METHI/FENUGREEK CHICKEN

CHICKEN METHI/FENUGREEK

Boneless Chicken - 1 ½ lb (around ¾ kg) cut into medium sized pieces

Onions - 3 medium sized (about 2 cups) - finely chopped

2 medium sized tomatoes - finely chopped & grind to a smooth paste

Cooking oil - 4 to 5 tbsps

shahi jeera (Black cumin seeds) - 1 tsp

10-12 fresh curry leaves

Salt to taste

Turmeric (pasupu) - 1 tsp

Ginger & Garlic Paste - 2 ½ tsps

Cumin powder - 1 ½ tsp

Coriander powder - 1 ½ tsp

Red chilli powder - 3 tsps (Adjust according to your taste)

1 cup of water (add more if required)

2 tbsps yoghurt - whisk it with a fork smoothly and set aside

Fresh methi leaves (fenugreek leaves) - 2 cups tightly packed (roughly chopped)

Garam masala powder - 2 tsps

2 tbsps or few freshly chopped coriander leaves for garnish

Directions:

In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric. Increase the flame to medium and fry till the onions turn golden brown (around 8 mts).
Add ginger & garlic paste and fry for 1-2 mts till the raw small disappears. Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 mts stirring in between. Add tomato paste, water and bring it to boil on high flame. When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 - 15 mts or till the chicken is tender and the gravy starts turning thick. By this time the oil starts floating on top of the gravy.
Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces do not break. Lower the flame and allow to cook uncovered for 5 mts. Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required. Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, rotis or naan.

CHICKEN 65 (INDIAN)

CHICKEN 65


200 GMS. BONLELESS CHICKEN BREAST CUT INTO SMALL PCS.
MARINATE
THIS CHICKEN IN GINGER GARLIC PASTE, SALT, RED CHILLI POWDER AND BLACK
PEPPER. KEEP OVER NIGHT. NEXT DAY MAKE A BATTER OF WHITE FLOUR AND EGGS
AND MIX THE MARINATED CHICKEN PIECES IN IT. MIX WELL. HEAT OIL AND DEEP
FRY EACH PIECE TILL LIGHT BROWN, DO NOT OVER FRY.
MEANTIME BEAT ABT 2
CUPS OF WHITE PLAIN YOGHURT WITH SALT AND RED CHILLI POWDER AND RED
FOOD COLOURING. PUT THESE CHICKEN PAKORIS IN IT AND MIX WELL. EACH
PAKORI SHD BE COATED WITH THIS CURD MIXTURE. I ALSO ADD JUICE OF QUARTER
LIME TO THIS. LEAVE THIS CHICKEN YOGHURT MIXTURE TO SIT FOR ABT 2-3
HOURS
NOW TO FINISH THE DISH
TAKE A FRYING PAN AND ADD ENOUGH OIL (
MAYBE 4 TABLESPOONS) HEAT. ADD A SPRIG OF CURRY LEAVES AND LET IT
SPLUTTER, THEN ADD SOME CAPSICUM CUBES AND THE WHOLE CHICKEN AND YOGHURT
MIXTURE. COOK AND YOU WILL SEE A BIT OF GRAVY BEING FORMED ( REFER TO
PIC) THIS IS THE STAGE I LIKE TO REMOVE IT. I GARNISH WITH GREEN
CHILLIES AND CORIANDER LEAVES. IF DESIRED YOU CAN DRY IT A BIT MORE AND
SERVE IT AS A SNACK WITH TOOTHPICKS....
ITS ABSOLUTELY DELICIOUS!!!!!

CHICKEN NIHARI(INDIAN)

Chicken Nihari
(Authentic Delhi Wali Recipe)

Ingredients:
Chicken: 1kg
Oil: 1 cup
Red Chilli Powder: 3 tablespoons
Turmeric (Haldi) Powder: 1/2 teaspoon
Salt: 1 1/2 tablespoons or to taste
Garlic: 1 bulb
Ginger Dried Rhizome (Saunth Powder): 1/2 tsp
Crushed Fennel Seeds (Kuti Saunf): 1tsp
Clove (Long): 2
Cinnamon Stick (Daar Cheeni): 1
Plain Flour (Aata): 5 tablespoons, heaped (means bhar bhar kay)
Garam Masala Powder: 1/2 tsp

For Tarka:
Oil: 1/2 cup
Onion: 2, medium size (thinly sliced)

For Garnishing:
Small Green Chillies: 3, sliced
Ginger: 50 gm, cut in Julian
Coriander Leaves: 1/2 bunch, finely chopped

Preparation:
- Crush clove and cinnamon stick together till almost powder.
- Finely chop the whole garlic bulb
- Dry roast aata in a frying pan on low heat till it turns light brown and you get a nice roasted smell. Remove it in a bowl and mix well with water to make a thick paste.

