tag:blogger.com,1999:blog-78006141649306874402024-02-19T21:59:08.471+05:30A Culinary AffairThe culinary experiments of an embedded systems engineer and a microbiologist!Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-7800614164930687440.post-7016219835838969032014-09-05T21:44:00.000+05:302014-09-07T03:41:24.312+05:30Thai Soup (Tom Yum)<div dir="ltr" style="text-align: left;" trbidi="on">
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As far as soups go, this is my favourite.<br />
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You are probably familiar with the Thai soup that incorporates coconut milk and lemon-grass. It's commonly known as Tom Kha Gai soup and blasphemous as it may sound, I don't like it because I am allergic to coconut.<br />
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You have probably have noticed by now, lemony flavours are special to me. Therefore the other, slightly lesser famous variant, Tom Yum, appeals to my taste-buds.<br />
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I had this soup when I was six years old and there has been nothing to beat this delicious, steaming concoction, specially on a rainy and/or chilly winter night. I male this frequently (though never end up noting it down, thanks to my horrific busy schedule) and last time when I made it, I had a sore throat. Interestingly (although predictably), it helped soothe my throat.<br />
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There are a number of great versions available online but I wanted something that reminded me of the first time I tasted this soup in my hometown. It's Indianised, no doubt, but it's gorgeous! This is my version through repeated trials (based on the varieties I've tasted in Kolkata, India) and it comes really, really close to those.<br />
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PS: It's also a good way to get mushroom haters (like my brother) eat mushrooms.<br />
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<b><span style="color: #990000; font-family: inherit;">Ingredients</span></b><br />
<b><span style="color: #990000; font-family: inherit;"><br /></span></b></div>
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<i><span style="color: #e06666; font-family: inherit;">For two</span></i></div>
<ul>
<li style="text-align: justify;"><span style="line-height: 24px;">Chicken breast – 1 diced</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Chicken wing<span style="color: #cc0000;">*</span> </span><span style="line-height: 24px;">– 1-2</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Mushroom<span style="color: #cc0000;">*</span><span style="color: #cc0000;">*</span> – 1-2 medium sized thinly sliced</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Shrimps – 1 cup (peeled, raw or cooked)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Egg white </span><span style="line-height: 24px;">– from 1 egg</span></li>
<li style="text-align: justify;"><span lang="EN-US" style="line-height: 24px;">Lime juice – </span><span style="line-height: 24px;">1-2 teaspoon </span><span style="line-height: 24px;">(freshly squeezed)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Lemon-grass – 1 stick (peeled)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Fish sauce – 1 teaspoon (optional but highly recommended)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Soy sauce </span><span style="line-height: 24px;">– 1 teaspoon (optional)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Garlic – 4-5 cloves peeled and minced</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Ginger </span><span style="line-height: 24px;">– 1cm, minced</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Kaffir lime leaves – 1-2 (optional but highly recommended)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Spring onions </span><span style="line-height: 24px;">– 2 stalks finely chopped</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Coriander leaves </span><span style="line-height: 24px;">– 6-8 stalks finely chopped</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Cornflour </span><span style="line-height: 24px;">– 3-4 teaspoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Salt – to taste</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Sugar – no more than a pinch (optional)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Vinegar </span><span style="line-height: 24px;">– 1-2 teaspoon (optional)</span></li>
</ul>
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<span style="line-height: 24px;"><span style="color: #cc0000;">*</span> <span style="color: #cc0000;">This is simply required for enhancing the flavour of chicken because chicken breasts are bland and hardly add any flavour to soups. Skip it if mild flavour is okay.</span></span></div>
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<span style="line-height: 24px;"><span style="color: #cc0000;">** The best mushroom would be Shitake. If that's not available try chestnut or button in decreasing order of preference.</span></span></div>
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<span style="line-height: 24px;"><b><span style="color: #990000; font-family: inherit;">Method</span></b></span></div>
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<li style="text-align: justify;"><span style="line-height: 24px;">Mix soy sauce, fish sauce, lime juice, vinegar, garlic, ginger and a little salt in a small bowl.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Heat 1 and a half times the serving bowl of water in a saucepan.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Add the chicken wings, salt, the pinch of sugar and the lemon-grass</span><span style="line-height: 24px;">.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Once the water starts boiling add the chicken breasts, shrimps (if they are raw) and Kaffir leaves.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Once the chicken surface looks cooked add the mushrooms (<span style="color: #cc0000;">see tip</span>).</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">After 1-2 minutes, remove the Kaffir lime leaves, chicken wings (and add the shrimps if you are using the cooked ones).</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">De-bone the chicken wing, add the chicken back to the pan.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Add the sauce-mix into the pan.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Cover and let it simmer for 5 minutes while mixing the cornflour with cold water to make a runny solution.</span></li>
<li style="text-align: justify;"><span style="color: #cc0000;">This step is important and everything must be done in the order specified</span>: remove the pan from the heat, remove the lemon-grass stalk, add the cornflour solution while continuously stirring, and then return pan over the heat to avoid lump (<span style="color: #cc0000;">see tip</span>).</li>
<li style="text-align: justify;">Keep stirring until the soup is thick enough to coat the back of a tablespoon with a thin layer but runny enough to drip off within seconds. If it's any thicker add water. If it's too runny keep simmering.</li>
<li style="text-align: justify;">Add the spring onions.</li>
<li style="text-align: justify;"><span style="color: #cc0000;">This step must be execute exactly as specified:</span> very, very slowly pour the egg white <b>while</b> vigorously stirring the soup (<span style="color: #cc0000;">see tip</span>).</li>
<li style="text-align: justify;">Add the coriander leaves. Taste the soup. Adjust by adding salt and/or lime juice/vinegar to your taste.</li>
<li style="text-align: justify;">Serve immediately.</li>
</ol>
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<b style="color: #990000; font-family: inherit; line-height: 24px;">Tip</b></div>
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<ol>
<li style="text-align: justify;">The surface should look cooked, not the centre. The two are different. You can't really tell whether the centre is cooked or not but generally the moment the surface turns white, add the mushrooms.</li>
<li style="text-align: justify;">It is important to add the cornflour while off the hob otherwise the cornflour may start lumping. To ensure that it doesn't, stir the cornflour solution before adding to the soup because this solution is actually a suspension and the particles start to settle when left alone. Also, keep stirring the soup when adding. Return after the cornflour is thoroughly incorporated.</li>
<li style="text-align: justify;">Egg white gets cooked the very moment it touches the hot liquid. Therefore adding too quickly will just form a lump of egg white. Not stirring will have the same effect.</li>
</ol>
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Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com0tag:blogger.com,1999:blog-7800614164930687440.post-41142798971080403342014-05-13T18:43:00.002+05:302014-10-30T17:22:18.997+05:30Steak in Garlic-Lemon-Butter Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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I had been thinking of posting this quite a while now, but got snowed under a lot of paperwork. And then when I got around typing it all out, I realized I have no photos. So finally here's the recipe.<br />
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PS: I used pork steak but feel free to replace with chicken if pork is not your option.<br />
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PPS: I used Nando's Extra Hot Peri Peri Sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVxQX5MmsZZiQ3zV-uLBdtQbPHuaRXFRZ9T5pIA7O4w1UNT39-SFICSq_l0k4_KYqIKDLO0ShBAIJB9tZOACCZOduebiXrbKnIrefL12tF_D6onWjroMkJfT9evZfLx8ASfXG4UQM2FA/s1600/Pork+steak3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVxQX5MmsZZiQ3zV-uLBdtQbPHuaRXFRZ9T5pIA7O4w1UNT39-SFICSq_l0k4_KYqIKDLO0ShBAIJB9tZOACCZOduebiXrbKnIrefL12tF_D6onWjroMkJfT9evZfLx8ASfXG4UQM2FA/s1600/Pork+steak3.png" height="393" width="400" /></a></div>
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<b><span style="color: #990000; font-family: inherit;">Ingredients</span></b><br />
<b><span style="color: #990000; font-family: inherit;"><br /></span></b></div>
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<i><span style="color: #e06666; font-family: inherit;">For two to four</span></i><br />
<i><span style="color: #e06666; font-family: inherit;"><br /></span></i>
<span style="color: #cc0000; font-family: inherit;"><b>For the steak</b></span><br />
<div class="MsoNormal" style="line-height: 150%; margin-left: .25in;">
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<ul>
<li><span style="line-height: 150%;">Pork<span style="color: #e06666;">*</span> shoulder steak – 4</span></li>
<li><span style="line-height: 150%;">Salt – to taste</span></li>
</ul>
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<span class="MsoSubtleEmphasis"><span style="color: #e06666;">*you can also use chicken if you don’t want pork;
adjustments are listed at the end.</span></span></div>
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<span class="MsoSubtleEmphasis"><span style="color: #e06666;"><br /></span></span></div>
<span style="color: #cc0000; font-family: inherit;"><b>For the sauce</b></span></div>
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<ul style="text-align: left;">
<li><span lang="EN-US" style="line-height: 150%;">Lemon juice (fresh) – </span><span style="line-height: 150%;">1-2 teaspoon</span></li>
<li><span style="line-height: 150%;">Unsalted butter – 1 tablespoon</span></li>
<li><span style="line-height: 150%;">Peri peri sauce (strength: as preferred) – 2
teaspoon</span></li>
<li><span style="line-height: 150%;">Garlic – 4-5 shakes of powder or 1 clove
(made into a paste)</span></li>
<li><span style="line-height: 150%;">Onion – 3-4 shakes of powder or ½ teaspoon (paste)</span></li>
<li><span style="line-height: 150%;">Salt – to taste</span></li>
<li><span style="line-height: 150%;">Sugar – no more than a pinch (optional)</span></li>
<li>Black pepper – to taste</li>
</ul>
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<div style="text-align: justify;">
<span style="line-height: 24px;"><b><span style="color: #990000; font-family: inherit;">Method</span></b></span><br />
<span style="line-height: 24px;"><b><span style="color: #990000; font-family: inherit;"><br /></span></b></span>
<span style="line-height: 24px;"><b style="color: #cc0000; line-height: normal;">For the steak</b></span></div>
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<ol>
<li><span style="line-height: 150%;">Melt the butter in a porcelain bowl by <a href="http://rajculinaryaffair.blogspot.co.uk/2013/06/melting-chocolate-or-butter.html#.VAnTt_ldXgQ" target="_blank">setting up a melting station</a>.</span></li>
<li><span style="line-height: 150%;">Add the lemon juice, salt, pepper, sugar,
garlic, onion, peri peri sauce and stir well.</span></li>
<li><span style="line-height: 150%;">Simmer and keep heated until the steaks are
ready.</span></li>
</ol>
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<div style="text-align: justify;">
<b style="color: #cc0000;">For the sauce</b></div>
</div>
<ol style="text-align: left;">
<li>Heat a frying pan or a skillet on full heat (<span style="color: #cc0000;">see tip</span>). </li>
<li>Put the steaks quickly on the heated pan. </li>
<li>Fry both sides to your desired level (I like them medium, so I take them off when the steaks turn grey and juice runs clear). </li>
<li>Drizzle the sauce over the steak on or off the hob as per your preference. Coat each piece well and serve.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkwQ2EeUUBeF3FiQKUqwO6c3APMjIhUUFJUZwuRCC8wWzBmPloLsCdZ0zIh_DTO1FTxxO4az8TiibryK5wbJL8onjzteLSqeIGZ77l-XEx9PjJiCv4ybxSWbnnbG7du7ZciDN4UP0Gk8/s1600/Pork+steak2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkwQ2EeUUBeF3FiQKUqwO6c3APMjIhUUFJUZwuRCC8wWzBmPloLsCdZ0zIh_DTO1FTxxO4az8TiibryK5wbJL8onjzteLSqeIGZ77l-XEx9PjJiCv4ybxSWbnnbG7du7ZciDN4UP0Gk8/s1600/Pork+steak2.png" height="310" width="400" /></a></div>
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<span style="line-height: 24px;"><span style="color: #990000; font-family: inherit;"><b>Tip</b></span></span></div>
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<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
