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Arabian Asian Cookbook Box Set (Persia, India, Lebano) - Umm Maryam (Ebook)
Arabian Asian Cookbook Box Set (Persia, India, Lebano) - Umm Maryam (Ebook)
SET I
A C OOKBOOK B OX S ET W ITH R ECIPES F ROM I NDIA , P ERSIA , AND
L EBANON
By
Umm Maryam
Copyright © 2015 by Saxonberg Associates
All rights reserved
Published by
BookSumo, a division of Saxonberg Associates
http://www.booksumo.com/
STAY TO THE END OF THE COOKBOOK AND
RECEIVE….
I really appreciate when people, take the time to read all of my recipes.
So, as a gift for reading this entire cookbook you will receive a massive
collection of cultural recipes.
Read to the end of this cookbook and get my Cultural Cookbook Box
Set for FREE!
This box set includes the following cookbooks:
1. A Kitchen in Morocco: Classical Moroccan Recipes
2. The Biryani Bash: A Collection of the Most Unique Biryani
Recipes
3. Easy Samosa & Pot Pie Recipes
Remember this box set is about CULTURAL cooking.
In A Kitchen in Morocco you will learn many classical Moroccan dishes
like: Tagine (Spicy Mediterranean Chicken), Classical Moroccan Couscous,
Peanut Soup, Moroccan Chicken, and so many others.
Then we go on to The Biryani Bash. Where you will learn ALL of the
different ways to prepare biryani like: Vegetable Biryani, Vermicelli Biryani,
Coconut Biryani, and so many more!
Finally in Easy Samosa & Pot Pie Recipes we tackle one of my favorite
Indian side dishes: Samosas. Cooking samosas is actually quite easy if you
follow these methods!
So stay till the end and then keep on cooking with my Cultural Cookbook
Box Set!
ABOUT THE AUTHOR.
For a complete listing of all my books please see my author page at:
http://amazon.com/author/ummmaryam
INTRODUCTION
Thank you for taking the time to purchase my first recipe box set. I hope this
book increases the joy and pleasure in your life at least slightly.
In my first recipe box set you will find three of my most favorite cookbooks:
1. A Kitchen in Persia: Classical and Unique Persian Recipes
2. Classical Lebanese Cooking: Simple, Easy, and Unique
Lebanese Recipes
3. Classical Indian Cooking: Simple, Easy, and Unique Indian
Recipes
The book has been reformatted into three main sections to make navigation
through the text as easy as possible.
Feel free to skip around and read what is most important to you first. As
always please take your time and enjoy!
TABLE OF CONTENTS
Ingredients:
2 quarts chicken stock
2 tbsps vegetable oil
one medium onion, diced
one cup uncooked pearl barley
one tsp turmeric
one lime, juiced
1/4 cup tomato paste
salt, according to your preference
ground black pepper, according to your preference
one cup diced carrots
1/2 cup sour cream
1/2 cup chopped fresh parsley
8 lime wedges
Directions:
Nutritional Information:
Ingredients:
Directions:
NOTE: If the contents become too thick then make sure you add some
additional warm water.
Serving Size: 6 servings
Nutritional Information:
Ingredients:
Directions:
Nutritional Information:
Calories 46 kcal
Carbohydrates 6.3 g
Cholesterol 3 mg
Fat 0.9 g
Fiber 0.7 g
Protein 3.8 g
Sodium 188 mg
Ingredients:
Directions:
NOTE: If using a grilling plate increase the cooking time of the beef slightly.
Serving Size: 6 servings
Nutritional Information:
Ingredients:
Directions:
Nutritional Information:
Ingredients:
Directions:
NOTE: If using a grilling plate increase the cooking time of the beef
according to your preference.
Serving Size: 4 servings
Nutritional Information:
Ingredients:
Directions:
Nutritional Information:
Ingredients:
6 cups water
4 cups uncooked long-grain white rice
3 tbsps vegetable oil
1/2 cup water
one bunch fresh dill, chopped
one bunch fresh parsley, chopped
one bunch fresh cilantro, chopped
2 cups fresh or frozen fava beans
ground turmeric according to your preference
ground cinnamon according to your preference
one tsp salt
one tsp pepper
Directions:
NOTE: The bottom part of the rice should be crispy like our other recipe,
Lubia Polo, make sure to enjoy this very tasty part.
Serving Size: 16 servings
Nutritional Information:
Ingredients:
Directions:
Nutritional Information:
Calories 78 kcal
Carbohydrates 9.3 g
Cholesterol 7 mg
Fat 1.8 g
Fiber 0.3 g
Protein 6.3 g
Sodium 154 mg
Ingredients:
Directions:
Nutritional Information:
Ingredients:
Directions:
Nutritional Information:
Ingredients
Directions
Preheat your oven to 350 degrees F and bake pita bread in it for
some time before cutting it down into small pieces.
Cook garlic, chicken and onion in hot oil for some time before
adding tomato puree, pepper, salt and cumin, and cooking it for
another ten minutes.
On top of pita bread in a serving platter; put chicken mixture and
some butter.
Garnish with some parsley and yoghurt before you serve it.
Serving: 4
Timing Information:
Preparation Cooking Total Time
15 mins 15 mins 30 mins
Nutritional Information:
Nutritional Information:
Ingredients:
Directions:
Get large saucepan, with high heat, boil sugar and water for 3
mins. Remove from heat. Add ginger and vinegar and let contents
sit until room temp.
Get a sieve. Sieve the ginger from the mixture. Continue to let the
contents sit at room temperature.
When ready to serve use the following formula: 5 parts water to
one part of syrup. This mixture should be served frigid.
Enjoy.
TOMATO AVOCADO SALAD
Ingredients:
Directions:
Get a bowl.
Combine: cilantro, tomatoes, onion, avocados, and garlic.
Add lime juice and pepper and salt.
Salad should be served with lime pieces.
