Wednesday, March 4, 2009
Wednesday, February 25, 2009
Sunday, February 22, 2009
- Peel the potatoes & cut them in small square inch pieces or halves & boil them till fully cooked.
- Drain the water from the potatoes & mash it or pass it through strainer.
- Meanwhile heat heavy bottom pan , melt half of the butter( don't let it burn) & reduce the heat to low, now add the mashed potatoes .
- Warm the heavy cream in microwave for a min or so.(the main reason is that cream should be warm otherwise the mashed potatoes will be sticky rather than fluffy which is the standard desired texture).
- Now add cream and rest of the butter in the mashed potato & stir in between.
- Add salt & pepper as per your taste.
- Cook till you see a layer of butter on the sides, serve it with your favourite dish.
- You can add milk instead of heavy whipped cream.( but make sure the milk is warm before adding, otherwise cold milk tends to make the starch in the potato sticky).
- Use vegetable broth or chicken broth instead of milk or cream to reduce calories.
- Make it 10 min before serving the meal.
- You can serve it with garlic mushrooms, garlic bread, steaks or simple toast.
- You can mash the potatoes with masher directly in the pan after draining water & step 3.
- Keep the heat at low throughout the cooking time.
Sunday, February 15, 2009
Vegetable Skin Pakoda's
- 1 cup of (mix Veg) vegetable Skin
- 5 tbs of Gram Flour
- 2 tbs of Rice flour
- 1tsp of Turmeric Powder
- 1tsp of Chilly powder (add more for extra spicy)
- 1tsp of Poppy seeds
- 1tsp of Carom seeds(Ajwain)( Optional)
- 1tsp of Sesame seeds
- 1 tbs of Oil
- Salt to taste
- Mix all the above ingredients except for the veg skin's in a bowl with water to get a thick pourable batter .
- Now add the veg skin's to it.
- Let the batter stand for 15 to 20 min.
- Heat oil in a heavy bottom wok, as soon as smoke starts coming out of the oil put the skin's & fry till it turns golden brown.
- Put them on paper towel to soak all the extra oil & serve hot with ketchup or any chutney.
- If you do not have rice flour you can substitute with sooji or grits.
- If you are saving the veg skin's for the weekend put few drops of lemon juice to prevent them from becoming black.
- Store in air tight container or in cling wrap immediately.( take a small sheet of cling wrap, now put the veg skin's in the middle,, roll the sheet & twist both the ends tightly, will stay fresh for a week or so).
Monday, February 9, 2009
I am a big fan of kebabs, when i was working in Delhi i use to live on kebabs & pani puri...........this continued for about three years till i got married.......after coming to USA i started experimenting by making differnet types of kebabs, as i always use to ask the kebabwala's for the recipes, & fortunately they use to tell me. i like making varieties of kebabs, this is an authentic Pakistani dish, there are different ways of making it........i actually cooked it in a different way .........though i have mentioned the alternate way of cooking this dish...the method by which i have made is easier for me.......so you can use any method, whichever is convenient to you..the kebabs turned out really well, my hubby liked it very much......it was really yummy.........i hope you all will like the recipe..
- 5oo gms of Minced Mutton/ Lamb/Chicken/Pork
- 1 large Onion
- 10 to 15 Whole Red Chillies
- ¼ cup Bhuna Chana(Dalia)
- 1 tbsp. Papaya (Papita)
- 1 tbsp. Coconut (Khopra)
- 1 tbsp. Poppy Seeds
- 1 tbsp. Fennel (Sounf)
- 1 tbsp. Coriander Seeds (Dhania)
- 1 tsp. Allspice
- 1 tsp. Salt
- ¼ cup Curd
- 1 tsp. Ginger Paste
- 1 tsp. Garlic Paste
- A few strands of fresh Coriander/Cilantro Leaves
- 5 slit Green Chilli
- Roast all spices and grind finely with bhuna chana.
- Marinate minced meat with papaya, salt, ginger paste, garlic paste and all the roasted and ground masala.
- Mix well and set in fridge for one to two hours.
- Mix in curd. Make round balls .
- Heat oil in a deep frying pan and fry kebab balls till it becomes brown.
6. Pre heat oven at 450°C for 15min, spray baking tray with oil & bake the balls for 10min
7.Garnish with green chillies, coriander leaves and serve with mint chutney.
