Food is BAE

If “Food” was a subject, then I would have definitely done a PHD on it. I will be impressed with technology, if I could download food from it. I mean, who doesn’t love food. Everyone does obviously, but apart from that everyone also has different fantasies and passion, my biggest fantasy is to, “EAT ALL KINDS OF FOOD FROM AROUND THE WORLD”, or one should say its my biggest goal in life.(sounds weird right?)I like every variety of food except sea food. Moreover, besides Indian cuisine, I like, Mughlai, Sub continental, Thai, Vietnamese, basically anything that is loaded with calories, and the list continues.
Here I am going to discuss some of my favorite recipes from all over the world;

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Pic source: foodnetwork.com

Mac and Cheese:

www.allrecipes.com

Mac n Cheese was originated in England, but its more famous in US.
STARTING WITH THE RECIPE:
READY = 30 MINS SERVES = 6
UNITS = US
INGREDIENTS TO USE:
16 ounces elbow macaroni
¼ cup butter
¼ cup flour
½ teaspoon salt
1 dash black pepper
2 cups milk.
2 cups shredded cheddar cheese or 2 ounces cheddar cheese.

DIRECTIONS TO USE:
Cook macaroni according to package direction. In medium saucepan, melt butter over medium heat; stir in flour and cook for 3-5 minutes to form a roux and add salt and pepper; slowly add milk, stirring well after each addition.
Cook and stir bubbly. Stir in cheese a small amount at a time until fully melted. Drain macaroni, add to cheese sauce, stir to coat.
And you are ready to go.

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Pic source: bettrycrocker.com

Meatballs and Sphagetti

www.allrecipes.com

Meatballs and Italian sphagetti sauce was originated in New York, America.
INGREDIENT TO USE:
Meatballs:
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated parmesan cheese
¼ teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
Sauce:
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 ( 28 ounce ) can whole peeled tomatoes
2 teaspoon salt
1 teaspoon white sugar
1 bay leaf
1 can tomato paste
¾ teaspoon dried basil
½ teaspoon ground pepper

DIRECTION TO USE:
Prep – 20 min Cook – 2h Ready In – 2h 20min
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan Cheese, ¼ tablespoon black pepper, garlic powder and beaten eggs. Mix well and form into 12 balls. Store, covered in refrigerator until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low and simmer 90 mins. Stir in tomatoes, paste, basil, ½ teaspoon pepper and meatballs and simmer 30 mins more.
Ready to Serve though.

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Pic source: wikipedia.org

 Steak and fries

www.myrecipes.com

This dish was originated in Belgium and France, but is more famous in Texas, United States.
INGREDIENTS TO USE:
Steak:
• 1 ( 2 pound ) porterhouse steak ( about 1 ½ inches thick)
• 2 tablespoons worcestershire sauce
• 1 teaspoon sea or Kosher salt
• 1 teaspoon coarsely ground black pepper cooking spray
• 1 teaspoon unsalted butter, softened
Fries:
• 1 teaspoon sea or kosher salt
• 2 teaspoon paprika
• 1 teaspoon coarsely ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• 1 teaspoon olive oil.
• 2 medium baking potatoes, each cut into 12 wedges ( about 1 ½ pounds )
• 2 medium sweet potatoes, each cut into 12 wedges ( about 1 ½ pounds )

DIRECTIONS TO USE:
To prepare steak, coat porterhouse steak with worcestershire. Cover and marine steak in refrigerator, 30 mins turning occasionally. Prepare grill with one side on medium heat and one side on high heat. Remove steak from Worcestershire; discard Worcestershire. Sprinkle steak with 1 teaspoon salt and 1 teaspoon pepper; let stand at room temperature 15 minutes. Place steak on grill rack coated with cooking spray over high heat; grill 3 minutes on each side. Turn steak and place over medium heat; grill 3 minutes on each side or until desired degree of doneness. Place steak on a platter. Rub butter over top of steak; let stand 10 minutes.
To prepare fries, combine 1 teaspoon salt, paprika, 1 teaspoon pepper, garlic powder, onion powder, and chili powder. Combine oil and potatoes in a large bowl, tossing to coat. Sprinkle potatoes with paprika mixture; toss gently to coat.
Place potatoes on grill rack coated with cooking spray over medium heat; grill 18 minutes or until sweet potatoes are tender, turning occasionally. Remove sweet potatoes; keep warm. Grill baking potatoes an additional 6 minutes or until tender.

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Pic source: http://www.bbcgoodfood.com

Thai curry

www.damndelicious.com
Thai curry was basically originated in Thailand, but its one of my favorite curries of all time.
INGREDIENTS:
• 1 1/2 cups basmati rice
• 1 tablespoon canola oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 shallots, minced
• 3 cloves garlic, minced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 1 (13.5-ounce) can coconut milk
• 1 bunch broccolini, cut into 3-inch pieces
• 2 green onions, thinly sliced
• 3 tablespoons chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice

DIRECTIONS:
1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
3. Stir in red curry paste and ginger until fragrant, about 1 minute.
4. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
5. Stir in broccoli until just tender, about 3 minutes.
6. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
7. Serve immediately with rice.

