Hartalika wishes everyone! Happy fasting to those who are observing it today. Hartalika is celebrated by women in honor of Goddess Parvati on Bhadrapad tritiya (third day of the Hindu calendar month Bhadrapad). I used to observe the fast as a girl - to pray for a husband like Shiva! Now that I have found him, I skip the fasting bit of the celebration ;). Hartalika falls a day before Ganesh Chaturthi. My grandma would scurry around just before the big day trying to fill the pantry with sweets, so none of the visitors who came for Ganpati darshan left without plentiful of them. She made pedhas, barfis and all sorts of laddus. I always had my eye on the Haliv laddus, to replenish the depleted energy after a long day of fasting. Haliv/Aliv seeds come from an herb called garden cress. They are also known as Aserio seeds. These seeds are rich in iron, calcium and protein. Grandma told us how good they were for women and said, "We didn't have all these energy tonics in my days. We ate haliv ladus or kheer for the essential nutrients." The great thing is, these laddus taste much better than any energy drink you've had! Haliv seeds swell up once soaked, just like sabja we put in faluda. They give a nice, chewy texture. The laddus are quite decadent with the generous use of coconut. The surprise element is the sweet, floral aroma from cloves. You can add some dry fruits if you like, but the laddus are quite rich on their own. Other laddu recipes, like rava and besan, require exact measurements and technique. This recipe is a lot simpler in comparison. The only tedious part is the cooking process. Haliv/Aliv Ladu Ingredients: 1/2 Cup Haliv/Aliv seeds (Aserio seeds) 1 Cup coconut water (use regular water if not available) 1 Cup fresh grated coconut 3/4 Cup grated jaggery 2 Tablespoons sugar (if required) 3 Cloves 2 Teaspoons ghee (clarified butter) Soak haliv seeds in coconut water for about an hour. The seeds start to puff up immediately and become slippery. They double in size once completely soaked. Mix grated coconut (you can add some later if needed) and jaggery to the seeds and combine well. Let it sit for another hour. There should be equal or little more amount of coconut as the seeds. While the seeds are soaking, roast the cloves and grind them to a fine powder. Heat ghee in a kadhai and add the coconut,jaggery,haliv mixture and cloves powder and cook on low flame, stirring constantly. The seeds need to be cooked for a long time (~20-25 mins) until they become soft. Once the seeds are cooked through and the mixture comes together, turn off the heat and let it cool. Make golf ball sized laddus (you probably won't be able to eat a bigger laddu at one time since they are quite heavy). Notes: The sweetness of jaggery depends on the quality. You can add some sugar to achieve desired sweetness. Soaking the seeds in coconut water adds more flavor. Use regular water if you don't have it. This recipe makes about 10-12 laddus.
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Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our 'Delicious Dishes' category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our 'Culinary Creations' and embark on a journey that celebrates the art of cooking. Explore 'Flavorful Fare' from various cuisines, and master the kitchen with 'Cookbook Classics' that have stood the test of time. Whether you're a seasoned chef or a novice in the kitchen, 'Gourmet Goodies' welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of 'Epicurean Eats' and 'Yummy Yields,' where every recipe is an adventure waiting to be explored. Our 'Kitchen Chronicles' take you on a delicious ride through the world of 'Foodie's Favorites,' where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner 'Cuisine Connoisseur' shine with our 'Savory Sensations.' Enjoy a culinary experience like never before with the 'Kitchen Magic' that's just a click away. From family classics to gourmet masterpieces, there's something for everyone in our 'Tasty Treats' collection.
Serving: 4 Ingredients 6 Sticks imitation crab leg meat 2 Cucumbers (skinned, seeded, and julienne) 1/4 Cup tobiko roe 2 Splash rice vinegar...
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A wholesome treat packed with coconut, seeds, and dried fruit. Words & image: Kristina Jensen Time: 20 minutes Makes: 20-24 pieces INGREDIENTS 1 cup sunflower seeds 1 cup sesame seeds 1 cup desiccated coconut 1 cup of a mix of raisins, cranberries & diced apricots 70g butter 2 tbsp honey ¼ cup sugar METHOD Line a sponge roll tin (20 x 30cm) with baking paper. Lightly toast the seeds in a small frying pan over a medium heat, then lightly toast the coconut. Take extra care with the coconut because it burns very easily. Put the roasted seeds and coconut
Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our 'Delicious Dishes' category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our 'Culinary Creations' and embark on a journey that celebrates the art of cooking. Explore 'Flavorful Fare' from various cuisines, and master the kitchen with 'Cookbook Classics' that have stood the test of time. Whether you're a seasoned chef or a novice in the kitchen, 'Gourmet Goodies' welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of 'Epicurean Eats' and 'Yummy Yields,' where every recipe is an adventure waiting to be explored. Our 'Kitchen Chronicles' take you on a delicious ride through the world of 'Foodie's Favorites,' where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner 'Cuisine Connoisseur' shine with our 'Savory Sensations.' Enjoy a culinary experience like never before with the 'Kitchen Magic' that's just a click away. From family classics to gourmet masterpieces, there's something for everyone in our 'Tasty Treats' collection.