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<ol style="text-align: left;">
<li>You can also grill it. If you prefer the sauce to be cooked, coat the
steaks lightly before grilling. Otherwise grill the steaks directly.</li>
<li>If you’re using chicken, I highly recommend grilling with the sauce
glaze on. Otherwise, you can fry the chicken steak but at a much lower heat to
ensure thorough cooking but preventing the steaks from drying up.</li>
</ol>
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Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com2tag:blogger.com,1999:blog-7800614164930687440.post-89613928364638107622014-04-18T15:47:00.000+05:302014-09-05T21:36:45.857+05:30Chocolate Brownie<div dir="ltr" style="text-align: left;" trbidi="on">
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This one is the easiest brownie recipe, I have come across and instantly thought of sharing with you.So if you can grab hold of all these easily available ingredients, you are just 10 minutes away from these delicious chocolate brownies -</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim74Ub-uHZHuMlFsGMRiAJq20lOd6TS6ZJ1ciuORB78S86i0dgMZTshHoybYALaRjJMkaxHXsdUbZ3C0Mva-vj28ShhG30ZiRf8vQe0Y9UNBJPPeTgzaAO5PC7ZgUhpo3LaBSZRzbtMdWR/s1600/IMG_4412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim74Ub-uHZHuMlFsGMRiAJq20lOd6TS6ZJ1ciuORB78S86i0dgMZTshHoybYALaRjJMkaxHXsdUbZ3C0Mva-vj28ShhG30ZiRf8vQe0Y9UNBJPPeTgzaAO5PC7ZgUhpo3LaBSZRzbtMdWR/s1600/IMG_4412.JPG" height="240" width="320" /></a></div>
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So let's not waste any more minutes here and get to the recipe straight away.</div>
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Ingredients</h3>
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a) 1 1/4 cups plain flour </div>
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b) 10 tbsp cocoa powder</div>
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c) 5 tbsp yoghurt</div>
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d) 2/3 tsp soda bi-carb</div>
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e) 2/3 cup melted butter</div>
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f) 12 1/2 tbsp powdered sugar</div>
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g) 1 1/4 tsp vanilla essence</div>
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h) 2/3 cup roughly chopped walnuts or almonds (optional)</div>
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i) 2 1/2 tbsp butter for greasing</div>
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<h3 style="text-align: justify;">
Method</h3>
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1. Sift together the flour and cocoa powder using a sieve. Keep aside.</div>
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2. Combine the yoghurt and soda-bi-carb in a bowl, mix well and keep aside.</div>
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3. Combine the melted butter, powdered sugar, vanilla essence and ½ cup of hot water in another bowl and whisk well.</div>
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4. Add the curds-soda mixture and mix well.</div>
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5. Add the flour mixture and walnuts and mix gently to make a smooth batter of dropping consistency.</div>
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6. Grease a shallow microwave safe dish using butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little butter. [ I used ordinary paper greased with butter.]</div>
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7. Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon and microwave on high power for 4 minutes.</div>
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8. Cool slightly and unmould by turning upside down on a plate. Remove and discard the grease proof paper and serve hot.</div>
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I will be patiently waiting for your feedback. Till then happy cooking.</div>
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Debasmitahttp://www.blogger.com/profile/00051380860795237866noreply@blogger.com0tag:blogger.com,1999:blog-7800614164930687440.post-63859687905505685512014-04-18T15:18:00.003+05:302014-08-30T20:34:54.206+05:30Chicken Puff<div dir="ltr" style="text-align: left;" trbidi="on">
Today I thought of sharing a recipe for evening snack. You can easily win the hearts of your guests with this. Though honestly speaking I tried this recipe not for guest but to satisfy the foodie in me. So my point is, this recipe is going to rule every heart and of course the tummy (!).<br />
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<h3 style="text-align: left;">
Ingredients: </h3>
<div style="text-align: left;">
<br />
1 Cup boil chicken (shredded) <br />
1 1/2 Cup chicken stock <br />
1 Small onion (cut into slices) <br />
2 Medium size green chillies finely chopped. <br />
oil for frying <br />
4 Eggs <br />
1 cup maida(flour) <br />
4 tbsp butter <br />
1 tsp salt <br />
1/2 tsp black pepper <br />
1/4 cup water<br />
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<h3 style="text-align: left;">
Method:</h3>
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First put the chicken stock in a pan, add butter and put it on the flame and let it simmer till the butter dissolves. Then add flour in it, simultaneously mix it well to avoid lumps. Now put off the flame. <br />
Let it cool for a while and then add chicken pieces, onion,green chillies,salt,black pepper,eggs and mix it and also put 1/4 cup of water and mix it well. <br />
Deep fry it until they get golden brown. .Enjoy with ketchup.</div>
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Try this recipe and let me know whether you like it or not. Till then happy cooking..</div>
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Debasmitahttp://www.blogger.com/profile/00051380860795237866noreply@blogger.com0tag:blogger.com,1999:blog-7800614164930687440.post-41888826163396476912013-08-05T15:57:00.001+05:302014-09-05T21:37:07.390+05:30Chocolate (Biscuit) Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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I believe Cooking is a form of art, and no art form is complete without creativity. Nothing gives me more satisfaction than experimenting with different ingredients. Sometime the results are good, while some other time they are pathetic. But whatever it may be, it never dampens my love for this form of art. Today I am going to share the recipe of one such venture which had a successful outcome. Hopefully you too will find this extremely easy, and bless me while tasting the end result!</div>
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<b>Ingredients</b></div>
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<ul>
<li>Chocolate Biscuits: 7 or 8 Medium sized ones ( actually you can always modify the number) </li>
<li>Milk: 5-6 tbsp ( it is better to start with small amount, then adjust later so that you end up with a batter thinner than your usual cake batter but a wee bit thicker than usual milkshake) </li>
<li>Sugar : As per taste </li>
<li>Vanilla Essence: 1 tsp </li>
<li>Butter: 1/4 or 1/2 tsp </li>
</ul>
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<b>Method</b></div>
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<ol>
<li>Blend all the ingredients to make a batter of above mentioned consistency. </li>
<li>Pour it in a microwave safe container. </li>
<li>Micro it for 1min 10 secs ( can vary as per your machine) at high power, till you get your well cooked but soft delicious pudding. </li>
<li>Refrigerate it after bringing to room temperature. Serve it cold. </li>
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I will eagerly wait for the feedback. Happy Cooking!</div>
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Debasmitahttp://www.blogger.com/profile/00051380860795237866noreply@blogger.com5tag:blogger.com,1999:blog-7800614164930687440.post-4252326448878730522013-08-05T12:34:00.000+05:302013-08-06T11:12:42.893+05:30Spicy Mutton (Kosha Mangsho)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">What should I tell more about this dish; it is one of the most popular dishes of Bengal. I don't think there is any Bengali out there who has not tasted and loved this mutton recipe, which we so fondly call <i>Kosha Mangsho</i>. Be it chapati, paratha or puri (luchi), kosha mangsho has a sizzling chemistry with all of them.</span></div>
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<span style="font-family: inherit;">If you have ever tasted this in your life I will bet that you will start salivating just by watching its picture (Pavlov's theory never fails!!). Just have a look and then enjoy its simple recipe:</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_Hf_zFiNeK2_spEfqIO7-yc1Z23GNCE85URZuiLoP_SokTr664IxQ4tK9foSao5NN4X90I1ezI6WsHiFadDY_r5SP0pqIYqS0vBhgzb5urugu3xgi0fWxzvyWdLDchonIDPrOlzBbWEk/s1600/IMG_3988.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_Hf_zFiNeK2_spEfqIO7-yc1Z23GNCE85URZuiLoP_SokTr664IxQ4tK9foSao5NN4X90I1ezI6WsHiFadDY_r5SP0pqIYqS0vBhgzb5urugu3xgi0fWxzvyWdLDchonIDPrOlzBbWEk/s400/IMG_3988.JPG" width="353" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Spicy Mutton (B. Kosha Mangsho)</span></td></tr>
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<b>Ingredients</b><br />
<ol style="text-align: left;">
<li>Goat meat: 2 lb: cut into small pieces </li>
<li>Potato: 2 large: Halved (optional) </li>
<li>Ginger paste: 2 tbsp </li>
<li>Garlic paste:2tbsp </li>
<li>Plain Yogurt: 1/2 cup </li>
<li>Onion: 1 large: finely chopped </li>
<li>Mustard Oil (as per need) </li>
<li>Cumin Powder: 1 1/2 tsp </li>
<li>Coriander Powder: 1 1/2 tsp </li>
<li>Kashmiri Mirch Powder: 1 tsp(or as per choice) </li>
<li>Garam Masala Powder: 1/2 tsp </li>
<li>Salt to taste </li>
<li>Sugar: 1 tsp </li>
<li>Stewed Tomatoes: 1/2 cup (Can use fresh tomatoes as well. Use around 2 large tomatoes) </li>
<li>Green Chilies: 2 slit longitudinally(optional)</li>
</ol>
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<b>Method</b><br />
<ol style="text-align: left;">
<li style="text-align: justify;">Make a mixture of yogurt, ginger-garlic paste, cumin powder, coriander powder and garam masala powder. Marinate the meat in this mixture and let it rest overnight (or atleast 5hr), covered, in the refrigerator. </li>
<li style="text-align: justify;">In a pan, add in the mustard oil and the sugar and let the sugar caramelize. Once the sugar starts caramelizing add in the chopped onions, and stir well. Fry the onions, till they start changing colour to golden brown. </li>
<li style="text-align: justify;">Add in the marinated meat and kashmiri red chili powder, in the fried onions and mix well. Cover and cook on medium heat. Keep stirring in between, so that the meat does not stick to the pan. </li>
<li style="text-align: justify;">Once the meat has half cooked, add in the potatoes and the stewed tomatoes, green chilies and salt to taste. Cover and cook, till the meat is fork tender. The tomatoes and yogurt will be releasing a lot of water, hence do not add in more water. However if you feel that the dish is getting too dry for your tastes, then you can add in some water, so that meat and potatoes get cooked properly [for faster cooking , after all the spices have thoroughly cooked, you can take the whole thing out in a microwave safe bowl and cook it under cover at high power for 3 mins or more].</li>
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<span style="font-family: inherit; font-size: small; font-weight: normal; line-height: 17px;">Hope you find this recipe useful. A little patience is actually what it requires. Happy cooking!!</span></div>
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Debasmitahttp://www.blogger.com/profile/00051380860795237866noreply@blogger.com0tag:blogger.com,1999:blog-7800614164930687440.post-49970829838912642482013-07-04T17:11:00.001+05:302013-07-13T09:01:42.260+05:30Peanut Butter Cornflakes Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the recipe for which I made <a href="http://rajculinaryaffair.blogspot.in/2013/07/peanut-butter.html" target="_blank">peanut butter</a> at home! These cookies are yummy, easy to make and absolutely no baking in required. Moreover, its a good option for between-meal munching. You can even modify it in several ways as per your preferences.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrPDWuGFq_O1_i-eFO8fo6EEkyQlqn5ql_IZKBHuIABR3WCAl7-adrAM9D-aMs3tarfJCF29qKLLBIHVg8lA2-ikpvOEk6-VVY-dko8qy_jaau3hR-ld4Jb7z4ZFtWYNGhP9Gvix-hV8j/s1600/IMG_3975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrPDWuGFq_O1_i-eFO8fo6EEkyQlqn5ql_IZKBHuIABR3WCAl7-adrAM9D-aMs3tarfJCF29qKLLBIHVg8lA2-ikpvOEk6-VVY-dko8qy_jaau3hR-ld4Jb7z4ZFtWYNGhP9Gvix-hV8j/s640/IMG_3975.JPG" width="320" /></a></div>
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Lets not waste anymore time and jump to the recipe straightaway.....</div>
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<span style="font-weight: normal;">Ingredients: (for 4 small sized cookies or 2 medium sized ones)</span></h3>
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<ol>
<li style="text-align: justify;">Cornflakes - a handful approximately 2 tbsp)</li>
<li style="text-align: justify;">Corn syrup - 2 tbsp (do not panic! If you do not have corn syrup, substitute with sugar syrup by dissolving 1 tbsp sugar in 2 tbsp water over heat)</li>
<li style="text-align: justify;">Sugar - 1 tbsp </li>
<li style="text-align: justify;"><a href="http://rajculinaryaffair.blogspot.in/2013/07/peanut-butter.html">Peanut butter</a> - 2 tbsp</li>
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<span style="font-weight: normal;">Method:</span></h3>
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<ol>
<li style="text-align: justify;">Take the sugar syrup or corn syrup in a pan and put it on the flame.</li>
<li style="text-align: justify;">Add the sugar into the syrup and bring it to a boil. ( keep stirring)</li>
<li style="text-align: justify;">Remove it from heat and pour it into a bowl.</li>
<li style="text-align: justify;">Add peanut butter and mix well with a spoon.</li>
<li style="text-align: justify;">Now, add the corn flakes in the peanut butter mixture and gently stir, so that the mixture stick well on the cornflakes.</li>
