potato and black olive gratin
| General Recipes
Cooking receipe to make potato and black olive gratin under category General Recipes. You may find some video clips related to this receipe below.potato and black olive gratin 4 tbsp olive oil750g small new potatoes scrubbed1 onion peeled and sliced into rings2 cloves garlic peeledjuice of 1/2 lemon
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Nutty Chocolate Chip Cookies Recipe
| Kids
Type: Nutty Chocolate Chip Cookies Free Cooking Recipe - Kids Amazing! Ingredients / Directions Directions: * 2/3 c. light margarinesoftened * 2/3 c. brown sugarfirmly packed * 2/3 c. sucralose * 2 teaspoon. vanilla extract * 2 eggs * 1 1/2 c. all-purpose flour *
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Cereal Candy
| Christmas Recipes
Cooking receipe to make Cereal Candy under category Christmas Recipes. You may find some video clips related to this receipe below.1 1/2 lb of vanilla candy coating3 Tbls. veg. oil Melt above together stirring often until smooth, then pour over ;2 C. salted peanuts7 oz. small pretzels3 C, Cherrio
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Ninotchka Cocktail
| Drink Master
Cooking receipe to make Ninotchka Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 1/2 oz Creme de Cacao (white) 1 tbsp Lemon JuiceShake with ice and strain into cocktail glass. [tubepress mode='tag',
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Cooking receipe to make 02 Tea – All About Chai (with recipes) under category Teas 2. You may find some video clips related to this receipe below.
All About Chai (with recipes)
Chai in many languages is the term used for tea. It comes from cha, the Chinese word for tea. Today in the United States it is a general term for a spiced milk tea that is sweetened. The proper term for this spiced tea is masala chai, masala being an Indian word meaning any spice blend. For the purpose of this article, I will use the word chai to mean masala chai.
Chai is a beverage that is more popular in India than coffee is in the US. In India, chai is available from street vendors called chaiwallahs. These chaiwallahs carry pots of chai and serve it in freshly fired earthen cups that are discarded after use. It is also a family tradition in India to welcome your guests with cups of chai. Each family has their own recipe and preparation method. Visitors to India who have fallen in love with this magical drink have brought it here to the US. You can buy instant chai that is loaded with sugar and pre-flavored or you can by pre-blended tea and spices either in tea bags or as loose leaves. You can also purchase chai in a concentrated liquid form or you can make your own to your own tastes.
Ingredients and methods for preparing chai vary with each family – there is no wrong way to prepare it. The most commonly used ingredients include;
Cardamom – A wonderfully fragrant spice that comes in two varieties: green and black. Green cardamom is what you want for chai. To attain the full flavor of cardamom you should heat it in a hot pan, stirring constantly until the aroma strengthens.
Cinnamon – A common spice but usually used in ground form. Cinnamon should be used in chunk or stick form for chai. Sticks should be crushed before use.
Cloves – Cloves are another commonly used spice but only whole cloves should be used for chai. Only one or two cloves are enough to infuse a large pot of chai.
Pepper – Pepper is available in black, white and green varieties. Whole peppercorns should always be purchased for cooking and for making chai. Simply grind when needed.
Ginger – Ginger is a root that should be purchased fresh. Ginger has a pungent, almost citrus flavor with warming effects.
There are more ingredients used by some and they include:
Ajwain – A relative of caraway, it offers pungent and bitter seeds that are used to aid in digestion.
Allspice – Allspice is aptly named because it tastes like a combination of pepper, cinnamon, nutmeg and cloves. The allspice berries should be freshly crushed just before use.
Coriander – The seeds of the cilantro plant, coriander is popular in northern Europe. Indian coriander seeds are very pungent yet sweet, not unlike the sweet/tart taste of a citrus peel. Coriander seeds should be freshly roasted and ground before use in chai.
Chocolate – Chocolate is loved all around the world and is a great addition to chai. Use unsweetened dark chocolate cocoa. Fennel – Sometimes candy coated and used as a digestive aid and breath freshener, fennel is often served after meals in India. Fennel chais do not have the warmth and fire that cinnamon or cloves contribute to the brew. The fennel seeds can be crushed or used whole and should be added at the last minute.
Licorice root – Licorice has a strong sweet flavor that can mask other spices in chai so go lightly. The licorice root is usually available in tea bags that let it be infused easily.
Nutmeg – Nutmeg is extensively used in Indian cuisine and frequently in US baking. Mace is the outer husk of the nutmeg and has a subtle cinnamon and pepper flavor. When using nutmeg or mace in chai, add them at the last minute as they lose flavor quickly when heated.
Vanilla – Vanilla beans give the best flavor and aroma. Split the bean and scrape the moist brown seeds from the inside. Add the left over bean to a sealed container of sugar to enhance it with the flavor and aroma of the vanilla. IF you must use vanilla extract, use only the pure extract to prevent the unpleasant aftertaste of synthetic extracts.
So you
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