Food, Cooking and More

Chatpatta Aloo

2010-09-13T08:09:00.000+05:30

Spicy and Tangy Potato dish. Makes for an excellent snack.

Potatoes - half kilogram (boiled)
Onions - 2 (well chopped)
Tomato puree (4 service spoons)
Oil - 1 table spoon (you can also use ghee)
Salt - According to taste
Garam Masala - 1 tea spoon
Red chilli powder - 1/2 tea spoon
Sugar - 1 tea spoon (powdered)
Curd - 3 table spoons
Chat Masala - 1 tea spoon
Coriander and Mint leaves - chopped

Mix things well and cook in the microwave for 4 minutes. Keep Aside tomato puree, potatoes, curd and sugar.

Now put in the sugar, curd and tomato puree and the boiled potatoes and again cook in Microwave for 5 minutes.

Before serving spinkle in chaat masala and garnish with mint and coriander leaves.

An Eggless Cake

2010-09-12T20:04:00.002+05:30

A very commonly used recipe to make some awesome cakes.

Maida - 200 grams
Butter - 100 grams
Sugar Powder - 4 tea sponns
Baking Powder - 1 Tea Spoon
Limca cold drink - 1 bottle (300 Ml)
Milk Maid - 400 grams
Soda Bicarbonate - A pinch

Now beat this well into a batter.
Then put it into a microwave and set the timer for 6 minutes.

You cake is ready to eat.

Cantonese Fried Rice

2010-08-27T18:08:00.002+05:30

Ingredients
Basmati rice - 250 grams - should be hot and cooked
5 ml of refined oil or desi ghee
Capsicum - 50 grams - diced into small cubes
Pineapple - 50 grams - diced into small cubes again
10 grams of ginger - finely chopped
20 grams of chopped mushroom
Salt - acc to taste
20 grams of finely chopped spring onions

Method

Heat oil in the pan, saute ginger and mushroom.
Now, add capsicum and rice, further cooking the mixture for around 2 minutes.
Add pineapple and salt when the rice is hot and cook for some time.
In the end, just prior to lifting the vessel from the heat, put inn spring onions.

Serve hot

Cheezy wafers

2010-08-02T21:29:00.002+05:30

For 2 people

First, take a packet of cheese wafers of your choice.

1/2 tbsp - Shredded Cottage Cheese

Then collect 1/2 teaspoon red chilli powder if you like it spicy.

Heat the over up to 200 degree C
Spread the wafers in a baking tray.
Mix up, well with shredded, cottage cheese and red chilly powder
Cook it up for some time, until the cheese melts.
Serve hot on a serving Plate.

Eggplant Parmesan

2009-12-01T13:25:00.000+05:30

Eggplant Parmesan

Ingredients:-

* Eggplant, 1.5kg
* Olive oil, 125ml
* Onion, finely chopped, 1
* Tomatoes, skimmed and chopped 2kg
* Basil leaves, 3 (or 2 tsp dried basil)
* Ground black pepper to taste
* Salt to taste
* Flour for dusting
* Grated parmesan or cheddar cheese, 150g
* Mozzarella cheese thinly sliced 250g

Method:-

Trim the stems from the eggplant and slice them. Sprinkle each slice with a little salt and place the salted slices in a colander. Cover with a plate and weight it down. Leave the eggplant to drain for about 30 minutes.

Meanwhile make the tomato sauce: heat 4 tablespoons of the olive oil in a heavy pan, and fry the onion until foft and golden. Add the chopped tomatoes and basil, mix and simmer gently uncovered, until the mixture reduce to a thick sauce. Season to taste with salt and pepper. Rinse the aubergine slices thoroughly in cold water to remove the saltiness. Pat dry with absorbent kitchen paper and dust them with flour.

Heat a little of the remaining olive oil in a large non-stick frying pan and fry the aubergine in batches, adding more oil as needed, until they golden brown on both sides.

Drain on absorbent kitchen paper. Oil an ovenproof dish and arrange a layer of aubergine slices in the bottom of the dish. Sprinkle with parmesan cheese and cover with Mozzarella cheese slices. Spoon some of the tomato sauce over the top and continue layering up in this way until all the ingredients are used up, ending with a layer of tomato sauce and Parmesan cheese.