<li style="text-align: justify;">Place spoonful of the cornflakes on butter paper (or well greased normal paper) aligned in a tray. [Repeat this till you have used up the whole mixture]</li>
<li><div style="text-align: justify;">
Refrigerate it for a few hours and cookies will be ready.</div>
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P.S : Before refrigerating you can pour molten chocolate over your cookies and then follow the last step]</div>
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Hope you find this recipe interesting and may your creativity find way in modifying it! Happy Cooking.</div>
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Debasmitahttp://www.blogger.com/profile/00051380860795237866noreply@blogger.com18tag:blogger.com,1999:blog-7800614164930687440.post-47083031590765787812013-07-03T20:07:00.000+05:302013-07-04T21:47:58.404+05:30Peanut Butter<div dir="ltr" style="text-align: left;" trbidi="on">
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While searching through different sites for some easy snacks recipes (like this <a href="http://rajculinaryaffair.blogspot.in/2013/07/peanut-butter-cornflakes-cookies.html" target="_blank">peanut butter cornflake cookie recipe</a>) I found out that (may be coincidentally), almost all those recipes contain peanut butter as one of their major ingredients. I remembered having peanut butter as a child with bread. I love the nutty flavour but I often get bored with the frequent repetition of same food (or flavor). That's why I couldn't risk buying a peanut butter from the store, where, as per my knowledge, it is not available in very small amount. So I thought of the best alternative which is making it in small scale at home. As a consequence I came across this very easy and quick peanut butter recipe, which goes like this...</div>
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<span style="font-weight: normal;">Ingredients</span></h3>
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<ol>
<li style="text-align: justify;">Unsalted Roasted Peanuts - 1 cup </li>
<li style="text-align: justify;">Salt ( can also use kosher or sea salt) - as per your taste</li>
<li style="text-align: justify;">Honey - 1 tbsp ( or more, it's up to you )</li>
<li style="text-align: justify;">Peanut oil or vegetable oil - 1 tbsp ( more or less, basically as per requirement)</li>
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<span style="font-weight: normal;">Method<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLO-RbUsf2VF5BxwGZsogrhF59UA515D72XX7sniGn7IrmumsSFy-TXNTaWOblAAqYxr6ZHeVIbfZtcu4pm4Kl_RJDNtCG_UTTbX5imrbp6Sapxf2eaG-PQ88ae0PJ_R4kzoX5KZz-Dw/s572/peanut+butter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLO-RbUsf2VF5BxwGZsogrhF59UA515D72XX7sniGn7IrmumsSFy-TXNTaWOblAAqYxr6ZHeVIbfZtcu4pm4Kl_RJDNtCG_UTTbX5imrbp6Sapxf2eaG-PQ88ae0PJ_R4kzoX5KZz-Dw/s320/peanut+butter.jpg" width="320" /></a></div>
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<ol>
<li style="text-align: justify;">Skin the roasted peanuts (if peanuts are not roasted, you can always do that in microwave or gas oven).</li>
<li style="text-align: justify;">Put those in a mixer grinder (or Food processor).</li>
<li style="text-align: justify;">Add salt to it, and grind to make peanut powder.</li>
<li style="text-align: justify;">Now add the honey and grind, to get firm paste.</li>
<li style="text-align: justify;">Now add the oil (it is better to add it in a small amount 1st and then keep increasing the amount as per need) and grind till you get the smooth and a bit shiny peanut butter.</li>
</ol>
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[ P.S : you can also add cocoa powder to make a chocolaty version, but in that case you may have to adjust the honey, depending on whether the cocoa powder is sweetened or not]</div>
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You can store it in an air tight container in a refrigerator for a month at least and have it whichever way you like. Till then happy cooking!!</div>
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Debasmitahttp://www.blogger.com/profile/00051380860795237866noreply@blogger.com2tag:blogger.com,1999:blog-7800614164930687440.post-52001404309298860262013-06-27T13:32:00.000+05:302013-06-29T10:36:50.341+05:30Melting Chocolate or Butter<div dir="ltr" style="text-align: left;" trbidi="on">
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Melting chocolates and butter can prove to be harder than we actually think.<br />
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Putting them directly in a pan over the hob will resulting in charring or burning (as a fuel). Even if we are careful it is sure to destroy the chemical composition, and in turn, the flavour of these ingredients. The last thing we really want. Really! So, what's the alternative? To set up a melting station, that's what. It's not that hard to set it up as to maintain it during the melting, though. But I'll take you through it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKphF1lA4CPsNK1Oxi7EJ5Fj4pxGS6NBVKihHNmYg0i0-haxjtdfIGHKoU0_QanL6hSb9iI4AqB4MTH26VVe1LHlqiZ6-FLUvndhbmovpqIlLN0sBRe4Ir75EfSn95rEy-Lt-D8W2I5I/s1600/melting+chocolate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKphF1lA4CPsNK1Oxi7EJ5Fj4pxGS6NBVKihHNmYg0i0-haxjtdfIGHKoU0_QanL6hSb9iI4AqB4MTH26VVe1LHlqiZ6-FLUvndhbmovpqIlLN0sBRe4Ir75EfSn95rEy-Lt-D8W2I5I/s1600/melting+chocolate.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melting Station</td></tr>
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<b><span style="color: #990000;">Melting chocolate, butter</span></b></div>
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<ol>
<li>Set up you melting station:<b> Boil water</b> and put a<b> glass/plastic bowl </b>over it in such a way that it <b>does not touch the water </b>beneath.</li>
<li><b>Put the chocolate/butter</b> (or both of them together, in some cases) <b>in the bowl above</b> <b>and stir</b> until melted.</li>
<li><b>If the water below keeps getting cooler</b> before melting the entire mass of chocolate or butter (this can happen particularly for a large quantity), <b>keep replacing with more boiling water</b>.</li>
<li>This can be a good time to incorporate sugar, if required. Make sure the sugar is granulated.</li>
</ol>
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Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com4tag:blogger.com,1999:blog-7800614164930687440.post-6151038321061381072013-06-26T23:12:00.005+05:302013-06-29T10:38:24.175+05:30Folding Mixtures<div dir="ltr" style="text-align: left;" trbidi="on">
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Folding is a technique that helps to incorporate a lighter component into a heavier one creating minimum disturbance to the texture and consistency of either. This sounds harder than it really is though, but the term may pose certain difficulties if we're not familiar with it. So I have tried to explain the steps here, and I hope that helps.<br />
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<b><span style="color: #990000;">Folding mixtures into beaten egg whites</span></b></div>
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<ol>
<li>Put a little of the heavier one onto the lighter one. Using a spatula, cut through the middle of the bowl and “fold” by turning over one side onto the other.</li>
<li>Rotate the bowl slightly and keep repeating until the mixture is evenly distributed into each other.</li>
<li>Never stir as this will invariably hamper with the texture and consistency of the components. <i>Particularly, if you are folding something into beaten egg whites, this will release all the air bubbles you have trapped into the egg whites during beating.</i></li>
<li>Keep repeating with the rest of the mixture into it until all the mixture is folded evenly into each other.</li>
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Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com0tag:blogger.com,1999:blog-7800614164930687440.post-69702317812189108922013-06-26T23:03:00.000+05:302013-11-16T21:36:33.596+05:30How to Beat Egg Whites<div dir="ltr" style="text-align: left;" trbidi="on">
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A number of recipes (especially desserts) would require egg whites to be beaten into various levels of peaks. You may come across recipes (like this <a href="http://rajculinaryaffair.blogspot.in/2012/12/chocolate-mousse-cake.html" target="_blank">Chocolate Mousse Cake</a> recipe) that would ask for stiff peaks, soft peaks, curling peaks and what not. If that sounds confusing, this may help. I have tried to list down all the degrees of beating egg whites and what they mean and how they should look like. If you get this part right, be rest assured that the rest of your dessert is going to be a cakewalk :)</div>
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<a name='more'></a><b style="text-align: justify;"><b><span style="color: #990000;">Beating egg whites</span></b></b><br />
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<ol>
<li>Using a <b>glass/steel bowl</b> (do not use plastic since they retain fats even after washing which will break the texture of the egg whites).</li>
<li>To stabilise the egg whites, you can mix <b>a little lemon juice (1/8 of a lemon for 2 eggs) </b>or a little tartar sauce.</li>
<li>Whisk with an automatic or manual churner.</li>
<li>The egg whites will first <b>start to foam</b> – <span style="color: #cc0000;">stage 1</span>.</li>
<li>If you keep mixing, the froth with start to stabilise, and if you remove the whisk (or you can use a spoon) the egg whites will form <b>long peaks that will bend over</b> and curl – <span style="color: #cc0000;">stage 2</span>. This stage is usually called <b><span style="color: #cc0000;">soft peaks</span></b> or <b><span style="color: #cc0000;">curling peaks</span></b>.</li>
<li>If you keep whisking still, when the whisk is removed the <b>peaks will be shorter, stiffer and more shiny</b> – <span style="color: #cc0000;">stage 3</span>. This stage is called <span style="color: #cc0000;"><b>stiff peaks</b></span>.</li>
<li>If you keep beating the whites, it will start to stiffen still and<b> turn into lumps and the liquid will separate out </b>– <span style="color: #cc0000;">stage 4</span>. There is no turning back from this stage and the only solution is to start with fresh eggs again.</li>
</ol>
</div>
</div>
Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com0tag:blogger.com,1999:blog-7800614164930687440.post-55740927887540729532013-06-20T16:20:00.000+05:302013-07-07T21:40:55.851+05:30Quick Lemon Pepper Seasoning<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
Lemon pepper seasoning is one of my absolute favourite seasoning! It goes great with salads, cheese toasts, pastas and many other Italian recipes. It is absolutely easy to make and just because I can't lay hands on them anywhere in Kolkata, does that mean I have to live without it? No way. So brainstorming to the rescue. If I have to make it on my own, I <i>have </i>to make it my own. I have been meaning to put this up for a long time but laziness got the better of me every single time. However, this time since I already used it in my <a href="http://rajculinaryaffair.blogspot.in/2013/06/sheekh-kebab-salad.html" target="_blank">Sheekh Kebab Salad</a> recipe, I kind of felt embarrassed not doing it. So here you go, enjoy ;)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMhjo8DtMoLVHKNgMCZOiYHvWPrP3gJ2cD4DsT7-CD2pRmDVydi6_aKON3fmBj-C6vcjlvQpjUOKRSuTmxXJWmVWdMACUKxLfEfk3nEguPBrEefQWZkqdPoovEjY1vorcXimrGzWiPiw/s1600/IMG_2560.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMhjo8DtMoLVHKNgMCZOiYHvWPrP3gJ2cD4DsT7-CD2pRmDVydi6_aKON3fmBj-C6vcjlvQpjUOKRSuTmxXJWmVWdMACUKxLfEfk3nEguPBrEefQWZkqdPoovEjY1vorcXimrGzWiPiw/s400/IMG_2560.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">As you can see, my crushing of the zest wasn't perfect this time :(</span></td></tr>
</tbody></table>
</div>
<br />
<a name='more'></a><br />
<div style="text-align: justify;">
<b><span style="color: #990000;"><br /></span></b></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Ingredients</span></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i><span style="color: #e06666;">For approx. 1 cup</span></i></div>
<br />
<ul style="text-align: left;">
<li style="text-align: justify;">Lemons<span style="line-height: 24px; text-align: justify;"> </span><span style="line-height: 24px; text-align: justify;">– 5/6 (depending on the size, see tip)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Whole black pepper</span><span style="line-height: 24px;"> </span><span style="line-height: 24px;">– <span style="line-height: 17px;">½ </span>cup</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Whole coriander</span><span style="line-height: 24px;"> seeds </span><span style="line-height: 24px;">– 2/3 tablespoon (optional, see tip)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Salt </span><span style="line-height: 24px;">– <span lang="EN-GB" style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;">¼</span></span> cup</span></li>
</ul>
<div style="text-align: justify;">
<span style="line-height: 24px;"><b><span style="color: #990000;">Method</span></b></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="line-height: 24px;"><a href="https://www.google.com/search?q=zesting+lemons&oq=zesting+lemons&aqs=chrome.0.57j0l3j62l2.3277j0&sourceid=chrome&ie=UTF-8" target="_blank">Zest</a> all the lemons. Don't get lazy, grate away! Make sure you don't get the whites in your zest.</span></li>
<li><span style="line-height: 24px;">Bake them on the lowest power setting until they are dry. You can also sun dry them (tastes even better) but it is going to take a long time (remember what Grandmas did with <i>achar</i>).</span></li>
<li><span style="line-height: 24px;">Crush them into coarse sized grains.</span></li>
<li><span style="line-height: 24px;">Crush the black peppers into coarse grains as well.</span></li>
<li><span style="line-height: 24px;">Crush the coriander seeds coarsely (if you are using them).</span></li>
<li><span style="line-height: 24px;">Mix everything into the salt and blend well.</span></li>
</ol>
<div>
<span style="line-height: 24px;"><b><span style="color: #990000;">Tip</span></b></span></div>
<div>
<ol>
<li><span style="line-height: 24px;">Increase the number of lemons to make the seasoning more tangy.</span></li>
