How To Make Sambal

Jackfruit is one of the popular tropical fruits in Southeast Asia, We call it Nangka in BAHASA MELAYU  language. Young Green Jackfruit is considered as “vegetable” in Malaysia. It is cooked almost like in the presentation of curry dish.Majority of people make this dish to accompany Rice

#cppassport#cppmexicoBirria is a popular Mexican dish that originated in the Jalisco state. It is traditionally made with lamb meat. This is “consome” which is a type of soup, or stew using dried chiles and other spices.The consome is served with diced onion and cilantro, salsa, and lime juice

#mychildhoodrecipePotol or Parwal is one of my favorite vegetables. My Late Mom would make a recipe where she would make a paste of Potol with shrimps, chilies, poppy seeds. Cook on a low flame in oil and make a mash after cooling. I still remember the aroma that the recipe had and one can eat either on its own or with steamed rice.

simple shrimp sauce goes well with hot white rice and  fried fish,steamed  vege  such as okra ,  cabbage , petai ,chestnut leaves ,young tapioca leaves cucumber  ect .......... Best , simple and healthy

When you are staring at a near empty fridge and all you see is a box of dried shrimps.

Veggie Unniappam / Paniyaram are spiced dumplings that’s crisp on the out and soft from within. This is a very easy to make snack recipe or it can be served as breakfast. It’s transformation of the LEFTOVER Idli / Dosa batter into new shape, with loads of vegetables.The vegetables can be tempered before adding to the batter, but I prefer not to lose the nutrients by tempering it. So I just chop the vegetables and directly add to the batter.These Unniappams are made in special pan made of cast iron or non-stick coated pan which has small molds. The sour fermented batter is seasoned with spices and onions and then fried in the paniyaram pan. You get fried balls which are crispy on the outside and spongy on the inside.It's gluten free and suitable for Vegan’s. Naturally fermented, so no Soda used.

Mosdeng is a Tripuri food made of chilies. The chilies are usually burnt slightly over an open flame to give a smoky flavor. Mosdeng is a side dish prepared by grinding fresh roasted chilies and salt. Sometimes vegetables are added.#Delicious_food_corner#thesingjustories

Once you learn how, it will come out right every time!There are a few simple steps to make amazing shrimp. Start with brining the shrimp. The salt helps keep the shrimp moist as they cook, and alkaline baking soda delivers a crisp, firm texture. Then make sure you season and be so careful not to overcook!

This is a Thai style clear soup which has all the flavours - spicy, sweet and sour. It is actually a street food, which is simply yummy and mouth watering. The prawns and mushroom brings out the authentic oriental flavour. Prawns can be substituted with boiled & shredded chicken. You can also add some noodles to make a complete meal. A bowl of this appetizing soup gives a soul satisfying experience. It is almost like a South Indian rasam.

#riceisthebest - A wholesome fried rice dish can be made in no time with some leftover rice. So here is just that, with sliced bell peppers, spring onion, few prawns and sausages thrown in. I added 2 tbsp. of the spicy chilli sambal for an extra added flavour. You can relish on it's own or with a fried egg as an accompaniment.

Try get the freshest stingray as you can! or you will suffer the after taste.. like a numbing sensation on your tongue. so please.. freshness it key to everything seafood. This recipe is suitable with other types of seafood too.

#goldenapron23#Week14#jawla(tinyshrimp)Global Golden Apron Marathon "Savor the flavors of the coast with this delectable Dry Shrimps (Jawla) Chutney - a spicy coastal delicacy alongwith Malbar Rice Pathiri”.The star ingredient in this dish is the dried shrimps, locally known as "Jawla." These shrimps have an intense umami flavor and a unique chewy texture, which, when combined with a medley of aromatic spices, create a symphony of tastes that tantalize the taste buds.To prepare this chutney, the dried shrimps are rehydrated and roasted to release their intense flavors. They are then mixed with a blend of spices, including red chilies, garlic, and tamarind, resulting in a fiery and tangy chutney that's bursting with flavors.The Dry Shrimps (Jawla) Chutney is a versatile accompaniment. It can be enjoyed with rice roti, steamed rice, dosas, or spread on fresh, warm bread. The complexity of flavors, from the smokiness of the shrimps to the pungency of the garlic and the heat of the chilies, makes it an absolute delight for those who appreciate bold and spicy dishes.This chutney is not just a condiment; it's a culinary journey through the coastal kitchens of India. Each spoonful is a burst of flavor that transports you to the picturesque shores and the authentic tastes of the coast. So, if you're an adventurous foodie, be sure to try Dry Shrimps (Jawla) Chutney and experience the magic of coastal cuisine.

