tag:blogger.com,1999:blog-71370326862003532352024-02-20T23:19:14.030+05:30Free recipe exchange and online cookbookChefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comBlogger370125tag:blogger.com,1999:blog-7137032686200353235.post-83482706615460361802012-11-22T20:26:00.000+05:302012-11-22T20:29:04.613+05:30Fried Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 chicken drumsticks/breast</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 ml curd</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 beaten egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 gm all purpose flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 gm bread crumbs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp chilli powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp white pepper powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp dried and powdered onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp dried and powdered basil/tulsi leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp dried and powdered oregano/omam leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 green chilli, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp dried and powdered garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp dried and powdered ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil for frying</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Wash and clean chicken. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Drain water well from chicken.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add beaten egg, curd, 1/2 tsp chilli powder, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt to chicken and mix well. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Marinade it for at least 3 to 4 hours.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ground all purpose flour, green chillies, white pepper, oregano, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">garlic, ginger, basil or tulsi leaves, remaining chilli powder, salt.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cover marinated chicken with ground spicy all purpose flour mix </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">and then with bread crumbs.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a thick bottom kadai/wok and deep fry the chicken in a slow fire till it is cooked.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve hot with tomato ketchup.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMKeYroDW8qsztZnYrR5WTAIP4wpR_G9EO_gmwTYvnMKD3hsx0crorMAsc2mOCPVUsgDCUoYGmLuP0dB7KP-UHdqcGk4Y6PODkrW7JSWrBpWelAC_aSJ_YWbt-8JGgU2LpCgtsszfV2yI/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMKeYroDW8qsztZnYrR5WTAIP4wpR_G9EO_gmwTYvnMKD3hsx0crorMAsc2mOCPVUsgDCUoYGmLuP0dB7KP-UHdqcGk4Y6PODkrW7JSWrBpWelAC_aSJ_YWbt-8JGgU2LpCgtsszfV2yI/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Divya Burman</span></div>
Chefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-78491693195758662872012-11-17T16:49:00.000+05:302012-11-17T16:49:51.898+05:30Mutton Korma<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 kg Mutton</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp ginger paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp garlic paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6-8 tbsp or more of oil </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp ghee </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 medium sized onions </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 badi ilaich (large cardamom)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 choti ilaichi (small cardamom)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 cloves </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 or 4 small cinnamon pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 or 3 tez patta ( bay leaf)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp black pepper </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp Zeera (cumin seeds)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp kaala zeera (black cumin seeds)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp jaiphal (nutmeg)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp javitri (mace)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp dhania (dry coriander) powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp deghi mirch (dry chilli powder) powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup yoghurt </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp garam masala / 2 Tbsp ghee mixed in a deep kadchi (spoon)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 green chillies </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp dhania (fresh coriander)leaves </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">About 10 pieces each cashews and kishmish (raisin)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sil batta ( grinding stone) to grind ginger and garlic, pepper, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">javitri and jaiphal, dhania seeds, jeera and cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fry onions in oil / ghee with a bit of salt till crisp. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove and put them on a kitchen towel to cool and dry till crisp. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In same oil/ghee fry the mutton till color changes, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">which will be about 10 minutes on medium heat. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add ginger-garlic paste and fry for another 10 minutes on medium heat. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cool a bit and add nicely stirred yogurt, spoonful at a time and keep blending </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">(will become prickly by the end of cooking adding a delightful texture to dish) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook till oil separates.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add coriander powder, salt, chillies, tez patta and fry well again on medium heat. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add crushed cooked onions. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Put water (should be hot water) whenever you feel the need. Keep stirring. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook on low heat till meat is tender. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sprinkle javitri/jaiphal/ilaichi 4 split whole green chillies.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat 1 tbsp ghee, add garam masala when the ghee starts sputtering. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Put as much water required for thick curry and shut pan/cook with dum </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">(for the dum: freshly made dough to seal the lid)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve hot with naan, bread or rice</span><br />
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Chefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-65484711995956832312012-11-09T06:48:00.000+05:302012-11-09T06:48:25.832+05:30Chicken Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup rice (Basmati rice)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 gms chicken boiled with pepper, salt and chopped finely</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1tbsp Ginger minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1tbsp Garlic minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 gms finely chopped french beans</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 gms finely chopped carrot </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp finely chopped celery</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 gms finely chopped capsicum</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup shredded cabbage</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Green Chilli cut in lengthwise</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 sticks celery (ajmoda)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch spring onions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp soy sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">a pinch of freshly ground white pepper powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tsp refined oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Boil the rice with 1 tsp salt and 1 tsp oil </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">so that each grain of the cooked rice should be separate. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Drain and rinse under cold water. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Drain and Keep aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Whisk together the eggs, 2 teaspoons of water , </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper and shallow fry in a pan to make an omlette. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cut into bite-sized pieces and keep aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In the same pan shallow fry the chicken and keep aside</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cut the vegetables into small pieces. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Finely Chop the leaves of the spring onions.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat the oil thoroughly in a vessel/wok </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add ginger, garlic and green chilli and mix well</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the vegetables and toss well. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook on a high flame for 3 to 4 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the rice, omlette,chicken soya sauce and salt. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix very well and cook for 2 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Garnish with spring onions and serve hot with chillies in vinegar, soy and chilli sauce.</span><br />