<li><span style="line-height: 24px;">Use limes instead of lemons to make lime pepper seasoning.</span></li>
<li><span style="line-height: 24px;">Using coriander seeds gives a further fresh, lemony flavour as well.</span></li>
<li><span style="line-height: 24px;">This can be stored for 3-4 months in an airtight container.</span></li>
</ol>
</div>
</div>
</div>
Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com13tag:blogger.com,1999:blog-7800614164930687440.post-44777003866419208582013-06-20T09:09:00.001+05:302013-06-20T16:26:36.144+05:30Sheekh Kebab Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: inherit;">I had this salad recently at a small cafe called <a href="http://www.zomato.com/kolkata/baithak-southern-avenue" target="_blank">Baithak</a> (which I also reviewed there at Zomato) and enjoyed it very much. However, like always, I felt the need to readjust a few things based on my personal experience and experiment with it. Also, this is my first salad recipe and I owe the need to do one to <a class="g-profile" href="https://plus.google.com/110537145235717694143" target="_blank">Abhijit</a> as well, who asked why I never have one. So here it goes.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6k-EM4gZtlnHggwBOKPY8df4GrNsEi-n2Z9a_eeUupEoQliogtXVzDU2Gdx2M0-64qAhxxBx481Rj3-J5NSJNx-brmeRgKnh5ekva0wF24J0lvRNyAtTn15ilRpgmr_lcVCFIXUZwiI/s1600/Seekh+kebab+salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6k-EM4gZtlnHggwBOKPY8df4GrNsEi-n2Z9a_eeUupEoQliogtXVzDU2Gdx2M0-64qAhxxBx481Rj3-J5NSJNx-brmeRgKnh5ekva0wF24J0lvRNyAtTn15ilRpgmr_lcVCFIXUZwiI/s1600/Seekh+kebab+salad.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Ingredients for Sheekh Kebab Salad</span></td></tr>
</tbody></table>
<div style="text-align: justify;">
</div>
<a name='more'></a><span style="font-family: inherit;"><br /></span>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="color: #990000; font-family: inherit;">Ingredients</span></b></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<i><span style="color: #e06666; font-family: inherit;">For four</span></i></div>
<div style="text-align: justify;">
</div>
<ul>
<li style="text-align: justify;"><span style="font-family: inherit;">Green bell pepper<span style="line-height: 24px; text-align: left;"> </span><span style="line-height: 24px; text-align: left;">– </span><span lang="EN-GB" style="line-height: 115%;">½</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Yellow/orange bell pepper (optional)<span style="line-height: 24px; text-align: left;"> </span><span style="line-height: 24px; text-align: left;">– </span><span style="line-height: 17px;">½</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Red bell pepper<span style="line-height: 24px; text-align: left;"> </span><span style="line-height: 24px; text-align: left;">– </span><span style="line-height: 17px;">½</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Lettuce leaves<span style="line-height: 24px; text-align: left;"> </span><span style="line-height: 24px; text-align: left;">– 4</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Black and/or green olives (soaked in vinegar)<span style="line-height: 24px; text-align: left;"> </span><span style="line-height: 24px; text-align: left;">– 12</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="line-height: 24px; text-align: left;">Lemon </span><span style="line-height: 24px;"> </span><span style="line-height: 24px;">– </span><span style="line-height: 17px;">½</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Sheekh kebab <span style="line-height: 24px; text-align: left;"> </span><span style="line-height: 24px; text-align: left;">– 4 sticks</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="line-height: 24px; text-align: left;">Olive oil</span><span style="line-height: 24px;"> </span><span style="line-height: 24px;">– 1 tablespoon <span style="color: #cc0000;">(see tip)</span></span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="line-height: 24px;">mayonnaise </span><span style="line-height: 24px;"> </span><span style="line-height: 24px;">– 1 dollop (optional)</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 24px;">Lemon pepper seasoning<span style="color: #cc0000;"> (see tip)</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 24px;">Salt</span></li>
</ul>
<div style="text-align: left;">
<div style="text-align: justify;">
<span style="line-height: 24px;"><b><span style="color: #990000; font-family: inherit;">Method</span></b></span></div>
</div>
<div style="text-align: left;">
<ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: inherit;"><span style="line-height: 24px;">Slice the bell peppers into </span><span style="line-height: 17px;">½ cm thick vertical slices.</span></span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 17px;">Chop/tear the lettuce leaves into roughly 1 sq. cm pieces.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 17px;">Slice the olives into thin rings cross sectionally.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 17px;">Slice the kebabs into oval, ½ cm cross sections by holding the knife with a slight slant (this doesn't matter but the perfect round rings clash with the round olive sections :P so, you know...)</span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 17px;">Put the sliced vegetables in a mixing bowl and squeeze the lemon in it. Toss well.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 17px;">Drizzle the olive oil over it and toss well.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 17px;">Add the lemon pepper seasoning, salt and mayonnaise (if you are adding) and again, toss well.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 17px;">Add the kebab slices and toss carefully so they don't break. Serve at room temperature.</span></li>
</ol>
</div>
<div style="text-align: left;">
<div style="text-align: justify;">
<span style="line-height: 24px;"><span style="color: #990000; font-family: inherit;"><b>Tip</b></span></span></div>
</div>
<div style="text-align: left;">
<ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 24px;">I would personally suggest extra virgin olive oil not only for obvious health benefits but also for the flavour.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 24px;">You can replace lemon pepper seasoning with oregano or plain freshly ground coarse black pepper. Each will provide different flavours but equally wonderful :)</span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 24px;">You will find my lemon pepper seasoning recipe <a href="http://rajculinaryaffair.blogspot.in/2013/06/lemon-pepper-seasoning.html" target="_blank">here</a> ^_^</span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 24px;">I skipped the mayo in my version and it made for a very nice light salad :D</span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 24px;">You can add a few more vegetables of your choice. I recommend thin onion rings.</span></li>
</ol>
</div>
</div>
Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com4tag:blogger.com,1999:blog-7800614164930687440.post-11441353465543876882013-06-01T13:34:00.000+05:302013-08-05T13:25:41.087+05:30Rasgulla / Rosogolla <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyTOeV-id9gxGAi3XHK_i4F3E-_yOhwkkOCPYkFkkSpVkMv5K_5mPXytOt3dg1ceQZ-U2k_Y1mu6UYmCdiERJE3pqW4PZ5fdfBxOYJEfsF8Zv69iS2PmYYb61o9QgR66jk1Ktn4xP6YY/s1600/IMG_3898.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyTOeV-id9gxGAi3XHK_i4F3E-_yOhwkkOCPYkFkkSpVkMv5K_5mPXytOt3dg1ceQZ-U2k_Y1mu6UYmCdiERJE3pqW4PZ5fdfBxOYJEfsF8Zv69iS2PmYYb61o9QgR66jk1Ktn4xP6YY/s400/IMG_3898.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rasgulla or Rosogolla</td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /><br />I myself am not too fond of sweets, but a good dessert never fails to draw my attention. The recipe which I am going to share is a very popular sweet of Bengal. I think every Bengali across the globe has sometimes or other tasted this sweet delicacy . So when I found this recipe of homemade rosogolla (or rasgulla in hindi ), I was more than happy. Now, its the time to share it with you.</span><br />
<a name='more'></a><span style="font-family: inherit;"><br /><b> Ingredients:</b></span><br />
<ol style="text-align: left;">
<li><span style="font-family: inherit;"><span style="font-family: inherit;">1 lit milk (best to use whole cream milk)</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">3 tbsps lemon juice</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">3and 1/2 cups water</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">1 cup sugar</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">pinch of cardamom powder</span></span></li>
</ol>
<br />
<span style="font-family: inherit;"><b> Method:</b><br /> </span><br />
<ol style="text-align: left;"><span style="font-family: inherit;">
<li><span style="font-family: inherit;">Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 min.</span></li>
<li><span style="font-family: inherit;">Strain the whey and add the "chenna"(curd) to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 min.</span></li>
<li><span style="font-family: inherit;">Remove the chenna onto a wide plate. Now knead it gently for 10 min till there is no trace of moisture and is absolutely soft . [This is a very crucial step, so do not feel lazy ! ].</span></li>
<li><span style="font-family: inherit;">While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the gas oven and add water and sugar and allow the sugar to dissolve. Bring it to a slight boil. Add a pinch of cardamom pwd.</span></li>
<li><span style="font-family: inherit;">While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 min.</span></li>
<li><span style="font-family: inherit;">Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 min without the whistle at medium heat.</span></li>
<li><span style="font-family: inherit;">Remove onto a serving dish, bring to room temp. You may serve it hot or refrigerate and serve chilled along with sugar syrup.</span></li>
</span></ol>
<span style="font-family: inherit;">
<br /><br /><br /><br /> Try out this easy recipe and share your experience.. Happy Cooking !</span></div>
Debasmitahttp://www.blogger.com/profile/00051380860795237866noreply@blogger.com12tag:blogger.com,1999:blog-7800614164930687440.post-2153016280833852372013-04-26T15:33:00.000+05:302013-06-20T13:25:34.593+05:30Chicken Pie <div dir="ltr" style="text-align: left;" trbidi="on">
I got this recipe from my aunt. Its very easy and its simple flavours can win anyone's heart. I fell in love with this at the first bite !<br />
<br />
A few days back I felt like eating the pie again but at the same time was feeling very much lazy. So what I did was I made the simple recipe simpler. Today I would share both the original and the modified recipes with you. Hope you will find them interesting. You will also realize that there are so many scopes of modifications and whats more fun than experimenting and pleasing your taste buds !! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxXEeV-QCtw2HIDulOuOMl2Qei2bPv3yquEsYyzYbSC0jZaavFkz8acGjxb5EP_o34zZK16_jaJSPJD2MKYV8FMuIl5o9MZm4u8VBVcFsoyhEo362A5oYNkWMRU5Vr8ciqaQw1BUBstIG/s1600/Recently+Updated4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxXEeV-QCtw2HIDulOuOMl2Qei2bPv3yquEsYyzYbSC0jZaavFkz8acGjxb5EP_o34zZK16_jaJSPJD2MKYV8FMuIl5o9MZm4u8VBVcFsoyhEo362A5oYNkWMRU5Vr8ciqaQw1BUBstIG/s400/Recently+Updated4.jpg" width="400" /></a></div>
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<a name='more'></a><br />
<br />
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
Ingredients :</h3>
<div style="text-align: left;">
1) Minced meat- 1/2 cup [ I took two pieces of chicken, as I didn't have minced meat.]</div>
<div style="text-align: left;">
2) Smashed Potato- 1/2cup [ I used Potato Flakes instead and instantly made smashed potato with water and butter to taste]</div>
<div style="text-align: left;">
3) Chopped Onion - 1 tbsp</div>
<div style="text-align: left;">
4) Chopped Garlic- 1/2 tsp [ I didn't used it though, in the modified version ]</div>
<div style="text-align: left;">
5) Chopped green chillies as per taste [ again, not necessary]</div>
<div style="text-align: left;">
6) 1 Egg</div>
<div style="text-align: left;">
7) Salt and pepper to taste</div>
<div style="text-align: left;">
8) Refined oil to fry [ only if you use minced meat]</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
Method:</h3>
<div style="text-align: left;">
1) For preparing the minced meat, first heat oil in a pan and then add the onion, garlic and green chillies. Saute in low flame until you can smell the beautiful flavours or till the onion and garlic are tender. Then add the minced meat and the seasonings and cook till the meat is almost done. Then keep it aside.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
OR</div>
<div style="text-align: left;">
1) If you are taking chicken pieces instead, 1st boil it [ I micro it for a minute at high power in a covered microwave safe bowl) till tender. Then debone and cut them into thin slices.and add seasonings and half of the chopped onion.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2) Add seasoning and butter into the smashed potato and keep it aside. [ I added the remaining chopped onion with it]</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3) Beat the egg with seasonings and keep it aside.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
4) Grease a microwave safe container ( or any other container as per the requirement of your oven)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
5) Make layer of smashed potato, then a layer with the meat. Repeat it till you have used up all the meat and potato.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
6) With the help of a fork prick the layers.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
7) Now add the beaten egg and let it soak for a while.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
8) Then micro at high power for 2 min.[ If you are using other oven, then bake for approximately 15 min at about 200C or till the crust is golden brown].</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
9) Test with your fork. Prick the pie in the middle. If your fork comes out clean then your pie is ready.</div>
<div style="text-align: left;">
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<div style="text-align: left;">
10) Make it rest for a while and then its ready to serve.</div>
