Ingredients Yak Meat Curry Recipe: 500g yak meat, cut into cubes 2 onions, finely chopped 3 cloves of garlic, minced 2 green chilies, chopped 1 teaspoon ginger paste 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon fennel seeds 1 teaspoon red chili powder 1 teaspoon turmeric powder 1 teaspoon garam masala powder Salt to taste 2 tablespoons vegetable oil 1 cup water Fresh coriander leaves, chopped for garnish Instructions: In a large pot, heat the oil over medium heat. Add the cumin, coriander and fennel seeds and cook for about 1 minute until fragrant. Add the onions and green chilies and cook until the onions are translucent, stirring occasionally. Add the minced garlic and ginger paste, and cook for another minute. Add the yak meat and cook until it is browned on all sides. Add the red chili powder, turmeric powder, garam masala powder, and salt to taste. Mix well. Add 1 cup of water and bring to a boil. Reduce the heat to low, cover the pot and let it simmer for 45 minut

The delicious and tasty chicken recipe from the house of south indian preparation.. It is very famous dish in popular hotel named Border Rahmath kadai in Kutralam (Tamil Nadu)... My family famous and favourite dish, we always ask for this dish when we go to hotel in kutralam.. Used to wonder how the dish is so good and tasty... Kutralam is not only famous for waterfalls but also a taste, delicious, finger licking food too. The rahmath kadai is famous for parotta salna, nattu kozhi roast, kaadai roast, pichi potta kozhi, etc... preparation Time : 10 mins Cooking Time : 30 mins Serve - 4 Recipe Cuisine - South Indian Recipe Category - Sidedish INGREDIENTS for pichi potta chicken : TO PREPARE CHICKEN : Country chicken / Nattu kozhi - 1/2 kg (boneless) Chilli Powder - 1 tspn Ginger garlic paste - 1 tspn Turmeric powder - 1/2 tspn Salt - 1/2 tspn Water - 1/2 cup TO TEMPER  pichi potta chicken: Coconut Oil - 2 tbspn Mustard seeds - 1/2 tspn Dry red chilli - 2 (broken) Garam masala powder - 1

  Method 1 for Making goat curry: 30 g coconut fat 500 g onions 3 cloves of garlic 30 g curry mixture 1200 g kid, diced 300 g tomato passata 200 g goat yogurt (or buttermilk) 400 ml (goat) stock or water salt, pepper green coriander Preparation: Goat curry:  Peel and cut the onions into strips, and peel and chop the garlic. Fry the onions, garlic, and meat and roast the curry mixture. Add the tomato passata, yogurt or buttermilk, and stock and sauté everything with the lid closed for 2-2.5 hours until soft. Season with salt and pepper and serve with fresh coriander. Tip: If you remove the kid meat from the bone yourself anyway, you can use the bones to make broth, even in advance. Method 2 for Making Goat curry from Pemba Pemba is one of the islands belonging to Zanzibar and actually the most fertile. The dish is very typical of this area.  Lamb Keema curry ingredients for Goat Curry: 1 kg goat meat (leg or shoulder) garlic powder olive oil 2 teaspoons ground cumin 1 tsp ginger powder

Aloo Bukhara Chutney Recipe (Plum Chutney ), we mostly eat in wedding ceremonies but now new arrivals of dessert take it place. Still, Plum Chutney is a favorite item for people. Ingredients for Plum Chutney Recipe Dried Plums - 250 grams Sugar - 250 grams Almonds - 15 to 20 Roasted cumin powder - 1 tsp Red chilly powder - 1/2 tsp Cardamom - 6 to 7 Salt - 1/2 tsp Vinegar - 1 tbsp aloo Bukhara recipe:  1: In a saucepan, add plum with its soaked water & cook on low-medium flame.  2: Then add salt, red chili powder, sugar and water then cook on high flame till water starts to boil.  3: After the water to starts to boil, cover with a lid & cook till the gravy becomes thick on a low-medium flame.  4: Now keep the syrup cool down at room temperature.  5: Then serve it in a bowl & add almonds, sesame seeds, and melon seeds.  6: Enjoy with biryani or pilau rice.