Method:
In a big cooking pot, heat oil. When heated, add red chilli powder and let it fry for 2 minutes. Now stir in chicken along with very finely chopped garlic. Mix and after 2-3 minutes add turmeric powder and salt. Stif fry till chicken changes it's colour from pink to white. Add around 2 liters of water. Bring a boil, lower the heat to medium and cook till chicken is half done.

Now pour in the aata mixture (you'll notice that the oil will vanish), clove and cinnamon powder, Saunth powder and crushed fennel seeds. Let it cook till chicken is done and you get a thick Nihari gravy. Switch off the flame and sprinkle garam masala powder.

In a frying pan, heat oil and fry thinly sliced onions till golden brown. Pour the tarka in Nihari.

Mix and dish out Chicken Nihari in a bowl and garnish it with coriander leaves, ginger Julians and sliced green chillies.

Serve hot with naan.

Note: If using beef or mutton, then add 4-5 liters of water and cook till meat is almost done rather than half done and then follow the recipe from adding aata mixture.

CHICKEN GINGER (INDIAN)

Chicken Ginger

Ingredients:
Chicken: 1 kg
Tomato: 4, medium size (roughly cut)
Milk: 250ml or 1 cup
Salt: 1 tablespoon, leveled (means not bhar kay) or as to taste
Red Chilli Powder: 1 tablespoon, heaped (means bhar kay)
Turmeric Powder: 1/2 teaspoon
Coriander Seeds (Sabut Dhaniya) Powder: 1 tablespoon, leveled
Ginger: 100gm (cut in Julians)
Oil: 3/4 cup (I used 1 cup and in the end I felt it was a little too oily)

Preparation:
- In a blender, put roughly chopped tomatoes and milk. Blend till tomatoes are well blended and no chunks are left. Let it remain in the blender for now.

Method:
Heat oil in a cooking pot and add chicken in it. Stir fry till chicken starts turning white. Add salt and further stir fry till chicken completely turns white from pink.

Add red chilli powder, turmeric powder and coriander seeds powder. Mix well so that chicken is well coated with spices. Now pour the tomatoes n milk mixture.

In the same blender's jug, put 1 1/2 cups water. Cover the lid and shake well so that the sides are washed. Now pour this water in chicken and mix. Increase flame to high and bring a boil. Add in the ginger Julians. Mix, cover and cook on medium heat, stirring occasionally till chicken is cooked.

Remove cover and reduce water on high heat till the gravy gets a little thickened and leaves oil on sides.

Enjoy hot with chapati./bread

NEW YORK CHEESECAKE

NEWYORK CHEESE CAKE

it was my sister's first try on cheesecake and it was perfect....thankyou SiS

its important not to overbake the ingredients- stop mixing as soon as each ingredient you add is just incorporated. you may think the cake isnt fully baked when you take it out of the oven, but it will set into a perfect cheesecake overnig...ht.you can also add chopped cookies,brownies or berries just before baking for a flavoured cheesecake.

for base:
i make two different bases...in one i just use a simple crushed biscuit base with butter ...the other one you have to make all from scratch...i am including both recepies and ou can choose whichever you want.

biscuit base:
175 g digestive biscuit
75 g melted butter
place the biscuits in a foof processor and whiz til fine.mix them in melted butter and press down into base of a springform tin

140 g plain flour
1/4 tsp baking powder
50 g caster sugar
1 egg yolk

put flour,baking powder,sugar and butter in a mixer and beat till you get sandy consistency.
add the egg yolk and mix through-it will still be sandy but will be a bit more moist.press it on to a springform tin and bake for 20-25minutestill golden brown.set aside to cool....

900 g cream cheese
190 g caster sugar
1tsp vanilla extract
4 eggs

preheat oven to 150c
put cream cheese,sugar,vanilla in a mixer and beat on slow speed till its very smooth and thick.
add egg one at a time while still mixing.the mixture should be very smooth and creamy.be careful not to overmix or cheese can split.
spoon on cold base.bake for 30-40minutes or til golden brown and still wobbly in centre.donot overbake..let it cool in tin,cover and refrigerate overnight for best result...

MONKEY BUSINESS CHOCOLATE BUNDT CAKE

 
Monkey business Bundt Cake

Ingredients:

2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn oil
1 1/2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.

Butter, or spray with a non stick vegetable spray, a bundt pan - set aside.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.

You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.


Chocolate Ganache Frosting:


Ingredients:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 gram) unsalted butter

NOTE: FOR THICKER GANACHE USE LESS HEAVY WHIPPING CREAM...

Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake or pipe ganache rosettes :)

Enjoy :)

more frosting options:

You can use a Satiny Chocolate Glaze

2 tbsp Water
1 tbsp Butter
1 Tbsp Corn Syrup
...2 tbsp cocoa
3/4 cup icing Sugar
1/2 tsp Vanilla

Combine water, butter, corn syrup in a saucepan - set over high heat..bring to boil..remove from heat and immediately stir in cocoa. Whisk in icing sugar & vanilla until smooth - cool slightly..Pour satiny glaze over top of cake - allow to drizzle on side...Enjoy..

