How To make Black Bean and Papaya Relish
FOR THE BEANS:
1/3 c Dried black beans
1 Stick cinnamon
2 Cloves garlic
4 Peppercorns
FOR THE SALAD:
1 Ripe papaya peeled, seeded d
1 Med jicama (to yield 3 1/2 c
FOR THE DRESSING:
2 Garlic cloves, peeled and mi
3 Shallots, peeled and chopped
1/4 ts Ground cumin
2 tb Freshly squeezed lime juice
3 tb Sherry vinegar
1/3 c Freshly squeezed orange juic
2 tb Olive oil
1 pn Cayenne pepper
PLACE THE BEANS IN A SIEVE and wash them well under cold running water, picking through them to clean. Either soak them in cold water to cover overnight, or bring them to a boil. Boil for 1 minute, then remove from heat and allow them to stand covered for 1 hour. Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball. Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy. Drain and chill well. Combine the beans with the papaya and jicama. For the dressing, peel and mince the garlic and shallots. Combine them in a small bowl with the remaining ingredients. Combine the dressing with the jicama, papaya and beans. Let the salad sit refrigerated for at least 20 minutes before serving. Serves 6. (If you can't find jicama, you can use peeled apple.)
How To make Black Bean and Papaya Relish's Videos
PICO DE GALLO | The BEST Bowl of Salsa You Will Eat All Year Long (Authentic Mexican Recipe)
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF:
This bowl of Pico de Gallo is so dang good it’ll have you crowing like a rooster ????????️
Back in the day I used to make the pico for our family barbecues. My grandma used to tell me it was the best recipe she ever had. So good in fact, that there would have to be TWO whole bowls because I would eat an entire on myself ????
In this video I’m gonna share the authentic, restaurants style and homemade recipe we use for our favorite snack and condiment – PICO DE GALLO!
My personal pro tip here is to use SERRANOS instead of jalapeños to take the heat up a few notches. And the best part of this recipe is you can adjust all the ingredients to you personal preferences.
You can add more tomato, less onion, double the chile or omit the cilantro – whatever you and your friends and family like, it can be done easily in this delicious recipe.
Ingredients
9 Roma Tomatos
1/2 White Onion
3 Whole Serranos (or Jalapeños for less heat)
1 Head of Cilantro (chopped)
1 Large Lime
2 tsp Sea Salt
And your favorite bag of chips
Take the heat up even more using my SALSA VERDE recipe:
Now let’s get to making PICO DE GALLO!
My new obsession is Cucumber Kimchi | MyHealthyDish
Nachos | How to Make Nachos | Black Bean Chili Nachos | Cheese Nachos | Vegetarian Chili Nachos
Nachos are a Tex-Mex dish from northern Mexico that consists of heated tortilla chips covered with melted cheese , often served as a snack or appetizer.
More elaborate versions of the dish include other ingredients, and may be substantial enough to serve as a main dish.
Ignacio El Nacho Anaya is credited for creating the dish in 1940; the original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.
Nachos | How to Make Nachos | Black Bean Chili Nachos | Cheese Nachos | Vegetarian Chili Nachos
*Ingredients to make Black Bean Chili *
Black Bean - 14 oz
Onion - 1
Garlic Cloves - 6
Jalapeno Peppers- 4
Cilantro - 1/4 cup
Oil - 1 tbsp
Cumin Powder - 1 tsp
Tomato Paste - 1 tbsp
Hot sauce - 2 tbsp
Salt - for taste
**Nachos toppings**
Sweet corn - 1/4 cup
Mexican cheese blend - 1/4 cup
Tortilla chips - 2 cups
Guacamole - 1/4 cup
Sour Cream - 1/4 cup
Salsa - 1/4 cup
Lime Wedges - 2
Jalapenos- 2
____________________________________________________
Don't forget to checkout our videos
Quinoa Pancake Recipe
Eggless Blueberry Muffin
Hot / Cold Lemongrass Chai Latte
Very Berry Cherry Smoothie
Eggless Flourless Almond Cake
Fruit Relish
Pineapple Mousse
Weight loss green papaya salad with peanut dressing
vegan and dairy free healthy banana date shake
Potato bonda
Restaurant style Paneer Butter Masala
Vegetable Biryani
Vegan Creamy roasted cauliflower soup
Pumpkin mac and cheese spring rolls
Pumpkin mac and cheese
Before you go, Please visit my social Profiles
Facebook UTHRA SRINI KITCHEN
Twitter @UTHRASRIKITCHEN
Instagram UTHRASRINIKITCHEN
Website
**DISCLAIMER**
All the information in this cooking channel is for educational purposes only. Recipes, tips and tricks are for informational purposes only. These recipes are not intended as medical advice, diagnosis or prescription. If you have any medical condition, please consult your doctor before trying any new diet. I am not responsible for anything. This Uthra Srini kitchen(the language of good food) is a cook book channel, all about Cooking & Health.
