Chuletasdeterneraconaceitunasvealwitholives Recipes

TOMATO CHUTNEY II

Tomato Chutney II image

This is an amazing chutney that is some what spicy but not to bad, and sweet. This is very good on flat breads.

Provided by PATRICK7

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

2 cups chopped tomatoes
2 teaspoons ginger
1 teaspoon minced garlic
2 tablespoons chopped cilantro
2 teaspoons chili powder
1 tablespoon white sugar
salt to taste

Steps:

In a saucepan over medium heat, combine the tomatoes, ginger, garlic, cilantro, chili powder sugar and salt. Simmer over medium heat, stirring occasionally, until thick and saucy, about 10 minutes.

Nutrition Facts : Calories 18.5 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 9.5 mg, Sugar 2.8 g

CLASSIC MASALA DOSA WITH COCONUT CHUTNEY

Classic Masala Dosa with Coconut Chutney image

Provided by Food Network

Categories main-dish

Time 23h20m

Yield 4 to 6 servings

Number Of Ingredients 29

Ingredients

1 cup urad dal (no skin)
3 cups rice flour
Pinch sugar
Salt
1 1/2 cups rice bran oil
1/2 cup cashews
1 tablespoon chana dal
1 tablespoon mustard seeds
1 teaspoon turmeric powder
10 dried red chiles
1 sprig curry leaves
1 pound yellow onions, sliced
1/2 cup oil
1/4 cup mustard seeds
1/2 cup chopped fresh cilantro
Pinch asafoetida
5 dried red chiles
5 to 6 boiled potatoes
1 sprig curry leaves
Salt
1/2 cup frozen shredded coconut
1/4 cup roasted chana dal
1/4 cup dry coconut powder
5 Thai chiles
1 small whole tamarind
1/2 bunch fresh cilantro
Salt
Oil, for cooking
Ghee, for topping

Steps:

For the dosa batter: Soak urad dal in water for 8 to 12 hours. Wash the soaked lentils and blend in a high-powered blender with 3/4 cup water to a smooth paste. Add rice flour, sugar, salt and 1 1/2 cups water to blend to a smooth paste consistency. Let batter ferment at room temperature 8 to 10 hours.
For the onion masala: Heat the rice bran oil in big saute pan until hot, then add cashews, chana dal, mustard seeds, turmeric powder, red chiles, curry leaves and onions and cook, stirring constantly, over medium heat, until caramelized, about 30 minutes.
Potato masala and tempering: Heat oil in a saute pan until hot, then add mustard seeds. Cook until you hear the crackle, then add cilantro, asafoetida, chiles, potatoes, curry leaves, salt and 1 1/2 cups onion masala.
For the coconut chutney: Add coconut, chana dal, coconut powder, chiles, tamarind seeds, cilantro and salt to a high-powdered blender with water and blend to a smooth paste consistency. Finish by adding a tablespoon of tempering to the coconut chutney.
Heat a cast-iron or nonstick pan over medium heat and season with oil. Once it is hot, take one ladle of dosa batter and spread it from the middle to outer edge of the pan, making sure it is thin. Cook until cooked completely, about 1 minute. Put ghee on top of dosa. Serve with potato masala and coconut chutney. Repeat with remaining batter.

CLASSIC CHULENT

Classic Chulent image

This is a traditional Jewish food that is served for Sabbath lunch. Its origin is unknown, but it has been traced back to the early 1200's! You can leave it overnight- the longer it cooks for the better it tastes!

Provided by Niki11784

Categories 100+ Everyday Cooking Recipes

Time 8h15m

Yield 8

Number Of Ingredients 14

Ingredients

½ pound cubed beef brisket
6 potatoes, diced
¼ cup dry kidney beans
½ cup barley
1 onion, chopped
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon ketchup
1 tablespoon barbeque sauce
1 tablespoon soy sauce
1 tablespoon onion soup mix
1 tablespoon salt
¼ teaspoon ground black pepper
½ teaspoon paprika

Steps:

Combine the beef brisket, potatoes, kidney beans, barley, onion, garlic, honey, ketchup, barbeque sauce, soy sauce, onion soup mix, salt, pepper, and paprika in a 6-quart slow cooker. Cook on High for 1 hour. Then, turn to Low and continue cooking for another 7 hours.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 48.8 g, Cholesterol 11.7 mg, Fat 4.5 g, Fiber 7 g, Protein 9.5 g, SaturatedFat 1.7 g, Sodium 1086.4 mg, Sugar 8 g

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