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Tuesday, 3 September 2013

Mozzarella Pops - Sanjeev Kapoor's Kitchen

In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India.


Sanjeev Kapoor Tawa Pulao recipe

Enjoy here Sanjeev Kapoor Tawa Pulao recipe.....

Vegetable Hakka Noodles recipe by Sanjeev Kapoor

Easy to make Chinese recipe of Vegetable Hakka Noodles by Sanjeev Kapoor


Butter Chicken recipe- Sanjeev Kapoor's Kitchen

In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India.


Saturday, 17 August 2013

Video : Eggless Chocolate Cake in Pressure Cooker (Cooker Cake)

Have you gave up the thought of baking cake just because you don't have an oven or microwave. Now you don't have any excuses as you can make very soft, fluffy, spongy cake at home that too with out oven. Yes you can bake up cake just like oven in a Pressure Co


Video : Sanjeev Kapoor Pan Pizza

Russian Sandwich

Quick Recipe for Russian Sandwich


Video: Crispy Potato Sandwich

Rabdi Reciep

Video: Black Forest Cake Recipe

Eggless Chocolate Cake / Pastry (100% Vegetarian)

Bread Pizza - Home Made Indian Food & Recipes

Lachha paratha ( Multi layered Indian flat bread ) recipe

crispy lachha paratha.....easy to make at home....


Indian Snack Recipes- Masala Egg Paratha

Thursday, 18 July 2013

Easy Iftar Recipe : Aloo Paratha Recipe

This aloo paratha recipe is paratha stuffed with aloo/ mixture. The aloo or mixture can be made as per your taste and flavour.You can make it as your iftar recipe...


Ingredients for Aloo Paratha Recipe:
  •     4/5 potatoes boiled and mashed
  •     1 onion chopped finely (optional)
  •     1 green chilli chopped finely
  •     Half tsp chilli powder (optional)
  •     Half tsp of garam masala powder
  •     1 tsp amchur/dry mango powder
  •     salt
  •     ghee
  •     a few coriander leaves chopped finely (optional)
  •     dough made from whole wheat flour. Here you will find my post on making the basic wheat flour   dough: Preparing whole wheat flour dough for rotis, chappatis or paranthas
  •     white butter

Instructions :
  •     firstly, boil the potatos and peel them.
  •     chop the potatoes and add all the spice powders, green chilies, salt.
  •     mash the potatoes with the spice mixtures.
  •     make two medium sized balls from the dough and roll these into a circle of about 3 or 3.5 inches.
  •     take a portion of the aloo mixture and spread it on one of the rolled dough.
  •     cover this dough with the second rolled dough.
  •     press the edges of both the rolled dough firmly.
  •     apply some dry flour and roll into a disc of about 8 inches or about the size of a normal roti or chapati.
  •     (another method is explained in the pictorial step above)
  •     put the rolled aloo parantha on a hot griddle.
  •     fry the aloo paratha with ghee as you would usually fry the parathas.
  •     serve the aloo paratha hot with white butter or curd or mango pickle.

Very Easy Onion Pakoras Recipe

Enjoy here very easy iftar recipe : Onion Pakora....




Ingredients :
  •     2 to 3 medium sized onions
  •     2 cups gram flour or besan
  •     ½ tsp red chilli powder
  •     ½ tsp garam masala powder
  •     ¼ tsp turmeric powder (optional)
  •     ¾ tsp ajwain or carom seeds
  •     A pinch of asafoetida or hing
  •     Oil for shallow frying or deep frying – sunflower oil or any neutral flavored oil
  •     water as required
  •     salt as required

Instructions :
  •     Peel the onions.
  •     Rinse and slice them thinly.
  •     Add the chilli powder, garam masala powder, asafoetida, salt and chick pea flour to the sliced    onions.
  •     Add water and mix it to a thick and smooth consistency.
  •     Add little water in the beginning as the onions will release water later and so the batter becomes too watery.
  •     The pakoras won’t turn out good if the batter becomes watery.
  •     You can add more besan if you feel the batter is not thick and smooth. You can always adjust the content of besan and water by adding it more if you feel you have not got the right consistency.
  •     Now heat the oil in a deep frying pan. Take a teaspoonful of the onion batter and add it in the oil. On a medium heat fry the onion pakoras till golden brown.
  •     Serve hot with tomato sauce, green chutney and bread or pav.