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Chefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-625115699086165002012-11-08T21:09:00.000+05:302012-11-08T21:09:59.529+05:30Chicken Lollipop<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 gms chicken lollipops </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp chilli flakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sea salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pomace oil for deep frying</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Thai Hot Sauce:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup of Thai Sweet and Chilli Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup of hot Sauce </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup water </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For Sour Cream With Chives:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Tbsp of sour cream </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp finely chopped chives</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In a flat tray sprinkle the flour and season with chilli flakes, salt, pepper.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coat the chicken lollipops with the flour mix.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat the pomace oil and deep fry the lollipops until golden brown.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Thai Hot Sauce:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In a pan add equal amounts of thai sweet and chilli sauce, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">hot sauce, water and bring it to boil.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Let it simmer till it reaches a thick consistency. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Sour Cream with Chives:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Take 4 table spoons of sour cream in a small bowl and sprinkle with chopped chives.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve the chicken lollipops with thai hot sauce and sour cream.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfPUolyLOkdeAbWUo2PSPokciHFc292qpOXLhnL2fUcv0NeF6SOCsYIvQAOtU1apvQn3P5pc64Z_1ohyTh131HtSoXSjgd82gLIRyNjUPDhfk3jECON7-Tj7la3pwd2xVi_xArAMO-dE6/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfPUolyLOkdeAbWUo2PSPokciHFc292qpOXLhnL2fUcv0NeF6SOCsYIvQAOtU1apvQn3P5pc64Z_1ohyTh131HtSoXSjgd82gLIRyNjUPDhfk3jECON7-Tj7la3pwd2xVi_xArAMO-dE6/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Joey Matthew</span><br />
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-82132459854614184942012-11-06T21:04:00.002+05:302012-11-06T21:04:45.656+05:30Misal Pav<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To make paste for gravy/sauce: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ginger paste </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp garlic paste </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup chopped onion </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup chopped tomato </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup grated coconut </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">To make gravy:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp oil </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spice Paste (as above) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp red chilly paste </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp garam masala </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp turmeric powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp cumin-coriander powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cinnamon & clove powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 cups water (or as required to adjust the consistency) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">To make usal:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp oil </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp garlic paste </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ginger paste </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp hing (asafoetida) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cups steamed matki (moth) or mix sprouts soaked overnight </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup boiled potato (cut into square pieces) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp turmeric powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp garam masala </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cinnamon-clove powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lime juice </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 cups water (or as required) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For Garnishing: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chopped onion </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix dry farsan </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chopped coriander </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To serve with: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Paav, slice of lemon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To make paste : </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add ginger paste, garlic paste and chopped onion. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Saute till the onion is transculent. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then add chopped tomatoes and grated coconut. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix well and saute it for few minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Allow the mixture to cool. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Grind it into smooth paste. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">To make gravy: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the ready paste into oil and saute it for 2 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then add salt, red chilly powder, garam masala, turmeric powder, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">cumin-coriander powder, clove-cinnamon powder and mix it. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then add water in it. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook till the mixture starts leaving oil. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Transfer it in a bowl and keep it aside. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">To make Usal: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add ginger paste, garlic paste and asafoetida. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Saute it for a minute. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then add soaked & boiled sprouts and potatoes. Mix it. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then add salt, turmeric powder, garam masala, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">clove-cinnamon powder and lime juice. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add water to it. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook it for 8-10 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Transfer it in a separate bowl. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">To make Misal: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Take a serving bowl. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">First pour ready usal in the bowl. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then pour the red gravy over it. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Thereafter, add finely chopped onion, farsan to the mixture. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Garnish it with chopped coriander. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve it with pav and a slice of lemon </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Amarendra Mulye</span><br />
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-4047098936763442292012-11-06T20:37:00.000+05:302012-11-06T20:37:27.928+05:30Puran Poli<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup chana dal (Split Bengal Gram)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup jaggery or sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A few strands saffron </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cardamom powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp nutmeg </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pinch of mace </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp ghee </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Dough:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups maida (you can use whole wheat flour also)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil ghee for serving</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;">Method:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">To make the Filling:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Wash and pressure cook the dal in 1 1/2 cups of water. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Drain excess water and keep aside. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat the ghee in a pan, add the dal and sugar and cook till the mixture thickens and continue to stir. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dissolve the saffron in a little water. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the cardamom and nutmeg powder, mace powder, saffron liquid and mix well. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cool and divide it into twelve equal portions and keep aside. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Dough:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Combine the flour and oil and knead into a soft dough using milk or water. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Divide into twelve equal portions and keep aside. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Roll out a portion of the dough into a circle. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place a portion of the filling mixture and fold the edges of the dough over the filling.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pinch the edges together to seal the filling in. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Flatten the dough and roll again into a 4 inches diameter circle. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook over a griddle over a medium flame till it turns a golden brown in color on both sides.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-85039869317522365442012-11-05T20:20:00.000+05:302012-11-05T20:20:04.705+05:30Burritos<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For the Tortillas:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups plain flour or maida</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 teaspoons baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoons vegetable oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Filling:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Tbsp olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 g minced chicken or lamb</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 garlic cloves, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon dried oregano or mixed herbs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 green chilies, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For the Tortillas:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stir together the flour and baking powder in a large mixing bowl. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Gradually add the milk to the flour, and work the mixture into dough. It will be sticky.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">(fold and press, fold and press). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The kneading will take care of the stickiness.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Return the dough to the bowl, cover it with a damp cloth, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">and let it rest for 15 minutes. (This dough will not rise, but it needs a rest)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Divide your dough into 8 balls of equal size, cover them, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">and let them rest again for about 20 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Avoid letting them touch, if you don't want them to stick together.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dust your work surface with flour. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Working one at a time, remove each piece of dough and pat it into a 5-inch circle. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">With a rolling pin, roll out the tortilla, working from the centre out, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">until you have a 7-8 inch tortilla a little less than ΒΌ inch thick.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Repeat for the remaining tortillas.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Flour tortillas, like corn tortillas, are best if eaten right after they are made, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">these tortillas will freeze well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Wrap them tightly in plastic, and they will keep, frozen, for several weeks.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To serve tortillas that have been frozen, let them thaw and come to room temperature, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">then wrap them in aluminum foil and heat them in a warm oven. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Microwaving tends to toughen them.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Filling:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat the oil in a saucepan and add the minced meat. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fry for 7-8 minutes until brown. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tip in the garlic, salt, herbs and chilies and fry for 3 minutes more. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 400C. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spread butter on one side of each tortilla and place about 3 tablespoons of filling on each and roll up.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place seam-side down on a buttered baking dish. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Brush rolls with melted butter.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place in an oven proof dish and bake for 20 minutes or until golden brown on the surface.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve with grated cheddar cheese, sour cream or yogurt. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Manju Malhi</span><br />
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Chefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-4243798689296307682012-11-03T14:12:00.000+05:302012-11-03T14:12:29.691+05:30Mutton Sukka<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 kg Boneless Mutton</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium sized onion sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp tomato puree (optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp ghee</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the masala</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 long dry red chillies (or to taste)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp coriander seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp cumin </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7-8 peppercorns (or to taste)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp raw rice (white rice)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp turmeric powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup grated coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 marble size ball of tamarind or 1 level tsp tamarind paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cut the Mutton into small pieces, wash & allow to drain for 15mins. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Boil the Mutton with 2 cups of water & salt to taste till it is cooked halfway. Keep aside</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">On a skillet/tawa dry roast the rice till it puffs up slightly & turns reddish, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">remove & roast the red chillies, coriander seeds, cumin, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">peppercorns & rice - separately one by one </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Grind these ingredients to a fine powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">And then add the coconut and pulse the mixer a couple of times </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The coconut should remain coarse and not ground into a paste.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat the ghee in a heavy bottomed pan and toss in the sliced onions, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fry until pale and then add the ground coconut & masala mixture. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fry on a slow flame for about 2-3 minutes till you get a nice aroma from the coconut that is frying. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the tamarind paste or juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the pre-cooked Mutton and half its stock. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix well, cover & simmer for 2 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Check salt to taste & add more if required. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Continue to cook until the Mutton is done. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">You may need to add all or part of the Mutton stock.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve hot with neer dosa or rice & dal.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8idMw8JD305s9NolozEHlj-Q4jdSr7lVDmQ45rNZ6NXBDQ7Q0cGm5Tvp6C7kIEKmag-ywYFZrDWJ3lrliYBWmbkzu8uhQnyiuYBOwcoCEEZBU6juHlrsk6QQAzQ-cE1f6Pm-DliCyi1Z/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8idMw8JD305s9NolozEHlj-Q4jdSr7lVDmQ45rNZ6NXBDQ7Q0cGm5Tvp6C7kIEKmag-ywYFZrDWJ3lrliYBWmbkzu8uhQnyiuYBOwcoCEEZBU6juHlrsk6QQAzQ-cE1f6Pm-DliCyi1Z/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Shireen Sequeira</span><br />
