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Showing posts from 2015

Chicken with Rice

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Ingredients 1/4 cup Achiote Oil, recipe follows 1 (3 to 4-pound) chicken, cut into 10 pieces Fine sea or kosher salt and freshly ground black pepper 1/2 cup Sofrito, recipe follows 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives 1 teaspoon ground cumin Pinch ground cloves 4 cups long-grain rice 5 cups homemade or store-bought reduced-sodium chicken broth 2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups) Achiote Oil: 1 cup olive oil 2 tablespoons achiote (annatto) seeds, see Cook's Note* Sofrito: 2 medium Spanish onions (about 12 ounces), cut into large chunks 3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks 16 to 20 cloves garlic, peeled 1 large bunch cilantro, washed 7 to 10 ajices dulces (see Cook's Note*), optional 4 leaves culantro (see Cook's Note*), optional 3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks 1 large red bell pepper,

Rice and Beans

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Ingredients 1 red bell pepper EVOO, for drizzling 12 ounces Spanish chorizo, diced into bite-size pieces 2 tablespoons butter 1/2 cup broken spaghetti 1 cup long-grain rice 1 healthy pinch saffron (about 24 threads) 1 quart chicken stock Kosher salt 4 cloves garlic, sliced 1 to 2 red Fresno chile peppers, sliced 1 large onion, chopped 2 tablespoons tomato paste 1/4 cup dry sherry or 1/2 cup white wine One 15-ounce can white beans or chickpeas, drained 1 small bundle black or Tuscan kale, stripped and chopped or shredded Freshly grated nutmeg Directions Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop. Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes. Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and sa

Spanish style Rice with Clams

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Ingredients 2 pounds littleneck clams (about 24), scrubbed 1 tablespoon extra-virgin olive oil 1 fully cooked chorizo sausage, sliced 1/2 inch thick 1 leek (white and light green parts), halved lengthwise and sliced 1 red bell pepper, finely chopped 3 cloves garlic, minced 2 bay leaves 1 cup arborio rice 2 cups low-sodium chicken broth 1/2 cup fresh parsley 1 cup frozen baby lima beans, thawed Directions Put the clams in a large pot or Dutch oven with 1 cup water. Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy). Cover to keep warm. Wipe the pot clean and reduce the heat to medium. Add the olive oil and chorizo. Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes. Add the leek, bell pepper, garlic and bay le

Spanish Beef and Rice

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Ingredients 2 cups beef stock 1 3/4 cups water 1 tablespoon butter 2 cups white enriched rice 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 2/3 pounds ground sirloin Salt and pepper 1 large onion, finely chopped 4 cloves garlic, chopped 1 green bell pepper, seeded and finely chopped 1 tablespoon Worcestershire sauce 2 cups tomato sauce 1/4 teaspoon ground cloves 2 teaspoons ground cumin, 1/3 palmful, twice 1/4 cup chopped flat-leaf parsley, a couple of handfuls Spicy Chopped Salad with Tortillas, recipe follows 4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle 1 tablespoon extra-virgin olive oil, plus some for drizzling 1 clove garlic, cracked 10 ounces triple washed spinach, stems removed and coarsely chopped Salt and pepper 1/2 cup beef broth or chicken broth 3 cups leftover Spanish style beef and rice 1 cup tomato sauce 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese 2 hears r

Shrimp and Rice

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Ingredients 3 tablespoons vegetable oil 1 small onion, chopped 2 cloves garlic, chopped 1/2 teaspoon turmeric 1 medium tomato, chopped 1 small carrot, diced 1/2 red bell pepper, diced Kosher salt and freshly ground pepper 1 pound large shrimp, peeled and deveined 1 1/2 cups converted white rice 1 tablespoon chopped fresh parsley 1/2 cup frozen peas, thawed Hot sauce, for serving (optional) Directions Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 t

Smoky Spanish Rice

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Ingredients 1 1/2 cups converted long-grain rice (recommended: Uncle Ben's) 1 (15-ounce) can diced tomatoes (recommended: Hunt's) 1 (4-ounce) can diced green chiles (recommended: Ortega) 2 tablespoons chipotle taco seasoning (recommended: Ortega) 3 1/3 cups water Directions Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve

Spanish Rice

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Ingredients 2 tablespoons butter 1 1/2 cups long-grain white rice 1 onion, chopped 1 green pepper, chopped One 28-ounce can diced tomatoes One 4-ounce jar diced pimiento Pinch salt Pinch cayenne Several dashes hot sauce Directions Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, pimiento, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done.

