ITS ALL ABOUT FOOD: 2009

Saturday, May 30, 2009

SHAMI KABAB RECIPE

Ingredients
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
1 tsp Cumin Seed (Jeera)
4 Cardamoms
Clarified Butter (Ghee)
500 gms minced Mutton
2 Eggs

Step 1 Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.

Step 2 Grind meat into a fine paste.

Step 3 Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.

Step 4 Mix both the pastes well.

Step 5 Now mix well beaten eggs and prepare a uniform dough.

Step 6 Add finely chopped green chillies and onion to dough and mix well.

Step 7 Shape the dough into small round flattened balls or kababs.

Step 8 Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

Wednesday, May 27, 2009

MUGHLAI MURG KABABS RECIPE

Ingredients

1 tsp Garlic (Lasun) juice
2 tblsp Curd (Dahi)
2 cups Clarified Butter (Ghee)
500 gms Chicken (cut into pieces)
1 cup Cornflour
1 Cellophane Bag
1 tsp Ginger (Adrak) juice
1 tsp Black Pepper (Kali Mirch)

Step 1 Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours.

Step 2 Now put cornflour in the bag with little salt and black pepper.

Step 3 Add pieces of chicken removed from garlic juice and ginger and vinegar.

Step 4 Shake the bag well with chicken, cornflour, salt and pepper in it.

Step 5 Heat the ghee in a pan.

Step 6 Then gradually add pieces of chicken and fry them till golden brown on high flame.

Step 7 Continue frying till all the pieces are done.

Step 8 Server hot with green salad.

BADSHAHI BIRYANI RECIPE

Ingredients

1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 tblsp Oil
4 pods Garlic (Lasun)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

Step 1 First wash and soak rice.

Step 2 Then fry sliced onions to a golden brown color.

Step 3 Soak saffron in water.

Step 4 Now grind ginger, red chillies, garlic and almonds and fry these in butter.

Step 5 Add it to the mutton and salt and stir for 5 minutes.

Step 6 Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.

Step 7 Boil rice with salt in another pan.

Step 8 Put curd into a piece of muslin cloth and let the water drain away.

Step 9 Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.

Step 10 Strain the saffron water and add lemon juice.

Step 11 Add all this to mutton.

Step 12 Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.

Step 13 Now pour milk and some butter and cover the vessel.

Step 14 Seal the edges of the pan with flour paste.

Step 15 Place the can on flame for one hour.

Step 16 Serve it very hot with some curry.

FISH KORMA RECIPE

Ingredients

1 tbsp coriander paste
6 cardamom
1 inch cinnamon
1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice

Step 1 Use large fish for korma.

Step 2 Do not cut the fish into too small pieces.

Step 3 Carp is great for Korma.

Step 4 Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.

Step 5 Turn over the fish once (be careful).

Step 6 When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.

Step 7 When the oil begins to float on top, you are done.

Step 8 Serve fish korma hot with tandoori roti or rice.

AMRITSARI FISH RECIPE

Ingredients

1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste
8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste

Step 1 Clean, wash and cut fish into one and a half inch size cubes.

Step 2 Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.

Step 3 Keep aside for 20 minutes.

Step 4 Make a batter of gram flour, curd, egg, ajwain, salt and water.

Step 5 Keep marinated fish pieces dipped in this batter for 15 minutes.

Step 6 Heat oil in a kadai and deep fry the fish till golden brown and crisp.

Step 7 Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

Monday, May 25, 2009

Pinto-bean-filled Tortillas (Burritos de Frijol)

For 6 people serving

2-4 cups Red or Green Chile
1/4 teaspoon garlic powder
6 Flour Tortillas
2 green onions, finely chopped
1 teaspoon shortening
2 cups grated sharp cheddar
2 cups cooked, mashed, pinto

Step 1. Place shortening in a medium-sized skillet. Add beans and
seasonings and heat at medium heat.

Step 2. Place 1/3 cup of bean mixture on bottom third of each tortilla.
Top with onions and 1/4 cup cheese and fold tortilla into thirds.
Place burritos in a greased 1 1/2 quart casserole dish.

Step 3. Pour red or green chile sauce over burritos and garnish with
remaining cheese.

Step 4. Place in a 350°F oven for 15 minutes, or until the cheese
melts. Garnish with lettuce.

Green Chile, Sour Cream Enchiladas (Enchiladas Verdes de Jocoque)

Cooking time is 15 minute and its for 3 people serving

Ingredients

1 cup chopped green chile
1 medium onion, chopped
1/2 teaspoon garlic salt
2 cups sour cream
3 cups chicken broth
9 Corn Tortillas
3 tablespoons flour
2 cups grated sharp cheddar
1 cup cooked chicken

Step 1. Combine 1 cup of broth with the flour in a medium-sized saucepan.
Add the remaining broth and cook on medium heat until thickened.

Step 2. Stir the chicken, chile, and garlic salt into broth and set
aside.

Step 3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.

Step 4. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.

Step 5. Combine 1 cup cheese, onion, and sour cream in a medium-sized
mixing bowl.

Step 6. Assemble the enchiladas by placing 1/4 cup of sauce on each
dinner plate, followed by a tortilla, 1/4 cup of sauce, and
1/3 cup of sour cream mixture. Top with remaining sauce and cheese.

Step 7. Place in a 350°F oven for 15 minutes, or until cheese
melts.

