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hyderabadiruchuluvideos · 1 year

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Tandoori Corn | Baked Sweet Corn

New Post has been published on https://hyderabadiruchulu.com/tandoori-corn/

Tandoori Corn | Baked Sweet Corn

Tandoori Corn

Prep Time

10 mins

Cook Time

10 mins

Tandoori Corn is an innovative and exciting recipe that brings a fresh twist to the classic Corn Cob. Corn cob is also known as Makka Bhutta, Makka Jonna Pothulu, or Kankulu, depending on the region. In just a few easy steps, you now have a delicious and flavorful Tandoori Corn snack that is sure to impress. Enjoy this tasty and yummy treat as a snack or as a side dish to your favorite meal.

Course: Snack, snacks

Cuisine: Indian

Keyword: Tandoori Corn

Servings: 4 people

Ingredients

2 Corn Cobs

Water (as needed)

1 teaspoon Chili Powder

1/2 teaspoon Salt

1/2 teaspoon Cumin Powder

1/2 teaspoon Ginger Garlic Paste

Food Color or Beetroot Powder (if available) (optional)

1 tablespoon Mustard Oil

1/2 teaspoon Lime Juice

Chaat Masala

Instructions

To prepare this dish, begin by taking two Corn Cobs and carefully peeling off the outer layers.

Then, boil some Water in a pan until the Corn Cobs are completely immersed in the water.

Once the water is boiling, add the Corn Cobs and let them boil for approximately 5 minutes.

Once the Corn Cobs are cooked, remove them from the water and set them aside to cool. While the Corn Cobs are cooling, prepare the masala.

In a mixing bowl, add 3 tablespoons of thick Curd, along with a teaspoon of Chili Powder and half a teaspoon of Salt (or more, to taste).

Additionally, add half a teaspoon of Cumin Powder and Ginger Garlic Paste each.

If desired, add some homemade Beetroot Powder to add a pop of color.

Mix the ingredients together until well combined.

Next, add a tablespoon of Mustard Oil and half a teaspoon of Lime Juice to the mixture, and mix thoroughly.

Once the masala is ready, coat the Corn Cobs with the mixture, making sure to cover them evenly.

Roast the Corn Cobs on a direct flame on low heat, turning them frequently to ensure they are cooked on all sides.

Brush some Butter onto the Corn Cobs for a delicious smoky flavor, and sprinkle some Chaat Masala on top for an added burst of flavor.

#baked corn #bakes sweet corn #barbeque #corn cob recipe #easy snack recipe #evening snack #Hyderabadi Ruchulu #indian corn #indira ireni #kids snack #party snacks #quick snack recipe #tandoori corn #vegetarian snack

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vanitasmagickitchen · 1 year

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How to make Carrot Kheer | Gajar ki Kheer recipe | Indian Dessert | Winter Recipe

Carrot kheer is a traditional sweet dish of India. This recipe is much more easier than carrot halwa. It is also called Gajrela. Gajrela is cooked with grated carrot, milk and sugar along with some dry fruits.

Try this recipe in this winter season. You can serve it both hot and cold.

Ingredients Full Cream Milk- 1 Ltr Carrot -4 Small Sugar- ¼ cup Cardamom Powder- ¼ tsp Almonds Cashews Raisins Pistachio

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indischwindisch · 2 years

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10-Minutes Laddoo

Nobody would believe you made these in 10 minutes. Packed in a beautiful box, these make a great gift too. Also a big hit at kids' parties (okay, adults too).

