About Peri Peri Chicken Satay Recipe: A mouth-watering chicken starter! This chicken satay recipe has a spicy twist with the addition of fiery peri peri sauce. Serve this appetizer at a dinner party or prepare for a game night with friends, the succulent chicken pieces slathered in spices and grilled to perfection would tingle everyone’s taste buds.
Ingredients Of Peri Peri Chicken Satay
200 gms boneless skinless chicken thigh (trimmed)
to taste salt and pepper
100 gms yogurt
5 gms chilli powder
25 gms ginger garlic paste
5 gram coriander leaves
oil to fry
50 gms peri peri sauce
100 gms potato fries
How to Make Peri Peri Chicken Satay
1.Soak the skewers for at least 60 minutes or more totally submerged in water before using it to prevent burns. You may skip this part if pan grilling.
2.Marinate thigh chicken with yogurt, chilli powder, ginger garlic paste, peri peri sauce, salt and pepper.
3.Refrigerate and use when ready. You may make this a day or more ahead of time.
4.Place in a zip lock bag, or sealed containers and refrigerate for at least 2 hours, preferably overnight.
5.When ready to grill. Using tong remove excess marinates and reserve.
6.Pre heat grill to medium- high heat.
7.Place chicken over medium heat, and then brush with oil to prevent chicken from sticking. Grill for about 10 to 15 minutes, rotating from sides for even cooking. Keep an eye on it — if they are browning too quickly, turn the heat down.
8.Grill in batches if you have a small grill. Transfer the skewers to a platter.
9.In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes.
10.Serve with chicken, heat oil and prepare the potatoes fries, serve as a bed for chicken.
The bowl of the moment is most certainly the poke bowl, coming to your kitchen straight from Hawaii. A spin on the traditional fish salad, the poke bowl is typically composed of raw ahi tuna, seaweed and rice with a few simple, versatile garnishes. It’s lighter, fresher fare that makes a fun lunch or dinner.
Ahi tuna and sushi-grade salmon is a challenge to come by in regular grocery stores, and specialty markets can be expensive. But, you can make a poke bowl at home that suits your locale and budget by searing some wild salmon, or using vegetarian-friendly tofu. Experiment with the vegetables in this bowl, like avocado and steamed greens, or even some juicy fresh mango.
Enjoy these abundant bowls for a taste of warm Hawaiian sunshine.
Prep Time: 20 Minutes Total Time: 25 Minutes Serves: 4
2 cups cooked short grain brown rice or sticky white rice
1 diced cucumber
1 diced carrot
1 diced cooked or raw beet
1 diced roasted red pepper
1 cup finely shredded kale
1 sheet nori (seaweed)
1 fresh red chili, thinly sliced
Black or white sesame seeds
Seared Salmon Poke Bowl
4 oz (per serving) fresh wild salmon (skinned or skinless)
1 tsp black or white sesame seeds
2 tsp coconut oil
Crispy Tofu Poke Bowl
4 oz (per serving) extra-firm tofu, cubed
1 tsp black or white sesame seeds
2 tsp coconut oil
Seared Salmon Poke Bowl
Heat a large nonstick skillet over medium-high heat. Press sesame seeds into top of salmon. Add oil to hot pan followed by salmon, seed side-down. Sear for 2 to 3 minutes; flip and cook until desired doneness (about 30 seconds to 1 minute for medium-rare). Transfer to a plate. Remove skin from salmon (if it has it) and flake into large pieces. Reserve.
Crispy Tofu Poke Bowl
Heat a large nonstick skillet over medium-high heat. Coat tofu with sesame seeds. Add oil to hot pan followed by tofu. Sear for 1 to 2 minutes per side, or until golden brown. Transfer to a plate. Reserve.
To large serving bowls, add a mound of rice. Add your vegetables of choice, leaving a space for desired protein. Add salmon or tofu (or both) to bowls, sprinkle with sesame seeds and garnish with chili. Serve warm or chilled drizzled with dressing.
Looking for more creative takes on sushi? Try making this shareable sushi pizza.
What makes our vegan gingerbread cookies the best ever? Well, our secret ingredient is love…just kidding, it’s the creamy and nutty taste of almond butter! Whether you’re a fan of a tough ginger cookie or a soft one, our recipe satisfies both by being crispy on the edges and soft and chewy in the middle, thanks to this star ingredient. You can also feel good knowing that you’re eating cookies that have fibre, good fats and a balance of spices that support the immune system. Whether you’re vegan or not, this cookie recipe is sure to satisfy your sugar cravings this holiday season.
