Friday, December 12, 2008

FRIED SWEET PEPPERS STUFFED WITH CHIKEN KEEMA.


Chicken keema 1/2kg.
Onion 1 medium(chopped).
Tomato 1 large(finely chopped).
Hot sauce 3tbsp.
Worcestershire
Sauce 3tbsp.
Chili powder 1tsp.
Green chili 2no(finely chopped)
Garlic clove 2(crushed) .
cilantro 5tsp.
Egg 1no.
Bread 2 slice(small pieces)
Bell pepper
(red,yellow,green) 1 each.
Salt and freshly ground black pepper
1 tablespoon oil
Vegetable oil, for frying

Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together chicken bread, tomatoes, garlic, egg, onion, cilantro, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meat mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meat stuffed rings on both sides until golden brown.

Sunday, December 7, 2008

khasta kachuri(2)

Urad daal- 1 cup.
Ghee 2tbsp.
Red chili powder-1tsp.
Fennel seed
(coarsely grounded) 1/2 tsp.
Hing 1pinch.


1 cup All Purpose flour
1/2 teaspoon salt
1 tablespoons vegetable oil
water to knead the dough(approx 1/2 cup)

Take the dough and divide into 15 balls equal size.Roll out the balls
Stuff the mixture in it and seal the edges.
Heat the oil and deep fry till gjavascript:void(0)olden brown.
Serve it with green chutney and sweet and sour tamarind chutney.

VEGETABLE CUTLET.



POTATO 4 medium(boiled).
Carrot,green peas,
french beans
(cut into small cubes and boiled ) 1 cup.
Green chili (finely chopped ) 2no.
cilantro (chopped ) 1/4cup.
Egg 1 (large).
Garam masala 1tbs.
Red chili powder 1tsp.
Salt to taste.
Green onion(chopped) 1/4 cup.
Egg (for batter) 1 no.
Bread crumb(seasoned) 1 1/2cup.




Direction:
Mix all the above ingredients and make ten cutlets .Dip each cutlets in egg batter .Then coat nicely with bread crumb and shallow fry them.
Serve with coriander chutney .

Monday, December 1, 2008

Pav bhaji.


Dinner roll /potato rolls/Bun :12no
butter :1/2 cup
Capsicum : 1/4 cup chopped.
Potatoes : 2(large) boiled and smashed
Peas : 1/4 cup
French Beans : 1/4 cup
Cauliflower:4 large florets ,cut into small pieces
Onions : 1 large(finely chopped)
Tomatoes(Roma variety) : 1cup (chopped )
Green chili :2 finely chopped
Pav Bhaji Masala : 4tbsp()
Vegetable oil : 2 tbsp
Salt to taste
Ginger-Garlic Paste : 2 tbsp
Lemon juice :1/2 lemon (freshly squeezed).

Pressure cook all the vegetables except capsicum , smash the boiled vegetable . Keep aside. Heat oil in a wok over medium heat. Saute capsicum for 2 mins .Now add ginger/garlic,onion,green chili saute for 5 min, stir in chopped tomato .Cook until very tender and thick(add some water for the required consistency).Now add pav bhaji masala . Stir for 2 mins more .now add the smashed vegetable and potato. Cook adding little water, stirring occasionally. Season with salt, and stir in lemon juice ,cilantro and gram masala. cook for 10 -15 mins.
Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion,and a wedge of a lemon.

pav bhaji masala

50 grams red chili, 50 grams coriander seeds,

25 grams cumin seeds, 25 grams black pepper,

25 grams cinnamon, 25 grams clove,

4-5 black cardamom, 25 grams dry mango powder,

10 grams fennel seeds, 1 tbsp. turmeric powder.



Roast all the ingredients separately. When cool, grind it. Shift them and mix dry mango powder, turmeric powder and fill in the bottle.

Tuesday, November 25, 2008

khasta kachuri



2 cup All Purpose flour
1 teaspoon salt
2 tablespoons vegetable oil
water to knead the dough(approx 1 cup)
filling:

1/2 Cup yellow moong dal (soaked)
1/4 tsp Fennel seeds powder(coarsely)
1/4 tsp Cumin seeds powder(coarsely )
1/2 tsp Dhania seed powder(coarsely )
1/4 tsp Garam masala
1/2 tsp Red chilli powder.
1/4 tsp mango powder.
Oil for frying
Salt to taste

Take the dough and divide into 20 balls equal size.Roll out the balls
Stuff the mixture in it and seal the edges.
Heat the oil and deep fry till golden brown.
Serve it with green chutney and sweet and sour tamarind chutney.

Monday, November 17, 2008

Choclate mouse

4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream.
1 1/2 semi sweet chocolate baking bars chopped

Beat egg yolks in a small bowl on high speed until thick and lemon color(3mins)
Gradually add sugar then beat.
eat one cup of whipping cream in a sauce pan over just until hot.
Gradually stir half of the hot cream into egg yolk mixture then combine back into hot cream in sauce pan.
cook over low heat for5 min,stirring ,until mixture is blended and thickens.
Let cool for 1omins.then add chocolate and stir until thick,about 5 min .Cover and refrigerate for about 2 hours,stirring occasionally just until chilled .

Beat remaining 1 1/2 cups whipping cream in chilled medium bowl on high until stiff.
Beat 3/4 cup of the whipping cream into the chocolate mixture until blended.
Fold remaining remaining whipped cream gradually into chocolate mixture until well blended.
Spoon mixture into cups .

Monday, October 6, 2008

BUTTER MILK SUBSTITUTE.

Buttermilk Substitute

For each 1 cup buttermilk called for in a recipe, use 1 cup plain yogurt or sour cream;

OR

1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup;

OR

1 cup milk plus 1 3/4 tablespoons cream of tartar;

OR

1/4 cup buttermilk powder and 1 cup water.

Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:

Prep Time: 5 minutes

Ingredients:

  • Milk (just under one cup)
  • 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

SOURCE:http://frugalliving.about.com

BUTTER MILK SUBSTITUTE.

