Thursday, December 27, 2007
Saturday, September 08, 2007
All you got to do is slice the karela the way you like and then toss a bit of salt over it. Let it rest for a couple of hours and then squeeze the karela to let the water come out. Once this is done you are ready to cook it anyway you wish. I tried something different and even Sabrina enjoyed it a lot.
2 big Karela’s – cut it and put around less than 1 teaspoon salt into the cut karela.
1 tbsp Chopped Garlic
1/2 Medium Onion – chopped fine
1 to 2 green chillies chopped fine
2 tbs Soya Sauce
1 tbsp ketchup
1 tbsp Vinegar
½ cup Spring Onions sliced
Heat oil in a wok or any dish you prefer, add the garlic and onions and let it fry a bit, add the chillies and fry for another minute. Add the Soya Sauce, ketchup, vinegar and fry for another few minutes. Squeeze the water out of the Karela and add it to the Wok. Let it fry well and cook it for sometime until the vegetable is well done. Around 7 to 10 minutes. If the sauce mixture dries up add a little water to keep it moist and to prevent it from burning. Add Spring Onions and stir fry for another minute. Serve hot.
You can add oyster sauce and some brown sugar instead of ketchup.
Friday, September 07, 2007
1 Tsp Red Chilli Powder
1 Tsp Black crushed peppercorns
2 Tsp dry mango powder (Amchur)
1/2 tsp salt
Skin the bread fruit and slice them . Now make the marination with yogurt, salt, red chilli powder, amchur, black pepper powder. Add the sliced breadfruit into the and leave for 15 minutes. Take one Egg beat it dip each slice of breadfruit in the egg batter and then roll it in the breadcrumbs and shallow fry untill golden brown...
Thursday, August 30, 2007
6 Big Mackrels (clean't, washed, Strained & slit it from the side)
12 Kashmiri Chillies ( 30 gms)
1/2 tsp cumin seeds
10 black peppercorns
1 small onion (35 gms)
1/2 tsp turmeirc powder
1/2 inch ginger piece
10 garlic cloves (30 gms)
1 small ball of tamarind
2 tbsp sugar
1 tsp salt
1" cinnamon stick
1/4 cup vinegar
Put all the above ingredients and leave it overnite to soak into the vinegar.
Grind the soaked mixture to a smooth paste.
Stuff the mackerels with a mixture of finely chopped onions & recheirdo masala.
Shallow fry the stuffed macakerels in little oil till it is crisp & brown on both sides.
Tandoori Prawns recipe
1 kg prawns
2 tbsp lemon juice
2 tbsp ginger-garlic paste
Salt to taste
1 tsp ajwain
1 tsp kashmiri chilli powder
1/2 tsp garam masala
Apinch of turmeric powder
200 gm yoghurt.
Shell the prawns. Devein them. Wash carefully and make sure there are no veins left over. Pat dry. Marinate with lemon juice, salt and ginger-garlic paste. Leave for 15 minutes. Make a mixture in yoghurt with ajwain, ginger-garlic paste, garam masala, red chilli powder and haldi. Arrange prawns on skewers, brush oil and cook it in the oven for 5 minutes in a preheated oven @ 180 degree C, turn it and apply oil again and grill it for another 5 minutes or you simply shallow fry them in a frying pan. Enjoy the hot sizzling yummy prawns.
Wednesday, August 29, 2007
Me and Adrian were busy last week cooking something or the other. Last Friday I cooked all the above - Chicken Malai Kabab, Veg Fried Rice, Fatoush, Paneer (cottage Cheese) Makhani, Tandoori Prawns. Recipe follows :
CHICKEN MALAI KABAB
1 1/2 teaspoons fresh ginger paste, 1 1/2 teaspoons garlic paste, 1 cup hung yogurt, 1 teaspoon salt, 1 1/2 tablespoons freshly squeezedlemon juice, 1 Kg boneless chicken cut into 2-inch pieces, 1 to 2 tablespoons heavy cream, 1 Tbsp crushed cardamom powder, 1 Tbsp Black Pepper Powder, 2 Tbsp oil , Metal or wooden skewers
Combine all ingredients in large bowl, add chicken, and cover with yogurt- spice mixture. Marinate, covered in refrigerator for 2 hours. If using wooden skewers, soak in water for 1 hour. Heat oven to 350 degrees. Skewer chicken, leaving space between pieces on each skewer. Place skewers on baking sheet, and bake 20 to 30 minutes. To serve, remove chicken pieces from skewers. Arrange on plate with lemon slices and serve.
Sunday, August 12, 2007
1 cup freshly squeezed orange juice
1/2 cup vegetable oil
3/4 cup sugar
1 1/2 cups flour
3/4 tspn baking soda
3/4 tspn baking powder
1/2 teaspoon salt
1/2 cup raisins
2 caramel chocolates cut into 4 pcs each.
In a separate bowl, stir dry ingredients together and then add to orange mixture and stir with an egg beater untill its combined. Stir in raisins and spoon into 12 greased muffin tins. Sprinkle 1 pc of caramel chocolate over the spooned batter. Bake @ 200 degrees for 15 to 20 minutes.
Sunday, August 05, 2007
Wednesday, February 28, 2007
I had some palak (spinach) lying in my fridge for couple of days and didn’t know what to do with it. I like to eat it plain with potatoes, my husband likes it with dal and my daughter (Sabrina) wanted it with paneer. I really didn’t know how to fulfill everyone’s taste buds. Wanted to make something different so decided to make Aloo Nilgiri (Diced Potatoes in Spinach Sauce). Sabrina says Mama its awesome and she relished it some plain rice. She orders me to make this for Easter Pound Party.
