Thursday, February 25, 2010

tip for crispy rice roti

To make nice crispy rice rotis use cucumber juice to knead the dough

Thursday, February 18, 2010

Rich chocolate cake

Chocolate 200gms
Unsalted butter 140gms
8 Eggs(yolks and whites seperated)
Castor sugar 140gms
salt 2gms
Orange zest 5gms

Preheat oven to 180C

Lightly butter and dust a round cake mould.
Melt chocolate and butter in double boiler to get a smooth mixture.
In another bowl mix the egg yolks, salt, sugar well again place this in a double boiler till mixture becomes pale yellow and the sugar and egg yolks have blended well. Remove from double boiler.

Add greated orange rind to the egg mixture and mix well and fold this mixture into the chocolate mix

Bake at 180C for 30 minutes. Test with a toothpick which when inserted should come out clean.

Wednesday, February 17, 2010

Eggless custard

1/4 ltr milk
1 1/2 tsp corn flour
1 1/2 tsp milk powder
1/2 tsp vanilla powder or any other flavour of ur choice
powdered sugar as per your taste

Take 1/2 a cup of milk and mix rest of the ingredients thoroughly in it
Boil the rest of the milk and when it comes to a boil, add the mixture and stir continously.
The mixture should thicken and should be thouroghly cooked.

Serve with cut fruits

Sunday, February 14, 2010

garnishings for soup

  1. Fresh cream
  2. Bread croutons
  3. Egg drops
  4. Grated chase

Thursday, February 11, 2010

Pomegranate seeds

Who can resist these rubies with heavenly sweetness and attractive red or pink colour?
  Pomegranate along with its skin is used in many homemade remedies in India. Pomegranate skin is an excellent remedy for diarrhea. Pomegranate is good in curing urinary problems. A  highly nutritious and rich in fibre fruit
  Pomegaranate seeds are extensively used in curd rice, salads, raita, chats, snacks like daabeli.
Indian housewives have innovatively used it in kitchens as an ingredient instead of just limiting its consumption as a mere fruit.


Creme brulee

1 teacup cream
2 egg yolks
2tbsp sugar
2tsp golden brown sugar
1 vanilla pod/vanilla extract/essence

Pour the cream into a heavy bottomed sauce pan. Scrap the vanilla beans into it, also drop in the pod. Beat the yolks with the sugar. Now bring the cream  to a boil on a low flame, when it's barely simmering slowly pour in the yolks. it is important to keep the flame low and stir continously. when the custard is fairly thick(this should not take more than 5 mins of cooking), take off the fire. Have ready two small ovenproof ramekins. Strain the custard into the bowls. Now place the bowls in a pan of water and bake at 175 deg for about 20 mins. The custard should be still wobbly. Once done, allow to chill in the refrigerator.
  When ready to eat, sprinkle the tops of the ccustard with the brown sugar and place under a hot grill  for about five mins for the surface to caramelise. Chill again briefly or serve right away

Vanilla Bean

Tuesday, February 9, 2010

Milk masala

1/2 cup badam
1/2 cup powdered misri/sugar(alter according to you requirement)
1/2 nutmeg
1 tsp elaichi powder
5 finely chopped dates
5 finely chopped dry fig
edible camphor(optional)
1/4 tsp kesar

Powder all the ingredients in a food processor and store in an airtight jar.

Besan/gram flour

Bonda, bajji, chakli, pakoda, dahin ni kadi, kadi pakore, jhunka, bhujia, dhokla.....mmmm . What is common in all these? Yes it is gram flour or besan a very important base ingredient in Indian cooking.
 Besan can be used as a thickening agent when curries or dals get too watery.
  Channa dal is saied to be very good for the brain and used in preparation of prashhaad for Ma Saraswati Puja.
  Besan can be used to prepare snacks like bhujia, chakli, pakoda, gathiya etc
while you can also prepare breakfasts such as dhokla
It can also be used to prepare accompaniments such as kadi, gatta and jhunka.
Which ingredient is so versatile where it can be a snack, a nutritious breakfast and also a roti/rice accompaniment?

Thursday, February 4, 2010

urad dal

Urad dal a protein rich dal. In English it is called as black gram  lentil.
  Used in Indian food as a fermentation agent.
In idlis  and dosas the sponginess is achieved by soaked urad dal.
In ancient India, it was also used in preparation of intoxicating drinks.
 All over India paapads made out of urad Daal are very popular
 The golgappas used in paani puri also have urad dal as their ingredient which renders the round well puffed pooris.

Sol kadi

5pieces of kokum
1/2 cup of curd
1/4 tsp ginger
1/4 tsp chilli garlic paste
organic salt o taste
3/4 cup of water

1tsp of oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida

Method :
If u have dried cocum soak atleast for 2hrs.
Make a paste of the kokum.
churn the curd and water together
Heat some oil add mustard seeds and when they splutter add cumin seeds. and asafoetida
Remove from flame and add ginger, garlic-chilli and the kokum pastes when still hot and then stir in buttermilk

Wednesday, February 3, 2010

Usage of sugar in tea

Just like ghee shouldn't be heated too much, sugar similary should not be be boiled along with tea to minimise the ill effects of tea. Sugar must be mixed after tea is done. If you have complains that the tea might cool off  by the time it is stirred and mixed in the tea powdered sugar can be used.

Tuesday, February 2, 2010

Bread bonda

Leftover bread slices
chilli powder to taste
pinch of turmeric
a pinch of powdered ajwain
Oil for deep frying

Mix besan, salt, chilli powder, ajwain and turmer
Heat some oil and pour on the mixed flour
Now make a batter of thick consistency by adding water
Dip the bread slices in the batter and deep fry.

Serve with tomato ketchup and green chutney