 INGREDIENTS chili pie recipe 4 cobs of corn 2 Carrots 1 cup of green beans 1 finely chopped onion 1 crushed garlic clove ¼ TL Kreuzkümmel ½ TL Paprika- Pulver 4 basil leaves 2 TL Zucker salt and pepper INSTRUCTIONS pastel de choclo chileno Separate the kernels from the cobs with a knife. Mix the corn kernels with the basil in a food processor or blender. Cook the cornmeal in a saucepan on medium-high. Remove from the heat after fifteen minutes. Sauté onion and garlic in a skillet over medium-high until onions are translucent. Wash, peel, and thinly slice the carrots. When the onion mixture is ready, add the carrots, green beans, paprika powder, and cumin and continue to sauté for three minutes. Season with salt and pepper. If you don't like the crunchy veggies, you can continue cooking the veggie mixture until it reaches the consistency you like best. Place the vegetable mixture in a baking dish and spread evenly. Put the corn mash on the vegetable mixture. Sprinkle with sugar. Ba

This American banana bread impresses both children and adults. The most delicious way to use up overripe bananas imaginable! Really juicy, soft, fruity, and with a slight taste of caramel: I could literally lie in this banana bread! As is typical of Banana Bread , it is more of a cake than a 'bread'. Nevertheless, it is something completely different from my normal sponge cake, which I can also highly recommend to you. While German cake tends to be fluffy or has a similar texture to marble cake, Original Banana Bread from the US is much more "soggy" and moist. Both variants are quick and easy. And a delicious home for leftover, overripe bananas sadly rotting away in the fruit bowl as well 😉 . Murphy's Law: If you're making banana bread and you need black-speckled bananas, they stay firm and light yellow. I sometimes solved the problem by putting the bananas in the car when it was 30 degrees. It worked, but the interior also smelled like a banana plantation. T

The vegetarian herb sauce with jacket potatoes and eggs is easy to make and light and tasty. preparation  jacket potatoes and eggs Brush the potatoes thoroughly underwater. Cook with the skin in salted water for about 20 minutes. Boil eggs in boiling water for 8 minutes, drain and let cool. Finely chop the herbs. Mix the quark, yoghurt and sour cream mix with the fresh and frozen herbs. Season to taste with salt, pepper and sugar. Peel the eggs and finely chop two of them and add them to the herb sauce. Divide the potatoes and eggs between plates and serve with the herb sauce. POTATO AND NECTARINE SALAD ingredients for Herbal sauce with jacket potatoes and eggs 1 kg of young potatoes 6 LANDVOGT® eggs THE WONDER SKEWERS WITH PEPPER AND APRICOT SALAD 0.5 bunch of chives 0.5 bunch of fresh parsley 4 stalks of basil 250 g GUT BIO low-fat quark 150 g GUT organic yoghurt pure 200 g GUT BIO sour cream 1 ALL SEASONS herbs frozen, variety: 8 herbs (frozen) salt LE GUSTO pepper

These flame skewers are simply “wonderful”. Super easy to prepare and delicious. There is also a refreshing pepper and apricot salad. Preparation time:15 minutes                                              total time: 15 minutes preparation Wash, clean and roughly cut the lettuce. Wash and quarter the apricots. Wash and clean the peppers and cut them into strips. Squeeze the lemon. Mix the lemon juice with 3 tablespoons of olive oil, agave syrup and mustard to make a dressing. Season with salt and pepper. Fry the flame skewers on both sides in a pan with a little olive oil according to the instructions on the packet. Toast the kernels in another pan without fat. Arrange the rocket with the apricots and pepper strips on plates. Pour the dressing over it and top with the seeds. Serve with the fried flame skewers. Serve with a vegan dip, e.g. vegan aioli or vegan hummus. Ingredients for 4 servings 125 g Wonnemeyer fine leaf salad: rocket (or other salad) 6 apricots 1 red pepper 1 yellow

