recipes

Recipe of Blackforest Cake

Sun, 22 Nov 2009 18:37:50 +0100

BLACKFOREST CAKE

Ingredients:

· 225 gms Maida (all-purpose flour)

· 400 gms Sweetened Condensed Milk

· 2-3 tbsp Cocoa Powder

· 1 tsp Baking Powder

· 1 tsp Cooking Soda

· 125 gms Butter

· 200 ml Aerated Cola Drink

· A pinch of Salt

· 125gms Dairy Milk Chocolate

· 250 gms Fresh Whipped Cream

· 10 Cherries

Method:

· Place a thick bottomed pan on very low flame and melt butter in it.

· Remove from the flame and let the butter cool.

· Add condensed milk and mix well.

· Sift maida, cocoa powder, baking powder, cooking soda and salt together. Make sure there are no lumps in the mixture.

· Grease a baking tray with little butter.

· Dust it with maida and keep it aside.

· Take a pan with little butter and put the maida mixture with the condensed milk-butter mixture.

· Now add aerated cola and mix it well.

· Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 175 degrees C (350 degree f).

· When it is done, let it cool and then slit it horizontally into two.

· Whip the cream till light and fluffy.

· Sandwich the two layers of cake with whipped cream and cherries.

· Top with whipped cream and cherries.

· Grate dairy milk chocolate bar and sprinkle over the cake.

· Serve it chilled.

Recipe of Chocolate Pudding

Sun, 22 Nov 2009 18:34:04 +0100

CHOCOLATE PUDDING

Ingredients:

· 1-1/4 cups Dark chocolate, chopped

· 1/2 cup Milk

· 1 cup Fresh Bread Crumbs

· 2 tbsp Butter (softened)

· 1 tbsp granulated Sugar

· 1/2 cup Condensed milk

· 1/2 tsp Vanilla essence

· 1/4 cup walnuts (chopped)

Method:

· Melt the dark chocolate and milk over gentle heat in a pan and mix well.

· Add the bread crumbs to it. Mix well and keep aside. Cream the butter and sugar in a bowl till light and fluffy.

· Add the condensed milk, vanilla essence, walnuts and Dark chocolate mixture. Mix well.

· Pour this mixture into a greased cake tin, cover it with a foil paper.

· Put the cake tin in a pressure cooker and pressure cook for 2 whistles.

· Unmould, cut into wedges and serve hot.

Recipe of Palak Paneer

Sun, 22 Nov 2009 18:31:40 +0100

PALAK PANEER

Ingredients:

· 1/2 kg Spinach

· 100 gm Paneer

· 1 Onion

· 1/4 tsp Black pepper powder

· 3/4 tsp Ginger-garlic paste

· 1/2 tsp Green chilli paste

· 3 tbsp Butter

· 2-3 Bay Leaves

· 1 tsp Cumin Seeds

· 1 tsp Garam Masala Powder

· Vegetable oil

· Salt to taste

Method:

· Mix green chilli paste and ginger-garlic paste with spinach. Add little water.

· Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle.

· Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration.

· Heat vegetable oil in a frying pan.

· Fry the paneer cubes on a medium flame till they become light brown.

· Take the pieces out of the pan.

· Take 2 of tbsp butter and heat it.

· Add bay leaves and cumin for frying.

· Add chopped onions and fry again until they turn pink.

· Add garam masala powder, black pepper powder and salt. Mix well.

· Now add fried paneer and cooked spinach. Mix them properly.

· Put the palak paneer in a baking tray.

· Add the remaining butter and bake for about half an hour at 180 deg C.

· Grate remaining paneer pieces and decorate.

· Palak paneer is ready to serve.

