- Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
1 Pound Ground Beef
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Sea Salt
1/2 Tsp. Ground Black Pepper
1 Package King’s Hawaiian Sweet Bread Rolls
6 Slices American Cheese
1/4 Cup Butter, Melted
1 Tsp. Sesame Seeds
Carefully remove the rolls from the package without separating them.
Cut the sheet of rolls horizontally in half.
Place the bottom half in a baking sheet.
Cook the ground beef with the spices in a skillet until crumbly.
Spread ground beef evenly on top of the rolls.
Place the cheese slices over the ground beef.
Place the top of the rolls over the cheese.
Mix the sesame seeds with the melted butter and brush on top of the rolls.
Bake in 375 degree oven for 20 minutes.
Remove from oven and slice along the roll seams. Serve hot with ketchup for dipping.
If you want to freeze them or refrigerate leftovers place them in freezer safe containers. Microwave frozen sliders for 4-5 minutes. Microwave refrigerated sliders for 2 minutes.
|Frozen sweet corn||1 Cup (16 tbs)|
|Gram flour||1/2 Cup (8 tbs) (besan)|
|Ginger paste||1 Teaspoon|
|Garam masala||1/2 Teaspoon|
|Chat masala||2 Teaspoon|
|Red chili powder||1/2 Teaspoon|
|Oil||2 Cup (32 tbs) (For deep frying)|
In a bowl, combine corn, gram flour, salt, garam masala, chili powder, chat masala, ginger, cilantro and mix well.
Add water if needed and make batter as shown in the video.
Heat oil in a frying pan and fry pakoras on medium heat for 5-6 minutes or until golden brown.
Drain excess oil using paper towels.
Serve and enjoy!
|Oil||2 Cup (32 tbs) (As needed for deep frying)|
|Potatoes||2 Small , cut into thin slices|
|For the batter|
|Chickpea flour||1/2 Cup (8 tbs) (Besan)|
|Water||1/4 Cup (4 tbs) (As needed to make a batter)|
|The spices for the batter|
|Salt||To Taste (1 Tsp)|
|Garam masala||1/2 Teaspoon|
|Red chili powder||1/2 Teaspoon (Optional)|
|Carom seeds||1/4 Teaspoon (Ajwain seeds)|
|Dry mango powder||1 Pinch (Amchur)|
|Black pepper powder||1/4 Teaspoon (Kali Mirch)|
1. In a mixing bowl, add chick pea flour. To this add all the spices and mix to combine well.
2. Gradually add water and mix to form a lump-free batter. Set aside.
3. In a pan, heat oil for frying.
4. Coat the potato slices with the batter, and fry them in the hot oil in small batches.
5. When the potato fritters turn golden brown in color, remove them on a paper towel to drain the excess oil.
6. Serve hot with tomato ketchup or with any chutney of your choice like mint chutney or tamarind chutney.
|Poha||1 1/2 Cup (24 tbs)|
|Water||5 Cup (80 tbs)|
|Potato mashed||2 , boil|
|Coriander leaves||2 Tablespoon , chop|
|Green chili||2 , chop|
|Red chili powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Cumin seeds||1 1/2 Teaspoon|
|Salt||1 1/2 Teaspoon|
|Oil||2 Cup (32 tbs) ((deep fry))|
1.Soak 1 1/2 cup of Poha, in warm water for a minute. Drain the water and wash with fresh water, squeeze out a little bit of the water.
2.Check the texture, they need to be mushy. Transfer to a plate and let them sit idle for a minute or two.
3.In a mixing bowl, add the poha, then start mashing and kneading like a dough with hands. Halfway in, add chopped coriander, green chili, 2 boiled potatoes, red chili powder, coriander powder, cumin seeds, salt and a bit of sugar to balance it out.
4.Now start kneading again to form a smooth texture. Divide this into small portions and smooth-en them. You can form these into any shape.
5.Deep fry these in medium flame until golden brown, and light. Do not overcrowd the pan, fry a few at a time.
Once fried, take down to a kitchen towel lined plate.
6. Serve hot with garlic-coriander chutney.
Heat the oven to 325° F (165° C/Gas Mark 3).
Combine the graham cracker crumbs, 1/4 cup of melted butter, and 2 teaspoons of sugar; press into the bottom of a 10-inch springform pan.
In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter. Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8 to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.
In a large bowl with an electric mixer, beat the cream cheese with the confectioners’ sugar until fluffy; add the crushed pineapple and blend well.
Fold the whipped topping into the pineapple mixture.
