Tuesday, January 25, 2011

Makke di roti and Sarson da Saag

"Punjabiyan Di shaan wakhri".. a beautiful song which describes the spirit of Punjabism. This would be incomplete without my mentioning about this grr8 Punjabi Delight "makke di roti te sarson da saag." Typically prepared in winters when mustard leaves are widely available in market.
One day before I get in all the stuff that is required.. I prefer making it on Sundays or a lazy holiday.



Ingredients:
For the Saag:
1/2 kg Spinach (palak)
1/2 kg Mustard leaves (sarson)
250gms Bathua
250gms Fenugreek (methi)
2 green chillies
1 tsp ginger paste
1 tsp garlic paste
4 medium sized tomatoes (Finely chopped)
2 medium sized onions (Finely Chopped)
Salt to taste
1 tsp red chilly powder\
2 tbsp makke ka aata
3 tbsp pure ghee or white butter
1 tsp jeera

For the Makke di roti:
3 cups makka ka ata (miaze flour)
1 cup grated cauliflower
1 tsp aijwain
1 tsp red chilly powder
2 green chillies (finely chopped)
1 tsp ginger paste
2 tbsp coriander leaves
1 tbsp ghee
Water to knead

Procedure:
To make the Saag:

  • Remove the stems from the Sarson, Bathua, Palak and Methi leaves.
  • Wash them well.
  • Chop all these leaves and pressure cook all of them along with 1 chopped tomato and green chillies for 20 minutes in low flame.
  • When cold grind them.
For the tadka:
  • Heat in ghee in a kadhai, add in the jeera, then add in the chopped onions and the ginger-garlic paste.
  • Saute it well for 15 minutes till it is cooked, then add in the chopped tomatoes.
  • Add in salt + red chilly powder . keep stirring it till it is well cooked.
  • Add in the grounded sarson mixture. mix them well.
  • Put in the maize flour stirring continuously.
  • Add in white butter. (optional)
  • Cook for 20-25 minutes.
  • Serve hot with white butter
For the makke di roti:
  • Take a bowl, mix all the ingredients (maize flour+grated cauliflower + salt +aijwain + ghee + red chilly powder+green chillies+ginger+coriander leaves.)
  • Knead it well with sufficient water
  • Now take medium sized lump of the dough between your palms roll into a ball and flatten between the palms to make thick smal/meium sized rotis.
  • Roast on both sides on a hot tava, applying ghee on both sides. This takes time to cook, so keep the flame medium/slow. 
  • Serve hot, smearing white butter/makhan on the roti with sarson da saag, dahi/curds and pickle.




Monday, January 24, 2011

Rassewale aloo... (Potatoes cooked in tomato gravy)

Sundays makes me really lazy so I wake up really late. So in that situation me and my husband have heavy brunch, which will include Rassewale aalo with poori, Pickle and buttermilk. My husband wants to eat this whenever he has his off from the office. So I try to bring variations in this.
I hope my readers will surely would want to try this recipe out.

Ingredients:
5 medium sized potatoes (cubed)
4 medium sized potatoes (3 paste) (1 cubed)
1 tsp  Cumin seeds (jeera)
1 tsp Fenugreek Seeds (Methi)
2 red chillies
1/2 tsp coriander seeds
1 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp red chilly powder
1 tsp Amchur
Salt to taste
2 green chillies (chopped)
1 tsp ginger paste
Coriander leaves
1 Tbsp oil
3 cups of water

Procedure:

  • Heat in oil in a pressure cooker. add in jeera + red chillies + fenugreek seeds + coriander seeds.
  • Saute it till it stops cluttering.
  • Now add in the tomato paste along with green chillies and ginger paste.
  • Add in salt + red chilly powder + cumin powder + garam masala powder + turmeric powder + amchur.
  • Saute it till the tomatoes leaves oil.
  • Now add in the cubes tomatoes.
  • Cook it well.
  • Pour in water.
  • Put in the cubed potatoes and some coriander leaves.\
  • Close the lid. 
  • Wait for 1  whistle and lower the flame.
  • Cook for next 15 minutes.
  • Remove it from the stove.
  • If u find that still there is excess water, u can keep it on the stove with open lid to remove that excess water.
  • Garnish it with fresh coriander.
  • Serve hot with pooris.


