Fajita Steak and Blue Cheese Salad

Fajita flavoured steak with rich creamy blue cheese and mushrooms. Serve on a bed of green salad. Ingredients 4 sirloin steaks, cut into strips 300g button mushrooms, halved 3 tbsp oil 1 sachet Discovery Fajita Seasoning Mix 150g blue cheese, cubed 1 x 145g watercress, spinach and rocket salad Method Coat steak and mushrooms in oil and Fajita Seasoning Mix. Heat a heavy based frying pan until very hot. Add steak and mushrooms and fry over high heat for about 2 minutes or until browned and cooked to your taste. Add cheese, quickly stir and serve immediately with watercress salad....

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Posted in: Western

King Prawn Fajitas

A fresh take on making Fajitas using king prawns and a crunchy coleslaw. Ingredients 500g raw peeled King prawns 1 large onion, sliced 1 red and 1 orange pepper, sliced 2 tbsp oil 1 sachet Discovery Fajita Seasoning Mix To serve: Discovery Chilli and Jalapeño Tortillas, Discovery Salsa, shredded Iceberg, coleslaw Method Coat prawns, onion and peppers in oil and seasoning. Heat a heavy based frying pan until very hot. Add prawns and vegetables and cook over high heat for just cooked and browned. Serve with warm Tortillas, Salsa, lettuce and coleslaw...

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Posted in: Western

Enchiladas

Enchiladas are one of Mexico's definitive dishes. The name covers a type of dish, and literally means 'filled with chilli'. This is a classic recipe, but try filled with beans, cheese, chicken or roasted vegetables. Just roll up in a tortilla, smother with sauce, top with cheese & bake in the oven. Ingredients 1 tbsp oil 350g lean minced beef 1 jar Discovery Chilli Season & Sauce 1 pack Discovery Flour Tortillas 1 jar Discovery Enchilada Season & Sauce 50g Cheddar cheese, grated  Method Preheat oven to 200°C. Heat oil and fry mince with seasoning from both caps until browned. Add sauce and 200ml water, bring to the boil and simmer for 20-25 minutes until mince is tender and thick. Fill tortillas with...

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Posted in: American

Chipotle Prawns

Mexico is surrounded by 6,300 miles of coastline so, unsurprisingly, fish and seafood are used in abundance. This creamy, lightly spiced dish is simplicity itself to make served with rice and a crisp green salad. Ingredients 400g raw peeled king prawns 2 tbsp Discovery Chipotle Paste, or to taste 1 tbsp oil Splash of brandy (optional) 284ml double cream To serve: rice and a green salad Method Coat prawns in chipotle paste and oil. Heat a large frying pan until very hot, add prawns and fry over high heat until well browned and nearly cooked. Add a splash of brandy, if using, flame the pan, then pour in the cream. Bring to the boil and simmer until lightly thickened. Serve over rice with a crisp green salad...

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Posted in: American

Cajun Chicken

The Cajun culture is synonymous with the love of food and being surrounded by family. The flavours are deep and the vegetables commonly used are onions, peppers and celery with hints of thyme and oregano. This is one meal that creates Ingredients1 jar of Discovery Cajun Season & Sauce 350g thinly sliced chicken breast 2 tbsp oil To serve: Discovery Tortillas, rice or pasta, and Discovery Soured Cream and chopped fresh coriander Method Sprinkle the seasoning over 350g thinly sliced chicken breast and mix with 2 tbsp. oil. Heat a heavy based frying pan until VERY hot, then add the chicken and stir fry until well browned and fully cooked. Empty contents of the jar into the pan with the cooked meat. Stir and bring to the boil for...

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Posted in: Western

All In One Prawn Fajitas

We created our All in One Fajitas recipe to help fajita-making even more convenient. Rather than frying off the ingredients separately, you cook the prawns and then add the veggies. You get the same great fajita flavour in half the time! Experiment with steak, chicken and any of your favourite vegetables. Ingredients 450g raw peeled King prawns 2 tbsp oil 1 sachet Discovery Seasoning Mix 1 onion, sliced 1 green and 1 red pepper, sliced To serve: 1 pack Discovery Tortillas, Discovery Salsa, Soured Cream, Guacamole and sliced Jalapeños Method Coat prawns in oil and Seasoning Mix. Heat a heavy based frying pan until very hot and add prawns. Fry for about 1 minute until well browned. Add onion and peppers and cook for...

