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

RICH MUD CHOCOLATE CUPCAKE WITH CHOC GANACHE FROSTING

CHOCOLATE CUPCAKES

LINE YOUR MUFFIN TIN WITH CUPCAKE CASES

HI!!!!!!! FOR ALL OF YOU WHO ENJOY CUPCAKES,I HAVE A SUPER CHOCOLATE CUPCAKE RECIPE.AS WE ALL KNOW CUPCAKES HAVE TAKEN OVER THIS WORLD AND LEFT ALL OTHER DESSERTS FAR BEHIND.I THINK THE SIMPLE IDEA WAS BASICALLY PEOPLE WERE REALLY EXCITED ABOUT THE FACT THAT THEY COULD FULFILL THEIR SWEET CRAVING WITHOUT HAVING SOMETHING TOO BIG..ALSO THEY COULD HAVE ENOUGH VARIETY TO TRY DIFFERENT CAKES WITHOUT HAVING TO PICK UP THE WHOLE THING......SO CUPCAKES CAME IN AND THEN MINI CUPCAKES AND BEFORE YOU KNEW IT,EVERY BAKERY IN LONDON WAS PACKED WITH CUPCAKES....CUPCAKE MANIA WAS ALL OVER.WELL,I TRIED TO DWELL IN THIS AMAZING WHIRLWIND OF CUPCAKES AND MAKE SOME OF MY OWN. I FOUND A LOVELY RECIPE FOR CHOCOLATE CUPCAKES AND IT REALLY CAME OUT GOOD. IM PUTTING UP THE RECIPE AS WELL AS A TIP OR TWO.......ENJOY...CHECK OUT THE STEP BY STEP LINK AND A MORE ORGANISED VERSION OF THIS RECIPE ON "Recipes for Foodies"........HERE GOES THE RECIPE

RICH MUD CHOCOLATE CUPCAKE RECIPE

For The Cupcakes…
▪ 4 ounces cake flour
▪ 4 ounces super fine sugar
▪ 8 ounces unsalted butter
▪ 8 ounces dark semisweet chocolate
▪ 4 large lightly beaten eggs
▪ ½ teaspoon baking powder
▪ 1 tablespoon rum (optional)

For The Chocolate Ganache Icing…

▪ 12 ounces semisweet dark chocolate
▪ ¾ cup heavy cream

Method:
Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake cases in muffin tins.Place the butter and chocolate into a double boiler and stir until melted, then set aside.

ALL THE INGREDIENTS

CHOCOLATE AND BUTTER

MELT THE CHOCOLATE AND BUTTER

In another bowl beat the sugar and eggs with a mixer




mixer on slow until thick and well blended, then fold in the flour and baking powder.Slowly add the chocolate and butter mixture and mix until well combined then spoon batter into cases until they are approx half full and then place in the middle rack in your preheated oven.
Bake for approx 20 to 22 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make ganache, chop the chocolate and place it in a bowl, then heat the cream in a saucepan over medium heat until it just starts to boil. Pour the cream over the chocolate and let the chocolate melt for a minute, then mix until glossy & smooth.
Cover each cool cupcake with a layer of ganache and refrigerate the rest of the ganache until it is thick enough to hold its shape.Fill a piping bag with the remaining ganache and pipe a large rosette in the center of each cupcake.
Refrigerate cupcakes until the ganache has set.

FOLD IN FLOUR N BKG PWDR

BEAT THE SUGAR AND EGGS

FILL THE CUPCAKE LINERS HALF

CUPCAKES AFTER BAKING.SET TO COOL










NOW BRUSH A GOOD AMOUNT OF FROSTING ON CUPCAKE

A LOVELY TIP:WHEN THE CUPCAKES COOLED,I USED AN APPLE CORER AND MADE A WELL IN THE CENTRE WHICH I FILLED WITH FROSTING TOO.IT RESULTED IN A VERY NICE AND CHOCOLATY LIQUID CENTRE!

