Easy life for Everyone https://www.easylifeforeveryone.com Make life easy with some Tips and tricks Fri, 16 Feb 2018 20:14:09 +0000 en hourly 1 https://wordpress.org/?v=4.9.4 https://www.easylifeforeveryone.com/wp-content/uploads/2017/08/cropped-MY-LOGO-new-32x32.png Easy life for Everyone https://www.easylifeforeveryone.com 32 32 https://www.easylifeforeveryone.com/chowder-recipe-seafood/ https://www.easylifeforeveryone.com/chowder-recipe-seafood/#respond Fri, 16 Feb 2018 20:05:31 +0000 https://www.easylifeforeveryone.com/?p=1774 Chowder is a cream base thick stew or soup. It can be made without cream and tomato base also. Seafood one is very popular. But it has vegetarian version also... [Continue Reading]

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Chowder is a cream base thick stew or soup. It can be made without cream and tomato base also. Seafood one is very popular. But it has vegetarian version also like a potato with cheese and corn. Originally, Chowder recipe is from England. Usually, fisherman made this recipe with seafood only but now people are continuously changing this recipe with their own choice. As I did. I use shrimp, clams and chicken in my recipe at the same time. The dish was delicious. I just love it.You also can try this recipe as I did or with your own cooking inspiration. Hope you all will also love my recipe.

Chowder

Chowder recipe with seafood

Chowder recipe with seafood

  • 500 Grams Whole local small clams
  • 1 Cup Peeled fresh Shrimp
  • 1/2 Cup Shredded boiled chicken
  • 1 Stick Finely chopped celery
  • 1 Tsp Finely chopped flat leaf parsley
  • 1 Big White onion finely chopped
  • 1 Small size Finely chopped red bell pepper
  • 1 Tsp Finely chopped Garlic
  • 1 Tsp Black pepper powder
  • 1 Tbsp Salt or salt as per your taste

To make the white sauce for this recipe

  • 1 Tbsp Butter
  • 4 Tbsp All-purpose flour
  • 2 Tbsp Fresh cream
  • 2 Cup Cow milk

1 cup of water of less if required

    For garnish need few leaf of curly parsley

      1. Place a wok/kadai on gas flame…

        Put olive oil or butter on it and heat.

        Now put Onion Chopped and chopped celery into the wok/kadai and fry till both tender and soft.

        Then add chopped garlic and fry all the ingredients for 1 mins.

        After 1 mins add cleaned local small clams, shrimp, shredded boiled chicken, chopped red bell pepper and black pepper powder.

        Fry for 2 mins and turn off the gas flame.

        Now take another frying pan or wok and put butter on it.

        Once butter melt adds All-purpose flour.

        Fry butter and flour in slow gas flame for 1-2 mins or until the raw smell of flour gone.

        Once it did add cow milk into it and add salt.

        Now in this stage turn the gas flame into high and wait for soup start boil.

        Once it did add all the seafood ingredients you done before and chopped flat leaf parsley.

        Mix very well all the ingredients.

        If you think soup is too thick add little water to thin it.

        Boil the soup for 1 or 2 mins then add fresh cream mix well and turn off the gas flame.

        Chowder with seafood is ready to serve.

        Decorate this dish with curly parsley and serve with bread or can eat without anything.

      Note

      Always clean all the seafood very well before cooking. Uncleaned seafood eating can be dangerous for your health.

       

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      https://www.easylifeforeveryone.com/black-pepper-lamb-stew/ https://www.easylifeforeveryone.com/black-pepper-lamb-stew/#respond Fri, 16 Feb 2018 07:37:57 +0000 https://www.easylifeforeveryone.com/?p=1747 Black pepper lamb/Beef stew or Kali Miri lamb both are almost the same recipes. In Spain, people usually use red bell peppers, Sweet paprika powder and Spanish olive oil on their... [Continue Reading]

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      Black pepper lamb/Beef stew or Kali Miri lamb both are almost the same recipes. In Spain, people usually use red bell peppers, Sweet paprika powder and Spanish olive oil on their stew. But in India people always use special spice powder or garam masala in their recipe. Every recipe has its own garam masala powder so that kali Miri lamb also has its own gram masala powder. The garam masala powder is the only difference between both lamb recipes recipe.Kali Miri lamb recipe belongs to Indian Persi (Emigrated Zoroastrians Persian people) community. Both recipes are equally good in taste. So I tried to combine both recipes and believe me the combined recipe is also very tasty. I like and enjoyed this recipe with my family. Hope all of you will enjoy my Black pepper stew recipe too.