_____________________________


or with whipped cream:
2 cups Whipped cream (whipped)
1/2 cup Icing Sugar
1 tsp Vanilla
2 tbsp Cocoa
...
Beat cream till slightly thickened, gradually add sugar, vanilla and cocoa..beat until stiff peak form. Decorate ur cake :)

_____________________________________

r with condensed milk:

1 can Condensed Milk
1/2 cup cocoa powder
2 tbsps butter
...
Combine condensed milk, cooca powder and butter in the top of the double broiler and cook until thick...Spread warm mixture over the top of a slightly cooled cake.

THAI WATERMELON SALAD

HI GUYS...TODAY I AM POSTING A LOVELY SALAD....FOR ALL THOSE IN HOT COUNTRIES WHERE THE MERCURY IS RISING,THIS SALAD SHOULD SURELY COOL YOU DOWN.PLEASE MAKE SURE YOU CHILL IT TO PERFECTION. I LEARNT THIS SALAD FROM A THAI CHEF IN PHUKET . ITS EXTREMLY COOL AND REFRESHING WITH QUITE A ZING TO IT AS WELL....... DO TRY IT OUT....HERE GOES THE RECIPE

 

THAI WATERMELON SALAD

INGREDIENTS

1)1 SMALL WATERMELON CUT INTO CUBES AND SEEDS REMOVED

1)2 SMALL HANDULL CORIANDER LEAVES

1)3 1 HANDFUL ARAGULA LEAVES/ROCKET

1)4 2 HANDFUL MINT LEAVES

1)5 A SMALL HANDUL CRUSHED TOASTED PEANUTS(IN OVEN)

1)6 SMALL BLOCK FETA CHEESE

DRESSING

1) ATHUMB PIECE GINGER FINELY GRATED

2) 1 GREEN AND YELLOW CHILLI DESEEDED AND SLICED

3) 6 TABLESPOON OLIVE OIL

4) JUICE OF 3 LIMES

5) FRESHLY GROUND PEPPER

6) 2 TABLESPOON SOY SAUCE

7)1 TEASPOON SESAME OIL

METHOD

1)REMOVE SKIN AND CUT WATERMELON INTO CUBES,TAKE OUT SEEDS

2)PLACE DHANIYA /CORIANDER,ARAGULA WATERMELON AND MINT IN A SALAD BOWL.TOSS AND.CHILL

3)PUT GINGER CHILLI SOY SESAME AND OLIVE OIL IN A SMALL BOWL

4)ADD ENOUGH LIME JUICE TO CUT THROUGH OIL.

5)SEASON TO TASTE WITH S ALT. P.SHAKE WELL,TEST FOR SALT AND CHILL.

6)TASTE TO SEE IF ITS WELL BALANCED.

7)PLACE PEANUTS IN OVEN N WARM .ROUGHLY POUND THEM

8)JUST BEFORE SERVING,SHAKE DRESSING AND TOSS

9)SPRINKLE PEANUTS OVER SALAD AFTER TOSSING WITH DRESSING.

CRUMBLE WITH FETA )OPT)

CHICKEN TIKKA RECIPE.INDIAN.TRIED N TESTED

AMAZING CHICKEN TIKKA MARINADE

 

1HPD TSP SUKHA DHANIYA./CORIANDER POWDER

1HPD TSP MOTI MIRCH LAL/DRY RED CHILLI PWDR BLENDED

1HPD TSP LAL MIRCH RANG/RED CHILLI PWDR

11/4 CUP DAHI/YOGURT

2.5 TSP GINGER PASTE

2.5 TSP GARLIC PASTE

3TSP SALT

3TSP GARAM MASALA

2TBSP OIL

A LITTLE RED COLOR

MIX ALL.

MARINATE WITH CHICKEN CHUNKS FOR ATLEAST 8 HOURS OR PREFERABLY OVERNIGHT. THE NEXT DAY TAKE OUT OF FREEZER AND:

CAN DO HALF IN GAS TANDOOR N THEN COOK IN KARAHI WITH REMAINS .COMES OUT MOIST

ALTERNATELY YOU CAN PUT IN FOIL AND COOK IN AN OVEN.

