Recipes

Malai Kofta

Post By: MamHam January 3, 2019 0 Comment(s) homemade, Malai Kofta, mamham

Time – 1hr 5min

Yield – 4

Ingredients for Malai Kofta

Koftas (Dumplings):

2 potatoes, peeled

1 cup paneer cheese, grated (optional)

2 teaspoons cornstarch

2 teaspoons ground cumin

1 teaspoon salt

2 teaspoons cayenne pepper

vegetable oil for frying

Gravy:

8 cashews (optional)

1/4 cup water (optional)

1 tablespoon vegetable oil

1 green chile pepper, chopped

1/2 teaspoon ginger-garlic paste

1/2 teaspoon cumin seed

1 onion, grated

1/4 cup tomato puree

2 teaspoons ground coriander

1 teaspoon salt

1 teaspoon garam masala

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

2 tablespoons water, or as needed (optional)

1/4 cup heavy whipping cream

1/4 cup milk

How to Make Malai Kofta

Step 1

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.

Step 2

Combine mashed potatoes, grated paneer cheese, cornstarch, ground cumin, cayenne pepper, and salt in a bowl.

Step 3

Shape into approximately 8 small dumplings.

Step 4

Heat oil over medium-high heat in a large skillet; fry dumplings until golden brown, 5 to 7 minutes.

Step 5

Place cashews and 1/4 cup water in a bowl; let stand at least 10 minutes. Puree mixture in a food processor.

Step 6

Heat 1 tablespoon oil in a skillet. Add chopped green chile pepper, ginger-garlic paste, and cumin seed; stir to combine. Add grated onion; cook and stir until light brown, 5 to 6 minutes. Add tomato puree, ground coriander, salt, garam masala, ground turmeric, and cayenne pepper. Cook and stir until flavors are blended, about 5 minutes.

Step 7

Stir cashew puree, cream, and milk into tomato mixture; add water to thin. Add dumplings to the gravy just before serving.

Veg. Koftas

Post By: MamHam January 3, 2019 0 Comment(s) homemade, mamham, Veg. Koftas

Veg. Koftas

Time – 1hr 30min

Yield – 4

Ingredients for Veg. Koftas

For the Koftas

1 1/2 cups frozen mixed vegetables, thawed

2 slices bread

1 1/4 cups mashed potatoes

1 serrano pepper, finely chopped

vegetable oil, for deep-fat frying

1 onion, chopped

1 teaspoon minced fresh ginger

one tablespoon chopped cilantro

1 teaspoon salt

For the Gravy

2 medium onions, chopped

2 tablespoons butter

1 teaspoon minced ginger

2 tablespoons minced garlic

2 teaspoons ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon garam masala

3/4 cup milk

1/2 cup tomato paste

salt to taste

1/4 cup cream (optional)

2 tablespoons coarsely chopped cashews

How to Make Veg. Koftas

Step 1

Boil the mixed vegetables till soft. Drain, and allow to cool to room temperature. When cool, chop fine and set aside.

Step 2

Moisten the slices of bread with a little water and squeeze out the excess. Stir together the vegetables, bread, mashed potatoes, serrano, onion, ginger, cilantro, and salt. Form into 8 balls.

Step 3

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Step 4

Fry the koftas in the hot oil until golden brown. Drain on paper towels, and allow to cool to room temperature.

Step 5

Make the gravy by melting the butter in a large saucepan over medium-high heat. Stir in the onions, ginger, garlic, ground coriander, turmeric, and garam masala; cook until the onions have softened. Mix in the tomato paste and cook for 5 minutes. Pour in the milk and season with salt; cook for 10 to 15 minutes more, stirring occasionally.

Step 6

To serve, reheat the koftas in the gravy. Garnish with the cream and chopped cashews.

Fried Black-Eye Peas

Post By: MamHam January 3, 2019 0 Comment(s) Fried Black-Eye Peas, homemade, mamham

Fried Black-Eye Peas

Time – 30min

Yield – 4

Ingredients for Fried Black-Eye Peas

1/2 pound mutton
3 cups canned black-eyed peas, rinsed and drained
2 tablespoons minced onion
1/3 cup chopped roasted red peppers
3 tablespoons all-purpose flour, or as needed
salt and black pepper to taste
1 tablespoon butter
1 tablespoon vegetable oil

How to Make Fried Black-Eye Peas

Step 1

Place the mutton in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Drain the mutton slices on a paper towel-lined plate.

Step 2

Mash the black-eyed peas in a bowl with a fork. Crumble the mutton into the peas, and stir in the onion, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.

Step 3

Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.

