Eggs Poached in a Spiced Tomato Sauce with Ghee

Feb 7, 2021 | NON-VEGETARIAN

Eggs Poached in a Spiced Tomato Sauce with Ghee [Shakshouka]

Shakshouka kind of looks like an egg pizza, doesn’t it? The combination of eggs and fresh ripe tomatoes is refreshingly awesome. Roby and I eat this popular middle eastern dish all the time because it’s easy to make (one-pan meal) and it’s super tasty.

Shakshouka is made by poaching eggs in a spiced tomato sauce. It’s the perfect any time meal.

When you make this dish, start by cooking onions until they turn golden and then add garlic, serrano pepper and red bell pepper. Once that’s nice and soft, add tomatoes and simmer until the sauce is nice and thick. Spice that sauce and gently crack eggs into your skillet. If you’re trying to make the dish look fancy, crack your eggs in a bowl and then gently slide them into the skillet. This way if you’re clumsy and break a yolk, you can just use another egg (and eat the broken egg yolk egg separately). Cover your skillet until the eggs are cooked to your liking, sprinkle with a little cilantro and devour.

That’s all yolks!

Author: Ashley Thomas
Prep time: 10 mins Cook time: 35 mins Total time: 45 mins
Serves: 3-4

Source : myheartbeets

Garlic Ghee Salmon Recipe with Milkio Garlic Ghee

Feb 2, 2021 | NON-VEGETARIAN

Pan Seared Salmon with Creamy Lemon, Turmeric and Rosemary Sauce using Milkio Garlic Ghee

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Category: Lunch

Servings: 2

Milkio Garlic Ghee

Garlic Ghee Salmon Recipe with Milkio Garlic Ghee

Ingredients

Milkio Foods Garlic Ghee 2 Tbsp (or more to taste)

Salmon 260g

Baby Spinach Leaves 150g

Full Fat Cream 250g

Turmeric Powder 1t

Rosemary 1 Tsp (or to taste)

Small Lemon 1/2

Himalayan Salt (to taste)

Pepper (to taste)

Parmesan Flakes (to taste)

Instructions

Add 1 Tbsp of Milkio Garlic Ghee to a heated pan. Cook salmon at approximately five minutes a side, (until almost cooked throughout).

The ghee cooks in a smooth manner and should heat up the salmon well.

Remove salmon from pan and put aside.

Leave the remaining Garlic ghee in pan and add cream, turmeric, rosemary, salt, pepper, and lemon (squeeze lemon to taste).

Cook the creamy sauce on a low heat until it becomes thick, then add additional seasonings to taste.

Add parmesan flakes and additional ghee (approx a T to taste).

Once the sauce is thick, add the spinach. The spinach should cook fast, so shortly after, add the salmon.

Simmer for a few minutes, then have a plate, cutlery, and your tastebuds ready for this delicious meal.

Notes

Pan Seared Salmon with Creamy Lemon, Turmeric and Rosemary Sauce using Milkio Foods Garlic Ghee

Amount Per Serving
Calories		543 kJ
% Daily Value*
Total Fat 14 g		21.5%
	Saturated Fat 9 g	45%
	Trans Fat
Cholesterol 13 g		4.3%
Sodium		0
Total Carbohydrate 0 g		0
	Dietary Fiber	0
	Sugars 0 g
Protein 0 g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Milkio Foods New Zealand

garlic ghee salmon recipe with milkio garlic ghee

Recipe shared by Jessica O’Neill

Smoke Chicken with Pure Milkio Ghee

Jan 25, 2021 | NON-VEGETARIAN

Smoke Chicken with Pure Milkio Ghee

Smoke chicken in a globally famous delicious chicken recipe: the exclusiveness of the recipe is it’s awesome flavor and tongue tingling taste with minimum ingredients. One of the best advantages of this chicken recipe is there is no fixed rule for ingredient measurement; you can add your personal taste by tweaking and twisting the ingredients and its proportion according to your discretion.

