Thursday, June 28, 2007

MASALA GOBI

Ingredients :

1 large cauliflower
1 tbsp poppy seeds
1 tbsp cashewnuts broken into pieces
10 gms ginger
6 flakes garlic
2 green chillies
2 large onions chopped finely
2 tomatoes chopped finely
½ tsp turmeric powder
½ tsp red chilly powder
1 tbsp coriander powder
½ tsp cumin powder
1 large tablespoon curd (beaten)
Onion rings, lemon ridges & coriander leaves for garnishing

Method :

Immerse cauliflower for half an hour in boiling water with 2tsp salt.
Drain it and keep aside.
Grind
poppy seeds and cashew into a paste adding water.
Grind ginger, garlic, green chillies into a paste.
Heat oil and fry onions till golden brown, add ginger-garlic paste, tomatoes, turmeric, coriander, cumin and chilli powders.
Add little water and cook till tomatoes are pulpy.
Now add curd and stir fry till well blended & till oil shows.
Now gently lower the cauliflower and fry for 3 minutes on each side to coat the masala ending with the stump side down.
Cover with a tight lid and cook on high for 2 minutes.
Reduce heat and cook till the cauliflower is done.
Add cashew paste and a little water to make it into a gravy.
Remove from heat. Place cauliflower on serving dish.
source: http://www.recipesindian.com

Vegetable Makhanwala

ngredients: Serves 4.

For the garnish
1 tablespoon chopped coriander
1 teaspoon butter
Ingredients
1/2 cup french beans, cut into 25 mm. (1") pieces
1/2 cup carrots, cut into 25 mm. (1") pieces
1/2 cup green peas
1/2 cup cauliflower florets
1 onion, sliced
1/4 cup baby corn, sliced
12 mm. (1") piece ginger
3 cloves garlic
3 large tomatoes, sliced
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1/2 teaspoon cumin seeds (jeera)
1 teaspoon garam masala
4 tablespoons cream
1/2 teaspoon kasuri methi (dried fenugreek leaves)
2 teaspoons sugar
4 tablespoons butter
salt to taste

Directions:
Method

Combine the onion, ginger, garlic, tomatoes, turmeric powder and chilli powder in a glass bowl. Microwave on HIGH for 4 minutes.

Blend this mixture in a liquidiser to get a smooth puree. Keep aside.

Put 2 tablespoons of butter and the cumin seeds in another glass bowl and microwave on HIGH for 1 minute.

Add the french beans, carrots, green peas, baby corn and cauliflower, cover with a lid and microwave on HIGH for 5 minutes. Keep aside.

In another glass bowl, add the remaining butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar and salt and mix well. Microwave on HIGH for 4 minutes.

Serve hot, garnished with the chopped coriander and butter.
source: http://recipes.epicurean.com

SEEKH KABAB

Ingredients

1 kg Lean Meat of the Leg of Sheep or Goat
2 nos Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
Salt to taste

Optional:
1 Onion, medium size
5 cloves Garlic
1 tsp Dry Mint leaves crushed
1/2 cup Clarified Butter or Deodorized Oil

Method:

  1. After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
  2. Crush the Cardamom Seeds.
  3. Cut the Meat into small pieces and then chop together fine.
  4. While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter.
  5. Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.

  6. Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. )
  7. Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven.
  8. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

  1. In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
  2. In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.
source:http://www.bawarchi.com

SEEKH KABAB

Ingredients

1 kg Lean Meat of the Leg of Sheep or Goat
2 nos Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
Salt to taste

Optional:
1 Onion, medium size
5 cloves Garlic
1 tsp Dry Mint leaves crushed
1/2 cup Clarified Butter or Deodorized Oil

Method:

  1. After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
  2. Crush the Cardamom Seeds.
  3. Cut the Meat into small pieces and then chop together fine.
  4. While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter.
  5. Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.

  6. Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. )
  7. Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven.
  8. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

  1. In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
  2. In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.
source:http://www.bawarchi.com

LAMB KABAB

Ingredients

1 kg Lean Meat of the Leg of Sheep or Goat
2 nos Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
Salt to taste

Optional:
1 Onion, medium size
5 cloves Garlic
1 tsp Dry Mint leaves crushed
1/2 cup Clarified Butter or Deodorized Oil

Method:

  1. After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
  2. Crush the Cardamom Seeds.
  3. Cut the Meat into small pieces and then chop together fine.
  4. While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter.
  5. Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.