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Try this and I am sure you will be delighted with the result. Happy cooking !</div>
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Debasmitahttp://www.blogger.com/profile/00051380860795237866noreply@blogger.com5tag:blogger.com,1999:blog-7800614164930687440.post-6306711151260136502013-04-17T17:53:00.000+05:302013-06-27T13:22:14.731+05:30Chocolate Milkshake (2)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="color: #444444;">As promised, here is my second version of the <a href="http://rajculinaryaffair.blogspot.in/2013/04/chocolate-milkshake.html" target="_blank">Chocolate Milkshake</a>. This version uses chocolate ice cream instead of vanilla ice cream. Everything is almost the same with a little tweaks here and there. Because there can be times when the leftover ice cream is <i>not</i> always vanilla. The only thing to keep in mind is to strike the right balance between the chocolate and the vanilla flavour.</span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="color: #990000;">Ingredients</span></b></div>
<div style="text-align: justify;">
<b><span style="color: #0b5394;"><br /></span></b></div>
<div style="text-align: justify;">
<i><span style="color: #e06666;">For four</span></i></div>
<ul>
<li style="text-align: left;"><span style="line-height: 24px;">Chocolate ice cream </span><span style="line-height: 24px;">– 2 cups</span></li>
<li style="text-align: justify;">Chilled whole milk <span style="line-height: 24px;">– 4 cups <span style="color: #cc0000;">(see tip)</span></span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Chocolate syrup </span><span style="line-height: 24px;">– 3-5 tablespoons</span></li>
<li style="text-align: justify;"><span lang="EN-GB" style="line-height: 18px;">Vanilla essence </span><span style="line-height: 24px;">– 4-6 drops</span></li>
</ul>
<div style="text-align: justify;">
<a name='more'></a><span style="line-height: 24px;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Method</span></b></div>
<ol>
<li style="text-align: justify;"><span style="line-height: 24px;">Pour the ice cream and the milk in a blender.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Add 3 tablespoons of chocolate syrup & vanilla essence and blend well.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Taste and add more chocolate syrup, if necessary.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Blend until it develops a frothy texture.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Serve chilled.</span></li>
</ol>
<div style="text-align: justify;">
<span style="line-height: 24px;"><b><span style="color: #990000;">Tip</span></b></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="line-height: 24px;">Ideally, the proportion to use ice cream and milk is in 1:2 ratio.</span></li>
<li><span style="line-height: 24px;">You can experiment with the proportion, however, depending on how runny or thick you want your milkshake to be.</span></li>
<li><span style="line-height: 24px;">Suggested garnishing: spray cream over the top, sprinkle chocolate bits or cocoa powder on top or drizzle the inner wall of the glass with chocolate syrup before serving ... the possibilities are endless!</span></li>
</ol>
<div>
<span style="line-height: 24px;">There. I hope you enjoy the milkshake and beat the terrible tropical heat with it :)</span></div>
</div>
</div>
Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com0tag:blogger.com,1999:blog-7800614164930687440.post-12489538962883360392013-04-12T13:26:00.000+05:302013-06-18T17:38:28.974+05:30Chocolate Milkshake (1)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="color: #444444;">I
am a self confessed chocaholic. Anything that has tons of chocolate in it keeps
me drooling. So I try to keep off the chocolate aisles at any super store. And
the same can be said about ice creams as well. Imagine my condition when last
week, my dad bought a 2 litre pack of vanilla ice cream and</span><span style="color: #444444;"> <a href="http://www.hersheys.com/pure-products/details.aspx?id=4361&name=HERSHEYS+Chocolate+Syrup" target="_blank">Hershey's chocolate syrup</a>. The week had not gone by and the ice cream was
almost over. It was last Sunday when I sneaked up to the fridge to find just
two cups of ice cream left. I felt bad. That meant ice cream not enough for the
four of us. And then I remembered the next best alternative to ice cream:
chocolate milkshake! This solved the selfishness I would have felt if I had to
have the ice cream without sharing :) I hope you enjoy.</span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
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<div class="MsoNormal" style="text-align: justify;">
<span style="color: #444444; line-height: 115%;"><span style="font-family: inherit;">One last thing: there
are two ways to make chocolate milkshake. Here is the traditional way of doing
it, however, I will post the other version as well, some time later because not
always you have vanilla ice cream in the freezer but with a few tweaks, chocolate
ice cream can work wonders too ;)</span></span><br />
<span style="color: #444444; line-height: 115%;"><span style="font-family: inherit;"></span></span><br />
<a name='more'></a><span style="color: #444444; line-height: 115%;"><span style="font-family: inherit;"><br /></span></span></div>
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<div style="text-align: justify;">
<span style="color: #444444; line-height: 24px;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Ingredients</span></b></div>
<div style="text-align: justify;">
<b><span style="color: #0b5394;"><br /></span></b></div>
<div style="text-align: justify;">
<i><span style="color: #e06666;">For four</span></i></div>
<ul>
<li style="text-align: left;"><span style="line-height: 24px;">Vanilla ice cream </span><span style="line-height: 24px;">– 2 cups</span></li>
<li style="text-align: justify;">Chilled whole milk <span style="line-height: 24px;">– 4 cups <span style="color: #cc0000;">(see tip)</span></span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Chocolate syrup </span><span style="line-height: 24px;">– 4-6 tablespoons</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Cocoa powder </span><span style="line-height: 24px;">–<span style="color: #cc0000;"> </span></span><span lang="EN-GB" style="line-height: 115%;"><span style="font-family: inherit;">½ teaspoon (optional)</span></span></li>
<li style="text-align: justify;"><span lang="EN-GB" style="line-height: 115%;"><span style="font-family: inherit;">Vanilla essence </span></span><span style="line-height: 24px;">– 2-3 drops (optional)</span></li>
</ul>
<div style="text-align: justify;">
<b><span style="color: #990000;">Method</span></b></div>
<ol>
<li style="text-align: justify;"><span style="line-height: 24px;">Pour the ice cream and the milk in a blender.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Add 4 tablespoons of chocolate syrup, cocoa powder & vanilla essence (if using) and blend well.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Taste and add more chocolate syrup, if necessary.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Blend until it develops a frothy texture.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Serve chilled.</span></li>
</ol>
<div style="text-align: justify;">
<span style="line-height: 24px;"><b><span style="color: #990000;">Tip</span></b></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="line-height: 24px;">Ideally, the proportion to use ice cream and milk is in 1:2 ratio.</span></li>
<li><span style="line-height: 24px;">You can experiment with the proportion, however, depending on how runny or thick you want your milkshake to be.</span></li>
<li><span style="line-height: 24px;">Suggested garnishing: spray cream over the top, sprinkle chocolate bits or cocoa powder on top or drizzle the inner wall of the glass with chocolate syrup before serving ... the possibilities are endless!</span></li>
</ol>
<div>
<span style="line-height: 24px;">Let me know what you think. Leave a comment if you want me to post the other option to make this delicious treat. See you soon :)</span></div>
</div>
</div>
Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com4tag:blogger.com,1999:blog-7800614164930687440.post-58965067599223660262013-03-31T21:16:00.002+05:302013-06-18T21:45:56.631+05:30Easy Pigs in Blankets<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444;"><span style="line-height: 24px;">I love sausages. And I love bacon. And what's better than both of them? Both of them together, of course! That's why these tiny pigs in their delicious blankets are one of my favourite ways of eating pork. Pigs in blankets can be made in a variety of ways. This is the simplest version I came across (and in my opinion the most delicious one). I first had them from a tiny <a href="http://www.crawshawbutchers.com/" target="_blank">Crawshaws</a> outlet. And fell in love with the very first bite! </span></span><span style="color: #444444; line-height: 24px;">The best bit about making them? They're insanely easy. And here's how.</span><br />
<span style="color: #444444; line-height: 24px;"><br /></span>
<span style="color: #444444; line-height: 24px;">Oh! One last word: let me mention I shopped my sausages and the bacon from </span><a href="http://www.metro.co.in/public/Kolkata" style="line-height: 24px;" target="_blank">Metro Cash and Carry</a><span style="color: #444444; line-height: 24px;">, Kolkata (just so you know where you're sure to find them).</span><br />
<a name='more'></a><span style="color: #444444; line-height: 24px;"><br /></span>
<span style="color: #444444; line-height: 24px;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Ingredients</span></b></div>
<div style="text-align: justify;">
<b><span style="color: #0b5394;"><br /></span></b></div>
<div style="text-align: justify;">
<i><span style="color: #e06666;">For four</span></i></div>
<ul>
<li style="text-align: left;"><span style="line-height: 24px;">Pork sausages </span><span style="line-height: 24px;">– 8, each cut into 3 equal pieces (or 1.5" pieces)</span></li>
<li style="text-align: justify;">Bacon <span style="line-height: 24px;">– 24, 1.5" strips</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Toothpicks </span><span style="line-height: 24px;">– 24</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Oil </span><span style="line-height: 24px;">–<span style="color: #cc0000;"> </span>2-3 tablespoons</span></li>
</ul>
<div style="text-align: justify;">
<b><span style="color: #990000;">Method</span></b></div>
<ol>
<li style="text-align: justify;"><span style="line-height: 24px;">Place each piece of sausage at the end of each strip of bacon.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Wrap the bacon all around and secure with a toothpick firmly <span style="color: #cc0000;">(see below)</span>.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Repeat for all the pieces.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Heat oil in a skillet and fry them golden on all sides (as you would fry a normal sausage).</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Drain with kitchen towel and serve with your favourite sauce.</span></li>
</ol>
<div style="text-align: justify;">
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<div class="separator" style="clear: both; text-align: justify;">
I have tried to explain the rolling with the help of the following figures. I hope they helped.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1a-u4GX6DAKjPM-arUh64dmtUv8usUqyM2O9KBuJbrqWhonI6RsJ0ZSNB9OYwaPVKYJUnV_mgqC5viK9okFQNO1e9vZtKoJLJV2eA2Lyy0y14zPUplLQ5YBKGEMKnb4w8lxZwsQtXJ1Q/s1600/pigs+in+blanket.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1a-u4GX6DAKjPM-arUh64dmtUv8usUqyM2O9KBuJbrqWhonI6RsJ0ZSNB9OYwaPVKYJUnV_mgqC5viK9okFQNO1e9vZtKoJLJV2eA2Lyy0y14zPUplLQ5YBKGEMKnb4w8lxZwsQtXJ1Q/s640/pigs+in+blanket.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wrapping method for Easy Pigs in Blankets</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com4tag:blogger.com,1999:blog-7800614164930687440.post-79026722889348803312013-03-31T16:11:00.001+05:302013-09-26T12:25:04.689+05:30Chicken Kiev<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">
<span style="color: #444444;"><span style="line-height: 24px;">Molten garlic-y butter with hints of parsley. Who can say no to that? And when that comes out of a chicken fillet parcel? I know, it's <strike>too tempting</strike> a killer! So this time, I am not going to talk about this and will move on to the recipe :)</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="line-height: 24px;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><span style="line-height: 24px;">PS: This is no mean feat. This one actually requires a lot of work and care at every step, because its speciality lies in that geyser of butter oozing out when it is punctured. So sealing the butter in, in a way that it does not come out while cooking is...well painful.</span></span><br />
<span style="color: #444444;"><span style="line-height: 24px;"><br /></span></span>
<span style="color: #444444;"><span style="line-height: 24px;">PPS: Also it's painfully loaded with calories *shy, guilty grin*</span></span><br />
<span style="color: #444444;"><span style="line-height: 24px;"></span></span><br />
<a name='more'></a><span style="color: #444444;"><span style="line-height: 24px;"><br /></span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Ingredients</span></b></div>
<div style="text-align: justify;">
<b><span style="color: #0b5394;"><br /></span></b></div>
<div style="text-align: justify;">
<i><span style="color: #e06666;">For four</span></i></div>
<ul>
<li style="text-align: justify;"><span style="line-height: 24px;"><span style="text-align: left;">Chicken breast fillet</span> </span><span style="line-height: 24px;">– 4</span></li>
