Re: UT Cooking Competition February 2015
Spicy Potato Curry
Ingredients:
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
Re: UT Cooking Competition February 2015
Chicken Cutlets With Smashed Potatoes and Peas
Ingredients
1
pound
small new potatoes (about 10)
kosher salt and black pepper
1
10-ounce package frozen peas
2
scallions, sliced
2
tablespoons
unsalted butter
8
small chicken cutlets (about 1 1/4 pounds)
2
tablespoons
flour
2
tablespoons
olive oil
Directions
- Place the potatoes in a saucepan with enough water to cover. Add 1 teaspoon salt. Simmer until tender, 15 to 18 minutes, adding the peas in the last 2 minutes; drain. Gently mash with the scallions, butter, and 1/2 teaspoon each salt and pepper.
- Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat with the flour, shaking off the excess.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook half the chicken until golden brown and cooked through, 2 to 3 minutes per side; transfer to plates. Repeat with the remaining oil and chicken. Serve with the potatoes.
Re: UT Cooking Competition February 2015
Arre wah..janab main apni hi recipe share kiye deti hon :)
http://4.bp.blogspot.com/-hn8XYWdCG1...0/IMG_8321.JPG
Ingredients for cutlets
potato boiled and mashed
|
1 kg
|
bread crumbs
|
1 cup
|
egg
|
1
|
salt
|
to taste
|
black pepper
|
1/4th tea spoon
|
chicken powder(if available) or chicken cube(2)
|
1 tea spoon
|
Ingredients for stuffing
boiled egg
|
2
|
onion chopped
|
1
|
tomato chopped finally
|
1
|
green chillies chopped
|
5
|
ketchup
|
1 tab spoon
|
cheese
|
1/2 cup
|
sherreded chicken
|
1/2 cup
|
mayonase
|
1/4th cup
|
black pepper crushed
|
1/4th tea spoon
|
salt
|
to taste
|
1-first of all in boiled potatoes add black pepper, salt chicken powder or cube
2-stuff the stuff ingredietns in cutlets
3-coat cutlets in beated egg
4-again coat the cutlets in bread crumbs
5-deep fry them till gets crunchy golden
serve with mayonese, tomato ketchup, imli ki chatni or any chatni u like to have with it.
Re: UT Cooking Competition February 2015
Potatoes in Garlic and Cilantro
People from my mother’s home village in Lebanon, Bakarkasha, are nicknamed “Batata” which is the Arabic word for “Potatoes.” Apparently they are known for their love for potatoes, and their many different ways of enjoying this food staple. Just the other day mom reminded me of this fact when she threw at me yet another potato recipe, and this time around it’s sauteed with cilantro and garlic.
http://i1372.photobucket.com/albums/...psf2d66fd0.jpg
“Potatoes in Garlic and Cilantro” serves as a delicious appetizer and is quite simple to make. I got it right the first time around.
http://i1372.photobucket.com/albums/...ps136398a9.jpg
http://i1372.photobucket.com/albums/...psb283d029.jpg
http://i1372.photobucket.com/albums/...psb283d029.jpg
http://i1372.photobucket.com/albums/...ps5dbedbc2.jpg
If you are health conscious and would like to avoid frying the potatoes, you may also bake them as long as you get them to a nice crispy texture (perhaps just dazzle a few droplets of oil on them prior to baking them). We prefer the fried version, but I fried them using organic coconut oil which can sustain high temperatures.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
A delicious Lebanese Appetizer Made With Potatoes and Cilantro.
Ingredients
4 large potatoes
1 bunch green cilantro (or ½ cup dried cilantro leaves)
5-8 large fresh garlic cloves, crushed
1 lemon, juiced
3 table spoons of olive oil
A dash of salt
Instructions
Slice the potatoes into small cubes of about ¾ inch with a thickness of about ½ inch. Fry them in oil until they are golden/crispy (or alternatively bake them in the oven until they're crispy). Salt them lightly.