Bake in a preheated oven at 200 degrees centigrade for 30 minutes. Serve hot, warm or cold.

German chocolate silk cake

2009-12-01T13:10:00.000+05:30

German chocolate silk cake

Ingredients:-

250 dark chocolate

250g unsalted butter

125g castor sugar

4 eggs

Method:-

Melt the chocolate and the butter. Add the butter to the chocolate mixture and mix well. Add sugar and the lightly beaten eggs. Mix and put in a flat baking dish. Bake at 150°C for 5-7 minutes. Refrigerate and then unmould. Serve slightly warm.

Singapore chilly prawn

2009-12-01T12:46:00.000+05:30

Singapore chilly prawn

Ingredients:-

5 large/10 medium size prawns

3 cloves garlic minced

2 cups of water

3tbsp tomato sauce

2stsp sugar

1tbsp sugar

1tbsp salt

2tbsp corn starch mixed with 3 tbsp of water

1 egg

2tbsp chopped celery

¼ tsp sesame oil

Spice paste

4-6 fresh red chillies

4 dried chillies soaked in water without seeds

5 shallots

4 slices of ginger root

Method:-

Make the spice paste in a mixie. Deep fry the prawns for two minutes and keep aside. Heat the oil and add minced garlic. Add the prawns and stock, bring to a boil, season with salt, sugar and chilly sauce. Add the corn starch. Cook for 2 minutes, add tomato sauce, celery and sesame oil. Finish with beaten egg.

Coffee scented Mediterranean grilled chicken salad

2009-12-01T12:14:00.001+05:30

Coffee scented Mediterranean grilled chicken salad

Ingredients:-

Iceberg lettuce 200g

Chicken breast 150g

Cucumber 100g

Red bell pepper ½

Yellow bell pepper ½

Coffee powder pinch

Lemon 1

Olive oil 1 tbsp

Salt to taste

Paprika powder pinch

Chopped parsely

Method:-

Julienne the chicken and marinate with lemon juice, paprika powder, ½ tbsp olive oil and salt. Grill the chicken. Cool and keep aside. Julienne the bell peppers. Break lettuce in a bowl, add the chicken and bell peppers, cucumber and olive oil seasoning. Toss then add coffee powder. Toss again and serve.

Roast garlic & mushroom cappuccino

2009-12-01T11:12:00.000+05:30

Roast garlic & mushroom cappuccino

Ingredients:-

Olive oil 1 tbsp

Butter 10g

Chopped Garlic 2tbsp

Chopped onions ¾ cups

Sliced mushrooms 2 cups

Cream 100ml

Salt to taste

Thyme pinch

Vegetable stock 1 cup

Method:-

Heat the oil and the butter. Add chopped garlic to it. Cook on slow heat till lightly browned. Add onions and sauté. Add the mushroom, cook on high flame for 30 seconds, add thyme, followed by the vegetable stock. Bring to a boil, Skim, season to taste, add the cream and mix it all well. Cool the mixture and puree. Transfer the soup back into the pan, bring to a boil, put into a blender and churn till it’s frothy. Serve immediately.

Kheer Komola

2009-12-01T10:10:00.000+05:30

Kheer Komola

Prep: 1 hour

Cook: 15 minutes

Makes: 6 servings

1 litre milk

250g khoya

4tsp sugar

6 oranges

½ tsp chuna (lime) paste

20g cashew, crushed

20g pistachios, crushed

1. Bring milk to boil, then simmer till volume is halved. Add khoya; simmer for 10 minutes. Add sugar and stir till dissolved, about 2-3 minutes. Cover and cool.
2. Cut off tops of oranges and reserve. Scoop out flesh carefully with small sharp knife. Discard transparent skin and pith; keep aside flesh, reserving any juices.
3. Immerse orange-peel “cups” in water with chuna added for ½ hour. Dry with cloth then let air-dry.
4. When milk is cool, stir in orange flesh. Fill “cups” with kheer, sprinkle nuts on top and serve chilled.

