Thursday, May 22, 2014
Pineapple cream pastries
Pineapple cream pastries
Ingredients:
- Eggs 6
- Caster sugar 6 ounce
- Flour 6 ounce
- Vanilla essence 1 tsp
Method:
- Beat eggs with sugar till light and fluffy. Add 1tsp of vanilla essence and mix gently.Continue beating till the mixture doubles in volume.Fold in the sieved flour. Gently grease a long rectangular pan and line with butter paper.Pour batter into baking pan and bake in pre heated oven for 20-25 minutes.
- The sponge is ready when it leaves the sides of the tin and is springy to touch.Remove from the oven and cool. Cut into desired shapes to make the pastries.
For icing:
- Fresh cream whipped 12 ounce
- Caster sugar 2 ounce
- Pineapple cubes 1 cup
- Glazed cherries accordingly
- Flaked almonds as required
Method:-
- In a bowl whip together 12 ounces of fresh cream with 2 ounces of castor sugar.Spread an even thick layer of icing on top of the pastries and decorate with pineapple chunks, cherries and flaked almonds.
Lamb and Cannellini Bean Hotpot
You know how I am waiting for my kitchen to be rebuilt and Im living in amongst the new units? Well I cant get at most of my cookbooks and I hadnt realised how much I refer to them. There is a little bit of the shelf at the right hand side that is accessible and I managed to extract a little book called Lets Cook Simple Suppers by BBC Good Food (probably free with the Good Food Mag) and in it I found this recipe to use with my lamb chops. The recipe is actually for haricot beans but it does suggest cannellini or flageolet beans as an alternative.2 onions, chopped
3 tbsp olive oil
2 garlic cloves, chopped
2 x 500g can haricot beans, drained (or use cannellini or flageolet beans instread)
1 tsp dreid oregano
150ml/1/4 pint vegetable stock
200g can chpped tomatoes
8 lamb chops or 4 lamb leg steaks
1. Preheat the oven to 200C/Gas 6/fan oven 180C. Fry the onions in 2 tablespoons of the oil for about 5 minutes. Add the garlic, beans and half the oregano, and stir briefly. Add the stock and tomatoes, season, then bring to the boil.
2. Tip and bean mixture into a large ovenproof dish. Lay the chops on top of a single layer.
3. Sprinkle with the remaining oregano, drizzle with the remaining oil and seaon. Cook in the oven for 30 minutes until the chops are tender and nicely browned.
You may notice in my photograph there are also mushrooms in my version, just a little bit of fridge-led cookery :)
Wednesday, May 21, 2014
A Jammy Weekend Recipes for Strawberry Balsamic Fig Vanilla Black Pepper Jam
A little cafe surrounded by a kitchen garden - windows with fluttering lace curtains - a big oven on one side - cinnamon, yeast, vanilla scents in the air - sounds of happy chatter - the aroma of fresh coffee brewing - people waiting in anticipation of a simple good time - a cup of good coffee or choice of tea with a scone or a muffin topped with some homemade jam - A girl can day dream right?
On Thursday, I ordered more fruit than I usually do for a week, especially strawberry and figs, with the intention of making jam. Im not much of a jam sandwich person. Give me a Mumbai style coriander-mint chutney and cucumber sandwich any day. But when you have a little boy at home wholl say Im hungry at the most unpredictable times of the day, it is good to have a loaf of bread and some spreads handy to make a snack in 2 minutes. He likes my Chocolate coconut Peanut Butter - well, I like it a lot myself and each batch gets over in a matter of 2-3 days. So I decided to make some jams anyway. What better way to preserve the goodness of seasonal fresh fruit for a couple more months?
Theres a lot more Id like to write about on jamming but the weekend chores beckon and I promised a few people that Ill be sharing the recipe on my blog before the end of the weekend, so here are the recipes for the two jams.
If you always wondered what the difference was between jelly, jam and preserve, read this.Id say my recipes are in between a jam and preserve, because while they do have a chunky texture, it is not that chunky because the fruit was fairly finely chopped to begin with. Contrary to popular belief that jam making is the job of old matronly housewives who wish to slave in the kitchen all day and night, these jams dont take more than 30-45 minutes each, including fruit chopping time, especially because were making only a small quantity at a time. Also, in both these jams, we dont need any added pectin because both fruits are full of seeds inside them which are a natural source of pectin. As for fig jam, most recipes from international websites dont ask for the fruit to be peeled, but Indian figs are very thick skinned, therefore better off peeled.