Kerala Mutton Curry

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Ingredients Mutton - 1 kg Dry red chillies(Kollamulaku) - 8 nos Corianderseeds - 3 tsp Black Pepper - 1 tsp Cinnamon(Karugapatta)(small) - 2 pieces Cloves (Grambu) - 4 nos Cuminseeds (Jeerakam) - 1 tsp Pearl onions(Kunjulli) - 1 cup Onions(big) - 2 nos Garlic pods(small) - 10 nos Ginger - 1 big piece Greenchillies - 2 nos Tomatoes - 2 nos Turmericpowder - 1/2 tsp Coconutoil - As reqd Salt - As reqd Curryleaves - 1 stem Corianderleaves - 2 stem Directions Mutton - 1 kg Dry red Chilly - 8 nos Heat oil in a frying pan. Fry the dry red chillies and keep aside Fry coriander seeds, till its aroma comes out and keep aside. Fry black pepper, cinnamon sticks, cloves and cumin seeds together and set aside. Stir fry pearl onions, till they turn brown. lend all these fried ingredients in a mixer grinder. Pressure cook chopped mutton with turmeric powder, salt and the blended mixture. Stir fry onions in a pan, till brown in color, followed by green chi

Thai Fried Rice!

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Ingredients 4 cups cooked cold jasmine rice (cold rice is essential so the grains will not stick together when stir frying) 3 tablespoons peanut oil 4 cloves freshly minced garlic 1 1⁄2 cups boneless skinless chicken breasts (its easiest to get thin slices if the meat is still partially frozen) or 1 1⁄2 cups lean pork (its easiest to get thin slices if the meat is still partially frozen) or 1 1⁄2 cups beef, thinly sliced (its easiest to get thin slices if the meat is still partially frozen) 2 eggs 4 green onions, sliced thin 2 teaspoons palm sugar (table sugar is fine if you can't find palm sugar) 3 tablespoons Thai fish sauce (no substitutes) 1 tablespoon oyster sauce 1 cucumber, sliced 2 limes, cut into wedges Directions Heat peanut oil in a wok or large skillet over medium high heat. While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps. Add the garlic to the heated wok, and toss until fragrant and

Mangalorean biryani

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This Biryani recipe comes from the city of Mangalore, south Karnataka. Since this city border with Kerala state you can find some malabar influence in this recipe. but yet another great biryani. Ingredients 1 kg beef or mutton on the bone Juice of 1/2 lime (optional - use while cooking the meat) 1/2 tsp turmeric powder (haldi) (optional - use while cooking the meat) Fistful of chopped coriander leaves (optional - use while cooking the meat) 5 big onions sliced 6 juicy tomatoes thinly sliced 1/2 cup of coriander leaves chopped 1 inch cinnamon 3 cardamoms 3 cloves Salt to taste Ghee for frying For the rice  600gm / 3 cups basmati rice * see notes 2 inch cinnamon 3 cloves 2 cardamoms Salt to taste For the masala (to be ground) 8-10 green chilies *see notes 1 tbsp fennel seeds (badashep/saunf) * see notes 2 tbsp coriander seeds 2 whole pods garlic peeled (Indian variety) 2 inch piece of ginger 1 tsp mace (javithri) flakes 3-4 star anise (chakri phool) 1/2

Parsi Biryani Recipe

  This Parsi Biryani recipe from traditional Parsi cuisine. You can feel the deferent taste.  Ingredients of Parsi Biryani -Lamb or  Chicken  – 1 kg, cut into pieces -Basmati Rice – 3 1/4 cups -Vegetable Oil – 1/2 cup -Onions  – 4, large, chopped lengthwise -Ginger  Garlic  Paste – 1 tbsp  -Red Chilli Powder – 1 tsp  -Black Peppercorns – 1/2 tsp  -Cloves – 1/2 tsp  -Cinnamon – 1/2 inch stick  -Green Cardamoms – 1/2 tsp  -Mace – 1/2 tsp  -Yogurt – 1 cup, sour  -Salt to Taste  -Yellow Food Colour – a few drops, dissolved in 1/4 cup milk  -Saffron – a few strands Method Heat the oil in a kadai.   Fry only half the onions till brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Keep aside. In the same oil, fry the remaining onions till transparent. Add the ginger garlic paste and saute. Add the red chilli powder and the whole spices.   Saute slightly. Now add the lamb/chicken and cook on medium heat. When the water evaporates, add the yogu

Punjabi Biryani

Ingredients 3/4 kilogram Mutton 1/2 kilogram Rice Bamati (soaked in water) 1 cup Oil 3 Onion chopped 3 Tomatoes chopped 1 cup Yoghurt 2 teaspoons Ginger crushed 2 teaspoons Garlic crushed 1 tablespoon Garnish: ¼ chopped onion and oil 1 teaspoon Red Chilli powder 2 teaspoons Salt 25 Black pepper whole 2 Cardamom brown whole 12 Cardamom green whole 4 Cinnamon sticks 2 Tez Patta (Bay leaves) 1 teaspoon Kashmiri Caraway whole 1 Coriander whole teasppon 4 Badiani phool (star aniseed) whole Preparation Fry onion in oil till golden brown. Now add ginger, garlic, Mutton, tomatoes, Yoghurt and all spices and fry for 5-10 minutes. Then add 2 cup water and cook on medium flame till mutton is tender. Now add 2 cup water and drained and soaked rice and cook till Rice is nearly cooked (Aek Kanni rehnay tak). Lower the flame, take 1 table spoon oil in a frying pan and saute 1/4 onion in it and pour over the prepared dish. Simmer for 10-15 minutes. Delicious Punjab