LEMON MERINGUE PIE (TRIED AND TESTED)

Here's a divine Lemon Meringue Pie.. this is a prize winning recipe and i've made it any number of times and its divine....

Ings :- (Serves 6)

For Crust :-

125 gms Butter

50 gms Sugar

175 gms Flour

1 tsp Baking powder

2 tsp Lemon Juice

For Filling :-

Yolk of 6 eggs

120 gms sugar

100 gms butter

Juice of 2 lemons

White of 3 eggs

For Meringue :-

75 gms Castor sugar

White of 3 eggs

Method :-

Cream Butter and sugar together, add flour and baking powder and lemon juice. Make a dough and roll out and cover bottom and sides of a round / rectangular over proof dish (8 x 6"). Bake in a medium oven for 25 - 30 mins.

Mix the filling ings well together in a double boiler and stir constantly till mixture is fairly thick. A good consistency lemon curd ...Cool slightly,Pour this into the baked pie crust !

Beat the 3 Egg whites (Make sure there's not a dot of the yolk in these 3 whites) and add sugar simultaneously while beating the egg whites till stiff peaks are formed. Pour gently over the pie, form meringue into peaks with a fork (only for a good professional look) and bake in a hot oven for 1 or 2 minutes only or till Meringue is pale golden in colour !!

THIS IS A PRIZE WINNING RECIPE SINCE 1960 ... ENJOY !! aditi anand wasan 

THAI SOYABEAN WITH CABBAGE CUPS

HI!! TODAY IM POSTING AN ABSOLUTELY DELICIOUS RECIPE.......ITS VEGETARIAN.......ITS LOW FAT AND FILLED WITH FLAVOUR. I USED TO SERVE THIS AS A VEG SNACK AT A LOT OF GET TOGETHERS BUT TODAY ...THIS WAS ALL MINE....... I MADE A BIG BOWL OF THAI SOYABEAN AND ATE IT WITH CABBAGE CUPS...... I HAVE NEVER FELT SO SATISFIED AND YET SO LIGHT......... DO TRY THIS RECIPE ALL MY VEGGIE FRIENDS..YOU LL BE CRAVING FOR MORE AND MORE..........HERE GOES THE RECIPE

THAI SOYABEAN WITH CABBAGE CUPS

INGREDIENTS
. 1 CUP SOYABEAN
.3/4TH CUP CHOPPED ONIONS
.2 TSP CHOPPED GARLIC
.2 TSP CHOPPED GREEN CHILLIES
.2 TABLESPOONS TOMATO SAUCE
.3 TABLESPOONS CORIANDER CHOPPED
.2.5 TABLESPOON SOYA SAUCE
.1 TABLESPOON THAI RED CURRY PASTE
.1/2 CUP BEAN SPROUTS AND PEANUTS (OPTIONAL)
..JUICE OF 3/4 TH LEMON
.SPRING ONION AND CORIANDER CHOPPED TO GARNISH ALONG WITH CHILLI FLAKES

METHOD

. SOAK SOYA BEAN IN WATER FOR ATLEAST HALF HOUR
.WASH 3-4 TIMES
.NOW SQUEEZE THEM AND TAKE ALL WATER OUT
.IN A WOK,HEAT 1 TABLESPOON OIL.
.SAUTE THE CHOPPED ONION
.NOW ADD CHOPPED GARLIC AND GREEN CHILLIES.SAUTE
.TOSS IN SOYABEAN
.SAUTE TILL WATER DRIES
.ADD THE TOMATO SAUCE,SOY SAUCE,THAI RED CURRY PASTE AND F NOT VEGETARIAN ,PUT IN 1/2 CHICKEN STOCK CUBE CRUMBLED.
.ADD LITTLE CRUSHED BLACK PEPPER AND SAUTE. NOW ADD SPRING ONIONS AND SAUTE TILL CRISP
.ADD CORIANDER SPRING ONIONS,CHILLI FLAKES AND FEW TOASTED PEANUTS .TASTE FOR SALT AND SQUEEZE LEMON JUICE.SERVE WITH CUPS MADE OUT OF A SMALL CABBAGE..........ENJOY