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Chefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-7928538821015963322012-11-03T13:47:00.001+05:302012-11-03T13:47:54.900+05:30Mud Chocolate Cupcake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For the Cupcakes:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 ounces cake flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 ounces super fine sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 ounces unsalted butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 ounces dark semisweet chocolate</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 large lightly beaten eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp rum</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Chocolate Ganache Icing:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">12 ounces semisweet dark chocolate</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup heavy cream</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To make the Cupcakes: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Preheat your oven to 325Β° F (160Β° C) and prepare 12 paper cupcake cases in muffin tins.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place the butter and chocolate into a double boiler and stir until melted, then set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In another bowl beat the sugar and eggs with a mixer on slow until thick</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">and well blended, </span><span style="font-family: 'Trebuchet MS', sans-serif;">then fold in the flour and baking powder.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Slowly add the chocolate and butter mixture and mix until well combined. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then spoon batter into cases until they are half full and </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">then place in the middle rack in your pre-heated oven.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bake for approximately 20 to 22 minutes or until a toothpick comes out clean. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then remove and let sit for a few minutes, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">before removing the cupcakes from the tins and placing them on a wire rack to cool.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">To make the Ganache: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chop the chocolate and place it in a bowl, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">then heat the cream in a saucepan over medium heat until it just starts to boil. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour the cream over the chocolate and let the chocolate melt for a minute, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">then mix until glossy & smooth.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cover each cool cupcake with a layer of ganache and </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">refrigerate the rest of the ganache until it is thick enough to hold its shape.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fill a piping bag with the remaining ganache and pipe a large rosette </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">in the center of each cupcake.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Refrigerate cupcakes until the ganache has set.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FzcR7KQfYfa8i4P-lFq46SiQHRUZFAuVC4fhvHxCjyOqvL76f7dRqb6f8vqSgKbseJQLixkpc8u3DzZpU5V5Nb0kLvdRzyz-Uz4zic6-kuoCbmRgEz_kf_8pqr-oXZyCzzGDlyTevkmo/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FzcR7KQfYfa8i4P-lFq46SiQHRUZFAuVC4fhvHxCjyOqvL76f7dRqb6f8vqSgKbseJQLixkpc8u3DzZpU5V5Nb0kLvdRzyz-Uz4zic6-kuoCbmRgEz_kf_8pqr-oXZyCzzGDlyTevkmo/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Divya Burman</span><br />
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Chefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-29522774638700869012012-10-28T18:56:00.001+05:302012-10-28T18:56:36.340+05:30Tiramisu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8-10 pieces sponge cake </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 gms mascarpone cheese </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cream cheese - optional </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 egg yolks </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup whipped fresh cream </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200 gms icing sugar </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 gms granular sugar - optional </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup espresso or strong brewed coffee </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp sweet rum </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp sugar </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For Mascarpone:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 litre fresh cream </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vinegar or lemon juice</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To prepare mascarpone cheese, add vinegar or lemon juice to the fresh cream. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat till the cream becomes thick with small flecks. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Drain and hang in muslin cloth for atleast two days. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To prepare tiramisu, take egg yolks in a bowl and whip them with icing sugar. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add mascarpone, mix well and let it rest for five minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now gently fold in the whipped cream. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In a separate bowl, mix sweet rum with espresso coffee and sugar. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Keep aside. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Arrange the pieces of sponge cake in a dish. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Soak them with coffee mixture. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spread the mascarpone mixture on top followed by another layer of sponge cake. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Soak it again with the coffee mixture. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add another layer of mascarpone. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dust it generously with cocoa powder and refrigerate for half an hour. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve Chilled.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDKbX11goqcKvEFCVJGID4X3n8B0DKupwjgmFp1aarsaJWhP7qObPBrmZzoLA0tac-tHHc-5iy0nk-8LWUPN-MfcJoHEo7rKXWiWBsQUCnO0GvTEO5qN3HxawXA7lYF0lPHD5kum3qeHP/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDKbX11goqcKvEFCVJGID4X3n8B0DKupwjgmFp1aarsaJWhP7qObPBrmZzoLA0tac-tHHc-5iy0nk-8LWUPN-MfcJoHEo7rKXWiWBsQUCnO0GvTEO5qN3HxawXA7lYF0lPHD5kum3qeHP/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Massimiliano Orlati</span><br />
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Chefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-37554487387652594002012-10-26T20:59:00.000+05:302012-10-26T20:59:12.702+05:30Dhokla Steamed<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup bengal gram flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tbsp semolina</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp citric acid crystals</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tsp sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ginger-green chilli paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tsp fruit salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For The Tempering [tadka]:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp mustard seed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp sesame seed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp chopped green chillies</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">a pinch of asafoetida</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For The Garnish</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp chopped coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp chilli powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Combine all the ingredients except the fruit salt in a bowl and make a batter using 1 cup of water.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the fruit salt. Sprinkle a little water over the fruit salt and mix wel.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour half the batter into a greased 150 mm. (6") diameter microwaveable container and cover with a plastic wrap.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Microwave on high for 2 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Allow to stand for 1 minute.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Repeat with remaining batter to make 1 more tray of dhoklas. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Keep aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">To prepare the tempering, heat oil in a small pan and add the mustard seeds. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">When they crackle, add the sesame seeds, green chilli and asafoetida and remove from the fire. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add 1 tablespoon of water and pour the mixture over the steamed dhoklas.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Garnish with the coriander.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cut into pieces and serve with green chutney.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_pLn5p6tvGD_RL5I0GReBXGV632xZf79v_unca399aF-J-b6pU8uDxVhBiKqPxHwX7tJO2xgqVg97YqMntEoOjPEUee7ptCwFUbA3_sfyT_VjXUhIR3CVEdBDpq8xUkjlymwQQJzF_D8/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_pLn5p6tvGD_RL5I0GReBXGV632xZf79v_unca399aF-J-b6pU8uDxVhBiKqPxHwX7tJO2xgqVg97YqMntEoOjPEUee7ptCwFUbA3_sfyT_VjXUhIR3CVEdBDpq8xUkjlymwQQJzF_D8/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Tarla Dalal</span><br />