Cookie Dough 1 Tbsp ground flax or chia seeds
3 Tbsp warm water
¼ cup fancy molasses or unsulphured molasses
¼ cup coconut oil, softened
¼ cup almond butter
1 tsp vanilla extract
1 ½ cups spelt flour
⅓ cup coconut sugar
1 ½ tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
½ tsp baking soda
¼ tsp sea salt
Maple Icing 1 cup powdered sugar
2 Tbsp vegan butter
1 Tbsp almond milk
½ tsp maple syrup
1. Make a vegan egg by placing 1 Tbsp of ground flax or chia seeds in a bowl with 3 Tbsp of warm water. Stir to combine, then let sit for 10 minutes until a gelatinous texture forms.
2. In a bowl, mix together all wet ingredients: the vegan egg, molasses, softened coconut oil, almond butter and vanilla extract.
3. In a separate bowl, combine all of the dry ingredients: spelt flour, coconut sugar, ground ginger, cinnamon, nutmeg, cloves, baking soda and sea salt. Mix well so the spices are evenly dispersed. Then pour the dry ingredients into the wet mixture and begin mixing together with your spatula until a batter forms.
4. Form the dough into a ball (you can leave it in the bowl) and then chill it in the fridge for 25 minutes. This will make it easier to roll out and cut with a cookie cutter.
5. While it’s chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.
6. Once chilled, place the dough between two long sheets of parchment paper and use your rolling pin to roll it out. It should be about ¼ inch thick.
7. Using your cookie cutters, cut out 24 cookies. You can take the leftover scraps and either roll them into smaller cookies or flatten them out to be cut again.
8. Place the cookies on the baking sheet and bake in the oven for 12 minutes.
9. Take the cookies out of the oven and allow them to cool for 10 minutes before removing them from the baking sheet.
10. While the cookies are cooling, make the icing by mixing together the powdered sugar and vegan butter. Then stir in the almond milk and maple syrup until a thick texture forms. Pour the icing into a plastic Ziplock bag, squeeze out any air, then cut off a small corner of the bag to decorate.
11. You can decorate the cookies with icing, sprinkle a little cinnamon sugar on top or leave as is.
Want more gingerbread? Check out Anna Olson’s best gingerbread recipes!
About Red Rice Vermicelli Kheer Recipe: Kheer is the quintessential Indian dessert that is easy to prepare and simply irresistible to relish! This kheer recipe made of red rice vermicelli is a simple recipe that you can prepare in about 30 minutes. Packed with the goodness of almonds and garnished with saffron strands, this kheer is a delicious option to cook during festivals and special occasions.
All those who love halwas know how divenly delicious they are. And despite the ghee and sugar used in preparing them, we can’t write them off from our lives. From the sooji halwa to the delectable kadha prasad made with wheat flour to the besan, gajar and bottle gourd or lauki halwa, we have a huge variety of them. But there are some unconventional and bizzare ingredients that are used in making halwas like tomato, raw banana, turmeric, onion and even meat. Have a look!
2. Sweet Potato Halwa
Very little sugar is added to it as it has a natural sweetness. Sweet potato is cooked in milk and ghee is added to it towards the end.
3. Hare Chane Ka Halwa
Green gram or hara chana is available for a very brief period in India, towards he beginning of winters. It is usually used in a number of recipes and one of them is halwa. Boiled and cooked in milk, they are added with khoya and sugar and turned into the most desirable dessert that you can imagine.
4. Kachi Haldi Ka Halwa
Prepared with raw turmeric, peeled and ground, jaggery, whole wheat flour, ghee, milk, and mixed dry fruits, it was prepared traditionally for pregnant women and is often recommeded for those who suffer from joint pain.
5. Tamatar Ka Halwa
Wholesome, delicious and scrumptious! Tamatar halwa is a rich and tasty Indian dessert made with tomato, sugar, ghee and nuts. It is popular in South India.
6. Pyaz Ka Halwa
Grated onion, ghee and roasted cashew nuts are mixed and cooked to make this delicious bright coloured halwa. And you cannot guess the final dish has been made with onions!
