<p>Getting supper on the table is easier than you think especially with help from Midweek Menu. This week’s features include four easy to make recipes that are proven winners at the supper table!</p><p>This week we are not playing around then it comes to the flavor game! All four recipes that makeup Midweek Menu #73 are loaded with unique ingredients that make each one special. I’m going old school with one of my favorite pairings, “soup and salad” with a couple of extras thrown in to make this meal complete.</p><p>Our salad is a mix of fruit and greens. Fresh fruit with spinach tossed in a homemade poppy seed dressing is a wonderful combination of flavor and texture. When it’s served alongside a hot bowl of 15 Bean Soup, a little magic happens. Wash and chop the fruit the night before to cut a little time off of meal prep. The soup is also a make-ahead dish that can be reheated right before serving.</p><p>A surprise element to the menu is the addition of BIG Pigs In A Blanket. Kielbasa wrapped in puffed pastry then baked until golden brown is so good you’ll wonder why you’ve never made it before. The finishing touch is a family favorite. Vanishing Oatmeal Cookies are soft on the inside and crispy around the edges. Whip up the batter the night before then bake them off while you enjoy the meal. Now, it’s time to get cooking!</p><p>Save this menu and all four recipes! Just PIN HERE.</p>

<p>Last Updated on November 20, 2019</p><p>A gluten free grain with slightly nutty flavor, millets are packed with protein and fiber. This ancient grain is fairly simple to cook and is a great substitute for white rice or brown rice. Sharing the basic recipe on how to cook millets in Stove top, Instant Pot, pressure cooker and rice cooker.</p><p>With people getting more conscious about health, this age old grain is gaining lot of attention these day. Poor diet and busy life is taking a toll in our health and we are all looking for alternatives to keep our health in check.</p><p>Packed with many nutritional benefits, millet is wonderful grain to include in our diet. Just like quinoa this wonderful grain is finally getting its due in the food industry.</p><p>What are millets?</p><p>Millet are small seeded grasses widely grown is Asia and Africa as cereal crops. 97% of the millet cultivation is done in these places.. Millet were commonly used to feed birds and animals, but very few know that millet have been consumed by humans for 7000 years now.</p><p>Millets have been widely consumed in India for a very long time. Growing up I have enjoyed eating Ragi and Jowar in many dishes like ragi roti, jowar rotti and ragi mudde.</p><p>Different kind of millets?</p><p>There are variety of millets available in the market. These are sorghum, pearl millet , foxtail, little millet, finger millet , kodo and barnyard.</p><p>Cooking millet is very similar to how we cook rice or quinoa. Rinse the millet and cook in 1:2 ratio until done. But unlike quinoa and rice which do not need any soaking, I prefer my millet to be soaked before cooking.</p><p>Today I am going to share the basic recipe of cooking millet which will give you perfectly cooked grain every single time.</p><p>Cooking Millets in Instant Pot –</p><p>1)Add a cup of millets in a bowl. The millet I have used is foxtail.</p><p>2) Wash the millets with tap water by gently rubbing it with hands, wash them twice.</p><p>3) Soak the millets in enough water for an hour. If you are short of time, soak for atleast 30 minutes.</p><p>4) After an hour drain the water from the millets.</p><p>5) Turn on the saute mode in instant pot.</p><p>6) Add the millet and toast them for a minute ( but not more than two minutes), keep stirring while toasting.</p><p>7) The millet should get little plump but not brown. (If the Instant pot becoms too hot and you think the millets are browning turn off the instant pot)</p><p>8) Cancel the saute mode and add 1 3/4 cup of water. Mix well making sure millets are not stuck on the side of the Pot.