1/2 kg boneless chicken, cut into cubes
1 tbsp of Soya sauce
1/2 tsp salt
1/4 tsp white pepper
1 tsp white vinegar
Tuesday, 20 December 2011
Monday, 12 December 2011
2 Cups Raw Rice
1 Cup Tomato Puree
2 – 3 Bay Leaves
3 – 4 Cloves
3 – 4 Cardamoms
1tsp Jeera/Cumin Seeds
2 Onions
1tsp Ginger Paste
1tsp Chili Powder
3tbsp Oil
Salt to taste
Tomato Rice
Method:
Slice Onions. Heat Oil in a Handi/Vessel and add Bay leaves, Cloves, Cardamoms, Jeera, Ginger paste and Onions and fry until the Onions turn brown. Now add Rice, Chili Powder, Salt and Tomato Puree and mix well. Add 4 Cups of water and close the Handi/Vessel. Cook on medium flame for 3 to 4 minutes and stir gently stir. Cook until done and serve hot with Raitha.
Monday, 5 December 2011
1/2 tsp cumin powder
2 tblsp coriander leaves chopped
oil for deep frying
6 tblsp bengal gram flour besan
salt to taste
2 tsp ginger chopped
2 tsp garlic chopped
2 green chilli chopped
1 cup milk
1 3/4 tsp dry mango powder amchur
1 onion chopped
100 gms cottage cheese (paneer)
200 gm corn fresh (makki)
How to make makki paneer pakora :
Crush the corn in a blender.
Grate the cottage cheese.
Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.
Mix in crushed corn and stir fry.
Mix in salt and mix.
Mix in milk and stir fry to get a creamy texture.
When the corn is cooked, transfer to a round dish and cool.
Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves.
Adjust salt and mix well.
Mix in besan for binding and mix in a little milk if the mixture is too thick.
Make even sized balls with hand or tablespoon.
Heat up oil and deep fry the pakoras on medium heat up till golden brown.
Remove and keep on an absorbent paper to soak excess oil.
Serve hot.
Sunday, 4 December 2011
All purpose flour: 1 1/2 cups
Sugar: 1 cup (or less)
Butter: 1/2 cup
Eggs: 2
Baking powder: 1 1/2 tsps
Vanilla extract: 1/2 tsp
Cinnamon powder: 1/4 tsp (or less) (optional)
Cardamom powder: 1/4 tsp (or less) (optional)
Preparation Method:
Pre heat oven to 400F.
In a bowl mix flour, salt and baking powder.
In an electric mixer beat butter, sugar, eggs, vanilla extract, milk, cardamom and cinnamon powder on medium until blended.
Add it to the flour mixture and beat thoroughly.
Coat the baking tray with butter and flour.
Pour the batter in baking tray and bake for 30-35 mins or until done.
Combine 2 cups milk, 1 cup milk powder, ½ cup(100 gms) fresh cream , 1/3 cup powdered sugar and 1 tsp vanilla essence together and whisk well till the sugar dissolves.
Pour into a shallow container. Cover and freeze till it is semi-set.
Churn in a blender till all the ice crystals break down and transfer into a shallow container. Cover and freeze till it is firm. Scoop and serve
Friday, 2 December 2011
1 1/2 kgs Tomatoes (Tamatar)
1 tsps chilli powder
1 1/2 cups Sugar (Cheeni)
2 Cloves (Lavang)
1 Cardamom (Elaichi Moti)
1/4" piece Cinnamon (Dalchini)
2 tsps chopped Ginger (Adrak)
4 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
2 tsps Salt (Namak)
1/2 tsp glacial acetic acid
2 tsps sodium benzoate
How to make tomato sauce:
Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick.
Pass through a sieve.
Add vinegar, sugar and chilli powder and cook until thick.
Add acetic acid and sodium benzoate (can be obtained from any grocery shop) mixed in 1/4 cup boiling water.
Pour the ketchup in bottles and cork tightly.
Use after one week. This tomato ketchup can be kept for one year.
Thursday, 1 December 2011
Ingredients
6 cups grated quince
4 1/4 cups water
1/4 cup lemon juice
4 cups sugar
Method
Prepare the quince by washing, peeling and cutting in half. Working around the core, grate the quince flesh (kadu kash) with a cheese grater, until you have about 6 cups of grated quince.
Put water in a large, wide, thick-bottomed saucepan and bring to a boil. Add the grated quince, lemon juice. Reduce heat and simmer until the quince is soft, about 10 minutes.
Add the sugar and bring to a boil again. Stir to dissolve all of the sugar. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-50 minutes.
Ladle into hot, sterilized canning jars and seal. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.
6 cups grated quince
4 1/4 cups water
1/4 cup lemon juice
4 cups sugar
Method
Prepare the quince by washing, peeling and cutting in half. Working around the core, grate the quince flesh (kadu kash) with a cheese grater, until you have about 6 cups of grated quince.
Put water in a large, wide, thick-bottomed saucepan and bring to a boil. Add the grated quince, lemon juice. Reduce heat and simmer until the quince is soft, about 10 minutes.
Add the sugar and bring to a boil again. Stir to dissolve all of the sugar. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-50 minutes.
Ladle into hot, sterilized canning jars and seal. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.
Chicken Barbeque:
Make a marinade made of 2/3 cup yoghurt in which you need to mix a teaspoon each of garlic and ginger paste, one teaspoon of coriander and chili powder, salt and two tablespoons of lime juice. Marinate 1.5 lbs of evenly cut chicken breast boneless pieces in this marinade for at least six hours.
Put the chicken pieces on skewers one by one and alternate with diced onion, tomato and capsicum and barbeque. You can also grill the pieces in an oven or in a microwave grill option. You can also put the chicken pieces in a non-stick cookware and cover it till chicken is tender!
Put the chicken pieces on skewers one by one and alternate with diced onion, tomato and capsicum and barbeque. You can also grill the pieces in an oven or in a microwave grill option. You can also put the chicken pieces in a non-stick cookware and cover it till chicken is tender!
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