Assorted Pakoda

This is something which I am sure is liked by one and all. Its great when its raining or the weather is cold. Have it with hot cup of tea or coffee..
The recipe is about various varieties of Pakodas that I made one cold Evening..

Ingredients:
3 medium sized onions
Assorted Pakodas
2 medium sized potatoes
8-9 cauliflower florets
8-9 green chillies (big ones)
3 bread slices

For the Besan:
4 tbsp Besan
salt to taste
1 tsp red chilly powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp Amchur
1 tsp ginger paste
2 green chillies (chopped)
Coriander Leaves
Water
Oil to fry

Procedure
For the Besan Mixture:

  • Take a bowl, add in the besan + green chillies + ginger paste + salt + cumin powder + coriander powder + garam masala powder + amchur + red chilly powder + coriander.
  • Mix it all well.
  • Now add in water according to the consistency you want for the pakodas. it has to be slightly thick.
For the Pakodas:

  • Cut the onions into rings. Sprinkle salt and red chilly powder over it and mix it well. keep it aside.
  • Cut the potatoes in round shape. sprinkle salt and red chilly powder. keep it aside.
  • Take the cauliflower florets, Sprinkle salt and red chilly pwoder. keep it aside.
  • Take the green chillies, split it open. sprinkle salt and red chilly powder over it. keep it aside.
  • Cut the bread slices into 4 halves.
  • Heat oil in kadhai for deep frying the pakodas.
  • Now take the besan mixture, dip the onions ring and fry till it turns to a darker shade.
  • Keep it on a tissue paper to remove the excess oil.
  • After this, take the potatoes, dip it in the besan mixture, and fry till the potatoes are well cooked. 
  • Repeat the same with bread slices and green chillies.
  • For the Cauliflower, dip it in the besan mixture and fry it.
  • When it is half cooked, remove it from the Kadahi, Press the pakodas with a spoon.
  • Again fry it.
  • All the pakodas are cooked.
  • Serve hot with ketchup and coriander chutney.



Arborio Rice

                         
                                                                      
                                 ARBORIO RICE
                                                                  




  • Arborio rice is an Italian short-grain rice.
  •  It is named after the town of Arborio in the Po Valley, where it is grown. Cooked, the rounded grains are firm, creamy, and chewy, due to the higher amylopectin starch content of this rice variety, thus they have a starchy taste of their own, yet blend well with other flavors.
  •  It is used to make risotto, although Carnaroli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.
  • In case you dont find this rice you can substitute it with any cheap Basmati Rice or any Long grain Rice.



Friday, January 21, 2011

Tiramisu With Kahlua Essence..

Tiramisu means 'pick me up' in Italian. It is a most popular Italian Cakes. It is made of biscuits  dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts. Everyone has their own version of this cake. 


Ingredients:
5 egg yolks
125g Castor Sugar
250g Mascarpone Cheese
500 ml Fresh Whipped Cream
45 ml Kahlua or any coffee syrup
8 Sponge Fingers (long pieces of Sponge Cake)
150ml Coffee Syrup (mix coffee powder and water)
10g Cocoa Powder to garnish
Chocolate Curls to garnish


Procedure:

  • Whisk the egg yolks and Castor Sugar on a double-boiler over low heat, till it forms a thick and creamy Custard.
  • Take off heat and Mascarpone. 
  • Mix well to avoid lumps.
  • Fold in fresh cream and add the Kahlua Liqueur.
  • Soak sponge fingers in the coffee Syrup.
  • Now spread the mascorpone mixture over one sponge finger and place one more sponge finger on top of it. Like a sandwich.
  • Now, on top of it spread one more layer of mixture over it.
  • Sprinkle the cocoa powder over it.
  • Refrigerate for three hours.
  • Garnish it with Chocolate Curls.
  • Serve Chilled.


Bread Rolls...

A very simple yet tasty recipe of bead rolls. Its a gr88 breakfast idea but can be served as Evening Snacks also.


