KACCHE GOSHT/MUTTON BIRYANI

KACCHI BIRIANI.....BANGLADESHI STYLE

PLZ NOTE THE RECIPE..
mutton-1/2 kg
ginger paste-2 tb.sp
garlic paste-1 tb sp
cardamom powder-1/2 t.sp
cinnamon powder-3/4 t.sp
clove powder-1/2 t sp
nutmeg and mace powder-1/4 t sp
black paper-1.2 t sp
chilli powder-1 t sp
yogurt-1 cup
raw papawa paste-2 tb sp
salt to taste
cumin powder-1 t sp
coriander powder-2 t sp

mix all together and merinate it overnight.
basmati rice-1/2 kg(i took Bangladeshi chini gura rice)half boil it in salty water
fried onion-1 cup
ghee-1/2 cup
alu bukhara-10 to 12

now take a sauce pan...1st put the marinated mutton at bottom and spread it.then put the fried onion over ti.then put alu bukhara.now put 1/2 ghee with 1 cup boiling water(try to take the water from the boiling rice).and spread ti on the sausepan.
then put the rice over it and cover the motton.now spread 1/2 t sp zarda colour on it.now cover the pan and seal it with aluminium foil. at 1st cook it in high flame for 15 min.then leave this in low flame for 60 to 70 min.
after 70 min open the cover and miw\x it well and put it in dum for 20 min.now it is ready to surve........thanx :-

SEEKH KABAB

seekh kabab ( lamb use is a must reallly in this recipe )




1 lb lean lamb mince
1 medium onion,
4 cloves garlic;
2 inches fresh ginger;
3 - 4 green chillies;
1/2 cup fresh chopped coriander
1/2 cup fresh chopped mint leaves
2 slices of bread
Juice of 2 limes
1/2 tspn garam masala
Salt to taste
red pepper / onions / coriander for garnish


Method
1. Place the mince lamb in a bowl
2. Place the bread in a food processors to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander and mint leaves; lime juice in the food processor;
4. Grind and add to the the mince with the salt and garam masala. Mix
5. Place in the fridge for about an hour.
6. Divide the mixture into 20 lumps
7. wet hands and shape into long sausgages on the skewers; should be 4-5 inches long, place in bbq or grill
8. Grill or broil about 4 minutes on each side.

SPICY MEATLOAF AND MASHED POTATOES

Spicy Meatloaf and Mashed Potatoes

To make this yummy meatloaf, you will need:

1/2 kg beef mince
3 tbsp oil
2 medium onions, grated
3 fresh tomatoes, blended with skin
2 tsp ginger/garlic paste
3 tbsp tomato paste
2-3 green chillis chopped (omit if you prefer mild)
1 tsp red chilli flakes
1/2 tsp black pepper
1 tbsp yoghurt
1/2 tsp turmeric powder
1 tsp freshly grinded cumin powder
juice of half a lemon
coriander, blended with some water to form a paste
2 eggs
3-4 tbsp breadcrumbs
2-3 tbsp ketchup

Heat the oil in a pan, add the onions and saute until transluscent. Then add the ginger and garlic paste, followed by the mince.

Fry it until it starts to brown, then add some salt, the tomato paste and blended tomatoes. Add the turmeric, cumin powder and 2 tbsp of the coriander paste.

Let this simmer covered until all the water is gone, then add the yoghurt and stir together.

Add the green chillis and red chilli flakes, adjust salt and keep cooking it down on medium heat until it dries up and starts to stick to the bottom of your pan.

Switch off and add the black pepper plus the lemon juice and let this mixture cool for about 15minutes.

Now beat the 2 eggs in a bowl and pour it into the mixture, stir it in using a fork, then sprinkle the breadcrumbs and combine.

Pour this mixture into your mold, even a deep plate will do, then bake in an oven for about 20-30mins at 180 C or until it darkens and solidifies and has a lovely brown colour. Remove and add the ketchup on top and then put it back in the oven for a few more minutes.

Garnish with coriander and serve with mashed potatoes, dinner rolls and gravy. It should easily serve 3-4 people.

For mashed potatoes, use about half a kg of good white potatoes. Peel and cube them, then boil in water with some salt. Make sure you cover the pan when the water starts boiling. Test the potatos with a knife to check when done, and if it sinks into the cubes easily, drain the potatoes and spill them into a big bowl. Add a tbsp of butter, some salt and 2-3 tbsp of milk. Mash them whilst still hot for best results, they will be soft and creamy! Adjust salt and garnish with coriander. I sometimes like to add a bit of black pepper

Masala Whole Fish


Ingredients
1kg baby snapper(3 or 4 whole fishes) OR Fish fillets can also be used & u can use any type of u like
1/2bunch green corriander
1 green chilli
...4 cloves of garlic
1 onion sliced
1 big tomato
1-2tbsp lemon juice
to taste salt
to taste red chilli powder
1/4tsp turmeric
1tsp zeera powder/cumin pwdr
1/2tsp garam masala
3tbsp oil
Method:
1)Sprinkle 1 tsp salt on fish.Wash after 1 hour.
2)Blend green corriander,green chilli,tomatoe,garlic cloves,lemon juice,salt,redchilli powder,turmeric,zeera powder & garam masala powder.Coat fish with the blended mixture.
3)In frypan add oil & saute onion.Add fish with the masala mixture cook on high on both sides.Grill if you like,its optional.
Serve with chappati./bread
Enjoy:)
I used BAsa Fillets

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)