Mushroom & Peas Korma (Delicious Creamy gravy)
Mushroom & Green peas Korma (delicious creamy gravy)
Mushroom & Peas Korma Flavored with creamy white sauce, fresh cream, cashews nut paste & seasoned with spices like Piri Piri mix, paprika, black pepper, salt, dry toasted & crushed fenugreek leaves, chilli flakes, blanched and puréed spinach leaves & lots of garlic
This turn into delicious a perfect gravy for lunch/dinner can paired with steamed rice, Naan.
Ingredients
-250g mushrooms cut into half
-10 spinach leaf blanched in hot water then cold bath, purée & set aside
-1/2 cup fresh green peas boil and set aside
-10 Cashews soak & paste set aside
-3 tbsp plain flour/Maida
-25g butter+ 4 tbsp olive oil
1 tbsp garlic paste
125ml fresh cream
200ml milk
25g butter
1 medium white/red onion chopped
SPICES
2 tsp Piri Piri mix
2 tsp paprika mix
2 tsp chilli flakes
1/2 tsp black pepper
2 tbsp toasted & crushed dry fenugreek leaves
1/2 tsp homemade garam masala powder
1 tsp sugar
Salt to taste
1/2 cup water if required
KEEP ALL INGREDIENTS READY BEFORE COOKING
-Heat oil in a wide dish (3 tbsp ) add chopped onion stir until slightly brown, once they turn golden remove and set aside
-Using same dish add 2 tbsp olive oil & 10g butter add garlic paste stir till they turn slightly brown then add plain flour/maida stir continuously until a paste forms this called a roux.
Add milk gradually stirring as you go, until you get a smooth sauce.
& sauce has thickened, add golden fried onions stir
-Add spices stir mix well cook for 1 minute, add fresh cream stir for a minute, add cashew paste stir and cook & simmer
-Now add blanched & puréed spinach add remaining butter stir continuously while cooking
-Add cut mushrooms & boiled green peas mix, dash sugar cook for 1 more minutes
-Enjoy with Steamed white rice, Naan
Garlic Mushroom & Spinach | Quick Recipe
Here’s a delicious and simple dish that you’d make over and over again!
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Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
Pizza,pasta,lasagne,pesto,olive oil,olives,hummus,greek food,piella,spanish food,lamb,roast pork,calzone,penne,spaghetti,vongole,tuna,pollo,pomodori,tonno,ragu,pasta sauce,salad,riso,mozzarella,halumi,arabic,grilled,grill,beef steak,fried chicken,fried fish
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
One Pot Pasta with Chicken, Mushrooms and Peas | Simple Everyday Meals | Episode 4
Written recipe and ingredient information here:
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One Pot Pasta with Chicken, Mushrooms and Peas
INGREDIENTS
3 Tbsp Olive oil
1½ cups (300 grams) boneless chicken breast (cut into small pieces)
1½ cups (200 grams) frozen green peas
3 cups (150 grams) shiitake mushrooms
2 finely chopped cloves of garlic
½ tsp dried oregano (or herb of choice)
3 cups (800 ml) chicken stock (or water)
⅔ cup (200 grams) cream (schlagsahne)
3 cups (200 grams) Whole grain (Vollkorn) Farfalle (or pasta of choice)
1 tsp salt
¼ tsp freshly crushed black pepper
For garnish:
¼ cup chopped parsley (optional)
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