Enjoy.
Serving Size: 4 servings
Nutritional Information:
Ingredients:
Directions:
Nutritional Information:
Ingredients:
Directions:
Get a saucepan. Add sugar and water, heat until boiling with high
heat.
Boil until sugar dissolves. Add the following ingredients: lemon
juice, strawberries, lemon peels, mint, and ginger.
Heat until boiling again. Lower heat to medium and simmer for
20 mins. Set aside.
Mix in white balsamic vinegar. Let everything get to room temp.
Let contents sit for 8 hours.
Grab a good sieve and remove the fruit from the mixture.
Keep the fruit in an airtight container at room temperature as
well.
To serve use the following formula: 5 parts water to one part of
syrup. Syrup should be served frigid.
Enjoy.
Ingredients:
Directions:
Put rice in a bowl, cover rice with water. Let rice sit for 3 hrs.
Get a pan to cook the rice in.
Put 4 cups of water and 1/2 a tsp of salt in the pan with the rice
and heat until boiling. Lower heat to low. Cover pan, and cook
for 10 mins.
Drain water from rice. Set aside.
Grab another pan. Add 2 cups of water and salt. Heat until
boiling.
Combine your lentils with the salted water.
Once the lentils are boiling lower the heat to medium.
Simmer for 20 mins. Set lentils aside.
Get large skillet heat 2 tbsps of veggie oil.
Fry onions until caramelized (20 mins). Set aside.
Mix saffron with 1/3 cup of water. Set aside too.
Get another pot heat 2 tbsps of veggie oil. Once the oil is hot we
want to remove half of the rice from earlier and cover the bottom
of the pot with the rice.
Take your lentils and layer them over the rice. Now we want to
grab the rest of the rice and place it over the lentils to make the
final layer. In the end we should have rice at the bottom, lentils in
the middle, and rice at the top.
Set heat to low. Place a lid on the pot and cook for 20 mins.
Add saffron mix and cook for 10 more mins.
To garnish this dish you may want to add some fried onions or
dates.
Enjoy.
Serving Size: 8 servings
Nutritional Information:
Ingredients:
Directions:
Nutritional Information:
Ingredients:
Directions:
Get a bowl and whisk the following evenly: mint, yogurt, dill,
and sour cream.
Add: half a cup of raisins, cucumber, and chopped walnuts.
Mix evenly.
Garnish with more raisins and whole walnuts.
Enjoy.
Serving Size: 3 cups
Nutritional Information:
Ingredients:
Directions:
NOTE: The sumac spice is made from the berries of an interesting bushy
plant that grows in the Mediterranean. Check your local Arab or Indian store
for this spice. It has a very strong but good taste.
Serving Size: 4 servings
Nutritional Information:
Calories 62 kcal
Carbohydrates 10.4 g
Cholesterol 0 mg
Fat 1.8 g
Fiber 2.9 g
Protein 3.2 g
Sodium 119 mg
Ingredients:
Directions:
Nutritional Information:
Directions:
Nutrition Information:
Ingredients:
Parsley Sauce
one bunch finely chopped fresh parsley
one large sweet onion, finely chopped
1/3 cup olive oil
3 tbsps fresh lemon juice
3 large tomatoes, coarsely chopped
Tahini Sauce
2 cloves garlic, minced
one cup tahini (sesame-seed paste)
1/2 cup fresh lemon juice
1/2 cup water
salt (your taste)
7 pita bread rounds
Directions:
Grab a dish ready for baking. Take your beef and place it on the
dish.
Get the following items: garlic, red wine vinegar, tomatoes, half a
cup of olive oil, salt, juiced lemon, pepper, allspice, cardamom,
and cinnamon.
Put all contents into a big container (possibly a bowl) and mix
together.
Take your seasoning and cover your beef with it. Making sure
each piece is covered evenly.
Place a lid on your seasoned beef and place everything into the
frig for about four hours to marinate. More time is better.
Now let’s get the oven ready. Turn it on to 425 degrees
Fahrenheit.
Once the oven is 425 degrees. Grab your dish, take off its lid, and
place it into the oven to cook until you notice all the beef is done.
This will take about 50 minutes.
Take out the meat and set it to the side for cooling.
Now it’s time to make our parsley covering.
Grab the following items: half a cup of olive oil, parsley, and
sweet onions and put all the contents together into a big container
for mixing.
Combine with the oil, some tomatoes, and put the mixture to the
side to rest for a bit.
Now we need to get another dish to make our tahini.
So get another dish and combine the following items: water,
garlic, juiced lemon, tahini, and your preferred amount of salt.
Now we are ready to serve our food.
Grab some pita bread and roll its sides upwards.
Put some meat mixture into the pita, with a layer of parsley
covering over the top, and finally another layer of tahini.
Place the filled roll on a plate.
Serve and enjoy.
Serving Size: 7
Nutrition Information:
Calories 990 kcal
Carbohydrates 47.6 g
Cholesterol 128 mg
Fat 64.7 g
Fiber 6.8 g
Protein 57.5 g
Sodium 426 mg
Ingredients:
Directions:
Nutrition Information:
Calories 92 kcal
Carbohydrates 8.6 g
Cholesterol 7 mg
Fat 3.6 g
Fiber 0g
Protein 6.4 g
Sodium 158 mg
Ingredients:
Directions:
Nutrition Information:
Ingredients:
Directions:
Let’s start this recipe by getting our ovens ready for some work.
So turn on the oven to 350 degrees Fahrenheit or 175 degrees
Celsius.
Now we need a square container for baking. Preferably this dish
should be about 8 inches.
Grab your bulgur and place it into a container for soaking.
Place some water that's hot into a container and place your bulgur
into the water letting it sit for about 10 minutes. At this point you
should notice the bulgur expanding.
Now let's get our food processor and get it ready for some work
too.