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Chefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-83139447606301289432012-10-25T21:06:00.000+05:302012-10-25T21:06:59.889+05:30Pepperoni Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For the Pizza Base:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 gm flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">250 gm water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup yeast mixed in water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp extra virgin olive oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">For the Sauce:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4-5 tomatoes, blanched</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Some pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A pinch of salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A pinch of oregano</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp extra virgin olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Few basil leaves, fresh</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">For Topping:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Buffalo mozzarella cheese, grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mozzarella cheese, grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Parmesan cheese, grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Slices of pepperoni</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sun dried tomatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place the flour on a clean surface. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Make a hole in the center and pour in the water. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the yeast to it and knead the mixture.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add some olive oil and mix well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Knead the dough in a circular motion. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">You can add some more water if the dough gets dry.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Once done, let it rest for half an hour.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Puree the tomatoes in a food processor. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add pepper, olive oil, oregano, basil leaves and mix well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Once the dough has rested, place it on a flat surface, sprinkle some dry flour and open it up.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Roll out the dough into a flat round disc.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spread the sauce over it. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then add the cheese to it.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lastly top it with the pepperoni and sun dried tomatoes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bake it for around 15 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve Hot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVHoXaiWU6AtV4nlLE-dbl_IeijKrxX1RT_Za9kovplKl4PfAPysySWZJ77Qv193OtUzNLPKpu3NQT4Q7d1K7p-z7vnh9Zw5xwe8oiZil-utBggl-7UB2s_tlohiGENEF0-oeqcLRoIzO/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVHoXaiWU6AtV4nlLE-dbl_IeijKrxX1RT_Za9kovplKl4PfAPysySWZJ77Qv193OtUzNLPKpu3NQT4Q7d1K7p-z7vnh9Zw5xwe8oiZil-utBggl-7UB2s_tlohiGENEF0-oeqcLRoIzO/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Alessandro</span><br />
</div>
Chefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-9365855579039570332012-10-24T18:44:00.001+05:302012-10-24T18:44:42.569+05:30Paneer Palak Kofta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup paneer-grated [cottage cheese] </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp refined flour </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup boiled and mashed potatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/8 tsp baking soda </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">oil for deep frying </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cups pureed palak [spinach]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp cumin seeds </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bay leaf </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp finely chopped ginger </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp finely chopped garlic </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup onions-grated </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup finely chopped tomatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp salt </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp garam masala </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp powdered red pepper </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp powdered coriander seeds </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">cream for garnish</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mash paneer and potatoes till no grains remain. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix in the flour, baking soda and shape into smooth creaseless balls. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat 1/4 cup of oil, lower the heat and fry and fry paneer balls in it till brown. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">and saute till a light brown. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add spinach and sautΓ© for 2-3 minutes and add paneer. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Turn around a few times and serve hot garnished with the cream.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFoCTnCZ2RV6I8TP5gbhRSRJvzeHStyo9J4K78u0mP24WR6_Me-tkjntBUUCGtnK4NTg6_OZKnkGTeJvMQVdLwr8cvBsGlfxkzhlP7J9cZdpbv8mJ3kpmDX5HuLHiVfrRNuc1qf07K68X/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFoCTnCZ2RV6I8TP5gbhRSRJvzeHStyo9J4K78u0mP24WR6_Me-tkjntBUUCGtnK4NTg6_OZKnkGTeJvMQVdLwr8cvBsGlfxkzhlP7J9cZdpbv8mJ3kpmDX5HuLHiVfrRNuc1qf07K68X/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Niru Gupta</span><br />
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Chefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-77653060542669979512012-10-23T20:27:00.002+05:302012-10-23T20:30:03.152+05:30Chicken Tacos<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 kg chicken boneless, cut into juliennes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp taco seasoning [recipe at the end]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Juice of 3 lemons</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp garlic, minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 packet of tortilla chips</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 chopped white onion</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 chopped jalapeno pepper</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 chopped tomato</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">grated cheddar or jack cheese</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Marinate chicken in garlic, lemon juice and taco seasoning for a few hours. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Then take a pan and in one tablespoon of oil, fry the chicken till its cooked. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Now place the chicken,</span><span style="font-family: 'Trebuchet MS', sans-serif;">chopped white onion, pepper, tomato, </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">grated cheddar cheese</span><span style="font-family: 'Trebuchet MS', sans-serif;"> in a taco roll wrap, wrap and roll.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Top with salsa, and dip. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Alternatively, place this chicken on tortilla chips and serve.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Taco Seasoning</b></span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon chili powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 teaspoon cumin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 teaspoon paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon oregano</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon garlic powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon onion powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon cayenne pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix together all the spices and store in an airtight container.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_Yt1m8d5_Au-aVb4899D_dOzoYMrP5dGBMZ9rLjednyNuJxIiFu5yhJuuhuHEr7I8VWLiiEefhmdHmAtH8fjXvnbBkvoLxgxDTrQ_ADE8QkuVFrEd5TKZGLrTn07L1WodpW3bAqkaxPh/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="116" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_Yt1m8d5_Au-aVb4899D_dOzoYMrP5dGBMZ9rLjednyNuJxIiFu5yhJuuhuHEr7I8VWLiiEefhmdHmAtH8fjXvnbBkvoLxgxDTrQ_ADE8QkuVFrEd5TKZGLrTn07L1WodpW3bAqkaxPh/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Seema Chandra</span></div>
Chefs Menuhttp://www.blogger.com/profile/14560841513939530266noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-53837532406459950412012-09-23T20:43:00.001+05:302012-09-23T20:43:48.359+05:30Hot and Sour Chicken Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 gm carrot</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 gm cabbage</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 gm black mushrooms</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 gm button mushrooms</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 gm bamboo shoots</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 gm bean sprouts</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 gm fresh beans</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10 gm boiled chicken</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp soya sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp chili powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp white pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp corn flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg whisked</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp chili oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups stock</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cut all vegetables and chicken in julienne style.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Take a wok and add the stock </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">add all vegetables along with chicken and cook.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Later add pepper, soy, salt, coriander, chili oil and vinegar.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add corn flour for thickness and lastly the egg.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkXHOG8BtpKZkwkiH03lzUhlD5NUbzWAF4Z15R8ayW6o58rSR2yeaoHTB4YaGYjrOe9qk48phkRmtoECze-F6GqiqCOvym35Kmqraf7Uf_16RJ__0ba3EFlze3kUCHQWj1aPZdm-lrRFA/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkXHOG8BtpKZkwkiH03lzUhlD5NUbzWAF4Z15R8ayW6o58rSR2yeaoHTB4YaGYjrOe9qk48phkRmtoECze-F6GqiqCOvym35Kmqraf7Uf_16RJ__0ba3EFlze3kUCHQWj1aPZdm-lrRFA/s200/1.jpg" width="200" /></a></div>
