Ingredients

• 1 cup peanut oil, lard or other vegetable oil
• 1 cup flour
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 4 cloves garlic
• 2 bay leaves
• 1 Tbsp Cajun seasoning (see below)
• 1 ham hock (optional)
• 10 cups water
• 3 pounds assorted greens (i.e. kale, collards, mustard greens, turnip greens, spinach, chard, parsley, dandelion greens, beet greens), chopped (about 14 cups)
• Salt
• 1 pound smoked andouille sausage (optional)
• File powder to taste (optional)

Cajun Spice Blend

• 1 teaspoon black pepper
• 1 teaspoon cayenne
• 1 teaspoon celery seed
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 Tbsp garlic powder
• 2 Tbsp sweet paprika

Directions

1 create the concoction: begin the gumbo by creating a roux, which can add tons of flavor and thicken the gumbo. Heat the cup of oil or lard (both square measure ancient concoction ingredients) over medium heat for a moment or 2 then stir within the flour. combine therefore there aren't any lumps.
Cook the concoction over medium-low heat till it's the colour of chocolate. it's your selection however dark you let your concoction go. The darker it's, the better, however once the concoction gets dark it will burn simply, therefore you want to stir perpetually and keep and eye on that.

2 Heat water to a simmer: whereas the concoction is preparation, bring the ten cups of water to a simmer.

3 Add onions, celery, sweet pepper, then garlic to concoction: once the roux is dark enough, combine within the sliced onions, celery and sweet pepper and switch the warmth to medium. Let this cook, stirring sometimes, till the vegetables soften. Add the garlic and cook another 1-2 minutes.

4 Add bay leaves, spice, hot water: Add the bay leaves, the Acadian spice and slowly stir within the predicament. The concoction can seize up initially, however keep stirring and it'll all close in an exceedingly satiny broth.

5 Add leg, greens, cowl and simmer: Add the leg and every one the greens. style for salt, however bear in mind the leg are going to be salty, therefore let the broth be a touch under-salted for currently. If you wish to feature a lot of Acadian spice, do so now. cowl the pot and simmer gently for one hour and quarter-hour.

6 take away meat from leg bones, chop and come to pot: Check the leg. If the meat is worsening the bone, remove it, discard the bones, chop the meat and come it to the pot. If the hock isn't prepared, keep cookery the gumbo; ham hocks do not continually cook at an equivalent rate.

7 Add andouille sausage: Once the hock is prepared, add the andouille sausage and cook for one more quarter-hour.

 

Ingredients

Chapathi Flour – 1 cup
Salt – to taste
Water – as required
Onion – 2 tbsp chopped lengthwise
Capsicum – 1/3 cup chopped lengthwise
Boiled Sweet Corn – 1/4 cup
Grated Cheese – 1/4 cup
Oil – to toast

For the sauce:

Oil – 1 tsp
Salt – to taste
Garlic – 12 tsp finely chopped
Big Onion – 1/2 cup
Tomato – 1 big sized
Tomato Sauce – 1 tbsp
Chilli Flakes – 1 tsp + little while serving
Oregano – 1/4 tsp
Pepper powder – 1/8 tsp

Method:

• in an exceedingly wide bowl add flour, salt and 1st provides a fast combine for salt to be even. Then add water very {little} by little, gather to make a soft pliable dough.Once it's gathered to a mass add 1/2 tsp oil and knead it once.The dough mustn't be too tight or too loose, it ought to be non sticky at this stage.Allow it to rest for a short time till we tend to prepare the sauce.

• Blanch tomatoes until its skin starts to peel off by itself, drain water, take away the skin and trim the sting.Cut into half and transfer to a mixer.

• Grind it to a swish puree while not adding water.Set aside.Heat oil in an exceedingly Kadai language – add garlic and saute until golden brown, then add onion and saute until clear.How to build chapatti dish

• Then add tomato puree and let it boil for 3mins.Then add spaghetti sauce,pepper powder,chilli flakes and oregano and let it cook till the sauce is thick.Once the sauce comes along to a thick spreadable consistency cut and put aside.

• prepare together with your ingredients.Toast pepper in 1/2 tsp oil until it shrinks a small amount.Take chapathi dough and begin rolling into slightly thick chapathi’s.

• Heat a pan, cook chapathi on either side.I removed the tawa from flame so organized the toppings.Spread the sauce.

• unfold the veggies, such it covers the total chapathi.Finally add cheese so rigorously transfer the tawa to flame.Cook coated until cheese melts.

• once you open the cheese ought to be goey.Sprinkle oregano, pepper powder and transfer to serving plate.