Strawberry Balsamic Preserve
Recipe adapted from Epicurious
Ingredients
750 grams strawberries (washed, patted dry and tops removed- I bought 1 kg and this was what I got after eating a few and removing the tops)
3 tbsp balsamic vinegar
3 tbsp water
1 cup sugar
1/2 tsp butter
Directions
- Finely chop the strawberries-youll get roughly 2 1/2 cups of chopped fruit
- In a heavy bottomed steel or anodised pan, put all the ingredients together, on a medium flame, bring this to a simmer.
- The butter prevents the mixture from foaming and splattering too much. In fact, mine didnt splatter at all.
- Simmer for 20-25 minutes, until the mixture is thick and translucent. Keep stirring off and on. Dont worry if its still a bit flowy and it will thicken further on cooling. So, switch off before the jam turns thick.
- Remove pan from heat and cool thoroughly.
- Meanwhile place two empty clean and dry glass jam jars bottles without their lids in the microwave for one minute. This is to quick sterilise the bottles.
- Once cooled to room temperature, spoon the jams into the two jars. Id say I got roughly two jars of 300-350 grams each.
- Close them tight and keep in fridge. Use within a month.
Recipe for Fig-Vanilla-Black Pepper Preserve
Adapted from Taste
Ingredients
Roughly 1 kg fresh figs
1 cup sugar
half a vanilla pod (or use a cinnamon stick + 1/2 tsp ground cinnamon)
1 tsp coarsely ground black pepper
3 tbsp apple cider vinegar or lemon juice or balsamic vinegar
1/2 tsp butter
Directions
- Wash, dry and remove stems of figs. Peel and chop finely.
- Slice the vanilla pod and scrape the seeds with the end of the knife, add this to the chopped figs.
- In a large bowl, add all the ingredients, including the scraped vanilla pod, cover and keep overnight. [at this stage you could either keep the bowl of ingredients covered in the refrigerator overnight and proceed with jam making in the morning or proceed with the process immediately. I left it in the fridge overnight]
- After the mixture has sat in the fridge overnight, transfer them to a heavy bottomed steel pan or anodized pan, bring to a simmer on medium flame.
- Keep stirring off and on so that the sugar does not stick to the bottom and burn.
- In around 20 minutes, the mixture will start to thicken. Remove from flame. Cool thoroughly.
- Meanwhile place two empty clean and dry glass jam jars bottles without their lids in the microwave for one minute. This is to quick sterilise the bottles.
- Once cooled to room temperature, spoon the jams into the two jars. Id say I got roughly two jars of 300-350 grams each.
- Close them tight and keep in fridge. Use within a month.
Chettinad Milagu Kozhi Kuzhambu Chettinad Pepper Chicken Gravy
Chettinad is famous for spicy non-veg items. These pepper gravies of chicken or lamb are specially made during the mass prayer to the ancestors which we call padappu.To serve the big crowd the gravy will be little watery but the taste can’t match the carefully made gravy made at home. In the padappu they use only pepper for hot taste. But for the small quantity we make at home, I feel that little chili powder should be added .I recommend the use of a glass of coconut milk also since the chicken and pepper are hot and especially during summer coconut milk will compensate little bit of heat. This preparation which I have blogged is one of our favorite item in a mess in our town. I personally met the old woman who cooks this in the mess, a member of the family who runs the mess and got the recipe. My elder daughter also loves this gravy and wanted me to blog it today itself so that she can serve it in my grandson Siddarth’s Birthday party tomorrow. He is turning two today.
Ingredients
Chicken -3/4 kg
Big onion chopped -2 cups
Tomato-2
Garlic-10 pods
Ginger garlic paste-1 table spoon
Curry leaves-little
Red chili powder-1 table spoon
Pepper fennel powder- 2 table spoons (keep some powder extra so as to add according to taste)
Coriander powder – 1 table spoon
Coconut milk thick- 1 cup
To season
Cinamon-3 small pieces
Bay leaf-1 small one
Clove-3
Pepper fennel powder
Take 4 table spoons of pepper and two table spoons of fennel seed (perungeerakam).Powder it well and store in a container. Use the required amount.
Procedure
Marinate the chicken pieces with the 1 table spoon chili powder and little salt and marinate for an hour.