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-34593900377387373402012-09-22T17:15:00.000+05:302012-09-22T17:15:46.405+05:30Lemon Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 eggs, separate yolk from white</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 Tbsp lemon juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp lemon zest</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">30 gm butter, softened</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 gm caster sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 Tbsp plain flour or maida</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pinch of ground cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">350 ml milk</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Beat together the egg yolks, lemon juice, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">lemon zest and butter until thick. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Combine the sugar, flour, salt and cinnamon </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add alternately with milk to the yolk mixture, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">beating well after each addition.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Beat the egg whites until stiff. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Gently fold in the egg whites into the milk mixture. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour into a 20cm square baking dish.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place a pan of hot water in the oven, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">and set the baking dish into the pan. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bake at 180 C /Gas mark 4 for 45 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyFZh2LnsZ01G9zRJ6gbtxYEyRrRHlhhxO3StJrIC5NxiG0qOiKmGJbtggglOnNwgTD8iqkACq_4AaDRUlFhBDzYNClPNoK9X24R96laFeP0IOOOpvcxBGvHT_NSbKvmwC6MjlQcz1jZK/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyFZh2LnsZ01G9zRJ6gbtxYEyRrRHlhhxO3StJrIC5NxiG0qOiKmGJbtggglOnNwgTD8iqkACq_4AaDRUlFhBDzYNClPNoK9X24R96laFeP0IOOOpvcxBGvHT_NSbKvmwC6MjlQcz1jZK/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Manju Malhi</span><br />
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-38237005127086149762012-09-21T21:00:00.000+05:302012-09-21T21:00:31.406+05:30Prawn Cutlet<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 gms of de-shelled prawns</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 boiled potato </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 finely chopped onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A pinch of red chilli powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A pinch of turmeric powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt and pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 finely chopped green chillies</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tablespoons of coconut oil or Olive Oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fresh coriander, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix the prawns with turmeric powder, salt and red chilli powder. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat them till they turn milky white.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chop the prawns and add mashed potato, onion, green chilli, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">red chilli powder and coriander. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Season to taste. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix them well and add the egg.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Make patties of the mixture and fry in coconut oil till golden brown on both sides.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve with mint chutney or tomato ketchup.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4zCYp8zZUarQ3v3HgfV2GyweiAV10l-WTFy0U0oo7VgDaGZ90ytnk15C1tnYzmP9JK8KHCF10F-9jkeXdzrSG8UqIYyqNULEy3ZsiZW8sMI6sB7qxfOFPlYndbvsLzdjMYj2sZrnP8HO/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4zCYp8zZUarQ3v3HgfV2GyweiAV10l-WTFy0U0oo7VgDaGZ90ytnk15C1tnYzmP9JK8KHCF10F-9jkeXdzrSG8UqIYyqNULEy3ZsiZW8sMI6sB7qxfOFPlYndbvsLzdjMYj2sZrnP8HO/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;">Courtesy: Chef Joey Matthew</span><br />
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-89842475254007357402012-09-20T21:02:00.001+05:302012-09-20T21:02:44.433+05:30Mushroom in Hot Garlic Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200 gm button mushrooms, wiped clean </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup finely chopped onions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp finely chopped garlic and ground with 2-3 whole red peppers </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">finely chopped Spring onion leaves for garnish </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix together for Sauce:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp corn flour - blended with water </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 Tsp salt </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup vinegar </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp soya sauce </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp sugar </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup water</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat the oil in a wok and add the onions, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">stir over high heat till a little soft.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the garlic paste and red peppers and stir-fry till oil separates. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the mushrooms and stir-fry over high heat, till well mixed. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">stirring all the time.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lower the heat and simmer for a minute or so.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">serve hot garnished with greens and white rice.</span><br />
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-36996939795283463852012-09-18T21:00:00.000+05:302012-09-18T21:01:29.727+05:30Modak<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;">Ingredients:</b><br />
<span style="font-family: Trebuchet MS, sans-serif;">For the Filling:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup grated coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup grated jaggery</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A pinch of nutmeg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A pinch of saffron</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Shell:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup of water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp ghee</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup of rice flour</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For Fillling:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat a pan, add the grated coconut and jaggery.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stir for about five minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the nutmeg and saffron, mix well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook for another five minutes and keep aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For Modak:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In a deep dish, boil water with ghee. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the salt and flour,Mix well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cover the dish and cook till its half done.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spread some ghee on the base of a steel bowl and while the dough is still hot, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">knead it well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now take a little dough, roll it into a ball, flatten it well, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">shape the edges into a flower pattern.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Put a spoonful of the filling onto the dough and seal it.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkcudtIbr9UjM5RTjJ7WOF9Xx-o43cwCKpkPg6cwOS7X1Uyhq1bHKtqZtM5ZuhADgGc18Uqy5_E7pqLjEQle3NkGH9dzjMoyTEk7-ZxuEgh5PJIEmyMXTO86D3JZLM1CVT8wwgvBIQJDR/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkcudtIbr9UjM5RTjJ7WOF9Xx-o43cwCKpkPg6cwOS7X1Uyhq1bHKtqZtM5ZuhADgGc18Uqy5_E7pqLjEQle3NkGH9dzjMoyTEk7-ZxuEgh5PJIEmyMXTO86D3JZLM1CVT8wwgvBIQJDR/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: xx-small;">Courtesy: Chef Shilpa More</span></span><br />