Kabeli Palau is a much loved party dish in Afghanistan. The highly seasoned rice dish is finished in the oven, giving the cook 45 minutes to prepare for the arrival of their guests (simply prepare garnish ahead of time). The intense flavor of garam masala is balanced by sweet bursts of carrot and golden raisins.
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Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our 'Delicious Dishes' category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our 'Culinary Creations' and embark on a journey that celebrates the art of cooking. Explore 'Flavorful Fare' from various cuisines, and master the kitchen with 'Cookbook Classics' that have stood the test of time. Whether you're a seasoned chef or a novice in the kitchen, 'Gourmet Goodies' welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of 'Epicurean Eats' and 'Yummy Yields,' where every recipe is an adventure waiting to be explored. Our 'Kitchen Chronicles' take you on a delicious ride through the world of 'Foodie's Favorites,' where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner 'Cuisine Connoisseur' shine with our 'Savory Sensations.' Enjoy a culinary experience like never before with the 'Kitchen Magic' that's just a click away. From family classics to gourmet masterpieces, there's something for everyone in our 'Tasty Treats' collection.
Vegan Peanut Noodles - or as I also call them: heaven on a plate! Scrumptiously creamy, nutty and deliciously addictive, perfect with veggies and a sprinkle of sesame seeds. Made with smooth peanut butter, soy sauce, toasted sesame oil, udon noodles and more.
Stroganoff, een rijkelijk gevulde saus op basis van sjalot, paprika en champignons. Veelal wordt deze saus geserveerd bij biefstuk. Maar in dit recept gaan we aan de slag met kalkoen.
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Classic Polish pastry filled with whipping cream and topped with icing sugar.
We always keep rotating the same set of vegetables for our meals. I keep seeing this stout green tuber at our grocer, but mostly walk past it without a second glance. But not this time. I was on a …
Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our 'Delicious Dishes' category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our 'Culinary Creations' and embark on a journey that celebrates the art of cooking. Explore 'Flavorful Fare' from various cuisines, and master the kitchen with 'Cookbook Classics' that have stood the test of time. Whether you're a seasoned chef or a novice in the kitchen, 'Gourmet Goodies' welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of 'Epicurean Eats' and 'Yummy Yields,' where every recipe is an adventure waiting to be explored. Our 'Kitchen Chronicles' take you on a delicious ride through the world of 'Foodie's Favorites,' where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner 'Cuisine Connoisseur' shine with our 'Savory Sensations.' Enjoy a culinary experience like never before with the 'Kitchen Magic' that's just a click away. From family classics to gourmet masterpieces, there's something for everyone in our 'Tasty Treats' collection.
The un-offical Balkan sweet, these crepes are prepared region-wide.
