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12 weeks of rice weren’t easy piersey.com/rice-diet-12-week-results/ but the results were worth it. This post shares how a simple high-carb diet helped me lose weight, calm cravings, and rebuild my life one bowl at a time.
Paneer =250 grams
Water =2 cups
Onion=1
Tomatoes=2
Green cardamom crushed= 2
Cloves =6
Black pepper powder =1 tsp.
Vegetable oil =3 tbsp.
Paste of ginger-garlic
& green chilli =1 tsp.
Turmeric Powder =1/2 tsp.
Kashmiri chilli powder =2 tsp.
Cumin seeds =1 tsp.
Coriander leaves /curry leaves=Few
Salt to taste .
1. Cut the paneer into cubes.
2. Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.
3. Heat oil in a pan.
4. Add cumin seed first then cloves then sliced onion, once it is
transperent add, ginger-garlic-green chilli paste.
5. Then add cardamom, black pepper powder, chilli powder, salt,
turmeric. Stir well.
6. Add pulpy tomato sauce. Fry for few more minutes.
7. Now you can add water and boil. Let it cook on medium heat till
the gravy becomes thick.
8. Finally add the paneer cubes. (If you have enough time u can deep
fry this paneer in oil until it is golden brown)Do not cook for more
than a minute after putting paneer. Remove from heat.
P.S if you are adding curry leaves u can add them while you are
cooking the onion.
Last day a friend of mine asked about this recipe for her Lunar new year celebrations,thought about sharing with her and you!!!. Happy new year to all of you.
Simple veg pulavu (a different style)
* basmati rice= 3/4 cups
* unsalted butter or ghee = 1tablespoon
* raisins = 2 tablespoon
* cashew nut= 2 tablespoon
* 1/4 teaspoon whole cumin seeds
* 3 whole cardamom pods
* 1 cinnamon stick, broken in half
* 1 1/2 cups water
* salt = as per your taste
For the vegetables:
* unsalted butter or ghee= 2 tablespoon
* small onion = 1/4 thinly sliced
* minced fresh ginger = 1 tablespoon
* garlic = 2 clovced (minced)
* cumin seeds = 1/2 tablespoon
* cardamom pods = 5
* Mixed vegs
* small cauliflower florets, green beans, cut into small pieces,3 small potatoes peeled and quartered,1 medium carrot, cut into small pieces
* 1 teaspoon salt
* 2/3 cup water
* 2 tablespoons toasted shredded coconut (not necessary)
Directions
1.Rinse rice under cold running water til water runs clear Set aside for some time
2.Melt the butter or ghee in a thava over medium-high heat and add raisins, cahsew cumin seed, cardamom pods, and cinnamon stick and toaste for around 2 minutes. When it is ready add the rice and cook, continue stirring, until toasted.
3. Now u can add the water and salt and cover it then bring to a boil in simmer,( until the rice is tender) it will take around 20 minutes and after that remove from the heat and keep it side for some time ( fluff with a fork and set aside).
4.By this time u can prepare ur veg.s. For that melt the butter and add the onion and cook tilit turn lightly browned then add the garlic and ginger and cook, when its cooked add raisins, cumin seed, and cardamom and cook.It will take few mnts .
5.Stir the mixed vegs and salt. Raise the heat to high and add water cover it and cook for 4 - 5mnts.
Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated.
6. Add the rice to this and mix care fully...
Yeah pulavu is ready
Have a great week end...
Please visit my foodshot setfor few more recipes
You can find a large number of full-resolution photos under a Creative Commons license on my official website: nenadstojkovicart.com/albums
Fed up with vaniila ice-cream? Fancy something different with the left overs?
Here is something for you.
Left over vanilla ice-cream=200 gm
Honey= 2 spoon.
chocolatecream= 4 spoon.
(chocolate cream= Set your oven in a very, very, low temp for 2 mnt or so.
Place chocolate in a heatproof bowl into the oven and leave for a few
minutes. Recommended temp is 110C 225F or ¼ gas mark. Leave for a few
minutes, then take out and stir gently to make sure it is all nicely
melted and allow it to cool)
Crushed biscuit = 2.
Crushed dry fruits= 1 spoon.
Any essence of your taste= 2 drop.
Method:
Whip the vanila ice-cream with honey and essence.
Make small layer of ice-cream in a bowl. Spread a small portion of
crushed biscuit and dry fruits.
