Food & life

Today let's go around South Africa. Every time it is not possible for everyone to go and visit South Africa but we can taste the national dish of South Africa and enjoy the flavour of the place. So let's have a look.                               Ingredients Bread slices tear up unevenly Milk- 1/2 cup Chopped onion Oil- 3tbsp Curry powder Turmeric powder Chopped tomatoes Sugar Grated apple Lemon zest Lamb- 300gm Apricot jam Egg- 1 Almonds (peeled off)                               Procedure In a bowl add tear up bread slice and milk, keep it aside Heat oil in a pan Fry onion in medium flame until it turn golden brown Add curry powder and termaric powder Stir and mix all the spices, add little oil if they stick Add tomatoes, sugar, grated apple, lemon zest and stir through. Fry for a minute then add meat Add the apricot jam and stir so that it melts with the meat, add salt When the meat is sort of medium done remove the pot from heat, stir thro

                            Ingredients Salmon fish fillets- 400gm Hung yogurt- 1cup Red chilli powder- 3.5tsp Ginger- garlic paste- 1tbsp Garam masala- 1tsp Dried frenugreek powder- 1tsp Mustard Oil- 1tbsp Lemon juice- 1/2 lemon Cloves- 3 Ghee- 1tsp Oil- 1tsp Butter- 1tbsp FOR GARNISH Onion rings Lettuce leaves Mint leaves                               Procedure To prelpre marinade take yogurt in a bowl along with add red chilli powder, ginger- garlic paste, garam masala powder, frenugreek powder, salt, lemon juice, mustard oil and whisk well Half the fillets and add marinade from both the sides and coat them well. Keep in refrigerator for 2 hours Place a piece of coal directly into heat Place the marinated salmon in oneside of the plate and place a small steel bowl into centre Heat the hoy coal into the bowl along with cloves and ghee, cover the plate and keep it aside for 2 minutes Remove the steel bowl Heat a non-stick grill pan, add oil and butt

                            Ingredients Oil- 2tbsp  Garlic- 3 cloves finely chopped Onions- 1/4 finely chopped Spring onion- 2tbsp chopped Capsicum- 2tbsp, finely chopped Carrot- 1/2, chopped Red capsicum- 2tbsp Corn- 1/4 cup Vinegar- 2tbsp Soya sauce- 2tbsp Chill sauce (red)- 1tbsp Basmati rice- 2 cup Salt Pepper- 1/2 tsp                                 Procedure Heat oil in a pan, then add garlic, onion and spring onion saute them in pan until they turn golden brown Then add capsicum, carrot and mix them Add red capsicum and corn saute them After a while add vinegar, soya sauce, chilli sauce mix them well Add basmati rice, salt and pepper mix them lightly (Avoid breaking of rice) Cook for 3-4 minutes Serve hot You can have corn rice with dragon chicken. The recepie is already shared in the blog. Please go and check it out. If u liked it then please subscribe for more delicious items. And for any suggestions or enquire you can leave comment below . 

                              Ingredients FOR THE MARINATION Chicken strips- 250gm Black pepper- 1tbsp Salt Soya sauce- 1tbsp Egg- 1 Corn powder- 2tbsp FOR COOKING Oil Chopped garlic- 1tbsp Cashew nuts- 10gm Red chilli- 4 Onions- 1/2 chopped Chopped Capsicum Red chilli paste- 1tbsp Soya sauce- 1tbsp Tomato sauce- 4tbsp Salt Sugar Water- 20ml                                 Procedure Marinate the chicken strips with black pepper, salt, soya sauce, egg and corn powder. Keep it aside for 30 mins Then heat oil in a pan and deep fry the chicken strips. Take another pan and heat 2 tbsp oil Add garlic and cashews and saute them until it turn golden brown Then add red chilli and onion, saute them until the onion turn golden brown Then add capsicum, red chilli paste, soya sauce, tomato sauce, salt, sugar and mix them well After a while add water and keep on stirring until the gravy becomes thick Then add the chicken strips and cook them for 3 minutes. D

                                Ingredients Butter- 4tbsp Purpose flour- 2tbsp Salt- 1/2tsp Pepper- 1/2tsp Milk- 500ml Coriander powder- 1tsp Red chilli powder- 1tsp Oil- 1tbsp Paneer- 250gm Granulated sugar- 1/2tsp Salt- 1/2tsp Fresh cream- 1tbsp                                 Procedure Heat butter in a heavy skillet. Add purpose flour and stir. Add salt and pepper and mix well. Add milk and stir continuously until it thickens. Add coriander powder and red chilli powder. Cook for 2-3 minutes. Stir constantly. Add paneer, granulated sugar and salt. Mix gently. simmer for 2-3 minutes. Add fresh cream Serve hot                                     ENJOY