Take the following items and put them into the processor: lamb,
bulgur, parsley, mint, onions, allspice, salt, pepper, and
cinnamon.
Process everything for about one min to make sure it’s nice and
smooth.
Grab your baking dish from before and split the lamb mix in half
on the dish and make a big patty.
Put some pine nuts over the lamb and then take the remaining
lamb meat and cover the pine nuts with the meat. Make sure to
compress the patty layers nicely.
Get your kibbee and dice it into one and a half inch squares.
Place the lamb into the oven for about 35 mins.
At this point you should not see any pinkness in the meat.
If you have a thermometer the temperature readout should be 160
degrees Fahrenheit or 70 Celsius.
Plate and enjoy.
Serving Size: 4
Nutrition Information:
Ingredients:
Directions:
To make this recipe let's start with a large dish for mixing
(possibly a bowl) and place into our container the following
items: juiced lemon, fava beans, garlic, chickpeas, olive oil, white
beans, and some parsley.
Combine with the mixture some black pepper and some salt.
Put the container in the frig for about two hrs to let everything
marinate and cool off.
Plate, enjoy.
Serving Size: 5
Nutrition Information:
Ingredients:
Directions:
Nutrition Information:
Ingredients:
Directions:
Nutrition Information:
Ingredients:
PUDDING:
8 cups cold milk
one 1/2 cups semolina
2 eggs
3 tbsps rose water
SYRUP:
4 cups white sugar
2 1/4 cups water
1/4 tsp lemon juice
TOPPING:
one cup whipping cream
one tbsp white sugar
1/3 cup finely chopped pistachio nuts
Directions:
Let's begin by grabbing a nice large pan. Put your milk into the
pan and heat everything over a medium level of heat. Continue
heating your milk until it is boiling.
Once the milk is boiling we want to turn down the heat and begin
to mix in our semolina at a slow but consistent rate. Take care to
stir consistently.
Now keep stirring for about one to two mins. The milk should
still be boiling while stirring and after one to 2 mins you should
notice the contents have become thick.
Now we want to remove the pan from the heat.
Combine your eggs and rose water into the milk taking care to
stir continually. Now you can either grab one larger serving dish
or multiple dishes.
Put some mixture into each dish or into your one large dish. Let
the contents cool for a bit and cover the dish(es). Now we want to
put the contents into the frig for at least five hrs (but overnight is
ideal).
Now grab another pan and pour some water and sugar into it to
begin the syrup creation process.
Heat the pan over a medium level of heat and continually stir the
contents allowing the sugar to dissipate.
Continue cooking and stirring until you find the contents are a
brownish golden color.
Once the desired color has been achieved remove the pan from its
heating source and add the remaining water and stir it in. If your
contents get harder do not worry.
Put the pan back on its heating source and add the rest of the
sugar and get it to dissipate. Now we want to combine some
juiced lemon with the mixture and continue applying heat until
everything is boiling.
Let the mixture boil / simmer for about ten mins. After 10 mins of
boiling take the pan away from its heating source. Place a lid over
the pan and set it aside to cool. This syrup is good for a month if
covered and keep cool.
Now before we serve this dish we want to take some whip cream
and combine it with some sugar and whip it until it hardens a bit.
Take this whipped cream with sugar and place it over the pudding
mixture and put some nuts on top of it.
The pudding should be diced into squares and covered with some
caramel syrup for best taste.
Enjoy
Serving Size: 15
Nutrition Information:
Ingredients:
Directions:
Nutrition Information:
Calories 7 kcal
Carbohydrates 1.2 g
Cholesterol 0 mg
Fat 0.3 g
Fiber 0.7 g
Protein 0.3 g
Sodium 2 mg
Ingredients:
Directions:
Nutrition Information:
Ingredients:
Directions:
Nutrition Information:
Ingredients:
2 eggplants
one tsp salt
2 tbsps olive oil
one lb beef stew meat, cut into small pieces
one large onion, chopped
one 1/2 cups chopped walnuts
2 large potatoes, cut into one inch cubes
2 (14.5 ounce) cans stewed tomatoes
salt and pepper (your preferred amount)
Directions:
Nutrition Information:
Ingredients:
Directions:
Nutrition Information:
Ingredients:
Directions:
Okay, to begin lets grab our blender and get it ready for some
work.
Put the following items into the blender and blend them down
until they are nice and smooth: salt, garlic cloves, and juiced
lemon. Take care to use a medium blending speed throughout the
process.
While the contents are being blended you should gradually add
some olive oil in a slow but steady stream.
Once the mixture becomes thick you should place it into a
container with a lid and store it in the fridge.
Once cool. Enjoy
Serving Size: 4 cups
Nutrition Information:
Ingredients:
Directions:
Begin with a pot. Place the pot over a high level of heat and fill it
with some water.
Allow the water to begin boiling before moving to the next step.
Once the water is nice and boiling remove it from its heating
source. Combine with the hot water your bulgur and place a lid
over the pot.
Let the bulgur sit for about 20 mins.
Now grab a container for mixing, preferably a bowl, and put the
bulgur into the container. Combine the following items with the
bulgur: mint, salt, parsley, onions, lemon juice, tomatoes, and
olive oil.
Now you want to toss your bulgur mixture and then place it in the
fridge for about one hr (until cool).
Plate, and enjoy.
Serving Size: 8
Nutrition Information:
Ingredients:
Directions:
Nutrition Information:
Ingredients:
Directions:
Grab a nice sized pan and combine lentils and chicken stock. We
want to get the lentils and chicken stock to a boiling state before
proceeding.
Once the stock is boiling, lower the heating source to medium to
low-ish level, and place a lid on the pan.
For 20 mins allow the lentils to lightly simmer.
Now let the lentils continue to simmer and grab a frying pan or
skillet.
Place some olive oil in the pan and heat it with a medium to high
level of heat.
