KitchenAdda

CHEESE CAKE BAKED , WITH FRESH STRAWBERY SAUCE,

2015-02-20T21:54:00.001+05:30

Writing its recipie , SOON.

IT’S THE TASTE THAT MATTERS IN THE END

2010-04-26T12:43:00.007+05:30

The latest episode of the Hell’s Kitchen, actually made me realize what I have been sensing in past few months , Yes you bet , I‘ve been discussing this with a friend few weeks before that- “till I will not start tasting everything , how will I know what’s the ingredients that’s adding the flavor and how much , more of, how will I know what’s missing to make the dish complete?”, till now I am dependent on smell senses & on my Not so official tasters - that is my family members, but their also every taste varies .

Most of you, my readers might remember the scene from the movie Chocolate, where

A girl discuss about the flavor of chocolate, and the guy in the shop replies “how can you define its bad until you actually taste it “and the girl replies … why don’t you eat worms? How do you know they don’t taste good?” And the guy actually crunch one worm - nice tricks, but the way he explains the taste:-o … hummmm …. So the outcome???

Ladies and Gentlemen, the outcome is one actually need to taste everything to know its taste, imaging if the first fruit that appealed to a humankind was never tasted, the coffee, cocoa, or for instance mango was never once tasted, The called passion fruit “wild, and poisonous till 1900, and someone actually tasted, and here you are ending up with passion fruit dessert that is more then 500 in my known list. The best example is yet to come the cocoa bean that is so ugly looking, and when converted in chocolate its Bitter and dark and very guaee , Yet In 2006 more than 6.5 million tons of chocolate was sold worldwide.

Till now I am totally dependent on my smell senses to add the ingredients, But the secrete to be a grate chef is to know your ingredient too well I was actually amazed to see ,How the lady actually describe “it’s a back stem of Bok Choy “ wow!!!! Thrilling,-but that turn even more beautiful when a male chef described “seared pear piece as “a piece of mango” , But the real Hell at the Hell’s Kitchen was when the defeated group of male chefs had few weird things to taste “that too – R A W “ e.g. Pig Liver , Chicken Brest , Beef etc. sounds yuckiest? But that is what actually matters, it’s like reality shows displays too much way too much from the reality? Uhhhh ?? I don’t think so, cos at the very end.

its-taste-that-matters-in-end.html

IT’S THE TASTE THAT ACTUALLY MATTERS – TO KILL THE SENSE TO ALIVE ONE’S SENSE OR TO KILL THE WHOLE ENVIRONMENT OF COSY DINING, the secrete of grate cooking is keep tasting what ever you are making , even during its process .

P..S. I AM YET TO DISCOVER TASTE .

And as always this post is dedicated to Gordon Ramsay.

Bread cheesy Pakora

2010-04-11T20:06:00.017+05:30

One of my favorite Snack, very very quick and very very easy.

These pakoras are ready in no time. I often make this for our Kids for their school tiffin. and they are most happy with this.

Bread cheesey Pakora

METHOD:

6 to 8 Fresh Bread slices (choose any of your favorite bread I used wheat).
6 TO 8 T. Spoon Full cheese spread or Cream Cheese.
1 Tea Spoon Full Chat Masala or Black salt,if u like more cheese and less spice taste.(I sprinkled chat masala).
Oil For Frying .
A Frying Pan.

FOR BATTER:

4 Large Table Spoon Of Chick Pea Flour(Besan)(about200 gm)
1 small T.Spoon Full Red Chilly Powder.(I used kashmiri degi mirch).
1 small T. Spoonful Ajwain(Carom seeds).
Salt to taste.
1/2 T. spoon Turmeric Powder(Haldi).
A Pinch of soda by cab.
Water just enough to make a thick batter of coating consistency(u might need only 1 cup = 100 m.l. water only)

RECIPE :

Mix together all the ingredients of Batter .
Pour little water to make paste .
Add more water only if required.
The Batter should be In smooth thick flowing consistency.
Keep aside for 1 hour.

Chick Pea BATTER

Cut Each Bread Slice in triangle shape .
Spread Cheese on one side sprinkle very little chat masala and cover with the other half.
Now again half this triangle in to 2 equal triangles. (E.G. 2 FULL SQUARE SLICE WILL MAKE 4 TRIANGLES)

Bread With Cheesy Spread

Now Heat oil in a pan.( I use canola)
Once heated on high,Simmer the flames to medium.
coat each triangle in to batter from both sides.
Fry into this hot oil till crisp golden brown.
Remove on a Kitchen Paper.
Serve Hot With Tea+ Ketchup+Chutney.

HANDY HINT:

Do not add water at one go that way you will end up having thinner and crumbly batter.
As Alternate Filling ,You Can Fill Boiled mash Potato too,for that you need to mix chat masala boiled peas into mashed potato and follow the same recipe at rest of the tasks.

Paneer Tikka Masala Malaidaar.

2010-04-07T19:33:00.000+05:30

On a Chilly Evening Party You are in No Mood to cook anything fancy but wanna impress your family and friends with some really finger licking yummy dish... then this is the answer.Believe Me you must have never tasted such Tikkas they are so very yummy and best thing is they are pure vegetarian . you don't need to add onion also except for garnishing that too is optional.

Ingredients :

1/2 Kilo grams. Paneer (cottage cheese).
1/2 cup Malai (double cream) Whipped thoroughly.
2 Tab Spoon All propose flour (Maida)
1 Tab Spoon Yellow Chilly Powder.
Salt to taste

Side serves :

1 large bell pepper deseeded and diced in big cube chunk
1 Largely chunk-ed onion cubed.
1 Tomato Chunk-ed largely and cubed.
Skewer to grill or a griller pan.

