Food World

Ing redients 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered 8 Tablespoons (1 stick) butter 1 medium onion, chopped (about 1 1/2 cups) 1-2 cups vegetables—diced carrots, corn, peas 1 1/2 lbs ground round beef 1/2 cup beef broth 1 teaspoon Worcestershire sauce Salt, pepper, other seasonings of choice METHOD 1 Boil the potatoes:  Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes. 2 Sauté vegetables:  While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or c...

Ingredients Of Rice Idli 3 cups rice - preferably par boiled (sela) 1 cup split and husked dhuli urad 2 tsp salt How to Make Rice Idli Soak the rice and lentil in water separately for 5-6 hours.Grind the lentil to a fine smooth paste, and the rice a little coarse (enough to feel a texture, like fine sand).Mix the two ground ingredients with salt and enough water to form a batter of dropping consistency.Leave, covered, in a warm place to ferment to a spongy batter, overnight.Steam in an idli steamer and serve hot. Ingredients Of Sambar 1 cup yellow lentils (arhar or toover daal) 1 Tbsp salt 1 Tbsp sugar 3 Tbsp sambar masala 3 Tbsp thickish tamarind pulp or 1 tsp tamarind concentrate 2 tsp mustard seeds 7-8 leaves of curry leaves 2-3 whole dry red peppers 1 cup mixed vegetables, cut into approx.1 1 big onion, cut into quarters 2 Tbsp oil 1 Tbsp chopped coriander leaves to garnish. How to Make Sambar 1. Cook daal with salt, till absolutely tender, no...

Ingredients 2 pounds chicken drumettes ½ cup whole milk (optional) 6 garlic cloves, minced 1 teaspoon minced ginger 2 green onions, chopped ½ cup Korean hot pepper paste 1/3 cup rice syrup (or ¼ cup sugar) 2 tablespoons Korean hot pepper flakes 1 tablespoon sesame oil ½ teaspoon ground black pepper Directions Prep the chicken, if using milk: Put the chicken in a bowl, add milk and mix it together by hand. Cover and refrigerate for 30 minutes Make the spicy paste: Combine garlic, ginger, green onion, hot pepper paste, rice syrup, hot pepper flakes, sesame oil, and black pepper in a bowl and mix it well with a spoon. Strain the chicken and squeeze a little to remove any excess milk. Put it in a large bowl. Add the paste and mix it well by hand. Refrigerate for 10 to 30 minutes. BBQ chicken: Grill or BBQ the chicken on medium heat for 30 minutes, or until well cooked. Keep flipping the drumettes over with your tongs so they don’t burn on the grill. Brush on a...

Ingredients  1 cup cooked, white fluffy rice 12 large dried anchovies, heads and intestine removed 1 ounce dried kelp 1 package of soybean sprouts (12 ounces: 340 grams), washed and drained 2 ounces onion, sliced 2 garlic cloves, minced 2 to 3 green onions, sliced 2/3 cup chopped kimchi 1½ teaspoons salt 2 teaspoons Korean hot pepper flakes (optional) 2 tablespoons sesame seeds, ground 2 teaspoons sesame oil 2 eggs ½ teaspoon ground black pepper salted fermented shrimp (optional) Directions Prepare the stock Put 8 cups of water in a pot and bring it to a boil. Put anchovies into a soup strainer or soup pouch and add to the boiling water. Add dried kelp and cover and cook over medium high heat for about 10 minutes until it boils vigorously. Turn down the heat to medium and cook another 10 minutes. Add soybean sprouts Add soybean sprouts, garlic, and salt. Press and stir with a ladle or a wooden spoon so that the soy bean sprouts are submerged...