Muri Ghonto

Muri ghanta

Ingredients:

Basmati rice
Head of rohu fish
Mustard oil
Onion slices
Ginger slices
Garlic paste
Tomato
Green chilly
Salt and sugar
Ghee, bay leaves and spices

Method:

Break the rohu fish head into pieces and smear with mustard oil. Add garlic paste and spices to it and fry for some time. Add water to rice and strain after half an hour. Fry spices, bay leaves, onion, ginger, garlic paste, tomato and green chilly to get a thick gravy.

Add rice and fish head pieces to it and stir for a while. Add salt, sugar and a little water and bring to a boil for some time. Cover it after the rice is cooked. Remove after a couple of minutes.

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Monique

How To Cook A Turkey ~Herb Roasted Whole Turkey Recipe With Buttermilk Brine Recipe ~ Moist & Flavorful!!!

Easy, Moist Herb Roasted Turkey w/ Buttermilk Brine

When I tell people that I brine my whole Thanksgiving turkey in buttermilk I usually get a questionable look. Using a buttermilk brine to add moisture and flavor is normally reserved for small cuts of poultry since it can be rather on the expensive side.

BUT IT'S FREAKIN THANKSGIVING!!! IT'S TIME TO BRING YOUR A-GAME!!  During the holidays is the only time I use a buttermilk brine on my whole chickens and turkeys. It takes the moisture &  flavor to a whole new level!! And I know that I will NEVER have any leftover turkey to deal with.  By the end of the evening that poor turkey looks like a pack of  vultures got ahold to it. It is picked cleaned!

I love this recipe because it is so quick & easy. The simple blend of butter, olive oil, poultry spices, rosemary, praprika and cajun spice works fabulous with this turkey. It add succulent flavor without overpowering  it.  And that chicken stock basting crisps up the beautiful and adds that punch of flavor ....PERFECTION I TELL YA!!

Whenever I make turkey any other way during the holidays I get "oh... you used a new recipe." in other words "I would have stayed home if I knew you wasn't going to make that Buttermilk brined Herb Roasted Turkey!"

Happy Thanksgiving!!!!!

View my video to watch me prepare this brine & cook this turkey from start to finish & for  some really cool turkey tips!

Ingredients (Enough for a 10 lb turkey. Double the recipe if needed)

BRINE
1 gallon of buttermilk
8 Tablesppon of Kosher salt
8 Tablespoons sugar
3 teaspoons of cumin
3 Tablespoons of peppercorns
6-8 fresh, chopped garlic cloves
1 large white onion, chopped

Butter Rub #1

1 stick of butter, softened

1 Tablespoon olive oil

1 Tablespoon of Poultry Seasoning

1 teaspoon Cajun Seasoning

Dry Rub #2
1 Tablespoon Poultry Seasoning
1 teaspoon cajun seasoning


Final Butter Rub #3
1/2 stick of butter
1 Tablespoon of rosemary
1 Tablespoon  Italian seasoning
1/2 teaspoon of paprika (can more if desired)


2 cups of chicken broth (to pour in roasting pan)

Let's Brine This Bad Boy!

Step 1.)  Remove gibblet, neck, & gravy packets from inside of turkey. Place in the refrigerator or discard. Thoroughly wash your completely thawed turkey in cold water & set aside
Step 2.) In a large bowl  add buttermilk, salt, sugar & cummin.  Whisk until sugar & salt is dissolved.
Step 3.) Stir  in the remaining ingredients.
Step 4.) Place turkey in brining bag (I used a regular roasting bag) & place it into a roaster pan or a large bucket or pot.
Step 5.) Pour the brine mixture into the bag. Gather the top of the bag tighty so that there is no air in the bag and the brine covers the turkey entirely. Tie the bag.
Step 6.) Place into the refrigerator for 8 to 24 hours. The longer the better!
Step 7.)  When done brining wash  the turkey thoroughly with cold water.

Your Turkey is now BRINED TO PERFECTION!

