Wednesday, January 31, 2007
Baking powder 1/2tbs.
Oil / Ghee 1 tbs.
Milk 1 lit.
Almond 5tsp (coarse)
kesar 1 pinch(soak in 1/4 cup of milk)
sugar to taste.
In a mixingbowl mix milkpowder, egg, ghee and baking powder. Knead it to make a soft dough ,and make 12 equal size ball .In another container boil 1 lit.milk with sugar .Boil for 25 mins in medium heat. Then pop the milk balls in the milk .Add the almond and cook for 10- 15 mins partially covered.
lemon juice 3/4 cup
Ginger syrup 1/4 cup
Ice cube 1/2 cup
In a large glass container combine the lemon juice, ginger syrup,and watermelon juice.Mix properly.Then add ice cubes and serve chilled.
Ginger syrup recipe:
(For one cup ginger syrup). In a medium container combine 1/2 cup of sugar1 ,1/2 inch ginger (thinly sliced) , 2cups of water
bring to boil over medium heat for 8 mins.The remove the syrup from heat .Let the syrup stand about half an hour.Then remove the ginger from syrup.
5 tablespoons oil
1 cup buttermilk
18 piece chicken breast(boneless)
1tsp garlic paste
3 tablespoons vinegar
Freshly ground black pepper
1 cup seasoned bread crumbs
salt to test
Preheat the oven to 500 degrees F. (or can shallow fry/deep fry in a frying pan)
Grease the baking sheets with oil.
In a mixing bowl mix chicken pieces with butter milk and garlic paste.Keep aside for 30 min.
Then add vinegar and 1tsp of oil. Season with ground black pepper and red chili powder.
Then take the butter milk coated chicken pieces and coat with bread crumbs by pressing to adhere.
Arrange the bread coated chicken pieces on the prepared baking sheet.
Drizzle 1 tsp of oil over the chicken tenders and bake until they are cooked around 25 mins orit turns golden brown.
Transfer the chicken tenders to a platter and serve with corriander chutney or hot dipping sauce
Monday, January 29, 2007
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
2 litre whole Milk
1tsp Lemon Juice
1 teaspoons of Maida
5 cups of Sugar
3 cups of Water
1/2cup of milk
Rose water (optional)
In a heavy bottomed pan heat the milk till it comes to a boil. At the boiling point, add the lemon juice and gently stirre the milk as the milk starts curdling. Keep aside for about 10-15 minutes. Strain the curdled milk with a thin muslin cloth. Run water through paneer you just made . Transfer the paneer in a cloth of about 1 foot size and twist it to drain out all the water. Nicely drain all the liquid from the paneer. In a large mixing bowl knead the paneer along with the flour. knead it till the dough is very smooth and soft. . Divide the dough into 24 equal sized portions and make one inch size paneer ball. In the mean time boil water ,sugar ,along with ½ cup of milk(used as clarifying the sugar syrup),keep stirring continuously . When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. Remove the grey layer with a spatula.keep boiling the sugar water for more 15mins . then pop the paneer balls and close the pressure cooker lid for 7 min in high flame .when pressue cooker is about to whistle turn off heat . keep aside till pressure cooker cools down. when cooled, transfer the rasgullas into a serving bowl , keeping half of the sugar syrup in the cooker and again boil the syrup for more 10 mins. pour the syrup onthe rosgollas in the serving bowl and chill to serve. (At this point can put 1 tsp rose water in the sugar syrup.)
Saturday, January 27, 2007
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leavesHeat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.SOURCE: http://www.foodnetwork.com
1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3 cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional
Preheat the oven to 350 degrees F.
Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.
SOURCE : http://www.foodnetwork.com
1 cup sugar
3/4 cup milk
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 tablespoon flourCream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened. Toss blueberries with flour and fold into batter. Fill a well-greased muffin pan 2/3 full with the batter. Bake at 400 degrees for 20 minutes.
source : http://www.foodnetwork.com
3 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking powder
3 tablespoon sugar
11/2 cup milk
4 eggs, beaten
1/2 cup melted butter
¼ cup black raisin
Mix the flour, salt, baking powder, and sugar. Add remaining ingredients to dry ingredients. Mix just until dry ingredients are moistened. Fill greased muffin cups 2/3 full. Bake at 425°F for 25 minutes. Or till the cake tester comes out clean.