      black pepper lamb

      Black pepper lamb stew

      • 700 Grm Lamb/Mutton (Indian goat) Meat (With Bone any Pieces )
      • 10 Pieces Baby Potatos (Boiled and peeled)
      • 2 Tbsp Black pepper Crushed
      • 3 Tbsp Olive oil/Ghee (clarified butter)
      • 1 Big Bay Leave
      • 2 Small Green Chilli Chopped (Deseeded)
      • 1 Big Finely Chopped Chopped (white or Spanish onion any)
      • 1 Tbsp Crushed Ginger
      • 1 Tbsp Crushed Garlic
      • 1 Small size Finely Chopped Red bell pepper
      • 1/2 Tsp Sweet Paprika Powder
      • 1 Tsp Garam masala Powder for this recipe
      • 4 Tbsp Fresh Cream
      • 1 Pinch Suger
      • 4 Cup Hot Water
      • 1 Tsp Salt or use Salt as per your taste
      1. Place a wok/kadai on gas flame…

        Put oil and ghee on it and heat.

        Add the lamb first and sauté well on high flame for 2 minutes to sear the juices of the lamb. After sauté take out lamb/mutton and keep in a separate bowl.

        Put bay Leave, Onion Chopped and chopped red bell pepper into the wok/kadai and fry till both turns to soft.

        Now add Crushed ginger, Crushed Garlic, Green chillies and Black pepper powder. Fry all the Ingredients for 2 mins.Then add Red chilli powder (Sweet Paprika) fry 2 sec.

        After 2 sec adds 4 cups hot water, baby potatoes and mixes well the meat.

        When its start boiling close the wok with a lid. IN this stage slow the gas flame for

        1 hour or until the lamb/mutton becomes tender and Soft.

        After 1 hour open the lid from the wok. If then the lamb/mutton will be cooked properly add garam masala Powder, salt sugar and fresh cream. Mix all the Mix all the ingredients with lamb/mutton very quickly and turn off the gas.

        Black pepper lamb Stew/Kali Miri lamb/Mutton Recipe is ready to serve.

        Serve this Dish with Garlic Nun or Roomali Roti, Chapatti, Bread or with plain steamed white Rice.

       

      Note

      Garam masala powder for this curry-Take 2 pods of black cardamom, 5 pod green Green cardamom, and Cinnamon 1 inch long stick. Blend all the spices in a spice blender to make a fine powder. Once all the spices will become turn in fine Powder your Garam Masala powder will be ready to use.

       

       

       

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      https://www.easylifeforeveryone.com/paella-spain/ https://www.easylifeforeveryone.com/paella-spain/#respond Tue, 06 Feb 2018 20:13:15 +0000 https://www.easylifeforeveryone.com/?p=1633 Paella is a famous rice dish of Spain. In Spain, they use just any kind of seafood ingredient that goes well with rice, I am doing the same here means, I am making seafood paella.... [Continue Reading]

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      Paella is a famous rice dish of Spain. In Spain, they use just any kind of seafood ingredient that goes well with rice, I am doing the same here means, I am making seafood paella. But many versions of paella recipe is available in Spain so if anyone doesn’t like seafood one they have the option of vegetarian or Fish paella. The main ingredient off paella is saffron which gives this wonderful Flavour and lovely golden colour to the rice. I hope all the seafood lover will; fall in love with my seafood paella recipe.

      Paella

      Paella Recipe from Spain

      Paella Recipe from Spain

      • 1 cup Arborio risotto or Basmati rice if Spanish bomba rice is not available
      • 500 grams Chicken with bone
      • 1 Large Red bell pepper chopped
      • 1 Large Red bell pepper deseeded and sliced
      • 1 Big Spanish onion chopped
      • 1 cup Fresh green peas
      • 5 Big Shrimp
      • 1 Big Calamari rings
      • 2 Big Crab
      • 5 Big Garlic cloves crushed
      • 1 Cup Tomato puree
      • 1/2 Cup Parsley chopped
      • 2 pinch Saffron with hot water mix
      • 1 Tbsp Sweet Paprika powder
      • 2 Tbsp Olive oil
      • 1 Tbsp Salt
      • 1 Pinch Suger
      • 5 Cup Hot Chicken stock
      • 1/2 Cup White wine
      1. Place an iron skillet on gas flame…

        Make the pan hot

        Put olive oil on it and heat the oil

        Add the Chicken pieces first and sauté well on high flame for 2 minutes to sear the juices of all the chicken pieces.

