Wednesday, June 23, 2010
Tuesday, June 15, 2010
Indian Lassi
ngredients:
4-6 ounces of POM wonderful Juice ( alternatively you can use fresh pomegranate.
1 lb thick greek yogurt
2 teaspoons of rose water
3 tablespoons or more Agave nectar ( if you are using honey , reduce it by a tablespoon)
Method:
Take all Ingredients in a blender and blend until they mix well. Chill for atleast 1/2 hour in the refrigerator. Serve chilled !
Source:- http://ammaluskitchen.info/2009/10/12/lassi-love/
Taj Desert and Beverages
4-6 ounces of POM wonderful Juice ( alternatively you can use fresh pomegranate.
1 lb thick greek yogurt
2 teaspoons of rose water
3 tablespoons or more Agave nectar ( if you are using honey , reduce it by a tablespoon)
Method:
Take all Ingredients in a blender and blend until they mix well. Chill for atleast 1/2 hour in the refrigerator. Serve chilled !
Source:- http://ammaluskitchen.info/2009/10/12/lassi-love/
Taj Desert and Beverages
CREAMY HUMMUS
CREAMY HUMMUS
2 cans garbanzo beans, drained, rinsed, and drained again
1 clove garlic, finely minced
3/4 cup tahini
1/2-3/4 cup water
1/4 cup extra virgin olive oil
1 tablespoon plus 2 teaspoons lemon juice
Salt to taste (This will depend on personal taste, as well as what brand of chickpeas you use. I used Goya, and ended up adding 1 teaspoon.)
Combine ingredients, except for salt, in a food processor, beginning with the lesser amount of water. Process until super smooth and creamy, adding more water if it's too thick. Taste and season with salt. Garnish with extra virgin olive oil, toasted pine nuts, and/or paprika.
Source:- http://avenuefood.com/
Indian Food
2 cans garbanzo beans, drained, rinsed, and drained again
1 clove garlic, finely minced
3/4 cup tahini
1/2-3/4 cup water
1/4 cup extra virgin olive oil
1 tablespoon plus 2 teaspoons lemon juice
Salt to taste (This will depend on personal taste, as well as what brand of chickpeas you use. I used Goya, and ended up adding 1 teaspoon.)
Combine ingredients, except for salt, in a food processor, beginning with the lesser amount of water. Process until super smooth and creamy, adding more water if it's too thick. Taste and season with salt. Garnish with extra virgin olive oil, toasted pine nuts, and/or paprika.
Source:- http://avenuefood.com/
Indian Food
Cheesy Cauliflower Sunchoke Potato Soup
Cheesy Cauliflower Sunchoke Potato Soup
Half a head of cauliflower
4 small potatoes
3 sunchokes
white cheddar cheese
1 bullion cube (vegetarian or chicken as desired)
salt & white pepper to taste
Peel and chop the first three ingredients and boil until tender in water nearly covering. When tender, pour the hot mixture into a blender, add the bullion cube and whir. Return to the pan.
Add white cheddar by handful, melting in and tasting and adding more until it's to your desired cheesiness. Add salt and pepper to taste.
Source:- http://mtkilimonjaro.blogspot.com/
Soups and Salads at Taj
Half a head of cauliflower
4 small potatoes
3 sunchokes
white cheddar cheese
1 bullion cube (vegetarian or chicken as desired)
salt & white pepper to taste
Peel and chop the first three ingredients and boil until tender in water nearly covering. When tender, pour the hot mixture into a blender, add the bullion cube and whir. Return to the pan.
Add white cheddar by handful, melting in and tasting and adding more until it's to your desired cheesiness. Add salt and pepper to taste.
Source:- http://mtkilimonjaro.blogspot.com/
Soups and Salads at Taj
South Western Potato Salad
SOUTHWESTERN POTATO SALAD
Hands-on time: 30 minutes
Time to table: 30 minutes but improves if left to sit for at least a couple of hours
Makes about 8 cups
Water to cover plus 1 tablespoon table salt
2 pounds potatoes, cleaned well, left whole (see TIPS)
DRESSING
1/3 cup low-fat mayonnaise
1/3 cup buttermilk
2 tablespoons good mustard such as Dijon
1/4 cup chopped red onion
3 green onions, chopped
1 tablespoon chopped jalepeño
1 clove garlic, minced
Zest and juice of a lime (about 2 tablespoons juice)
1/8 teaspoon chipotle powder
1 large tomato, chopped
1/4 cup chopped cilantro
POTATOES Set up the water and salt to boil, add the potatoes as they're prepped (the water need not be boiling) and bring to a boil. Adjust heat to maintain a good simmer, cover and let cook until the potatoes are cooked through, the actual time will vary based on the size of the potatoes. Drain and let cool until cool enough to handle. Cut into bite-size pieces, leaving the skins on if you like or slipping off if you prefer.
