Moroccan-Style Carrot Salad In this classic carrot salad, rose water provides a delicate balance to the earthy cumin and coriander.
Peach Compote With Rose Water A peach-and-rose-water compote poured over a grilled rose-water poundcake doubles the pleasure. But it’s also fine with ice cream.
Rachael Ray is increasingly getting popular in
the current world and we see her everyday on tv.
Rachael Domenica Ray (born August 25, 1968 in Glens Falls, New York) is a television personality and author. She hosts the syndicated talk/lifestyle program Rachael Ray and two Food Network series, 30 Minute Meals and Rachael Ray's Tasty Travels. Ray has also written a series of cookbooks based on the 30 Minute Meals concept, and launched a magazine, Every Day with Rachael Ray, in 2006.
Ray teaches simple recipes that she claims can be prepared in 30 minutes or less, although critics claim that her thirty minute concept does not fully accounting for preparation times and many featured meals cannot be completed within half an hour.
Ray says her Sicilian maternal grandfather, Emmanuel Scuderi, and her Cajun ancestry serve as a strong influence on her cooking. She uses ingredients such as garlic and chicken stock as simple ways to boost flavors and uses fresh herbs whenever possible. , She believes that measuring "takes away from the creative, hands-on process of cooking" and instead favors approximations such as "half a palmful", thereby following in the footsteps of other famous food writers such as Auguste Escoffier and Elizabeth David.
Here at RachaelRayRecipe.com we salute Rachael Ray by providing you collection
of her recipes and others in similar taste. For your ease of navigation, we have arranged them into different
types of dishes which you can select from the left side menu. We also have plenty of videos, products, and promotions relating to food which i'm sure you would all enjoy!
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Featured Recipe
Paneer Tikka Masala
Ingredients:
1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.
For Garnishing:
Some chopped coriander.
Method:
1. Mix together lemon juice, ginger, garlic, green chili, half of
the coriander, chili powder, salt, and paneer in a bowl . Cover and
leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till
transparent. Add turmeric powder, yogurt, milk and the remaining
coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.
Can't Find The Recipe Your Looking For? Try The Foodnetwork Website. Where All Her Recipes Are Available.