<li style="text-align: justify;">Butter <span style="line-height: 24px;">– 200g, softened </span><span style="color: #cc0000; line-height: 24px;">(see tip)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Garlic cloves </span><span style="line-height: 24px;">– 4, peeled and crushed</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Fresh flat-leaf parsley </span><span style="line-height: 24px;">– 2 tablespoons, finely chopped <span style="color: #cc0000;">(see tip)</span></span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Flour </span><span style="line-height: 24px;">– 100g</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Eggs </span><span style="line-height: 24px;">– 2</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Black pepper </span><span style="line-height: 24px;">– couple of pinches, divided</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Paprika or cayenne powder </span><span style="line-height: 24px;">– a pinch (optional)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Salt </span><span style="line-height: 24px;">– to taste, divided</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Oil </span><span style="line-height: 24px;">– 2-3 tablespoon (to fry)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Cling film or wax paper</span></li>
</ul>
<div style="text-align: justify;">
<b><span style="color: #990000;">Method</span></b></div>
<ol>
<li style="text-align: justify;"><span style="line-height: 24px;">Sift the flour thoroughly to get rid of any lumps.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Beat the butter using a wooden spoon or an electric mixer.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Mix the salt, pepper, paprika (optional), garlic paste, parsley into the butter and fold <span style="color: #cc0000;">(see tip)</span>.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Lay an A8 sized piece of cling film (or wax paper) on a flat surface.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Divide the butter into four equal parts and place one part on the film and roll into a short, thick log. Repeat until all the butter is used up.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Carefully place them in the freezer.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Place each chicken breast fillet on a piece of cling film, cover with another and pound them until they are fairly thin to be rolled.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Season the flattened fillets with a pinch of ground black pepper and salt.</span></li>
<li style="text-align: justify;">When the butter logs have hardened, take them out one at a time and roll them as shown in the figure (image <span style="color: #cc0000;">NOT</span> to scale): <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSI5SQ04pvqXarQ7gIShsRtSZH1ByH5TD75wMcyCXASgpPnoyfQx0OowWUZnDW2_DxgT5fxDeyKR8f2D5WNj40vKR-akrh5pi4VZBeZjJW-sokCgqR1EGAoJNVkOBte_R20XTFFziGxL4/s1600/Kiev.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSI5SQ04pvqXarQ7gIShsRtSZH1ByH5TD75wMcyCXASgpPnoyfQx0OowWUZnDW2_DxgT5fxDeyKR8f2D5WNj40vKR-akrh5pi4VZBeZjJW-sokCgqR1EGAoJNVkOBte_R20XTFFziGxL4/s1600/Kiev.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sealing butter log inside Chicken Kiev</td></tr>
</tbody></table>
</li>
<li style="text-align: justify;">Repeat with all the fillets and wrap them in a separate cling film each, and refrigerate for at least 2 hours and no more than overnight.</li>
<li style="text-align: justify;">Add a pinch of salt, pepper and paprika to the flour and divide into two dishes <span style="color: #cc0000; line-height: 24px;">(see tip)</span>.</li>
<li style="text-align: justify;">Beat the two eggs with 1 teaspoon of water.</li>
<li style="text-align: justify;">Take off the cling film and place the roll in one of the flour dishes, coat evenly, dip in the egg mixture, and coat well. Dip in the second dish of flour and coat evenly and shake off the excess. Place it on a dish with the open edge of the roll facing downwards. Repeat with each of the rolls.</li>
<li style="text-align: justify;">Heat oil in a skillet and place the fillets, no more than two at a time and cook both sides until golden brown.</li>
<li style="text-align: justify;">Lay a paper towel on a dish and remove the chicken kievs on to them to drain before serving.</li>
</ol>
This is tricky to make, as the butter seems to ooze out while cooking. I have tried to minimize the possibilities but errors still creep in, after all we're only humans. Don't be disheartened. It takes everyone quite a few trials to get them right :)<br />
<ol>
</ol>
<div style="text-align: justify;">
<span style="line-height: 24px;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #cc0000; line-height: 24px;"><b>Tip</b></span></div>
<ol>
<li style="text-align: justify;"><span style="line-height: 24px;">You can make the butter-only traditional version, or you can replace half of the butter with cream cheese. Mozzarella should work too, but gets very sticky and difficult to work with.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">I cannot stress enough about <b>fresh</b> parsleys. I couldn't find fresh parsley leaves so I <i>had</i> to use dried ones. Also add tarragon leaves if you can find them. I couldn't. :(</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Folding is a technique used to mix two components together, you'll find a mini tutorial at the end of my <a href="http://rajculinaryaffair.blogspot.in/2012/12/chocolate-mousse-cake.html" target="_blank">Chocolate Mousse Cake</a> recipe.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">You can replace the second dish of flour with bread crumbs, or, if you think you can really bear with all the layering, keep a third dish of breadcrumbs or flour and make another layer by dipping into the eggs again and coating in breadcrumbs/flour.</span></li>
</ol>
</div>
Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com6tag:blogger.com,1999:blog-7800614164930687440.post-21680776844385512732013-03-26T11:25:00.001+05:302013-08-05T13:28:08.286+05:30Egg Noodle from the scratch<div dir="ltr" style="text-align: left;" trbidi="on">
<h2>
</h2>
<div style="text-align: left;">
<div style="text-align: justify;">
I still remember trying this recipe at 1 a.m in the morning !! I found this recipe during a casual net surfing in the midnight. My impulsive side got the better of me and I end up making the noodles when rest of my family were snoring happily. But you know what it worth it and yes I will say that even after scaring my grandma in her way to the loo :p .I am sure after reading this recipe all the crazy foodies out there will be equally excited and pat my back for what I did !! What ? you are not convinced yet .... well read it and find out yourself...</div>
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<div style="text-align: justify;">
<br /></div>
</div>
<h3 style="text-align: justify;">
The recipe </h3>
<h4 style="text-align: justify;">
Ingredients</h4>
<ol style="text-align: left;">
<li style="text-align: justify;"> 6 eggs ( can take less ) </li>
<li style="text-align: justify;">flour ( enough to make a stiff dough)</li>
<li style="text-align: justify;">1 tsp salt ( or as per taste) </li>
<li style="text-align: justify;"> water ( approximately 6 tbsp) for boiling</li>
</ol>
<div style="text-align: left;">
<div style="text-align: justify;">
<br /></div>
</div>
<h4 style="text-align: justify;">
Method</h4>
<ul style="text-align: left;">
<li style="text-align: justify;"> break the eggs and beat them lightly. </li>
<li style="text-align: justify;">add flour to it gradually until you end up with a stiff dough.</li>
<li style="text-align: justify;">knead it well then roll it into thin sheets on a floured surface.</li>
<li style="text-align: justify;">cut into thin strips </li>
<li style="text-align: justify;">cook the strips in boiling water (put few drops of oil into the water so that the noodles don't stick together) until noodles float</li>
</ul>
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That's it !! you can now make your favorite sauce to go with the noodle or you store it in a air tight container for future use ( more than 24 hrs not recommended though). Hope you are excited by now and if so then what are you waiting for.. just run into the kitchen !!! Happy Cooking :)</div>
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Debasmitahttp://www.blogger.com/profile/00051380860795237866noreply@blogger.com2tag:blogger.com,1999:blog-7800614164930687440.post-67269516071602194792013-02-26T21:38:00.003+05:302013-07-09T07:49:39.648+05:30Chocolate Frosting for Cakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444;">Now that I have made </span><a href="http://rajculinaryaffair.blogspot.in/2012/12/chocolate-mousse-cake.html" target="_blank">this cake</a><span style="color: #444444;"> quite a few times, I thought it
needs some icing and frosting to make it look as good (if not better) as it
tastes. I decided to try out my most favourite source: the internet. I really
shouldn't have. They don't look so frightening when I am polishing off the
cream from my birthday cake. They are all – sweet! What I didn't realise
was, there were so many! With egg, without egg, with butter, without butter
they're all out there and I was, of course, clueless what to choose to suit my
needs. I chose the one with the butter, but without the eggs because mousse cakes already have a lot of eggs in them.</span></div>
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<span style="color: #444444;">However, I was becoming braver and ... lazier! I thought about the<span style="font-family: inherit; line-height: 24px;"> <a href="http://rajculinaryaffair.blogspot.in/2012/12/chocolate-mousse-cake.html" target="_blank">Chocolate Mousse Cake recipe</a> </span>I had posted earlier. Before adding the eggs ... now that was a good start. Except of course, for the fact that whole thing was a little too runny to go as a cake icing. But I swear it tasted like heaven.</span></div>
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<span style="color: #444444;">So, the brainstorming started. I am not really comfortable with simply going on with something that comes up in my mind until I turn it over inside my head what seems like the hundredth time and it tweak this or that to fit my mental image along with what-I'd-like-to-call-my-mental-taste-buds. And then when I find that I cannot innovate any further I hit the ... er, kitchen counter , for my first prototype. This recipe is the result of my second attempt. Also, I am really into thick icing layers so bear with me or make lesser, proportionally.</span><span style="color: #444444;"><br /></span><br />
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<b><span style="color: #990000;">Ingredients</span></b></div>
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<b><span style="color: #0b5394;"><br /></span></b></div>
<div style="text-align: justify;">
<i><span style="color: #e06666;">For the size of the <a href="http://rajculinaryaffair.blogspot.in/2012/12/chocolate-mousse-cake.html" target="_blank">Chocolate Mousse Cake</a></span></i></div>
<ul>
<li style="text-align: justify;"><span style="line-height: 24px;">Unsalted butter </span><span style="line-height: 24px;">– 50g</span></li>
<li style="text-align: justify;">Heavy cream <span style="line-height: 24px;">– 1 tablespoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Powdered sugar </span><span style="line-height: 24px;">– 50g<span style="color: #cc0000;"> (see tip)</span></span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Melted unsweetened chocolate/cocoa powder </span><span style="line-height: 24px;">– 2 tablespoons <span style="color: #cc0000;">(see tip)</span></span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">salt </span><span style="line-height: 24px;">– </span><span style="font-family: inherit;">½ teaspoon</span></li>
</ul>
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<b><span style="color: #990000;">Method</span></b></div>
<ol>
<li style="text-align: justify;"><span style="line-height: 24px;">Sift the sugar thoroughly to get rid of any lumps.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Beat the butter using a wooden spoon or an electric mixer.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Mix the salt in the chocolate after melting it (melting technique is available at <a href="http://rajculinaryaffair.blogspot.com/2013/06/melting-chocolate-or-butter.html" target="_blank">here</a>) or into a very little of melted butter.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Slowly add it to the beaten butter and beat further.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Add the sugar slowly, perhaps one tablespoon at a time (the slower, the better) and make sure each addition of sugar is melting into the butter before adding the next.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Beat the butter well and then slowly start adding the cream. Add drop by drop for better mixing.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Whisk a little more until you've reached your desired texture<span style="color: #cc0000;"> (see tip)</span>.</span></li>
</ol>
<div style="text-align: justify;">
<span style="line-height: 24px;">Start using already. Just make sure the cake is cooled to the room temperature or the frosting will start melting as soon as you apply and go all runny.</span></div>
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<span style="color: #cc0000; line-height: 24px;"><b>Tip</b></span></div>
<ol>
<li style="text-align: justify;"><span style="line-height: 24px;">Taste your frosting when you have added the last bit of sugar and make sure you don't need any more. Often my brother complains I am a miser with sugar, but really, that much is exact</span><span style="line-height: 24px;">ly how I like it.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">I used cocoa powder. My brother reckons that's the reason the sugar seemed less. If you're using cocoa powder you might need more sugar for a person with a sweet-tooth like my brother.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">You can use any other flavour, but just stick to natural essences or you'll have that stupid, synthetic smell. Not really cool. And as long as you are not using chocolate/cocoa, feel free to play with food colouring.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">You might feel that the frosting is a little too thick to work with, or you simply want it a little too runny. Keep adding whole milk by a teaspoon at a time, whisk well and repeat if you need to. Don't forget to check the sweetness if you add too much milk to it.</span></li>
</ol>
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Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com2tag:blogger.com,1999:blog-7800614164930687440.post-21740495339278619312013-02-25T19:23:00.000+05:302013-06-20T16:22:10.048+05:30Easy to make Mayonnaise Dip <div dir="ltr" style="text-align: left;" trbidi="on">
