Indian Curry formula - integrate Cauliflower Into Your favorite Dish

Indian cuisine holds a special place in the lifestyle of the Indian people. Indian curry recipes, in particular, is an all-time favorite, not only in India, but in all corners of the world. Curry recipes are passed on in Indian families for the hereafter generations to enjoy. Every home has its own special way of cooking and preparing curry. Just fantasize how many that is!

Although Indian cuisine absorbed some influences from the American and British culture, they still maintained a flavor and a way of cooking and preparing dishes that is uniquely their own. Their food still holds a major place in their society, which is featured in many festivals and special occasions.

Vegetarian Dishes

Indian curry recipes are a goods of their rich legacy which has been around for 5 centuries. Their dishes are broadly categorized into vegetarian dishes, curry dishes, chicken dishes, fish dishes, mutton dishes and briyani dishes.

Let me give you a version of India's curry dish - with the use of cauliflower:

Here's what you'll need:

1. 1 teaspoon of fennel seeds

2. 1 small cauliflower

3. 3 Red chilies (dried)

4. 1 tablespoon curry leaves

5. 1 medium sized tomato, chopped

6. 1 medium sized onion, finely chopped

7. 2 pinches of turmeric powder

8. 2 tablespoon of coriander powder

9. 2 teaspoons of red chili powder

10. Oil or ghee

11. Water

12. Salt

Let's cook!

Heat the oil or ghee in a pan, and then add fennel seeds. Wait for it to turn brownish then put in the dry red chilies. Fry the blend for a consolidate of seconds, then add curry leaves and the onion and sauté until it the onion turns golden brown. Put in the tomatoes and wait until it gets cooked. Add the powders and stir the blend until you get rid of the raw smell. Next, add the water and cauliflower, and salt to taste. Allow the dish to boil for a few minutes, and then cover the pan to simmer. Once the gravy thickens, you can serve the dish!

This Indian curry recipe is best served with rice. Let your creative juices flow, and with some experimentation, you can whiz up a scrumptious curry dish in no time. You can nothing else but cook and enjoy many mouthwatering curry recipes in my ebook. I have complied a great option of great tasting curry recipes and will let you in some culinary secrets every food lover must know. Enjoy!

Indian Curry formula - integrate Cauliflower Into Your favorite Dish

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Homemade Mashed Potato formula - Savory Sour Cream Mashed Potato

How to make mashed potato tip: Yukon Gold potatoes are a great all-purpose potato to use for production homemade mashed potatoes.

If you love a baked potato with a dollop of sour cream, then you've got to try these delcious sour cream mashed potatoes. This dish is made with fresh milk, sour cream and scallions.

Vegetarian Dishes

2 pounds potatoes, peeled and cut into quarter pieces

1/2 cup milk

1/2 cup dairy sour cream

1/4 cup scallions, chopped or fresh chives, chopped

Salt and pepper

Directions

Put potatoes into a large pot and cover with water - water level should be at least two inches from bottom of the pan. Bring water to a boil. Cook potatoes for 20 to 25 minutes. Potatoes are done when you can stick a fork in them and they feel tender.

Drain and mash potatoes with an electric mixer. Mix until light and fluffy. Stir in the sour cream and scallions (or chives). Add salt and pepper to taste.

=> Homemade Mashed Potato Recipe: Roasted Garlic Mashed Potato recipe with Parmesan Cheese

Mmm, the savory taste of roasted garlic is the highlight of this mashed potato dish. The store bought kind is okay, but this recipe is fresh and oh, so good. There's a diminutive twist as well with the added bonus of the parmesan cheese.

6 cloves garlic, peeled

1/4 cup olive oil

7 potatoes, peeled and cut into cubes

1/2 cup milk

1/4 cup grated Parmesan cheese

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees.

In a small baking dish, add garlic and drizzle the olive over the garlic. Cover and bake for 45 minutes, or until garlic is golden brown.

Bring a large pot of water to boil - water should be slightly salted. Add potatoes. Cook potatoes until firm, but tender. Drain and exchange potatoes into a large mixing bowl.

Mix in the roasted garlic, milk, parmesan cheese and butter; mix thoroughly. Add in desired whole of salt and pepper. With an electric mixer, beat potatoes until fluffy and creamy.

=> Homemade Mashed Potato Recipe: marvelous Mashed Sweet Potato

How to make mashed potato tip: When choosing potatoes for this recipe, be sure to pick sweet potatoes and not yams. Sweet potatoes have pale yellow skin and flesh, while yams have darker skin and flesh.

3 - 4 sweet potatoes

1/4 cup butter, softened

3 tablespoons brown sugar, packed

1/2 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Regular milk or half-and-half or light cream

Directions

Peel sweet potatoes and cut into large chunks.

Put potatoes into a large saucepan and cover with slightly salted water. Bring water to a boil and cook potatoes for 25 minutes or until they are very tender. Drain and place potatoes into a large bowl.

