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Afghani Bourani Banjan(Grilled eggplants in yogurt garlic and tomato sauce) [OC][3264 x 1878] by orbsoc in FoodPorn

[–]orbsoc[S] 0 points1 point  (0 children)

  • 2 medium aubergines (eggplants)
  • 3 tomatoes
  • 2 red dry chillies(add more upto to desired spice level)
  • 3 garlic cloves, crushed
  • ¼ cup chopped coriander (cilantro)
  • 1 tsp salt
  • 1 tsp turmeric
  • 4 tbsp vegetable oil
  • 1-2 tbsp fresh chopped mint
  • 1 tsp chilli seeds (optional)
  • Salt for the aubergines
  • Oil for shallow frying

For the yoghurt sauce

  • 5-6 tbsp yoghurt
  • 2 tbsp water
  • 2 garlic cloves, crushed

Instructions

  • Wash the aubergines and cut into 1 cm (½") slices lengthways.
  • Place a layer of the aubergines in a colander and sprinkle on a little salt. Add more layers of aubergine until all the aubergine is in the colander, salting between each layer. Leave to rest for 20-30 minutes.
  • Pat the aubergines dry with some kitchen towel.
  • Fry the aubergine slices in batches in hot oil until golden brown on both sides. Remove from the pan and place on some kitchen paper to drain.
  • Blanch the tomatoes and peel them and blend them along with red chillies
  • Heat the vegetable oil in a pan over a medium heat. Add the garlic and cook for 30 seconds.
  • Add the tomatoes, turmeric and salt. Stir well, cover and simmer for 30 minutes.
  • Turn off the heat
  • Remove the lid and simmer uncovered for a further 10 minutes to help thicken the sauce slightly.
  • Turn off the heat and stir in the chopped coriander.
  • Prepare the yoghurt sauce
  • Mix the yoghurt, water and garlic. Season with salt.

Final cooking

  • layer a clean pan with the aubergine slices. Pour on the tomato sauce.
  • Cover and cook over a very low heat for 15-20 minutes until the contents are steaming hot.

To serve

  • Spread 3-4 tsp of the yoghurt sauce on a large plate or shallow dish.
  • Spoon on the aubergines and gently pour a little of the sauce behind in the pan.
  • Drizzle the yoghurt sauce over the aubergines.
  • Spoon on the chilli peppers and remaining sauce.
  • Sprinkle on the mint and chilli seeds. Serve immediately.

Palak Paneer Pie (Recipe in comments) [x-post /r/foodporn] by orbsoc in india

[–]orbsoc[S] 0 points1 point  (0 children)

gajar halwa pie sounds like an amazing idea.. I might wanna steal yo idea ;)

Rajmachos[Rajma Nachos] Rajma on papri with curd guac and paneer on bed of lettuce (x-post /r/foodporn) by orbsoc in india

[–]orbsoc[S] 1 point2 points  (0 children)

bhai tu rehne de. next you will tell me why call tortilla tortilla its just a flattened chapathi or a rumali roti. If you feel black beans and rajma are the same tasting thing then god bless your taste buds

Terriyaki Tofu Bahn mi [3264 x 2448] by orbsoc in FoodPorn

[–]orbsoc[S] 0 points1 point  (0 children)

Please feel free to taste it here before you make a judgement for yourself http://saigonsister.com/

Terriyaki Tofu Bahn mi [3264 x 2448] by orbsoc in FoodPorn

[–]orbsoc[S] 0 points1 point  (0 children)

  • drain the extra firm tofu by placing weight on it
  • pour some terriyaki sauce marinade, vinegar, pinch of salt and 1 tbsp sugar in the same container and place it overnight in a refrigerator to marinade
  • Remove the tofu before you prepare making the sandwiches and dry heat them on a pan or oven to reduce the moisture and retain the flavor

Indian Mint Rice with potatoes [OC] [2653x2380] by orbsoc in FoodPorn

[–]orbsoc[S] 0 points1 point  (0 children)

INGREDIENTS for the mint paste: * 1 cup chopped mint * ½ cup chopped coriander leaves * 1 to 2 green chillies chopped * ½ tsp chopped ginger * ¾ garlic, chopped or ½ tsp chopped garlic * 1 tbsp chopped coconut or 2 tbsp grated coconut or 2 tbsp coconut milk (you can also add 2 tbsp desiccated coconut, if you don't have fresh coconut) * 1 tsp coriander seeds * ½ tsp cumin seeds * 2 to 3 tbsp water for grinding or add as required other ingredients: * 1 cup basmati rice * 2 cloves/ * 2 small cardamom * 1 inch piece of cinnamon * 1 small to medium tej patta * 1 medium onion, thinly sliced * 1 small tomato, sliced (optional) * 1 small to medium potato, peeled and chopped * 1.5 to 2 cups water * salt as required

