Really O/T. Food begining with U
Discussion
Upma:
Yield: 1 servings
Ingredients
1 c Cream of wheat
1 Onions cut lengthwise
1 ts Salt
1/4 ts Mustard seeds
1/8 ts Urad dal
1 Cashew-nut
1/4 Lemon
1/2 c Peas
1 Pod Garlic
1/8 Inch ginger
1 Green chilli cut into small Pieces
Instructions
1. Cook a vegetable mix with potatoes, peas, green chillies and lots of masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later.
2. Thaw the roll for about 10 minutes before unfolding.
3. After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12'''' x 12''''.
4. Cut the sheet into 6 pieces.
5. Place about 2-3 table spoons of the cooked vegetable and fold the sheet around it. Seal all the corners by pressing the sheets together and applying a little water.
6. Stick it into a pre-heated oven (350 F) for about 20-30 minutes or till it browns. Make sure that you flip it around every 5-10 minutes.
Yield: 1 servings
Ingredients
1 c Cream of wheat
1 Onions cut lengthwise
1 ts Salt
1/4 ts Mustard seeds
1/8 ts Urad dal
1 Cashew-nut
1/4 Lemon
1/2 c Peas
1 Pod Garlic
1/8 Inch ginger
1 Green chilli cut into small Pieces
Instructions
1. Cook a vegetable mix with potatoes, peas, green chillies and lots of masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later.
2. Thaw the roll for about 10 minutes before unfolding.
3. After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12'''' x 12''''.
4. Cut the sheet into 6 pieces.
5. Place about 2-3 table spoons of the cooked vegetable and fold the sheet around it. Seal all the corners by pressing the sheets together and applying a little water.
6. Stick it into a pre-heated oven (350 F) for about 20-30 minutes or till it browns. Make sure that you flip it around every 5-10 minutes.
Hmm onwards to X...
How about:
Xim-xim De Galinha
(chicken W/peanuts & Cashews, Brazil)
1 3- to 4-pound chicken, cut
-into serving pieces
Juice of 2 lemons
Salt&Black pepper to taste
1/4 lb Dried smoked shrimp, shelled
1 Large onion, quartered
2 Med. ripe tomatoes, peeled,
- seeded, coarsely chopped
2 tb Pure olive oil
1 Clove garlic, minced
3/4 c Water
1 lb Jumbo shrimp
4 Preserved malagueta peppers
-or to taste
2 tb Ground roasted cashew nuts
1 tb Ground roasted peanuts
1/2 tb Minced fresh ginger
3 tb Dende oil*
*can replace with a mixture made from 1 cup vegetable oil and 3 tablespoons annatto seeds that have been soaked for 12 hours.
Marinate the chicken in the lemon juice, salt, and pepper for half an hour. Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste. In a large saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until browned. Add the onion, tomato, and shrimp paste and the drained chicken pieces. Brown the chicken pieces on all sides, then add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, or until the chicken is almost cooked.
Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan. Add the jumbo shrimp, malagueta peppers, and ground nuts. Check the seasonings.
Add the ginger and remaining water and finish cooking by bringing the mixture to a boil. When ready to serve, drizzle the dende over the xim-xim and cook for a few more minutes. Serve hot with white rice and Farofa.
How about:
Xim-xim De Galinha
(chicken W/peanuts & Cashews, Brazil)
1 3- to 4-pound chicken, cut
-into serving pieces
Juice of 2 lemons
Salt&Black pepper to taste
1/4 lb Dried smoked shrimp, shelled
1 Large onion, quartered
2 Med. ripe tomatoes, peeled,
- seeded, coarsely chopped
2 tb Pure olive oil
1 Clove garlic, minced
3/4 c Water
1 lb Jumbo shrimp
4 Preserved malagueta peppers
-or to taste
2 tb Ground roasted cashew nuts
1 tb Ground roasted peanuts
1/2 tb Minced fresh ginger
3 tb Dende oil*
*can replace with a mixture made from 1 cup vegetable oil and 3 tablespoons annatto seeds that have been soaked for 12 hours.
Marinate the chicken in the lemon juice, salt, and pepper for half an hour. Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste. In a large saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until browned. Add the onion, tomato, and shrimp paste and the drained chicken pieces. Brown the chicken pieces on all sides, then add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, or until the chicken is almost cooked.
Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan. Add the jumbo shrimp, malagueta peppers, and ground nuts. Check the seasonings.
Add the ginger and remaining water and finish cooking by bringing the mixture to a boil. When ready to serve, drizzle the dende over the xim-xim and cook for a few more minutes. Serve hot with white rice and Farofa.
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