Ingredients

    1/4 cup all-purpose flour

    1 tablespoon canola oil

    1 onion, chopped

    1 large green bell pepper, diced

    1 stalk celery, minced

    4 cloves garlic, minced

    4 cups reduced-sodium chicken broth

    1 (14-ounce) can whole tomatoes, drained and chopped

    10 okra pods, trimmed and cut into 1/2-inch-long pieces

    1/2 teaspoon freshly ground pepper

    1/4 teaspoon dried thyme

    1/4 teaspoon dried oregano

    1/8 teaspoon cayenne pepper

    1 bay leaf

    1/2 cup long-grain white rice

    6 ounces medium (41/50 count) shrimp, peeled and deveined

    4 ounces boneless, skinless chicken breast, or thigh meat, trimmed and cut into 1/2-inch pieces

    2 ounces andouille or kielbasa sausage, thinly sliced

    salt, to taste

    hot sauce, to taste

Directions

Heat a significant iron cooking pan over medium heat. Add flour and cook, stirring perpetually with a picket spoon, till the flour turns a deep golden color, seven to ten minutes. Transfer the flour to a plate and let cool. there'll be a powerful aroma just like burnt toast. use caution to not let the flour burn; cut back the warmth if flour appears to be browning too quickly. Alternately, toast the flour in a very pie plate in a very 400°F kitchen appliance for twenty minutes.

Heat oil in a very serious pot over medium heat. Add onion, bell pepper, celery and garlic; sauté till the onions area unit gently suntanned, concerning seven minutes. Stir within the cooked flour. step by step stir in broth and convey to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and herb. cowl and cook for quarter-hour. Stir in rice and cook, covered, for quarter-hour longer.

Add shrimp, chicken and sausage; simmer till the shrimp is opaque within, the chicken is not any longer pink and also the rice is tender, concerning five minutes longer. Discard the herb and season with salt. Ladle into bowls and serve with sauce.

Ingredients:

Whole Wheat Flour / Atta – 3 cups
Milk – around 2 to 2.5 cups
Salt – to taste
Sugar – 1 tblspn
Olive Oil – 2 tblspn
Dry Yeast – 2 tsp

For Filling:

Bell Pepper / Capsicum – 2 large chopped finely
Cheese Spread – 1 cup
Dried Basil – 2 tsp + extra for sprinkling on top
Dried Oregano – 1 tblspn + extra for sprinkling on top
Red Chilli flakes – 1 tblspn
Mozarella Cheese – 2 cups grated

Method:

• Take one/2 cup of flour and 1 cup of milk in an exceedingly sauce pan, combine well and cook this until it gets thick and sort of a sticky combine. currently take it off the warmth and put aside to cool down down.

• Now take yeast and tiny sugar in an exceedingly bowl, Pour over very little heat water and blend well. put aside for five minutes thus it activates and find bubbly.

• Now take flour, salt, sugar in an exceedingly bowl and blend well. build a well within the center, add within the sticky flour combine, yeast combine and further milk and build it into a bit sticky dough.

• Now add in oil and knead it for five to six minutes until it gets soft and sticky. currently cowl it with wrap and let it rest for one to a pair of hours. currently sprinkle some further flour and knead it well.Now divide it into equal balls.

• Now combine all the ingredients for filling in an exceedingly bowl and put aside.

• Take it and unfold it into a sq.. currently spoon some filling in and high with mozarella cheese. currently fold it from four sides thus it produce a parcel.

• Arrange it in an exceedingly lubricated baking pan deed very little house between all. cowl it with wrap and let it rise for thirty to forty five minutes.

• In the last ten minutes, heat up kitchen appliance to two hundred degree C.

• Now brush some oil on high of the parcel, sprinkle high with oregano and basil and pop this in kitchen appliance and bake for fifteen to twenty minutes.

Ingredients

• 1 cup boiled sweet corn kernels makai ke dane
• 2 tbsp plain flour maida
• 4 tbsp Cornflour
• salt and to taste kalmirch
• Oil for deep frying
• 2 tsp Oil
• 2 tsp finely chopped garlic lehsun
• 2 tsp finely chopped ginger adrak
• 1 tsp finely chopped green chillies
• 1/4 cup finely chopped spring onions whites and greens
• 2 tsp schezuan sauce

For The Garnish

• 1 tbsp finely chopped spring onion greens

Instructions

• mix the corn, flour, cornflour, salt, pepper and one tbsp of water in an exceedingly deep bowl and blend well.

