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Saturday, May 31, 2008

Pancakes

Ingredients

  • 1 cup whole wheat flour.
  • 1 cup unbleached white flour.
  • 1 tablespoons arrowroot.
  • Salt according to taste.
  • 1/2 teaspoons baking powder.
  • 1/2 teaspoon baking soda.
  • 2 tablespoons oil.
  • 1 cup buttermilk.
  • 1 cup water.

Method of preparation:

  • Mix well all the ingredients together in a bowl.
  • Allow the flour mixture thin enough set it in the refrigerator for at least an hour.
  • Mix the fermented dough before cooking so it get mix well.
  • Heat the pan on medium heat until it turns hot. We will use oil to cook the pancakes.
  • Pour the mixture in the pan give the shape and size according to your wish and cook it until the mixture bubbles and the underside turns golden.
  • See that the pancakes is cooked on the other side for about half the time used for the first side.
  • Serve hot with butter, fruit, syrup, jam, or whipped cream.

Wednesday, May 21, 2008

Chicken soup



Ingredients:
  • Butter ½ cup.
  • All-purpose flour (maida)1 cup.
  • Water 11 cups.
  • Chicken broth 3 cubes .
  • Chicken boneless breast 2 pounds.
  • Broccoli 2
  • Salt According to taste.
  • Black pepper 1 tsp.
  • Cream 1 cup.
  • Cheddar cheese 3 cups chopped.

Preparation:

  • Take a pan and set it for a medium heat.
  • Melt butter and mix in flour to form a paste then remove the paste from the pan and keep aside.
  • Pour some water in the pan and add chicken, chicken broth , broccoli, salt, and pepper.
  • Boil the mixture over high heat for a few minutes and then set it simmer for one hour.
  • Add the flour and butter paste into it. Before adding the cream boil for few min.
  • The cheddar cheese is then added when the mixture is thoroughly melted.

Tuesday, May 20, 2008

Creamy chicken



Ingredients:



  • 10 Flour Tortilla.

  • 1 Cup Picante Sauce.

  • 2 Tsp Chili Powder.

  • 8 oz Sour Cream.

  • 1 Tomato.

  • 2 Cup Chicken (chopped and cooked).

  • 1 Cup Monterey Jack Cheese.

  • 1 Cup Cream of Chicken Soup.

  • 1 Onion.

Preparation:



  • Mix soup, sour cream, picante sauce and chili powder in a bowl.

  • Mix 1 cup picante sauce mixture, cheese and chicken.

  • Spread the chicken mixture down in the center of each tortilla.

  • Then roll it up and place it in a baking dish.

  • Spread remaining picante sauce mixture in the top.

  • Cover it.

  • Bake it at 350 degrees F for 40 minutes.

  • Sprinkle the onion and tomato slices over it.

Monday, May 19, 2008

Naans



Ingredients:


  • 2 Cups Plain Flour.

  • 2 Tsp. Dry Yeast.

  • 1 Tbsp. Sugar.

  • 3 Tbsp. Butter.

  • 2 Tbsp. Curds.

  • 1/2 Cup Milk.

  • 1 Tbsp. Milk.

Preparation:



  • Scatter the yeast and sugar over the milk.

  • Keep it aside for half an hour till it turns effervescing.

  • Saffron to mix in 1 tbsp. milk and then its keep aside.

  • Mix flour and salt in a bowl. Mix well.

  • Pour curds and yeast solution in it and keep for 10 minutes.

  • Add curds and rub it into soft flour mixture.

  • Put the flour mixture in a vessel and keep aside covered for 10 hours or overnight.

  • Divide the mixture of flour into 5 parts.

  • Make it round and then place on a baking tray.

  • Keep aside for few minutes. Then roll into thick triangular shape.

  • Keep centre slightly thinner than edges.

  • Preheat oven at 350C.

  • Bake for 4-5 minutes or till done.

  • Serve hot with curries or gravied vegetables.