Nobody would believe you made these in 10 minutes. Packed in a beautiful box, these make a great gift too. Also a big hit at kids’ parties (okay, adults too). Diwali is around the corner. You might be seeing an influx of decadent sweets and desserts all over the internet. What you may think is “This looks so good, but I do not have hours to make this”. For these laddoos, all you need is 10…

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#Diwali dessert #Diwali recipe #Diwali sweets #Diwali sweets ideas #Indian dessert #Indian sweets #Quick dessert #Semolina dessert #Sooji laddoo #Suji laddu

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loveoffoodss · 2 years

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Easy Fruit Dessert Recipe / Makara Chaula Recipe

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hannieehaee · 2 months

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Svt & learning to cook food from s/o’s homecountry (aka not korean food). A different culture & food for each member would rlly cool

making you a meal from your country

content: established relationship, fluff, foreign reader (non-korean), etc.

wc: 872

a/n: this was such a cute concept omg!! i picked the food items and the home countries at random btw sorry if i got some dishes wrong pls lmk if there's any corrections i should make 😭

masterlist

seungcheol -

he wouldn't be able to stand your homesickness for even one second, feeling too sad at your sadness and deciding to do everything in his power to make you feel better. he'd ask around for traditional south african dishes leading him to make you some chakalaka while you were at work. the hours of trial and error wouldve been worth it the moment he saw the happiness in your eyes at his efforts.

jeonghan -

being quite used to simply ordering takeout whenever he so pleased, jeonghan was not used to cooking at home too often. however, if his sweet s/o wanted some homemade tom yum soup, then he'd deliver! after a quick call to mingyu (and an hour or two of messing around in the kitchen), he'd be ready with your food. he loves thai food, so this would be a win-win situation for him.

joshua -

he knew you sometimes missed australia and were unable to go back and forth as you pleased, so josh would occasionally indulge you in making meat pie for you, following a recipe you'd once made for him early in your relationship.

jun -

he'd had indian food before and loved it, so it did not take any convincing for him to decide to make you some indian street food. he'd do it out of his own volition pretty often, actually. by now, he had mastered the art of various dishes, specially panipuri, which he would frequently make for you, and sometimes he'd even share some with his members.

soonyoung -

if he sensed you growing homesick and missing your usual chinese cuisine, he'd go out of his way to seek out jun or minghao to ask what food may make you feel a bit better. he'd then take on the task of making you the most delicious street breakfast, jianbing, knowing it wasnt too difficult a task for him and that it was a meal you'd often have in your youth.

wonwoo -

wonwoo was quite known for his lack of ability in the kitchen, but that would not stop him from making you some laksa whenever you were feeling particularly homesick. despite not knowing how to make any other singaporean dishes, he'd have specifically mastered at least one in order to take care of you in such a domestic way whenever the opportunity arose.

jihoon -

never having been one to cook much (he'd much rather stick to washing dishes), he'd struggle a lot through making you some pastéis de nata for your anniversary, deciding to make a korean-portuguese fusion of meals to celebrate your relationship. ok, maybe he called mingyu over to help, but the joy in your eyes as you shared the meal with him had made it worth all of mingyu's nagging as he followed his instructions to the letter.

seokmin -

he's never been to spain, but he's had a few spanish meals throughout his life, so he'd quickly understand why you'd often complain about the lack of authentic spanish food near your shared apartment. would take it upon himself to learn how to make paella in the most perfect manner imaginable just to see a smile on your face.

mingyu -

making a pizza from scratch was easier said than done, but mingyu had taken on the task the moment you let him know of the fomo you felt at seeing him and his best friends explore your country of origin, italy. you'd watched nana tour happily, but still felt a bit off at knowing you couldn't be there with your boyfriend. but fear not! mingyu was about to bring the authentic italian experience to your door!

minghao -

he's been to the united states so many times by now that he just knows american food by heart. wouldnt even need a recipe to know how to make you some classic barbecue on a sunny afternoon. would even make an entire day out of it, grilling under the sun while you sunbathed next to him.

seungkwan -

seungkwan has always thought himself to be quite a good cook. or at least he was quite good at making korean food. japanese food was another story. he knew how badly you missed homemade sushi, never enjoying any from your nearby restaurants. he'd have to ask for your help at some point, but the end result would be the two of you sharing a nice moment making a meal together, so it all went according to plan.

vernon -

he doesnt know how to cook neither korean nor american food, but you best bet he'll try his hardest to make you traditional vietnamese food in the form of bun cha and bánh xèo. it looked easy and like it tasted good, how hard could it be? would try his bestest but eventually need to ask you for help completing the task. a+ for effort, though.

chan -

he already loves mexican food, so making it for you wouldnt even be something you'd have to request from him – he'd just do it on his own! he'd already mastered all types of street food, eventually opting to make you menudo, knowing how much you enjoyed that meal as a child.