Chipla gosht

2009-12-01T09:56:00.000+05:30

Chipla gosht

Prep: 10 minutes

Cook: 45 minutes

Makes: 4 servings

½ kg boneless meat (get the butcher to flatten it)

1tsp ginger paste

10 cloves garlic paste

3 green chillies, chopped

½ cup dahi

¾ tsp salt

1 large pinch saffron

A little bit of atta dough to seal

You’ll need: 2 shallow earthware sakora (shaped like deep tawas)-wash, dry and smear wet clay on base

1. Marinate meat with other ingredients for 1 hour.
2. In pressure-cooker, cook uncovered on low heat till juices are released. Close and cook 10 minutes on high pressure. Remove from heat and let pressure dissipate.
3. Transfer meat and gravy to one sakora. Cover with other and seal with dough. Cook on medium heat for 30 minutes. Meat must be very tender. Serve with rice.

Cardamom Chops

2009-12-01T09:38:00.000+05:30

Cardamom Chops

Prep: 5 minutes

Cook: 1 ½ hour

Makes: 8 servings

1kg mutton chops

5-6 cups milk

6 large brown elaichi (cardamoms), lightly crushed

Salt to taste

20 green elaichi (cardamoms)

15 whole peppercorns

1 ½ cups dahi

Oil for frying

1. Boil chops in milk with brown elaichi till milk dries up and chops are tender. Add salt just before it’s done, when just a little milk is left. Meanwhile, remove seeds from green elaichi and crush.
2. Add a little oil. Continue to cook for a few minutes, stirring occasionally. Add crushed elaichi and peppercorns; continue cooking till chops are well browned. Add dahi, cover and simmer till oil separates. Serve.

Meetha Parwal

2009-12-01T09:27:00.000+05:30

Meetha Parwal

Prep: 30 minutes

Cook: 15 minutes

Makes: 6 servings

8 fresh parwal (wax gourd), preferably light green light ones

150g khoya (mava)

100g sugar steeped in 1 ½ cup water

Pinch of saffron

¼ tsp crushed elachi (cardamom) seeds

50g powdered or caster sugar

Chopped pistachios or tabaq (silver foil) for decoration

1. Peel, top and tail parwals. Carefully remove seeds and pulp, leaving them hollow but otherwise whole.
2. Microware khoya at High for 1 minute.
3. Bring water and sugar to boil. Add parwal; fast-boil for 5 minutes; lower heat and cook 10 minutes, or till just done. Remove with slotted spoon and leave to cool.
4. Mix khoya with saffron, elachi and caster sugar (use less if you prefer). When parwal are cool, stuff with khoya, decorate with foil or nuts, and serve chilled.

Chocolate fruit geteau

2009-12-01T08:22:00.000+05:30

Chocolate fruit geteau

Prep: 35 minutes

Cook: 35-40 minutes, plus 2 hours chilling

Makes: 14 servings

6 large eggs, separted

250g caster sugar

150g flour sifted with 1 tsp baking powder

150g almonds, powdered

100g sugar steeped in 225ml sweet white wine juice of 3 large oranges and zest from 2

225g white chocolate, chopped

550ml heavy cream

350g strawberries, sliced

1. Grease line cake tin. Preheat oven 180°C (350°F).
2. Beat egg whites and 50g sugar into stiff, glossy peaks.
3. Cream yolks and rest of caster sugar. Add flour. Fold in whites, almond, zest. Bake 35 minutes, or till done.
4. Gently heat sugar, wine and juice into syrup. Cool.
5. Microware chocolate and 225ml cream till melted. Set bowl on ice and beat. Whip rest of cream; fold in.
6. Split cake; drizzle syrup; sandwich with icing, berries.

Poached peaches in strawberry syrup

2009-12-01T08:00:00.000+05:30

Poached peaches in strawberry syrup

Prep: 10 minutes

Cook: 35-40 minutes, plus overnight chilling

Makes: 10 servings

750ml dry white wine

175g golden caster sugar (or mix of brown and white)

1-inch piece ginger, peeled and sliced

450g strawberries, hulled

8 ripe, firm peaches

A little lemon juice to taste

1. Slice 125g strawberries. Bring to boil with wine, sugar and ginger. Add peaches; cover with wax paper and lid. Return to boil; simmer 5 minutes or till tender.
2. Remove peaches with slotted spoon and ease off skins. Halves, stone and place in large salad bowl. Halve remaining strawberries and add to bowl.
3. Return liquid to boil for 20-25 minutes or till syrupy. Add lemon juice. Let cool, then sieve over fruit. Cover with clingfilm and chill overnight before serving.

