Easy Recipes : Tapioca Pilaf - Sabudana khichdi

Ingredients:

2 cup sago or Tapioca

1 potato diced small

3-4 green chilies,

1 teaspoon lemon juice (optional),

1 small piece ginger (optional),

1/2 cup peanut bits

2-3 teaspoon sugar,

salt to taste,

1 tbspoon oil,

2 teaspoon cumin seeds,

coconut and coriander leaves for garnishing


Method:

1. Soak sago/tapioca in water. Drain the water and keep it aside for half an hour to one hour.

2. Now add peanut powder, salt, sugar and lemon juice and mix the tapioca

3. Cut green chilies into small pieces and grate ginger.

4. Heat oil or ghee in a pan.

6. Add cumin seeds, potato pieces and chilies.

7. As soon as potatoes are tender, add sago and stir. Continue to cook tapioca by carefully turning the tapioca as to cook all of it.

8. Garnish with coconut and coriander leaves. Serve hot.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source : http://www.indianfoodsco.com/

Chile Pork Tacos

INGREDIENTS:

1 pound ground pork
1 large onion, sliced
3 tablespoons chili powder
3 large cloves garlic, minced
1 (15 ounce) can pinto beans, undrained
1/2 cup Nakano® Seasoned Rice Vinegar - Original
1/4 cup water
8 (7 inch) corn tortillas, warmed
1/2 teaspoon salt
1/4 teaspoon pepper
Optional garnishes: diced tomatoes, chopped cilantro, shredded cheese, salsa verde

DIRECTIONS:

Heat salt in a large non-stick skillet over high heat.
Add ground pork, onion, chili powder, garlic, and pepper. Cook and stir 8 minutes.
Add undrained pinto beans, Nakano® Seasoned Rice Vinegar - Original, and 1/4 cup water. Cook and stir 10 minutes.
Wrap ground pork in tortillas. Serve with garnishes, as desired.

Cooking Recipes information Posted by: Blueshoots.com

Ice Cream with Roasted Plums

Ingredients:-

Caramelized walnuts:
3/4 cup granulated sugar
1/2 cup water
1 cup chopped walnuts

Walnut ice cream:

1 cup heavy cream
1 cup half-and-half
5 whole vanilla beans, split
5 large egg yolks
1/4 cup granulated sugar
1 cup caramelized walnuts (see recipe below)

Roasted plums:

4 black plums, pitted and quartered
1/4 cup light brown sugar
1/4 cup fresh orange juice

Cajeta:

1/4 cup goat milk
1/2 teaspoon cornstarch
1/8 teaspoon baking soda
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup water
1 1/2 teaspoons corn syrup
1/4 cup heavy cream

Caramel nut cookies:

4 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 cup all-purpose flour

Cookie filling:

1 large egg
1 cup light brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts

Preparation:-

1. Make caramelized walnuts: Lightly oil large baking sheet. In small saucepan, combine sugar and water. Stir over medium heat until sugar dissolves. Increase heat to medium-high and continue to cook without stirring for 4-6 minutes, or until syrup caramelizes. Immediately remove pan from heat.

2. Quickly stir walnuts into hot caramel. Pour walnut mixture onto baking sheet and cool for 30 minutes, or until hard.

3. Coarsely chop praline on cutting board using large knife. Place in food processor fitted with cutting blade. Process until finely chopped. Reserve.

4. Make walnut ice cream: Place cream, half-and-half and vanilla beans in saucepan over medium heat. Bring to boil; turn off heat and cover. Meanwhile, using wire whisk, combine yolks and sugar in large bowl. Whisk small amount of hot cream mixture into yolks; pour back into saucepan. Return to heat and cook over low heat, stirring until mixture coats back of spoon. Strain through fine sieve and chill over ice bath or in refrigerator. Process in ice cream maker following manufacturer’s instructions. Stir caramelized walnuts into finished product and freeze.

5. Make roasted plums: Preheat oven to 400°F. Toss plums, brown sugar and orange juice in small baking pan. Bake for 20 minutes, or until plums release their juices and become tender. Let cool.

6. Prepare cajeta: In small bowl, combine goat milk with cornstarch and baking soda. Set aside. Place sugar, water and corn syrup in medium saucepan. Cook over medium heat until dark, honey-colored caramel. Remove from heat and add cream. Return to heat to remelt caramel. Add goat milk mixture to caramel mixture and bring to boil. Strain through fine sieve and cool.