I was searching for a home made mayonnaise recipe for ages, because I sort of distaste the mayonnaise which is usually available in the markets. During the search I came across many recipes from different websites, magazines and blogs but those didn't really satisfy my expectation ! Mostly because those recipes contain one ingredient or other which is not available in the nearby market and supermarket. Finally after a long wait one day I accidentally found what I was actually looking for in my mom's recipe diary !! This recipe contains very easy to find ingredients and the method is also quite easy. And yes it tastes yummy too ! Hopefully it will be helpful for you as well. Now to cut the long story short , let's give you the recipe -<br />
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<i><b>Ingredients</b></i>: a) 1 egg yolk (kept at room temperature)<br />
b) 90 ml salad oil ( olive oil or any refined vegetable oil)<br />
c) 1 tbsp lime juice<br />
d) 1/2 tsp mustard (I used English mustard)<br />
e) 1/4 tsp sugar<br />
f) salt to taste<br />
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<i><b>Method:</b></i> First, whisk the egg yolk in salad oil drop by drop with the help of a balloon whisk or rotary mixer. Add seasonings to it. When half the oil has been added, pour half the lime juice and continue whisking, adding oil gradually till you get a smooth emulsion. At this point add rest of the lime juice and check for seasonings. And .... tadaaa its done !!<br />
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Oh yes ... its that simple ...<br />
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You can refrigerate this mayonnaise for future use but do not keep it for long as it has no added preservative.<br />
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That's all. Happy Cooking !! :) </div>
Debasmitahttp://www.blogger.com/profile/00051380860795237866noreply@blogger.com4tag:blogger.com,1999:blog-7800614164930687440.post-20101037152724584112013-02-21T13:30:00.000+05:302013-09-26T12:30:31.539+05:30Shallow Fried Calamari Rings with a Twist<div dir="ltr" style="text-align: left;" trbidi="on">
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Squids or calamari is a widely popular seafood with a very rich flavour. These are cooked in a number of ways but the most popular variant, perhaps, is fried calamari rings. I found the recipe first in the <a href="http://www.bbc.co.uk/food/recipes/deepfriedcalamariwit_68061">BBC food blog</a>. That recipe, in itself is quick and wonderful to taste. It has a simple yet rich sea flavour and is a wonderful hit among almost everyone. And if you are anything like my Dad, you are adverse to strong sea flavours. However if you are totally like my Dad and somewhat like my partner, you'll want a spicy twist on everything that comes within inches of your mouth (and/or nose).</div>
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Enter, my partner and his culinary experiments. He has an enviable spice cabinet, and an even more enviable sense of flavours and combination. I have given up counting how many times I have been sceptical about his experiments in the kitchen and then forgot about my health (diet) mission while tucking into it. But I think I am starting to trust his gut feelings. Also, we skipped the beaten eggs so that the rings do not get over-burdened. That's where I'll stop the trash-talking and take you to the calamari rings recipe with a spicy twist.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyk5eCLkfSgaqmwVXWcep6KpH-SnOL_VM0Wr9PPgU8ZIWUtf2uJ5IGVFWSk_rCurCqPVL-y3uy8N64R8_tyar1b-p8DXMoDxzRJeL1rslDEjFr9afo6fhSIrGbCsCu4AM_y3AbPpNnXA/s1600/IMG_0797.JPG" imageanchor="1" style="color: #771000; margin-left: 1em; margin-right: 1em; text-decoration: initial;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyk5eCLkfSgaqmwVXWcep6KpH-SnOL_VM0Wr9PPgU8ZIWUtf2uJ5IGVFWSk_rCurCqPVL-y3uy8N64R8_tyar1b-p8DXMoDxzRJeL1rslDEjFr9afo6fhSIrGbCsCu4AM_y3AbPpNnXA/s400/IMG_0797.JPG" style="border: none; position: relative;" width="400" /></span></a></div>
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<b><span style="color: #990000; font-family: inherit;">Ingredients</span></b></div>
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<i><span style="color: #e06666; font-family: inherit;">For four-six</span></i></div>
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<ul><span style="font-family: inherit; line-height: 24px;">
<li><span style="font-family: inherit;">Cleaned squid tubes or rings </span><span style="font-family: inherit;">– 1kg</span></li>
<li><span style="font-family: inherit;">Oyster sauce </span><span style="font-family: inherit;">– 1 tablespoon</span></li>
<li><span style="font-family: inherit;">Garlic granules </span><span style="font-family: inherit;">– 2<span style="line-height: normal;">½-3</span> teaspoon <span style="color: #cc0000;">(see tip) </span></span></li>
<li><span style="font-family: inherit;">Onion granules </span><span style="font-family: inherit;">– 1<span style="line-height: normal;">½-2</span> teaspoons</span></li>
<li><span style="font-family: inherit;">Coriander powder </span><span style="font-family: inherit;">– 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Non-brewed condiment (synthetic vinegar) </span><span style="font-family: inherit;">– 2 teaspoon</span></li>
<li><span style="font-family: inherit;">Crushed chillies </span><span style="font-family: inherit;">– </span><span style="font-family: inherit;">½ teaspoon</span></li>
<li><span style="font-family: inherit;">Coarse black pepper </span><span style="font-family: inherit;">– 1</span><span style="font-family: inherit;"> teaspoon, divided</span></li>
<li><span style="font-family: inherit;">All purpose seasoning </span><span style="font-family: inherit;">– <span style="line-height: normal;">½ teaspoon <span style="color: #cc0000;">(see tip)</span></span></span></li>
<li><span style="font-family: inherit;">Lemon/lime </span><span style="font-family: inherit;">– <span style="line-height: normal;">½</span>, juiced (optional)</span></li>
<li><span style="font-family: inherit;">Sunflower oil </span><span style="font-family: inherit;">– 6-8 tablespoons, divided</span></li>
<li><span style="font-family: inherit;">Onion </span><span style="font-family: inherit;">– 1, finely sliced into rings (optional)</span></li>
<li><span style="font-family: inherit;">Flour – 1 cup or enough to coat all the rings</span></li>
<li><span style="font-family: inherit;">Paprika </span><span style="font-family: inherit;">– a pinch</span></li>
<li><span style="font-family: inherit;">Salt </span><span style="font-family: inherit;">– 1 teaspoon or to taste</span></li>
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<span style="font-family: inherit;"><span style="color: #333333;"><span style="line-height: 24px;"><br /></span></span><b style="color: #333333; line-height: 20px;"><span style="color: #990000;">Method</span></b></span><br />
<ol style="background-color: white; color: #333333; line-height: 20px;">
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">If you are using squid tubes, cut then into rings about 1cm thick.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">Put them in a mixing bowl and add the oyster sauce, garlic granules, onion granules, coriander powder, non brewed-condiment (synthetic vinegar), crushed chillies, half of the coarse black pepper, all purpose seasoning, lemon/lime juice (if you're using) and the salt. Mix well.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">Let the rings stand in the marinade as you mix the flour to the remaining ingredients in another mixing bowl or a sandwich bag.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">You'd want to fry the rings in batches so that they don't stick together. Heat 2 tablespoons of the oil each time in a non-stick pan.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">Drain off the excess marinade from the rings (don't throw away the excess if you have sliced onion rings) and coat them in the seasoned flour </span><span style="color: #cc0000; font-family: inherit; line-height: 24px;">(see tip)</span><span style="font-family: inherit; line-height: 24px;">. Put the onion rings in the marinade and coat well.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">Place gently in the heated oil making sure they sit on the base and not the side, maintaining the ring structure. Squids tend to spit oil a lot so you'd want to be careful. If you use gas hobs, lower the flame. If not, take the pan off the hob and place the squid rings and return the pan back to the hob.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">The squids will continue to spit oil so use a cover if you have one in hand to protect yourself and your walls and cabinets.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">The flour might try to come off the rings because of the smooth, glossy surface of the squids and no egg to hold it together, but that's okay. It tastes pretty good. But if you really want a smooth batter on the surface, you must use beaten eggs as a coat over the flour. See the instructions </span><a href="http://www.bbc.co.uk/food/recipes/deepfriedcalamariwit_68061" style="color: #771000; text-decoration: initial;" target="_blank">here</a><span style="font-family: inherit; line-height: 24px;">.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">Remember not to overcook. Use a fork to dig in and check if they are soft. Usually, they are cooked enough to be taken off the pan when the flour coat turns golden brown. Remember to drain off excess oil before taking out of the pan.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">Place them in a bowl or a dish covered with kitchen (paper) towel to soak up excess oil.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">Repeat for all the batches and finally for the onion rings if you're using them.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">Serve hot or the squids will begin to turn rubbery as they cool.</span></li>
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<span style="color: #990000; font-family: inherit; line-height: 24px;"><b>Tip</b></span><br />
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<ol style="color: #333333; line-height: normal;">
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">I would suggest that you use garlic and onion granules for a better flavour (and to minimise water content for the marinade), but if you can't get hold of it, stick to paste. In that case, I would suggest to make the paste yourself. Also, I suggested two quantities, depending on how rich or mild you want to make your squids.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">I used Knorr's all-purpose seasoning, but if you can't lay your hands on one, look up the ingredients in your Chinese food tastemakers and see if it contains monosodium glutamate (MSG). Use it. You can also buy MSG directly, but </span><b style="font-family: inherit; line-height: 24px;">remember to use just a pinch or two</b><span style="font-family: inherit; line-height: 24px;"> because it is not really great for your eyes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: inherit; line-height: 24px;">Coat the rings in flour just prior to adding them. So if you are frying them in batches, you'll be really glad if you have an extra hand to help you out there. Otherwise the water content from the marinade will make the flour all soggy and paste-like. That doesn't hamper the flavour in anyway, but spits oil much more.</span></li>
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Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com0tag:blogger.com,1999:blog-7800614164930687440.post-41955939012682217082013-02-06T13:21:00.001+05:302014-10-30T17:26:31.636+05:30Reshmi Kabab<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444;">The name says it all. Reshmi kabab (kebab) is the ultimate delight in the kebab category due to its incredible melt-in-the-mouth softness (and hence the name reshmi). I came across the idea of making this through <a href="http://indianfood.about.com/od/chickendishes/r/reshmikabab.htm" target="_blank">this website</a> but I must admit it was a failure. </span><span style="color: #444444;">I knew it would be disappointing because the recipe was something that reminded me strongly of Tandoori chicken, but the almonds kept me going because I </span><span style="color: #444444;">really didn't want to believe that an </span><a href="http://about.com/">about.com</a><span style="color: #444444;"> recipe would fail, but it did. It was far from the silken soft texture that this dish is all about. So I was looking up at other websites for a solution. I looked <a href="http://allrecipes.com/recipe/reshmi-kebab-silken-kebabs/" target="_blank">here</a> and <a href="http://www.food.com/recipe/reshmi-kebab-chicken-kebabs-482548" target="_blank">here</a> and <a href="http://www.indobase.com/recipes/details/reshmi-kebab.php" target="_blank">here</a> and I knew one thing was common. It was the cream used instead of the yoghurt. I was not sure if the heavy cream would work so well. But then this wonderful thing happened. Also I played a little with the spices to get it accurate. I hope you'll enjoy it.</span><br />
<a name='more'></a><span style="color: #444444;"><br />Note: It takes 24 hours to marinate so make sure you start one day before you want to serve.</span></div>
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<b><span style="color: #990000;">Ingredients</span></b></div>
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<i><span style="color: #e06666;">For four-six</span></i><br />
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<b style="line-height: 24px;"><span style="color: #cc0000;">For the kebab</span></b></div>
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<ul>
<li style="text-align: justify;"><span style="line-height: 24px;">Boneless chicken </span><span style="line-height: 24px;">– 1kg, cut into 2 inch cubes</span></li>
<li style="text-align: justify;">Heavy cream <span style="line-height: 24px;">– </span>½ cup</li>