Ingredients for chicken marinade:

Chicken: 750 grams

Red Chili Powder
Coriander Powder
Cumin (Jeera) Powder
Turmeric Powder
Pepper powder
Salt
Garam Masala
Ginger- garlic- onion paste
Curd
Coconut milk
Milkio’s Pure Ghee –50g for the entire chicken
Coriander Leaves-chopped
Kasuri Methi
Cream
Green Chili-chopped

Instructions:

You need to marinate the chicken first: add all ingredients and keep the marinade chicken in refrigerator for at least 1 hour.
Take 2-3 tablespoonful ghee and add the marinated chicken in the heated ghee. Cover the chicken with adequate water in a way so that the chicken gets covered by water. Add some coconut milk in it: it will add an extra richness in the gravy. Once the chicken gravy starts boiling, reduce the flame and slow the cooking process.
Cook until the chicken becomes soft and tender. When chicken will get ready, open the lid, and add in it chopped coriander leaves, green chilies, and kasuri Methi.
Now, an awesome cooking twist! Keep a small piece of charcoal on flame and hold it with any kitchen tool. Allow the charcoal to be hot.
Once the gravy is prepared, now take a small bowl and place the hot charcoal in it. Pour 1 teaspoon of Milkio’s pure ghee on it.
It will help you to flush the flame out of the charcoal: now place it in the middle of gravy in the cooking pan and close the lid tightly so that the smoke cannot come out of the lid. Allow it to sit tight for next 5-7 minutes.
Now remove the lid, remove the charcoal, and add cream in it. You can add grated cheese on the top. Your prepared smoke chicken is ready to serve.

Now enjoy Smoke Chicken either with rice or with paratha or roti. It is really lip smacking when your culinary expertise will be blended with Milkio’s pure ghee pure quality and aroma!

Ref Links:

Ghee
Butter

Lamb Machbous

Dec 2, 2019 | NON-VEGETARIAN

Lamb Machbous

Machbous is UAE’s one of the most traditional dishes. It is a festive dish although people of UAE prefer to have it quite frequently for its delicious taste and nutritional quality. It is mostly made with lamb, but this preparation can be tried with Pomfret fish as well as with chicken. The taste is wholesome and the effort it needs to cook the dish is worth trying.

The entire cooking process is divided in three portions:

Preparing the meat
Cooking the gravy
Cooking the rice.

Ingredients (Serves 8 -10 people approximately)

For the lamb:

Lamb meat, well rinsed, dried, marinated overnight with

Salt,
Bezar spice,
Lemon juice,
Turmeric,
Saffron

Instruction for preparing the gravy:

Milkio’s Ghee for cooking
Onions: 6 finely sliced
Green chilies, garlic and ginger: 50g each, finely chopped
Bezar spice: 3-1/2 Tablespoon
Ground turmeric: 1/2 Tablespoon
Ground cinnamon: 1 teaspoon.
Cinnamon sticks and cardamom: 10 each
Cloves: 8 cloves
Dry Fruits(Sultanas, whole blanched almonds, and whole unsalted raw cashew nuts): 1 cup each,
Fresh tomatoes: 6 chopped
tomato paste: 1 cup,
Curry leaves: a handful.

For cooking of the rice:

Ingredients

Rice: 2.5kg
Salt: as per need
Milkio’s Ghee a dollop

For Garnishing:

6 cups yellow split peas, boiled with salt and turmeric and sautéed with 3 finely sliced onions until the peas get brown
1 tablespoon bezar spice
2 teaspoon saffron, soaked in lemon juice
1 tablespoon rose water

Instruction for Cooking

Cooking the lamb

Take a deep sauce pan and add water into it. When water will start boiling add the lamb into it and boil lamb with salt, turmeric and a pinch of little bezar spice for next 45 minutes. Remove lamb from the stock and keep apart. Reserve the stock for preparing the rice.

In order to prepare gravy, heat milkio’s ghee in a large saucepan, and start sautéing onions until the onions become golden brown. Now add garlic, ginger, and green chilies and sauté them until the ingredients get tender and a little brown in color. Now add bezar spice, turmeric, crushed cinnamon, cardamom, and cloves and continue sautéing the mix on low heat for 3-4 minutes. Add tomato paste, curry leaves and half of the chopped fresh coriander. Now continue cooking on low heat for further a minute. Add lamb to it and season with salt.

To prepare rice, boil rice in large saucepan with 2.5 liters of water until all the water is absorbed. Then add the already prepared lamb stock and cook until all the stock gets absorbed in the rice. Spoon Milkio’s ghee over and keep aside.

Now spoon lamb and gravy on top of the rice and garnish with the remaining coriander. Cover the lid and cook for 10 minutes on low heat. Remove from heat and set rice aside. Garnish with sautéed split peas and bezar spice. Remove from heat, sprinkle with rose water and saffron. Serve hot and enjoy the delicacy.

