Ingredients
Baked tortilla chips
1 lb. ground chicken
10-oz can of refried beans
10 oz Cheddar cheese
10 oz Mozarella cheese
3 cloves of garlic
1 White onion, diced
1 Tomato, diced
1/4 tsp each Chili powder
1/4 tsp Cumin powder
1/8 tsp black pepper
Coriander leaves to garnish
Directions
Line the bottom of a 9x13 baking dish with the nacho chips. Chips may overlap, but don't overdo it.
Brown the ground chicken in a large skillet.
While browning, add all the spices and the garlic.
Drain the chicken with a spatula or slotted spoon and spread it on the nacho pan.
In the remaining fat, sautee the diced onions until tender. This has the added benefit of flavoring the onions with any of the remaining spices.
Add the sauteed onions to the nacho chips and chicken
Add the refried beans to the nacho pan, spreading over the entire surface.
Cover the nacho with the grated cheeses.
Sprinkle the diced tomato over the nacho.
Bake at 325F for 25-35 minutes, until cheese is melted and the nacho is heated through.
Garnish with coriander, Serve with sour cream
Wednesday, December 21, 2011
Aloo Methi ki Tikki
Ingredients
1 kg Potatoes, boiled and mashed
1 tsp Kasoori Methi
100 gms Fenugreek leaves, chopped
½ tsp dried Fenugreek leaf powder
50 gms Breadcrumbs
2 tsps Cumin powder
1½ tsps Cumin seeds
¼ tsp Turmeric powder
100 gms Onions, chopped
2 tsp Chaat Masala powder
1 tsp Green Chillies, chopped
½ tsp Garam Masala powder
50 gms Coriander leaves, chopped
Salt according to taste
50 ml Oil
Directions
Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
Garnish with chaat masala powder. Serve hot.
1 kg Potatoes, boiled and mashed
1 tsp Kasoori Methi
100 gms Fenugreek leaves, chopped
½ tsp dried Fenugreek leaf powder
50 gms Breadcrumbs
2 tsps Cumin powder
1½ tsps Cumin seeds
¼ tsp Turmeric powder
100 gms Onions, chopped
2 tsp Chaat Masala powder
1 tsp Green Chillies, chopped
½ tsp Garam Masala powder
50 gms Coriander leaves, chopped
Salt according to taste
50 ml Oil
Directions
Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
Garnish with chaat masala powder. Serve hot.
Thai Spring Rolls
Ingredients
For filling
2 cups Silver noodle
1 cups Carrot (diced)
1 cups Mushrooms (finely chopped)
2 cups Onion (diced)
¼ cup Cilantro leaves (finely chopped)
1 tsp. White pepper powder
1 tsp. Garlic (crushed)
3 oz. Soy sauce (Golden mountain brand)
3 no. Egg yolks (reserve egg white for wrapping)
1.5 lb Chicken (Ground)
For Wrapper:
30-40 Menlo Lumpia wrappers (Keep in the room temperature, to make them separate easily or place under the warm lamp). Depending on your location, you should be able to find something equivalent.
Directions
Soak the noodles in cold water about 20 to 30 minutes, rinse and cut into ½ inch length. If silver noodles is not available in your area, you can try preparing the recipe using vermicelli or any thin rice noodle. You may have to boil the noodle to soften it.
In a mixing bowl, combine all the ingredients for filling.
Place a table spoon of filling on each wrapper.
Roll it up tightly in 3 inches length and glue the corner with egg white.
Deep fry to a crispy golden color and serve hot with sweet and sour sauce.
For filling
2 cups Silver noodle
1 cups Carrot (diced)
1 cups Mushrooms (finely chopped)
2 cups Onion (diced)
¼ cup Cilantro leaves (finely chopped)
1 tsp. White pepper powder
1 tsp. Garlic (crushed)
3 oz. Soy sauce (Golden mountain brand)
3 no. Egg yolks (reserve egg white for wrapping)
1.5 lb Chicken (Ground)
For Wrapper:
30-40 Menlo Lumpia wrappers (Keep in the room temperature, to make them separate easily or place under the warm lamp). Depending on your location, you should be able to find something equivalent.
Directions
Soak the noodles in cold water about 20 to 30 minutes, rinse and cut into ½ inch length. If silver noodles is not available in your area, you can try preparing the recipe using vermicelli or any thin rice noodle. You may have to boil the noodle to soften it.
In a mixing bowl, combine all the ingredients for filling.
Place a table spoon of filling on each wrapper.
Roll it up tightly in 3 inches length and glue the corner with egg white.
Deep fry to a crispy golden color and serve hot with sweet and sour sauce.
Instant Dhokla
Ingredients
1 cup Besan
½ tsp Salt
½ tsp Sugar
1 tsp ENO fruit salt (ENO is an antacid, available in supermarkets easily )
1 pinch of Citric acid
½ cup lukewarm water
1 tbsp Oil
1 tsp Black Mustard seeds (Rai)
2 -3 Green Chilies
1 tsp Lemon Juice
Directions
In a cooker or a steamer take 1 cup water and put the stand in it.
In a bowl put besan, salt, sugar, ENO, citric acid and water and mix well so that no lumps are formed. Simultaneously put the cooker on gas and when the water starts boiling , simmer the gas.
Transfer the batter to a greased aluminum bowl and place in the cooker on the stand.
Now close the lid , WITHOUT THE WEIGHT, cook on high flame for 3 minutes, then on low flame for 15-20 minutes.
Check with a knife, if the batter doesn’t stick on the knife it is ready.
Take it out from the pan and cut into pieces.
In a kadahi, take 1 tbsp oil, put rai seeds when they start cracking add 2-3 green chilli, let them turn golden brown.
Switch off the gas and put the dhokla pieces and mix nicely. Put a few drops of lemon juice over it and serve.
1 cup Besan
½ tsp Salt
½ tsp Sugar
1 tsp ENO fruit salt (ENO is an antacid, available in supermarkets easily )
1 pinch of Citric acid
½ cup lukewarm water
1 tbsp Oil
1 tsp Black Mustard seeds (Rai)
2 -3 Green Chilies
1 tsp Lemon Juice
Directions
In a cooker or a steamer take 1 cup water and put the stand in it.
In a bowl put besan, salt, sugar, ENO, citric acid and water and mix well so that no lumps are formed. Simultaneously put the cooker on gas and when the water starts boiling , simmer the gas.
Transfer the batter to a greased aluminum bowl and place in the cooker on the stand.
Now close the lid , WITHOUT THE WEIGHT, cook on high flame for 3 minutes, then on low flame for 15-20 minutes.
Check with a knife, if the batter doesn’t stick on the knife it is ready.
Take it out from the pan and cut into pieces.
In a kadahi, take 1 tbsp oil, put rai seeds when they start cracking add 2-3 green chilli, let them turn golden brown.
Switch off the gas and put the dhokla pieces and mix nicely. Put a few drops of lemon juice over it and serve.
Momos
Ingredients
1 cup maida
1 onion
1 cabbage
1 carrot
1 capsicum
250 gms chicken/paneer/soyabean
2 tbsp oil
salt to taste
1 tbsp vinegar
2 tsp soya sauce
1 tsp red chili powder
Directions
Grate all the vegetables.
Slice the chicken/paneer in small cubes.
Heat 1.5 tbsp oil in a pan. add all the chopped & sliced ingredients.
Also add vinegar, soya sauce, salt & red chilli powder to the mixture.
keep aside & let it cool.
meanwhile, prepare a dough using maida, oil, water & salt.
Roll thin puri sized chappatis using the whole dough.
Neatly add on the prepared mixture in the centre of the chappatis.
Then close the circles forming girdles on the top.
Lastly steam it for 15 to 20 minutes.
Serve hot with garlic chilli sauce.
1 cup maida
1 onion
1 cabbage
1 carrot
1 capsicum
250 gms chicken/paneer/soyabean
2 tbsp oil
salt to taste
1 tbsp vinegar
2 tsp soya sauce
1 tsp red chili powder
Directions
Grate all the vegetables.
Slice the chicken/paneer in small cubes.
Heat 1.5 tbsp oil in a pan. add all the chopped & sliced ingredients.
Also add vinegar, soya sauce, salt & red chilli powder to the mixture.
keep aside & let it cool.
meanwhile, prepare a dough using maida, oil, water & salt.
Roll thin puri sized chappatis using the whole dough.
Neatly add on the prepared mixture in the centre of the chappatis.
Then close the circles forming girdles on the top.
Lastly steam it for 15 to 20 minutes.
Serve hot with garlic chilli sauce.
Paneer Dhaniya
Ingredients
1 Packet (340g) Paneer
Oil (I Use Olive Oil)
1 Tbsp fresh Ginger Finely Chopped
1 Small Size Tomato finely chopped
1 Bunch of Fresh Coriander Leaves
5-6 Green Chillies
3 Tbsp Cashew
2 Tbsp of Yogurt
Salt to taste
Directions
Cut the Paneer in small pieces and fry it in oil till golden Brown, remove from pan and keep aside.
Grind Coriander, Green Chillies, Cashew, Yogurt, Salt to a fine paste, no need to add water, if required you can put some.
Put some oil in the pan, add the Ginger Chopped and fry till the aroma comes, add the chopped tomatoes continue to fry till the tomatoes are done.
Then add the ground paste of coriander, fry on medium head till the oil separates from the mixture.
Add the fried Paneer to the mix and lower the heat and cover the pan, keep it on low heat for 4-5 mins.
