Showing newest 22 of 24 posts from 1/11/08 - 1/12/08. Show older posts
Showing newest 22 of 24 posts from 1/11/08 - 1/12/08. Show older posts

Tuesday 25 November 2008

Rabbit Stew

Ingredients:
1 ¼ kg rabbit, cut into pieces
For marinade:
2 Tbsp pasted garlic
1 Tbsp Cumin powder
1 Tbsp Coriander powder
½ tsp chilly powder
1 Tbsp freshly ground pepper
½ tsp turmeric
Salt as needed
4 Tbsp lemon juice
¼ tsp fenugreeks powder

For Frying:
Oil
Curry leaves
2 Onions
6 garlic pods slit lengthwise
1 Tbsp vadavam
½ cup of thick tamarind extract

Method:
Make a paste of all the ingredients of the marinade; Apply it all over the rabbit pieces. Keep aside for few hours. (I left it overnight in the refrigerator)
Heat oil in a wok; add the curry leaves, and the vadavam, followed by the onions. Fry for 2 minutes, add the garlic pods and fry until slightly brown. Add the marinated rabbit and stir-fry for few minutes. Add the tamarind extract and stir until the meat pieces are well coated with the sauce. Close and cook on medium heat for about 40 minutes. It goes well with rice. Here it is served accompanied with some rice vathals and cumin papads (crisps)


Wine Poached Salmon in cucumber sauce

Ingredients (for 4)
1 cucumber
4 fresh salmon steaks of about 150g each
100 ml Dry White wine (Table wine)
1 packet court-bouillon
200 ml fresh cream
100g butter
Salt & pepper as needed

Method:
Peel and cut the pulp of the cucumber lengthwise into two and then into small sticks.
Put the salmon steaks in a wide bottomed casserole and add the wine and the court-bouillon and poach for about 8 minutes.
Drain the steaks, place them in a serving platter and cover with an aluminum foil.
Let the sauce reduce up to 3 to 4 Tbsp. Add the fresh cream and mix well. Add the cucumber, salt and pepper.
(Careful with the salt, as court-bouillon usually contains enough salt already).
Cook for another 5 minutes.
Now, cut the butter into small cubes and whip the sauce slightly while adding it to the sauce. Pour this sauce over the salmon steaks and serve with fresh bread
It goes very well with Vouvray. It should be served at around 8° C - i.e. just warmer than fridge temperature. Bon appétit!


This recipe is sent to Trupti's Recipecenterforall for the Winter Treat Event.

Gulab Jamun

The gulab (rose scented) jamuns (balls referred to a south asian fruit)is very popular throughout India. These jamuns are traditionally done with "khoya" that is the moist dough obtained when condensed milk is simmered and thickened. These are fried in ghee or oil and then soaked in a sugar syrup which is flavoured with cardamom, rose essence and saffron. Now, I have not used the khoya for this recipe but rather a simple and less meticulous way to obtain a khoya out of milk powder. well, here's the recipe for these succulent gulab jamuns.


Ingredients:( makes about 20 big or around 60 small)
2 cups whole milk powder
1 cup all purpose flour
1 tsp baking powder
4 Tbsp Ghee
3 tbsp semolina soaked in some water ( not too soggy)
Warm milk as necessary
some crushed pistachios and almonds (optional)
ghee/ oil for deep frying

For the Sugar Syrup:
7 cups water
3 cups sugar
2 tbsp Rose essence/ rose water
6 Cardamom pods
1/2 tsp of saffron strands

Method:

Sugar syrup:
Crush the saffron with a mortar and a pestle or by any other means and add 50 ml of warm water and let it dissolve completely.

Heat 7 cups of water along with the sugar and let it boil. reduce the flame and leave it for another 10 minutes. Slit the cardamom pods into two and add it to the syrup. Add the rose essence and the saffron water and keep it warm.

Jamuns:

Mix together the milk powder and the flour with the baking powder.

Add ghee and make it a crumbly mixture. Add the crushed nuts.


Add the warm milk little by little, just enough to make a soft and non sticky dough.

Keep it aside covered for about 30 minutes.

