WELCOME TO USHA'S KITCHEN.... EASY TO MAKE VEGETARIAN RECIPES WITH MY OWN CREATIONS AND LOTS OF LOVE AND HARD WORK PUT INTO IT!
Monday, November 28, 2011
Sunday, November 27, 2011
Friday, November 25, 2011
VARIOUS OPTIONS FOR THE ' KADHI '.
Kadhi or karhi (कढी ) is an Indian dish made in several parts of India and often served in combination with khichīdi. It is a spicy yogurt-based gravy which often contains chickpea flour (called Besan in Hindi) and vegetable fritters called pakoras, and is eaten with rice and roti. Try adding various options
to the regular and simlpe ' kadhi ' and see if it makes a difference.
TIP 4 THE DAY : In the basic kadhi add boiled n cut pieces of potato after a quick saute in a pan with a sprinkle of little salt n red chilly powder. Another healthy option try adding to the kadhi boiled Moong Green Sprouts.
Mango Kadhi..
Ings..
1 cup Curd,
4 tbsp Green| raw Mango,
Boiled n it's pulp,
5 tbsp Ripe Mango pulp,
1 tbsp Bengal gram flour, (Besan),
1\2 Green Chilly cut,
A piece Ginger grated,
3\4 cup Water,
1\8 tsp Turmeric powder,
A Piece Clove, Cardamom,
Cinnamon, one whole red chilly,
1 tsp Sugar,
1 tsp Oil,
1\8 tsp Mustard seeds,
A pinch Hing,
1-2 Curry leaves,
Salt to taste.
Method..
Churn together curd, besan, water, add both the mango pulp also add salt and turmeric powder. Put a pan to heat, add oil, add mustard seeds, hing, green chilly, ginger, clove, cardamom, red chilly and the cinnamon. Pour the curd mixture, stir until a boil, appears. Check the salt, the consistency and add the
sugar. Serve hot with the above rice dish, with a garnish of coriander leaves.
PEAS N CORN BALLS IN KADHI
FOR THE KADHI: ( GRAVY )
2 CUPS CURD, 2 TBSP BESAN, 1\2 TSP RED CHILLY PD
1 TSP CORIANDER PD, 1\4 TSP TURMERIC PD,
1\4 TSP GARAM MASALA, 2 TSP OIL, 1\2 TSP CUMIN
SEEDS ( JEERA ), LITTLE HING, 1 CUP WATER.
MAKE THE PEAS N CORN BALLS :
1\4 GREEN PEAS, 4 TBSP CORN,
1\8 TSP CUMIN SEEDS, 1\8 TSP TURMERIC POWDER,
1\8 TSP GARAM MASALA N CORIANDER POWDER,
3 TBSP BESAN, SALT TO TASTE.
METHOD : IN A MIXER JAR PUT ALL INGREDIENTS LISTED TO
MAKE THE BALL AND GRIND TO A PASTE.
MAKE SMALL BALLS, ROLL IN BESAN N FRY IN HOT OIL,
UNTIL GOLDEN BROWN.
METHOD: IN A VESSEL TAKE CURD, BESAN, SALT, RED CHILLY PD, CORIANDER PD, TURMERIC PD AND GARAM MASALA. CHURN ALL TOGETHER. PUT A PAN TO HEAT, ADD OIL, CUMIN AND HING,
NOW ADD THE CURD MIXTURE AND STIR. UNTIL FIRST BOIL
APPEARS. LET IT BOIL FOR 5-6 MINS THEN ADD THE BALLS
AND ON SIMMER BOIL FOR FEW MINS. SERVE WITH A LITTLE
TADKA OF RED CHILLY POWDER..