Iftar Recipe : Besan kay Dahi Baray Recipe

Enjoy here very famous Iftar Recipe : Besan kay Dahi Baray Recipe...





Ingredients :
  • 2 cups Besan
  • 2 pinches of Baking soda
  • ½ tsp Salt
  • pinch of asafetida (Heeng)
  • Oil for deep frying
  • 300 gms. Yogurt
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • Chaat masala
  • Cumin seeds (Zeera) powder
  • chili (Lal Mirch) powder
  • Imli chutney 
  •  
How To Cook Besan kay Dahi Baray :

  • Add spices to besan and make a paste using 1¼ cup of water. Mix well and leave for 30 minutes.
  • Then in a frying pan add oil and with the help of a spoon, drop the spoon full of paste into the pan and deep fry till light brown.
  • When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
  • YOGURT: Beat the yogurt adding a little water to a paste.
  • Add salt, red chili powder and ½ tsp. zeera powder. Add 1 tsp sugar and mix well.
  • Garnish with sweet Imli Chutney and Chaat Masala.

Quick iftar recipe : Chicken Pakora

A deliciously crunchy and satisfying Iftar item which is perfect when served with a variety of sauces. These chicken pakoras are quick and easy to make..





INGREDIENTS :
  • 500 gm Boneless Chicken Pieces
  • 2 tbsp Oil
  • 1 tsp Ground Cumin
  • 1 1/2 tsp Salt
  • 1-2 each Chopped Green Chillies (Jalapeno)
  • 1 Chopped Onion
  • 1 tsp Ginger-Garlic paste
  • 2 tsp Vinegar
  • 1 cup Curd
  • 1 tsp Lemon juIce

How To Cook Chicken Pakora Recipe :
  •  Put everything but chicken and batter in blender and blend till fine.
  •  Marinate the chicken pcs with the resulting mixture.
  •  Keep in the fridge for 40 minutes.
  •  Put chicken in batter.
  •  Deep fry it until its colour changes to golden brown Condiments.
  •  Serve the chicken pakora with coriander or mint chutney or tomato ketchup.

Quick Iftar recipe : Chicken Nuggets Recipe

Chicken nuggets are one of the most favorite snacks for kids & adults. You may enjoy this recipe at any time with your favorite sauce. So let’s try this easy homemade chicken nuggets recipe at your home.Lets make it for today's iftar...


INGREDIENTS :
  1. Chicken boneless (chopped) 1/2 kg
  2. Oil (for deep frying) as required
  3. Black pepper 1/2 tsp
  4. Garlic paste 1 tsp
  5. Salt 1 tsp
  6. Onion (small and chopped) 1
  7. Plain flour 1/2 cup
  8. Bread crumbs 1 cup
  9. Egg 1


How To Cook Chicken Nuggets :

1. Add chicken pieces in a pot.
2. Add garlic paste, black pepper and salt in it.
3. Also add onion in it and mix well.
4. Add this meat mixture in chopper to mince it.
5. Put in fridge for a while.
6. Make small nugget shapes from the meat.
7. Coat them in plain flour.
8. Beat an egg.
9. Dip in egg and then coat in bread crumbs.
10. Heat some oil in a pan.
11. Deep fry the nuggets.

Ramadan Recipe : Saudi Puff Pastry with Meat

Holy Ramadan has started.Enjoy here Ramadan Recipe : Saudi Puff Pastry with Meat ...


Ingredients :
  •     3 cups plain flour or 420 g
  •     1 teaspoon salt
  •     1 egg
  •     3 tablespoons ghee
  •     ¾ cup water or 190 ml
  •     For the stuffing:
  •     750 g minced beef
  •     2 medium onions or 300 g, finely chopped
  •     1 teaspoon ground black pepper
  •     2 cubes MAGGI® Chicken Bouillon, dissolved in 3 tablespoons water
  •     2 cups oil for deep frying
 Preparation :
  • Sift the flour in a large bowl. Make a well in the center and add ghee and egg.
  • Rub flour with fingertips adding little water gradually and mixing thoroughly to form homogenous dough.
  • Divide the dough into 4 portions. Cover and set aside for 1 hour.
  • Combine the minced meat with onion, black pepper and the dissolved MAGGI® Chicken Bouillon . Mix well and set aside.
  • Roll out each piece of dough. Using a cup and cut the dough into round pieces. Place a tablespoon of meat mixture in the center of each piece and seal the edges by twisting them.
  • Deep fry the meat puffs in 180°C preheated oil until golden brown. Serve hot.