Spread the filling over the chilled crust and sprinkle with
2 cups white quinoa
1 small fennel
1 large capsicum
2 small eggplants
2 medium zucchini
1 brown onion
10 small mushrooms
1/2 lemon, juiced
3 cloves garlic
grape seed oil, as desired
salt, black pepper and cayenne pepper
1. Cook 2 cups of white quinoa in salted water as per instructions on the package. (Suggested 3 cups of salted water.)
2. In this step you need to cook each vegetable batch with seasoning and enough timing to your taste as you would have cooked it on its own. Stir fry coarsely chopped veggies in separate batches, and cook them in the following order:
fennel (low, 7-10 minutes)
onion (high, 3-5 minutes)
zucchini (medium, 7-10 minutes)
capsicum (high, 5-7 minutes)
mushrooms (sprayed with oil, high, 3-5 minutes)
eggplant (use more oil, medium, 7-10 minutes)
Put aside each cooked batch.
3. Clean the wok and saute crushed garlic until fragrant, but do not fry it.
4. Add the lemon juice and cayenne pepper to the cooked garlic and mix well.
5. Immediately combine all ingredients in the wok including quinoa and cooked vegetables and heat through.
1. Almond and Soya Milk Smoothie
Preparation time: 15 minutes
Cooking time: no cooking time
Almond Flakes – 100g
Soya Milk – 750ml
Honey – 150g
Whole almonds – 350g
Banana – 200g
In a mixer jar, take whole almonds without skin, add soya milk, honey and banana in it. Blend it and garnish with roasted almonds flakes.
Tip: Add a berry flavour as per availability to enhance flavour.
Total fat 240.6g
Vitamin E 118.5mg
2. Almond, oranges and Roast Pumpkin salad
Preparation time: 50 minutes
Cooking time: no cooking time
Pumpkin – 50g
Fresh Orange – 50g
Mixed Lettuce – 200g
Almond Flakes – 50g
Olive oil – 25g
Honey – 10g
Mustard – 10g
Almond paste – 20g
Balsamic vinegar – 20ml
Almond slivers toasted – 30g
Cut Pumpkin into wedges and marinate it with honey, rosemary and roast it for 30-35 minutes or until cooked at 180 C.Peel fresh orange and cut into wedges. Then, in a bowl, add olive oil, honey, salt and almond paste, and balsamic. Blend
Spinach baby leaves – 3 cups
Almonds (blanched& peeled) – 1/2 cup
Anjeer (dry) – 8 nos
Tomato diced – 1 cup
Watermelon diced – 1 cup
Onions thinly sliced – 1/2 cup
Olive oil – 4tbl spn
Tamarind paste – 2 tblspn
Salt – 1/2 tsp
Black salt – 1/2 tsp
Ginger powder – 1/2 tsp
Jeera bhunna – 2 tsp
Red chilly pwd – 1/2 tsp
Soak anjeer overnight in water. Drain the water and cut into quarters. Mix anjeer with the rest of the veggies, fruits and sliced almonds.
For the dressing mix all the ingredients and whisk it. Pour over the salad and toss it. Serve immediately
Badam ki Nan Khatai
Butter (unsalted) – 250gms
Powdered sugar – 250 gms
Maida – 250gms
Baking powder – 1/2 tsp
Almonds (finely chopped) – 100gms
Cardamom pwd – 1/2 tsp
Soften the butter and mix with the sugar. Mix vigorously and then gently fold in the maida, baking powder and cardamom powder.
Now fold in the chopped almonds. Work it to a dough. Now grease a baking tray and sprinkle some maida. On this tray make equal sized round balls of
If you (are a fan of. The delicate, tender and soft flesh and the way the fish cheeks turn out having a lightly chewy consistency when the fish is prepared in this way is totally delicious. The best kind of fish to use to make a wonderfully mouth-watering steamed fish is basically any good-size white- fish like red snapper, bass, trout, rockfish (grouper) and yellowtail snapper.
It may appear easy, but it is actually difficult to cook a high quality restaurant style steamed fish dish without acquiring the right techniques or skills. However thankfully with this guide and recipe and some little advice revealed by an experienced Chinese chef, you can now recreate a terrific restaurant-quality steamed fish with little effort in your own kitchen.
Step One: Purchase fresh fish, if at all possible one that comes directly out of a live-tank to get the best result.
Step Two: Put some pieces of shredded ginger and spring onion with the fish while steaming to remove the fishy smell. Get your kitchen cooking timer and set it for 8 minutes if you are steaming one small fish and Ten minutes if you are steaming a big