For Garnishing :

1 Large Onion's Rings (optional)
Lemon wedges.
1 large Table spoon full 5-spice powder or kebab masala.

Method For Tikka.

Dice The Paneer In Big cube size Chunks.
Sprinkle Yellow chilly powder generously, Coat well add salt to taste mix carefully without breaking cubes.
Keep aside.
Now Mix Together Cream + Flour + Little Bit More chilly Powder +Salt it should be in running like thick paste constancy.
Now coat each Paneer cube well in this mix and keep in a tray.
marinade this way for 20 minutes.
Now on a Skewer skew through 1 chunk of bell pepper then piece of onion then paneer cube then tomato repeat same order till skewer is 1/3rd full .
Grill on a hot barbecue or in a oven rotating occasionally .Till Golden Crisp Brown.
if grilling in a pan - just sprinkle little oil then grill all veggies first then grill paneer and then arrange in above skewer's order on a large wooden grill sticks .
once done Take out all paneer cubes and cut through lengthwise with same hot Skewer that adds special smoky flavor to the tikkas .
Now garnish on bed of onion rings with lemon wedges.
Sprinkle 5 spice power and serve very hot and immediately.

Handy Hints:

you can combine 2 table spoon nicely beaten curd with mint chutney and a pinch of salt and sugar and serve this dip too along.
Khasta Naan Or Lacchaa Parantha Goes too well with this.
This is best for any Dinner party , as starter or serve as a complete dish .

Doodh Na Kareley - Bitter Gourd spicy and cheesy style

2010-04-07T12:23:00.004+05:30

Every Nook and Noach is getting health conscious and , on a world diabetes day I herd my neighbors going gaga over Bitter Gourd , Carom seeds, Fenugreek seeds and so many other Ayurveda herbs and solution that any one but diabetes can survive with the use of them .

Its Good , and after listening their long long speech of how benefit is Karela and its juice is for everyone i thought why not give away and quick and easy , Mouth watering recipe of karela too on my Blog.

Well this Dish does not need long filling preparations and very simple with very simple basic ingredients . and yes its not at all bitter once its ready . come on try it and watch it disappear even by kids in no time .

(Cheesy Spicy fried Bitter Gourd ready dish)

Fried Spicy Cheesy Bitter gourds . Very Tasty and healthy too.

Ingredients :

*250 Gram medium size Karela Fresh and bright green in color .(Bitter Gourd)

* 2 large Onions Finely Chopped.

*Milk (full cream) 200 ml.

*Oil for frying (about 200 ml because after frying it wont be in use for anything else).

*Thick curd 1 table spoon

* salt to taste.

* Red chilly powder ( I used Kashmir degi mirch).

* 1 Small tea spoon full Ajwain (Carom Seeds)

*Garam Masala Powder.(all spice powder).

* Ginger Julianna for garnishing (optional).

(Fried karelas)
Method for frying Karelas :

Wash and wipe dry all the karelas .
Scrap All the Karelas and save its all scrapping .
Mix 2 tea spoon salt to this scrapping (peels) and keep aside for 1 hour.
Chop off ;peeled and clean karela's end and tails.
Slit them all lengthwise and keep in a bowl of water mixed with 4 tea spoon full of salt for 1 hour.
Drain after An Hour and pat dry with the help of a kitchen towel.
Wash And drain Karel's scraps ( peels) too.
Give them a gentle squeeze so all excess water drains out .
Keep aside.
Heat oil in a pan Fry Karelas till they are fried to golden hue both from inside and outside.Keep on a blotting paper .
Now fry the Peels too.Keep on A blotting paper

Main Recipe :

Heat 1 table spoon oil (if the karelas fried oil is left try to use the same cos that contains all the flavor already)
Add Chapped Onions and fry till light Golden .
Add red chilly powder , Carom Seeds , salt , Fry for 1 minute .
Add Milk and Fried Karela and its peels , Bring it to a boil add Curd.
Stir well and simmer for 10 minutes or till thick .
Add Garam Masala just before removing from heat and when the dish is well cooked .
check the seasoning .
Garnish with Slitted Green Chillies and Ginger Julianne .
Serve With Roti, Chapati , Khasta naan . I serve it with Khasta Roti .

(Milk And Chopped Onions)

Hot Tips:

Try to use only required amount of oil only for frying cos after frying karelas the oil turns bitter and dark too so its no more in reuse for anything else then karelas only.
Keep the karela's seeds in the . when u fry they also got fried and the crunchy nutty taste is awesome in the dish .

AS always I dedicates this post TO ........ My lovely , world's best cook ... My Lt.Mother... who used to make lovely "doodhi na Karela" .

Julie & Julia

2010-03-30T19:05:00.000+05:30

Bonjour ; Since I saw Julie & Julia I am all over lost again , as at some and yes more of ; at many points i relate my self to this movie and them ( Julie & Julia - Meryl Streep is Julia Child and Amy Adams is Julie Powell) ,

and now days my state is like - I am watching all cookery shows and my passion does not stop here ,I am downloading all sort of funny recipes and even trying most of them too; the ratio is 10:15 yes I download ten and practice these in 15 ways (5 for my own variations )

last week I had a funny - interesting and yummy dream yes ..., It was for a Soup a soup no 1 ever taught me . But I saw my self as a head chef - and was trying my hand in this creamy -yummy -caramelized -onion- rich mushroom soup . Most of my readers may not believe this but yes I actually noted the exact recipe carefully in my recipe ladder and last night I actually tried not 1 but 3 different variations of that soup and all 3 were super fantastic .......Not to mention with loads of butter.