It goes very well with plain white basmati rice, can be served with paratha, roti, Puri
1 Packet (340g) Paneer
Oil (I Use Olive Oil)
1 Tbsp fresh Ginger Finely Chopped
1 Small Size Tomato finely chopped
1 Bunch of Fresh Coriander Leaves
5-6 Green Chillies
3 Tbsp Cashew
2 Tbsp of Yogurt
Salt to taste
Directions
Cut the Paneer in small pieces and fry it in oil till golden Brown, remove from pan and keep aside.
Grind Coriander, Green Chillies, Cashew, Yogurt, Salt to a fine paste, no need to add water, if required you can put some.
Put some oil in the pan, add the Ginger Chopped and fry till the aroma comes, add the chopped tomatoes continue to fry till the tomatoes are done.
Then add the ground paste of coriander, fry on medium head till the oil separates from the mixture.
Add the fried Paneer to the mix and lower the heat and cover the pan, keep it on low heat for 4-5 mins.
It goes very well with plain white basmati rice, can be served with paratha, roti, Puri
Adraki Paneer
Ingredients
200 g of adraak (ginger), peeled and chopped in thin slices
200 g of paneer
2 big onions with 2 cloves of garlic grated
3 medium tomatoes grated with 2 green chilies and 1 tbsp of coriander / dhaniya leaves
1 tbsp of tomato sauce
½ tsp of turmeric powder
Salt and Red chili powder to taste
1 tsp of coriander powder
½ cup of lemon juice
Oil
1 tsp of poppy / sarso seeds
1 tsp of cumin seeds
Directions
For Ginger (marinated):-
In a non stick pan add 1 tsp of oil; add cumin seeds, poppy seeds. When they crackle turn off the gas and pinch of salt and red chili powder.
In a grater add this mixture and add lemon juice. Mix it well till the mixture is well blended.
Now dip all the ginger slices in this lemon mixture and marinate it for 10-12 hrs minimum and 1-2 days. This can be used as Aachaar /pickle also with hot parantha’s or puri’s.
For Paneer:-
In a non stick pan add 1 tbsp oil on a medium heat and add coriander.
Add Onions and cook them until caramelized.
Add tomatoes and tomato sauce.
Add salt, red chili and turmeric powder
Cook on simmer for 15 minutes.
Now add the 2-3 tbsp of ginger slices marinated before with some juice.
Turn off the heat and add paneer cubes let it cook with lid on.
Garnish with ginger slices and serve.
200 g of adraak (ginger), peeled and chopped in thin slices
200 g of paneer
2 big onions with 2 cloves of garlic grated
3 medium tomatoes grated with 2 green chilies and 1 tbsp of coriander / dhaniya leaves
1 tbsp of tomato sauce
½ tsp of turmeric powder
Salt and Red chili powder to taste
1 tsp of coriander powder
½ cup of lemon juice
Oil
1 tsp of poppy / sarso seeds
1 tsp of cumin seeds
Directions
For Ginger (marinated):-
In a non stick pan add 1 tsp of oil; add cumin seeds, poppy seeds. When they crackle turn off the gas and pinch of salt and red chili powder.
In a grater add this mixture and add lemon juice. Mix it well till the mixture is well blended.
Now dip all the ginger slices in this lemon mixture and marinate it for 10-12 hrs minimum and 1-2 days. This can be used as Aachaar /pickle also with hot parantha’s or puri’s.
For Paneer:-
In a non stick pan add 1 tbsp oil on a medium heat and add coriander.
Add Onions and cook them until caramelized.
Add tomatoes and tomato sauce.
Add salt, red chili and turmeric powder
Cook on simmer for 15 minutes.
Now add the 2-3 tbsp of ginger slices marinated before with some juice.
Turn off the heat and add paneer cubes let it cook with lid on.
Garnish with ginger slices and serve.
Friday, November 25, 2011
Sambhar
Ingredients
For the sambhar
1 cup toovar (arhar) dal
1 tomato, chopped
1 onion, chopped
2 brinjals (baingan / eggplant), cubed
1 drumsticks (saijan ki phalli / saragavo), cut into 4 pieces
1 potato, cubed
1 tbsp tamarind (imli) pulp
salt to taste
For the sambhar masala
6 to 8 whole dry kashmiri red chillies
1 tbsp coriander (dhania) seeds
1 tsp toovar (arhar) dal
1 tbsp chana dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1 tsp oil
For the tempering
1 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp oil
Method
For the sambhar masala
Heat the oil and roast all the ingredients for the sambhar masala in it.
Grind to a fine paste in a blender using a little water. keep aside.
How to proceed
Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. add this to the sambhar and simmer for 15 minutes.
Serve hot.
RECIPE SOURCE : A New World Of Idlis & Dosas
For the sambhar
1 cup toovar (arhar) dal
1 tomato, chopped
1 onion, chopped
2 brinjals (baingan / eggplant), cubed
1 drumsticks (saijan ki phalli / saragavo), cut into 4 pieces
1 potato, cubed
1 tbsp tamarind (imli) pulp
salt to taste
For the sambhar masala
6 to 8 whole dry kashmiri red chillies
1 tbsp coriander (dhania) seeds
1 tsp toovar (arhar) dal
1 tbsp chana dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1 tsp oil
For the tempering
1 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp oil
Method
For the sambhar masala
Heat the oil and roast all the ingredients for the sambhar masala in it.
Grind to a fine paste in a blender using a little water. keep aside.
How to proceed
Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. add this to the sambhar and simmer for 15 minutes.
Serve hot.
RECIPE SOURCE : A New World Of Idlis & Dosas
Butter Chicken by Sanjeev Kapoor
Ingredients
•Boneless chicken ,cut into 1½ inch pieces 400 grams
•Lemon juice 1 tablespoon
•Kashmiri red chilli powder 1 teaspoon
•Salt to taste
•Butter 2 tablespoons
•For marinade
•Yogurt 1/2 cup
•Ginger paste 2 teaspoons
•Garlic paste 2 teaspoons
•Kashmiri red chilli powder 1/2 teaspoon
•Garam masala powder 1/2 teaspoon
•Salt to taste
•Mustard oil 2 teaspoons
•FOR MAKHNI GRAVY
•Butter 2 tablespoons
•Green cardamom 2
•Clove 2
•Black peppercorns 2-3
•Cinnamon 1 inch piece
•Ginger paste 1 teaspoon
•Garlic paste 1 teaspoon
•Tomato puree 1/2 cup
•Red chilli powder 1/2 teaspoon
•Salt to taste
•Sugar 2 tablespoons
•Kasoori methi 1/2 teaspoon
•Fresh cream 1/2 cup
Method
Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator. Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours. Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside. To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.
•Boneless chicken ,cut into 1½ inch pieces 400 grams
•Lemon juice 1 tablespoon
•Kashmiri red chilli powder 1 teaspoon
•Salt to taste
•Butter 2 tablespoons
•For marinade
•Yogurt 1/2 cup
•Ginger paste 2 teaspoons
•Garlic paste 2 teaspoons
•Kashmiri red chilli powder 1/2 teaspoon
•Garam masala powder 1/2 teaspoon
•Salt to taste
•Mustard oil 2 teaspoons
•FOR MAKHNI GRAVY
•Butter 2 tablespoons
•Green cardamom 2
•Clove 2
•Black peppercorns 2-3
•Cinnamon 1 inch piece
•Ginger paste 1 teaspoon
•Garlic paste 1 teaspoon
•Tomato puree 1/2 cup
•Red chilli powder 1/2 teaspoon
•Salt to taste
•Sugar 2 tablespoons
•Kasoori methi 1/2 teaspoon
•Fresh cream 1/2 cup
Method
Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator. Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours. Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside. To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.
Palak Paneer by Sanjeev Kapoor
Ingredients
•Spinach 2 large bunches
•Cottage cheese (paneer) 200 grams
•Green chillies 2-3
•Garlic 8-10 cloves
•Oil 3 tablespoons
•Cumin seeds 1/2 teaspoon
•Salt to taste
•Lemon juice 1 tablespoon
•Fresh cream 4 tablespoons
Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.
•Spinach 2 large bunches
•Cottage cheese (paneer) 200 grams
•Green chillies 2-3
•Garlic 8-10 cloves
•Oil 3 tablespoons
•Cumin seeds 1/2 teaspoon
•Salt to taste
•Lemon juice 1 tablespoon
•Fresh cream 4 tablespoons
Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.
Tuesday, November 22, 2011
Noodle Salad
Ingredients
•Noodles,boiled 200 grams
•Carrots,boiled 2 medium
•Cucumber,peeled 2 medium
•Onion 1 medium
•Fresh red chillies 1
•Peanut butter 2 teaspoons
•Tamarind pulp 1 teaspoon
•Lemon 1
•Brown sugar 2 teaspoons
•Bean sprouts 1/2 cup
•Fresh basil leaves a few
Method
Cut carrots into thin long slices. Halve cucumber and cut into thin long slices. Slice onion. Diagonally slice fresh red chilli.
For dressing put peanut butter, tamarind pulp, juice of 1 lemon, 2 tbsps water in a blender jar and blend.
Add brown sugar and blend again.
Place noodles in a bowl, add bean sprouts and the dressing and mix well.
Add onion, cucumber, carrot, fresh red chillies and torn basil leaves and mix lightly.
Transfer into a serving bowl and serve.
•Noodles,boiled 200 grams
•Carrots,boiled 2 medium
•Cucumber,peeled 2 medium
•Onion 1 medium
•Fresh red chillies 1
•Peanut butter 2 teaspoons
•Tamarind pulp 1 teaspoon
•Lemon 1
•Brown sugar 2 teaspoons
•Bean sprouts 1/2 cup
•Fresh basil leaves a few
Method
Cut carrots into thin long slices. Halve cucumber and cut into thin long slices. Slice onion. Diagonally slice fresh red chilli.