Mui Choy with Pork Belly (Mei Cai Kou Rou 梅菜扣肉) is another of my favourite childhood dish. This is a traditional Hakka dish; although our family is not Hakka dialect, we love it a lot. I remember my mum used to cook a large pot of it and we would have this dish for at least 2-3 days with either rice or porridge. By day 2 and 3, the mui choy and meat were so tender and flavourful that I couldn't resisting eating more rice. Indeed, rice or porridge is essential to go with this dish because the taste is rich and salty. Different households have their own methods of preparing and cooking this dish. Some used a combination of sweet and salted mui choy (preserved mustard green); some just stuck to one type. Some used the steaming method whereas some used the braising method. I decided to use a combination of both sweet and salted mui choy; bought mine from my friendly auntie grocer at the wet market. It's important to remove the leaves from the mui choy stems, piece by piece and wash thoroughly with water to get rid of excessive salt and sand. Thereafter, soak the mui choy for 30-45 mins. Some recipes recommend soaking the mui choy for 3-4 hours but I attended a cooking class conducted by a chef before and he mentioned that if we wash each mustard leaf carefully, it's ok to soak the mui choy for shorter period. Other ingredients include garlic, ginger and pork belly of course, which I asked my butcher to cut into 3 strips for ease of blanching and pan-frying. After soaking the mui choy, rinse and cut into small pieces and squeeze dry the mui choy as much as possible. Then in a frying pan, dry fry the mui choy. This step is essential as the mui choy would be able to absorb oil/fat from the pork as well as soup stock during braising and become more flavourful. For the pork, I blanch it in boiling water for a min, pat dry and then pan-fry each strip with a tablespoon of cooking oil until both sides are slightly browned. Once the pork belly is slightly cooked, I cut it into slightly bigger than bite-size pieces as the pork would shrink a little after cooking. I was deciding between steaming and braising method and went for braising this time. The day before I cooked a pot of superior chicken stock using kampung chicken and chinese ham, and I believe the meat stock would make this dish irresistibly flavourful :p The preparation method for superior chicken stock is adapted from Annelicious blog. I changed the proportion as my soup pot is not big enough. I used 1 kampung chicken, 1 kampung chicken carcass, 100g chinese ham, 3 slices of ginger, 2 stalks of spring onion and 3.2L of water. After 4hrs of simmering, I got about 2L of superior stock. Used about 600ml to cook the mui choy pork and froze the rest. Cooking the mui choy pork itself is quite straightforward. In a deep heavy pot (I used my new cast-iron pot =D), add about 1-2 tbsp of cooking oil and pan-fry the ginger slices and garlic till fragrant, then add the pork belly, mui choy and seasonings. Stir-fry for a minute and finally add meat stock and some water. Bring to boil and then turn down the heat to gentle simmer for about 1 - 1.5hrs till meat is tender. Mui Choy with Pork Belly 梅菜扣肉 (reference: Chinese Heritage Cooking by Christopher Tan) Ingredients 560g pork belly, cut into 3 strips 200g sweet mui choy 200g salted mui choy 40g ginger, sliced 10 cloves garlic 1 tbsp dark soy sauce 1 tbsp light soy sauce 1 tbsp chinese cooking wine 1/4 tsp sesame oil 25g sliced brown sugar 600ml superior stock 150-300ml water Steps Remove each leaf of mui choy from the stem and wash thoroughly to rid excess salt and sand. Soak for at least 30 mins. Thereafter, rinse and cut into small pieces. Squeeze dry the mui choy pieces. Set aside. Blanch the pork belly in boiling water for 1 min. Drain and pat dry. In a frying pan, dry fry the mui choy pieces. Scoop up and set aside. In the same frying pan, add 1 tbsp of cooking oil and pan-fry the pork belly on all sides till slightly browned. Then cut the pork belly into slightly bigger than bite-size pieces. Set aside. In a deep heavy pot, add 1-2 tbsp of cooking oil, add garlic and ginger, fry till fragrant. Then add the pork belly pieces, mui choy pieces and the seasonings. Stir-fry for a min. Add the superior stock and water. Bring the mixture to boil, then reduce heat to a simmer. Simmer the pork and mui choy for 1 - 1.5hrs, till pork is tender. The dish is best eaten the next day to allow full flavours to develop. Serve hot with rice. After braising for 1.5hrs, there's not much gravy left, as the gravy has all been absorbed into the mui choy. Hence the mui choy is so flavourful and rich. Overall, the taste is rich and full-bodied but not overwhelming or excessively salty or sweet. Perfect with a bowl of hot rice! I ate it for lunch (next day after cooking) and gonna have it for dinner as well =D Love love love it! Next time, probably gonna try the steaming method to see what's the difference :) Update 15 June 2017 My friend Annie of Annielicious Food blog has started a new venture Eat Matters and her newly launched product is Collagen Bone Broth which is simmered over long hours using hormones-free, antibiotics-free chicken, bones, seafood and even filtered alkaline water! I used the bone broth to make the Mui Choy Pork Belly this time. My whole house smells heavenly when I was cooking it last night (eat the next day for flavours to develop). OMG it was sooooo flavourful and I couldn't resist eating more rice! With such a convenient option that's packed with nutrients, I don't even have to make my own superior stock now (which is super tedious by the way)!
Freitag ist Dumpling-Tag! Schnapp dir ein paar Freunde und veranstalte am Wochenende eine Dumpling-Party. Die Anleitung für vegane Dumplings liefern wir!
Today I'm going to show you how to make a Korean street snack called yachae-hotteok. Yachae means "vegetables" in Korean, and hotteok are pancakes usually stuffed with sweet stuff and nuts. But in this case they're filled with savory noodles and chopped vegetables. I love the crunchiness of the...
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