Ingredients:
5 bread slices
4 boiled potatoes (mashed)
1/2 cup green peas (boiled)
2 green chillies
10gms Ginger
Salt to Taste
100gms Mozzarella Cheese (optional)
1 tsp red chilly powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp Amchur
Coriander leaves
 Water for dipping.
Oil to fry

Bread Rolls




Procedure:


  • Take a bowl, add in the boiled potatoes, mash them well.
  • Add in the boiled peas, chopped coriander leaves and all the masalas (cumin powder + Coriander powder + Red Chilly Powder + Green chillies + Amchur + salt )
  • Add in the grated Mozzarella Cheese in the Mixture.
  • Mix all this well.
  • Now cut the bread slices into 2 halves.
  • Then take the bowl of water, dip the half slice of bread in the water, squeeze the excess water from it.
  • Place 1 tbsp of the potato mixture in it, roll the slice. 
  • Seal the edges from all the sides.
  • Repeat the same with the remaining slices.
  • Deep fry them.
  • Serve hot wid Ketchup and Coriander Chutney.



Aaate ko Halwa (wheat flour) Halwa

This Halwa is considered to be auspicious among the Punjabi's and Sikh's as this is given in the form of Parshad in the Gurudwaras.  We call it as Kadha Parshad. This is one of my favourite halwas. I remember when I was young I used to visit Gurudwara and will not come out without taking this Parshad.
I often make dis one on Guru Nanak Jyanti or any such occasion.
Its really tasty thought I should share this with my readers.

Aatte Ka Halwa
Ingredients:
1 medium katori wheat flour
1 katori desi ghee (melted)
Almonds to Garnish

To make the Sugar syrup:
1 1/2 katori sugar
2 1/2 katori water








Procedure:

  • Take a kadhai, heat in the ghee in it.
  • Add in the wheat flour and stir continuously so that no lumps are there.
  • Lower the heat of the stove.
  • Now let this cook on low heat till the color of the flour changes to a darker shade.,
  • This process will take 30 - 40 minutes depending on how dark u want the halwa to be.
  • When the flour finally changes color. on another stove, take a pan and make the sugar syrup.
  • Add in water and sugar and let it simmer till the syrup is ready.
  • When the sugar syrup is ready add to the flour, stirring continuously.
  • Cook it for 2 minutes more.
  • Garnish it with Almonds.
  • Serve Hot





Thursday, January 20, 2011

Pizza Margherita...

A classic pizza, named after the Italian Queen Margherita. On a visit to Naples, Queen Margherita requested for a local specialty. She was served a pizza in the colours of the Italian Flag - red tomatoes, green basil and white mozzarella. The Queen was delighted and the dish was named  after her. 
The main ingredient of this recipe is the basil and the mozzarella cheese.  I personally love this pizza a lot. I hope the readers will like it too.

Ingredients:
For the Sauce:
250g tomatoes (blanched and pureed)
Salt to taste
1/2 tsp sugar
1 tsp oregano
1 tsp chilly flakes
1 tsp basil (dried)
20ml extra virgin olive oil

For the Pizza:
4 Pizza Base
20g Fresh Basil Leaves, to garnish
400g mozzarella cheese (grated)
20ml olive oil, to Garnish

Procedure:
To make the Sauce:
  • Mix all the ingredients together in the blender.
To assemble the Pizza:
  • Take the Pizza dough, spread a layer of butter on it.
  • After that evenly spread a layer of the tomato sauce over the dough.
  • Tear a few basil leaves over the Pizza and evenly sprinkle 100g of mozzarella cheese over it.
  • Bake the Pizza at 230 degrees for at least 15 minutes, rotating it in the oven occasionally.
  • When baked, drizzle olive oil over the Pizza. 
  • Similarly make the remaining pizzas.




Coriander Chutney..

I have this chutney always in my refrigerator as you never know when it is in use. this is gr88 accompaniment with many appetizers like the pakodas. One of my recipes on tripple layered pakodas has the use of this chutney.

Ingredients:
250gms coriander
2 green chillies
1/2 tsp garam masla powder
2 lemons (juice)
10gms ginger
Salt to taste












Procedure:


  • Separate the leaves of the coriander.
  • Wash it well.
  • Now take a blender, put in the coriander + salt + lemon juice + ginger + garam masala powder.
  • Add little water about 2 tbsp.
  • Blend it.
  • Chutney is ready.



Rajma Curry...

Red kidney beans cooked in onion-tomato gravy tastes awesome. This is a  very famous dish not only among the Punjabi's but also among all others..
Hot Rajma served with steaming hot rice and chopped onions plus any pickle of your choice makes an awesome lunch or dinner. Whenever I cook Rajma Chawal I tend to overeat... I always cook in a large quantity so that I can relish it the next day.. Its simple yet mouthwatering..


