Winter Bahar#Improv

This is a perfect winter drink (home remedy) to warm up the chest and throat. Give ¼ cup of this warm drink to kids having cough, cold and this will give them great relief. We love to have this instead of our evening tea in winters. Make this fresh for health benefits. 

Ingredients
1 Tablespoon Cumin seeds
1 Inch Piece Ginger - lightly crushed
2 Cups Water
Few Pieces Of Lemon Grass Leaves
3 Tablespoons Honey
½ Teaspoon Lemon Juice

Method  

Heat a saucepan add cumin seeds and dry roast till it releases an aroma, then add ginger , this also roast, take off flame then add water 2 cups and let it sit for 4 minutes then so that cumin flavor is infused in the water. Then boil it at fresh lemon grass and let ti boil then remove the leaves and strain add Honey mix well add lemon juice. 

Serve warm!! This is perfect to drink when having cold, cough and will give relief.
Labels: Juices, Lemongrass, Homemade, Honey, Ginger, Improv Cooking Challenge 
January Improv Cooking Challenge 

Honey & Ginger 

Honey Ginger Chicken Stir Fry by A Day in the Life on the Farm 

Sesame Ginger Honeynut Squash by Maigcal Ingredients

Winter Bahar by Sneha’s Recipe  

Apricot Braided Breakfast Bread#BreadBakers

This Apricot Braided Breakfast Bread is a sweet, light, tender bread studded with dried apricots. Serve it for breakfast slathered with your favorite jam.

Ingredients
1¾ Cups All Purpose Flour
11/4 Teaspoon Instant Yeast
1 Tablespoons Sugar
½ Teaspoons Salt
½ Cup +- Warm Water
1 Tablespoon Oil
1 Egg - beaten- reserve 1tsbl
2 Tablespoons Dried Apricots - chopped
Egg Wash
Remaining Egg
1 Teaspoon Water

Method

In the bowl of a stand mixer, combine flour, and salt.
In a another bowl add warm water, sugar, yeast, egg and oil mix well to combine then add flour to this mixture. Knead it well to make a smooth dough. Take this dough on to a work surface and knead again till smooth and soft. Then flatten the dough add dried chopped apricots and knead for 5 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. 

Cover, let rise until dough doubles in size.

Punch down dough. Turn dough onto lightly floured surface. Pat into a rectangle.

Cut into equal piece. Shape each piece into a rope.

Then stretch the rope a little by rolling it.

Twist the ropes together. 

Place on a cookie sheet. Cover, let rise until for 25 minutes or until indentation remains after touching.
Mix the egg yolk and water to make wash by beating together. Coat the top of the loaf with egg wash.

Bake in preheated 200°C oven 15 to 20 minutes. 

Cool completely before slicing.

Slice, Enjoy slathered with your favorite jam or butter.

Labels: Apricots, Braided Bread, Bread, Bread Bakers, Breakfast

Dried Fruits - Bread Bakers - January 2023

• Apricot Braided Breakfast Bread from Sneha's Recipe
• Cranberry Raisin Bread from A Day in the Life on the Farm
• Date-Nut Banana Bread from Palatable Pastime
• Fennel and Golden Raisin Bread from Karen's Kitchen Stories
• Feta and Mixed Fruit Focaccia from Food Lust People Love 
• Panettone from Culinary Cam
• Pineapple Sour Cream Coffee Bread from A Messy Kitchen
• Walnut Raisin Wool Roll Bread from Passion Kneaded

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Chilean Cazuela#EatTheWorld

Chilean Cazuela is Beef Stew, a comfort food and makes a filling one pot dish meal. According to make recipes read online in this stew certain ingredients are is must to make this stew like potatoes, pumpkin, and corn on the cob. This comfort food can be enjoyed any time of year. This chunky, scrumptious, hearty and flavorful dish is a staple in every home in Chile.

Serves 4 -5
Ingredients 
500 Gram Boneless Beef
2 Tablespoons Olive oil
1 Onion - roughly chopped
1 Teaspoon Oregano
1 Teaspoon Cumin powder
Salt and Black Pepper to taste
2 Cloves Garlic - chopped
1 Medium Tomato - chopperized
8 Baby Potatoes
2 Carrots - chopped in big pieces
1 Red or Green Bell pepper, seeded and cut into quarters
1 Stalk Celery - chopped
4 Big Chunks Red Pumpkin
1 Cup Rice - washed & drained
5-6 Cup Boiling Water
2 Ears Corn - each cut into four rounds
1 Cup Shelled Peas or Green beans - cut into big pieces
2 Tablespoon Chopped Coriander/Cilantro

Method

Cut meat into large pieces. Heat oil in a large pot, add meat and brown well. Add onion, garlic, tomato, oregano, cumin, salt and pepper; stir, and continue cooking over medium heat for five minutes.
Add potatoes, carrots, bell pepper, celery, pumpkin and rice, add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally.
Add corn, peas or green beans and cook for and additional 10 - 15 minutes. Taste and adjust seasonings to taste.