HOMEMADE SODA BREAD

HI....TODAY I AM POSTING A RECIPE OF A VERY QUICK AND EASY BREAD..THIS IS A HOMEMADE SODA BREAD.TRADITIONALLY ALSO KNOWN AS IRISH SODA BREAD.THE GREAT THING ABOUT THIS BREAD IS THAT YOU CAN WHIP IT UP IN A JIFFY.THERE IS NO TIME TO BE SPENT IN WAITING FOR IT TO RISE BEFORE BAKING. THIS BREAD USUALLY HAS A HARD OUTER CRUST BUT IS NICE AND SOFT INSIDE. I RECOMMEND BUYING A BREAD KNIFE TO SLICE IT. ONCE YOU MANAGE TO MAKE YOUR FIRST LOAF OF BREAD,BE IT WHITE ,WHOLEWHEAT OR SODA BREAD, YOU HAVE ENDLESS OPPORTUNITIES TO EXPERIMENT AND CREATE...BY ALL MEANS ADD FRESH ROSEMARY,SUNFLOWER SEEDS,SUN DRIED TOMATOES GRATED CHEESE ETC ETC ETC TO ALL FUTURE LOAVES.......I HAVE TO SAY,NOTHING FEELS BETTER THAN HOMEMADE BREAD BAKING AWAY AND INFUSING YOUR HOME WITH THE MOST BEAUTIFUL OF SMELLS.......SO START BAKING AWAY AND EXPERIENCE THE MAGIC THAT I DID...............HERE GOES THE RECIPE..

HOMEMADE SODA BREAD

INGREDIENTS(DRY)

1)400 GRAM WHOLEWHEAT FLOUR/ATTA

2)75 GRAM PLAIN FLOUR/MAIDA

3)75 GRAM OATMEAL

4)1 TSP SALT

5)3/4 TSP BICARBONATE OF SODA

(WET INGREDIENTS)

6)1 EGG

7)1 TABLESPOON SUNFLOWER OIL

8)2 TEASPOON HONEY/SOFT BROWN SUGAR

9)425 ML/3/4 PINT BUTTERMILK OR ADD 2 TABLESPOON LEMON JUICE TO 600 ML MILK(1 PINT)

SMALL AMOUNT OF OATBRAN FOR GARNISH

EQUIPMENT

1 LB LOAF TIN WELL BUTTERED

METHOD

1)GREASE A LOAF TIN WITH BUTTER/OIL .PREHEAT OVEN TO 200 DEGREE CENTIGRADE.

2)PUT THE FLOURS ,OATMEAL,SALT AND BICARBIONATE OF SODA INTO A BOWL AND MIX WELL.MAKE A WELL IN THE CENTRE TO BE READY FOR THE THE WET INGREDIENTS.MIX WELL

3)WHISK THE EGG AND ADD IT TO THE OIL,HONEY AND THE BUTTERMILK.POUR THE WET INGS INTO THE DRY INGS AND USING YOUR CLEAN HANDS,MIX WELL.THE DOUGH WILL BE VERY STICKY.

4) GREASE TIN WITH BUTTER AND SPRINKLE FLOUR LIGHTLY OVER THE BASE AND SIDES AND THEN SPRINKLE SOME OATBRAN FLAKES ON THE BOTTOM.

5)POUR INTO LOAF TIN,FLATTEN DOWN WITH A SPOON THE SHAPE AND CLEAN LOOK YOU CREATE NOW IS WHAT WILL COME OUT.

6) NOW COVER TIN LOOSLY WITH FOIL

7)BAKE FOR 20 MINS IN THE BOTTOM RACK.

8)NOW TAKE OUT FOIL AND BAKE FOR ANOTHER 15 MINS.

9)TO TEST,TAKE IT OUT OF ITS TIN AND TAP THE BOTTOM.IF ITS COOKED,IT WILL SOUND HOLLOW.ALLOW TO COOL ON WIRE RACK BEFORE EATING.....

CREAMY ALFREDO SAUCE

CREAMY ALFREDO SAUCE RECIPE(GREAT ON PASTA OR AS A CHICKEN BAKE OR WITH POTATOES IN THE OVEN)

INGREDIENTS

2 CUPS CREAM(HEAVY)

1/4 CUP COLD BUTTER

1/4 CUP PARMESAN CHEESE GRATED

SALT AND PEPPER

PASA(PENNE,FETTUCINI TORTELLINI ETC)

FRESH PARSLEY,CHOPPED

EXTRA PARMESAN

METHOD

1)HEAT A LARGE SAUCEPAN OVER HIGH HEAT UNTIL VERY HOT.NOW ADD JUST ENOUGH COLD WATER TO COVER THE BOTTOM OF THE PAN.IT WILL DO THIS QUICKLY BIUT MAKE SURE THERE ARE A FEW DROPS IN THE PAN.THIS WILL KEEP THE CREAM FROM SCORCHING AND BURNING.REMOVE PAN FROM HEAT.

2)ADD CREAM TO PAN AND RETURN TO HEAT.WHEN THE CREAM COMES TO A BOIL,REDUCE HEAT TO MED AND BOIL TILL IT IS REDUCED BY HALF.

3)IN THE MEANTIME BOIL PASTA TILL AL DENTE.DRAIN

4)WHEN THE CREAM HAS REDUCED,REMPOVE FROM HEAT AND ADD BUTTER 1 TABLESPOON AT A TIME AND WHISK IT IN

.THE CREAM SHOUL BECOME THICK AND GLOSSY.ADD THE CHEESE.ADD THIS TIME YOU CAN TOSS THE PASTA AND SEASON WITH SALT AND PEPPER.GARNISH WITH PARSLEY.SERVE AT ONCE WITH SOME EXTRA PARMESAN CHEESE ON THE SIDE.

