Make as marinade
2020年4月16日 お仕事Veg Momos Ingredients: For Chutney: Onion, 200 gmGarlic, 100 gmGinger, 100 gmCelery, 100 gm Tomato, 500 gm Red chilli paste, 500 gmThai bird chillies, 50 gm Chilli sauce, 50 gmAromatic mix, 60 gm Salt, 20 gmWhite pepper powder, 70 gmWhite vinegar, 40 mlCoriander stem, 60 gm Method:Heat all ingredients in https://www.zzelec.com/product/new-energy-structure-components/ a pot and grinder themPass through a strainer.Garnish with cilantro drizzle, sliced lime and coriander sprigs and serve.Oil the layer of steamer and place the momos.
In a bowl, add beans, American corn, onion, jalapeno, coriander paste, salt and pepper.Now in a steamer, add hot water and place on high heat.Fish TacosIngredients: Basa, 150 gm Coriander paste, 30 gm Kidney Beans, 30 gm American Corn, 30 gm Onion (white) chopped, 20 gm Jalepeno chopped, 10 gm Salt, 5 gmPepper, 5 gm Oregano, 5 gmSour cream, 30 gm Cilantro, 10 gm Sliced jackfruit, 60 gm Tacos, 4 Fresh coriander, 0. Ingredients for dough: Maida, 300 gmSalt, 30 gmCold Water, 100ml Aromatic mix, 20 gm Ingredients: For stuffing: Onion chopped, 150 gmBlanched chopped carrots, 120 gmBlanched chopped beans, 150 gm Blanched chopped broccoli, 150 gm Chopped cabbage, 250 gmChopped celery, 50 gm Chopped garlic, 50 gmChopped ginger, 40 gmChopped chilli, 40 gm Salt, 30 gmBlack pepper, 20 gm Dark soya sauce, 40 ml Method: Finely chop or grate all vegetablesIn a pan, sauté garlic, ginger and green chilliAdd all the vegetables cook till softPour in the soya sauce, and season the stuffing To stuff the Momos:Roll small disk and place it in your palm.Add chopped tomatoes and cook for another 10 minutes till the tomatoes soften. Serve hot and garnish with blanched cherry tomatoes, green peas and tempering of mustard oil, cumin and curry leaves.Steam for 12 - 15 minutes and serve. Tomato Shorba Soup Ingredients: Onion, 500 gmCarrots, 300 gmCelery, 200 gmLeeks, 200 gmGarlic, 200 gmCoriander stems, 100 gm Cloves, 10 gm Cinnamon sticks, 15 gmBay leaf, 5 gmNutmeg, 5 gmBlack pepper, 20 gmCumin, 20 gmCurry leaves, 5 gmTomatoes chopped, 1kgTomatoes peeled, 500 gmTomato juice, 2 litresStock, 1 litreSalt, 50 gmSugar, 100 gm Aromatic mix, 40 gm Method: In a pot on medium heat, add oil followed by the whole spices and curry leaves.Add stock water, seasoning and cook for 30 minutes on low heat.
Make as marinade.Now add peeled tomatoes followed by tomato juice.Now put the stuffing in the centre and slowly pinch the side of the dough in a circular motion.Bhutta and piping hot pakora’s are not the only option this rainy season add a little more fun with these appetising small bites.Add onion, carrots, celery, leeks, garlic and coriander stem and cook for 10 minutes.Strain the mixture using a three-layered muslin cloth and reheat.Marinade, the fish and pack it in a aluminium foil and bake for 10 minutes. Recipe Courtesy: Light House Cafe, Mumbai. Put a dollop of sour cream.Heat the taco shell, place sliced cheese, followed by salsa sauce and the fish.5 gm Oil, 10 gm Method: In mixer grinder, add fresh coriander, salt, pepper, oregano and oil.
In a bowl, add beans, American corn, onion, jalapeno, coriander paste, salt and pepper.Now in a steamer, add hot water and place on high heat.Fish TacosIngredients: Basa, 150 gm Coriander paste, 30 gm Kidney Beans, 30 gm American Corn, 30 gm Onion (white) chopped, 20 gm Jalepeno chopped, 10 gm Salt, 5 gmPepper, 5 gm Oregano, 5 gmSour cream, 30 gm Cilantro, 10 gm Sliced jackfruit, 60 gm Tacos, 4 Fresh coriander, 0. Ingredients for dough: Maida, 300 gmSalt, 30 gmCold Water, 100ml Aromatic mix, 20 gm Ingredients: For stuffing: Onion chopped, 150 gmBlanched chopped carrots, 120 gmBlanched chopped beans, 150 gm Blanched chopped broccoli, 150 gm Chopped cabbage, 250 gmChopped celery, 50 gm Chopped garlic, 50 gmChopped ginger, 40 gmChopped chilli, 40 gm Salt, 30 gmBlack pepper, 20 gm Dark soya sauce, 40 ml Method: Finely chop or grate all vegetablesIn a pan, sauté garlic, ginger and green chilliAdd all the vegetables cook till softPour in the soya sauce, and season the stuffing To stuff the Momos:Roll small disk and place it in your palm.Add chopped tomatoes and cook for another 10 minutes till the tomatoes soften. Serve hot and garnish with blanched cherry tomatoes, green peas and tempering of mustard oil, cumin and curry leaves.Steam for 12 - 15 minutes and serve. Tomato Shorba Soup Ingredients: Onion, 500 gmCarrots, 300 gmCelery, 200 gmLeeks, 200 gmGarlic, 200 gmCoriander stems, 100 gm Cloves, 10 gm Cinnamon sticks, 15 gmBay leaf, 5 gmNutmeg, 5 gmBlack pepper, 20 gmCumin, 20 gmCurry leaves, 5 gmTomatoes chopped, 1kgTomatoes peeled, 500 gmTomato juice, 2 litresStock, 1 litreSalt, 50 gmSugar, 100 gm Aromatic mix, 40 gm Method: In a pot on medium heat, add oil followed by the whole spices and curry leaves.Add stock water, seasoning and cook for 30 minutes on low heat.
Make as marinade.Now add peeled tomatoes followed by tomato juice.Now put the stuffing in the centre and slowly pinch the side of the dough in a circular motion.Bhutta and piping hot pakora’s are not the only option this rainy season add a little more fun with these appetising small bites.Add onion, carrots, celery, leeks, garlic and coriander stem and cook for 10 minutes.Strain the mixture using a three-layered muslin cloth and reheat.Marinade, the fish and pack it in a aluminium foil and bake for 10 minutes. Recipe Courtesy: Light House Cafe, Mumbai. Put a dollop of sour cream.Heat the taco shell, place sliced cheese, followed by salsa sauce and the fish.5 gm Oil, 10 gm Method: In mixer grinder, add fresh coriander, salt, pepper, oregano and oil.
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