For dressing put peanut butter, tamarind pulp, juice of 1 lemon, 2 tbsps water in a blender jar and blend.
Add brown sugar and blend again.
Place noodles in a bowl, add bean sprouts and the dressing and mix well.
Add onion, cucumber, carrot, fresh red chillies and torn basil leaves and mix lightly.
Transfer into a serving bowl and serve.
Fruity Salad
Ingredients
•Apples,1/2 inch cubes 2 medium
•Papaya,1/2 inch cubes 1/2 medium
•Red grapes,halved 5-6
•Green capsicum,1/2 inch cubes 1 medium
•Cucumber,1/2 inch cubes 1 medium
•Lettuce,torn 1/2 small bunch
•Lemon juice 1 tablespoon
•Red chilli flakes 1/2 teaspoon
•Salt to taste
•Black peppercorns,crushed 1 teaspoon
•Olive oil 1/4 cup
Method
For dressing mix lemon juice, red chilli flakes, salt, crushed black peppercorns and olive oil. Place all the fruits and vegetables along with lettuce leaves in a bowl. Pour the dressing over and toss. Serve immediately.
•Apples,1/2 inch cubes 2 medium
•Papaya,1/2 inch cubes 1/2 medium
•Red grapes,halved 5-6
•Green capsicum,1/2 inch cubes 1 medium
•Cucumber,1/2 inch cubes 1 medium
•Lettuce,torn 1/2 small bunch
•Lemon juice 1 tablespoon
•Red chilli flakes 1/2 teaspoon
•Salt to taste
•Black peppercorns,crushed 1 teaspoon
•Olive oil 1/4 cup
Method
For dressing mix lemon juice, red chilli flakes, salt, crushed black peppercorns and olive oil. Place all the fruits and vegetables along with lettuce leaves in a bowl. Pour the dressing over and toss. Serve immediately.
Bread Salad With Diced Chicken by Sanjeev Kapoor
Ingredients
•French loaf ,cut into small cubes 3 inch piece
•Boneless chicken breasts,boiled , cut into small cubes 2
•Olive oil 6 tablespoons
•Vinegar 1 tablespoon
•Garlic 2-3 cloves
•Fresh basil leaves + a few for garnish 1/2 cup
•Salt to taste
•Tomatoes,seeded , cut into small pieces 2 medium
•Cucumber,seeded , cut into small pieces 1 large
•Lettuce leaves 4
Method
Preheat oven to 180°C. Spread the bread cubes in a shallow baking dish and bake in the preheated oven for ten minutes or until crisp and golden. Remove from oven and set aside. Combine olive oil, vinegar, garlic, basil leaves and salt in a food processor and blend at high speed for a few seconds to make a coarse paste. Transfer this paste into a large bowl. Add the bread cubes, chicken, tomatoes and cucumber and toss well. Let the salad stand for five minutes. This allows the bread to soften slightly. Line a serving dish with lettuce leaves, transfer the salad into it. Garnish with basil leaves and serve immediately
•French loaf ,cut into small cubes 3 inch piece
•Boneless chicken breasts,boiled , cut into small cubes 2
•Olive oil 6 tablespoons
•Vinegar 1 tablespoon
•Garlic 2-3 cloves
•Fresh basil leaves + a few for garnish 1/2 cup
•Salt to taste
•Tomatoes,seeded , cut into small pieces 2 medium
•Cucumber,seeded , cut into small pieces 1 large
•Lettuce leaves 4
Method
Preheat oven to 180°C. Spread the bread cubes in a shallow baking dish and bake in the preheated oven for ten minutes or until crisp and golden. Remove from oven and set aside. Combine olive oil, vinegar, garlic, basil leaves and salt in a food processor and blend at high speed for a few seconds to make a coarse paste. Transfer this paste into a large bowl. Add the bread cubes, chicken, tomatoes and cucumber and toss well. Let the salad stand for five minutes. This allows the bread to soften slightly. Line a serving dish with lettuce leaves, transfer the salad into it. Garnish with basil leaves and serve immediately
Asparagus And Pear Salad In Honey Mustard Dressing by Sanjeev Kapoor
Ingredients
•Asparagus 10-12
•Pears,cored and sliced 2
•Honey 1 teaspoon
•Mustard seeds 2 teaspoons
•Olive oil 2 tablespoons
•Salt to taste
•Sunflower seeds (charoli/chironji) 2 tablespoons
•Onions,thickly sliced 2 medium
•Artichokes,thickly sliced (tinned) 4
•Iceberg lettuce 5-6 leaves
•Romaine lettuce 5-6 leaves
•Lollorosso lettuce 5-6 leaves
•Lemon rind ,grated 1/2 teaspoon
•Lemon juice 1 tablespoon
Method
Trim the asparagus and place them in a bowl. Pour a little olive oil and salt. Toast sunflower seeds lightly. Set aside. Take mustard seeds in a mortar. Add salt and crush them with a pestle into a coarse powder. Grill the asparagus lightly. You can also grill the artichokes if you want or use them as is. Put the pear slices in a bowl. Add onions and artichoke. Cut the grilled asparagus into one inch pieces and add. Tear the lettuce leaves and add. Add lemon rind to the crushed mustard along with lemon juice, red chilli powder, remaining olive oil and honey and mix well. Pour this dressing over the salad in the bowl and toss. Add toasted sunflower seeds and toss. Serve immediately.
•Asparagus 10-12
•Pears,cored and sliced 2
•Honey 1 teaspoon
•Mustard seeds 2 teaspoons
•Olive oil 2 tablespoons
•Salt to taste
•Sunflower seeds (charoli/chironji) 2 tablespoons
•Onions,thickly sliced 2 medium
•Artichokes,thickly sliced (tinned) 4
•Iceberg lettuce 5-6 leaves
•Romaine lettuce 5-6 leaves
•Lollorosso lettuce 5-6 leaves
•Lemon rind ,grated 1/2 teaspoon
•Lemon juice 1 tablespoon
Method
Trim the asparagus and place them in a bowl. Pour a little olive oil and salt. Toast sunflower seeds lightly. Set aside. Take mustard seeds in a mortar. Add salt and crush them with a pestle into a coarse powder. Grill the asparagus lightly. You can also grill the artichokes if you want or use them as is. Put the pear slices in a bowl. Add onions and artichoke. Cut the grilled asparagus into one inch pieces and add. Tear the lettuce leaves and add. Add lemon rind to the crushed mustard along with lemon juice, red chilli powder, remaining olive oil and honey and mix well. Pour this dressing over the salad in the bowl and toss. Add toasted sunflower seeds and toss. Serve immediately.
Moong Moth Ka Anokha Salad by Sanjeev Kapoor
Ingredients
•Moong sprouts 1/2 cup
•Moth sprouts 1/2 cup
•Salt to taste
•Green chilli,finely chopped 1
•Orange 1/2 medium
•Onion ,sliced 1 medium
•Apple,sliced 1/2 medium
•Chaat masala 1/2 teaspoon
•Lemon juice 1 tablespoon
•Green capsicums 2 medium
•Cucumber 1 medium
•Tomatoes 2 medium
Method
Place the moong and moth sprouts in two separate bowls. Add salt and quarter cup of water to each bowl and keep them in the microwave for two minutes. Drain and put them in a deep bowl. Add the green chilli. Quarter the orange, remove the skin, pith and seeds and cut into small cubes. Add the onion, apple, orange and salt to the bowl and mix. Add chaat masala and lemon juice and mix. Using a peeler slice off thin slices of the capsicums, cucumber and tomatoes. Mix these well and place them in a layer on a serving platter. Arrange the sprouts mixture over this layer and serve.
•Moong sprouts 1/2 cup
•Moth sprouts 1/2 cup
•Salt to taste
•Green chilli,finely chopped 1
•Orange 1/2 medium
•Onion ,sliced 1 medium
•Apple,sliced 1/2 medium
•Chaat masala 1/2 teaspoon
•Lemon juice 1 tablespoon
•Green capsicums 2 medium
•Cucumber 1 medium
•Tomatoes 2 medium
Method
Place the moong and moth sprouts in two separate bowls. Add salt and quarter cup of water to each bowl and keep them in the microwave for two minutes. Drain and put them in a deep bowl. Add the green chilli. Quarter the orange, remove the skin, pith and seeds and cut into small cubes. Add the onion, apple, orange and salt to the bowl and mix. Add chaat masala and lemon juice and mix. Using a peeler slice off thin slices of the capsicums, cucumber and tomatoes. Mix these well and place them in a layer on a serving platter. Arrange the sprouts mixture over this layer and serve.
Thursday, November 17, 2011
Kori Ajadina by Sanjeev Kapoor
Ingredients
•Boneless chicken,cubed 1 1/2 inch 800 grams
•Carom seeds (ajwain) 1 teaspoon
•Cream cheese 100 grams
•Cream 1/2 cup
•Yogurt 300 grams
•Lemon juice 2 tablespoons
•Ginger paste 1 tablespoon
•Garlic paste 1 tablespoon
•Turmeric powder 1 tablespoon
•Garam masala powder 2 teaspoons
•Salt to taste
•Oil 2 tablespoons
Method
Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot.