</p><p>9) Close the lid and turn the valve to sealing position.</p><p>10) Press Pressure cook mode and adjust the time to 8 minutes.</p><p>11) Once done, wait for atleast ten minutes before releasing the pressure.</p><p>12) Add a tea spoon of oil and little salt (optional) and fluff the millet and enjoy as side.</p><p>Perfectly cooked millet in Instant Pot-</p><p>Cooking millets in stove top –</p><p>1)Wash the millets ( I used foxtail) with tap water by gently rubbing it with hands. Wash it twice and soak the millets in fresh water for an hour.After an hour drain the water from the millets.</p><p>2) Transfer the millets to a sauce pan. In medium heat, toast them for three to four minutes. We do not want the millet to brown, just toasting a bit.</p><p>3) Now add 2 cups of water and mix well.</p><p>4) Close the lid about 3/4th way and turn on the stove to medium flame. Cook for 13-15 minutes, you may want to stir once or two in between. Keep an eye, making sure the millet do not spill over.</p><p>5) Once done, turn of the stove and let rest for ten minutes. Add salt and oil (optional) and fluff with a fork.</p><p>Perfectly cooked millet in stove top –</p><p>Should millet be soaked before cooking?</p><p>I have tried both ways and I highly recommend soaking the millet for an hour. If you cant do an hour do atleast 30 minutes.</p><p>Soaking the millet remove phytic acid and it easy on your tummy and helps in better digestion.</p><p>What is the water to millet ratio?</p><p>If cooking in stove top, rice cooker and pressure cooker add 2 cups of water for 1 cup of millet. .</p><p>If cooking in Instant Pot add 1 3/4 cups of water for 1 cup of millet.</p><p>Does millets need to be rinsed?</p><p>As with any grain, it is good idea to rinse them before using.</p><p>How long does it take to cook millet?</p><p>Depending on what cooking method you use, it can take any where from 10 to 15 minutes.</p><p>What can I eat millet with?</p><p>Millet can be enjoyed as porridge, in salad, burgers or enjoy with a curry or stir fry. The options are limitless.</p><p>Few millet recipes from the blog –</p><p>Ragi Jowar Rotti</p><p>Bajra Ragi rotti</p><p>Ragi roti</p><p>Served the millet with curry of your choice, dal or make porridge or enjoy as a salad.</p><p>If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on Facebook, Pinterest and Instagram.</p><p>How to Cook Millet</p><p>Course: Dinner, Side Dish</p><p>Cuisine: International</p><p>Prep Time: 5 minutes</p><p>Cook Time: 15 minutes</p><p>Soaking: 1 hour</p><p>Servings: 4</p><p>Ingredients</p><p>Instructions</p><p>Cooking in Instant Pot</p><p>Wash the millets with tap water by gently rubbing it with hands. Wash it twice and soak the millets in fresh water for an hour.After an hour drain the water from the millets.</p><p>Turn on the saute mode on your instant pot.</p><p>Add the millet and toast them for a minute to 1 1/2 minutes, not more than that. Keep stirring while toasting.</p><p>The millet should get little plump but not brown. If the instant pot becomes too hot, turn it off and the heat in the pot will toast the millet.</p><p>Cancel the saute mode and add 1 3/4 cup of water. Mix well making sure millet are not stuck on the side of the Pot.</p><p>Close the lid and turn the valve to sealing position. Press Pressure cook mode and adjust the time to 8 minutes.</p><p>after 8 minutes, wait for atleast ten minutes before releasing the pressure. After ten minutes, you may still have little pressure left, you can release it manually.</p><p>At this point you can add a tea spoon of oil and little salt. Both these ingredients are optional. Fluff the millet and enjoy as needed.</p><p>Cooking Millet in Stove Top-</p><p>Wash the millets with tap water by gently rubbing it with hands. Wash it twice and soak the millets in fresh water for an hour.After an hour drain the water from the millets.</p><p>Transfer the millet to a sauce pan. In medium heat, toast them for three to four minutes. We do not want the millet to brown, just toasting a bit.