Keep the kadai in the stove. In three to four table spoons of oil season the gravy with the items given in ’to season’. Add the garlic pods first. When it turns golden brown, add the ginger garlic paste, chopped onion and sauté well. Then add the tomatoes.Saute well till the tomato pieces are soft. Now add chicken pieces.Saute well till water oozes out from the chicken.Then add the coriander powder and half of the pepper fennel powder and sauté well.Close the kadai checking in between that there is water in the gravy. If there is no water to cook, mix 1 cup of water to ½ cup coconut milk and add. Cook for 15 minutes in low fire .This cooking time absolutely depends on the quality of chicken you use. In US I have found the chicken getting cooked very fast.But here in India it takes pretty long time to cook in an open kadai. When you feel the chicken is almost cooked add the remaining pepper powder and the salt needed too. Always be careful while adding the pepper powder. Be sure that you don’t make it very spicy. So use your required quantity. Cook for 5 minutes. Now add the remaining ½ cup thick coconut milk and cook for 3 minutes. If you want the gravy to be little watery add 1 or ½ cup water to the coconut milk. Today as a whole I used 1 cup milk adding 1 cup water.Easy Green Chile Cornbread from a gluten free mix
Green Chile Cornbread
I happened to have a Gluten Free Pantry Yankee Cornbread Mix
on hand, so I thought I would try it, and add my favorite cornbread additions - chopped green chiles, cheese and spices. I also added plain yogurt, lime juice and honey to make it moist, and spices to liven up the flavor. It turned out well. We grilled halved squares of it in a little bit of olive oil to accompany our Mexican Pumpkin Soup last night. Babycakes - this was too easy!Ingredients:
1 package Gluten Free Pantry Yankee Cornbread Mix
1/2 cup plain yogurt or sour cream
2/3 cup milk
1 squeeze fresh lime juice or lemon juice
1/4 cup light olive oil
3 tablespoons honey or brown sugar
1/2 cup chopped green chiles
2 large organic free-range eggs, lightly beaten
2/3 cup grated Parmesan or Cheddar cheese
1/2 teaspoon chili powder
Pinch or two of cayenne pepper or chili powder, to taste
Instructions:
Preheat oven to 425 degrees F. Line an 8x8-inch baking dish with foil and lightly oil the bottom and sides.
Dump the contents of the cornbread mix into a large mixing bowl. Add the rest of the ingredients and mix well by hand. Pour into the prepared baking dish and bake in the center of the oven for 25 minutes, or until a wooden pick inserted into the center emerges clean. Cool on a wire rack.
Serve warm.
Tuesday, May 20, 2014
Cauliflower and Egg Stir Fry
Inspired from Poojas (Experiments In my Kitchen)
Ingredients
Cauliflower florets-500gms
Eggs-4 to 6( i used only egg whites)
Onions big chopped-1
Garlic clove crushed-3
Red chilly powder-2tsp
Curry powder-1tsp
Turemeric-1/4tsp
Salt to taste
Method
Heat oil in a pan add the crushed garlic, onions and cauliflower florets. Saute for 2 mins and add the turmeric, red chilly powder, curry powder and salt. Add required water and cook the cauliflower until done and dry. Now break the eggs in a bowl season with red chilly powder and salt. Beat the eggs till fluffy and add it to the cooking cauliflower. Stir fry both cauliflower and eggs till dry. Serve hot with Chapati or Rice.
Get up and go smoothie
Get up and go smoothie
Ingredients
- Yogurt 1 cup
- Crushed ice 1 cup
- Milk ½ cup
- Sugar 1 tbsp
- Raspberries/ Strawberries frozen ½ cup
- Raspberries jelly crystals ½ packet
Method
- In a blender blend together 1 cup yogurt, 1 cup crushed ice, ½ cup milk, 1tbsp sugar, frozen raspberries/strawberries and ½ apcket jelly crystals.Pour into serving glasses and serve immediatley.
WEEKEND BREAKFAST PIZZA
I dont buy refrigerator ("whomp tube") biscuits very often, but I DO buy them for this recipe. My family absolutely loves this quick and easy breakfast. As a matter of fact, the first time I made this, I was told "this is gold!!" Even Picky-picky Hubby gave double thumbs up which is rare!!
This weekend treat can easily be "tweaked" to suit your family. Here are the basic ingredients:
8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see note)
1½ cups frozen shredded hash browns (thawed)
1½ cups shredded cheddar
4 eggs (dont be tempted to add more)
¼ cup milk
¼ teaspoon black pepper
¼ cup Parmesan cheese
Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.
Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).
Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.
In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything. NOTE: Dont be tempted to add more eggs. It is going to SEEM like it isnt enough, but trust me...it is perfect.
Lastly, sprinkle the Parmesan cheese over all. Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.
Sauteed mushrooms, peppers, etc. would be wonderful in this breakfast pizza. Just add them the same time as the thawed hash browns. You might have to add a couple extra minutes to the total baking time if you add a LOT of extra veggies.
NOTE: You can also use one of those small boxes of JIFFY pizza crust mix instead of the crescent roll dough.
NOTE: If you use frozen hash browns, make sure they are thawed before using in this recipe.
Read More..
8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see note)
1½ cups frozen shredded hash browns (thawed)
1½ cups shredded cheddar
4 eggs (dont be tempted to add more)
¼ cup milk
¼ teaspoon black pepper
¼ cup Parmesan cheese
Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.
Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).
Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.
In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything. NOTE: Dont be tempted to add more eggs. It is going to SEEM like it isnt enough, but trust me...it is perfect.
Lastly, sprinkle the Parmesan cheese over all. Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.
NOTE: You can also use one of those small boxes of JIFFY pizza crust mix instead of the crescent roll dough.
NOTE: If you use frozen hash browns, make sure they are thawed before using in this recipe.
Monday, May 19, 2014
SANDRAS STEAMED BROCCOLI with HOMEMADE CHEDDAR CHEESE SAUCE
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| When I created this recipe I was jumping for joy, as its guaranteed to be perfectly cooked and appropriately sauced with just the right amount of cheese sauce every time... |
Prep: 1 Min. |
Steam: 4 Mins.
Posted by Sandra
INGREDIENTS
***Steamed Broccoli
1 bunch of broccoli, cut into florets
pinch of onion powder
pinch of garlic powder
kosher salt and freshly ground pepper, to taste
***Cheese Sauce
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup milk
1/3 cup grated sharp cheddar cheese
METHOD
Place broccoli florets in a heatproof and microwave safe bowl, along with 2 tablespoons of water. Lightly sprinkle with onion powder, garlic powder, and salt and pepper to taste. Cover with two damp paper towels folded in half, and microwave for 3 minutes on high. Give the broccoli florets a toss, and then microwave for 1 more minute on high, or until your desired crisp-tenderness (I prefer mine with a bit of tooth to it ;)...
Meanwhile, place a small saucepan over medium heat and melt the butter. Whisk in the flour and continue cooking and whisking for 1 minute to cook out the flour flavor out (do not let roux brown). Continually whisk in the milk into mixture just until the sauce thickens. Remove from heat and using a spoon, stir in the sharp cheddar cheese. Add kosher salt and freshly ground pepper, to taste. At this point, check sauce for your desired consistency, and add more milk to thin, or more cheese to thicken, if needed.
Drain the broccoli of any remaining water, and then drizzle the cheese sauce over the top, and serve your vibrant broccoli topped with cheddar cheese sauce immediately ~ Enjoy!
~~~~~~~~~~~~~
Tip: This recipe is great to use to prepare steamed asparagus and cauliflower as well, and of course topped with the cheddar cheese sauce.
SOYA CUTLETS
SOYA CUTLETS
My husband loves cutlets. I usually prepare them once a week but I was worried about all the carbs from the potatoes. I came upon this healthy version of the cutlets one day and the taste was simply yummy. In fact it tasted better than the regular potato cutlets. I used more carrots and soya granules and just one potato. If needed any other vegetables like cabbage, green beans can also be used. The bread crumbs used here are also whole wheat bread crumbs for health reasons. The measurements used here makes around 12 small cutlets.
INGREDIENTS:
Potato, medium-sized, 1.
Soya nuggets, 1 cu.
Carrots, medium-sized, 2.
Red onion, small, 1.
Chili powder, 1 teaspoon.
Salt as per taste.
Corn flour, 3 tablespoons.
Bread crumbs, 2cups.