Recipe of Sambar

Sun, 22 Nov 2009 18:27:21 +0100

SAMBAR

Ingredients:

· 2 Cup Tuvar Dal (Arhar Dal)

· 3 Red Chiles

· 3 Green Chiles

· 1/4 tsp Methi

· 1 tsp Sambhar powder

· Curry leaves, a few

· Hing (Asafetida), a small pinch

· Salt 1 tsp Salt (to taste)

· Cooking Oil

· 2 tsp Mustard

· 1/2 tsp Turmeric

· 1/4 tsp. Tamarind Paste

· 2 tsp. Vegetables (Drumstick, Green Pepper, Eggplant, Okra)

· Washed and diced

Method:

· Cook thuvar dal and turmeric with extra water, on medium flame. Separate the two, and keep them aside.

· Cook the vegetables in thuvar dal water, and add turmeric and salt to this.

· After this is cooked, add tamarind paste.

· Heat some oil in a pan, splutter mustard, then add methi, red chilies, green chiies, curry leaves, asafetida , turmeric and sambhar powder and keep frying for a few minutes.

· Add this to the boiling vegetables.

· Add the thuvar dal and let it cook for a few more minutes.

Recipe of Paneer Butter Masala

Sun, 22 Nov 2009 18:21:19 +0100

PANEER BUTTER MASALA

Ingredients:

· 125 grams Paneer

· 1 tomato (grind to a fine paste)

· 1 Tsp tomato puree

· 2 onions (grind to fine paste)

· 1 tsp Cumin Powder

· 1 tsp Dhania Powder (coriander powder)

· 1 tsp ginger garlic paste

· 3 cloves

· 1 tsp cashews

· 1 Cinnamon stick

· 1/2 tsp Garam masala powder

· 1/4 tsp Chilli powder

· 3 Tsp Yogurt

· Coriander leaves

· 4-5 Tsp butter

· Salt

METHOD:

· Grind cloves, cinnamon to fine powder.

· Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.

· Grate remaining paneer and keep it aside.

· Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.

· Add tomato paste and puree and simmer for 5 minutes.

· Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.

· Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add

1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.

· Serve hot garnished with coriander leaves.

Recipe of Vegetable Manchuria

Sun, 22 Nov 2009 18:13:24 +0100

VEGETABLE MANCHURIA

Ingredients:

For Manchurian balls:

· Cabbage- 2 cups finely chopped

· Carrots- 2 grated

· ginger- 1" piece, chopped finely

· garlic-2 cloves chopped finely

· green chilli- 1 chopped finely

· spring onions(scallions)- 1/2 bunch chopped finely

· corn starch- 3 tbsp

· maida- 1 tbsp

· salt to taste

· chilli powder- 1 tsp

· oil for deep frying

For Manchurian Sauce:

· Spring onions- 1/2 bunch chopped finely

· ginger- 1/2" piece chopped finely

· garlic - 2 cloves chopped finely

· green chilli- 1 chopped finely

· chilli powder- 1/2 tsp

· Tomato sauce- 2 -3 tsp

· Soya sauce- 2-3 tsp

· Corn starch- 1 tbsp ,mix with water to make a paste

· water- 1 cup

· salt to taste

· oil-4 tsp

Method:

· Mix cabbage, cornflour, carrots, chilli powder, salt, cornstarch, maida, ginger, garlic and chopped spring onions together in a bowl (preferably with hand and no need to add water as the water from vegetables are enough to bind). Make small balls out of this mixture and deep fry in hot oil till golden brown.

· For the manchurian sauce heat oil in a pan and add ginger, garlic and the white bottom portion of the spring onions. saute for a minute and add salt, chilli powder, tomato sauce and soyasauce. Add 1 cup of water to it and when it boils add the cornstarch paste.

· When the sauce starts to thicken add the manchurian balls and immediately off the stove. Add the top green portion of the spring onions on top. Serve hot with Fried Rice.