  6. Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. )
  7. Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven.
  8. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

  1. In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
  2. In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.
source:http://www.bawarchi.com

Ingredients

1 kg Lean Meat of the Leg of Sheep or Goat
2 nos Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
Salt to taste

Optional:
1 Onion, medium size
5 cloves Garlic
1 tsp Dry Mint leaves crushed
1/2 cup Clarified Butter or Deodorized Oil

Method:

  1. After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
  2. Crush the Cardamom Seeds.
  3. Cut the Meat into small pieces and then chop together fine.
  4. While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter.
  5. Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.

  6. Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. )
  7. Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven.
  8. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

  1. In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
  2. In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.

Chicken Jalfrezi

2 cloves garlic chopped
- 750g skinless chicken thigh fillets, cut in half
- 3 teaspoons ground turmeric
- 1 onion finely grated.
- 1teaspoon red chilli powder
- 1teaspoon salt
- 500gcan chopped tomatoes
- 30g ghee or 2 tablespoons oil
- 3teaspoons ground cumin
- 3 teaspoons ground coriander
- 2 tablespoons grated fresh ginger
- 30g fresh coriander laves roughly chopped
- oil for cooking

1.Heat about 2 tablespoons oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat.

2.Add the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden
brown scraping the base of the pan frequently and turning the chicken.

3.Add the tomato, cover and cook over medium heat for 20 minutes. Uncover and simmer for 10 minutes to let all the excess liquid evaporate and the sauce thicken.
4.Add the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until the fat separates out from the thick sauce.

5.Sever the chicken pieces with the sauce spooned on top.


source:http://www.contactpakistan.com

Wednesday, June 27, 2007

Spicy Lamb Kabob

INGREDIENTS:

  • 2 lbs lamb fillet, cut into 1 inch cubes
  • 2 green peppers
  • 2 pints cherry tomatoes
  • 2 onions

  • For the marinade:
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire)
  • pich of ground red pepper or cayenne

PREPARATION:

Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
Wash and dry veggies. Cur green peppers and onions into 1 inch chunks. Set aside.

Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.
SOURCE:http://mideastfood.about.com

Lamb Seekh Kebab

Ingredients

1. Ground lamb: 2 Pounds
2. Finely Chopped onions: 1 Cup
3. Minced Garlic: ¼ cup
4. Finely chopped ginger: 1 Inch
5. Ground Cumin Powder: 1 Tablespoon
6. Ground Coriander: 1 Tablespoon
7. Ground Cloves: ½ teaspoon
8. Ground Cinnamon: 1 teaspoon
9. Ground Lal Mirch (Cayenne Powder): 1 teaspoon
10. Lime Juice: 1 Tablespoon
11. Salt: 1½ teaspoon
Bamboo Skewers (Water soaked): 10

Method

Mix all the ingredients together and knead like dough. Let it rest for two hours. Pinch about 4 ounces off the mixture. Cover the Bamboo skewer with the mixture about ¼" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375ยบ F. Bake for 25 minutes. Serve hot.

source:http://www.indiacurry.com/

Tuesday, June 26, 2007

Mutton rezala

Ingredients

- 1 lb, (ribs favorable) Meat (lamb or goat)
- 1 medium, paste Onion
- 2 tbsp, paste Garlic
- 1.5 tbsp, paste Ginger
- 2 tbsp, grounded to paste Cashew nut
- 4 crushed Cardamom
- 3 crushed Black Cardamom
- 3 tbsp Yogurt
- 2 tbsp, (not sweet) Cream
- 1 tsp Mace
- 10 kept whole Whole Red Chili
- 6 slit Green Chili
- to taste Salt
- 1 tsp Sugar
- 1/4 tsp Saffron
- 2 tbsp Milk
- 1 tsp (optional) Kewra Water
- 1/2 cup Ghee
Conversion Chart

Instructions

1. In a large bowl mix the meat, yogurt, onion, ginger, garlic, cashew paste, green and black cardamoms, mace powder, salt and sugar. Marinade for 1-2 hours.