Fried Chicken

ngredients

  • 1 (3 to 4 pound) chicken, cut up into 10 pieces
  • Kosher salt
  • 3 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons sweet paprika
  • 2 teaspoons cayenne
  • Freshly ground black pepper
  • 1 quart buttermilk
  • 2 tablespoons hot chili sauce (recommended: Srirachi)
  • Peanut oil, for frying
  • 1/4 bunch fresh thyme
  • 3 big sprigs fresh rosemary
  • 1/4 bunch fresh sage
  • 1/2 head garlic, smashed, husk still attached
  • Lemon wedges, for serving

Directions

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,

then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

Recipe courtesy Tyler Florence

source:http://www.foodnetwork.com

LEMON RICE.


Ingredients
1 ½ cups of basmati rice
5 tsp ghee
A pinch of asafoetida
2 dried red chillies
1 tblsp urad dal
1 tbp chana dal
½ cup of peanuts
½ tspn of mustard seeds
5-6 curry leaves
3 tblspns of lemon juice
½ tbsp turmeric water

Recipe
Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.

Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal . Cook until dals change colour to light brown.

Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric water in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.

Monday, September 22, 2008

MOCHA CHEESECAKE.



  • GRAHAM CRACKER CRUMBS 11/2CUP
  • Butter melted 4tbs
  • Granulated sugar 2tbs.
FILLING:

  • Heavy whipping cream :1/2 cup
  • Instant coffee :1tbs
  • Cream cheese :3package(8oz)
  • Brown sugar : 1 cup firmly packed
  • Granulated sugar :1/2 cup
  • flour :1tbs
  • Eggs :4no
  • Vanilla extract :2tsp
  • sour cream :1 cup
  • chocolate icecream toping
  • or hot fudge :1/2 cup

Make the crust with butter and sugar and press into the pan.keep in the freeze.

FOR FILLING:

Heat cream until hot .add coffee powder and stir it still dissolve.Set aside to cool.
Ina large bowl beat cream cheese and sugar with electric mixer until smooth and creamy about 5 min.
add flour;blend well.Add eggs one by one mixing well after each.
Add vanilla ,sour cream and cooled coffee ;blend well.Pour filling into prepared crust.Place cheese cake in oven in water bath..
Bake the cake for 70 to75 ins or until the cake is slightly soft in the center.


Saturday, September 20, 2008

CHEESE CAKE..




  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted

  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Cherry Pie with Lattice


Recipe courtesy Sandra Lee


Cherry Pie with Lattice Top

1 can cherry pie filling
12 ounces frozen mixed berries, drained
1 tablespoon Kirsch (cherry liqueur)
1 box ready made pie crust
Flour, for dusting
1 egg, lightly beaten
1 tablespoon sugar

Preheat oven to 375 degrees F.

In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside.

Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.



THE ULTIMATE CHEES CAKE



The Ultimate Cheesecake

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecak
SOURCE:http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe2/index.html

Yield: 6 servings
Cook Time: 5 minutes

utrageous Brownie



Outrageous Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.


source:http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html

Honey's Spicy Honey Wings

20 chicken wings
1 1/2 cups all-purpose flour
3 tablespoons garlic powder
3 tablespoons Essence, recipe follows
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
Vegetable oil, for frying
1 cup hot pepper sauce
1/2 cup honey
3 tablespoons dark brown sugar
Blue cheese or ranch dressing, for serving

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil.

To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use. In a large bowl, combine flour, garlic powder, Essence, salt, and white pepper. Dredge the wings in the flour mixture, shaking off the excess and let set on a plate.

In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F. When the oil is heated, dredge the wings a second time, again shaking off the excess.

Deep-fry the wings until crispy and golden brown, about 12 minutes. While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth. Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, about 12 minutes. Serve hot with blue cheese or ranch dressing.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Friday, September 12, 2008

chicken with mushroom

4 cups chicken stock, divided
3 tablespoons butter, divided
1 bay leaf, fresh or dried
1 1/2 cups long grain rice
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds chicken breast cutlets, thinly sliced into 1/8-1/4 inch strips
Salt and freshly ground black pepper
1 red onion, quartered lengthwise then thinly sliced
4 cloves garlic, grated or thinly sliced
3 portobello mushrooms, thinly sliced
8 ounces shiitake mushrooms, stems removed and thinly sliced
2 tablespoons curry powder, a couple of palmfuls
2 teaspoons garam masala, 2/3 palmful
1/4 to 1/3 cup Marsala wine, eyeball it
2 peaches, chopped
1 inch fresh ginger root, grated
2 tablespoons cider vinegar
2 tablespoons light or dark brown sugar
1/2 cup pickled watermelon rind, chopped
1/2 cup chopped macadamia nuts, toasted
A handful fresh flat parsley or cilantro, chopped
4 scallions, whites and greens, finely chopped

Bring 2 cups of chicken stock, 1 cup water, 2 tablespoons butter and bay leaf to a boil in a medium pot with tight fitting lid. Add rice, stir and cover, reduce heat and cook 18 minutes.

Heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet over medium-high to high heat. Add the chicken, season with salt and pepper and brown 6 to 7 minutes then remove to a plate and add remaining EVOO, turn heat back a bit. When the oil ripples, add red onions, garlic and mushrooms. Cook mushrooms until dark and tender, 6 to 7 minutes, then season with salt and pepper, curry and garam masala. Add the chicken back to the pan. Deglaze the skillet with Marsala then add 2 cups chicken stock, reduce heat and simmer a few minutes for flavors to combine.

Melt 1 tablespoon butter in a small pot over medium high heat. Add the peaches to the pan and season with ginger, salt and pepper. Cook peaches 3-4 minutes, add the vinegar and sugar and glaze the fruit then stir in the nuts, watermelon rind, cilantro and scallions and turn off heat.

Fluff rice with fork. Serve chicken on a bed of rice with chutney on top to garnish. YUM-O!

