NFASTFOOD

These bundles of meat and rice wrapped in  grape leaves  are a favorite dish in Greece.   Dolmathakia me  kima,   in Greek,..is pronounced dohl-mah-THAHK-yah meh kee-MAH... You can make this recipe with large grape leaves, which obviously results in a larger meat and rice package, making them ideal for a filling lunch or light dinner... Since they are time- and labor-intensive to make, this recipe is a pretty large quantity... You can store the stuffed grape leaves in the refrigerator for several days, or freeze them for later use... . The name comes from the Turkish word  dolma, meaning "stuffed;" and  aki  means "little one," so a dolmathakia is literally a little-stuffed wrap.. You will find them as part of a mezze platter, alongside a Greek salad, or served as a side dish... What You'll Need Grape Leaves: 1 teaspoon sea salt 8 cups water 1/2 lemon (juice only) One jar (16 ounces) grape leaves in ...

     Ingredients 2 tbsp blanched almonds 1 tsp coriander seeds 4  green cardamon pods 4  cloves 2 tsp cumin seeds 500 g lam 2 tsp  sesame seeds 2 tsp  white poppy seeds b, cubed 1½ tsp ginger, minced ½ tsp turmeric 1 tsp chilli powder salt 100 ml vegetable oil 300 g  potato, peeled and quartered 100 ml  coconut cream 4 2cm cinnamon sticks 400 g onions, sliced 200 ml yoghurt salt 2 tbsp coriander, chopped 350 g basmati rice Perfect rice Instructions Soaking time: 30  minutes Marinating time:  1 hour 10 m   Place the almonds, coriander seeds, sesame seeds, poppy seeds and cumin a dry roasting pan. Toast over a medium heat, until golden and aromatic. ,.. Pour the yoghurt spice mixture over the lamb, heat though then add 350 ml of water and bring to the boil. Reduce the heat and simmer for 40 minutes before adding the potato. Continue to simmer for 30 minutes until the mea...

Ingredients 1000 gm Rice 2 TSP Mustard seeds 20 gm Dal Maash 40 gm Peanuts 20 gm Cashew 2 TSP Ginger Paste 2 & 3 TSP Lemon Juice Salt (As Needed) 20 Split chickpeas 4 to 5 green Chilies 2 TSP Turmeric 1 & ½ TSP White Pepper powder 20 gm Green Coriander 2 TBSP Vinegar Cooking Method 1. Boil water in a pan, after that add vinegar and then include salt, cooking oil, , boil it for 20 minutes 2. In a pan add cooking oil, mustard seeds, split chickpeas, Peanuts, Cashew, Green Chili, Ginger,  Lemon Juice, Salt, White pepper powder, Turmeric, Dal Mash and cook it for 5 Minutes 3. Now add boiled rice and cook it for 5 Minutes 4. Your tasty lemon rice are ready type serve Timings: 50 Minutes serve: 5 to 6 persons Enjoy it and be carefull 

Kcal - 875 Fibre - 1g Protein - 41g Saturates - 9g Carbs - 20g Fat - 70g Sugars - 3g Salt - 1.1g Ingredients: tbsp (about 50g) grated parmesan 3 tsp finely chopped fresh herbs (such as thyme) or ½ tsp mixed dried herbs 3 boneless, skinless chicken 60g panko breadcrumbs large garlic clove, crushed 6 tbsp mayonnaise 1 lemon, zested Lemon, snipped chives and roasted potatoes and tomatoes to serve Method: 1.      2.      3.       In the principal dish, blend the parmesan, mayo, garlic, lemon get-up-and-go, herbs and flavoring  to frame a glue – a tablespoon does this well, and aides at the following stage. Tip the morsels into the  second dish and shake so they cover the base.           In the event that aiming to prepare instantly, warm broiler to 200C/180C fan/gas 6. (Something else, make sure to turn the stove on 20 mins before ...

     Ingredients 1. ginger and garlic in oil 2. sesame and soy sauce 3. celery, coriander, ginger,  garlic oil (use chicken fat if possible) 4. Oyster sauce 5. Chicken fresh 6. salt (taste) 7.onion 8. chili powder  Instructions Use free range chicken,  to ensure thorough cooking . Marinate chicken with a little fine salt, pepper,  and sesame oil.  If you like  herbal taste and add some sweet dang gui, wolfberries  and a stalk of spring onion into the cavity  of the  bird. Wrap the chicken in a generous amount of greaseproof paper to ensure it's properly sealed. Marinate the chicken  pepper and fine sea salt for at least 40 minutes. When brine solution is brought to a boil, lower the chicken into the pot, holding it steadily, lifting it up and  down. Keep repeating the procedure till the chicken is cooked al dante. Line 5 kg of coarse salt on a good conducting heat proof t...