PLEASE DO CONTACT ME WITH ANY QUESTIONS.I AM MORE THAN WILLING TO HELP.I AM FROM NEW DELHI,INDIA AND ANY HELP OR INFO ON INDIA,SIGHTSEEING,TRAVEL ,RESTAURANTS AND COOKING...I AM RIGHT HERE FOR YOU
CONTACT ME ON: cookingtherapy@ymail.com
Do check out my facebook group FOODIE BY NATURE and in a more well organised manner ,the facebook page"Recipes for Foodies"
CONTACT ME ON: cookingtherapy@ymail.com
Do check out my facebook group FOODIE BY NATURE and in a more well organised manner ,the facebook page"Recipes for Foodies"
Congratulations Divya,
ReplyDeleteWhat a lovely platform!
Best wishes
Swathi
thank you so much swathi!!
Deletehi divya,
ReplyDeletejust wanted to know which cream cheese do u use?
chk out my blog too - bake-a-mania.blogspot.com
hi. i normally use philadelphia for cheesecake ..will surely see your blog thaks divya
ReplyDeleteHi divya just wanted to place a small request can u share a good recipe to make schezwan sauce at home .
ReplyDeletehi karishma..this is a good sauce and i use it with chicken very often..it does have an indian chinese twist
ReplyDeleteChinese Szechuan Sauce can be made ahead and stored in your fridge for future use. This recipe makes enough sauce to use for one batch to serve 4-6 people.
Cook Time: 20 minutes
Ingredient soaked overnight: 8 hours
Total Time: 8 hours, 20 minutes
Yield: Sauce for a dish to serve 4-6
Ingredients:
10 dry red chillies, remove stems, break into smaller pieces soak in hot water overnight
3 tbsps vegetable/ canola/ sunflower cooking oil
20 cloves of garlic chopped very fine
1" piece of ginger chopped very fine
Salt to taste
1/2 tsp fresh ground pepper
1 tsp light soy sauce
2 tsps chilli sauce
1/2 cup warm water
1/2 tsp sugar
1 tsp vinegar
Preparation:
Drain the water from the soaked dried red chillies. Put into a blender and grind to a coarse paste. Remove and keep aside n a bowl for later use.
Heat a heavy bottomed pan on medium heat. Add the cooking oil and let it get smokey hot.
Add the chopped garlic and saute till the garlic turns a pale golden color. Stir frequently. Now add the ginger and saute for another minute.
Add the previously prepared red chilli paste and saute till the oil begins to separate from the paste.
Add the salt, freshly ground pepper, soy sauce, chilli sauce and saute for another minute.
add the warm water and stir to mix well.
Add the sugar and vinegar and stir to mix well to dissolve the sugar fully.
Turn off the heat and spoon the sauce into a bowl or bottle. The sauce can now be used immediately or stored for up to a week in the refrigerator.
Thank you so much divya ! Made some amazing sauce last evening and everybody drooled over it
Deletemost welcome always!!
ReplyDeleteHi Divya,
ReplyDeleteI saw you first on 'Guilt Free' and loved the way you were extremely nonchalant about the way you cook for your kids and family and at the same time so passionate.
Well I definitely have the passion to cook and wish someday I can get to have my own blog.
Cheers to the good work and its become a daily reckoner for me!
Sulagna
hi sulagna,
ReplyDeletethank you so much for such a lovely message. i love cooking and creating and more than anything else it makes me happy.........
do ask to join the facebook group foodie by nature if you d like access to many many more members tried and tested recipes too........in this group,you can add your own too..........happy cooking and im so happy you like the blog........
Dear divya,
ReplyDeleteCan u please tell me how to make pickled green olives, the kind they serve with drinks in lounges? I recently went to q bar I chennai and they served us cheese fritters , green olives which had some amazing flavour added to it ( I'm guessing it was pickled ) along with the drinks.
hi karishma,
Deletepickling olives takes about 3 weeks.ive included 2 recipes. one to pickle olives from scratch and one to pickle reg bottled olives.You can pickle and season fresh olives by the kilo if you want, and it’s not hard.
It’s in autumn that olives are harvested and appear in the markets. But if you missed the season, a recipe for improving supermarket olives follows this one.
The olives marinate in plain salt brine, changed daily, for a week. During that time their original bitterness will leach out into the water. In the following 4-8 weeks, they marinate in fresh brine and seasonings.
Ingredients:
1 kilo fresh olives
water
salt
After a week, you will need:
Olive oil
4 cloves garlic, peeled and halved
1 lemon, sliced
chili peppers to taste
2 bay leaves
Optional: oregano, thyme, rosemary, grains of black pepper, allspice
Equipment:
Knife or clean rock
Mason jar or other large jar with a tight-fitting lid
Rinse the olives and drain. Discard any spoiled ones.
Either cut three slits in each olive or crush them with a clean rock, a few at a time. If crushing, only press hard enough to crack them open, not mash them.
Put the olives in the jar. Cover them with water. Make sure there are none floating – weigh them down with a small saucer or drape a clean recycled plastic bag over the surface of the water to keep them under.
Change the water every 24 hours. Do this for a week.
The olives will lose their bright color as their bitterness leaches out. When the olives are uniformly darker, taste them to judge if they’re ready for brining. If they’re still bitter, soak them and change the water for another few days.
Once the olives are ready, drain them and put them in a large bowl while washing out their jar. Make a brine. This is:
10 grams of salt for every 100 ml. of water or 7 tablespoons of salt per half-cup of water.
Mix well.
Replace the olives in the clean jar. Pour the brine over all. Add herbs and spices to taste.
Cover the olives with plenty of olive oil to exclude air and prevent spoilage. Close the jar.
Leave it alone for a month, then taste an olive every week or so till you’re satisfied.
Always remove olives for serving with a clean, dry spoon. Keep the majority in their brine and seasonings – they will only improve.
How To Make Cheap Olives Delicious
Pour out the brine they came in, and as above, season with garlic, peppers, bay leaves, and lemon. Pour 1/4 cup dry red wine over them if you wish. Cover them with olive oil. Store in the fridge and eat after 1 day to allow the flavors to penetrate. The olives will stay good 1 week.
Enjoy!
This comment has been removed by the author.
ReplyDeleteThanks a million divya ! You truly are my angel in disguise .
ReplyDeleteHi Divya,
ReplyDeleteAw some recipes and elaborate spread. Love Italian and you have just nailed it. Thanks for the inputs..I suggest you to try Shab Deigh (Turnip and mutton koftas in red curry-Mughalai recipe) from this fantabulous home delivery service(perhaps you have heard already) called Delhi 6 from old Delhi.I tried it recently.. Boy..was it perfect to taste. Will try some of your italian dishes..I have just become a member of Foodie by Nature. Cheers!..Good Job indeed!