•Boneless chicken,cubed 1 1/2 inch 800 grams
•Carom seeds (ajwain) 1 teaspoon
•Cream cheese 100 grams
•Cream 1/2 cup
•Yogurt 300 grams
•Lemon juice 2 tablespoons
•Ginger paste 1 tablespoon
•Garlic paste 1 tablespoon
•Turmeric powder 1 tablespoon
•Garam masala powder 2 teaspoons
•Salt to taste
•Oil 2 tablespoons
Method
Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot.
Baingan ka Bharta
Ingredients
•Brinjal 1 large
•Oil 3 tablespoons
•Onions,chopped 5 large
•Tomatoes,chopped 3 medium
•Salt to taste
•Red chilli powder 1 teaspoon
•Fresh coriander leaves,chopped 2 tablespoons
Method
Roast the brinjal on a medium flame till well cooked and the skin has charred completely. Cool, peel and mash.
Heat the oil in a non-stick pan and sauté the onions till light golden brown. Add the tomatoes, salt and chilli powder, and sauté till the masala is cooked and the oil rises to the surface. Add the mashed brinjal and mix well. Lower the heat and cook for four to five minutes. Add the chopped coriander and mix well. Serve hot.
•Brinjal 1 large
•Oil 3 tablespoons
•Onions,chopped 5 large
•Tomatoes,chopped 3 medium
•Salt to taste
•Red chilli powder 1 teaspoon
•Fresh coriander leaves,chopped 2 tablespoons
Method
Roast the brinjal on a medium flame till well cooked and the skin has charred completely. Cool, peel and mash.
Heat the oil in a non-stick pan and sauté the onions till light golden brown. Add the tomatoes, salt and chilli powder, and sauté till the masala is cooked and the oil rises to the surface. Add the mashed brinjal and mix well. Lower the heat and cook for four to five minutes. Add the chopped coriander and mix well. Serve hot.
Masaledar Karele by Sanjeev Kapoor
Bittergourds stuffed with fragrant spice powders and cooked
Ingredients
•Bitter gourd (karela) 12 medium
•Salt to taste
•Coriander powder 2 teaspoons
•Cumin powder 2 teaspoons
•Turmeric powder 3/4 teaspoon
•Dry mango powder (amchur) 1 1/2 tablespoons
•Red chilli powder 3/4 tablespoon
•Garam masala powder 1/2 tablespoon
•Fennel seeds (saunf) 3 1/2 tablespoons
•Oil 5 tablespoons
•Onions,finely chopped 2 large
•Sugar 1 tablespoon
Method
Scrape the bitter gourds. Slit and remove seeds. Apply salt and keep aside for half an hour. Squeeze lightly and wash them under running water. Wipe dry. Dry roast all the masala powders one by one on low heat till fragrant. Dry roast the fennel seeds and grind coarsely. Mix all the powders together. Heat one and a half tablespoons of oil in a pan and sauté the onions till golden. Take it off the heat and add the masala powders, salt and sugar. Fill the masala mixture into the slits of the bitter gourds. Heat the remaining oil in a wide pan. Neatly arrange the bitter gourds on the pan. Cover with a tight lid and cook over low heat till done. Uncover and sauté the vegetables till lightly browned. Serve hot.
Ingredients
•Bitter gourd (karela) 12 medium
•Salt to taste
•Coriander powder 2 teaspoons
•Cumin powder 2 teaspoons
•Turmeric powder 3/4 teaspoon
•Dry mango powder (amchur) 1 1/2 tablespoons
•Red chilli powder 3/4 tablespoon
•Garam masala powder 1/2 tablespoon
•Fennel seeds (saunf) 3 1/2 tablespoons
•Oil 5 tablespoons
•Onions,finely chopped 2 large
•Sugar 1 tablespoon
Method
Scrape the bitter gourds. Slit and remove seeds. Apply salt and keep aside for half an hour. Squeeze lightly and wash them under running water. Wipe dry. Dry roast all the masala powders one by one on low heat till fragrant. Dry roast the fennel seeds and grind coarsely. Mix all the powders together. Heat one and a half tablespoons of oil in a pan and sauté the onions till golden. Take it off the heat and add the masala powders, salt and sugar. Fill the masala mixture into the slits of the bitter gourds. Heat the remaining oil in a wide pan. Neatly arrange the bitter gourds on the pan. Cover with a tight lid and cook over low heat till done. Uncover and sauté the vegetables till lightly browned. Serve hot.
Masaledar Bhindi by Sanjeev Kapoor
Ladyfingers cooked with gram flour and masalas till crisp.
Ingredients
•Ladyfingers (bhindi) 40 medium
•Gram flour (besan) 4 tablespoon
•Turmeric powder 1 teaspoon
•Red chilli powder 2 teaspoons
•Dry mango powder (amchur) 4 teaspoons
•Coriander powder 4 teaspoons
•Roasted cumin powder 4 teaspoons
•Garam masala powder 4 teaspoons
•Oil 5 tablespoons
•Salt to taste
•Cumin seeds 1/2 teaspoon
•Green chillies,chopped 4
Method
Trim heads and tails of ladyfingers and make a slit along one side. Mix together besan, turmeric powder, red chilli powder, amchur, coriander powder, cumin powder and garam masala powder. Add two tablespoons of oil and salt and mix well. Stuff this masala into the ladyfingers. Heat the remaining oil in a kadai on medium heat, add cumin seeds and green chillies. Sauté for a minute. Add ladyfingers and sauté for five minutes. Reduce the heat, cover and cook, stirring occasionally, till they are cooked. Uncover and sauté till the ladyfingers are crisp. Serve hot.
Ingredients
•Ladyfingers (bhindi) 40 medium
•Gram flour (besan) 4 tablespoon
•Turmeric powder 1 teaspoon
•Red chilli powder 2 teaspoons
•Dry mango powder (amchur) 4 teaspoons
•Coriander powder 4 teaspoons
•Roasted cumin powder 4 teaspoons
•Garam masala powder 4 teaspoons
•Oil 5 tablespoons
•Salt to taste
•Cumin seeds 1/2 teaspoon
•Green chillies,chopped 4
Method
Trim heads and tails of ladyfingers and make a slit along one side. Mix together besan, turmeric powder, red chilli powder, amchur, coriander powder, cumin powder and garam masala powder. Add two tablespoons of oil and salt and mix well. Stuff this masala into the ladyfingers. Heat the remaining oil in a kadai on medium heat, add cumin seeds and green chillies. Sauté for a minute. Add ladyfingers and sauté for five minutes. Reduce the heat, cover and cook, stirring occasionally, till they are cooked. Uncover and sauté till the ladyfingers are crisp. Serve hot.
Aloo Kachalu Chaat by Sanjeev Kapoor
Ingredients
•Potato,boiled, 1 inch cubes 2 large
•Sweet potato,boiled, 1 inch cubes 1 large
•Lemon juice 1 1/2 tablespoon
•Salt to taste
•Ginger, cut into 1/2 cm wide long stripes 1 inch piece
•Banana 1 large
•Green olives,sliced 2-3
•Black olives,sliced 2-3
•Tamarind pulp 2 tablespoon
•Green chilli,finely chopped 2
•Chaat masala 1 teaspoon
•Fresh coriander leaves,chopped 2 tablespoon
Method
Add half a teaspoon of lemon juice and a pinch of salt to ginger strips. Keep in the refrigerator. Peel and cut banana into one inch pieces, apply half a teaspoon of lemon juice and set aside. Place potatoes, sweet potato, banana, green olives and black olives in a mixing bowl. Add remaining lemon juice, tamarind pulp, green chillies, chaat masala, salt, coriander leaves and toss lightly. Serve garnished with pickled ginger strips.
•Potato,boiled, 1 inch cubes 2 large
•Sweet potato,boiled, 1 inch cubes 1 large
•Lemon juice 1 1/2 tablespoon
•Salt to taste
•Ginger, cut into 1/2 cm wide long stripes 1 inch piece
•Banana 1 large
•Green olives,sliced 2-3
•Black olives,sliced 2-3
•Tamarind pulp 2 tablespoon
•Green chilli,finely chopped 2
•Chaat masala 1 teaspoon
•Fresh coriander leaves,chopped 2 tablespoon
Method
Add half a teaspoon of lemon juice and a pinch of salt to ginger strips. Keep in the refrigerator. Peel and cut banana into one inch pieces, apply half a teaspoon of lemon juice and set aside. Place potatoes, sweet potato, banana, green olives and black olives in a mixing bowl. Add remaining lemon juice, tamarind pulp, green chillies, chaat masala, salt, coriander leaves and toss lightly. Serve garnished with pickled ginger strips.
Monday, November 14, 2011
Corn Salad Indian Style by Sanjeev Kumar
Ingredients
•Corn kernels 1 cup
•Turmeric powder a pinch
•Salt to taste
•Onion 1 medium
•Green chillies 2
•Fresh coriander leaves a few sprigs
•Fresh mint leaves 15-20
•Chaat masala 3/4 teaspoon
•Red chilli powder 1/2 teaspoon
•Lemon 1
Method
Take corn kernels in a bowl. Add salt, turmeric powder and sufficient water and cook in the microwave oven for 2 minutes. Chop onion, green chillies, coriander leaves and mint leaves. Drain corn and put into another bowl. Add onion, green chillies, coriander leaves, mint leaves, salt, chaat masala, red chilli powder and juice of a lemon and mix well. To serve use Chinese soup spoons. Fill the spoons with the salad and arrange them on a serving platter and serve.