No matter how much difference in opinion I may have with many of my fellow chefs in their different recipes but yet I strongly believe and meet them at one point that... No amount of butter is too much butter u must use enough (no description for enough it should be dare dripping till licking yummy ).

But I am still in search of my self,

Yes!!!!! I wanna open my own restaurant ( any one who have first hand experience in this can call me for help or yes u can send me your help feedback too to help me to open up one...yes I am serious here)

Yes I am planning to open my own restaurant where I will present all my favorite dishes with best food presentation - taste and yes with the very first pick of the day

not to mention I finally saw Ratatouille. yes anyone can cook but not everyone can passionately cook as I do ... I really truly loveeeeeee to cook .

do wait for my "utterly veg" - "veg" - and "non-veg" variation of that Creamy yummy Caramelized Onion rich mushroom soup HERE! Bon appétit!

As its Wisely said "One should dedicate their writing to some one who is close enough for the inspiration ... so mine goes to Both Julie And Julia for this.. Thanks for the inspiration.

TAMARIND PULP - HOW TO MAKE

2009-04-28T19:16:00.000+05:30

HOW TO MAKE TAMARIND PULP.

Soak Imli (TAMARIND ) 1 small cup in warm water (desired quantity of water or 1 cup) for 2 /3 hours.
mash Imli in water with hand or help of a flat spoon thoroughly.
Sieve and drain the water and pulp with help of big net strainer.
use this thick water as you require or boil it till it gets thick -cool on room temperature and store in fridge for later use .

VARIATION FOR ALL PURPOSE SWEET CHUTNEY (SAOUNTH )

1 Large Cup Fresh Tamarind Pulp.
1 Cup deseeded dates.
1 Tea Spoon dry ginger powder.
1 Tea Spoon mixed melon seeds.
1 Tea Spoon Black salt. (pink color- or u can use conman salt too)
1 Tablespoon Sugar (or more according to taste)
50 grm Jaggery (gudd)

Method:

mix all ingredients together except salt & melon seeds.
Bring To a Boil and simmer till start little thickening & Jaggary is dissolved fully.
Remove from heat.
Cool on Room Temperature.
Add Melon Seeds and salt.
Store In A * Glass jar.
use as required on Dahi bhalla- Golgappa-Panipuri-Phuchkas-Chaat-Paprri-Bheal Puri-Khakra etc etc.

** Tamarind should Not be kept in any Metal Vessal for its alkaline properties . It works as food poision if kept in any metal vessal .

Handy Hint:

Add fresh pomigranate gems on the portion you are to consume same day .It enhance the taste .

PUNJABI KHATTEY CHOLEY - BHATUREY

2009-04-28T17:53:00.000+05:30

Ingredients for Choley

250 Grm White Chick Peas (Kabuli Chana-safed choley) (soaked overnight or at lest 8 to 10 hrs in warm water)

choley white- chick pea

1 Table Spoon Chana Daal (soaked
1 Tea Bag
1 Table Spoon Bhuna Zeera (Roasted and coarsely ground cumin seeds).
1 T.Spoon turmeric powder .
2 Table spoon Dhaniya powder (dry coriander seeds finely ground).
2 T.Spoon degi mirch (very fine red chilly powder)
1 big Table Spoon Full of (Imli ) tamarind pulp OR Anardana powder (pomegranate dry powder).

pomegranate dry powder-anardana powder

Puree of 3 medium tomatoes .
2 Tablespoon oil ("i use- clarified butter = ghee")
1 Heaped T.Spoon Garam masala powder
Salt To taste.

Ingredients for Bhaturey

1/2 cup of potatoes (boiled & grated)
1/2 cup Dahi (beaten curd )
1 cup of all-purpose flour (Maida)
1 Table Spoon Suji (rawa)
salt (to taste)
1 & 1/2 tsp. of Cooking oil
More Cooking oil (for deep frying)

For Garnishing The Choley

1 Large Onion (sliced)
4 lemon Wedges
2-3 Green chilly - finely chopped
Fresh Green Coriander leaves - finely chopped

coriander leaves

Directions
Choley

Pressure cook the Chanadaal and Chana (Chick Peas) with the tea bag for 3 whistles until they are soft. Keep aside. Discard the tea bag.
Heat the oil in a pan.
Add red chilli powder, pomegranate powder, turmeric powder, coriander powder, cumin powder and salt and sauté for another minute.
Add the tomatoes paste and saute for 2 minutes
Add Tamarind Pulp (if not added pomegranate powder in dry masala )
Add the chick Peas and its remaining water and mix well. Simmer for 10 to 15 minutes.
Add Gram masala And set aside. Roasted cumin powder

Bhaturey

1.Combine the flour, Potato, 1 ½ teaspoons of oil , Dahi, Suji and salt and knead into a firm dough without using any water.
2.Knead the dough very well until it is smooth. Cover with a wet muslin cloth and give rest to the dough for 10 minutes.
3.Divide the dough into equal parts and roll out into circles of 125 mm. (5") diameter.
4.Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
5.Serve hot with the cholay, sliced Onion , chilly , lemon wedges & Green coriander HOW TO MAKE TAMARIND PULP.

Soak Imli (TAMARIND ) 1 small cup in warm water (desired quantity of water or 1 cup) for 2 /3 hours.
mash Imli in water with hand or help of a flat spoon thoroughly.
Sieve and drain the water and pulp with help of big net strainer.
use this thick water as you require or boil it till it gets thick -cool on room temperature and store in fridge for later use .