Kashmiri Biryani

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Ingredients 600 gms. Basmati Rice.  100 gms. each of peas, potatoes, carrots, spinach, french beans and cauliflower.  25 gms. each of peeled almonds and cashewnuts (powdered or small pieces). 1 tbspn each of green chili, garlic and ginger paste.  salt & garam masala or punjabi masala according to taste.  2 - 2.5 tspn. red chilli powder.  1 tspn. turmeric powder.  1/2 cup curd, about 2 tspn. lemon juice.  1 tspn. powder yellow colour (optional).  cloves, tej patta, dalchini according to taste.  2 medium sized tomatoes' puree , 3 large onions.  1/2 cup each of milk and melted ghee or oil. Directions Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft. Fry the pieces of alomond & cashewnut till little brown. Heat ghee in a handi, & fry the onions till golden brown. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chilli powder & fry with onions for 2-3 mins. Add t

Paal Kanj

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Ingredients: Rice - 1 cup Water - 4 cups Milk - 750 ml to 1 liter Cumin Seeds / Jeerakam - 1 tblspn Ghee - 1 tblspn Method: Start by cooking the rice. Take rice and water in a pressure cooker and cook for 7 to 8 whistle. Then simmer for 10 mins. Now switch off the flame and let the pressure release all by itself. Open the pressure cooker and give a good stir.  Now add in milk to this and mix well. Keep this on a low flame. Now make tempering. Heat ghee in a small pan. Add in cumin seeds and let them crackle till they turn golden.  Pour this over the rice mixture and mix well. Paal kanji is don e. For Top biryani recipes from various places..... biryanilover.blogspot.com For SMATV & IPTV system reference and installation instructions please go this site..... onrip.com smatv-iptv.blogspot.com For Libido related issues and information's browse here........ libidohealth.blogspot.com

Couscous Moroccan Rice

INGREDIENTS 1     -  Teaspoon olive oil 1⁄2  - Cup onion, chopped 2     - Garlic cloves, minced 1⁄4  - Teaspoon ground ginger 1 1⁄2 - Cups vegetable stock or 1 1⁄2 cups chicken stock 1     - Cup butternut squash, cubed 1     -Cup carrot, sliced 1⁄2  -Teaspoon ground pepper 1⁄2  -Teaspoon ground coriander 1⁄4  -1⁄2 Teaspoon dried chili pepper flakes 1     - Medium zucchini, cut into bite sized pieces 19 - Ounces chickpeas, undrained 1    - Medium tomato, cut in large chunks 1⁄4 - Cup fresh parsley, chopped 1 Cup couscous or 1 cup brown rice DIRECTIONS Vegetable Mixture:. In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes. Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil. Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp. Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes. Stir in tomato and par

Srilankan Mutton Mixed Rice

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Ingredients Mutton or Lamb              -500g Potato                             -3 Onion Large chopped  - 1 Garlic Chopped            - 2 cloves Basmati Rice                - 4 Cups Cumin Powder              - 1 pinch   Cinnamon Stick            - 1 Black pepper seeds    - as required Salt                                - as required Method Wash the mutton well cut into small cubes. Add water, salt, black pepper powder, vinegar or tamarind juice and cook well. Seperate the meat and the stock and set aside. Peel the potatoes and cut into regular size pieces and deep fry. In a food processor or a grinder chop together onions and garlic. Then add 1 stick cinnimon, black pepper seeds, salt, cumin powder, maduru powder or you can add unroasted curry powder and grind well. Heat a pan with a little cooking oil and add the grinded paste. Then add the washed rice and fry for a while. Now add the mutton stock and cook well. You can use a rice cooker to cook the rice. When th

Bibimbap -Korean Mixed Rice

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INGREDIENTS 2 eggs a few pine nuts  for garnishing 2 servings (bowls) cooked short-grain rice cooking oil (A) Bibimbap Sauce 2 level tbsp  gochujang  (chilli pepper paste) 1 tbsp sesame oil 1 tsp sugar 1 tbsp water 1 tbsp roasted sesame seeds 1 tsp vinegar 1 garlic clove  grated ( may substitute with  1/2 tsp garlic powder) (B) Seasoned Spinach Salad (Sigeumchi Namul) Note: Quantity here is for two, just enough to top two bowls of Bibimbap; but you can  make more to serve the excess as a side dish  (banchan). 75 grams baby spinach  washed and drained water + 1 tsp salt Seasonings (b) 1/2 tbsp chopped spring onions 1 tsp sesame oil 1 tsp toasted sesame seeds half clove garlic  grated (may substitute with 1/2 garlic powder) a tiny pinch of salt  to taste (may also use light soy sauce) (C) Soya Bean Sprout Salad (Kongnamul Muchim) Note: Quantity here is for two, just enough to top two bowls of Bibimbap; but you can  make more to serve the excess as