        After sauté take out all the chicken pieces and keep them in a separate bowl.

        Now add chopped Spanish onion, chopped Red bell pepper, crushed Garlic cloves into the pan and fry all the ingredients for 2 mins.

        Then add the sweet Paprika powder to it and mix all the ingredients very well and fry for 2 sec.

        Then add Tomato puree and fry well until the raw smell of tomato goes.

        Now add washed rice and 3cup chicken stock, 1/2 cup white wine into the pan and mix all the things very well.

        Now add Fresh green peas, Calamari rings, Shrimp, Crab, salt and sugar in the same iron skillet

        Mix all the ingredients with rice very well and now cover the iron skillet with a lid for 10 mins.

        In this stage, the gas flame should be very low.

        After 10 mins if the rice looks slightly translucent add rest of the chicken stock and the saffron with hot water mix to it.

        Mix all the things well, now place all the deseeded and sliced Red bell pepper in the top of the rice and then cover the pan for another 10 mins or until the rice cooked properly. (In between 10 mins uncovered the iron skillet or pan and check rice is cooked or not if it cooked properly turn off the gas flame before 10 mins)

        After 10 mins uncover the iron skillet or pan and garnish this wonderful rice dish with chopped Parsley and serve hot and enjoy this aromatic seafood rice dish with friends and family

      Note

      Always prepared all the ingredients of paella before cooking.

       

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      https://www.easylifeforeveryone.com/rogan-josh-recipe/ https://www.easylifeforeveryone.com/rogan-josh-recipe/#respond Mon, 05 Feb 2018 16:23:08 +0000 https://www.easylifeforeveryone.com/?p=1627 Rogan josh is an absolutely delicious and aromatic lamb or mutton recipe from Kashmir, India.I am making this recipe with lamb but it can be made with chicken as well.It’s... [Continue Reading]

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      Rogan josh is an absolutely delicious and aromatic lamb or mutton recipe from Kashmir, India.I am making this recipe with lamb but it can be made with chicken as well.It’s a well known Indian recipe which is available in most of the Indian restaurants in India and abroad.It’s a spicy recipe but I am sure it’s flavour of spices will attract everyone and will not burn their mouth with hot spices.

      Rogan josh

      Rogan josh recipe with lamb meat

      • 500 grm Lamb or indian Mutton
      • 2 Tbsp Mustard oil
      • 1/2 cup Fried onion flakes
      • 1 big Tomato puree
      • 1 Tbsp Dry ginger powder
      • 1 tsp Garlic paste
      • 1 Tsp Turmeric powder
      • 1 Tbsp Sweet paprika powder
      • Tbsp Asafoetida powder
      • 1 Tbsp Fennel seed powder
      • 1 Tbsp Rogan josh Garam masala Powder
      • 1 Tbsp Salt
      • 1 Pinch Suger
      • 1 Ltr Hot Water
      • 2 Tbsp chopped coriander or cilantro leaves
      1. Place a wok/kadai on gas flame…

        Put Mustard oil on it and heat.

        Add the lamb first and sauté well on high flame for 2 minutes to sear the juices of the lamb. Now add Fried onion flakes and Asafoetida powder mix all the spices with lamb or Indian mutton and fry for 2 mins in slow gas flame.

        Then add Red chilli powder (Sweet Paprika) fry 2 sec

        Then add Tomato puree and fry well until the raw smell of tomato goes.

        Now add Garlic paste and Turmeric powder.

        mix all the spices with lamb and Cook for 4 minutes or till oil starts separate from the spices.

        Then add 1 ltr hot water into the wok and then after adding Dry ginger powder, Fennel seed powder, Rogan josh Garam masala Powder, Salt, sugar, mix well and wait for bubble comes and just then covered the wok/Kadai with a lid.

        covered the wok/Kadai with a lid for 1 hour or until the lamb becomes tender and Soft. (gas flame must be slow at this stage).

        Garnish this dish with chopped coriander or cilantro leaves.

        Now Kashmiri Rogan josh recipe with lamb meat is ready to serve.

