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MINI'S GOURMET
THURSDAY, 19 MARCH 2020BLUEBERRY MUFFINS
_BLUEBERRY MUFFINS ARE MY FAVORITE SNACK TO ENJOY WITH EVENING TEA. I TRIED MY FIRST MUFFIN AT STARBUCKS AND HAVE BEEN A FAN EVER SINCE! THIS INSPIRED ME TO BAKE A HEALTHIER VERSION AT HOME FOR MY FAMILY. THESE MUFFINS ARE SOFT, FLUFFY, MOIST AND YUM._ _EVERY HOUSEHOLD HAS THESE BASIC INGREDIENTS, AND WHAT’S EVEN BETTER IS THAT IT TAKES LESS THAN AN HOUR TO PREPARE. YOU SIMPLY CAN’T GO WRONG WITH THIS RECIPE! I STRONGLY SUGGEST YOU USE FRESHBLUEBERRIES._
INGREDIENTS
_DRY INGREDIENTS_
_Whole wheat Grand Mill flour, 1 cup_ _Plain flour, ½ cup_ _Cinnamon powder, 1 tsp_ _Baking powder, 1 tsp_ _Baking soda, 1 tsp__Salt, ½ tsp_
_WET INGREDIENTS_
_Butter softened to room temperature, 200 g_ _Brown sugar, ½ cup_ _Beaten egg, 1 no at room temperature_ _Plain yogurt, 50 g__Milk, ½ cup_
_White vinegar, 1 ½ tsp_ _Vanilla essence, 2 tsp_ _Lemon juice, from one lemon__
_
PREPARATION:
Stir vinegar with milk and set aside. Else, substitute with half acup of buttermilk.
In a large bowl mix flour, baking powder, baking soda, cinnamon andsalt and set aside.
Whisk the butter and sugar in a large bowl until it creamy. Scrape down the sides and mix with a spatula. Add egg and beat again. Add butter milk, yoghurt, and lime juice respectively and beat once again to combine well. Add vanilla essence and mix again Preheat the oven to 180 degree Celsius. Fold in the berries with the dry ingredients gently. Pour the dry ingredients to the wet ingredients in batches and gently fold with a spatula. The batter is ready. Line the muffin trays with muffin cases Spoon the batter into each cup evenly Bake the muffins in the oven at 180 for 25 to 30 minutes. Allow the baked muffins to cool on a wire rack. Enjoy with my coffeeor tea
Posted by Minisgourmetat 13:12
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COFFEE
_FOR ME, COFFEE IS ALWAYS REMINISCENT OF HOLIDAYS, FAMILY AND WARMTH. IF YOU ARE BORED AT HOME AND THINKING ABOUT COFFEE, DON’T WORRY! HERE IS THE RECIPE FOR THE PERFECT COFFEE._ _I ALWAYS USE DAVIDOFF OR NESCAFÉ GOLD_INGREDIENTS
_Milk, 150ml_
__
_Water, 100ml_
_Coffee powder, 2tsp__Brown Sugar, 2tsp_
_ Whipping cream_
___ Honey_
PREPARATION:
*
Take the coffee powder and sugar in a coffee cup (250 ml cup).*
Add 2 teaspoon of water and mix vigorously with a spoon or fork about 5 minutes until light and creamy. Set aside.*
Combine the water and milk in a saucepan and bring to boil.*
Pour the boiled milk into the coffee cup and stir with a spoon. Spoon a dollop of cream onto the cup and drizzle a little honey, if you want to treat yourself! Thank you :) Posted by Minisgourmetat 13:04