Make a small layer of choclate cream and pour Ice-cream over this
again. Repeat the process.
Cover with a well-fitting lid and it is ready for the freezer.
While serving, add a few drops of your favourite liqueur for that
extra-special flavour even few drops of orange juice also do some
magic.
Let me know if you like it. Enjoy your week end.
Sorry about the noise in the picture..ISO setting was too high..frgt to change it.
Recipe: www.theparisfeast.com/2017/01/a-simple-and-healthy-guacam...
Avocadoes have a lot of health benefits, mainly a rich source of vitamins and potassium and free of cholesterol and sodium. Here is a simple recipe to make guacamole with avocadoes.
These vegetarian appetizer ideas piersey.com/vegetarian-appetizers-ideas/ are flavorful, easy to assemble, and ideal for any event. Whether you're making a party platter or a holiday spread, these meat-free apps are sure to shine at the table.
Thanks for your appreciations on my food-shots and easy recipes. Like the previous ones I hope you will like this too.
....................................................................................................................................................................
Tomato - 4 nos
Turmeric powder - 1/2 tsp
Chilly powder - 3/4 tsp
Salt - As reqd
Water - 3/4 cup
Grated coconut - 1/2 cup
or
Coconut powder= 2 tsp
Shallots - 2 nos
Coconut oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 10 leaves
1)Place tomatoes in a vessel along with turmeric powder, chilly
powder, salt and water.
2)Boil it on a low flame til the tomatoes get mashed well.
3)Grind together coconut and small onions along with water.
If you are using coconut powder grind shallots and then add coconut powder.
4)Add it to the tomato gravy.
5)Allow it to boil for few more miniutes.
6)Heat oil in a small pan.
7)Splutter mustard seeds.
8)Add curry leaves and saute for a while.
9)Pour it into the tomato gravy and mix well.
10) Tomato Curry is ready.
Serve Tomato Curry with chapathy or rice.
...............................................................................................................................................................
You can even make a tomato rice with this.
Left over rice (cooked ofcourse) = 1 small bowl.
Ghee or butter= 50 gm.
Tomato curry=1 Glass.
1.Heat butter in a vessel.
2.Add left over rice and stir for 2 minute.
3.Add the curry. Mix well and stir for another few more minutes.
Your tomoto rice is ready.
Click here for more of my food-shots 99
You can find a large number of full-resolution photos under a Creative Commons license on my official website: nenadstojkovicart.com/albums
Thanks dear friends for your encouragement for my food-shots
Thanks for all your comments and mails. Some one asked me for a simple stir fry recipe( the Indian way). This is how my mom make stir fry. This is my version of stir fry with plantain. Hope you will enjoy this as my previous recipe shots. If you like it let me know.
Raw banana/plantain= 2.(or pottatto)
Green chilli=2
Chilli poweder=1/2t.spoon.
salt to taste.
Turmeric = 1/2 t.spoon.
Oil= 2 Table spoon.
0nion – 1 big onion
Mustard seeds – 1/4 tsp
Curry leaves – 1 tsp
1.Take water in a vessel and put some salt and turmeric in this.
2.Cut the raw banana into small cubes and put it in water for half an hour.
(If you are using pottatto"s then no need to follow this step) and drain this.
4.Heat oil in a wide pan,add mustard seeds and
when it start crackle, , add curry leaves and onion after few miniutes
(put the gas to simmer)
5.Add red chilly powder and sauté well.
6. put the banana into this and mix well with the banana cubes
Keep on stirring for some time you can add very little water.
7.Keep a lid on top of it and let it be there till the bananans
cooked. It won"t take too long.
8. After some time you can stir it again and make sure it is dry.
Now your stir fry is ready.
P.S: This is the way my amma( mom) prepares this dish.It is a dry
dish. 'Mezhukku' means 'oil' in Malayalam and 'Puratti' means 'smear'.
Please visit my foodshot set if you like to see more of this kind
That song always pops in my head when I do.
So here I am, pouring honey, shooting with one hand and trying to keep the peach compote from burning while I sing it!
Judy Collins has the voice of angel. Me, not so much. But it doesn't stop me. :)
Here is a cool step by step recipe on my blog: www.laineapine.com/blog/breakfast-bowl-step-by-step-recipe
I cannot get enough of it. :)
FULL RECIPE | www.sumopocky.com/2018/06/chocolate-coated-granola-recipe...