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-83126964426380728822012-09-17T20:11:00.000+05:302012-09-17T20:11:09.799+05:30Vegetable Cutlet<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">120 gm french beans, strung and blanched</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">120 gm bottle gourd, peeled and grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">120 gm grated cauliflower</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup grated carrots</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup potatoes, boiled and mashed </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp cumin seeds </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp finely chopped ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp coriander powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp amchoor [ Sour mango powder]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tsp salt </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp finely chopped green chillies</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 eggs, slightly beaten </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup refined flour </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dried bread crumbs to coat the cutlets </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp oil</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chop the beans finely. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat 2 tbsp of oil and add cumin and ginger. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stir fry till well mixed and add the beans, gourd, cauliflower and carrots</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stir over high heat to dry off the excess moisture. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add coriander, amchoor, salt and chillies, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Turn around a few times and shut off the heat. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">After cooling, mix in the potato. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Form into round or oval cutlets. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dust the cutlets with refined flour, then dip into the beaten egg. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Now coat with crumbs. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Repeat by dipping the coated cutlets into egg and crumbs once more. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Deep-fry the cutlets to a golden color</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve with green chutney or Tomato Ketchup.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKR53OiX0-Xjf9t7ma6Kc1qtV2IuOlPjiIA6f60CwQcCTojukKZiNBgTpKlTkvt_QP-4zZfnMdU28kInimOJwCLmAYkyVJ6AHCeIgvYBTMEa9j3Y8ESqLfGLHI_GMPWslz-NvBUPJsHd6C/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKR53OiX0-Xjf9t7ma6Kc1qtV2IuOlPjiIA6f60CwQcCTojukKZiNBgTpKlTkvt_QP-4zZfnMdU28kInimOJwCLmAYkyVJ6AHCeIgvYBTMEa9j3Y8ESqLfGLHI_GMPWslz-NvBUPJsHd6C/s200/1.jpg" width="135" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Niru Gupta</span><br />
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-64799664368755011632012-09-16T21:25:00.000+05:302012-09-16T21:25:36.227+05:30Malabar Chicken Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Marinade </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 kg chicken </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup yoghurt </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">25 gm coriander leaves </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">25 gm mint leaves </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10 gm curry leaves </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cumin seeds </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp coriander seeds </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp aniseed powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">25 gm chopped green chillies </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">20 gm garlic </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp chopped ginger </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp turmeric powder </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp lime juice </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp poppy seed paste </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Main preparation </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp clarified butter </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5-6 pieces of </span><span style="font-family: 'Trebuchet MS', sans-serif;">cinnamon </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bay leaf </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4-5 cardamom seeds </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4-5 curry leaves </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4-5 cloves </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 chopped onion </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">250 gm broken basmati rice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 litre water </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Biryani masala </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp clarified butter </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5-6 cinnamon pieces </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bay leaf </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4-5 cloves </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4-5 cardamom seeds </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 nutmeg </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 gm onions </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium tomato cut in 4</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For Marinade</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix yoghurt, coriander leaves, mint leaves, curry leaves, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">cumin seeds, coriander seeds, aniseed powder, green chillies, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">garlic, ginger, turmeric powder, lime juice and poppy seed paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">and marinate the chicken in it.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Keep aside for 1/2 an hour. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Rice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">heat clarified butter in pan. Add cinnamon, 1 bay leaf,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">cardamom seeds, curry leaves and cloves. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add onions and saute till they turn translucent.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add cleaned and </span><span style="font-family: 'Trebuchet MS', sans-serif;">washed rice. Cook till rice turns translucent.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add water. When water comes to a boil, turn flame to low and cover pan.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook on low flame for at least 15 minutes. The rice is done. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the Biryani Masala</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat clarified butter in pan and add cinnamon, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bay leaf, cardamom seeds, nutmeg and cloves.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add onions and saute till brown. Add tomatoes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add marinated chicken.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cover pan and cook for at least 5 minutes on a medium flame. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Layer the serving bowl with alternating layers of rice and the chicken masala.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve with freshly made salad or raita.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Pramod</span><br />
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-9714412580434077252012-09-15T20:55:00.000+05:302012-09-15T20:55:40.574+05:30Boondi Ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 gm gram flour [chickpea flour]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 liter water or milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">750gm ghee for frying</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">750 gm sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 1/2 cups water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10-12 drops orange food color</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10-12 flakes saffron - soaked in little water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 gm chopped cashew nuts</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 gm raisins</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10 cardamoms - peeled</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Boondi strainer or fryer with medium sized holes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Methods:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Prepare a thin batter with gram flour and water or milk. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat ghee in a pan.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fill the fryer or strainer with the batter up to the half.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">lifting up then again hitting. This process should be finished very quickly.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fry them to golden color, drain and remove. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Use up all the batter.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Prepare sugar syrup of one and a half thread consistency by boiling sugar and water.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add saffron water and color to the syrup. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix the boondis, syrup, dry fruits and cardamom.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">After 10 minutes, sprinkle over a little hot water, cover and keep for 1 1/2 hour.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Prepare round balls with moist hands.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfEm5PubKi26KazLxXZgyaLq-y-fKyZhLOExsoxc6bH61DGVwqS43WDxPmjeoP8G6gXc3H06Z_JN8eH2wScpCyXXCMEAU5R3Sev_VzgK3tKi0cvYWil1MII_0aj5FfbP-ak0K-beGcOOx/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfEm5PubKi26KazLxXZgyaLq-y-fKyZhLOExsoxc6bH61DGVwqS43WDxPmjeoP8G6gXc3H06Z_JN8eH2wScpCyXXCMEAU5R3Sev_VzgK3tKi0cvYWil1MII_0aj5FfbP-ak0K-beGcOOx/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Niru Gupta</span><br />