Khasta paneer Nimki Recipe

Enjoy here Khasta paneer Nimki Recipe


উপকরণঃ
ময়দা - ২ কাপ
লবন - ১/২ চা চামচ
চিনি -১ চা চামচ
পানি – ৩/৪ কাপ
তেল – ৩/৪ কাপ (ছোট কাপ)
কালোজিরা – ১/৪ চা চামচ
পনির – প্রয়োজন মতো

প্রস্তুত প্রনালিঃ
খামির তৈরিঃ প্রথমে ময়দাতে ১/২ কাপ তেল দিয়ে ময়ান দিতে হবে। একটি ছোট পাত্রে পানি, চিনি ও লবন গুলে রাখতে হবে, এবার এই পানিটা দিয়ে ময়দার খামির তৈরি করতে হবে (খামিরটা একটু শক্ত হবে)। খামির তৈরি হয়ে গেলে সমান ২০ ভাগ করে ১/৪ কাপ তেল দিয়ে আধা ঘণ্টা ঢেকে রাখতে হবে। আধা ঘণ্টা পরে, এক ভাগ গোলা নিয়ে রুটির মতো বেলে তার মাঝে পরিমান মতো পনির রেখে মাঝ বরাবর ভাঁজ করতে হবে। তারপর নিমকির কিনার গুলো কাঁটাচামচ দিয়ে চেপে বন্ধ করে ডুবো তেলে হালকা আঁচে সোনালি করে ভেঁজে পরিবেশন করা যাবে। বিকালে চায়ের সাথে কিংবা ইফতারিতে খেতে দারুন লাগে।

Saturday, 9 March 2013

Pizza Napoletana Recipe

The best pizza was and still is the simple Neapolitan, an invention now protected by its own trade association that insists on sea salt, high-grade wheat flour, the use of only three types of fresh tomatoes, hand-rolled dough and the strict use of a wood-fired oven, among other quality stipulations. With just a few ingredients -- dough, tomatoes, olive oil, salt and basil (the marinara pizza does not even contain cheese) -- the Neapolitans created a food that few make properly, but everyone enjoys thoroughly.Here the recipe for you...

Ingredients :
  •     Pizza dough -- 1 recipe
  •     Peeled whole tomatoes, drained -- 1 (14-ounce) can
  •     Olive oil -- 1 tablespoon
  •     Oregano -- 1/2 teaspoon
  •     Salt and pepper -- to taste
  •     Fresh buffalo or cow milk mozzarella, sliced into thin rounds -- 1 pound
  •     Olive oil -- for drizzling

Method :

    1. Make the pizza dough according to directions. Set a pizza stone in the oven and preheat to 500°F.

    2. Put the tomatoes through a food mill or pulse them lightly in a food processor or blender., leaving them a little chunky. Stir in the 1 tablespoon olive oil, oregano, salt and pepper.

    3. On a lightly floured work surface, roll the dough one-half of the dough into a 13-inch round. Transfer the round to a floured pizza peel. Spread about 1/2 cup of the tomato sauce over the dough, starting in the middle and working in a circular motion outward. Leave a 1-inch border around the edge of the dough.

    4. Lay half of the mozzarella slices evenly over the pizza, sprinkle it with salt and pepper and drizzle with a little bit of olive oil.

    5. Slide the pizza onto the pizza stone and bake until cheese is melted and the crust is cooked through and browned, about 7 to 9 minutes.

    6. Remove from oven, cut into pieces and serve immediately. Repeat with remaining dough.

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Famous German Recipe : Marzipan recipe

Marzipan is traditionally made in Northern Germany.Enjoy the recipe here....

Ingredients :
  •     3 egg whites
  •     8 ounces blanched almonds
  •     2 cups confectioners' sugar
  •     1 teaspoon almond extract
  •     3 drops any color food coloring (optional)

Directions :
  •     Place the blanched almonds in the container of a food processor or blender. Process until finely ground, but do not make almond butter. Transfer the almonds to a medium bowl, and mix with egg whites, confectioners' sugar, and almond extract. Knead until the dough is smooth and uniform. If you have a stand mixer, use the dough hook attachment to mix. Divide into pieces and color as desired to make fruits, or whatever you desire.
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Spanish Seafood Paella Recipe

The sea is lapping just by your feet, a warm breeze whips the tablecloth around your legs and a steamy pan of paella sits in front of you. Shrimp, lobster, mussels and cuttlefish combine with white rice and various herbs, oil and salt in this Valencian dish to send you immediately into holiday mode.There are as many versions of paella as there are cooks in Spain! If you like seafood, try this paella recipe.