Stuffed Tinda

2009-11-30T21:38:00.000+05:30

Stuffed Tinda

Prep: 30 minutes

Cook: 25 minutes

Makes: 4 servings

100g moong dal

Large pinch of salt

Pinch of haldi

6 tender green tindas

1tbsp oil

Pinch of heeng (asafetida)

¼ tsp jeera (cumin)

1tsp chopped ginger

2 whole peppercorns

½ tsp amchoor (dried raw mango powder)

Pressure-cook dal with salt, haldi and 200ml water.
Cut tops off tindas. Scoop out flesh and discard; pressure-cook with 2tbsp water for 4 minutes on high.
Stuff tinda with dal, “cap” and tie. Heat oil; add heeng, jeera. When sizzling add ginger, chilly, pepper. Add tinda; cook 5-7 minutes. Sprinkle amchoor and serve hot.

Coconut cupcakes

2009-11-30T18:59:00.000+05:30

Coconut cupcakes

Prep: 40 minutes plus cooling

Bake: About 25 minutes

Makes: 2 dozen cupcakes

3 cups flour

1tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup unsalted butter

6 large sugars

1 ½ tsp vanilla essence

1 ½ tsp almond essence

1 cup butter milk

5 1/3 cups grated coconut

ICING

450g cream cheese or hung dahi

¾ cup unsalted butter

1 tsp vanilla essence

½ tsp almond essence

700g icing sugar, sifted

1. Preheat oven to 160°C (325°F). Line muffin tin with paper cases. Mix flour, baking powder, soda and salt.
2. Cream sugar and butter. Beat in eggs one at a time. Add essence. Beat in flour alternately with butter milk until just blended. Stir in 2 1/3 cups coconut. Spoon into tin. Bake 25-30 minutes or till golden.
3. For icing: Beat cream cheese, butter, essence and sugar till creamy. Frost cakes. Sprinkle with coconut.

Oat-choc-raisin cookie

2009-11-30T18:07:00.000+05:30

Oat-choc-raisin cookie

Prep: 35 minutes plus cooling

Bake: About 12 minutes per batch

Makes: About 4 ½ dozen cookies

1 ½ cups all-purpose flour

2tsp baking soda

½ tsp salt

¾ cup sugar

¾ cups packed brown sugar

¾ cup butter, softned

2tsp vanilla essence

2 large eggs

3 cups porridge oats, uncooked

1 cup currants (or other dried fruit, such as raisins)

1 cup dark chocolate chips

1. Preheat oven to 175°C (350°F). Grease baking sheet. Combine flour, baking soda and salt.
2. Cream sugars with butter. Add vanilla and eggs one at a time, beating after each. Blend in flour. Stir in oats, currants and chocolate. Drop spoonfuls, 2 inches apart, onto sheet and bake 12-14 minutes (till golden).

Crunchy pad Thai

2009-11-30T17:51:00.001+05:30

Crunchy pad Thai

Prep: 25 minutes

Cook: 7 minutes

Makes: 4 main-dish servings

1 package (225g) rice noodle sticks (or angel hair pasta or thin spaghetti); 3 tbsp groundnut oil; 225g boneless chicken breast pieces, cut crosswise into smallstrips; 225g medium-sized prawns, shelled and deveined; 2 tsp minced garlic; ½ cup bottled pad Thai sauce or Thai marinade (or just combine ¼ cup lime juice, ¼ cup nam pla or fish sauce, and 2 tablespoon sugar); 1tbsp soya sauce; 3 large eggs, lightly beaten; 2 cupsfresh bean sprouts; 5 spring onions, sliced diagonally; ¼ cup fresh coriander leaves; ¼ cup salted roasted peanuts, chopped; lime wedges to seve

