Urbanrajah

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http//www.urbanrajah.com
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We provide different type of foods and delicious
item where you can get it at affordable rate.
Gathering travel, food, style and vignettes on
life in one space to inspire and provoke, this
content is for sowing and sharing, enjoy it and
pass it on. There are different types of food
item that you can prepare for your family or
guests, who will be coming down to your place
next week.
Now, cooking any dish means you have to know all
the ingredients and condiments that are required
for preparing them. More importantly you have to
know the exact amount of the condiments and the
spices required for cooking them. Perfect mixture
of spices and ingredients will help you to create
the right magic regarding the dish.
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In a blender pop all the marinade ingredients in
together and pulse until the mix looks textured
by the whole spices. In a non metallic dish,
smother the fillet in the marinade, cover and
refrigerate overnight if possible or for a couple
of hours. Pre-heat an oven to 200C/gas mark 6/fan
180C and tray bake the fillet for 40 minutes,
test the fillet is cooked by piercing the middle
section and see whether the juices run clear.
Remove, cover with foil and rest the fillet for
10 minutes. Slice and serve the tandoori pork
with masala mash, drizzle some of the cooking
juices over the fillet and mash and tuck in.
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Whilst the ingredient list may look exhaustive
for a humble burger, this is a pretty simple
recipe which will leave opulence coursing down
your chin and spreading a fat smile across your
chops at the same time. Use a processor and
roughly pulse all the blender ingredients
together. Now pop these bits into a large mixing
bowl together with the meat, flour and salt and
use your fingers like a mincer, squidging
everything between your fingers until all the
ingredients have combined. Cover and refrigerate
for 30 minutes to an hour, allowing the mix to
set a little. Grease your palms with a little oil
and rip off lemon sized chunks of the burger mix
and shape into thick burger patties, roughly the
size of your palm. Heat a large frying pan with
enough oil to fry each burger approx 4 minutes on
each side over a medium heat.
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In a large pot over a medium heat, warm the oil,
then sauté the onions until opaque. Add the
peppercorns, cardamom, cumin seeds, ginger and
garlic pastes and tomatoes. Stir well and cook
for 23 minutes until the mix has dried a little.
Pop in the mince and brown, then mix everything
up and cook for around 10 minutes until the meat
has released its juices and the pot smells
fragrant and is making you hungry. Season with
salt, pitch in the powdered spices chilli,
coriander, curry and garam masala tip in the
potatoes and chopped chillies and add enough
water to cover the surface of the ingredients.
Cover and cook for around 30 minutes or until the
potatoes have softened and cooked through.
Uncover add the frozen peas and cook over a high
heat for 5 minutes, reducing the gravy until its
sticking to the meat and tatties.
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Heat the milk, water, ginger and spices in a pan,
letting it simmer rather than boil over for about
15 minutes until the volume has reduced a little.
The liquid will smell deliciously fragrant and
youll be gagging to sip it. Take off the heat
and drop in the teabags, allowing the tea to brew
for a couple of minutes, or longer if you like it
stronger. Strain through a sieve into tea glasses
or cups and sweeten according to your taste.
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ADDRESS UK2.NET http//www.uk2.net/
(email_at_uk2.net) One Canada Square,Canary
Wharf,London,GB ZipE14 5DY Phone[phone]