GATTE KI KADHI
INGS: TO MAKE GATTA:
1 CUP BESAN ( BENGAL GRAM FLOUR )
1\2 TSP RED CHILLY PD N TURMERIC PD
ONE PINCH SODA BI CARB, 1\4 TSP CORIANDER PD
1\2 TSP OIL AND GARAM MASALA, SALT
FOR THE KADHI: ( GRAVY )
2 CUPS CURD, 2 TBSP BESAN, 1\2 TSP RED CHILLY PD
1 TSP CORIANDER PD, 1\4 TSP TURMERIC PD,
1\4 TSP GARAM MASALA, 2 TSP OIL, 1\2 TSP CUMIN
SEEDS ( JEERA ), LITTLE HING, 1 CUP WATER
METHOD: MAKE GATTA DOUGH IN A BOWL, SO TAKE BESAN, SALT,
RED CHILLY PD, TUMERIC PD, OIL, SODA, CORIANDER PD N GARAM MASALA, RUB ALL TOGETHER. USE WATER TO MAKE A TIGHT DOUGH. PUT WATER IN A VESSEL TO HEAT.
NOW FROM THE GATTA DOUGH, MAKE CYLINDRICAL, ROLL SHAPE AS MANY AS POSSIBLE.
PUT IN BOILING WATER AND WHEN BLOAT , DRAIN THE WATER AND
CUT INTO SMALL PIECES.
START THE KADHI PART, IN A VESSEL TAKE CURD, BESAN,SALT, RED CHILLY PD, CORIANDER PD, TURMERIC PD AND GARAM MASALA.
CHURN ALL TOGETHER. PUT A PAN TO HEAT, ADD OIL, CUMIN AND
HING, NOW ADD THE CURD MIXTURE AND STIR CONTINOUSLY, UNTIL FIRST BOIL APPEARS. LET IT BOIL FOR 5-6 MINS THEN ADD THE CUT GATTAS AND ON SIMMER BOIL FOR FEW MINS.
SERVE WITH A LITTLE TADKA WITH SOME CHILLY PD.
Lauki Koftas in Kadhi..
INGS :
Make koftas..
1 Cup Bottle gourd ( lauki ),
1 Small size Onion cut,
A pinch Soda- bi- carb,
1\2 Cup Bengal gram flour,
1\8 Tsp Turmeric powder,
1\2 Tsp Red chilly powder,
Salt to taste,
Oil to fry.
FOR THE KADHI: ( GRAVY )
2 Cups Curd,
2 Tbsp Bengal gram flour,
1\2 Tsp Red Chilly Powder,
1 Tsp Coriander Powder,
1\4 Tsp Turmeric Powder,
1\4 Tsp Garam masala,
2 Tsp Oil
1\2 Tsp Cumin seeds ( JEERA ),
A pinch Hing,
1 Cup Water.
Method
Make lauki koftas by ( bottle gourd ) grating and then all water is squeezed out, add all of the other ingredients. Make pakoras, the koftas, fry in hot oil. Fry until golden brown.
Make the kadhi..
In a bowl take all kadhi ingredients and churn well.
Put a pan to heat,add oil,cumin seeds and hing, now also
add the curd mixture. Stir continously,until boil appears.
Let it boil for 5-6 Minutes. Then add the fried koftas and allow to simmer. Serve with a tadka of oil that is heated in which red chilly powder is added. Garnish with coriander leaves.
Tip add the koftas, when to serve or else they will crumble and absorb all the kadhi.
Thursday, November 24, 2011
What is ‘ Zest ’ of Citrus fruits
What is ‘ Zest ’ Are the peels from fruit and vegetables having plenty of nutrients in them. We eat on apples, peaches, pears, raw and without peeling. The orange (citrus sinensis), as we know probably originated in South-East Asia and was developed in China several thousand years ago.
Zest is a food ingredient that is prepared by scraping or
cutting from the outer, colorful skin of citrus fruits such
as lemon, orange, citron, and lime.
Orange peel also knows as orange zest are the shavings of
the orange portion of the peel.
The rich outermost part of the rind of an orange, lemon,
or other citrus fruit, which can be used as flavoring.
The zest is actually the shiny, brightly colored, and textured;
it is the outer surface of the fruit. Orange zest (peel) is also
used in preparation of popular dishes for its rich flavor.
Zest is used to add flavor ("zest") to foods. The white portion
of the peel under the zest is unpleasantly bitter and generally avoided.
For culinary use, a zester, spin zester, grater, vegetable peeler, paring knife, or even a surform tool is used to scrape or cut zest from the fruit. Zest is often used to add flavor to different pastries and sweets, such as pies (e.g. lemon meringue pie), cakes, cookies, biscuits, puddings, confectionery, candy and chocolate.