PREPARATION:
Boil the potato for 15-20 minutes and mash it well without lumps. Take a cup of soy nuggets and put them in boiling water for 5 minutes until the nuggets are puffed up. Let them sit for 5 minutes, then rinse them well, drain them, and cut into very fine pieces or they can be minced well using a blender. Take care not to make them into a paste, just one or two pulses in the blender will be fine. Chop the onion into small pieces and the grate the carrots and keep aside. Mix the mashed potatoes, chopped onions, grated carrots, chopped soya nuggets, chili powder, salt and mix everything well. Make small patties out them and keep aside. Take the corn flour in a small and some ¼ cup water and make a batter. Take the bread crumbs in a pan. Heat a flat bottomed pan and create a work station arranging the plate with the patties first, the bowl with the corn flour batter next, and the bread crumbs plate next to that. When the pan is hot enough, add a teaspoon of oil and spread that evenly on the pan. Take a patty and immerse it in the corn flour batter. Then put it on the bread crumbs plate and cover the patty with the bread crumbs and put it on the hot pan. Add a teaspoon of oil over the top of the cutlet. Repeat the same with a few more patties until the pan is covered. There should be some space between the cutlets while cooking to move them around. Let then cook for 5-7 minutes until the side facing the pan is golden-brown and crisp. Flip all the patties to the other side and let them cook for another 5 minutes. Repeat the same with the remaining patties and serve the cutlets hot with tomato sauce.
My husband loves cutlets. I usually prepare them once a week but I was worried about all the carbs from the potatoes. I came upon this healthy version of the cutlets one day and the taste was simply yummy. In fact it tasted better than the regular potato cutlets. I used more carrots and soya granules and just one potato. If needed any other vegetables like cabbage, green beans can also be used. The bread crumbs used here are also whole wheat bread crumbs for health reasons. The measurements used here makes around 12 small cutlets.
INGREDIENTS:
Potato, medium-sized, 1.
Soya nuggets, 1 cu.
Carrots, medium-sized, 2.
Red onion, small, 1.
Chili powder, 1 teaspoon.
Salt as per taste.
Corn flour, 3 tablespoons.
Bread crumbs, 2cups.
PREPARATION:
Boil the potato for 15-20 minutes and mash it well without lumps. Take a cup of soy nuggets and put them in boiling water for 5 minutes until the nuggets are puffed up. Let them sit for 5 minutes, then rinse them well, drain them, and cut into very fine pieces or they can be minced well using a blender. Take care not to make them into a paste, just one or two pulses in the blender will be fine. Chop the onion into small pieces and the grate the carrots and keep aside. Mix the mashed potatoes, chopped onions, grated carrots, chopped soya nuggets, chili powder, salt and mix everything well. Make small patties out them and keep aside. Take the corn flour in a small and some ¼ cup water and make a batter. Take the bread crumbs in a pan. Heat a flat bottomed pan and create a work station arranging the plate with the patties first, the bowl with the corn flour batter next, and the bread crumbs plate next to that. When the pan is hot enough, add a teaspoon of oil and spread that evenly on the pan. Take a patty and immerse it in the corn flour batter. Then put it on the bread crumbs plate and cover the patty with the bread crumbs and put it on the hot pan. Add a teaspoon of oil over the top of the cutlet. Repeat the same with a few more patties until the pan is covered. There should be some space between the cutlets while cooking to move them around. Let then cook for 5-7 minutes until the side facing the pan is golden-brown and crisp. Flip all the patties to the other side and let them cook for another 5 minutes. Repeat the same with the remaining patties and serve the cutlets hot with tomato sauce.
Shortbread Cookies with Cloves Ghraiba bil qurunful الغريبة بالقرنفل
Ghraiba are delicious, easy to make and endlessly versatile, a simple recipe that allows for different flavorings.
These Arab shortbread biscuits are both a stand by for unexpected guests and ubiquitous on special occasions like Eid.
This version cuts the melt-in-the-mouth sweetness of Ghraiba with the sharp piquancy of cloves.
This version cuts the melt-in-the-mouth sweetness of Ghraiba with the sharp piquancy of cloves.
Ingredients
200g butter
60g powdered sugar
300 g flour (may vary depending on the type of flour used.)
1 tbs of finally grated cloves
2 teaspoons vanilla powder or 1 teaspoon vanilla essence
Take a bit of dough and roll it into balls. Press it gently between the hollows of your palms to make a slightly convex shape: Press a clove in the centre of each ghraiba. Some people prefer to use slivered almonds even in clove ghraiba, but I think whole cloves are prettier. Being in the oven weakens their taste, and fills the kitchen with the aroma of cloves!
60g powdered sugar
300 g flour (may vary depending on the type of flour used.)
