1 Kg Fish filet bone less
to taste Salt
4 tbsp Mustard Oil
1/2 kg Fresh mustard leaves
2 nos Fresh Tomatoes
1 tsp Mustard seeds
1 tsp Poppy seeds
1 tsp Cumin seeds
4 nos Kashmiri chilies
2 tbsp Ginger and Garlic paste
1/2 tsp Turmeric powder
1/4 tsp Kolangi seeds
1/4 Cup Tamarind pulp
Few Leaves Curry pata leaves
3 nos Green chilies
1 packet National Fish masala
Take 01 kg fish filet, apply 1/2 tsp Turmeric powder & pinch of salt. Keep it a side.
Boil the Mustard leaves, strain it & chopped it.Heat oil in a wok or cooking pot. Add Kolongi & curry leaves.
When the Kolangi splutter, add the marinade fish & light fry them.Grind the rest of
the ingredients to fine paste.Add 02 cup water into the fry fish, stir it.
Add the grind masala & the chopped mustard leaves into the fish, stir it gently, let cook on medium heat, till the gravy is little thick.
Remove it from the heat.
Serve it with boiled white rice.
Ingredients: (Spicy Raisinets Party Mix)
4 cups water
1 pound pecan halves or walnuts
1/2 cup granulated sugar
2 tablespoons plus 1 1/2 teaspoons canola oil
1 teaspoon fine sea salt
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
1 package (11 ounces) Dark or Milk Chocolate-Covered Raisins
2 cups pretzel twists
Instructions: (Spicy Raisinets Party Mix)
Preheat oven to 325° F. Line large rimmed baking sheet with parchment paper.
Bring water to boil in large saucepan. Pour nuts into boiling water. Boil for 1 minute; strain. Pour nuts into large bowl. Add sugar and oil; stir to coat. Add sea salt, chili powder, curry powder, coriander, cumin, garlic salt, allspice, cinnamon and pepper; toss to coat. Spread nuts onto prepared baking sheet in single layer.
Bake, stirring occasionally, for 30 to 35 minutes or until nuts are lightly browned and crisp. Cool completely.
Pour cooled nuts into large bowl. Add Raisinets and pretzels; mix well. Store in airtight container at room temperature for up to 2 weeks.
Ingredients: (Peruvian Onion Salsa)
1 medium red or yellow onion, halved and thinly sliced into half moons
1 to 2 hot yellow Peruvian peppers (ajíes amarillos) or jalapeños (seeded and minced)
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh cilantro or parsley leaves
Juice of 1 fresh lemon
1/4 teaspoon each salt and fresh ground black pepper
Instructions: (Peruvian Onion Salsa)
Combine onion, peppers, garlic, cilantro, lemon juice, salt and black pepper in small bowl. Cover; refrigerate for up to one day.
Ingredients: (Honduran Chayotes in Creamy Green Onion Sauce)
3 large or 4 medium chayotes, cut in halves
1/2 teaspoon salt
1/4 cup all-purpose flour
1 can (12 fl. oz.) Evaporated Milk, divided
1 cup chicken broth or water
1/2 cup Honduran crema, 1/2 cup Media Crema or 1/2 cup sour cream with 2 tablespoons heavy whipping cream
3 green onions, sliced
2 tablespoons chopped fresh parsley
1/4 teaspoon salt or more to taste
1/4 teaspoon ground black pepper or more to taste
Directions: (Honduran Chayotes in Creamy Green Onion Sauce)
Place chayotes in large saucepan; cover with water. Add 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium; cook until tender when pierced, about 40 to 45 minutes.
Meanwhile, after 20 minutes of cooking chayotes, combine flour and 1/2 cup evaporated milk with wire whisk in small bowl until smooth. Warm remaining evaporated milk and broth in small saucepan over medium heat. Gradually stir in flour mixture. Cook, stirring constantly, until sauce comes to a boil and thickens slightly. Reduce heat to low; cook, stirring constantly, for 2 minutes. Remove from heat. Stir in crema, green onions, parsley. Season with salt and pepper, adding more to taste.
Drain the chayotes; place on cutting board and remove seeds. Carefully cut into 1/4-inch slices. Place in serving bowl. Pour sauce over sliced chayotes; serve immediately.
2 tablespoons vegetable oil
2 pounds skinless chicken pieces
1 medium onion, sliced
1 green bell pepper, cut into strips
2 cloves garlic, chopped
1 cup sliced pimiento-stuffed green olives
1 can (8 ounces) tomato sauce
1 cup light beer
1/2 cup water
2 Chicken Flavor Bouillon Tablets, crushed
1/2 teaspoon dried oregano
1 bay leaf
1 medium russet potato, peeled and cubed
Heat oil in large saucepan over medium-high heat. Cook chicken on all sides until browned. Remove from pan and set aside. Add onion, bell pepper and garlic. Cook, stirring frequently, until onion is tender. Add chicken, olives, tomato sauce, beer, water, bouillon, oregano and bay leaf. Bring to a boil. Cover; reduce heat to low.
Ingredients:(Paraguayan Shepherds Pie)
3 pounds frozen or fresh yucca (cassava, manioc), peeled, cut into pieces
2 teaspoons salt, divided
8 ounces Chihuahua, mozzarella or Muenster cheese, shredded
1 teaspoon lemon juice
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 large eggs, beaten
2 tablespoons vegetable oil
1 lb. lean (90%) ground beef
2 medium onions, finely chopped
1 can (14.5 oz.) no-salt added diced tomatoes, undrained or 2 medium tomatoes, peeled and chopped
1 green bell pepper, chopped
3 garlic cloves, finely chopped
1 fresh hot chile such as jalapeño or Serrano, finely chopped or 1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
Instructions:(Paraguayan Shepherds Pie)
For Yucca Dough:
Place yucca in large saucepan. (If using frozen yucca, do not thaw before boiling. If using frozen or fresh yucca, after peeling, make sure to remove and discard fibrous centers.) Cover with water and add 1 teaspoon salt and lemon juice; bring to a boil. Cook over medium-high heat, stirring occasionally, for 20 to 30 minutes or until tender; drain.