Even different dishes, marmalade, sauces, sorbets and salads
can use zest. Savoury dishes in which zest is an important ingredient include many rice dishes; also some notable meat dishes.
Zest is a key ingredient used to make a variety of sweet and
sour condiments, including lemon pickle, lime chutney, and marmalade.
Zest is used in some cocktails not only for flavor and aroma
but also for color as a garnish. For use as a cocktail garnish,
zest is often cut in a long spiral called a twist.
Using a vegetable peeler or a small sharp paring knife, remove the rind and white pith from the orange.
Always remember to discard the pith. (It's best to remove the pith as it can taste quite bitter.).
Then can slice the rind into long, thin strips. Orange zest can
be frozen for up to six months. Seal in a plastic bag and store
in the freezer.
Peel, Skin is the rind of a fruit or vegetable.
The Lemon zest are the tiny bits of lemon peel.
Lemon zest is the very thin yellow layer on the rind of a lemon. It contains lemon oils which are very pungent.
The white part of the rind under the zest is bitter and shouldn't be used for baking or cooking. The best way to zest a fresh lemon is to use a very fine grater, like one would use for nutmeg.
Another option would be to use a sharp vegetable peeler and carefully remove only the shiny yellow top layer of the peel and then chop it finely before using. Finely grated lemon rind adds a delicious tang to lots of dishes.
Peel, also known as rind or skin, is the outer protective layer
of a fruit or vegetable which could be peeled off.
While a rind, according to dictionary, is "a thick, hard, or tough natural outer covering, as of a watermelon, grapefruit,
or orange," while a peel is "the rind or skin of fruit." are the same thing. The zest is only the oily, thin, colorful outer layer
of the peel (or rind), and not including the bitter, thick, white pith. The zest gives a burst of flavor; the pith gives a burst of bitterness.
When you see zest specified in a recipe, the author is asking
you to include tiny little filaments of the peel, as opposed to larger strips.
Household tips Boil orange peels with a few cloves to make
your home filled with scent.
Dried orange peels can be placed in a cloth bag and placed
in closets and cupboards to reduce musty odors.
Zest is the best! Zest is simply grated peel, and is the epitome
of lemon essence, it can be used fresh, dried, or frozen.
Zest all lemons, limes, and oranges before using, this way
one can have a good quantity of zest.
Zest is a food ingredient that is prepared by scraping or
cutting from the outer, colorful skin of citrus fruits such
as lemon, orange, citron, and lime.
Orange peel also knows as orange zest are the shavings of
the orange portion of the peel.
The rich outermost part of the rind of an orange, lemon,
or other citrus fruit, which can be used as flavoring.
The zest is actually the shiny, brightly colored, and textured;
it is the outer surface of the fruit. Orange zest (peel) is also
used in preparation of popular dishes for its rich flavor.
Zest is used to add flavor ("zest") to foods. The white portion
of the peel under the zest is unpleasantly bitter and generally avoided.
For culinary use, a zester, spin zester, grater, vegetable peeler, paring knife, or even a surform tool is used to scrape or cut zest from the fruit. Zest is often used to add flavor to different pastries and sweets, such as pies (e.g. lemon meringue pie), cakes, cookies, biscuits, puddings, confectionery, candy and chocolate.
Even different dishes, marmalade, sauces, sorbets and salads
can use zest. Savoury dishes in which zest is an important ingredient include many rice dishes; also some notable meat dishes.
Zest is a key ingredient used to make a variety of sweet and
sour condiments, including lemon pickle, lime chutney, and marmalade.
Zest is used in some cocktails not only for flavor and aroma
but also for color as a garnish. For use as a cocktail garnish,
zest is often cut in a long spiral called a twist.
Using a vegetable peeler or a small sharp paring knife, remove the rind and white pith from the orange.
Always remember to discard the pith. (It's best to remove the pith as it can taste quite bitter.).
Then can slice the rind into long, thin strips. Orange zest can
be frozen for up to six months. Seal in a plastic bag and store
in the freezer.
