Baileys Chocolate Brownies Recipe - Baileys Irish Brownies Recipe with step wise pictures. Baileys Chocolate Brownies Recipe Delicious rich indulgent baileys brownies which is chewy and so chocolaty. The mild coffee flavour comes from the baileys adds a nice touch to the brownies. About Baileys Chocolate Brownies Recipe This is one of the delicious and...
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Vanilla Extract Recipe Homemade Vanilla Extract Recipe - How to Make Vanilla Essence at Home Homemade vanilla extract is a lot more cheaper and finer than store bought. You will get very good aroma and flavour from using homemade vanilla. Since i have been baking quite a lot, i am running out of vanilla extract...
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Garlic Confit is an flavourful spread for bread, soup, pasta and many more dishes. Garlic Confit is made by slow roasting of peeled garlic in oil with or without additional flavours. How to make Garlic Confit at home is explained in this post with step by step pictures and video.
Garlic Confit is a stage between pickle and chutney that must be definitely explored at our kitchen and add magic to our food! This Garlic Confit is easy to make and versatile and can make a great spread for bread, roti etc.
Garlic Confit is the western world pickling – French word pronounced as confee – meaning to preserve. Confit is slow roasting vegetables or meat in fat ie oil.
Garlic Confit can be made with either stovetop or oven and longer the cooking, longer it will last & taste! You can use the confit as it is with garlic or just the garlic infused oil if you do not like eating the garlic cloves.
Garlic Confit lasts for 3-5 days based on the amount of oil & closed storage. Garlic Confit can be stored in a glass or ceramic container and placed on dining table so that it becomes handy to use.
Garlic Confit can be used as a spread, seasoning or a condiment for practically any tiffin, snack and soup to enhance the taste of the food! Some of the ideas for using Garlic Confit are:
If you have any more questions about this Garlic Confit Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Garlic Confit Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
1.Take a garlic head.
2.First seperate the garlic cloves.
3.Using a knife remove the edge, discard then peel the skin. Repeat to finish.
4.In a small sauce pan add around 20 garlic cloves.
5.Add 1/2 cup olive oil to it.
6.Simmer in low flame.
7.Let it cook in lowest flame for about 15 mins.
8.Keep stirring in between.
9.Slowly the color changes.
10.When it turns golden add salt to taste.
11.Then add 1/4 tsp dried chilli flakes and 1 tsp rosemary.
12.Now cook for another 10 mins.
13.You can see garlic cloves changing color to lite golden brown.
14.Switch off and cool down.
15.Garlic Confit is ready!
16.Cool down completely then store.
17.Transfer to a clean glass jar.
18.Keep covered in fridge.
19.Toast a bread slice, add 2-3 cloves garlic from the confit.
20.Spread the garlic confit over and enjoy!
21.This tastes soo good!
Garlic Confit is ready!
Variations to Garlic Confit can be with the different types of oil that we use for making Garlic Confit and additional flavours per our taste. Some of the variations to Garlic Confit are
Garlic Confit can also be made in oven to avoid standing for long or forgetting to switch off when made with stovetop. Steps to make Garlic Confit with oven:
Garlic Confit lasts for 3-5 days based on the amount of oil & closed storage. Garlic Confit can be refrigerated for use up to 10 days and can be freezed for use up to 2 months.
Garlic Confit is an flavourful spread for bread, soup, pasta and many more dishes. Garlic Confit is made by slow roasting of peeled garlic in oil with or without additional flavours.
Garlic Confit lasts for 3-5 days based on the amount of oil & usage in closed container. Garlic Confit can be refrigerated for use up to 10 days and can be freezed for use up to 2 months.
Yes very much – Bake garlic covered with oil in a preheated oven for 1 ½ hours to 2 hours at 100°C / 200°F until the garlic confit is very tender but not browned.
Use only glass or ceramic container similar to storing Indian pickle.
Garlic Confit can be used as a spread, seasoning or a condiment for practically any tiffin, snack and soup to enhance the taste of the food! See How to use section for detailed uses of Garlic Confit.
It purely depends on the pan you are using as we need oil for garlic to soak and simmerse in the oil fully with oil 1/2 inch above the garlic. For a head you can use around 1/2 cup olive oil.
The post Garlic Confit appeared first on Sharmis Passions.
