Radish Salad Recipes Pinoy Style

This is a simple vegetable dish made from radish or labanos.Twain s feast and souper soup salad sammie sundays.I makes also a perfect side for barbecues and potlucks.

ONIGIRI (Japanese dish in Indian style). Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be. It is also a Japanese comfort food made from steamed rice formed into the typical triangular, ball, or cylinder shapes and usually wrapped with nori (dried seaweed). O-nigiri (お握り or 御握り; おにぎり), also known as o-musubi (お結び; おむすび), nigirimeshi (握り飯; にぎりめし), rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori (seaweed).

Learn about the traditional Japanese dish of onigiri. Onigirazu is a type of Japanese rice ball (onigiri) that can be prepared quickly and with various fillings. The main character of the comic series is a salaryman (a Japanese term for a white-collar businessman employed by a corporation on a traditional salary) who. Hi, I am Shaquita. At this article I want to share cool recipe. You can blanch ONIGIRI (Japanese dish in Indian style) practicing 18 ingredients and 6 steps. Here is how you enact it.

ONIGIRI (Japanese dish in Indian style) Ingredients

1. Prepare 1 cup of Japanese rice soaked half an hour.
2. Prepare 2 of tomatoes.
3. You need 1 inches of ginger.
4. You need 4-5 cloves of garlic.
5. It's of Salt.
6. It's of Black pepper.
7. Prepare of Chaat masala.
8. It's of Red chilli powder.
9. You need of Garam masala.
10. Prepare of Coconut grated.
11. It's 1 of avocado.
12. You need 1 tbsp of mustard seeds.
13. Prepare 1 tbsp of cumin seeds.
14. You need 1 of green chilli.
15. It's 1 tbsp of sesame seeds.
16. You need 1 cup of hung curd.
17. Prepare 1 tsp of vinegar.
18. You need leaves of Few basil.

Onigiri—seasoned or filled, shaped rice—is a common snack across Japan. There are two different styles of onigiri: those that are stuffed and those that have seasonings mixed in. For the filled variety, umeboshi (pickled plums), cubes of salt-cured salmon, or. This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or tasty lunchbox treat.

ONIGIRI (Japanese dish in Indian style) step by step

1. First here are so many ingredients so if I forget to mention any one sorry about that..
2. First soak the rice for half an hour then take a pan.put 1 tsp butter or oil and add cumin and mustard seeds.then add 1 tbsp salt and half tbsp black pepper and sesame seeds..
3. Cook by adding 1 and half cup water and cover the utensil.cook at medium flame and when you see small holes just turn off the gas and keep it on steam..
4. For red ginger garlic chutney=blend tomatoes+1tsp salt and chaat masala+ginger and garlic.blend smooth.chutney is ready.
5. For green side dish is avocado coconut cream=blend 1tsp salt+1 avocado chopped +3 to 4 basil leaves+1 cup grated coconut+1 cup hung curd+tsp garam masala +1tsp black pepper +1tsp red chilli powder +1tsp vinegar +1tsp mustard seeds. Blend smooth and yumm cream is ready.
6. Everything is ready serve by decorating in any style like I showed.

Plate after plate reached the tiny table in front of us as we sat on the floor, Japanese style - filled with homemade oden stew, t onigiri rice balls, and free. Japanese-style rice meal or snack to go, stuffed with fish, and accented with nori; try onigiri rice triangles for endurance sports or travel. Instead of salt, sliced seaweed, and sesame seeds, use a prepared onigiri seasoning blend or furikake rice seasoning. Check ingredients to make sure than. A Japanese food ideal for snacking, onigiri rice balls are delicious, versatile, and easy to prepare.

Bohri style dal gosht. Daal gosht or dal gosht is a popular dish of flavorful, spicy cubed lamb and a blend of herbs. This recipe transforms ordinary lentils into the perfect If you are using a pot to cook the Daal Gosht, you need to let the daal/lentils come to a boil after adding the water and then simmer, cover the pot, and. Dal Gosht Recipe is a combination of chana dal and gosht that is meat with dal which is a very wonderful combination usually found in Hyderabad and The dal gosht is so tasty that it goes well with rice or rotis.