        Serve this Dish with Garlic Nun or Roomali Roti or Chapatti or with steamed Rice.

      Note

      Rogan josh garam masala powder-1/4 Tsp. Cinnamon powder, Green cardamom powder 1/4Tesp, Clove Powder 1/4 Tsp,1 big dry bay leave (can use also fresh bay leave if dry ones are not available),1 black cardamom pod,1 whole mace.Blend all the spices in a spice blender to make a fine powder once it’s ready you will get your own Rogan josh garam masala for the recipe.

      Always make the garam masala fresh just before every recipe.

       

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      https://www.easylifeforeveryone.com/malabar-prawn-curry/ https://www.easylifeforeveryone.com/malabar-prawn-curry/#respond Sat, 13 Jan 2018 18:36:50 +0000 https://www.easylifeforeveryone.com/?p=1608 Malabar Prawn curry is an absolutely delicious recipe. It’s not too spicy like other Indian dishes. This beautiful aromatic curry is from south region state of India, named “Kerala”. Rich... [Continue Reading]

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      Malabar Prawn curry is an absolutely delicious recipe. It’s not too spicy like other Indian dishes. This beautiful aromatic curry is from south region state of India, named “Kerala”. Rich taste and flavour of coconut milk give this recipe to another level. As I told this recipe is not spicy so kids will love this recipe as well adult those who do not like spicy food would love this Indian curry dish.

      Malabar

      Malabar prawn curry a non-spicy Indian curry dish

      • 15-20 medium Prawn
      • 1 tsp Mustard seeds whole
      • 1 Spring Curry leaves
      • 1/2 cup Chopped white onion
      • 1 tbsp Garlic crushed
      • 1 tbsp Ginger crushed
      • 1 Small Green chilli deseeded and chopped
      • 1 Small Tomato peeled & chopped
      • 1 tsp Fenugreek seeds whole
      • 1/2 cup Grated fresh coconut
      • 1 tsp Coriander seeds whole
      • 1/2 tbsp Tamarind pulp
      • 1 Cup Fresh Coconut Milk
      • 2 tbsp Coconut oil
      • 1 tsp Salt
      • 1 Pinch Suger
      • 1 Cup Water
      • 1 Chopped green scallions
      1. Before cooking clean and wash all Prawns.

        Now Take a Pan, Wok/ Kadai.

        Put coconut oil on it and Make it Hot for 2 sec.

        At first add whole Mustard seeds and curry leaves as a temper, when the crackling sound comes out from mustard, Put Chopped Onion into the wok/kadai and fry till onions turn soft and translucent.

        When The onions turn soft and translucent just in this stage add Freshly crushed garlic & Ginger and green chilli.

        Fry for 2 min in a very low gas flame.

        Now add Malabar prawn curry paste & Prawns to the Wok or Kadai and fry for another 2-3 mins in low gas flame.

        Then just after 2- 3 mins add fresh Coconut Milk and water, salt and sugar.

        Mix all the spices very well and now cover the Kadai with a lid for 5 mins.

        After 5 mins open the lid and add Tamarind pulp and Mix well with other spices.

        Now Turn off the gas flame.

        Our Malabar prawn curry is ready.

        Decorate this dish with chopped green scallions and Serve with steamed rice.

      Note

      Malabar prawn curry paste -Make a fine paste of coconut and whole  Coriander seeds with little bit water in a blender.

       

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      https://www.easylifeforeveryone.com/shahi-lamb-korma/ https://www.easylifeforeveryone.com/shahi-lamb-korma/#respond Sun, 31 Dec 2017 18:25:30 +0000 https://www.easylifeforeveryone.com/?p=1585   Shahi Lamb/Mutton Korma is a very delicious Indian recipe it’s a curry dish which has mild spicy flavour. In India, everyone makes this dish in their own way, so I made this... [Continue Reading]

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      Shahi Lamb/Mutton Korma is a very delicious Indian recipe it’s a curry dish which has mild spicy flavour. In India, everyone makes this dish in their own way, so I made this recipe in my own way. And believe me this Lamb korma is not only looked good, it tastes equally good. Usually “korma “dish made with lamb or Indian goat or with Chicken. “Shahi” word came from Mughal food cooking style. This dish is not so much spicy like another Indian curry. I hope my Shahi mutton korma will inspire you to cook.