Thursday, May 15, 2008

Cholay



Ingredients:



  • Chole (dry chick peas)- 1 1/2cups.

  • Onion 2.

  • Tomatoes 3.

  • Ginger Garlic paste 1/4 tsp.

  • Cinnamon 1/2.

  • Cloves 2.

  • Cumin(jeera) powder 1/4 tsp.

  • Dhania powder 1/4 tsp.

  • Garam masala 1/2 tsp.

  • red pepper 1 tsp.

  • lemon and cilantro.

Method:



  • Put the chick peas in a pressure cooker on the gas and when a whisle come then put on simmer half an hour more till the peas gets properly boiled.

  • Take about 1/4th cup of the cooked chick peas and make a puree out of it.

  • Take a pan add four teaspoons of oil and add the cloves, cinnamon stick.

  • Then add finely chopped onion and the ginger garlic paste.

  • Cook the onion till it becomes reddish brown.

  • Now add jeera,dhania, garam masala and red chillie powder.

  • Cook for about thirty seconds then add the tomatoes.

  • Once the tomato becomes soft add the cooked chick peas, puree,salt and half a cup of water.

  • Close the pan and cook for about ten minutes until most of the water is absorbed and curry looks little thick.

  • Finally add some fresh lemon juice and chopped cilantro.

Monday, May 12, 2008

Paneer Korma




Ingredients:

  • 350 Grams Paneer.
  • 2 Tomatoes.
  • 2 Onions.
  • 1 Teaspoon Chilli Powder.
  • 100 Grams Fresh Cream.
  • 1/4 Teaspoon Turmeric powder.
  • 2 Cardamoms.
  • 3 Tablespoons Ghee.
  • Salt to Taste.
  • Chopped Coriander for Garnishing.

Method Of Preparation:

  • Cut the paneer into small pieces.
  • Grate the onions.
  • Put the tomatoes in hot water after few minutes take off the skin and chop.
  • Heat the ghee in a pan, fry the onions and cardamoms for at least few minutes.
  • Add the tomatoes , chilli and turmeric powders and fry for a few minutes.
  • Add the paneer pieces, cream and salt.
  • Garnish with chopped coriander and serve.

Instant Vegetable Noodles






Ingredients:

  • 2 packs Maggi Noodles with Masala.
  • 1-2 t Oil.
  • 3-4 Green Onions.
  • 1-2 Cup Cabbage cut into small pieces.
  • 1 Carrot, cut into thin slices.
  • 1 Green Pepper cut into thin strips.
  • 1 Teaspoon Soya sauce.
  • Black pepper powder.

Method of Preparation:

  • Boil 3 cups of water and add the noodles for a minute.
  • Drain the noodles and set them aside. Save a bit of the cooking water.
  • Heat the oil. Saute all the vegetables on medium-high heat until crisp-tender.
  • Stir in the masala noodles mix in it soy sauce and a little bit of black pepper.
  • Salt is required less because already the noodles masala and the soya sause has in it.
  • Saute the mixture with the cooked noodles and some of the cooking water so that the mixture does not get dried.
  • Its ready to serve now.

Carrot And Paneer Toast



Ingredients:


  • 3 Brown Bread Slices.

  • 1 Teacup Grated Carrot.

  • 50 gms Grated Paneer.

  • 1 Tbspn finely Chopped Tomatoes.

  • 1/4th Teaspoon Chopped Green Chilli.

  • 1 Teaspoon Chopped Coriander.

  • 1 Teaspoon Butter.

  • Salt to Taste.

Preparation:



  • Toast the bread slices

  • Mix the carrot , paneer, tomato, green chilli, coriander, butter and salt.

  • Divide the bread piece into two equal halves.

  • Place one portion of the mixture on each toast.

  • Heat in an oven for a few minutes.

  • Serve Hot.

