⦁ 1 cup all-purpose flour (maida)

⦁ 1 tablespoon semolina (sooji)

⦁ 1/4 teaspoon baking powder

⦁ 1/4 teaspoon salt

⦁ Water, as needed

⦁ Oil, for frying

For the stuffing:

⦁ 1/2 cup boiled and mashed potatoes

⦁ 1/4 cup boiled chickpeas (chana)

⦁ 2 tablespoons chopped onions

⦁ 2 tablespoons chopped tomatoes

⦁ 2 tablespoons chopped cucumber

⦁ 2 tablespoons sweet tamarind chutney

⦁ 2 tablespoons green chutney

⦁ 2 tablespoons whisked yogurt

⦁ 1 teaspoon chaat masala

⦁ 1/2 teaspoon roasted cumin powder

⦁ 1/4 teaspoon red chili powder

⦁ Salt, to taste

For garnishing:

⦁ Sev (crispy gram flour noodles)

⦁ Chopped coriander leaves

⦁ Pomegranate seeds

⦁ Sev (crispy gram flour noodles)

⦁ Chopped coriander leaves

⦁ Pomegranate seeds

instructions:

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

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

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

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

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

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

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

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

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

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

With these things you can eat Raj kachori

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

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

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

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

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

Enjoy your Raj Kachori! 😋😀

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

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

[itsdetachable]

whoever said meal prep is easy is a dirty liar

i mean maybe ppl don't say it but I swear that it's implied in so much meal prep stuff

anyways I'm on this kick to make chipotle copycat burrito bowls and stiry fry bowls for work lunches bc it keeps me from wasting all my money at chipotle and it takes soooo loooong

well the stir fry bowls are easy bc I just make some rice (this time I used an uncle bens garden veggie rice bag and some brown rice) and some frozen veggies and the only thing that took longer was the chicken I marinated in teriyaki sauce and then cooked.

The steak burrito bowls tho take forever. I mean they come out so damn good but they take FOREVER.

Steak made with this recipe (clicky) don't believe the "put in the fridge for 30 mins" bs, what you want to do is take the steak and if its a thicker cut make surface cuts on each side, then slather the thing in the marinade and leave it in the fridge overnight. A full 24 hours is good. I left it for almost 2 whole days because I couldn't get to it and it almost made my dad cry from how good it was.

For the Adobo sauce I use this recipe more or less: ADOBO Mix 1 tablespoon tomato paste, 1 tablespoon vinegar, ½ teaspoon chipotle powder, pinch of cumin, a pinch of oregano, ½ teaspoon garlic, ½ teaspoon salt.

I skip the chili/chipotle powder bc sometimes my mom eats this and her stomach can't handle spice, and also I am not good at handling it either tbh.

HOWEVER this not only takes time for making the marinade, but also the cooking of the steak which, depending on the thickness and/or how many pieces you have, can take like up to half an hour

Anyways, after that the BEANS: i use this (clicky) recipe which is number one on the list of sites when you google and works just fine. I don't use lemon and lime juice. You can mess around with the seasoning, today I used the Everplate seasoning mix which is uhhhh right here (Hello Fresh and Everyplate are the same owners or whatever, this mixes are simple and make decently yum food)

Anyways, that's ANOTHER long time, I usually do the steak and the beans at the same time

AND THEN THE RICE which is just Zatarain's Cilantro Lime rice bc I am exhausted by this point. It tastes good enough and works really well with the steak and beans. Day before/of I chop the tomatoes and lettuce and add a hefty serving of sour cream because my cholesterol is really good for now so I'm enjoying it while I can

Anyways, this is a LOT OF WORK. Like, I don't technically have issues standing and moving around etc, but damn if standing for hours on end doesn't mess with you. Which I knew bc I used to work at a cafe/bakery where I was standing for hours but still!

If anyone tells you meal prep and getting your lunches ready like this is simple or easy or whatever you have my permission to smack them.