      Shahi

      Shahi Lamb/Mutton Korma

      Shahi Lamb/Mutton Korma

      • 500 gram Lamb/Mutton
      • 2 Medium boiled And smashed White Onions
      • 1 tsp Ginger Chopped
      • 1 tsp Garlic chopped
      • 4 tbsp smoothly beaten yogurt
      • 1 piece Deseeded green chilli chopped
      • 1 tsp cumin powder
      • 1 tsp coriander powder
      • 2 tbsp Fresh cream
      • 1 tsp cashew nut and peeled almonds Paste
      • 1 tsp kewra water
      • 1 Big bay leave
      • 4 Pod Green cardamom
      • 2 Pieces cloves
      • 1 Stick cinnamon
      • 1 tsp Garam masala powder
      • 2 tbsp Ghee or clarified butter
      • 1 tsp White oil
      • 1 tsp salt
      • 1 pinch sugar
      • 1 tsp fried caramelised onion
      • Few strands of saffron soaked in warm water
      1. Place a wok/kadai on gas flame…

        Put oil and ghee on it and heat.

        Add the lamb first and sauté well on high flame for 2 minutes to sear the juices of the lamb. After sauté take out lamb/mutton and keep in a separate bowl.

        Now put all whole spices into the same wok or kadai and fry just for 1 minutes but remember gas flame should be slow at this time.

        Now add boiled and smashed White Onions, Ginger Chopped and Garlic chopped, Deseeded green chilli chopped, cumin powder, coriander powder and The Lamb.

        Mix all the things very well then cover the wok or kadai with a lid and cook for 10 minutes.

        After 10 minutes add smoothly beaten yogurt, Garam masala powder with lamb, mix well and cover the lid cook the lamb for another 5 minutes.

        Now after 5 minutes add cashew nut and peeled almonds Paste to the curry and cook for more 5 minutes.

        Now lamb is perfectly cooked add fresh cream, kewra water and soaked saffron in warm water, Mix all the ingredients with lamb and turn off the gas.

        Shahi lamb/Mutton korma is ready to serve.

        Decorate this dish with fried caramelised onion.

        Serve this Dish with Garlic Nun or Roomali Roti or Chapatti or with pulav Rice or even plain white Rice.

      Note

      Garam masala powder for this curry-Take 1/4 Tsp. Cinnamon powder, Green cardamom powder 1/4Tesp, Clove Powder 1/4 Tsp. and 1/4 Tsp. Nutmeg powder and mace powder mix well all.

      Now Garam Masala Powder is ready for use.

       

       

       

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      https://www.easylifeforeveryone.com/chicken-chocolate-sauce/ https://www.easylifeforeveryone.com/chicken-chocolate-sauce/#respond Fri, 29 Dec 2017 19:38:57 +0000 https://www.easylifeforeveryone.com/?p=1575 Mole Poblano con Polo or chocolate chicken is a traditional Mexican Recipe. The origin of mole poblano is famous in the mountain city Puebla in Mexico. They use the word... [Continue Reading]

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      Mole Poblano con Polo or chocolate chicken is a traditional Mexican Recipe. The origin of mole poblano is famous in the mountain city Puebla in Mexico. They use the word “Mole” is actually the common English word ‘sauce’. This is a simply amazing Mexican recipe. The Dark spicy Chocolate-infused sauce with chicken makes this recipe tastes great.

      Mole

       

      Chicken in chocolate sauce|Mole Pablano con Pollo

      Mole Poblano con Pollo | Chicken in chocolate sauce

      • 2 Piece Chicken Breast
      • 1/2 cup Grated unsweetened Dark chocolate
      • 2 Tblsp White oil
      • 1/2 tsp Whole black peppercorn
      • 1/2 tsp Whole cumin seeds
      • 1/2 tsp whole coriander seeds
      • 1 tsp whole Almond
      • 1 Tsp Sesame seed
      • 1 tsp Peanut
      • 1 stick cinnamon
      • 2 whole cloves
      • 1 cup chopped onion
      • 4 cloves garlic
      • 2 Whole Mexican chilli
      • 2 pinch Ground Nutmeg
      • 1 pinch Ground Mace
      • 2 tsp Salt
      • 1 cup Water if require
      1. Take a Pan, Wok/ Kadai.

        Turn on gas flame and Heat the Wok/kadai.