Pasta with Peas & Sausage

Post By: MamHam January 3, 2019 0 Comment(s) homemade, mamham, Pasta, Pasta with Peas & Sausage

Pasta with Peas & Sausage

Time – 25min

Yield – 8

Ingredients for Pasta with Peas & Sausage

1 pound rigatoni pasta

2 tablespoons olive oil

1 clove garlic, minced

1 pound sweet Italian sausage, casings removed

12 ounces frozen green peas

1 1/2 cups heavy cream

4 tablespoons butter

2 tablespoons grated Parmesan cheese

How to Make Pasta with Peas & Sausage

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

Gobi Manchurian

Post By: MamHam January 2, 2019 0 Comment(s) Gobi Manchurian, homemade, mamham

Gobi Manchurian

Time – 30 min

Yield – 2 servings

Ingredients

oil for deep frying

5 tablespoons all-purpose flour

3 tablespoons cornmeal

1/3 cup water

1 teaspoon ground black pepper

3/4 teaspoon salt, or to taste

1 tablespoon soy sauce

15 cauliflower florets

1 tablespoon ketchup

1 tablespoon chile-garlic sauce (such as Sriracha®)

salt to taste

1 tablespoon vegetable oil

1/2 cup chopped onion

1 green chile pepper, finely chopped

3 cloves garlic, minced

1 teaspoon finely chopped ginger

1 green onion, chopped, or to taste (optional)

How to Make

Step 1

Heat oil in a large pot over medium heat.

Step 2

Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.

Step 3

Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.

Step 4

Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.

Step 5

Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. And add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.

Step 6

Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

Mushrooms Soy Sauce Glaze

Post By: MamHam December 31, 2018 0 Comment(s) homemade, mamham, Mushrooms with a Soy Sauce Glaze

Mushrooms Soy Sauce

Time – 15 min

Yield – 2 servings

Ingredients

2 tablespoons butter

1 (8 ounces) package sliced white mushrooms

2 cloves garlic, minced

2 teaspoons soy sauce

ground black pepper to taste

How to Make Mushroom with a Soy Sauce Glaze

Melt the butter in a skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

Mushroom and Potato Soup

Post By: MamHam December 31, 2018 0 Comment(s) homemade, mamham, Mushroom and Potato Soup

Time – 1 hr

Yield – 12 servings

Ingredients for Mushroom and Potato Soup

5 tablespoons butter, divided

2 leeks, chopped

2 large carrots, sliced

6 cups chicken broth

2 teaspoons dried dill weed

2 teaspoons salt

1/8 teaspoon ground black pepper

1 bay leaf

2 pounds potatoes, peeled and diced

1 pound fresh mushrooms, sliced

1 cup half-and-half

1/4 cup all-purpose flour

fresh dill weed, for garnish (optional)

How to make Mushroom and Potato Soup

Step 1

Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.

Step 2

Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.

Step 3

In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Chicken French

Post By: MamHam December 31, 2018 0 Comment(s) homemade, mamham

Time – 25 min

Yield – 4

Ingredients for Chicken French

4 eggs

1 cup all-purpose flour

1 tablespoon salt

2 tablespoons milk

1 teaspoon ground black pepper

1 pinch cayenne pepper

1.5 pounds skinless, boneless chicken breast cutlets, pounded flat

2 tablespoons olive oil

1 tablespoon butter

1 cup vegetable broth

1/2 cup dry sherry

2 lemons, juiced

1/4 cup cold butter, cut into chunks

1 tablespoon chopped fresh flat-leaf parsley

salt and ground black pepper to taste

How to Make Chicken French

Step 1

Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.

Step 2

Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.

Step 3

Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.

Step 4

Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.

Step 5

Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.

Chicken With Mushrooms

Post By: MamHam December 31, 2018 0 Comment(s) Chicken With Mushrooms, homemade, mamham

Time – 45 min

Yield – 4

Ingredients

3 cups sliced mushrooms

4 skinless, boneless chicken breast halves

2 eggs, beaten

1 cup seasoned bread crumbs

2 tablespoons butter

6 ounces mozzarella cheese, sliced

3/4 cup chicken broth

How to Make Chicken With Mushrooms

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place half of the mushrooms in a 9×13 inch pan. Dip chicken into beaten eggs then rolls in breadcrumbs.

Step 3

In a skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.

Step 4

Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Mouth-Watering Stuffed Mushrooms

Post By: MamHam December 31, 2018 0 Comment(s) homemade, mamham, Stuffed Mushrooms

Time – 45 min

Yield – 12 servings

Ingredients

12 whole fresh mushrooms

1 tablespoon vegetable oil

1 tablespoon minced garlic

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

1 (8 ounces) package cream cheese, softened

1/4 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

How to Make Stuffed Mushrooms

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Step 2

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn the garlic. Set aside to cool.

Step 3

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper. The mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Step 4

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

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Gravy:

How to Make Malai Kofta

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

For the Gravy

How to Make Veg. Koftas

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Ingredients for Fried Black-Eye Peas

How to Make Fried Black-Eye Peas

Step 1

Step 2

Step 3

Ingredients for Pasta with Peas & Sausage

How to Make Pasta with Peas & Sausage

Step 1

Step 2

Ingredients

How to Make

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Ingredients

How to Make Mushroom with a Soy Sauce Glaze

Ingredients for Mushroom and Potato Soup

How to make Mushroom and Potato Soup

Step 1

Step 2

Step 3

Ingredients for Chicken French

How to Make Chicken French

Step 1

Step 2

Step 3

Step 4

Step 5

Ingredients

How to Make Chicken With Mushrooms

Step 1

Step 2

Step 3

Step 4

Ingredients

How to Make Stuffed Mushrooms

Step 1

Step 2

Step 3

Step 4

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