Ingredients:
  •     2 1/2 lbs chicken parts
  •     1/4 cup olive oil
  •     1 medium onion, finely diced
  •     4 garlic cloves, minced
  •     2 teaspoons salt
  •     fresh ground pepper
  •     1/2 teaspoon paprika
  •     1 large red bell pepper, roasted, peeled, seeded, and diced
  •     1/2 cup sliced green onion
  •     1 lb squid, cleaned, sacs cut into rings
  •     1/2 teaspoon saffron thread
  •     1 lb large raw shrimp, peeled and deveined
  •     3 cups short-grain rice (preferably Spanish or Italian)
  •     6 cups warm chicken stock
  •     1 1/2 lbs small live clams
  •     1 cup frozen peas

Directions:


    1. With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.

    2.Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.

    3. When the onion begins to sizzle, increase the heat to medium.

    4. Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a 
        little of the salt, pepper and paprika as they cook.

    5. As they brown, move the chicken pieces to the outside of the pan to make room for more in the 
         center.

    6. When all the chicken has lost its raw color, add the squid, peppers, green onion, and the 
         remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it 
         with the oil.

    7. Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).

    8. Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged 
        side down.

    9. Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the 
        top halfway through the cooking time.

    10. The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the 
           excess liquid in a few minutes.

    11. Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.

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Friday, 8 March 2013

Singapore Style Chili Crab Recipe

This recipe is well known in Singapore and is a great hit with tourists and locals alike! It is really spicy.Chili crab is a seafood dish originating from Singapore. The recipe was created in 1950 by Singaporean chef, Madam Cher Yam Tian with her husband...Enjoy the Yammy Recipe...


Ingredients for Singapore Chilli Crab:
  •     1 lb (450g) mud crabs or soft shelled crabs
  •     4 tbsp plain flour if using soft shelled crabs
  •     3 tbsp vegetable oil*
  •     8 cloves garlic, roughly chopped
  •     8 fresh red chilli, roughly chopped
  •     1 egg
  •     2 spring onions (scallions), cut into finger length
  •     1 tsp freshly squeezed lime or lemon juice
  •     1 small bunch coriander plant (cilantro)

*For soft-shelled crabs, oil for deep frying

Mix together for Sauce :

    1 cup of water, 5 tbsp tomato catsup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt

Method :

    1. Heat the oil in a wok or shallow saucepan over high heat.

    2. Add garlic and stir-fry for 1 minute.

    3. Add the chilli, stir-fry till fragrant. For mud crabs, add at this stage. Fry well till shells start
        turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red.

    4. Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and
       stir in scallions.

    5. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden
        brown and crispy. Make the sauce as above, but omit the mud crabs.

    6. Toss soft shelled crabs in sauce just before serving.

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Famous Canadian Recipe : Real Poutine reecipe

Poutine is a fast food dish that can now be found across Canada...Enjoy the Most famous recipe from Canada...
 

 
Ingredients :
  •     1 quart vegetable oil for frying
  •     1 (10.25 ounce) can beef gravy
  •     5 medium potatoes, cut into fries
  •     2 cups cheese curds

Directions :

    1. Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is   
        heating, you can begin to warm your gravy.

    2. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in 
        batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined 
        plate to drain.

   3. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries 
       and cheese, and serve immediately.


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Saturday, 2 March 2013

Most Famous Food in Thailand : Thai Papaya Salad Recipe (Som Tam)

Som Tam (Green Papaya Salad) is a very popular Thai dish. In fact, it's the most popular salad in Thailand, and is especially loved by women. Thai Papaya Salad or Som Tam is popular throughout Southeast Asia. It's a refreshing, healthy salad that combines sweet, sour, salty, and spicy into one harmonious dish. Making Papaya Salad is more of an art than a science, and you will quickly settle on your own balance of ingredients to make it to your taste. This recipe is designed to be a good starting point to try out first.Enjoy the recipe...