1. In large bowl, cover noodles with boiling water. Let stand 15 minutes to soften; drain and rinse under cold water; drain again. (If using pasta, cook as label directs and rinse with cold running water.) Return to bowl; toss with a tablespoon of oil to coat.
2. In large non-sticky work or deep pan over high heat, heat remaining oil till hot enough for a drop of water to sizzle. Add chicken, prawn and garlic; stir-fry for 2 minutes, til nearly done. Add noodle, pad Thai sauce and soya sauce; stir-fry until well combined and heated through, about 2 minutes.
3. Push noodle mixture to one side OF WORK. Pour in beaten eggs and cook, without stirring, for 2 minutes. Add spring onions, 1 cup bean sprouts. Continue to toss and stir, mixing eggs and noodles, till eggs are done.
4. Serve topped with remaining bean sprouts, coriander leaves and peanuts. Garnish with lime wedges.

Lemon cashew chicken

2009-11-30T16:48:00.000+05:30

Lemon cashew chicken

Prep: 20 minutes (not including coking time for chicken)

Cook: 10 minutes

Makes 4 main-dish servings

1tbsp cornflour; 1cup chicken stock (or 1 cup warm water in which a chicken stock cube is dissolved);

1 ½ tbsp soya sauce; 1 tsp lemon zest; 3 tbsp lemon juice; 2 tsp sugar;

¼ tsp chili flakes; ¼ tsp each minaced garlic and peeled fresh ginger; 1 large orange, yellow or red capsicum, cut into ½ inch-wide strips;

4 thin springs onions, cut into 1 ½ -inch pieces; 225g baby bok choy, quarted lengthwise (or small Chinese or white cabbage, torn into large roasted (or tandoori) chicken without skin and bones, unsalted roasted cashews; 3 cups cooked rice

1. Mix cornflour, stock, soya, sauce, lemon zest and juice, sugar, chili flakes and salt till cornflour dissolves.
2. Heat a work or deep frying pan over high heat. Add oil; swirl. Add garlic and ginger; stir-fry with two wooden spoons until fragrant, about 30 seconds. Add capsicum, Spring onions; stir-fry 1 ½ minutes. Add greens; stir-fry till wilted, about 4 minutes. Add chicken and stir fry to incorporate.
3. Pour in cornflour mixture; bring to a simmer. Continue to stir-fry until sauce thickens, about 1 minute.
4. Stir in cashews. Serve with rice.

Tandoori broccoli

2009-11-30T15:45:00.000+05:30

Tandoori broccoli

Prep: 1 ½ hours (including marination)

Cook: 15 minutes

2 large heads of broccoli

1 tbsp ginger paste

2 tsp garlic paste

½ tsp ajwain (carom) powder

2 tsp red chili powder

1 cup basin (chickpea flour)

1 cup yoghurt, low fat

3 tbsp oil

2 tsp salt

1 tsp yellow food colouring (optional)

Roasted jeera and ajwain powder and mint chutney to garnish

1. Cut broccoli into medium-sized florets, leaving inch-long stalks. Prick all over lightly with toothpick.
2. Mix masala powders and pastes, yoghurt, besan, half the oil, salt, food colour. Marinate regularly to coat.
3. Pre-heat oven, grill or tandoor to 350f (175c). Thread coated broccoli on skewer. Grill 5 minutes. Baste with oil. Grill 2-3 minutes more.
4. Sprinkle jeera and ajwain; serve with mint chutney.

Baby veggies & masala okra

2009-11-30T14:40:00.000+05:30

Baby veggies & masala okra

Prep: 15 minutes

Cook: 25 minutes

50g cherry tomatoes

50g green peas

50g broccoli florests

50g cauliflower florrsts

50g baby corn

50g small new potatoes

50g baby corn

50g pearl (or baby onions

5 garlic cloves

50g paneer (cottage cheese), cubed

300g tomatoes

Salt to taste

1 tsp chopped green chillies

2 tsp ginger-garlic paste

1 ½ tsp red chilli powder

2 tbsp oil

1 tsp chaat masala

]250g okra (lady’s finger)

4 tsp coriander powder

4 tsp roasted jeera (cumin) powder

1. Blanch all vegetables (except okra). Cool and peel tomatoes, chop.
2. Heat half the oil in a pan. Add chillies and ginger-garlic paste; stir till colour changes. Add 1 tsp chilli powder, tpmatoes; cook, stirring, till thick.
3. Saure veggies in rest of oil with chaat masala and a little tomato paste.
4. Mix jeera, chilli, coriander powder, salt, wash, pat dry and and slit okra; stuff with this masala. Heat oil. Cook okras till crisp. Stir in leftover masala; remove from flame.
5. Fill a platter with tpmato sauce; tip vegatables over it. Add okra. Scatter paneer on top and serve.