PRINTER FRIENDLY RECIPE

COTTAGE CHEESE/PANEER IN BLACK PEPPER (CUISINE:INDIAN)(TRIED AND TESTED)

HI.......ITS BEEN A LONG TIME I POSTED BUT WAS OUT OF TOWN AND AM BACK NOW WITH A BANG...YOU LL BE GETTING A GREAT SELECTION OF  TRIED AND TESTED RECIPES FROM ME ....TODAY I MADE A DELICIOUS INDIAN COTTAGE CHEESE/PANEER RECIPE FOR MYSELF AND HAVE TO SAY I THOROUGHLY ENJOYED IT.THIS IS GREAT WITH ROTI/BREAD AND IF YOU WANT TO MAKE IT LOW FAT,YOU COULD AVOID THE CREAM.....DO TRY IT OUT AND LET ME KNOW HOW IT WORKED FOR YOU...THE STEP BY STEP LINK IS THERE JUST SO THAT YOU GET IT TOTALLY RIGHT...........HERE GOES THE RECIPE

DUM PANEER/COTTAGE CHEESE WITH KALI MIRCH/PEPPER

INGREDIENTS
.OIL 1 TSP
.4 CLOVES,4 GREEN CARDAMOM AND 1 INCH PC CINNAMON
.1 ONION FRIED TILL BROWN AND BLENDED WITH LITTLE WATER TO MAKE PASTE
. PASTE OF 1 TSP GINGER AND 1 TSP GARLIC WITH 4 GREEN CHILLIES
. 3 TABLESPOONS DAHI/YOGURT
.1 TSP DHANIYA/CORIANDER POWDER
.1 TSP PEPPER POWDER
.3/4 TSP CUMIN POWDER
.1 TSP SALT
.2 TABLESPOON CREAM
.1/4 TSP RANG MIRCH/PAPRIKA
.1/4 TSP HALDI.TURMERIC
.1/4 TSP GARAM MASALA(AVAILABLE IN ASIAN SUPERMARKETS)
.CORIANDER AND MINT FRESH AND CHOPPED FOR GARNISH
METHOD
. HEAT OIL AND ADD THE CLOVES CARDAMOMS AND CINNAMON TILL ITS NICE AND FRAGRANT
NOW ADD ONION PASTE AND COOK WELL(BHOONO)
.ADD GINGER GARLIC AND GREEN CHILLI PASTE AND BHOONO
.ADD YOGURT/DAHI
.COOK AND ADD CORIANDER PWDR,CUMIN PWDR,PEPPER PWDR ,HALDI AND RANG MORCH/RED CHILLI.ADD SALT
.COOK AND ADD COTTAGE CHEESE CUBES AND CREAM AS WELL AS 1/2 CUP WATER
.SEAL THE PAN WITH FOIL AND PUT A LID ON TOP
.REDUCE FLAME TO LOW AND LET IT SIMMER FOR 15 MINS. NOW OPEN IT AND COOK FURTHER IF YOUD LIKE TO DRY IT UP.CHECK FOR SALT ADDING MORE IF NEEDED SERVE GARNISHED WITH CORIANDER AND MINT LEAVES.............ENJOY!!!!!!!!


! COOKING IS THERAPY!!!!!!!!


PRINTER FRIENDLY RECIPE

MINI CUPCAKES WITH BUTTERCREAM ICING WITH THE MINI CUPCAKE MAKER

HI GUYS!!!!!!! I PICKED UP SOMETHING REALLY CUTE AND HANDY THIS TIME.ITS A MINI CUPCAKE MAKER..MY KIDS LOVE CUPCAKES BUT NEVER REALLY SEEM TO BE ABLE TO FINISH THE ENTIRE CUPCAKE .THIS WAS THE IDEAL GADGET I COULD GET AND WE EXPERIMENTED ON IT TODAY.THE RESULT WAS REALLY FAB.BABY CUPCAKES IN FRONT OF OUR EYES WHICH WE ICED WITH VANILLA BUTTERCREAM.IM PUTTING THE RECIPE OF THE CUPCAKES AS WELL AS VANILLA BUTTERCREAM THIS WILL ONLY BE ENOUGH FOR ABOUT 10 CUPCAKES AND MINI ONES.DO CHECK THE LINK TO SEE OUR FIRST GORGEOUS CUPCAKE CREATION AS WELL AS THE MAKER..WITH TIME ,OUR ICING SKILLS SHOULD GET BETTER AND BETTER.........HERE GOES THE RECIPE

