INGREDIENTS DRY RUB: 1 cup coarsely ground black pepper 1/2 cup kosher salt 1/2 cup turbinado sugar PORK: 1 (3 to 4-pound) bone-in pork shoulder butt (Boston butt) 1/8 cup yellow mustard TANGY VINEGAR SAUCE: 2 cups distilled white vinegar 1 cup ketchup 1/4 cup brown sugar 2 1/2 tablespoons Worcestershire sauce 1/4 tablespoon kosher salt 1 teaspoon Louisiana-style hot sauce 1 teaspoon coarsely ground black pepper 1/4 teaspoon paprika Read More : Click Here
INGREDIENTS 1 ounce charred brewer's oak chips 4 cups hot water 1/2 cup granulated sugar 1 vanilla bean, sliced lengthwise
DIRECTIONS Steep the oak chips in the hot water. Let steep for 48 hours. Strain the oak chips, reserving the water. Add the sugar and vanilla bean to the oak-infused water. Stir until the sugar dissolves. Allow the vanilla to infuse for an 3 additional hours. Strain and carbonate.
Ingredients: 1 cup - urad dal 2 cups - rice 1 cup broken/puffed rice 100 gms - butter 2 - tomatoes 4 - onions 5 - green chilies a handful of coriander leaves salt to taste
Method: 1.Soak the dal and rice overnight.broken rice soaked at grinding time 2.Grind finely with a little water and let it ferment for 10-12 hours. 3. Add salt to taste. 4. Finely chop the onions lengthwise and mix them with the chopped green chilies, tomatoes, coriander leaves and salt to taste. 5. Heat a non stick tava. 6. Sprinkle some water and wipe it with a cloth. 7. Set the flame on simmer. 8. Put a small spoonful of the dosa batter on the tava and spread a little. 9. Evenly distribute some of the finely chopped onion and tomato chilles mixture 10. Once the uttappam is done on one side, flip over. 11. When the uttappam is almost done, apply a little butter on it and turn again. 12. Serve hot with coconut chutney . Onion Recipes, South Indian, Vegetarian , Breakfast, Recipes, Recipes O,
Ingredients: 1 cup Oats (I used Quacker quick Oats) 1/2 cup wheat rava 1/2 cup curd 2 tbsp vegetables of ur choice - carrot, green peas etc. 1/2 cup water +2 tbsp more if needed 1 tsp salt (adjust per your taste) 1/2 tsp Eno fruit salt 1 tbsp lemon juice 1 tsp green chillies, finely chopped 1 tbsp chopped coriander leaves 1 tsp chopped ginger To Temper: Oil 3/4 tsp mustard seeds 1 tsp urad dal 1 tsp channa dal 1 sprig curry leaves Method: 1. Dry roast Oats for 3 minutes in medium flame until nice aroma comes. Powder it coarsely after it cools down. 2. Heat a pan with oil and temper the items in the table ‘To temper’ ,followed by the veggies u decided to add and ginger, green chillies, coriander leaves. Give it a quick fry and add the wheat rava and fry for a minute in medium flame. 3. Transfer to mixing bowl, add salt, oats curd, lemon juice, water as required and make a batter, which consistency is similar to our idli batter.(neither too runny nor too thick). Mix well. Add Eno fruit salt just before making idlies and mix well. This will give you a frothy/airy batter which gives a soft spongy idly. 4. Pour the batter in a greased idli plate and cook just like you cook the regular idlies but for more time,say 10-15 minutes, until done. 5. Serve hot with any chutney of your choice. — with Us Hat.
Ingredients 2 large cucumbers, peeled and thinly sliced on the diagonal 3 teaspoons sea salt 2 tablespoons vinegar - see below 1 tablespoon chilli oil 1 teaspoon sugar ¼ teaspoon cayenne pepper Garlic to taste, crushed 1 spring onion, finely chopped 3 teaspoons sesame seeds, toasted & crushed Method Place the cucumber slices in a bowl, sprinkle with the salt and cover with water. Soak for 15 minutes & drain. Combine rest of ingredients and pour over cucumbers mixing well. Refrigerate before serving.
Ingredients 285ml (½ pint) Vegetable Stock or Water 1 Large Onion 1 tablespoon Oil 1 tablespoon Heaped Flour 1 bay leaf Pinch Dried Sage Dark soy sauce or light soy sauce, either is ok; light soy will be saltier, dark soy, richer Salt and Pepper, to taste Method Peel and chop the onion. Heat the oil in a heavy based saucepan and add the onion, sauté gently until golden brown. Add the flour and herbs, cook for 3-4 minutes, ensuring that the flour does not burn. Gradually add the stock (or water), stirring constantly to prevent lumps. Bring to the boil and simmer for 10 minutes. Add the soy sauce and then season to taste, not the other way around. Remove the bay leaf, serve as is or blend into a smooth sauce.
Ingredients Pint coffee ice cream Pint chocolate ice cream Pint vanilla ice cream 20 chocolate cookies (recommended: Oreo) 1/2 cup soft butter Cooking spray Whipping topping, optional 1/2 to 1 teaspoon coffee liqueur, optional Directions Set the ice cream out on counter for about 30 to 45 minutes to soften, but not melt. Crush the cookies in a food processor along with the butter. Spray a 9 by 5-inch loaf pan with cooking spray and line it with waxed paper so that the paper covers sides and is taller than pan. The paper should fall over the sides of pan. Press the crushed cookies into the bottom of the pan to make a thick layer. Do not allow the cookies to go up the sides. Layer the ice cream in the order you prefer. ( coffee, chocolate, and then the vanilla.) Smooth out each layer before pouring in the next flavor of ice cream to make a level surface for the next layer. Fill the pan with the last layer so that the ice cream is level with the sides of the pan. Cover with plastic wrap and place in the freezer until the ice cream is firm and solid, at least 5 to 6 hours. Once the ice cream is firm and solid remove the plastic wrap. Dip pan into warm water to make it easy to remove, but do not let water get inside the pan. Invert onto a decorative plate, using the waxed paper to ease the cake out of the pan. Remove the waxed paper and serve.
INGREDIENTS 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon kosher salt 2 large eggs 1/3 cup sugar 2 tablespoons orange blossom honey 2 teaspoons vanilla extract 1/2 teaspoon finely grated orange zest 5 tablespoons unsalted butter, melted, cooled, plus more for molds Special equipment: One 16-cookie madeleine pan with 3x2" molds PREPARATION Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes. Beat in honey, vanilla, and orange zest. Gently fold in dry ingredients. Add 5 tablespoons melted butter; gently fold into batter. Press plastic wrap directly onto surface of batter; chill for at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Position a rack in center of oven; preheat to 400°F. Lightly brush madeleine molds with butter. Place pan on a baking sheet. Drop 1 scant tablespoon batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes. Remove pan from oven, invert, and quickly knock madeleines out of pan. Serve warm on their own or with Ginger-Yogurt Mousse with Pistachio Meringue .