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Posted in: Western

All in One Chicken Fajitas

We created our All in One Fajitas recipe to help fajita-making become even more convenient. Rather than frying off the ingredients separately, you cook the chicken first for 3 minutes and then add the vegetables. Ingredients 450g boneless chicken, cut into thin strips 2 tbsp oil 1 sachet Discovery Fajita Seasoning Mix 1 onion sliced 1 green pepper and 1 red pepper sliced 1 pack Discovery soft flour Tortillas To Serve: Discovery Salsa Discovery Soured Cream Topping Discovery Guacamole Discovery sliced Jalapeños Method Coat chicken in oil and seasoning mix. Heat a heavy based frying pan until very hot and add chicken. Fry for about 3 minutes until well browned. Add onion and peppers and cook for a further 2...

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Posted in: Western

Fruit and Cinnamon Quesadilla

 Ingredients 1 Mission Light or Fat Free Flour Tortilla 2 Tbsp. fat free Cream Cheese 1/3 cup Strawberries thinly sliced 1 Tbsp. Sugar a dash of Cinnamon  Method Spread cream cheese over tortilla; top with strawberries and sugar. Sprinkle with a dash of cinnamon; fold in half. Cook in a nonstick skillet coated with cooking spray for 2 minutes on each side....

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Posted in: Western

Gobi Butter Masala - Cauliflower - Butter Chicken Style

Gobi Butter Masala - Cauliflower Butter Chicken StyleServes : 3- 4 IngredientsFor cauliflower1/2 medium size head of cauliflower, split into small florets  (about 500g) 1 tsp red chilly powder (adjust to tolerance) 1 tbsp ginger garlic paste 1 tsp garam masala 1 tbsp butter 1/2 cup water Salt to taste For masala3 tbsp butter 1 red onion (large, finely cubed) 3 tomatoes (medium, red, ripe) 2 tbsp tomato paste 2 tsp ginger garlic paste/ 2 cloves garlic with 1/2 inch cube ginger 1 tsp garam masala 1 tsp red chilly powder 1 tbsp crushed cashew nuts/almond 1 tbsp coriander powder 1/2 tsp turmeric powder 2 tbsp heavy cream/thick cream 1 tsp dried fenugreek leaves/kasuri methi* 1/2 cup water 1 bay leaf 1 green cardamom, cracked 1/2...

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Posted in: North Indian

Mango Chutney

Chutney’s form an inevitable part of Indian’s daily meal whether its breakfast, lunch or dinner.  They come in all forms and differ in taste and texture depending on the ingredients used and cooking method. Chutneys can be made with fruits, herbs, vegetables or combination of them. Unlike pickles (which is another great condiment to have), chutney are much easier to make and generally made fresh and last for few days to weeks. Three important elements for most chutney is sweet, sour and spicy (others are salty and spicy). It is this balance of flavors that I think has made Indian chutneys worldwide phenomena. The sweet element is often introduced by using fruits like mango in our case, dry fruits, jaggery or other...

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Posted in: North Indian

Chicken Curry with Potatoes

 Chicken Curry with Potatoes Recipe  Ingredients: 1 pack instant curry paste (8 oz or 250 grams) 8 oz peeled potatoes 4 chicken leg quarters (4 drumsticks and 4 thighs or 2 lbs chicken) 3 shallots (peeled and sliced thinly) 2 lemongrass (use the white parts only, pounded) 1 tablespoon oil 2 cups water/500 ml (use less water if you want thicker curry or more if you want more curry sauce) 1/2 cup coconut milk (100 ml) Some curry leaves (optional) Method: Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then debone the chicken. Heat up a deep pot and add the oil. Saute the sliced shallots until aromatic or light brown in color. Add the curry paste into the pot and stir until...