MINI CUPCAKES WITH VANILLA BUTTERCREAM FROSTING
INGREDIENTS
.100 GRAMS BUTTER
.100 GRAMS CASTOR SUGAR
100 GRAMS SELF RAISING FLOUR
.100 GRAMS MARGARINE/BUTTER
.2 MED EGGS
.FEW DROPS VANILLA

METHOD
.CREAM BUTTER AND CASTOR SUGAR TILL LIGHT AND FLUFFY
.ADD THE EGGS ONE AT A TIME,WITH LITTLE FLOUR EACH TIME UNTIL WELL MIXED.
.ADD FLOUR LITTLE BY LITTLE,MIXING ON MIXED SPEED TO COMBINE
.ADD VANILLA AND POUR INTO CUPCAKE CASES AND COOK IN THE MINI CUPCAKE MAKER ABOUT 20 MINS

VANILLA BUTTERCREAM FROSTING
INGREDIENTS
.75 GRAMS SOFT BUTTER
.1 TSPO VANILLA
.150 GRAMS ICING SUGAR
.2 TABLESPOON MILK
METHOD
.BEAT ALL THIS TILL YOU GET A NICE CREAMY CONSISTENCY.REFRIGERATE
.TAKE CUPCAKES AND WHEN THEY HAVE COOLED,FROST AS YOU DESIRE...ENJOY

PENNE ALA VODKA(CUISINE:ITALIAN)(TRIED AND TESTED)

PENNE ALA VODKA
HI........BACK TO THAT MAGICAL WORD AGAIN......COOKING...
MY KIDS TRIED PENNE ALA VODKA A LONG TIME AGO AT CAFE PAPPARAZZI LONDON...AND THEY LOVED IT... RECENTLY A FRIEND OF MINE SENT ME A BOTTLE OF RAO S VODKA SAUCE FOR PASTA.I HEATED IT AND TOSSED MY PENNE IN IT.IT WAS AMAZING....... THE NEXT TIME ROUND.......THEY WANTED PENNE ALA VODKA BUT.......WE HAD NO VODKA SAUCE......I PULLED OUT THIS AMAZING RECIPE FROM ONE OF MY OLDEST ITALIAN COOK BOOKS AND .....WOW WAS I LUCKY.......THE SAUCE CAME OUT SUPER........... DO TRY OUT THIS RECIPE AND LET ME KNOW HOW IT CAME OUT FOR YOU.DO NOT BE WORRIED ABOUT THE VODKA AS ALL THE ALCOHOL BURNS OUT IN THE COOKING PROCESS........ENJOY!!!!!!!!!

PENNE ALA VODKA                      RATED 9/10

INGREDIENTS

1 TBLSP BUTTER
1 TBLSP OLIVE OIL
1 SMALL ONION CHOPPED FINE
1TBLSP GARLIC CHOPPED
3/4 CUP FRESH CREAM
1/4 CUP VODKA
1/4 TEASPOON CHILLI FLAKES
1 28 OZ CAN OF ITALIAN PLUM TOMATOES DESEEDED AND CHOPPED
2 TBLSP FRESHLY GRATED PARMESAN

