My recipes

MURGHA DO PYAAZA.

2009-04-17T11:51:00.000-07:00

1 kg chicken
2 tbsp lemon juice
3/4th cup oil
4 large onions (chopped)
2 flakes garlic (crushed)
2 cups plain yogurt
1cup hot water

6 cloves
2 cardamom
6 black peppercorns
2 pieces cinnamon stick
1/2 tsp ginger paste.
1tsp garlic paste
1/2 tsp turmeric powder
2 tsp red chili powder
1 tsp garam masala powder
1 cup tomatoes puree

Cut the chicken into medium pieces,wash and pat dry. Mix with salt and lemon juice and Set aside for 30 minutes.
Heat oil in a kadai and add whole garam masala. Then add the onion ,garlic and all the dry masala powder.
Cook for 10-15 mins.Add the curd and tomato puree fry for 5 minutes ,then add chicken. Fry for more 5 mins ,add the water, cover and simmer for 30 minutes, or until the chicken is tender.now add garam masala powder
Sprinkle the top with garam masala powder.Garnish with fried onion.

FRIED SWEET PEPPERS STUFFED WITH CHIKEN KEEMA.

2008-12-12T20:25:00.000-08:00

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.

khasta kachuri(2)

2008-12-07T19:24:00.000-08:00

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.

2008-12-07T16:37:00.000-08:00

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 .

Pav bhaji.

2008-12-01T17:02:00.000-08:00

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

2008-12-01T13:04:00.001-08:00

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.

2008-11-25T17:12:00.001-08:00

khasta kachuri

2008-11-25T12:00:00.001-08:00

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.

Choclate mouse

2008-11-17T21:32:00.002-08:00

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 .

BUTTER MILK SUBSTITUTE.

2008-10-06T13:37:00.000-07:00

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.

2008-10-06T13:17:00.000-07:00

Fried Chicken

2008-10-06T12:52:00.000-07:00

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.

2008-10-06T12:44:00.000-07:00

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.

MOCHA CHEESECAKE.

2008-09-22T09:17:00.000-07:00

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.

CHEESE CAKE..

2008-09-20T08:39:00.000-07:00

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

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
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.
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

2008-09-20T08:28:00.000-07:00

Recipe courtesy Sandra Lee

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

2008-09-20T08:24:00.000-07:00

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

2008-09-20T08:21:00.000-07:00

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

2008-09-20T08:19:00.000-07:00

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.

chicken with mushroom

2008-09-12T10:17:00.000-07:00

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!

Marinated Grilled Shrimp Cocktail

2008-09-11T09:19:00.000-07:00

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

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

2008-09-02T18:05:00.000-07:00

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

2008-09-02T18:00:00.000-07:00

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):

Combine all ingredients thoroughly.

source:http://www.foodnetwork.com

CHANNER SONDESH

2008-08-08T11:10:00.000-07:00

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.

MAACHER KALIA

2008-08-08T10:49:00.000-07:00

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:

Take the good pieces of fish and clean it with water pat it dry
Marinate with salt and turmeric powder.
Heat oil in non stick kadai and shallow fry the fish.
Keep aside the fish pieces.
Put rest of the oil in the kadai and put the sugar for caramalising
Put bay leaves and jeera to crackle in oil
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.
After the oil comes out from the masala put the beaten curd or 1 cup of water into it for boiling.
Add fish pieces into it for boiling and let it simmer for few minutes.
Serve it with Rice.

CHOLAR DAAL

2008-08-08T10:44:00.000-07:00

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.

MACHER CHOP

2008-08-07T14:15:00.001-07:00

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

2008-08-07T13:49:00.000-07:00

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.

BUTTER FISH

2008-08-06T19:56:00.000-07:00

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.

BATHURA

2008-07-29T14:38:00.000-07:00

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.

SAHI JEERA PULAO

2008-07-24T10:00:00.000-07:00

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

2008-07-24T09:47:00.000-07:00

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

2008-07-24T08:15:00.000-07:00

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.

APPLE TURNOVER

2008-07-22T12:52:00.000-07:00

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

2008-07-22T12:47:00.000-07:00

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

2008-07-22T10:16:00.000-07:00

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.

2008-07-22T09:55:00.000-07:00

1 cup rice
1cup urad dal.

Red Chutney(for masala dosa)

2008-07-22T09:54:00.000-07:00

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.