Saturday, May 10, 2008

Aloo ki Sabzi


Ingredients:



  • 1-2 Potatoes Boiled and Mashed.
  • 1/2 Tsp Jeera (cumin).
  • 1 Fresh Tomato.
  • 1 Cluster of Green Onions.
  • 1 Tsp. Grated Ginger.
  • 1 Clove Garlic (chopped finely).
  • 1 Chopped Creen chilli.
  • Salt to Taste.
  • 1/2 Tsp. Lime Juice or 1 Tsp.
  • Sour Curds.
  • Chopped Cilantro for garnish.

Preparation:

  • Wash the potatoes and keep them in the pan for boiling. Meanwhile in an another pan heat and dry roast the cumin seeds till they release the odor.
  • Add the tomatoes and cook for 2-3 minutes.
  • Add the grated ginger and onions and garlic.
  • Stir and cook for a few minutes.
  • After the potatoes are boiled peel them and mash them roughly. Add the boiled and mashed potatoes to the pan and mix.
  • Add the salt according to the taste and you can add lime juice or curds and mix well.
  • If the mixture is getting stick to the pan, pour some water in it.
  • Cook for few minutes with occasional stirring.
  • Add the green chillies and cilantro.

Friday, May 9, 2008

Potato Salad







Ingredients:

  • 2 Pounds Small Potatoes.
  • 3 Tablespoons White Vinegar.
  • 1 Tablespoon Canola Oil.
  • 1/2 Cup Chopped Celery.
  • 1/2 Cup Chopped Red Onion.
  • 2 Tablespoons Sweet Pickle Relish, drained.
  • 3 Hard-cooked large eggs, chopped.
  • 3/4 Cup Low-fat Mayonnaise.
  • 2 Tablespoons Prepared Mustard.
  • 1/2 Teaspoon Salt.
  • 1/4 Teaspoon Black Pepper.

Preparation

  • Place potatoes in a saucepan, and add water to it. Boil the potatoes. After boiling Drain it and after Cooling peel it.
  • Cut potatoes into small pieces.
  • Place potatoes in a large bowl, disperse with vinegar and oil. Add celery, onion, pickle relish, and eggs; stir gently.
  • Combine mayonnaise, mustard, salt, and pepper.
  • Spoon mayonnaise mixture over potato mixture; stir gently to coat.
  • Cover and chill 1 to 24 hours.

Thursday, May 8, 2008

Pumkin pie spice cutouts



INGREDIENTS:

  • 3 cups All-purpose flour(maida).
  • 2 tsp. Pumpkin pie spice.
  • 2 tsp. Ginger.
  • 1/2 tsp. Allspice (berries).
  • 1/2 tsp. Cardamom.
  • 1 1/2 Cups butter.
  • 1 Cup Sugar.
  • Salt Accordingly.
  • 2 Large Egg yolks.
  • 1 Medium Vanilla Bean.
  • Colored sugar and prepared frosting for decorating

Method to prepare:

  • In a large bowl, whisk together flour, pumpkin pie spice, ginger, allspice and cardamom and place aside.
  • Add butter, sugar and salt in large bowl. Using a spoon, beating the mixture until it turns light and fluffy.
  • Add the egg yolks and beat until it turns smooth.
  • Using a the knife, split the vanilla bean in half, lengthwise. Excoriation the seeds from both sides with the tip of the knife and add them to the butter-sugar mixture in it then beat to combine.
  • Then add in flour-spice mixture blending until fully unified.
  • Divide the flour mixture stiff enough to roll in half; wrap in plastic. Refrigerate at least one hour or until firm.
  • Preheat oven to 350ºF. Line two baking sheets with parchment paper.
  • Remove and unwrap 1/2 the flour mixture stiff on a lightly floured surface.
  • Roll out to 1/4-inch thick.
  • Cut out shapes with cookie cutters and transfer to prepared baking sheets.
  • Roll out scraps and repeat with remaining flour mixture stiff re-chilling if required.
  • Bake until golden brown, about 12 min.
  • Cool on sheets frost if desired.
  • Store in airtight container to remain crispy.