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Posted in: Malaysian

Shrimp and Green Beans Curry Recipe

Shrimp and Green Beans Curry Recipe Ingredients: 1/2 lb. shrimps 2 shallots (sliced) 4 tablespoons red curry paste 1 cup of water 1 small can of coconut milk (5.6 oz size) Salt to taste / fish sauce to taste 4 kaffir lime leaves (cut into tiny and thin strips) 8-10 green beans (cut into 3-inch strips) 3 bird’s eyes chilies (pounded) Method: Heat up your wok with some cooking oil. Stir-fry the sliced shallots until fragant; add in the red curry paste, shrimps and quickly stir before adding the coconut milk and water. Bring to boil and add in the green beans, kaffir lime leaves, bird’s eye chilies, and salt (or fish sauce) to taste. Cook for another 1 minute. Serve hot with steamed white rice. Notes: I like my shrimps with the...

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Posted in: Thai

Green Curry Recipe

I have many favorite Thai dishes that I like to cook regularly. For example, spicy basil chicken (gai pad gapao), stir fried ginger curry chicken (gai pad prik pao), sweet and sour soup (tom yum), green papaya salad (som tum) and of course curry. Today, I’d like to share the most popular curry in Thailand with you, green curry. Most people use Thai eggplant in green curry. However, gourd, pumpkin and bamboo shoot are commonly used in green curry, too. I don’t make my own green curry paste because I’m already satisfied with the brand I use. Mae Ploy is the brand I trust when It comes to high quality ingredients. Recipe: Green Curry  Ingredients: 1/2 lb. chicken breast tender, cut into bite-sized chunks 2 tbs. green curry paste,...

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Posted in: Thai

Seafood Curry Recipe (Malaysian Indian-Style)

 Malaysian Indian-Style Seafood Curry  Ingredients: 1 pack seafood curry paste 6 large prawns 6 squids 6 scallops 1/2 lb. seabass fillet (cut into small cubes/pieces) 1 tomato (cut into wedges) 2 tablespoons coconut milk 1 tablespoon tamarind pulp (soaked in 4 tablespoons water and extract the juice) 2 shallots (peeled and sliced) 1 1/2 cups water 1 tablespoon oil Salt to taste 1 sprig curry leaves (optional) Method: Heat up a pot and saute the shallots until aromatic. Add the curry paste into the pot and do a few quick stirs. Add 1 1/2 cups water and bring it to boil. Then add the seafood, cover the pot until cooked. Add the coconut milk and salt to taste. Serve h...

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Posted in: Malaysian

Thai Yellow Curry with Seafood Recipe

This dish is so simple to create and takes no more than 30 minutes, but it’s bursting with vivid and intense flavors. The zucchini is simply healthy and adds the much needed vitamins; plus this recipe just goes so well with steamed white rice. This is my absolute favorite Thai dish. Thai Yellow Curry with Seafood Recipe  Ingredients: 4 scallops 6 tiger prawns (peeled, deveined, but leave the tails on) 12-15 mussels and clams 1 small zucchini (cut into slices) 2 tablespoons of Thai yellow curry paste 1 small can of coconut milk (5.6 oz size) Fish sauce to taste Palm sugar to taste Curry leaves/basil leaves/kaffir lime leaves (optional but would be nice)  Method: Heat up some oil in the wok and add in the curry paste. Stir...

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Posted in: Thai

Thai Red Curry

Recipe: Thai Red Curry Ingredients: 4 oz. boneless and skinless chicken breast (cut into small cubes) 4 oz. big scallops 2 long beans (cut into 2-inch lengths) Some thickly sliced carrot 1 kaffir lime leave (cut into fine thin strips) 1 tablespoon oil 1 1/2 tablespoon red curry paste ( I used Mae Ploy red curry paste) 2 teaspoons palm sugar 1/4 teaspoon fish sauce 80 ml. coconut milk 1/4 cup water Method: Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, kaffir lime leaves, and bring the curry to boil. Add fish sauce, palm sugar, and stir-continuously for 1o seconds or so, dish out...