Reference Links :

Chicken Rendang with Milkio Pure Ghee

Oct 19, 2019 | NON-VEGETARIAN

Chicken Rendang with Milkio Pure Ghee

One of the most popular Indonesian Chicken dishes in Thailand and throughout Asia is Chicken Rendang. It is a “dry” curry dish, which means the sauce is smoldered down to a minimum. The preparation is so distilled that the sauce sticks to the meat and it makes this dish flavorful. Wide varieties of spices are used and that makes thee dish yummy and healthy. Here goes the recipe detail for your try in kitchen:

Ingredients for chicken marinating

Chicken: 1.5 kg: cut into 12 pieces and washed with salt, rinsed well,
Coconut milk: 250ml
Water: 100ml
Salt: at par taste.

Ingredient for preparing ground:

Shallots: 4 cloves
Garlic: 4 cloves
Dry Chilies: 15 stalks
Meat curry powder: 2 tablespoons
Ginger: 1 thumb-size piece
Tamarind paste: 3/4 ttablespoon
Brown sugar: 1 tablespoon
Dark soy sauce: 2 Teaspoon
Fish sauce: 4 Tbsp.
Turmeric: 1/2 tsp.
Ground coriander: 1 heaping tablespoon.
Ground cumin: 1 tablespoon.
Cinnamon: 1 1/2 teaspoon.
Nutmeg: 1/4 Teaspoon.
Cloves: 1/4 Teaspoon.
Lemongrass: 2 tablespoon fresh finely chopped
Milkio’s Pure Cow Ghee: 3 tablespoons.

Instructions for the cooking

Heat Milkio’s Pure Cow Ghee in the cooking pot.
Once the ghee is heated, add all ground making ingredients in the ghee; slow down the flame and keep on sautéing.
Once the ground becomes tender and seems half cooked, add chicken pieces, start stirring gently so that the mix gets blended evenly with low flame for 5-7 minutes. Then add meat curry powder, water and milk.
Keep on stirring the rendang until the gravy gets slightly thickened.
Add salt according to taste.
Sprinkle with chopped turmeric leaves before serving your cooked Chicken Rendang. Sprinkle Milkio’s pure ghee 2 teaspoon as garnishing.

The quantity suggested here is sufficient for 4-6 people, and it takes 35-40 minutes to prepare the chicken recipe. Enjoy yummy Chicken rendang with Milkio’s pure Ghee: take care of your taste bud and digestive health at one go.

Chicken Ghee Roast

Jan 16, 2019 | NON-VEGETARIAN

Chicken Ghee Roast

Do you love to have chicken? Then try Chicken Ghee roast. It is easy to cook chicken delicacy that will offer you a healthy, spicy, classic, yummy taste that you will love to try it with again and again. Try this chicken recipe with Milkio’s Pure New Zealand ghee.

Ingredients:

6-7 Teaspoon Milkio’s Pure New Zealand Ghee
1/2 Kg boneless Chicken
1/2 cup fresh creamy Yogurt
1 Tablespoon Chilli powder
5 Guntur Chillies
4-5 Kashmiri Chillies
1/2 teaspoon Turmeric powder,
10 pods of Garlic
1 inch of fresh Ginger
1 Tablespoon Ginger & Garlic paste
1 Tablespoon Coriander powder
2 tablespoons Coriander seeds
1 Teaspoon Pepper powder
1 teaspoon Peppercorns
½ fresh Lime juice
15 grams of matured Tamarind
1 tablespoon of Fennel Seeds
1/2 teaspoon of Cumin seeds
5 seeds of Fenugreek
1 inch long Cinnamon Stick, and 4-5 cloves.

Instructions: How to prepare

Step 1:

Marinate the entire chicken with fresh creamy yogurt and add all spice ingredients.
Now keep the chicken aside and let the spices set into it.
Add some lukewarm water to the tamarind.

Step 2:

Take a pan and add 1 tablespoon of Milkio’s pure ghee on low flame.
Add in all the spice ingredients and roast them lightly until they start to cackle lightly.
Add one cup of water in it and start cooking on medium heat until the chilies get soft.
Allow the mixture to rest and get cool for a few minutes.
Now add the mix in a grinder and add the tamarind in the mix.
Grind the mix until it becomes a smooth paste.
Add some water if necessary to make the paste best possible smooth.

Step 3:

In a wok, start cooking the chicken without any oil/ghee; continue the cooking until its half-way done. Do not overcook.

Step 4:

Add 5 tablespoons of Milkio’s pure ghee and all the spices. Cook it against slow heat until the ghee comes up.
Now add salt as needed with the chicken pieces and start simmering until the gravy becomes thick and the chicken gets completely coated with thick gravy layer.