CHUTNEY FOR DAHI VALLA

2008-07-08T17:10:00.000-07:00

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

2008-07-08T17:00:00.001-07:00

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

2008-07-08T16:59:00.000-07:00

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

2008-07-08T16:58:00.001-07:00

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.

SPICY TACO MEAT

2008-07-07T14:45:00.001-07:00

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.

2008-07-07T14:32:00.000-07:00

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.

2008-07-07T14:16:00.000-07:00

• 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

2008-07-07T14:08:00.000-07:00

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.

TACO SAUCE.

2008-04-30T14:47:00.001-07:00

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

Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.
Remove and cool.
May be kept in refrigerator for several days.

SOURCE:http://www.recipezaar.com/60254

Carrot and Pineapple Cake

2008-01-14T14:33:00.000-08:00

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

Crepes

2008-01-12T17:23:00.000-08:00

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the panIn 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

lou tarkari.

2008-01-01T08:22:00.000-08:00

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.

2008-01-01T08:16:00.001-08:00


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

2008-01-01T08:13:00.000-08:00

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 )

2008-01-01T08:07:00.001-08:00

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

2008-01-01T08:05:00.000-08:00

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.

2008-01-01T07:50:00.001-08:00

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

2008-01-01T07:43:00.000-08:00

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.

Rasamalai.

2007-12-31T19:47:00.000-08:00

Ingredients

4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice

Method

First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Refrigerate it.
And it is ready to serve.

Black Bean soup

2007-12-26T12:08:00.000-08:00

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 sprig fresh bay leaves or 1 large dried bay leaf
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
3 ribs celery with greens, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin
1 1/2 teaspoons coriander
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
2 cups chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes
8 slices white sandwich bread
1/2 cup hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce – whichever you have on hand
8 slices honey baked ham, from the deli counter
8 slices Pepper Jack cheese, from the deli counter
8 slices smoked turkey, from the deli counter
2 eggs, beaten
A splash of milk
1 tablespoon butter
1/2 cup sour cream
2 to 3 scallions, choppedHeat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.

While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through.

In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.

source:http://www.foodnetwork.com

Lentil Soup

2007-12-26T11:38:00.000-08:00

3 strips bacon, cut into 1/2-inch pieces
1 large onion, minced (1 cup)
3 carrots, chopped into 1/4-inch pieces (1/2 cup)
1 rib celery, finely chopped (1/2 cup)
4 cloves garlic, minced (1 tablespoon)
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh ginger
2 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1 pound dried lentils
2 quarts chicken stock
1/2 cup creme fraiche or sour cream
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/4 cup chopped parsley leaves
Lentil crackers, recipe follows
Parsley Oil, recipe follows
Fried Carrots, recipe followsIn a large saucepan cook the bacon over medium heat until it has rendered most of its fat, 4 to 5 minutes. Add the onion, carrots, and celery and cook until vegetables are softened, about 4 to 6 minutes. Add garlic, cumin, chopped ginger, salt and cayenne pepper and cook for 2 to 3 minutes, or until fragrant. Add the lentils and chicken stock and bring to a boil. Use a spoon to skim any foam from the top of the soup, cover the pot and reduce the heat to a simmer and cook, stirring occasionally, until the lentils are very tender, about 30 to 35 minutes.

While the soup is cooking, make the Curry Crema by combining the creme fraiche and the curry powder in a small bowl and set aside.

When the lentils are very tender, use a slotted spoon to remove approximately 1/2 cup of the lentils for the crackers and set aside to cool. Puree the soup using a hand-held immersion blender until smooth. (Alternately, puree the soup in batches in a blender after it has cooled slightly.) Add water if necessary to achieve the desired consistency. Add the lime juice and parsley, stir to combine, and adjust seasoning, if necessary. Remove 1/4 cup of the pureed soup and set aside to use for the lentil crackers. Keep the soup warm while you make the lentil crackers.

Make the lentil crackers.

Serve garnished with a rounded tablespoon of Curry Crema, drizzle with Parsley Oil, and Fried Carrots. Serve the lentil crackers on the side.

source:http://www.foodnetwork.com

Spiced Chicken Tenders with Dipping Sauces

2007-12-05T10:00:00.000-08:00

Vegetable oil, for frying

Tenders:
1/2 cup all- purpose flour
1/2 packet southwest steak marinade mix
Freshly ground black pepper
3 cups corn bran cereal
1 egg, lightly beaten
1/2 cup buttermilk
1 pound chicken breast tenders

Dipping Sauces:
1 cup ketchup
1 1/2 cups honey
Dash Worcestershire sauce
1 cup yellow mustard

Heat several inches of oil in a deep pot to 375 degrees F.