Once the oil is hot combine onions and garlic. Fry these onions
and garlic for approx. 3 mins. You will notice the onions become
see through.
Once the onions and garlic are ready combine them with the
lentils.
Also combine the lentils with some cayenne and cumin for extra
tastiness.
Allow the lentils to keep cooking until you find them soft. The
lentil cooking process should take ten mins.
Now for the final step we need a blender. Prep your blender and
puree the soup. The puree can also be done by using a stick or
wooden spoon. Make sure your soup is nice and smooth before
adding lemon juice and some cilantro.
Serve.
Serving Size: 8
Nutrition Information:
Ingredients:
8 cups water
one cup large brown lentils, rinsed
4 cups thinly sliced Swiss chard
4 large potatoes, cut into cubes
one cup freshly squeezed lemon juice
6 cloves garlic, crushed (or more (your preferred amount))
one tbsp salt, or (your preferred amount)
1/2 cup olive oil
Directions:
This next lentil based dish is great. Let’s start with a big cooking
pot. Add some water to this pot, enough to cover your lentils, and
get it boiling.
Once you have the water boiling we want to add the lentils and
cook them for about 10 mins. After 10 mins of boiling you should
notice your lentils are getting softer.
Once the lentils have been boiling for about 10 mins mix in your
chards. We want to get the chards nice and soft. So let them boil
for about 5 mins.
After the chards are soft. Combine everything with the potatoes
and lower the heating temperature to a medium to low level and
put a lid on the cooking pot.
Allow the contents to boil for twelve mins or until you find that
the potatoes are soft.
Grab a bowl for mixing and combine some salt, lemon juice, and
crushed garlic. Make sure to combine the contents evenly and
then mix it in with the potatoes.
Allow the potatoes to continue simmering for about five more
mins, given that they are already soft and basically done.
We now want to combine the potatoes with olive oil and increase
the heating source to a high level for about 2 more mins.
Let the contents cool. Plate. Serve. Enjoy.
Serving Size: 8
Nutrition Information:
Ingredients:
6 large zucchinis
one lb chopped top round steak
one cup white rice
one tsp ground nutmeg
salt and ground black pepper (your preferred amount)
one (10.75 ounce) can tomato soup
one (14.5 ounce) can stewed tomatoes
Directions:
Nutrition Information:
Ingredients:
Directions:
For this recipe we will need a jar. The size of the jar should be a
quart.
Combine the following items in the jar: olive oil, garlic, veggie
oil, and juiced lemon.
Grab your immersion blender and begin to combine and stir the
items until they become nice and thick. Make sure your blending
apparatus is at the bottom of the jar. Continue mixing and stirring
for 2 mins.
Take care to grab the contents which stick to the walls of the jar.
Continue the blending process until the contents become mayo
like.
Store and enjoy.
Serving Size: one quart
Nutrition Information:
Ingredients:
Directions:
NOTE: If you find your soup becoming too thick this is okay. Just add a bit
more water. This will occur usually during the simmer stage.
Serving Size: 8
Nutrition Information:
Ingredients:
Directions:
Nutrition Information:
Ingredients:
Directions:
NOTE: After finishing the recipe you will be left with a large amount of oil.
Either throw it away or store it in the frig for re-use. The latter is
recommended because you can use this oil in any of the recipes in this book
calling for deep frying.
Serving Size: 8
Nutrition Information:
Ingredients:
Directions:
Nutrition Information:
Ingredients:
Directions:
Let's begin this recipe with a good container for mixing possibly
a smaller sized bowl. Combine one cup of milk with some corn
flour. Place this mixture to the side for a bit.
Now we want to grab a good pot maybe a saucepan and put it
over a medium level of heat.
Inside of the pot add the following: vanilla, three cups of milk,
and some sugar.
After you have added these items take your corn flour and milk
and combine it with the sugar.
Now lower the temperature of the heating source to a low level
and let the contents cool a bit.
Grab your cream and mix it in. Take care to stir constantly. Once
you notice a thickening of the cream allow everything to cool for
a bit and place everything into one large container or separate
dishes for serving.
Once the mixture is in its serving containers add some pistachios.
Cover the container(s) and place them in the frig.
Now let’s make our syrup coating.
Grab the following: lemon juice, water, and sugar.
Combine everything in a pot and heat it with a high level of heat
until it reaches a boiling state.
Combine the mixture with your cinnamon pieces and continue the
boiling process for five mins.
Take the contents after five mins of boiling, and drain it in a
serving or storage container, place a lid on the container, and let
the contents cool in the frig.
Once everything is nice and cool take your pudding and cover it
with some syrup and enjoy.
Serving Size: 8
Nutrition Information:
Ingredients:
Directions:
Get your food processor ready for work and add the following
items: flakes of red pepper, olive oil, cumin, bread crumbs,
pomegranate molasses, walnuts, juiced lemon, and garlic.
Once all items have been combined blend them until they are nice
and smooth.
Grab some pita pieces and use the contents as a delicious dip.
Enjoy.
Serving Size: 8
Nutrition Information:
Ingredients:
Directions:
To make this recipe grab a pan that can be covered later, possibly
a saucepan. Inside of the pan let's mix the following ingredients
thyme, chicken broth, parsley, six cups water, bay leave, and one
onion.
Put the contents over a medium to high level of heat, stirring a
bit, and let the broth and water begin to boil.
Once a boiling state is achieved we want to lower the temperature
of the heating source to a medium to low level. Let the broth
continue to simmer quietly for about one and a half hours.
Once the broth has cooked for about an hour and a half strain it
and save four cups for our next steps.
Store the remnants for other recipes in the frig in an air tight
container.
Grab a large pot for soup, possibly a soup pot if you own one.
Combine four cups of water and broth with lentils. Bring the
contents to a boiling state. Once everything is boiling, lower the
heat to its lowest level and place a lid on the pot. Let your lentils
stew for about one hour.