Yes!!!!! Momos and fried eggs together sounds different isn't it. But delicious things come in a small package, just like these momos. Spike it up with perfectly cooked sunny side up egg.                             Ingredients Oil- 2 tsp Sesame oil- 2 tsp Ginger- 1tsp Onion- 2 tsp Chopped cashew nuts- 2 tsp Carrots- 2 tsp Finely chopped frenc beans- 2 tsp Mushroom- 2 tsp Salt Pepper Soya sauce- 1/2 tsp Water Tofu- 200g Sprout- 2 tsp Chopped spring onion- 3 tsp Egg- 2 Baking soda- 1/4 tsp Oil- 1/2 tsp Refined flour                               Procedure   FOR THE FILLING Heat oil in a saucepan, add sesame oil, chopped onion, ginger, cashew nuts, carrots, french beans and mushrooms Add pepper, soya sauce and water into it Cook on low flame Then add tofu into it Mix well Sprinkle salt after adding mushroom, it will help to cook the ingredients fast Transfer the filling mixture into a plate and keep it in fridge for sometime   FOR THE DOUGH

                            Ingredients Chopped onion- 1 Dried apricots- 4 Raisins- 2tbsp Almonds- 8-10 Diced green bell pepper- 1 Olive oil Rice Turmeric powder- 1tsp Salt Black pepper powder Water                               Procedure Soak dry apricot, reisin, almonds in water so that they are puffed up Chopped the soaked dry fruits into pieces Boil water in a pan and add rice Sieve the boiled rice Heat olive oil in a pan and fry the onions and bell peppers Season with turmeric powder, salt and black pepper powder Cook on a low flame for 4-5 minutes Add boiled rice and chopped dry fruits Cover the lid and simmer for couple of minutes Serve hot on plate with gosht boti kebab         Gosht boti kebab is another very delicious recipe. I would share that recepie Very soon. So keep viewing the blog  To know such more delicious, healthy, new recepie don't forget to subscribe the blog .                           

                            Ingredients Shredded chicken tikka- 200gm Refined flour- 2cups Salt Oil- 1tbsp + for greasing Hung yogurt- 1/4 cup Ginger-garlic- 2tsp Lemon juice- 1tbsp Red chilli powder- 1tsp Garam masala powder- 1/2tsp Mustard oil- 1tbsp Green capsicum- 1(cut into cubes) Iceberg lettuce leaves- 2-3 Lollo rosso lettuce leaves- 1-2                             Procedure Warm some water in a deep non-stick pan Take flour in a bowl. Add salt, oil and warm water. Mix and knead into a semi soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes Place a steamer on the top and bring the water to boil Divide the dough into small equal portions and roll into thin sheats and cut into roindels using a medium sized cookie cutter Put some chicken tikki in the centre and give the shape of momo Line the steamer with parchment paper, grease with oil and make small holes with toothpick. Place momos and steam it for 5-8 minutes. Place on a pl

                            Ingredients Brown rice- 1cup Finely chopped garlic cloves- 4-5 Finely chopped onion- 1 Sliced chicken breast- 1 Light olive oil- 2 tbsp Thyme sprigs- 1/2 tbsp Crushed black pepper White wine- 2tbsp Olive oil (for greasing)- 1tbsp Cream- 4tbsp Chicken stalk- 1cup Parmesan cheese (grated)-7-8tbsp Salt Water as required                               Procedure Heat water in a pan and add rice Let it boil and then drive Heat olive oil in a pan Add finely chopped garlic cloves and saute lightly Add finely chopped onion, thyme sprigs, sliced chicken breast, crushed black pepper, salt, white wine Mix Grease a baking tray with olive oil Add a layer of rice then another layer of cooked chicken Add cream and chicken stalk to the same pan of cooked chicken Mix and heat Add this to the tray Top with grated parmesan cheese Bake at 180°C for 10-12 minutes Garnish with coriander sprig & serve hot                                

                                Ingredients Raw jackfruit, pealed and cut into cubes- 500. Salt. Turmeric powder- 1/4 tsp Coriander seeds- 1tbsp Cumin seeds- 1tsp Cloves- 8-10  Dried red chilli- 3-4 Ginger- 1inch Garlic cloves- 8-10 Scraped coconut- 1/2 cup Tamarind pulp- 1 tbsp Coconut oil- 4tbsp Green chillies- 2 Mustard seeds- 1 tsp Curry leaves- 20-25 Chopped onion- 1 cup Fresh tomato puree- 1 cup                               Procedure Heat plenty of water in a non- stick pan, add jackfruit cubes, turmeric powder, salt. Cover and cook Dry roast coriander seeds, cumin seeds, cloves in a small pan until it smell Break red chillies, remove seeds and put it into mixing jar. Add ginger, garlic, cloves, roasted spices, coconut, tamarind pulp, a little water and grind into smooth paste Heat coconut oil in another non stick pan. Stilt green chillies. Add mustard seeds and curry leaves in the hot oil and let the seed spluter Add onion and saute till gold