Urbanrajah

1. http://www.urbanrajah.com

2. We provide different type of foods and delicious item where you can get it at affordable rate. Gathering travel, food, style and vignettes on life in one space to inspire and provoke, this content is for sowing and sharing, enjoy it and pass it on. There are different types of food item that you can prepare for your family or guests, who will be coming down to your place next week. Now, cooking any dish means you have to know all the ingredients and condiments that are required for preparing them. More importantly you have to know the exact amount of the condiments and the spices required for cooking them. Perfect mixture of spices and ingredients will help you to create the right magic regarding the dish.

3. In a blender pop all the marinade ingredients in together and pulse until the mix looks textured by the whole spices. In a non metallic dish, smother the fillet in the marinade, cover and refrigerate overnight if possible or for a couple of hours. Pre-heat an oven to 200C/gas mark 6/fan 180C and tray bake the fillet for 40 minutes, test the fillet is cooked by piercing the middle section and see whether the juices run clear. Remove, cover with foil and rest the fillet for 10 minutes. Slice and serve the tandoori pork with masala mash, drizzle some of the cooking juices over the fillet and mash and tuck in.

4. Whilst the ingredient list may look exhaustive for a humble burger, this is a pretty simple recipe which will leave opulence coursing down your chin and spreading a fat smile across your chops at the same time. Use a processor and roughly pulse all the blender ingredients together. Now pop these bits into a large mixing bowl together with the meat, flour and salt and use your fingers like a mincer, squidging everything between your fingers until all the ingredients have combined. Cover and refrigerate for 30 minutes to an hour, allowing the mix to set a little. Grease your palms with a little oil and rip off lemon sized chunks of the burger mix and shape into thick burger patties, roughly the size of your palm. Heat a large frying pan with enough oil to fry each burger approx 4 minutes on each side over a medium heat.

5. In a large pot over a medium heat, warm the oil, then sauté the onions until opaque. Add the peppercorns, cardamom, cumin seeds, ginger and garlic pastes and tomatoes. Stir well and cook for 2–3 minutes until the mix has dried a little. Pop in the mince and brown, then mix everything up and cook for around 10 minutes until the meat has released its juices and the pot smells fragrant and is making you hungry. Season with salt, pitch in the powdered spices – chilli, coriander, curry and garammasala – tip in the potatoes and chopped chillies and add enough water to cover the surface of the ingredients. Cover and cook for around 30 minutes or until the potatoes have softened and cooked through. Uncover add the frozen peas and cook over a high heat for 5 minutes, reducing the gravy until it’s sticking to the meat and tatties.

6. Heat the milk, water, ginger and spices in a pan, letting it simmer rather than boil over for about 15 minutes until the volume has reduced a little. The liquid will smell deliciously fragrant and you’ll be gagging to sip it. Take off the heat and drop in the teabags, allowing the tea to brew for a couple of minutes, or longer if you like it stronger. Strain through a sieve into tea glasses or cups and sweeten according to your taste.

7. ADDRESS: UK2.NET http://www.uk2.net/ (email@uk2.net) One Canada Square,CanaryWharf,London,GB Zip:E14 5DY Phone:+44.2079871200