Ingredients:
Rajma Curry
3 katori Rajma
3 medium-sized onion
3 medium-sized tomatoes
1 tbsp ginger-garlic paste
2 tbsp oil (refined)
2 green chillies
1/2 cup milk
Coriander
1 tsp cummin
2 red chillies
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp red chilly powder
Salt to taste


Procedure:


  • Soak the rajma for about an hour.
  • Pressure cook rajma wid water and salt.
  • Make a paste of the onion along with green chillies.
  • Take a pan, heat in the oil , add in the jeera and red chillies, add in the onion paste.
  • Saute it add in the ginger garlic paste.
  • Mix them all well, saute for next 15 minutes.
  • Now add in the tomato paste.
  • Add in the turmeric powder + garam masla + red chilly powder + coriander powder + cumin powder.
  • Mix them all well and Cook for another 20 minutes.
  • When the gravy is ready add in the milk in it.
  • Cook for a while.
  • Now put in the gravy in the boiled rajma.
  • Let it simmer for 10 mintes on medium heat.
  • Add in the coriander leaves in it for a nice fragrance.
  • Serve hot with jeera rice..


Wednesday, January 19, 2011

Carrot Pickle..

Its winters and carrot pickle is the most eaten... Pickled crunchy carrots is my all time favourite... U dont need any salads as an accompaniment with dinner or lunch... just dis pickle will be a gr888 combination..

Carrot pickle
Ingredients:
1kg Carrots
10 tbsp mustard oil
1 1/2 tbsp turmeric powder
3 tbsp red chilly powder (depends on how spicy u want the pickle to be)
3 tbsp mustard seeds (yellow)
2 tbsp salt



Procedure:

  • Cut the tail and head of the carrot. Peel it off.
  • Now wash the carrots well.
  • Cut the carrots into long sticks (1 1/2 inch long stick)
  • Keep it aside so that it dries off well.
  • After, an hour or so when the carrots are dried, take a wide vessel.
  • Put in the carrots, on top of it pour in the mustard oil, salt, mustard seeds and red chilly powder.
  • Mix them all well.
  • Now take a jar, put in all the carrots in it. (air-tight container)
  • Keep it under the sun for two days for 2 hours.
  • Pickle is ready to be consumed.


Gajar ka Achaar

Tuesday, January 18, 2011

Oilive oil



                                                                            Olive Oil
Olive oil is an oil obtained from the Olive, a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries such as Spain, Italy, Greece, France, Portugal, Turkey, Syria, Tunisia and Morocco.


  • Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. It is used on salads, added at the table to soups and stews and for dipping.
  • Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.
  • Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.
  • Olive oil is a blend of virgin and refined production oil, of no more than 1.5% acidity. It commonly lacks a strong flavor.
  • Olive pomace oil is refined pomace olive oil often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, rendering it the same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries.
  • Lampante oil is olive oil not suitable as food; lampante comes from olive oil's long-standing use in oil-burning lamps. Lampante oil is mostly used in the industrial market.
  • Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. This is obtained by refining virgin olive oils with a high acidity level and/or organoleptic defects that are eliminated after refining. Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product.. Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters. An obsolete equivalent is "pure olive oil".

Monday, January 17, 2011

Fruit Cream...

This is an excellent desert for a hot summer day or for any parties.. i cooked this one on the day of Lohri.. all my guests relished this a lot.. U can use various fruits to make this desert yummy and mouthwatering...

Ingredients:
1 kg  Fresh Cream
2 tbsp Custard Powder
1/2 lt milk
2 tbsp Sugar
1 tin Milkmaid
2 Apples(chopped)
2 Kiwi(chopped)
2 Oranges(chopped)
100gms Black Grapes (chopped in 2 halves)
1 cup Pomegranate(peeled and de-seeded)
6-8 Strawberries(chopped)

Procedure:


Fruit Cream
  • Take a pan, heat in the milk in it.
  • Now, in 2 tbsp of milk taken from the same pan, add in 2 tbsp of custard powder. make a paste.
  • When the milk starts boiling add in the custard paste. mix it well so that no lumps are made.
  • Add in sugar.
  • Bring it to a boil. keep it aside so that it cools down.
  • Now, when the custard cools down, take a big vessel.
  • Pour in the fresh cream in it.
  • Whip it well. until it thickens.. (little bit)
  • Now add in the custard.
  • Mix it well.
  • Add in all the chopped fruits.
  • Add in the milkmaid.
  • The quantity of the milkmaid depends on the sweetness u want to have in it.
  • Keep it in the refrigerator so that it gets chilled.
  • Serve cold

Matar Paneer..