#cookpadindiaIt's an important spice blend from the Middle East used very often in their cooking. And do not worry about it's availability at your place because this can be made fresh as and when required in the comfort of your homes each time.Now isn't that lovely? Well, Yes indeed! You can just add and mix a few simple ingredients. That's it. The best part is that it can be stored for a long time. And not only that we can make our own way of Za'atar doing it with our own choice. That is we can literally play with the ingredients used.Though this is the most authentic one that iam sharing, you can add or subtract the ingredients according to your choice. Infact in the Middle East, every household has that distinct touch lended to their own choice of the Spice blend. So you can be rest assured about that and make your own Za'atar each time. The ground Thyme has been named as protected species and hence it's difficult to find even in Middle Eastern markets nowadays. That is why I make it at home.It is also made from ground Thyme, Oregano, Cumin, Coriander and Sumac by many. But I always do it the basic way as i mentioned here. Za'atar spice blend is being used since the mideval times in the Gulf Peninsula. And as is with most closely guarded secret recipes and spices, this one too falls in that list. However I sometimes use roasted Cumin and Coriander Seeds partially crushed as well in this. You can use a tablespoon of each.Enjoy Cooking with Zeen!

#SoupSalad - This is a healthy and a nutritious salad in a Thai style which is spicy, tangy and sweet. The dressing gives a very unique flavour and taste to it. The crushed peanuts gives a crunchy effect. It can be made into a veg. version too by simply omitting the shrimps. This is my version of Som Tam, where I made a few alterations depending on the availability of the ingredients and to suit my palate.

This recipe came into being when I had all the ingredients for a Chicken recipe and had no chicken. Left with a pack of dried mushrooms, I substituted chicken with mushrooms, while bringing down the cooking time.

A lot of ingredients goes into making this aromatic and flavourful curry paste from which many lip-smacking Thai gravy dishes - both veg. and non-veg. can be dished out. So if you can get hold of all the mentioned ingredients, then go ahead and make this homemade style curry paste instead of opting for a store-bought one. It is worth the effort. This paste can be stored in an air-tight container in the freezer for 1-2 months. It can be frozen in ice cube trays too, which later can be used in soups and broths.

Paneer infused with different ingredients to make it more flavourful. You can customise your paneer with the flavour of your choice. It is very healthy. You can have it as it is or use it in a curry.

I think it is high time we give the poor vegetable some consideration…and find a middle ground where both lovers and haters of broccoli can find some peace.

#chickenrecipes - This is a signature dish of Goa. It is generally made with pork, but I tried it out with chicken. The taste was simply delicious and very spicy. So it is obviously not for the faint hearted. I had it with some veg. biryani, but can be had with naan or chapatti too. The presence of vinegar gave the dish a tangy taste along with the fiery taste from the chilies. You can always substitute the chilli powder with whole dry red chilies.

Panta Bhaat or fermented rice is very popular in Bangladesh and the North Eastern part of india, especially, West Bengal, Assam and Odisha. It is basically leftover cooked rice soaked in water and left overnight to ferment. This is then relished next morning as breakfast along with various side dishes like potato fry or any other curry, green chilies, onion, burnt / roasted red chilies, lime, fish fry, papad or pickle. It is considered a staple breakfast diet in the rural areas and is also very popular during Bengali New Year.I have a very vague memory of having this simple dish during my childhood. It is a very comforting food that is just divine. I like to have Panta Bhaat with just a dash of lime, burnt chilies and potato fry. Sometimes I relish it with pickle and papad. The water in which the rice is soaked also tastes just heavenly. It is very sad to know that the present generation is not aware of this recipe.