#seventeen fanfic #seventeen x reader #svt fanfic #svt x reader #seventeen #seventeen imagine #svt #seventeen oneshot #svt reactions #seventeen reactions #svt scenarios #seventeen scenarios #svt imagines

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whentherewerebicycles · 5 months

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top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

#jes cooks #year in review #2023

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happyk44 · 1 year

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Jasico prompt for @butt-puncher based off this tweet

---

Leo peered over Jason's head. "Who's XghostkingX?" His chin came to rest on Jason's shoulder. "Sounds likely a freaky dude."

Jason swiped away the notification and kept watching the dog training video Piper sent with the caption "You" and a pink heart emoji. "Just this guy who sends me recipes." Jason frowned as the video ended and typed a quick rebuttal back at Piper that just because the dog was a golden retriever did not mean it was him. "I don't know him."

Leo's breath went hot against his cheek. "Then why," Leo said, drawing out the "I" sound for as long as his breath lasted. He rolled over, locking his head backwards over Jason's shoulder, face to the curling and finally inhaled. Coughing briefly, he continued, "is he DMing you?" Leo flicked his cheek. "What, he is a potential booty call?"

Jason scowled. "I don't do that, Leo."

"You should," Leo huffed. "I got pegged on Tuesday by a hottie boom-booty and her boyfriend. All with the sweet send of a "You down to clown?" meme."

Rolling his eyes, Jason shifted ever so slightly and grinned when Leo slid off his shoulder and crashed to the ground. "You give all aroace people a bad name."

From the ground, Leo swatted at Jason's ankles. "Just because I don't get the attraction part doesn't mean I don't know what good feels like. And there are some angles only the thick fingers of a college football player can hit, alright?'"

Jason snorted and opened up Instagram. He switched to the messages section and clicked the top one. A link to a recipe popped up. Above it were a thousand other recipe links. No messages, no words, no comments.

Just other people's posts.

Jason didn't know who this Nico guy was. It was spring break in his sophomore year of high school. His step-mom dragged them all out to some meditative retreat that banned all use of electronics. It was supposed to be some kind of spiritual cleanse. All Jason remembered was doing yoga, eating really bland meals, and Thalia sneaking out of their room through the window in the middle of the night and coming back six hours later smelling like weed and wearing someone else's bra.

She had a lot more fun than he did.

But when he finally got his phone back, he had twenty-three messages from XghostkingX, all recipe posts from different accounts. He checked out the account, trying to figure out who "Nico" was. But the account was private. He checked out the recipes too. They weren't weird. Seemed like completely normal recipes. Bread, pasta, Mexican dishes, Indian dishes, pastries, keto, high protein, vegeterian. Pretty much everything except Italian.

Which Jason found interesting. He wanted to ask about it but...

He turned and flashed a sprawled out Leo the messages. "They're just recipes. He started sending them to me when I was on that no-phones thing with my family."

Leo snatched the phone from him and begin scrolling at top speed. "Wasn't that, like, five years ago?" Jason shrugged. Leo stared at him unamused. "Seriously, man? And you haven't said anything?" He shook the phone. "You don't even know this guy!"

Jason reached for his phone but Leo rolled away, spring up to his feet. "Leo, give me my phone."

"Just one second," Leo said, very clearly typing something.

"Do not talk to him, Leo!" Jason shouted, shooting out of his chair and towards his best friend.

"I'm just gonna hit him up!" Leo yelled as he scrambled away on his gangly twig legs. "See what's up!"

Jason grabbed a pillow off his bed and hurled it at Leo through the doorway. Leo squawked loud, without dignity, as it beamed him in the back of the head and knocked him down. Darting through the doorway, Jason threw himself over Leo. All the air fwooshed out of his lungs.

Grunts and grounds filled the air as they wrestled for the phone. Leo curled inwards of himself. Jason rolled him over onto his back. Leo kicked at him. Grabbing at his legs, Jason pinned him down and started tugging at his arms. He ripped the phone of Leo's hands and sat on his chest in retaliation.