DRESSING Meanwhile, whisk together the dressing ingredients in a large bowl.
COMBINE Fold the still-warm potatoes into the dressing, turning well to coat evenly. Stir in the tomato and cilantro. Serve immediately to serve slightly warm or cover and refrigerate to serve cold later.
NUTRITION ESTIMATE
Made as Written, Per Half Cup (How many calories in Southwestern Potato Salad? How many Weight Watchers points in Southwestern Potato Salad?): 64 Calories; 1g Tot Fat; 0g Sat Fat; 1mg Cholesterol; 35mg Sodium; 13g Carb; 1g Fiber; 1g Sugar; 2g Protein; Weight Watchers 1 point
Made with 1 cup Regular Mayonnaise, as in the Inspiring Recipe, Per Half Cup (How many calories in Southwestern Potato Salad? How many Weight Watchers points in Southwestern Potato Salad?): 153 Calories; 11g Tot Fat; 2g Sat Fat; 1mg Cholesterol; 98mg Sodium; 12g Carb; 1g Fiber; 1g Sugar; 2g Protein; Weight Watchers 4 points
Source:- http://kitchen-parade-veggieventure.blogspot.com/
Taj special
Hands-on time: 30 minutes
Time to table: 30 minutes but improves if left to sit for at least a couple of hours
Makes about 8 cups
Water to cover plus 1 tablespoon table salt
2 pounds potatoes, cleaned well, left whole (see TIPS)
DRESSING
1/3 cup low-fat mayonnaise
1/3 cup buttermilk
2 tablespoons good mustard such as Dijon
1/4 cup chopped red onion
3 green onions, chopped
1 tablespoon chopped jalepeño
1 clove garlic, minced
Zest and juice of a lime (about 2 tablespoons juice)
1/8 teaspoon chipotle powder
1 large tomato, chopped
1/4 cup chopped cilantro
POTATOES Set up the water and salt to boil, add the potatoes as they're prepped (the water need not be boiling) and bring to a boil. Adjust heat to maintain a good simmer, cover and let cook until the potatoes are cooked through, the actual time will vary based on the size of the potatoes. Drain and let cool until cool enough to handle. Cut into bite-size pieces, leaving the skins on if you like or slipping off if you prefer.
DRESSING Meanwhile, whisk together the dressing ingredients in a large bowl.
COMBINE Fold the still-warm potatoes into the dressing, turning well to coat evenly. Stir in the tomato and cilantro. Serve immediately to serve slightly warm or cover and refrigerate to serve cold later.
NUTRITION ESTIMATE
Made as Written, Per Half Cup (How many calories in Southwestern Potato Salad? How many Weight Watchers points in Southwestern Potato Salad?): 64 Calories; 1g Tot Fat; 0g Sat Fat; 1mg Cholesterol; 35mg Sodium; 13g Carb; 1g Fiber; 1g Sugar; 2g Protein; Weight Watchers 1 point
Made with 1 cup Regular Mayonnaise, as in the Inspiring Recipe, Per Half Cup (How many calories in Southwestern Potato Salad? How many Weight Watchers points in Southwestern Potato Salad?): 153 Calories; 11g Tot Fat; 2g Sat Fat; 1mg Cholesterol; 98mg Sodium; 12g Carb; 1g Fiber; 1g Sugar; 2g Protein; Weight Watchers 4 points
Source:- http://kitchen-parade-veggieventure.blogspot.com/
Taj special
Peas with Beacon
Peas with bacon
October 28, 2008 — 101things
peas with bacon
A simple side dish that takes 5 minutes to make, to be served with pretty much anything you like, because bacon goes really well with peas.
