Food Corner

Stews are normally reserved for fall and winter, but I similar to it all year round. Mango Chutney positively not hot all time here, even in summer, and for a cooler night I am definitely up for something good and warming. Mango Chutney is a lighter take on a stew, with summery, bright flavors. Bonus? Almost no active kitchen times, so you can find this started and then use an hour doing something else. Serve it with rice or bulgur, and a little extra Mango Chutney on the side!

Summery Lamb Stew with Mango Chutney
Serves 4

800 g lamb meat - anything that’d be suitable for stewing
10 shallots
2 tbsp butter
1 tsk sambal oelek (or other chili paste)
3 tbsp mango chutney
1 tsk ground cardamom
4 garlic cloves, minced
4 bay leaves
10 allspice peppercorns
75 ml barbecue sauce
2 tsp ground cumin
400-500 ml water

You Need:

2 cup buckwheat up flour ( kotu ka atta )
1/2 cup finely chopped leaves of coriander
1 table spoon black pepper powder
for frying vegetable oil or pure ghee
6 potatoes medium sized (boiled till cooked half )
1 tea spoon rock salt ( sendha namak ) as per taste

How to make kotu aloo pakora :

Take a round dish. Put salt, the flour, pepper and coriander and mix properly. Make a smooth batter using cream and water. Put the cream in the batter till it takes uniformity. Put it away for 20 minutes and cover it. Cool the potatoes and peel the skin off and slice them into diagonal shape. Take a khadai and heat up the oil or ghee according to your requirement. Now heat this oil at a normal heat. Now take some potato pieces and dip them into the batter. Now put these pieces into the oil one by one in the oil. Deep fry them until they become reddish grey and crispy. Serve hot.it is a indian food.

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INGREDIENTS:-

1\2 cup bean sprouts
1\2cup water
1\2cup shredded cabbage
1\2cup shredded carrot
1\2 cup cucumber
1\2 cup pineapple
A large red tomato
2 tsp finely chopped coriander leaves
1 pinch ajinomoto
1 tsp Soya sauce
1 tsp oil
Salt to taste

METHOD:-

Boil the bean sprouts in half cup water with a pinch of salt for 1 minute. Drain and cool. Mix together bean sprouts, cabbage, carrot, cucumber, pineapple & 1 tsp salt. Set for 2 minutes then drain. Pile the salad into a patter & chill. Mix together in a bowl ajinomoto Soya sauce, vinegar, sugar & oil. Pour this dressing over the salad jus before serving. Top with the tomato cut into rings & sprinkle with coriander leaves.

   TIPS:-

Use different vegetables in different seasons to make salad. Use onion with cucumber in autumn. It will keep you cool.
You can also eat it with crushed chips & snacks.

An enchiladas is an traditional Mexican dish, it is a very delicious dish, it is very tasty and joyful to have this dish taste.Enchilada comes from the verb enchilar (= “to add chile pepper to”). Enchilada literally means “in chile”.

Ingredients :
For the dough : — Malda - 1 cup, Corn flour - ¼ cup, Chilli powder - ½ tsp, Salt - according to taste, Black pepper - ¼ tsp.

For the filling : — Onions (fully chopped) - ½ cup, Garlic paste - ½ tsp, Baked beans (mashed) - ¾ cup, Capsicum (chopped) - ¼ cup, Red chilli paste - ¼ tsp, Black pepper - ¼ tsp, Capsico sauce - ½ tsp, Salt - to taste, Oregano - ½ tsp, Parsley - ½ tsp, Babycorn (diced) - ½ cup.
Method :
*Heat a little oil and add onions in it, fry it till the onions look transparent.
*Add all other ingredients and cool for about 10 minutes on low flame. Now the filling for the enchiladas is ready.
*Knead the dough and place the same in the frieze for about half an hour, covered in a polythene sheet.
*After this remove polythene and roll out very thin chapattis.
*On very hot griddle, place the rolled chapatti’s and turn sides without adding any oil.
*When cooked on both sides, remove frame flame and spread the filling across the center like you fill a roll.
*Close it properly from both the sides.
*Surve after garnishing with white sauce, oregano red and yellow pepper & parsley.

Ingredients:
(1)Â Â Â puffed rice
(2)Â Â Â gram flour vermicelli
(3)Â Â Â turmeric powder one fourth tablespoon
(4)Â Â Â rock salt one fourth tablespoon
(5)Â Â Â potatoes boiled
(6)Â Â Â oil for frying
(7)Â Â Â puris for bhel
(8)Â Â Â tamarind one tablespoon
(9)Â Â Â sugar two tablespoon
(10)Â Â Â cumin powder half tablespoon
(11)Â Â Â coriander powder half tablespoon

Process;
Take khadie put one tablespoon oil add turmeric powder and rock salt then in a very slow fire roast puffed rice for five minutes then put potatoes, shev, onions and puries in to the mix item the put sugar, tamarind paste, coriander powder and cumin powder blend it in a fine paste to liquidizer.

Ingredients
Greek style yoghurt two table spoon
Pure honey one table spoon
Sauce of Tabasco few drops
Cooked chicken breast sliced one
Chopped and peeled mango one third
Chopped and fresh flat leaf parsley two table spoon.
White bread two slices

Serve
Mango two slices
Lime wedges one

Process
Take a beaker and put honey yoghurt and sauce of Tabasco mix them properly to combine stir mango, parsley and chicken, take griddle pan and heat it griddle the bread slice for a few minutes, after that place the bread to the serving plate.

Via ; http://www.bbc.co.uk