Leo spread his hands behind his head and fluttered his eyelashes, before wheezing, "Why, why Mr. Grace, you're so forward."

Jason shoved his foot in Leo's face. Leo shouted and slapped it away with spluttering indignation. "Fuck off and suffocate, Valdez." He turned to his phone. His heart exploded in his chest. Panic induced upwards his throat. "Oh my fucking gods, Leo." He shoved both his feet into Leo's face again, kicking at his jaw.

Ignoring Leo's protesting yells, Jason scanned the string of messages in the chat. The first one started off okay. Yo, who is this? Then they slowly began to deteriorate into complete nonsense. Probably as Jason and Leo were fighting over the phone.

Crap, crap, crap, he thought, as he began typing out apologies.

Sorry for that, it was my friend, he was wondering why you keep DMing me even though we don't know each other. He sent the text and closed out of the app before planting both feet beside Leos face and flaring down at him.

Jason bonked him again then twitched as his phone buzzed. The notification read XghostkingX sent you a message. Leo squirmed under Jason's weight. "Did he respond? Is he telling you why he keeps sending you messages? Is he hot?"

Leo batted his eyelashes Sweetly. Jason bonked him on the head with his phone. "I am going to eat you one day, Leo."

"I don't care what you do to me, so long as I get to come first," Leo said.

Jason swatted at him as he opened up the text.

Haha, no problem. I was wondering when you were going to say something. I'm Nico. Sorry for all the recipes. I was sick with the flu and couldn't remember how to save them to my notes app. I meant to send them to my sister, but I messed up on her username. I'm dyslexic. Powered through it but it does get worse when I can't think straight. Actually using speech to text right now. Filling in the punctuations after the fact. Anyway, you never said anything so I just kept saving there here to refer back to. Kind of easier than opening my notes app all the time to be honest.

Another text popped up. A picture this time. Followed by a series of more pictures. All of food. Jason recognized some of them from the recipes he'd clicked through out of curiosity. The plating was different. A little less professional, but they looked just as good as they had in the videos.

Some of the photos had a cute boy in the background. He presented the plates with a shy look on his face. His dark shaggy hair was pulled back in a few photos.

Some of my successes, the next message read.

Quickly Jason texted back, Is that you?

Yeah, Nico's reply read. My sister took them to send to my grandma in Venice. I usually just photograph the food. I have other pictures on my page. You can follow if you want.

Jason didn't hesitate before replying, Okay.

He clicked Nico's username and hit the follow button before waiting patiently. A second later the page opened up for him. Nico had a lot of pictures of food, dogs, paintings. There were few pictures of him as Jason scrolled mindlessly through his accounts. The ones that did feature him were always flocked by two other girls - one white and tall, with a braid tucked over her shoulder and fierce eyes, the other short and black with a wide smile, typically tucked under one of their arms.

Jason clicked on a picture of what looked to lasagna roll-up but much fancier and sent it to the chat. That looks good. I don't remember seeing a post for it.

That's my grandma's recipe, Nico typed back. It's a chicken cannelloni. Trade secret though. Can't give it to you. There was a brief lull before another message popped up. But I could make it for you, if you're interested. Make up for spamming you these last five years. Laughing face emoji.

Jason paused. Then, Does it travel well? Who knows if the USPS will keep it fresh.

My dad lives in the Bay Area, Nico replied with a laughing face emoji. And I'm here for the next couple months. Another brief pause while Jason's mind caught up with the air in his lungs. If you didn't want people to know where you lived, you shouldn't post pictures of yourself at university. Congrats on your win by the way.

A deep heat crossed Jason's face. So Nico had checked out his page? What did he think of the personality Jason exhibited through carefully selected photographs and captions? Did he think he was cool?

Beneath him Leo was still struggling and wheezing. Jason ignored him as he typed. I'd be creeped out, but that cannoli thing looks too good, so yeah, why not?

Nico's reply was a cute smiley emoji. Here's my number, he wrote. Call me when you wanna come over. Takes a while to make the pasta from scratch but I'm sure I can keep you entertained. Another smiling emoji.