Here goes the recipe, try it and I’m sure you will love the tantalizing flavour of the Spinach. You can substitute Potatoes with chicken, mutton, fish and off course Paneer.
Ingredients to make Spinach Puree
2 big bunch Palak (Spinach)
1 tsp cumin seeds
3 green chillies
1” piece of ginger
1 cup of water
Boil the above all ingredients until palak is tender, cool it and then puree it in the blender and keep it Aside.
½ Kg Potatoes (boiled firm and diced as desired.)
2 big tomatoes (finely chopped)
3 medium onions (finely cubed)
3 green chillies chopped
2” piece of ginger chopped
1 tsp cumin
2 tsp heaped coriander powder
1 tsp turmeric
4 Tbsp Oil
1 ½ tsp Salt
Put 4 tbsp oil in a non stick pan , once the oil is hot put the minced onion and the cumin seeds. Add the salt. Once the onions brown add the chopped chillies, ginger, tumeric, coriander powder and fry it well till the oil separates. Add the tomatoes and fry well again. Now add the Spinach puree stir well. Add the boiled diced potatoes and keep it on sim for 15 minutes. Check the salt and add if you need more. Serve it with Paratha or Naan. It is really Awesome…………
Monday, February 19, 2007
1 cup cornmeal
1 cup flour (Maida)
2 cups sugar
1 cup milk
½ cup oil
4 eggs (separate the yolks and egg white)
1 tsp baking powder
Pre-heat the oven at 200°C. Mix the egg yolks, sugar and oil. Boil the milk and mix the cornmeal. Mix cornmeal mixture to the eggs mixture. Sift the flour with the baking powder and add to the mixture. In a bowl whisk the eggs white and fold into the mixture. Grease a cake pan. Pour this into the prepared pan and bake for 40 minutes or until the knife comes out clean.
Friday, February 02, 2007
1 Kg Mutton
4 cups Basmati Rice
3 Medium Onions
1 Pod Garlic
2 inch of Cinnamon Sticks
2 tsp of Saunf
2 tbsp Coriander Seeds
3 tsp salt
5 whole green chillies
3 tbsp lemon juice
Wash the Mutton, add 1 sliced onion, 1 full pod of peeled garlic, cinnamon sticks, cloves, saunf, coriander seeds, peppercorns and 2 tsp of salt. Add water till the meat is covered and one inch above. Boil till the meat is cooked. Now remove the meat pieces aside and strain the yakhni (stock) and keep it aside.
Take a Vessel put 5-6 tbsp of oil , put the flame on high. Add 2 sliced onions fry until brown (remove some aside for garnishing) . Now add 8-9 peppercorns, 2-3 green cardamoms, 2 bay leaves . Add the boiled meat, soaked & strained rice. Add 6 cups of yakhni (stock), whole green chillies and 1 tsp salt and 3 tbsp of lemon juice. If you need more salt you can add as per you taste. Mix and keep it on high flame until the water starts boiling. Stir it once and close the cover and on very slow flame cook the rice for 15 minutes without opening the lid.
The rice is very aromatic., you may garnish it with browned onions and serve it just like that. Children will enjoy this Pullao coz it is not spicy and very delicious.
2 small chickens weighing approximately 800 grams
5 tablespoons Sake Vinegar
4 Tablespoons Soya Sauce
1 tsp brown sugar
5 flakes roughly chopped garlic
Halve the chicken. Leave skin on. Mix the rest of the ingredients and Marinade chicken with it and leave overnight.
Bake in moderate oven for 45 minutes. Keep basting continously with the overflowing juices. Use oven top flame to brown chicken as desired.
A pack Chicken wings - defrosted, washed and drained well.
Discard wing tips & split chicken wings into half from center and with the help of a knife pull meat over to one end letting it form into a ball at the end.
Prepare a marinade of
2 tbsp - Soya Sauce
2 tbsp - Kashimiri Chilli Paste (soak chillies overnight and use around 2 tablespoons)
1 tbsp Garlic paste
3 to 4 Chopped Green chillies
3 tbsp Chopped spring Onions
1/2 tsp each Foster Clarks Red and Yellow Food colour
pinch Aji No Moto
2 tbsp Tomato Ketchup
Mix the above ingredients and marinade the wings with this mixture for a couple of hours or overnight in the refrigerator.
For final preparation remove the chicken from the refrigerator 4 hours prior to frying. Take an egg, beat it and mix into marinade. Add 3 tbsp Cornflour to this mixture and around 2 to 3 tbsp flour (maida) add maida only as required. Check the consistency of the mixture by mixing the flours and getting the marinade and flour to a very thick clinging batter consistency.
Deep fry in hot oil for a few minutes and then lower the flame to allow the chicken to cook well. Serve hot with Schezuan Sauce. recipe to follow
Sunday, January 14, 2007
8 chicken thighs
100 gms Ham cut into strips
Carrots, capsicum, spring onions cut into strips
Soya sauce 2 tbsp
Pepper powder ¼ tsp
Sugar ½ tsp
Vinegar 1 tbsp
Debone the chicken thighs and with a knife spread open. Leave skin on.
Marinate with the soya sauce, pepper sugar and vinegar. Overnight or for 4 to 5 hours
Spead open chicken thighs and put a lettuce leaf on it with the ham, and veges as shown
Roll the thighs into a nice roll and secure with toothpicks
Bake in an oven over a double boiler for an hour or so or until chicken is done. Keep basting the chicken with the juices gathered. Once browned, Remove chicken and let it rest for sometime till it is cold enough to handle…
Remove toothpicks. With a sharp knife slice the chicken into rounds as shown. Serve on bed of salad leaves. Can be served cold right from the refrigerator too.