Peppermint Twists





Ingredients:

  • 1 Cup Butter.
  • 1 Cup Sugar.
  • Salt According to taste.
  • 2 Eggs.
  • 1 1/2 tsp. Peppermint Extract.
  • Red or green food coloring.
  • 1/2 Cup Mini Candy Canes, crushed.
  • 4 Cups All-purpose flour(maida).
  • 2 tsp. Baking powder.
  • 2 oz. Bittersweet Chocolate, Melted and Cooled.
  • 1 Egg beaten .

Method of Preparation:

  • In a large bowl, cream butter, sugar and salt add eggs and peppermint extract and mix well.
  • Remove 1 cup of butter mixture and place in a medium bowl; place aside.
  • To remaining mixture, add red or green food coloring (as desired)and 1/4 cup crushed candy canes.
  • Add 2 cups flour and 1 tsp. baking powder; mix well.
  • On a large sheet of waxed paper, press the flour mixture stiff into a large rectangle cover with a second sheet of waxed paper and chill 30 min.
  • Add melted chocolate to reserved butter mixture; mix well.
  • Add 2 cups flour and 1 tsp. baking powder and mix until well blended.
  • On a large sheet of waxed paper, press dough into a large rectangle cover with a second sheet of waxed paper and chill 30 min.
  • Remove the flour mixture stiff rectangles from refrigerator and roll each into larger rectangles.
  • Brush one layer with egg and place other layer on top. Cut long edges.
  • Roll up lengthwise into a tight roll.
  • Wrap in plastic wrap and chill 30 min.
  • Preheat oven to 350ºF. Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10 to 12 min.
  • Cool completely.
  • Break up chocolate and melt in a microwave-safe bowl for 30 sec.
  • Stir and continue to microwave in 10-sec. increments, stirring until smooth, but not warm.
  • Dip half of each cookie into melted chocolate and sprinkle with crushed candy canes.
  • Place on waxed paper until chocolate sets.
  • Store at room temperature in an airtight container.

Wednesday, May 7, 2008

Gobi Manchurian



Ingredients:

  • 1 Medium Gobi cut into small pieces.
  • 1/2 cup Cornflour.
  • 1/2 cup All Purpose Flour(Maida).
  • 2 Tbsp Soy Chili Sauce.
  • 2 Tbsp Green Chili Sauce.
  • 1 tsp hot Red Chili Pepper.
  • 3 Tbsp Tomato sauce.
  • 1/2 Capsicum- Sliced lengthwise.
  • 1 Big Onion -Sliced.
  • 1 tsp Butter -melted.
  • 4 Garlic Cloves- Chopped.
  • 1 Tbsp Ginger-Garlic-Green chili paste.
  • 2 Green chilies - Chopped.
  • 1/2 inch Ginger- Sliced into thin strips.
  • Oil for deep frying

Preparation:

  • Mix cornflour, maida , Garlic,Green chili paste, melted butter, salt( as desired) along with little warm water to make a thick paste.
  • Dip Gobi cut piece into this paste and deep fry them until it turns golden brown and set them aside.
  • Now in a pan heat little oil and fry onions till they turns brownish in colour.
  • To this add chopped garlic cloves and fry them until they turn brownish in colour.
  • Now add green chilies and ginger and then add in capsicum and fry them for a min. Capsicum will remain crispy by less frying.
  • Now add soy sauce, chili sauce, tomato sauce,red chili pepper and saute it for a few secs.
    To this add about 3 tbsp of water and the above fried and cooled gobi bajias.Garnish with fresh coriander leaves and serve hot.

Mushroom Fried Rice



Ingredients:



  • 2 Cups Basmati Rice.

  • 1 half cup Mushroom.

  • 1 Big Onion Sliced.

  • 1 Tbsp Ginger-Garlic Paste.

  • 1Tbsp Soy sauce.

  • 1 tsp Sambal Oleak.