Jason swallowed around his rising emotions. Sounds good. I'll let you know when I'm free.

A thumbs up and another smiley face.

Finally, he slid off of Leo's chest and landed on the hardwood floors. Leo inhaled dramatically then coughed rapidly before flipping over to his stomach. He groaned as he pushed himself up to his knees. Jason exited the chat.

"So, you getting that dick or what?" Leo drawled. Jason shoved him back as he laughed deliriously.

"Shut up." He pushed up to a stand and dragged Leo off the floor. "He's gonna make me one of his recipes."

"Ahh, dinner date."

Jason cuffed Leo's shoulder before wrapping him in a headlock. Leo laughed boisterously and didn't fight back. Instead he licked a long line down Jason's arm. Jason rolled his eyes and pinched his ear before letting him go.

"It's not a date." He smoothed down his shirt and began looking through his calendar. "He's just trying to make up for spamming me these last five years."

"Uh huh," Leo said, with a twinkle in his eyes that Jason sometimes loved and sometimes hated.

"Yeah, uh huh," Jason muttered back.

Another notification popped up. Without a second thought, Jason clicked it. A picture of a small cake with elaborate icing work and chocolate drips. Nico was in the background, crouched low so all you could see was his face, flour in his hair, a little bit of icing smeared on his cheek. He was smiling wide, eyes glancing up at the person taking the picture. Underneath the photo were the words, For dessert?

Jason hearted the photo immediately and wrote, Sounds good. It looks delicious.

Leo leaned over his shoulder. "He does look pretty delicious."

Jason swatted him away, cheeks burning. "Fuck off, Valdez." Leo cackled behind him before jogging back into Jason's bedroom. Jason turned back to the photo. Nico did look really nice. Messy in a cute way.

Maybe if Jason played his cards right, he could score more than a free dinner and a cute dessert.

#jasico #jason grace #nico di angelo #leo valdez #jasonnico #my writing #my fanfic #happy talks pjo #my head is still kinda fuzzy but i hope you enjoy this one angel!!

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najia-cooks · 11 months

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星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

#cooking #recipes #Hong Kongese #Chinese #fusion #noodles #rice noodles #carrot #bell peppers #gluten free

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veganmikehanlon · 1 month

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@7x5 here’s part one of recipes!! yes there’s more you can only do 10 links at a time :(

#veganmo #vegan food #recipes #i made these muffins the first time i met my wife irl #just a lil fun fact

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spicyvegrecipes · 1 month

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Rajgira Halwa (Sheera)

Rajgira Halwa (Sheera) Farali Rajgira Halwa (Sheera) is a delicious Indian gluten-free sweet dish made using Rajgira flour (Amaranth flour). It’s a popular dish, especially during fasting seasons like Navratri, as it’s often considered a suitable ingredient for fasting recipes.Rajgira Halwa (Sheera) is gooey with a melt-in-your-mouth texture and it comes together in under 30 minutes using simple…

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kalimasblog · 9 months

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MASALA DOSA

Introduction:

Masala Dosa also called Masale dosey, is a South Indian dish. It was a type of dosa it was originated in the town of Udupi in Karnataka. It is made from rice, lentils, Urad dal, chana dal, fenugreek, puffed rice, Toor dal, dry red chili, and served with potato curry, and sambar.

HOW TO MAKE A CRISPY MASALA DOSA:

Masala dosa is a South Indian dish. It was an easy and popular, tasty South Indian stable breakfast recipe made with rice and urad dal. Basically an extension of the traditional dosa recipe, where dosa is made crip and stuffed with potato masala. It is perhaps one of the famous dishes from south India, which can be served for morning breakfast or also as an evening snack with coconut chutney and sambar.

THE STORY OF MASALA DOSA:

Then are many stories around India, but according to the wiki, it originated from my hometown Udupi. It was here in Udupi, that the dosa’s were made crisp and served. One of the local restaurants in Udupi started to serve potato masala stuffed dosa as a variation and also to lower the coconut chutney consumption. In those days, coconut-based dishes were considered pricey and dosas cannot be consumed without any side dish. Gradually stuffed dosa became one of the norms and the migrant community took this variety to Mumbai and exposed it to a broader audience. It was very well received in the cosmopolitan city and that’s how it became one of the popular dose varieties.