Grab a large frying pan or skillet and heat some olive oil with a
medium level of heat.
Grab your onion and fry it until translucent. Now you should add
some garlic continue frying until you notice a nice fragrance.
Finally we want to grab our chards, combine them with the
onions and garlic and continue frying for about 5 mins or until
you notice the chards are wilted.
Combine the chards, onions, and garlic with the lentils and
combine also some cilantro, and juiced lemon. You can also add
some salt if you like but it is not necessary.
Let everything simmer for about 15 mins.
Serve, enjoy.
Serving Size: 6
Nutrition Information:
Ingredients:
Directions:
First let’s begin by grabbing a nice sized container safe for baking
typically something that is glass.
Inside of our dish we want to combine the following items:
pepper, malt vinegar, salt, one fourth cup of yogurt, cardamom,
veggie oil, and mixed spice.
Grab your chicken and cover each piece with the seasoning
evenly. Once you have covered each piece, evenly take the
chicken pieces and place them into a new container and place this
container in the frig for four hrs (overnight is preferred).
Now that our chicken pieces have been nice and seasoned let’s
get our oven ready for some baking.
Turn on the oven to 350 degrees Fahrenheit or 175 degrees
Celsius.
Grab a small container good for mixing (possibly a bowl)
combine the following things: pepper, tahini, salt, one fourth cup
of yogurt, parsley, garlic, olive oil, and juiced lemon.
Place a lid on the container and put it in the frig for cooling.
Grab your chicken and cover its dish with some foil let
everything cook in the oven for about 30 mins. Take care to turn
the chicken at least once.
After 30 mins has elapsed remove the cover from the baking dish
and continue to cook for another five to ten mins. Make sure the
chicken is fully cooked through and nice and brown.
Take out the chicken from the baking dish and slice it.
Place the chicken pieces with some onion, tomato, and lettuce on
pieces of pita bread.
Cover the chicken with the yogurt based topping and serve.
Enjoy.
Serving Size: 8
Nutrition Information:
Ingredients
DIRECTIONS:
Nutrition Information:
Ingredients
DIRECTIONS:
Nutrition Information:
Ingredients
DIRECTIONS:
Grab your oil and add it to a skillet or frying pan. Skillet should
be set over medium heat.
Combine with oil, some onions, and let it cook until completely
translucent. Next you should combine: garlic and ginger.
Let the new mixture of cooked onions, garlic, and ginger, cook
for approx. one minute.
Grab some carrots, cashews, potatoes, and tomato sauce, and
combine them all with some curry powder and salt for seasoning.
Allow everything to cook for approx ten mins. taking care to stir
consistently. Make sure that your potatoes are tender before
moving to the next step.
Take the following ingredients and stir them into your current
mixture: peas, green and red bell peppers, and cream.
Simmer everything for about 10 minutes on low heat.
Plate your dish for serving.
Serving Size: 4 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Grab a large skillet or cooking dish. Place the pot over medium
heat, let it get hot.
Add some oil to the pot and stir fry some onions until they are
slightly brown and translucent.
Combine with the onions the following ingredients for seasoning:
sugar, salt, ginger, one bay leaf, paprika, cinnamon, curry
powder, and garlic.
Take care to continually stir these ingredients together over the
medium heat for at least two mins.
Grab your yoghurt, tomato paste, coconut milk, and chicken
pieces, add everything together, and let it cook until it begins to
boil.
Once the contents begin to bowl lower the heat on the stove and
let everything simmer for about 20 to 25 mins.
Add some lemon juice, and cayenne pepper and let it cook and
simmer for an additional five mins.
Plate and enjoy.
Serving Size: 4 to 6 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Before you being, take your lentils, and wash them. Let water run
over them until it runs clear without any traces of dirt or grime.
Grab a nice sized pot and place in lentils and cover them with
water and get it all boiling, cover the pot and take its heat level to
medium.
While your lentils are boiling you will have to add water
continually to keep them covered. Cook the lentils until they are
soft which will typically take about 15 to 20 mins.
Once your lentils are tender you should drain the pot.
Grab a large frying pan or skillet and heat it up over medium
heat. Add some oil and onions and fry them until they are
caramelized (possibly 20 minutes of cooking time, take care to
ensure your onions do not burn).
Once the onions are caramelized combine the following
ingredients for seasoning: turmeric, ginger, sugar, curry powder,
cumin, chili powder, curry paste, and salt.
Increase the heat of the skillet and stir consistently until the
ingredients begin to create a beautiful aroma, this will take about
one to two minutes.
Combine your tomato puree with the seasonings and remove
everything from heat.
Once removed from heat add your lentils and mix accordingly.
Plate, serve, enjoy.
Serving Size: 8 servings
Nutrition Information:
Ingredients
DIRECTIONS:
The first step for this process is to preheat your oven to 375
degrees Fahrenheit or 190 degrees Celsius.
Grab a skillet and add 2 tbsps of butter. The skillet should be
heated with a medium level of heat.
Make sure that your butter is fully melted and not burnt and begin
to mix in some garlic and onions.
Fry your garlic and onions for approx. 15 to 20 minutes until the
onions have caramelized nicely.
While you are frying your onions and garlic you should have
another sauce pan with the remaining amount of butter present,
heating over medium to high heat.
Once the butter has melted fully in your second sauce pan begin
to mix in the following ingredients: tomato sauce, heavy cream,
cayenne pepper, salt, and some garam masala. Allow everything
to cook until it has begun simmering.
Once the second sauce pan is simmering lower the heat to a
medium to low setting and cover the pan and let it simmer for 30
minutes. Make sure to stir the contents every few minutes.
Once the onions have caramelized fully add them and the garlic
to the second saucepan.
Once everything has been combined and your sauce is simmering
nicely make sure it is on low heat.
Begin to mix chicken cubes with vegetable oil and add some
tandoori masala in a separate bowl.
