Rice With Sesame Seed

Ingredients:

3 cups of water

¼ cups of vegetable oil

1 tablespoon of garlic paste

1 tablespoon of ginger paste

1 pinch of turmeric powder

pink salt

Black pepper1 ½ sesame seed

½ cup of tamarind paste

Fresh cilantro 

Procedure to Cook:

Take a medium skillet. Pour into it water and rice. And bring them to boil. On a  medium  heat. When water begins to boil. Reduce the heat and simmer the rice for 20 minutes on low flame until the liquid is absorbed completely. Stir rice with a Fork to fluff them.

In another sauce pan pour half of the cooking oil and heat it on medium flame. Add in it the garlic paste and ginger paste and sauté it till it becomes brown in color. Add in it the tamarind paste, turmeric Himalayan pink salt, and black pepper. Now add the cooked rice to this mixture and stir well to make the rice coated with spice fully.

In a small frying pan heat the remaining oil.  Put the sesame seed in the heated oil and sauté  those until they are slightly browned now pour the heated oil mixture into the rice skillet. And stir them to mix. Garnish the rice with cilantro and serve them hot.

Chicken Parmigiana Baked

It is a tomato sauce base topped with the delicious chicken  schnitzels and eggplants . It is heartily delicious for an ideal meal with your family. Enjoy this saucy chicken with rice or with pasta and noodles

Ingredients: 

2 tablespoon olive oil

700 grams of the crumbed chicken breasts

1 medium sized chopped onion

2 cloves of garlic crushed

340 grams of jar fire roasted pepper strip

1 ½ cups of tomato paste sauce

1/3 cup of fountain spicy red sauce

1/3 cup of bread crumbs

100 grams finely sliced mozzarella cheese

¼ cup of the Basil leaves

230 grams of diced chargrilled eggplant

Basil leaves for serving 

Direction to Cook:

Take a large frying pan place it on medium heat. Pour one tablespoon of olive oil in it. Cook in it the chicken in two batches.  Cook each side for two to three minutes until the chicken is cooked thoroughly and it color changes to brown.  When the chicken is cooked thoroughly transfer the chicken to a plate. Now heat the remaining one tablespoon oil in a frying pan. Add the chopped garlic and onion in the heated cooking oil. Fry the onion and garlic by stirring occasionally until the onion gets softened now add the roasted peppers and eggplants continue to cook. Add in the cooking mixture the spicy red sauce and the pasta sauce and cook it to bring the mixture to boil. Stir the basil leaves into the mixture. 

Season the mixture with the pink salt and pepper.  Preheat the oven to 200 degree Celsius temperature. Take a huge 10 cupped capacity oven proof dish. Put half of the chicken in the oven proof dish. Pour half of the sauce mixture on the chicken. Now put the remaining chicken on the layer and then top it with the remaining sauce mixture spread the layer of sliced cheese on it and sprinkle on it the bread crumbs. Now put the dish in the oven and bake for at least 10 to 15 minutes until the top layer takes the golden color.  Serve it by topping with more basil leaves. Enjoy the saucy chic.

Scandi Trout With Fennel Potato Salad

A delicious  Scandinavian styled trout fish recipe glazed with honey and mustard delicious touch, the  fish with the honey and mustard tinge is ideally tasty and the flavor torch to optimistic level when served wish the creamy potato side dressings

Ingredients:

Trout fish

Olive oil

Lemon juice

One table spoon honey

100 gram of sourced crème

½ packs Dill leaves small pack chopped

1 fennel bulb finely thin sliced

Himalayan pink salt

½ pack of small parsley leaves chopped 

Directions to cook:

Take the potatoes and boil them in refined salted water. Keep checking the potatoes with knives .when cooked remove it from water and leave them to cool down, take a bowl and put the chopped onion and sliced fennel bulb in it and pour it in lemon juice and then cover it and put it aside.

Preheat the oven to 180-degree Celsius. And prepare a mixture by mixing well the mustard with the oil, honey; pink salt and the lemon juice .take a baking tray slightly grease it with oil. Place the trout fish on the baking tray with skin side down. Now with the help of a brush spread the mustard oil mixture on the fish thoroughly and evenly and put the dish in the oven to bake for ten minutes. Check the fish while baking if needed change the side of fish on the tray to cook evenly.

When cooked take out the fish from the oven. Now sliced the cool boiled potatoes into small pieces .layer the sliced potatoes in a dish, mix the crème with the parsley, dill, and the lemon zest and put the mixture on the potatoes and stir thoroughly. Add to it the onion and fennel and serve it with the trout

Capsicum Rice With Himalayan Pink Salt

A colorful and delicious rice recipe.  Good to be part of one’s lunch box or dining table with the side on- veg or veg dishes in a crowded gathering .The traditional Asian spices make its rich flavor that it can be enjoyed with yogurt Raita  and simple potato chips.


Ingredients:

500mg rice

2 chopped capsicum

Cooking oil

Himalayan pink salt

½ tablespoon mustard seed

1 tablespoon peanut or cashew

1 teaspoon cumin seed

½ teaspoon turmeric powder

Hand full of chopped Cilantro

Ingredients for the spice powder::

1 tablespoon coriander seed

1 tablespoon Vigna mungo, black gram, or white lentils

Red chili powder to taste

2 tablespoon grated coconut

1 spring curry leaves

Recipe to Cook:


First, prepare the spice powder. In a pan slightly roast the coriander seeds, vigna mungo , red chili curry leaves and the grated coconut then grind the roasted spices in a blender to make thin powdered spice . If you don’t have coconut you can replace them with the mustard seeds.

In a skillet, half cook the rice. Then place them aside and left them to cool .In another skillet, heat the vegetable oil. Then add the cumin seed, mustard seed, cashew nut and curry leaves into the heated cooking oil . then add the add the chopped capsicum  in the skillet and stout it till it becomes tender now add the pink salt turmeric powder and spice powder   and fry the mixture for few minutes . 

Now add the cooked rice to the mixture and stir the spoon well in the skillet to let the rice get coated with mixture evenly.  Fry the mixture then set the rice to cook on very low flame for 5 minutes they’re ready to serve. Garnish the rice with the colorful bell pepper and the chopped cilantro. Serve the dish with Asian   yogurt Raita  and salad you can also serve the dish with side vegetable or non-vegetable dish