At Air Fresh Food our main goal is to help get solid going each day. We give the motivation and data individuals need to make good dieting a lifestyle. Our specialists offer flavorful formulas, adjusted nourishing counsel, intriguing stories and better approaches to settle on sound decisions all the more energizing. We are about control and equalization—not strict guidelines or prevailing fashion eats less carbs—in light of the fact that for good dieting to end up a lifestyle, it ought to be open, maintainable, rousing and—most importantly—delightful.
Breakfast is the most critical supper of the day, making the last impression a visitor has of an inn before flight. Our Super Breakfast includes a broad smorgasbord of alluring crisp nourishment things chose from the best of Continental, North European, and Indian food.Overhauled, all around prepared and flawlessly planned spaces for the restrictive use by our Business Class visitors in chose lodgings. Expertly conveying a scope of exceptional, very much thought about administrations, custom fitted to suit our corporate and relaxation visitors
For preparing Prawn Masala Heat oil in a pan, shallow fry the marinated prawns on both sides. Remove from the pan and keep aside. Into the same pan, add sliced onions, saute until they are translucent. In the meantime, grind ginger, garlic and green chilies to a thick paste. Add the green paste to the pan and saute for 2 minutes. Add chopped tomato and place the lid, cook for 2 minutes until it turns mushy. Add pepper powder, chili powder and garam masala, stir well. Followed by adding chopped mint and cilantro leaves. Add whisked yogurt, prawns, and mix well with the masala, check for seasonings. Prawn masala is ready. Layering and Garnsih Heat ghee/butter in a pan. Fry the sliced onions until they are golden brown. Keep it aside. Into the same pan, fry cashews and raisins until they are golden. Keep aside. Warm milk in a small bowl and mix the saffron strands, allow it to stand for 2 minutes. For layering, into a heavy bottomed pan add a half of all the prepared ingredients as detailed below. The remaining half is to be repeated later as instructed.
For Kofta: Mix cashew nuts, grated coconut and raisins in a bowl. Keep aside. Mix all the remaining ingredients in another bowl. Take small amount of the paneer mixture and make a little space in the center. Fill some coconut mixture in the center and bring back the ends together and make a round kofta. Make all the koftas in the same manner. Heat oil in a non stick pan and fry the koftas on medium heat till golden brown. Remove the koftas on a tissue lined plate. Keep aside. For Gravy: Heat butter and oil in a pan. First, add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds. Then, add ginger garlic paste and fry for a minute. Later, add tomato puree and fry for another minute. Next, add cashew nut paste, chili powder and milk and cook for 2-3 minutes. Lastly, add fresh cream, honey, salt to taste, lemon juice and kasuri methi and cook for a minute. Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil. Add the koftas in the gravy and give it a boil. Garnish with fresh coriander. Serve hot with Naan or Laccha paratha.
1. MAKE THE MARINADE: With the side of a chef’s knife, smash the garlic clove and salt into a paste (see how here). Transfer to a medium bowl, then stir in the garam masala, lemon juice and Greek yogurt. 2. Place the chicken in a 1-gallon ziplock plastic bag, and add the marinade to the bag. Seal, then massage the chicken to coat it with the marinade. Refrigerate while you make the sauce. 3. MAKE THE SAUCE: In a large pot, heat 1 tablespoon coconut oil over medium heat. Add the onion and sauté until very tender, 7 to 9 minutes. Add the garlic and jalapeño, and sauté until fragrant, 1 minute more. 4. Add the garam masala, cumin, turmeric, salt and pepper to the onion mixture and cook, stirring frequently with a wooden spoon, until the spices smell toasty, 1 to 2 minutes. 5. Stir in the tomatoes and chicken broth, and cook, using the end of the wooden spoon to break up the tomatoes a bit while the mixture comes to a simmer. Add the cashews and simmer for 15 minutes. 6. Transfer the mixture to a blender or food processor, and puree until smooth. Set aside. 7. COOK THE CHICKEN: In the now-empty pot, heat the remaining 1 tablespoon coconut oil over medium-high heat. Add the chicken pieces to the pan, shaking gently to remove excess marinade, and sauté until golden brown, 7 to 9 minutes. 8. Pour the finished sauce into the pan and add the heavy cream, if using. Bring to a simmer over medium-low heat. Cook, covered, until the chicken is very tender, 20 to 30 minutes more. 9. To serve, spoon the steamed rice onto a plate or into a bowl. Top the rice with a portion of the cooked chicken and sauce. Garnish with the cilantro.
Punjabi Kadhi Pakora is very famous among our relatives and people specially demand for that during get togethers. What special does she do is – she tempers Kadhi twice. Once with onion, garlic and ginger and then cooks it for a further 10-15 minutes so the flavors are well infused.. Then she adds in the pakoras and keeps it aside for a few minutes so the pakodas soak in just enough liquid. A minute before serving she prepares another tempering with Ghee, curry leaves, red chilies, fenugreek leaves and a pinch of Garam masala. Then pours on top of the Kadhi, and serve immediately. The aroma is simply irresistible and taste just awesome. You have to beat the Pakora batter really well, else you will get hard fritters. Also, dont keep it aside for longer than 10 minutes before making pakoras. If for some reason, you have to do it, beat it again so the pakoras are softer. If still you dont get soft pakoras (since it depends on may factors), add 1/2 tsp of baking soda to the batter (just before frying) and then fry them. This will definitely make them melt in mouth soft. It’s good to use a wide wok/pan for cooking kadhi. Since the curd mixture froths whilst cooking and can spill if you use a small pot. Sour curd (sapreta dahi) makes excellent Kadhi. If you dont have sour curd, then mix 1/2 tsp of Amchoor powder (dry mango powder/khatai) along with all the other spices and keep aside for at least 3-4 hours. This will bring in some sourness and help lift the taste. I like using Mustard oil for tempering in Kadhi, since it imparts that sharp and pungent flavour to the dish, which I love personally. And then I also drops in a spoonful of ghee on top of my bowl. yummyyy!!
This is a Dorm Room recipe and Ok at best.Also if you are going to have multiple starches it’s probably a good idea to dress up the crust with some Italian seasoning, garlic powder and shaved Parmesan on the first pre-bake of the crust. A side of red sauce for dipping to accompany that cheesy garlic bread crust would complement the flavors of pesto and Alfredo happening on the pie... Just a thought, or two, or three...
My family loved this recipe. I layed the soft tortilla on a plate and spooned the mixture over it. The radishes really were good in this recipe, which surprised me because I’m not a radish person. I doubled the recipe and it was perfect for a family of four.
These tacos were absolutely delicious! I did not rinse the black beans, but used them canning juice and all. I also used two chipotles, because why not? I cheated, and used Frontera salsa (Rick hasn’t steered me wrong yet), but ground my own turkey using a fresh turkey breast I bought at Whole Foods. I find pre-ground meats somewhat bland, and more vulnerable to dangerous bacteria. Those are all things I’m a bit fussy about. Regardless, I think this recipe would have been delicious without my changes. Ree really hit this one out of the park.