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-13775993092525876102012-09-12T20:20:00.000+05:302012-09-12T20:20:41.422+05:30Gulab Jamun with Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 gms firmly packed khoya [dried whole milk]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp refined flour or Semolina [suji] </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp baking soda </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups sugar </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups water </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp milk - mixed with a little water </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 slightly crushed green cardamoms</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ghee [clarified butter]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> <span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">With the heel of your palm or the base of a flat metal bowl, mash the khoya, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">so that no grains remain. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix in the flour and baking soda and knead into firm dough. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">You can use a food processor too. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The dough should be firm but pliable and should not feel dry. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">If it does feel dry, wet your hands and work the dough again. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The shape can be round or oblong. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Heat ghee in the kadahi till a piece of dough tossed in comes up at once. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lower heat and fry a cube of bread till light brown </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">(this lowers the temperature of the ghee). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lift out the bread and add as many jamuns as will fit in, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">without one touching the other. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Keeping the heat low, fry these till a golden brown all over. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Drain the jamuns out of the ghee, and fry the next lot, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">increasing the heat for a few seconds and then lowering it again before adding the jamuns. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Keep the gulab jamuns aside till the syrup is ready. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix the sugar and water and place over low heat, stirring till the sugar dissolves. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Make sure it does not boil. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Increase the heat once the sugar dissolves, and then bring mixture to a boil. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the milk and water mixture and continue boiling over high flame, without stirring. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Skim off any scum that collects on the sides of the pan. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook till syrup thickens a bit. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A finger dipped in slightly cold syrup should form a coating on it for a few seconds. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Take the syrup off the stove and cool for a minimum of half an hour. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Strain through a fine nylon sieve or muslin cloth. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add cardamom and bring syrup to a boil again. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the fried gulab jamuns to it and put off the heat. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Let the jamuns soak for at least half an hour before serving.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve with a scoop of ice cream.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAWj19GmS9lM1YugUZOWQjvJnQSoEG5M959_o2LbDKrBj73_YWZ8_FwsXOEoVSG0DTWjy1q6PCA7yagd9SdKIH1LWwZOQ1HN02kYFIh5NAnT1UfLIcWrvwHVrDbB__qMTHAmSuNw_5CPx/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="101" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAWj19GmS9lM1YugUZOWQjvJnQSoEG5M959_o2LbDKrBj73_YWZ8_FwsXOEoVSG0DTWjy1q6PCA7yagd9SdKIH1LWwZOQ1HN02kYFIh5NAnT1UfLIcWrvwHVrDbB__qMTHAmSuNw_5CPx/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Niru Gupta</span><br />
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-51153771143392073582012-09-11T22:05:00.002+05:302012-09-11T22:05:25.424+05:30Pineapple Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">15 Digestive biscuits</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup </span><span style="font-family: 'Trebuchet MS', sans-serif;">melted </span><span style="font-family: 'Trebuchet MS', sans-serif;">butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp powdered sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Filling:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 egg yolks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp gelatine</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups cream-chilled</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups hung curd</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup pureed pineapple or pineapple jam or pineapple slices for decoration</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A 10" spring form/loose based cake tin lined on the sides</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> <span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Crush biscuits and mix in butter and powdered sugar. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Line the base of the cake tin and keep aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sprinkle gelatine in the 1/2 cup water and let it soak.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place into a double boiler, the milk, sugar and the yolks </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cook over low heat till well mixed and slightly thickened.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add the soaked gelatine and continue stirring till it reaches a coating consistency.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cool till partially set. Whip cream till thick. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fold the curd and pineapple into the milk mixture, then the whipped cream.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Transfer mixture to cake tin, level it smooth </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Leave to set in refrigerator 6-8 hours or overnight.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Transfer on to a serving dish, garnish and serve chilled.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrDKTMioSEWxCryhjsO5Y6XEV6a2GUnn55JcAMIfbwE0XEJq26WjAqJ4WZ5EXBlsB4hs7KWOEzLnHnADA8RuTKV6zyizyfhbrVjHlW86UA96TLldT4ogNa8OJU8dT9UFnT8Qh2M3vIOiU/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrDKTMioSEWxCryhjsO5Y6XEV6a2GUnn55JcAMIfbwE0XEJq26WjAqJ4WZ5EXBlsB4hs7KWOEzLnHnADA8RuTKV6zyizyfhbrVjHlW86UA96TLldT4ogNa8OJU8dT9UFnT8Qh2M3vIOiU/s200/1.jpg" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Niru Gupta</span><br />
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Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.comtag:blogger.com,1999:blog-7137032686200353235.post-59661755140893960992012-09-10T20:39:00.000+05:302012-09-10T20:47:21.667+05:30Oriental Cooler<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">45 ml Raspberry Vodka</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Handful of freshly chopped lemongrass</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">60 ml cranberry juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dash of sugar syrup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Garnish: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Basil leaf, half cut slice of lemon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lemongrass stick</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Put lemongrass in the mixing can. Muddle using a muddler</span><span style="font-family: 'Trebuchet MS', sans-serif;">.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add ice cubes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour the raspberry vodka.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add a dash of sugar syrup and the cranberry juice.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Shake well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Take an Old fashioned/rocks glass and fill the glass with ice cubes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Double strain the mixture on the ice.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add some more ice. Take a lemongrass stick and put it in the drink.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Garnish it with a basil leaf and half cut slice of lemon. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serve Chilled.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhBt907QlUwhQGmGQTh4T9sRwk4qZtHbVcQXpyUBGgA5QrrPXMHAcabwV_Ib24u_A8auIDykxd1y9Y0tRzmu11QzEq4qCIRQdoHwylHFYiu-1R0hNl76rDmk5ohXRQH6yWelXx-8pSu1b/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhBt907QlUwhQGmGQTh4T9sRwk4qZtHbVcQXpyUBGgA5QrrPXMHAcabwV_Ib24u_A8auIDykxd1y9Y0tRzmu11QzEq4qCIRQdoHwylHFYiu-1R0hNl76rDmk5ohXRQH6yWelXx-8pSu1b/s200/1.jpg" width="177" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Courtesy: Chef Shatbhi Basu</span></div>
Anonymoushttp://www.blogger.com/profile/06392582858992601521noreply@blogger.com