METHOD
1)MELT BUTTER AND OLIVE OIL IN A SAUCEPAN WITH ONION AND GARLIC TILL TRANSLUCENT
2)ADD TOMATOES AND COOK TILL ALMOST NO LIQUID REMAINS IN PAN(MED LOW HEAT) STIRRING FREQUENTLY.
3)ADD CREAM,VODKA AND CHILLI FLAKES AND BOIL UNTIL THICKENED TO SAUCE CONSISTENCY..25 MINS.
4)SEASON WITH SALT AND PEPPER.SAUCE CAN BE MADE A DAY AHEAD AND REFRIGERATED.
5)COOK PENNE PASTA IN A LARGE POT OF BOILING WATER WITH SALT TILL AL DENTE
6)TRANSFER TO A BOWL.BRING SAUCE TO SIMMER AND TOSS PASTA.SPRINKLE WITH PARMESAN AND ENJOY

PRINTER FRIENDLY RECIPE:PENNE ALA VODKA

PAD THAI NOODLES (THAI CUISINE)(TRIED AND TESTED)

HI!!!!!! IM POSTING A DELICIOUS RECIPE TODAY AS I LEAVE BEACH LIFE AND ENTER CITY LIFE IN THAILAND. I LEARNT THIS RECIPE FROM A VERY SWEET LADY CALLED "IM". SHE SET UP A LITTLE HUT IN THE MIDDLE OF THE BEACH AND WAS TEACHING THAI COOKING THERE.IT WAS WONDERFUL LEARNING FROM HER ......THE EXPERIENCE COULD NOT HAVE BEEN BETTER AS I ENTERED HER LITTLE CULINARY HUT AND COOKED WITH HERE AS WE HEARD THE BACKGROUND MUSIC OF WAVES HITTING THE SHORE.......I AM POSTING A FAMOUS THAI RECIPE AND IM SURE YOU LL LOVE IT.......THIS IS THE PERFECT RECIPE FOR THE SUPER DELICIOUS THAI NOODLES..PAD THAI............PLEASE DO TRY IT AND LET ME KNOW HOW IT CAME OUT FOR YOU..HERE GOES THE RECIPE.......

PAD THAI NOODLES RATING 9/10

INGREDIENTS:

PAD THAI SAUCE

1 BIG BALL OF TAMARIND SOAKED IN WATER AND SQUASHED WITH HANDS.TAKE OUT ALL THE TAMARIND JUICE YOU CAN.YOU SHOULD HAVE A NICE THICKISH PAST(ABOUT 3/4 CUP)..KEEP ASIDE

TAKE 1.5 TABLESPOON PALM SUGAR AND MIX WITH 2.5 TABLESPOON FISH SAUCE.ADD ALL THE TAMARIND JUICE TO THIS(NOT THE SEEDS).THIS IS YOUR PAD THAI SAUCE
INGREDIENTS FOR NOODLES
1)6 INCH BAR OF TOFU CHOPPED INTO SQUARES

2)4 SHALLOTS CHOPPED
3)1/2 CUP ROASTED PEANUTS CRUSHED WITH PESTLE AND MORTAR
4)2 EGGS
5)400 GM FRESH RICE NOODLES SOAKED.
6)1 CUP BEAN SPROUTS
7)1/2 CUP 3 INCH CHINESE CHIVES
8)4 PRAWNS DE SHELLED AND DEVEINED
METHOD

1)PUT 4 T OIL IN A VERY HOT WOK AND FRY TOFU FOR 1 MINUTE.ADD SHALLOTS.

2)BREAK BOTH EGGS AND MIX TILL THEY SCRAMBLE. ADD PRAWNS.ADD FRESH RICE NOODLES AND STIR.NOW ADD PAD THAI SAUCE AND STIR.
3)ADD PEANUTS.
4)IN THE END ,ADD BEAN SPROUTS AND CHINESE CHIVES.SERVE ON A PLATTER WITH A SMALL BOWL OF RED CHILLI,A BUNCH OS BEANS PROUTS,FEW LEMON WEDGES AND A SMALL BIT OF PEANUTS AND FEW SPRING ONION GREENS AROUND THE NOODLES.... ENJOY


