2 28 oz (796 ml) cans of Whole Tomatoes (or about 4 pounds of fresh tomatoes, peeled)
1 cup Chicken Broth
½ Small Onion, diced
½ teaspoon Minced Garlic
¼ teaspoon Basil
¼ teaspoon Thyme
3 tablespoons Butter
2 tablespoons Flour
Salt to taste
Black Pepper to taste
1. Put all tomatoes into a blender and liquefy them.
2. In a large pot, melt 1 tablespoon of butter over medium to medium low heat. Add ½ small diced onion and ½ teaspoon minced garlic to the pot. Saute the onions and garlic over medium to medium low heat for a few minutes. You don’t want to put any colour on them you just want to sweat them a little.
3. Once the onions and garlic have cooked for a couple of minutes (they don’t have to be completely cooked), add the liquefied tomatoes. If needed, sieve out the seeds.
4. Add ¼ teaspoon basil, ¼ teaspoon thyme, and one cup of chicken broth. Stir well.
5. Bring the heat up to high and stir the soup occasionally as it comes to a boil.
6. Once the soup boils turn the heat down to low and allow the soup to simmer, uncovered, for three hours, stirring every 15 to 30 minutes as needed.
7. After the three hour simmer blend the soup in order to incorporate the onions completely and make the soup very smooth. Do this in two to three batches and be careful. If you want to wait a few minute and let the soup cool before you blend that is ok.
8. In a separate saucepan melt 2 tablespoons of butter over medium to medium low heat.
9. Add 2 tablespoons of flour to the butter. Whisk quickly to incorporate the flour and butter.
10. Continue whisking the roux until it darkens slightly and become a reddish light brown colour.
11. Add a little bit of soup to the roux and whisk quickly
12. Once that is incorporated add a little more and repeat the process.
13. Add the rest of the soup to the roux mixture and mix well until homogeneous.
14. Add salt and black pepper to taste.
15. If desired add milk or water to achieve the texture you want.
Wash rice thoroughly with water. Pressure cook rice in a medium flame for three to four whistles with required amount of water. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and set aside.
Wash and peel the skin of carrots. Grate them using a grater. Then roughly chop coriander leaves & mint leaves. Keep aside. Slice onions. Set aside.
Heat a kadai with Ghee/oil. Add all the items listed to temper. Let cumin seeds crackle and cashews turns brown. Then add onions. Saute them nicely until golden brown.
Once onions becomes transparent , add grated carrots along with turmeric powder, red chilli powder and garam masala powder. Add required salt. Give a quick stir. Cook for 5-7 minutes in low medium flame or until the raw smell of carrots leaves.
Now add cooked rice and mix using a fork slowly. Mix well until everything gets mixed well. Switch off the flame once done and garnish with coriander leaves. Give at least 15 minutes resting time and serve.
1/3 cup of Unsalted Butter (plus extra for greasing pan)
1 teaspoon Vanilla Extract
pinch of Salt
1 cup Nuts, Chocolate Chunks, Raisins (or some other dried or fresh fruit), or any other accent that you like in your banana bread.
1. Preheat your oven (with the rack in the lower 3rd) to 350 F and brush a 4×8 loaf pan with melted butter. Place a piece of parchment paper onto the bottom of the pan if desired.
2. In a large bowl mash the bananas very well.
3. Pour 1/3 cup of warm melted butter, 3/4 cups of brown sugar, beaten egg, and 1 tsp vanilla into the bananas. Mix well.
4. Sprinkle 1 teaspoon of baking soda and a pinch of salt over the mixture and stir very well again.
5. Add 1 1/2 cups all purpose flour to the bowl and stir quickly to combine with the rest of the batter, JUST until incorporated. It is desirable to still see bits of flour here and there. If adding one of the optional ingredients, just mix the flour in a very little bit, add the ingredient, and then finish mixing JUST until everything is roughly combined.