•Corn kernels 1 cup
•Turmeric powder a pinch
•Salt to taste
•Onion 1 medium
•Green chillies 2
•Fresh coriander leaves a few sprigs
•Fresh mint leaves 15-20
•Chaat masala 3/4 teaspoon
•Red chilli powder 1/2 teaspoon
•Lemon 1
Method
Take corn kernels in a bowl. Add salt, turmeric powder and sufficient water and cook in the microwave oven for 2 minutes. Chop onion, green chillies, coriander leaves and mint leaves. Drain corn and put into another bowl. Add onion, green chillies, coriander leaves, mint leaves, salt, chaat masala, red chilli powder and juice of a lemon and mix well. To serve use Chinese soup spoons. Fill the spoons with the salad and arrange them on a serving platter and serve.
Noodle Salad by Sanjeev Kapoor
Ingredients
•Noodles,boiled 200 grams
•Carrots,boiled 2 medium
•Cucumber,peeled 2 medium
•Onion 1 medium
•Fresh red chillies 1
•Peanut butter 2 teaspoons
•Tamarind pulp 1 teaspoon
•Lemon 1
•Brown sugar 2 teaspoons
•Bean sprouts 1/2 cup
•Fresh basil leaves a few
Method
Cut carrots into thin long slices. Halve cucumber and cut into thin long slices. Slice onion. Diagonally slice fresh red chilli.
For dressing put peanut butter, tamarind pulp, juice of 1 lemon, 2 tbsps water in a blender jar and blend.
Add brown sugar and blend again.
Place noodles in a bowl, add bean sprouts and the dressing and mix well.
Add onion, cucumber, carrot, fresh red chillies and torn basil leaves and mix lightly.
Transfer into a serving bowl and serve.
•Noodles,boiled 200 grams
•Carrots,boiled 2 medium
•Cucumber,peeled 2 medium
•Onion 1 medium
•Fresh red chillies 1
•Peanut butter 2 teaspoons
•Tamarind pulp 1 teaspoon
•Lemon 1
•Brown sugar 2 teaspoons
•Bean sprouts 1/2 cup
•Fresh basil leaves a few
Method
Cut carrots into thin long slices. Halve cucumber and cut into thin long slices. Slice onion. Diagonally slice fresh red chilli.
For dressing put peanut butter, tamarind pulp, juice of 1 lemon, 2 tbsps water in a blender jar and blend.
Add brown sugar and blend again.
Place noodles in a bowl, add bean sprouts and the dressing and mix well.
Add onion, cucumber, carrot, fresh red chillies and torn basil leaves and mix lightly.
Transfer into a serving bowl and serve.
Deep Pan Pizza by Sanjeev Kapoor
Ingredients
•Refined flour (maida) 1 1/4 cups
•Cornmeal 1/2 cup
•Fresh yeast 1/2 tablespoon
•Sugar 1/2 teaspoon
•Salt 1 teaspoon
•Olive oil 3 1/2 teaspoons
•Mozzarella cheese,grated 250 grams
•Fresh basil leaves 10-12
•Tomato sauce 1 bottle
Method
Mix refined flour and cornmeal in a bowl. Make a well in the centre.
Mix yeast with 2 tbsp water, stirring till it dissolves. Add sugar and salt and mix. Pour it into the well in the flour mixture. Mix well, add sufficient water and knead. Add 2½ tsps olive oil and knead to a soft dough. Cover the dough with a damp cloth and set aside to double in volume.
Knock back the dough, cover and set aside to rise again.
Grease non stick pan with 1 tbsp olive oil.
Dust table top with a little dry flour, take half the dough and roll into a ball. Further pat it with fingers to a round slightly bigger than the circumference of the pan so that it can rise up the sides of the pan. Put it in the pan and prick with a fork.
Keep the pan over medium heat and cook it blind for 2 minutes.
Sprinkle cheese all over it, tear a few basil leaves and sprinkle over the cheese. Spread the sauce over. Tear a few basil leaves and spread over the sauce and cook, covered, on medium heat till the underside is golden. Make another pizza similarly.
Cut into wedges and serve.
•Refined flour (maida) 1 1/4 cups
•Cornmeal 1/2 cup
•Fresh yeast 1/2 tablespoon
•Sugar 1/2 teaspoon
•Salt 1 teaspoon
•Olive oil 3 1/2 teaspoons
•Mozzarella cheese,grated 250 grams
•Fresh basil leaves 10-12
•Tomato sauce 1 bottle
Method
Mix refined flour and cornmeal in a bowl. Make a well in the centre.
Mix yeast with 2 tbsp water, stirring till it dissolves. Add sugar and salt and mix. Pour it into the well in the flour mixture. Mix well, add sufficient water and knead. Add 2½ tsps olive oil and knead to a soft dough. Cover the dough with a damp cloth and set aside to double in volume.
Knock back the dough, cover and set aside to rise again.
Grease non stick pan with 1 tbsp olive oil.
Dust table top with a little dry flour, take half the dough and roll into a ball. Further pat it with fingers to a round slightly bigger than the circumference of the pan so that it can rise up the sides of the pan. Put it in the pan and prick with a fork.
Keep the pan over medium heat and cook it blind for 2 minutes.
Sprinkle cheese all over it, tear a few basil leaves and sprinkle over the cheese. Spread the sauce over. Tear a few basil leaves and spread over the sauce and cook, covered, on medium heat till the underside is golden. Make another pizza similarly.
Cut into wedges and serve.
Moong Methi Pakode by Sanjeev Kapoor
Deep fried moong and methi dumplings
Ingredients
•Split green gram skinless (dhuli moong dal) ,soaked 1 cup
•Fenugreek leaves (methi) 1 small bunch
•Onion ,finely chopped 1 medium
•Salt to taste
•Ginger-green chilli paste 1/2 tablespoon
•Asafoetida a pinch
•Oil to deep fry
Method
Drain and grind moong dal without adding any water. Transfer into a bowl.
Roughly chop onion and methi and add to moong dal. Add salt, ginger-green chilli paste and a pinch of asafoetida and mix well.
Heat sufficient oil in a kadai.
Shape moong dal mixture into small balls and drop into hot oil and deep fry on medium heat till golden and crisp.
Drain on absorbent paper and serve hot.
Ingredients
•Split green gram skinless (dhuli moong dal) ,soaked 1 cup
•Fenugreek leaves (methi) 1 small bunch
•Onion ,finely chopped 1 medium
•Salt to taste
•Ginger-green chilli paste 1/2 tablespoon
•Asafoetida a pinch
•Oil to deep fry
Method
Drain and grind moong dal without adding any water. Transfer into a bowl.
Roughly chop onion and methi and add to moong dal. Add salt, ginger-green chilli paste and a pinch of asafoetida and mix well.
Heat sufficient oil in a kadai.
Shape moong dal mixture into small balls and drop into hot oil and deep fry on medium heat till golden and crisp.
Drain on absorbent paper and serve hot.
Aloo Ke Sooley by Sanjeev Kapoor
Potatoes marinated in yogurt and spices and baked golden.
Ingredients
•Potatoes,parboiled and halved lengthwise 500 grams medium
•Gram flour (besan) 6 tablespoons
•Rice flour 1 tablespoon
•Red chilli powder 2 teaspoons
•Turmeric powder 1 teaspoon
•Green cardamoms 5-6
•Roasted coriander seeds 1 tablespoon
•Roasted cumin seeds 1 teaspoon
•Yogurt 4 tablespoons
•Salt to taste
•Pure ghee as required
Method
In a large bowl combine gram flour, rice flour, red chilli powder and turmeric powder. Combine green cardamoms, coriander seeds and cumin seeds. Grind to a powder and add it to gram flour mixture. Mix well. Add yogurt, salt and two to three tablespoons water. Blend it well. Add potatoes and marinate for thirty minutes. Preheat oven to 200 C. Skewer potato halves pieces onto sticks and cook in the preheated oven, basting in between with ghee, till golden brown. Serve with green chutney.
Ingredients
•Potatoes,parboiled and halved lengthwise 500 grams medium
•Gram flour (besan) 6 tablespoons
•Rice flour 1 tablespoon
•Red chilli powder 2 teaspoons
•Turmeric powder 1 teaspoon
•Green cardamoms 5-6
•Roasted coriander seeds 1 tablespoon
•Roasted cumin seeds 1 teaspoon
•Yogurt 4 tablespoons
•Salt to taste
•Pure ghee as required
Method
In a large bowl combine gram flour, rice flour, red chilli powder and turmeric powder. Combine green cardamoms, coriander seeds and cumin seeds. Grind to a powder and add it to gram flour mixture. Mix well. Add yogurt, salt and two to three tablespoons water. Blend it well. Add potatoes and marinate for thirty minutes. Preheat oven to 200 C. Skewer potato halves pieces onto sticks and cook in the preheated oven, basting in between with ghee, till golden brown. Serve with green chutney.
Aloo Gadbad by Sanjeev Kapoor
Crushed fried gram flour balls mixed with mashed boiled potatoes, shaped into tikkis and shallow fried.
Ingredients
•Potatoes,boiled and mashed 6 medium
•Gram flour (besan) 1 cup
•Salt to taste
•Red chilli powder 1/4 teaspoon
•Oil 6 tablespoons + for deep-frying
•Onion ,chopped 1 medium
•Garlic paste 1 tablespoon
•Ginger paste 1 tablespoon
•Turmeric powder 1/4 teaspoon
•Fresh mint leaves 15-20
•Cornflour/ corn starch 3 tablespoons
Method
Place gram flour, salt, red chilli powder in a bowl, add sufficient water and mix well to make a soft dough. Heat sufficient oil in a kadai, drop spoonsful of the dough and deep fry till golden and crisp. Drain on absorbent paper and cool slightly. Chop onion finely. Place potatoes in a bowl. Heat 2 tbsps oil in a non stick pan, add onion and sauté till soft. Add garlic paste, ginger paste and turmeric powder and sauté. Add this to the potatoes. Chop mint leaves and add. Add salt and mix everything well. Crush the fried gram flour balls and add to the potatoes. Add 1 tbsp cornflour and mix well. Heat 4 tbsps oil in the non stick pan. Divide the potato mixture into lemon sized portions. Dust your palms with a little cornflour and roll each portion into a ball and press slightly. Shallow-fry these in the pan, turning sides, till golden and crisp on both sides. Drain on absorbent paper and serve hot.