This simple yet tasty food comes form the northern part of India. Paneer and Peas cooked in sweet and spicy gravy goes well with Tawa Roti or Naan..

Ingredients:
3 medium sized onions
3 medium sized tomato (pureed)
2 green chillies
1 tbsp ginger-garlic paste
250gms Paneer
1/2 cup green peas (boiled)
1 tbsp oil
2 Red chillies
1 tsp Cumin seeds
2 black Cardamom
1 Tej Pata
1 tsp Turmeric Powder
1 tsp Cumin Powder
1/2 tsp Garam Masala Powder
1 tsp Coriander Powder
1/2 tsp Red Chilly Powder
1/2 cup milk
2 tbsp Cream
Coriander to Garnish
Oil to fry paneer cubes


Procedure:


  • Take a pan. boil in the peas in it. Keep it aside.
  • Fry the paneer cubes. Keep it aside on a tissue to remove the excessive oil.
  • Now, take a blender add in the onions, green chillies. Make a paste.
  • Take a pan, heat the oil in it, add in the cumin seeds + black cardamom + tej pata.
  • When it stops cluttering, add in the onion paste and the ginger garlic paste in it.
  • Saute it well, until the onion paste changes color for about 20 minutes.
  • Add in the tomato puree + salt + cumin powder + red chilly powder + garam masala powder + turmeric powder + coriander powder.
  • Mix it all well. and cook this for another 15 minutes till the gravy leaves oil.
  • Add in cream and milk.
  • Cook this for 5 minutes.
  • Now add in the paneer cubes and the boiled peas.
  • Cover the lid and cook it on medium heat.
  • Remove from the stove.
  • Garnish with coriander leaves
  • Serve hot

Saturday, January 15, 2011

Cheese Omelette with Hash Browns

A great combination for a healthy breakfast. I normally make it together serve with some butter toasts and ketchup.. It really is mouth-watering:

Gooey Parmesan in a soft Omelette. 
Cheese Omellete wid Hash Browns

Ingredients:
For the Hash Browns:
120g onions (chopped)
1/2 tsp rosemary (chopped)
35g unsalted butter
600g potatoes (boiled and peeled)
salt to taste

For the Omelette:
40g unsalted clarified butter
8 eggs
salt to taste
1 tsp black pepper powder
1 tsp chilly flakes
30g Parmesan Cheese (grated)


Hash Browns
Procedure:
To make the Hash Browns:

  • Saute onions and rosemary in butter, till onions turns translucent.
  • Grate potatoes.
  • Add the sauted onions and salt to the potato.
  • Divide the mixture into 4. 3 inch disc.
  • Sear on medium heat till golden brown.




To make the Omellete:

  • Heat a little butter in a pan.
  • Whisk eggs with salt, pepper and chilly flakes.
  • Pour one-fourth of the mixture into the pan.
  • When set, sprinkle some cheese over and fold the omellete in half.
  • Cook till the omellete is sealed.
  • Similarly make the other omelletes.
  • Serve hot with hash browns and butter toast.

Friday, January 14, 2011

Palak Paneer

Paneer is a hot favourite of family. Be it in any form. Every week one new recipe of paneer I cook for my family. This one I generally make in Winters. Paneer cooked in Spinach Gravy with lots of butter. This one is very popular with the North Indians and forms a integral part of the Punjabi Cuisines.

Ingredients:
500gms Spinach (Palak)
250 gms Paneer (cubed)
1 large onion(chopped)
5 garlic cloves
10gms ginger
2 green chillies
3 medium sized potatoes
1 tsp cumin powder
1 tsp garam masala powder
1 tsp coriander powder
Salt to taste
2 tbsp white butter
1 tsp cumin seeds
Water

Procedure:


Palak Paneer
  • Pressure cook the spinach with garlic+green chillies+ ginger + 1 tomato.
  • Cook for ten minutes.
  • After the spinach is cooked, remove from the stove.
  • After it cools down, take a blender, blend the mixture.
  • Now take a pan, put in the white butter, add on the cumin seeds.
  • Now the chopped onions, saute it till it changes color.
  • Now add in the remaining chopped tomatoes.
  • Add salt + cumin powder + coriander powder + garam masla powder.
  • Cook for 10 minutes, when tomatoes starts leaving oil.
  • Now add in the spinach mixture. Cook it for 15 minutes on low heat.
  • In the meanwhile, cube the paneer and fry them in oil.
  • Keep it aside on a tissue paper to remove the excessive oil.
  • Now add the paneer cubes in the spinach mixture.
  • Cook all this for next 10 minutes. 
  • Add in little water, if the consistency gets thickened.
  • Put in little white butter and coriander leaves before serving.
  • Serve hot

Parmesan Cheese...