Thursday, September 11, 2008

Marinated Grilled Shrimp Cocktail

1 pound large prawns (size 16 to 20 or larger), shells on
1/2 cup citrus olive oil
2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
4 bamboo skewers, soaked in water for 20 minutes, or metal skewers
Salt and freshly ground black pepper
Citrus Aioli, optional, recipe follows

Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish.

In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.

Preheat grill or broiler.

When ready to cook, thread prawns on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes.

Shrimp can be served warm or at room temperature. They are delicious on their own or with Citrus Aioli.

Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill.

Quick Citrus Aioli:

2 cloves garlic
Coarse salt
1 cup prepared mayonnaise
2 lemons, zested
1 lemon, juiced
Freshly ground black pepper

Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves with a pinch of salt.

In a bowl, mix the garlic paste with remaining ingredients and serve. Keep refrigerated until ready to serve.


source:http://www.foodnetwork.com

Tuesday, September 2, 2008

Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar

Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar
Spicy Chips:
2 tablespoons kosher salt
1 tablespoon ancho chili powder
1 teaspoon chili de arbol powder
4 large baking potatoes, like russets, about 3 pounds
Canola oil, for frying
Chopped cilantro leaves

Fried Fish:
Canola or Peanut oil
2 cups all-purpose flour, plus 1 cup for dredging
Salt and freshly ground black pepper
2 cups beer
3 large egg whites, beaten to stiff peaks
3 pounds cod or haddock, cut into 6-ounce pieces
Lemon-Habanero Tartar Sauce, recipe follows

Serrano Vinegar, recipe follows

Spicy Chips:

Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.

Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water.

Heat oil in a large, straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels.

Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro.

Fried Fish:

Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites.

Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar.

Lemon-Habanero Tartar Sauce:

3 cups lemon juice
1 1/2 cups prepared mayonnaise
2 anchovy fillets, chopped
1/2 habanero, chopped
6 cornichon, finely diced
2 tablespoons capers
Salt and freshly ground black pepper

Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool.

Combine cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

Serrano Vinegar:

2 cups white wine vinegar
8 serrano chiles, pricked with a fork
1 tablespoon salt

Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours.

source:http://www.foodnetwork.com

Fried Chicken, Emeril Style

1 quart buttermilk
1/2 cup Essence, divided, recipe follows
2 tablespoons salt
2 tablespoons sugar
1 head garlic, cloves peeled and crushed
2 (3 1/2 to 4-pound) chickens, cut into 8 pieces each
4 cups all-purpose flour
2 tablespoons cayenne pepper
Peanut oil, for frying
Mashed Potatoes, for serving, recipe follows
Oven-Steamed Buttered Corn, for serving, recipe follows

Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture, cover and refrigerate for at least 4 hours and for up to 24 hours.

Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.

Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

source:http://www.foodnetwork.com

Friday, August 8, 2008

CHANNER SONDESH

Ingredients
  • 500 g cottage cheese
  • 2 egg white
  • Few drops vanilla essence
  • 5 pistachio nuts
  • 150 g sugar
Method
  • Finely chop pistachio nuts.
  • Mix cottage cheese, egg white, sugar and vanilla extract in a blender.
  • Place the mixture in a small greased baking dish. Cover the baking dish with aluminium foil. Pour water in a large baking dish. Place the small baking dish in it. Set the oven temperature at 175ºC. Bake for 30 minutes or until mixture has set.
  • Alternatively, place the mixture in a greased lidded container. Put the lid on. Put about 1½ cup water in a pressure cooker. Place the container in the cooker, such that the container is half immersed in water. Pressure cook for 5 whistles.
  • Remove baked cheese from the baking dish / lidded container. Cut into diamond or square shapes.
  • Garnish with chopped pistachio nuts.
  • Serve at room temperature.
1

MAACHER KALIA

Ingredients

1 kg Ruhi Fish (its advisable to take 1 kg from big rahu fish weighing 4-5kgs)
2-3 Bayleaves.
Salt and Turmeric for taste and colour.
1 tsp Sugar for Caramilising
1/2 tsp Jeera to sparkle in oil
200 gms Mustard Oil for cooking
100 gms beaten curd with 2 tbsp water (If its not available 1 cup of hot will do but will bring diff taste.)

To grind into paste:
1 big Onion
1 whole garlic
1 piece ginger
5-6 hot red chillies

Whole Garam Masala -- grind to paste
2 Elaichi
2 long
2 Darchini

Method:

  1. Take the good pieces of fish and clean it with water pat it dry
  2. Marinate with salt and turmeric powder.
  3. Heat oil in non stick kadai and shallow fry the fish.
  4. Keep aside the fish pieces.
  5. Put rest of the oil in the kadai and put the sugar for caramalising
  6. Put bay leaves and jeera to crackle in oil
  7. Add ground paste and garam paste with salt and turmeric ( salt and turmeric should be added according to one's taste and colour) in the oil.
  8. After the oil comes out from the masala put the beaten curd or 1 cup of water into it for boiling.
  9. Add fish pieces into it for boiling and let it simmer for few minutes.
  10. Serve it with Rice.

CHOLAR DAAL

1 tblsp ghee
4 -6 green chillies slit
1 tsp garam masala powder
1 tblsp coriander powder
3 bay leaves
1/4 coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 - 4 tsp sugar
250 gms bengal gram divide (chana dal)
1 tblsp cumin powder
salt to taste
1 tblsp raisins



  • Wash the dal and boil with 4 cup of water.
  • Mix in turmeric, cumin, garam masala, and slit green chillies.
  • Mix in salt and sugar to taste.
  • Mix well and stir fry till the time the dal is soft and thick.
  • Heat up ghee in a kadhai.
  • Mix in bay leaves and garam masala.
  • When it stops spluttering mix in it to the dal.
  • Mix thoroughly.
  • Cut the coconut into small dices and fry in ghee till light brown.
  • Mix in this to the dal and stir.
  • Serve hot along with luchi.

