Easy Pakora Recipe | पकोड़ा | Pakoda

Pakora is hot favourite Indian snacks for everyone.

Ingredients:-
1 cup sliced onion,
250 gm spinach
Bunch of fresh coriander
1 cup esan( Gram Flour),
1 tbsp chilli flakes
1 tsp coriander seeds
Salt to Taste
Water as required.

Please try at home & give us your feedback.

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Spinach, mushroom & potato vaji

Such a easy recipe to do, you can try any time, breakfast, lunch or dinner .

Ingredients:

Half onion

80g spinach

2 flat mushrooms/ any mushroom

1 potato

1 tsp curry powder

30ml olive oil

10 ml Soy sauce

1 clove of garlic

1 green chilli (optional)

Seasoning

Description:

Sauté the onion

Add potato 🥔

Add the mushrooms

Add chilli 🌶

Then the curry powder

Garlic

Cook all ingredients till soft then add a dash of soy sauce

When all the ingredients are cooked add the seasoning and spinach and sauté little bit

Present on a toast or side dish

Best Biryani Recipe| Authentic And Flavourful Kacchi Biryani

Authentic Lamb Biryani with saffron spiced rice with cucumber-mint raita on the side.

Recipe type: Main Course – Lunch/Dinner

IMG_3208[1]

Cuisine: Indian

 

Serves: 6-8

 

INGREDIENTS:

  • 2 kg boneless leg of lamb, fat trimmed off, cut into 1-inch cubes
  • Marinade Ingredients For The Lamb:
  • 2 tablespoons fresh ginger paste
  • 2 tablespoons fresh garlic paste
  • ½ teaspoon chilli
  • ½ teaspoon kosher salt

Soaking The Rice Ingredients:

  • 1 kg basmati rice

Lamb cooking Ingredients

  • 3 tablespoons oil/ghee
  • 2 medium red or yellow onions, peeled, halved and thinly sliced1
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 2 bay leaf
  • 1 cinnamon stick
  • 1Black cardamom
  • 4Green cardamom
  • 4Cloves

 

Ingredients For Pre-Cooking The Rice

  • 2 tablespoons ghee or butter
  • 4 cardamom pods
  • 2 dried bay leaves
  • 2 cinnamon sticks
  • 2 Starnes
  • 1 onion, peeled, halved and thinly sliced
  • ½ teaspoon (heaping) of saffron threads (about 1 gram or .04 ounces)
  • 2 teaspoons salt

#CucumberRiata

  • 2 cups plain yogurt
  • 1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
  • ½ cup chopped mint leaves (plus some for garnish, if you like)
  • 1 garlic clove, pressed or finely minced
  • 1 teaspoon cumin seeds, toasted in a dry pan over high heat for a few seconds, until fragrant (if you’re short on time, you can use ½ teaspoon ground cumin)
  • ½ teaspoon kosher salt

 

INSTRUCTIONS

  1. Marinate The Lamb: In a medium sized bowl mix the lamb with the garlic-ginger-chilli paste, salt and pepper. Cover and refrigerate for a half hour or so. (more is fine)
  2. Rinse And Soak The Rice:Put rice in a large bowl. Fill the bowl halfway with cold water. Basmati rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.
  3. Start The Lamb:While the lamb is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium high heat. Add the onions and cook, stirring occasionally, until they are nicely browned and caramelized – about 15 minutes. Regulate the heat so they don’t burn. Sprinkle them with a pinch of salt and a few grinds of pepper.
  4. Brown The #Lamb: Add half the with its garlic-ginger coating, and cook for about 5 minutes, tossing occasionally, until the pieces are browned on all sides. Put rest of the ingredients for lamb. Stir, scraping the bottom of the pot with a wooden spoon to release the browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 35-40 minutes, until the lamb is nice and tender. Remove from the heat.
  5. Precook The #Rice: While the lamb is simmering, heat 2 tablespoons of ghee or butter in a medium sized saucepan. Add the spices: cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle a bit and you can smell the cumin toasting – about 30 seconds. Add the onion and cook, stirring frequently, for 3-4 minutes, until it starts to brown. Add the saffron and cook stirring, for about 30 seconds, until the saffron releases its colour and aroma. Add the drained rice and toss to coat. Pour in 2 cups cold water and 2 teaspoons salt. Stir to combine. Bring to a boil. Lower to a simmer and cook for 5-6 minutes, uncovered – until all the water has evaporated. Remove from the heat.
  6. Assemble The Biryani For Dom(#SlowCook): Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover the casserole with the lid or with a double layer of foil. Dom(Slow cook) for 15-20 minutes. Serve the #Biryani with cucumber #
  7. #CucumberRaita: Combine all the ingredients. Cover and refrigerate until needed.

Full Video

Best Biryani Recipe ever| Authentic & Flavourful Indian Lamb Biryani

 

 

 

 

Authentic Lamb Biryani with saffron spiced rice with cucumber-mint raita on the side.