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INDIAN TEA (CHAI)
_INDIAN TEA OR CHAI IS MY FAVORITE HOT DRINK._ _EVERY MORNING I NEED A CUP OF GOOD TEA TO START THE DAY ENERGETICALLY.PLEASE FOLLOW THESE STEPS TO MAKE A PERFECT HOMEMADE TEA.REMEMBER TIMING IS CRUCIAL. HERE I AM SHARING THE RECIPE FOR YOU TO CELEBRATE HAVING USED KANNAN DEVAN TEA FOR THE PAST 26 YEARS_Ingredients
_For one tea_
_Water, 150 ml_
_Full cream fresh milk, 100 ml_ _Cardamom pods, 2 nos__Tea powder, 2 tsp_
_Sugar, 1 tsp_
Preparation
_You need a Steel saucepan, spoon, strainer and two cups.__
_
_Crush the cardamom with a mortar and a pestle. If you don’t have mortar you can grind a hand full of cardamom in a grinder and keep it in a jar. You can use this as you need. __
_
_Combine the milk and water and boil in a saucepan by adding crushed cardamom on a medium flame. When bubbles appear on the sides add tea powder. Once it boils well lower the flame and mix with a spoon; and boil another two minutes. Remove from fire and strain to a cup. Add sugar and pull your tea by pouring it to another cup or sauce pan a few times. Serve into a cup with the foam. Enjoy.__
_
_
_
Posted by Minisgourmetat 12:53
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THURSDAY, 5 MARCH 2020 MINI'S GOURMET PANEER BUTTER MASALAINGREDIENTS
PANEER, 200 G
BUTTER, 10 + 10 G
VEGETABLE OIL, 2 TBSCINNAMON, 1 PIECE
CLOVES, 3 PIECES
BAY LEAF, 1
GINGER (FINELY CHOPPED), 1 TBS GARLIC (FINELY CHOPPED), 1 TBS ONION, 2 NOS. OR 180 GSPICES
TURMERIC POWDER, ½ TSP CHILLI POWDER, 2 TSP CRUSHED PEPPER, 1 TSP CORIANDER POWDER, 1 TSP CUMIN POWDER, ¼ TSPGARAM MASALA, 1 TSP
CARDAMOM, 2 NOS.
TOMATOES, 2 NOS. OR 200 GGREEN CHILLI, 1 NO.
HOT WATER, 2 CUPS
SALT, TO TASTE
SUGAR, 1 TSP
KASOORI METHI (DRY FENUGREEK LEAVES), 1 TSPFRESH CREAM, 3 TBS
CORIANDER LEAVES (CHOPPED), 2 TBSPREPARATION:
*
* Heat half the butter and oil in a saucepan and add bay leaf, cloves, cinnamon and saute for five seconds. * Add ginger and garlic; and saute on a low flame for three secondsor until fragrant.
* Add onion, and saute on a medium flame until it turns brown. * Add spices and saute for three seconds. * Add tomato puree along with green chili and saute until the oil separates or the tomato cooks through. * Add two cups of water and salt, and let it boil. * Wash the paneer in hot water and add to the gravy. * Cover and cook until the gravy thickens. * Add sugar and mix well. * Stir occasionally. * Add the remaining butter and stir until the butter fully melts. * Add crushed kasoori methi and mix well. * Add fresh cream (as a substitute for cashew paste) and gently mixwith the gravy.
