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Sunday 15 January 2023

Chicken Masala , Dhaba Style - recipe

Ingredients:

  • 1 chicken breast
  • 400 grams of tomato paste
  • 5 spoons with fresh cream or fat yogurt
  • 4 green cardamon
  • 3 onions
  • 3 spoons of sunflower oil
  • 2 spoons ginger - fresh turmeric -garlic paste
  • 2 cloves
  • 2 laurel leaves
  • 1 star anise
  • 1 cinnamon stick
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • a pinch of chili powder



First make the ginger ,turmeric, garlic paste.
Mix 5 cloves of garlic with a bit of fresh turmeric and a bit of ginger. According to your taste. Or if you have an Indian shop you can buy it.


Chop the chicken breast and mix it with 1 spoon of the ginger -garlic paste. Let it sit while we prepare the rest of the ingredients.


In a jar ground  the cardamon, the star anise, the cloves and the cinnamon stick.


Heat the sunflower oil and add the grounded spices. Fry them for half of a minute.


Mash the onions until you have a smooth composition and add it into the pan. Mix it with the spices and let it cook for a few minutes until it changes a bit the color.


Add the turmeric powder and mix.


Add the cumin  powder , the coriander powder and mix. Let it cook for a minute mixing from time to time.


Add the remaining ginger - garlic paste and let it cook for another minute.


Add the tomato paste and the chili and let it cook for a few minutes mixing from time to time.


Add the chicken and let it cook at slow fire until tender.


Add the garam masala and the fresh cream and let it cook for another 5 minutes.



You can serve it with boiled rice.
Enjoy!



The original recipe can be found here


Sunday 11 September 2022

Hotel review - Holiday Inn Budapest - Budaors, Hungary

The room was nice and clean and the bed comfortable. Didn't stay for breakfast.


Paid private parking and free internet. Close to the highway.



Friday 21 May 2021

Pumpkin soup - recipe (with photos)

Ingredients:

  • 600 grams of cleaned pumpkin
  • 500 milliliters of water or chicken broth
  • 130 grams of potatoes
  • 30 milliliters of white wine
  • 20 grams butter
  • 3 spoons of olive oil
  • 2 cloves of garlic
  • 1 teaspoon honey
  • 1 onion
  • a bit of nutmeg
  • pepper
  • a bit of salt


Additionally you will need:

  • 40 grams of bacon
  • a few leaves of parsley
  • young onion leaves
  • a few spoons with fresh cream




Clean and cut the pumpkin in medium cubes.
Add the olive oil and the honey on top of the pumpkin cubes and mix them until well covered.
 

Place the seasoned pumpkin on a baking paper in an oven tray and let it cook at 200 Celsius degrees until tender.
When done, take it out from the oven and reserve for later.


In a pan, add the butter and when melted add the chopped onion and the chopped garlic.
Let them simmer for a few minutes.


Add the cleaned chopped potatoes and let them cook for a minute.
Add the wine and let them cook for another minute.


Add the water and the baked pumpkin and let it boil in a covered pan until the potatoes are done.



When the vegetables are done, mash them until you have a smooth consistency (now use the salt, pepper and nutmeg).


You can decorate the plate with some crispy bacon, fresh cream , young onions and chopped parsley.
Enjoy!



The original recipe can be found here

Tuesday 18 May 2021

Wednesday 20 May 2020

Sweet bread with walnuts and Turkish delight ("cozonac")

Ingredients for 1 big sweet bread:

  • 580 grams of wheat flour
  • 200 milliliters warm milk
  • 160 grams of sugar
  • 50 milliliters of sunflower oil
  • 25 grams of butter
  • 20 grams of fresh yeast
  • 2 eggs
  • zest from 1 small lemon
  • a pinch of vanilla sugar
  • a pinch of salt


Ingredients for the filling:

  • 100 grams of crushed walnuts
  • 50 grams sugar
  • 30 grams of cocoa powder


Additionally you will need:

  • 1 egg yolk
  • 1 tbsp milk
  • a pinch of salt



Prepare the dough:

20 minutes before starting, take out the eggs from the fridge and let them reach a moderate temperature.

Mix the fresh yeast with 1 spoon of sugar, 100 milliliters of warm milk and 1 spoon with flour. Let it rest in a warm place for 10 minutes or until it starts rising.


Meanwhile, beat the eggs with the sugar and the vanilla sugar until they triple the volume.




In the bowl with the beaten eggs, add the zest from the lemon, the remaining milk, the rising yeast and half of the flour.

Beat it for a few minutes until everything is well incorporated.


Add the rest of the flour and the salt over the composition and start mixing.

This is a longer process so if you use your hands instead of a kitchen robot, prepare for about 10 minutes of mixing. Let it rest for 10 minutes.


After the 10 minutes passed, start incorporating the sunflower oil, a bit at the time. Don't add more unless the previous is well incorporated. Continue in the same way with the melted butter.

Give it another 10 minutes of mixing and let it rest in a warm place for 40 minutes.



Prepare the filling:

Mix the crushed walnuts with the sugar and the cocoa powder.


Divide the dough in 2 equal pieces and let it rest, covered, on the table, for 10 minutes. Each part should have around 500 grams.


Now, spread one piece of the dough on the table and add half of the filling.

On top add some Turkish delight. Not too much, because the dough will not rise so nicely.

Roll the dough, carefully not to spread the filling, and put it aside.

Repeat the process with the other dough.


Now, twine the 2 parts like in the photo bellow and put them in an oven tray covered with baking paper.

Let it rest for 90 minutes in a warm place.


10 minutes before putting the dough in the oven, preheat the oven at 190 Celsius degrees.


When the oven is hot, beat an egg yolk with some milk and a bit of salt and brush the dough.

Put the dough on the bottom shelf of the oven and cook at 180 Celsius degrees for 20 minutes.

After 20 minutes, cover the dough with baking paper and reduce the temperature at 170 Celsius degrees. Cook for another 20-25 minutes or until done.


When ready, take the sweet bread from the tray and let it cool on a grill. Turn on the other side after 10 minutes. Repeat the operation one more time after 10 minutes.

Let it cool well before cutting a slice.


Enjoy!




The original recipe can be found here

Monday 20 May 2019

Upper Middle Rhine Valley

A beautiful UNESCO site visited by millions of tourists every year .

You can start your journey in Koblenz and finish in Mainz. By car or by boat the views are magnificent.

*Arenfels Castle


* Bacharach






* Boppard







* Koblenz





*Linz am Rhein






*Loreley


* Oberwesel





* Rudesheim am Rhein



* Sankt Goar




* Unkel




* Other pictures from the Rhine Cruise









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