Archive for décembre, 2014

Haricots Verts Casserole – French Cuisine

Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple from Thomas Keller’s Bouchon Bistro in Yountville, California. A riff on the American classic, this recipe swaps the green beans for slender French-style haricots verts and the canned mushroom soup for a from-scratch mushroom cream sauce. The whole thing then gets a topping of crispy shallots before baking.

Credit: Eilon Paz

Ingredients

 2½ lb. haricots verts or green beans, trimmed
Kosher salt and freshly ground white pepper, to taste
2 cups canola oil
12 oz. white button mushrooms, sliced ¼ » thick
1¾ cups heavy cream
8 sprigs thyme
2 cloves garlic, smashed
1½ tbsp. sherry vinegar
3 shallots, thinly sliced
½ cup flour

Method :

 

1. Cook haricots verts in an 8-qt. saucepan of boiling salted water until crisp-tender, 1–2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.

2. Add 3 tbsp. oil to pan; heat over medium-high. Cook mushrooms until browned, 8–10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8–10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce (consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9″ x 13″ baking dish.

3. Heat oven to 400°. Wipe pan clean and add remaining oil; heat until a deep-fry thermometer reads 300°. Toss shallots in flour and, working in batches, fry until golden and crisp, 2–3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.

 


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Potato Pulav – Indian Recipies

potato pulav M

Ingredients

Rice-2 cups(160 ml electric rice cooker cup)
onion-1 1/2
potato (red potato look good) – 5 nos(small size chopped in small pieces)
ginger-1.5″ piece (grated)
cumin seeds – 1 1/2 tsp
cumin pwdr – 2 tsp
garam masala -2 tsp
green chillies – 3 (you could also use Jalapeno peppers)
lemon juice – juice from 1 & 1/2 lemons
Cilantro – handful
Curry leaves – 2-3 strands

Method :

  1. Cook the rice seperately and  keep it aside.
  2. Heat oil in a wide vessel and splutter some cumin seeds.
  3. Saute the onions, green chillies & ginger.
  4. Add finely chopped cilantro & curry leaves.
  5. Add chopped potato, mix it, cover and cook.
  6. After the potato is well cooked, mix the cooked rice and garam masala.
  7. Add salt and lemon juice.
  8. Atlast add finely chopped cilantro & green chilly.

 

Tips
– Instead of cooked rice, you could add thick poha (aval) and make aval upma (batata powa) and serve with mint chutney for a quick breakfast, brunch or dinner.
– You could also add some peanuts for some added crunch.


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Chapati – Indian Recipies

how_to_make_roti

Ingredients

Whole wheat flour / Atta – 2 cups
Salt – 1 ts
Oil – 1 Tblsp (Vegetable oil)
Warm water – 1/2 cup (app.)
Chapati
Rolled out chapati

Method :

  1. Take the flour, salt and oil in a wide mixing bowl
  2. Add the warm water gradually while mixing everything together. (Instead of adding all water, some people  also like to add little warm milk/yogurt along with water.)
  3. Apply few drops of oil to the vessel and the dough. Knead the dough nicely to make it soft and pliable. This will ensure final soft chapati.
  4. Cover it with moist kitchen towel and let it rest for at least 15 minutes. This is another important step.
  5. Make lemon sized balls of the dough. Dip each ball into dry flour and roll out as shown in picture using a rolling pin.
  6. Place a griddle or dosa stone on the stove at medium-high heat. When the griddle is hot, put the rolled out chapati on it.
  7. While light spots appear (about 30 sec), flip the chapati.
  8. Drizzle/Spray few drops of  oil. After brown spots appear on the lower side of the chapati,  flip  again and spray little oil.
  9. Press gently all around the chapati with a crumbled up paper towel or clean kitchen cloth or the back of a spatula. This will help the chapati to puff up.
  10. Remove from the tawa as soon as brown spots appear on both sides. If you leave it longer, the chapati will become hard.
  11. Transfer the hot chapatis to a hot pack till you are ready to serve. The steam that is trapped in the hot pack helps to maintain the softness of the chapatis.

 
Variations
– In some places, chapatis are partially cooked on the tawa and then put on direct flame. The high heat puffs up the chapatis while cooking it. These are commonly referred to as ‘Phulkas‘.

Serving Suggestions
– Chapatis can be served with almost any veg or non veg gravies or sidedishes. This is an everyday food in many indian homes.
– This also goes very well with pickles or raita.
– In South India, chapatis are served with Kurma Varieties.
– Kids like to spread some jam or butter or sugar in the chapati, roll it and have it.