Take small portions of the dough and make round balls with the palm of your hands; The balls shouldn't have any cracks on the top. (applying someoil to your palms might help you)

Keep them covered with a damp cloth until frying.


heat the oil / ghee in a wok on medium and then reduce it to low medium.

Take a batch of 10 balls at a time and fry them on medium low heat until brown. (When you add the jamuns it settles down first then rises up slowly, start stirring slowly to brown them uniformly) That's going to take atleast 10 minutes for each set. ( If you do it quickly, then the inner part will be uncooked)

Keep turning them over delicately in order to fry them uniformly.

When they are golden brown in color, remove them; Drain them on a paper towel and do the same for the rest of the jamuns.

Now, if the sugar syrup has chilled, just re-heat it to warm-up (we don't want the syrup to boil at this stage, but just a little hot) and drop all the fried jamuns into the warm sugar syrup and remove off the fire. let it cool down completely.


The Jamuns will be ready for serving only after they’ve been soaked in the sugar syrup for at least few hours; Serve them at room temperature. enjoy!!

Coffee Cake

Ingredients:
3 eggs
190 g sugar
125 g salted butter
200g sifted wheat flour
1/2 packet or 4g of baking powder
100 ml whole milk
10 g unsweetened cacao powder
4 tablespoons whisky
1 tablespoon liquid coffee extract or 1 tbsp of instant coffee powder)

Preparation:
Soften the butter by cutting it into small cubes and leaving it at room temperature for few hours. You want it to be soft and warm.
Preheat your oven to 180 degrees C (Th. 6)
Whip together the eggs and the sugar until the mixture becomes beige in color.
Add the softened butter and whisk all to get a creamy mixture. Gradually add wheat flour and he baking powder one tablespoon at a time and mix it well. Heat milk and add the cacao with it and stir .Then add the whisky and coffee extract and mix again. Pour it all in the dough. Mix once gain everything together.
Butter and flour a baking tray (I used a round tray, 26cm diameter), pour the preparation into it and bake for about 30 minutes.
If you’re using a loaf tray, bake for about 45 - 50 minutes.
Decorate as you wish. I have decorated with some icing sugar and chocolate chips.
Personally I loved the combination of the cacao, whisky and the coffee. However, Whisky can be very well replaced by the traditional Rum. Happy Tea Time!

Friday 21 November 2008

Chicken Kurma ( Chicken curry)



Ingredients:
1 kg Chicken cut and cleaned
Whole spices (2 Bay leaves, 3 cloves, 1 cinnamon stick, 2 cardamom pods)
2 big Onions sliced finely lengthwise
3 whole Green chilies deseeded and slit lengthwise
3 tbsps pasted Ginger & garlic
1 tsp cumin powder
1 tsp fennel seeds powder
1 tsp chilly powder
½ tsp turmeric
Salt as needed
A bunch of mint leaves (chopped finely)
A bunch of coriander leaves (chopped finely)
1 cup Coconut milk
Oil
A tbsp of lemon juice

To paste:
3 whole green chilies
2 tbsps Coriander seeds
2 tbsps Poppy seeds (Soak in half a cup of warm water for about 15 minutes for easy blending)


Method:

Heat oil in a vessel ( I prefer substituting the oil with equal quantities of butter & oil), add the whole spices, when slightly brown , add the onions and the slit green chilies as well; When it becomes slightly brown, add the mint and the coriander leaves and fry until the raw smell goes off. Add the ginger garlic paste, fry until the oil oozes out; Reduce the heat to medium and add the pasted mixture (green chilly/coriander/poppy seeds), followed by the cumin powder, fennel seeds powder and the chilly powder. Fry until oil separates. Add salt and turmeric, and then the chicken pieces & stir until the meat is well coated with the sauce & leave it for a minute or two, then add 4 cups of warm water, check saltiness & cook closed for about 20 minutes. Add the coconut milk & cook for another 5 minutes. Squeeze a tbsp of lemon juice and switch off the fire.
This curry goes well with Idli/Dosai/Ghee Rice or Breads (Chapati, Parottas, Naan).

