Hot and Spicy Chili Momo! I ngredients Chili Momo 10 pieces steamed momo 1 small red onion 1 small green bell pepper 1 large tomato 1 cup tomato puree 1/3 cup red chili sauce 1/2 tsp. turmeric powder 1 tsp. cumin powder 1/2 tsp. salt 1 tsp. sugar 3 tbsp. Oil Cilantro for garnish How to Make Mamtu - A Cusine from Gilgit-Baltistan Directions Chili Momo In a wok or a frying pan, add oil and sauté steamed momo until it gets brown. Remove it in a bowl. In the same pan add oil and sauté onions, green bell peppers for a minute. Add turmeric powder and cook for another 30 seconds. Add tomato sauce, hot sauce and cook for a minute. Add garlic ginger paste, cumin powder, salt, and sugar then mix it together. Put tomatoes and cook for another minute. Add hot water and cook until the water is reduced. Then add momo and stir it well to coat with the sauce. Cook for about 2 minutes and it is ready. Made Tibetan momos at Home

seeraga samba mutton biryani Samba rice, the traditional rice of southern India, comes in many varieties. Seeraga Muthu and Seeraga Samba, both aromatic rice varieties, are the most widely available varieties in the United States. Small-grain seeraga samba gets its name from its resemblance to cumin, known as seeragam or seera in Tamil Nadu, and is the most expensive rice grown in this southern Indian state. Seeraga Samba is an ingredient in Biriyani, a traditional Indian dish. When properly prepared, samba rice grains are fluffy and fluffy. The most important thing to know when cooking rice is uncooked to cooked yield. The basic cooking instructions vary little. One-pot veg biryani is always a super hit in our home. I always use Basmati rice for making Veg Biryani. Whenever I have guests I make the Hyderabadi Veg Dum Biryani at home. I was first introduced to this Seeraga samba rice by our neighbor aunty in Madurai. She makes excellent Biryani. She never uses basmati rice and also ins

  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

Genuine Hunza water that cascades down the Himalayan mountains and into bright blue lakes isn’t available worldwide, and you can’t buy it in bottles at your local grocery store. But while you can’t drink the real deal without buying an expensive plane ticket, taking off some time from work, and going on a hike, a couple of homemade “Hunza water” recipes are available that imitate the authentic product in a couple of fun and interesting, if not scientifically proven, ways. What Is Hunza Water? Very simply, Hunza water is water from the Hunza Valley, which the population drinks unfiltered. Since the water flows from the glaciers in the mountains, Hunza water is purportedly filled with a high number of minerals, resulting in its unique blue-green color and lower surface tension. It’s also alkaline, which means it has a higher pH than the water you likely drink on a daily basis. Some people believe that drinking alkaline water promotes wellness, protects against disease, and slows the agin

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