#Nachos#Glutenfree#snacks#Glutenfreesnack
#Chips#Tortillachips#Guacamole#Quickrecipe #foodie #foody #Keto #Vegetarian #Cookbook #Paleo #KidsFavorite #Healthy #Weightloss #homemade #Deit #weightwatchers #fitness#guacamole #guac #mexicancuisine #avocadodip #homemadeguacamole
For more healthy ideas for breakfast lunch and dinner recipes subscribe our channel and do try this delicious Sweet and spiced sweet potato chips oven recipe at home and surprise your loved ones. Also share your feedback about the recipe in the comments below
How to Make Mango Papaya Chutney | The Frugal Chef
This mango papaya chutney is easy to make and absolutely exquisite. It is great to make when mangoes are in season and at a good price.
This mango papaya chutney goes beautifully with pork but it is also delicious on crackers with cream cheese or a croissant with goat cheese.
Purchase my cookbook here -
SUBSCRIBE HERE! -
Share, like and comment.
Follow me :
Twitter :
Facebook :
Instagram :
Makes about four cups
3 large mangoes, peeled and chopped
1 small Latin American papaya, peeled, seeded and chopped
2 cups brown sugar
½ small red onion, finely chopped
½ small yellow onion, finely chopped
½ cup cider vinegar
1 cup water
¼ cup minced fresh ginger
1 jalapeno pepper, chopped
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 limes juiced (1 teaspoon zested)
Place the chopped fruit in a bowl. Add ½ cup brown sugar and set aside to let fruit render juice.
Place the vinegar, water, onions, ginger, nutmeg, cinnamon and cloves in a heavy pot. Bring to a boil. Reduce heat and simmer slowly for 20 minutes.
Add the fruit and jalapenos to the vinegar. Bring to a boil, reduce heat and simmer for 30 minutes.
Mash the fruit with a potato masher and cook for an extra 15 minutes. Add the lime juice and zest and turn off heat. Preserve it in hot jars as per instructions. Enjoy!
Print your recipe here -
#chutney #papaya #mango
Korean cucumber salad - so good!
recipe:
Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.
Schezwan Sauce Recipe | Homemade Schezwan Sauce | Chinese Sauce | Kanak's Kitchen
Presenting you Schezwan Sauce Recipe. Homemade Schezwan Sauce. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
Note: If you hit the bell icon, you will be the first to receive all my videos, so hit the bell icon and select to receive all mobile notifications. As always, thanks for watching :)
Subscribe here ➔
Kanak's Kitchen Hindi Channel ➔
INGREDIENTS:
100 gms dry red chillies
50 gms kashmiri/bedki red chillies
7-8 tbsp oil
1/2 cup finely chopped garlic
4-5 tbsp finely chopped ginger
salt
1tsp soy sauce
1 tsp sugar
3 tbsp vinegar
2-3 tbsp tomato sauce
▬▬▬▬ Products I use in Kitchen/Recommend ▬▬▬▬
Gas Stove -
Fridge -
Microwave -
Kadai -
Tawa -
Vegetable Chopper -
Frying Pan -
Cookware Set -
Cookware Set (Gifting) -
Induction Pressure Cooker -
Hand Mixer -
Oven Toaster Grill -
Mixer Grinder -
Grill Sandwich Toaster -
Silicon Muffin Moulds -
Camera I use:
▬▬▬▬▬▬▬ Kanak's Kitchen Menu ▬▬▬▬▬▬▬
Delicious Appetizers / Starters Recipes ➔
Healthy Vegetarian Recipes ➔
Easy To Cook Chicken Recipes ➔
Authentic Chinese Recipes ➔
Yummy and Lip Smacking Desserts ➔
Irresistible Healthy Sweets ➔
▬▬▬▬▬▬▬ Social Media Links ▬▬▬▬▬▬▬
Facebook ➔
Instagram ➔
Google+ ➔
Twitter ➔
Subscribe here ➔
Kanak's Kitchen Hindi Channel ➔
#schezwansauce #homemadeschezwansauce #kanankskitchen