Do you love potato salad but want to reinterpret the classic side dish? Try our delicious potato and nectarine salad with nut gremolata. preparation Peel and quarter the potatoes and place them in a bowl. Add the olive oil, season with a little salt and pepper and mix everything well. Place the potatoes on a baking tray lined with baking paper and bake at 220 ° C top and bottom heat (200 ° C fan oven) for about 30 minutes. Peel the carrots and cut them into thin strips with a peeler. Clean the spring onions and cut them into rings. Wash, stone and dice the nectarines and peach. Mix all ingredients with the thawed peas. Add the cooled potatoes. Peel and chop the garlic. Place in a bowl with the parsley and hazelnuts. Wash the lemon and rub about half of the peel into the salad. Squeeze the juice out of the lemon and add it as well. Add the honey and season with salt and pepper. Puree everything to a creamy mass. Mix the nut gremolata into the salad. Wash the mixed salad, pat dry, arran

Eggplants do not make life easy for inexperienced home cooks. I've done a few things wrong in previous years, but now I love it all the more and am grateful for every new variant. Nicole Stich presents one that is easy to cook and yet sophisticated with ingredients like cumin, honey, sesame, and mint. DietmarDespite being easy to prepare, these oven-roasted aubergines score with their sophisticated seasoning. Oven eggplants only need 40 minutes in the oven.  BEST WAY TO COOK SPAGHETTI NOODLES Ingredients: aubergine 2 large eggplants, mine weighed 914 grams together 2-3 tbsp olive oil 2 teaspoons of ground cumin ½-1 teaspoon cayenne pepper sea-salt Pepper, black, freshly ground 2 tbsp honey 1½ tbsp = 12 grams of sesame seeds, white or black and white mixed 1/2 lemon, divided into four parts Mint sauce Oven Roasted Eggplant ½ bunch of mint 200 g plain yoghurt, Ulrike: 3.8% fat sea-salt Don't these oven-fried eggplants with yogurt tahini sauce and crunchy pomegranate seeds look ju

Ingredients:  200 gm linseed or flaxseeds Procedure: Clean the linseeds by combing through them and eliminate 200 gm apricot kernels any sawdust which may be mixed in. Dry-roast (no oil!) linseeds in a large heavybottomed frying pan over high heat until they start to jump (the smell resembles popcorn).

Ingredients: 300 gm buckwheat flour  450 ml water  1 tsp salt  apricot oil  Procedure:

INGREDIENTS for 4 persons 1 kg fresh pumpkin  2 small onions, chopped  250 ml water  2 tomatoes, chopped 

Meat Cakes Ø Chap shoro is one of the best dishes of Nagar valley. Ø This is also the favorite dish of all the Nagarians. Ø This is prepared by house wives with full interest, particularly at a very special moment such as for some special guest and at a very joyful day.

Ingredients:  250 gm sweet fermented flour  125 gm wheat flour  150 ml cold water Procedure to Make  Diram Phitti : Mix the two flours and make a dough by kneading and adding the water.  Knead for about 10 minutes.  Shape the dough into several round balls (about 3 inch in diameter) and pat them into 2 cm thick patties.  Spread oil on a flat iron or crêpe pan at low heat.  Place patties on the grill and brown lightly.  Keep turning (so they don’t burn) and bake for 15 minutes until they develop a crust, but are still soft to the touch. Importance  Diram Phitti : There is a very tasty variation on Diram Phitti, called Diram Shuro. It uses the freshly cooked Diram patties while they are still warm. Those are then crushed or mashed, fried in apricot oil and finally mixed into a bowl with butter or apricot oil. 

Tumoro chai (Wild Thyme Tea) How to Make Tumoro chai (Wild Thyme Tea) Local Dish Ingredients: 4 tsp tumuro (dried wild thyme)  500 ml water  for Balingi Chai:  8 walnuts, shelled  4 tsp black tea  500 ml water milk if desired Procedure: Add the thyme to the water in a pot and bring to a boil.  Let the tea boil for a few minutes to extract the flavor from the leaves.  Strain before serving.  Importance:  Tumuro or Wild Thyme is collected in the high mountains surrounding Nagar. The herb is especially valued for its medicinal properties that alleviate headaches, calm nerves and soothe sore throats.