Thứ Ba, 30 tháng 8, 2011

How to clean broccoli and cauliflower really well?

90% of us prepare a cauliflower recipe at least once in a week the question is do you clean it properly??? If the answer is no then ....Please follow this simple step before preparing any cauliflower and broccoli based recipe the amount of pesticides sprayed on these vegetables is really harmful for our health when its not cleaned properly. people tend to purchase gobi manchurian from hotel i dont know how they clean in hotel I never eat gobi manchurian from hotel what about you comment below...
For this demo I've used 1/2 cauliflower which is 250 grams 2 tbsp vinegar and coarse salt 1 tbsp if you dont use coarse salt at home then use regular table salt. I've already  chopped the cauliflower florets for the demo. if your purchasing frozen ready to use cauliflower read the instructions if its parboiled in that case you need to just rinse the veg in warm water once. 

Method:
  • Boil about 3 to 4 cups water in a heavy bottom pan.


  • Add salt and vinegar to the boiling water.

  • Add the florets to the boiling water.

  • Remember your not cooking the vegetable we are rinsing the veg  keep stirring the veg in the hot water for 2 to 3 minutes.

  • After 3 minutes scoop the vegetable out from the hot water and add to cold water this will stop the cooking process now  make sure you inspect the veg if there is any worms inside rinse the veg twice or thrice thoroughly drain and its ready to use.

I hope this is a useful post for my young viewers who have just started cooking...wishing you all the best of luck....:)

Have you seen or heard of a Cauliflower Sheep...:D
Cauliflower And Sheep
Demo Video in English...do watch and follow...:)

Thứ Hai, 29 tháng 8, 2011

Mung Dal Paneer Samosa/Lentil and Paneer Stuffed Pastries

Featured on Huffington Post
amosa or Singhada (as we call them where I come from) always makes me nostalgic. I remember buying and treating on hot samosa from school and college canteen (which to me still is the best I have eaten till date) almost every other day. For the time when I was enjoying these crispy goodies - atleast for sometime - it would help me forget the dread of science and math classes! When at home, I remember when guests would visit during evening tea, serving samosa with tea was almost a given. My brother (a well known samosa fanatic) would keep waiting and dropping hints on what a great idea it would be to get some hot samosas. Papa, pretending to catch the hint, would hand him a ten rupee note. He would run over to the halwai shop at the corner of the street and get a dozen fresh out of the fryer for everyone ~ ahh! Can you believe samosas were 75 paise each back then!
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Thứ Tư, 24 tháng 8, 2011

Saffron Rose Srikhand/Indian Style Saffron Rose Greek Yogurt



e Indians love our spices as well as sweets. Festivals, celebrations or any happy occasion for that matter is definitely accompanied with sweets or as we call them, 'mithais'. There is mushrooming of mithai shops and local halwais on every nook and corner wherever you go. There is usually such a variety of sweets that it is difficult to decide what you want to eat. It is said that culture in India changes every hundred miles. With culture comes its food. Every region has its own sweet specialties and varieties so you can imagine how vast and expansive the world of Indian sweets can get. 
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Thứ Hai, 22 tháng 8, 2011

Roasted Baby Potatoes Indian Style!

here is something to be said about the versatility of potatoes. Fry 'em, bake 'em, roast 'em, saute 'em, cook 'em in a curry, mash and stuff 'em, well just mash 'em, heck if you fermented them right, you could even drink 'em :) There are a few people I have come across that don't like them but I can count them on my fingers. The biggest potato lover I have seen among them all is hubs, so much so that his friends tease him of being one. This will give you an idea - I made these roasted potatoes this past Sunday afternoon intending them to be a side with lunch. He ate a whole piled plateful and he emphatically declared that to be his lunch.
It wasn't just his love for potatoes, this recipe is out of this world. Very simple and elegant yet completely full of flavor with an added twist of Indian masalas. This recipe is out of a cookbook from the celebrity Indian chef Suvir Saran. I recently became a proud owner of one of his best work, (incidentally) named 'American Masala'.
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Thứ Sáu, 19 tháng 8, 2011

Mixed Vegetable Cutlets & My Ultimate Mini Veggie Burger...:)

Veggies:
1 Cup finely chopped Carrots, Spring Beans, Nool kol.
1/2 Cup Green Peas
2-3 Medium Size Potatoes
Fist full Coriander & Mint finely chopped

Ginger Masala
1 Inch Ginger
5-6 Pods Garlic
6-8 Green Chillies
I've used a mortar and pestle to grind a coarse masala

Dry Masala
1 Tsp Chat Masala
1 Tsp Chilly Powder
1 1/2 Tbsp Pudina Masala (optional)
1 Tsp Garam Masala
Bread crumbs are easy to prepare use fresh bread slices cut into small pieces and add to mixer and pulse twice or thrice bread crumbs are ready to use for this recipe i used 7 slices of bread.
Oil for frying.
Salt to taste.

Lets Prepare:
  •  Par boil the potatoes or steam the potatoes peel the skin grate and set aside.

  • Finely chop all the veggies its easy to cook.

  • Heat a heavy bottom wok or a pot add all the veggies carrots, beans, peas and noolkol add the crushed ginger and garlic paste along with the dry masalas chilly powder, garam masala, chat masala and pudina masala add salt and 1 cup water mix all the ingredients cover and cook till well done.

  • Once the veggies have cooked allow the moisture to evaporate there should not be any water content while mixing the potatoes.

  • Add the potatoes to the veg masala and mix all the ingredients thoroughly.