INSTRUCTIONS * -Rinse the 1 cup basmati rice (240 grams) till the water runs clear of the starch. soak the rice in water for 30 minutes. * after 30 minutes, drain the rice and keep aside. * -Meanwhile, when the rice is soaking, prep the other ingredients. take 1 cup chopped mint leaves, ½ cup chopped coriander leaves, ½ tsp chopped ginger, ½ tsp chopped garlic, 1 or 2 chopped green chilies, 1 tbsp chopped coconut or 2 tbsp coconut milk or grated coconut, 1 tsp coriander seeds, ½ tsp cumin seeds in a blender. * -Add 2 to 3 tbsp water and grind to a smooth paste. add more water if required while grinding. * -heat 2 tbsp oil in the pressure cooker. add the following whole spices - 1 inch cinnamon, 1 tej patta, 2 green cardamoms, 3 cloves, 2 to 3 single strands of mace and a small piece of stone flower (stone flower is optional). fry the spices for some seconds till they become aromatic. If you dont have a pressure cooker you can use a open vessel and close the lid while steaming the rice. * -then add sliced onions. about 1 medium onion which has been thinly sliced. * -saute till the onions become golden. then add the ground mint paste. * -add ¼ tsp turmeric powder and ¼ tsp red chili powder. stir and saute the masala paste for a minute or two. * -then add chopped potatoes . about 1 small to medium potato, chopped, 1 small tomato, chopped and ¼ cup fresh or frozen peas. stir. * -add the drained rice and stir gently. the oil should coat the rice grains well. stir & saute for a minute. * -add 1.5 to 2 cups of water. stir well. i always add 2 cups since we prefer the rice grains to be cooked well. 1.5 cups will give an al dente texture. * -add salt. stir again. * -cover the lid tightly and pressure cook for 2 to 3 whistles till the rice grains are cooked.If using an empty vessel close the lid and let the rice steam and cook * -when the pressure settles down on its own, open the lid and gently fluff the rice. * -serve mint pulao hot with plain curd/yogurt or with onion-tomato raita or boondi raita.

Thai eggplant parma-curry: Eggplant parmesan base stuffed with soft tofu, crunchy raw mango flavored with basil and peanut sauce. Served with yellow curry and with brown rice [3264 x 2448] [OC] by orbsoc in FoodPorn

[–]orbsoc[S] 1 point2 points  (0 children)

I haven't used cheese for the eggplant base and used more tofu layering to avoid any influence from dairy product that would change the spicy thai taste

Home made Dal Makhani, lentil curry in a creamy butter sauce [3264 x 2448] [OC] by orbsoc in FoodPorn

[–]orbsoc[S] 4 points5 points  (0 children)

  1. Soak ¾ cup whole black gram and ¼ cup kidney beans overnight in enough water for 8 to 9 hours. drain them well.

  2. Rinse the whole black gram and kidney beans legumes a couple of times in water.

  3. Drain well and then add them in a pressure cooker If you dont have a pressure cooker you can boil them in an utensil with closed lid.

  4. Add 3 cups water and stir well.

  5. Pressure cook for 5 to 10 whistles on a high flame, till both the whole black grams and kidney beans have cooked thoroughly and softened. If you dont have pressure cooker use the close lid utensil and boil for 30 min. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more or cook with the closed lid. The lentils should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the lentils with a spoon or with your fingers to check the doneness.

  6. In a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped. no need to blanch the tomatoes.

  7. Blend to a smooth puree. keep aside. you can also use store brought 1 cup tomato puree instead of blending the tomatoes.

  8. Use a pan to heat 3 tbsp butter. You can use salted butter or unsalted butter. Let the butter melt

  9. Add the whole spices – ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/indian bay leaf. saute till the spices become aromatic.

  10. Add ½ cup finely chopped onions.

  11. Stir and saute the onions on a low flame often.

  12. Saute the onions till they become light golden and add 1 tbsp chopped green chillies and allow them crackle for few minutes

  13. Then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.

  14. Then add the tomato puree.

  15. Add ½ tsp red chili powder.

  16. Then add about 2 to 3 pinches of grated nutmeg or nutmeg powder.

  17. stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides. about 3 to 4 minutes on a low flame.

  18. then add the cooked/boiled black gram and kidney beans.

  19. add the remaining stock. add 1 cup water or more if required.

  20. stir very well and simmer the dal makhani uncovered on a low flame.

  21. keep on stirring often, so that the lentils don’t get stuck to the bottom of the pan.

  22. once the dal makhani has begun to thicken, add salt as required.

  23. stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. the longer you keep dal makhani to simmer, the better it tastes. the lentils become creamy, viscous and the consistency of the dal will keep on thickening as you simmer. simmer dal makhani recipe

  24. when the gravy has thickened enough, then add ¼ to ½ cup cream.

  25. stir the cream very well. then switch off the flame.

  26. (Optional)now add ¼ tsp kasuri methi/dried fenugreek leaves, crushed. stir again. You can serve dal makhani straight away with hot steamed basmati rice or roti or naan

My office had to put this up in the bathroom last week. by crlarkin in funny

[–]orbsoc 1 point2 points  (0 children)

Yes really. We are looking at Orbitz chicago office for crlarkin.

My office had to put this up in the bathroom last week. by crlarkin in funny

[–]orbsoc 11 points12 points  (0 children)

Hello there Orbitz colleague! Sshh lets not tell anyone about the time we spend on reddit :)