Ingredients :
  •     1 clove of garlic
  •     2 chilies - or as much as you like.
  •     ¼ cup roasted peanuts
  •     ½ cup tomatos
  •     ½ cup green beans
  •     2 tablespoons lime juice
  •     2 tablespoons palm sugar
  •     2 tablespoons of fish sauce
  •     2 cups of shredded green papaya

Preparation :
  •     Shred green papaya
  •     Slice tomatos
  •     Chop green beans
  •     Slice Lime

Cooking :
  •     Put garlic and chili peppers into mortar, smash it into small pieces
  •     Add peanuts, smash it into small pieces
  •     Add palm sugar, pound it until it mixes well together
  •     Add lime, fish sauce, pound it until it mixes well
  •     Add green papaya and green bean and pound until it mixes well


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Famous Recipe in Britain : Easy Shepherd's Pie Recipe

Some might say England’s greatest inventions were the steam engine and the Jaguar E-Type. We like to think shepherd’s pie -- minced lamb topped with mashed potato. One of the quickest and easiest supper dishes is a recipe shepherds pie. As you can see with this easy Shepherds Pie recipe, traditionally the pie is made with ground lamb, but if using ground beef it would be called a Cottage Pie. However, the recipe is the same for both.Enjoy the recipe...


Ingredients:
  •     2 lb / 900g potatoes, peeled and quartered
  •     6 tbsp milk
  •     1 stick / 110g butter, cubed + 1 tbsp for the sauce
  •     Salt and ground black pepper
  •     1/2 tbsp lard or dripping
  •     1 cup/ 115g chopped onion
  •     1 cup / 115g finely diced carrot
  •     1 clove garlic, minced
  •     2 cups / 450g ground/ minced lamb
  •     1 pint / 600 ml beef stock
  •     1 cup / 115g chopped white mushrooms
  •     2 tbsp finely chopped flat leaf parsley
  •     1 tbsp all-purpose flour
  •     1 cup/ 115g grated Cheddar Cheese

Preparation:

    1. Heat the oven to 375°F/190°C/Gas 5

    2. Boil the potatoes until soft then drain into a colander. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash. Season to taste and keep to one side.

    3. Melt the lard or dripping in a large deep pan. Add the onion and carrot and fry for 5 minutes. Add the garlic and cook for another minute.

    4. Add the ground lamb and one-third of the beef stock to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley and mushrooms, season with salt and pepper. Cover with a lid and cook for 15 minutes.

    5. Mash the flour into the remaining 1 tbsp butter then add in small pieces to the ground meat sauce, stirring until all the flour has dissolved and the sauce has thickened slightly, approx 5 mins.

    6. Place the meat sauce into an 8"X 3"/ 20cm X 7cm deep ceramic or glass ovenproof dish and cover with the mashed potato. Sprinkle the grated cheese on top of the potato and bake in the heated oven for 30 - 35 mins until the surface is crisp and browned. Serve immediately.


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Tuesday, 26 February 2013

Oscar party dish Recipe : Smoked Salmon Oscars

Enjoy here Oscar party dish Recipe : Smoked Salmon Oscars Recipe .....


Ingredients :
  •     2 cups all purpose flour
  •     1-teaspoon baking powder
  •     3 cage-free eggs, separated
  •     1-1/2 cups buttermilk
  •     6 tablespoons (3 ounces) unsalted butter, melted
  •     5 tablespoons vegetable oil
  •     1 cup diced onions
  •     2 heaping tablespoons chopped fresh dill
  •     1-1/2 teaspoons salt
  •     1-1/2 teaspoons white pepper
  •     1-cup sour cream
  •     2 tablespoons chopped fresh dill
  •     Salt
  •     Freshly ground white pepper
  •     4 to 5 ounces smoked salmon, whitefish, or sturgeon, cut into paper-thin slices
  •     Fresh lemon juice
  •     8 to 10 dill sprigs for garnish