Ingredients
•Potatoes,boiled and mashed 6 medium
•Gram flour (besan) 1 cup
•Salt to taste
•Red chilli powder 1/4 teaspoon
•Oil 6 tablespoons + for deep-frying
•Onion ,chopped 1 medium
•Garlic paste 1 tablespoon
•Ginger paste 1 tablespoon
•Turmeric powder 1/4 teaspoon
•Fresh mint leaves 15-20
•Cornflour/ corn starch 3 tablespoons
Method
Place gram flour, salt, red chilli powder in a bowl, add sufficient water and mix well to make a soft dough. Heat sufficient oil in a kadai, drop spoonsful of the dough and deep fry till golden and crisp. Drain on absorbent paper and cool slightly. Chop onion finely. Place potatoes in a bowl. Heat 2 tbsps oil in a non stick pan, add onion and sauté till soft. Add garlic paste, ginger paste and turmeric powder and sauté. Add this to the potatoes. Chop mint leaves and add. Add salt and mix everything well. Crush the fried gram flour balls and add to the potatoes. Add 1 tbsp cornflour and mix well. Heat 4 tbsps oil in the non stick pan. Divide the potato mixture into lemon sized portions. Dust your palms with a little cornflour and roll each portion into a ball and press slightly. Shallow-fry these in the pan, turning sides, till golden and crisp on both sides. Drain on absorbent paper and serve hot.
Moong Dal Halwa
Ingredients
•Split green gram skinless (dhuli moong dal) ,soaked 1 cup
•Sugar 1 cup
•Saffron (kesar) a generous pinch
•Milk 1/2 cup
•Ghee 1 cup
•Mawa (khoya),crumbled 3/4 cup
•Almonds,sliced 10 - 12
Method
Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one and half cups of water. Soak saffron in hot milk. Heat ghee in a thick-bottomed pan and add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns golden brown. This needs time and patience. Do not rush through this step. Add the sugar syrup and saffron milk. Stir till they are thoroughly incorporated and the halwa is of dropping consistency. Add mawa and cook till it dissolves. Serve hot garnished with almonds.
Chef's Tip
Add one tablespoon of besan to melted ghee before putting the ground moong dal. It helps in even cooking of ground moong dal and also prevents formation of lumps during cooking.
•Split green gram skinless (dhuli moong dal) ,soaked 1 cup
•Sugar 1 cup
•Saffron (kesar) a generous pinch
•Milk 1/2 cup
•Ghee 1 cup
•Mawa (khoya),crumbled 3/4 cup
•Almonds,sliced 10 - 12
Method
Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one and half cups of water. Soak saffron in hot milk. Heat ghee in a thick-bottomed pan and add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns golden brown. This needs time and patience. Do not rush through this step. Add the sugar syrup and saffron milk. Stir till they are thoroughly incorporated and the halwa is of dropping consistency. Add mawa and cook till it dissolves. Serve hot garnished with almonds.
Chef's Tip
Add one tablespoon of besan to melted ghee before putting the ground moong dal. It helps in even cooking of ground moong dal and also prevents formation of lumps during cooking.
Sunday, November 13, 2011
Monday, October 3, 2011
PANEER AUR PUDINA NAAN
Paneer-pudina stuffed naan tandoori style.
Preparation Time : 1-2 hours
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Refined flour (maida) rotis 4 cups
Baking powder 1 teaspoon
Soda bicarbonate 1/2 teaspoon
Salt to taste
Sugar 2 teaspoons
Egg 1
Milk 1 cup
Yogurt 2 tablespoons
Oil 2 tablespoons
Onion seeds (kalonji) 2 teaspoons
Butter as required
Stuffing
Cottage cheese (paneer), grated 800 grams
Oil 3 tablespoons
Cumin seeds 2 teaspoons
Onions 2 medium
Green chillies, chopped 4
Coriander and mint chutney 1/2 cup
Salt to taste
METHOD
Sieve refined flour with baking powder, soda bicarbonate and salt into a deep bowl. Add sugar, egg, milk, yogurt and sufficient water and knead into a medium soft dough. Apply oil. Cover with a damp muslin cloth and set aside for one hour. For the stuffing heat oil in a pan. Add cumin seeds. When they begin to change colour add onions and green chillies and sauté on medium heat for a minute. Add Coriander and Mint Chutney and continue to sauté for another minute. Add grated paneer and salt, toss well and transfer onto a plate to cool. Divide into eight equal portions. Knead the dough again and divide it into eight equal portions. Make round balls and dust them with flour. Flatten each ball and shape them into four- inch discs using a rolling pin. Place one portion of paneer mixture on the disc, gather the edges together and shape into a ball again. Sprinkle one fourth teaspoon of kalonji, press lightly and roll out into a seven-inch diameter disc using a rolling pin. Similarly make the remaining naans. Heat a pressure cooker. Rub a wet hand on one side of the naan, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the naan. Place the cooker over the flame upside down so that the open end is towards the flame. Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Straighten the cooker and gently dislodge the naan from the cooker wall. Cut into quarters and serve hot with a dollop of butter.
Preparation Time : 1-2 hours
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Refined flour (maida) rotis 4 cups
Baking powder 1 teaspoon
Soda bicarbonate 1/2 teaspoon
Salt to taste
Sugar 2 teaspoons
Egg 1
Milk 1 cup
Yogurt 2 tablespoons
Oil 2 tablespoons
Onion seeds (kalonji) 2 teaspoons
Butter as required
Stuffing
Cottage cheese (paneer), grated 800 grams
Oil 3 tablespoons
Cumin seeds 2 teaspoons
Onions 2 medium
Green chillies, chopped 4
Coriander and mint chutney 1/2 cup
Salt to taste
METHOD
Sieve refined flour with baking powder, soda bicarbonate and salt into a deep bowl. Add sugar, egg, milk, yogurt and sufficient water and knead into a medium soft dough. Apply oil. Cover with a damp muslin cloth and set aside for one hour. For the stuffing heat oil in a pan. Add cumin seeds. When they begin to change colour add onions and green chillies and sauté on medium heat for a minute. Add Coriander and Mint Chutney and continue to sauté for another minute. Add grated paneer and salt, toss well and transfer onto a plate to cool. Divide into eight equal portions. Knead the dough again and divide it into eight equal portions. Make round balls and dust them with flour. Flatten each ball and shape them into four- inch discs using a rolling pin. Place one portion of paneer mixture on the disc, gather the edges together and shape into a ball again. Sprinkle one fourth teaspoon of kalonji, press lightly and roll out into a seven-inch diameter disc using a rolling pin. Similarly make the remaining naans. Heat a pressure cooker. Rub a wet hand on one side of the naan, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the naan. Place the cooker over the flame upside down so that the open end is towards the flame. Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Straighten the cooker and gently dislodge the naan from the cooker wall. Cut into quarters and serve hot with a dollop of butter.
Thursday, September 15, 2011
Dil E Bahaar Gajar Mousse
Carrot Mousse
Ingredient
Carrot Puree - 150 g
Orange Juice - 50 g
Gelatin Sheets - 10 g
Sugar - 75 g
Egg Whites - 50 g
Whipped Cream - 200 g
Rose Water - ½ tsp
Method:
Whip cream to soft peak and reserve in refrigerator. Bloom gelatin and reserve.
Prepare Italian meringue with the whites and sugar over a water bath.
While meringue is whipping heat gelatin with 25% of the puree until melted. Temper the cold puree into the warm puree and add rose water.
Fold the puree gradually into the meringue
Fold in the softly whipped cream last and reserve.
Assemble by placing in a mould and pouring the mousse batter over the rasgulla and place in freezer to set.
Pour the carrot mousse in a bowl and place one rasgulla in the centre and set this in the fridge for 3 hrs.
De-mould before serving and cut the mousse in the centre to reveal the rasgulla heart.
Ingredient
Carrot Puree - 150 g
Orange Juice - 50 g
Gelatin Sheets - 10 g
Sugar - 75 g
Egg Whites - 50 g
Whipped Cream - 200 g
Rose Water - ½ tsp
Method:
Whip cream to soft peak and reserve in refrigerator. Bloom gelatin and reserve.
Prepare Italian meringue with the whites and sugar over a water bath.
While meringue is whipping heat gelatin with 25% of the puree until melted. Temper the cold puree into the warm puree and add rose water.
Fold the puree gradually into the meringue
Fold in the softly whipped cream last and reserve.
Assemble by placing in a mould and pouring the mousse batter over the rasgulla and place in freezer to set.
Pour the carrot mousse in a bowl and place one rasgulla in the centre and set this in the fridge for 3 hrs.
De-mould before serving and cut the mousse in the centre to reveal the rasgulla heart.
Achari Paneer & Bell Pepper Pie
Ingredients for Pie Crust :
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Method to make Achari Paneer Filling :
1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida in a small bowl.