Peel, Skin is the rind of a fruit or vegetable.
The Lemon zest are the tiny bits of lemon peel.
Lemon zest is the very thin yellow layer on the rind of a lemon. It contains lemon oils which are very pungent.
The white part of the rind under the zest is bitter and shouldn't be used for baking or cooking. The best way to zest a fresh lemon is to use a very fine grater, like one would use for nutmeg.
Another option would be to use a sharp vegetable peeler and carefully remove only the shiny yellow top layer of the peel and then chop it finely before using. Finely grated lemon rind adds a delicious tang to lots of dishes.
Peel, also known as rind or skin, is the outer protective layer
of a fruit or vegetable which could be peeled off.
While a rind, according to dictionary, is "a thick, hard, or tough natural outer covering, as of a watermelon, grapefruit,
or orange," while a peel is "the rind or skin of fruit." are the same thing. The zest is only the oily, thin, colorful outer layer
of the peel (or rind), and not including the bitter, thick, white pith. The zest gives a burst of flavor; the pith gives a burst of bitterness.
When you see zest specified in a recipe, the author is asking
you to include tiny little filaments of the peel, as opposed to larger strips.
Household tips Boil orange peels with a few cloves to make
your home filled with scent.
Dried orange peels can be placed in a cloth bag and placed
in closets and cupboards to reduce musty odors.
Zest is the best! Zest is simply grated peel, and is the epitome
of lemon essence, it can be used fresh, dried, or frozen.
Zest all lemons, limes, and oranges before using, this way
one can have a good quantity of zest.
Tiramisu . . . means "pick me up" ...
Tiramisu literally "pick me up", is an Italian cake and dessert. Tiramisu’ meaning “pick me up,” the meaning becomes so apt because all the components are so perfectly mixed together.
Tiramisu so popular because it is DELICIOUS!
Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked biscuits and sweet mixture of mascarpone cheese and eggs and sugar.
Mascarpone means Italian cheese made from cream, coagulated with citric acid or acetic acid.
Countless variations for tiramisu exist. Some cooks use other cakes or sweet, yeasted breads.
The recipe has been adapted into many varieties of puddings, cakes and other desserts.
There are many different stories about the origin of Tiramisu’. It is a layered cake, so some people
place its origin in Tuscany, where another famous layered Italian dessert is very popular.
It is called “Zuppa Inglese”. It is a simple cake of ladyfingers or a sponge cake soaked in liquor with alternating layers of chocolate and egg custard.
Ladyfingers are a light delicate sponge cake that are shaped
like large fat finger.
Ladyfingers are a key and necessary ingredient for making authentic Italian Tiramisu.
Tiramisu can be prepared in advance and kept in the freezer. Remember to remove it from the freezer enough time in advance to serve it cold.
FEW INTERESTING KITCHEN TIPS...
Try each week to create a menu plan and actually save your time and money.
Stock up Rice, Pasta, Sugar, Tea, Coffee, Flour,Tinned foods, Nuts, Spices, Seasoning, Sauces, Salt, Oil, etc.
Boil or steam vegetables in a small amount of water to bring out the color and flavor of each vegetable.
So get best results by bringing water to boiling point, then add vegetables.
Preserve the color of green vegetables, put them in to cook in boiling water with a pinch of soda.
Vegetables that are cooked by steaming will preserve their color in the process better.
Cabbage will be much sweeter if cooked in a open pan.
When you first add your pasta to the boiling water, stir well to prevent it from sticking to the bottom. Stir again after about 2 or 3 minutes.
Tips for the day :
Shine all aluminum pans n kadai by boiling apple peels in them.
When washing spinach, add a small amount of baking soda, it help retain its color.
While grinding for Dosa, Idlis or Dhoklas add some boiled rice this will give soft Dosas, Idlis n Dhoklas.
Keep a bay leaf in flour tin to keep moisture away.
The less you heat cheese, the better. When making soup, sauce, or fondue, so add the cheese last.
Stock up Rice, Pasta, Sugar, Tea, Coffee, Flour,Tinned foods, Nuts, Spices, Seasoning, Sauces, Salt, Oil, etc.
