Shahi Yukra French Toast With Mango Coulis | Food Food

Shahi Yukra French Toast With Mango Coulis Sunny Side Up Food Food
Shahi Yukra French Toast With Mango Coulis
Ingredients -
Milk
Sugar
Soffron
Cardamom
Clove Powder
Bread
Sugar Syrup
Bowl Milk

Pumpkin Pie Recipe

x Unkown Pumpkin
5x egg, "3 Yellows 2 Hole"
300gram of gingerbread cookies "more or less depending on brand".
150gram of butter
1x Can of Sweetened Condesended Milk
Kardemumma "cardamom"
Cinnamon
Use pretty much whatever spice you think will fit, be a renegade!

Toss 300gram of gingerbread cookies into a food processor, then add 150gram of butter or margarine. Frozen works best but refrigerated works to.

Split and Cook a medium large pumpkin of unknown origin
at 175c degree for about 30 minutes or until soft.

Carve out the flesh and mix it to your wanted consistency.

Mix everything together and add it into the pie crust.

Put the pie into the Oven at 200c or for about 30minutes or until it's solidified.

Cross your fingers.

Almond Biscotti with Orange | Cupcake Jemma

Fresh from Cupcake Jemma's channel: http://goo.gl/DgKOMK
Hi Food Tubers! Jemma’s back with her twist on this classic Italian biscuit recipe. Twice baked until crisp and golden these sweet almondy treats are given an extra kick with orange and cardamom – dunked in coffee these are the perfect way to round off a meal.

If you need more sweetness in your life head over to Jemma's channel http://goo.gl/8qog7F and if there’s a recipe you really want to see on the channel tell us in the comments box below.

Links from the video:
Perfect Chocolate Buttercream | http://goo.gl/KdEgJR
Christmas Cookies | http://goo.gl/Iipbzt

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Homemade Orange & Cardamom Granola

The first of our breakfast/brunch recipes is a simple homemade granola recipe from Forkful TV.

We are trying to start the day with a healthy breakfast and this homemade, filling, granola is just the ticket!

Get the full recipe at: www.glenisk.com/recipes

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Pistachio Cardamon Muffins

The Pistachio Cardamom muffins are delicious and unique in taste. The cardamom and pistachio flavors complement each other in this healthy muffin. Download the detailed recipe at www.BakingWithNadia.com

Fruit Cream With Yogurt Recipe

Visit http://foodsandflavorsbyshilpi.com to learn more about Fruit Cream Recipe and many more Indian Vegetarian Recipes, Indian Snack Recipes. Restaurant and Dhaba Style Recipes, Kids tiffin box recipes and main course recipes for Lunch and Dinner

Fruit Cream With Yogurt Ingredient list:
Plain Thick curd or yogurt: 1 cup,
Whipped cream or cream fresh: ¼ cup,
Saffron or Kesar strings: 4-5,
Cardamom or elaychi powder: 2 pinches,
Sugar: 2tbsp,
Almonds and Pistachios: 8-10 each,
Fine chopped apple: ¼ cup,
Fine chopped bananas: ¼ cup,
Chopped grapes: ¼ cup,
Pomegranate seeds: ¼ cup,
Milk: 1tsp,

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Basanti Pulao - Recipe by Foodie's Hut

Basanti Pulao is a sweet rice dish, taste best when it served with Savory Veg or non-Veg curry.

To prepare the recipe you would require:

1 Cup Gobindobhog rice

2 ¼ Cup Water

20 gm Broken Cashew

20 gm Raisin

4 Green cardamom

4 Cloves

4 Bay leaves

¼ Tsp. Mace & nutmeg powder 

1 Tsp. Grated ginger

¼ Tsp. Turmeric powder 

1 green chilli ( optional)

2 ½ Tbsp. ghee

3 Tbsp. sugar

Salt to taste

Home Remedy for Sore throat, Cough, Cold and Flu symptoms

Here is an easy decaffeinated Tea recipe which is an effective remedy against sore throat, cough and cold. Give it a try when you feel down and out and feel better soon.

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Ingredients
4 cups of water
( we'll boil it down to two cups)
2 inch piece of ginger chopped
2-4 tbsp mint leaves ( use fresh or dried)
1 stick of cinnamon
1-2 tsp Fennel seeds
4 cardamom pods
optional- cloves -3,4
1-2 tbsp honey

Method:
Brew all these ingredients together in the water for 5-6 mins (until water is reduced), change in color. Take that steam in for sinus relief and then pour tea in a cup ( pass it through strainer), sweeten it up with honey and enjoy.
Hope you feel better soon.

Kokwa Za Tende (kokotende) recipe

Kokwa Za Tende"/ "Kokotende" are treats that can be found in Zanzibar and the Kenyan Coast. When translated, "Kokwa Za Tende" means "the seeds of a date". It is a cross between a cookie and a doughnut and is very delicious! It can be eaten as a snack, with tea or coffee or any soft drink. When stored in an air-tight container, they can keep for up to one week.

INGREDIENTS

2 cups flour
4 tbsp. fine semolina (Suji/ Farina)
½ tsp. cardamom powder
1 tsp. baking powder
2 tbsp. melted butter (unsalted)
3/4 cup-1 cup coconut milk
pinch of salt (I used Kosher salt)

INSTRUCTIONS

Mix together the dry ingredients in a mixing bowl. Then add the melted butter and coconut milk. Knead all the ingredients to a dough that does not stick to your hands, but is still pliable. Break up the dough into walnut-sized balls. Flatten the balls between the palm of your hands, forming a disk. Press the disc on an afro comb/ pique (as shown in the video) and slowly begin to roll the disc away from you. The dough will take on the shape of rotini pasta owing to the ridges on the comb. If you cannot find this kind of comb, make smaller balls out of the dough and use the back of a fork to do the job. In the meantime, on medium-high heat, heat up some odor-free oil e.g canola or vegetable oil for frying the kokotendes. The oil will be ready to fry the kokotendes once the tip of a wooden spoon is inserted in the oil and the edges of the spoon begin to sizzle. Be careful not to overheat your oil as this will result in kokotendes that appear cooked on the outside, but the inside will be doughy/mushy : (. Reduce the temperature to medium and fry until the kokotendes are golden and crispy. Use a skimmer to remove the cooked kokotendes from the oil into a prepared plate that is covered with kitchen towels to absorb any excess cooking oil. Drain and set aside to let them cool. Make the sugar coating (sheera). The recipe for the coating follows:

INGREDIENTS FOR SHEERA:

½ cup water
1-1 1/2 cups sugar (depending on how sweet you like your food).
3 drops of vanilla extract / rose water/ orange-blossom water(I prefer a mix of vanilla extract and rose water)
pinch of cardamom powder (1/4 tspn)

INSTRUCTIONS:

Put all the ingredients in a heavy bottom pan and bring to a simmer on medium heat. DO NOT stir this mixture as it will crystalize! Gently lift the pan off the stove and twirl the mixture around frequently until it has a thick and sticky consistency.

Place the cooled kokotendes in a container that has a lid. Slowly drizzle the sheera (syrup) over the kokotendes, cover the container with a lid and shake until all the kokotendes are coated with the syrup. Allow the sugar syrup to dry on the kokotendes (doing this will give them a white coating and more crunch). They are now ready to eat. Enjoy!
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Mutton Keema Soup | Ventuno Home Cooking

Ingredients

Minced Mutton - 100 gm
Moong Dal - 50 gm
Broken basmati Rice - 1 tbsp
Tomato - 1 chopped
Onion - 1 finely chopped
Green chilli - 1 chopped
Ginger & garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Salt to taste
Ghee - 3 tsp
Mint leaves
Coriander leaves
Cardamom pods - 2
Cinnamon
Clove

Method
1. Add some ghee in a pressure cooker.
2. Add some whole spices Cardamom pods, Cinnamon, Clove, Onions, Green chilies & saute it.
4. Once the onions are transparent, add moong dal, ginger-garlic paste, minced meat, tomatoes, salt, chili powder, coriander and mint leaves. Mix it well.
5. Finally, add the broken basmati rice and some water.
6. Close the pressure cooker and let it cook for about 5-6 whistles.

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Dhaba Style Chicken Korma by chef shaheen

Watch my latest recipe videos at https://www.youtube.com/user/shaheenskit

Chicken Korma Chicken korma is a gravy prepared with onion, ginger & garlic, kashewnuts & hot spices makes it delicious. It can be eaten with bread
or sheermal or regular roti or tandoori. Try this mughlai dish.

Ingredients-
1. Chicken..........250 grams.
2. Onion.........2 medium fine paste.
3. Ginger & garlic paste..........5 tea sp.
4. Red chilli powder.........3 tea sp.
5. Coriander powder..........3 tsp.
6. Turmeric powder..........1/4 tsp.
7. Whole garam masala paste...........2 tea sp.
8. Salt to taste.
9. Curd.........1 cup sour.
10. Oil.
11. Bay leaf - 1, cinnamon - 1 inch, mace - 3-4 stands, green cardamom - 2, cloves - 5, black pepper -5 , large cardamom - 1.
12. Coconut powder..........1 tea sp.
13. Cashew nut.........8-10.
14. Popy seeds(khaskhas).........1 tsp.
15. Red colour.
16. Coriander..........to garnish.

Method-
1. Take chicken wash it, put curd, colour add little bit of salt, ginger & garlic paste keep for 2-3 hours.
2. Make a fine paste of cashewnut coconut and khaskhas after soaking.
3. Put oil 2-3 tea sp heat it add bay leaf, cinnamon, cardamom, cloves, green cardamom & black pepper fry it add other masalas also.
4. Fry marinated chicken into this oil. Let it cook in its juices and curd till it becomes dry.
5. Put 2 large spoon of oil heat it fry onion paste till light pink or golden. It will take 3-4 min.
6. Now add turmeric powder coriander powder and fry well add red chilli powder add salt add water and now add rest of the curd. Add garam masala paste.
7. Now add chicken pieces to it and mix it with masala, now put the cashewnut paste and add water to your requirement.
9. Serve with naan or tandoori.