2. In a cooker heat ghee. Add the meat shaking off the excess marinade into the bowl. Fry in medium heat for 15 minutes.

3. Add all the marinade and whole red chili. Mix and bring it to boil on full heat.

4. Reduce heat to low, cover and cook for 45 to 60 minutes. Make sure not to let the meat stick to the bottom of the cooker by stirring it frequently.

5. Cook till the meat is tender. Add water as required so that the meat does not stick. If needed give 3 to 4 whistles to make the meat tender. Remove pressure.

6. Mix the milk and saffron in a small sauce pan and heat for a minute. Add it to the meat.

7. Add cream and slit green chilies to the meat. Bring it to boil on full heat. Reduce heat and simmer for 15 minutes.

8. Add the Kewra water and simmer for another 10 minutes. Remove from heat and serve with rice, pulao or paratha.

SOURCE:http://www.angithi.com/

Monday, June 25, 2007

Rogan Josh


* Around 600-700 grams of leg of lamb - chopped into bite-sized chunks.
* The usual chunks of frozen pulped garlic, ginger your freezer. (no chillie this time!)
* 2 teaspoons salt.
* 1 teaspoon haldi (turmeric)
* 3 teaspoons garam masala
* 2 teaspoons ground coriander
* 2 teaspoons ground cumin
* 2 dessert spoons of plain natural yoghurt
* 1 teaspoon of red chillie powder
* 2 medium onions - finely chopped
* Three-quarters of a tin of peeled plum tomatoes

Ingredients for Rogan Josh (Lamb Curry)

This is a no-fuss method - involving just one pot and your skill and patience as a stirrer of a wooden spoon! First pour a couple of tablespoons of vegetable oil into the pot and heat on high until very hot. Throw in the finely chopped onions and stir fry until the pieces start to go soft and translucent. Then throw in the frozen chunks of garlic and ginger and keep stir-frying. (make sure you zapped the frozen chunks for 10 seconds in the microwave first so that the ginger and garlic is not frozen any more!)

Then add all the quantities of ground spices and keep frying - the mixture should be dry-ish - and this is called "dry-frying" - or "pot-roasting". Fry for a few minutes until the heavenly aroma fills up your entire house - and then add the chunks of fresh leg of lamb. Keep stir-frying!

You should stir-fry for around 5 mins on high-ish heat until the meat has fully browned. Then throw in the tinned tomato. I forgot to mention that you should chop all the peeled-plum tomatoes into smallish/finer chunks first with a knife and fork. (Or else you could use pre-chopped tinned tomatoes if you like - but they are usually twice as expensive as the non-chopped ones!)

Stir it all about and let it cook for a few mins before adding a couple of large dollops of plain natural yoghurt. Stir it all in and then put the flame on high to bring it to a boil.

Then put the lid on and immediately transfer to the lowest possible flame burner and then go off and do something else for half and hour. Come back after half hour - take the lid off and give it a stir - and then put lid back on and let it simmer for another half hour. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker - and the colour is bit redder/browner.

At this point it's done! Taste it in order to see if any more salt or chillie powder needs adding - and make sure that the lamb pieces are tender - not chewy! Then sprinkle on a generous handful of freshly chopped coriander leaf and stir it in. Let it rest with the lid on for 5 minutes and it's ready to serve!

This dish is best served in bowls with naan or rice accompaniment (or both) and a side salad of chunky cucumber, tomato, onion and carrot with a dash of lemon or vinegar. Very tasty - and very easy to make.



source:http://www.route79.com/food/rogan-josh.htm

Rogan Josh

ount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1″ chunks fresh ginger, peeled, coarsley chopped
8 cloves garlic, peeled
2 cups water
10 tablespoons vegetable oil
2 pounds boned lamb shoulder or leg -- cut into 1″ cubes
10 whole cardamom pods
2 whole bay leaves
6 whole cloves
10 whole black peppercorns
1 stick cinnamon
2 medium onions, peeled, finely chopped
1 teaspoon coriander seed -- ground
2 teaspoons cumin seeds -- ground
4 teaspoons red paprika
1 teaspoon cayenne pepper, gounnd (adjust to taste)
1 teaspoon salt, to taste
6 tablespoons plain yogurt
1/4 teaspoon garam masala (your favorite)
1 dash fresh ground pepper to taste

Put the ginger, garlic and 4 tablespoons of water into the container of an
electric blender. Blend well into a smooth paste.

Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in
several batches and set aside in a bowl. Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait
until cloves swell and the bay leaves begin to take on color. This just
takes a
few seconds. Now put in the onions. Stir and fry for 5 minutes or until the
onions turn a medium-brown color. Put in ginger-garlic paste and stir for 30
seconds. Then add the coriander, cumin, paprika, cayenne, and the salt.
Stir fry
for another 30 seconds. Add the browned meat cubes and the meat juices. Now
put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until
yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in
the
same way. Stir and fry for another 3-4 minutes.

Now add 1 1/4 cups water and bring the contents of the pot to a boil,
scraping in all the browned spices on the sides and bottom of the pot.
Cover, turn
heat to low and simmer for about an hour or until meat is tender. Every 10
minutes give the pot a good stir to prevent burning.
When the meat is tender, take off the lid, turn the fire to medium high
and boil off some of the liquid, stirring all the time, until the sauce is
thickened.

Sprinkle the garam masala and black pepper over the dish and mix them in
just before you serve it.
source:http://www.recipesource.com

Thursday, June 21, 2007

Port of San Francisco Sundae

Port Sauce:
2 cups Ruby Port
1 1/2 cups light brown sugar

Sundae:
1 quart vanilla or chocolate chip ice cream
1/2 cup hot fudge topping, warmed
1/4 cup white morsels

Bring Ruby Port and sugar to a boil in heavy small saucepan over high heat. Reduce heat and simmer for 10 minutes, or until mixture is syrupy. Cool sauce slightly.

Scoop ice cream into 4 wine glasses or sundae dishes. Spoon 1/4 cup of warm sauce over each glass of ice cream, and then spoon hot fudge sauce over. Sprinkle with white morsels. Serve immediately.

Cook's Note: The Ruby Port sauce can be made 1 day ahead. Cover and refrigerate, and then reheat in the microwave.

source:http://www.foodnetwork.com

Brunch Scones

INGREDIENTS

  • 1 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 5 tablespoons unsalted butter
  • 5 tablespoons white sugar
  • 2/3 cup whole milk
  • 1/2 cup currants
  • 1 egg yolk, beaten

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
  2. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
  3. On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
  4. Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.
source:http://allrecipes.com/Recipe/

Tea Time Scones

Tea Time Scones

This recipe makes 8 hand sized scones. My Mom recommends doubling the recipe to allow more flavor varieties.

Preheat oven to 400F.

Dry step: in a food processor, or mixing by hand, combine all of the dry ingredients and throughly mix:

  • 2 cups of flour
  • 2 Tbs sugar*
  • 3 tsp baking powder
  • 1/2 tsp fine salt

Solid step: with the processor running, add 4 Tbs of cold, (even frozen works) butter or shortening cut into bits. Pulse or mix briefly (5 seconds with the food processor) allowing the butter to integrate and get coated by the dry ingredients.

Liquid step: mix together in a small bowl

  • 1/3 cup of heavy cream**
  • 2 eggs, beaten***
  • any liquid flavorings (extracts, brandy…)

with the food processor running, slowly drizzle the combined liquids into the butter-flour mixture just until all is combined.

Solid flavor additions: if adding any nuts, or solid little flavor bits, cut them up into smaller pieces and add them now.

Turn this mixture out onto a clean surface and press together to make it a unified mass. Shape into a log, 1 inch thick and cut in half lengthwise. Cut each of those halves in half, forming four small rectangles. Cut each of these four small rectangles on the diagonal forming 8 triangle shapes.

Place the raw scones on a baking sheet, and brush with lightly beaten egg whites, and sprinkle with sugar and any dry flavor additives used in the scones (this helps identify your scone flavors).

Bake at 400F for approximately 15 minutes.

* I often like to substitute maple syrup for the 2Tbs sugar. If this is the case, add the maple syrup with your liquid additions, and omit the dry sugar step.