THE SPECIAL OF MASALA DOSA:

Masala dosa are crispy, soft, savory, and healthy crepes made with rice and lentil batter. The dosa is gluten-free and dairy-free, with a sturdy yet soft texture that’s great for holding a hearty homemade potato filling. To make the batter, lentils and rice are soaked for several hours and then blended together.

WHY PEOPLE LIKE MASALA DOSA:

Most people love masala dosa or its rich taste. Mixing each bite with spicy sambar soup and coconut chutney will give your day the kick-start it needs. The sambar and even the masala dosa have some of the major pure Indian spices, which will give it that wow factor you have been looking for in breakfast food. Masala Dosa is one that is crisp, aromatic, flavourful, and has a potato masala or spiced seasoned potatoes stuffed in it. These crispy crepes are quite addictive and delicious.

Masala dosa is a popular South Indian dish that originated in the state of Karnataka. The exact history of masala dosa is not clear, but it is believed to have originated in the town of Udupi. The dish was an instant hit and soon became a staple in South Indian cuisine.

Plain dosa

Masala dosa: adding masala curry as stuffing

Upma dosa: adding upma as stuffing

Onion dosa: adding sliced onions as stuffings

Panner dosa: adding chopped panner curry as stuffing

Corn dosa; adding sweet corn as stuffing

Butter dosa

Egg dosa.

The original Mysore masala dosa, also known as Mylari dosa in Mysore, has very humble origins. The Vinayaka Mylari Hotel, the original creators of this amazing Mysore masala dosa still tantalizes the taste buds of all those in search of it.

this amazing Mysore masala dosa still tantalizes the taste buds of all those in search of it.

A traditional southern Indian dish known as masala dosa is popular throughout the country, made from a batter of soaked rice and lentils that is baked into a thin pancake and usually stuffed with potatoes, onions, and mustard seeds. The dish is often garnished with grated coconut and chopped coriander.

With its huge popularity, there are also some variations of the dish, such as Mysore masala dosa, rava masala dosa, onion masala dosa, and paper masala dosa. It is usually consumed as a quick snack or as a part of any meal of the day.

Masala dosa has even made the list of 10 foods to try before you die, compiled by the Huffington Post, alongside famous dishes such as Beijing duck, moussaka, and BBQ ribs.

Which country is famous for masala?

India is the world’s largest producer of spices. The availablity of abundant natural resources and favourable climate makes it favourable for the growth of spices in India.

CONCLUTION:

Masala dosa is very popular in South India. It is all the people liked it. Then masala dosa is a very tasty and healthy food. So once come to South India then eat and taste masala dosa.

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twistedtummies2 · 8 months

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IT ME- YA BOI- AGAIN!:D

Anyway.

For your TWST ocs, what do you feel would be their favorite snacks? EXCLUDING HUMANS. Like do they have a quick or filling comfort snack or meal after a long day or maybe when they’re down?