                                                                   Parmesan Cheese     




  • Parmesan cheese is the name of a few kinds of Italian extra-hard cheeses. It is the cheese to go with Spaghetti and other typical Italian pasta, but it also has many other uses. Parmesan is a part of Italian national cuisine and is usually grated.
  • Parmesan cheese is an iconic hard cheese originally from Italy, widely used and produced all over the world. 
  • Within Europe, Parmesan cheese is a protected cheese, meaning that only cheeses made in a certain way in a certain area of Italy can be labeled as Parmesan cheese
  • Outside of Europe, many generic cheeses use the Parmesan label.
  •  The distinctively salty, slightly granular cheese has many uses in Italian cuisine such as a topping for pastas and pizzas, and as a crucial ingredient in some sauces.
  • Grocery stores all over the world also carry cheese made in the Parmesan style outside of Italy. Some of these cheeses rival true Parmigiano-Reggiano for flavor and texture, while others are of a somewhat lesser quality. 
  • If possible, obtain Parmesan cheese in a whole wedge, rather than pre-grated, as the wedge will hold flavor and texture better, and the cheese will not be as dry when it is used.
  • If you dont find this cheese u can substitute it with normal cheese (Amul cheese) add little garlic to it. and then mix it with your dish. You will get somewhat the same flavour.


Rocket Leaves..

                                                        Rocket Leaves



  • It is used as a leaf vegetable, which looks like a longer leaved and open lettuce.
  •  It is rich in vitamin C and potassium.
  •  It is frequently cultivated, although domestication cannot be considered complete. It has been grown in the Mediterranean area since Roman times, and is considered an aphrodisiac.
  • It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green.
  •  It is generally used in salads, often mixed with other greens in amesclun, but is also cooked as a vegetable or used raw with pasta or meats in northern Italy
  • You can easily find this in a Supermarket.
  • In case u dont get it substitute it with lettuce leaves.


Parsley...

                                                                          PARSLEY

  • Parsley is a green colored and bright biennial herb which is used a s a spice. 
  • Parsley, or Garden Parsley for precision (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern ItalyAlgeria and Tunisia), naturalised elsewhere in Europe, and widely cultivated as a herb, a spice and a vegetable.
  • Parsley is widely used in Middle Eastern, European, and American cooking. 
  • Curly leaf parsley is often used as a garnish. 
  • In modern cooking, parsley is used for its leaf in much the same way as coriander (also known as Chinese parsley or cilantro), although parsley is perceived to have a milder taste. 
  • In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.
  •  Green parsley is often used as a garnish, with potato dishes (boiled buttered potatoes or mashed potato), with rice dishes (risotto or pilaf), with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews (like beef bourguignon, goulash or chicken paprikash).






Risotto with Tomato and Mascarpone Cheese..

Italians have been growing rice since a very a long time, and have found out many ways to prepare it. The best known is the Risotto, which is a Delicious alternative to Pasta.  It is a class of Italian dishes of rice cooked in broth to a creamy consistency. the broth can be fish based, meat based or vegetable broth.
This one is cooked with Italian Arborio Rice in a creamy, tangy Mascarpone Sauce with crisp Asparagus and cherry tomatoes- The Perfect Main Course....

Ingredients:
50ml extra virgin Olive oil
40g onions(chopped)
320g Arborio Rice or Kolam rice
Salt to taste
1 tsp black pepper powder
2l vegetable stock
100ml tomato puree
60g Cherry tomatoes (blanched)
100g Asparagus (parboiled)
120g Mascarpone cheese or cheddar
50g Butter
50ml White Wine
60g Parmesan cheese (grated) to garnish
1 tsp Basil leaves chopped and fried  (to garnish)

Procedure:
  • Heat 30ml olive oil in a pan and saute the onions till golden brown.
  • Add the rice, salt and pepper. saute them well.
  • Gradually add the vegetable stock, stirring continuously with a wooden spoon.
  • Add the tomato puree and cherry tomatoes when the rice is half cooked.
  • Remove the Risotto from heat and add the asparagus, mascarpone, cheese butter and wine.
  • Mix them well
  • Sprinkle the remaining olive oil on top of it.
  • Garnish it with grated Parmesan cheese and basil leaves.
  • Serve hot

Potato and Cheese Sandwich...