Tips
– A few drops of ghee/ butter added after removing from stove gives extra flavor to the chapatis.
– Chapatis stay good at room temperature for 2 days, in the refrigerator for up to a week and can be frozen for up to 6 months. For freezing, place each chapati between wax papers and put them in zip lock bags. Before serving, thaw them and reheat in the microwave/stove-top for just 10-20 seconds.


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Shahi Tukda – Indian Sweet

Shahi-tukra

Ingredients

Bread – 4 slices (cut into small cubes/triangles/circle)
Milk – 6 cups (about 3/4 lit.)
Sugar – 3 tblsp (for rabdi)
Sugar – 1/2 cup (for sugar syrup)
Water –  1/2 cup (for sugar syrup)
Ghee – 1/2 cup
Cardomom Powder – 1/2 tsp
Saffron – 1/2 tsp
Chopped Nuts (Almonds, Pista, Cashews etc) – 2 tblsp
Dates Syrup – 1 tblsp
(If you do not have dates syrup, just fry chopped dates in some ghee and use it as a topping.)

Method :

  1. Boil the milk in a heavy-bottomed pan for about 40-45 min on medium heat stirring often till it reduces to almost 1/4th of its original volume. This thick condensed milk is called ‘Rabdi‘.
  2. Add sugar, cardamom powder and saffron to this and switch off. Keep this aside.
    (Tip : You can also skip this step by using store bought sweetened condensed milk.)
  3. Boil the sugar and water  for few minutes to make a sugar syrup. Keep this aside too.
  4. Now cut the bread into desired shapes.
    (Tip : You can use a cookie cutter and make interesting shapes. I have used a star shaped cookie cutter.)
  5. Heat ghee in a frying pan. Shallow fry the bread slices till it is golden brown and crisp.
    ( Tip : You can also use store bought croutons.)
  6. Soak the fried bread slices in the sugar syrup for about 30 seconds.
  7. Arrange the sugar soaked bread slices in a plate.
    (Tip : Altenatively you can arrange them in a plate and pour the sugar syrup on top.)
  8. Pour a generous amount of rabdi on top of this.
  9. Garnish with chopped nuts and dates syrup.
  10. You can serve this warm when the bread slices are still a bit crunchy or you can refrigerate and serve chilled. It tastes good either way.

 

Tips
–  This is a very nice way of using stale bread. Infact, old and dry bread absorbs less ghee while frying.
– You can make this dessert with any type of bread – white, brown, whole grain, multigrain, etc etc.
– Health consious people can fry the bread slices in oil instead of ghee.
– People on diet can also enjoy this dessert by using fat free condensed milk, sugar substitutes and by toasting the bread instead of frying it.


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Aloo Methi (Potato Fenugreek Leaves Fry)

aloo_methi

Ingredients

Fenugreek leaves(methi) – 1 cup (fresh or frozen)
Potatoes – 2-3 (washed, peeled and cubed)
Garlic – 1 clove
Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp
Cumin seeds – 1/4 tsp
Oil – 2-3 tbsp
Ghee – 1 tsp
Salt – to taste

Method :

  1. Heat oil in a pan and splatter the cumin seeds.
  2. Add the cubed potatoes to this and cook till the potatoes are half done tossing occasionally.
  3. Add salt, turmeric and chilly powder and mix everything together.
  4. Next add the fenugreek leaves and cook till all the water is absorbed and the potatoes are nicely cooked.
  5. Add a tsp of ghee at the end. Delicious Aloo Methi is ready. Serve hot with any roti.

 

Tips
– A tomato can also be added along with the potato.


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Butter Chicken – Indian Finest Food

Ingredients

Turkey/Chicken – 1 lb (boneless, skinless)
Onion – 1 (chopped)
Tomato – 3-4 (chopped)
Cashews/Almonds – 5-6
Ginger garlic paste – 2 tsp
Green chilly – 1 (chopped)
Kasoori Methi –  1/2 tsp + 1/2 tsp
Fresh Cream ( or Heavy cream) – 1/4 cup
Chilly powder – 1/2 tsp + 1/4tsp
Corriander cumin powder – 1 tsp + 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp
Cumin seeds – 1/2 tsp
Cilantro – for garnish
Butter – 2 tblsp
Salt – to taste
Oil – 2 tblsp

Method :

  1. Wash the turkey/chicken and cut it into 1 inch thick cubes.
  2. Apply little salt, chillipowder, corriander powder, kasoori methi and ginger garlic paste. Shallow fry in little oil and keep it aside. You can also put it in skewers and bake it in the oven.
    Tip :- To keep things simple, use 2 tblsp of tandoori chicken masala powder instead of all the individual spices (any brand is fine).
  3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.
  4. When all these are nicely sauteed, remove from stove and let it cool a bit.
  5. After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.
  6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.
  7. Next add the fried turkey/chicken pieces, with all the dry spices like chilly powder, corriander powder, turmeric powder, kasoori methi, garam masala and salt.
  8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.
  9. Add the heavy cream, mix everything and let it simmer for few minutes.
  10. Garnish with chopped cilantro or some cream and serve with pulav, naan, roti. It goes well with anything.

