Orange Buck
| Drink Master
Cooking receipe to make Orange Buck under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 1 oz Orange Juice 1 tbsp Lime Juice Ginger AleShake with ice and strain into highball glass over ice cubes. Fill with
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Fish Puffs Recipe
| Fish And Seafoods
Type: Fish Puffs Free Cooking Recipe - Fish And Seafoods Just do it! Ingredients / Directions 1 package frozen fish filletsthawed1 egg white1/4 teaspoon dill1/4 teaspoon onion juice1/8 teaspoon saltSaltto tastePepperto taste1/4 cup(s) mayonnaise Preheat oven to 425 degrees F.Place fil
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rouille
| General Recipes
Cooking receipe to make rouille under category General Recipes. You may find some video clips related to this receipe below.rouillemediterranean1 fresh or dried red chilli seeded and chopped1 medium crustless slice of bread soaked in water for 10 minuts2 garlic cloves chopped1 egg yolk1 tbspn ground
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poached eggs with hollandaise and caviar
| General Recipes
Cooking receipe to make poached eggs with hollandaise and caviar under category General Recipes. You may find some video clips related to this receipe below.poached eggs with hollandaise and caviar4 eggs4 rounds of toast cut into neat circles4 tsp of caviarcayenne pepperhollandaise sauce 170g unsalt
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Cooking receipe to make green chicken under category General Recipes. You may find some video clips related to this receipe below.
green chicken
murg hariyali
indian
For the marinade:
300ml yoghurt
300g mint leaves
300g coriander leaves
2 teaspoons ginger chopped
2 teaspoons garlic chopped
1 teaspoon green chillics chopped
1 teaspoon turmeric powder
salt
8 large chicken drumsticks
6 tablespoons sunflower oil
6 cloves
10 black peppercorns
4cm stick cinnamon
6 cardamom
2 large onions sliced finely
2 tablespoons flaked almonds
1 teaspoon dried mint powder
Grind all the marinade ingredients in a blender until smooth and creamy.
Then marinate the chicken for 30 minutes.
Heat the oil in a pan and add the cloves peppercorns cinnamon and cardamom.
Fry for a minute.
Add the onions.
Fry until translucent then the chicken and fry until slightly brown.
Add any remaining marinade cover and cook on a low heat until the chicken is tender
Serve hot sprinkled with almonds and dried mint powder.
The mint adds freshness and makes a refreshing change from the rich red curries that are normally served in indian restaurants.
Serves 4
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