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Posted in: Thai

Chinese Chicken Salad

INGREDIENTS1 head cabbage-chopped 2 chicken breasts-cooked and choped 2 pkg. chicken flavored ramen noodles 10 oz. pkg. frozen peas and carrots 1 pkg. sliced almonds DRESSING (shake together) 1/3 cup sugar 1/2 cup oil 7 tbl. rice vinegar 1/4 tbl.pepper 1 or 2 envelopes ramen seasoning (from ramon noodles package) Method:  Combine all ingredients except ramon noodles. Toss and add dressing. add ramon noodles (uncooked) about 20 min. before servi...

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Posted in: Chinese

Chickpea and Tahini Dip – Hummus bi Tahini

INGREDIENTS1 15-oz. can chickpeas 3 tbsp. tahini 1 clove garlic, peeled juice of 2 lemons (about 6 tbsp.) 1/2 tsp. salt parsley sprigs for garnish olive oil  Method: Reserving the liquid from the chickpeas, combine chickpeas, tahini, garlic, lemon juice, and salt in a blender or food processor. Add a little of the reserved chickpea liquid and process until mixture is a smooth paste. Add more liquid if necessary. Divide hummus among four small plates or serve in one dish. Garnish with parsley and sprinkle with a few drops of olive oil. Serve with pita bread....

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Posted in: Arabic

Lebanese Maamoul

Preparation time: 30 to 35 minutes Baking time: 15 to 25 minutes Makes about 2 dozen pastries Filling: 1 c. ground walnuts, pistachios, or almonds 1/3 c. sugar 1 tsp. melted butter 1 tsp. orange blossom water, rose water, or cinnamon (optional) Dough: 2/3 c. butter, melted and slightly cooled 3 tbsp. sugar 2 c. all-purpose flour about 1/3 c. lukewarm milk powdered sugar for sprinkling Method: Preheat oven to 350°F. In a medium bowl, combine all filling ingredients and mix well. To make dough, combine butter and sugar in another mixing bowl and mix well. Add flour and mix with hands. Gradually add milk. Remove dough from bowl and continue kneading on a clean work surface until dough is soft. Place a walnut-sized ball of dough...

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Posted in: Arabic

Lebanese Fish and Rice Stew – Sayadieh

INGREDIENTS 2 tbsp. vegetable oil 2 tbsp. pine nuts 6 c. water 1 onion, peeled and quartered 2 lb. fish fillets, fresh or frozen (thawed) 1 c. long-grain converted rice* 1/2 tsp. cumin 1/2 tsp. salt juice of 1 lemon (about 3 tbsp.) fresh parsley sprigs for garnish   Method: In a small skillet, heat 1 tbsp. oil over medium-high heat. Saute pine nuts, stirring constantly, for about 2 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels. In a large kettle, bring 6 c. water to a boil over high heat. Carefully add onion and boil 15 to 20 minutes, or until soft. Remove onion with a slotted spoon and drain in a colander. Save cooking water. Place onion in a bowl and mash with a potato masher,...

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Posted in: Arabic

Lebanese Ful Medames

Preparation and cooking time: 35 to 45 minutes Serves 4 INGREDIENTS 4 eggs 2 15-oz. cans of field beans, undrained 2 cloves garlic, peeled and finely chopped 2 tbsp. olive oil juice of 1 lemon (about 3 tbsp.) 1 tsp. salt 4 tbsp. chopped parsley 2 chopped scallions lemon wedges  Method: Place eggs in a medium saucepan and cover with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool. Peel cooked eggs, cut into quarters, and set aside. In a large saucepan, combine beans and their liquid with garlic, olive oil, lemon juice, and salt. Mix well. Simmer over medium heat, stirring occasionally, for about 10 to 15...