Recipe of Pani Puri

Sun, 22 Nov 2009 18:13:36 +0100

PANI PURI

Ingredients:

For puri:

· 1 cup Semolina (Rava / Suji)

· 3 tblsp Fine Wheat Flour (Maida)

· 1/4 tsp Baking Soda

· Oil to deep fry

For pani:

· 1/2 cup Tamarind (Imli) Pulp

· 2 cups Water

· 2 tblsp roasted Cumin Seed (Jeera) Powder

· 2 tblsp un-roasted Cumin Seed (Jeera)

· Coriander Leaves

· 3 Green Chilly (Hari Mirch)

· 2 tblsp Mint Leaves (Pudina Leaves) Chutney

· 1 tblsp Black Salt (kala namak)

· 2 tblsp Jaggary (Gur)

Method:

To make pani:

· Measure all ingredients.

· Adjust spices and tangyness to taste.

· Strain through a wire strainer to remove any rough bits.

To make puri:

· Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.

· Stand covered with wet cloth for 15-20 minutes.

· Make small sized balls.

· With the help of some dry maida or sooji, roll into thin rounds.

· Heat oil in a pan and deep fry puris till very light brown and crisp.

· Drain in a paper towel for a while to dry out the oil.

· Store in an airtight container when cool.

Recipe of Ras Malai

Sun, 22 Nov 2009 18:13:47 +0100

RAS MALAI (Indian Sweet)

Ingredients:

· 2 lbs ricotta cheese

· 1/2 cup sugar

· 32 oz half & half milk

· A pinch of saffron

· 1/4 tsp crushed cardamom seeds

· 1/2 cup blanched almonds

· 2 tbsp crushed green pistachios

Method:

· Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.

· Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.

· Remove from oven, cool at room temperature and cut into 2" squares.

· Place them in a dessert bowl.

· Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.

· Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.

Recipe of Indian Butter Chicken

Sun, 22 Nov 2009 18:13:59 +0100

INDIAN BUTTER CHICKEN

Ingredients:

· 1/4 pint/150ml natural yogurt

· 2 ounces/50g ground almonds

· 1 1/2 tsp chili powder

· 1/4 tsp crushed bay leaves

· 1/4 tsp ground cloves

· 1/4 tsp ground cinnamon

· 1 tsp garam masala

· 4 green cardamom pods

· 1 tsp ginger pulp

· 1 tsp garlic pulp

· 14 ounce/400g can tomatoes

· 1 1/4 tsp salt

· 2 pounds/1kg chicken, skinned, boned and cubed

· 3 ounces/75g butter

· 1 tbsp corn oil

· 2 medium onions, sliced

· 2 tbsp fresh coriander, chopped

· 4 tbsp cream

Method:

· Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

· Put the chicken into a large mixing bowl and pour over the yogurt mixture.

· Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

· Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the Indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Recipe of Hyderabadi Biryani

Sun, 22 Nov 2009 17:56:57 +0100

HYDERABADI BIRYANI

Ingredients:

· ½ kg Basmati Rice (semi-cooked)

· 1 kg Boneless Meat (washed and chopped into square pieces)

· 500 gm Curd

· 4-6 tsp Ginger-Garlic Paste

· 4-6 Green Chilli

· 2 Big Onions (sliced)

· ¼ cup Lime Juice

· ½ tsp Red Chilli Powder

· A pinch of Caraway Seeds (Shahi Zeera)

· 5-6 twigs Coriander Leaves (chopped)

· 5-6 twigs Mint Leaves (chopped)

· 2 pinch Saffron

· 1-2 Cinnamon

· 2-3 pods Cardamom

· 2-3 drops Saffron Color

· 1-2 pods Clove

· 2 cups Oil

· Salt to taste

· 2 tsp Ghee

Method:

· Smear the pieces of meat with ginger-garlic paste.

· Keep them to marinate for an hour.

· In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.

· Let the onions cool down and crush them.

· Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.

· Leave the meat as it is for 1 hour.

· Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.

· Now spread a layer of semi-cooked rice in a heavy bottomed vessel.

· Add saffron color, lime juice, ghee and the remaining crushed onions over the layer of rice.

· Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.

· Now add the aromatic water in a circular motion over the rice layer.

· Now tightly cover the vessel with a lid. Keep it on a low flame.

· Remove the vessel from the flame exactly after 15 minutes.

· Hyderabadi Biryani is ready to eat. Serve hot.