SOME IMPORTANT INGREDIENTS USED IN COOKING

ASAFOETIDA IS A TALL HERB AND ITS THE "GUM" PART OF THE PERENNIAL HERB.
IT IS DIRTY YELLOW IN COLOR AND IS ADDED MOSTLY IN TEMPERING OF FOODS,
LIKE DALS AND SUBZIS.
BAY LEAF IS ADDED TO CURRIES FOR FLAVOR.
BASIL IS THE AROMATIC HERB. ITS OF THREE TYPES, THE SWEET BASIL ADDED TO SALADS.
THE HOLY BASIL IS HOT, PEPPERY AND ADDED TO NON VEGETARIAN AND VEGETARIAN COOKING.
THE THIRD TYPE IS LEMON FLAVOR BASIL AGAIN ADDED FOR TASTE AND FLAVOR.
CARDAMOM IS THE "QUEEN OF SPICES", ITS MOST VALUED AND GIVES A PLEASANT AROMA
WHEN ADDED TO ANY FOOD.
CINNAMON IS THE DRIED BARK OF THE EVERGREEN TREES. IT IS BROWNISH IN COLOR AND
ADDED TO CURRIES, DESSERTS, ETC.
CLOVES IS THE DRIED UNOPENED FLOWER BUD FROM THE EVERGREEN TREE.
IT IS ADDED FOR FLAVOR.
CHILLIES THE RED TYPE IS PUNGENT COMPARED TO THE GREEN CHILLY WHICH IS MILDER.
CORN FLOUR LOOKS LIKE FINE FLOUR AND USED TO MAKE BREADS, PIZZAS, NAANS , BISCUITS
AND MANY OTHER ITEMS.
CHINA GRASS IS USED FOR JELLIES AND IT IS VEGETARIAN.
LEMON GRASS IS AROMATIC TALL GRASS, IT HAS AN ESSENTIAL OIL"SHERRY". IT HAS LEMON TYPE ODOUR.
PEPPER IS CALLED"KING OF SPICES", BLACK PEPPER IS WHOLE DRIED FRUIT AND THE WHITE FRUIT IS GOT
AFTER TREATMENT IN WATER.
GARLIC IS OF THE ONION FAMILY, IT IS A ROOT PLANT WITH BULBS CALLED THE CLOVES.
EAT GARLIC EVERY DAY TO MAINTAIN GOOD HEALTH AND STRENGTH.
TURMERIC IS THE UNDERGROUND STEMS , IT WORKS AS TONIC AND BLOOD PURIFIER. IT IS USED IN
DRY POWDER FORM IN DAILY COOKING.
TAMARIND IS THE FLESHY BROWN FRUIT OF THE SPREADING TREES. ITS PULP IS ACIDIC IN NATURE.
POPPY SEEDS ARE THE POPPY HEADS OF THE POPPY PLANT. IT IS SOAKED AND GROUND TO PASTE FOR USE.
VINEGAR IS ACETIC ACID AND IT IS BROWN OR WHITE IN COLOR.
YEAST IS A VEGETARIAN FERMENTING AGENT FOR BREADS, NAANS, PIZZAS AND MANY OTHER. IT IS ALSO IN DRIED FORM OR THE FRESH YEAST.

USEFUL TIPS

TIP : IF WISH TO STORE TAMARIND FOR LONG TIME , SPRINKLE SALT ON IT.

TIP : WISH TO BREAK THE COCONUT INTO HALF THEN FIRST WASH IN WATER THEN BREAK IT..

TIP: IF THE RICE APPEAR TO BE OVER COOKED THEN SPREAD SOME BREAD SLICES THEY WILL ABSORB SOME EXCESS WATER...

 

SPICY POTATOES

SPICY  POTATOES

INGS: 2 Large Potatoes,

            2 Tsp Schewan Sauce,

            2 Tsp Chilly Sauce,

            1 Tsp Garlic Paste, 

            2 Tbsp Corn Flour,

            1\4 Tsp Red Chilly Powder,

            Salt to taste.

For the Stir Fry: 1 Onion,

                            4-5 Cloves Garlic,

                            2 Tbsp Schewan Sauce,

                            2 Tbsp Chilly Sauce,

                            2 Tbsp Tomato sauce,

                            1 Tbsp Oil, Salt to taste

                            1\2 Tsp Sugar.

                              .

METHOD: Boil the potatoes with the skin.

