Monzoors Kitchen- A Food Blog With Perfect Recipes

  Preparation time- 10 minutes. Main Ingredients; 1. 4 table spoon unsalted butter, divided. 2. 1 small onion, minced. 3. Salt and pepper to taste. 4. 2 tablespoon all purpose flour. 5. 1 cup whole milk. 6. 1/2 teaspoon nutmeg, freshly grated. 7. Pinch of cayenne. 8. 1 cup wisconsin aged garda cheese, grated. 9. 1 medium Sweet onion, thinly sliced. 10. 8 ounces sliced mushrooms. 11. 5 ounces baby spinach leaves. 12. 12 eggs. 13. 12 slices whole grain bread toasted. Cooking Preparation Of The Recipe; 1. Mornay Sauce: Melt 2 tablespoon of butter in medium saucepan. Add diced onion, salt and pepper, sweat the onions in medium-low heat for about 5 minutes or until they are  translucent. Add flour and stir to form a paste. Bring to a boil, boil 1 minute. Slowly whisk in milk. Stir in nutmeg and cayenne, bring to a boil. Reduce heat to low. Stir in cheese until melted. Remove from heat, set sauce aside to cool. 2. Vegetables: Heat remaining 2 tablespoon butter in large sauce p...

  Preparation time- 10 minutes. Servings-4 Main ingredients:  1. About 20 ripe plum tomatoes. 2. About 1/3 cup extra virgin olive oil plus more to finish the dish. 3. Pinch of crushed red pepper. 4. Kosher salt and freshly ground black pepper. 5. 1 tablespoon unsalted butter about 1 oz. 6. Freshly grated permigiano- Reggiano ( about half a cup)  7. 6-8 fresh basil leaves well washed and dried, stacked, and rolled into a cylinder and cut thinly crosswise into a chiffonade. 8. 1 lb spaghetti either high quality dry or home made. Cooking Preparation Of The Recipe: 1. To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small x on the bottom of each tomato. Ease about 5 tomatoes in the pot and cook. Let boil for about 15 seconds and then promptly move them to the waiting ice water. Peel off the skin with the tip of a pairing knief. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the to.atoe...

  Ingredients : 1 . 2 cup all purpose flour. 2. 2 teaspoon baking powder. 3. 3/4 cup sugar. 4. Pinch of salt. 5. 2 cups milk. 6. 2 eggs. 7. 2 tablespoon butter or oil. 8.  Dash of Yellow food colour. Directions: 1. Cream sugar and oil. 2. Beat the eggs. 3. Stir in milk. 4. Add baking powder and salt. 5. Slowly add flour. Mix well. 6. Add Yellow food colour.  7. Pour 1/4 cup batter to greased & heated nonstick pan.  8. When bubbles appear & form holes, flip the hot cake. 9. Serve hot.

  The pudding is smooth with a silky mouthful. It takes about 15 minutes to prepare the recipe, 20 minutes to cook and 2 hours for the pudding to chill. Ingredients :  1. Dutch-processed unsweetened coco powder for smooth chocolate flavour.  2. Corn starch- This thickens the custard. 3. Heavy cream- creamy richness, you can use half or whole milk. 4. Egg yolks- Eggs should be at room temparature.They will combine better with other ingredients. 5. Milk- whole milk is preferable but other milk will do. 6. Granulated sugar- To sweeten the pudding. 7. Instant coffee granules- These add depth to the chocolate flavour. 8. Vanilla extract- You can use home made, store- bought or even vanilla paste. How To Make Chocolate Pudding 1. Whisk together dry ingredients ( cocoa powder, cornstarch and salt) and then slowly whisk in the cream, trying to dissolve any clumps. 2. Whisk the egg yolks. 3. In a sauce pan, heat milk, coffee and sugar over medium heat. Then slowly add the ho...

  Ingredients: 1. 2 tablespoon coconut oil. 2. 2 lb chicken breast cubed. 3. 5 cloves garlic minced. 4. 2 shallots diced. 5. 1 red pepper chopped. 6. 1/2 cup fresh cilantro  chopped. 7.  1/3 cup liquid aminos or soy sauce. 8. Zest of 1 lime. 9. 1/3 cup peanut butter. 10. 1/4 cup lime juice. 11. 3 tablespoon Chilli paste. 12. 2 tablespoon soy sauce or liquid aminos. 13. 2 teaspoon dried cilantro flakes. 14. 1 teaspoon cumin. 15. 1 salt pinch. 16. 1 black pepper pinch. 17. 6 cups chicken broth. 18. 2 14 oz cans coconut milk. 19. 1/2 cups raw peanuts chopped. 20. Optional birds eye pepper sliced. Instructions: 1. In a large pot, heat the coconut oil over medium heat. and saute the garlic, shallots and red pepper until soft. 2. Add the chicken, cilantro, liquid amino/ soy sauce, lime zest and juice, peanut butter, chilli paste, dried cilantro, cumin, salt and pepper combine over the heat for about 4-5 minutes, stiring constantly. 3. Add the chicken broth, coconut milk a...