You can use your favorite combination of lentils to make this curry. Dal gosht (Bhatyara Style)/ Bakra Eid Special. homemade Food street style Dal recipe. Hi, I am Dana. At this article I want to share cool recipe. You can scald Bohri style dal gosht proving 32 ingredients & 6 steps. Here is how you acquire it.

Bohri style dal gosht Ingredients

1. You need of Ingredients for the dal.
2. You need 25 gm of red masoor ( red lentil ).
3. You need 200 gm of chana dal(split chickpeas).
4. Prepare 25 gm of tur dal(split pigeon peas ).
5. Prepare 1/2 tsp of turmeric powder.
6. Prepare 2 of green chillies,slit lengthwise.
7. You need 750 ml of water + extra for soaking the dal.
8. You need 1 tsp of salt.
9. You need of For tempering the dal-gosht:.
10. It's 1 tsp of cumin seeds.
11. You need 2 & 1/2 tsp of minced garlic.
12. You need 1 tsp/to taste of red chilli powder.
13. Prepare 3 tbsp of clarified butter.
14. It's 1 handful of curry leaves.
15. Prepare 1 of lemon juice.
16. Prepare as needed of chopped coriander leaves.
17. You need of For the mutton:.
18. Prepare 500 gm of mutton ,with bones.
19. You need 500 ml of water.
20. It's 2 tsp of ginger paste.
21. Prepare 2 tsp of garlic paste.
22. Prepare 1 & 1/2 tsp of cumin seds.
23. It's 2 of gren chillies, slit lengthwise.
24. It's 150 gm of onion,finely sliced.
25. Prepare 100 gm of tomato chopped.
26. Prepare 1 tsp of red chilli powder.
27. It's 1/2 tsp of turmeric powder.
28. You need 3/4 tsp of cumin powder.
29. Prepare 3/4 tsp of coriander powder.
30. It's 1/2 tsp of garam masala powder.
31. It's 1/4 cup of oil.
32. Prepare to taste of salt.

Learn how to make asty chicken with daal mash. There were Dabba Gosht and Pasta Chicken and Bohri Mutton Korma along with Bohri Bhindi Korma, Bohri Moong Dal with Khichda, Chana Batata and each and every item was a delight to taste. However, for me meat stuffed Baida Roti along with the Dabba Gosht were best of the lot from the. Tradition demands that a Bohri meal be laid out on a thaal (large plate) and shared with a group.

Bohri style dal gosht direction

1. For the dal : Wash and soak the dals in water for 2 hours. Drain ina pot or pressure cooker add soaked dals along with ingredients listed for dal.Cover pot with a tight fitted lid or pressure cook the dal until soft and mashed,Turn the heat off, Keep aside,.
2. For the mutton: In a deep bottomed pot or pressure cooker heat oil. Add cumin seeds.When they start to crackle add onions along with ginger paste, garlic paste and green chillies..
3. Saute till onions turn soft. Add tomatoes along with red chilli powder, turmeric powder, cumin powder,coriander powder,garam masala powder and salt. Cook until the tomatoes soften..
4. Add mutton pieces and saute for 5 minutes.Add water. Cover pot with with a light fitted lid or pressure cook till mutton is soft and cook through. Add mutton along with stock into the mashed dal. Mix through.For.
5. For tempering the dal gosht : Heat clarified butter. Add cumin seeds. When they start to crackle add minced garlic, curry leaves and kashmiri red chilli powder. Saute for2 minitues and add to the dal gosht. Give the dal gosht 2-3 boils..
6. Squeeze in the lemon juice, garnish with chopped coriander leaves and serve hot with rice..

Mumbai-based restaurateur Avinash Bhatia learned this early in life-some of his best friends in school belonged to the community. Bohri Cuisine Harsh Mishra - Free download as Powerpoint Presentation (.ppt /.pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. Dal gosht- tur dal is cooked with mutton and served either with boiled rice or gakhar. How to Make Chikhali Style Dal Gosht. In a large pot, heat refined oil.