SUSHI RICE AND CALIFORNIA ROLL

                                              


HI GUYS.....I AM EXPERIENCING THE MOST BEAUTIFUL WEATHER.BLUE SKIES,NIPPY TEMP AND A FURTHER DESIRE TO LEARN.YESTERDAY I MET CHEF NARIMAHATO.HE IS HEAD CHEF OF A TOP JAPANESE RESTAURANT AND I HAD THE LUCK OF HIM PERSONALLY TEACHING ME HOW TO MAKE SUSHI RICE AS WELL AS THE ALL FAMOUS CALIFORNIA ROLL. I ALSO LEARNT NIGIRI WHICH IS BASICALLY A BALL OF SUSHI RICE SHAPED INTO AN OVAL SHAPE WITH AIR POCKETS CREATED IN THE RICE AND TOPPED WITH A SLICE OF SALMON WHICH HAS BEEN PAINTED WITH A THIN LAYER OF WASABI AT THE BOTTOM.ILL BE PUTTING DOWN BOTH RECIPES WITH A STEP BY STEP LINK TO THE CALIFORNIA ROLL. PLEASE DO GET YOURSELF A SUSHI MAT IF POSSIBLE AS IT IS IMPERATIVE TO THE ART OF ROLLING SUSHI.YOU MAY NOT GET THE PERFECT ROLL AT FIRST TRY BUT IF YOU ARE STUBBORN AND KEEP TRYING,IM SURE IT WILL FINALLY TURN OUT AMAZING.SO HERE GOES THE RECIPES TO THE MOST ROCKING AND ROLLING SUSHI EVER...THE ALL TIME FAVORITE:CALIFORNIA ROLL.......

SUSHI RICE

INGREDIENTS

1) 180 ML OF SUSHI RICE
2)2 TSP CASTOR SUGAR
3)HALF TEASPOON SALT
4)45 ML VINEGAR
METHOD
1)WASH 180 ML OF RICE AT LEAST 10 TIMES TO GET THE WATER TO BE CLEAR. NOW LEAVE IN POT OF 20 MINS.THE RICE WILL FLUFF UP A BIT.
2)PUT THE RICE ALONG WITH EQUAL AMOUNT OF WATER EG 1 CUP RICE AND 1 CUP WATER (COLD) IN A DEEP POT WITH A TRANSPARENT COVER IF POSSIBLE.TURN ON FULL HEAT.PUT THE LID ON THE POT AND LEAVE UNTIL THE RICE STARTS TO BOIL.
2)WHEN IT STARTS BOILING,TURN DOWN THE HEAT AND SIMMER UNTIL WATER HAS BOILED AWAY.
3)NOW TURN OF THE HEAT AND LET THE RICE STEAM FOR 15 TO 20 MINS.
4)PUT THE RICE IN A DEEP BOWL AND MIX WITH SALT SUGAR AND VINEGAR.MIX WITH A WOODEN SOPATULA AS IF YOU ARE SLICING THE RICE RATHER THAN MIXING IT IN A CIRCULAR MOTION.KEEP FANNING THE RICE IF POSSIBLE TILL COOL.

CALIFORNIA ROLL RECIPE
INGREDIENTS
1) 1 SHEET OF NORI(SEAWEED) CUT INTO HALF
2)11O GRAM COOKED SUSHI RICE
3)2 SLICES AVOCADO
4)15 GRAM FRESH CRAB MEAT OR CRAB STICK GRATED
5)TOBIKO(JAPANESE CAVIAR) IF YOU CAN GET OTHERWISE YOU CAN USE BLACK JAPANESE SESAME SEEDS

YOU WILL ALSO NEED
1)A SUSHI ROLLING MAT
2)A DAMP COTTON NAPKIN
3)A SHARP KNIFE

METHOD
1)PREPARE THE DAMP NAPKIN AS IN PICTURE

2)PLACE 1/2 SHEET OF NORI(THE PIC ONLY HAS A QUARTER

AS I MADE A SMALLER AMOUNT.PLEASE CUT HALF)SHINY 
SIDE DOWN ON THE CENTRE OF THE DAMP NAPKIN(HORIZONTAL LINES ON THE SHEET SHOULD FACE YOU.
3)NOW SPREAD THE SUSHI RICE ON THE SHEET WITH DAMP FINGERS EVENLY.
)SPREAD THE TOBIKO OVER THE RICE ANDFLIP THE SHEET SO RICE IS ON THE OTHER SIDE AND THE SHEET IS FACING YOU WITH ITS HORIZIONTAL LINES.