** Buttermilk works well as a variation.

***I don’t usually keep eggs in my household. Instead of whole eggs, I have successfully made this recipe using powdered egg whites. If using powdered egg whites in this recipe instead of whole eggs, measure out the equivalent of two egg whites (this will be specified on your container) and add this in the first step of combining the dry ingredients. Add an extra Tbs or so of liquid (cream or orange juice) as well.

Powdered egg whites can be found in the baking section of your grocery store in a small tub. They don’t require refrigeration, so they make a great pantry item.

Toasted Almond Scones with cream and jam

source:http://www.browniepointsblog.com

scones

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried currants or dried cranberriesHeat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

source:http://www.foodnetwork.com

Wednesday, June 20, 2007

PUFF

Frozen pastry sheet or puff sheet ( from freezer section in grocery store)
3 potatoes,boiled, peeled and cut into small cubes
100 gms of green peas
2 onions
1/2 tsp of jeera, mustard seeds
1/4 tsp of urad dhal
1/4 tsp of turmeric, hing powder
about 3 curry leaves
1/2 tsp of red chilli powder
2 green chillies
1 tsp of coriander leaves
1/2 tsp of garam masala
3 tsp of all purpose flour
oil for seasoning
salt to taste

Method:

  1. Take the pastry sheet from the freezer and allow it to cool for 30-40 minutes.
  2. Heat oil in a frying pan, add mustard seeds. When it splutters, add urad dhal, jeera curry leaves,turmeric powder and hing powder. Now add the cut onions and fry it.
  3. Once the onions become translucent add the prepared potatoes and cooked peas.
  4. Mix garam masala and salt.cover and reduce the heat and allow it to cook for 8 minutes.Then garnish it with coriander leaves. This is the curry for the filling. Keep it aside.
  5. Now the pastry sheet would have cooled down. Take it and put some all purpose flour on it.
  6. With a rolling pin, flatten the sheet to required thin layer (don't make it very thin).
  7. Cut the pastry sheet into 3 inch squares. Generally, you can make around 15 puffs from a pastry sheet.
  8. Take one of the 3 inch squares and place the potato filling, fold it into a triangle or a rectangle and stick the edges tightly with water.
  9. Do the same thing to rest of the squares.
  10. Now take a baking tray and grease it with oil and put some flour on it. Arrange the puffs in the baking tray and bake on the middle rack of the oven for about 15 minutes. The puffs are done when the pastry sheet turn golden brown.if it doesn't turn golden brown keep it for another 3 or 4 minutes.
  11. Serve this hot as a evening snack or as an appetizer.
source:http://www.bawarchi.com/

Vegetable Puffs

Ingredients:-
Boiled Potatoes -3
Chopped Onion-1
Chopped Green Chillies -3
Green Peas - 1/2 cup
Ginger-Garlic paste -1/2 tsp
Turmeric Powder -a pinch
Red chilly powder -1/2 tsp.
Garam masala -1 tsp
Coriander leaves chopped - 1 tbsp
Jeera seeds - 1/2 tsp
Lemon juice - 1 tsp
Salt - to taste
Oil - as needed
Method:-
Mash potatoes lightly with hand and keep aside.Heat oil in pan and allow jeera seeds to splutter.Add onion ,ginger-garlic paste,green chillies and salt and saute for a while.Add all the masala powders and again saute for a few minutes.Add mashed potatoes and green peas and mix well.Simmer for few more minutes .Switch off the burner and add coriander leaves and lemon juice.Mix well and keep aside.And now the filling is ready to use.Now just put the filling in the pastry sheets after cutting it to any desired shape.The pastry sheets should be rolled thin before cutting…you can roll it just like chappathi.After the filling is done fold it over and stick the ends together using water or beaten egg white.
Bake it in a preheated 400F oven for 15- 20 mts or until brown.



source:http://deepann.wordpress.com

Puff Pastry

ingredients
  • 1/2 c. of sour cream
  • 1 1/2 c. of flour
  • 1 c. of butter

Directions
  1. First you wan to cut butter into flour until it resembles crumbs.
  2. Next stir in sour cream.
  3. Now you want to turn onto a floured board and knead this until it just holds together.
  4. Then turm into a ball, flatten this and wrap airtight.
  5. Next you need to refrigerate at least 2 hours or overnight.
  6. After being refrigerated, work with half of the dough at a time and keep other half in the refrigerator until ready to use.
  7. Now use your hands to pound the dough with a heavy rolling pin to make it pliable.
  8. Finally, you can use this recipe in any dish calling for puff pastry.
source:http://www.grouprecipes.com

Garlic Croutons Recipe


Preheat the oven to 200 C (400 F).