Thursday, August 7, 2008

MACHER CHOP

Ingredients

500 grams boneless bhetki
2 large potatoes forked and microwaved or cut and boiled and mashed

12 pods of garlic - finely chopped
Two medium to large onions - finely chopped
One and half inch ginger - finely chopped using a mixer - use as little water as possible
Fresh Coriander / Cilantro leaves - finely chopped - two table spoons
Two green chillies - finely chopped - use scissors.
One green lemon - cut in four
Jeera/Cumin Powder - two tea spoonful (not table spoon)
Optional Red Chili Powder - one tea spoons
Black Pepper Powder - one tea spoon
Salt - to taste.
White Oil - Adequate - keep the bottle next to you.


Three egg whites
One tea spoon wheat flour
Bread crumbs in a shallow bowl

Process

Squeeze the lemon on the fish and add salt and red chili powder and keep aside for marination - 30 mins should be OK.

Heat a skillet - add four tablespoon of oil - heat it up - sprinkle a small pinch of chopped garlic and wait till you smell them - add the chopped onions and fry them on full heat for 4-5 minutes - reduce heat and add chopped garlic, ginger, green chillies, jeera powder and keep on stirring for another 2-3 mins on medium heat.

Drain water from the marinated fish - place them on kitchen paper if required and then add the fish to the skillet - mix it well with the onions and let the fish break properly. Keep on stirring - always at medium heat. Stir it for 4-5 mins or till the fish is just cooked - we are not frying fish -OK. The fish should be white as also the mixture. Add the mashed potatoes - coriander leaves and mix well and cook for another 3-4 mins. Bhetki takes very little time to cook and so does Butter fish / Pomfret - other fishes will take more time but the smell of the fish is important. Over cooking will kill the sptiy of the fish-chop.

Take it down on a shallow plate - add the coriander leaves - mix and check salt and add if required. Sprinkle the black pepper powder. Roll the mixture into balls or shape them into croquet ( if round then keep a diameter of two inches, if croquet - then two inches ling while one inches thick) and keep aside. Fish Chop come in many shapes.

Beat the egg white thoroughly and mix the wheat flour and half a spoon of of salt. Heat Oil in a shallow skillet ( kadai) so that the chops dip fully. Dip the balls in the egg white and then in the shallow bowl of bread crumbs . The crumbs should be as fine as possible and stick to all sides. Dip again in egg ( very fast) and dip back in bread crumbs before you put them in the oil. Don't bother about some breadcrumbs going in the egg white - the twice dipping is a technique to make it crunchier. Do not put too many of the balls ( four should be ok and manageable) in the oil as you need space to turn them so that all the sides fry well. Once done take them out and place them on kitchen paper to drain excess oil.

You can have it with Mustard Sauce or Tomato Chili or plain Tomato sauce. Salads can be made with a mix of sliced onions, thinly sliced beet root, carrots and cabbage - sprinkled with black salt with a squeeze of lemon.

Tip: Whenever using white oil - always add a little of the strongest herb or spice before cooking - like whole black pepper for non-veg curries, cumin seeds, garlic, red chili, etc. White oil does not have a food-friendly flavor on its own. You don't require to add anything while frying puri or coated stuff.

ROGANJOSH

Ingredients
1 tsp. ginger powder
1 Tbs. fennel seeds
1 tsp. shahjeera (cumin seed)
6 garlic cloves, minced
1 Tbs. pepper, red, powder (cayenne)
2 cinnamon sticks
6 cardamoms
6 cloves
1 bay leaf (Indian tez patta)
salt to taste
1 tsp. saffron
1 C. yogurt plain
1 tsp. paprika
1 piece pure hing (asafoetida)
4 tbsp ghee
2 lbs. lamb, cut into large cubes
Method
Grind together the spices.
Soak saffron in yogurt.
Heat ghee and fry the lump of hing
Add meat and sear on all sides, frying until well browned.
Pour in the yogurt and fry until liquid is absorbed.
Add a glassful of water and the spices.
Bring to a boil, reduce heat, and simmer, covered, until tender.
Remove cover and cook until liquid is gone.

Wednesday, August 6, 2008

BUTTER FISH

  • Thick fish fillets (any fleshy fish) - 450gm
  • Lime juice - 2tbs
  • Salt - to taste
  • Finely chopped coriander leaves - 1/3cup
  • Finely minced green chillies - 1tbs
  • Groundnut oil - for frying

For Batter

  • Flour - 150gm
  • Baking powder - 11/2tsp
  • Salt - 1/4tsp
  • Butter - 100gm
  • Eggs - 3nos

Method of Preparation :

Sieve the flour, baking powder and salt together. Beat the butter till fluffy. Add the eggs one at a time and beat well. Add flour mixture and mix well.

Marinate the fish in lemon juice, salt, coriander leaves and green chillies for 1/2 an hour or more. Coat the fillets in the batter and deep fry in the oil till golden brown.


Tuesday, July 29, 2008

BATHURA

2 cups maida
1tsp salt
less than 1/2 tsp baking powder
1tsp sugar
1/4 cup (little less) suji
3/4 cup og buttermilk.

mix all the dry ingredients .

make a dough with the butter milk and milk or water.
(make the dough little tight as it has to rest for 2 hour)
after the kneading the dough, add 2tbsp of oil and knead for 2 min.
Rest the dough for 2 hours.

After 2 hour roll the poori and deep fry.