Boil or steam vegetables in a small amount of water to bring out the color and flavor of each vegetable.
So get best results by bringing water to boiling point, then add vegetables.
Preserve the color of green vegetables, put them in to cook in boiling water with a pinch of soda.
Vegetables that are cooked by steaming will preserve their color in the process better.
Cabbage will be much sweeter if cooked in a open pan.
When you first add your pasta to the boiling water, stir well to prevent it from sticking to the bottom. Stir again after about 2 or 3 minutes.
Tips for the day :
Shine all aluminum pans n kadai by boiling apple peels in them.
When washing spinach, add a small amount of baking soda, it help retain its color.
While grinding for Dosa, Idlis or Dhoklas add some boiled rice this will give soft Dosas, Idlis n Dhoklas.
Keep a bay leaf in flour tin to keep moisture away.
The less you heat cheese, the better. When making soup, sauce, or fondue, so add the cheese last.
Tuesday, November 22, 2011
Litchi the Chinese Fruit..
As summer arrives, everyone is reminded of the delicious and sweet Lychee fruit.
Litchi is the Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried. Lychee fruit is a subtropical plant belonging to the Family Sapindaceae or soapberry.
Known by some other terms, such as lichi, litchi, lichee, laichi, Leechee, or lychee. The fruit is small oval-shaped and slightly rounded, reddish in color. The fruits, produced in clusters, are oval to round, strawberry red in color. Lychee fruits are very sweet in flavor.
The fruit is eaten fresh, canned, or dried. The lychee is low in calories with lots of dietary fiber.
It is a wonderful source of vitamin C. The fruit also has a great deal of minerals such as copper and potassium.
Monday, November 14, 2011
But why Children's Day? Is celebrated on 14 th nov..
14 November is Children's day in India.
India's first prime minister, Pandit Jawaharlal Nehru, was born on November 14.After his death in 1964, his birthday has been celebrated as children's Day in India.
Nehruji, was also immensely fond of children. The more popular and famous of Nehru's pictures show him with children.
As a tribute to this great man and his love for the children, his birthday is celebrated all over India as ‘CHILDREN’S DAY’. The day is marked with a lot of activities for children.
Celebrating Children’s Day is about giving children the right to enjoy and grow into healthy and educated citizens of the country.
Time for some splashing fun
Cheers ‘n’ jolly time for everyone
coz it’s Children’s Day
May the love n laughter always stay on every child’s face.
Happy Children’s Day..!!
Childhood means Fun unlimited..
Bounteous shower Of love and care..
Realm of imagination..
Joy of growing up..
Happy Children's Day!
Kids, there are no words describe how special you all are to us.
Come on lets enjoy this day with fun and laughter.
Happy Children's Day!
Sunday, November 13, 2011
Cute note on cupcakes n muffins..
A cupcake also known as in British English as fairy cake and in Australian English as patty cake or cup cake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. Cupcakes, sometimes called baby cakes and fairy cakes, are small, individual cakes, usually wrapped in paper containers and topped with frosting.
The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simms.
Cupcakes have become more than a trend over the years; they've become an industry.
A standard cupcake uses the same basic ingredients as any cakes like butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. But their small size is more efficient for heat conduction, so cupcakes bake much faster.
Cupcakes are usually baked in muffin tins.
The cupcake liners, may be used in baking. These are typically round sheets of thin paper pressed into a round, fluted cup shape. Liners can facilitate the easy removal of the cupcake from the tin after baking.
The best cupcake decorations could be sprinkles and colored sugars, a variety of candies and cookies that can be used along with frosting to decorate the cupcakes.
The cupcake decorating| icing can be easy to prepare cake icings and simple decorations.
Is there a difference between a cupcake and a muffin?
Yes. Cupcakes usually have icing on them and are supposed to be little, miniature cakes. They're for special occasions. Muffins are usually eaten at breakfast, don't have icing on them, and often contain fruit of some sort. Blueberry muffins are popular in the US. Some people put butter on them, and they are eaten warm.
Firstly a cupcake really is like a miniature cake that is light in weight, sweet, and often covered with icing and decorations. While a muffin is significantly heavier in texture as it contains fruit, nuts or chocolate chips.
