Yami Yam Yam

NOTES ON THE INGREDIENTS FOR CHICKEN BIRYANI I’ve intentionally chosen the ingredients and quantities to give this biryani a strong foundation. That said, this recipe can take quite a bit of substitutions and adaptations and still be excellent Oil/Ghee : I’ve used oil for fluidity and ghee for taste. Onions : You can either thinly slice them (more traditional) or finely chop. If using a food processor to do this, pulse to chop so that it doesn’t blend into a paste. Bone-in, cut up, skinless chicken: I buy pre-cut up pieces of a whole chicken, but bone-in chicken thighs work too. You can also use boneless chicken, though it may require a shorter cooking time. Whole spices: A generous amount of whole spices are a distinct characteristic of biryani. Whole spices are meant to be discarded while eating, but if you don’t want to bite into them, feel free place them in a spice/muslin bag. Garlic + Ginger: I’ve given their quantities in whole form and tablespoons. I use a mortar an

Content   kg chikan  5-6 onions  1 inch ginger  12-15 garlic cloves  2 finely chopped tomatoes  1 cinnamon stick  1 star flower  1 javitri  3-3 cloves  1 big elaichi  7-8 black pepper  1 fast  1 teaspoon cumin seeds  1 teaspoon turmeric  2 1/2 teaspoon coriander powder  2 teaspoons chilli powder  1 tablespoon chicken masala powder  1 teaspoon Kasur Methi  Salt to taste  Oil as required  way  Stir the chicken well and set aside  In a mixer, grind garlic, ginger and green peppers  Now grind the onion and keep it aside  Now heat the cooker, add an oil and add all the spices, roasted cumin seeds  Now add ginger paste and paste of green chilli  Now add onion paste and fry well  Add turmeric, red chilli powder, coriander powder and fry it for a while  Now add chopped tomatoes and fry for a while till they start leaving oil  Now add Kasuri Methi Chicken Masala and Salt and fry  Now add chicken and cover the lid for a while  After 4-5 minutes add hot water and cover the lid of the

Double bean & roasted pepper chilli Preparation and cooking time Cook: 1 hr and 15 mins Easy Prep: 30 mins Serves 8 This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt Method STEP 1 Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured. STEP 2 Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins. STEP 3 Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce. STEP 4 At this stage you can cool and chill the sauce if making ahead. Other

English language :- This is a moist chocolate cake recipe, it is a 3 layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry butter cream icing. Are you salivating yet? To make this cake use your favorite chocolate cake recipe or for the inexperienced baker just use 2 dark chocolate cake mixes. Mix with 8 medium eggs 2 cups cold water 2/3 cup oil Mix on medium speed until well blended, scrape bowl, mix for 1 more minute. Pour in equal portions into 3 (10×2 inch baking pans). Bake at 350 degree preheated oven for approximately 30 to 40 minutes or until done. Cool on rack, remove from pans, level cakes by cutting off rounded tops. Purchase a good fruitful raspberry pastry filling (H&H) is the best, place about 1 pound of filling in a bowl and add whip cream to it (whip the cream first) now fold them together until you reach the desired flavor and thickness (don’t make it too thin). Use any chocolate butter cream recipe that you like and a