Thursday, July 24, 2008

SAHI JEERA PULAO

1tbsp oil
1tsp sahi jeera
1 tbs sugar
one medium onion chopped
1tsp ginger garlic paste
3 no green chilli choped
1/2 bunch of coriander and mint.
2cup basmati rice

fry for some time ,then add soaked rice.(1:2)

then rice absorb 90%of water then put a lid and cook for more 5 mins.

vegetable sikh kabab

2 raw banana( boiled then grate the banana)
green chilli /coriander leavs finely chaopped(1tsp)
little grated carrot
finely chopped raisin
crushed casewnut.
little bit paneer
chilli powder/garam masala/chat masala

with all the above ingredients make a dough.(knead for 5min)

make kababs and deep fry and serve with chutney

DAL PALAK

Ingredients:
1 cup masoor dal
1 cup chopped palak or spinach leaves
2 small tomatoes or 1 large chopped small
1 large or 2 small onions chopped fine
2 green chillies chopped finely
2 cloves of garlic
A small piece of ginger
½ tsp tumeric powder
2 tsp chilli powder
2 tsp cumin coriander powder
1 tsp cumin powder
A pinch of asafetida
1 tsp cumin seeds
2 dry red chillies (optional)
1 tbsp oil
Salt to taste
1 tbsp fresh coriander for garnish

Method:
- Pressure cook the masoor dal in a pressure cooker for 10 minutes or for 3-4 whistles
- Make a rough paste of the garlic, green chilli and the ginger.
- Heat oil in a pan, add the jeera seeds and wait for them to change colour and add in the asafetida and the dry red chillies.
- Add in the onions and the chilli, ginger and garlic paste and sauté for 2 minutes.
- Add in the tomatoes and let the mixture cook for 2 more minutes.
- Add in the dry masalas at this stage and cook until the mixture leaves oil.
- Add the spinach leaves and cook them for 2 more minutes.
- Once the spinach leaves are slightly cooked add in the cooked masoor dal.
- Cook the dal for 2 more minutes, sprinkle with fresh coriander and serve hot with triangle parathas.
- If desired you can do a tadka at the end or just before serving.
- For tadka you need 1 tbsp oil, cumin seeds, a pinch of asafetida and ½ tsp chilli powder.

Tuesday, July 22, 2008

APPLE TURNOVER

Ingredients :
puff pastry - store bought

Filling :

3 big apple
4 tbsp of brown sugar
a handful of raisins
3 tbsp of lemon juice
1 tsp of cinnamon powder
1 tbsp of butter

Egg Wash

1 egg + 2 tbsp of milk

1) Combined all the filling ingredients except cinnamon in a pan and cook until the apple tender and the filling almost dry. Add in cinnamon and set it aside to cool down.
2) On a lightly floured work surface, roll out the pastry dough thinly and cut into round shape with cookie cutter.
3) Spoon the cooled apple filling onto the pastry and ightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular
turnovers. Press down on the edges to seal.
4)Preheat oven to 350 degree F. Brush turnovers with egg wash and bake for 20 min or until golden brown. Let cool on rack.

Flaky Puff Pastry Dough

Flaky Puff Pastry Dough

makes 3 lbs of dough

4 cups all-purpose flour
2 tsp. sugar
2 tsp. salt
1 1/4 cups milk; very cold
1 lb butter; very cold

In a large bowl, mix 3 1/3 cups of the flour with the sugar and salt. Add the milk and begin tossing with the flour. Smear the flour and milk along the sides of the bowl to blend well, then incorporate into the mixture. If the moisture is absorbed too quickly by the flour, add another tablespoon or so of cold milk. Mix well but don't over mix. Sprinkle a little bit of flour over it and then flatten the dough. Cover with plastic wrap and refrigerate.
Pour the remaining flour onto a clean surface. Remove butter from refrigerator and place onto flour. Keep the butter covered with the flour while cutting it and kneading it with a pastry scraper; make sure there are no cold lumps. Add more flour if necessary to properly soften the butter without melting it. Form into a square. Scrape down the work area again and toss on some fresh flour. Place the chilled dough onto the flour, but don't handle too much. Roll out the dough corners into thin flaps, which you will use to enclose the softened butter. Place the softened square of butter onto the dough. Lift each flap snugly over the butter, making sure to overlap the corners and seal the bundle.
The dough is now ready for the first of 4 double folds. Start by pounding the dough gently in one direction. If you begin rolling, make sure the dough doesn't stick to the work surface. Roll only in one direction and not past the far end. Rolling past the end will pinch and smear the layers at the edge. Roll and manipulate the dough into a rectangle about 20 inches long and 8 inches wide. Press hard on the handles of the rolling pin to form the rectangle, then brush off any excess flour from the surface of the dough. Bring both ends toward the center like a book. Then, fold in half, closing the book. Wrap the pastry dough in plastic and refrigerate it for at least 45 minutes. The dough has been turned once, and now has 4 layers.
Place the chilled dough on a lightly floured surface so that the spine of the dough becomes the long side of your rectangle. Begin again by pounding gently. Make this rectangle about 12 X 18 inches. Fold and turn in the same way as before, first forming a rectangle that measures about 10 X 14 inches, then folding the 2 sides into the center with a little gap in the middle. Fold in half, making sure the spine of the dough becomes the length of the rectangle. Rest the dough after turn number 3 for about 1 hour in the refrigerator.
On the fourth and final turn the dough should be smooth and elastic. Try to form well defined corners with neat edges. Fold and turn once more in the same way, then chill for at least 4 to 5 hours before using.

Tips:
1. Work in a kitchen that is about 70 degrees (at 80 degrees the dough will begin to melt.)
2. Keep a pastry scraper and a bowl of flour handy at all times.
3. You may have to change the amounts of butter, flour, or milk slightly in order to get the right texture.

Storage suggestions:
I usually cut my dough into three 1 lb slabs. If I am not using the dough, I immediately wrap in a large plastic garbage bag and place in the freezer. Puff pastry is best when used within the next 3 days of being in the freezer.