Kesar Basoondi

2009-04-23T20:57:00.000+05:30

One of the traditional Indian sweet is Basoondi-It comes in many flavor now days in West Bengal (Eastern ghats of india) .Basoondi is a rich Indian sweet. Basoondi is basically Rich milk Bangoli sweet ,flavored with saffron fruits or nuts. Normally served chilled and garnished with various nuts etc. Since basoondi is highly rich in calories, it is normally a festive treat. Basoondi has a thicker consistency than rabdi.
Serves: 4.

Ingredients:

Full Cream Milk 2 ltr.
Pistachios Chopped Thinly1 TABLE SPOON
Almonds Chopped Thinly1 TABLE SPOON
Chirownji (Sunflower seeds) 1 T.Spoon full(optional)
Kishmish (green raisens) 1 Table spoon (washed just before adding )
Saffron few strands (dissolved in 2 tablespoon warm milk )
Sugar 1 cup (or more according to taste)

Method :

Boil milk in a heavy bottomed pan and cook after 1 boil on medium - low flame until it reduces to half and comes to semi thick constancy .
Keep stirring to avoid burning/browning/scorching.
Stir in sugar, saffron milk and let the sugar melt completely.
Remove from heat and chill the thickened milk.
Garnish chilled basoondi with Kishmish ,Chirownji, sliced pistachios and almonds and serve.

Handy Hint:
Make sure to stir the milk frequently to not burn it.

Suggestions:

If Basoondi is thin - leave on low flame for few more minutes till it becomes thick.

Variations:

Basoondi can be flavored in various ways. Variations include Rose petals,pinapple,chocolate,Rosogulla (cottage cheese sweet) , orange - Just mix your favorate fruit with same essance (2-3 drops only). Sometimes almond paste is added to basoondi to give it a nice texture.

AAM KA PAANA (GREEN MANGO SORBAT)

2009-04-23T18:59:00.000+05:30

KACCHEY AAM KA PANNA

Summers are here and shakes and juices are inn , Once you are in that tough Sun you feel so lethargic as if something has sucked out your energy fully, and that time you always wanna go grab any thing that is chilled and little sweet.
Fizzy Drinks are real stealer cos they are easily available and one just need to uncork it to gulp big sips but on the other hand its quite Harmful.(AS NOW DAYS THEY HAVE CLEARLY STARTED WRITING "CONTAINS CAFFEINE" ON BOTTLES)
I still remember me and my siblings had one particular habit That we never used to have simple plain water after returning home from school in such skin burst sunny afternoons .
Maa used to prepare delicious Drinks Like Nimboo pani (lemonade) OR Aam ka Paana .
Well Aam Ka Paana is The real Life saver in dry summers cos it saves you from deep heat attacks too.

so Friends ..I say no more about this delicious drink but to share it easy and mouth watering Recipe with you all today.

Do try and suggest me your version too if you find any better variation.

Ingredients:

1.5K.G. OR 8 medium sized Green Mango (Kaccha Aam-Karry)soaked overnight and washed thoroughly.
1.5 LTR. Water (or to the level till it covers the mangoes).
1 Table Spoon Bhuna Jeera (dry-roasted and grounded Cumin Seed).

BHUNA JEERA-ROASTED CUMIN SEEDS

1/2 tsp Fine Red chili Powder (optional)
2 tsp Red Salt (Kala Namak) OR comman Salt
6 Table spoon Sugar (Cheeni) (or more according to taste-sugar can be added in later stage too after tasting )
1 Bunch of chopped Mint Leaves (Pudina Leaves)

METHOD :

Place the mangoes in a pressure cooker or in a light lid sauce-pan and bring to a boil.
Simmer for 10 minutes.
Pick out Mangoes from the water and then peel, pulp the mango with a spoon.discard the Seed secure the water in which the mangoes were boiled.
Place the pulp in a deep bowl.
Add water, sugar, salt, chili and cumin.
Whisk thoroughly in a Mixer Grinder .
Stir in the mint and whisk again.
Add The secured mango water where ever needed
Transfer it to a jug.
Serve chilled with crushed ice.

Kerry -Kaccha Aam-Green Mango

Serving Suggestion:

Add few fresh Mint leaves and few pieces of crushed Nuts to enhance the flavor .

Handy Hint:
Aam panna which is prepared using raw mangoes, sugar and an assortment of spices is an effective remedy for heat exhaustion and heat stroke. It also quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.

Homemade Peanut Butter

2009-04-09T20:17:00.000+05:30

Hi,Today I'm going to show you how to make homemade peanut butter. This is a fun project for the whole family. Homemade Peanut Butter

Ingredients:

For this recipe, you'll need:

* 1 tablespoon peanut or vegetable oil
* roasted, unsalted peanuts (shelled or unshelled)
* pinch of salt

Method:

Select the Peanuts Start with roasted, unsalted peanuts. You can buy them shelled or unshelled. If you buy unshelled peanuts, enlist family members to help shell them faster.(If you buy unroasted penuts o dry roast them after shelling and deskinning without oil on a nonstick till its light pinkish brown .)
You can take off the red skins of the peanuts, or you can leave them on. If you leave them on, you'll see little red flecks in the final product, which some people like in homemade peanut butter.In my version of this recipe I m using clean deskinned roasted peanuts because I am allergic to the red skin )
One cup of peanuts will give you about 1/2 cup of peanut butter.
Combine the Ingredients Pour 1 tablespoon of peanut or vegetable oil into a food processor.
Now, pour in the peanuts. Add a pinch of salt. You can always add more salt later.
Put on the lid and start the food processor. It will take around 2 to 3 minutes to chop and blend the peanuts.
If the peanuts seem stuck, stop the machine to scrape the sides of the bowl. Then start mixing again.
If you need to help it along, add a little more oil. Remember the oil will make the peanut butter thinner.
Serve or Store the Peanut Butter After 2 to 3 minutes, stop the food processor and get a close look at texture of the peanut butter. Once it is as smooth as you like it, pour the peanut butter into a serving dish or storage container.
For crunchy peanut butter, chop some additional peanuts. Pour them into the bowl, and stir them into the peanut butter. Spread the peanut butter on your favorite bread for a delicious snack at any time of the day.

