Delicio Recipe List

My son loves Tacos... soft tacos. I planned to make him some tonight and did not realize that I was out of seasoning mix. I figured it couldn't be that hard to make some. I researched it and found the ingredients. I adjusted it to my families taste and this is what I came up with tonight. My son was satisfied so I guess it's a keeper! LOL 2 teaspoons Chili Powder 1 teaspoon Ground Cumin 1/2 teaspoon Paprika 1/2 teaspoon Salt 1/2 teaspoon Black Pepper, or to taste 1/4 teaspoon Garlic Powder 1/4 teaspoon Onion Powder 1/4 teaspoon Dried Oregano Mix seasoning together in a small bowl. Add to 1 1/2 - 2 pounds of cooked, drained hamburger meat and add 1/3 to 1/2 cup water and simmer for 10-15 minutes. My hubby liked it too for his salad!

During our stay in Bangalore, I had a fabulous time in enjoying various types of dosa, idlis with sambhar. I used to prepare sambhar from those ready made packs, but learnt to prepare authentic South Indian homemade sambhar with typical sambhar powder from my neighbor. Typical ingredients of the sambar powder include toovar / toor daal, roasted lentils, coriander seeds, dried whole red chili, fenugreek seeds, coriander leaves and curry leaves. Regional variations may include versions with mustard seeds, cumin, black pepper, white pepper, cinnamon, or other spices. This powder is prepared by pan roasting the whole spices and grinding them to a coarse powder. Ingredients: 100 gms coriander seeds / saboot dhania 25 gms channa daal / chhola daal 25 gms toovar daal 25 gms urad daal 100 gms dried red chilli 1/2 tsp fenugreek seeds / methi seeds 25 gms cumin seeds 1/2 tsp whole black pepper 1/2 tsp asafoetida / hing 5-6 curry leaves Procedure: Dry all the ingredients (ensure the ingredients ...

Panch phoron is a Bengal (or rather Bengali and Oriya) classic mixture of dry whole five spices mixed in equal proportions. In previous days, all the spices came separate and they were mixed in equal proportions to make "panch phoron". These days readymade panch phoron is available in shops / groceries. The five spices that make up the Panch Phoron are: Fennel seed (saunf / mouri): the greenish, puffy & sweet type Fenugreek (methi): the golden coloured bitter type Cumin seed (jeera): the buff colored type Nigella seed (kalonji / kalo jeera): the jet black tiny one Mustard seed or (rai or shorshe): the black or brown flavored type Somtimes a spice called radhuni is used in place of mustard seed. Panch Phoran is used as whole spices for athentic Bengali Cuisine, first sauted in hot oil before adding rest of the ingredients. In several dishes, Panch phoron is roasted (dry, without oil) on a tawa and ground to make a powder which is sprinkled on top of the dishes (like raw ...

Poppy seeds (also known as posto and khus khus) are widely used in various Indian Cuisines like Andhra cuisine, Malabar Cuisine - Northern Kerala, Bengali cuisine and Oriya cuisine) and also in cuisines from across the globe like German cuisine, Ukrainian cuisine, Romanian cuisine, Hungarian cuisine and the Cuisine of Austria. Poppy seeds are used whole or ground as an ingredient in many foods and also as a filling, especially in various baked dishes. All time favourite for the Bengalis, white poppy seeds are known as Posto in West Bengal & Bangladesh. They are very popular and used as the main ingredient in a variety of dishes. One of the most popular dishes is Aloo Posto (a dish cooked with potatoes and ground poppy seeds paste) and eaten with steamed rice. There can be several variants to this basic dish like onions (pyaj posto), ridge gourd (jhinge posto), chicken (murgi posto) including prawns (chingri posto). Another popular dish is posto bora (ground posto made into ro...