Tandoori pomfert

2009-11-30T14:12:00.000+05:30

Tandoori pomfert

Prep: 3 ½ hrs (including marination)

Cook: 15 minutes

2tbsp lemon juice

500g yoghurt, low fat

2 tbsp ginger paste

1 tbsp garlic paste

1 tbsp onion paste

1 tsp black pepper powder

2 tsp garam masala powder

2 tsp red chilli powder

1 tsp roasted jeera (cumin) powder

1 tsp salt

30 ml oil

1 tsp tandoori food colour (optional) chaat masala and yoghurt-mint chutney to garnish

Add a spoon of lemon juice to 5 cups water; soak fish for half an hour.
Wash fish; pat dry and score. Mix yoghurt, masala pastes and powders, salt, half the oil and food colour. Pour over fish; set aside for 3 hours.
Preheat tandoor, oven or grill to 350f (175c). Skewer fish; grill 5 minutes. Remove; stand sideways in deep dish for 5 minutes to drain excess masala. Mix rest of lemon juice and oil; baste fish; grill till done.
Garnish with chaat masala and serve with mint chutney

Chicken in milk

2009-11-30T13:39:00.000+05:30

Chicken in milk

Prep: 20 minutes

Cook: 20 minutes

1 kg skinless, lean tandoori (or use uncooked) chicken, cut into 8 pieces

60g butter

6 tbsp/90g ginger-garlic paste

900g tomatoes, chopped

1 tbsp/15g chopped coriander leaves

½ cup low-fat milk

2 tsp/10g shredded ginger

5 green chillies

½ tsp paprika powder

Salt to taste

Melt half the butter. Add ginger and garlic paste; cook till dry. Add tomatoes and salt; cook till smooth. Simmer with 2 cups watertil gravy changes colour. Sieve and set aside.
Melt rest of butter. Saure ginger and chillies for a minute. Add paprika; wait till colour turms bright red.

3 Pour in gravy; bring to boil Add chicken ; simmer 10 minutes (pressure cooker if not using pre-cooked chicken). Stir in milk; serve hot, garnished with coriander.

Hamburger with grilled onions

2009-11-30T13:34:00.000+05:30

Hamburger with grilled onions

Prep: 10 minutes

Grill About 8 minutes

Makes 4 main-dish servings

4 (12-inch) bamboo skewers

550g kofta keema (fine mince)

½ tsp coarsely ground pepper

1tsp salt

1 large sweet onion, sliced

Into ½ -inch rounds

4 hamburger buns, split

4 green lettuce leaves (not iceberg)

2 ripe tomatoes, thinly sliced

Soak skewers in water for 15 minutes. Meanwhile, prepare barbecue for direct grilling over medium heat, or preheat ridged

grill plate on medium heat until very hot.

Divide meat into 4 equal portions; shape each into ¾ -inch patty. Handle as little as possible, or burgers will be tough. Sprinkle

pepper and ¾ tsp salt on both sides. Thread 1 skewer horizontally through centre of each onion slice to help hold its shape.

sprinkle onions with remaining salt.

Place burgers and onions on hot grill; cook 8-10 minutes, turning over once. Cook thoroughly-to test if done, insert instant-read thermometer

horizontally into centre of each burger. Burgers should reach an internal temperature of about 70⁰C (160⁰F). Onions should be golden brown and tender.

About 1 minute before burgers are ready to serve, add buns, cut sides down, to grill rack. Grill just until toasted.

4. Serve burgers on toasted buns, layered on a bed of lettuce, and topped with tomatoes and grilled onions.