Note: Peeled Potatoes can be added to the sauce if necessary, in that case, add them as soon as a boil comes after adding the water.

Hot Pepper Chicken



Ingredients:
1/2 kg Chicken cut into small pieces
2 Onions
1 tbsp Whole pepper
1/2 tsp chilly powder
1 tsp each of ginger and garlic paste
I tsp coriander powder
Salt as needed
½ tsp Turmeric
½ tsp garam masala
6 garlic pods
1 big Tomato or 2 small tomatoes
1 sprig curry leaves.
A bunch of coriander leaves
Oil

Method:
Make a paste of coarsely ground pepper, ginger-garlic paste, the coriander powder, garam masala powder, chilly powder, salt and turmeric. Coat the chicken in the above paste and marinate in the refrigerator for an hour.
Chop the onions and slice the garlic pods lengthwise. Chop the tomatoes finely.
Heat some oil in a wok and fry the onions until light brown, add the curry leaves, followed by the chopped garlic. Add the tomatoes and sauté until they are mashed up.
Add the chicken pieces and stir fry for a minute. Add a cup of warm water and cook closed at low medium heat until the meat is cooked. Stir fry once again, on high fire until the sauce is almost dry. Sprinkle some fresh coriander leaves and serve.

Madeleines





Ingredients (for 15 pieces):
2 eggs
90 g sugar
100g Sifted wheat flour
3g Baking powder
100g Melted butter
2 tbsps orange flower water

Method:
Pre heat the oven to 200°C
Whip together the eggs with the sugar for about 5 minutes until the mixture becomes frothy. Add the flour and the baking powder and continue mixing. Add the melted butter and fold in the orange flower water and make sure you don’t over mix the batter. Butter generously a Madeleine pan.Dust it with flour and tap out the excess. Fill up to 2/3rd of it’s volume with the batter and bake for 5 minutes; Bake once again at 180° for about 10 minutes.
Transfer to a wire rack to cool.

Thursday 20 November 2008

Plaice fry


Judged on its own merits, Plaice is a superb fish possessing a fine, moist texture and subtle but distinctive flavor. As with other white fish, plaice is high in protein and low in fat and calories. It is a good source of iodine (vital for effective thyroid function).
It is a versatile fish that responds well to grilling, baking, poaching and frying and can be substituted in recipes for lemon sole.
Tips to buy: Fresh plaice can be distinguished by their bright orange spots and clear protruding eyes.
Plaice (for 4)
4 tbsps Ginger garlic paste
1 tsp turmeric
Salt as required
1 tbsp vinegar
1 tsp cumin seeds powder
1 tbsp coriander powder
1 tbsp chilly powder
2 eggs
4 tbsp corn flour
Oil for frying

Method:
Prepare the fish by cleaning, scaling, gutting and then by removing the fins.
Make deep incisions on both sides of the fish.
Make a marinade paste with all the ingredients except eggs and corn flour.
Apply this paste all over and also in the inner part of the fish, check salt & let it marinate for few hours in the refrigerator.
Heat some oil in a pan, dip the fish in the whipped eggs & then in the corn flour & fry on medium/high heat until done.
It can be accompanied by any boiled vegetables (since it contains enough fat already), a salad or simply with white rice.
For dieters, the fish can also be cooked in the oven, in that case apply some oil and broil at 230°C for about 20 minutes (depends on the variety of fish) by turning often, or until the top is bubbling and brown.

PS: Corn flour can be substituted by breadcrumbs mixed with wheat flour.

French bread« Baguette » Trial 1


French food laws define bread as a product containing only the following four ingredients: water, flour, yeast, and common salt; the addition of any other ingredient to the basic recipe requires the baker to use a different name for the final product.

French bread is required by law to avoid preservatives, and as a result bread goes stale in under 24 hours, thus baking baguettes is a daily occurrence, unlike sourdough bread which is baked generally once or twice a week, due to the natural preservatives in a sourdough starter.
A typical French bread is shaped into baguette, which means a stick, which consists of long and slender bread with a crusty and browned loaf and the interior part is white and soft with lots of irregular holes (sign of good quality).



