Tuesday, July 28, 2009
I got these king size Shrimps at my local super market & decided they were good enuff to make Shrimp Biryani. Making Biryani is an elaborate process & requires sufficient time for marination , however with Shrimp its much faster as shrimp cooks real fast & needs less time for marination.It is best accompanied with corn salad or Raita.
Monday, July 27, 2009
I love making Caramel Custard coz its easy to make, especially coz you wud surely have all these ingredients easily available in ur pantry & it tastes good too. I make mine a little different than the regular recipe by adding some Cream Cheese which gives it a rich creamy texture ........that's the twist in my recipe ;-) This was a tip given to me by one of my aunt's & I must say the Cream Cheese added to flavor of the Caramel custard.
Sugar for Caramelizing
80gms Sugar (can be altered depending on sweetness required)
Nutmeg Grated - a pinch
4 Oz Cream Cheese (Thaw it for almost 40mins)
In a pan caramelize sugar till golden brown by adding a tsp of water. Then pour it in a oven proof bowl & swirl it as you pour so that it coats the base of that bowl .Now in a mixing bowl cream the cheese , add the sugar , then the eggs, beat the eggs well & then incorporate the milk into it .Now stir it well & lastly add the nutmeg powder to it.Now add this mixture to the caramel glazed bowl. Bake in preheated oven at 325 °F for 45mins to & hour.Once done let it cool to room temperature & refrigerate.Serve chilled with a dollop of fresh whipped cream (optional).
Alternately you may bake it in a water bath to retain the moisture.
Wednesday, July 22, 2009
I love using Pompret to make Tandoori Fish Fry .I season it with salt & marinate it in a paste of vinegar & tandoori spice mix, I then dust a little rice flour & shallow fry it in a pan.The Rice flour forms a crisp crust .I find this easy to make & yummy to eat!!!
Tuesday, July 21, 2009
I used to enjoy this snack whenever I visited my granny. Recently I recollected having it & started craving for it so looked up for a recipe & with a little improvisation managed to achieve the exact taste.
|1 and 1/2 cups maida (all purpose flour)|
|1 tbsp gram flour (besan)|
|3/4 cup curd or yogurt or buttermilk|
|1 tsp cumin seeds|
|4-5 finely chopped green chilies|
|3-4 leaves curry leaves |
1/2 inch cube of fresh coconut sliced into bit size pieces
|A pinch asafoetida (optional)|
|1/2 tsp baking soda|
|1 tsp sugar |
Water as required
|Oil for deep frying.|
|Mix all the ingredients (except oil, cumin seeds , coconut, curry leaves chillies, asafoetida & |
cumin seeds) into a moderately thick batter. You may add water to the batter to achieve the
desired consistency. Leave the dough to ferment for an hour.
Finally add the remaining ingredients to the batter .Make small balls of the dough and drop into hot oil.
Deep fry on medium fire till golden brown.
|Serve hot with coconut chutney.|
Monday, July 20, 2009
Since I am an ardent fan of Food Network , I watched this recipe on Television & was inspired to make these onion rings.They were easy to make & turned out yummy.Here's the recipe:-
- 2 large Spanish onions (or 3 yellow onions)
- 2 cups buttermilk
- Kosher salt and freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 1/4 cup (medium) yellow cornmeal
- 1 quart vegetable oil
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
Heat the oil to 350 degrees F in a wok. Lift some onions out of the buttermilk and roll them in the flour & cornmeal mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them. Drain the onions on paper towel & serve hot with sauce.
Tuesday, July 14, 2009
I always wanted to try making these stuffed mushrooms & since we were to have a vegetarian friend come over & I wanted to make her something special , this proved to be the right dish.For this I used button mushrooms & scooped out the stems.Thereafter I tossed them in a wok drizzled with olive oil till it drained most of the moisture out of the mushrooms.I then prepared a filling with minced mushrooms & spring onions seasoned with some spices which I filled into the mushrooms & topped it with bread crumbs.I then baked it in the oven for 10mins. Although it was a first attempt.It turned out great & our guest enjoyed it too ;-) I'm surely gonna make this more often.
Monday, July 13, 2009
I made these mutton chops marinating them in a batter made with cilantro,cumin powder, pepper powder, green chillies, garam masala powder ,ginger garlic paste & salt as per taste .I dipped them in whipped egg & rolled it in bread crumbs.Thereafter I shallow fried these in a frying pan on low heat.
Friday, July 10, 2009
I had my husband pestering me to try out this recipe .He enjoyed having it at a local Chinese fast food joint when he was a student. I hadn't tasted or tried it before so had to lookup a recipe online & after sorting thru a few managed to make this.Thankfully he loved it & I enjoyed it too, considering that I'm not a big fan of Cauliflower ;-)
Monday, July 6, 2009
This is an easy to make snack.Its a combination of spicy,crisp & tangy flavors.Its made with green peas cooked in different spices & the served with minced onions, lemon juice, cilantro & Gram Flour Vermicelli. Its an all time favorite snack at my home.
Sunday, July 5, 2009
I love seafood & shrimp happens to be a quick fix especially when we have guests over.It cooks real quick & tastes yum too. Also love making the chicken mince cutlets, it goes well with Veg Pulao.
These are my all time favorite .Its made using a chicken mince seasoned with a combination of spices & a dash of lemon & Cilantro and cooked over a charcoal grill. I love the flavor the coal gives to the sheekh when barbecued.