7. Kali Gajar Ka Halwa
It is healthier than the red galar halwa and has a unique creamy taste. A must try prepartion during winter months when this carrot comes in the market for a brief period.
8. Kachhe Kele Ka Halwa
Yes, you can make halwa with raw banana too! Just boil them and cook them in milk and khoya with a little sugar and your iron rich halwa is ready.
9. Gosht Ka Halwa
It is a traditional recipe with its roots in medieval India. You cannot guess the halwa is made with meat! Lean mutton is boiled in milk three to four times to do away with the smell.
10. Beetroot Halwa
Beetroot Halwa is a unique dessert with a rich and creamy texture filled with the nutrition of Beetroot, khoya, milk and dry fruits.
11. Ande Ka Halwa
Prepared with milk, khoya or milk powder, eggs, sugar, cardamom, ghee, almonds, cashews, and raisins, Ande Ka Halwa is a scrumptious dessert you don’t want to miss. It tastes like dry fruit cake and is often prepared during Shab-e Bara.
While it may not seem like it some days, spring has arrived—at least from a grocery point of view. With the return of farmer’s markets and vibrant vegetables coming into season, it’s time to turn the page from winter to spring.
Say goodbye to the monochromatic winter scenes as well as those dull root veggies. The wide variety of spring produce will surely bring your kitchen back to life and make cooking much more fun.
Below are five recipes inspired by the most popular spring ingredients —asparagus, beets, artichokes and strawberries. Enjoy the most beautiful season with these delightful springtime dishes!
Asparagus: Simple is Best
As Martha Stewart said, the key to delicious asparagus is freshness. Fresh asparagus is sweet, succulent and crisp-tender that doesn’t require anything fancy to taste great. You can simply blanch them, top with freshly grated Parmesan cheese, olive oil and some lemon zest to elevate the natural flavor of asparagus.
Too boring for a spring dinner party? If you’re looking to add a colorful presentation to your dinner table, I bet you’ll love this refreshing twist.
1 Ib. asparagus
¾ cup fresh mint leaves
¾ cilantro leaves
Fresh ginger, 2-inch piece
½ red bell pepper
½ cup dry roasted, salted peanuts, chopped
2 cups fresh bean sprouts
8-inch dried rice paper spring roll wrappers, 6 to 8 sheets
¼ cup store-bought Asian Sweet Chili sauce
Juice of 1 lime
Blanch asparagus in boiling salted water until tender to the bite or approximately 3 to 5 minutes.
Peel and julienne mango and ginger.
Julienne bell pepper, set aside.
Fill a large bowl with hot water. Slip rice paper wrapper into water until pliable, approximately 1 minute. (Note: Work with one wrapper at a time.)
Place wrapper on the cutting board. In the center, put 3 to 4 asparagus spears with the tips coming off the end of the wrapper slightly, 3 to 4 mango slices, 3 to 4 pepper slices, 3 tablespoons sprouts, 2 tablespoons herbs, sprinkling of ginger and peanuts.
Roll the wrapper from the bottom up, tightly, leaving the ends open.
Set aside and cover with a damp towel.
Finish with remaining wrappers.
Slice wrappers into 3 segments and let them stand upright on a serving platter.
Mix chili sauce and lime juice together. Serve alongside the rolls.
Beets: Delicious Ruby Red Root Veggie that Can’t Be Beat
More often than not, people hate beets because of their earthy taste. However, beets are famously high in many vitamins and minerals. It would be a shame if you let them walk away from your life. Fortunately, here’s the recipe that can transform beets into a delicious, sweet and brightly colored dish. The best part yet, spring beets are tenderer than those harvested later in the year.
Give it a try. I’m sure it will definitely change how you feel about beets as well as your life.
3 medium-to-large size beets
½ cup Pecans – toasted and rough chopped into pieces (toast at 350 degrees for 10-15 minutes)
½ cup Basil (optional)
Zest and segments of one orange
1 garlic clove minced
¼ – ½ cup of mayonnaise (avoid any mayo made with canola or soy oil)
1 tablespoon olive oil for rubbing on beets
Salt and Pepper to taste
Heat your oven to 400°.
Scrub beets well. It’s not necessary to remove the skins, but you can if you’d like.
Rub olive oil, salt and pepper all over the beets.
Place them on a baking dish or cookie sheet and place inside oven. Bake until tender and a fork pokes through easily. This will take approximately an hour.