Friday, February 6, 2009
This weekend when i went for usual grocery shopping i bought methi(fenugreek Leaves) after a long gap & from that day i was thinking of making some gourmet dish...........so i thought why not methi chicken.I have made this dish before but i always try new recipes for the same dish, i like doing experiments & this recipes is inspired by authentic Peshawari or you can say Pakistani cuisine......i just love there style of cooking, so i had to try this one.....though i didn't make it exactly the way it is suppose to be "somehow i cannot bring myself to copy any recipe", in the process i created my own recipe...my family loved it & i hope you will too.......
Thursday, February 5, 2009
- Mango Puree 1 cup
- Heavy whipped cream 1 cup
- Sugar 2tbs
- few strands of kesar ( Soaked in warm milk)
- Pomegranate seeds 2tbs
- Raisins 2tbs( Soaked in Brandy or Rum overnight)
- Coarsely chopped Pistachio 1tbs
- Whip the cream in the blender along with sugar till it becomes semi hard
- Add soaked kesar in the mango puree.
- Fold the above two mixtures together gently let it rest for 2mins & mousse is ready.
- Mix pomegranate seed, raisins & pistachio.
- Put the mango mousse in serving bowl & top it with the fruit salad.
- Add any fruit you like or whichever is easily available( Strawberry/Apple & Banana ).
- Add more sugar if you like more sweet but do taste it before adding.
- Use powdered sugar, as it is easy to mix.
- If you don't want to use alcohol, soak raisin in any juice.
- Just to give it a classy look serve the mousse in soup spoons.
Wednesday, January 28, 2009
Once i had been to my freinds house for dinner, she being from Meerut, India had a very good idea of cooking the Lotus Root.She had made a mix vegetable curry in which she had added this ingredient & my husband became die hard fan of this sabji especially he loved the taste of Kamal kakdi. And i had to try it so i started making it on a regular basis.
About Lotus Root
Lotus roots or kamal kakri are eaten all over Asia. In north India, they are cooked either in a curry form or like a dry form.In some parts cooks, stuff lotus root canals with meat or spices and then cook them whole, in an oven. You can also add them in other vegetable curries or Nonveg curries. If buying fresh, select the ones with both ends unbroken, as the broken ones often have a lot of mud and rubbish inside. Tinned ones are also very good, but the flavour is not the as good as that of fresh ones. I generally buy the fozen ones from Indian store, as per the manufacturer these are freshly cut and frozen. I don't how far it is true but it has similar taste as that of fresh ones we get in India. So after searching through lots of websites for different ways of making this sabji, i invented my own recipe one day & my hubby loved it, the recipe is as follows,
|•||340 gm. frozen lotus roots(i.e. 1 packet)|
|•||2 medium peeled and cut into 4-6 pieces each|
|•||1 large onion roughly chopped|
|•||1/2 inch piece of ginger, peeled|
|•||2-3 cloves of garlic, peeled (optional)|
|•||2 medium tomatoes, chopped finely or 200gm. tinned tomatoes.|
|•||1 tbs. cooking oil|
|•||1 tsp. cumin seeds|
|•||1 tbp of Ginger Garlic paste|
|•||1 pinch Asafoetida|
1/2 tsp turmeric powder
|•||1/4 tsp. chilli powder or more if you prefer spicy|
|•||1 tsp. of coriander powder|
|•||Salt to taste|
|•||1/2 tsp of Punjabi garam masala or Chole masala|
|•||1 tbs. chopped coriander leaves for garnish|
|1.||If you are using fresh ones then w ash and scrap the skin & Slice into 1/2 to 1 cm thick rings|
|2.||Steam or boil them for 5-6 minutes in a microwave & then drain if you are very health concious, otherwise i generally fry them as it takes lot of time to cook.( If frying then drain the oil by putting them on a paper towel). Sometimes to fasten the cooking process i also fry or boil the potatoes which ever is convinent.|
|3.||Grind together onions, ginger and garlic in a food processor or chop/grate very finely by hand .|
|4.||In the same pan in which you have fried the roots, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.|
|5.||Add onion, ginger and garlic paste and fry until golden to dark brown (not burnt).|
|6.||Add chilli powder fry for a min ( as it gives nice red color to the curry) & then add all the other spices, except garam masala and stir for 10 seconds, to release flavours. Do not burn.|
|7.||Add tomatoes and stir fry, until oil separates at the edges.|
|8.||Add prepared lotus roots and potatoes, stir fry for a minute. Add 1 cup of water, more if you like thinner gravy.|
|9.||Boil briskly for a couple of minutes and then simmer for 10 minutes or until roots are tender.|
|10.||Stir in garam masala.|
|11.||Adjust salt and chillies to your own taste.|
|12.||Turn heat off and add fresh coriander leaves.|
Serving with plain roti is fine but the curry tastes better with paratha or puri.
