Food Network Magazine- January/February 2010

Food Network Magazine- January/February 2010

PDF | 151 pages | 57.2 Mb | English

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!

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Mutton Tikka

Mutton Tikka

Marinated mutton pieces cooked in Tandoor

Ingredients

Mutton pieces( boneless) ½ kg.

Ginger 1 inch.

Garlic 6 cloves

Amchoor 1 tsp.

Well beaten curd ½ cup

Meat tenderizer / peeled unripe

banana 4 cm.

Garam Masala Powder 1 tsp.

Chilies 3

Cumin seeds ½ tsp.

Sliced lemon & onion rings

Salt 2 tsp.

Method

1.Grind ginger, garlic, cumin seeds, papaya and red chilies to a paste.

2. Combine Garam Masala Powder, Curd/Yogurt, salt and amchoor.

3. Mix all the above ingredients to the mutton mince.

4.Marinate the mutton mince in the refrigerator for 3-4 hours.

5.Make small balls of the mutton mince and place on to skewers & cook in a moderately hot tandoor for 6 to 8 minutes.

6.Baste the mutton pieces with oil and again put in the tandoor.

7.Cook until brown, turning as required.

8.Serve hot with sliced lime and onion rings.

Saveur Magazine- January/February 2010

Saveur - January/February 2010

PDF | 115 pages | 37.9 Mb | English

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.

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Mutton Chops

Mutton Chops

Enjoy these mutton chops prepared with spices and curd

Ingredients

Chops ½ kg.

Curd 1 ½ cup

Tomatoes 200 gms.

Garam masala ½ tsp.

Ginger 75 gms.

Green chili A few

Red chili To taste

Nutmeg A pinch

Coriander powder 2 tsps.

Coriander leaves(chopped) ½ cup

Ghee 3 tbsps.

Salt To taste

Method

1.Put chops in pressure cooker with chopped chilies along with tomato, salt, coriander

leaves and pressure cook for 5 minutes till half done.

2.Then add ghee(oil) and fry for 10 minutes.

3.Mix all dry spices, garam masala red chili powder, coriander powder and nutmeg in curd and beat it.

4.Mix this in the chops and fry for 3 minutes.

5.Pressure cook for 3-5 minutes.

6.Garnish with coriander leaves and serve hot.

Vegetarian Times Magazine- January 2010 (US)

Vegetarian Times Magazine - January 2010 (US)

English | 87 pages | PDF | 17.00 Mb

Vegetarian Times Magazine: If you enjoy a delicious, nutritional diet and want to learn new ways to satisfy your food cravings, Vegetarian Times is the ultimate guide to maintaining your healthy lifestyle. With interesting articles and colorful photos, each issue offers new takes on classic recipes to fit your healthy lifestyle without compromising on taste.

You'll find thorough articles on the latest health-related developments and food trends alike. Get advice on how to approach disease and illness with herbal and natural remedies. Read up on the latest news focusing on the government's approach to environmental and health-related issues. Vegetarian Times shares the latest information relevant to health-minded individuals, including well-written research articles.

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Dhania Kheema

Dhania Kheema

Minced mutton marinated and cooked in an exotic blend of coriander,spices and yogurt.

Ingredients

Mutton kheema 500 gms.

Yogurt ½ cup

Onion chopped 2 nos.

Coriander chopped 1 cup

Juice of a lemon

Cumin Seeds 1 tsp.

Green chilli chopped 2 tbsp.

Whole Coriander 1 tsp.

Whole Garam Masala 1 tsp.

Black pepper 1 tsp.

Ginger chopped 1 tbsp.

Coriander powder 1 tbsp.

Garam Masala Powder 1 tsp.

Garlic chopped 1 tbsp.

Ghee 2 tbsp

Method

1. Marinate the mince meat with lemon juice, Curd/Yogurt, salt, Garam Masala Powder and

half of the Green coriander (dhania). Keep aside for 1 hour.

2. Take oil in a pan. Add cloves, cinnamon, cumin seeds and whole coriander. Put onions

and fry. Next add in green chillies and chopped garlic. Mix well.

3. Add the mince and fry it for some time.

4. Once fried, add coriander powder and mix well.

5. Add freshly ground pepper powder.

6. Finally put in a generous quantity of coriander, a pinch of salt, Whole Garam Masala and lemon juice. Cook on a low flame.

Mutton Kofta Curry

Mutton Kofta Curry

Mince balls in a thick masala gravy

Ingredients

Mutton, boneless 1 kg.

Onions 2 nos.

Besan (roasted) 2 1/2 tbsps.

Egg 1 no.

Ginger, finely cut 2" piece

Green chilies, finely cut 6 nos.

Green chili chopped 11/2"piece

Red chili powder 1 tsp.

Salt To Taste

Oil for frying. To Taste.

For the curry

Onions 3 nos.

Garlic 3-5 cloves

Ginger 1 1/2"inch piece.

Haldi powder 1tsp.

Tomatoes, boiled & skinned 1 cup.

Coriander leaves 2 tsps.

Red chili powder 1 tsp.

Garam masala 1 tsp.