To learn the best tips and tricks of pastry techniques check out The Pie and Pastry Bible by Rose Levy Beranbaum


source:http://www.pastrywiz.com/archive/recipes/021.htm



MUTTON BYRIANI

1 Kg mutton
11/4 cup dahi
4tbs of ginger garlic paste
1tbsp of cumin/coriander powder.
2 tamato chopped

pressure cook with lot of water (one whistle,then open it and cook till dry with tomato and potato)

5 cups of rice
(soak for 30 min)
cook the rice with cinamom and cardamom
and 2tbs of oil and salt

one potato fried
one cup fried onion.
safron roasted and soaked it in warm water.


in a deep vassel put little rice and then put a layer of cooked mutton than rice layer over it . put safron water and fried onion on thetop of rice .cover with paper towel and cover with lid. steam cook for 30 min.

DOSA BATTER.

1 cup rice
1cup urad dal.

Red Chutney(for masala dosa)

10 dry Red Chillies
1.5 tsp. Urad dal
1.5 tsp. Chana dal
few sprigs Curry Leaves
1/4 cup grated Copra (dry coconut)
Salt
1/2 tsp. Tamarind paste
generous pinch of Hing

Method

Fry the dals and the red chillies. Mix remaining ingredients and grind to a fine paste.

Tuesday, July 8, 2008

CHUTNEY FOR DAHI VALLA

Sweet chutney :
dates - 1 cup
jaggery - 1 cup
tamarind - 1 cup
salt - to taste

Soak all this hot water till it becomes soft. remove the seeds from the dates and grind it in a mixie. sieve it and then boil it for 1/2 hour till it becomes thick.

Green chutney :
Green chillies - 8
coriander leaves
mint leaves
salt - to taste

Grind all this into a thin paste.

P.S. : Optionally you can also make stuffing of vegetables, raisins and cashew nuts chopped fine inside the vadas before frying.

TAMARIND CHUTNEY

200gms Tamarind (Imli)
300gms Jaggery (Gur) grated
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala


How to make imli ki chutney (tamarind chutney):

  • Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.
  • Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
  • Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
  • Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.

RAJ KACHURI

Semolina(rawa)……………………..1 cup
Refined flour (maida)…………………..1 tbsp
Red chilli powder ……………………….1.4 tsp
Salt …………………….. to taste
Oil ……………………to deep fry Filling
Potatoes ………………………..2medium sized
Fresh coriander leaves ……1/2 medium sized bunch
Moong sprouts………………….1/2 cup
Chick peas (kabuli chana)………………..1/2 cup
Yogurt………………………..1 cup
Maide ki papdi……………….10-12
Dahi bhalle ………………………..4
Cumin seeds ……………………..1 tsp
Rock salt powder ………………..1/2 tsp
Red chilli powder……………………..1 tsp
Tamarind chutney……………………….1/2 cup
Green chilli chutney……………………2tbsps
Bhujia(sev)……………….1.2 cup

METHOD OF PREPARATION
1. Make stiff dough of rawa, maida, red chilli powder and salt with sufficient quantity of water. Divide into four to six equal parts, roll into rotis of around five inches diameter.
2. Heat oil in a kadai and deep-fry rotis in hot oil on medium heat, turning once, till well puffed and crisp. After they cool down , ensure that they are not soft. If they are, fry again. Keep aside. These are called kachoris.
3. Wash, boil peel and cut potatoes into one centimeter sized cubes. Clean, wash and chop coriander leaves. Wash and drain moong sprouts. Soak kabli chana in one and half cup of water for one hour. Boil it in a pressure cooker till two to three whistles. Whisk yogurt and dip maide ki papdi into it. Lightly roast cumin seeds on a griddle and make fine powder.
4. Take one kachori in a serving plate. Make a big hole in the center. Fill with potato cubes, sprouted moong, boiled chana, papdi along with yogurt and mashed dahi bhalle.
5. Sprinkle roasted cumin powder, rock salt powder, red chilli powder, tamarind chutney, green chilli chutney, sev and coriander leaves. Serve immediately before it becomes soggy.

Dahi Bhalla


INGREDIENTS :-
Black gram split (dhuli urad dal)………….1/1/2 cup
Raisins ……………………15-20
Salt ………………………. To taste
Red chilli powder ……………………..1 tsp
Asafoetida …………………..a pinch
Fresh coriander leaves …………… a few sprigs
Ginger ……….1 inch piece
Green Chillies ……………..2
Oil…………………..to deep fry
Yogurt …………………6-7 cups
Rock Salt (kala namak) …….. 1 tsp
Mint chutney ……..to taste
Tamarind chutney …………….. to taste
Roasted cumin powder ………… 2 tsps

METHOD OF PREPARATION :-
1. Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste. Wash raisins and pat them dry.
2. Whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafetida into the butter.
3. Clean, wash and chop coriander leaves. Peel, wash ginger and cut into julienne. Wash, remove stems and chop green chillies finely .
4. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden.
5. Remove, drain onto an absorbent paper. These are now called bhallas or vadas. Put bhallas in sufficient quantity of hot water. Leavefor two minutes. Squeeze between your palms to drain out water.
6. Whisk yogurt well with rock salt (kala namak) and salt to taste.
7. To serve, place bhallas on a plate and cover with yogurt. Add mint chutney and tamarind chutney. Sprinkle red chilli powder and roasted cumin powder.
8. Garnish with coriander leaves, ginger julienne and chopped green chillies.

Monday, July 7, 2008

SPICY TACO MEAT

12 taco shells or equivalent Fritos or tortillas
2 tbsp butter
2 med. onions, chopped
2 sm. green peppers, chopped
1 clove garlic, chopped or 4 tsp. garlic salt
2 lbs. ground CHICKEN
8 oz. can tomato sauce
4 oz. can green chiles, chopped.
1/4 tsp. Tabasco sauce
Salt and pepper to taste
Lettuce, tomato, cheese, and onion
Melt butter; saute onion, green pepper, and garlic until golden and tender. Add meat and cook until brown. Drain on absorbent paper; add bitters if using, tomato sauce, chiles, salt, and Tabasco sauce. Simmer until very hot.

Pile broken shells or Fritos on a plate. Top with meat mixture. Then top with finely chopped tomato, finely shredded lettuce, grated cheese, and minced onion.