Cut into big pieces with the skin as wedges.

Marinate the potato pieces in schewan sauce,

chilly sauce, garlic paste, chilly pd and salt.

Put oil to fry to heat, on the potato wedges sprinkle

corn flour. Fry in oil and keep on paper tissue.

Put a pan to heat add the oil, garlic, onion, stir add

the chilly sauce, schewan sauce, tomato sauce .Also add the fried potato  wedges and  sugar, salt to taste. Serve hot.

TOOTH PICK BABY POTATOES

TOOTH PICK BABY POTATOES
MARINATE:
INGS: 20 Baby Potatoes,
2-3 Tbsp Curd,
1 Tsp Ginger|Garlic Paste,
1 Tsp Red Chilly Pd,
1 Tsp Chaat Masala,
Salt to taste .
For the Stir fry :
1 Onion Chopped,
2 Green Chilly Chopped,
3-4 Garlic cloves Chopped,
1 Tbsp Oil, Salt.

METHOD : Boil the baby potatoes with salt.
Peel all the potatoes, marinate in curd mixture
as stated take a bowl mix the curd, ginger garlic
paste, salt, red chilly pd, chaat masala and the
baby potatoes.
Just before serving stir fry: Put a pan to
heat add oil add green chillies, garlic and the
marinated potatoes. Sauté for few minutes.
Check the salt , sprinkle some chaat masala
and serve hot.

SIMPLE SINGLE SERVE TRIFLE

IMPLE SINGLE SERVE TRIFLE
INGS: A small glass for a single Person.
2 Tbsp Fruits ( cut into small pieces)like
Apple, Chikoo, Banana and Pomegranate,
2 Tbsp Custard (thick, vanilla flavor),
2 Tbsp Jelly (strawberry flavor, not set fully),
2 Tbsp Vanilla Sponge cake pieces,
2 Tbsp Vanilla Ice Cream.

METHOD: In a single serve glass at the bottom
comes the small pieces of the sponge cake. On this
the fruits, followed by the custard and on top is the
jelly layer. Put in the fridge to chill .Just before
serving top it with ice cream and serve chilled.

WAFFER DELIGHT DIWALI SPECIAL..**$$$###

WAFFER DELIGHT DIWALI SPECIAL..**$$$###

INGS :- 4 Waffer biscuits (Chocolate flavour ),
1 Tb sp Chocolate Sauce , Chocolate Icing ,
1 Fig , 3 Almonds , 3 Cashew nuts , 3 Pista ,
1 Tb sp Sugar .

METHOD :- Put a pan to heat add the sugar and as it melts add almonds , cashew nuts , pistas , pour in a plate and allow it to cool then crush it to a fine powder.
Soak the fig (Anjeer ) in hot water and when it softens , cut it in to very small pieces.
In a bowl mix chocolate sauce , chocolate icing , the small pieces of fig and crushed mixture of nuts.
Take the biscuit , cut it in to half (length wise ),
spread the chocolate mixture on the biscuit and close
it with the other piece of biscuit. In the same manner make the other three also. Put in the fridge.

BROWNIE WITH ICE CREAM

BROWNIE WITH ICE CREAM
INGS: 1 Slice of Vanilla Ice Cream,
1 Piece of Chocolate Brownie or
Chocolate Cake piece,
2Tbsp Chocolate Sauce,
2 Tbsp Crushed Peanut Chikki,
( use praline if available),
Garnish: 8 Chocolate Chips Biscuits,
Vanilla Ice Cream, Chocolate Icing,
Silver balls.

METHOD: Make biscuit sandwich for the side garnish: Take two chocolate chips biscuit and in between the two biscuits, apply vanilla ice cream. Put in freezer section of the fridge to set. After an hour top the sandwich biscuit with some chocolate icing in the center. Sprinkle few silver balls. Make a quick butter icing by mixing 1tbsp icing sugar, 1tbsp butter, 1\2tbsp cocoa pd and a drop vanilla essence.
On a plate in the center place a slice of vanilla ice cream.
On this a piece of brownie, pour the chocolate sauce and the crushed praline or crushed chikki. For the final garnish place the sandwich biscuits and sprinkle some grated chocolate.
Make praline : put a pan to heat, add sugar (1-2 tbsp sugar), in this add 1-2 almonds and cashew nuts. Stir until sugar melts and starts to caramelise. Set it on a greased surface, crush and use.