Preparation :
  •     In a small bowl, sift together the flour and baking powder. Reserve.
  •     In a separate bowl, whisk together the egg yolks, buttermilk, and 3 tablespoons melted butter. Reserve.
  •     In a medium skillet, heat 2 tablespoons of the oil. Over medium-high heat, sauté the onions until golden, 6 to 8 minutes. Transfer to a large bowl, cool slightly, and stir in the dill. Stir in the flour mixture, salt, and then the egg yolk mixture.
  •     Using a wire whisk or an electric mixer, whisk the egg whites until shiny and firm but not dry. Stir a little into the batter, and then fold in the remaining whites.
  •     In a small bowl, whisk together the sour cream and dill and season with salt and pepper to taste. Refrigerate until needed. 
  •     In a small bowl, combine the remaining 3 tablespoons melted butter with the remaining 3 tablespoons oil. Heat a 10-inch nonstick skillet or griddle and brush with some of the butter mixture. For each pancake, pour ½ cup of batter onto the griddle and, over a medium flame, cook until brown on one side. Turn and brown the other side, brushing the skillet or griddle with the butter mixture as necessary. (This makes a pancake approximately 6 inches in diameter). As the pancakes are cooked, transfer to a tray lined with a clean towel and keep warm in a low oven while preparing the remaining pancakes.
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Oscar Party Dish Recipe : Wolfgang Puck's Truffled Chicken Pot Pie

Celebrity chef Wolfgang Puck has offered a sneak peak of what the stars will be feasting on at the annual Governors Ball, following the Academy Awards ceremony on Sunday. He cooked chicken pot pie, as several Academy members have told him that they don't care what George Clooney or Steven Spielberg eat, they just want their chicken pot pie. Apart from the pot pie staple, the menu also includes an array of sushi as well as chocolate treats molded in the likeness of the Oscar statues.Now enjoy here his very popular Chicken Pot pie Recipe....



Ingredients :
  • 1/2 cup flour
  • 1/2 cup butter
  • 1 quart enriched chicken stock (Click here for the recipe.)
  • 1 cup creme fraiche
  • 2 tablespoons black truffle oil
  • 1/4 cup chopped black truffle
  • 1 lemon
  • Salt (or truffle salt) to taste
  • White pepper to taste
  • 2 cups cooked pearl onions (red and white)
  • 2 cups cooked baby carrots (yellow and orange, cut into 1/2 " pieces)
  • 2 cups cooked (or defrosted if frozen) green peas
  • 18 slices black truffle
  • Meat from chicken cooked from enriched chicken stock (not fine shredded)
  • 6 each approximately 10oz. ramekins or 4" wide soup vessel
  • Puff Pastry, cut into circles that overlap your ramekin or vessel by 1.5"
  • 2 whole eggs +1 egg yolk for egg wash


Cooking Directions :
  • Make a roux by melting the butter in a pot. Once completely melted, whisk in flour. Cook on low heat for 5 minutes while continually whisking. Slowly add enriched stock to roux. Bring veloute up to a boil and then turn heat down to low and simmer for 5 minutes. Veloute should be slightly thick. Strain through a fine mesh sieve. Add truffle oil, creme fraiche, and chopped truffle. Whisk thoroughly, season to taste with salt and pepper and juice from lemon. Check for consistency. Make sure its not too thick, loosen with more stock if necessary.
  • Preheat a "still" or low fan oven to 350 degrees. Make sure veloute and all ingredients are completely cool before you begin. In a wide bowl or a wide pot, combine veloute, vegetables, and chicken and mix well with a rubber spatula. Spoon mixture into ramekins, leaving about 1/2" room from the top. Place 3 slices of shaved truffle on top of mixture in each ramekin. Prepare an egg wash by whisking whole eggs and egg yolks together in a separate bowl. Make sure puff pastry is cool enough to work with. (Leave in the freezer and take out 5 minutes before using). Brush outside edge of ramekins with egg wash about 1" from the top of the rim, all the way around. Cover each ramekin with puff pastry and secure the puff pastry by pressing around the outside of the ramekin. Brush puff pastry with egg wash and bake in the oven until golden brown (usually 20-23 minutes). Glaze again with egg wash halfway through cooking.
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Wednesday, 20 February 2013

Easy Snacks Recipe : Chingri Pakora

"Chingri Pakora" is a one of the favorite fish dishes for Bengali People. Specially Bangladesh and west Bengal people like to eat it. This is a very simple recipe and doesn't need any prior preparation and marination.


Ingredients:
  • oil for frying
  • 2 green chillies chopped
  • 500 gms shrimps (shelled)
  • few sprigs coriander leaves chopped
  • 1 tsp ginger paste
  • 2 tsp soy sauce
  • 1 egg
  • 1/2 cup refined flour
  • 2 onions chopped

How to make chingri pakora :
  •     Cream the egg, flour and little oil.
  •     Mix in the shelled shrimps, soy sauce, ginger paste, cut coriander leaves and cut onions.
  •     Mix well.
  •     Shape into balls or flat cutlets.
  •     Heat up oil in a kadhai and deep fry the cutlets till golden brown.
  •     Serve as a snack or as a side dish with lunch.