1 tbs of finally grated cloves
2 teaspoons vanilla powder or 1 teaspoon vanilla essence
Decoration
A handful of cloves
Powdered sugar (optional)
A handful of cloves
Powdered sugar (optional)
Mix the sugar, butter and flour into a smooth dough. 300g of flour (about 3 cups) should be enough, but depending on the kind of flour you use you may need more. Add as much flour as you need until the dough is firm enough to shape.
Grind the cloves into a rough powder.
Sprinkle the powder on the dough, add the vanilla and work in.
Divide the dough into small lumps.
Bake in the over at 220°C degrees for about 10 minutes. Take them out of the oven when they are still pale or your buttery soft ghraiba will harden and become indistinguishable form sugar cookies. It is usual to cover Ghraiba in powdered sugar, which is best done when the cookies get cold. They are sweet enough as they are though.
Tangy Fish Curry Chapala Pulusu
Fish/machili curry is my mothers favorite food. This curry can be made with variety of fishes. But this one tastes much better with korameenu-black sole/river sole. I tried this time with salmon and it tasted delicious. You can use tuna/ salmon/ ocean perch. Fish is very good for health, it is considered as a brain food. My mother used to make fish currys in different styles. She even makes curry with dry pickled fish, that is her favorite too.
coming to recipe
Ingredients:
Fish 3large pieces- descaled, cut and washed
Tamarind-1 lemon size-soaked in water
Chopped onions-1/2cup
Green chillies-2
chopped cilantro-2t.s
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1tbsp
Urad dal-1 tbsp
Turmeric-Pinch
Salt to taste
Chili powder-1/2tbsp
Red chili-1
vegetable oil-2ts
Red chili powder-1 tbsp
Ginger garlic paste-1.5tbsp
Coriander seeds dry roasted-1tbsp
Cumin seeds dry roasted-1/2tbsp
Fenu greek/Methi seeds-1/4tbsp dry roasted
Dry coconut powder-3tbsp
Curry leaf-1 spring optional
Garlic cloves-3
Cardamom- 2 cloves
Cinnamon-1 inch stick
Cloves-2
Method:
First prepare curry powder by grinding together coriander/dhania seeds+cumin/jeera
seeds+fenu greek seeds+dry coconut powder+garlic cloves+Cardamom+cinnamon+cloves. Now squeeze out thick tamarind juice (Do not add more water) from tamarind pule that has been soaked.
Heat 2ts of oil in non stick pan and add cumin + mustard + chana + urad dal+ red chili and wait until they splutter. Add onions,green chili, curry leaf, Ginger Garlic paste and saute until they the onions become transparent. Add turmeric and cook for few min and add the grinded powder and tamarind juice and mix well. Cook under medium flame by closing the vessel till oil starts leaving the curry. You can observe oil on top. Add little water if the curry becomes too thick. Now add salt, red chili powder and fish mix gently. Then close the pan and cook for 10 minutes and turn off the stove do not mix frequently because the fish pieces are very delicate and have greater chances of breaking down.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
coming to recipe
Ingredients:
Fish 3large pieces- descaled, cut and washed
Tamarind-1 lemon size-soaked in water
Chopped onions-1/2cup
Green chillies-2
chopped cilantro-2t.s
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1tbsp
Urad dal-1 tbsp
Turmeric-Pinch
Salt to taste
Chili powder-1/2tbsp
Red chili-1
vegetable oil-2ts
Red chili powder-1 tbsp
Ginger garlic paste-1.5tbsp
Coriander seeds dry roasted-1tbsp
Cumin seeds dry roasted-1/2tbsp
Fenu greek/Methi seeds-1/4tbsp dry roasted
Dry coconut powder-3tbsp
Curry leaf-1 spring optional
Garlic cloves-3
Cardamom- 2 cloves
Cinnamon-1 inch stick
Cloves-2
Method:
First prepare curry powder by grinding together coriander/dhania seeds+cumin/jeera
seeds+fenu greek seeds+dry coconut powder+garlic cloves+Cardamom+cinnamon+cloves. Now squeeze out thick tamarind juice (Do not add more water) from tamarind pule that has been soaked.
Heat 2ts of oil in non stick pan and add cumin + mustard + chana + urad dal+ red chili and wait until they splutter. Add onions,green chili, curry leaf, Ginger Garlic paste and saute until they the onions become transparent. Add turmeric and cook for few min and add the grinded powder and tamarind juice and mix well. Cook under medium flame by closing the vessel till oil starts leaving the curry. You can observe oil on top. Add little water if the curry becomes too thick. Now add salt, red chili powder and fish mix gently. Then close the pan and cook for 10 minutes and turn off the stove do not mix frequently because the fish pieces are very delicate and have greater chances of breaking down.