Take some tbsps of sauce and add it to the chicken pieces to coat
them evenly. Once the chicken has been coated with sauce, oil,
and tandoori masala, spread each piece evenly over a baking dish.
Place baking dish with seasoned chicken pieces into the preheated
oven and cook for at least 12 minutes or longer. Just make sure
your chicken is fully cooked and no longer pink in the middle.
Once chicken is fully cooked, remove it from the oven, and
combine it with the sauce and simmer for an additional 5 minutes.
Plate and serve.
Servings: ≈4 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Grab a big skillet or frying pan and heat it over a medium level of
heat.
Add some oil and onions to your pan and cook them down until
they are tender.
While your onions are frying add the following seasonings:
turmeric, salt, cayenne, garlic, cinnamon, cumin, ginger, and
coriander.
Let your seasonings and onions continue to cook over the
medium heat for about one to two minutes making sure to stir
frequently.
Grab some garbanzo beans and the associated garbanzo bean
liquid and combine them with the seasoned onions.
Mix and stir everything together and continue to cook until
everything is well mixed and evenly heated.
Combine some cilantro to the mix and before removing
everything from the heating source.
Plate, and enjoy. Garnish the food with fresh cilantro.
Serving Size: 8 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Get yourself a large pot and add some water, some salt, and your
potatoes.
Place the pot and the potatoes over high heat and allow the
contents to begin to boil. Once everything is boiling lower the
heat to a medium to low level.
Cover the pot and let it simmer for some time until you find that
your potatoes are tender (should take about 15 to 20 minutes of
simmering).
Once the potatoes are tender remove the water and let the spuds
steam dry for about 2 mins.
While the potatoes are drying grab a large frying pan or skillet
and place it over medium heat with some vegetable oil.
Place some garlic and onions in the oil and being to cook until
everything is translucent (should take about 5 minutes).
Now we want to season the onions and garlic with the following
ingredients: ginger, salt, cumin, cayenne, curry, and masala.
Allow the onions and the seasonings to cook for another 2 two
minutes or until you being to smell a great aroma.
Combine with the seasoned onions, your garbanzo beans,
tomatoes, peas and tomatoes with some coconut milk and cook
until everything is simmering.
Let the contents simmer for 5 to 10 minutes.
Let cool. Plate, serve, eat, enjoy.
Serving Size: 6 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Before we can begin this recipe we have to first get our oven hot.
So preheat the oven to 450 degrees Fahrenheit or 230 degrees
Celsius.
Grab some eggplant and a baking sheet.
Put your eggplant on the baking sheet and let it cook in the oven
for about 20 to 30 minutes. You will find that after this time the
eggplant will be tender. If not let them cook longer.
Once the eggplants are tender take them out of the oven, let them
sit aside to lose their hotness, peel them, and chop them up for the
next steps.
Get a medium sized pan for sauce and add some oil. Heat the oil
and the pan over a medium level of heat.
Combine onion and cumin seeds with the heated oil. Cook
everything over the medium heat until the onions are translucent.
Combine garlic paste, ginger, tomato, and curry, in the pan and
fry it for one min. Now you want to mix in some yogurt.
Now mix in the cool, chopped, and peeled eggplant, with
jalapeno peppers and some salt for seasoning.
Allow everything to cook for about ten mins. Make sure that the
pan is covered and everything is over high heat.
After ten mins take off the pan's cover, and turn the heat down to
low. Let the food continue to cook for an additional five mins.
After five mins has elapsed the food is ready for serving.
Turn off heat. Garnish with cilantro.
Serve and enjoy.
Serving Size: 4 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Grab a frying pan or skillet to begin. Add some oil to your skillet
and begin to brown some onions.
Once onions are nicely brown season them with the following:
cumin, salt, turmeric, and cayenne.
Combine with the seasoning your potatoes, and cook everything
for at least ten mins. Make sure that you are stirring consistently
as you do not want your seasonings to burn.
After ten mins has elapsed, mix in tomatoes and allow everything
to cook until the potatoes are soft.
The pan should be covered and the cooking time for this step is
about ten mins.
Allow everything to cool.
Serve.
Serving Size: 4 to 6 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Grab your pieces of chicken and begin to take off the skin.
For each piece of chicken you want to create a slit or cut from the
top to the bottom.
Get a non deep dish and add some salt and lemon juice to the
chicken pieces. Making sure to cover everything.
Allow everything to marinate for at least 20 minutes.
Grab some yogurt, onion, garlic, cayenne pepper, ginger, and
masala, and combine everything in one nice sized bowl.
Combine and stir the contents until smooth. Add some yellow and
red food coloring (or skip if you do not care for non natural
ingredients)
Combine the yogurt based mixture with the chicken and allow it
to marinate in a frig for at 6 hrs. But an entire day is ideal (24 hr).
Get an indoor grill grate or an outdoor grill and set to a medium
heat level and coat it with oil or non stick cooking spray.
Place the chicken pieces on the grill and let them cook until the
middle is no longer pink.
Remove from grill and garnish with lemon pieces and cilantro.
Plate and enjoy.
Serving Size: 4 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Nutrition Information:
Ingredients
DIRECTIONS:
Plug in your food processor and place some ginger, onion, and
garlic into it.
Turn the processor on and process these ingredients into a smooth
mixture.
Next grab a frying pan or skillet, and add some oil to it. Heat the
pan and the oil with a medium level of heat.
Once the pan and oil is heated grab your paste and combine it
with the oil. Make sure to constantly stir the paste and oil to avoid
burning.
Let the contents cook for 10 mins.
Add to your paste the following ingredients: nutmeg, cumin, bay
leaves, salt, cloves, pepper, cinnamon, and cardamom.
Combine and mix all the above ingredients making sure to stir
consistently for about 2 minutes until you smell a good aroma of
spice and seasoning.
