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Cheese And Tomato Risotto Recipe
| Main Meals
Type: Cheese And Tomato Risotto Free Cooking Recipe - Main Meals Check out the travel channel! Ingredients / Directions 3 Tbsp. margarine 4 cloves garliccrushed 1 medium onionsliced 1 chicken bouillon cube 150 grams chicken breast filletsliced 2-1/2 cup(s)s raw ricewashed once
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Liver Casserole Recipe
| Casserole
Type: Liver Casserole Free Cooking Recipe - Casserole You got to try this! Ingredients / Directions 1/2 pound liverFlour1 can cream of mushroom soup1/2 soup can milk or water1 can French fried onion ringsCut liver into 1 1/2 x 2-inch strips. Flourseason and brown. Mix remaining ingred
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Date Oat Muffins Recipe
| Bread
Type: Date Oat Muffins Free Cooking Recipe - Bread It's ok! Ingredients / Directions 1 cup(s) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup(s) rolled oats 1 cup(s) milk 1/3 cup(s) packed brown sugar 2 egg whites 1/3 cup(s) buttermelted 1/
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honey and yoghurt muffins
| Aga Recipes
Cooking receipe to make honey and yoghurt muffins under category Aga Recipes. You may find some video clips related to this receipe below.honey and yoghurt muffins225g plain white flour 1 1/2 tsp baking powder 1 tsp bicarbonate of soda pinch of salt 1/2 tsp ground mixed spice 1/4 tsp ground nutmeg 5
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Cooking receipe to make mixed vegetable pickle under category General Recipes. You may find some video clips related to this receipe below.
mixed vegetable pickle
75g tamarind pulp
100g carrots
100g root ginger peeled
50g garlic cloves
5 tbsp vegetable oil
1 tsp mustard seeds
1 tsp urad dal (skinned split black lentils) 10 curry leaves
8 fresh green chillies halved
50g jaggery sugar (or demerara if you
have to)
1 tsp turmeric powder
salt
In a small saucepan bring 100m1 of water to boil.
Add the tamarind pulp and simmer gently for 20 minutes or until the water thickens stirring occasionally.
Meanwhile cut the carrots and ginger into 25mm strips and chop the garlic finely.
When the tamarind mixture is ready remove from the heat and sieve into a bowl to remove the seeds and skin.
Set aside.
Heat the oil in a kadai (Indian cooking pot) or wok.
Add the mustard seeds and as they begin to pop add the urad dal and curry leaves. Cook stirring frequently until the urad dal turns brown.
Add the carrots ginger garlic arid chillies to the pan and sauce for 2 minutes.
Add the jaggery (or dark demerara sugar) turmeric and some salt to taste and saute for another 2 minutes.
Then pour in the tamarind liquid and simmer over a medium heat for 10 minutes until the vegetables are cooked and the sauce is thick.
Remove the mixture from the heat and leave to cool.
Store in an airtight container for up to 7 days.
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