</p><p>Add 2 cups of water and mix well. Close the lid about 3/4th way and turn on the stove to medium flame. Cook for 13-15 minutes, you may want to stir once or two in between. Keep an eye, making sure the millet do not spill over.</p><p>Once done, turn of the stove and let the millet rest for ten minutes. Add salt and oil (optional) and fluff with a fork.</p><p>Cooking Millet in Rice Cooker –</p><p>Wash the millets with tap water by gently rubbing it with hands. Wash it twice and soak the millets in fresh water for an hour.After an hour drain the water from the millets.</p><p>Add the millet and 2 cups of water in the rice cooker and mix well. Turn on the cooker, It will cook for about 15 minutes and once done it will switch to warm.</p><p>Let rest for ten minutes and fluff with fork. You can add little oil and salt if desired.</p><p>Cooking Millet in Pressure Cooker-</p><p>Wash the millet with tap water by gently rubbing it with hands. Wash it twice and soak the millet in fresh water for an hour. After an hour drain the water from the millet.</p><p>In a pan dry roast the millet for two minutes. Transfer the roasted millet in a bowl and add two cups of water.</p><p>Pressure cooker in medium flame for two whistles.</p><p>Let the pressure release naturally and fluff the millet and use as needed.</p><p>Like Loading...</p>

<p>German Prinzregenten Torte ~ #CakeSliceBakers</p><p>November 20, 2019 by Sandra Leave a Comment</p><p>Looking for a different cake this holiday season? This German Prinzregenten Torte is a sponge cake filled with a rich chocolate buttercream and topped with a rich chocolate ganache.</p><p>The Cake Slice Bakers are coming to the end of the road with our current baking book; The European Cake Cookbook. It’s been an adventure and I’ve tackled some cakes that a few years ago I probably wouldn’t have considered. I will have to admit that the cakes that I’ve enjoyed baking and eating the most are the chocolate ones.</p><p>Our choices for this month were:</p><p>1. Chocolate Kiev Cake</p><p>2. German Prinzregenten Torte</p><p>3. Dundee Cake</p><p>4. Pomegranate Creme Cake</p><p>I chose the German Prinzregenten Torte and it did not disappoint. It didn’t come together as easily as I anticipated but it was worth my frustrating moments. One skill that I’m proud to have learned during this baking adventure is how to make a sponge cake and torte layers.</p><p>One addition to most of the recipes in the book is a soaking syrup. Definitely necessary with sponge cakes because they tend to be on the dry side. In the past, I’ve used a simple syrup made with sugar and water to add/retain moisture in my cakes.</p><p>The soaking syrup recipes in this book are varied and very flavorful. The one for this German Prinzregenten Torte was made with heavy cream and cocoa liqueur, what a heavenly combination! Even though I’ve had a few issues with the recipes there are so many of them that I look forward to baking and sharing in the near future. Please visit the links below to see what my fellow Cake Slice Bakers have chosen. Have a Happy and Peaceful Thanksgiving!</p><p>German Prinzregenten Torte ~ #CakeSliceBakers Total time 2 hours 30 mins Looking for a different cake this holiday season? This German Prinzregenten Torte is a sponge cake filled with a rich chocolate buttercream and topped with a rich chocolate ganache. Author: Sandra Lee Garth Recipe type: Dessert Cuisine: European Serves: 12-16 Ingredients</p><p>For the Cake Layers 9 large eggs 1 ½ cups sugar 2 teaspoons vanilla extract 1 ½ cups all-purpose flour ½ cup almond flour 2 teaspoons baking powder ¾ cup butter melted Zest from one orange For the Buttercream ⅓ cup water 1 cup sugar 5 egg yolks 2 cups butter ½ cup semi-sweet chocolate chips, melted For the Syrup ½ Cup heavy cream ¼ Cup cocoa liqueur For the Ganache ½ Cup heavy cream 1 ½ cups semi-sweet chocolate chips For Garnish Meringue Kisses 1 cup dark chocolate melts, optional ½ cup white chocolate melts, optional Instructions</p><p>Preheat