  • 1 tsp pepper powder.

  • 4 Garlic Cloves chopped.

  • 1/2 inch Ginger grated.

  • 1 Jalapeno pepper.

  • 1 Capsicum sliced.

  • 5 to 6 Beans chopped.

  • 1Tbsp Jeera.

  • 1Tbsp Tomato Paste.

Preparation:



  • Heat about 1 Tb spoon of olive oil.

  • To this add washed basmati rice and fry for 3 mins. Add enough water ,cook the rice and let it cool.

  • Now heat about another Tbsp of olive oil and add jeera seeds and jalapeno, when jeera is saute untill it turns brown add the beans and fry for another 2 mins.

  • Now add Capsicum and fry it for another few min.

  • Now add in all the masalas and the sauces along with tomato paste and also the chopped mushrooms and saute it for another minute.

  • Mix the above with already cooked and cooled rice and serve hot.

Tuesday, May 6, 2008

Tricolour Sandwiches


Ingredients:
  • Makes 2 sandwiches.
  • 6 Bread slices.
  • 1/2 Cup butter.

For the green layer :

  • 1/2 cup grated paneer.
  • mint chutney.
  • salt to taste.

For the orange layer:

  • 1/2 cup grated carrots.
  • 2 tablespoons mayonnaise.
  • salt to taste.

Preparation:

  • Take the slices of bread and cut them in triangular shape.
  • Arrange the layer by putting one layer of butter in one slice of bread another green layer of cheese and mint chutney in another slice of bread then arrange the orange layer in another slice of bread. In this way the whole process is repeated and the slices of the bread comes on top of one another to make Tricolour sandwich.

Egg Cury



Ingredients:


  • 1 Onion sliced.

  • 1 tsp red chilli pwd.

  • 1/2 tsp Garam masala/curry powder.

  • 1/2 tsp Turmeric..

  • 1 tsp Coriander( dhania)powder.

  • 1 tsp Cumin powder.

  • 2tbsp Chopped coriander leaves.

  • 1 tbsp Yoghurt.

  • 1 tsp Kasoori methi.

  • Salt to taste.

  • Cooking Oil/ghee.


Ingredients for the paste:



  • 1 small onion.

  • A gingergarlic Paste.

  • 1 tablespoon yoghurt.

  • 1 stick cinnamon.

  • 2 cardamoms.

  • 2 cloves.

  • 1 big tomato.

  • 6-8 cashewnuts.


Method:



  • 5-6 Boiled eggs. After boiling uncovered them and cut into round shape & keep aside.

  • Heat the oil in a pan and saute the sliced onion untill they are brown and add the ground onion masala and fry till the oil separates & leaves the side of the pan for a few minutes.

  • Later, add the red chilli, turmeric ,dhania and cumin powders & fry for a minute, now add the eggs mix in well till it's coated with the masala.

  • Finallythe time to add the salt according to taste and the garam masala and the kasoori methi for a final stir.

  • Garnish with coriander leaves & Serve with rice/Naan/phulkas.

Sunday, May 4, 2008

Irish cream chocolate mousse cake


Ingredients:

For Mousse:

  • Large eggs: 4.
  • Cup sugar: 1/3.
  • Bittersweet chocolate, chopped: 12 ounces .
  • Chilled whipping cream: 1 1/2 .
  • Irish cream liqueur: 1/4 cup .

For Syrup:

  • Cup sugar: 2/3 cup.
  • Water: 5 tablespoons.
  • Irish whiskey: 5 tablespoons .

For Cake:

  • Large eggs: 6.
  • Sugar: 3/4 cup plus 2 tablespoons.
  • Instant espresso powder or coffee powder: 2 tablespoons.
  • Pinch of salt.
  • All purpose flour: 1 cup.

For Chocolate Bands:

  • Waxed paper strips: 2 14 1/2 x 3-inch.
  • Bittersweet chocolate, chopped: 4 ounces.
  • Solid vegetable shortening: 1 tablespoon plus 1 teaspoon.