Recipe type: Main Course – Lunch/Dinner

Cuisine: Indian

Serves: 6-8

 

INGREDIENTS:

  • 2 kg boneless leg of lamb, fat trimmed off, cut into 1-inch cubes
  • Marinade Ingredients For The Lamb:
  • 2 tablespoons fresh ginger paste
  • 2 tablespoons fresh garlic paste
  • ½ teaspoon chilli
  • ½ teaspoon kosher salt

Soaking The Rice Ingredients:

  • 1 kg basmati rice

Lamb cooking Ingredients

  • 3 tablespoons oil/ghee
  • 2 medium red or yellow onions, peeled, halved and thinly sliced1
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 2 bay leaf
  • 1 cinnamon stick
  • 1Black cardamom
  • 4Green cardamom
  • 4Cloves

 

Ingredients For Pre-Cooking The Rice

  • 2 tablespoons ghee or butter
  • 4 cardamom pods
  • 2 dried bay leaves
  • 2 cinnamon sticks
  • 2 Starnes
  • 1 onion, peeled, halved and thinly sliced
  • ½ teaspoon (heaping) of saffron threads (about 1 gram or .04 ounces)
  • 2 teaspoons salt

#CucumberRiata

  • 2 cups plain yogurt
  • 1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
  • ½ cup chopped mint leaves (plus some for garnish, if you like)
  • 1 garlic clove, pressed or finely minced
  • 1 teaspoon cumin seeds, toasted in a dry pan over high heat for a few seconds, until fragrant (if you’re short on time, you can use ½ teaspoon ground cumin)
  • ½ teaspoon kosher salt

 

INSTRUCTIONS

  1. Marinate The Lamb: In a medium sized bowl mix the lamb with the garlic-ginger-chilli paste, salt and pepper. Cover and refrigerate for a half hour or so. (more is fine)
  2. Rinse And Soak The Rice: Put rice in a large bowl. Fill the bowl halfway with cold water. Basmati rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.
  3. Start The Lamb: While the lamb is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium high heat. Add the onions and cook, stirring occasionally, until they are nicely browned and caramelized – about 15 minutes. Regulate the heat so they don’t burn. Sprinkle them with a pinch of salt and a few grinds of pepper.
  4. Brown The #Lamb: Add half the with its garlic-ginger coating, and cook for about 5 minutes, tossing occasionally, until the pieces are browned on all sides. Put rest of the ingredients for lamb. Stir, scraping the bottom of the pot with a wooden spoon to release the browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 35-40 minutes, until the lamb is nice and tender. Remove from the heat.
  5. Precook The #Rice: While the lamb is simmering, heat 2 tablespoons of ghee or butter in a medium sized saucepan. Add the spices: cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle a bit and you can smell the cumin toasting – about 30 seconds. Add the onion and cook, stirring frequently, for 3-4 minutes, until it starts to brown. Add the saffron and cook stirring, for about 30 seconds, until the saffron releases its colour and aroma. Add the drained rice and toss to coat. Pour in 2 cups cold water and 2 teaspoons salt. Stir to combine. Bring to a boil. Lower to a simmer and cook for 5-6 minutes, uncovered – until all the water has evaporated. Remove from the heat.
  6. Assemble The Biryani For Dom(#SlowCook): Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover the casserole with the lid or with a double layer of foil. Dom(Slow cook) for 15-20 minutes. Serve the #Biryani with cucumber
  7. #CucumberRaita: Combine all the ingredients. Cover and refrigerate until needed.

 

Conor McGregor’s diet revealed: See inside his fridge and what ‘The Notorious’ will be eating (“Eat clean”)

His coach John Kavanagh posted a picture of the fridge in the Las Vegas Mansion where they are training

BY COLIN BRENNAN

13:30, 15 AUG 2016UPDATED13:31, 15 AUG 2016

Conor McGregor’s “Eat clean” diet revealed: See inside his fridge and what ‘The Notorious’ will be eating(Image: @John_Kavanagh)

Conor McGregor takes on Nate Diaz in a highly anticipated rematch this weekend.

The Dubliner will be desperate to beat Diaz after tasting his first UFC defeat to him earlier this year.

Ahead of the bout, we look at The Notorious’ “Eat clean” diet.

His coach John Kavanagh previously posted a picture of the fridge in a Las Vegas Mansion where McGregor’s team were preparing the 26-year-old Dubliner for his fight with Jose Aldo last year.

Their fridge holds salmon, chicken, steak, fruit and veg.

Kavanagh said: “That’s what a fridge looks like for a bunch of smart primates. Salmon, chicken, steak, fruit and veg. That’s it.

“If you think we’ve bread in this house then you’ve not been paying attention.”

“I don’t eat takeaways. I don’t eat none of that stuff.

“I just try to eat clean.

“I have a sweet tooth — that would be where I’d put on some weight out of fighting is somebody brings in a pack of cakes and coffee.

“But the majority, I’ll eat good-quality meats, good-quality greens, good-quality carbohydrates like sweet potato and butternut squash, and that is it.”

Easy Okra/Ladis Finger Recipe

IMG_2952

Okra/ Ladies Finger Recipe
—————————————–
Ingredients:
Okra/Ledisfinger- 500gm
Onion- 1 medium or large
Garlic- 3 or 4 cloves
Turmeric powder- 1 tsp
Cumin powder- 1tsp
Salt- 1/2 tsp
Oil- 30ml

For step by step instruction –

 

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#OkraRecipe
#Okra
#Okracurry
#FriedOkra
#HealthyOkra
#Welovefood
#LadiesFinger

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