Chicken Biryani Kerala Style. Chicken biryani - thats our recipe for this Eid. This delightful and quick recipe for preparing Kerala style chicken biryani will make your Eid festival rich. - Eid Mubarak to all our friends. I am sure that biriyani / biryani needs no introduction to Indians or south Asians.

An easy, tasty and delicious Kerala Chicken Biriyani recipe. This recipe has it's origin from Malabar region of Kerala. Kerala Style Chicken Biryani or Chicken Dum Biryani recipe made easy for you with step by step photos and video! Hi, I am Kandis. At this article I want to share delicious recipe. You can roast Chicken Biryani Kerala Style practicing 24 ingredients and 14 steps. Here is how you bring about it.

Chicken Biryani Kerala Style Ingredients

1. You need 1 Kilo of Chicken ( cut into medium - sized pieces ).
2. It's 4 of Onions Large (sliced lengthwise).
3. Prepare 2 of Tomatoes Large (diced).
4. Prepare 1 Tablespoon of Garlic ( ground to fine paste ).
5. Prepare 3/4 Tablespoon of Ginger ( ground to fine paste ).
6. Prepare 6 - 7 of Green chillies chopped (or as per taste).
7. It's 2 Cups of Coriander leaves ( chopped ).
8. Prepare 1 Cup of Mint leaves ( chopped ).
9. You need 1/2 Cup of Yoghurt Curd Dahi / Set / Set.
10. It's 2 Teaspoons of Garam Masala powder.
11. It's (slightly crushed) 6 Pods of Cardamom.
12. Prepare 6 of Cloves.
13. Prepare 2 of Cinnamon stick ( small size ).
14. You need 5 of Black pepper Seeds ( slightly crushed).
15. It's 1 Tablespoon of Coriander powder.
16. Prepare 1/2 Tablespoon of Turmeric powder.
17. It's 2 Tablespoons of Chilli powder ( or as per taste ).
18. You need 4 Tablespoons of Cooking oil ( I used refined sunflower oil ).
19. It's 6 Tablespoons of Ghee.
20. It's 1 of lemon Slice of.
21. It's To Taste of Salt.
22. You need 3 Cups of Rice (Jeera ).
23. You need 25 Grams of Cashewnuts chopped.
24. It's 25 Grams of Raisins.

Perfect Kerala Style Chicken Biryani recipe for beginners!! Make Kerala Style Chicken Biriyani like a pro!!! Chicken Biryani is a South Asian rice dish originates from Indian Muslims. Chicken biryani is so special food for everyone.

Chicken Biryani Kerala Style discipline

1. Heat the cooking oil in a vessel. Add in 3/4th of the sliced onions and all of the chopped green chillies with a pinch of salt and saute till onions are light brown in color. (Tip :Salt aids in quickening the process of browning the onions)..
2. Now add in the garlic paste, ginger paste and the diced tomatoes. Once the raw smell of garlic and ginger is gone, add in 1 cup of chopped coriander leaves and 1/2 a cup of chopped mint leaves and leave for a min..
3. Now add in the masalas - turmeric powder, chilli powder, coriander powder and one spoon of garam masala powder. (It's best to make a paste of the masalas with a little bit of water and then add the paste in)..
4. Add in the whole spices - 3 cardamom pods, 3 cloves, a cinnamon stick and 3 black pepper seeds and mix well. When you see an oil layer floating on the top, it indicates the masala is cooked..
5. Now you add in the yoghurt / set curd / set dahi. Mix well and let it heat a bit but do not bring it to a boil..
6. Add in the cut chicken pieces and coat each piece well with the masala. Reduce flame, cover and cook for about 30 min. (If you are using a pressure cooker, keep it for a whistle). The chicken masala should be in a semi-paste form..
7. Paralelly, while the masala is busy being ready, soak the rice in water with salt for about 20 min..
8. In another vessel (which will be used to cook rice), bring water to boil. Add in the remaining mint leaves, coriander leaves, cardamom pods, cloves, cinnamon stick, crushed pepper seeds, salt and the lemon slice..
9. Add in 2 tbsp of ghee to the boiling water and the pre-soaked rice. Cook on medium flame and bring it to a semi-cooked stage (8-10 min). Drain and keep the rice aside. (Tip: Grate about 1/2 a carrot into the water alongwith the rice. Not only does it give color, but adds to the flavor as well).
10. In a frying pan, heat 2 tablespoon of ghee and add in the remaining sliced onions. When they start to turn brownish, add in the chopped cashew and raisins. Sprinkle the remaining garam masala powder and salt on top of it all, mix well, and turn off the heat once cashews start changing color..
11. In a large aluminum vessel, spread about a tablespoon ghee on the bottom. Layer about a half of the semi-cooked rice on top of the ghee. Sprinkle half of the fried onion-cashew mixture on top of this layer..
12. Layer the chicken masala prepared earlier on top of the rice layer. Dump the remaning semi-cooked rice on top of the chicken masala layer. Sprinkle the remaining fried onion-cashew mixture on top alongwith the remaining ghee. Add few coriander and mint leaves as well..
13. Cover the vessel with a lid. It should be tightly closed so as not to let any steam escape. This can be done either by using an aluminium foil paper and wrapping around the lid area or using a dough made of plain flour/ all - purpose flour / maida..
14. Place the vessel on stove on medium flame for about 2-3 min. Reduce the flame and keep it for 20-30 min. Remove from heat and serve hot..