[garpski]

Filipino tries making Cheesy Beef Birria Tacos at home Watch: YT: https://youtu.be/8yBfOAwBzQM FB: https://fb.watch/jlmmlQ54LI/ IG & TikTok: (Check out profile links below) #birria #tacos #birriatacos Disclaimer: My recipes may not be the original, classic or the authentic ones. I use whichever ingredient is handy and available in our pantry. Most of the time, i use ingredients that serve as an alternative but nearest to its flavor. Sometimes i lack one or more ingredients from the original and sometimes i recreate and introduce new flavors to a dish. CHEESY BEEF BIRRIA Ingredients: Chipotle Peppers, 5 pcs, deseeded Beef Shank, 3/4 kg Coriander Seeds, half tbsp Cinnamon Bark, 2 pcs Black Peppercorns, half tbsp Cloves, half tsp Cooking Oil, for searing and sauteing Salt, to season and taste White Onion, 1 medium size, chopped Garlic, 5-6 cloves, minced Ripe Tomatoes, 7-8 pcs, sliced All Spice, half tsp Ground Cumin, 1 tsp Oregano 1 tsp Chipotle Powder, 1 tsp Water, 1 liter Dried Bay Leaves, 2 pcs Vinegar, 3-4 tbsp Brown Sugar, 2 tbsp Atsuete/ Annato Oil, for searing tortillas Tortillas/ Tacos Wraps Any Melting Cheese ~Salsa~ Tomatoes White Onion Cucumber Ground Cumin Salt Fresh Cilantro Leaves ~Mint Yogurt Garlic Sauce~ Yogurt, 100g Garlic, 2 cloves Water, 2 tbsp Pinch of Salt Lemon Juice, 1 tbsp Fresh Mint Leaves ~Other Sides~ Homemade pickled green chilies Lemon *Garnish consome with fresh cilantro leaves. Follow and Subscribe: Youtube: https://www.youtube.com/c/MaryanangGarapones Facebook: https://www.facebook.com/MaryanangGarapones Instagram: https://www.instagram.com/MaryanangGarapones TikTok: https://www.tiktok.com/@MaryanangGarapones #pagkaingpinoy #whattoeatph #pinoyfood #letscookpare #filipinofood #lutongpinoy #foodiesph #letseatph #wheretoeatph #pinoyfoodporn #homecooking #foodporn #foodph #foodgrammerph #chibogtayoph #foodphotographph #instafood #pinoyfoodie #lutongbahay #foodbloggerph #letseatpare #foodstagram #foodinfluencerph #ulamideas #homecooked #satisfyingcravingsph #maryananggarapones https://www.instagram.com/p/Cp7b6EhvOk1J_mY7MS6IBSYraihMxqlzXy7ha00/?igshid=NGJjMDIxMWI=

[donpk92]

Quick & Delicious Pakistani Haleem Recipe

In Sunday my first priority is to make a dish by own hands. But today I was thinking about Haleem Recipe. Pakistani Recipes about how to make Haleem is not very hard to learn. In some simple step you can make a delicious dish for you and your friends that have come to enjoy Sunday with you. Haleem is a rich and hearty dish perfect for gatherings. Here’s a simple recipe you can follow to impress your friends this Sunday!

Ingredients

Wheat grains: 1/2 kg

Mutton or beef: 1 1/2 kg

Soda: 1 pinch

Seasoning and Garnish

Fresh mint leaves

Fresh coriander

Green chili: to taste

White cumin: 1 tsp

Red chili powder: 2 tbsp

Coriander powder: 1 1/2 tsp

Onions: 3 medium, sliced

Ginger and garlic paste: 2 tbsp

Garam masala (ground): 1 tsp

Lemons: 4, cut into wedges

Banaspati ghee: 2 cups

Turmeric powder: 1 tsp

Salt: to taste

Gram lentils (soaked and boiled): 1 cup

Ginger (finely chopped): 2 medium pieces

Method

Cook the Meat: Heat banaspati ghee in a large cooking pan. Add the mutton or beef along with ginger-garlic paste, garam masala, red chili powder, coriander powder, turmeric, and salt. Cook on medium heat until the meat is tender.

Prepare the Wheat: In a separate pan, boil the wheat grains in plenty of water with a little salt. Once they become tender and mushy, add a pinch of soda and cook for an additional 15-20 minutes.

Combine Meat and Wheat: Mix the cooked wheat with the meat in the pan. Stir well to combine, ensuring everything is evenly mixed.

Make Lentil Paste: Grind the boiled lentils in a food processor with 2 cups of water until you achieve a thick paste.

Mix in Lentils: Pour the lentil paste into the meat and wheat mixture. Stir thoroughly to incorporate.

Slow Cook: Place the pan on a heavy tava (griddle) over low heat and cook for 30-40 minutes, stirring occasionally.

Fry Onions: In another pan, fry the sliced onions in ghee until golden brown. Drain on absorbent paper.

Garnish: Once the Haleem is cooked, serve it hot, garnished with fried onions, garam masala, fresh mint and coriander, cumin, and chopped ginger. Serve lemon wedges on the side for added zest.