Trim the crusts from the bread then cut into small cubes.

Put the olive oil and crushed garlic in a bowl. Season with a pinch of salt and a generous amount of freshly ground black pepper. Mix well.

Transfer the garlicky oil into a shallow dish. Add the bread cubes and gently mix by hand until the croutons are well coated. The croutons must now be cooked immediately.

Place the garlic croutons on a baking tray and cook for ten minutes.

Leave the garlic croutons to cool then place in an airtight container and store in the fridge - they'll keep for a day or two.

source: http://www.garlic-central.com

Bread Salad

2 medium tomatoes, chopped
1 yellow bell pepper, stemmed, seeded, and sliced
1/2 cucumber, halved lengthwise, seeded, and sliced
1/2 small red onion, thinly sliced
1 tablespoon capers, rinsed
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Salt and pepper
2 cups garlic and herb croutonsIn a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers. In a small bowl, whisk together the vinegar and oil; season, to taste, with salt and pepper. Pour dressing over vegetables and toss thoroughly but gently. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.

source:http://www.foodnetwork.com

Tuesday, June 19, 2007

Wild Mushroom Turnovers with Romano Cheese

1 sheet frozen puff pastry, thawed according to package directions
2 cups reserved cooked wild mushrooms (from Asparagus-Wild Mushroom Risotto with Parmesan)
4 tablespoons grated Romano
Preheat oven to 400 degrees F.

Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares.
Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.

Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.

source: http://www.foodnetwork.com/

Grilled Salmon Sandwiches

2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper

For the sauce:
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained

To assemble:
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves

For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.

For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.

To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

source:http://www.foodnetwork.com

Buffalo Chicken Wings

16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco
1 teaspoon kosher salt
1 1/2 cups crumbled Gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Celery sticks, for servingPreheat the broiler.

Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.

For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.

source; http://www.foodnetwork.com


Thursday, June 14, 2007

Chicken Parmesan

4 boneless skinless chicken breast halves (about 2 pounds)
1 1/2 teaspoons salt
5 cups bread crumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
All-purpose flour, for dredging
6 large eggs, beaten
2 tablespoons whole milk
Vegetable oil, for frying
Olive oil, as needed
7 cups Quick Marinara Sauce, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly slicedPut each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch.

In a large bowl, whisk together the 1 1/2 teaspoons salt, bread crumbs, oregano, thyme, and season with pepper.

Place the flour in a large plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge a chicken breast in the flour and shake off excess. Then dip it into the egg mixture and finally dredge in the seasoned breadcrumb mixture. Shake off any excess breading and transfer to a baking sheet. Repeat with the remaining chicken.

Preheat the oven to 400 degrees F.

In a large straight-sided skillet, pour the vegetable oil to a depth of 1/2-inch. Heat the oil over medium heat until it registers 400 degrees F on a deep-frying thermometer. (The oil must be heated to 400 degrees F so that the breaded chicken, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Using tongs, transfer to a paper towel-lined baking sheet and season with salt, to taste.

Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil. Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce. Cover with the remaining sauce. Scatter the Parmesan and the mozzarella on top. Bake until sauce is bubbling and the cheese is brown, about 30 minutes. Serve immediately.

Quick Marinara Sauce:
3 tablespoons extra-virgin olive oil
1 small onion, diced
4 cloves garlic, chopped
2 teaspoons dried oregano seasonings
7 cups whole, peeled, canned tomatoes in puree (about 2 (28-ounce cans), roughly chopped
1 tablespoon kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion, garlic, and Italian seasoning. Stir until lightly browned, about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat to a simmer, cover, and cook for 10 minutes.

Stir in the salt and season with pepper, to taste. Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.


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