        Now dry roast all the spices with a garlic clove and grind them and make a paste with water, nutmeg and mace.

        Dry roast Mexican chilli’s and soak them in water and make a paste.

        Now grilled the chicken with salt and pepper and keep it aside until it cools down.

        Put oil into the wok or kadai and put opinion into it and fry the onion until it translucent.

        After that add all the spice paste, chilli pastes into it and fry for 5 minis.add water if required.

        Add salt to the sauce.

        After adding Grated unsweetened Dark chocolate into the sauce and mix it well and quickly turn off the gas.

        Cut the grilled chicken breast into pieces and place it in a serving dish.

        Put the sauce on the chicken and serve this dish with plain white Rice or Corn Tortilla.

      Note

      Make fresh spice paste just before cooking so that you will get the real taste of Mole Poblano con Pollo or Chicken in chocolate sauce.

      Enjoy this wonderful recipe with your friends and family.

       

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      https://www.easylifeforeveryone.com/garlic-butter-prawns/ https://www.easylifeforeveryone.com/garlic-butter-prawns/#respond Thu, 21 Dec 2017 15:08:46 +0000 https://www.easylifeforeveryone.com/?p=1551 Combine the butter with garlic is a combination which is made in heaven.Simple Garlic-Butter goes wonderfull with Bread, Noodles, Fish and Seafood like Shrimp, Prawns, Crab etc.Though garlic Butter itself... [Continue Reading]

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      Combine the butter with garlic is a combination which is made in heaven.Simple Garlic-Butter goes wonderfull with Bread, Noodles, Fish and Seafood like Shrimp, Prawns, Crab etc.Though garlic Butter itself taste wonderful but I made this more interesting with adding some Lemon juice.My garlic butter with Prawns (shrimp) is very easy to make and tastes Delicious.

       

      Garlic butter prawnsGarlic butter prawns (Shrimp)

      Garlic Butter Prawns

      • 4 Big size Tiger Prawns
      • 1/2 Cup Salted Butter
      • 1 tbsp Extra lite olive oil
      • 8 Whole Garlic Crushed
      • 2 Pinch Salt
      • 1 Pinch Suger
      • 1 mid size Fresh Lemon juice
      • 1 tbsp Fresh Lemon Zest
      • 1 tbsp Finely chopped parsley
      • 2 tbsp Water
      1. Before cooking clean and wash all Prawns.

        Now Take a Pan,Wok/ Kadai.

        Turn on gas flame and Heat the Wok/kadai.

        Put oil on it and Make it Hot in High Flame.

        Now fry all prawns untill they turn orange in colour.

        And Then very quickly add all The Butter.

        When The butter start bubbling just in this stage add Freshly crushed garlic.

        And fry for 2 mins then add 2 tbsp water to prevent butter and garlic from burning.

        And now add salt and suger.

        Then just after 3 mins add fresh lemon juice and lemon zest,chopped parsley and turn off the gass flame  quickly and cover the pan,wok or kadai with a lid.

        So that the flavour or aroma of lemon juice and zest can goesa into Prawns/shrimp.

        Serve this Dish with Bread,Rice or with smashed potatoes.

      Notes

      Always Remove the vein from the Prawns before cooking.

      And make this recipe in slow gas flame only otherwise the prawns will be not cooked well and butter with garlic will burn so quickly.

       

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      https://www.easylifeforeveryone.com/november-2017-yakhni-pulao/ https://www.easylifeforeveryone.com/november-2017-yakhni-pulao/#respond Tue, 07 Nov 2017 17:30:16 +0000 https://www.easylifeforeveryone.com/?p=1021 Yakhni Pulao is extremely delicious and authentic Rice recipe from Afghanistan cuisine. And it’s very easy to make at home. So let’s start, how to make this easily learn with me. Yakhni... [Continue Reading]

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      Yakhni Pulao is extremely delicious and authentic Rice recipe from Afghanistan cuisine. And it’s very easy to make at home. So let’s start, how to make this easily learn with me.

      Yakhni

      Yakhni Pulao from Afghanistan

      • 4 Cup Basmati rice   

      Washed and soaked in normal water before 10 mins cooking.