Edible flowers tips and hints

2009-04-09T19:05:00.000+05:30

Edible flowers as a garnish make any dish look special on your table, but be sure the flavor of the flower compliments the dish. Here are a few ideas to beautify your recipes and perk up your taste buds:

• Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.

• Sprinkle edible flowers in your green salads for a splash of color and taste.

• Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other beverages.

• Use in flavored oils, vinaigrette, jellies, and marinades.

• One of the most popular uses is candied or crystallized flowers, used to decorate cakes and fine candies.

• Asthmatics or others who suffer allergic reactions to composite-type flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and marigold) should be on alert for possible allergic reaction.

• Never use non-edible flowers as a garnish. You must assume that if guests find a flower on a plate of food, they will think it edible.

• Use flowers sparingly in your recipes, particularly if you are not accustomed to eating them. Too much of a pretty thing can lead to digestive problems.

• If you are prone to allergies, introduce flowers in small amounts so you can judge their effect. Some have a much more pronounced flavor than others, so you'll need to judge accordingly.

• The leaves of some flowers also have culinary uses, but be sure to check a trusted food reference source before experimenting. This helpful edible flowers chart links to full color photos, plus includes info on scientific name, pertinent warnings, and flavor comparisons.

• Peruse this plant toxicity list for further reference.

Quick Hunger Solutions Healthy Swaps

2009-04-09T15:07:00.000+05:30

Quick Hunger Solutions Healthy Swaps

Feeling Hungry in between meals ? yes that what it happens all the time with me, Nibbling is one thing , No one can resist. No matter what weight side you are at . Here is some healthy Nibbling I adopt in My recipe section , do suggest me more if any of you have one, lets discuss who have swept the Nibbling with what,It Gluten Free, Sugar Free , and yes FAT FREE TOO.
HAPPY NIBBLING

1.Frozen Grapes

"Frozen red grapes. I buy several pounds at a time, rinse them off and freeze them. I eat handfuls all the time. They are sweet, juicy and even satisfy the urge to chew on something. I love them."

2.Homemade Trail Mix

"During sports season I usually make a huge bag of trail mix and we tote that around. I like to mix Cheerios, Chex cereal, small pretzels, sunflower seeds, dried cranberries and butterscotch or white chocolate chips."

3.Roast Vegetables

"I always roast big pans full of vegetables and have them in the refrigerator so if I'm really hungry, I can put some in the microwave and have a more substantial snack. I like vegetables far more than I like fruit."

4.Crunchy Chickpeas "Lately, my favorite snack has been roasted chickpeas/garbanzo beans. They kind of remind me of corn nuts, but not so crown-shatteringly hard. I'm more of a 'crunchy' kind of snack person, so they're really great in that department, plus they're healthy and cheap! I take two cups of soaked White Chickpeas(overnight soaking is recommended or lest 10 hrs.), drain them, toss them with two tablespoons of olive oil, then spread them on a cookie sheet. Preheat the oven to 350 degrees Fahrenheit, then shake whatever kind of seasoning you like over the beans. I like chat powder, salt and pepper, with a sprinkle of cayenne. Bake till they are hard and crunchy (about 45 minutes to one hour), shaking the pan about every 20 minutes so they cook evenly."

5.Homemade Popcorn

"I think my favorite all-time quick and easy snack is popcorn. We usually pop it ourselves and then sprinkle with things like Old Bay seasoning, Parmesan cheese, taco seasoning, chili seasoning, pizza seasoning, etc. Then there is always good ol' 'I Can't Believe It's Not Butter' spray!

Oven Fries

2009-04-09T14:08:00.000+05:30

RECIPE:

Quick and Easy Oven Fries This is a handy recipe anyone in the family can make. Experiment with different spices like cayenne pepper or curry powder to bring a new flavor to the table.

Serving: 2
Prep Time: 5 minutes
Cook Time:
25 minutes
Total Time: 30 minutes

INGREDIENTS:

2 white-fleshed potatoes, medium to large sized.
Vegetable oil.
Cooking spray.
Salt to taste.
Spices (see Cook's Note).

DIRECTIONS:
1. Preheat the oven to 400 degrees F. Scrub the potatoes well but don't peel fully, pat dry. Using a paring knife, remove any bruised areas. Cut the potatoes into ¼ inch thick slices crosswise. Cut again. Fries should be no bigger than your index finger.

2. Spray a cookie or baking sheet with the nonstick spray. (A sheet with sides helps keep the fries on the sheet.) Arrange the fries in one layer, leaving some space between them.

3. Bake for 15 minutes before removing them from the oven and turning them. Bake for another 10 minutes or until they turn golden brown. (If fries aren't browning, raise heat to 425 degrees F.) Sprinkle with salt or spices.

Cook's Notes: Some spices to try are pre-packaged curry powders, creole seasonings, or even Italian spice blends.

NUTRITIONAL INFORMATION:

Based on individual serving.

Calories: 290
Total Fat: 1 g
Carbohydrates: 64 g
Protein: 6 g

How to Make Paneer

2009-04-09T13:32:00.000+05:30

How to Make Paneer

Paneer is a soft, fresh cheese used in traditional Indian cooking. It can add an interesting flavor to your Indian dishes. Read on to learn how make paneer.