Garnish with cilantro/coriander and serve. Generally this curry tastes very good after 6-12hrs of cooking, as the fish takes all the delicious flavors in the gravy.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
Sunday, May 18, 2014
Snowy Lemon Cookies
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| Light and lemony cookies for the holidays. |
It is a vaguely unnerving thing to look back and see the past curving away behind you, blurring into a soft and distant memory. So often we food bloggers write about the future, imagining holidays- like Christmas (and lemon cookies)- perched in a hot, noisy apartment on a bright September afternoon, conjuring the stillness of snow and December candlelight. Such is the blogging life- often a life lived forward, imagining the new.
Today I sit in a Cape Cod winter rental, while morning fog wets the rusty color of the almost bare oaks outside my office window. We are searching for a more permanent home. Widening our scope to include Connecticut. Dreaming of a proper art studio (missing the barn we rented last winter). Ready to put down roots at last.
And wishing I had some of these Snowy Lemon Cookies.
Read more + get the recipe >>
YUMMY BARS
This basic recipe has been around for several decades because it is not only delicious, but it is super quick and easy and very versatile. It is basically a graham cracker bottom with a sweetened condensed milk center laced with coconut, nuts and chocolate chips; easy as one-two-three!!
Prefer dark chocolate? No problem, prefer peanut butter chips, no problem, prefer cinnamon or chocolate graham crackers? No problem. Change this recipe to your hearts desire!!
1½ cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 cup melted butter
14 ounce can sweetened condensed milk (not evaporated)
1 cup sweetened flaked coconut
1 cup chopped nuts (optional)
2 cups favorite flavor chocolate chips
Line a 9" x 13" baking dish with parchment paper, leaving the ends long enough to hold on to when you lift the finished bars out of pan. If you dont have parchment paper, you can spray the pan with vegetable spray but parchment works the best.
Melt the butter and toss with graham cracker crumbs and sugar. Press firmly into prepared baking dish.
Pour the sweetened condensed milk evenly over the bottom layer.
Sprinkle the coconut on top of the milk layer; next add the nuts if you are going to use them (I dont).
Finally, layer the chocolate chips (or your favorite flavor of chips). Use a fork and really press hard on the layers, mashing them all together.
Bake at 350° (in metal pan) or 325° in glass dish for 25 minutes or until lightly golden around edges.
Read More..
Prefer dark chocolate? No problem, prefer peanut butter chips, no problem, prefer cinnamon or chocolate graham crackers? No problem. Change this recipe to your hearts desire!!
2 tablespoons granulated sugar
1/2 cup melted butter
14 ounce can sweetened condensed milk (not evaporated)
1 cup sweetened flaked coconut
1 cup chopped nuts (optional)
2 cups favorite flavor chocolate chips
Line a 9" x 13" baking dish with parchment paper, leaving the ends long enough to hold on to when you lift the finished bars out of pan. If you dont have parchment paper, you can spray the pan with vegetable spray but parchment works the best.
Melt the butter and toss with graham cracker crumbs and sugar. Press firmly into prepared baking dish.
Pour the sweetened condensed milk evenly over the bottom layer.
Sprinkle the coconut on top of the milk layer; next add the nuts if you are going to use them (I dont).
Finally, layer the chocolate chips (or your favorite flavor of chips). Use a fork and really press hard on the layers, mashing them all together.
Bake at 350° (in metal pan) or 325° in glass dish for 25 minutes or until lightly golden around edges.
Dont cut the bars until the chocolate is cooled AND set. You can speed set the chocolate by putting the baked bars in the fridge for a while, but bring it to room temperature again before cutting them.
Store covered, at room temperature. These are super fast to make and are great for any time you need a quick "take along".
Bad News Good News
The bad news: my favorite heels (Sam Edelman Novato in patent blush) officially died on me today.
Theyd been dying a slow, painful, clickety-clackety death ever since I wore the heels down to the nail. Tackytown right here, people, and Im the mayor of it. Instead of taking them in to get resoled like any normal, self-respecting person would, I said screw it and kept on with my tacky self. But, Im finally taking my shoes off life support today, lest I superglue the dangling threads of my self-respect back together.
The other bad news: Nary a single store in all the land seems to carry this shoe in my size any more. Thats what I get for buying "out of season."