Soak the poppy seeds, fennel seeds, cashewnut in the water for half an hour and grind it to smooth paste along with grated coconut and keep it aside. Clean with pinch of turmeric and cut the chicken into medium sized pieces and drain the. Malabar Chicken Biryani - A one pot biryani to spice up your week. This is the perfect and delicious classic biryani from the northern parts of Kerala. This Malabar style chicken biriyani is easy to make and extremely delicious.

Kerala style fish curry. Kerala style fish curry made with Kodampuli - Malabar Tamarind and Sardines (Mathi Meen). Spicy fish curry made with coconut milk. Recipe with step by step pictures.

Kerala Fish Curry is a traditional Malabari dish and is a tad spicy curry. But, most importantly, it has a signature taste of kudampuli (Dried Malabar tamarind) and curry leaves. Make this authentic recipe at home with and without coconut. 'Kari' or catfish is a local variety that is usually found in backwaters or in ponds in the countryside. Hi, I am Shakita. Today I want to share delicious recipe. You can deep fry Kerala style fish curry applying 14 ingredients and 8 steps. Here is how you accomplish it.

Kerala style fish curry Ingredients

1. Prepare 2 of Mackerel Big sized.
2. It's 7-8 of Shallots finely chopped.
3. It's 1 tsp of Ginger finely chopped.
4. Prepare 6-8 cloves of Garlic.
5. Prepare 3 of Green chilies slit.
6. It's 1 of Tomatoes chopped small.
7. Prepare 3-4 of Malabar tamarind.
8. You need of Chilli powder.
9. You need of Turmeric powder.
10. You need of Coriander powder.
11. You need of Salt.
12. You need of Mustard seeds.
13. It's of Coconut oil.
14. Prepare of Curry leaves 2 sprig.

This fleshy fish could be fried or cooked in.kaari curry recipe. kerala style catfish curry. traditional kerala fish curry. kerala fish curry recipe Fish curry is a staple in Kerala and there are umpteen varieties of it here. Kerala fish curry is a delectable option to prepare for the next dinner party or regular meal, paired with steamed rice. / Kottayam Style Fish Curry Recipe - Kerala Fish Curry Recipe - Nadan Meen Curry Recipe. Kottayam Style Fish Curry Recipe - Kerala Fish Curry Recipe - Nadan Meen Curry Recipe. Meen Vevichathu is what it is called in kottayam.