Things You’ll Need:

* 2 ltr whole milk
* 2Lemon
* Sauce pan
* Cheesecloth( triple washed Soft cotton muslin or malmal)
* Colander
* Some heavy kitchen object like roll on Stone or thick bottom pan with water (1/2filled)
* Plates

Method :

Step1

Stirring mixture Stirring mixture Juice the lemon, removing the seeds and pulp. In the sauce pan, bring the whole milk to a rolling boil, stirring regularly.

Step2

Remove the pan from the heat and stir in the lemon juice. Return the pan to the heat for about a minute until the curds and whey separate.

Step3

Use two layers of cheesecloth to line your colander. Pour the curds and whey through the cheesecloth. The whey (liquid) will pass through leaving only the curd.

Step4

Bundle the cheesecloth and squeeze out any remaining liquid.
Place the solid mass of curds on a plate on top of which place another plate. Place the heavy book or other weight on the top plate.

Step5

Refrigerate overnight.
Cut into cubes.

Hot Ginger Lemonade toddy

2009-04-08T15:36:00.000+05:30

A Drink To Warm You Up It's almost April, but winter is far from over (snow shower predicted for my area next week). There's no better way to warm up from the cold than with a hot, steaming drink. My winter drink of choice is a hot toddy, which varies wildly from bar to bar; generally, it's whiskey or scotch and water served with lemon, cloves, and usually a touch of honey and a cinnamon stick, served hot. I've also seen it made with tea, rum, without any sweetener...it really depends on where you're going and who's making it for you. I recently had a refreshing take on a hot toddy created by Sunkist -- a gingered hot lemonade, made from fresh-squeezed lemons. It tastes delicious in its virgin, non-alcoholic state, though you can always add a shot of bourbon if you really want to warm your insides on a cold winter night.

Gingered Fresh Hot Lemonade
Makes about 6 cups

Ingredients :

Honey (1 big Tablespoon for each serving)
1 1/4 cups fresh-squeezed lemon juice (about 7-8 Sunkist lemons)
4 1/2 cups water
1 cup sugar
1/4 cup ginger, cut into thin strips(you can replace it with 1/4th T.Spoon
of dry ginger powder too)
2 strips (about 3 inches each) lemon peel, removed with a vegetable parer
Spirals of fresh lemon peels or lemon cartwheel slices for garnish

METHOD:

1. In large saucepan, bring 1 cup water, sugar, ginger and lemon peel to boil.
2. Reduce heat and briskly simmer for 15 minutes.
3. Add 3 1/2 cups of additional water and lemon juice; heat.
4. Remove and discard lemon peel.
5. Serve in mug with 1 heaped T.Spoon of honey , spiral of lemon peel or 1 to 2 lemon slices.

Serving suggestion :
Coat the Rim with caramelized sugar mixed with different flavored Honey.(not the same honey used in lemonade )

Home Made French Fries.

2009-04-08T12:55:00.000+05:30

RECIPE: French Fries for the Home Cook

Serving: 4
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

INGREDIENTS:

2 1/2 cups peanut oil.
2 pounds medium white all-purpose potatoes (about 6), peeled and cut into approximately 3/8-inch-thick sticks.
Coarse salt, such as kosher or sea salt

DIRECTIONS:
1. Pour oil into a 12-inch skillet. Add potatoes to cold oil. They should be packed in a single layer with several sitting on top and with oil almost covering them. As potatoes fry and their moisture evaporates, they will eventually fit in pan in a single layer. Turn heat to medium, and fry until potatoes just start to turn pale golden, occasionally jiggling pan, 25 to 30 minutes. (You can move potatoes around for first 10 to 12 minutes if you like, but do not disturb them for the next 10 to 15 minutes, because they are too fragile.)

2. Once potatoes have developed a pale gold shell, increase heat to medium-high and fry, continuously moving them around to ensure even browning. When they are golden brown, transfer them (I use spring-action tongs) to a wire rack set over a cookie sheet or jelly-roll pan. Sprinkle with salt and serve immediately.

NUTRITIONAL INFORMATION: Based on individual serving.

Calories: 730
Total Fat: 40 g
Saturated Fat: 14 g
Cholesterol: 22 mg
Sodium: 136 mg
Carbohydrates: 82 g
Fiber: 0 g
Sugar: 4 g
Protein: 8 g
Calcium: 18 mg
Folate: 65 mcg

HANDY HINTS: The Easy Way to Make Homemade French Fries Don't bother the potatoes while they cook. Simply add them to the cold oil, turn the heat on medium, and find something else to do. To fry potatoes for two, halve the recipe, use a medium skillet, and reduce temperature to low.

Navratra Food Singhare Ki Burfi

2009-03-28T20:48:00.000+05:30

FOR THE FAITHFUL WHO UNDERTAKE THE RITUAL FASTS DURING NAVRATRAS, THERE ARE RESTRICTIONS ON THE FOODS THAT CAN BE PARTAKEN. BUT DON'T DESPAIR, THERE ARE SOME DISHES DELICIOUS ENOUGH TO SATISFY THE GODS AND YOUR TASTE BUDS THAT CAN BE PREPARED EASILY DURING NAVRATRAS

Singhare Ki Burfi

Ingredients:

* 1/2 cup singhare ka atta.
* 1/2 khoya .
* 1/2 sugar .
* 1/4 tsp green cardamom (chotti elaichi) powder .
* 2 tbsp ghee (Clarified butter) .
* 1/2 cup water .