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Tuesday, 19 February 2013

Bengali Dessert Recipe : Chanar Jilepi

Here is the recipe for Chanar Jilipi. It is a desert made with paneer and resembles the Indian sweet Jalebi.Enjoy the recipe with video...


Ingredients :
  •     Paneer or chana : 150 gm made from almost 1 l of full fat cow’s milk.
  •     Milk : 2 tsp
  •     Flour / maida : 1 tsp
  •     Cardamom powder : 1/4 tsp
  •     Green cardamom : 3-4
  •     Saffron : few strands
  •     Sugar : 1 cup
  •     Water : 1/2 cup
  •     Oil for deep frying

Instructions :
  •     In a heavy bottom pan dissolve the sugar in the water and heat it till the bubble starts appearing.
  •     Add the cardamom and continue boiling on medium heat, stirring occasionally.
  •     The syrup should be in between single and double string.
  •     Knead the freshly prepared chana or panner with milk, add the cardamom powder and knead it to make soft and moist dough.
  •     Add the baking powder to the dough and mix it well.
  •     Roll the dough into medium thick rope of around 12 cm.
  •     Slowly wind or coil the dough as shown in the picture, make two and half turn leaving small space between the turns.
  •     In a flat pan heat the oil to medium hot.
  •     Slowly put the paneer jalebis in the oil and fry till golden brown.
  •     Dunk the paneer jalebis immediately in the warm syrup.
  •     Cover and let it stand for few hours.
  •     Heat the syrup with the paneer jalebis till the boiling starts.
  •     Cover and let it cool for few hours.
  •     Paneer jalebis should absorb most of the syrup and will swell in size.
  •     Serve the paneer jalebis warm or cold.

 



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Video : Bengali Rasgulla Recipe

Rasgulla is a traditional Bengali sweet. Rasgulla also known as Roshogolla, is regarded as the 'king of all Indian sweets '. Enjoy here very popular Bengali dessert Rasgullah Recipe.....


Ingredients:
  •     4 cups milk
  •     1/4 cup lemon juice
  •     1 1/2 cups sugar
  •     4 1/2 cups water
  •     Pressure cooker

Method:

Paneer:

    Mix lemon juice in half cup of hot water and keep aside.
    Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
    As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
    Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
    To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
    To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
    Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
    Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Rasgulla:
  •     Divide the dough into 12 equal parts and roll them into smooth balls
  •     To make the balls apply some pressure at the first and then release when forming the balls.
  •     Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
  •     Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
  •     Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
  •     Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
  •     Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
  •     Serve the Rasgullas chilled.


 



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Bangla Recipe - How to Make Khichuri

Bengali Khichdi is a specialty dish from the exotic land of Bengal, this khichdi gives you appreciate amount of iron from as little as one serving!Khichdi is a preparation made from rice and lentils(dal).Enjoy the Recipe
with video..


 Ingredients : 
  • 1 cup rice (chawal) , washed and drained
  • 1/2 cup chopped onions
  • 50 mm (2") stick cinnamon (dalchini)
  • 4 cloves (laung / lavang)
  • 3 cardamoms (elaichi)
  • 2 bayleaf (tejpatta)
  • 1 cup masoor dal (split red lentil) , washed and drained
  • 2 cups potato cubes
  • 10 to 12 french beans , cut into small pieces
  • 1/2 cup green peas
  • 3 chopped green chillies
  • 1/2 tsp turmeric powder (haldi)
  • 4 cloves of garlic (lehsun) , crushed
  • 25 mm. (1") piece ginger , grated
  • 1 tbsp ghee
  • salt to taste

Method :

    1. Crush the cinnamon, cloves and cardamoms lightly.

    2. Heat the ghee in a vessel and fry the chopped onions for a few minutes. Add the crushed spices and
        bay leaves and fry for a few seconds.

    3. Add the rice, masoor dal, potatoes, french beans, green peas, green chillies, turmeric powder, garlic
        and ginger.

    4. Mix well and cook for 2 minutes.

    5. Add 5 cups of hot water and salt. Cover and cook for 20 to 25 minutes or until the vegetables are soft
       and the rice is cooked.

    6. Serve hot.

 


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Video : Bengali recipe-Bhuna Khichuri

Enjoy here very popular Bhuna Khichuri recipe...


