Posts Tagged With: coriander powder

A useful way to use up leftover Pitta Bread – Home made Garlic Bread RECIPE

Now I for one do not like wasting food! If there’s a little bit of green mold on piece of bread, just take that bit off and continue eating. Or even just break the bread into pieces and toast them under the grill and use them in soup.

If milk is just beginning to go off, turn it into cheese by boiling it with some lemon juice!

 

So for this recipe, I had some pitta breads that were beginning to get moldy I decided to make home made garlic bread out of them from a recipe inspired by the free food magazine in my local Co-operative supermarket. And the results were delicious! A great side to any dish.

Ingredients:

  • your leftover pitta bread or any type of bread
  • 100g butter
  • 1/4tsp. chilli flakes
  • 1/2tsp. dried basil
  • 3 garlic cloves, thinly sliced

Method:

  • Preheat your oven to 190 degrees Celsius.
  • Cut your pitta bread into slices, I choose triangles.

  • Next, in a frying pan, add your butter, garlic cloves (thinly sliced) and fry until butter has melted and garlic is covered by the butter.
  • Add in your chilli flakes and dried basil and stir.

  • Next with a small spoon/pastry brush, coat your bread with the garlic butter and place in a hot oven for 10minutes.

  • Serve warm!

Enjoy!

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Any questions feel free to comment below and I’ll do my best to answer as soon as poss.

Let me know how you get on with making these and the best thing is, on the frying stage you can add other things aswell as dried basil, such as mixed herbs, coriander powder, dried mint, olive oil..etc.

xxx

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Categories: Bread, Italy, My own mix, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Authentic Pakistani Chicken Curry – with fenugreek and green peppers – RECIPE

My recent dinner party with guests got served this delicious main course…

Yummy Chicken curry, inspired from my Pakistani motherinlaw ❤

This light and flavorsome meal is a delightful surprise with such yummy taste, containing fenugreek leaves (methi), green peppers and potatoes. I whipped this meal up when I had guests by making it the night before and serving the next day, which also increased the intensity of the flavors by letting it sit in it’s spices overnight. This is also not a recipe that contains a millions-and-one ingredients, the majority of the ingredients can be purchased from your local supermarket.

Prep time: 25minutes

Cooking time:25mins (+45minutes simmer time)

Ingredients:

  • 3 large onions, sliced
  • 2 green peppers, sliced
  • 5-6 garlic cloves
  • 1tbsp. ground turmeric (i love this stuff)
  • 1/2 tsp. chilli flakes (very mild – add more if you prefer more chilli)
  • 1.5tbsp. coriander seeds
  • 5-6 potatoes peeled and cut into chunks (can add more if you like)
  • Chicken pieces (I used a couple of drumsticks and 1 baby chicken cut into pieces from the butchers)
  • 4-5tsps. methi (dried fenugreek leaves)
  • 1/2tsp. coriander powder
  • Seasoning to taste (I added 1tbsp. of salt and 1/2tsp. black pepper)
  • Hot water from the kettle
  • Cooking oil

Utensils needed:

  • Blender

Method:

  • Prepare all the ingredients (slicing the onions, green peppers, peeling garlic cloves, peeling and cut potatoes, wash chicken pieces).
  • In a blender, blend your garlic cloves, turmeric, chilli flakes and coriander powder with half a cup of water altogether for approx 5mins. Try and blend till no lumps, if not, you can always sieve out the lumps afterwards like I did in my YouTube video tutorial for this recipe.
  • Once that’s done, in a large saucepan put some cooking oil till it covers the base and place on medium-high heat. Once warm, add in your onions and fry for approx 2mins.
  • Next add your green peppers and fry for another 2mins.

  • Once green peppers and onions are softened, add in your chicken pieces and fry for 4mins until chicken turns white. Add hot water to prevent the chicken from sticking.
  • Next add 4-5tsps of the dried fenugreek leaves (methi) and stir.
  • Afterwards pour hot water from the kettle to just about cover your chicken, and add in your potato chunks. Your potatoes will be absorbing a lot of this water so it’s worthwhile to check on your curry now and again.
  • Now add in your spice mix that you prepared earlier in your blender and stir. Then add your coriander powder and then the salt & pepper to taste.

  • Cover and reduce heat to low and leave to simmer for 45minutes until potatoes have gone soft.
  • After 45minutes, turn off heat and serve warm. Or leave overnight and serve next day for extra yumminess.

For the video tutorial that I made for this recipe so you can cook along, click this link >>VIDEO TUTORIAL CHICKEN CURRY

I made this main course, after my starters of Turkish Lentil Soup which can also be found on this blog or also my YouTube page: http://www.youtube.com/thewanderingcook786 don’t forget to Subscribe for updates!

Enjoy!

Any questions feel free to comment below.

The Wandering Cook 786  xxxxxx

Categories: Pakistan, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Vegetable & Chicken Biryani recipe review

Good news! Finally my camera-to-PC cable wire has come through the post so been busy all day trying to edit photo’s of my previous recipes and my experimental recipes.

As a sneak preview, here is my spicy biryani made with vegetables and some left over chicken pieces (great if you have leftover chicken from last night’s roast dinner!)

 

This was made after I bought ‘Shan’ spice mix, I’ve heard a lot about Shan and thought to try it out. After purchasing it, I studied the back on how use the spice mix and I was astounded with how much other ingredients you had to buy! From tamarind, ginger paste, garlic paste, curry leaves to green chillies which I didn’t have any of them. So I thought to add my own mixes and still use the spice mix but in my own fashion.

In this recipe I used mushrooms, fresh runner beans, peas, carrots, onions, garlic, coriander powder, and slices of courgettes. I fried the ingredients together in the frying pan while cooking the rice and putting the spice vegetable and chicken mix on simmer. After 30minutes I got an empty large saucepan and layer after layer I filled it wither one layer of cooked rice, with one layer of the vegetable/chicken spice mix, cooked on low heat for 5minutes and stir. Serve hot!

I will be posting a video tutorial and full method in the future as I definitely enjoyed this meal, only thing to be prepared with is that this Shan mix (Malay Chicken Biryani version) is very spicy, so use cautiously!

This was also one of my meals I made for Eid! ❤

P.S this can be a tasty vegetarian meal too just by excluding the chicken.

 

 

Categories: Malaysian, My own mix, Pakistan, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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