SITE | www.sumopocky.com
INSTAGRAM | www.instagram.com/sumopocky
FACEBOOK | www.facebook.com/sumopocky
YOUTUBE | www.youtube.com/c/sumopockyblogspot
♥ Click here to go to my Epicurean Webzine ♥
Moroccain Inspired Pork Filet
In the summer when it’s hot and sunny outside, it’s nice to prepare quick, simple meals. This Moroccain-inspired marinated roast pork is one such recipe and it’s just as tasty to eat warm or cold or hot out of the oven.
Have a look at my new webzine for the details on how to make this simple dish: [http://www.epicureanpiranha.com/]
Just shove the cheeses into the tiny peppers. It's fun and easy. The recipe for this is posted on my blog Jackie's Happy Plate: jackieshappyplate.com/2012/08/10/tiny-sweet-peppers-stuff...
Recipe : www.theparisfeast.com/2017/01/sausage-saute.html
A quick way to avoid rolling meat balls is to cut sausages into bite sized pieces. Here is a simple hassle free yet filling dinner made with Sausage of Toulouse.
Delicious improvement to mac & cheese, bacon! Recipe @ collegerecipes.com/recipes/bacon-macaroni-cheese/
A Friend asked me for a friday snack..just remeber it now..This one is
from my archive..
"spinach potato samosa". Sorry for the shape i prepared this one like
this..I was in a hurry..I didn"t fry it i baked it instead in the
oven...so different from the normal fried version but more healthy :P.
Floks I was browsing all your wonderful clicks..will be back with my
feed backs soon..enjoy your week end.
Love
Deepa
1. Small potatoes, boiled=3
2.Fennel seed=1/2tsp
3.Garam masala=1/2tsp.
4.Green chilli=1(finely chopped).
5. Turmeric powder=1/4 tsp
6. Vegetable oil=1/4cup (if you are frying).
(For oven bake=2 tsp.)
7.Onion=1chopped
8.Fresh ginger=peeled and grated finely=1 inch
9.Garlic cloves= minced=2.
10. Pepper =1/4 tsp
11.Fresh spinach= coarse stems discarded and leaves washed and drained =2cups.
Method
1.Sprinkle salt over boiled potatoes break it into small cubes using hand.
3 Set the potatoes aside.
4 Heat a heavy skillet over moderate heat, and then add 1 spoon oil to this once oil is hot add the fennel seeds,then add onion.
5 Stir this occasionally for 3-4 mnts
6 Then add chili ,gingerroot, and garlic, and garam masala, stir for few more minutes.
7 Now add the potatoes and spinach to the skillet and sauté over moderately high heat then cover it with a lid every now and then stir this for the next two to three minutes.
8 Season with salt and pepper, then set aside to cool.
9 Heat oven to 400F and lightly grease a baking sheet.
10 To assemble samosas make a chapathi base then brush butter or oil lightly over the corners.
11.Put 1 teaspoon of potato/spinach mixture in the middle then fold it(Easy way).
Bake samasos in the middle of oven for 10 minutes or until it is golden.
You can pan also pan fry.(deep or shallow)
For more :
A simple recipe for a delicious breakfast sandwich! Bacon, Ham & Cheese! collegerecipes.com/recipes/bacon-ham-cheese-english-muffin/
Zucchini slaw with tomatoes, basil and mozzarella - a simple summertime side dish. Get the recipe on the Craftsy Blog. #beCraftsy
Yesterday P, my husband chopped cabbages, grated coconut and prepared phulka dough. I was not in mood to cook but quickly made a cabbage stir fry garnished with coconut and then, looking for some excuse, said that I would not prepare rotis as the cabbage should have been shredded and not diced into small pieces when had with rotis.
He proved me wrong. While had a mask on my face and was listening to songs, he brought me phulkas rolled with generous helpings of cabbage stir fry. When I bit into the rotis, the juice of the sweet cabbage blended with the rotis making me go "Ummmmmm"!
This picture is to remind me not to be judgmental and for the love of P:)!!
This is a photo I took last Christmas. The recipe for these delicious cranberry pistachio biscotti is from one of Ricardo Larrivée's monthly magazines. I'd found some lovely, vintage tins in which to package them for gifts, but they're equally pretty in cellophane bags tied with string or pretty ribbon :-)
Home-made biscotti taste wonderful ~ completely different from commercially made biscotti. And they're super simple and easy to make! So why not give them a try and impress someone special?