Once cooled, dice beets into little squares.
Place in a mixing bowl. Add mayo, garlic, pecans, basil and oranges and toss together.
Stir in feta at the end.
Season with salt and pepper.
In addition to beets, another strange-looking spring ingredient you perhaps never thought of putting in your grocery cart is artichoke. Okay, you may have tried jarred, marinated artichokes, but the fact is that processed food can never stand up to fresh produce. Additionally, preparing and cooking fresh artichokes are not as difficult as you think (Check out the tutorial video below.). Plus, like our friend at Serious Eats said, who can say no to the glorious mounds of fresh artichokes at the market?
If you live in Chicago or Boston where April snow is not rare, this soupy, braised artichoke recipe will certainly cure your cold heart.
4 large artichokes
2 ½ to 3 cups homemade vegetable stock or water
2 leeks, including 1-inch of the greens, sliced into ¼-inch rounds
2 fennel bulbs, cut into 1-inch wedges, joined at the root end
2 tablespoons butter or olive oil
¼ cup diced shallot
½ cup white wine
1 teaspoon sea salt
12 ounces yellow-fleshed or new red potatoes, scrubbed and cut into quarters
½ or less cup crème fraîche
1 teaspoon Dijon mustard
1 cup shelled peas or fava beans
3 tablespoons chopped fennel greens or parsley
Freshly milled pepper
Trim the artichokes by snapping off several layers of the tough outer leaves by pulling them downward so that they break off at the base. Stop when the inner leaves become a lighter yellowish green and look tender.
Trim the stem and slice off the top third of the artichoke. With a paring knife, smooth the rough areas around the base, removing any dark green parts.
Cut the trimmed artichoke into quarters and remove the fuzzy chokes with a paring knife. Slice into sixths, and set them aside in a bowl of acidulated water (water and lemon juice or vinegar) until ready to cook.
Melt the butter in a wide soup pot over medium-high heat. Add the shallot and leeks and cook, stirring frequently, without browning for 3 to 4 minutes. Add the wine, raise the heat, and simmer for 2 minutes.
Drain the artichokes and add them to the pan with the fennel and stock. Season with 1 teaspoon sea salt, then press a piece of crumbled parchment or wax paper directly over the vegetables.
Bring the liquid to a boil, then simmer, covered, until the artichokes are tender, approximately 25 minutes.
Meanwhile, steam the potatoes until tender, 10 to 12 minutes.
When the artichokes and fennel are tender, remove them with a slotted spoon to a dish.
Whisk enough crème fraîche and the mustard into the broth and boil briskly to make a thin sauce, 5 to 10 minutes.
Add the peas and cook until tender, then return the vegetables and potatoes to the broth. Add the chopped fennel greens, season with pepper, and serve.
Strawberries: More than Just Desserts
Nope. I’m not going to introduce strawberry recipes that you can think of in seconds. For this common ingredient, largely used in sweet treats and salads, I challenge you to try this adventurous cocktail recipe – strawberry basil sangria.
Sangria, the Spanish fruit punch doesn’t have to always go with citrus. Oftentimes, people use the strong citrus scent just to cover up the bad wine. If you want to enjoy a good bottle of wine with a hint of fruit in a spring morning, strawberry basil sangria is it. Unlike citrus, the aroma of in-season strawberries is sweet but not overwhelming, which can showcase the high quality wine. Moreover, the addition of basil can give the drink a clean finish, making it a go-to drink for a Sunday brunch or an afternoon picnic.
1 pound strawberries, hulled and quartered
1 bottle Chardonnay
1 cup brandy
½ ounce triple sec
8-10 basil leaves, finely diced
½ cup club soda
Combine all ingredients in large pitcher except club soda. Stir until sugar is dissolved.
These delicious low-carb recipes will have you feeling grateful.
Just thinking about the smell of turkey, cranberry stuffing, mashed potatoes, and pumpkin pie, brings on a surge of joyful memories of time spent with family. But if you live with diabetes, there’s a good chance you’re already counting the carbs in your Thanksgiving meal.
For people living with type 1 or type 2 diabetes, holiday meals can present a bit of a challenge when it comes to managing blood sugar levels.
The good news? With a few minor adjustments and some creative diabetes-friendly recipes, you can relax and enjoy this day of thanks.