For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.

For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard.

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

LENTILS WITH PALAK

2007-10-12T10:38:00.000-07:00

1/2 cup Toor dal
1/3 cup Moong dal(fried)
1 bunch fresh spinach -washed-chopped roughly
1 tbsp- garlic finely chopped

1 small onion-finely chopped
1 medium sized tomato-finely chopped
1/2 tsp ginger finely chopped

3 green chillies finely chopped
1/2 tbsp cumin seeds
1/4 tsp turmeric
1 tsp red chilli powder
1 tbsp oil
Salt to taste

1. Pressure cook ( or boil ) the dals till soft with half the green chillies and turmeric.

2.In a pan, heat ghee. Add the cumin seeds, once they start popping, add garlic, ginger, remaining green chillies and onions.Fry till onions turn golden brown. Add tomato, spinach, turmeric, red chilli powder, salt. Saute the above mixture till it turns soft and golden.

3.Add the boiled daal mix to the above. Mix well, remove from flame. Garnish with fresh coriander leaves.

Kathi Kebab

2007-10-07T13:43:00.000-07:00

Ingredients
Boneless chicken or mutton (cut in 1-inch cubes) 1kg
Raw papaya 2 inch piece
Medium onions 4
Cloves garlic (ground to a paste) 8 inch piece
Ginger (ground to a paste) 1inch piece
Raw papaya (ground to a paste) 2
Black pepper corn 12
Yellow mustard seeds 100 gm
Cumin seeds 1 tsp
Curd 4 tbsp
Ghee 4 tbsp
Onion rings and limes wedges to garnish

Method
Roast separately, peppercorns, mustard seeds and cumin seeds on a griddle, grind very fine and stir into wet masala paste. Add curd and mix thoroughly. Marinate meat in this mixture and refrigerate overnight.

Thread pieces of meat onto skewers and cook under grill or on a barbecue, turning frequently till evenly browned. Cook for a further 10 minutes, basting with melted ghee and turning occasionally. (If preferred the mutton cubes can be pressure cooked, chicken may be pan grilled) Remove from skewers and transfer to a greased frying pan till ready to serve. Heat thoroughly and serve garnished with onion rings and lime wedges.

GARLIC CHICKEN

2007-09-03T11:19:00.001-07:00

1 pound boneless, skinless chicken breasts
Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry
Other:
4 garlic cloves, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for stir-frying

PREPARATION:

Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.

Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

GOAN FISH CURRY

2007-08-29T14:41:00.000-07:00

800 gram(s) pomfret sliced and cleaned
1 onion sliced
1 small tomato chopped
4 green chillies slit and deseeded
1 cup(s) coconut milk
1 tablespoon(s) oil
4 tablespoon(s) water
salt to taste

Grind to a fine paste:
12 dry red chillies
2 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
1 tablespoon(s) chopped ginger
1 teaspoon(s) chopped garlic
1 tablespoon(s) tamarind paste
1 teaspoon(s) turmeric powder
12 tablespoon(s) water or as required

Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.

Hyderabadi Biryani

2007-08-27T09:29:00.000-07:00

Ingredients

Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste

Method:

Cut the meat into 4" square pieces and wash it
Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
Now your delicious tasty Hyderabadi Biryani is ready to

source:http://www.bawarchi.com

CHICKEN CHETTINAD

2007-08-19T20:48:00.000-07:00

Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste

Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.

2.Chop the onions and tomatoes separately.

3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.

4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.

5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.

6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.

