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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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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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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