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Posted in: Arabic

GRILLED COCONUT CHICKEN WITH LEMON BASIL RECIPE

 GRILLED COCONUT CHICKEN WITH LEMON BASIL RECIPE (Ayam Panggang Sulawesi) Inspired by James Oseland’s “CRADLE OF FLAVOR” INGREDIENTS FOR THE FLAVORING PASTE: 8 shallots, coarsely chopped 5 cloves of garlic, coarsely chopped 3 to 4 red Thai chilies (use according to your taste), coarsely chopped 4 tablespoon peanut oil 2 stalks of lemongrass cut into 2 inch long pieces 8 whole kaffir lime leaves 6 candlenuts (I found them in my Asian grocers) or unsalted macadamia nuts 1 piece of fresh turmeric root, peeled & ground, 2 tsp. 3 ½ teaspoons fresh grated ginger 1 ½ cups of unsweetened coconut milk 1/2 cup loosely packed fresh lemon basil (Thai basil can be used as an alternate) ¾ teaspoon salt 3 tablespoons fresh lime juice Cut up chicken Method: To...

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Posted in: Malaysian

Malaysian Banana Pancakes with Lemon Coconut Curd

Malaysian Banana Pancakes with Lemon Coconut Curd Makes approximately 7 pancakes  Ingredients: For the lemon & coconut curd: 1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon) 2 tsp finely grated lemon zest (approximately the zest of 1 lemon) 1/3 cup (70g) sugar 3 egg yolks 1/4 cup (60g) unsalted butter, cubed 4 tbsp coconut milk For the pancakes: 1 egg 30g (approx 1/8 cup) sugar 60g (approx 1/2 cup) self-raising flour a pinch of salt 1/4 cup coconut milk (can be replaced with regular milk if unavailable) 2 large ripe bananas, mashed Butter, for frying Optional: vanilla ice cream to serve Method: Prepare the lemon and coconut curd first; place lemon juice, zest and sugar in a medium saucepan. Place on medium...

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Posted in: Malaysian

Sambal Udang (Prawn Sambal)

There are many variations of sambal udang (prawn sambal), but the basic ingredients are more or less the same. This version is our family’s sambal udang recipe, passed down to us from my late mother. She would always add some thinly sliced kaffir lime leaves to perfume the dish with its aroma. Every bite is bursting with the briny flavor of the prawn, follows by the complex flavor of the fiery sambal, and ends with a citrusy note of the kaffir lime leaves. Sambal Udang Recipe (Prawn Sambal)   Ingredients: 3 tablespoons oil 600g (1.5 lbs) prawn/shrimp, shelled and deveined 2 cups water 2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained 3 kaffir lime leaves, sliced thinly 2 teaspoons salt or to taste 1 teaspoons...

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Posted in: Malaysian

Zinger Wrap

This zinger wrap recipe is from the famous American fast food restaurant chain, and now you can enjoy cooking this zinger wrap at home, knowing that you have made a healtheir zinger wrap than stop bought. This Zinger wrap recipe uses cornflakes/potato chips to give a cranchy chicken bite. INGREDIENTS Chicken boneless 200 gm Potato chips (or cornflakes) crushed 1 cup Egg white 1 Roti (chappati) 1 Tomato ketchup 1 tbsp Mayonnaise 1 tbsp Lemon juice 1 tbsp Ginger garlic paste 1/2 tsp Red chilli flakes 1/2 tsp Black pepper 1/2 tsp Flour 2 tbsp Oil for frying Lettuce leaves as required Salt as required COOKING DIRECTIONS Marinate chicken with salt, black pepper, red chilli, lemon juice, garlic ginger paste for 30 minutes. Whisk...

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Posted in: Western

Strawberry Falooda - Snow White

Strawberry Falooda - Falooda is a sight to behold. It is a culinary spectacle that consists of not only an array of beautiful colors but also numerous flavors and textures owing to the variety of ingredients and variations that go into its making. INGREDIENTS Falooda seeds (sabza/ tukmaria/ basil seeds) 2 tbsp Rose syrup 2 tbsp Milk (chilled) 3/4 cup Falooda noodles (arrowroot vermicelli) 2 tbsp Strawberry flavored jello (crushed coarsely) 2 tbsp Almonds (roasted and chopped) 1 tbsp A scoop of strawberry ice cream (If you want "saffron/kesar falooda", then replace the rose syrup, strawberry-flavored jello and strawberry ice cream with kesar syrup, pineapple-flavored jello and kesar pista ice cream respectively.) COOKING...