[najia-cooks]

[ID: A large bowl filled with several chicken breasts covered in an herb marinade, dark green olives, and pale yellow lemon wedges. End ID.]

Vegan tajine djaj b zitoun / طاجين الدجاج بالزيتون (Moroccan chicken stew with olives and preserved lemon)

This tajine features chicken flavored with chermoula--a Moroccan marinade primarily consisting of cilantro and parsley (in ratios anywhere from 1:1 to 4:1) but also inclusive of garlic, spices, chili pepper, garlic, and lemon, depending on region and personal preference. The chicken is then slow-cooked in olive oil and water to produce a thick, saucy stew; bitter olives and Moroccan preserved lemons add tanginess, salt, and color.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

For the marinade:

~ 300g unseasoned, unbreaded vegan chicken breast (I used Gardein)

2-inch chunk cassia cinnamon, or 1/2 tsp ground cinnamon

1/2 tsp black peppercorns, or ground black pepper

1/2 tsp sweet paprika

1/2 tsp ground ginger

1/2 tsp ground turmeric

1/2 tsp cumin seeds, or ground cumin

1 small bouquet parsley

1 small bouquet cilantro

pulp of 1 preserved lemon*

1 clove garlic

1 Tbsp olive oil

1/2 cup water

pinch of saffron

*Moroccan preserved lemons are simply a Moroccan variety of lemon preserved in saltwater. They may be found in halaal grocery stores; Mina is a brand that I've seen in western grocery stores in the U.S.. I've also used Thai preserved lemons from an Asian grocery store in a pinch.

For the dish:

1 Tbsp vegetarian chicken stock concentrate (or substitute soy sauce)

1/2 cup water (vegetable stock, if not using chicken stock)

Large handful of bitter green olives

1 preserved lemon, quartered

1 large yellow onion, chopped

1 Tbsp olive oil

salt to taste

INSTRUCTIONS:

1. If frozen, allow chicken to thaw in the refrigerator for several hours, or in a large bowl full of warm water, while you prepare the marinade.

2. Grind saffron to a fine powder in a mortar and pestle, or crumble it between your fingers. Soak it in 1/2 cup of just-boiled water for at least 10 minutes.

3. If using whole spices: heat a dry skillet over medium heat and toast cinnamon and black peppercorns for a few minutes until fragrant and a shade darker. Set aside. Toast cumin seeds for about a minute until fragrant and set aside. Remove the skillet from heat and toast ground spices, agitating constantly, for about 30 seconds.

4. Grind parsley and cilantro leaves to a paste in a mortar and pestle, or mince them and then crush them with the flat of a knife. Mash garlic and lemon pulp in a mortar and pestle, or grate the garlic and chop the lemon pulp.

5. Mix all marinade ingredients in a large bowl and rub marinade onto both sides of each chicken breast.

6. In a large pot, heat oil on medium high. Add onions and cook for 5-8 minutes until translucent; remove from the pan or push to the side.

7. Lower heat to medium and brown chicken on both sides (about 5 minutes each side). Mix in with onions.

8. Lower heat to low and add olives, lemon, and vegetable or chicken stock. Cook, partially covered, for about half an hour to allow flavors to incorporate and stock to thicken.

(Traditionally, tajine b djaj is cooked by heating oil in a tajine, then adding onions, chicken, and water and covering to allow the chicken to steam for several hours. The lemons and olives are then added later in the cooking time. I haven't found much of a point to doing this with vegetarian chicken substitutes; the texture does not improve with simmering, and the 'chicken' doesn't let out much flavor into the cooking water (which is why I've called for stock, rather than water, in this recipe)).

Serve warm with khobz. The flesh of the preserved lemons is eaten; the rinds are left.

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes -

1. Chicken and Veggie Stir-Fry: Cook chicken breast strips with a variety of colorful vegetables (bell peppers, broccoli, snap peas, carrots) in a stir-fry sauce made with low-sodium soy sauce, garlic, ginger, and a touch of honey. Serve over brown rice or cauliflower rice.

2. Turkey and Sweet Potato Chili: Brown ground turkey with diced onions, bell peppers, and garlic. Add in diced sweet potatoes, canned diced tomatoes, black beans, and spices like chili powder, cumin, and paprika. Let simmer until sweet potatoes are soft and flavors have melded together.

3. Lentil and Vegetable Curry: Cook lentils with diced tomatoes, coconut milk, and curry powder. Add in a mix of vegetables like cauliflower, carrots, and spinach for a hearty and flavorful curry dish. Serve over quinoa or whole grain rice.