 

Tips
– If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
– In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.


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Sweet Lassi – Indian Drink

Lassi is a healthy beverage that originated in Punjab but is popular all over India. It is made by blending yogurt and water with some other flavourings until it is frothy. Flavourings can be savory or sweet. Here I’ve given the recipe of a simple sweet lassi. Other variations of lassi can be made by adding suitable flavourings eg :- Mango Lassi (Mango Pulp is blended along with the other ingredients.), Strawberry Lassi , Kesar lassi (with saffron strands) etc.

Ingredients

Yogurt – 1 cup
Cold Water – 1 cup
Sugar – as needed
Rose water – 1 tsp
Cardomon Powder – a pinch

Method :

  1. Blend together all the above ingredients together using a hand mixer or a mixie until it becomes frothy.
  2. Garnish with fresh mint leaves, pistachios and serve as a cool, healthy and refreshing drink.

 


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Mango Rice – Indian Recipies (Nice One)

mango rice m

Ingredients

Basmati rice – 1 cup (cooked)
Mango – 1 cup (Grated)
Mustard seeds – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Ginger – small amount (chopped)
Red chillies – 2
Green Chillies – 2
Curry leaves
Cilantro
Turmeric powder – a pinch
Salt – to taste
Oil –  tblsp

Method :

  1. Heat oil in a pan, pop mustard seeds, Urad dal and Channa dal.
  2. Add Chopped ginger, Red chillies , Green chillies, Curry leaves and Turmeric powder.
  3. Add Grated Mango, Salt and saute well till mango is tender.
  4. Add Cooked rice and mix well.
  5. Garnish with Cilantro.

Variations
– Add some grated coconut along with mango and you have another variety rice called coconut-mango rice (Thenga – Manga sadam).

 


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Mullu Murukku – Indian Snacks

Mullu_murukku

Ingredients 

Rice flour – 2 cups
Urad dal flour – 1/2 cup
Sesame seeds – 1 tsp
Asaefoetida – a pinch
Cumin seeds – 1 tsp
Unsalted butter/ Dalda – 3 tsp
Salt – to taste
Oil – for frying

Method :

  1. In a heavy bottomed pan, dry roast the urad dal flour on a very low flame till it gets a light brown colour. You can also roast urad dal and powder it.
  2.  To this add the rice flour, sesame seeds and cumin seeds.
  3.  Add the butter/dalda to the above mixture. Mix it with the flour. The warmth from the hands will melt it.
  4.  Add little water and mix to from a dough.  The dough should have the right consistency to pass through the murukku press. If the dough is too thick it wont pass very easily. If it is too thin proper shape wont be formed.
  5.  With the help of a murukku press/mould, make the desired shape on a greased plastic sheet. You can make th murukku in different shapes as shown in the picture.
  6.  Remove it gently from the plastic sheet and fry it in a pan of hot oil.
  7.  You can directly  press the dough into the oil instead of making a shape in a plastic sheet to get a more rustic shape.
  8.  Fry till they turn golden brown in colour. Drain the excess oil using a paper towel
  9.   Store in air tight container and enjoy for many days.

 


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Mohanthal – Gujrati

Mohanthal
Recipe Servings
#4
Recipe Cook Time
#30 min
Mohanthal is an Indian dessert prepared in many auspicious occasions especially during Diwali. It is popular in Gujarat. Gram flour, khoya, milk and nuts mixed togethar to form square barfis.

 

Ingredients :


Method :


250 gm gram flour (besan)
Put sugar and half a cup of water over low heat and stir till sugar dissolves (do not let it come to a boil).When it dissolves let it boil and cook till hard ball consistency. Drop a drop into cold water and it should form into a hard lump.While sugar is cooking, cook khoya over low heat, stirring all the time, till crumbly. Heat ghee and add the gram flour mixture and saute till a light brown.Add cardamom, mix well and remove from heat.Add syrup and stir gently to mix well. Transfer to greased thali, pat to level, garnish with almonds and pistachios. Cool and cut into squares and store into air tight containers.
1 Tbsp ghee
3 Tbsp milk, mixed to a crumbly consistency
50 gm khoya
200 gm sugar
1/2 tsp cardamom powder
150 gm ghee

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