Now Let's Prepare The Turkey For Roasting

Preheat oven to 325

Step 1.) Place  turkey on a wrack over the sink. (I just take out an oven rack & place it over the sink. It's a lot easier to work over the sink on a rack) Place your brined & washed  turkey on the rack & pat dry.
Step 2.) Make Butter Rub #1 by creaming the butter in a bowl. Add in  poultry seasoning,  cajun seasoning, &  olive oil. Mix until combined. Set aside.
Step 3.)Make Dry Rub #2 by adding  Poultry seasoning,  &  cajun spice into a bowl. Set aside
Step 4.) Using half of the butter mixture spread it under the skin and inside the cavity. Do not spread any on the top skin.
Step 5.) Bring a pot of water to boil.
Step 6.) Using a measuring cup, scoop out cup fulls of the boiling hot water and pour it over the skin of the bird. (try not to get it in the cavity.) The skin will instantly contract around the bird. This will help seal in the juices as the turkey cooks.
Step 7.) Next lather on the remaining butter mixture on top of the skin & sprinkle on the Dry Rub.
Step 8.) Stuff the turkeys cavity with a whole apple & orange. Do not cut the apple and orange up unless you need to.
Step 9.) Pour chicken broth into the bottom of a roasting pan,
Step 10.)  Place turkey (breast side down ) on the rack in a roasting pan. And cook according to weight. Basting every 30-45 minutes.

Halfway through roasting, turn turkey breast side up.

Step 11.)When turkey has about 3-4 minutes left, make up Butter Rub #3 by combing all ingredients together. Remove turkey from oven and brush on Butter rub #3. Return it to the oven and broil for 3-4 minutes. This will crisp up the skin. Watch it carefully though as it browns very quickly.
Step 12.) Remove from oven and let sit for atleast 15 minutes before carving. This allows the meat to relax and the juices to settle deeper into the meat. Remove & discard the apple and orange.

Enjoy!!!!

Tips to a Perfect Turkey!

* Be sure to brine for atleast 8 hours, up to 24 hours. The longer the better!

* Cook Your turkey according to weight & use a thermometer to check for doneness. Your turkey will come with a cooking chart.

* DON'T OVERCOOK! You can have the best tirkey recipe in the world but if you overcook it you might as well call it a wrap! There is nothing worst than a dry bird in my opinion.  Don't be scared to check your birds temperature often.

*If you aren't using stuffing to stuff you bird, go with an apple and orange. These are the BEST fruits to use to provide maximum moisture

*Baste often, atleast every 30 minutes.

For more tips, advice, & calculations on how long to cook your turkey according to weight and all that other good stuff click here to go to butterball.com. I LOVE LOVE LOVE this site when it comes to calculating, thawing, planning portion sizes and everything else to do with turkey. LOVE IT!

Homemade Yeast Rolls Recipe ~Grandma's Easy, Quick Dinner Rolls~

Grandma's Homemade Yeast Rolls

I will be the first to tell you that when it comes to making yeast breads from scratch...I kinda like...suck! I guess I don't have that delicate, patient bread-makers touch. (I'm learning though) That is why I LOVE this yeast roll recipe.

It is so easy, quick and pretty much error proof. It doesn't need any tiresome kneading, none of that rolling pin madness or super long rising time. You don't even need to break out the bread machine. My kinda recipe!!

This is the homemade yeast roll recipe that my grandmother uses to make rolls for Sunday dinners and special holidays. They are light, soft and has the perfect mild flavor to compliment any type of meal.  As soon as these lovelies come out of her oven on Thanksgiving it is the first thing that gets attacked.

So if you are homemade yeast roll challenged like myself, but LOVE the taste of fresh made dinner rolls then give this recipe a try!!

Here's how to make homemade yeast rolls! Watch me make these yeast rolls from start to finish!

Ingredients

3 1/4 cups all purpose flour
1 packet of dry active yeast (rapid rise) (please see bottom note if you are using the highly active yeast)
1 1/4 cups milk
1/4- 1/2 cup sugar 
1/4 cup of butter flavored shortening (Butter flavored shortening makes these rolls taste sooo good. If you use regular shortening the flavor will be really basic and taste like...well...bread.)
1 egg
1 teaspoon salt

Preheat oven to 400 degrees

Step 1.) In a large bowl, add 1 1/4 cup flour & yeast. Mix with whisk until combined. Set Aside

Step 2.) In a saucepan, over medium heat, add milk, sugar and shortening.  Stir constantly until shortening has melted. Do not boil.  (check on the back of your yeast package to see how hot this liquid needs to be. It's usually between 115-130 degrees F. USE A COOKING THERMOMETER IF NEEDED )

Step 3.) Pour milk mixture into flour mixture. 