The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simms.
Cupcakes have become more than a trend over the years; they've become an industry.
A standard cupcake uses the same basic ingredients as any cakes like butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. But their small size is more efficient for heat conduction, so cupcakes bake much faster.
Cupcakes are usually baked in muffin tins.
The cupcake liners, may be used in baking. These are typically round sheets of thin paper pressed into a round, fluted cup shape. Liners can facilitate the easy removal of the cupcake from the tin after baking.
The best cupcake decorations could be sprinkles and colored sugars, a variety of candies and cookies that can be used along with frosting to decorate the cupcakes.
The cupcake decorating| icing can be easy to prepare cake icings and simple decorations.
Is there a difference between a cupcake and a muffin?
Yes. Cupcakes usually have icing on them and are supposed to be little, miniature cakes. They're for special occasions. Muffins are usually eaten at breakfast, don't have icing on them, and often contain fruit of some sort. Blueberry muffins are popular in the US. Some people put butter on them, and they are eaten warm.
Firstly a cupcake really is like a miniature cake that is light in weight, sweet, and often covered with icing and decorations. While a muffin is significantly heavier in texture as it contains fruit, nuts or chocolate chips.
How to select fruits n veggies....
How to select fruits n veggies....
One of the best tips for choosing veggies and fruit is to know what is in season…
Summer vegetables are watery in nature. Due to the high heat levels, summer fruits and vegetables provide for natural water content to prevent dehydration. Winter vegetables are mostly sweet and filling. Monsoon foods are more on the sweeter and citric side.
If fruits n vegetables that comes from further away, it is likely that it is not so fresh…
Smell and feel the food to discover how old it is. You do not have to taste food to get a good idea of if it is ‘ fresh ‘ . Vegetables are crisp for a while after harvesting , before they go soft or mushy. You can see and feel how old or fresh the veggies are. The fresh fruits and veggies look better.
Always look for bright colored apples and which do not have any bruises. Store in the refrigerator in a plastic bag.
Buy crisp Beans, don't buy bumpy beans as they will be tough.
Buy Bananas that are firm and yellow and they should not have any dark bruises.
Buy carrots that Medium sized are the best.
Beetroot that have a firm and round shape. And have a smooth surface and rich red color.
Buy garlic that is plump with firm bulbs. .
Cucumber should be green, straight, and of medium-size…
Buy Pineapples should have large eyes...
Buy Peaches that feel heavy for their size..
Select cherries that are plump, have glossy skins...
Vegetable if are wrapped in a news paper or in aluminum foil when storing.
Refrigerated if wish to keep fresh for a longer time.
Buy fresh fruits n veggies or Use within a few days.
Storage Tips for Apples..
Apples will store crisp n fresh then store them out of direct sunlight, either directly on the table top, in an uncovered bowl, or inside a plastic bag.
Always remember : Fruits and vegetables give off an odorless, harmless and tasteless gas called ethylene after they're picked.
All fruits and vegetables produce it, but some foods produce it in greater quantities.
This gas will speed up the ripening process of the other produce. Use this to your advantage if you want to speed up the ripening process of an unripe fruit, for example, by putting an apple in a bag with an unripe avocado.
Vegetables and fruits are clearly an important part of a good diet.
Eating a variety is as important as quantity.
Have you heard ’If cooking is an art, then baking is a science’ ...
The baking recipes are exact combinations of flour, liquid, leavening agents, fats, sugars, and flavors. Baking is more precise than cooking and precise measurements are needed.
In baking enhance flavor and do low sugar, using few tips...like use lemon zest to get the fruity taste. Also use Vanilla, Cinnamon, cloves, allspice, ginger and nutmeg to enhance sweetness in a dish. Try out new flavors. How about trying cold coffee flavor.
History of ' Biryani' and a simple recipe to make it..
Biryani originated in Persia and might have taken couple of different routes to arrive in India. Biryani is derived from the Farsi word 'Birian'. In Farsi, Birian means 'Fried before Cooking'. In the olden days, rice was fried (without washing) in Ghee. Biryani, biriani, or beriani is a set of rice based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables.. Biryani is a one dish rice based dish that consists
of layering cooked rice and meat or vegetables.