Click on the following link to go to my webzine and find a simple recipe and 4 of my own favourite variations: Biscuit ~ Biscotti ~ Biscotto …
"...perfect for dunking, they would soak up a little coffee softening just enough to achieve a perfect texture and for the flavours to mingle on and tantalize my taste buds ~ most unlike the cookies I was used to in North America, which to my dismay usually disintegrated into the bottom of my cup once they touched the hot liquid!" ~ this was my surprise and pleasure upon discovering biscotti when I first visited Italy ♥
Home-made biscotti taste wonderful ~ completely different from commercially made biscotti. Fabulous and so simple to make, even a novice cook can prepare these successfully the first time, especially if they follow my hints for success! So why not give them a try and impress someone special?
Click on the following link to go to my webzine webzine to find the simple recipe, 4 of my own favourite variations, and to discover a little history of this now very popular coffee-time treat: Biscuit ~ Biscotti ~ Biscotto
Made with mung bean sprouts, so i guess the name will be sukjunamulbap?
The sprouts are home grown.
Pretty fun to see them grow every day :)
Published October 2011
£ 14.99, hardback
Trained in the classic French style and an inveterate global traveler with a passion for different cuisines, Michel has been inspired by many influences to develop an outstanding repertoire of desserts. Classic recipes are given a modern twist, while original recipes boast new combinations of flavours or a lighter or simpler style of cooking.
The book is divided into 10 chapters, each focusing on a particular type of dessert, from simple fruit desserts, hot soufflés and puddings, ice creams and sorbets, through meringues, mousses and parfaits to delectable tarts, pastries and gâteaux. Step-by-step photographic sequences guide you through specific techniques throughout the chapters as Michel presents recipes that are straightforward to prepare and designed to suit today’s fresher, lighter palate.
Illustrated throughout with Martin Brigdale’s stunning photographs and designed in a clear, modern, easy-to-follow style, Desserts is set to become a classic from the moment it is published.
For more information please contact publicity@quadrille.co.uk
Published October 2011
£20, hardback
A collection of brilliant ideas and recipes for healthy meals that are quick and easy to prepare as well as tasting incredible – flash food is not just a way of cooking but a way of life. Easily prepared ingredients and fast flavourings literally flash in the pan but this is fast food cleverly designed to keep you trim and fit. Laura’s easily prepared flavour bombs, pastes, glazes and dressings are made from health-giving herbs and spices and draw on different world cuisines to ensure that the taste buds keep tingling. This is the everyday cooking of the future, making the ordinary extraordinary by allowing readers to transform familiar basic everyday ingredients, like fish fillets and steaks, chicken breasts and thighs, into a wide range of exciting and nutritious meals. From Salmon Fillets Glazed with Mustard and Maple Syrup and Lemon Pesto Scallops to Pork Cutlets with Sage and Anchovy and Cauliflower Steaks with Sweet Chilli Soy, there are dishes for all types of meals and occasions, even energising breakfasts and all-day snacks. Fast, healthy, simple and flavourpacked, this innovative book will become the essential guide for everyone looking for fabulous fast food for a fit life.
For more information please contact publicity@quadrille.co.uk
It's time to harvest my apples and that means lots and lots of homemade applesauce, pies, cobbles, muffins, pancakes and more -- all stuffed to the brim with apples!
This is my Homemade Spiced Applesauce that I recently made. Homemade applesauce is my favorite treat when served chunky and hot.
This applesauce is very healthy for you as it has no added sugars or preservatives. There are only three ingredients: Apples, Water, and Cinnamon (though you can add many other spices as well, such as nutmeg, allspice, ginger, etc.). Sometimes I like to add a bit of fresh squeezed lemon into my applesauce, but this batch did not have any lemon in it.
Directions:
1. Peel and cut apples (at least 5).
2. Place into a medium to large saucepan and add about 1 c water (add lemon here).
3. Bring the water just to a boil and then reduce to a simmer, stirring constantly.
4. Add spices and continue stirring the mixture.
5. Continue to cook until apples start to mush on their own (if the water evaporates add more water a few Tbsp at a time). As soon as the apples are soft you can stop cooking (if you want more chunky sauce). The longer you cook the smoother your applesauce will be.
*Tip 1: If you add too much water simply continue to simmer the applesauce until more water evaporates out of it.
*Tip 2: You can also stop the cooking process way earlier and use this as an apple pie filling after adding a few extra ingredients.
For more information please visit my blog:
Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.