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Pic source: culinaryginger.com

Bolognese Sauce

www.allrecipes.com
It was originated in Bologna, Italy and is used basically as a sauce with paste or sphagetti to eat with.
Ingredients
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 ½ pounds 80/20 ground beef
• 1 ½ pounds ground pork
• 6 ounces pancetta chopped finely
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 11 ounces large onion finely chopped
• 2 celery stalks finely chopped
• 6 ounces (1 large) carrot finely chopped
• 5 garlic cloves grated or finely chopped
• 1 cup white wine or red if you prefer
• 37 ounces good quality can tomato puree
• 2 cups milk
• 1 cup beef stock
Instructions
1. To a large, heavy saucepan add the oil and butter over medium-high heat.
2. When the butter is melted and bubbly, add the beef, pork, pancetta, salt, pepper. Brown, breaking up the meat while cooking.
3. When the meat is browned, add the onion, celery and carrots, mix well and cook for 3 minutes.
4. Stir in the garlic and cook for 2 more minutes.
5. Add the wine, stir and allow to cook and reduce slightly for about 3 minutes.
6. Add the tomato purée, milk, stock and mix well.
7. Partially cover and simmer for 4 hours, stirring often to prevent it sticking to the bottom. If any fat rises to the top, use a spoon to skim it off.
8. When done, taste for seasoning and adjust to your taste.

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Pic source: mccormick.com

 French Toast

www.mccormick.com

French toast was originally found by the Roman Empire, but the name “French toast” was given by England.
INGREDIENTS
4
Servings
• 1 egg
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1/2 teaspoon McCormick® Cinnamon, Ground
• 1/4 cup milk
• 4 slices bread
PREPARATION
• Beat egg, vanilla and cinnamon in shallow dish. Stir in milk.
• Dip bread in egg mixture, turning to coat both sides evenly.
• Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.

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Pic source: chinasichuanfood.com

Chinese Dumplings

www.chinasichuanfood.com

Chinese dumplings was originated in China only.
Ingredients to use:
• 300g all-purpose flour, plus more for dusting (for around 45 to 50 dumpling wrappers)
• 150ml to 160ml water
• a small pinch of salt (around 1/2 tsp, 2g.)
Directions to use:
1. Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
2. When the dough becomes soft and smooth, cut into halves and knead each half into a round ball. Take one half and dig a small hole in center. Then shape it to a large circle round. Cut so we will end up a long log. Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together. Press one down and then roll it into a wrapper around 10cm in diameter. You can refer to the video for the technique.
3. Get your assistants here and begin to wrap the dumpling at the fastest speed, because the wrappers will get dried out soon and become harder to seal together.

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Pic source: food.ndtv.com

Poha

food.ndtv.com

Well, Poha is a north Indian snack which was basically originated in Madhya Pradesh, India.
READY IN:
45 mins SERVES:
3
UNITS:
US
INGREDIENTSNutrition
• 1cup poha (flattened or beaten rice)
• 1stalk curry leaf, chopped
• 1 1⁄2teaspoons salt
• 2medium green chilies
• 1tablespoon lime juice
• 1 1⁄2tablespoons oil
• 2onions, chopped
• 1tomatoes, medium-sized,chopped
• 1⁄4cup ground nuts, crushed
• 1⁄4cup cilantro, for garnishing
• 1⁄4teaspoon turmeric powder
• 1⁄2teaspoon red chili powder
• 1potato, small-sized,diced
• 1⁄2teaspoon mustard seeds
• 1⁄2teaspoon cumin seed
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DIRECTIONS
1. Wash poha.
2. Drain water.
3. Refresh with just sufficient water to cover poha and keep aside for 15 minutes.
4. After 15 minutes, drain out water completely, loosen poha and break lumps, if any.
5. Add salt, lime juice, turmeric powder and red chilli powder to poha.
6. Mix well using a spoon.
7. In a broad saucepan or heavy based pan, heat oil.
8. Add mustard and cumin seeds.
9. Allow to crackle.
10. Add onions, green chillies and curry leaves.
11. Stir-fry on medium-high flame until onions turn golden brown.
12. Add potatoes and tomatoes, mixing well.
13. After 3-5 minutes, add groundnuts and poha and mix well.
14. Cook on low flame for 5-7 minutes.
15. (Please keep mixing every minute in order to ensure that poha does not stick to the bottom of the vessel).
16. Remove from flame.
17. Transfer to a serving dish.
18. Garnish with cilantro and serve immediately

So these are some of my favorite recipes which have been compiled from different sources just for you guys. If you are looking for a weekend binge or cooking yourself a delicious breakfast to satisfy your taste buds, try these easy recipes and do let me know how good it was.

 

 

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