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Posted in: Desserts

Yakhni Pulao

Here we give you a delicious Mutton Yakhni Pulao Recipe. A combination of mutton and rice which is famous in Kashmir. A very tasty preparation indeed. INGREDIENTS Yukhni cut Mutton 1 kg (1/2 kg leg, 250gm chest,2 50 gm chops) Water 16 cups Green chilies 6 Garlic cloves 13 Basmati rice 1/2 kg Onion 1 large sliced White cumin 1 tsp Black cumin 1/2 tsp Small green cardamoms 5 Big cardamoms 3 Cinnamon sticks 3 pieces Star anise (baadyan ka phol) 1 Whole black pepper 11 Cloves 5 Yogurt whisked 1 cup Oil/ ghee 3/4 cups Salt to taste COOKING DIRECTIONS Soak rice in water for half an hour. Cook mutton with garlic cloves, green chilies, little bit salt and water till tender and so much so that it left with 2-3 cups...

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Posted in: North Indian

Mango Falooda

Mango Falooda - Yummy mango dessert, easy to make and quickly vanishes. MANGO, king of fruits and pasta (Vermiclli) make a colorful combination. INGREDIENTS Milk 1 liter Fresh cream 1/2 cup (optional) Vanilla Custard powder 2 or 3 tbsp (plus milk or water) Sugar to taste Falooda noodles or colorful vermicelli 1/2 cup boiled Mango 2 (peeled and cubed) COOKING DIRECTIONS Boil milk, dissolve custard powder in a little quantity of normal milk or water and add to boiling milk, continuously stir milk while adding. Add sugar and cook for 2-3 minutes. Remove from stove, let it cool and add cream. Add mangoes and noodles. Refrigerate and serve chille...

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Posted in: Desserts

Chicken and Prawn Fried Rice

Chicken and Prawn Fried Rice - Very delicious chicken and prawn fried rice. Chicken and prawn are marinated in sauces, cooked with garlic and then mixed with rice, vegetables and scrambled eggs. Serve it as a solo dish or with a curry of your choice. INGREDIENTS Rice(boiled) 4 cup Oil for frying Garlic 3 cloves Crushed red chili 1/2 tsp Prawn crackers 1 packet Prawn 400 gram For Marination: Worcestershire sauce 1 tbsp Oyster sauce 1 tbsp Soya sauce 1 tbsp Salt to taste Crushed black pepper 1/2 tsp Corn flour 1 tsp Chicken breast 1/2 Onion chopped 1 Capsicum chopped (3 colors) 1 Spring onion 2 Eggs 4 Ketchup 1/4 cup Chicken stock 2 cup Peas (boiled) 1/2 cup COOKING DIRECTIONS Marinate chicken and shrimps...

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Posted in: Malaysian

Punjabi Lobia Masala - Cooking Recipe

Punjabi Lobia Masala - Home Cooking Punjabi Lobia Masala - Tasty High Protein nutritious meal. Red kidney beans tastes great with "Mirchi ka Salan" and chapatti. Enjoy!" INGREDIENTS Cow pea/Red Beans boiled 1,1/2 cup Salt to taste Onion chopped 2 Bay leaves 1 Tomato 2-3 Cumin seeds 1 tsp Clove 4 Cinnamon 1 Red chili 1,1/2 tsp Turmeric 1 tsp Ginger 2 slices Garlic 4 cloves Green chili 2 Green Coriander 1/2 cup Green cardamom 1 Coriander powder 2 tsp Water as required Oil as required COOKING DIRECTIONS Saute’ onion in oil. Combine cumin seeds, clove, cinnamon, red chili, turmeric, ginger, garlic and grind together to make paste. (add few drops of water if required) Add the whole paste and tomatoes to onion and let it simmer. ...