1. Low-Carb Pumpkin Bread, Sausage, and Feta Stuffing
This stuffing recipe from I Breathe I’m Hungry uses low-carb pumpkin bread (recipe in ingredient list) as the base to keep the carb count low. The pork sausage, sage, and feta cheese help give the stuffing an extra boost of flavor.
Estimated carbs per serving: 8.4g
Make the recipe!
2. Spicy Sausage and Cheddar Stuffing
Meat-lovers rejoice! Your traditional stuffing gets a makeover with this diabetes-friendly recipefrom All Day I Dream About Food.
Estimated carbs per serving: 6g
Make the recipe!
3. Low-Carb Green Bean Casserole
Green beans, mushrooms, and onions are at the center of this traditional Thanksgiving dish. And with only eight grams of net carbohydrates per serving, you can enjoy this delicious casserole from Peace Love and Low Carb without any guilt.
Estimated carbs per serving: 7g
Make the recipe!
4. Pumpkin Spice Cake with Brown Butter Frosting
This mouth-watering Thanksgiving dessert from All Day I Dream About Food is sure to be a crowd pleaser for all of your guests. And the best part? Each serving only has 12 grams of carbohydrates, and 5 are from fiber!
Estimated carbs per serving: 12g
Make the recipe!
5. Quinoa Salad with Roasted Butternut Squash
Fall is the perfect time to try out some new recipes with butternut squash. This recipe from Mastering Diabetes is a great side dish for your Thanksgiving feast.
Estimated carbs per serving: 22.4g
Make the recipe!
6. Flourless Pumpkin Spice Cookies
The holidays can be tough when it comes to desserts (pies, cookies, and cakes galore), but this doesn’t mean you have to miss out on treating yourself. If pumpkin pie is one of your favorite feast-day indulgences, consider swapping it out for these pumpkin spice cookies from Milk and Honey Nutrition.
Autumn is the season of comfort food, feasts, and an indulgence or two… but it’s also a great time to load up on fresh, healthy produce. Need ideas on how to prepare those yams, apples, leeks, and other lovely finds? Start here!
If there’s a season made for cooking (and feasting!) it’s fall. We all have our favorites — and as a nutritionist, mine are dishes that feature autumn’s array of healthy produce.
Cooking with fruits and vegetables that are in season not only provides us with better-tasting produce, but also these foods often contain higher levels of nutrients.
What’s more — buying local and seasonal food is both better for our environment, and can help to support sustainable agriculture and the local food economy.
To get into the fall season, try your hand at one of these five fall recipes using nutritious and delicious seasonal produce.
These recipes feature some of my favorite fall finds from the farmers market: yams, apples, pumpkin, broccoli, leeks, and squash!
1. Sweet roasted yams
Enjoy these sweet roasted yams as a delicious and nutritious addition to lunch or dinner. And if you’re in need of an extra dish for Thanksgiving this year, consider adding this to your menu.
1 yam, sliced
1.5 tbsp. coconut oil
1 tbsp. maple syrup
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. rosemary
Preheat oven to 350°F.
Slice yam into thin discs.
Coat with coconut oil, maple syrup, cinnamon, nutmeg, rosemary, sea salt, and black pepper.
Spread yam discs out on a parchment-lined baking sheet.
Bake for 35 to 45 minutes, depending on how crispy you like the edges. (Flip halfway through).
Health benefits of yams:
2. Apple crumble
This apple crumble recipe contains ingredients like cinnamon and maple syrup that are both delicious and can help enhance the fruit’s natural flavors.
It makes a great breakfast paired with coconut yogurt or oatmeal, or an afternoon snack or dessert drizzled with nut butter and topped with cacao nibs.
1 organic apple, chopped
1 tbsp. coconut oil
1 tbsp. maple syrup
1/4 cup pumpkin seeds
1 tbsp. flax seeds
1 tbsp. cinnamon
a sprinkle of psyllium husk powder
a pinch of sea salt
Warm the coconut oil in a sauté pan over medium heat.
Add chopped apple, maple syrup, pumpkin seeds, flax seeds, cinnamon, psyllium husk powder, and sea salt.
Cook until apple is tender and golden.
Eat as-is while warm, or use as a base or topping for whatever you desire!
Health benefits of apples
3. Vegan pumpkin bread
Not just a decorative piece, pumpkins serve as a fantastic seasonal side dish with major health benefits.