Chicken 1 kg(cut into 4 pieces)
Olive oil 5tsp
Chili powder 1 tsp
Dry Oregon 1tsp
Ginger/garlic paste 2tsp
Salt to test
Marinade chicken pieces with all the ingredients mention above for upto 12 hours. Preheat the oven at 450 degree F. Roast the chicken pieces for 40-45mins or till the chicken is tender. Remove from oven and add lemon juice and serve with green salad.
1 cup whole masoor daal.
1tsp ginger /garlic paste.
2 medium tomatoes chopped.
1tsp chili powder.
1/2tbsp coriander powder.
1tsp cumin powder.
one pinch turmeric.
1 tsp lemon juice.
salt to test.
1/2 tsp mustard and whole jeera.
2 cloves garlic chopped
½ tsp freshly chopped coriander leaves(garnish)
Put daal,cumin,/ coriander powder ,tomato ,ginger/garlic paste, salt., turmeric, chili powder in pressure cooker and cook until the daal is done( approx.2 whistle). Then add lemon juice and keep aside .In another frying pan heat one tbs. oil and add mustard and jeera .Add daal to to that when mustard start splutter and cook for 5 mins more . Garnish with chopped coriander .
Green moong 1 cup
Chana dal ¼ cup
Tomato 2 medium
Ginger paste 1tbsp.
Whole red chili 3nos.
Jeera powder 1 tsp.
Chili powder 1tsp.
Turmeric powder ¼ tsp.
Garam masala powder 1tsp.
Whole jeera 1/4tsp
Ghee/ oil 4tbs.
Salt to taste
Pressure cook green moong, chana daal and tomato along with ¼ cup of water till the daal is done .Remove from heat and keep aside .In another frying pan heat ghee or oil add whole red chilies and whole cumin ,when turns brown add ginger paste ,chili powder,. turmeric powder,garam masala powder fry until oil comes out.Then add the daal on it and cook for more 5mins .Garnish with freshly chopped coriander
Friday, January 26, 2007
Basmati rice : 1 cup.
Coconut milk : 1/2 cup
Onion : 1/4 cup (chopped)
butter : 1 tsp.
salt : to taste.
sugar : 1/2 tsp.
cinamom : 1 stick
cardamom : 3 no.
water : 2 cup.
Heat the butter in a medium sauce pan (mediun heat). Add the chopped onion, cinamom , cardamom stirring frequently about 5mins.then add rice cook for 2mins.Then add the coconut milk , water salt and sugar .
Mix all ingredients nicely. Reduce the heat and cook covered for 25 mins. Remove from the heat and keep it uncovered for 15 mins. . Serve hot.
Basmati rice : 1 cup.
Lemon zest : 1 (grated)
kosher salt :1 tsp.
Cardamom : 4 (lightly cracked open)
Cinamom : 2 inch.
Rinse the rice under cool running water.Heat 2 cups water in a saucepan and add the raw rice.Add the zest of 1/2 lemon, cardamoms, cinamom.Cook covered until the water evaporates,10-15mins . Remove from the heat and don't uncovered for more 10 mins.Then tranfer the rice to a serving plate and sprinkle with the lemon zest.
- Basmati rice 2cup (cooked)
- hicken(boneless, sliced) 1/4cup (fry with soya sauce).
- prawns 1/4cup (fry with soya sauce).
- egg 1no. make an omelette & cut into small pieces.
- mix vegetables 1/2cup (chopped, light fry)
- onion 1/4cup (chopped)
- green chilli
- ginger, garlic paste 1tsp.
- salt to test.
- white pepper 1/2tsp
- soya sauce 1tsp.
- oil 3tsp.
- boneless chicken 200 gms.
- egg beaten 1 no.
- green chilli 6-7 no.( split)
- onion 1no. (small)
- garlic paste 1 tsp.
- oil 3 tbs.
- salt to taste.
- corn starch tsp(mix with 2tsp of water)
- soy sauce 2 tsp.
In a container add chicken,egg, corn starch, salt and mix well . Heat oil in a skillet in medium flame and fry the chicken spieces until the colour change. In a frying pan heat 1 tbsp of oil then add onion, garlic and green chillies .Stir fry for 5 mins. Then add the chicken pieces with soy sauce . Stir more 2 mins. Then add one cup chicken stock. After 2 mins add corn starch. Cook more 5 mins. Serve hot.
- chicken : 2 pound (cut into pieces for frying)
- butter milk : 2 cups.
- red chilli powder : 1 tbs.
- al purpose flour : 1 cup.
- black pepper : 1 1/2 tsp.
- baking powder : 1 tsp.
- salt : to taste.
- oil : for deep fry.
until the coating is golden brown.( fry in medium for 15-20 min.) Serve hot.