Pan-Roasted Potatoes

Ingredients

1 Table spoon olive oil
1 (20-ounce) package refrigerated new potato wedges (such as Simply Potatoes)
1 Tea spoon Greek seasoning
1/4 Teaspoon freshly ground black pepper

Preparation

Put oil in a large skillet over medium-high heat. Add potato, and cook 10 to 12 minutes or until golden brown, stirring frequently. Remove from heat, and sprinkle with seasoning and pepper

SALMON KALIA IN PANCH

Ingredients

6 (6-ounce) salmon fillets (about 1 inch thick)
1 Teaspoon salt, divided
3/4 Teaspoon ground turmeric
1 Tablespoon vegetable oil, divided
2 Teaspoons Panch Phoron Blend
4 Cups thinly sliced onion (about 1 large)
8 Ounces peeled Yukon gold potato, cut into 1/4-inch strips
1 Pound tomatoes
2 Cups (1/2-inch) cubed zucchini
1 Cup water
2 Teaspoons paprika
1 Teaspoon minced peeled fresh ginger
3 Garlic cloves, minced
2 Tablespoons plain low-fat yogurt
5 Serrano chiles, halved and seeded
1 Medium tomato, cut into 1/2-inch thick wedges (about 8 ounces)
1 Teaspoon Garam Masala
3 Tablespoons chopped fresh cilantro

Preparation

Rub salmon fillets with 1/2 teaspoon salt and turmeric; cover and refrigerate 5 minutes. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fillets; cook 1 minute on each side. Remove fillets; cover and set aside. (Fish need not be fully cooked.)

Combine 2 teaspoons oil and Panch Phoron Blend in pan; cover and cook for 30 seconds, shaking pan constantly. Add onion and potato; stir-fry for 6 minutes or until vegetables begin to brown, stirring frequently.

Place 1 pound tomatoes in a food processor; process until pureed. Add 1/2 teaspoon salt, tomato puree, zucchini, and the next 4 ingredients (zucchini through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in yogurt until well blended.

Return the fillets to the pan, carefully nestling them into the vegetable mixture. Arrange the chilies and tomato wedges on top of the vegetable mixture; cover and cook 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with Garam Masala and cilantro.

Beef

Ingredients

1 (3 1/2 pound) chuck roast, boneless
Salt and ground black pepper
4 oz pancetta, cut into 1/4-inch cubes
2 medium onions, chopped medium (about 2 cups)
2 medium carrots, chopped medium (about 1 cup)
2 ribs celery, chopped medium (1 cup)
1 Tbsp tomato paste
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon sugar
1 Tbsp all-purpose flour
1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)
1 can (14 1/2 ounces) diced tomatoes , drained
1 sprig fresh thyme leaves , plus 1 teaspoon minced leaves
1 sprig fresh rosemary
10 sprigs fresh parsley leaves

Method

# Prepare the roast by cutting it in two along a major seam. Use a knife to remove large pieces of fat from each piece, leaving thin layer of fat on meat. Put the two halves back together and tie with kitchen twine to keep it from falling apart.

# Adjust oven rack to middle position; pre-heat oven to 300°F. Pat beef dry with paper towels. Sprinkle generously with salt and pepper. Place pancetta in 8-quart heavy-bottomed Dutch oven. Cook pancetta over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat from the pan. Place pan over medium-high heat. Heat until the fat begins to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside.

#Reduce heat to medium; add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until a fork easily slips in and out of meat, about 3 hours.

#Remove from oven and transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3 1/2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce. Reduce sauce further until you have 1 1/2 cups. Discard solids in strainer. Season sauce to taste with salt and pepper.

#Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately.

Fluffy Omelet

Ingredients

Egg 6 pieces
Water or milk 4 Table Spoon
Butter 2 Table Spoon
Salt ½ Table Spoon
Pepper 1/8 Table Spoon

How to make Fluffy Omlet

letBeat yolks add liquid and seasonings. Fold in stiffly beaten whites. Melt butter in heavy pan and add egg mixture. Cook omelet until it sets then put in 400 degree oven until it is fluffy. Place on hot plates and serve at once.

BAKED EGG TARTS

Ingredients

Flour 150gm
2 Table Spoon Ghee
Water 1 Cup
Eggs 6 pieces chicken
3/4 Cup sugar
1/4 Table spoon vanilla essence

How to make Baked Egg Tarts

Put flour in a large bowl. Place Ghee in; add water little by little to mix well and freeze the mixture in the refrigerator for 30 minutes to 1 hour.

Break chicken eggs into a bowl; put sugar and water in. Stir them until bubbling and then drip vanilla essence into mix well.