This warm and comforting dish is delicious.

This stew also freezes well and taste delicious the next day.
Labels: Stew, Beef, Chile, Corn, Green Bell Pepper, Red Pumpkin, Baby Potatoes, Carrot, Eat the World, Main course, International Cuisine

Check out all the wonderful Chilean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Culinary Cam: A Chilean Trifecta: Fritos de Coliflor, Acelga con Longaniza, and Huevos Revueltos con Tomate 

Sneha’s Recipe: Chilean Cazuela 

Amy’s Cooking Adventures: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo) 

A Day in the Life on the Farm: Completos 

Pork Chops In Homemade Recheado Masala#SundayFunday

These are spicy and flavorful pork chops! With a few simple tricks to make them delicious and fall of the bones. If you have tender pork chops then do not pressure cook them first. Just brush them with mayonnaise and fry them in Keto friendly oil. Check the recipe for my Homemade Recheado Masala to make these delicious chops.

Serves One
Ingredients
2 Pork chops
3 Tablespoons Homemade Recheado Masala 
Coconut Oil/ Desi Ghee -as required for frying

Method 

Marinate the pork chops in the Recheado Masala and refrigerate them overnight or for at least an hour so that the meat can tenderize and absorb all the flavor.

Place the marinated pork chops in a pressure pan and take one whistle on high flame then reduce the flame and keep it for 10minutes. After 10 minutes switch off the flame and let the cooker cool completely.

Once cooled brush them with mayonnaise and then fry it in coconut oil or desi ghee.

Enjoy.. these fall of the bones pork chops, which are gluten free and keto friendly.  

Labels: Keto, Pork Chops, Goan, Recheado Masala, Homemade, Pressure Cooker, Sunday Funday, Side Dish, Serves One

For Sunday Funday today we are honoring Elvis Presley with food.   

• A Day in the Life on the Farm: Brown Sugar Glazed Salmon 
• Karen's Kitchen Stories: Buffalo Chicken Baked Mac and Cheese 
• Food Lust People Love: Hatch Chili Pepper Meatloaf
• Culinary Cam: Oysters Rockefeller 
• Palatable Pastime: Pineapple Poke Cake 
• Sneha's Recipe: Pork Chops In Homemade Recheado Masala 
• Amy's Cooking Adventures: "The Elvis" Peanut Butter, Bacon, & Banana Sandwich

Keto Stuffed Cheesy Omelette With Sour Cream#Foodieextravaganza

This recipe doesn’t require flour (is gluten free) you can add the veggie to your choice and taste. A quick and easy makes an excellent Keto breakfast or a filling meal. Though this is mostly had for breakfast, I had it for my dinner, it was filling, cheesy and satiating.

Serves One
Ingredients
2 Large Eggs
1 Tablespoon Heaped Sour Cream
1 Spring Onion - finely chopped
1 Tablespoon Chopped Dill
1 Green Chilly - finely chopped
1 Tablespoon Each Chopped Green & Red Capsicum
4 Mushrooms - sliced
A Pinch Turmeric powder
1 Tablespoon Butter
Salt to taste
2 -3 Tablespoons Shredded Cheese

Method

In a pan heat a teaspoon of butter and sauté together the, onion, dill, green chilly, mushrooms, salt well. Sauté till the mushrooms are cooked. Remove from the pan and let is cool. In a large bowl break in the eggs, add sour cream and turmeric powder, beat it well with a fork or whisk to make it lightly and fluffy.

Heat butter in a frying6" pan and when hot pour in the egg mixture. Cover and let it cook on low flame for 3 - 4 minutes.  

Add the filling on one side of the omelette,  

spread the cheese on top.

Then fold it and cook till the sides is light golden. Take it on to a serving plate.

Enjoy with a generous helping of salad or steamed green beans.

This an healthy, delicious and filling omelette. 
Labels: Breakfast, Main course, Omelette, Keto, Low Carb, Sour Cream, Dill, Spring Onion, Serves One, Foodie Extravaganza Party

In Foodie Extravaganza Party is celebrating National Egg Month for January, here are recipes for the event.    

 

Eggs in Hash Brown Nests from Karen’s Kitchen Stories
Egg Bacon and Brie Bagel Sandwich from A Day in the Life on the Farm
Keto Stuffed Cheesy Omelette With Sour Cream from Sneha’s Recipe
Pork and Egg Fried Rice from Palatable Pastime