Ingredients
Peas, frozen or fresh
Cubed/chopped bacon or pancetta, about 1/3 of the amount of peas
1/2 an onion, chopped finely
Chicken stock
The Cooking
Ok, in a non-stick pan fry the bacon to whatever consistency you like it. Just cooked or nice and crispy, up to you. Once it’s as you like it, add the chopped onion and fry until soft but not coloured (about 2 minutes), then throw in the peas, give it a stir and pour in just enough chicken stock to moisten the whole thing. Cook for a couple of minutes and you’re done! This is excellent with a nice Sunday roast.
Source:- http://101things.wordpress.com/
Taj Cafe and BBQ
October 28, 2008 — 101things
peas with bacon
A simple side dish that takes 5 minutes to make, to be served with pretty much anything you like, because bacon goes really well with peas.
Ingredients
Peas, frozen or fresh
Cubed/chopped bacon or pancetta, about 1/3 of the amount of peas
1/2 an onion, chopped finely
Chicken stock
The Cooking
Ok, in a non-stick pan fry the bacon to whatever consistency you like it. Just cooked or nice and crispy, up to you. Once it’s as you like it, add the chopped onion and fry until soft but not coloured (about 2 minutes), then throw in the peas, give it a stir and pour in just enough chicken stock to moisten the whole thing. Cook for a couple of minutes and you’re done! This is excellent with a nice Sunday roast.
Source:- http://101things.wordpress.com/
Taj Cafe and BBQ
Monday, June 14, 2010
Grilled Sirlion
Grilled Sirloin Steak With Simple Mole Sauce
Description
Pair a grilled sirloin steak with one of Lipton's new Fiesta Sides line of Tex-Mex and Southwestern flavors, including Mexican Rice, Smoked Chipotle Rice, Jalapeño Jack Pasta, Spanish Rice, Nacho Pasta and Taco Rice.
Ingredients
* 1 1/2 pounds sirloin steak
* 2 teaspoons olive oil
* Salt and coarsely ground pepper
Sauce
* 2 tablespoons olive oil
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1 teaspoon finely chopped garlic
* 1/2 cup finely chopped onion
* 3/4 cup canned tomato sauce
* 1/2 cup chicken stock
* Salt and pepper
Preparation
1. Preheat grill.Coat steaks in olive oil and generously season with salt and pepper. Grill over hot flame to desired degree of doneness.
2. Heat olive oil in small saucepan over medium heat. Once hot, add cumin and cinnamon, and toast for about 30 seconds, making sure not to burn. Add garlic and onion to cumin-cinnamon mixture and cook until onions are translucent. Stir in tomato sauce and chicken stock, and generously season with salt and pepper. Simmer for an additional minute. Adjust seasoning if necessary.
3. Slice grilled steaks into strips and fan slices out on each plate. Pour sauce over steak slices and serve.
Recipe Source:- http://www.culinary.net/
Taj Barbeque-Indian Food in Dothan
Description
Pair a grilled sirloin steak with one of Lipton's new Fiesta Sides line of Tex-Mex and Southwestern flavors, including Mexican Rice, Smoked Chipotle Rice, Jalapeño Jack Pasta, Spanish Rice, Nacho Pasta and Taco Rice.
Ingredients
* 1 1/2 pounds sirloin steak
* 2 teaspoons olive oil
* Salt and coarsely ground pepper
Sauce
* 2 tablespoons olive oil
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1 teaspoon finely chopped garlic
* 1/2 cup finely chopped onion
* 3/4 cup canned tomato sauce
* 1/2 cup chicken stock
* Salt and pepper
Preparation
1. Preheat grill.Coat steaks in olive oil and generously season with salt and pepper. Grill over hot flame to desired degree of doneness.
2. Heat olive oil in small saucepan over medium heat. Once hot, add cumin and cinnamon, and toast for about 30 seconds, making sure not to burn. Add garlic and onion to cumin-cinnamon mixture and cook until onions are translucent. Stir in tomato sauce and chicken stock, and generously season with salt and pepper. Simmer for an additional minute. Adjust seasoning if necessary.
3. Slice grilled steaks into strips and fan slices out on each plate. Pour sauce over steak slices and serve.
Recipe Source:- http://www.culinary.net/
Taj Barbeque-Indian Food in Dothan
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