Howcast

How to Make Salmon Tikka

Howcast — Mon, 01 Nov 2010 11:32:10 +0000

Step 1: Mix ingredients Mix the yogurt, garam masala, cumin, hot chili powder, groundnut oil, lemon juice, turmeric, salt, tomato puree, garlic, and ginger in a medium bowl.
TIP: Mix until you have a smooth paste.
Step 2: Marinade salmon Place the salmon in a shallow baking dish and coat with the marinade.
Step 3: Cover and refrigerate Cover and place in the refrigerator for one to 24 hours.
TIP: Marinating longer gives the flavors a chance to permeate the meat, adding greater flavor throughout.
Step 4: Preheat grill Preheat the grill to medium-high heat.
Step 5: Place salmon on baking sheet Place the salmon on a baking sheet. Drizzle with oil, then grill for 10 minutes, turning halfway through.
Step 6: Make a sandwich Make a sandwich with warm naan bread, carrot, lettuce, 2 slices of cucumber, and 2 slices of tomato. Enjoy!
FACT: Wild salmon meat gets its orange color from the krill the salmon eat while in the ocean.

Howcast — Fri, 08 Oct 2010 14:46:00 +0000

Step 1: Mix flour and spices Mix the flour, coriander, cumin, salt, baking soda, and jalapeno pepper in a medium bowl.
TIP: Chickpea flour can also be used in place of the regular flour.
Step 2: Add onion and egg Make a well in the center by pressing an indentation with a spoon, and add the onion and egg. Slowly add the water and mix until a thick paste forms.
Step 3: Heat oil Heat the oil to 350 degrees Fahrenheit in a deep fryer or a pan.
Step 4: Form into balls Form the onion mixture into 2-inch balls and place in the oil.
TIP: Add only a few at a time to prevent them from lowering the temperature of the oil too much.
Step 5: Fry Fry on both sides until golden brown.
Step 6: Remove with slotted spoon Remove with a slotted spoon and place on paper towels.
Step 7: Mix yogurt and mint Mix yogurt and mint to make raita. Serve the raita with the onion bhaji and enjoy.
FACT: The Romans believed that eating onions would give them strength and courage.

Howcast — Thu, 07 Jan 2010 14:45:50 +0000

Step 1: Dissolve yeast Pour 1 cup of warm water into a large bowl, add the yeast, and stir until it dissolves. Set it aside for 8 to 10 minutes – until it foams.
Step 2: Stir ingredients Stir in the milk, egg, salt, and flour. Then knead the dough until it is smooth and elastic.
Step 3: Put dough in bowl Lightly oil the second bowl, add the dough, and cover it with a damp cloth. Let it sit for 1 hour, or until it doubles in size.
Step 4: Knead and add garlic Punch the dough down and knead in the garlic.
Step 5: Shape into small balls Pinch off a small handfuls of dough and shape them into balls. Place the balls on an oiled plate and cover them with a towel. Leave them for 30 minutes.
Step 6: Preheat grill and coat balls with butter Preheat the grill to high heat. Roll out each ball into a thin circle and lightly coat the circles with the melted butter.
TIP: An oven can be used if a grill is not available. Set your oven to broil and place your bread in the broiler on a pizza pan. Cook for four to five minutes.
Step 7: Grill bread Place the dough on the grill and cook for 2 to 3 minutes per side. Remove your naan from the grill and enjoy.
FACT: Although only 20 percent of India’s population is estimated to be strictly vegetarian, most non-vegetarians only eat meat once or twice a week.

Howcast — Wed, 16 Dec 2009 10:16:35 +0000

Step 1: Pick up a ripe mango Select ripe mangos. Look for mangoes that are fragrant and firm, but not hard.
Step 2: Heat oil Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent.
Step 3: Add ingredients Stir in the chopped mango and remaining ingredients and cook for 20 to 25 minutes. Remove from the heat.
Step 4: Store in container Store the chutney in an airtight container in the refrigerator.
TIP: Chutney can be stored for up to one week in the refrigerator.
Step 5: Serve at room temperature Serve the mango chutney at room temperature.
FACT: Researchers have discovered that certain kinds of honey have bacteria-fighting properties and can be used as a dressing to help heal infection from sores, scrapes, and burns.

Howcast — Mon, 14 Dec 2009 15:46:12 +0000

Step 1: Rinse lentils Rinse the lentils thoroughly, and then drain. Place them in the large saucepan with the turmeric, salt, cayenne pepper, and ginger.
Step 2: Add water Add 1 inch of water and bring the mixture to a boil over high heat. Then reduce the heat and simmer until the lentils are tender, about 30 minutes.
TIP: Skim off any foam that rises to the surface.
Step 3: Microwave oil, cumin, and onion Combine the oil, cumin, and onion in a small microwave-safe dish and microwave for 1 minute.
Step 4: Combine ingredients Carefully pour the mixture over the lentils, and then mix to combine.
Step 5: Serve with naan Tear off a piece of naan, scoop up some daal, and enjoy.
FACT: A Tufts University study on aged garlic extract suggests that it may help prevent cardiovascular disease.

Howcast — Wed, 09 Dec 2009 14:02:34 +0000

Step 1: Put yogurt in bowl Spoon the yogurt into a large bowl. Then grate the peeled cucumber directly into the yogurt.
TIP: You can also add a cup of sour cream and a few cloves of garlic.
Step 2: Stir ingredients Stir in the cumin, salt, and mint. Transfer the salad to the refrigerator until chilled.
Step 3: Garnish Garnish with fresh mint and serve.
FACT: Cumin is a key ingredient in Asian chili powders and curries. It is available in ground form or seeds.