Using a potato masher or an electric mixer, beat on Low speed. Mix in the butter, brown sugar, salt, cinnamon, nutmeg and cloves. Beat until nice and smooth. Gently pour in the milk - 1 tablespoon at a time. Continue to beat until potatoes are light and fluffy.

=> Homemade Mashed Potato Recipe: Best Mustard Bacon Mashed Potato

Here's a great tasting mashed potato recipe featuring tangy mustard. You can experiment and try it with honey mustard and any other flavored mustard you enjoy.

6 - 7 large baking potatoes, peeled and cut into quarters

1 (8 oz.) box cream cheese, cut into pieces and softened

2 teapoons yellow mustard (flavored mustard can be substituted)

3/4 teaspoon salt

1/2 teaspoon ground black pepper

8 slices bacon, cooked to a crisp, drained and crumbled

Paprika

Directions

Preheat oven to 350 degrees.

Grease a 2-quart casserole dish.

Put potatoes into a large pot or Dutch oven and cover with water (about 2-inches from bottom of pan). Bring water to a boil and cook potatoes for 20 to 25 minutes until tender.

Using a potato masher or an electric mixer, beat potatoes on Low speed. Gently stir in cream cheese, sour cream, mustard, salt and pepper. Mix in 3/4 of the bacon.

Spoon potato composition into the casserole dish. Sprinkle paprika over the top. Bake for 30 to 35 minutes. Before serving, exchange potatoes into serving dish and sprinkle remaining bacon on top.

=> How to Cook Mashed Potato with Skin

Potato skins are filled with fiber and other nutrients. If you select to leave the skin on your mashed potatoes that's fine. Make sure that you fully wash
the raw potatoes with a vegetable scrub brush under running water Before cooking. Take a vegetable peeler and remove any "eyes" and green parts.

Homemade Mashed Potato formula - Savory Sour Cream Mashed Potato

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Qabili Palau formula - A famous Afghan Dish

Qabili Palau is widely regarded as Afghanistan's national dish. It is best described as rice cooked in a broth-like sauce, then baked in an oven and topped with julienne carrots, raisins and chopped nuts. If meat is added, it's usually lamb, chicken or beef; the meat will be covered by the rice.

The most important step towards any good palau is the rice; use the best Basmati rice you can find, and don't be cheap about it. The rice should be cooked so that is neither dry nor wet: sticky rice is a big no-no. If you've spoiled the rice, it's good to make someone else batch than to continue; all the Afghan population will thank you for it.

Vegetarian Dishes

The Ingredients:

3 cups Basmati Rice
10 chicken pieces (drumsticks and top quantum of wings are great! Alternatively - used lamb)
2 yellow or brown onions, peeled and chopped
1/2 cup vegetable oil
1 cup chicken broth
2 small carrots
1 cup of raisins
2 tablespoons ground cumin
1.5 table spoons ground cardamom
1/2 teaspoon of black pepper
12 cups of water (estimate - use your judgment!)
Salt (according to your tastes)
Browning Sauce (this is optional - it's purely to make your sauce look more brown)

The Instructions:

Preheat the oven to 500 degrees.

Chop and saute some onions in a pan over high heat until the onion is a nice brown; this should take about 5-6 minutes. Don't burn the onions!

If the chicken pieces are too big, cut them into tiny pieces. However, if using drumsticks and wings, it's best to leave them as is there is nothing nicer than biting into a nice, juicy drumstick.
Add the chicken into the pan and sprinkle with kosher or sea salt (both of which supply a much good taste than quarterly table salt. Cook the chicken over medium-to-high heat for about 6 minutes, turning occasionally to get an even golden brown on all sides. At this point in time, the onions will start to caramelize nicely, and there will be a nice, thick sauce. Add about a quarter cup of chicken broth, then continue stirring until the liquid dries up, at which point put someone else quarter cup in again, and repeat until you've used all the chicken broth. This truly gives the chicken that extra flavor! Once the thick sauce is truly good and going, bring to a boil, cover with a lid, and let the whole thing simmer for around 10 minutes. Then, take off the chicken from the brown broth, and set aside (keep warm). Stir in the ground cumin (2 teaspoons), ground cardamom (1.5 teaspoons) and the crushed black pepper (0.5 teaspoon) into the broth and continue to cook on low heat for someone else 5 minutes. This allows the spices to get their flavor into the broth.

Immerse the rice wholly in a bowl of water, and drain in a colander. Repeat this step a few times, until the water that you're draining becomes clear.

Meanwhile, cook the rice in a dutch oven, or truly any sort of pot that has a fitted lid. This is where the 12 cups of water come in. Put some salt into the water before cooking the rice, so that your rice will just have that hint of saltiness to it when cooked. Cook the rice until it is just ever so slightly crunchy (nearly cooked), then strain any remaining water. Put the rice into a cooking pot, add the ready broth. Make sure the broth and the rice mix well and add the chicken pieces on top. Cover the pot with foil, and then with the lid.

Bake the rice for 20 minutes at 400 degrees.

Once you've put the rice into the oven, julienne the carrots, and do a quick stir-fry with them, along with raisins. You'll be putting them into the pot, but you want to be stir-frying them just enough so that they're slightly cooked, but do not overdo it, as you will be putting them into the pot, and let the cooking process unblemished in the oven. Set aside.

