Thursday, October 31, 2013

Kenyan Fish Stew with Coconut Rice



Kenyan Fish Stew

Ingredients:
5 Roma tomatoes, or 1 can of diced tomatoes
1 onion, chopped
2 cloves of chopped garlic
1/3 cup of chopped cilantro (stems included)
1 cup of water
½ cup coconut milk (optional)
Salt and pepper to taste
pilau masala (recipe below)
3-4 pieces of fish (I have used halibut, tilapia fillets and monkfish for this recipe. Other mild flavored fish would work well)

Season both sides of the fish with salt, pepper, and a sprinkle of the pilau masala. Heat a sauté pan with 2 tbsp. of any cooking oil and sear the outside of the fish for 30 seconds to a minute per side then remove the fish from the pan. * Searing the fish is optional. I find that it gives better flavor to the stew*

After the fish is seared add a couple more tablespoons of oil to the pan. Add the onions and garlic. Cook on medium heat until soft, and then add the tomatoes. Add salt and pepper and cook for five minutes until the tomato onion mixture has cooked down.
Add the chopped cilantro and one tsp. of the pilau masala and mix. After mixing add one cup of water. Wait for the mixture to start bubbling, then turn the heat down to a simmer. Taste the broth and adjust the seasoning with salt, pepper and pilau masala. Add the fish to the sauce. Spoon some of the stewing liquid over the fish and cover with a lid for 10 minutes or until your fish is cooked.

Garnish with cilantro leaves and lime wedges.


Pilau masala:
1 tsp. cinnamon
1 tsp. cloves
1 tsp. cardamom
1 tsp. cumin
1 tsp. black pepper

Mix all the spices together

Coconut Rice

Ingredients:
1-cup long-grain rice
1-cup coconut milk
1-cup hot water
1 tsp. pilau masala

Mix all the ingredients together in a pot and cook on low heat until rice is fully cooked (approx. 10-15 min)

Wednesday, October 30, 2013

Tabbouleh Salad - Broken Wheat Salad


Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as using couscous instead of bulgur.
Makai Paneer Zafrani -- Corn and cheese with saffron sauce

All purpose flour ½ ts

Cumin seeds ½ ts

Cardamom seeds ½ ts

Garlic ½ ts

Ginger ½ ts

Green chilly 3 n

Nut Meg powder ¼ ts

Paneer 250 g

Corn ½ cup

Milk 1 cup

Spring onions 2 spr

Coriander chopped 1 b

Saffron ½ pinch

Onions chopped 2 n

Oil 2tbsp



Heat oil in a pan add cumin seeds, cardamom seeds, garlic, ginger, onions, sauté this and add all purpose flour, mix it and add milk, salt, green chilly, nut meg powder let this come to a boil then add corn (boiled), add paneer, chopped spring onions, chopped coriander, grated paneer, add saffron.

Serve this with chapattis.


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Tuesday, October 29, 2013

Plum Stuffed in Chicken Koftas


Plum stuffed Chicken koftas are rich delicious dish where plum is stuffed into a mix of minced meat and cooked in spicy and yummy creamy gravy.

Plum (dried) 5 n turmeric ¼ ts
Chicken mince 250 g chilly powder 1 tb
Cardamom powder ½ ts coriander powder 1 tb
Fennel powder ½ ts tomato puree 1 cup
Garam masala powder 1 ts chicken stock 1 cup
Whole garam masala (each) 2 n corianders chopped 1 b
Ginger & garlic chopped 1 tb salt
Onions 2 n
Curd 1 cup
Cream 1 tb
Take a bowl add chicken mince, salt, cardamom powder, fennel seeds powder, garam masala powder, mix this well and divide the mixture in to equal portions, take chopped dried plums and stuff in the chicken kofta.
Heat ghee in a pan add whole garam masala, chopped garlic & ginger, chopped onions, salt, cook till onions are brown and add curd, turmeric, chilly powder, coriander powder, tomato puree, put the lid on and cook it for 5 minutes till the tomatoes are cooked, after that add chicken stock cook it for 5 minutes in this drop the chicken kofta let it cook for 10 minutes, add cream and garnish with chopped coriander.