MATTER PANEER

2007-08-19T16:35:00.000-07:00

Ingredients
1 block of paneer, cut into cubes and deep fried
1 cup of frozen thawed green peas or 1 cup of de-hydrated
green peas, soaked in water overnight and then boiled
1 small onion chopped finely
2 tsp ginger-garlic paste
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp dhania (coriander)powder
1/2 tsp cumin powder
1 cinammon stick
1-2 cloves
1 cardammom
1 tablespoon cashewnuts, powdered
2 tomatoes, pureed
1/2 tablespoon whipped cream or malai
2 tsp finely chopped coriander leaves
1 tablespoon ghee
Salt to taste

Method
Heat the ghee and add the cinammon, cardamom and cloves.
After 10-20 secs, add the onions and ginger/garlic paste.
When the onions turn light brown, add all the powdered
spices and cashewnut powder.
Fry for about 1/2 a minute.
Add the tomato puree and salt to taste.
Fry on high heat till the mixture thickens.
Now add the peas and enough water and bring to a boil.
Add the malai and paneer cubes.
Mix well.
Stir in the chopped coriander leaves.
Serve hot with paratha or nan.

FRENCH TOAST

2007-08-18T21:54:00.000-07:00

4 eggs
* 1 teaspoon sugar, optional
* 1 teaspoon salt
* 1 cup milk
* 14 slices white bread

PREPARATION:
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.

Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast

Watermelon Martinis

2007-08-03T11:30:00.000-07:00

1/2 cup sugar
1/2 cup water
5 cups watermelon, seeds removed
2 tablespoons lemon juice
1 1/4 cups vodka
2 ounces melon liqueur, optional
8 lemon twists, for garnish Bring the sugar and water to a boil in a small saucepan and cook until the sugar has completely dissolved. Let cool.

In a food processor, puree the watermelon flesh. Add a little of the sugar syrup to sweeten, to taste. Pour the pureed watermelon into 2 empty ice cube trays and freeze for at least 4 hours.

In a blender combine the frozen watermelon cubes, more simple syrup, to taste, lemon juice and vodka, melon liqueur and blend until smooth. Pour into 8 frozen martini glasses and garnish with a lemon twist.

source:http://www.foodnetwork.com

Chicken Tikka

2007-08-03T11:16:00.000-07:00

2 pounds boneless chicken breast (cubed)
1 large bulb garlic
1 piece (2 inch) ginger
1 teaspoon cumin (freshly ground)
1 teaspoon coriander (freshly ground)
1 teaspoon cayenne pepper (or to taste)
1 1/2 cup yogurt
1/4 cup heavy cream
a few strands of saffron, toasted and melted in a Tbsp. of milk.
salt to taste
black pepper to taste (freshly ground)
bamboo skewers (soaked well or it will burn on the grill)
clarified butter (for basting)
pastry brush for brushing on the ghee (clarified butter)

Peel and clean garlic and ginger. Grind to a fine paste. Keep aside. get the other ingredients ready. In a large glass bowl, place the chicken and the ginger-garlic paste, cumin, coriander, cayenne pepper, black pepper, yogurt, cream, saffron and salt. Mix until well coated.

Cover with plastic wrap and let it marinate in the refrigerator for 12 hours. An hour before your guests arrive, skewer the pieces of chicken, baste the chicken with ghee (clarified butter) and grill to perfection.

Champagne Lemonade

2007-07-31T08:46:00.000-07:00

1 cup sugar
3 cups water
1 1/2 cups fresh lemon juice
1 bottle Champagne or sparkling wine
Thin lemon slices, for garnishPut the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool.

In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice.

source: http://www.foodnetwork.com

seekh kabab recipes

2007-07-21T14:04:00.000-07:00

Ingredients

1. Ground lamb: 2 Pounds
2. Finely Chopped onions: ¼ cup
3. Minced Garlic: ¼ cup
4. Finely chopped ginger: ¼ cup

5. Finely chopped Serrano: 2

(remove seeds and white membrane to reduce heat as desired)

6. Ground Cumin Powder: 1 Tablespoon
7. Ground Coriander: 1 Tablespoon
8. Ground Cloves: ½ teaspoon
9. Ground Cinnamon: 1 teaspoon
10. Ground Lal Mirch (Cayenne Powder): 1 teaspoon

11. Salt: 1½ teaspoon
12. Lime Juice: 1 Tablespoon
13. Dahi Yogurt: 2 Tablespoons

14. Besan (chickpea flour): ¼ cup

Bamboo Skewers (Water soaked): 10

Method

Mix all the ingredients except Besan. Sprinkle Besan Tablespoon at a time to knead the mixture like dough. Adjust amount of Besan for dough like consistency. 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 375º F. Bake for 25 minutes. Serve hot.