Preparation:

Stir-fry the atta in the ghee over low flame, till the atta darkens a bit, taking care not to scorch the flour.
Transfer it to another pan and stir-fry the khoya in this pan till it becomes of uniform consistency and looks a bit fried.
Mix the atta and the cardamom powder and set aside to cool.
Dissolve sugar into the water over low flame, when dissolved, increase the flame and bring to a boil, letting the syrup cook till thick.
Remove pan from the flame and mix immediately into the cooled mixture, stirring continuously , to mix well. Transfer onto the greased plate, level it and allow to cool.
When cool and set, cut into pieces, using a sharp greased knife.
Decorate with almond half.

Navratra Food Lazziz Aloo

2009-03-28T20:32:00.000+05:30

Lazziz Aloo

Ingredients:

500 gms Potatoes, boiled, peeled and cut into big chunks.
½ cup plain non-fat yogurt(Dahi), stirred.
¼ tsp powdered black pepper (Kali Mirch powder).
1 tbsp Sendha namak (rock salt) or to taste.
1 tsp Sugar 2 tsp Dhania (coriander) powder.
2-3 Green chillies.
1 tsp Ginger, chopped (Optional).
2 tbsp Desi Ghee (clarified butter).
1 tsp jeera (cumin seeds).
3-4 cloves (Laung).
2 chotti elaichi (cardamom) seeds.
1" piece of Dalchini (Cinnamon).
1 sprig curry patta (curry leaves).
1 tbsp green coriander.

Preparation:

Grind together green chillies and ginger.
Powder together sugar, laung, daalchini, choti elaichi seeds.
Mix together, potatoes chunks, dahi, dhania powder, kali mirch, green chilli and ginger paste, and the salt.
Heat ghee in a pan and add curry patta and jeera.
When jeera starts crackling and the potatoes mixture and saute for few minutes.
Once it starts leaving oil, remove from the heat and mix well the powdered condiments.
Serve hot garnished with chopped coriander leaves.

NAVRATRA FOOD Saboodana Khichdi

2009-03-28T19:50:00.000+05:30

Sabodana Khichdi .
Ingredients:

2cups sago (tapioca) (Sabodana)
1 potato
3-4 green chilies
1 teaspoon lemon juice.
1 small piece ginger (optional)
1/2 cup crushed peanut.
2-3 teaspoon sugar
1 tbspoon oil 2 teaspoon cumin seeds coriander leaves for garnishing

Preparation:

Soak sago in water.
Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
Now add crushed peanuts, salt, sugar and lemon juice and mix.
Cut green chilies into small pieces and grate ginger.
Heat oil or ghee in a pan.
Add cumin seeds, potato pieces and chilies.
As soon as potatoes are tender, add sago and stir.
Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.

Almond lemon cookies

2009-03-26T14:36:00.002+05:30

Almond Toasted Lemon Cookies with Port

Don't wait to eat these! They're best right out of the oven, which is perfect because they won't last long in the house.

Serving: 24
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

1 cup finely chopped almonds.
½ cup unsalted butter, softened to room temperature.
½ cup sugar.
2 heaped Tab.Spoon Condensed Milk.
¼ cup port (Tawny or other sweet style).
1 teaspoon vanilla.
2 teaspoons finely chopped lemon zest.
1 cup all-purpose flour.

Garnish.
Powdered sugar.

Method:

1.Preheat the oven to 350F.Place the almonds on a baking sheet and toast about 3 minutes. Cool.
2. In a medium mixing bowl, beat the butter with the sugar until it is creamy and fluffy.
3. Add condensed Milk, port, vanilla, and 1 teaspoon lemon zest and stir to combine.
4. Stir, slowly adding the flour until completely absorbed.
5. Drop teaspoons of the cookie dough 1 inch apart on an ungreased cookie sheet. (You will need 2 cookie sheets.) Sprinkle a pinch of lemon zest on top of each cookie.
6. Bake until golden brown, 12 to 15 minutes. Cool on cookie racks. When cool, sprinkle the cookies with powdered sugar.

Handy Hint: These are best made and eaten the same day. If there are any left over, store them in an airtight container.

NUTRITIONAL INFORMATION Based on individual serving.
Calories: 110
Total Fat: 7 g
Carbohydrates: 10 g
Protein: 2 g

Spring Rolls Vegg

2009-03-26T14:36:00.001+05:30

Recipe : Chinese Spring Rolls You can buy the spring roll skins at any Asian market and at most gourmet specialty food stores. Choose the type of skins that do not contain eggs. Serving: Serves: 5 Cook Time: 20 minutes Total Time: 45 minutes

2 tablespoons roasted sesame oil
1 cup finely diced onions
1 cup chopped fresh bean sprouts
1 cup finely chopped mushrooms
1 cup sliced water chestnuts or one 15-ounce can
1 1/2 teaspoons Chinese Five Spices powder
1 tablespoon minced garlic 1 cup chopped seitan (or tofu)
3 tablespoons tamarindnd 3 tablespoons arrowroot, dissolved in 3 tablespoons water 10 spring roll skins
2 tablespoons barley malt syrup
2 to 3 cups cooking oil for frying (not roasted sesame oil)

DIRECTIONS:

Heat the oil in a large saucepan.
Sauté the vegetables and spices.
When the vegetables are half-cooked, add the seitan or tofu and tamari, and contine cooking for 4 to 5 minutes.
Add the dissolved arrowroot to the vegetables, stirring constantly.
When the sauce has thickened, remove from heat.
Brush the edges of each spring roll skin with barley malt syrup.
Put some filling in the middle of a skin and roll, keeping the seam facedown.
Heat the cooking oil in a deep skillet or fryer to about 350 degrees F.
Dip a metal spoon into the oil; then lift it out and place a spring roll on the spoon, gently settling it in the oil.
Repeat until the skillet or fryer is filled with spring rolls.
Fry the rolls until they are lightly browned.
Drain on paper towels. Serve immediately with a Sweet and Sour Sauce.
Serve with a brown rice pilaf and steamed vegetables.