Place it on the table top. Knead it into dough. Roll it flat with a rolling pin and cut out 8 tart cases with a tart mold. Spread them one by one into tart cups. Poke holes with fork and apply lard thinly onto them.
Filter the (2); skim off froth and pour the egg juice into the tart cases of (3) until 90 percent full.
Lay the prepared (4) one by one in a baking pan. Place the pan in the heated oven and bake them at 400 degrees for serving.

POTATO CURRY WITH TAMARIND AND PANCH PHORON

Ingredients
3 dried hot red chilies (about 3 inches long), stems removed
1 tablespoon cumin seeds
1 lb medium boiling potatoes (about 5), scrubbed well
3 tablespoons vegetable oil
2 bay leaves
3/4 teaspoon panch phoron (Bengali spice mix)
1/8 teaspoon asafetida powder
1/2 teaspoon ground turmeric
1 cup water plus 1/4 cup boiling water
1 1/2 teaspoons tamarind concentrates
1/2 teaspoon salt

Preparation

Toast chilies and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute. Remove from heat and cool mixture, then finely grind in grinder.

Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.

Heat oil in wok over moderately high heat until hot but not smoking. Add bay leaves, panch phoron, and asafetida and cook, stirring frequently, until seeds from panch phoron stop sputtering, about 1 minute. Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes. Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.

While potatoes are simmering, whisk together boiling water and tamarind. 3Add salt, 2 teaspoons cumin Chili powder, and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Season with salt. Discard bay leaves.

NoteLeftover cumin Chile powder can be kept in an airtight container at room temperature up to 3 months.

(Makes 4 servings)

Puri.........

Ingredients:

# Wheat flour
# Asafoetida
# Water
# 2 Table Spoon Sugar
# Ghee or oil
# Salt to taste

How to make Puri:

Mix the flour with 1 Table Spoon Salt, 1 Table Spoon ghee and half cup of water. Prepare dough by kneading properly. Make small balls out of the dough. Sprinkle them with wheat flour. Roll out puris from these balls. Heat the frying pan with sufficient quantity of ghee or oil. Go for deep-frying the puris till they become light brown. Puris are ready to serve.

Cabbage and beetroot salad

Ingredients

3 plump garlic cloves, crushed
1 tbsp Dijon mustard
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
450g raw baby beetroot
100g shredded red cabbage
1 small bunch spring onions, shredded
2 tbsp chopped fresh parsley
1 tbsp poppy seeds

Method

How to make red cabbage and beetroot salad
1. Put the garlic, mustard and vinegar into a bowl and whisk well. Gradually whisk in the olive oil and season generously. Set aside.
2. Peel the beetroot and grate using a grater or food processor. Put into a bowl with the shredded cabbage and spring onions, parsley and poppy seeds. Drizzle over the dressing and toss together using two forks.

Beetroot Salad

INGREDIENTS

750 grams - 1kg beetroots
Olive oil Salt
Vinegar

METHOD

Cut the green part of the beets and wash them. Boil beetroots and green parts for 1/2 hour and then remove outer skins from the beetroots. Slice the beetroots in thin pieces. Add oil, salt and vinegar and serve beetroots and green parts in a bowl.

Bean salad

INGREDIENTS

Dried beans 1/2 kg
1 onion cut in to rings
1 pepper cut in stripes
2 Boiled Egg
1 Tomato cut in to pieces
Peeled cut in slices with its seeds removed
Spoon of finely

Cut parley Black olives Pepper Oil
Vinegar or lemon juice



METHOD

Soak beans in water overnight. Boil them in salted water and strain them when cooled. Place them in a platter and cover them with onion rings, pepper, parsley, eggs, tomato and some olives. Pour oil over the salad and season with pepper. Sprinkle with vinegar or lemon juice.

Ancient Fruit Salad

INGREDIENTS
> 1 Melon 2 peaches
> 2 Pears 1 bunch of grapes
> 2 Glasses Mosxato wine
> 1/2 cup peeled
> Chopped almonds 1/2 cup
> Golden grapes 1/2 cup honey

METHOD

Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refrigerator for an hour.

Date Loaf Candy

Ingredient
# Milk 1 Cup
#Granulated sugar 2 cups
# Butter 1 Table Spoon
# Chopped, Pitted Dates 11/2 Cups
# finely chopped pecans 1Cup
# vanilla extract 1 teaspoon .

In a heavy 2-quart saucepan, cook milk, sugar and butter over medium heat, stirring constantly at first to dissolve sugar, then often (to prevent scorching), until the mixture reaches 234 degrees (F).

Remove the pan from heat and add the dates, nuts and vanilla extract. Stir briskly with a wooden spoon for about 5 minutes until the mixture is thick and creamy and beginning to crystallize, but not yet stiff. Allow the candy to cool down for about ten minutes undisturbed in the pan.

Without scraping the sides of the pan, lift the candy by large spoonfuls into a rough log shape on a clean, slightly damp flour sack towel and roll the candy

Fushka

Fushka is a delicious food. Young genaretion like this item.