SOURCE:http://www.indiacurry.com/

CHICKEN SEEKH KABAB

2007-07-21T13:55:00.000-07:00

½ kilograms Chicken

6 slices of white bread

1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)

½ tsp. Red Chilli Powder (Pisi Lal Mirch)

4 Cardamoms (Ilaichi) (grounded)

½ tsp. Cumin Powder (Pisa Zeera)

1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)

4 Green Chillies (Hari Mirch) (finely chopped)

2 Eggs

Salt (to taste)

1 tsp. Soya Sauce

Dalda Oil or any Cooking Oil (for frying)

Wash chicken well in and out and boil with salt until it becomes tender. When cooked, remove from water and set aside to cool.

Seperate chicken meat from bones. In a chopper, chop together meat slices and bread.

Add eggs and all spices to the chopped chicken and knead it with your hands. Take a barbecue skewer (if one is not available then the handle of any wooden spoon can be used.) Take a small ball of the chicken mixture and pat it around the barbecue skewer and flatten on skewer up to about 4 inches long and cook directly over flame for a minute.

Heat a little oil seperately in a frying pan. As soon as the kabab gets roasted remove it from the skewer and put into frying pan. Fry well on all sides by rolling with wooden spoon. After frying, remove from heat and place kababs on absorbent paper or paper towel to drain oil.

Sprinkle on Top chaat masala and Lemon Juice and Serve Hot Garnished with Onion Rings and Lemon Wedges.
source: http://www.angelfire.com/

vinaigrette

2007-07-20T09:26:00.000-07:00

2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Mix the above ingredients together .

Tomato Fennel Salad

2007-07-20T09:24:00.000-07:00

1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

source:http://www.foodnetwork.com

vinaigrette

2007-07-17T14:26:00.000-07:00

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

SANDWICH SAUCE

2007-07-13T10:06:00.000-07:00

1 cup mayonnaise
1cup sour cream
2tsp white wine vinegar
salt
peeper
fresh herb(thyme+parsley+green onion)2tsp each

Blend all the ingredients together.

CHILI SEASONING MIX

2007-07-13T09:50:00.000-07:00

1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground oregano
1 tbsp. seasoned salt
1 dried chili pepper, crushed, seeds removed
1 tsp. instant minced onion
1/4 tsp. instant minced garlic

Combine ingredients and store in container with tight-fitting lid.

5 Bean Chili

2007-07-13T09:38:00.000-07:00

1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantroIn a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.

Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.

Ladle into bowls and serve with your favorite chili fixings.

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

Lamb Burgers with Feta Spread

2007-07-13T09:34:00.000-07:00

2 1/4 pounds ground lamb (10 percent fat)
1/2 cup minced shallots
3 tablespoons minced fresh mint leaves
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper, plus 1/8 teaspoon
1/4 teaspoon ground cinnamon
4 ounces feta cheese, crumbled
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons minced green onion tops
1 tablespoon plus 1 teaspoon olive oil
1/4 teaspoon finely grated lemon zest
6 hamburger buns
Lettuce leaves, for garnish, optional
Thinly sliced tomatoes, for garnish, optional
Sliced roasted red peppers, for garnish, optionalIn a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers if desired, and serve immediately.
In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

source:http://www.foodnetwork.com

Roasted Shrimp with Thousand Island Dressing

2007-07-13T09:30:00.000-07:00

1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice

For the dressing:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 teaspoon minced gherkins
1 tablespoon sweet pickles
1 teaspoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.

For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

source:http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34778,00.html

Salmon with Lentils

2007-07-13T09:24:00.000-07:00

1⁄2 pound French green lentils (lentilles du Puy)
1⁄4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removedPlace the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.

Preheat the oven to 450 degrees F.

For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

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

salad dressing(vinigretta)

2007-07-09T14:25:00.001-07:00

Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Guacamole Salad

2007-07-09T14:23:00.000-07:00

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch dicedPlace the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

source:http://www.foodnetwork.com

Blue Cheese Burgers

2007-07-09T14:10:00.000-07:00

2 pounds ground chuck
1 pound ground sirloin
1/2 cup seasoned dry bread crumbs
1/4 cup steak sauce (recommended: Crosse and Blackwell)
3 extra-large eggs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
8 to 10 hamburger buns
8 ounces blue cheese, sliced (recommended: Danish Blue)
Arugula and sliced tomatoes, for serving, optionalCarefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.