      • 4 piece Chicken leg
      • 1/2 Whole Peppercorns
      • 1/2 Whole White pepper
      • 1/2 Whole Fennel seeds  
      • 6 Pod Green cardamom
      • 1/2 Whole Clove
      • 2 inches Cinnamon stick
      • 2 Whole Black cardamom
      • 1 Whole Star aniseed
      • 1/2 of a Big Nutmeg
      • 1 whole Mace
      • 1/2 Cup Ghee 
      • 1/2 Cup Yoghurt
      • 4 Tsp Garlic paste
      • 2 Tsp Ginger paste
      • 1 Tbsp Suger
      • 1 Tbsp Salt
      • 8 Cup Water

      Muslin cloth 12 by 12 inches in size to make cloth pocket for this recipe

        1. To make Yakhni take a muslin cloth and tie Peppercorns, White pepper whole, Fennel seeds whole, Green cardamom whole, Clove whole, Cinnamon stick, Black cardamom whole, Star aniseed whole, Nutmeg whole into it.

          After that take a big pot and put 8 cups of water into it.

          Therefore,  put the muslin cloth packet with all spices into the water and boil for 5 mins.Finally, you will get a stock of spice which is called “Yakhni”.Now put all basmati rice in the Yakhni and add 1/2 Tbsp. salt and ½ tbsp. Sugar with it and cook for 10 mins on a low gas flame. After that take another wok or kadai or pan and sear chicken pieces with 2tesp ghee. Furthermore, add Garlic paste, Ginger paste, 1/2Tbsp salt, ½ tbsp. Sugar to it and fry for another 2 mins.

          Thereafter add beaten yoghurt and fry all chicken pieces for another 5 mins.

          After 5 mins mix the chicken pieces with the half cooked rice and cover the pot with a lid and cook the rice for another 20 mins. After 20 mins open the lid and turn off the gas. Finally, our aromatic Yakhni Pulao is ready. Serve this Rice dish with any curry…

         

         

         

         

        Note

        Before serving the rice dish please remove the muslin cloth packet from the pot.

         

         

         

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          https://www.easylifeforeveryone.com/november-2017-cheese-stuffed-mushroom/ https://www.easylifeforeveryone.com/november-2017-cheese-stuffed-mushroom/#respond Mon, 06 Nov 2017 16:29:51 +0000 https://www.easylifeforeveryone.com/?p=1011      Cheese Stuffed mushroom surprise Ball  One day I  got the idea to make cheese stuffed mushroom surprise Ball. however, I wasn’t sure that a  vegetable Appetize can be so tasty like this... [Continue Reading]

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           Cheese Stuffed mushroom surprise Ball 

        One day I  got the idea to make cheese stuffed mushroom surprise Ball.

        however, I wasn’t sure that a  vegetable Appetize can be so tasty like this one.

        It’s not only tasty it can be a great appetizer for a party or can be favourite by any kid as an evening or school snack.

        So now let’s start to make this.

            

        Cheese Stuffed mushroom surprise Ball 

        • 6 piece Button mushroom 
        • 1 Cup Breadcrumbs      (Any brands of your choice)
        • 2 Cup Oil for frying     

        Cheese and other things For stuffing 

        • 4 Tbsp Mozzarella cheese
        • 2 Tbsp Cheddar cheese 
        • 2 Tsp Garlic chopped     
        • 1/2 Tsp Black pepper powder
        • 1 Tsp Parsley chopped 
        • 1 Tsp Sundried tomato chopped
        • 1 Tsp Salt

        For binding make a paste with   5 Tbsp. Cornstarch with 1/2cupwater makes a thick paste and pinch of salt.

          1. Take a wok or kadai and make it almost hot enough and then put oil into it.

            Heat the oil in slow gas flame only for deep frying.

            first of all twist mushroom stems to remove from mushroom caps and chopped all stems very finely.And then take another mini bowl to mix chopped mushroom stems, Garlic chopped, Mozzarella cheese and Cheddar cheese.And add  Black pepper powder, Parsley chopped, Sundried tomato chopped and salt.And now Mix all the ingredients very well.

            Now stuff this mixture into the mushroom pocket and press them to make a ball like a shape.And then dip all the balls into the cornstarch and water binding paste.and roll all the balls one by one into bread crumbs one by one.

            Repeat the same breadcrumb roll process, it will make heard bread coat and will keep all the mushroom juice inside every ball.Now fry all the mushrooms balls very carefully for 2 mins in hot oil.while the mushroom balls seem like fried serve them with tomato ketchup or any sauce you like.

               

           

           

           

           

           

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