If you don't like very spicy curry you can add 1 tsp. of sweet paprika powder instead of red chilli powder or reducing the qty of it to get red color.
You can also add little milk or yogurt to give richer look to the curry.
Monday, January 26, 2009
I was introduced to this dessert in a restaurant in
DOUBLE CHOCOLATE BROWNIE
Cooking Time:- 45min
Servings :- 8 to 10 Servings
- 6 ounces good quality bittersweet chocolate, plus 6 ounces
- 3 tablespoons butter
- 3/4 cup granulated sugar
- 3 1/2 tablespoons water
- 2 eggs
- 3/4 Cup All Purpose flour
- 3/4 teaspoon salt
- 2 cups walnuts, coarsely chopped (optional)
Preheat oven to 325 degrees F.
In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes.
Cooking Time :- 15min
Level :- Intermediate
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/4 cups heavy cream
- 1/2 teaspoon pure vanilla extract
Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt caramel very quickly. Turn off the heat. Stand back to avoid any splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
Simmer over low heat stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits
To get the round shape either you can use a cup cake mold & put the batter separately in each of them & bake, or cut the cake with a round shape cookie cutter after baking whichever is convenient.
After making the caramel sauce you can save the unused sauce in a glass container( as it will be good for a month or two) & use it later as required.
You can also buy the Hershey’s caramel sauce from store,.
You can also put some freshly chopped Strawberries.
Friday, January 23, 2009
This is my first post after creating my very own blog.......so kind of excited :). As this is my first article, I thought, since I start my day with coffee why not enlighten everyone about it. Like me, I am sure there are many individuals who cannot start there day without a cup of coffee. Yesterday night I was watching Discovery where I came to know some surprising facts about coffee. I used to think that having more than a cup of coffee is not good for health, but that program proved me wrong. Having 2 to 3 cups of coffee is in fact good because it contains natural antioxidants like poly phenols which is also present in grape juice and which is very good for skin(Anti-aging). The main ingredient of the coffee is Caffeine (the main reason for which some people have it too) which is also a natural component of chocolate and tea , and is used as an added energy boost in most colas and energy drinks. It’s also found in diet pills and some over-the-counter pain relievers and medicines. Because of the caffeine content, coffee is also good in reducing risk of Parkinson's, Alzheimer, Diabetes, Colon Cancer etc.
Personally i think that everything is good in moderation.
Results of some studies Coffee even offsets some of the damage caused by other vices, some research indicates. "People who smoke and are heavy drinkers have less heart disease and liver damage when they regularly consume large amounts of coffee compared to those who don't," says DePaulis.
Of course I don't support the statement above...................
There's also some evidence that coffee may help manage asthma and even control attacks when medication is unavailable, stop a headache, boost mood, and even prevent cavities.
For more information go to http://www.webmd.com/diet/features/does-coffee-have-nutritional-value-you-bet
The Japanese have been known to bathe in coffee grounds fermented with pineapple pulp for reducing wrinkles and improving their skin - http://dsc.discovery.com/tv/how-stuff-works/coffee.html
There are various types of coffee, but what a lot of people do not know is that the most expensive one is an animal coffee called Kopi Luwak. Kopi Luwak gourmet coffee actually passes completely through the digestive tract of the exotic Indonesian Palm Civet (Luwak) without being digested by the animal. Though the process of making this coffee is disgusting, I am really amazed with it's growing popularity. I can't even imagine how someone can think of trying this coffee (some have described this as a poopy coffee). Of course, I really don't see the need behind having such a expensive (and eeeeewwwww!!!).............
There are lots of other types of animal coffee - Monkey, Weasel, Bird,........
For more information go to http://www.tastesoftheworld.net/product_info.php/cPath/28/products_id/75