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Friday, October 25, 2013

Cardamom falls by 0.61% on sluggish demand




Cardamom prices fell by 0.61 per cent on Friday at the Multi Commodity Exchange (MCX) due to the adequate stocks availability in the physical market on account of higher supply from the producing belts of Chandausi in Uttar Pradesh. At MCX, Cardamom futures for November 2013 contract were trading at Rs. 729 per kg, down by 0.61 per cent, after opening at Rs. 733.40 against the previous closing price of Rs. 733.50.


It touched the intra-day low of Rs. 727.30 till the trading. (At 10.40 AM today). Sentiment weakened further as the traders booked profits at the prevailing levels in the midst of a subdued demand for the commodity. Kerala (70 per cent), Karnataka (20 per cent) and Tamil Nadu (10 per cent) are the cardamom growing states in India while about 90 per cent of the produce is consumed within the nation. The important markets for cardamom in India are Vandanmendu, Bodinayakanur, Kumily, Thekkady, Kumbum and Pattiveeran Patti in Kerala.


http://investmentguruindia.com/StockMarket/cardamom-falls-by-061-on-sluggish-demand

Thursday, October 24, 2013

Dill Pulao Indian Recipe


The aromatic aroma of Dill Weed is incredible, it will fill the whole house with it. It is used in so many cultures and in so many cuisines, in so many different ways. Dill Weed is known to aid in in digestion as well especially given to women right after giving birth. The leaves may be beautiful and delicate but they are packed with flavor hence remember, a little goes a long way.
++++++++++++++++++++++
Prep Time: 10 min
Soak Time: 30 min min.
Cook Time: 25 min
Serves: 2-4
Ingredients:
Dill Weed -- 1 handful or to taste
Basmati Rice -- 1 cup. washed
Ghee -- 1 tbsp
Cumin Seeds -- 1/2 tsp
Bay Leaf -- 2
Cinnamon Stick -- 1″ pc.
Black Cardamom -- 1
Green Cardamom -- 1
Cloves -- 4
Onion -- 1/2 medium, sliced fine
Garlic -- 1 tbsp, finely chopped
Ginger -- 1 tbsp
Green Chillies -- to taste, chopped fine
Salt -- to taste
Water -- 2 cups
Method:
1. Wash and soak Rice for an hour.
2. Pick out the tender Dill Leaves and discard the thick stems.
3. Wash and chop fine the Dill Weeds.
4. In a Pan (with a tight lid), on medium flame, heat the Ghee.
5. Once hot, add in the Cumin Seeds, Bay Leaves, Cinnamon Stick, Black and Green Cardamon, and the Cloves.
6. Allow the Cumin Seeds to change color and add in the Onions, Garlic, Ginger and Green Chillies.
7. Mix and cook till the Onions get a golden color.
8. Add in the drained Rice and Dill.
9. Cook till the moisture has evaporated from the Rice. Mix frequently.
10. Add Salt and Water. Mix and allow it to come to a boil.
11. Reduce the flame to a simmer, cover the pan with a tight lid and allow it to cook for 15 min.
12. Turn off the stove, open the lid and very gently fluff the rice with a fork or the back end of a spatula.
13. Cover the Rice once again and allow it to rest for another 5 minutes before serving.
++++++++++++++++++++++++
Printable Recipe:
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Wednesday, October 23, 2013

Friday, October 18, 2013

Kashmiri Mutton Curry - By Vahchef @ vahrehvah.com



This dish is made in several ways but the two popular versions are Kashmiri and Iranian. The authenticity of this dish is because of the gravy that is made with milk or coconut milk and all the flavorful spices.

