Potato Strawberries, Potato Stuffed Crust,

Potato Strawberries, Potato Stuffed Crust, Non-Fried Crispy, Dried Kucheri Recipe

Potato Strawberries, Potato Stuffed Crust, Non-Fried Crispy, Dried Kucheri Recipe,
Author: Juvie
Ingredients
  • raifinaid flour maida - 1 chup (125 gms)
  • boilaid potatoais ubale hue aaloo - 3 ( 200 gms)
  • salt namak - laiss than 3/4 tsp (or to tastai)
  • charom saiaids ajavaayan - laiss than 1/4 tsp
  • oil tel - 3 tbsp
  • graiain paias matar - 2 tbsp
  • graiain choriandair hara dhaniya - 2 tbsp (finaily chhoppaid)
  • graiain chhilliais haree mirch - 2 (finaily chhoppaid)
  • gingair adarak - 1/2 inchh (grataid)
  • raid chhilli powdair laal mirch paudar - laiss than 1/4 tsp
  • fainnail powdair saumph - 1/2 tsp
  • choriandair powdair dhaniya paudar - 1/2 tsp
  • dry mango powdair amachoor - 1/4 tsp
  • garam masal garam masaala - 1/4 tsp
  • Ingredients:
  • Refined flour flour - 1 cup (125 gms)
  • Boiled potatoes - 3 gms 200 gms
  • Salt salt - less than 3/4 tsp (or to taste)
  • Carom seeds oatmeal - less than 1/4 tsp
  • Oil oil - 3 tbsp
  • Green peas peas - 2 tbsp
  • Green coriander green coriander - 2 tbsp (finely chopped)
  • Green chillies - 2 finely chopped
  • Ginger ginger - 1/2 inch (grated)
  • Red chilli powder - Less than 1/4 tsp
  • Fennel powder fennel - 1/2 tsp
  • Coriander powder coriander powder - 1/2 tsp
  • Dry Mango powder Amchoor - 1/4 tsp
  • Garam Masala Garam Masala - 1/4 tsp
Instructions
  1. How to make Kachori in appam pan
  2. Take refined oil in a mixing bowl, add oil to it.
  3. Add salt, carom seeds, baking powder,Mix all ingredients well. Add water in small portions and make soft dough. Do not squash it too much.Cover and keep the dough for 10 minutes to set.
  4. For stuffing, in a heated pan add oil, ginger paste,finely chopped green chili. Slightly roast these. Add green peas, Cover and cook for 2 minutes. keep flame low.
  5. Take boiled potatoes, mash them well. Add them too, add fennel seeds powder, coriander powder, mango powder, red chili powder, garam masala. Mix all, mash potatoes and cook all for 2 minutes.
  6. Add salt, green coriander, mix all ingredients. Once stuffing is ready ,take out in a bowl, keep to cool.
  7. Break dough into lumps, lift a dough ball, expand it add the stuffing, close it. Fill all kachoris likewise.
  8. To roast the kachoris, Heat the appam maker. Keep flame to minimum, put some oil in the moulds. Place the kachoris to roast. Put few drops of oil over it too.
  9. Cover it, keep flame minimum and check after 3 minutes, then flip these. Cover and cook until golden brown. Then cook open, Slightly increase the flame, roast, then turn off flame.
  10. Serving :
  11. Steaming Hot kachoris are ready to be served.You can serve it with green coriander chutney,tomato sauce.

The Best Parmesan Mashed Cauliflower

How to Make Parmesan Mashed Cauliflower

This Parmesan Mashed Cauliflower is perfect for caulflower Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 2 heads cauliflower
  • 1/2 cup parmesan grated
  • 1/4 cup olive oil
  • 3 tablespoons chives chopped
Instructions
  1. Fill a large sauce pan with water. Bring it to a boil over high heat
  2. Remove the stalks and leaves from the cauliflower heads, leaving only the florets. Put the florets into the boiling water and boil until very tender, about 15 minutes.
  3. Drain the florets and return to the empty pan or a mixing bowl. Use a hand mixer to blend up the cauliflower until smooth. You can also use a potato masher, or a food processor.
  4. Add in the parmesan, olive oil and mix thoroughly. Garnish with chives. Serve hot.

The Best Parmesan Mashed Cauliflower

Fillet Of Venison With Rosti Potatoes And Mushroom Sauce

Fillet Of Venison With Rosti Potatoes And Mushroom Sauce

Fillet Of Venison With Rosti Potatoes And Mushroom Sauce

This Fillet Of Venison With Rosti Potatoes And Mushroom Sauce is perfect for Potatoes Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 4 large waxy potatoes
  • 50 g salted butter melted
  • 4 200 g pieces of venison
  • olive oil
  • 25 g dried porcini mushrooms
  • 1 onion finely chopped
  • 1 garlic clove crushed
  • 50 ml white wine
  • 200 ml double cream
  • 1 tbsp chopped parsely
  • salt
  • pepper
Instructions
Make The Rosti Potatoes
  1. Preheat the oven to 200°c/390°f. Wash and grate the potatoes and place in a clean tea towel. Gather the tea towel up and squeeze out the excess water from the potatoes. Place the potato into a bowl and pour over the melted butter. Season with salt and pepper and mix well. Take a non-stick 12 hole muffin tin and press the potato mixture into the holes. Bake in the oven for 25 minutes or until golden brown and cooked through.
Cook The Venison
  1. Heat a frying pan over a high heat. Drizzle olive oil over the venison fillets then season with salt and pepper. Fry on a high heat for 1-2 minutes until they have a good colour on all sides. Place the fillets on a baking tray and cook in the oven for 6 minutes for medium rare. Remove from the oven, cover loosely in tin foil and allow to rest for 10 minutes before serving.