The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is where the rice (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). Also Pulao is of Persian origin. While Biryani just simply means 'fry before cooking' n to make Biryani, mutton is fried in ghee and par-cooked (Cooked half way). Separately, the Rice is fried in Ghee, and par-cooked (Cooked half way). The rice and meat were layered (cluster of rice on top of cluster of meat) in a cookware called Handi. The Handi is sealed with dough. It is Dum cooked (baked) on low heat. There are many different ways to cook biryani. Biryani is often served with a yogurt-based condiment such as raita. In making of Biryani Long-grained rice, usually basmati, is t always used to make biryani. Spices, such as ground ginger, turmeric, coriander, and garam masala may all be included with the rice. Cardamom pods, cinnamon sticks, and saffron strands are also added. If vegetables are used to replace the meat choice, potatoes are generally added, along with several other vegetables, such as green beans, and carrots. When potatoes are used in a meat dish, they are cut and fried before being added. Biryani paste is made by grinding spices such as coriander, turmeric, cumin, cardamom, chili, salt, pepper, garlic, and cinnamon together with oil.
The Biryani paste is the flavor base of a Biryani.
THE MOST EASY METHOD TO MAKE A VEGETABLE BIRYANI.
TIP TO COOK RICE 4 'VEGETABLE BIRYANI'.
Generally to cook good quality Basmati rice need double quantity of water but for this recipe, take only 1 1\2 times water, so that the end product will not look over cooked.
Each grain of rice will be separate.
INGS: Make a paste.
1 Cut onion, 3- 4 tomatoes, 1-2 green chilly, 1 tsp ginger n garlic paste 1\2 tsp turmeric pd, 1 tsp red chilly pd, 1 tsp shahi biryani masala, 1\2 tsp Garam masala, two green chilly, a piece of ginger, 1\2 tsp ginger\garlic paste, 1\2 tsp turmeric pd, 3\4 tsp red chilly pd, 1\2 tsp coriander pd, 1\2 tsp garam masala
and 3\4 tsp Shahi biryani masala ( personal favorite is everest brand )
Cook rice 1 1\2 cup Rice in 2 1\2 cups water Also add few cloves, cinnamon stick, bay leaf and cardamom add the spices while cooking rice also add some salt.
Boil the vegetables with some salt. The vegetables will be long cut vegetables like carrot, potato, french beans, cauliflower and some cabbage. Drain the water of the vegetables and sauté these in a pan and sprinkle some salt and red chilly pd.
Soak few strands of Saffron in 2 tsp of hot milk.
Slice one onion finely and fry in hot oil, drain on kitchen paper. These are brown onions to sprinkle on top.
Keep a greased baking dish use ghee to grease the dish.
METHOD:
Cook the rice with the spices and some salt. Allow the rice to cool down. Remove the spices that were added. Grind in a mixer the tomato, onion, garlic and all the above ingredients mentioned to a fine paste. Put a pan to heat, add oil and the paste and stir until it leaves the side of the pan.
(Tip: pls add add 2 tsp sugar, if wish to lessen the sourness of the tomatoes. If want less spicy then also avoid the green chilly and red chilly pd. This is the gravy for the biryani.
Few pieces of [cut] paneer is great if added.
In making of a good ' Biryani ' the rice should be cooked to proper. Then the biryani paste n the powder
called biryani masala is equally important.
Assemble the biryani in few simple steps.
SPREAD HALF THE QUANTITY OF RICE COOKED, AS THE REMAINING PORTION WILL BE THE TOP LAYER.
NOW SPREAD THE SAUTED VEGETABLES AND THE GRAVY IS POURED AND SPREAD EVENLY.
NOW AGAIN THE RICE LAYER. ALSO POUR SAFFRON SOAKED IN MILK,
LASTLY SPREAD THE FRIED ONIONS AND THE DISH IS READY TO GO IN THE PREHEATED OVEN AT 180 DEGREES FOR 8 - 10 MINUTES.
SERVE HOT WITH A TASTY RAITA.