2. Heat the oil and add the seed mixture. When they crackle, add the onion and sauté till it turns translucent.
3. Add the paneer, turmeric, chili powder and stir for some time. Add the yogurt, sprinkle the plain flour and mix well.
4. Add the cilantro and salt and bring to a boil. Take the pan off the flame and let it cool down to a warm consistency. Then add half the cheese.
5. Set aside to fill in pie.
Method to make Pie Crust :
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. You should be able to gently press the dough into a ball. Handle the dough as little as possible; overworking will make it tough.
2. The dough needs to rest in the refrigerator for at least 30 minutes. This allows the flour to absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in discrete pieces which will give the crust a lighter texture when it's baked.
3. Generously dust a clean, dry surface with flour; remove and unwrap the dough from the refrigerator. Split the dough in half, place one hald back in the fridge for future use. Flatten only one of the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin. Start rolling at the center of the dough and work outwards. Working quickly roll the dough into a circle ¼-inch thick or smaller.
4. The dough round should be two to four inches wider in diameter than your pie pan. Gently fold the dough in half, and then into quarters. Carefully pick it up and place it into the pie plate so the center point of dough is in the center of the pan.
5. Unfold the dough, letting the weight of the dough settle it in the bottom and edges of the pan. Without stretching the dough, press the pastry into the pan with your fingertips. (PUT DOUGH ASIDE FOR LATTICE)
6. Use kitchen shears or a paring knife to trim the dough to about a half-inch overhang. Save the scraps; you can use those to bulk up thin areas of the crust when you're fluting the edges. Fold the dough under itself onto the flat rim of the pie plate. Flute the edges of the crust, loosely cover it with plastic wrap, and refrigerate for at least 30 minutes before baking.
7. Place a baking sheet on a lower oven rack and preheat the oven to 220 C. Once the dough is chilled, it should be firm to the touch. Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming. Line the crust with a double thickness of aluminum foil, making sure the foil is all the way to the edges of the bottom of the pan.
8. Fill the foil with pie weights or dried beans. Make sure they're distributed all across the bottom and partly up the sides of the foil-lined crust. The weights ensure that the crust holds its shape during baking and doesn't slump in the pan or bubble up.
9. Put the pie plate on the preheated baking sheet and reduce the oven temp to 200 C. Bake until the edges of the crust are starting to turn golden and the bottom of the crust has lost its translucent "raw" look, 10 to 12 minutes. Remove the baking sheet and pie pan from the oven. Lift up the edges of the foil and set the beans aside. Return the pie and baking sheet to the oven. Save the beans for the next time you bake a pie, or discard them; they're no good to eat once they've been baked. Bake the crust until the bottom is just beginning to color, 6 to 8 minutes.
Baking the Pie :
1. Take the pie out of the oven when golden.
2. Ladle the filling into the pie. Sprinkle the top with the remainder of the cheese. And make lattice pattern with the remaining dough.
3. Place the pie back in the oven at 175 C and cook till cheese melts to a golden brown on top.
4. Remove the pie from the oven. Let it sit for 5 minutes, cut and serve.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Method to make Achari Paneer Filling :
1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida in a small bowl.
2. Heat the oil and add the seed mixture. When they crackle, add the onion and sauté till it turns translucent.
3. Add the paneer, turmeric, chili powder and stir for some time. Add the yogurt, sprinkle the plain flour and mix well.
4. Add the cilantro and salt and bring to a boil. Take the pan off the flame and let it cool down to a warm consistency. Then add half the cheese.
5. Set aside to fill in pie.
Method to make Pie Crust :
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. You should be able to gently press the dough into a ball. Handle the dough as little as possible; overworking will make it tough.
2. The dough needs to rest in the refrigerator for at least 30 minutes. This allows the flour to absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in discrete pieces which will give the crust a lighter texture when it's baked.
3. Generously dust a clean, dry surface with flour; remove and unwrap the dough from the refrigerator. Split the dough in half, place one hald back in the fridge for future use. Flatten only one of the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin. Start rolling at the center of the dough and work outwards. Working quickly roll the dough into a circle ¼-inch thick or smaller.
4. The dough round should be two to four inches wider in diameter than your pie pan. Gently fold the dough in half, and then into quarters. Carefully pick it up and place it into the pie plate so the center point of dough is in the center of the pan.
5. Unfold the dough, letting the weight of the dough settle it in the bottom and edges of the pan. Without stretching the dough, press the pastry into the pan with your fingertips. (PUT DOUGH ASIDE FOR LATTICE)
6. Use kitchen shears or a paring knife to trim the dough to about a half-inch overhang. Save the scraps; you can use those to bulk up thin areas of the crust when you're fluting the edges. Fold the dough under itself onto the flat rim of the pie plate. Flute the edges of the crust, loosely cover it with plastic wrap, and refrigerate for at least 30 minutes before baking.
7. Place a baking sheet on a lower oven rack and preheat the oven to 220 C. Once the dough is chilled, it should be firm to the touch. Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming. Line the crust with a double thickness of aluminum foil, making sure the foil is all the way to the edges of the bottom of the pan.
8. Fill the foil with pie weights or dried beans. Make sure they're distributed all across the bottom and partly up the sides of the foil-lined crust. The weights ensure that the crust holds its shape during baking and doesn't slump in the pan or bubble up.
9. Put the pie plate on the preheated baking sheet and reduce the oven temp to 200 C. Bake until the edges of the crust are starting to turn golden and the bottom of the crust has lost its translucent "raw" look, 10 to 12 minutes. Remove the baking sheet and pie pan from the oven. Lift up the edges of the foil and set the beans aside. Return the pie and baking sheet to the oven. Save the beans for the next time you bake a pie, or discard them; they're no good to eat once they've been baked. Bake the crust until the bottom is just beginning to color, 6 to 8 minutes.
Baking the Pie :
1. Take the pie out of the oven when golden.
2. Ladle the filling into the pie. Sprinkle the top with the remainder of the cheese. And make lattice pattern with the remaining dough.
3. Place the pie back in the oven at 175 C and cook till cheese melts to a golden brown on top.
4. Remove the pie from the oven. Let it sit for 5 minutes, cut and serve.
Cheese Makkai Cake
Ingredients for Cheese & Thyme Polenta Cakes
5 cups water/stock
2 teaspoons salt
1 tsp chopped thyme
1 3/4 cups yellow cornmeal / makki ka atta
31/2 tablespoons unsalted butter
½ cup mozzarella cheese
Method :
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt.
Gradually whisk in the cornmeal & thyme.
Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat.
Add the butter & mozzarella cheese and stir until melted. Then pour in a baking tray lined with butter and let cool. Then cut and serve.
Ingredients for Spicy Berry Chutney
2 large Tomatoes, Chopped
2 Cups of Chopped Strawberry (Fresh or Frozen)
2 Plums (Take out the pit & chop them)
1/2 Cup Pitted Dates
1 Red Apple chopped into small pieces
1 teaspoon of Mustard Seeds
1 Red Dry Chilli
2″ Cinnamon Sticks
2 Hot Green Chilli Peppers
1″ Ginger Peeled & sliced into very thin slices or grated
1 Cup Sugar (or Brown sugar)
1 Tablespoon Vinegar
1 Cup Orange Juice
Note: You can use any juicy fruits. Raisins, craisins, prunes & other dry fruits can be added too.
Method :
Heat a pot. Add the mustard seeds, Red Dry Chilli & the Cinnamon sticks.
When the mustard seeds start to dance, add all the other ingredients and simmer at low heat, till the Fruits are soft & mushy & the consistency gets thick enough to coat a spoon.
Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion.
5 cups water/stock
2 teaspoons salt
1 tsp chopped thyme
1 3/4 cups yellow cornmeal / makki ka atta
31/2 tablespoons unsalted butter
½ cup mozzarella cheese
Method :
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt.
Gradually whisk in the cornmeal & thyme.
Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat.
Add the butter & mozzarella cheese and stir until melted. Then pour in a baking tray lined with butter and let cool. Then cut and serve.
Ingredients for Spicy Berry Chutney
2 large Tomatoes, Chopped
2 Cups of Chopped Strawberry (Fresh or Frozen)
2 Plums (Take out the pit & chop them)
1/2 Cup Pitted Dates
1 Red Apple chopped into small pieces
1 teaspoon of Mustard Seeds
1 Red Dry Chilli
2″ Cinnamon Sticks
2 Hot Green Chilli Peppers
1″ Ginger Peeled & sliced into very thin slices or grated
1 Cup Sugar (or Brown sugar)
1 Tablespoon Vinegar
1 Cup Orange Juice
Note: You can use any juicy fruits. Raisins, craisins, prunes & other dry fruits can be added too.
Method :
Heat a pot. Add the mustard seeds, Red Dry Chilli & the Cinnamon sticks.
When the mustard seeds start to dance, add all the other ingredients and simmer at low heat, till the Fruits are soft & mushy & the consistency gets thick enough to coat a spoon.
Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion.
Chocolate Coffee Cupcakes
Ingredients:
1 ½ cups self-raising flour, sifted
1 tablespoon instant coffee powder
200 g dark chocolate, chopped
2 cups caster sugar
250 g butter
1 ½ cups hot water
2 eggs
½ tsp vanilla essence
Ingredients for Chocolate icing
125 g dark cooking chocolate
125 g unsalted butter
Ingredients for Royal Icing
Egg white - 1
Sugar – 150 gms
Method:
1. Preheat an oven to 180C/350F/Gas 4. Grease and flour 12 cup cake moulds.
2. Place the chocolate in a small pan along with the sugar, butter and water and heat gently over a pan of simmering water, until the chocolate and butter melt. Cool and pour into a blender.