* Remove from flame and garnish with coriander leaves. * Ready to serve! Enjoy with steam rice, jeera rice, nan or paratha.Thank you 😊
Posted by Minisgourmetat 08:52
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SATURDAY, 22 FEBRUARY 2020FISH VINDALOO
INGREDIENTS
_FISH, 500 G_
_JUICE FROM ONE LEMON__
_ _FOR VINDALOO PASTE:__CLOVES, 3 NOS._
_CARDAMOM, 2 NOS._
_CINNAMON, 1-INCH PIECE_ _GARLIC (FINELY CHOPPED), 1 ½ TBS OR 6 NOS._ _GINGER (FINELY CHOPPED), 1 TBS_ _KASHMIRI RED CHILLIES, 8-9 NOS._ _CORIANDER SEEDS OR POWDER, 1 TSP_ _CUMIN SEEDS, 1 TSP_ _PEPPER CORNS, 1 TSP_ _MUSTARD SEEDS, ½ TSP_ _FENUGREEK SEEDS, ¼ TSP_ _FENNEL SEEDS, ½ TSP_ _TURMERIC POWDER, ½ TSP_ _RICE VINEGAR, 2 TBS__ WATER, 1 TBS_
_
_ _FOR THE CURRY:_
_VEGETABLE OIL, 2 + 1 TBS _ _SHALLOTS (FINELY CHOPPED), 100 G_ _TOMATO (PUREED), 1 NO. _ _GREEN CHILI (CHOPPED), 1 NO.__WATER, 2CUPS_
_SUGAR, 1 TSP_
_SALT, TO TASTE_
_ CORIANDER LEAVES_
PREPARATION:
*
* Rub the fish with one tablespoon salt and lemon juice. Wash thoroughly with water 3 to 4 times and set aside in a strainer. * Heat one tablespoon oil in a pan and sauté cloves, cardamom, and cinnamon for a few seconds. Add ginger and garlic; sauté for one minute over a low flame until the raw smell goes away, stirringcontinuously.
* Add the remaining spices and sauté for three minutes or until the mustard starts to pop. * Remove from the flame (add the coriander powder now if you are not using seeds) and set aside for cooling. I always use homemade powders; they are more flavourful! if you don’t have homemade powder or seeds you can use organic tattva coriander powder. * Tear each chili into 2 or 3 pieces. Grind the spices into a fine paste by adding vinegar. Add a little water if required. * Take a tablespoon of vindaloo paste, mix a little salt; and marinate the fish. Set aside for 20 to 30 minutes, then shallow frythe fish.
* Heat oil in a thick-bottomed saucepan, add shallots and sauté until it turns light brown. * Add vindaloo paste and sauté for 2 minutes on a low flame. * Add tomato puree, with green chili and sauté until the oil separates or tomato cooks well. * Add hot water, salt, and sugar and bring to boil. * Add fried fish, cover and cook for ten minutes or until the gravy thickens for the fish to completely absorb the masala. Gently stir from time to time, making sure the fish doesn’t crumble. * Check salt and remove it from flame. Garnish with corianderleaves.
_Enjoy with rice, chapati or nan. Thank you _😊 Posted by Minisgourmetat 05:03
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THURSDAY, 13 FEBRUARY 2020 UNBELIEVABLY SOFT WHEAT FLOUR CHAPATIS _Chapati is a staple in Indian cuisine for breakfast, lunch,__ and dinner. __It can be enjoyed with non-vegetarian, as well as vegetarian curries._ _WHOLE WHEAT FLOUR IS FULL OF VITAMINS, MINERALS, AND DIETARY FIBERS. IT IS IDEAL FOR WEIGHT WATCHERS. I __USE EITHER AASHIRVAAD OR ORGANICTATTVA. _
Ingredients_ _
_
_ _Whole wheat flour, 2 cups +¼ cup flour for dusting_ _Water, 1 cup (hot or cold)__Olive oil, 2 tbs_
_Salt, 1 tbs_
_
_ _TOOLS:_
_Rolling board_
_Rolling pin_
_Skillet_
_Spatula_
_Hot pot_
PREPARATION:
* Combine the flour, salt, and oil in a large wide bowl. * Add half a cup of water and mix with a spoon. If you are using cold water, you can mix it with your hands. Continue to add water little by little to form a dough. * Once you form a dough, rub your palms with a little oil and knead until it forms a soft dough. Kneading for 6 to 8 minutes is very important to make the dough soft and pliable. If the dough is too sticky it will be very hard to roll. But if it is very hard, chapati won’t puff up, so the consistency is important. If gently pressing the dough with your fingers leaves an impression, the consistency is perfect. This becomes easier with practice! * Place the dough in a bowl and cover with a clean towel. Let it rest for 20 minutes. After 20 minutes divide the dough into 11 equal pieces and roll each piece into a ball, then cover to avoid losing moisture. Take the dry flour on a plate and set aside. * Take one ball and flatten between your palms, dusting both sides with dry flour. Roll it or flatten gently with a rolling pin on a floured marble surface or rolling board, like a tortilla. If it is sticky, dust again while rolling. Dusting too might make the chapati hard! Make five such rolls and lay on a paper separately. * Heat a skillet over medium flame. Once heated, place the chapati on the skillet and heat for 15 seconds, or until the color changes and the bubbles appear. Flip and heat the other side. Flip again to cook both sides evenly. Gently press the sides with a spatula until the whole chapati puffs up.be careful not to burn the chapati, which imparts a bitter taste. Repeat for all rolls. Your chapatis are ready! Enjoy with chicken vindaloo (my recipe here!).