PANI PURI.

To make puri

1 cup semolina
1/2 tsp of maida.
1/2 cup warm water.
salt to test.

Add a little oil and knead till the semolina almost dissolves. Knead with flour for a few minutes with oiled palms and cover with a damp cloth.

Keep aside for 15 minutes.

Heat oil in a deep wok

Divide into 1/2 inch balls. Roll out into thin tiny Pooris. and deep fry in hot oil till they puff up and golden brown. Keep Aside.


Pani Poori Water

1 cup tamarid water cold
1/3 cup gur in tamarind water.
salt
chat masala
black salt
lemon juice
1/4 tsp cumin powder
green chilli(1 finely chpoed)

1/2 cup Boiled Green Moong (lentils) sprout
2 medium Potatoe
Pani Poori Water
red chilli powder
onion choped
black gram boiled
sev

MUTTON REZALA.

• 1kg Mutton
• 500gm Curd
• 100gm Garlic Paste
• 50gm Onion Paste
• 50gm Ginger paste
• 5-6 Red Chilis
• 2 Bay Leaves
• 3-4 Cinnamon Sticks
• 4 tbsp Oil
• Salt to taste
MOTI ELAICHI
MACE

Now, marinate the mutton in the mixture of curd and ginger paste ,garlic paste,salt
Keep it in the refrigerator for at least 30 minutes.
Heat the ghee in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion to the oil ,mace,kali mirch .moti elaichi.
Sauté the ingredients and then add the marinated mutton to them. Raise the flame to high.
Stir the mutton until its water comes out. Turn the flame to low.
Then pressure cook the cooked mutton till it is tender.


RAJ KACHORI

Ingredients:

• 1 Cups rava
• 1 tbsp Maida
• 2 Potatoes
• 1/2 Cup curd
• 1/4 Cup soaked chana
• 5Papadi
• 1/4 tsp Roasted cumin powder
• 1/2 tsp Red chilli powder
• Tamarind chutney
• sev


Boil potatoes and cut it into cubes.
Boil the soaked channa
Mix rava, maida, salt and red chilli powder well.
Prepare dough.
Roll out into rotis of equal size.
Deep fry it.
Make a hole in the centre fried kachoris.
Fill with cubed potatoes, chana, papdi and curd.
Spread red chilli powder, cumin seed powder, tamarind chutney and green chutney.
Put sev on it.
Raj Kachori is ready.

Wednesday, April 30, 2008

TACO SAUCE.

ingredients

  • 1 (8 ounce) can tomato sauce
  • 1/3 cup water
  • 1/4 teaspoon chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons instant minced onion
  • 1 tablespoon white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cayenne pepper

  • Directions

    1. Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.
    2. Remove and cool.
    3. May be kept in refrigerator for several days.
    SOURCE:http://www.recipezaar.com/60254

    Monday, January 14, 2008

    Carrot and Pineapple Cake

    For the cake:
    2 cups granulated sugar
    1 1/3 cups vegetable oil
    3 extra-large eggs, at room temperature
    1 teaspoon pure vanilla extract
    2 1/2 cups plus 1 tablespoon all-purpose flour, divided
    2 teaspoons ground cinnamon
    2 teaspoons baking soda
    1 1/2 teaspoons kosher salt
    1 cup raisins
    1 cup chopped walnuts
    1 pound carrots, grated
    1/2 cup diced fresh pineapple

    For the frosting:
    3/4 pound cream cheese, at room temperature
    1/2 pound unsalted butter, at room temperature
    1 teaspoon pure vanilla extract
    1 pound confectioners' sugar, sifted

    For the decoration:
    1/2 cup diced fresh pineapple

    Preheat the oven to 350 degrees F.

    Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

    For the cake:
    Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

    Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

    Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

    For the frosting:
    Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

    source:http://www.foodnetwork.com

    Saturday, January 12, 2008

    Crepes

    2 large eggs
    3/4 cup milk
    1/2 cup water
    1 cup flour
    3 tablespoons melted butter
    Butter, for coating the pan
    In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

    Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

    *Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

    *Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

    Source : http://www.foodnetwork.com

    Tuesday, January 1, 2008

    lou tarkari.

    Ingredients:
    1 medium lau
    2/3 tspoon cumin seeds
    2 green chillis
    1" fresh ginger - chopped thinly
    1/2 tspoon turmeric powder
    1/2 tspoon coriander powder
    1 tbspoon oil
    cilantro bunch - chopped finely
    salt to taste

    Method:
    Cut the bottle gourd thin cubes.
    Heat oil in a pan and temper it with cumin seeds and green chillis. Add ginger and saute for a couple of minutes. Then add the lau and let it cook for 5-7 minutes on medium heat and closed lid.

    Then add coriander powder, turmeric powder, salt a little bit of water and cook for another 5-7 minutes till the bottlegourd is cooked.

    Add chopped cilantro and serve warm.

    Rasamalai.


    Rasmalai

    2 quarts milk
    1/4 cup lemon juice
    3 cups plus 1 tablespoon sugar
    5 whole cardamom pods
    1 teaspoon fine grained semolina
    3 to 4 drops rose essence
    1 quart half and half
    1/8 teaspoon cardamom seeds
    1 tablespoon shelled, unsalted pistachios

    Make the chena with the milk and lemon juice according to the
    directions in the preceding recipe with this difference. Hang up the
    milk curds for 2 hours instead of 1/2 hour. Knead thoroughly. Make a
    ball and set it aside. Put the 3 cups of sugar, 6 cups of water, and
    the cardamom pods in a deep 9 1/2 to 10 inch skillet or saute
    pan. Bring to a fast simmer over a medium flame. Once the sugar has
    dissolved completely, turn the heat to low and let the syrup simmer
    gently for 2 minutes. Turn off the heat.

    Flatten the ball of chhena and add the semolina as well as the rose
    essence to it. Knead for 5 minutes, making sure the semolina and rose
    essence are well mixed in. Now make 20 crack-free balls, rolling each
    with just a little pressure between the palms of your two hands.