Step 4.) Add in the egg

Step 5.) Beat on low speed for 1 minute and then on high speed for three minutes. (this will help get them light and fluffy)

Step 6.) Next, add in the salt and the rest of the flour (2 cups)

Step 7.) Use your hands or a rubber spatula to mix in the flour until a soft ball of dough forms.

Step 8.) Grease a bowl with vegetable oil and place the ball of dough into it. Cover and refrigerate for atleast  2 hours. 

Step 9.) Remove from refrigerator & punch down the dough with your fist to release the air.

Step 10.) Spread a thin layer of melted butter in the bottom of a 9 X 13 pan. 

Step 11.) Take a chuck of dough and form it into your desired shape. (Dip the dough in butter or brush on the butter. ) and place it into the pan.

Step 12.) Next cover the pan with a thin kitchen towel and let sit in a warm place for atleast 1-1 1/2 hours. (wait to bake them until you are ready to serve your meal so they will be piping hot! They don't mind hanging out)

Step 13.)  Bake for 10-14 minutes or until golden. Keep an eye on them after 10 minutes. When they come out of the oven brush them with butter. I like to use a light mixture of honey & butter. Yummy!

NOTE* If you using Rapid Rise "Highly active" yeast  skip the refrigeration step and let the dough rise in a covered bowl for 10 -15 minutes in a warm place. Proceed with the rest of the recipe. Highly active yeast replaces the first rise.

Serve piping hot! Enjoy!

*Quick Yeast Making Tips*

1.) Make sure your yeast is fresh and quick acting (we don't want to be waiting around forever) Expired yeast or improperly stored yeast will suck majorly! Store yeast in the refrigerator.

2.) Make sure the liquid is warm enough. If it's too hot it will kill the yeast once it's added in. If it's too cold it won't react with the yeast which will result in crappy, crumbly, flat rolls. 105 - 115 degrees F. is perfect temperature but your yeast package may suggest 120-130 F. Just think of a nice cup of soothing hot chocolate (not too hot to sip, but not cold either) 
3.) If you alter the ingredients then your rolls may have a different texture and taste. I wouldn't suggest trying to replace the shortening with oil and so forth.

 

The BEST Red Velvet Cake Recipe ~Easy, Homemade, Moist with Southern Flair~

The BEST Homemade Red Velvet Cake

OK OK I'VE HEARD YOU! YOU WANT A GOOD RED VELVET CAKE RECIPE AND YOU WANT IT NOW!!!! (Yeah I've got your emails lol. I love you guys!)

I have been on the search for the best homemade red velvet cake recipe for a while now. I wanted one that was easy,  super moist, melt-in-your mouth soft with that signature light chocolaty red velvet taste.

I've tried a few recipes that were...OK.  Nothing that really blew my stilettos off though. Until I played around with merging three recipes (God I love Chemistry) and out came THE MASTERPIECE!!!

This red velvet cake recipe is SUPERB!!!! And look it passes the stick to the back of the fork test like a champ!

 Of course I had to make this a down home southern red velvet cake and put my G.R.I.T (girl raised in the south) stamp on it by adding in some good ol hot coffee. It takes this cake to the next level!! (don't worry you can't taste the coffee) It just kicks up that red velvet taste.

The cream cheese frosting that goes with this red velvet cake is....how can I say this.... THE BOMB!!! It's silky smooth, light, and sweet but not so sweet that it overpowers the cake like some cream cheese frosting tend to do, you know what I'm saying?

I hope that you guys enjoy this cake as much as I do. Lord knows I didn't want to make this cake...but I have to give my spoiled readers what they demand.....and now I have all this cake.... that I have to eat all by myself.....*sigh* oh well....life is tough like that sometimes.