Now grab your chicken pieces and combine them with the paste
making sure they are evenly covered with the seasoning.
Combine and cook the new mixture for about 4 mins making sure
you are continually stirring.
After 4 mins. Add tomatoes.
Lower the temperature of the heat to low and let everything
nicely simmer for a few hours (ideally 2 hrs).
When you notice a splitting of the oil from the mixture begin to
stir. Make sure you have the pan covered lest you will have to
add water every once and a while.
Serving Size: 6 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Nutrition Information:
Ingredients
DIRECTIONS:
First step is to take your lentils and put them in a container filled
with water for about 20 minutes (soak everything).
Grab a large pan, add some water, and boil it. Once the water is
boiling combine the following ingredients: chili powder, salt,
turmeric, and lentils.
Now you need to cover the pot and get it boiling again. Once you
have the pot boiling immediately turn the temperature down to
get a nice simmer going.
You want everything to simmer for approx. 15 mins. Now add
your spinach to the simmering goodness and let it simmer and
cook for another five mins. At this point you should notice your
lentils are nice and soft (if not continue simmering). Remember to
add more water if you think it is needed.
Grab another pan. This time a smaller one.
Place the new pan over medium heat and combine the following
ingredients: mustard seeds, melted butter, cumin, and onion.
Make sure that you are stirring this mixture constantly.
Cook everything down until the onions are transparent. Once you
find that your onions are transparent combine the mixture with
the lentils from earlier.
Finally combine lentils with coconut milk, and garam masala.
Heat everything for a few more mins (2 mins).
Let contents cool.
Plate and enjoy.
Serving Size: 4 servings
Nutrition Information:
Ingredients
DIRECTIONS:
First step when dealing with lentils is to clean them. So run the
lentils through water until the water runs clear.
Grab a sauce pan and place your clean lentils in it with the
following seasonings: cayenne pepper, ginger, salt, and turmeric.
Take all these ingredients and submerge them in water inside of
your sauce pan. Get everything to nicely boil. Make sure that you
remove any foam which manifests during the boiling process.
Lower the temperature and let the contents simmer. Make sure
you stir everything every once and a while.
Let the food simmer until the lentils are nice and soft and
everything looks like a soup.
Grab a container that can be put in the microwave. Inside of the
container place the following things: cumin seeds, oil, and dried
onion.
Set the container in the microwave on the highest setting for 45
secs.
Get the onions to a brown like color but make sure to not burn
them.
Take out the microwave contents and combine it with the lentils.
Plate, serve, enjoy.
Serving Size: 4 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Nutrition Information:
Ingredients
One eggplant
2 tbsps vegetable oil
1/2 tsp cumin seeds
One medium onion, sliced
One tsp chopped fresh ginger
One large tomato - peeled, seeded and diced
One clove garlic, minced
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp salt, or to taste
ground black pepper to taste
1/4 cup chopped fresh cilantro
DIRECTIONS:
For this recipe we will need the broiler. So turn on the broiler and
get it hot before continuing.
Grab your eggplant and coat it with oil. You can also coat it with
cooking spray.
Put the eggplant beneath the broiler and let it broil until it
becomes soft and you notice the skin peeling off. This will take
about 30 minutes. Make sure that you evenly cook the eggplant
by turning it.
Grab a knife and halve the eggplant from top to bottom.
Remove the flesh from the vegetable. Throw away the skin.
Once the flesh of the eggplant has been removed dice it up and
put it to the side.
Grab a frying pan or skillet and put oil in it. Get the pan and oil
hot with a medium level of heat.
Once the oil is hot add some cumin seeds and let them fry for a
bit. You should notice them turn brown but make sure that you do
not burn them. While oil is still hot add the following: garlic,
onion, and ginger.
Make sure that you stir and cook everything until tender.
Next combine with the onions your tomatoes and the following
other seasonings: black pepper, turmeric, salt, cumin, cayenne
and coriander.
Let these cook while stirring for a few minutes (2 mins)
Now we are ready for the eggplant.
Combine your eggplant dices with the frying spices and let it fry
until you notice a good amount of the moisture has been
removed. This should take about 15 mins.
Taste the eggplant and add more seasonings if you so desire.
Let the contents cool.
Plate and serve. Enjoy.
Serving Size: 4 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Get a nice sized pot and place it over a medium heat level with oil
and onions. Fry the onions until they are translucent. This
typically will take about four mins.
Once your onions are translucent then combine some cumin and
garlic and continue frying the ingredients until you find your
onions are turning a brownish color.
Now begin to mix in the following: cardamom, tomatoes, ginger,
coconut, cinnamon, coriander, cayenne, salt, and turmeric.
Continue to cook the contents until they begin to boil. Once
everything is boiling add the garbanzo beans, potatoes, and
cauliflower. Take care to mix everything well.
Now it is important to lower the cooking temperature to low and
place a lid on the cooking pan.
Allow everything to simmer nicely until you notice the potatoes
are soft. This will take about 45 mins to an hour.
Once the potatoes are soft add some garam masala and stir.
Let the mixture cook for an additional five mins before serving.
Enjoy
Serving Size: 4 servings
Nutrition Information:
Calories 622 kcal
Carbohydrates 64 g
Cholesterol 0 mg
Fat 39.2 g
Fiber 14.9 g
Protein 13.1 g
Sodium 2172 mg
Ingredients
DIRECTIONS:
Grab a large frying pan or skillet. Place the pan over a medium
heating level.
As always, add some oil, and some onions.
Let these onions cook until you find that they are translucent.
This will occur in about four mins.
Once the onions are ready take the skillet from the stove and
place it to the side for about two mins.
Now add the following ingredients to the onions: chili powder,
garlic, paprika, ginger, turmeric, and cumin.
Place the pan back over a low heating level. Making sure that you
are continuously stirring everything.
With the pan over a low heat. Add coconut milk and tomatoes
and salt to the seasoning. Let everything begin to simmer nicely.