Special Plain Pulao Recipe - Basmati Pulao Recipe with step wise pictures. Plain Pulao Recipe This is a very simple pulao, but it is very special and taste so flavourful and aromatic. You can pair this with any of your favorite curries or kurma. About Basmati Pulao Recipe This is a very simple pulao, but...
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Pink sauce recipe with step-by-step pictures. This is a recipe that went viral all over social media. It is a pink coloured sauce made with dragon fruit powder, garlic, spices. There are so many versions of this recipe all over the Internet this is my take on it. Pink Sauce Recipe Pink sauce is the...
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Methi muthiya is a Gujarati dish with fenugreek leaves, mixed flours, in addition to spices as main ingredients in the recipe. It can be steamed as well as deep fried.
It can be made during the winter, when fresh methi leaves are in season, as a tea-time snack.
Check out my Khaman recipe and patra recipe which you would love obviously, if you like this.
[feast_advanced_jump_to]We are nearing the end of the year and I wanted to share some recipes for a long time now, especially this methi muthiya.
In fact, from the time I saw this as an ingredient in Undhiyu, a winter special recipe using seasonal vegetables.
Which I wanted to try as well but the number of ingredients in the recipe, one or two were always missing.
Nevertheless I will be posting that next winter, but for now, l thought will try this and post.
Got these fresh methi during my recent visit to Mustafa center, mainly for trying muthiya.
Below are the simple ingredients you need to make this tasty Gujarati dish.
See recipe card for full list and quantities.
Let's see how to make methi muthiya with step by step images.
1. Measure firstly and wash the fenugreek leaves well. Chop it roughly and then take it in a mixing bowl.
2. After that, mix with ¼ teaspoon salt and keep aside for 10 minutes.
3. Once done, you will see the leaves has left out water. (Refer note 1)
4. To it, add wheat flour, besan and semolina to it along with spices, asafoetida, sesame seeds, oil, sugar, ginger paste, cooking soda as well as required salt.
5. Mix well firstly, do not add water now.
6. Then add water as needed and knead to a non-sticky dough.
7. Keep aside covered for 10 minutes, not more than 15 minutes.
8. After that, knead to make it smooth. I divided into two portions.
1. Take a gooseberry sized portion of the dough firstly.
2. Then press inside your firsts to get an oblong shape. (Refer note 2)
3. Repeat furthermore to finish all the dough portion, same way.
4. Heat oil in a pan enough to deep fry the methi muthiya, but take care not too hot. Then, slide into the oil and cook in medium heat or low heat.
5. Once bubble ceases stir to turn the methi muthiya for even cooking from all sides.
6. Fry furthermore until golden in color. Finally, drain from oil over a paper towel.
1. Take the other part of dough and divide into two portions firstly (grease your hands). Then shape into oblong logs. After that, place in a greased steamer plate.
2. Meanwhile boil water in a steamer/ vessel. Then, place the steamer plate inside.
3. Steam covered for 15 minutes or until it is cooked through inside. Check by inserting a knife or skewer inside to see if it comes out clean, indicating it's done.
4. Cool it furthermore and slice them into thick roundels, carefully.
7. Then, heat a pan with oil and splutter mustard. After that, add asafoetida, sesame seeds and curry leaves.
8. Furthermore, give it a fry and place the sliced methi muthiya.
9. Roast in medium or low flame until the crust is golden and crisp. Carefully flip and toast until the otherwise also gets golden in color. Methi muthiya is ready!
Enjoy soft methi muthiya with a cup of hot tea. I had it with my favorite adrak wali chai 😍👌🏻.
The recipe is naturally vegan. If you are allergic to sesame seeds, you can sure skip it.
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
See this wonderful post by Srujan for more insights on what flour types to use in which proportion. Mine is adapted from Tarla dalal as well as her post.
You can store the steamed muthiyas after cooling down completely, upto 3 days. Freeze the steamed muthiyas for a month and to use it, defrost it in the fridge and then deep fry or shallow fry as needed.
I do not recommend storing the dough as such though.
What is methi muthiya meaning?
Methi means fenugreek leaves and muthi in Gujarati means fist. Since we shape it with our firsts, it is called methi muthiya.
Something like pidi kozhukattai which always comes to my mind 😃.
You can serve muthiya with spicy green chutney or even sweet chutney depending on your preference.
The post Methi Muthiya Recipe appeared first on Raks Kitchen.
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