IN THIS PICTURE IT IS VEGETABLE RAITA.Make a tasty Raita by beating to cups of curd| yoghurt to smooth texture.
Add small size cut vegetable like onion and tomatoes the most importnant vegetables.
Add salt, red chilly powder, pepper powder, sugar, cumin powder to taste. Put to chill in the
fridge section.
Tuesday, November 8, 2011
The Massaman curry paste....
Thai cuisine is heavily influenced by Indian spices and flavors.
A Curry is called gaeng phet in Thai. In Thai gaeng means liquid and refers to both soups and curries and phet means hot in the incendiary sense. The Massaman curry hails from the south of Thailand and is different from other Thai curries because of its Indian influence.
A typical Thai meal includes four main seasonings is salty, sweet, sour, and spicy.
Red, Green, and Yellow are the colors of the three most popular Thai curry pastes.
Curry is a favorite dish in Thai restaurants throughout the world and for good reason.
In Thailand, curry is usually a soupy dish consisting of coconut milk or water, curry paste and meat. Thai curries tend to be more soup like. Also Curries are the richest dish of Thai cuisine.
The flavoring for Massaman curry is called Massaman curry paste . The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce,chili and tamarind sauce. The dish is served with rice and sometimes with pickled ginger or "achat" an accompaniment made with cucumber and chili peppers marinated in vinegar.
Use this warm and flavorful curry paste to make a wonderful chicken, beef, or lamb Massaman curry
or even a delightful vegetarian curry by adding tofu plus lots of vegetables.
Thai Massaman is a yellow curry that features warm spices such as cinnamon, cloves, and nutmeg, lemongrass, fish sauce.
In Thailand there are basically two broad categories of curry, the first water based and coconut milk based. The most typical water based curry is sour curry (gaeng sohm plah) often prepared with fish. Typically the sourness comes from tamarind or other types of sour fruits. Jungle curry (gaeng pah) is another delicious water based vegetable curry cooked with or without meat, which is usually very spicy. .
Thai coconut based curries are many and more well known in the West with red, green, yellow,
panang and massaman being the most well known curries.
Make a easy massaman curry paste ....
Grind in a mixer jar to get this lovely paste. One will need dry roasted peanuts, unsalted, shallots, sliced, cloves garlic, peeled, red chilies, a piece galangal (or ginger), thinly sliced, lemongrass, minced, ground coriander, ground cumin n whole cumin seeds, nutmeg, nutmeg, cinnamon, cloves, cardamom, fish sauce, little shrimp paste, brown sugar and coconut milk.
Storage tip.
This Curry pastes can be stored in a jar or other covered container in the refrigerator for up to 2 weeks and can freeze thereafter.
When ready to use, add coconut milk to make a sauce, then add your other ingredients.
A vegetarian recipe of the Massaman Curry Paste..
Ingredients needed are galangal [ginger ], garlic, shallots, lemongrass, cloves, coriander seeds, cumin seeds, black pepper corns, cinnamon stick, grated nutmeg, few red chillies, kaffir lime leaf chopped and soybean paste.
Quickly dry roast coriander seed, chillies, cumin seed, peppercorns, cinnamon, and cloves on medium heat until slightly browned , then add nutmeg and grind all rest of ingredients in a mixer grinder to get a fine paste.
Store in the refrigerator for a few weeks.
Sunday, November 6, 2011
A MUST READ 4 ALL . . . .
They can be red, pink, yellow, orange/tangerine, green, purple, brown, or black in color.
Did you know tomatoes are a fruit? It's true, even though the U.S. Supreme Court declared the tomato a vegetable in 1893.
Friday, November 4, 2011
TIP 4 THE DAY. .
TIP 4 THE DAY. .
.
If you find yourself lacking in the inspiration 4 cooking then go ahead
If you find yourself lacking in the inspiration 4 cooking then go ahead
ask your friends for their favorite recipes. Try to enjoy cooking
. . .
TIP 4 THE DAY : Experts suggest 'thinking before eating' . During festivals or party times brings
eating and mindless drinking, but the aftermath can result in sluggishness, lethargy and a bloated
feeling.
No festival or party is complete without food and refraining from the array of food treats is the most
difficult part.
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