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daily-deliciousness · 4 months
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Butter chicken (murgh makhani)
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food-company · 2 years
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Check out my new recipe🤤🍴
How to make the best Potato Omelette stuffed with Ham and Cheese Recipe
Potato omelette stuffed with ham and cheese. It is a very tasty recipe. It is the typical spanish potato omelet but in this ocassion stuffed with ham and cheese like a sándwich. To prepare this stuffed omelette we will need the following ingredients.
POTATO OMELETTE STUFFED WITH HAM AND CHEESE INGREDIENTS  FOR 3 PEOPLE: 3 medium potatoes 5 eggs 1/2 onion 4 ham slices 8 cheese sandwich slices Salt Oil
POTATO OMELETTE STUFFED WITH HAM AND CHEESE RECIPE:
1.- In a pan over medium heat, add plenty of oil. Then, add peeled and chopped potatoes and chopped onion into large pieces. Put a little of salt and let cook everything while stirring frequently with wood spoon about 10 minutes.
2.- Past this time, smash the potatoes with a spoon. Let cook about 5 minutes more while smash frequently, until get a solid mashed potato.
3.- In a bowl put the eggs. Add a little of salt and beat. After, add mashed potatoes, onion and mix until obtaining a homogeneous mass.
4.- Put a Little of oil in another little and deep pan over high heat. Above put 1/3 of the potato and egg mixture. With the spoon spread it all over the surface of the frying pan and on top, place 4 slices of cheese, 4 slices of ham and finally 4 other slices of cheese. (It’s an example, can put it at ease). Above, put the rest of potato and egg and with the spoon extend it so that the surface is very smooth. Cook over moderate heat about 5 minutes.
5.- With help of a dish, turn the omelette and introduce the other side in the pan. Pass the wooden spoon by the edges of the tortilla to compact it again, that is with a more round and more showy form. Cook about 5 minutes more.
6.- Finally, we took it out of the pan with the help of the plate. And… ready!
As a result, you will obtain a delicious potato omelette stuffed with ham and cheese. Try it in your home!
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ferrantte · 1 year
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some favourite bowls from alexacooksme's instagram 🥘
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viejospellejos · 1 year
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Soft Garlic Naan & Chicken Butter:
¿Hay hambre?
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vegan-nom-noms · 4 months
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daily-deliciousness · 25 days
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Bullet naan (spicy Indian flatbread)
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tastesoftamriel · 1 year
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Hackle-lo and Scuttle Curry
One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.
You will need:
225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)
125g baby spinach
2 onions, finely diced
2 tbsp concentrated tomato purée
3 tbsp unsalted, unroasted cashews
1 tsp ginger paste
5 cloves garlic, minced
2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild
1/2 tsp garam masala
2 cloves
2 cardamom pods, crushed lightly
1 tsp cumin
1 tbsp cinnamon
2 tbsp sugar
175ml water
2 tbsp butter
Coconut oil or vegetable oil
Salt and pepper, to taste
Cream, to serve (optional)
Method:
Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.
Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.
In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.
Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.
Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.
Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.
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brattylikestoeat · 6 months
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foodshowxyz · 3 months
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Tofu Tikka Masala
1 (14-ounce) block extra-firm tofu, pressed and cubed
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper (adjust to your spice preference)
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can full-fat coconut milk
1/2 cup vegetable broth
1/4 cup chopped fresh cilantro
Salt and black pepper to taste
For the Coconut Rice
1 cup basmati rice
1 (14-ounce) can full-fat coconut milk
1/2 cup water
1/4 teaspoon salt
Instructions
Prep the Tofu: Drain and press the tofu for at least 15 minutes. Cut into 1-inch cubes.
Marinate the Tofu (Optional): For extra flavor, marinate the tofu in a mixture of 1/4 cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon garam masala, and a pinch of salt for at least 30 minutes.
Cook the Rice
Rinse rice thoroughly. Combine rice, coconut milk, water, and salt in a medium saucepan.
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.
Make the Tikka Masala Sauce:
Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic and ginger and cook for an additional minute until fragrant.
Stir in cumin, coriander, garam masala, turmeric, and cayenne pepper, and cook for another 30 seconds.
Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
Cook the Tofu
If not marinated, toss tofu with a bit of olive oil, garam masala, and salt.
In a separate skillet, heat a bit of oil and cook the tofu until golden brown on all sides.
Assemble the Tikka Masala:
Add the cooked tofu to the simmering sauce.
Season with salt and pepper to taste.
Let simmer for 5-10 minutes to allow flavors to blend.
Serve: Stir in fresh cilantro. Serve the hot Tofu Tikka Masala over a bed of fluffy coconut rice.
Optional Garnishes
Extra cilantro
Lime wedges
Naan bread
Plain yogurt
Tips
Spiciness: Adjust the amount of cayenne pepper for your preferred heat level.
Creamier Sauce: For extra richness, stir in a dollop of heavy cream or vegan cashew cream at the end.
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vegan-nom-noms · 9 months
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