Somebody said that the art of making a perfect baguette is the benchmark; If you can master the baguette, you're capable of baking anything!



My Baguette Trial I:

Things needed: (for 4)
500 g Wheat flour
10 g fresh yeast
A pinch of salt
2 tsps sugar
200 ml warm water
2 tbsps milk

Method:
Mix the salt with the flour in a bowl. On a work surface, prepare the flour by making a hole in the middle. Add the fresh yeast, sugar, and the warm water & knead for few minutes. The dough will be sticky in the beginning; continue to knead without adding more flour. You can also use a robot for preparing this. When the dough has been well kneaded, it doesn’t stick to the working surface and it is very soft. Now cover this dough & leave it in a warm place (for me, it will be in an oven) for about an hour.
When the dough has doubled the volume, knead it once again by folding the dough several times on itself & pressing with your palms in order to remove any excess air from the dough. Then start flattening the dough to form a rectangle shape and fold it on itself to the 3/4th of its size. Now seal the ends by pressing at the sides. Fold the remaining part on to itself & give it a thin &long shape. Roll it with your hands, by making a W kind of movement starting from the middle of the long dough & seal the ends tightly by pressing.
Leave this covered on a tray in a warm place for another one hour. Apply some milk on the surface of the dough & make deep incisions on the dough with a sharp knife.
Preheat the oven at 240° C and cook for 20 minutes at 240°C. Let it cool down on a grid.

Bon appétit!
Sending this to Sindhura's Sandwich Event for all.

Osso Buco alla Milanese

Ingredients:

2 kg of veal shank (cut with the bone)
1 bone marrow
400 g of fresh Fettuccine
5 deseeded fresh tomatoes
3 onions
3 ribs celery with leaves, chopped fine
1 medium carrot, chopped fine
2 cloves garlic
1 lemon
6 tablespoons of olive oil
2 tablespoons of concentrated tomato
15 ml dry white wine
2 cubes beef stock
2 tablespoons flour
1 tablespoon sugar
2 sprigs thyme
1 bay leaf
1 sprig of celery
2 sprigs parsley
Salt
Pepper

Method:
Remove the marrow of the bone and melt the bone marrow with 3 tbsps of olive oil, in a casserole. Brown veal shanks for few minutes and reserve.Heat oil in a skillet, add finely chopped onions and chopped garlic cloves. Add the celery and carrot, sauté for few minutes. Add the browned meat, sprinkle some flour & stir for a minute. Pour in the white wine; let it evaporate for a few seconds. Add the coarsely mixed tomatoes, the concentrated tomato and sugar. Add the thyme, parsley, celery and bay leaves. Add the beef stock and 150 ml water. Add some freshly ground pepper over, check salt, cover and simmer for about 1 and 1/2 hours.


Cook the Fettuccine al dente in a large quantity of salt water. Reserve the meat in a warm dish. Filter the sauce and let it thicken if necessary and coat the osso bucco with it.
Sprinkle some fresh Parmigiano-Reggiano and serve together with the fettuccine.
This recipe is sent to Trupti's Recipecenterforall for the Winter Treat Event.

Onion Raita (Vengaya Pachadi)

Ingredients:
3 big Onions
1 Green chilly deseeded
2 Tomatoes
A bunch of coriander leaves
A bunch of mint leaves
A pinch of cumin powder
A pinch of ground pepper
2cups of Yoghurt
Salt as needed

Method:
Slice the onions finely, add the salt and leave it for 10 minutes.
Chop the green chilly and the tomatoes finely.
Chop the coriander and mint leaves.
Mix together all the ingredients and serve as a side dish for Briyani, Pulav or Ghee Rice.

Walnut Cake

Ingredients:
125g softened butter
300g sugar
5 eggs
250 g powdered walnuts
2 tbsps Kirsch
80g wheat flour


Method:
Preheat the oven to 190°C.
Whip together the butter and the sugar until creamy; Add the eggs one after another by whipping nicely after each addition.
Add the powdered walnuts and continue mixing. Add the kirsch followed by the flour.
Mix until everything has been well incorporated.Fold in the mixture into a greased and floured baking tray and bake for about 40 minutes if a round cake pan is used and about 50- 55 minutes if a loaf pan is used.
Cover with an aluminum foil during the baking in order to avoid burning the crust.
PS: The quantity of powdered walnuts can also be substituted by half of powdered almonds and half of powdered walnuts.