Well, in the case of three of my six canon pred OCs, humans actually ARE their favorite snack or meal, although I don't necessarily know if they count as "comfort food" for any of them. XD For Billy, I think his favorite type of treat would be chocolate. In terms of a full meal...he has a family recipe for a chocolate-glazed pot roast that he finds absolutely delicious (as well as massively fattening). That's not really a snack, because obviously it's something that takes time to make, but it is a meal he loves making from time to time. Chocolate, in general, however, is definitely something he enjoys. He also likes marshmallows, which...given how squishy he is, that seems only fitting. Ha ha. For Nakoda, he likes sweet breads, pastries, and pudding. As I said in an Ask a while back, his "comfort breakfast" is a dish called Puri, which is an Indian staple that consists of light, airy sweet bread served WITH pudding. When he can't get that, he just likes that kind of stuff in general. It's light, sweet, and simple. Elias LOVES bacon. He will buy packs of pre-made bacon strips, and just...have those, the way a person might eat sticks of jerky or something. He's a dog boy, after all, and we all know how dogs get over "Beggin' Strips." ;) Reno is a junk food addict. He loves cheeseburgers, fries, potato chips, onion rings, all that stuff. He likes sweet things too, especially mellowcreme candies (such as candy corn or mellowcreme pumpkins), but he's happiest with food that is thick, juicy, savory, and more than a bit greasy. Also drinks a LOT of soda. James I don't think DOES comfort food. Not in the TYPICAL way, anyhow. There's nothing he considers truly "comforting" that he can just...sort of buy at the store really quick or whip up in a few minutes. About the closest thing that probably comes close is good old bread-and-butter with jelly. He does, however, very much like seafood, and also poultry-based dishes, of various sorts. (Much like Ace, though, he isn't a fan of oysters.) Speaking of seafood, this is also a favorite for Smitty and Maelstrom. Smitty's "comfort food" is fishsticks: while he does like more "sophisticated" forms of fish-based cuisine, fishsticks are something of a childhood favorite, hence why I classify them, for him, as "comfort food." Maelstrom prefers sushi, sashimi, and ESPECIALLY kalimari, although it's hard to say if that last one qualifies as typical "comfort snack" type stuff. Theodore has a sweet tooth. He particularly loves hard candies, such as lollipops and gobstoppers, as well as red licorice, and a few forms of sweet bread, such as gingerbread. It's something a lot of people don't expect when they first meet him, but he REALLY enjoys sweet and sugary stuff. It's a combo of a fast metabolism and him keeping himself decently in shape that prevents him from gaining about a billion tons of weight. XD Finally, Grit has a love for lime creme pie and hot cocoa. This is actually a reference to "Return to Oz," where the Nome King - his inspiration - dines on "Limestone Pie and Hot Melted Silver" in front of Dorothy and her friends. Since Grit is only HALF Nome, I figure he'd prefer the more human-friendly version of the same. XD In-canon, the reason he loves these so much is because of his Mom. No one makes them the way she does, but he loves them even when they are "inferior copies." Ha Ha.

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the-rushit-mind · 1 year

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Recipes and Food: How to Cook and Eat Well in 2023

Recipes and food are some of the most popular topics on the internet, as people love to cook and eat delicious food. Whether you’re a beginner or an expert in the kitchen, there’s always something new and exciting to learn and try. Cooking and eating well can also improve your health, happiness, and creativity.

But how can you cook and eat well in 2023? What are some of the best recipes and food trends that you can follow in the coming year? In this blog post, we will share some tips and ideas on how to cook and eat well in 2023. Whether you’re looking for easy and quick meals, healthy and nutritious dishes, or exotic and adventurous cuisines, there’s something here for you. Let’s get started!

Recipes and Food Trends for 2023

Here are some of the recipes and food trends that you can expect to see more of in 2023:

- Plant-based foods: Plant-based foods are foods that are made from plants or derived from plant sources. They include fruits, vegetables, grains, nuts, seeds, legumes, mushrooms, algae, etc. Plant-based foods are becoming more popular as people become more aware of the environmental, ethical, and health benefits of reducing their consumption of animal products. Plant-based foods can also offer a variety of flavors, textures, and nutrients that can satisfy any palate. Some examples of plant-based foods that you can try in 2023 are:

- Vegan cheese: Vegan cheese is cheese that is made without dairy or animal products. It can be made from nuts, seeds, soy, coconut, cashew, etc. Vegan cheese can have a similar taste and texture to regular cheese, and can be used in various dishes such as pizza, pasta, sandwiches, etc.

- Jackfruit: Jackfruit is a tropical fruit that has a meaty texture and a mild flavor. It can be used as a substitute for pork, chicken, or beef in various recipes such as tacos, burgers, curries, etc. Jackfruit is rich in fiber, vitamin C, potassium, and antioxidants.

- Oat milk: Oat milk is milk that is made from oats. It has a creamy and smooth texture and a slightly sweet flavor. It can be used as a substitute for dairy milk in various drinks such as coffee, tea, smoothies, etc. Oat milk is high in fiber, protein, calcium, and iron.