Mutton 500 g
Garlic crushed 4 n
Ginger powder 1 ts
Fennel powder ½ ts
Salt
Mace 1 n
Cardamom 3 n
Cloves 3 n
Cardamom crushed 1 ts
Milk 250 ml
Brown onion paste 2 tb
Pepper powder
Ghee 2 tb

Take bowl add water, mutton, crushed garlic, ginger powder, fennel powder, salt, mace, cardamom, cloves, put the lid on let it cook till the meat is tender.
Take a bowl add milk, crushed cardamom, boil this reduce the milk half.
Heat ghee in another pan add brown onion paste, mutton pieces, cook it for some time, add pepper powder, salt, pour the reduced milk and mutton stock, cook this for 5 minutes in a slow flame, then switch off the flame.
Serve this cooked rice.

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Thursday, October 17, 2013

Fish in Mustard Oil - Macher Kalia with Aloo


Fish cooked in a thick gravy of onion, ginger, garlic, tomato and curd giving an authentic Bengali flavor.

Fish (rohu) 500 g
Mustard seeds 1ts
Cumin seeds 1 ts
Fenugreek seeds ½ ts
Fennel seeds 1 ts
Kalonji seeds 1 ts
Turmeric ¼ ts
Salt
Mustard oil 2 tb
Potato 3 n
Cardamom 6 n
Cinnamon 2 st
Bay leaves 3 n
Onions chopped 1 c
Sugar 1 ts
Ginger garlic paste 1ts
Green chilies 3 n
Tomato 1 c
Cumin powder 1ts
Coriander powder 1 ts
Chilly powder 2 tb
Chopped coriander 1 b
Take a pan add mustard seeds, cumin seeds, fenugreek seeds, kalonji seeds, fennel seeds, dry roast the ingredients and make a powder, keep it aside,
Marinate the fish with turmeric and salt,
Take a pan put it on the flame add mustard oil ,salt solution and pour into the oil and rectify , add pieces of potatoes and fry the potatoes keep it aside, in the same oil fry the fish pieces also and keep it aside.

Again in the same oil add cardamom, cinnamon, bay leaves, and chopped onions, salt, sugar, let it cook till the onions are brown, add ginger garlic paste, green chilies, and tomatoes, cumin powder, coriander powder, chilly powder, add water, lid on cook this for some time, add panch puran masala, add potatoes, fish pieces cook for 2 minutes in a slow flame, then add chopped coriander and switch off the flame.

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Wednesday, October 16, 2013

Simple Chicken Pulao Recipe - South Asian Cuisine



Sometimes, the thought of making a Chicken Biryani seems too time consuming or difficult. Let this easy Chicken Pulao recipe come to your rescue. In no time, you can enjoy the taste of long grain, aromatic Basmati rice flavored with spicy chicken.

Ingredients:
Boneless Skinless Chicken Thighs -- approx 1 lb, cut to bite size pieces
Salt -- to taste
Black Pepper -- to taste
Basmati Rice -- 1 cup (washed, soaked for 1 hour and drained)
Ghee (Clarified Butter) -- 1 Tbsp
Cumin Seeds -- 1 tsp
Cinnamon Stick -- 1.5 inch piece
Bay Leaf -- 1
Black Cardamom -- 1
Green Cardamom -- 2
Cloves -- 4
Onions -- 1 cup, chopped
Garlic -- 1.5 Tbsp, minced
Ginger -- 1.5 Tbsp, minced
Green Chilies -- 2 to 3 or to taste, slit
Cumin Powder -- 1 tsp
Coriander Powder -- 2 tsp
Garam Masala -- 1 tsp
Red Chili Powder -- optional or to taste
Yogurt -- 1/4 cup
Water -- 1 3/4 cup
Cilantro -- 10 sprigs, chopped (divided)
Salt -- to taste
Lime Juice -- for garnishing