Braised Pork Sirloin

Ingredients: for 4
5 tbsp Mirin sauce
2 tbsps Thick soya sauce
2 tbsp teriyaki sauce
4 tbsps chilly sauce
4 garlic pods peeled and crushed
Oil

Method:
Mix all the ingredients together and correct the seasoning .
Marinate the pork sirloin in the sauce for an hour or two.
Heat some oil in a thick bottomed pan and fry covered on high heat for 5 minutes on each side.
Season with roasted sesame seeds.

Tuesday 18 November 2008

Chapati


Ingredients:

5 cups Whole wheat flour
Salt as required (1 tbsp for me)
1 cup yoghurt (optional)
Warm Water as needed (approximately 1 ½ cups)

Method:
Mix together water, yoghurt and salt .
Knead flour , starting with only a slight dribble of water mixture and adding more as you go until the dough becomes smooth but not too sticky.
The dough should be neither too dry nor too sticky;
Cover and leave it at room temperature for atleast 4 hours. (you may also prepare the dough and refrigerate to make the chapatis the next day, in that case apply a little oil over the dough before storing )
Divide into balls and roll out into slightly thick disks; (sprinkle some flour as you roll if necessary)Now, heat a pan, when it is very hot, place a chapati on the pan and wait until small bubbles form on top; (it takes just half a minute ),flip and press it flat with a spatula or dry cloth to make it cook; now, flip it again and press it gently to make the chapati rise up.
Brushed with some ghee and serve hot with any chutney or curry of your taste.
Note:
Cooking the chapatis very long will make them crispy. In order to keep them soft flip it not more than once and it has to be cooked quickly on high heat.
It can be stored in an air-tight box/ plastic zip lock bags, for a day at room temperature or in the refrigerator for 2 days

I've served with Tomato/Peanut Chutney and Keerai Chutney (Spinach chutney) Enjoy !!!

Monday 17 November 2008

Double Chocolate Cheesecake

Inspired from Val’s recipe at:http://mestitesrecettes.canalblog.com/archives/2007/09/25/6314492.html.
Here goes the recipe:
Ingredients for 8 to 10 people:
For the base:-
150 g shortbread cookies (taste rather neutral)
70 g melted butter

For the Dark Chocolate layer:
120 g black chocolate 70% cacao
1 tablespoon Fresh cream
2 eggs
5 tablespoons sugar
1 tablespoon wheat flour
400 g Philadelphia Cream Cheese (or St Moret)

For the white chocolate layer:
120 g white chocolate
1 tablespoon fresh cream
2 eggs - 3 tbsps sugar
1 tablespoon wheat flour
400 g Philadelphia Cream Cheese (or St Moret)

Method:
The base:
Preheat the oven to 160°C.
Powder the biscuits and add melted butter to get a pasty mixture. Spread it on the bottom of a baking tray by pressing well (I used a round tray).
Bake it in the oven for about 10 to 15 minutes, taking care not to burn the crust.
Cool & reserve it in the refrigerator.

Dark chocolate cream:
Melt the chocolate with a tablespoon of water. (You can microwave) When melted, add the cream and whip. Reserve.
Whip the eggs with sugar, and then add the flour and mix again.Then add the chocolate-cream mixture, continue mixing , and add the Philadelphia cream cheese. Stir until the cheese has been well dissolved in chocolate cream. Pour this preparation on the biscuit crust and bake for 45 minutes at 160 deg C.
Meanwhile, prepare the second layer the white chocolate cream, in the same way as the dark chocolate.
Reserve until dark chocolate cream is warm.
Remove the cheesecake from the oven; wait few minutes before pouring over the white chocolate preparation. Bake once again everything together in the oven for 1 hour, at 160 deg C

The top of the cheesecake should not brown too much, in that case reduce the temperature of the oven to 150 deg C., or cover with an aluminum foil.
When the cheesecake is done, - its surface is still slightly fragile, let it cool in its tray, and leave it overnight in the refrigerator.
I used a demountable mould to bake. If an ordinary mould is used, line the tray with a baking sheet before baking, so that the cake can be easily shifted.