#dipsandsaucesThe Tomato Garlic Chutney is a perfect combination of boiled and peeled tomatoes along with roasted garlic and chilies , bringing on fresh flavors to a chutney. This chutney served with momos. I can promise that with this chutney you will eat more and more momos. 

This is a delicious Bengali Mutton curry cooked in a mustard based gravy. I used store bought Kasundi (Bengali mustard sauce), but in the absence of it, you can always use homemade mustard paste. I also added potatoes as Bengalis just cannot think of preparing mutton without it. They compliment each other very well. It is cooked in mustard oil for an authentic flavour, but you can always use any other oil if the pungency of it does not suit your taste. Enjoy it with any form of rice or Indian bread.

#goldenapron3#week13#pudinaMinty chicken is a quick and easy recipe with the flavour and aroma of mint. I have used dried mint in my recipe u can also use fresh mint if u have.

#StuffedI am from Assam and this dish with dry shrimps and mustard leaves is an authentic traditional dish of the region which I learnt from my Mother. It is too delicious and flavorful dish.If you don't like dry shrimps you can stuff the leaves with your favourite ingredients also.

#baking. A very delicious snack you can find in the streets of Indore. This is flaky Crispy baked samosa.

Fresh turmeric sabji is a Rajasthani Dish.Kachi Haldi sabji is very tasty as well as very beneficial to health.Turmeric is usually seen in winter so lets have this seasonal vegetable and acquire its benefits.It is Roasted in ghee and spiced with curd and other spices to make an amazing traditional curry.Give it a try and let us know how it comes out for you.

#GujaratiRecipes #morningbreakfastMethi is known as Fenugreek in English. Fenugreek is cultivated worldwide as a semi arid crop. It’s leaves as well as seeds, are both used in cooking even in South Asian cuisine.Fenugreek is used as a herb (dried or fresh leaves), spice (seeds) and vegetables (fresh leaves, sprouts and microgreens) too. One can find the use of fenugreek in the cuisine of many regions in India, although the dishes and the method of preparation does differ. One such dish from Gujarati cuisine is Methi Thepla which is made using fenugreek leaves. A favourite with my kids, it’s very nutritious and delicious!In the case of methi theplas too, a few other ingredients used may differ as per the cuisines of different regions of Gujarat. Some may use ginger garlic, some only garlic, some avoid it altogether but use jaggery. In this recipe I changed a few ingredients and added some of my own, like oats! So here I am sharing the recipe for Methi Theplas, the way I prepare it in my kitchen.

https://youtu.be/_9KfbgrJtDATandoori Aloo is basically Tandoori spiced roasted potatoes. It is one of the popular Indian tandoori starters you will often find at restaurants. This is a vegetarian alternate to the popular Chicken Tikka Kebab, similar to Paneer Tikka. Authentic Tandoori recipes are made in a special clay oven called Tandoor. The vegetables ormeat are marinated and then they are grilled in the Tandoor. However when making these recipes at home, oven can be used.

#indiankitchen - Hilsa fish, the most favourite delicacy among the Bong crowd, is relished in many ways. Some like it in a steamed form and some with gravy. But this is the fried version where the fish is only marinated with salt and turmeric powder and shallow fried in mustard oil. 1-2 dry red chilies too are fried in the same oil. It is then mixed with plain steamed rice along with the oil in which it was fried, a pinch of salt and the fried chilies crushed into it. This is how it is enjoyed as a main course. Fresh green / red chilies can also be substituted. It is simply divine.

#dipsandsauces - This is a very easy dipping sauce made with soaked whole red chilies, garlic, sugar and vinegar. This is a perfect accompaniment for momos. It only requires blending all the ingredients into a smooth paste and you have a spicy, chatpata chutney / sauce to be relished. In case you need a less spicy, then discard the seeds from the chilies. This yummy dipping sauce can be had with any appetizer or snacks too.