Method:
1. Sprinkle Salt and Black Pepper on Chicken pieces and mix through.
2. In a pan with a tight fitting lid, heat 1 Tbsp Ghee (Clarified Butter) on medium heat.
3. Add Cumin Seeds and allow them to sizzle.
4. Add Cinnamon Stick, Bay Leaf, Black Cardamom, Green Cardamom and Cloves. Saute for 30 seconds.
5. Add Ginger, Garlic and Green Chilies. Mix and cook for 1 minute.
6. Add Onions and a little Salt. Mix well. Cook until Onions are translucent and slightly caramelized.
7. Add all dry spice powders and mix.
8. Add Chicken and keep tossing until all pieces turn white from the outside.
9. Reduce flame to a low and add chopped Cilantro (5 sprigs) and Yogurt and mix well. Increase heat to medium and allow to cook for 3-4 minutes until chicken is white on the inside when cut.
10. Add drained Rice and mix well.
11. Add Water and a little Salt and bring to a boil.
12. Reduce heat to a simmer, cover and cook for 15 minutes (undisturbed).
13. Turn off stove, uncover and fluff rice gently.
14. Add chopped Cilantro and cover to allow pulao to rest for 10 minutes.
15. Serve hot with Raita or Pickle.
Tip:
1. Use left-over Chicken Curry and make pulao.
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Friday, October 11, 2013

Cardamom rises 2.98% on restricted arrivals, firm demand

New Delhi, Oct 11 (PTI) Cardamom prices rose further by 2.98 per cent to Rs 713.20 per kg in futures trade today after speculators created positions supported by rising demand at spot markets.

At the Multi Commodity Exchange, cardamom for delivery in October spurted by Rs 20.70, or 2.98 per cent, to Rs 713.20 per kg, with a business turnover of 52 lots.





The spice for delivery in November increased by Rs 5.20, or 0.70 per cent, to Rs 745 per kg with a trading volume of 421 lots.

Traders said firm demand in the physical market against restricted arrivals from producing belts, mainly influenced cardamom prices at futures trade.








http://news.in.msn.com/business/article.aspx?cp-documentid=253816125

Thursday, October 10, 2013

Roasted Mutton Curry - Rara Gosht - By Vahchef



Mutton steeped in gravy of spicy mince, soaked with rare spices, rara gosht is every bit regal in taste and appearance
Mutton 500 g
Mince meat 250 g
Shahi jeera ½ ts
Cloves 3 n
Cardamom 4 n
Cinnamon sticks 2 n
Mace 2 n
Nutmeg 1 p
Salt
Oil 3 tb
Onion (medium size) 3n
Ginger garlic paste 1 tb
Coriander powder 1 tb
Chilly paste 2 ts
Curd 3 tb
Tomatoes 4 n
Mint chopped 1 b
Coriander chopped 1 b
Garam masala 1 tb
Heat a pan and dry roast the Shahi jeera, cloves, cardamom, cinnamon sticks, and mace, nutmeg, put the ingredients in the blender and make a fine paste.
Heat oil in a pan add mutton and fry them in the oil, and add onions slices, salt, cook it for 10 minutes, add ginger garlic paste, sauté it and add coriander powder, chilly paste/ powder, curd, tomatoes, mint chopped, coriander chopped, put the lid on and cook it for 15 minutes in a slow flame and add mince meat, garam masala, cook it for 15 minutes, then switch off the flame.
Serve this with naan, roti and chapatti.
*
.
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Wednesday, October 9, 2013

Cardamom Spiced Coffee Frappe

Cardamom adds a new dimention to this frappe
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Tuesday, October 8, 2013

Chicken Haleem Recipe- By Vahchef


Chicken Haleem, a very popular dish from the Hyderabadi cuisine is an awesome and rich dish made with wholesome mixture of chicken, lentils, dry fruits and broken wheat.