  • Add 1/2 cup bread crumbs and mix well if the mixture is still stick then add 1/2 cup extra bread crumbs check for salt add salt if needed.

  • Form cutlets using a cutlet cutter and roll the cutlet in bread crumbs.

  • Once the cutlets are formed refrigerate at least for 1 hour before shallow frying.

you can store the cutlets in the fridge for at least 10 to 15 days. Make sure you use a airtight container to store the cutlets.
  • Pan fry the cutlets till golden brown and serve hot with mint chutney or tomato ketchup...Enjoy..:)

For my ultimate mini veg burger you'll need.
Veg cutlet, Fresh Pav buns, Mint Chutney and onion slices
  • Take one pav bun cut into half and spread mint chutney on the bread place the cutlet and onion slice place the other have of the bun and secure with a tooth pic and serve...:)

  • Best for picnic or travel mom will always prepare these for long trips so much fun to eat home cooked meal even when your travelling. hope you all like this recipe do try and post your comments...:)






I'm proud to be an  Indian because we have anna to fight for a change...Jai Hind...!!!!
Friends18.com Orkut Scraps

Demo Video in English...Enjoy:)

Minty Fresh Berries and Fruit Couscous Salad




y
hubs is not the biggest fruit lover. Just about the only fruits he likes (read: can eat) are banana,
guava and ripe mangoes. I on the other hand love all kinds of fruit
(except banana and mangoes, go figure) and can live on the fresh fruit
juice and salads for a few days. Also, because of all the goodness of
fruit, I try to incorporate them in our meals at-least once a day. Hubby
always takes one or two bites and I am the one left to finish my plate and his. Same with my little one. She is even stranger with her fruit
habits. She only likes fresh pineapple and orange juice. Her reasoning
why she doesn't like a particular fruit is because of the color,
watermelon is too red, papaya is too yellow, guava is too green. But
then who's to argue with her that my dear pineapple is yellow too, lol!


Anyway,
thats a little 'fruity' detail about my family, back to the post. Summer brings in colors, brightness, vibrancy, fresh fruits and vegetables and 
also the sun and the heat. The local markets got crates of fresh berries and fruits and mostly on sale nowdays which
means I completely go crazy and bought us more than we could handle. It was not possible for me alone to finish
(although I did finish most of them all by myself). Now, hubs is a salad fan mainly couscous salad and last weekend I was all set to make some veggie salad and I opened the fridge and saw the rack full of fruits wanting to get my attention and hence this recipe. Some time back I had a similar kind of salad at the salad bar of the local Whole Foods market so this is slightly inspired from that. Mixed in a
few home grown organic mint leaves and a lite lemony dressing. To
my surprise both hubby and kiddo loved it. It was refreshing, gorgeous
and a great alternative to regular salads and helps with your daily fruit intake as well.


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Thứ Tư, 17 tháng 8, 2011

Dill & Onion Samosa (Samosa Irani)


I did veg version of samosa Irani you can add cooked lamb mince or chicken mince to the same dill masala and prepare the ultimate samosa. these samosas are so famous during ramadan festival every evening once the fast time is over they would serve hot samosas with chai..i love these samosas so much its so simple and easy try it for sure...:)
Ingredients:
(2 Bunches Dill Leafs
Fist Full Coriander and Mint Leafs)
the greens must be thoroughly washed atleast 3 to 5 times and finely chopped.
4 Large Onion (thinly sliced)
1Tbsp Garam Masala Powder
1 Tbsp Red Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Ginger Garlic Paste (I like to add 1/4 tsp fennel seeds while grinding ginger garlic paste)
2 Tbsp Maida mixed with little bit water (this will help seal the edges)
3 Tbsp Oil & Oil for frying
Salt as per taste
Samosa Patti sheets are easily available in super market try to use that saves heck a lot of time and moneys worth these sheets cost me 30rs only.

Lets Prepare:
  • Heat oil in a wok add ginger garlic paste fry till raw smell has gone add onion and fry till transparent add 1/2 tsp salt this will help the onion to soften fast.

  • once the onion has turned transparent add the chilly powder, turmeric powder and garam masala to the onion and fry the raw texture for the masala should go and you will have good aroma while frying the onions this is when we should add dill, coriander and mint leafs to the onion and fry a bit water can be sprinkled to cook the greens a bit..I however place a lid and allow the greens to wilt down on its own on a low flame.

  • After 10  minutes the onion and greens should have cooked trust me your house is going to smell super duper...:p allow the mixture to cool before filling into the patty sheet.

  • Take about a tbsp of filling and place on the patty and fold as show on the diagram.

  • Seal the edges with the maida mixture.

  • Heat oil in a wok to fry the samosas gently drop the samosa in the oil and fry till golden brown drain the oil on a paper towel and serve hot with mint chutney...Enjoy...:)




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Recipe in English demo video...enjoy:)

Samsung Galaxy Tab 750 Launch

Thứ Ba, 16 tháng 8, 2011

Dahi Nariyal wali Bhindi/Okra in coconut and yogurt sauce




es I am back. I realize it is unusual for me to go without a post for a fortnight and thanks to many of my readers that missed me. Lets just say life gets in the way sometimes. Here I am with a simple homey bhindi/okra dish the recipe of which I've had for a really long time in my diary (remember the little 'yellowing' notebook). As I sat back and thought about my history of cooking, nostalgia struck and hence the thought of getting to my good old diary. I remember having taken down this recipe during my college days from a magazine. I still remember it was a dish by the famous Indian celebrity chef Tarla Dalal whose recipes were a regular feature in the magazine.

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