Sunday, May 24, 2009

American recipe Cacerolade Enchiladas (Enchilada Casserole)

Cooking time 30 min for four people

12 Corn Tortillas
1 pound precessed cheese, cubed
13 ounces evaporated milk
1 pound lean ground beef
1/4 cup chopped green chile
1 teaspoon salt
1/2 cup chopped onion
1 teaspoon garlic salt

Method

Step 1. Melt cheese in evaporated milk in a heavy saucepan at low heat.

Step 2. Fry beef in a medium-sized skillet at medium heat until browned.
Drain. Season with salt and garlic salt.

Step 3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.

Step 4. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.

Step 5. Layer all ingredients except cheese sauce in a greased, 2-quart
casserole dish, beginning with a tortilla.

Step 6. Pour cheese sauce over layered ingredients and cover.

Step 7. Bake in 350°F oven for 25-30 minutes.

American recipe Prepare coating.

Cook time is 25 minute and its for 2 people

Ingredients

4 eggs
2 breakfast sausage patties
Cheddar, shredded for topping
1 small tomato, chopped
Sour cream, if desired
Chopped chives, optional for garnish
2 cups water
1/2 cup quick cooking grits
1 tablespoon sugar
3 tablespoon butter
Salt and freshly ground black pepper

Method

Bring 2 cups of salted water to a boil. Slowly whisk in 1/2 cup quick grits, reduce heat and bring to a boil. Add the sugar and butter and salt and pepper, to taste. Reduce the heat and simmer until cooked. Add 4 eggs to a medium saucepan and cover with cold water. Bring up to a rapid boil then turn off heat and let the eggs sit for 15 minutes. Let cool then peel and chop. Place sausage patties on a preheated greased skillet over medium heat. Cook 3 to 4 minutes per side until done. Chop coarsely. Spoon grits into trifle bowls. Sprinkle in cheese. Add chopped hard boiled eggs. Spoon chopped sausage on top and add the tomatoes on top of the sausage. Garnish with a dollop of sour cream and chopped chives.

Saturday, May 23, 2009

American recipe Coconut Creme Eggs

Ingredients

7 ounces (half a large bag) of Baker's sweetened shredded coconut OR, if you can find it, two 3 1/2 ounce cans coconut (canned is more moist than the bagged)
3 1/2 pounds (one and a half large bags) confectioners' sugar
food coloring
1/2 pound Parkay margarine (two sticks), softened
One 14 ounce can Eagle Brand condensed milk
2 teaspoons vanilla

Method
Use an electric beater for the steps in this paragraph only. Beat margarine until fluffy in a huge bowl (a roaster or pasta pot works well). Slowly blend in condensed milk and vanilla. Beat in coconut. If using an electric beater, stop it now, lick the blades clean and put it away. Get out a sturdy spatula or killer wooden spoon. Have some confectioners' sugar on hand in case your fingers get too sticky to handle the filling. Beat, pummel, squish and otherwise incorporate the confectioners' sugar into the coconut mixture, a cupful at a time. Like bread dough, when you just think you can't knead it anymore, it will begin to take on the lovely texture of soft Playdough. If you'd like to color the fondant filling, follow the directions in the next paragraph. Otherwise, maul this candy filling until it can form a ball as smooth as a baby's bum. It will no longer be sticky. The confectioners' sugar will be fully incorporated. To add color, divide the fondant into hunks, one hunk per color. If you make one hunk yellow, you'll be able to fashion little round "yolks" around which you'll wrap a contrasting color (little children love to make the yolks!). Take a hunk, flatten it a bit with your fist, then add a few drops of food coloring. Wrap the fondant up around the drops so they don't leak all over your work area and then knead, knead, knead. The color will appear streaked until, suddenly, it becomes uniformly colored. The advantage to coloring the fondant is that it will give you extra incentive to work it to the perfect consistency. You may wish to sprinkle some of extra confectioners' sugar on the waxed paper lined baking sheets. Now, if your fondant truly feels like fresh Playdough, start tearing off small pieces of it and, rolling it between your palms, form eggs. Since the fondant is very rich, don't roll them much larger than a walnut in its shell. However, the size of the egg is not critical and certainly not worth worrying about especially if the kids are helping. Consider slicing some of the eggs in half to serve - this is a particularly pretty option if you choose to place a yellow "yolk" in the center. Place the formed eggs on the lined baking sheets.

Refrigerate eggs for at least one hour before coating with chocolate or overnight.

American recipe Coconut Jasmine Rice Pudding

Ingredients

1 teaspoon vanilla
1/2 teaspoon coconut extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 cups cooked A Taste of Thai brand soft jasmine rice
4 eggs
3/4 cup sugar
Two 14 ounce cans A Taste of Thai coconut milk
1 cup milk

Method

Preheat oven to 300°. Lightly butter a 9" by 13" pan.

Cook the jasmine rice according to the instructions on the package. Set aside to cool. In a mixing bowl, beat eggs and sugar well. Add cooled, cooked rice, coconut milk , milk, vanilla, coconut extract, salt and nutmeg. Mix thoroughly. Pour the pudding mixture into the buttered baking pan. Stir so all the rice is evenly distributed.

Make a "water bath" by placing the baking pan into a larger pan that has an inch of hot water in it. The water should come at least halfway up the sides of the baking pan.

Bake for 20 minutes. Stir pudding to evenly distribute the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.

Serve to eight people