oven to 350°F then grease and line four 8-inch round cake pans with parchment paper. In a large mixing bowl whisk together the eggs, sugar, and vanilla on high speed for 5 to 6 minutes until thick and pale in color. In a separate bowl combine the all-purpose flour, almond flour, and baking powder. Sift the dry ingredients into the egg mixture folding gently but thoroughly. Fold in the melted butter and orange zest last. Divide the cake batter evenly among the four cake pans and bake for 28 to 30 minutes. Cool the cake layers completely on a wire rack. Once cooled use a long serrated knife to split each layer in half. For the buttercream, combine the water and sugar in a small saucepan and cook the syrup until it reaches 238°F for about 5 minutes. Meanwhile, whisk the egg yolks in a stand mixer bowl for a few minutes until thick and pale. Next, with the mixer set to medium speed, slowly pour in the hot syrup. Once all the syrup has been added turn the mixer to high speed and whisk for 5 to 6 minutes until the mixture has cooled and begins to pull away from the sides. Add the butter one tablespoon at a time and mix for 15 to 20 seconds between each addition. Add the melted chocolate last and whisk for a minute until well incorporated. For the syrup combine the heavy cream and cocoa liqueur in a small bowl or dispenser bottle. Soak each layer lightly with the syrup then spread with chocolate buttercream. Frost the top and sides with a thin layer of cream and level with an offset spatula For the ganache, heat the cream until steaming hot then pour over the chocolate arranged in a bowl. Wait for 2 or 3 minutes then stir until smooth. Line a cookie sheet or sheet cake pan with parchment paper and place the cake over a wire rack. Then pour the glaze over the top letting it drip down the sides and spread it with an offset spatula. Optional -Garnish the top with meringue kisses. Melt the chocolate melts in 2 separate bowls. Cut a 3x16 inch strip of acetate paper, then using a flat spatula spread the white chocolate in a thin layer over the acetate and create a wave pattern using a decorating comb. Allow the chocolate to set up then pour the dark chocolate over the top and spread evenly. Let it sit for a few minutes then use a sharp knife to score the chocolate into triangles and peel away from the plastic when set. 3.5.3251</p><p>Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!</p><p>The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.</p><p>Our choices for November 2019 were ~</p><p>Chocolate Kiev Cake</p><p>German Prinzregenten Torte</p><p>Dundee Cake</p><p>Pomegranate Creme Cake</p><p>German Prinzregenten Torte</p>

<p>Bengali Murgir Jhol is a delicious and common dish in Bengali households. A simple and light dish often made during sunday lunch, it is typically served with steamed rice, roti, naans or parathas. A versatile chicken dish, this Bengali chicken curry is also good for a weeknight dinner.</p><p>Bengali Murgir Jhol (Bengali Chicken Curry)</p><p>A classic Bengali chicken dish served with hot steamed rice during lunch.</p><p>Prep Time1 hr 15 mins</p><p>Cook Time20 mins</p><p>Course: Main Course</p><p>Cuisine: Bengali, Indian</p><p>Keyword: Bengali Food, Sunday Lunch</p><p>Combine the yogurt, mustard oil, a pinch of salt and 1/4 tsp of turmeric powder in a bowl.</p><p>Mix well.</p><p>Add the chicken pieces and rub gently.</p><p>Keep aside for 1 to 2 hours.</p><p>Heat oil in a heavy-bottomed pan over medium flame.</p><p>Fry the cloves, bay leaves, cinnamon and red chillies for 10 to 15 seconds.</p><p>Add the onions and potatoes. Saute until onions turn golden.</p><p>Add the ginger garlic paste and mix well.</p><p>Cook for a minute.</p><p>Add the turmeric powder, coriander powder, red chilli powder and little water.</p><p>Mix again and add the tomato ketchup.</p><p>Add the marinated chicken pieces and stir well.</p><p>Cook for 5 minutes.</p><p>Pour 1 cup of water.</p><p>Add sugar and little salt.</p><p>Stir once and cover with a lid.</p><p>Simmer for 10 minutes.</p><p>Stir well and cook for another 2-3 minutes or until the chicken is cooked.</p><p>Add the garam masala powder and stir gently.</p><p>Garnish with coriander leaves.</p><p>Remove from flame and serve with rice or rotis.</p><p>Depending on how much gravy you want, adjust the quantity of the water at step #14.</p><p>image via finelychopped.net</p><p>Receive the latest recipes & kitchen tips !</p><p>Thanks for subscribing. Please check your mail and confirm the subscription.</p><p>Something went wrong.</p>