<li style="text-align: justify;"><span style="line-height: 24px;">Garlic paste </span><span style="line-height: 24px;">– 2 tablespoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Ginger paste </span><span style="line-height: 24px;">– 1 tablespoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Almonds </span><span style="line-height: 24px;">– </span><span style="font-family: inherit;">½ cup</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Coriander leaves/cilantro </span><span style="line-height: 24px;">– </span>½ cup (optional)</li>
<li style="text-align: justify;">Coriander powder <span style="line-height: 24px;">– 1 teaspoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Cumin powder </span><span style="line-height: 24px;">– 1 teaspoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">White pepper </span><span style="line-height: 24px;">– </span>½ teaspoon</li>
<li style="text-align: justify;">Onion <span style="line-height: 24px;">– 1, finely chopped</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Lemon/lime </span><span style="line-height: 24px;">– 1, juiced</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Sunflower oil </span><span style="line-height: 24px;">– 2 tablespoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Salt </span><span style="line-height: 24px;">– to taste</span></li>
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<span style="color: #cc0000; line-height: 24px;"><b>For the dip</b></span></div>
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<li style="text-align: justify;">Mint leaves <span style="line-height: 24px;">– </span><span lang="EN-GB" style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;">¼ cup</span></span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Coriander leaves/cilantro </span><span style="line-height: 24px;">– </span><span style="font-size: 15px; line-height: 17px;">¼ cup</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Yoghurt </span><span style="line-height: 24px;">– 2 tablespoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Salt </span><span style="line-height: 24px;">– to taste</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Sugar</span><span style="line-height: 24px;"> </span><span style="line-height: 24px;">– no more than a pinch (optional)</span></li>
</ul>
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<b><span style="color: #990000;">Method</span></b><br />
<b><span style="color: #073763;"><br /></span></b><b><span style="color: #cc0000;">For the kebabs</span></b></div>
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<li style="text-align: justify;"><span style="line-height: 24px;">Keep the almonds soaked in warm water for 15-20 minutes and then skin them.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Put the almonds in a blender and make into a paste. Add everything else except the chicken, the cream and the oil and blend well.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Add the cream and blend well with hand, just long enough to have a uniform mixture.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Take it out in a non-metallic bowl and add the chicken.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Coat each piece well and transfer in an air-tight container or cover the bowl with cling film and refrigerate. If the weather is cold enough, there's no need put it in the fridge, of course or it will take forever to come to the room temperature, to make it ready to be cooked. Marinate for 24 hours.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Take it out of the fridge at least 1 hour prior to cooking.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Grease the grilling rack and skewers (if you are using them) with the oil.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Arrange the pieces on the grill or thread them into the skewers if you're using them and then grill until the chicken are cooked through occasionally brushing oil on the chicken. Use a fork to test the chicken if they're cooked thoroughly.</span></li>
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<span style="color: #cc0000; line-height: 24px;"><b>For the sauce</b></span></div>
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<li style="text-align: justify;"><span style="line-height: 24px;">As you're grilling, blend the mint and the coriander leaves into a paste using a food processor.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Add the yoghurt and salt in it and blend again.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Pour it out on a little sauce dish.</span></li>
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<span style="line-height: 24px;">Serve the kebabs with the sauce. This is best enjoyed with <a href="http://en.wikipedia.org/wiki/Naan" target="_blank">naans</a>.</span></div>
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Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com4tag:blogger.com,1999:blog-7800614164930687440.post-26850861192811331092013-02-05T16:00:00.000+05:302013-06-17T23:22:45.661+05:30Non-vegetarian Momo with Chicken, Pork or Beef Filling<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444;">This is a Tibetan recipe as you most probably know and is taking the city by storm for a past few years; a fad so popular that it has replaced the age old favourites of noodles and rolls the city was so proud of! A health conscious yet fast food addict generation has switched to the wonderful, wonderful world of </span><span style="line-height: 24px;"><span style="color: #444444;">– momos!</span></span></div>
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<span style="color: #444444;">I personally have been having momos before this momo addiction broke out, at a time when I would know the very few momo joints by heart and could tell from one shop to another just by taste. In fact, without sounding too conceited, I somewhat reckoned myself a Kolkata-momo connoisseur. Not for long though, as innumerable other joints cropped up and road-side vendors took it up, making it a household name. Everyone has their own secret recipe and eventually, ways to Indianising the dish, making it more fast food oriented, inevitably crept in.</span></div>
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<span style="color: #444444;">The cute Tibetan name has an equally cute English term that is the closest way to describe what it is. A dumpling. But a bit different in technique and a whole lot different, as far as the flavour goes. The best momo I have ever had, so far was in <a href="https://maps.google.com/maps?q=sikkim&um=1&ie=UTF-8&hl=en&sa=N&tab=wl" target="_blank">Sikkim</a>, the tiny, beautiful state to the North East of India, that shares a border with Tibet, where the food originated. I believe that is the closest to the authentic version that I have ever tasted. However, it is a little disappointing to announce that this recipe is very Indianised. I am still working on it to get to the real version, and when I do, I will post an update and link that one to this recipe for interested readers. But speaking from an experimental point of view, this is very delicious, none the less. I hope you'll enjoy it. One more thing. My meaurements for this recipe is very far from exact. I mean everything is totally approximate. You don't have to be exact about the measurements either, because it doesn't hamper with the flavour (yayy!).</span></div>
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<b><span style="color: #990000;">Ingredients</span></b></div>
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<i><span style="color: #e06666;">For ...um, my measurement was just about enough for two. It's really up to your appetite.</span></i></div>
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<b><span style="color: #cc0000;">For the dumplings</span></b></div>
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<ul>
<li style="text-align: justify;"><span style="line-height: 24px;">Boneless chicken/pork/beef </span><span style="line-height: 24px;">– 250g, minced</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Chicken or beef bouillon (broth)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Flour </span><span style="line-height: 24px;">– 1.5 cups</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Spring onions </span><span style="line-height: 24px;">– a few sprigs, finely chopped</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Garlic </span><span style="line-height: 24px;">– 4-5 cloves, made into a paste</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Ginger </span><span style="line-height: 24px;">– 1 inch, made into a paste</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Onion </span><span style="line-height: 24px;">– 1 small, finely chopped</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Cabbage </span><span style="line-height: 24px;">– finely chopped, same quantity as the onion, if not less (optional)</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Soy sauce </span><span style="line-height: 24px;">– 1-2 teaspoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Vinegar </span><span style="line-height: 24px;">– 1-2 teaspoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Sunflower oil </span><span style="line-height: 24px;">– 2 tablespoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Salt </span><span style="line-height: 24px;">– to taste</span></li>
</ul>
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<span style="color: #cc0000; line-height: 24px;"><b>For the sauce</b></span></div>
<ul>
<li style="text-align: justify;">Tomato <span style="line-height: 24px;">– 1 medium diced to small pieces</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Garlic </span><span style="line-height: 24px;">– 2-3 cloves, made into paste</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Cayenne powder </span><span style="line-height: 24px;">– to taste</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Vinegar </span><span style="line-height: 24px;">– 1-2 teaspoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Soy sauce </span><span style="line-height: 24px;">– 1 tablespoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Sunflower o</span><span style="line-height: 24px;">il </span><span style="line-height: 24px;">– 1-2 teaspoon</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Tomato ketchup </span><span style="line-height: 24px;">– 1 teaspoon (optional)</span></li>
</ul>
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<b><span style="color: #990000;">Method</span></b><br />
<b><span style="color: #073763;"><br /></span></b>
<b><span style="color: #cc0000;">For the dumplings</span></b></div>
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<ol>
<li style="text-align: justify;"><span style="line-height: 24px;">Mix the minced chicken with half of the ginger-garlic paste, a little salt, 1 teaspoonful vinegar, 1 teaspoonful soy sauce and and 1-2 teaspoonful of the bouillon and set aside.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Knead the flower into a soft dough and add a little salt while kneading. Cover it and set aside.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Heat about 1 tablespoon oil in a pan and lightly fry the onions until they turn transparent.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Add the cabbage if you're using them and stir fry until they soften.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Add the rest of the ginger-garlic paste, 1 teaspoonful vinegar and soy sauce respectively, a little salt and stir fry for a minute.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Add the spring onion and take the pan off the hob after a few seconds. The spring onions will be cooked as much desired from the heat of the pan and the rest of the ingredients.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Mix it into the marinated chicken and keep aside. This is your filling.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Make tiny circles from the dough using a rolling pins. The circles should be about 3-4 inches in diameter. You obviously don't have to be exact.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;"><b><u>Shaping the momo:</u></b> Lay each circle on one of your palms at a time and place one tablespoonful of filling in the centre and shape the momo into your desired shape. Keep in mind the shape is not as important as the fact that <b>the filling must be trapped inside the dough with no openings to trap the juices inside</b>. You're supposed to pleat the edge over the filling and seal on the centre or just fold over one half of the edge onto another and pleat as you seal. But really, if you prefer to make it like a ravioli – or even a pillow – by all means, do: it'll taste just the same.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Keep them in a momo steamer or a metallic air-tight container, lightly greased with sunflower oil and cover with a damp cloth to retain moisture.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">If you are using a momo steamer, you've probably seen what's done: put on the lid and place it over the water boiling inside the base of the steamer. Some momo steamers have multiple tiers to cook many momos at a time. If, however, you don't have one, you would be needing the air tight container (must be metallic) and arrage the momos inside without piling one over the other. Sprinkle with water lightly, close the lid and place inside a pressure cooker with a little water inside the cooker. 1-2 blows should be enough.</span></li>
</ol>
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<span style="color: #cc0000; line-height: 24px;"><b>For the sauce</b></span></div>
<ol style="text-align: left;">
<li style="text-align: justify;"><span style="line-height: 24px;">Heat the oil on a pan and put the tomatoes in it. Cover with a lid for a minute and let it melt.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Add a little water and all other ingredients and simmer.</span></li>
<li style="text-align: justify;"><span style="line-height: 24px;">Let the sauce thicken, throw away the tomato skins and store or serve.</span></li>
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<span style="line-height: 24px;">Serve the hot, steamed momos with the sauce. The remaining bouillon is often served along with it, and is sometimes garnished with chopped spring onions.</span></div>
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Nemohttp://www.blogger.com/profile/14893434937726643016noreply@blogger.com0