Once the 20 minutes have passed, take it out, and put the julienne carrots and raisins into the pot.

Reduce the oven's temperature down to 250 degrees, and let it cook for someone else 20 minutes.

Once that's done, take the pot out from the oven.

Arrange the chicken pieces on a large platter. Then cover it with the rice. Make sure that the carrots and raisins are evenly spread in the rice; you don't want them to be just piled all up in one spot (it's all about aesthetics!).

Qabili Palau formula - A famous Afghan Dish

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Tuscan Cannellini Beans formula - Ingredients And Directions On How To Make The exquisite Beans

Make this Tuscan cannellini beans recipe for supper tonight and enjoy an Italian-seasoned white bean dish. There are lots of considerable nutrients in beans, along with protein, so they are very beneficial in healthy vegan recipes.

If you have problem digesting them, you will probably find it helpful if you don't eat a lot of them in one meal. Here, zucchini is mixed in with the beans to help their digestion.

Vegetarian Dishes

Makes supper for 2-3.

Tuscan Cannellini Beans recipe Ingredients

1 cup cannellini beans (cooked measure) 1 tsp olive oil 2 cloves minced garlic 2 chopped zucchini 1 Tbsp fresh rosemary (or 1 tsp dried) 1 Tbsp fresh oregano (or 1 tsp dried) pinch of sea salt 2 Tbsp white wine

Tuscan Cannellini Beans recipe Directions

If you are using dried beans, you must cook them fully before you begin. Boil half a cup of dry beans gently for 1 hour with No salt. To improve their digestibility, add a bit of kombu (seaweed) to the water while they cook. When picking canned beans, look for one that doesn't have salt listed in the ingredients. Always rinse and drain canned beans before you use them. Saute the garlic in olive oil in a large pan on medium heat until it softens. Stir the zucchini in to coat it in the garlic-infused oil. Leave it on the heat until it gets very soft. Next, add the beans, then stir in the rosemary, oregano and salt. Pour the wine in, letting it sizzle and deglaze the pan. Leave things to simmer for at least 10 minutes so that the flavors enter the cannellini beans. his dish is lovely served on its own, and also amazing on a bed of spinach or rice.

Tuscan Cannellini Beans formula - Ingredients And Directions On How To Make The exquisite Beans

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Vegetarian Wraps formula - Ingredients And Directions On How To Make The perfect Veggie Wraps

This vegetarian wraps formula is so easy to make, you'll wonder why you've never made it before. You can use any bean, but I used aduki, or adzuki, beans that are small and reddish-brown. They are one of the fastest beans to cook, development them one of my favorites for quick and wholesome vegan recipes.

The advantages of beans are that they're low in fat, high in protein and loaded with fiber. Gram for gram, they're a much more economical source of protein than meat. Topping off the wrap, sprouts (like alfalfa or clover) are one of the foods most packed with nutrient, and putting them in a wrap is a yummy way to eat a big measure of them.

Vegetarian Dishes

This vegetarian wraps formula makes sufficient for 6 large wraps.

Vegetarian Wraps formula Ingredients
1 cup canned or cooked aduki beans (or other bean) 2 Tbsp balsamic vinegar 2 Tbsp lemon juice 2 Tbsp olive oil Flat leaf parsley, chopped half of a sweet onion, sliced 2 tomatoes, chopped 1 cucumber, sliced with skin 1 cup sprouts (alfalfa, clover, broccoli, etc) 6 wraps

Vegetarian Wraps formula Directions
Dried aduki beans, if you're using them, need to be fully cooked before you start. Soak half a cup of the dry beans overnight with lots of water. Drain them, add 2 cups of water, bring to a boil and simmer for an hour. Do not use salt while the cooking process. Putting a piece of kombu (seaweed) in the water while the beans cook will help make the beans more authentically digested. Using canned aduki beans is less work, but be sure to look for beans that do not have any salt. Some brands authentically cook the beans with kombu, which is ideal. Mix the olive oil, vinegar and lemon juice together, and you can add any herbs or spices you like, but be sure to add a pinch of salt. If you are using a vinaigrette from the store, make sure there's salt in the ingredients. If not, add some! Since the beans are not cooked with any salt, they need a bit after cooking. Pour the vinaigrette over the cooked beans in a small bowl. Chop some parsley, then stir it into the beans. The beans will appreciate marinating for at least an hour, but they only get better the longer you leave them. To get dinner together once the beans are flavored, heat a small pan tp medium. Sauté the onions briefly in a small number of olive oil, to soften their flavor. Feel free to can skip this step if you prefer your onions raw. There are a few ways to heat up your wraps: toaster oven, full-size oven, or heat briefly in the pan you used for the onions. Dispose some beans, vegetables and sprouts in the middle of the wrap, fold one end in, roll and enjoy your vegetarian wraps recipe!

Vegetarian Wraps formula - Ingredients And Directions On How To Make The perfect Veggie Wraps

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