For Chocolate curls:

  • Bittersweet baking chocolate: 12 1-ounce squares.
  • Powdered sugar

Preparation

Mousse:

  • Whisk eggs and sugar in large metal bowl.
  • Set bowl over saucepan of low boiling water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F., about 5 minutes.
  • Remove bowl from over water.
  • Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
  • Place chocolate in top of double boiler over simmering water; stir until it get melts and smooth.
  • Remove chocolate from over water. Cool to luke warm.
  • Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks.
  • Pour luke warm melted chocolate over egg mixture and fold together.
  • Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

Syrup:

  • Combine sugar and water in small saucepan.
  • over low heat until sugar get dissolves.
  • Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool.

Cake:

  • Preheat oven to 350°F.
  • Butter 9-inch-diameter springform pan.
  • Line bottom with parchment paper.
  • Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture get thickens and slowly gets dissolve in ribbon forms about 8 minutes.
  • Sift 1/3 of flour over and gently fold into egg mixture.
  • Repeat 2 more times dont beat more than thatit would get spoil.
  • Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes.
  • Cool cake completely in pan on rack.
  • Run small sharp knife around pan sides to loosen cake. Release pan sides.
  • Turn out cake. Remove pan bottom. Peel off parchment.

Assembly:

  • Using serrated knife, cut cake horizontally into 3 layers.
  • Place bottom cake layer on platter.
  • Brush with 3 tablespoons syrup.
  • Spread 2 cups mousse over.
  • Top with second cake layer. Brush with 3 tablespoons syrup.
  • Spread 2 cups mousse over. Top with third cake layer, cut side down.
  • Brush with 3 tablespoons syrup.
  • Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.

Chocolate Bands:

  • Line large baking sheet with foil and set aside.
  • Place another large sheet of foil on work surface; top with waxed paper strips.
  • Stir chopped semisweet chocolate and vegetable shortening in heavy small saucepan over low heat until melted and smooth.
  • Pour half of melted chocolate down center of each waxed paper strip.
  • Using metal icing spatula, spread chocolate to cover strips evenly and completely. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.
  • Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere.
  • Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet.
  • Refrigerate until chocolate sets, about 5 minutes.
  • Gently peel off paper. Refrigerate cake.

Chocolate curls:

  • Line baking sheet with foil.
  • Unwrap 1 square of chocolate.
  • Place chocolate on its paper wrapper in microwave.
  • Cook on High just until chocolate begins to soften slightly, about 1 minute.
  • Turn chocolate square onto 1 side and hold in hand.
  • Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil.
  • Form as many curls as possible. Repeat process with remaining chocolate squares.
  • Place curls decoratively atop cake, mounding slightly.
  • Sift powdered sugar over chocolate curls before serving cake.

Thursday, May 1, 2008

Almond And Grape Soup



Ingredients:

  • Almonds: 40.
  • Milk: 1¼ cups.
  • Onion : 1 small sized.
  • Butter: 2 tbsps.
  • Refined flour (maida): 2 tbsps.
  • Vegetable stock or water: 4 cups.
  • Salt: according to taste
  • White pepper powder: according to taste.
  • Celery (sliced): 2 sticks.
  • Egg yolks: 2.
  • Low fat cream: 2-3 tbsps.
  • Parsley (chopped): 1 tbsp.

Preparation

  • Blanch and finely chop almonds.
  • Boil milk and almonds.
  • Heat butter in a pan add, sauté onion until it turns soft.
  • Add flour, cook on low heat for a moment and add stock.
  • Bring to a boil and season with salt and white pepper powder.
  • Add celery and boil at low temperature for fifteen minutes.
  • Blend milk and almonds in a blender.
  • Strain boiling stock and combine with milk and almond paste.
  • Reheat, adjust seasoning.
  • Add egg yolks and cream and mix thoroughly.
  • Take off the heat and chill.