PRINTER FRIENDLY RECIPE:PAD THAI NOODLES

ASPARAGUS IN WARM SESAME,LEMON AND OLIVE OIL

HI!!!!! IM BACK AGAIN WITH A FANTASTIC.....SIMPLE......AND DELICIOUS RECIPE.......ASPARAGUS IN WARM OLIVE OIL AND SESAME.. JUST THE SOUND OF IT GIVES A WARM FEELING IN THIS MISERABLE COLD WEATHER.....FOR ALL MY VEGGIE FRIENDS..THIS ONES FOR YOU......NOTHING COULD BE EASIER THAN THIS RECIPE AND AT THE SAME TIME THERES NO COMPROMISE ON TASTE QUALITY OR THE LOOK......PLEASE DO TRY IT AND LET ME KNOW HOW IT TURNED OUT FOR YOU..HERE GOES THE RECIPE

ASPARAGUS IN WARM SESAME ,LEMON AND OLIVE OIL RATING 9/10

INGREDIENTS

1)1/2 KILO FRESH GREEN ASPARAGUS(ENDS BROKEN OFF)
2)2TABLESPOONS OLIVE OIL
3)1TABLESPOON BUTTER
4)SALT AND FRESH PEPPER
5)1.5 TEASPOON LEMON JUICE
6)1TABLESPOON FRESHLY TOASTED SESAME SEEDS\
7)1TABLESPOON CHOPPED GARLIC

METHOD

1)HEAT A POT OF WATER AND BRING TO A BOIL.
20PUT IN ASPARAGUS FOR 6.5 MINS AND WASH IN CHILLED WATER.
3) NOW PUT 2 TABLESPOON OLIVE OIL IN WOK AND ADD GARLIC.SAUTE
4)NOW ADD ASPARAGUS IN STIR TILL WARM.ADD BUTTER SALT AND PEPPER.
5)KEEP STIRRING AND ADD LEMON JUICE.
6)TURN GAS OFF SERVE GARNISHED WITH TOASTED SESAME SEEDS.



PRINTER FRIENDLY RECIPE;ASPARAGUS IN WARM SESAME,LEMON AND OLIVE OIL

CHOCOLATE BROWNIES

CHOCOLATE BROWNIES RATING 8.5/10


HI!!! IM IN THE PROCESS OF MOVING HOUSE AND SO THE FIRST THING I WANTED TO DO WAS,PUT ALL MY RECIPE 


BOOKS IN GOOD ORDER.I REALIZED THAT I HAVE ALMOST 20 BOOKS ON CHOCOLATE AND DESSERTS. MY SON WAS

GOING THROUGH THE BOOKS N POINTED OUT TO THE SIMPLEST YET TASTIEST CHOCOLATE RECIPE..........THE WELL

KNOWN CHOCOLATE BROWNIE........ SO WE GOT OUR INGREDIENTS TOGETHER AND GAVE IT A TRY.IT CAME OUT JUST


 AS I LIKE THEM........NOT TOOOOO SWEET .....FIRM ON THE OUTSIDE AND FUDGY IN THE MIDDLE..... HE LOVED THEM

AND ASKS ME TO MAKE THEM EVERY TIME THE BATCH IS OVER. PLEASE DO KEEP SOME THINGS IN MIND......ALWAYS

WAIT FOR THE BROWNIES TO COOL COMPLETELY BEFORE YOU START CUTTING ....DUST WITH A BIT OF ICING SUGAR

TO MAKE THEM LOOK PRETTTY N (WINK) HIDE THE CRACKS AND WRAP EACH ONE INDIVIDUALLY IN CLING 


WRAP........ I SUGGEST WARMING THE BROWNIE JUST A WEE BIT N YOU LL HAVE THE YUMMIEST.. FUDGIEST


 MOST..MOIST N CHOCOLATY..MOUTH WATERING BROWNIE BITE EVER!!!!!!!! HERE FOLLOWS THE RECIPE

INGREDIENTS

1)200 GM MELTED BUTTER

2)2 CUPS OR 400 GM CASTOR SUGAR

3)225 GM OR 1.5 CUPS FLOUR

4)4 EGGS

5)1 TABLESPOON VANILLA ESSENCE

6)1 TEASPOON SALT

7)CHOPPED WALNUT (OPTIONAL) (I NEVER USED THEM AS MY BOY DESPISES WALNUTS)

8)200 GMS SEMISWEET OR DARK CHOCOLATE

METHOD

1)DOUBLE BOIL THE CHOCOLATE

2)WHILE THE CHOCOLATE IS MELTING,TAKE A MIXING BOWL AND ADD THE SUGAR,4 EGGSAND VANILLA. MIX ON 


HIGH FOR 6-8 MINS.