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Posted in: North Indian

Pakoray Wali Curry (Kardhi) – Cooking Recipe

Everyone loves a good curry and this curry recipe is some of the most popular on the site. Cooking curry needn’t be complicated and you’ll see how easy it is to get great flavours going. INGREDIENTSYogurt 1/2 kg Gram Flour 6 tbsp Onion 1 Salt 1/2 tsp Red Chili Powder 1-1/2 tsp Garlic Paste 1 Turmeric 1/2 tsp Water 4 cups Lemon Juice 1 tbsp Dried Fenugreek 1 tsp For Bhagar: Whole Red Chilies 4-5 Curry Leave 1 Oil 1/2 cup White Cumin Seeds 1tsp For Pakoray: Gram Flour 200 gm or 1-1/2 cup Salt 1/2 tsp Chili Powder 1/2 tsp Soda Bicarb 1/4 tsp Coriander Leaves 1 tbsp Green Chilies 2 Onion (Chopped) 2 tbsp Green Onion 1 COOKING DIRECTIONS Blend yogurt in a blender with onion, salt, red chili powder, garlic, ginger, turmeric...

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Posted in: North Indian

Chicken Karahi Recipe – Pakistani & North Indian Food

 Chicken With a long familiar traditional aroma, this recipe is a delicious creation. It’s taste doubles due to an array of diverse spices.INGREDIENTSChicken 1 Tomatoes (cubed) 5-6 Ginger (julian cut) 1/2 inch piece Garlic (chopped) 6 cloves Yogurt 250 g (1 cup) Green chilies 6-7 Salt 1 tsp Coriander 1 tbsp Cumin 1 tsp Black pepper 1 tsp Red pepper (crushed) 2 tsp Dry fenugreek (sookhi meethi) 1-1.5 tbsp Garam masala 1 tsp Coriander (hara dhanya) 1/2 bunch Butter 100 g COOKING DIRECTIONSRoast cumin seeds and coriander, then grind them. In another pan, add garlic paste and ginger paste (half quantity) in oil. Sauté ginger-garlic and then add chicken in it to fry. Fry the tomatoes and add salt, coriander,...

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Posted in: North Indian

Peach Drink Recipe

A delicious and fresh peach drink recipe! Quench your thirst with this refreshing drink, and escape the humidity! INGREDIENTSPeaches (peeled) 4 Water 2 glass Sugar 6 tbsp Ice 1 cup Mint leaves for garnish COOKING DIRECTIONS Chop peaches and add in blender. Also add water, ice and sugar. Blend them well and serve. Garnish with mint leaves, if desire...

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Posted in: Drinks

Milk Shake – Drink Recipe

This yummy, energy booster milk shake is combination of banana, sapota and nuts. Bananas are enriched in sugar and fiber and are ideal from health view point. All the ingredients in this recipe are full of health benefits and taste. INGREDIENTSMilk 2 litre Ice cubes 2 cup Sugar 4 tbsp Banana 6 Sapota (cheeku) 6 Almond 2 tbsp Pistachio 2 tbsp Fresh cream for garnish (1 tsp) Chocolate powder for garnish (1/2 tsp) COOKING DIRECTIONSAdd milk and sugar in blender. Chop banana and sapota. Then add sapota, banana and ice cubes in it. Now add almonds and pistachio in blender. Blend all the ingredients well. You can garnish with fresh cream and chocolate powde...

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Posted in: Drinks

Chicken Achari – Cooking Recipe

This chicken curry is a mouth watering pickled spices recipe which is garnished with stuffed long green chillies served with chapaties or naan.INGREDIENTSChicken 1 kg Tomato 3 Onion 4 Green chilli 6 Ani seed 2 tbsp Mustard seed 1-1/2 tsp Onion seed 1-1/2 tsp Red chilli to taste Salt to taste Turmaric 1/2 tsp Ginger paster 1 tbsp Garlic 1 tbsp Yogurt 250 gm Lemon juice 2 tbsp Oil 1/4 cup COOKING DIRECTIONSFor Chillies:In a pan put ani seed, mustard seed, cumin and kalonji roast and gring. In ground masala add lemon juice to make thick paste. Cut green chillies in length wise and fill this masala. For Chicken:Heat oil in pan fry sliced onion until brown then add ginger garlic paste and fry. Add tomato, red chilli, turmeric...