<p>Rose Cookies என்று ஆங்கிலத்தில் அழைக்கப்படும் அச்சுமுறுக்கு, தெலுங்கு மொழியில்‌‌ Gulabi Puvvulu என்றும், மலையாளத்தில் Achapam என்றும் அழைக்கப்படுகிறது. அச்சு முறுக்குகள் கேரளாவை பூர்வீகமாக கொண்டவை. இது ஆங்கிலோ இந்தியர்களின் விருப்பமான பலகாரம். மேலும் தென்னிந்தியாவில் செய்யப்படும் பிரபலமான உணவு வகை. தீபாவளி மற்றும் கிறிஸ்துமஸ் பண்டிகை காலங்களில் அனைவர் இல்லங்களிலும் கட்டாயமாக இடம் பிடித்திருக்கும் இனிப்பு வகை. கிறிஸ்துமஸ் அன்று ஐரோப்பியர்களின் மாலை நேர சிற்றுண்டியான fruit cakes இடத்தை அச்சுமுறுக்குகள் தென்னிந்தியாவில் பிடித்திருக்கின்றன. இவை சுவையானது மட்டுமல்லாமல் செய்வதற்கு சுலபமான வையும் கூட.</p><p>அச்சு முறுக்கு (Rose Cookies)</p><p>Course: Dessert</p><p>Cuisine: South Indian</p><p>Keyword: christmas, Diwali special</p><p>Ingredients for அச்சு முறுக்கு (Rose Cookies)</p><p>1 கப் பச்சரிசி மாவு</p><p>1 மேசைக்கரண்டி மைதா</p><p>3/4 டம்ளர் தேங்காய் பால்</p><p>3/4 கப் வெல்லம்</p><p>1 ஏலக்காய் தூள் செய்தது</p><p>How to make அச்சு முறுக்கு (Rose Cookies)</p><p>Receive the latest recipes & kitchen tips !</p><p>Thanks for subscribing. Please check your mail and confirm the subscription.</p><p>Something went wrong.</p><p>Praveen Kumar is the founder of Awesome Cuisine. He started Awesome Cuisine in 2008 to showcase the rich culinary heritage of India and also as a means to track his love for food. A Digital Marketer by profession and a foodie by passion, he has been involved in food ever since his school days.</p>

<p>Rose Cookies are a popular and traditional sweet made during Christmas. They are called Achu Murukku in Tamil, Achapam in Malayalam and Rose De Coque in Goa. This is an eggless Rose cookies recipe and is a bit sweet and crispy. They are called rose cookies as they look like rose petals. Store them in airtight container and they can stay good for a few weeks. Ensure it is fully cooled before storing them. /</p><p>Rose Cookies</p><p>A typical Anglo Indian sweet made during Christmas.</p><p>Course: Dessert</p><p>Cuisine: South Indian</p><p>Ingredients for Rose Cookies</p><p>How to make Rose Cookies</p><p>Mix the rice flour, maida, sesame seeds, salt and cardamom powder in a bowl.</p><p>Heat a pan over medium flame. Add the jaggery and pour enough water to cover it.</p><p>Simmer until the jaggery has fully dissolved.</p><p>Remove and allow it to cool.</p><p>Pour this into the flour mixture.</p><p>Add the coconut milk and mix well.</p><p>Mix it until it has a dosa batter like consistency.</p><p>Heat oil in a frying pan.</p><p>Dip the mould (achu murukku maker) in the oil</p><p>Dip the hot mould three-fourths into the batter and deep fry in hot oil.</p><p>When the cookies are light brown in colour, separate them from the mould using a spoon and fry them for another 30 seconds.</p><p>Repeat the process for the remaining batter.</p><p>If you dip the mould fully into the batter, it will be difficult to remove the cookies.</p><p>The recipe is available in Tamil also.</p><p>Receive the latest recipes & kitchen tips !</p><p>Thanks for subscribing. Please check your mail and confirm the subscription.</p><p>Something went wrong.</p><p>Praveen Kumar is the founder of Awesome Cuisine. He started Awesome Cuisine in 2008 to showcase the rich culinary heritage of India and also as a means to track his love for food. A Digital Marketer by profession and a foodie by passion, he has been involved in food ever since his school days.</p>

An Italian baked egg dish with cremini mushrooms, breadcrumbs, ricotta and Parmesan cheese.