PLACE AVOCADO IN CENTRE AND LINE WITH CRAB MEAT 
4)TAKE THE BOTTOM EDGE OF THE SHEET WITH BOTH FINGERS ON EACH SIDE AND ROLL OVER THE TOP OF CRAB AND AVOCADO LEAVING ABOUT 1 CM OF NORI PROTRUDING OUT.ROLL AGAIN SO THE JOINT IS NOW AT THE BOTTOM.

PLACE THE ENTIRE ROLL BACK ON THE CENTRE OF THE NAPKIN AND ROLL THE NAPKIN FROM THE BOTTOM EDGE OVER THE ROLL..

PLACE THE TOP HALF OF ROLLING MAT OVER THE NAPKIN AND ROLL.
5)USING THE THUMB AND MIDDLE FINGER,PINCH SIDES OF ROLL WHILE APPLYING EVEN PRESSURE OVER THE TOP OF THE ROLL WITH THE INDEX FINGERS.
6)WHILE LIFTING BOTH THE MAT AND NAPKIN UP BY THE CORNER,GENTLY ROLL THE ROLL THROUGH A 1/4 TURN SO IT IS LYING ON ITS NEXT SIDE,REPLACE NAPKIN AND MAT AND REPEAT THE PINCHING PROCESS AS DESCRIBED EARLIER.





















7)REMOVE MAT AND UNFOLD NAPKIN AND REPLACE ROLL IN CENTRE AGAIN.
8)CUT ROLL IN HALF WITH A SLIGHTLY DAMP SHARP KNIFE WITH A SAWING ACTION.LINE UP TWO HALVES AND CUT AGAIN INTO THREE PIECES OF EQUAL SIZE,LEAVING YOU WITH SIX EQUAL SIZE PORTIONS.SERVE THE CALIFORNIA ROLL WITH WASABI,SOYA AND GINGER. ENJOY




TIPS:1) NEVER PUT THE SUSHI RICE IN THE FRIDGE.YOU WILL RUIN THE CONSISTENCY
2)ALWAYS TRY CONSUMING SUSHI ON THE SAME DAY
3)ALWAYS WET YOU HANDS SLIGHTLY WHILE HANDLING SUSHI RICE OR IT WILL STICK TO YOUR HAND
4)AS YOU GET BETTER,EXPERIMENT WITH YOUR OWN CHOICE OF INTERESTING FILLINGS
5)THIS SUSHI TASTES GREAT IF TOPPED WITH A SMALL DOLLOP OF CHILLI MAYO(1 TABLESPOON MAYO MIXED WITH 1.4 TSP OF CHILLI GARLIC SAUCE)

SUSHI RICE AND CALIFORNIA ROLL(STEP BY STEP PICTURES)

CHILLI MAYO POTATOES WITH LEMON BUTTER PRAWNS

HI GUYS..IM FINALLY SETTLING SLOWLY AND STEADILY INO MY NEW HOUSE,A NEW ENVIRONMENT AND A VERY NEW KITCHEN.I DO MISS MY OLD KITCHEN A LOT AS I HAVE LEFT BEHIND MANY DELICIOUS MEMORIES .AT THE SAME TIME,IM SURE THERE WILL BE MANY MORE SCRUMPTIOUS MEMORIES HERE AS WELL...TODAY I MADE A POTATO SALAD AND SOME LEMON GARLIC PRAWNS FOR MY DAUGHTER WHO HAS JUST STARTED BRACES AND CAN ONLY EAT SOFT FOOD......BOTH CAME OUT VERY NICE.....HERE GOES THE RECIPES

CHILLI MAYONNAISE POTATO SALAD
INGREDIENTS
1)6-7 POTATOES BOILED AND CHOPPED INTO CHUNKS
2)4 TABLESPOON MAYONNAISE MIXED WITH 1/2 TSP CHILLI GARLIC SAUCE(YOU COULD ADD MORE IF YOU LIKE IT SPICY
3)SALT AND PEPPER
METHOD
1)CHOP POTATOES,TOSS IN CHILLI MAYONNAISE.SPRINKLE PEPPER SERVE CHILLED.

LEMON GARLIC PRAWNS GARNISHED WITH CHOPPED CORIANDER
INGREDIENTS
1)6-8 PRAWNS DESHELLED DEVEINED AND TAILS PULLED OFF
2)2 HPD TABLESPOON BUTTER
3)PEPPER
4)2 TABLESPOON FINELY CHOPPED GARLIC
5)CHOPPED CORIANDER TO GARNISH
6)2 TSP LEMON JUICE
METHOD
1)HEAT BUTTER TILL FOAM REDUCES AND ADD GARLIC
2)STIR FRY 10 SECS AND ADD PRAWNS
3)STIR FRY 2 MINS AND ADD PEPPER
4)ADD MORE BUTTER IF NEEDED
5)NOW ADD LEMON JUICE AND GARNISH WITH CORIANDER
6)PLACE UPRIGHT ON A DISH WITH ALL THE LEMON BUTTER SAUCE.GARNISH AND ADD A CORIANDER SPRIG TOO.ENJOY

EVERYDAY BREAD

EVERYDAY BREAD

Hello everybody Bread seems like a daunting thing to make but its easy once you get the hang of it and I make my own bread everyday. In the meanwhile my cook does but trust me its much easier than one thinks and here is a foolproof basic recipe. Nothing compares to smell of fresh bread wafting through the house.