Place some of the cooked yucca in large bowl and mash with a potato masher. Remove any hard fibrous strings as you are mashing. Add more cooked yucca and mash on top of what was mashed before. Once all cooked yucca is mashed, let cool for 5 minutes. Add cheese, evaporated milk, eggs, oil and remaining teaspoon salt. Combine with wooden spoon. Using hands, knead mixture for 3 to 4 minutes directly in bowl. (Mixture will be quite gooey at first.)
For Meat Filling:
Brown meat in large skillet on medium heat until no longer pink; drain, if desired. Stir in onions, tomatoes, green pepper, garlic, chile, cumin, salt and black pepper. Reduce heat to low; cover. Cook, stirring occasionally for 10 to 15 minutes or until until vegetables are soft and mixture is juicy. Add a little water, if mixture is dry.
Ingredients: (AZTEC CHICKEN & CORN SOUP)
6 cups water
3 Reduced Sodium Chicken flavored Bouillon Cubes*, crumbled
1 lb. boneless, skinless chicken thighs or breast halves
1 Tbsp. vegetable oil
2 cups frozen whole kernel corn, thawed and drained
2 cups zucchini
1 cup chopped Spanish onion
1 can (4 oz.) green chilies, chopped
2 Tbsp. cornmeal
2 Tbsp. chopped fresh cilantro
Juice of 1 lime
Directions: (AZTEC CHICKEN & CORN SOUP)
Bring water to a boil in large saucepot. Stir in Reduced Sodium Chicken flavored Bouillon Cubes until dissolved. Stir in chicken. Simmer, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Remove chicken, shred and reserve. Remove saucepot from heat and set aside.
Meanwhile, heat oil in 12-inch skillet over medium-high heat and cook corn until golden, stirring occasionally about 5 minutes. Stir in zucchini and onion and cook until onion is tender, about 5 minutes.
Stir vegetable mixture into sauce pot. Bring to a boil. Stir in cornmeal. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
Puree 3 cups hot soup mixture in batches in blender or food processor until smooth.
Return to sauce pot.
Stir in reserved chicken and heat through. Just before serving, stir in cilantro and lime juice. Garnish, if desired, with shredded cheese, toasted sliced almonds and hot pepper sauce.
Ingredients: (MEATBALL & FIDEOS SOUP)
3/4 lb. ground beef
1 large egg, lightly beaten
2 Tbsp. plain dry bread crumbs
3/4 tsp. dried oregano leaves, crushed
1/2 tsp. ground cumin
6 tsp. Beef flavor Bouillon, divided
3 tsp. vegetable oil
3 1/2 cups water
1 can (14.5 oz.) diced tomatoes , undrained
2 ounces fideos or vermicelli noodles, broken
Directions: (MEATBALL & FIDEOS SOUP)
Combine ground beef, egg, bread crumbs, 1/2 teaspoon oregano, cumin and 2 teaspoons Beef flavor Bouillon in medium bowl. Shape into 30 meatballs.
Heat 2 teaspoons oil in medium saucepan over medium heat and brown meatballs, in batches, about 3 minutes, turning occasionally. Remove and set aside.
Wipe saucepan clean with a paper towel. Add water, remaining 4 teaspoons Bouillon, meatballs and tomatoes. Simmer covered about 5 minutes.
Heat remaining 1 teaspoon oil in a medium skillet over medium-low heat and cook fideos, about 1 minute or until golden, stirring frequently. Drain on paper towels. Add fideos to saucepan. Simmer covered 5 minutes or until noodles are tender. Garnish with chopped fresh cilantro and grated cotija or Parmesan cheese.
Ingredients: (Sausage roll twists with tomato dip)
1?2 a 500g block all-butter puff pastry, defrosted if frozen
400g pack chipolatas
[For the tomato dip]
6 tbsp reduced-sugar tomato ketchup
2 tsp malt vinegar
6 cherry tomatoes, finely chopped
Directions: (Sausage roll twists with tomato dip)
Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.
Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.
Ingredients: (Goat’s cheese, spring onion & hazelnut tart)
4 large filo pastry sheets, halved
3 tbsp olive oil
9 fat spring onions, sliced into 2½ cm lengths
2 garlic cloves, finely chopped
1 tsp Dijon mustard
250g crème fraîche
2 medium eggs
140g soft rindless goat’s cheese, broken into pieces
25g blanched hazelnuts, chopped
Directions: (Goat’s cheese, spring onion & hazelnut tart)
Put a baking sheet in the oven, then heat to 200C/180C fan/gas 6. Brush the filo with 2 tbsp of the oil and use to line a 23cm round, loose-bottomed tart tin. Layer the sheets at different angles so that the base and sides are well covered, and allow the pastry to drape over the sides.
Put 1 tsp more oil in a pan, add the spring onions, garlic and some seasoning, then fry for a couple of mins to soften. Remove from the heat.
Whisk together the mustard, crème fraîche and eggs. Season well. Scatter half the spring onion mix and half the goat’s cheese over the pastry base, pour over the egg mix and top with the remaining cheese and spring onions.
Sprinkle over the hazelnuts, then fold in the overhanging pastry and brush with the remaining oil.
Bake the tart on the heated baking sheet for 25-30 mins until the filling is set and the pastry is golden. Carefully remove from the tin before slicing.