    Bring the syrup to a simmer over a medium flame. Drop the balls into
    the syrup. Bring to a simmer again. Adjust the heat so the syrup
    simmers gently for 5 minutes. During this period, move the balls
    around and turn them over occasionally, using a very gentle
    touch. Make sure you do not damage the balls. Turn the heat up and
    bring the syrup to what might be described as a furious simmer. The
    syrup should look like a mass of tiny moving bubbles, but it should
    never boil over. Sprinkle the balls with 2 tablespoons of water,
    cover, and cook for 10 minutes. During this period, the balls should
    swell up.

    Uncover, sprinkle the balls with another 2 tablespoons of water, cover
    and cook, simmering furiously for another 10 minutes. Turn off the
    heat. Using a slotted spoon, transfer the balls to an empty bowl. (the
    syrup can now be discarded. ) Pour the half and half over the balls
    and let them soak in it for 3 hours.

    Take the balls gently out of the half and half with a slotted spoon
    and put them in another bowl. Pour the half and half into a skillet or
    saucepan and boil it down until you have about 2 cups left. Turn off
    the heat. Crush the cardamom seeds finely in a mortar and mince the
    pistachios. Add the crushed cardamom, the minced pistachios, and the
    one tablespoon of sugar to the reduced half and half. Pour this half
    and half over the chhena balls. Allow to cool. Cover and refrigerate
    for at least 2 hours, and serve cold, as a dessert along with the
    creamy sauce.

    Paneer

    Paneer (Home-made cottage cheese)

    3.5 litres milk
    about 250 ml warm water
    about 5 Tbsp white vinegar

    1.Bring the milk to the boil, stirring constantly, over a high
    heat. Remove from heat.

    2.Combine the water and vinegar.

    3.Slowly add the vinegar solution to the boiled milk, stirring
    with a wooden spoon. As soon as the milk curdles, do not add any
    more. (The curd and whey will separate.)

    4.Place three or four layers of cheesecloth in a sieve and strain
    the curdled milk through them. Ties up the ends of the cheesecloth
    and squeeze out as much of the liquid as possible. Hang it up to
    drain thoroughly.

    Note: When adding the water and vinegar mixture to the milk, do not
    add more than necessary as this tends to harden the paneer.

    BATI CHORCHORI ( dry mixed vegetables )

    200gms cauliflower florets.
    100gms shelled green peas.
    2 potatoes, peeled and cubed.
    1 medium eggplant, cubed.
    1 horseradish, peeled and cubed.
    1/4 onion, minced.
    1 tsp. turmeric paste.
    1/2 tsp. chili paste.
    2 tsp. mustard paste.
    3-4 green chilies, slit.
    4-6 tbsp. mustard oil.
    Salt to taste.

    This curry gets its name from the brass vessel in which it is
    cooked, so that the ingredients fit snugly in the bowl leaving just a
    one inch gap at the top. As a substitute, an aluminum or brass bowl
    with a tight fitting lid may be used.
    Stir the vegetables occasionally over a medium-low heat, so they cook
    in their own juices without any addition of water. remove from heat
    when the veggies are quite cooked and blended flavorfully with the
    spices.

    Any combination of vegetables may be used in preparing Bati Chorchori.

    This chorchori is a good accompaniment with rice.

    SHRIMPS WITH MUSTARD

    2 tablespoons ground mustard seed,
    1 teaspoon ground turmeric
    1/4 cup mustard oil or any cooking oil
    1 large onion, ground
    1 1/2 pounds shrimps,. peeled and cleaned
    1 tablespoon minced hot green chili peppers
    1 teaspoon salt

    Make a paste of the mustard seed and turmeric with a little water. Add
    all other ingredients, cover and cook at the gentlest simmer until
    shrimps are full pink, 5-10 minutes, depending on size of
    shrimps. Makes 4 servings.

    Jhinge with Poppy Seeds.

    INGREDIENTS
    1 Kg- Jhinge ( Ridge Gourd )
    Salt For Rubbing the Ridge Gourd
    1 No- Onion ( Finely Chopped )
    3 Tbsp- Poppy Seeds ( Ground to a Paste )
    3 Tbsp- Oil
    ¼ Tsp- Mustard Seeds
    ½ Tsp- Red Chilli Paste
    ½ Tsp- Turmeric Paste
    1 Tsp- Salt ( To Taste )
    1 No- Whole Red Chilli

    METHOD
    1. Peel Jhinge and then cut length wise in half.
    2. Cut again into small circles of quarter inch.
    3. Add little Salt to it and leave it aside for sometime to remove out excess water from it.Squeeze out the Water from it.
    4. Heat Oil in a Kadhai and then add Mustard Seeds and Whole Red Chilli to it.
    5. Add Onions to it and sauté well.
    6. Add Ridge Gourd and sauté well.
    7. Add Salt,Red Chilli Paste and Turmeric Paste and mix well.
    8. Add Poppy Seeds Paste to it and cook well till the Vegetables become dry.
    9. Check the Seasoning and adjust accordingly.
    10. Serve hot.

    Okra with Mustard

    2 Lb Okra
    - 3 Tbsp Mustard Oil
    - 4 Green Chili
    - To taste Salt
    - 3 Stalks Cilantro
    - 1 Chopped Onion
    - 2 tbsp Mustard seeds

    1. Wash the okras. Trim stems and tips. Slice lengthwise till 3/4th length.

    2. Grind mustard seeds, cilantro, green chilies and salt with half cup water in an electric mixer to a fine paste. Keep aside for fifteen minutes. Chop the onion finely.

    3. Heat oil in an non-stick fry pan. Add onion and fry till soft. Add the Okras and fry for three to four minutes.

    4. Strain the mustard paste adding water if required. and add the strained mustard and cook in low heat for ten minutes.

    5. Garnish with chopped cilantro and serve with rice or roti or paratha.