INGREDIENTS

2 heaped cups of Atta/wheatflour
1 heaped cup maida/flour
1 tbsp Vinegar
3 tbsp Dahi/yogurt ( room temperature not cold out of the fridge)
1 tbsp dry yeast ( available INA market the Indian Brand called Active comes in a half Kg pack and is good for 40 loaves its as good as Tescos or any other foreign brand.)
1 tsp salt
1 tsp Sugar
Roughly 1 cup of water ( you want the consistency slightly stickier than Roti atta after kneaded)
Optional Any seeds of your choice, flax, sunflower ( available fromwww.thealtitudestore.com rolled oats, or any dried herbs oregano, sundried tomatoes, raisins, nuts, jeera, coriander the possibilities are endless.
Mix and knead preferably in an ordinary kitchen machine with the kneading spiral not egg or cake beating attachments. Or by hand like Atta.
If using machine knead minimum 7 mts . This is very crucial, because thats what sets the gluten free.
By hand 15 mts minutes or so.
Leave to rest covered with a cloth till it rises well (abt an hour).
Grease a loaf tin.
Rework the dough with hands and put it into the tin.
Preheat the oven 190 degrees
Wait half an hour and the dough will rise in the tin.
Put in the oven for an hour.
Brush with cold water a couple of times towards the end for a great shine.
Cool on a wirerack in the tin for 15 mts. Then turn it out and let it cool.

FISH ROASTED IN BANANA LEAVES(MEEN POLLICHATHU)

"Recipes for Foodies"

HI GUYS......TODAY I MADE A DELICIOUS FISH DISH USING BASA FILLETS.THIS RECIPE IS ORIGINALLY FROM KERALA IN INDIA AND IS QUITE LIGHT YET SPICY AND VERY TASTY.IM POSTING THE RECIPE.THE FISH IS SUPPOSED TO BE WRAPPED IN BANANA LEAVES BUT I USED GOOD OLD FOIL AND IT CAME OUT FAB.........HERE GOES THE RECIPE

FISH ROASTED IN BANANA LEAVES(MEEN POLLICHATHU) RATED 9/10
INGREDIENTS
.24 SHALLOTS SLICED
.2 TABLESPOONS COCONUT OIL
.1 TABLESPOON GINGER PASTE
.1 TABLESPOON GARLIC PASTE
.10 CURRY LEAVES
.2 GREEN CHILLIES SLIT
.1/2 TSP RED CHILLI POWDER
.1/4 TSP RED CHILLI FLAKES
.1/2 TSP TURMERIC/HALDI
.1 TSP VINEGAR
.1.5 CUPS CHOPPED TOMATOES
.1/4 CUP COCONUT MILK
.1 TSP SALT
.4 LARGE SQUARES OF BANANA LEAVES,WILTED IN HOT WATER FOR WRAPPING OR FOIL
METHOD
.HEAT THE COCONUT OIL IN A PAN AND ADD THE SLICED SHALLOTS
.NOW ADD GINGER GARLIC PASTE,CURRY LEAVES
.ADD GREEN CHILLIES
.ADD THE CHILLI POWDERS.TURMERIC.PEPPER POWDER.
FINALLY ADD VINEGAR,TOMATO AND SALT.COOK WELL.
.NOW LET THIS COOK AND WHEN COOL,BLEND THIS ALL TOGETHER.
.HEAT COCONUT MILK.ADD A FEW MORE CURRY LEAVES.
.LET MILK BOIL AND NOW ADD ALL THE BLENDED PASTE TO THIS.COOK FOR 3-4 MINS.
.NOW MARINATE THE BASA FILLETS (CUT INTO HALF) IN THIS PASTE FOR AT LEAST 15 MINS.
.GREASE BANANA LEAVES LIGHTLY WITH COCONUT OIL.PLACE A FISH ON EACH LEAF WITH A GOOD AMOUNT OF MASALA.FOLD THE LEAVES INTO NEAT PARCELS.ALTERNATELY YOU COULD DO THE SAME WITH FOIL.
.COAT THE BASE OF A LARGE HEAVY SKILLET WITH A SPOON OF COCONUT OIL.PLACE THE FISH PARCELS IN THE PAN.COVER AND ROAST OVER LOW HEAT 8 MINS ON EACH SIDE.TURN THE PARCEL OVER CAREFULLY WHEN LEAF IS BROWN AND CRISP.COOK 5 MORE MINS. SERVE WITH FOIL SO YOU CAN SEAL IN FLAVORS .ENJOY