Its most powerful antioxidant — beta-carotene — gives pumpkins their beautiful vibrant color and is converted into vitamin A in the body, supporting eye health, immune function, bone strength, and tissue repair.
You’ll go crazy for this pumpkin bread! It’s perfect for breakfast with your green juice or as an afternoon snack. Don’t be scared to throw some vegan cream cheese, ghee, berry jam, or nut butter on there as well.
2 cups spelt flour
1/4 cup maple syrup
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
a pinch of sea salt
2 tsp. vanilla extract
1/2 cup unsweetened almond milk
1/4 cup coconut oil
15 oz. 100% organic pumpkin puree
pumpkin seeds (optional)
Preheat oven to 350°F.
In a medium-sized bowl, combine flour, baking powder, baking soda, spices, and salt.
In a separate bowl, combine maple syrup, coconut oil, vanilla, and almond milk.
Add the wet mixture to the dry mixture along with the pumpkin puree. Mix well and fold in pumpkin seeds.
Pour batter into a lightly greased loaf pan.
Bake for 55 minutes.
Remove from oven and let the bread cool before serving. Enjoy!
Pumpkins are a great source of:
4. Broccoli leek soup
Broccoli is a powerhouse vegetable with a wide variety of benefits. It’s rich in the flavonoids and a variety of carotenoids that function as strong antioxidants.
This recipe also calls for leeks, which contain antioxidants lutein and zeaxanthin, vitamins A, C, and K, and is a great source of prebiotic fiber.
Enjoy a bowl for lunch or dinner on a cold day paired with green salad — and don’t forget the option to pour it over brown rice topped with nutritional yeast and a sriracha drizzle!
1 yellow onion, chopped
2 leeks, chopped
3 tbsp. olive oil
3 stalks of broccoli, roughly chopped
3 cups vegetable stock
1 tsp. red pepper flakes
1 tsp. oregano
brown rice (optional)
nutritional yeast (optional)
In a large pot, sauté onion and leek in olive oil on very low heat for 20 minutes.
Add broccoli and sauté for 10 minutes.
Add the vegetable stock and spices.
Bring the soup to a boil. Reduce the heat to a simmer and cover. Let the soup simmer for about 5 minutes.
Blend soup in small batches until smooth and creamy. (I use a Vitamix)
Return soup to the pot and add any additional desired spices.
Eat as-is, or serve over brown rice topped with nutritional yeast and a sriracha drizzle.
Broccoli is rich in:
a variety of carotenoids (lutein, zeaxanthin, and beta-carotene)
5. Roasted butternut squash
Butternut squash is one of my favorite fall vegetables and can be enjoyed all winter too.
What’s more is that it helps to keep skin and hair healthy, and promotes a strong immune and digestive system.
For this recipe, all you need is coconut oil and some warming spices to make what will be a delicious addition to your table this fall!
1 butternut squash, cubed, with all skin and seeds removed
2 tbsp. coconut oil
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. thyme
1/2 to 1 tsp. cinnamon
a sprinkle of fresh rosemary
maple syrup (optional)
thick balsamic vinegar (optional)
walnuts, lightly toasted (optional)
Preheat oven to 400°F.
Cube squash, removing the skin and scooping out seeds.
Toss squash with coconut oil, ginger, nutmeg, thyme, cinnamon, rosemary, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet.
Roast in the oven for 35-45 minutes, flipping half way through.
Serve with a drizzle of maple syrup or balsamic vinegar, and lightly toasted walnuts.
Bohra Qeema Ki Khichdi and Khurdi is a delectable main course recipe, which is prepared with minced lamb, chicken, ginger-garlic paste, rice, moong dal and a melange of spices. This recipe is a perfect blend of spicy and aromatic flavours. You can make this recipe within 1 hour 20 minutes, but, you won’t regret the time spent on making this dish once you take a bite of it! This dish is not only delectable but is also high in protein as it contains protein-rich foods like egg, lamb and chicken. So, prepare this absolutely delicious dish and serve it to your loved ones. You are surely going to get compliments for your cooking skills!
Ingredients of Bohra Qeema Ki Khichdi and Khurdi
How to make Bohra Qeema Ki Khichdi and Khurdi
To make qeema, wash the minced meat and drain the water. Chop the onions and keep aside.