- Fermented foods: Fermented foods are foods that have undergone a process of fermentation, which is the conversion of carbohydrates into alcohol or acids by microorganisms such as bacteria or yeast. Fermented foods have a tangy and sour flavor and a long shelf life. Fermented foods are also beneficial for your gut health, as they contain probiotics, which are live microorganisms that can improve your digestion and immunity. Some examples of fermented foods that you can try in 2023 are:

- Kimchi: Kimchi is a traditional Korean dish that consists of fermented cabbage and other vegetables. It has a spicy and pungent flavor and a crunchy texture. It can be eaten as a side dish or added to various dishes such as soups, stews, rice, etc.

- Kombucha: Kombucha is a fermented tea that is made by adding a culture of bacteria and yeast to sweetened tea. It has a fizzy and refreshing flavor and can be flavored with various fruits, herbs, or spices. It can be drunk as a beverage or used as a base for cocktails or mocktails.

- Sauerkraut: Sauerkraut is a fermented cabbage that is made by adding salt and water to shredded cabbage. It has a sour and salty flavor and a soft texture. It can be eaten as a side dish or added to various dishes such as sandwiches, salads, hot dogs, etc.

- Global cuisines: Global cuisines are cuisines that originate from different countries or regions of the world. They offer a variety of flavors, ingredients, and techniques that can expand your culinary horizons and satisfy your taste buds. Global cuisines are becoming more accessible and popular as people travel more and explore new cultures and cuisines. Some examples of global cuisines that you can try in 2023 are:

- Indian cuisine: Indian cuisine is one of the most diverse and flavorful cuisines in the world. It consists of various dishes that are influenced by different regions, religions, and cultures of India. Indian cuisine is known for its use of spices, herbs, grains, legumes, dairy, fruits, vegetables, etc. Some of the most popular dishes in Indian cuisine are curry, dal, biryani, naan, samosa, etc.

- Mexican cuisine: Mexican cuisine is one of the most colorful and vibrant cuisines in the world. It consists of various dishes that are influenced by the indigenous, European, African, and Asian cultures of Mexico. Mexican cuisine is known for its use of corn, beans, tomatoes, chilies, cheese, meat, etc. Some of the most popular dishes in Mexican cuisine are tacos, burritos, enchiladas, nachos, guacamole, etc.

- Thai cuisine: Thai cuisine is one of the most aromatic and flavorful cuisines in the world. It consists of various dishes that are influenced by the Chinese, Indian, and Malay cultures of Thailand. Thai cuisine is known for its use of rice, noodles, coconut, fish sauce, lime, lemongrass, ginger, etc. Some of the most popular dishes in Thai cuisine are pad thai, tom yum soup, green curry, mango sticky rice, etc.

These are some of the recipes and food trends that you can expect to see more of in 2023. There are many more options available in the market for every preference and occasion. When cooking and eating well in 2023, remember to:

- Choose fresh and seasonal ingredients: Fresh and seasonal ingredients are more nutritious, flavorful, and affordable than processed and imported ones. They also support local farmers and reduce your carbon footprint.

- Experiment with new recipes and cuisines: Experimenting with new recipes and cuisines can help you discover new flavors and techniques that can enhance your cooking and eating experience. You can also learn more about different cultures and traditions through their food.

- Enjoy your food with others: Enjoying your food with others can make your meals more enjoyable and meaningful. You can also share your recipes and food tips with your friends and family and learn from theirs.

Conclusion

Recipes and food are some of the most popular topics on the internet, as people love to cook and eat delicious food. Cooking and eating well can also improve your health, happiness, and creativity. In 2023, you can expect to see more plant-based foods, fermented foods, and global cuisines in the market. You can also try some of these tips and ideas on how to cook and eat well in 2023. Whether you’re looking for easy and quick meals, healthy and nutritious dishes, or exotic and adventurous cuisines, there’s something here for you. Cooking and eating well is not only a trend but a lifestyle that can benefit you and the planet. Bon appetit!

By - the_rushit_mind

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