• Heat the oil in an exceedingly deep non-stick kadhai, and french-fry the corn in two batches until they flip golden brown in color from all the edges. Drain on Associate in Nursing absorbent paper and keep aside.

• Heat the oil in an exceedingly broad non-stick pan, add the garlic, ginger and inexperienced chillies and sauté on a medium flame for a number of seconds.

• Add the onion whites and greens and sauté on a medium flame for a number of seconds.

• Add the schezuan sauce, fried corn and a touch salt, combine well and toss on a medium flame for one minute.

• Serve instantly.

Ingredients

For the Roux:

• 1 heaping cup all-purpose flour
• 2/3 cup oil (vegetable or canola oil)

For the Gumbo:

• 1 bunch celery , diced, leaves and all
• 1 green bell pepper , diced
• 1 large yellow onion , diced
• 1 bunch green onion , finely chopped
• 1 bunch fresh parsley leaves , finely chopped
• 2-3 cloves garlic
• 1-2 Tablespoons Cajun seasonings (*see note)
• 6-8 cups Homemade chicken broths
• 12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)
• Meat from 1 Rotisserie Chicken*
• 2 cups Shrimps , pre cooked
• cooked white rice for serving

Instructions

For the Roux*:

• In a large, significant bottom stock pot mix flour and oil. Cook on medium-low heat, stirring perpetually for 30-45 minutes. This half takes patience--when it's finished it ought to be as dark as chocolate and have a soft, "cookie dough" like consistency. take care to not let it burn! be happy to feature a bit additional flour or oil pro re nata to achieve this consistency.

• in an exceedingly separate frying pan on medium-high heat place the sausage slices in one layer within the pan. Brown them well on one facet (2-3 minutes) and so use a fork to flip every over onto the opposite facet to brown. take away to a plate.

• Add 1/2 cup of the chicken stock to the new frying pan that had the sausage to deglaze the pan. Pour the broth and drippings into your massive soup pot.

• Add remaining five 1/2 cups of chicken stock. Add veggies, parsley, and concoction to the pot and stir well.

• arouse a overboil medium heat and boil for 5-7 minutes, or till the vegetables square measure slightly tender. (Skim off any foam which will rise to the highest of the pot.) Stir in Cajun seasoning, to taste. Add chicken, sausage, and shrimp.

• At this time style it and add additional seasonings to your liking--salt, pepper, chicken bullion paste, garlic, additional Joe's stuff or additional chicken broth--until you reach the right flavor. Serve heat over rice. (Tastes even higher succeeding day!)

Ingredients

• Ingredients for Scallops
• 12-16 large scallops 3-4 per person
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and Pepper
• Ingredients for Carbonara
• 8 slices thick cut bacon diced I try to find bacon with less fat, or cut away excess fat
• 1 shallot finely sliced
• 1 clove garlic leave whole
• 4 green onions
• 2 egg yolks
• 1/2 cup heavy cream
• 1 cup parmigiano reggiano grated
• fresh ground pepper
• 14 oz (400g) pasta of your choice -I used Linguine

Instructions

• food spaghetti sauce

• begin cookery food in giant stainless-steel pot.

• In tiny bowl combine along cream, egg yolks and 3/4 of cheese.

• In giant pan cook bacon till crisp, add shallots and 1/2 inexperienced onions.

• Smash down ail a touch, boost bacon. (remove before adding pasta)

• once food is finished cookery, drain well, then boost pan of bacon.

• Toss well, then transfer to giant bowl.

• Add cream mixture to food and combined well. confirm food remains hot so as to cook the eggs and soften the cheese.

• organize food on plate, prime with cooked scallops, add some recent ground pepper, grated cheese, and inexperienced onions.

• good Pan cooked Scallops

• Blot scallops with towel to get rid of any water. Salt and pepper.

• Heat giant non-stick skillet, add a pair of tablespoons vegetable oil.

• confirm skillet is hot before adding scallops however not smoking.

• Add scallops deed many area between. Overcrowding the pan can drop the pan temperature and cause scallops to steam instead of sear. (may got to kill batches)

• Sear for concerning 2-4 minutes or once bottom may be a nice golden brown. do not move them around within the pan otherwise you can forestall them from forming that nice brown crust. when one or two of minutes have peek underneath to ascertain if golden brown.

• address sear different facet. (about 1-3 additional minutes)

• Add a pair of tablespoons of butter to pan currently.

• Spoon the thawed butter over the scallops because the different facet finishes cookery.

• Transfer to towel coated plate.

• Keep heat in kitchen appliance, if creating in batches.