Heat oil in a pan over medium flame and fry the onions until they turn light brown in colour. Add red chilli powder, ginger-garlic paste, turmeric, salt and water. Cook till the water completely dries up.
Remove from flame and add chopped boiled eggs in it.
Wash rice and dal together and soak for 15 minutes in water. Now, pour the content into a large vessel and boil it. Add salt and mix well.
In another pan, fry onions till they turn golden in colour and add the spices. Toss well and pour over the khichdi.
Place a pot over medium flame and add ginger-garlic paste in it. Now, add chicken and salt with water and let it boil.
Fry the onions and chillies in a pan over low flame and add them to the chicken stock. Put milk, mint leaves and flour in it. Keep stirring.
Now, take a plate and put a layer of khichdi and qeema. Make several layers like this and then put it in the oven for 10 minutes at low heat. Serve hot with khurdi!
Thanksgiving and the holiday season can often be a challenge if you’re a vegetarian – or if you’re entertaining vegetarian guests.I always like to make sure my non meat-eating company is offered more than a “meal” consisting of a bunch of side dishes. The good news? This hearty and appetizing galette is sure to please. An all-butter pastry filled with roasted butternut squash, onions, sage and goat cheese is both filling and festive, and would make the perfect addition to any holiday table. It’s actually a wonderful main dish for both vegetarians and meat-eaters alike! It’s also great to prepare ahead of time – and to make things even easier, you can substitute a store-bought shortcrust pastry.
Pastry: 1 1/2 cups all-purpose flour Pinch flaky sea salt 1 stick (8 Tbsps) unsalted butter 1 large egg 2-3 Tbsps ice cold water
* You can also substitute for store-bought pastry crust
Filling: 1 lb (450g) peeled and cut into 1-inch (2 cm) cubes butternut squash (approx. 1/2 medium butternut squash) 3 Tbsps olive oil Flaky sea salt Freshly ground black pepper 2 large onions (approx. 200 g each), thinly sliced 6 fresh sage leaves, finely chopped
Assembly: 150 g firm goat cheese, sliced into 1/2 cm rounds 1 large egg, lightly beaten, for egg washing the edges of the tart 1 cup baby arugula, loosely packed 4 Tbsps pine nuts Olive oil, for drizzling
Pastry: 1. Whisk the flour and salt in a large bowl. Add the cubed butter and, using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job. 2. Make a well in the middle of the flour mixture and add the egg. Using a wooden spoon, mix the egg into the flour until completely combined. 3. Add the water and mix until the dough is firm enough to form a ball when you press it together with your fingers—it might be a little crumbly, but form the dough into a disk and wrap it tightly in plastic wrap. 4. Refrigerate for at least 1 hour, or up to 3 days in the fridge. You can also freeze the dough, tightly wrapped in plastic for up to 3 months. Thaw it overnight in the fridge before you roll and bake.
Filling: 1. Pre-heat the oven to 425˚F. 2. Line a large baking tray with parchment paper and spread the butternut squash in a single layer on the tray. 3. Drizzle with 1 tablespoon olive oil and season with the flaky sea salt and pepper. 4. Bake for 15-20 minutes until the squash starts to brown. 5. Remove from the oven and allow to cool. 6. In a small skillet, heat 2 tablespoons olive oil over medium heat. 7. Cook the onions for about 5 -6 minutes until they start to soften and colour slightly. 8. Stir in the chopped sage and allow to cool.
Assembly: 1. Preheat oven to 400˚F. Line a baking tray with parchment paper. 2. Remove pastry from the fridge and let it sit for about 10 minutes so it’s easier to work with. 3. Roll out the pastry to approximately 14-inches (35 cm) in diameter. Place the pastry on the parchment-paper lined baking tray. 4. Spread the cooked onions evenly around the pastry base, leaving approximately 2-inches (5 cm) around the edge. 5. Layer the cooked squash in a single layer over the onions. 6. Tuck the goat cheese rounds around the tart (some of them underneath the squash). 7. Fold the pastry up and around the edges of the filling, crimping slightly with your fingers as you go, and brush the edges of the galette with the egg wash. 8. Bake until the cheese is melted, the edges of the tart are golden brown and the bottom is cooked through, 45 minutes. 9. Remove from the oven and allow to cool slightly on a wire cooling rack. Serve warm or at room temperature topped with the arugula, pine nuts and a drizzle of olive oil.