Ingredients

2 cups all purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

2 Tablespoon of unsweetened, cocoa powder

2 cups sugar

1 cup vegetable oil

2 eggs

1 cup buttermilk

1 teaspoon of white distilled vinegar
2 teaspoon of  vanilla

2-3 oz. red food coloring

1/2 cup of prepared plain hot coffee (I used Folgers vanilla biscotti coffee but any plain hot coffee will do) Don't skip this ingredient, even if you have to run to Mickey D's to get a cup of coffee! It's worth it!

Frosting

1 (8 oz) package of cream cheese, softened

2 Tablespoons of milk

4 Tablespoons of butter, softened

1 teaspoons of vanilla

2 cups of powdered sugar

Preheat oven 325 (yes that tempt. is correct)

Step 1.) In a large bowl add flour, baking soda, baking powder, salt & cocoa powder. Whisk until well combined. Set Aside.

Step 2.) In a separate large bowl, add sugar and oil. Mix until combined.

Step 3.) Add in eggs, buttermilk, vanilla & red food coloring. Stir until combined.

Step 4.) Next add in the coffee & vinegar. Stir until combined.

Step 5.) Pour the flour mixture into the sugar mixture a little at a time.  Beating until well combined.

Step 6.) Pour the batter into 2 greased & flour 9 inch round cake pans. Bake for 30-40 minutes or until toothpick inserted into center comes out clean.  Another way to check for doneness is to lightly press the cake on top, if it springs back then it is done, if the dent remains in the cake then it is not done. Do no overbake.

Step 7.) When the cakes are done let them cool in the pan for about 10-15 minutes. Then remove them from the pan and let them finish cooling on a wire rack.

While the cakes are cooling let's make the frosting!!

Step 1.) In a bowl combine cream cheese, milk, vanilla & butter. Mix until combined.

Step 2.) Add in powdered sugar and mix until silky smooth! Oh yall let me tell ya! I made this frosting with only 1 3/4 cup of powdered sugar because I ran out and it was soooo silky smooth! Try it that way and if you prefer a thicker frosting then go ahead and add in that other 1/4 cup of powdered sugar.

Done!! 

Wasn't that easy!! 

Go ahead and eat some frosting. I can never resist!

Time to Frost the Cakes!

Step 1.) When the cakes are completely cooled, lay the first layer down (flat side down). Be careful, these cakes are very delicate & soft.  Place a huge globe of frosting in the center and work your way out.  I'm using an offset spatula and HIGHLY recommend these for frosting cakes. LOVES IT!

Step 2.) Place the top layer on next (flat side down) and frost the top and sides.

ENJOY!!!

Oh guess what!? I got a new digital camera!! I know you can't tell from the pic quality lol. I'm still learning how to work it. Better pics are coming up for you all!!

White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake

Lord have mercy! Who in the world thought of combining white chocolate, cheesecake & raspberries?? Whoever came up with this recipe idea I honestly and whole heartedly LOVE YOU!!! Seriously.

This white  chocolate raspberry cheesecake recipe is the BEST! I've tried about four of them, including The Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake  and pound for pound this lil recipe can hold it's own!! It is so creamy & silky smooth.

I love recipes like this that are simple but the end results look complicated. If you're trying to decided between several recipes for  a white chocolate raspberry cheesecake then go with THIS ONE!!

Watch me Make this DELICIOUS Cheesecake from start to finish!

Ingredients (all ingredients should be at room temperature)

1 1/2 cups chocolate cookies (cream removed), crushed (about 2 sleeves of cookies)
1/3 cup butter, melted
1 cup white chocolate chips (can use more)


4 (8 oz) packages of cream cheese, softened
1 1/2 cup sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 Tablespoon vanilla
1/4 cup flour


1/2 cup of seedless, raspberry preserve
water (to mix with preserve)

Preheat oven to 350 

(prepare a water bath to place in the oven while oven is preheating)

Let's Make the Crust!

Step 1.) In a bowl combine the crushed cookie crumbs with the butter and mix until moistened.


Step 2.) Press the crumbs into the bottom of a prepared spring form pan and place in the freezer for at least 10-15 minutes.

Let's Make the Filling!

Step 1.) In a large bowl add the cream cheese and sugar. Beat on low speed until fluffy and free of lumps.


Step 2.) Blend in the milk & mix in the eggs one at a time, beating after each egg.