The good news: I just bought these Sam Edelman Lorna pumps for my F/W 2011 wardrobe to replace my dead heels.
She hasnt done a tutorial yet, and well, neither have I, but I figured it out well enough, so you probably can too!
Whats the bad news/good news in your life today???
Read More..
Theyd been dying a slow, painful, clickety-clackety death ever since I wore the heels down to the nail. Tackytown right here, people, and Im the mayor of it. Instead of taking them in to get resoled like any normal, self-respecting person would, I said screw it and kept on with my tacky self. But, Im finally taking my shoes off life support today, lest I superglue the dangling threads of my self-respect back together.
The other bad news: Nary a single store in all the land seems to carry this shoe in my size any more. Thats what I get for buying "out of season."
The good news: I just bought these Sam Edelman Lorna pumps for my F/W 2011 wardrobe to replace my dead heels.
I realize these are also not new for the season, but goddammit theyre gorgeous!! And the enclosed heel feels far more autumnal than the slingbacks (read: the buckle wont just pop off while youre walking to the bank!)
The other good news: Im sporting this awesome manicure that I stole from Cupcakes and Cashmere.
Whats the bad news/good news in your life today???
Saturday, May 17, 2014
Cantaloupe Milkshake
Milk shake is also popular drinks in summer.i make many type of milk shake like Strawberry, Kiwi, Mango, Chikoo (Sapodilla ),Banana and Chocolate oh...many more its all ways children favorites drinks.Here i make with cantaloupe lets check.
Ingredients:
2 cups milk
1 cup fresh cantaloupe
2 tablespoon sugar
1/4 teaspoon nutmeg powder
Ice cubes
Method:
Add cut cantaloupe sugar and milk in blander than bland well.
Add ice and nutmeg powder than bland until smooth and creamy.
Serve immediately.
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Layered Potato and Minced Meat Bake Mubattan Kusha مبطن بطاطا في الفرن
This version of mubattan includes all the ingredients of the fried version, but they are in layers, with the potato slices sandwiching the meat mixture. A quick and easy recipe makes this the family-friendly Mubatan. With a salad its a complete meal, heartier and healthier than the side dish or appetizer fried mubattan which is often reserved for Fridays and guests.
Serves 4 as Main Meal
Ingredients
500g minced lamb or beef
5-6 medium size potatoes sliced
2 chopped medium size onions
2 chopped medium size tomatoes ( optional )
50g butter ( about 2 tbspoons )
2 cups finely chopped parsley
1 tsp red chilli pepper
1 tsp black pepper
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp salt
Topping
2 chopped medium size tomatoes ( optional )
50g butter ( about 2 tbspoons )
2 cups finely chopped parsley
1 tsp red chilli pepper
1 tsp black pepper
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp salt
Egg Mixture
3 eggs
2 tablespoon finely chopped parsley
1 tbs chopped dill
2 tbs white flour
2 tablespoon finely chopped parsley
1 tbs chopped dill
2 tbs white flour
salt and pepper
Topping
1 cup dried breadcrumbs
Pour the rest of the egg mixture onto this top layer of potatoes.
corn oil for brushing
vegetable oil for frying
vegetable oil for frying
Cook the minced meat. Put 2-3 tbs butter in the frying pan, add the minced meat and cook on medium heat. Do not cover and stir occasionally until it releases its own liquid. When the minced meat has dried, add 1 cup of hot water, half the amount of chopped onion, all the spices. Cook on medium heat for 30 minutes. Reduce the heat, add the rest of chopped onions, the chopped parsley, and the chopped tomatoes (if used). Cook for another 10 minutes. The meat mixture should now be somewhat moist, with a little liquid in it. Remove from the heat. Set aside.
Peel and cut the potatoes into thin slice. Brush with corn oil and place on previously heated tray,
and grill until golden from both sides.
Layer half the potatoes in a casserole dish.
Beat three eggs with the flour, the chopped herbs, pepper and salt.
Pour half of this mixture over the potatoes layer.
Spread the meat mixture evenly over the potatoes slices, pressing down with a spoon
Layer the other half of the potato slices on top of the filling, in an overlapping pattern.
Pour the rest of the egg mixture onto this top layer of potatoes.
.
Sprinkle breadcrumbs evenly over the surface, and place the dish in the oven for about 30 minutes. Press the edge of a knife in to see if it is cooked
.
Let it rest before serving
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