6. Immediately pour the batter into your buttered loaf pan and put it into the hot oven right away.
7. Bake for approximately one hour, or until a toothpick comes out dry with a few crumbs attached (but no wet batter).
8. Allow to cool inside the loaf pan for 30 to 60 minutes and then remove from pan and place onto a dish.
9. Slice and serve warm or allow to cool before slicing.
Wash the minced meat properly. Take meat into pressure cooker along with 1 glass of water and cook for about 1 whistle on high heat and 5 minutes on medium flame. Then drain the excess water using strainer . Take small amount of cooked meat in a blender and blend it coarsely. Blend all the cooked meat and take it out in a plate. Heat the oil into pressure cooker and fry onion and green chilli till onions are light golden…….
Blend ginger, garlic, cumin seeds, black pepper, cloves, cardamom brown & green to make paste. Add ground paste into cooker and add red chili powder, turmeric powder, coriander powder and, 1 cup water and salt. Cook the spices on slow flame for about 10 Minutes. Then add green peas into it and mix it well. Now the filling is ready.
Take flour, carom seeds, oil and salt in big bowl and add small amount of water to make hard dough. Take a ping pong size ball from the dough and roll it in a round circle using rolling pin. Cut it into 2 halves. Make samosa cone. Put 2 teaspoon of filling into cone and seal the third side. Heat the oil into wok or pan and deep fry the samosa on low flame until golden brown in color from both the sides. And now your meat samosa is ready.. Hope you enjoy
Ingredients Scones 2 3/4 cups all purpose flour 4 t. baking powder 1/2 t. salt 1/4 cup sugar 5 T. cold unsalted butter cut into small cubes 1 cup plus 1 t. full fat buttermilk 1 large egg
Glaze 1 cup powdered sugar 1/2 t. pure vanilla extract 2 T. milk or half & half Directions Scones Whisk together the flour, baking powder, salt and sugar in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or fork, until butter resembles small peas. Whisk the egg into the buttermilk in a large mixing cup and add to the flour/butter mixture. Mix until a dough forms, but do not over mix. Over mixing causes tough bread.
Dust a work surface with flour. Transfer dough to work surface and knead 2 to 3 times just until dough comes together. Divide dough in half. Pat each half into a 5 inch circle. Cut into 6 wedges. Place wedges on an ungreased cookie sheet and bake until golden brown on top.
Glaze In a measuring cup or small bowl, whisk together the sugar, vanilla and milk or half and half. Drizzle over scones. Serve the extra glaze alongside the scones. Store scones in an airtight container. Scones are best eaten the day they are made but will stay fresh for up to one day.
Add the ground beef and olive oil to a pot and sauté over medium until the beef is cooked through (about 5 minutes). If you’re using a higher fat content beef (10% or higher), you may want to drain the excess fat once the beef has browned.
While the beef is cooking, finely dice the onion. Add the diced onion and butter to the cooked beef. Continue to sauté until the onion is soft and translucent (about 5 minutes).
Next, add the crushed tomatoes, Italian seasoning blend, and some freshly cracked pepper (10-15 cranks of a pepper mill). Stir everything to combine.
Place a lid on the pot and allow it to come up to a simmer. Once simmering, reduce the heat to low and let the sauce simmer for 30 minutes.
After a minimum of 30 minutes simmering, add about 1/2 tsp salt, stir to combine, then taste and add more if needed. The flavor of the sauce will deepen and the complexities will pop once the salt is added. Serve over pasta or your favorite roasted vegetables.
Preheat oven to 450F degrees. Spray an 8-inch square baking dish with nonstick cooking spray. In a microwave-safe bowl (or you can use the baking dish that you’ll be baking these in), melt butter in the microwave. In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky. Press biscuit dough into baking dish (right on top of the melted butter). Take a sharp knife and cut the biscuit dough into 9 squares before baking. Bake for about 20-25 minutes, rotating dish once during baking