Meanwhile rinse the cilantro leaves then discard the stems, and chop the leaves very finely. Lay the leaves on a paper towel for a few minutes to dry the water from them.
In a deep frying pan, add the crushed garlic then saute it on medium heat in the 3 tablespoons of olive oil just for a couple of minutes. You want the garlic to stay a bit raw, not fully cooked, or otherwise if you overcook the garlic it looses its flavor.
Add a tiny pinch of salt, then add the chopped cilantro and the lemon juice to the garlic and saute/mix them well for a minute or two.
Finally add the fried potatoes to the pot, mix it well with the saute and cook it for 3-5 more minutes while stirring, and you're done.
BONUS: If you love spicy food, finely chop a bit of green jalapeno or Serrano peppers and add them during the cilantro saute
Serve hot or cold as an appetizer.
Re: UT Cooking Competition February 2015
sirf competetion hota ya kuch khane ko b milta ;;)
Re: UT Cooking Competition February 2015
Quote:
Originally Posted by
Ullu Ka Patha
sirf competetion hota ya kuch khane ko b milta ;;)
new logon se banwayi jati hain ye dishes yahan......
is liye sikhany k liye share krty hain ab btayen konsi bnayen ge ap?
Re: UT Cooking Competition February 2015
Re: UT Cooking Competition February 2015
Re: UT Cooking Competition February 2015
Re: UT Cooking Competition February 2015
اسپائسی پوٹیٹو بریڈ رول Spicy Potato Bread Rolls
- آلو 4 عدد (ابلے ہوئے) (Potatoes 4 boiled)
- ڈبل روٹی 1 عدد (سلائس) (Bread slice 1)
- انڈے کی سفیدی 2 عدد (Egg white 2)
- ہری مرچ 4 عدد (باریک کٹی) (Green chilies 4 finely chopped)
- ہرا دھنیا ایک گٹھی (باریک کٹا) (Fresh coriander 1 bunch finely crushed)
- بریڈ کرمبز ایک پیکٹ (Bread crumbs 1 packet)
- لال مرچ ایک چائے کا چمچ (پسی ہوئی) (Red chili powder 1 tsp)
- کالی مرچ ایک چائے کا چمچ (کُٹی ہوئی) (Black pepper powder 1 tsp)
- سویا ساس دو کھانے کے چمچ (Soy sauce 2 tbsp)
- چاول کا آٹا تین کھانے کے چمچ (Rice flour 3 tbsp)
- تیل حسبِ ضرورت (Oil as required)
- نمک حسبِ ذائقہ (Salt to taste)
پہلے اُبلے ہوئے آلوؤں (boiled potatoes) کو چھیل (peel)کر کانٹے کی مدد سے کُچل (crush) لیں۔
اب ڈبل روٹی کے سلائس (bread slices)کے کنارے کاٹ کر تھوڑے پانی میں سویا ساس (soy sauce) کے ساتھ بھگو (soak) دیں۔
پھر انہیں اچھی طرح میش (mesh) کرکے چھلنی میں دبا دبا کر پانی نکال دیں۔
اب اس میں آلو ملائیں (mix)اور پھر نمک، پسی لال مرچ، ہرا دھنیا، ہری مرچ، چاول کا آٹا اور کالی مرچ شامل کرکے چھوٹے چھوٹے رولز (small rolls) بنائیں۔
اس کے بعد رولز (rolls)کو انڈے کی سفیدی میں ڈپ (dip) کرکے بریڈ کرمبز (bread crumbs) لگائیں۔
پھر فرائینگ پین (frying pan) یا کڑاہی میں تیل گرم کرکے رولز (rolls)کو ڈیپ فرائی (deep fry) کرلیں۔
جب گولڈن براؤن (golden brown) ہوجائیں تو نکال کر گرم گرم چلی ساس (chili sauce) کے ساتھ سرو (serve) کریں۔
Re: UT Cooking Competition February 2015
Re: UT Cooking Competition February 2015
Re: UT Cooking Competition February 2015