Sandwich is a food item consisting of two or more items of bread. It is a gr888 breakfast meal for children as well as the adults.
We make Potato sandwiches at home. but this is with fresh cheese...

Ingredients:
8 slices of bread
3 boiled potatoes (mashed)
100gms cheese (grated)
1 medium sized onion (chopped)
2 green chillies (chopped)
1 tsp ginger paste
1 tsp cumin powder
1 tsp chilly flakes
1 tsp oregano herb
1 tbsp oil
salt to taste
1 tbsp butter

Procedure:

  • Take a pan, heat the oil in it. 
  • Add the chopped onions, and green chillies + the ginger paste.
  • Saute till the onions changes color.
  • Now add in the mashed potatoes.
  • Mix it well.
  • Add in the salt + cumin powder + oregano + chilly flakes
  • Add in the grated cheese.
  • Mix all these well.
  • Cook for 5 minutes. then remove it from the stove
For the Sandwich


  • Take 2 slices of bread.
  • Apply butter on both of them on one side each.
  • Now take the potato mixture, put it in between the bread. make it like a Sandwich.
  • Grill it in a sandwich maker.
  • Do the same with the remaining slices.
  • Serve hot with Ketchup

Wednesday, January 12, 2011

Hot Chocolate... with a twist

This is a very quick recipe of hot chocolate.. all what you need is a microwave thats it... When you are in a hurry and want to drink something hot... just try this out.. its simple and a recipe with a twist.

Ingredients:
Chocolate bar
1/2 tsp of cinnamon powder
1 cup milk.

Procedure:

  • Take a bowl put in the chocolate. melt it in a microwave.
  • Now take a cup, add in the melted chocolate
  • Add in the cup of milk and cinnamon powder in it.
  • Microwave it for a minute or so.


Drink hot. Garnish it with grated chocolate..

Feta Cheese...

Feta Cheese


  • Feta (Greekφέτα) is a brined curd cheese traditionally made in Greece.
  • Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. 
  • It is made from the Goat Milk.
  • It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie") and combined with olive oil and vegetables.
  •  It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
  • It is basically used in Mediterranean salads.
  • It can be bought from any supermarkets.



Recipes that I used it are:

  • Greek Salad
  • Pear and Walnut Salad

Pear and Walnut Salad

When you have pears and walnuts lying in you refrigerator and noone in the family wants to eat it. You can always turn it into an interesting Salad.
A refreshing Mediterranean summer salad of sweet pear and crunchy walnuts, with a sprinkling of crumbly, salty Feta Cheese.


Ingredients:
For the dressing:
20ml olive oil
2 tsp parsley chopped
60ml vinaigrette
(40ml oil + 20 ml vinegar)

For the Salad:
300g pears
80g fennel
80g walnuts, peeled
120g rocket leaves
150g feta cheese (crumbled)
2 tsp salt
1 tsp black pepper powder
15g Parmesan cheese grated (optional)

Procedure:
To make the dressing:

  • Whisk the parsley in the olive oil and vinaigrette. Set aside.

To assemble the Salad:

  • Cut the pear and fennel into thin wedges.
  • Put in a chilled salad mixing bowl.
  • Add the walnuts, rocket leaves, crumbled feta cheese and salt and pepper.
  • Serve topped with grated Parmesan cheese.

Cinnamon... (Dal chini)

Cinnamon is a spice obtained from inner bark of several trees. It tastes like Sweet and Fragrant.







Uses:

  • It is principally employed in cookery as a condiment and flavoring material.
  • It is also used in the preparation of some kinds of desserts, such as apple piedonuts, and cinnamon buns as well as spicy candiesteahot cocoa, and liqueurs.
  • In chocolate and milky desserts. it also adds a rich flavour to tajines (Moroccan Stews) and Mexican Dishes.
  • Add it to you favourite apple pie recipe or sprinkle some over biryanis, khichdis and korma curries as well.