Kerala style fish curry lesson

1. Wash and clean the mackerel and cut into 3 pieces including the head.....
2. Marinate in 1tbsp chilli powder, turmeric and salt....let it rest for 1/2 hr.
3. Soak the Malabar tamarind in 1/4up water.
4. Heat an eartherware vessel add a tbsp of oil....once hot tip in mustard seeds and let it splutter..immediately add shallots,ginger,garlic,greenchillies and a sprig of curry leaves and saute till you get a nice aroma.
5. Tip in a tbsp of chilli powder+1.5 tbsp coriander powder and saute for few secs......
6. Pour 1.5cup of water once it comes to a boil add in Malabar tamarind along with it's water and few curry leaves and let the gravy cum to a rolling boil.... Now add the fish pieces and add salt......
7. Put the flame to low and cook for 10mins closed, stirring in between till the gravy reduces a bit and becomes thick....finally juz before taking off from the flame pour a tsp of oil into the curry in a cicular manner through the sides of the pot and tip in rest of the remaining curry leaves.
8. Keep it undisturbed for atleast an hour or more before serving.....This curry tastes best the next day......

It is a spicy and delicious fish curry which is mainly. It is the typical Kottayam style red fish curry. Also called as mulakitta meen curry / meen vevichathu. It can be served with rice or kappa (tapioca/yuca). It always tastes better after a day.

Chicken Biriyani (Kerala style).

Hi, I am Elsa. At this article I want to share delicious recipe. You can scald Chicken Biriyani (Kerala style) testing 26 ingredients & 19 steps. Here is how you sign it.

Chicken Biriyani (Kerala style) Ingredients

1. Prepare 1 of kg-Basmati Rice.
2. It's 200 of gms- ghee.
3. You need 100 of gms-Coconut Oil.
4. Prepare 2 of kgs- Chicken (cut into medium size pieces).
5. Prepare 6 cups of Onion (cut in long).
6. Prepare 10 of tsp-crushed Ginger.
7. You need 10 of tsp-crushed Ginger.
8. It's 10 of tsp-crushed Green Chilies.
9. You need 5 of tsp-Coriander powder.
10. Prepare 2 of tsp- Red chilli powder.
11. You need 1 of big pinch of Turmeric.
12. You need 2 tsp of garam masala.
13. You need to taste of Salt.
14. It's 4 of nos -Whole Cardamom /Elaichi.
15. It's 4 of nos- Whole Cloves.
16. It's 2 Stick of Whole Cinnamon.
17. You need 2 of star anise.
18. Prepare 10 tsp of Split Cashew Nuts.
19. It's 10 tsp of Kismis.
20. Prepare 10 tsp of chopped coriander leaves.
21. Prepare 10 tsp of chopped mint leaves.
22. It's 10 tsp of tomato chopped.
23. You need 1/2 cups of milk.
24. It's 1 tsp of sugar.
25. Prepare 4 tbsp of ghee to fry the garish.
26. Prepare 1 of - Medium sized Onion diced thinly (for garnish).

Chicken Biriyani (Kerala style) discipline

1. Soak the rice for half an hour in water.
2. Wash the chicken well and keep it aside.
3. In a big pan/kadai add the oil and 100 gms ghee and saute the onion in medium heat.Once its translucent add the ginger, garlic and g.chilli and saute well..
4. Once the onion mixture is mixed and cooked well add the Coriander powder, Red chilli powder, Turmeric powder, Garam masala and salt and cook till the raw smell goes away..
5. Once the Masalas are cooked add the chicken..
6. Do not add water to the chicken. The water from the chicken will ooze out and get cooked..
7. Turn the flame to medium and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. If you feel its getting burned just add in a tbsp of water. /(You can add little water if you find the consistency too thick). Once cooked keep it aside..
8. In a big kadai or pressure cooker add the required amount of water for the rice to cook. To it add all the whole spices (Cardamom, Cloves, Cinnamon and Star Anise) and salt to taste..
9. Bring it to a boil add the soaked rice and cook till its half boiled..
10. Fry the cashews, kismis and onions separately to garnish..
11. Warm the milk with sugar and keep it in a cup..
12. Take away half of the chicken mix from the pan and keep it aside..
13. Add the first batch of boiled on top of the chicken mix..
14. Put the remaining Chicken mix and cover well..
15. Add half of the mint and coriander leaves with half of the diced tomatoes..
16. Add the rice over and garnish with the same..
17. Add the cashews, kismis, onions (fried), 100 gms ghee..
18. Add the warm milk and a tea spoon of Garam masala.
19. Lastly, cover it with a lid, turn the flame to low medium and let simmer for about 10-15 minutes. Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita..