Duk Gook Pho - Korean Vietnamese Recipe

INGREDIENTS

2 lb rice cake
2 Tb olive oil
1 onion, halved
3″ of ginger, halved lengthwise
3 lbs of beef bones
6 quarts of water
Pho Spices [3 cinnamon stick, 2 tbl coriander seeds, 15 star anise, 2 cardamom pods, 12 whole cloves]
2 Tb salt
1/4 cup fish sauce
1/2 inch chunk of yellow rock sugar (or 1/2 ounce of sugar)

1 lb beef (flank or eye of round) sliced as thin as possible.
1 whole lime
basil
beansprouts
Hoisin sauce
Red Pepper Paste (Kojujang)
3 egg (separated into yolk and whites)
sheets of seaweed paper

Shahi Chicken Chaap Recipe

Ingredients:

1) Chicken: 500gm ( cut into large pieces)
2) Curd: 200gm.
3) Chopped onion: 1+1 cup(for fry onion(onion beresta) + gravy).
4) Onion paste: 4 tbsp.
5) garlic paste: 1 tbsp.
6) Ginger paste: 2 tbsp.
7) Fennel(mouri) paste:1 tbsp.
8) cumin powder: 1 tbsp.
9) nutmeg powder:1/2 teaspoon.
10) Kashmiri red chilli powder: 2 tbsp.njh
11) Poppyseed paste:1 teaspoon.
12) nutmeg powder:1/2 teaspoon.
13) Mace powder:1/2 teaspoon.
14) Tomato puree or sauce: 4 tbsp.
15) whole cardamom: 4 p
16) whole cloves: 4p
17) whole cinamon sticks: 5
18) Bay leaves: 2-3 pieces.
19) Mawa: 2 tbsp.
20) Alubukhara: 5-6p(optional)
21) Oil: 200 ml.
22) Ghee: 1 tbsp.
23) Salt and sugar to taste.

Visit full recipe: http://sharmilazkitchen.com/shahi-chicken-chaap/
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Hot Almond Green Milk Tea

Ingredients:

• Milk
• Green Tea
• Sugar or Honey
• Almonds
• Cinnamon Powder
• Green Cardamom Powder
• Saffron (Optional)







Check out for the whole recipe with tips and measurements at http://recipesyoulike.blogspot.in/2012/10/hot-almond-green-milk-tea.html

How to Make Heavenly Peaches

Seasonal fruits pickled in alcoholic mixtures are always an exciting experience for this passionate consumer.

This is one of the best rcipes for such a combination, peaches flavoured with Cointreau,
spices and honey and given sharpness with a little vinegar.

It has generously been provided by friend Trish Durham, the daughter of winemakers,
who is married to a winemaker so she knows all about blending flavours.



Ingredients:

750g firm peaches,
skinned, halved, and stones removed
(or left whole)
500ml white vinegar
500g sugar
2 tbsp honey
100ml Cointreau
(or other orange liqueur)(optional)
1 stick cinnamon
5 cardamom pods
5 cloves
1 whole nutmeg
1 whole star anise (optional)
Vietnamese mint leaves (optional)

Method:
Combine vinegar, sugar, spices and honey in non-reactive (stainless steel, enamelled) pan and simmer gently for 30 minutes. Allow to cool.

Add peach halves and allow to stand overnight.

Next day, simmer very gently for 10 minutes.
Cool.
Add Cointreau.
Pack peaches into sterilised jars along with spices and a couple of mint leaves in each jar.

Strain liquid into jars. Bang jars on work surface (gently) to remove air bubbles.
(Any remaining liquid may be used as a sauce with fruits and other desserts).

Put on lids and hide away for at least three weeks.

http://www.consumingpassions.com.au/ - Recipe in Description

How to Make Meva (Mixed Nut) Burfi

For more details, please visit www.rashmisrecipes.com

Ingredients:

1/2 cup walnuts
1/2 cup almonds
1/2 cup cashews
1/4 cup pistachios
1/4 cup coconut powder
15-16 ozs. ricotta cheese
1/8 tsp. salt
1 1/8 cups sugar
1/2 tsp. cardamom powder

Chicken Korma

Ingredients:

300g chicken (I use boneless, although if you use chicken on the bone, you will need to cook this for longer)
1Tbsp Natural Yoghurt
½ tsp Salt

20g Desiccated Coconut (approx 1 heaped Tbsp)
20g Cashew Nuts

1 small onion -- chopped
3 cloves Garlic - chopped
2 Inches Ginger -- chopped
3 Green Chillies -- chopped
Handful of chopped Coriander

3 Cardamom pods (green)
1 Inch Cinnamon
5 Cloves

½ tsp Turmeric
1 Tbsp Coriander powder
1 tsp Salt

Vegetable Oil and water for cooking


Cooking:


Marinate the chicken:
0.03s Add the 1 Tbsp yoghurt and ½ tsp salt to the chicken.
0.32s Cover and set aside in the fridge for 30 minutes (this helps make the chicken really succulent and tender)

Prepare the nuts and coconut
0.40s Grind the cashew nuts and coconut as fine as possible (a blender works best for this although a pestle and mortar is also fine)

Prepare the masala:
0.58s Add 1 Tbsp vegetable oil to a warm pan
1.11s Once hot, add the chopped onion and fry on a medium heat
1.21s Add the garlic, ginger and chillies -- fry for 3 minutes
1.44s Add the chopped coriander -- fry for 30 seconds
2.19s Grind the mixture into a paste, preferably using a blender (or you can use a pestle and mortar but this may take a while!)

Crack the dry spices:
2.44s Using a rolling pin, crack the cardamom, cinnamon and cloves

Cook the curry:
3.13s Add 1 Tbsp vegetable oil to a warm pan
3.28s Once hot, add the cracked spices (cardamom, cinnamon and clove)
3.46s Fry for 1 minute
3.52 Add the marinated chicken
4.10s Fry until the yoghurt disappears (medium to high heat)
4.15s Add the salt
4.23s Add the turmeric
4.29s Add the coriander powder
4.39s Stir well to combine all the ingredients
4.49s Add the cashew nut and coconut powder
4.58s Add the masala paste
5.15s Add 1 cup of water (I used this water to get the remaining bits of the masala paste from the pestle and mortar)
5.26s Stir well and bring to the boil
5.33s Lower the heat and cover
5.36s Cook on a low to medium heat for 25 minutes (this will need to be longer if the chicken is on the bone)
5.48s Once the chicken is cooked, the curry can be served

Fish Biryani

Ingredients:

First take fish pieces.

Next maranate the fish, add Chilli powder, turmuric,oil, lime juice, salt, biryani masala mix well and keep a side for 30min.

In a pan add little oil and cook the maraniated fish and keep a side.

In the same pan add curd, biryani masala 2t mint leaves, coriander leaves, dill leaf, ginger garlic paste, lime juice,green chillies, salt,fried onions half, mix well and add half of the mixture to the cooked fish.

Now boil the Rice, half cooked rice.

Now in the masala pan add the half cooked rice spread evenly add colour, onions, then spread the Fish pieces and masala.

cook for 20 min by closing the lid in very slow flame.