Decorate as you wish. I topped the cake with some pralin & heart-shaped chocolate covers (Melt the chocolate with few drops of water & spread it on a baking sheet; let it cool down completely before cutting them to desired shapes) Bon appétit!

Chocolate muffins

Ingredients:
3 eggs
50g wheat flour
75g sugar
200g dark chocolate
85 g butter

Method:
Pre heat the oven to 180°C
Whip together the eggs and the sugar for few minutes until the sugar has completely dissolved.
Add the flour, mix well so that there are no lumps in the mixture and refrigerate while you prepare the chocolate mixture.
Break the chocolate into small pieces and melt it along with the butter.
Mix together both the chocolate and the flour mixtures.
Fill up greased and floured muffin cups up to 2/3rd of its volume and bake for about 15 minutes or until done.
(If a toothpick is inserted inside the cake, it should come out dry).

Saturday 15 November 2008

Chocolate Chip Cookies


Ingredients: makes more or less 30 pieces
170 g softened butter
170 g sugar
2 eggs
Few drops of vanilla extract / 6g vanilla sugar
300g all purpose flour
8g baking powder
1 tsp salt
100g chocolate chips/chunks
2 tbsp milk

Method:
Pre heat the oven at 180°C.

Sift together the flour, the baking powder, the salt and the chocolate chips in a bowl.

Cream the butter with an electric mixer (or with a hand mixer); add the sugar, the eggs and the vanilla extract and continue whipping.

Add the flour mixture to the above cream and knead it to form a soft dough.

Line a tray with a baking sheet and place about 1 1/2 tablespoons of the dough on the prepared baking sheet, spacing about 2 inches (5 cm) apart and bake for about 10 minutes in the middle of the oven, or until the cookies are still soft in the middle but firm around the edges. Transfer to a wire rack to cool completely.

Thursday 13 November 2008

Brioche ( French sweet bread I)

Brioche is a pastry, whose origin is from a region named Normandie in France. The Brioche dough seems to exist since the Medieval period. It's something similar to sweet buns. Here's the recipe for the homemade Brioche:

Ingredients:
325 g = 1 egg and milk
8g fresh yeast
500 g all purpose flour
75g sugar
6g vanilla sugar
1 tsp salt
50 g butter cubed and softened
1 whipped egg for basting Ingredients:

Method:

Take the wheat flour in a bowl and mix with the salt. Make a hole in the middle, add sugar, butter, yeast, vanilla sugar, the egg and the milk and knead well for about 15 minutes. A robot can be used indeed to do this kneading ( Take care not to let the yeast get directly in contact with the salt)
When the dough is ready, separate it into 3 equal parts & form 3 balls out of it.
Arrange them tightly in a cake tray.
Reserve closed at room temperature for about one and a half hours & let it double the volume. Baste the top with the whipped egg , moisten the oven (if using electric) by sprinkling some water, and bake at 180°C for about 15 to 20 minutes.Here’s the result!

Sending this to Sindhura's Sandwich Event for all.

Nei sore (Ghee Rice )



Ingredients:
Basmati rice: 4 cups
Whole spices: 4 bay leaves, 5 cardamom pods, 1 star aniseed, 2/3 cinnamon sticks,
1 tsp black cumin, 4 cloves
3 big red onions – sliced finely lengthwise
Ghee / clarified butter – 1 cup
Coconut milk – 1 cup
Saffron strands / powdered saffron pre soaked in 2 tbsps of milk
Salt as required

Method:
Wash the rice, heat ghee, add the whole spices, fry the onions until golden brown, and add the coconut milk, 6 cups of water, and the salt.(Don’t salt too much as the ghee rice is often accompanied by a curry).
Add the rice & transfer it to a rice cooker. When the rice is almost done, add the saffron & cook until done. Fry cashew nuts & dry grapes and add to the rice before serving.