4. Greek Chicken Bowl: Marinate chicken breast in lemon juice, olive oil, garlic, and oregano. Grill or bake until cooked through. Serve with a side of Greek salad (cucumbers, tomatoes, red onions, feta cheese, olives) and a dollop of tzatziki sauce.

5. Tofu and Veggie Stir-Fry with Peanut Sauce: Marinate tofu cubes in a mixture of soy sauce, ginger, and garlic. Stir-fry with a mix of colorful vegetables like bell peppers, snap peas, and broccoli. Drizzle with a homemade peanut sauce made with peanut butter, soy sauce, honey, and sriracha.

6. Black Bean and Quinoa Stuffed Bell Peppers: Cook quinoa and black beans separately. Mix together with diced tomatoes, corn, and spices like cumin and chili powder. Stuff into bell peppers and bake until peppers are soft. Serve with a side of avocado slices and salsa.

[century--foods]

Aloo Achar Recipe: A Flavorful Nepali Delight

Introduction

Aloo Achar, a popular Nepali dish, is a delightful spicy potato pickle that bursts with flavors and aromas. This versatile side dish complements various meals, especially during festivities and family gatherings. The harmonious blend of spices, herbs, and tangy flavors makes Aloo Achar a must-try for anyone interested in exploring Nepali cuisine.

Aloo Achar, or Nepali potato pickle, is a traditional dish many in Nepal and neighboring regions enjoy. It is often served as an accompaniment to main dishes like Dal Bhat (lentils and rice) and Sel Roti (a traditional rice-based bread) or even as a snack. The dish is known for its tangy, spicy, and savory profile, which combines boiled potatoes with spices, lemon juice, and fresh herbs.

Ingredients Required for Aloo Achar

To prepare a delicious batch of Aloo Achar, you will need the following ingredients:

4 medium-sized potatoes

1 medium-sized cucumber (optional)

1 medium-sized carrot (optional)

1/2 cup green peas (optional)

2–3 green chilies, finely chopped

1/4 cup fresh coriander leaves, chopped

2 tablespoons mustard oil

1 tablespoon sesame seeds

1 tablespoon mustard seeds

1/2 tablespoon fenugreek seeds

1/2 tablespoon turmeric powder

1/2 tablespoon red chili powder

1/2 tablespoon cumin powder

1/2 tablespoon coriander powder

1/2 tablespoon asafetida (hing)

1 lemon

Salt to taste

Step-by-Step Preparation of Aloo Achar

With the increasing popularity of Nepali cuisine worldwide, Aloo Achar has found its way into modern kitchens and restaurants. Chefs and home cooks are experimenting with variations of the traditional recipe, incorporating different vegetables and spices to suit their tastes.

Also Read: Thyme Seeds: Uses, Guide and Benefits

Aloo Achar has also become popular in vegetarian and vegan menus due to its plant-based ingredients and bold flavors. Here are the following steps:

Step 1: Boiling the Potatoes

Step 2: Preparing the Vegetables

If you choose to add cucumber, carrot, and green peas to your Aloo Achar, follow these steps:

Peel and dice the cucumber and carrot into small cubes.

Green peas should be blanched by boiling them in water for two to three minutes, then quickly moving them to cold water to terminate the cooking process.

Step 3: Roasting the Sesame Seeds

Sesame seeds should be toasted in a small pan. When golden brown, dry them over medium heat and smell nutty. Take care not to burn them. Once roasted, set them aside to cool.

Step 4: Tempering the Spices

One of the most critical steps in enhancing the flavor of Aloo Achar. Follow these instructions:

Heat mustard oil in a large pan until it starts to smoke lightly. This step reduces the oil’s pungency, giving it a smoother flavor.

Add mustard seeds and let them splutter.

Add fenugreek seeds and cook until they turn dark brown.

Add turmeric powder, red chili powder, cumin powder, coriander powder, and asafetida. Stir well to combine the spices.

Step 5: Mixing the Potatoes and Spices

Add the boiled potato cubes, diced cucumber, carrot, and blanched green peas to the pan with the tempered spices. Combine thoroughly to coat the vegetables uniformly with the spice mixture.

Add the finely chopped green chilies and fresh coriander leaves. Mix again.

Step 6: Adding the Tangy Element

Squeeze the juice of one lemon over the potato mixture.

Add salt to taste and mix thoroughly.

Step 7: Garnishing and Serving

Transfer the Aloo Achar to a serving bowl.