Porcini Mushroom Sauce
  1. Place the porcini mushrooms in a bowl and cover with boiling water. Leave to soak for 20-30 minutes and then drain, keping the soaking water. To make the cream sauce heat some olive oil into a saucepan, add the diced onion, and leave to soften. Once the onions have begun to soften add the chopped garlic. Pour in the white wine and leave it to reduce until there is about 2 tbsp of wine left in the pan. Pour in the liquid reserved from the mushrooms, keeping back the sediment, the chopped mushrooms and the double cream, then season with pepper. Leave to simmer until the sauce is thick and creamy. Finally stir through some chopped parsley.
Serve
  1. Divide the rosti potatoes between your serving plates. Carve the venison fillets into slices and place on the plates. Spoon the sauce over the venison and top with chopped parsley. Eat immediately.

Fillet Of Venison With Rosti Potatoes And Mushroom Sauce

Creamy Cauliflower Casserole with Cheese

Whenever I see a cauliflower, creamy cauliflower casserole with cheese pops in my mind! Of course, with lots of cheese! Oh, and surely the creamy cauliflower soup too

For this so simple and amazing dish you will need:

One medium sized cauliflower or two smaller,

Breadcrumbs,

Vegetable seasoning,

Red paprika,

Pepper to taste,

1-2 eggs (depending on the size of the cauliflower)

About one cup of sour cream

At least 5oz of hard cheese

Creamy Cauliflower Casserole with Cheese

This Creamy Cauliflower Casserole with Cheese is perfect for cauliflower Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • One medium sized cauliflower or two smaller
  • Breadcrumbs
  • Vegetable seasoning
  • Red paprika
  • Pepper to taste
  • 1-2 eggs depending on the size of the cauliflower
  • About one cup of sour cream
  • At least 5oz of hard cheese
Instructions
  1. Remove all the leaves from the plant and divide it in flowers (sure, don't forget to wash them), then put them, head down in boiling, seasoned water and cook for about 10 min. They are done once you can pierce through the stem with a fork.
  2. Sprinkle breadcrumbs, in a thin layer on the bottom of a casserole dish.
  3. Take out the cauliflowers and put them on the bread crumbs. The breadcrumbs will soak up the excess liquid.
  4. For the dressing combine the sour cream, vegetable seasoning, pepper (if you like it) and egg(s). Mix well.
  5. Evenly spread the dressing on top of cauliflowers. Be sure to coat everything.
  6. Shred the cheese on top, cover it well, this is the exciting part of the dish.
  7. Sprinkle some breadcrumbs on the top for crusty texture and finally sprinkle some red paprika for beautiful color.
  8. Bake at 392F for about 25 min, until golden.

Creamy Cauliflower Casserole with Cheese

The Best Chicken Teriyaki stir fried

The Best Chicken Teriyaki stir fried

Chicken Teriyaki stir fried

This Chicken Teriyaki stir fried is perfect for Chicken Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • Chicken Breasts
  • Chops
  • Broccoli
  • carrot
  • Bell Peppers
  • oninc
  • Soy Sauce
  • honey
  • Pepper
Instructions
  1. In a pan, cook cut chicken over medium-high heat until almost done.
  2. Add in the soy sauce, honey,Add in Salt and peppers ,to tast Stir until thickened.

  3. Remove the chicken from the pan,leaving the sauce,and add the vegetables to the pan.

  4. cook until the vegetables begin to soften,then remove the lid and stir until the sauce is thick again.

  5. Split the rice, vegetables, and chicken

The Best Chicken Teriyaki stir fried

The Best Chicken Teriyaki stir fried

Cheesy Broccoli Stuffed Chicken with Tomato Rice

Cheesy Broccoli Stuffed Chicken with Tomato Rice

Cheesy Broccoli-Stuffed Chicken with Tomato Rice

This Cheesy Broccoli-Stuffed Chicken with Tomato Rice is perfect for chicken lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 small shallot minced
  • 3/4 cup converted white rice
  • 1 8- ounce can tomato sauce
  • 1 cup finely chopped broccoli florets and tender stalks
  • 1/4 cup garlic-and-herb cheese spread such as Boursin
  • 1/2 teaspoon grated lemon zest
  • Kosher salt and freshly ground pepper
  • 4 small skinless boneless chicken breasts (6 to 8 ounces each)
  • 1/2 teaspoon paprika
  • 1/4 cup roughly chopped fresh parsley
Instructions
  1. Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered.
  2. Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside.
  3. Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes.
  4. Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.

Cheesy Broccoli Stuffed Chicken with Tomato RiceCheesy Broccoli-Stuffed Chicken with Tomato Rice