Note: Rice can also be cooked in a heavy bottomed vessel, in that case, close the vessel with an airtight lid & cook on very low heat.

Kari Assaadu (Mutton curry)

Ingredients:
1 kg mutton cut, washed & pat dried
Whole spices (2 Bay leaves, 3 cloves, 1 cinnamon stick, 2 cardamom pods)
2 big Onions sliced
3 tbsps Ginger & garlic pasted
2 tbsps Coriander seeds 2 tbsps Poppy seeds
3 big tomatoes sliced
1/2 tsp cumin powder
1/2 tsp fennel seeds powder
1 tsp chilly powder
½ tsp turmeric
Salt
Oil
1 cup yoghurt
1 cup Coconut milk


To paste:

Soak the poppy seeds in half a cup of warm water 15 mins before blending
Blend the poppy seeds and the coriander seeds to a fine paste.
Fry the onions in two tbsps of oil untill slighty brown and paste it.
Blend the tomatoes to make a puree



Method:

Wash & pat dry the mutton & marinate in the yoghurt.

Heat oil in a cooker, add the whole spices, when slightly brown , add the pasted onions ,when it becomes slightly brown,add the ginger garlic paste, fry until the oil oozes out, add the pureed tomatoes, add the cumin & fennel seeds powders, followed by the pasted coriander/poppy seeds mixture. Add the chilly powder, salt and turmeric, fry until oil separates.

Add then the marinated mutton. Stir until the meat is well coated with the sauce & leave it for a minute or two, then add 3 cups of warm water,(the sauce should not be too watery)check salt & cook untill 6 whistles(that will be approximately 20 minutes).

Add the coconut milk & cook for another 5 minutes & switch off the fire. Season with fresh coriander leaves.

Wednesday 12 November 2008

Cacao Biscuits



Ingredients: (for approximately 40 pieces)
250g Softened Butter
100g sifted icing sugar
A pinch of salt
2 whites of eggs
260g all purpose flour
30g cacao powder

Method:
Preheat the oven to 180°C.
Mix in a bowl the flour and the cacao powder.
Whisk separately the butter, the icing sugar and the salt until a homogeneous mixture is obtained.
Beat slightly the whites of eggs and combine with the butter/sugar mixture and whisk everything together. Add the flour/cacao mixture and stir everything together until well mixed.
Line the baking tray with a parchment paper. Fill up a pastry bag with a big nozzle and pipe out the dough to form spirals or a shape of your choice.

Bake for about 12 minutes, remove from the oven and let it cool down completely.

Kattu Sore Kozhambu (Coconut Milk & tamarind Curry)

This curry is something which evokes so many happy memories in me, this is a very simple curry, watery, tangy and somewhat rich at the same time. When I was a kid, we used to eat this on the motta maadi (Roof terrace), seated together with my family, under the moon light, and one elder person distributing big undais (balls) of rice (mixed earlier in this sauce) to everybody one by one and we enjoyed it while listening to stories, hmmmm .... precious moments that I'll cherish preciously for ever. We call it also " Nilaa Sore" in English (Moon Rice), maybe because we eat it under the moonlight.....

ok, let me come down to earth now, and here's how we do it:

Ingredients:
Coconut milk: 2 cups
Tamarind extract: ½ cup
Mustard seeds – 1 tsp
Urad dhal – 1 tsp
Bengal gram – ½ tsp
Curry leaves – 1 bunch
Dry red chilies – 3
Asafoetida – a pinch
Salt according to taste
Oil for seasoning – 2 tbsps

Method:
Mix the coconut milk and the tamarind extract in a bowl. Add salt according to taste.
Pour oil in a vessel, add Bengal gram & urad dhal, when golden brown, add mustard seeds, curry leaves & the dry red chilies , when it starts spluttering, add asafetida followed by the coconut/tamarind mixture . Switch off as soon as vapor starts to form, just before the boil comes. Season with fresh coriander leaves. Serve hot separately with rice or allow it to cool & mix it with rice few hours before serving.