  Ingredients: 1. 6 chicken drumsticks and 6 chicken thighs. 2. Kosher salt. 3. Vegetdble oil. 4. 1 yellow onion sliced. 5. 2 garlic cloves minced. 6. 1 inch piece fresh ginger peeled and minced. 7. 3 tablespoon curry powder (preferably madras, but any will do ) 8. 1 teaspoon ground cumin. 9. 1/2 teaspoon cayenne pepper. 10. 1( 14.05) can chopped tomatoes, drained. 11.  1 ( 15 oz) can light coconut milk. 12. 1 cup frozen peas, thawed. 13. 1 cup chopped fresh cilantro leaves. Directions: 1. Rinse the chicken and pat dry with paper towels. Sprinkle with salt. Coat bottom of a 5-7 quart stew pot or dutch oven with a small amount of oil and set over medijm high heat. Add chicken skin side down without crowding, in batches if necessary, and cook until skin is golden brown, about 5 minutes. Turn the pieces over and cook until they are broen on the other side, about 5 minutes more. Transfer to a plate. 2. When the chicken is all browned, add the onion to the pot and cook, stiri...

  Ingredients:  1.  4 chicken breasts ( 6-8 oz each) 2.  2/3 cup mayonaise. 3. 1 tablespoon dijon mustard. 4. 1 tablespoon sour cream. 5. 1 teaspoon garlic powder. 6. 1/2 teaspoon seasoned salt. 7. 1/2 teaspoon pepper. 8. 1/2cup bread crumbs. 9. 1/2 cup fresh grated parmesan. Instructions:  1. Preheat the oven to 375 degree F. 2. Place the chicken breasts in a baking dish. In a bowl combine the mayonnaise, Dijon mustard, sour cream, garlic powder, seasoned salt and pepper. Spread the mixture evenly over the chicken breasts. 3. Mix together the bread crumbs and the permesan, sprinkle over the mayonnaise mixture. 4. Bake until the chicken is cooked through about 45 minutes. 

  Ingredients: 1.  1 turkey 8 to 22 lbs fresh or completely thawed. 2. Sweet Pickle Brine. 3. Maple Syrup. For Sweet Pickle Brine,  1. 1 galon water. 2. 2 and 1/2 cups salt, pickling or canning salts are recommended. 3. 1/3 cup of light brown sugar. 4. 1 table spoon liquid garlic. Mix well, you may need to adjust the amounts depending on the size of your bird. This recipe should suit you for an 8 to 12 lbs turkey. Directions:  Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8-12 lb bird 3 days, 13-16 lb bird 4 days, 17- 22 lb bird 5 days. Remove from brine, rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours. Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking position turkey on cooking grills, smoke cook until done.  Cool turkey in the refrigera...

  Ingredients CHICKEN AND MARINADE: 2 pounds boneless skinless chicken thighs 1/4 cup olive oil 3 TBSP fresh lemon juice 1 yellow onion, thinly sliced 2 tsp ground cumin 1 tsp ground coriander 1 tsp ground cardamom 1 tsp salt 1/2 tsp ground black pepper 1/2 tsp ground cinnamon 1/2 tsp cayenne 1/4 tsp turmeric GARLIC SAUCE: 6 ounces Greek yogurt 3 garlic cloves, minced 1 TBSP olive oil 1 TBSP fresh lemon juice 1/4 tsp salt FOR SERVING: 1 cup diced dill pickles 3 Roma tomatoes, chopped 8 pita breads or flatbreads, warmed. Directions,: Mix together all the CHICKEN AND MARINADE ingredients in a large bowl until everything is well mixed and chicken is well coated. Cover the bowl and refrigerate for at least 2 hours. In a small bowl mix together all the GARLIC SAUCE ingredients until well combined. Cover and refrigerate until ready to use. Preheat the oven to 425°F. Take the chicken and marinade out of the refrigerator. Spread the chicken and onions in an even layer on a rimmed bak...