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pumpkin and almond tart
| General Recipes
Cooking receipe to make pumpkin and almond tart under category General Recipes. You may find some video clips related to this receipe below.pumpkin and almond tartTarte au poitron et aux amandesThis divine Provencal tart was traditionally served at Christmas. It is a very old recipe which is nowaday
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| Salad
Type: Lemon Chicken Salad Free Cooking Recipe - Salad It's alright! Ingredients / Directions 1/2 cup(s) mayonnaise2 tbsp chopped fresh basil1 tbsp lemon juice1 teaspoon grated lemon peel2 cup(s) chopped cooked chicken1 cup(s) halved red or green grapes1/2 cup(s) halved Chinese pea pod
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chinatown duck rice with sticky plums
| General Recipes
Cooking receipe to make chinatown duck rice with sticky plums under category General Recipes. You may find some video clips related to this receipe below.chinatown duck rice with sticky plums1gressingham duck (whole) sunflower oil for deepfrying 4 cups Thai (jasmine) rice spring onions chopped to se
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Catfish Appetizer Recipe
| Appetizers
Type: Catfish Appetizer Free Cooking Recipe - Appetizers You got to try this! Ingredients / Directions 12 ounces cream cheesesoftened2 tablespoons mayonnaise2 tablespoons Worcestershire sauce1 tablespoon lemon juiceDash of garlic salt1 small onionfinely chopped1/2 cup(s) water1/4 teas
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Cooking receipe to make spicy chick peas under category General Recipes. You may find some video clips related to this receipe below.
spicy chick peas
punjabi chhole
indian
300g white chickpeas soaked in plenty of water with a pinch of bicarbonate of soda
6 tablespoons sunflower oil
1 teaspoon cumin seeds
1 teaspoon asafoetida
3 onions chopped finely
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon green chillies shredded finely
150g tomatoes chopped finely
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon mango powder
1 teaspoon garam masala powder
1 teaspoon pomegranate seeds (arnardana) crushed
4 tablespoons coriander leaves chopped
4 lemon wedges
salt
Cook the chickpeas in enough water to cover them with the bicarbonate of soda until they are soft. (The peas should retain their shape.}
In a separate pan heat the oil and add the cumin seeds and asafoetida.
When the seeds pop add the onion ginger and garlic pastes and green chillies.
Fry until golden.
Add the tomatoes and fry.
Mash as you stir making a paste.
Then add the chilli turmeric mango and garam masala powders and pomegranate seeds.
Cook this paste until blended and brown.
Add the chickpeas with the cooking water and blend mashing a few to thicken the gravy. Simmer and season with salt.
Serve garnished with coriander leaves and a lemon wedge for each portion.
A typical north indian delicacy and is served with hot poories or fried puffed bread especially at Punjabi weddings which are occasions of great merrymaking
Serves 4
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