7. Make caramel nut cookies: Position rack in center of oven and preheat to 350°F. Line 8" square cake pan with parchment paper.

8. In bowl of electric mixer, using paddle attachment, beat butter and brown sugar at medium speed until well blended, about 1 minute. Add flour at low speed, mixing just until combined. Press into prepared pan and bake until golden, 8-10 minutes. Cool.

9. Make cookie filling: Reduce oven temperature to 300°F. In medium bowl, whisk together egg, brown sugar, vanilla and walnuts until blended. Pour onto baked crust. Bake for about 15 minutes, or until golden and set. Cool completely and cut into desired shapes with cookie cutters.

10. Assemble desserts: Place 3 small scoops of ice cream in each of 4 ice-cold sundae glasses. Arrange plums and some of their juices along sides of each glass. Drizzle with cajeta and garnish with nut cookies. Serve immediately.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source : http://www.chocolate.com/

Chicken Chili with Red Kidney Beans and Roasted Poblanos

White chicken chili is a very contemporary creation, designed to lighten up the beefy original. Like a lot of chili fans (like me) you may not immediately embrace the idea, at least until you taste this version. Using cooked chopped chicken, rather than ground, and making sure the finished dish is properly thick and spicy results in a chili that truly sticks to the ribs and satisfies. And, if it doesn't sound too un-chili-like, this white and green ragout, with its large, pinkish-tan beans, is actually pretty. Serve the chili with corn tortillas and chilled Mexican beer, for a great cold weather supper.

Cooking.com Tip: This chili tastes best made at least a day ahead. To rewarm, heat slowly at a low temperature on the stove or better yet, use a crock pot. Gently reheat the chili in the morning and when you return home from work, the chili will be hot.


RECIPE INGREDIENTS


4 pounds bone-in chicken breast halves, thighs and drumsticks

9 cups (about) canned reduced-sodium chicken broth


8 medium (about 1 1/2 pounds) fresh poblano chiles (see Note)


3 tablespoons olive oil

4 cups finely chopped onions (from about 2 large)

8 garlic cloves, peeled, finely chopped

2 fresh jalapeno chiles, stemmed, finely chopped

1 medium-large russet potato, peeled, finely chopped

4 cups cooked red kidney beans, from

about 1 1/2 cups dried (see Bean Know-How)

1 tablespoon finely chopped fresh rosemary





RECIPE METHOD


Arrange chicken pieces in single layer in large deep skillet. Add enough broth (about 8 cups) to just cover chicken. Bring to simmer over medium heat. Cover partially and cook until chicken is just cooked, turing chicken once, about 40 minutes. Cool chicken in broth.


Transfer chicken to cutting board. Strain poaching broth into 8-cup glass measuring cup. Spoon fat off top of broth. Add enough remaining canned broth to equal 8 cups broth total. Remove skin, bones and cartilage from chicken. Cut chicken into 1/2-inch chunks. Cover and refrigerate chicken pieces.


Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper. Cut chiles lengthwise into 1/2-inch strips.


Heat oil in large heavy enameled cast-iron Dutch oven over medium heat. Add onions, garlic and jalapeno chiles. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Add reserved 8-cups broth. Stir in 1 teaspoon salt. Bring to simmer. Cover partially and simmer gently for flavors to blend, stirring occasionally, about 30 minutes. Add potatoes and roasted poblano chiles. Cover and simmer until potatoes are almost tender, about 15 minutes. Add reserved chicken pieces and beans. Simmer until heated through, about 5 minutes. Stir in the rosemary. Season to taste with salt and pepper.


DO-AHEAD TIP: For best flavor, try to make the chili at least 1 day in advance. Cool to room temperature, cover and refrigerate for up to 2 days. To serve, re-warm gently over low heat until hot.


NOTE: Poblanos are a distinctively flavorful and meaty Mexican chile. The name is sometimes misapplied (especially in California) to the Anaheim or New Mexico long green chile. Be sure you are buying the right one. Poblano heat varies. Taste a few strips of the roasted chiles, and if yours seem particularly spicy, you may wish to omit the jalapenos.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :http://www.cooking.com/