Food Corner

Pasta Salad
You need:-

620 grams of small shell-shaped pasta
6 cloves of garlic
450 grams of yellow cherry tomatoes
450 grams of red cherry tomatoes
1 cucumber
2 handful black olives, pitted
4 table spoons of fresh chives
2 handful of fresh basil
14 table spoons extra-virgin olive oil
8 table spoons white wine vinegar
Sea salt and freshly ground black pepper
How to make past salad:-
Boil the salted water in a big pan and put pasta and garlic in it, then low he heat for about 5 to 7 minutes or till it done. Now drain the cooked pasta. Do not throw the garlic put one side for the covering. Now turn the pasta in a big bowl.
Chop the cucumber, tomatoes, and black olives into tiny pieces, it will be half in the sizes regarding to the pasta, put then in a metal pot. Roughly cut the given herbs and put them in to the pot. Now put mashed garlic cloves on it. Flavor it with the vinegar and oil.
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SPRING GREEN SALAD
You need:-

16 to 20 cups of mixed greens (baby arugula, mesclun, Mache, dandelion, watercress, include hydroponic lettuces, sprouts and shoots - pea shoots)
4 table spoons finely chopped chives
Kosher salt and freshly ground black pepper
4 to 6 tablespoons extra-virgin olive oil 1 lemon, juiced
How to make spring green salad:-
Wash and clean all the greens and then dry all them, put them all in a big bowl. Now mix chives and then flavor with pepper and salt. Now sprinkle 4 table spoons of the olive oil on the mixed greens. Toss it properly until it covered properly. Now take out the fresh lemon juice from the lemons and put that on the mixed greens and then toss it again. Now Taste it and mix the ingredients according to your taste. Serve it without delay.
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Leon Sausages is a mouth watering most excellent when sizzling on outdoor grill and these hickory-smoked sausages capture aroma, flavor and texture of sausages perfect in Europe centuries ago. Organized according to the formula is brought to this country in 1924 by grandfather of Sausages by Amylu creator Amy Kurzawski, they are hand made with option cuts of beef and pork and an old-world blend of new garlic and spices.

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Delicious Chicken Pakoda
You need:-
1 kg of Chicken
2 tea spoon of Ginger and Garlic paste
2 tea spoon of Salt
2 cups of Besan
4 tea spoon of Chilli Powder
A Pinch of Turmeric powder
2 tea spoon of Garam Masala
Oil for deep fry
How to make delicious chicken pakoda;-
Cut the chicken in to tiny pieces. Now heat water in a pan and put the chicken pieces in it and boil them. When it done take it out from the heat and cool them. Now add all the ingredients given above to it. Now heat oil in a kadai and put chicken pieces in it and fry them. Fry them till they become golden brown. Take it out from the oil and Serve hot. These are tasty with raw onion slices or with sauce.
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TASTY POTATO SALAD
You need:-

12 to 16 red potatoes
1 ½ cup of mayonnaise
1 cup of mustard
4 to 8 pickle slices, freely chopped
2 beam of celery, finely chopped (optional)
4 shallots, finely chopped
4 cloves of garlic, finely chopped
4 hard-boiled eggs, peeled
1/2 cup of tequila or red wine vinegar
4 table spoon Worcestershire sauce

Some red pepper and little paprika
salt and black pepper as per your taste
How to make:-
Peel the potatoes and cut them in shape of one inch size cut them approximately. After cutting put them in water bowl to avoid staining. Now put the water bowl on heat and cook it up to boil and when it starts boiling low the heat cook on simmer for 10 minutes. Then check it is properly cooked or not but do not over cook it. Now strain the potato pieces in a strainer, and put it to the fridge for cooling.
Now take apart from egg whites from the yolks. Liberally Cut the whites part and set then one side. Now crush the yolks and then put it other side.

Mix all the above ingredients in a glass bowl and mix all properly. Put it for one hour into the fridge.Now salad is ready.

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Montana Legend Brisket is an eventual cut for tender grilled and smoked gripe. Our brisket comes to you from a century-old Montana Legend ranch where sustainable farming methods are the rule. The prize Black Angus cattle are raised on a free-range diet of mountain grasses supplemented by high-quality grains – without growth hormones or antibiotics. The abundant marbling and substantial fat cap baste the meat during long, slow cooking.

Blue Foot chicken is an American version of France popular Poulet de Bresse. Just like in its French counterpart, these respected chickens are high-quality for their individual coloration, as well as their moist, firm flesh and peerless flavor. And the birds are raised with excellent care on a California farm, where they like an all-natural diet of entire grains and new milk. The feet are usually included in tableside appearance as a sign of value for shortage and dependability of the breed.

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DOUBLE COLOURED PARATHA
You need:-
250 gram wheat flour
100 gram mint leaves
1 table spoon mango pickle masala
Oil for frying
How to make-
Wash and clean the mint leaves and blends them in a blender by adding a little water in it. In ¼ of the wheat flour mix the salt and pudina or mint paste, make smooth dough of it. Mix mango pickle masala in remaining flour and make dough of it. Now make small balls of both type of dough. Stick the both type of balls from one side and roll them in a rectangle shape. Then spread oil on corners and make a rectangular shape then roll again. Now heat a tawa and put paratha on it. Slow the heat, it will be medium. After 2 to 3 minutes turn it and roast it with spreading oil on both the sides. Make crispy by pressing it with spoon on the time of roasting. Serve hot with chutney.

Paneer beans masala

You need-

100 gram – fresh beans

150 gram - paneer

2 big – tomatoes

1 small pieces ginger

1 to 2 green chili

½ cup of curd

½ tea spoon cumin seeds

Salt as per taste

¼ tea spoon turmeric powder

¼ tea spoon red chilly powder

1 tea spoon coriander powder

¼ tea spoon dry mango powder

½ tea spoon garam masala

½ cup oil for frying

How to make:-

Cut both sides end of the French beans. Sliver the paneer as you like. Put the tomatoes in a mixer and mince them and prepare the puree of it. Cut the ginger and green chilies in small pieces. Blend the curd. Heat oil in a pan and fry the beans till they become brown. Take out them.

Now heat oil in a pan and make a baghar of cumin seeds and ginger pieces. Now add tomato puree, curd, and green chili in it. Also add salt and all other spices in it. Stir fry until gravy leaves the oil. Now put paneer pieces and fried French beans in it. Serve hot. Delicious recipe is ready.

Sweet Corn Use As A Salad
You need:-
1 cup frozen or fresh sweet corn
2 ripe avocados
4 cups of cherry tomatoes
4 table spoon of chopped coriander leaves
1 table spoon of chopped mint leaves
4 table spoon olive oil
Juice of one lemon
Salt and pepper as per your taste
How to make:-
When you want to used frozen sweet corns, soften them in boiling water. Arrange the avocado and cut them into bite size pieces. Clean the tomatoes and make two pieces of them. Put all in a big bowl which can contain all the ingredients. Now add the finely chopped coriander leaves and fresh chopped mint leaves, fresh lemon juice, olive oil, pepper and salt in it and toss it properly. Now delicious salad is ready to serve.
Note:- when you want to serve it will be nice to toss it.
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