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Posted in: North Indian

Sausage Vegetable Noodles

INGREDIENTS: Sausages 6 Tomato paste 1 cup Garlic 4 Salt to taste Black pepper 1 tsp Chicken powder 1 tsp Sugar 1 tbsp Vinegar 1 tsp Oyster sauce 1 tbsp Chilli sauce 1 tbsp Baby corn 4 Mushroom 6 Spring onion 2 Green chilli 4 Whole red chilli 4 Salt 1/2 tsp Chinese salt 1 tbsp Noodles 1 pkt Sesame seed oil 2 tbsp COOKING DIRECTIONS Heat oil and saute onion and garlic. Put spring onion, bell pepper, baby corn, mushroom, green chillii, black pepper, chicken powder, chilli, oyster sauce and vinegar mix well. Add sausages and tomato paste cook for 2 minutes and keep aside. In a large vessel boil noodles till 4 minutes then add 2 tbsp oil cook 4 minutes more then strain. Rinse thoroughly from tap water. In a wok heat oil put...

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Posted in: Malaysian

Eggplant Mash (Baingan Ka Bhurta) – Cooking Recipe

Eggplant vegetable is a delicious and nutritious choice. This recipe is flavored with turmeric, cumin and tomatoes and has a high nutritional value. This exotic recipe is traditionally known as ‘baingan ka bherta’. In this season, it is a must try for those who long for the “Desi” taste!INGREDIENTS Eggplant (roasted) 5 Onion (chopped) 5 Tomatoes (chopped) 5 Cumin 1 tsp Mustard seeds (rai dana) 1/2 tsp Bay leaf 10 Salt as to taste Red pepper 1.5 tsp Green chilli (chopped) 4 Fresh corriander 1/4th bunch Turmeric 1/2 tsp Oil as required (or 4-5 tbsp) COOKING DIRECTIONSTake out the pulp of roasted eggplants. Add some oil in a pan and heat it. Also add chopped tomatoes and onion. Now add eggplant pulp in the above pan. Then...

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Posted in: North Indian

Cauiflower Manchurian – Cooking Recipe

Cauliflower Manchurian is a special variety of Manchurian. Crispy cauliflowers enhance the taste of the already delicious Manchurian main recipe. So if you can’t indulge in chicken manchurian then this is a great alternative meat free chinese recipe!  INGREDIENTS Cauliflower 250 gm Flour 1/4 cup Corn flour 4 tbsp Salt 1/2 tsp Water 1/2 cup Ginger garlic paste 1 tbsp heaped Garlic chopped 1 tbsp Onion 1 cup chopped Green chilies 2 chopped Coriander leaves 2 tbsp chopped Soya sauce 2 tbsp Ketchup 1/2 cup Vinegar 2 tbsp Sugar 1 tbsp Oil 1/4 cup COOKING DIRECTIONS Make a paste of flour, corn flour, salt, ginger garlic paste and water. Dip cauliflower in this paste and deep fry till golden brown and crisp. Drain out...

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Posted in: Chinese

Stew Mutton – Cooking Recipe

The Stew has a known pre-historic origin. It is beleived that even our ancient ancestors used to cook Stew as a favorite meal. Popular in France and Ireland, stew has recently gained a worl wide reputation. With a unique aroma and flavor it is a most demanded meal everywhere.INGREDIENTSLamb meat 1 kg (mutton can also be used) Onion (chopped) 2 Garlic (chopped) 6 cloves Ginger (chopped) 1/2 inch piece Yogurt 1 cup Tomato (chopped) 3 Black pepper 10 grains Cardamom (bari ilaichi) 2 Cinnamon (daar cheeni) 2 Clove 8 Red pepper (whole) 12 Corriander (sabut dhanya) 1 tsp White cumin 1 tsp Oil 1/2 cup Salt according to taste Fresh corriander 1 cup Green chilli 6 COOKING DIRECTIONSTake oil in a pan and heat it for a while. Add chopped onions,...

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Posted in: Western