Prepare a charcoal or a stove-top grill.

Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.

source:http://www.foodnetwork.com

Chocolate and Vanilla Sundaes

2007-07-09T14:08:00.000-07:00

1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
2 pints vanilla ice cream
2 pints chocolate ice cream
1/2 cup chopped salted peanutsFor the chocolate sauce:
Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.

To assemble the sundaes:
Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.

source: http://www.foodnetwork.com

Black Pepper and Asiago Scones

2007-07-09T12:38:00.000-07:00

1 box biscuit mix (recommended: Jiffy brand)
2 teaspoons coarse black pepper
1/2 cup cream
A couple pinches salt
1 cup shredded Asiago cheese, available in specialty cheese case
A generous grating fresh nutmeg
1 egg beaten with a splash water
1 teaspoon sugarPreheat oven to 375 degrees F.

Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

source:http://www.foodnetwork.com

Salami Scrambles

2007-07-09T12:36:00.000-07:00

1 tablespoon extra-virgin olive oil, 1 turn of the pan in a slow stream
1/4 to 1/3 pound salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped
1 clove garlic, chopped
2 to 3 scallions, chopped, 1/4 onion may be substituted
1 plum tomato or 1 vine tomato, seeded and chopped or 3 tablespoons chopped sun-dried tomato -- your preference or, depending on what you have on hand
8 large eggs
4 ounces your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese – again, whatever your preference and whichever you have on hand
Salt and pepper
Chopped parsley leaves, for garnish
Chopped or torn basil leaves, for garnish, optionalHeat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

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

2007-07-09T12:32:00.000-07:00

Potato Hash with Baked Eggs

4 large Russet potatoes, peeled and cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup chopped onion
8 eggs
2 teaspoons chopped fresh oregano leaves
6 tablespoons freshly grated Parmesan, Asiago or other aged cheese
Preheat the oven to 375 degrees F.

Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.

Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes

Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.

Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.

source: http://www.foodnetwork.com

Zucchini and Shrimp Fritters

2007-07-09T12:26:00.000-07:00

1/2 pound large or medium shrimp, peeled, deveined, and cut into 1/4-inch pieces
1/2 teaspoon Essence or Creole seasoning, plus more for dusting fritters, recipe follows
2 tablespoons unsalted butter
1/2 cup chopped yellow onions
Pinch salt
3 large eggs, beaten
1 1/2 cups milk
1 tablespoon baking powder
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 cups all-purpose flour
1 tablespoon chopped fresh parsley leaves
1 pound fresh zucchini, grated using the small holes on a box grater
Vegetable oil, for deep-fryingSeason the shrimp lightly with the Essence and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2 to 3 minutes. Set aside to cool.

In a large pot or deep-fryer, heat the oil to 360 degrees F.

In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt, and cayenne. Add the flour 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix.

Using a small ice cream scoop measuring 1 1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly and cook until golden brown on all sides, about 3 minutes. Drain on paper towels and season with additional Essence.

Serve hot.

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

Combine all ingredients thoroughly.

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

MASALA GOBI

2007-06-28T09:45:00.000-07:00

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

2007-06-28T09:42:00.000-07:00

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

2007-06-28T09:36:00.004-07:00

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:

After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
Crush the Cardamom Seeds.
Cut the Meat into small pieces and then chop together fine.
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.
Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.
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. )
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.
The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
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

2007-06-28T09:36:00.003-07:00

Ingredients

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

Method:

After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
Crush the Cardamom Seeds.
Cut the Meat into small pieces and then chop together fine.
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.
Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.
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. )
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.
The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
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

2007-06-28T09:36:00.002-07:00

Ingredients

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

Method:

After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
Crush the Cardamom Seeds.
Cut the Meat into small pieces and then chop together fine.
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.
Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.
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. )
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.
The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
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

2007-06-28T09:36:00.001-07:00

Ingredients

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

Method:

After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
Crush the Cardamom Seeds.
Cut the Meat into small pieces and then chop together fine.
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.
Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.
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. )
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.
The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
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

2007-06-28T09:27:00.000-07:00

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

Spicy Lamb Kabob

2007-06-27T18:51:00.000-07:00

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

2007-06-27T18:43:00.000-07:00

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 375º F. Bake for 25 minutes. Serve hot.

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

Mutton rezala

2007-06-26T10:45:00.000-07:00

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/