Chicken 750 g
Kabab chini 2 g
Shahi jeera 2 g
Cardamom 8 no
Cinnnamon sticks, 2 inch
Pepper corns 3 g
Cloves 2g
Cumin seeds 4g
Sesame seeds 3g
Moong daal 1 ts
Urad daal 1 ts
Masoor daal 1 ts
Chana daal 1ts
Almonds 6 n
Oats ¼ cup
Dalia (broken wheat) ½ cup
Ghee ½ cup
Green chilly 5 n
Rose petals ¼ cup
Onion chopped ½ cup
Ginger garlic paste 1 tb
Milk 1 cup
Salt
Fried onions ½ cup
Curd (optional) 2 tb
Coriander chopped ½ b
Mint chopped ½ b
Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.
Heat ghee in a pressure cooker, add ginger garlic paste, sauté it and add chicken pieces, add chicken stock, mix it well, add fried onions, rose petals, curd, green chilly, chopped coriander, chopped mint, salt and add prepared powder, mix it well and put the lid on and let it cook for 2 whistles in a high flame and reduce the flame and cook it for 40 minutes in a slow flame. Then take potato masher and mash it like a paste, add ghee, mix it and switch off the flame and add lime juice, mix it well.
Serve this hot.
*
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Friday, October 4, 2013

Cardamom futures extend gains on strong demand



NEW DELHI: Supported by strong demand in the spot market and restricted arrivals from producing regions, cardamom prices rose further by Rs 2.40 to Rs 751 per kg infutures trade today. 




At the Multi Commodity Exchange, cardamom for delivery in November added Rs 2.40, or 0.32 per cent, to Rs 751 per kg in business turnover of 388 lots. 

Similarly, the spice for delivery in October edged up 60 paise, or 0.08 per cent, to Rs 706.50 per kg in 546 lots. 

Market analysts said besides strong demand in the spot market, limited arrivals from producing regions mainly influenced cardamom for the third day at futures trade.




Thursday, October 3, 2013

How To Make Fish Head Pulav By Tanushree


An Authentic Bengali Recipe Fish Head Pulav is dear to all Bengali's and represents honor, love and respect.
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Learn to make authentic Dakhni Mutton Biriyani :http://www.youtube.com/watch?v=rlqu4u...
Watch as Tanushree spices up this traditional Bengali recipe using short grain rice, whole garam masala and with a lot of love.
Browned potatoes fish heads give this dish a very unique taste.
So next time you get some fresh fish, do not discard the heads, instead cook up this tantalizing dish.
Ingredients
1 fish head (big river water fish)
1 cup short grain rice soaked
1 potato chopped
8-10 cardamom
6-8 cloves
1 stick cinnamon
1tsp- turmeric
1 tsp chili powder
3 red chilies
2-3 bay leaves
1 tbs salt
5 tbs oil
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Tuesday, October 1, 2013

How to make Slow Braised Beef Cheeks - Bondi Harvest


Hey Guys, Slow Braised Beef Cheekys are like my ultimate winter warmer! And surprisingly simple! maybe thats why I like them sooo much...
Ingredients:
Dry Marinade
Cardamom
Coriander
Fennel
Chili
Black Pepper
Thyme
Rosemary
1x Garlic Clove
2x Beef Cheeks
1/2 Red Capsicum
2x Celery sticks
1x Carrot
1x White Onion
2x Garlic Cloves
2 Tbs Tomato paste
1 large glass Red wine
500mls Chicken Stock
Method:
Make your Dry Marinade and press onto the beef cheeky. Place in a container and let rest in the fridge for 12 hours
Place your 12 hour Dry Marinated Beef Cheeks in a hot pot to brown on both sides. When coloured take out and rest.
To the hot pot add you chopped veg (Capsicum, Carrot, Onion, Garlic. Fry for a few minutes then add tomato paste. Cook this for a further 2 minutes. Add your red white and reduce by about 2/3.
Finally add your chicken stock and warm to finish your braising liquid.
Pour this braising liquid over your Beef Cheeks in a deep baking tray.
Cover the tray with foil and place in a hot oven at 175 degrees for 4 hours.
Enjoy!
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