Thank you 😊
Posted by Minisgourmetat 10:42
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CHICKEN VINDALOO
_CHICKEN VINDALOO IS A TRADITIONAL GOAN DISH WITH MOUTH-WATERING TASTE AND BEAUTIFUL RED COLOUR. IT GOES WITH RICE AND CHAPATI. YOU CAN PREPARE THIS FLAVOURFUL CURRY ONCE IN A WEEK AND ENJOY WITH STEAMED RICE. ITS HIGHLIGHT IS TAMARIND AND KASHMIRI CHILI. THIS CURRY IS VERY EASY TO PREPARE; IT ONLY TAKES ABOUT AN HOUR. HERE IS THE RECIPE FORYOU, MY FRIENDS. _
INGREDIENTS
_Chicken pieces, 750 g_ _Juice, from 1 lemon__
_ _FOR VINDALOO PASTE__
_ _Kashmiri red chillis, 13 nos._ _Coriander seeds or powder, 1 tsp_ _Cumin seeds, 1 tsp_ _Mustard seeds, ½ tsp__Cinnamon, 1 inch_
_Cloves, 4 nos.__Cardamom seeds, 3 nos. _ _Peppercorns, 1 tsp_ _Star anise, 2 pods (optional)_ _Ginger (finely chopped), 1 tbs_ _Garlic cloves (finely chopped), 2 tbs (12 nos.)_ _Turmeric powder, __½__ tsp_ _Rice vinegar, 2 tbs_ _Tamarind pulp, 2 tbs (squeezed from one small lemon sized tamarind)_ _Water, 1 tbs (if required)__
_ _FOR THE CURRY_
_
_ _Vegetable oil, 3 tbs_ _Onion (finely chopped), 3 nos. or 250 g_ _Tomato (finely chopped), 1 no._ _Water, 1 ½ cups__Sugar, 1 tsp_
_Salt, to taste_
_Coriander leaves (finely chopped), 2 tbs_PREPARATION:
* Rub the chicken with lemon juice and one tablespoon salt. Wash thoroughly with water 3 to 4 times and set aside in a strainer. * Soak the chili for thirty minutes. * Dry roast the coriander seeds, cumin seeds, mustard, cinnamon, cloves, cardamom, peppercorns and star anise for two minutes on a low flame or until fragrant. Grind the roasted ingredients into a fine powder (add the coriander powder if you are not using seeds) and set aside. I always use homemade powders, they are way more flavourful! * Wash the soaked chilis and blend along with ginger, garlic, turmeric, vinegar, and tamarind pulp into a fine paste. Add the spice powder to this and blend once again. Add a little more water if required while blending. * Heat oil in a saucepan. * Throw in the onion and fry until light brown. * Add vindaloo masala and sauté for two minutes until the raw tastegoes away.
* Add tomato and sauté until the oil separates. * Add chicken and sauté as the masala coats the chicken, for threeminutes.
* Add water, salt and boil for another minute. * Cover and cook on a medium flame for ten minutes. * Add sugar and cook on low flame until the chicken is done, let the gravy thicken as you like. * Stir occasionally to prevent sticking to the bottom. * Check salt and remove from flame. Garnish with coriander leaves. Your Chicken Vindaloo is ready to serve. Enjoy and thank you 😊_
_
Posted by Minisgourmetat 10:25
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