3)BY NOW YOUR CHOCOLATE MUST HAVE MELTED SO AT THIS STAGE,ADD THE MELTED BUTTER TO THE CHOCOLATE


 AND MIX TIL YOU HAVE A SHINY AND SMOOTH MIX.

4)NOW LET IT COOL A BIT AND ADD THE CHOCOLATE BUTTER MIX TO YOUR SUGAR,EGG AND VANILLA MIX.

5)BEAT 30 SECS.ADD SALT AND FLOUR AND MIX VERY GENTLY FOR 30 SECS ONLY UNTIL FULLY MIXED .DONT 


OVERBEAT.

6)AT THIS STAGE YOU CAN FOLD IN YOUR CHOPPED WALNUTS.

7)POUR THE BATTER INTO A GREASED AND LIGHTLY FLOURED BROWNIE PAN AND BAKE AT 180 DEGREES 


CENTIGRADE FOR 30 MINS.

8)WHEN DONE,TAKE PAN OUT AND COOL BROWNIES COMPLETELY.CUT INTO PIECES AND DUST WITH ICING SUGAR...


PRINTABLE RECIPE;CHOCOLATE BROWNIES

BASA FISH WRAPPED IN BANANA LEAF AND THAI HERBS

HI...TODAY I AM POSTING A DIETERS DELIGHT...AFTER ALL THE 


GOBBLING,MUNCHING GORMANDIZING AND GLUTTONY....... I NEEDED A MEAL 


THAT WAS LIGHT AS AIR....... I PULLED OUT THIS RECIPE FROM THE BLUE


 ELEPHANT COOKBOOK AND IT SEEMED PERFECT.IF YOU RE IN THE MOOD FOR 


A WHOLESOME MEAL WHICH GIVES YOU THE FEELING OF BEING EXTREMELY

FULL...THIS ONES NOT FOR YOU BUT IF YOU FEEL LIKE A LIGHT MEAL THAT

GIVES YOU A SATSFIED AND YET NOT TOOOOO FULL FEEL,GO FOR THIS.......ITS 


LOVELY!! THIS FISH RECIPE TURNED OUT TO BE VERY SUPTLE AND SOFT.......THE


 FLAVORS ARE NOT TOO INTIMIDATING AND SOMEHOW BLEND IN 


BEAUTIFULLY......HERE GOES THE RECIPE!!!

BASA FISH FILLET WRAPPED IN BANANA LEAF(OPT) WITH THAI HERBS RATED

8/10

INGREDIENTS

1)2 FILLETS SEA BASS WASHED IN LEMON JUICE AND PRICKED

2)1 LARGE STALK LEMON GRASS CHOPPED INTO 2 CM PIECES

3)THAI GINGER(GALANGAL) THINLY SLICED AND CUT INO MATCHSTICKS.

4)GARLIC 6 CLOVES


5)2 GREEN CHILLIES


6)CORIANDER ROOT 2 TABLESPOON

7)5 TABLESPOON OYSTER SAUCE

8)3 TSP LIGHT SOYA SAUCE

9)1/4 TSP WHITE PEPPER POWDER

10)3/4 TSP SUGAR OR SPLENDA

11)1 TABLESPOON MELTED BUTTER

12)BASIL LEAVES ABOUT 10

13)2 LIME LEAVES SHREDDED AND CENTRE VEIN THROWN

14)GROUND BLK PEP 1/4 TSP

WRAPPER

1 BANANA LEAF(I NEVER USED THIS)

1 SHEET ALUMINIUM FOIL

PRE HEAT OVEN 200 DEGREES CENTIGRADE

METHOD

1)IN A MORTAR,FINELY POUND LEMON GRASS,GALANGAL,GARLIC,CHILLIES


,WHITE PEP AND CORIANDER ROOT..YOU REALLY NEED TO POUND POUND AND 


POUND.MIX SHOULD BE VERY FINE.KEEP THIS MIX ASIDE IN A BOWL.