Vegetarian Noodles with Madras curry powder

2009-03-26T14:23:00.000+05:30

RECIPE: Vegetarian Noodles A great fun and simple one dish meal!

Serving: 10
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

INGREDIENTS:

1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 1/2 tablespoons curry powder, preferably Madras
1/4 cup vegetarian broth (or see note)
3 tablespoons soy sauce
1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons corn oil or safflower oil
2 1/2 cups very thinly sliced red onion
2 cups thinly sliced red bell pepper
4 cups thinly sliced napa cabbage
1/2 pound drained rice stick noodles softened in hot water

DIRECTIONS: 1. To make the curry seasonings, mix together the garlic, ginger and curry powder. Set aside.
2. To make the basic Chinese sauce, mix together the broth, soy sauce, sugar, salt and pepper. Set aside.
3. Heat a wok or heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds.
4. Add the curry seasonings and stir-fry until fragrant, about 10 seconds.
5. Add the red onions and stir-fry for about 1 minute, until barely tender.
6. Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2 to 3 minutes, until all are crisp-tender.
7. Add the basic Chinese sauce and the noodles and carefully toss to mix.
8. Cook, stirring, for 30 seconds.
9. Transfer to a serving dish and serve hot or at room temperature.

Handy hint: If you're not a vegetarian or don't have vegetable broth on hand, you can substitute chicken broth, but the dish is no longer vegetarian.

NUTRITIONAL INFORMATION: Based on individual serving. Calories: 150 Total Fat: 2 g Carbohydrates: 27 g Protein: 4 g

Grilled Mushroom Sandwiches With Cheese

2009-03-10T17:57:00.000+05:30

One of my all time Hit, This recipe I accidentally Invented during white coral Mushroom Soup , One Fine autumn evening when i was to make some fresh soup for my Mom There was a sudden halt and change of menu due to unexpected guests , The same sauteed mushrooms was the only Vegetable left in that house that lazy evening , so i tried to serve it with My favorite Multi grain Bread and cheese but then i ended up grilling some mushroom filling sandwiches and cheese , and after 2 or 3 more try i finally reached to this consistent, extremely lip smacking recipe...here it is to be shared with you all.Do Try and enjoy and yes if you alter this to make it more scrumptious, do add that note to my blog too.

Makes 8 to 10 large Sandwiches

Grilled Mushroom Sandwiches With Cheese

Ingredients :

200 Grm. White Button Mushroom , sliced with stems.
50 Grm Yellow salted common Butter, (I use Amul butter).
2 large finely chopped Green onions, Chop its green leaves and stems too but keep separately.(onions are optional)
1 green chilly finely Chopped.
1/2 T.Spoons Oregano dry/fresh.
5 leaves Iceberg Lettuce (Hand shredded).
1/4 the slice of each Red +yellow + Green bell paper (shredded).
8 to 10 fresh deep red Thin Tomato Slices.
(Salt and Pepper , according to taste or as I use as written below)
1 T.spoon Full Salt.
1/2 T. Spoon of Black Pepper.
Cheese slices 4 to 5 (i use Amul Slices)
OR
Cheese spread
16 TO 20 SLICE OF BREAD THINLY RESIDES, (You can pick any of your regular or favorite bread I Always use Multigrain or Brown breads only)

Method :

Heat A Thick Bottom Pan , Add sliced mushrooms saute` on High Till its most of the water Evaporates.
Add Onions , (no onion greens now) Green Chilly, Butter , Fry on medium till mushroom turns slight golden brown.
Add all 3 Shredded Bell Peppers , Fry for another 1 minute on same heat.
Add onion Greens , Salt ,Pepper, Fry for another 1 minute remove from heat, add oregano , Keep aside.
Now Lightly Toast the 2 slice of Bread from Both sides.
Apply Cheese Spread or place one cheese slice on one side of a toast.
Place some Lettuce on top of it place generous topping of Mushroom Filling , place 1 tomato slice and close it with another toasted bread slice.
Grill it on hot tawa , or in a sandwich griller .
Repeat the same with other sandwiches .
Cut in your desired shapes (I just love Finger sandwiches so i cut 1 into 3 rectangular shapes ).
Serve Hot with your favorite Dips or ketchup or Tabasco sauce.

Serving suggestions :

Serve With Freshly Tossed Pineapple or Grilled Fruits.

Handy Hint:

NEVER Heat Cheese directly On Griller or Tawa.
This tastes as good as this without Onions Too.
Garlic Lovers can Add Mince Garlic clove too while frying onions .
This Is a great Cheese / Mushroom Pizza Topping Too , Just Add Pizza sauce on base first add this topping cover with Grated Cheese and grill on 150 C. For 15 minutes

Warm Cheese Dip

2009-03-06T13:28:00.000+05:30

Warm Cheese Dip

This cheesy dip can be served with bread sticks, crisps or even vegetables.

Serves 6

40g butter
3 spring onions, finely chopped
2 jalapeno chillies, finely chopped
½ tsp ground cumin
185g sour cream
250g grated cheddar

1. Melt the butter in a saucepan and add the spring onions, chilly and cumin. Cook without browning over a low heat, stirring, for 6-8 minutes.

2. Stir in the sour cream and once the cream is warm, add the cheddar. Stir constantly until the cheese melts and the mixture is glossy and smooth.

3. Transfer to a serving bowl and serve with tortilla chips. Drizzle with a little Tabasco if desired.

4. Best With All Snacks In Party , Garlic Breads, Finger Sandwiches , Chips etc.