Garnish with the roasted sesame seeds for an added crunch and nutty flavor.

The delicious Aloo Achar is now ready to be served and can be appreciated either warm or at room temperature.

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[himalayanmonalagro]

What is Hemp Seeds?

Introduction

Hemp Seeds

The Nutritious Superfood You Should Be Aware of

Hemp Seeds are quickly becoming well-known in the superfood industry for their remarkable health advantages and adaptability. However, what are hemp s

eeds precisely, and why should you be aware of them? Everything you need to know about why our Himalayan Monal Hemp Seeds are more beneficial—will be revealed in this thorough guide.

Hemp Seed, the hemp plant, yields edible seeds that a

re known as Hemp Seeds. Hemp Seeds have very little THC(tetrahydrocannabinol), which makes them completely safe and lawful to eat. When their outer shell is removed, these little, nutty-flavored seeds—which have a soft, chewy texture.

Health Benefits of Hemp Seeds

Incorporating Hemp Seeds into your diet can pro

vide numerous health advantages.

High-quality protein: Offers every one of the nine necessary amino acids, making it a complete protein that is acceptable for vegans and vegetarians.

Rich in Essential Fatty Acids: Contains a good ratio of Omega-3 to Omega-6 fatty acids, which lowers inflammation and promotes heart health.

Good Source of Fibre: When eaten with the shell, this food supports digestive health and helps to ensure regular bowel movements.

Full of Minerals and Vitamins: Packed with iron, magnesium, phosphorus, potassium, Vitamin E, and other nutrients that promote general health and wellness. Provides antioxidants such as Vitamin E, which aid in combating oxidative stress and decreasing inflammation within the body.

Promotes Heart Health: Rich in fiber, Antioxidants, and Omega-3 fatty acids, it helps lower blood pressure and cholesterol.

Promotes Heart Health: Rich in fiber, Antioxidants, and Omega-3 fatty acids, it helps lower blood pressure and cholesterol.

Promotes Muscle Health: High-quality protein is good for post-workout recovery and muscle building since it promotes muscle growth and repair.

How to Use Hemp Seeds in Your Daily Diet?

Smoothies: Mix a couple of tablespoons of Hemp Seeds into your morning smoothie. Together with protein and good fats, they combine nicely and add a nutty flavor.

Yogurt Topping: To add extra protein and a crispy texture to your yogurt, sprinkle hemp seeds on top. They go nicely with granola and fruit.

Salads: Add a few hemp seeds to your greens. They also impart a healthy dose of Omega-3 fatty acids and a delicious crunch.

Baking: Add hemp seeds to baked products such as bread, cookies, or muffins. They can be added as a topping or combined with the batter.

Oatmeal: Add hemp seeds to your oatmeal or porridge for extra protein and a nutty flavour. They improve the overall texture and mix together nicely.

Soups & Stews: Right before serving, sprinkle hemp seeds over soups and stews. They add nutritious value and create a pleasing contrast to the texture of the soup.

Homemade Granola: Add Hemp Seeds to your energy bars or homemade granola. They are a fantastic source of protein and good fats that will prolong feelings of fullness

Hemp Seed Milk: Prepare Hemp milk at home with Hemp Seeds. Hemp Seeds can be blended with water and strained to make a dairy-free milk substitute that is creamy.

Recipe for Pahari Hemp Seeds Himalayan Hemp Seed Chutney

This chutney made with Himalayan Monal Hemp Seeds, sometimes called "Pahari Hemp Seed Chutney," is a tasty and wholesome side dish that goes well with a range of meals. It is a remarkable complement to your meals because of its nutrient-dense profile and rich, nutty flavour. This chutney is very simple to make and goes well with rice and roti as a topping, dip, or spread.

Ingredients

1/2 cup Pahari hemp seeds

1/2 cup fresh coriander leaves

1/4 cup fresh mint leaves

2-3 green chilies (adjust to taste)

1 small onion, roughly chopped

1-2 cloves garlic

1 tablespoon lemon juice

1/2 teaspoon cumin seeds

1/4 teaspoon turmeric powder

Salt to taste

1 tablespoon oil (preferably olive oil or coconut oil)

Conclusion

A tasty way to include Hemp Seeds' health benefits in your diet is with this Pahari Hemp Seed Chutney. It is a flexible complement to your meals because of its bright flavour and nutritious nature. Take pleasure in the distinct flavour of the Himalayan Monal Hemp Seeds with this simple and nutritious meal.