Make sure that you stir the contents every once and a while. This
simmer process should last for about ten mins.
Now add shrimp, with dried and fresh cilantro, to your simmering
mixture and let it continue to simmer for another minute or so.
At this point the food is ready for serving.
Enjoy.
Serving Size: 4 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Get a non deep dish for mixing. Combine the following in this
dish: 2 tbsps of canola oil, mustard, half a tsp of salt, and some
pepper to taste.
Now grab the fish pieces and place them into the mixture and
make sure to evenly coat them. Place the fish in the frig for at
least 30 mins.
Now grab a food processor and get it ready for some work.
Place the following items into the food processor: cashews,
onion, ginger, garlic.
Process everything into a nice smooth paste.
Place this paste aside for a moment.
Now let’s get the oven ready.
Turn the oven on to 350 degrees Fahrenheit or 175 degrees
Celsius for preheating.
Now grab a nice frying pan or skillet and heat it up with a
medium heating level with one tsp of canola oil.
Grab that paste we made earlier and mix it with the hot oil. Make
sure to cook and stir the paste and oil for about two mins.
Now combine the following ingredients into the paste for
seasoning: sugar, cayenne pepper, one tsp of salt, turmeric,
coriander, and cumin.
Allow these seasoning to fry for about 5 mins making sure to stir
as well.
Now grab your veggie broth and diced tomatoes and mix them
into the seasonings.
Take out your fish and place them on a dish for the oven.
Throw away any left-over marinade.
Use our seasoning in the pot to coat the fish and let everything
cook in the oven for about 30 mins.
To determine if your fish is ready grab and fork and see if the fish
easily flakes. If so you are ready to garnish it with some cilantro.
Plate for serving.
Enjoy
Serving Size: 4 servings
Nutrition Information:
Ingredients
Nutrition Information:
Ingredients
DIRECTIONS:
Nutrition Information:
Ingredients
DIRECTIONS:
Grab a wok and some oil and get them both hot and ready for
cooking before going to the next step.
Once we have a hot wok grab the following ingredients and add
them to the wok: bay leaf, onions, garlic paste, and ginger.
Make sure to fry the seasonings while stirring consistently until
you find that the onions are translucent.
Once the onions are see-through and ready. Combine peas and
potatoes with your onions.
Place a lid on this pot and let it cook down until the potatoes are
soft. Typically this will take about 15 mins.
One you find that the potatoes are soft discard the bay leaf.
Grab the following ingredients to mix in: salt, tomato puree,
sugar, garam masala, and paprika.
Combine everything and let it all cook for about 10 minutes.
Finally we want to grab some cilantro and throw it in. Let
everything go for about another 2 mins and it is ready for serving.
Enjoy.
Serving Size: 4 servings
Nutrition Information:
Ingredients
3 tbsps ghee
One tsp cumin seeds
One tsp turmeric
One tsp ground coriander
One tsp salt
1/2 tsp mustard seed
1/2 tsp ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
One cup yogurt
2/3 cup frozen green peas
DIRECTIONS:
Grab a frying pan or a skillet and get some veggie oil as well.
Place the oil into the pan and place everything over a medium
level of heating.
Get everything nice and hot and add the following ingredients:
cayenne pepper, cumin, mustard seed, turmeric, salt, and
coriander.
Get your potatoes and put them into the frying pan as well. Be
sure to mix everything well and make sure you coat the potatoes
with veggie oil or ghee.
For about one min make sure you consistently stir everything and
let it cook down nicely.
After 10 mins of stirring and cooking combine water into the
frying pan.
After the water has been added lower the heat to its lowest level
and let everything simmer for about 30 mins. At which point you
should notice your potatoes are soft.
Once the potatoes are soft add some yogurt and peas into the mix
and make sure everything is heated nicely before cooling.
Plate.
Enjoy.
Serving Size: 4 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Before anything we need to get our lentils nice and soft. So grab a
pressure cooker and add the lentils.
Pressurize them until they are soft. Otherwise cook the lentils in a
pot with water (slower method).
Grab a frying pan or skillet and get some oil hot with mustard
seeds as well.
You’ll notice the mustard seeds begin to flutter when the oil is
very hot. This is what we are looking for.
When the mustard seeds are fluttering add the following
ingredients: garlic, onions, jalapeno pepper, and ginger.
We want to stir fry all these ingredients until both the garlic and
onions are nice and brownish.
Once the onions are brown and golden add some cumin and
coriander to the mix.
Continue by adding tomatoes.
Stir fry the contents until you notice the tomatoes are done. Add
some water at this point.
Let the newly added water begin to boil for about six mins.
Now we need to combine the cooked lentils with some salt with
the boiling mixture.
Finally combine some cilantro before serving the dish right off
the heat.
Enjoy.
Serving Size: 6 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Nutrition Information:
Ingredients
DIRECTIONS:
Grab a pan for heating possibly a Dutch oven. You want to begin
heating some olive oil in it.
Once you have the oil heated add some onions and cook them
down until they are translucent.
Once the onions are translucent we want to add the following
ingredients: basil, tomatoes, cumin, chili pepper, and lentils with
some water.
All the contents should be brought to a boil.
Once everything is boiling you must lower the heat to a low to
medium level and put lentils.
Once at the low to medium level let everything simmer nicely for
about 20 mins. At this point you will find that the lentils are soft.
Now that the lentils are ready we should take a stick blender and
mash the soup until it has been nicely pureed. You can now add
some salt and pepper if you like but it is not necessary.
Serve and enjoy.
Serving Size: 4 servings
Nutrition Information:
Ingredients
DIRECTIONS:
Nutrition Information:
Calories 56 kcal
Carbohydrates 10.5 g
Cholesterol 0 mg
Fat 0.6 g
Fiber 3.2 g
Protein 1.9 g
Sodium 971 mg
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