Salt To taste

Method

1.For the koftas, mince the meat with all the other ingredients.

2.Remove the mixture and shape into balls.

3.Deep fry these balls till golden brown and keep aside.

4.For the curry, fry the onions, garlic and ginger till golden brown.

5.Add the rest of the curry ingredients with enough water to make a gravy.

6.Bring to a boil, add the fried koftas and simmer for 45 mins.

7.Garnish with chopped coriander leaves before serving.

Mutton Curry

Mutton Curry

Mutton cooked in coconut milk with dry fruits, masala & boiled eggs.

Ingredients

Mutton, cut into serving proportions 1 kg.

Onions 100 gms.

Garlic, flakes 5 nos.

Ginger 1 " piece

Bay leaves 4 nos.

Thick coconut milk 1 ½ cup

Curds 1 cup

Almonds, sliced 2 tbsps.

Pistachios, sliced 2 tbsps.

Dried apricots, sliced 50 gms.

Coconut, grated finely ¼ cup

Poppy seeds 1 tbsp.

Vinegar 2 tbsps.

Eggs, hard boiled 4 nos.

Garam masala 1 tbsp.

Green Peas 1 cup

Cumin, ground 1 tbsp.

Coriander seeds, ground 1 tbsp.

Coriander leaves A handful

Saffron dissolved in 1 tsp. hot milk ½ tsp.

Salt & chili powder To taste

Method

1. Grind together onions, garlic, ginger, coconut and poppy seeds.

2. Add the spices, salt, curds and vinegar, & apply to the mutton

3. Put in a heavy bottomed vessel and cook till the mutton is dry.

4. Add the coconut milk and nuts and fruits and 1 cup green peas, and continue cooking over a slow fire till the mutton is tender.

5. Decorate with eggs and coriander leaves.

6. Serve with rice.

Kashmiri Liver

Kashmiri Liver

A tangy dry dish of mutton liver

Ingredients

Mutton liver ½ kg.

Onions finely chopped (medium size) 5 nos.

Tomatoes (small size) 2 nos.

Coriander leaves, chopped As required

Red chilies 6 nos.

Cloves 2 nos.

Cinnamon 2 sticks

Peppercorns ½ tsp.

Coriander seeds ½ tsp.

Jeera ¼ tsp.

Ginger Small piece

Garlic 10 flakes

Ghee 2 tbsps.

Salt To taste

Method

1.Cut the liver into small cubes.

2.Grind to a paste with a little water the remaining ingredients except the liver, onions, tomatoes & coriander leaves and keep the paste aside.

3.Fry the onions well in the ghee.

4.Then add the liver cubes, ground masala and salt.

5.Stir continuously till the liver is done.

6.Garnish with tomato slices and coriander leaves.

The Ethnic Paris Cookbook

The Ethnic Paris Cookbook

English | 256 pages | PDF | 63 MB

Paris is a great food city. Its unrivalled reputation spans the globe. The city's exceptional and delicious culinary scene has been slowly evolving so that today, eating in Paris is no longer limited to traditional French cuisine.

Mouth-watering ethnic cuisine cooked, more often than not, by immigrants from former French colonies, has turned Paris into a delight for Epicureans who not only relish a traditional French confit de canard, but who also savor the flavors of a Moroccan prune tagine or a delicate Vietnamese Phô. The first book on the market to focus on the ethnic influences on Paris' haute cuisine, the more than 100 recipes-including starters, main courses, and desserts-are selected and adapted from internationally renowned chefs such as Fatema Hal of the Mansouria restaurant and Hisayuki Takeuchi of Kaiseki-Sushi, as well as from food lovers transplanted from places as varied as Vietnam, Morocco or Cameroon who are now established Parisians but retain their culture through their cuisine.

But complex flavors don't necessarily mean complicated recipes. These are easy-to-follow recipes with step-by-step instructions. The regions included in this book are the Maghreb: Morocco, Tunisia and Algeria; Southeast Asia and China: Vietnam, Cambodia, Laos and China; Japan; Lebanon and Syria, and a selection of countries from former French West Africa and islands in the Caribbean and the Indian Ocean: Cameroon, Senegal, Reunion, Mauritius and Guadeloupe.

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Masala Kaleji

Masala Kaleji

Mutton liver marinated with green chilies, ginger, pepper etc. and

cooked in its own juices.

Ingredients

Lamb's liver 500 gms

Lemons 2 nos.

Green Chilies 2 nos.

Ginger, ground 1 tsp.

Black pepper 1 tsp.

Sesame seed oil 1

tbsp.

Salt 2 tsps.

Method

1.Wash the liver well and cut it into thin strips.

2.Squeeze the lemon juice and salt on the liver.

3.Then add chopped green chilies, ginger and black pepper and mix well.

4.Heat the sesame seed oil and add the chili, ginger and black pepper.

5.Cook the mixture for 30 seconds, remove from the heat and pour over the liver.

6.Allow to cool, cover it and marinate for 3 hours.

7.To cook the liver, transfer it together with the marinade to a frying pan and fry for 15 minutes.

8.Once the liver is cooked, serve immediately.