3. Gradually add the sifted flour into the blender and blend till well mixed. Add the eggs, one at a time, then add the vanilla and blend well.
4. Spoon the batter into the prepared moulds and bake in the preheated oven for about 20 minutes, or until a skewer inserted comes out clean. Leave to stand for about 5 minutes.
5. For the icing, melt the chocolate and butter in a small pan over a pan of simmering water, and beat with a wooden spoon until smooth. Spread the icing over the cupcakes and mark grooves with a fork for a decorative finish.
1 ½ cups self-raising flour, sifted
1 tablespoon instant coffee powder
200 g dark chocolate, chopped
2 cups caster sugar
250 g butter
1 ½ cups hot water
2 eggs
½ tsp vanilla essence
Ingredients for Chocolate icing
125 g dark cooking chocolate
125 g unsalted butter
Ingredients for Royal Icing
Egg white - 1
Sugar – 150 gms
Method:
1. Preheat an oven to 180C/350F/Gas 4. Grease and flour 12 cup cake moulds.
2. Place the chocolate in a small pan along with the sugar, butter and water and heat gently over a pan of simmering water, until the chocolate and butter melt. Cool and pour into a blender.
3. Gradually add the sifted flour into the blender and blend till well mixed. Add the eggs, one at a time, then add the vanilla and blend well.
4. Spoon the batter into the prepared moulds and bake in the preheated oven for about 20 minutes, or until a skewer inserted comes out clean. Leave to stand for about 5 minutes.
5. For the icing, melt the chocolate and butter in a small pan over a pan of simmering water, and beat with a wooden spoon until smooth. Spread the icing over the cupcakes and mark grooves with a fork for a decorative finish.
Baingan Keema Kamaal
Brinjal and Soya Granules Mousakka
Ingredients
75ml/6fl oz olive oil
1 large onion, finely chopped
675g Soy Granules
3 cloves garlic, chopped
1.25ml/¼tsp cinnamon
400g chopped tomatoes
1 tbsp fresh oregano, chopped
2 bay leaves
1 tsp fresh, soft thyme leaves
4 medium aubergines, cut in roundles
Salt and freshly ground black pepper
175 ml Water
Plain flour, for dusting
For the topping
85g/3oz unsalted butter
85g/3oz plain flour
900ml/1½pt milk
85g/3oz parmesan, grated
115g/4oz cheddar / gruyère, grated
2 egg yolks
1 egg
Method
1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Add the garlic and the granules fry till brown. Stir the cinnamon, chopped tomatoes, oregano, bay leaves and thyme into the casserole and de-glaze the pan with water.
2. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.
3. Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.
4. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.
5. The white sauce should now have cooled enough to whisk in the egg and egg yolks.
6. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the SOYA then cover with half the aubergine slices. Repeat the layers, ending in the last of the SOYA, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.
7. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread.
Ingredients
75ml/6fl oz olive oil
1 large onion, finely chopped
675g Soy Granules
3 cloves garlic, chopped
1.25ml/¼tsp cinnamon
400g chopped tomatoes
1 tbsp fresh oregano, chopped
2 bay leaves
1 tsp fresh, soft thyme leaves
4 medium aubergines, cut in roundles
Salt and freshly ground black pepper
175 ml Water
Plain flour, for dusting
For the topping
85g/3oz unsalted butter
85g/3oz plain flour
900ml/1½pt milk
85g/3oz parmesan, grated
115g/4oz cheddar / gruyère, grated
2 egg yolks
1 egg
Method
1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Add the garlic and the granules fry till brown. Stir the cinnamon, chopped tomatoes, oregano, bay leaves and thyme into the casserole and de-glaze the pan with water.
2. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.
3. Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.
4. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.
5. The white sauce should now have cooled enough to whisk in the egg and egg yolks.
6. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the SOYA then cover with half the aubergine slices. Repeat the layers, ending in the last of the SOYA, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.
7. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread.
Laksa ka Chaska
Veg penang Laksa with assorted condiments
Ingredients
100g peeled onions
8 garlic cloves
25g peeled ginger, sliced
15g lemongrass (soft white stem only), sliced
2 tsp ground coriander
3 large dried red chillies
2 tbsp chilli paste
4 tbsp vegetable oil
50g fresh coriander
1¼ litres vegetable stock
3 branches curry leaves
2 tsp curry powder
1½ tsp salt
2 tbsp caster sugar
400ml coconut milk
100g rice vermicelli noodles
300g bean sprouts
150g french beans, trimmed and halved
250g fried tofu puffs (optional)
4 limes, halved
Method
1. Put the first seven ingredients in a small food processor bowl. Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste.
2. Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time – you want to cook it slowly without burning. Add the stock, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary.
3. Once the broth is done, steep the rice noodles in boiling water for three minutes and drain. Throw the bean sprouts into a pan of boiling water, drain at once and refresh. Cook the beans in boiling water for three minutes, drain and refresh.
4. Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves. Squeeze lime juice on top and throw one half of squeezed lime into each bowl.
Ingredients
100g peeled onions
8 garlic cloves
25g peeled ginger, sliced
15g lemongrass (soft white stem only), sliced
2 tsp ground coriander
3 large dried red chillies
2 tbsp chilli paste
4 tbsp vegetable oil
50g fresh coriander
1¼ litres vegetable stock
3 branches curry leaves
2 tsp curry powder
1½ tsp salt
2 tbsp caster sugar
400ml coconut milk
100g rice vermicelli noodles
300g bean sprouts
150g french beans, trimmed and halved
250g fried tofu puffs (optional)
4 limes, halved
Method
1. Put the first seven ingredients in a small food processor bowl. Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste.
2. Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time – you want to cook it slowly without burning. Add the stock, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary.
3. Once the broth is done, steep the rice noodles in boiling water for three minutes and drain. Throw the bean sprouts into a pan of boiling water, drain at once and refresh. Cook the beans in boiling water for three minutes, drain and refresh.
4. Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves. Squeeze lime juice on top and throw one half of squeezed lime into each bowl.
Gongura Paneer Laajawaab
Gongura Sauce
Ingredients :
½ cup of chopped gongura leaves
½ cup of chopped palak leaves
1 onions chopped
1 tomatoes
1 tsps ginger garlic paste
1/2 tsp turmeric
1 tsps red chilli powder
1 tsp dhaniya powder
1 green chillies
2 cloves
1/4 tsp cinnamon powder
1/4 tsp garam masala
Method :
Wash the leaves well and boil them in a kadai adding ½ onion, 1/4 tsp turmeric ,1 green chillies and ½ tomato till water is absorbed well cool this and grind to a puree and keep aside.
Heat a kadai and add cloves and remaining onions and fry well with ginger garlic paste.
Add the tomatoes also and the masala powders and cook well.
Pour some water and allow to boil. Pour in the pureed gongura and cook for another 5 minutes or till the gravy is thick and saucy.
Paneer Tikka Roundles
Ingredients:
1 Large block of Paneer, Cut in Roundles
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste
Method :
Cut Paneer into long 1/2" thick cubes. Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a pan and fry marinated paneer till fully done. Reserve for plating.
Coconut Rice
Ingredients :
2 cups long-grain rice
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt
Method :
Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.
Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.
Stir in coconut milk, water, cinnamon, and salt and bring to a boil.
Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.
Ingredients :
½ cup of chopped gongura leaves
½ cup of chopped palak leaves
1 onions chopped
1 tomatoes
1 tsps ginger garlic paste
1/2 tsp turmeric
1 tsps red chilli powder
1 tsp dhaniya powder
1 green chillies
2 cloves
1/4 tsp cinnamon powder
1/4 tsp garam masala
Method :
Wash the leaves well and boil them in a kadai adding ½ onion, 1/4 tsp turmeric ,1 green chillies and ½ tomato till water is absorbed well cool this and grind to a puree and keep aside.
Heat a kadai and add cloves and remaining onions and fry well with ginger garlic paste.
Add the tomatoes also and the masala powders and cook well.
Pour some water and allow to boil. Pour in the pureed gongura and cook for another 5 minutes or till the gravy is thick and saucy.
Paneer Tikka Roundles
Ingredients:
1 Large block of Paneer, Cut in Roundles
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste
Method :
Cut Paneer into long 1/2" thick cubes. Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a pan and fry marinated paneer till fully done. Reserve for plating.
Coconut Rice
Ingredients :
2 cups long-grain rice
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt
Method :
Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.
Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.
Stir in coconut milk, water, cinnamon, and salt and bring to a boil.
Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.
Tuesday, September 13, 2011
Thursday, August 4, 2011
KADAI PANEER
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METHOD Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and sauté for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger paste and red chilli powder and stir. Continue to sauté for two minutes. Add tomatoes and salt and sauté till the tomatoes become soft. Add paneer and stir gently. Cook on low heat till the paneer is heated through. Garnish with coriander leaves, toss and serve. | |||
ALOO CHAAT
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METHOD Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately. |
Wednesday, August 3, 2011
CHOCOLATE ICE CREAM
| An irresistible chocolaty ice cream. |
| Preparation Time : 2-3 hours |
| Cooking Time : 30-35 minutes |
| Servings : 4 |
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METHOD Heat half cup milk in a non-stick pan. Add grated chocolate and simmer, stirring, till smooth. Boil the remaining milk with sugar in another non-stick pan. Mix cornflour in two tablespoons of water and add to the milk and simmer for two to three minutes. Add chocolate mixture and mix well. Remove and cool completely. Add fresh cream and vanilla essence and mix well. Pour into a shallow container and set till firm. Blend in a blender till smooth and thick. Transfer into the shallow container. Cover and freeze till set. Scoop and serve. |
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