2)ADD OYSTER AND LIGHT SOYA SAUCE,SUGAR,PEPPER AND MELTED BUTTER


 AND PIECES OF SHREDDED LIME LEAF.

3)PUT FISH FILLET IN THIS MARINADE AND COAT WELL.ADD BASIL LEAVES

4)WRAP THE FISH AND BLENDED MIX IN THE LEAF(I JUST BUTTERED THE FOIL

AND WRAPPED THE FISH IN THE FOIL.)

5)NOW BAKE FISH IN A 200 DEGREES PRE HEATED OVEN FOR 15 MINUTES OR


 UNTIL  TOOTHPICK INSERTED IN COMES OUT WITH EASE. EAT ...ENJOY 


PRINTER FRIENDLY RECIPE(BASA FISH MARINATED IN THAI HERBS

CHICKEN SATAY IN PEANUT SAUCE (THAI CUISINE) (TRIED AND TESTED)

SAWASDEE to.....all my foodie friends!!!!!!! i am now in the magical island of koh Chang...for all those of you who have never heard of it!!!! its a drive from bankok and then a 45 min ferry ride...its absolutely quaint..quiet and peaceful.the beach is very clean and the activities are fab...scuba diving,golf,snorkelling,cooking( i never tried that (WINK) and fishing.i am totally motivated with energy and lots of peace.....today i took a beautiful thai cooking class in one of koh changs beachy homes..... i will be posting recipe after recipe but to start with..... i learnt the BEST chicken satays in peanut sauce from my thai friend n chef sheri..... we didnt have much time to marinate and yet the satays were soft as butter and the peanut sauce was delicious.......you can imagine how amazing they will be if you marinate for atleast 2 hours......... happy cooking...and here goes the recipe..

CHICKEN SATAYS IN PEANUT SAUCE
INGREDIENTS
1)500 GM CHICKEN FLATTENED AND CUT INTO 1 IN CH BROAD AND 4 INCH LONG STRIPS
MARINADE
1)3/4 CUP COCONUT MILK
2) 4 T OYESTER SAUCE
3)1 TEASPOON PALM SUGAR
4)1 TABLESPOON CURRY POWDER(INDIAN CURRY POWDER)
5) 3/4 TABLESPOON GINGER JUICE
6) 1 TABLESPOON OIL
METHOD
1)MARINADE THE CHICKEN IN ABOVE MIX AND KEEP FOR MINIMUM TWO HOURS
2) SKEWER ON TO BAMBOO STICKS.
3) BARBEQUE ON CHARCOAL BBQ PREFERABLY AND SERVE WITH PEANUT SAUCE.

MARINATED SATAYS GRILLING TO PERFECTION

PEANUT SAUCE RECIPE
INGREDIENTS
1)3 LARGE TABLESPOONS ROASTED PEANUTS WITH SKIN SMASHED IN PESTLE AND MORTAR
2) 1 CUP COCONUT MILK
3)3/4 TABLESPOON PALM SUGAR
4)1 T RED CURRY PASTE
5)SALT TO TASTE
METHOD
1)HEAT COCONUT MILK
2)ADD SMASHED PEANUTS AND BOIL

3)ADD PALM SUGAR
4)ADD CURRY PASTE AND MIX
5)SEASON WITH SALT AND TASTE.
6)SAUCE WILL THICKEN AS IT COOLS

PRINTER FRIENDLY RECIPE(CHICKEN SATAY WITH PEANUT SAUCE)(THAI)TRIED AND TESTED)