http://www.urbanrajah.com

We provide different type of foods and delicious item where you can get it ataffordable rate. Gathering travel, food, style and vignettes on life in one space toinspire 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 orguests, who will be coming down to your place next week.

Now, cooking any dish means you have to know all the ingredients and condimentsthat are required for preparing them. More importantly you have to know the exactamount of the condiments and the spices required for cooking them. Perfect mixtureof spices and ingredients will help you to create the right magic regarding the dish.

In a blender pop all the marinade ingredients in together and pulse until the mix lookstextured by the whole spices. In a non metallic dish, smother the fillet in themarinade, 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 40minutes, test the fillet is cooked by piercing the middle section and see whether thejuices 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 juicesover the fillet and mash and tuck in.

Whilst the ingredient list may look exhaustive for a humble burger, this is a pretty simplerecipe which will leave opulence coursing down your chin and spreading a fat smile acrossyour chops at the same time.Use a processor and roughly pulse all the blender ingredients together. Now pop these bitsinto a large mixing bowl together with the meat, flour and salt and use your fingers like amincer, 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 andshape into thick burger patties, roughly the size of your palm. Heat a large frying pan withenough oil to fry each burger approx 4 minutes on each side over a medium heat.

In a large pot over a medium heat, warm the oil, then sauté the onions until opaque. Addthe peppercorns, cardamom, cumin seeds, ginger and garlic pastes and tomatoes. Stir welland cook for 2–3 minutes until the mix has dried a little. Pop in the mince and brown, thenmix everything up and cook for around 10 minutes until the meat has released its juicesand the pot smells fragrant and is making you hungry. Season with salt, pitch in thepowdered spices – chilli, coriander, curry and garam masala – tip in the potatoes andchopped chillies and add enough water to cover the surface of the ingredients. Cover andcook 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 gravyuntil it’s sticking to the meat and tatties.

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

ADDRESS:

UK2.NET http://www.uk2.net/ (email@uk2.net)

One Canada Square,CanaryWharf,London,GB

Zip:E14 5DYPhone:+44.2079871200