 Ingredients:
  •    1/2 cup cauliflower floret
  •     1 medium sized potato, peeled and cut into small cubes
  •     1/4 cup mung beans
  •     1 cup basmati rice
  •     1/2 small onion
  •     1 jalapeno pepper, seeded and chopped
  •     1/4 teaspoon ginger
  •     1/8 teaspoon cumin
  •     1/8 teaspoon coriander
  •     1/4 teaspoon turmeric
  •     1/8 teaspoon garlic powder
  •     2 tablespoons cooking oil

Directions:

    1. Soak the mung beans overnight, or if you are short on time cook them with a half cup of water on 
        medium heat in a pressure cooker for 8 minutes.

    2. Fry the cauliflower and potato cubes lightly in a tablespoon of vegetable oil. Add the onion, the
        jalapeno peppers and the spices.

    3. Add the rice, the mung beans and about a half cup of oil and stir until well incorporated.
    4. Add two cups of water and bring to a boil. Reduce heat and cover the pot.

    5. Simmer for 20 minutes, or until the water is absorbed.

 


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Bengali Mustard Fish Curry (Sorshe Elish) Recipe

If you are a Bengali or come from the east coast of India, or even Bangladesh, you may have tried the Shorshe Ilish recipe with white rice.The best Hilsa comes from the Padma river (as the Ganges is called in Bangladesh). Enjoy the recipe...


Ingredients:
  • Hilsha/Ilish fish 5 or 6 pieces
  • Mustard seed 3 tbsp
  • Onion 1pc (finely chopped)
  • Green chili 4 to 5
  • Turmeric powder 1 tsp
  • Salt (as per taste)
  • Sugar (as per taste)
  • Mustard oil

Method :
1. Soak mustard in water for about an hour and then grind it into a fine paste.

2. Clean the pieces of Ilish fish and placed it in a steel container box having lid.

3. Add the mustard paste to the fish and then add chopped onion, turmeric powder, slitted green chilis, salt and little sugar and finally 2 tbsp mustard oil mustard oil. Now mix the whole mixture so that the paste get mixed thoroughly with the fish. Now close the lid of the  container.

4. Heat a large pan and add about 4 cups of water. Now placed the steel container inside the  pan . Cover the pan and let it cook in high flame for about 5 minute and then  reduced the flame and cook for another 12 to 15 minute(Check the level of water inside the pan at regular interval it shouldn't get dried up).

5.   In case of Microwave preparation, mix  whole ingredient including the fish  in a microwave safe  closed container. Close the lid and cook it in microwave for 8 to 10 minute.

6.  Serve hot with steam rice.


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Video : Gordon Ramsay's Crispy Salmon Recipe

Enjoy the Video : Gordon Ramsay's Crispy Salmon Recipe ....


Monday, 18 February 2013

Persian Recipe : Dolmeh-yeh Barg-e Mow Recipe

Enjoy Persian Recipe : Dolmeh-yeh Barg-e Mow Recipe....


Ingredients :
  •     fresh vine leaves, 250 grams (0.55 lbs)
  •     ground lamb or beef, 250 grams (0.55 lbs)
  •     long-grain or basmati rice, 100 grams
  •     herbs: parsley, dill, mint, tarragon, spring onions, 250 grams (0.55 lbs)
  •     large onions, two
  •     cooking oil
  •     tomato paste, two spoons
  •     salt
  •     black pepper
  •     fresh lime juice, 1/2 cup
  •     sugar, two spoons


Method :
  • Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.
  • Wash and finely chop the herbs. Fry in oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.
  • Mix prepared meat, herbs and rice well. Remove any remaining stems from vine leaves, and wash. Add hot water and salt and boil for 1-2 minutes until leaves soften slightly. Drain water and allow to cool.
  • Mix lime juice, sugar, salt and pepper. Add half to the mix prepared earlier, and mix well. Pour 2-3 spoons of oil in a pot. Place 2 or 3 layers of vine leaves in the pot. Stack two leaves covering the cracks, place some of the Dolmeh mix on top and wrap the leaves tightly around it. Repeat until all leaves or the entire mix is used up. Place the dolmeh's in the pot packed together. Add oil and 1/2 glass of hot water. Cover and cook over low heat for about 20-30 minutes. If necessary, add more hot water during cooking. Add the remainder of the lime juice and sugar mix and cook for another 2-3 minutes.
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