liver with sage and brown basmati pilaf
| General Recipes
Cooking receipe to make liver with sage and brown basmati pilaf under category General Recipes. You may find some video clips related to this receipe below.liver with sage and brown basmati pilaf 150g brawn basmati rice 1 carrot finely chopped 1 small onion chopped 1/2 tspn cumin seeds 1 tspn ground
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rice pilaf
| General Recipes
Cooking receipe to make rice pilaf under category General Recipes. You may find some video clips related to this receipe below.rice pilaf6 spring onions thinly sliced 1 tbsp butter 250g long grain white rice 825ml vegetable stock heated chopped parsley basil or tarragonfreshly grated Parmesan cheese
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Teriyaki Marinade Japanese cooking recipe
| Japanese
Ingredients 1/3 cup soy sauce 2 1/2 tablespoons brown sugar, packed 1/3 cup orange juice 2 tablespoons garlic, minced 3/4 teaspoon ground black pepper (optional) Directions 1In a small bowl, stir together soy sauce, brown sugar, orange juice, garlic, and pepper. 2Pour over desired meat or vege
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Grilled Flank Steak with Cumin Aioli
| Low Carb Recipes
Cooking receipe to make Grilled Flank Steak with Cumin Aioli under category Low Carb Recipes. You may find some video clips related to this receipe below.Grilled Flank Steak with Cumin AioliServes 4 You can use a sirloin steak in place of the flank steak. 3 Tbsp. extra-virgin olive oil 1/2 tsp. salt
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Cooking receipe to make tirphal info under category General Recipes. You may find some video clips related to this receipe below.
tirphal info
indian
Deep in the rain forests of western India grow clusters of old gnarled trees. They produce a spice called tirphal not known to the rest of India. In fact even after searching carefully I have been unable to find an English name for it so exclusive is it to this particular region. Tirphal is quite a festive spice. In the monsoon at the time of Janmashtami or the birthday of the Hindu god Krishna as part of the festivities little children fill the nearly ripe fruits of tirphal into pistonlike cylinders called petnoli. The piston is pushed to pop each berry and this game excites all the little ones around.
How it grows
Tirphal trees are only found wild in the states of Maharashtra and Karnataka. The tree bears fnuits in the monsoon which are picked bv October. They are then laid out to dry in the strong autumn sun until they split open and dry completely. The berries contain seeds that are discarded.
Appearance and taste
The berries dry to a dark brown colour and split to reveal a creamywhite interior They look like tiny opened flower buds. The berries are hollow and have a rough spiny exterior. They sometimes have a fine stalk attached. Tirphal has a strong woody aroma that is quite pungent. The taste is sharp and biting with a marginally bitter aftertaste.
Buying and storing
Tirphal is always used whole in indian cookery As it is used onlY in one part of India it may be difficult to obtain. Store in an airtight jar. It will keep for about 6 months.
Medicinal and other uses
A decoction of tirphal is a good cure for dysentery. spice is known for its anti flatulent properties.
Culinary uses
The berries are always added after the main ingredient. They may be dryroasted before use to release their aromatic oils but they heat quickly and start smoking so remove to another pan as soon as their aroma develops.Tirphal is used mainly with fish or pulses. In India foods that are difficult to digest like peas and beans are cooked with spices like tirphal.
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