Step 3.) Add in the sour cream, vanilla, & flour. Mix until well combined


Step 4.) Remove the chilled crust from the freezer and pour on the chocolate chips until there is an even layer.


Step 5.) Pour the cream cheese mixture into the pan. (If you want your raspberry swirls to be all throughout the cheesecake and not just on the top then pour half the batter in the pan, proceed with step 6 and then pour the other half of the batter on top and repeat step 6. Did I confuse you)


Step 6.)  In a small bowl, mix raspberry preserve with enough water until it is thin & syrupy. With a spoon place a few swirls of raspberry preserve on top of the cheesecake.  Drag a knife through the cheesecake to swirl the raspberry preserve. 


Step 7.) Bake for 1 hour. When cheesecake is done simply turn off the oven and let cheesecake cool off completely in the oven.


Step 8.) When cheesecake has cooled, wrap it in saran wrap and place into the refrigerator overnight to completely set. Do not remove from pan until the next day.

Step 9.) If desired, when ready to serve garnish with cool whip, fresh raspberries and shaved white/ dark chocolate.

Check out  my tips & secrets to getting THE PERFECT CHEESECAKE!

Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~

Grandma's Homemade Southern Cornbread Dressing

If you've ever wondered how to make a flavorful, homemade Southern Cornbread dressing then let me share with you my grandmothers recipe. This dressing is usually the ONLY dressing I will eat. It is moist, full of that soul food flavor and as southern as it gets! I'm talking Elberton, Georgia southern!! (lol sorry fam I just had to put that in there)

My grandmother has been making this dressing for EVERYBODY'S Thanksgiving since I was a baby. People put in their requests for her to make them a pan for their Thanksgiving dinner months ahead of time.

When she gave me this recipe I was surprised to discover how easy it was. All this time I thought it was some complicated process. Now if you want this dressing to be darker then you can put in more seasonings. My grandmother puts in a crap load, but I find it tastes delish with just a teaspoon of each.

If you have a favorite southern cornbread recipe (not the sweet kind)  then use that. If not I've listed a basic, easy one below.

I want to apologize in advance for the quality of these pictures. I know they suck. I originally intended to do a video but simply did not have the time and I REALLY wanted to share this recipe with you guys today! So I just pulled them from my flipcam.

Ingredients

Basic Cornbread
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 Tablespoon vegetable oil

Dressing
Cornbread (9x9 inch pan) (my grandmother always uses day old cornbread)
1 cup onions, diced (about half of a large onion)
1 cup of celery, diced (about 3 stalks)
1 cup of green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well if you'd like)
3 pieces of toast
1 shredded chicken breast
2 eggs
3-4 cups of chicken or turkey broth
Seasoning (poultry seasonings, sage, black pepper, )

Preheat the oven to 350

Let's Make the Cornbread

Step 1.) In a bowl, stir together the cornmeal & flour.

Step 2.) Add in the buttermilk,  eggs & oil. Stir until combined.

 

 

Step 3.) Pour into a greased, shallow baking dish or iron skillet. Bake for about 20-25 minutes or until set. 

 

While the cornbread is cooking let's do some prep work!

Step 1.) Boil 1 large chicken breast. Let it cool and then shred it up. Set aside.

Step 2.) Toast 3 pieces of bread. Set aside.

Step 3.) Chop up celery, onion & bell pepper. Saute them in butter until tender (I was watching America's Next Top Model and completely forgot to do this step!) Surprisingly, it still turned out well. Set aside.

Ok Let's Make This Dressing!!!

Step 1.) When your cornbread has cooled, break it up in a large bowl, along with the toast.

 

Step 2.) Add in the shredded chicken & the sauteed veggies. Use your hands to really mix it up good.

 

  

 

Step 3.) Add in some spices. I usually start with a teaspoon of each and then add more after I put the broth in if it needs it. Mix it up well.

Step 4.) Next add in the broth a little at a time. Add in just enough to make it thick & soupy. Stir  it up.

Step 5.) Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them in here. When you are content with the taste, go ahead and stir in the eggs.

Step 6.) Pour into a buttered 9 X 13 casserole pan. Bake for 45 minutes or until set.

Now all you need is some juicy turkey and home-style gravy!!