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Garlic Curry Burgers Recipe
| Barbecue
Type: Garlic Curry Burgers Free Cooking Recipe - Barbecue Just do it! Ingredients / Directions 2 pounds lean ground beef 1 1/2 cup(s)s chopped sweet onion 1 egglightly beaten 3 tablespoons evaporated milk 1 tablespoon Worcestershire sauce 3 large cloves garlicminced 1 tablespoon mild
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Szechuan Shrimp Recipe
| Chinese Foods
Type: Szechuan Shrimp Free Cooking Recipe - Chinese Foods All good! Ingredients / Directions Directions:1 pound Shrimp -- shelledin half lengthwise -- rinsed and patted dsubstitute raw -- chicken cubed1/4 teaspoon Salt1 teaspoon Chinese rice wine -- or dry sherry1 teaspoon Soy sauce2
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chicken leek and parsley pie
| General Recipes
Cooking receipe to make chicken leek and parsley pie under category General Recipes. You may find some video clips related to this receipe below.chicken leek and parsley pie2kg chicken2 onions peeled1 carrot peeled and cut into chunksbouquet garnisalta few black peppercorns75g butter4 good sized lee
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antipasti misti
| General Recipes
Cooking receipe to make antipasti misti under category General Recipes. You may find some video clips related to this receipe below.antipasti mistiitalian3 tomatoes sliced3 tablespoons olive oil1 teaspoon chopped basil or spring onion topssalt and pepper1 fennel bulb1 teaspoon lemon juice1 clove gar
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Cooking receipe to make steamed rice cakes under category General Recipes. You may find some video clips related to this receipe below.
steamed rice cakes
idli
indian
There are many different recipes for these 2 south indian specialities. These are from grandmothers kitchen. When I visited her as a child she would make me a pancake the size of a large plate. Rice cakes are made in a special steamer which is a 34 tiered container with 4 hollow craters in each tier. In the absence of such a steamer use an egg poacher.
300g any variety of rice
440g split skinless black lentils
12 fenugreek seeds
1 teaspoon salt
water as required
Soak the rice and the lentils mixed with the fenugreek seeds separately in plenty of water for at least 4 hours.
Drain and grind them separately until fine in a blender adding water as necessary to make a thick pouring batter.
Mix the two batters together and add the salt. (If you grind them together the batter will not be smooth enough).
Leave to ferment in a warm place for about 8 hours.
Pour the batter into a nce cake steamer or egg poacher and steam the cakes for 15 minutes.
To remove slide a sharp knife under each cake and lift.
Set aside and keep warm.
Repeat this process until all the batter is used up.
Serve warm with garlic chutney and sambhar (qv).
Serves 4
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