LOW FAT BUTTER CHICKEN (INDIAN)(TRIED AND TESTED)

HI!!!!! TODAY I TRIED MAKING  BUTTER CHICKEN AND HAVE TO SAY,IM TOO EXCITED ABOUT THIS ONE.AS A KID I HAVE LOVED BUTTER CHICKEN ALL MY LIFE.I GREW UP EATING THIS UNTIL I REACHED AN AGE WHERE HIGH METABOLISM WAS NOT ON MY SIDE ANYMORE.I STILL DO EAT IT BUT MUCH MORE SPARINGLY.THE CREAM AND THE BUTTER IN BUTTER CHICKEN MAY FULFILL A FOODIE S APPETITE BUT THEY WILL ALSO ADD TYRES AND WEIGHT TO THE FOODIE . BUT HERES THE MAGIC OF THIS BUTTER CHICKEN TASTES JUST LIKE BUTTER CHICKEN BUT HAS NO BUTTER AND NO CREAM.INFACT ITS LOW FAT AND YOU CAN ACTUALLY CONSIDER THIS RECIPE AS A SECRET TO WEIGHT LOSS..........I CAN NOW EAT MY FAVORITE DISH AND NOT FEEL GUILTY........IM WRITING HER RECIPE DOWN AGAIN AND WITH A STEP BY STEP LINK......YOU ALL HAVE TO TRY THIS ONE OUT.....FOR MY VEGETARIAN FRIENDS,DO TRY THIS WITH COTTAGE CHEESE/PANEER.....YOU LL BE LICKING YOUR FINGERS......HERE GOES THE RECIPE

LOW FAT BUTTER CHICKEN

ALL THE LADIES ON BOARD ,HERE IS THE RECIPE OF BUTTER CHICKEN .ITS NOT AT ALL RICH BUT IS YUM AND QUICK TO MAKE. THE INGREDIENTS ARE AS FOLLOWS :

BUTTER CHICKEN LOW FAT (CUISINE:INDIAN) (TRIED AND TESTED BY SHIVANI MALIK)

1)CHICKEN 500 grams sliced or cut into chunks
2)ONION (RATIO IS IF 4 PACKETS OF CHICKEN THEN 4 LARGE ONION)
3)2-3 CINNAMON
4)4 LONG/CLOVE
5)2 TEJ PATA/BAY LEAF
6)LITTLE GARLIC PASTE 1 tablespoon
7)CARDAMOM 2
8)6-7 CHOPPED (OR ONE TIN )TOMATO
9)SALT TO TASTE
10)RED CHILLI 3/4 TSP
11)CORIANDER POWDER1 TSP
12)HALDI/TURMERIC -JUST A PINCH
13)GREEN CHILLIES-JUST SLIT FROM THE MIDDLE 4
14)FRESH CORIANDER FOR GARNISH
15)LITTLE CURD/yogurt ABOUT 1/2 CUP-3/4

1)TAKE A PAN AND PUT2 TSP OIL .NOT TOO MUCH BECAUSE THEIR WILL BE OIL COMING OUT OF CHICKEN AS WELL PUT LITTLE MORE OIL IF NEEDED ,NOW ADD ONION CUT IN LONG SLICES+CINNAMON +BAY LEAF + CARDAMOM+GARLIC PASTE - SAUTE ALL THIS IN OIL NICELY TIL THE ONION GETS LITTLE BROWN. 

OIL WITH CINNAMON BAY LEAF AND CLOVES

ONIONS WITH GARLIC PASTE BAYLEAF,CINNAMON AND CARDAMOM

CLOSE UR GAS AND LET THE ONIONS GET LITTLE COLD. ONCE THEY ARE LITTLE COLD CHURN/BLEND ALL THIS WITH CHOPPED TOMATOES AND SOME CURD. TAKE BAY LEAVES OUT FOR SURE AS WE DONT WANT THIS BLENDED AND IT HAS ALREADY GIVEN ITS FLAVOR.

THE ONIONS BROWNING

BLEND ONIONS WITH TOMATO AND YOGURT

PS NOTE - DO NOT WASH THE EARLIER


PAN IN WHICH ONION WAS COOKED BEFORE AND LET THE LEFT OVER OIL OF ONION BE IN THE PAN

NOW TAKE THE EARLIER PAN AND SAUTE CHICKEN IN LEFT OVER OIL OF ONION. AFTER CHICKEN IS DONE, MIX ONION/CURD PASTE WITH CHICKEN AND ADD SALT TO UR TASTE,RED CHILLI,CORIANDER POWDER,PINCH HALDI,GREEN CHILLIES. 

CHICKEN COOKING TILL OIL COMES OUT

LET  CHICKEN GET COOKED UNTIL THE OIL COMES OUT AND STARTS FLOATING ON THE TOP... SERVE GARNISHED WITH CORIANDER

THE READY CHICKEN

NOW GARNISH WITH CORIANDER BEFORE SERVING .... ENJOY