tag:blogger.com,1999:blog-77762758449600590212024-03-13T20:50:10.866+05:30The Smoking Tavalove, passion and a pinch of saltAnup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-7776275844960059021.post-87219215331170105572013-12-21T11:09:00.001+05:302013-12-21T11:09:21.259+05:30Crispy Fried Chicken<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Arial;">I'm back with a bang. Here's yet another mouth watering recipe from your very own Smoking Tava. Well, to tell you the truth, I was only able to achieve the crispy texture after several failed attempts. And, there's a trick to get the flaky texture. I have come across many recipes that use either corn flakes, oat meal or even breadcrumbs, well, most of these don't get the desired texture. </span></div>
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<span style="font-family: Arial;">Chicken cooked this way is very juicy and succulent and I can guarantee, its finger lickin' good.</span></div>
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<a href="http://2.bp.blogspot.com/-tV0ZJ0r5rtk/UrUpaZl8y_I/AAAAAAAAAs0/1N89di4zVDw/s1600/CrispyFriedChicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="http://2.bp.blogspot.com/-tV0ZJ0r5rtk/UrUpaZl8y_I/AAAAAAAAAs0/1N89di4zVDw/s400/CrispyFriedChicken.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So, keep watching this space for the recipe...coming soon...</span><br />
<span style="font-family: Arial;">And don't forget to leave your comment.</span>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0tag:blogger.com,1999:blog-7776275844960059021.post-5583029063036988902013-10-12T22:59:00.001+05:302013-12-21T11:09:34.164+05:30Italian Bread<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Another mouth watering bread recipe from your humble Smoking Tava kitchen. The classic Italian loaf can be enjoyed as a sandwich or an accompaniment to hot soup or pasta. I had made cheesy garlic bread slices out of this wonderful recipe. Unfortunately couldn't capture any photographs of the garlic bread for reasons beyond one's control :).</span></div>
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<a href="http://3.bp.blogspot.com/-E6EwrdyA1Ug/UlpYlG6J23I/AAAAAAAAAsE/uzrLF1jBKg4/s1600/italian-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://3.bp.blogspot.com/-E6EwrdyA1Ug/UlpYlG6J23I/AAAAAAAAAsE/uzrLF1jBKg4/s400/italian-bread.jpg" width="400" /></a></div>
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<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Arial;">All purpose flour (Maida) - 3 cups</span></div>
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<span style="font-family: Arial;">Water - <span style="font-family: "Arial","sans-serif";">¾</span> cup, lukewarm</span></div>
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<span style="font-family: Arial;">Milk - ½ cup, lukewarm</span></div>
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<span style="font-family: Arial;">Oil - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> cup</span></div>
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<span style="font-family: Arial;">Active dry yeast - 2 tsp</span></div>
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<span style="font-family: Arial;">Sugar - 2 ½ tsp</span></div>
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<span style="font-family: Arial;">Salt - 1 <span style="font-family: "Arial","sans-serif";">¾</span> tsp</span></div>
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<span style="font-family: Arial;">Egg - 1, White separated</span></div>
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<span style="font-family: Arial;">Cold water - 1 tbsp.</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;"><strong>Method:</strong></span></div>
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<span style="font-family: Arial;"><span style="font-family: Arial;">In a bowl, add milk and water, dissolve the sugar and yeast in it. Leave the yeast mixture for around 10 minutes. Whisk in the oil, add salt. Take flour in a large bowl, form a well in the middle, add the yeast mixture little by little, keep mixing the flour with the help of a fork. Use the dough maker if you have one and run it on medium speed. You can also use a hand blender with kneading attachment. If you feel the mixture is quite loose, cover it with a damp towel and leave it for couple of minutes before you start working on it again. Dust a flat surface with flour and knead the dough thoroughly on the surface to activate the gluten. Do this for around 10 minutes. Leave the dough in a bowl, cover it with a damp cloth for 3 - 4 hours (depending on the weather; yeast requires warm and humid surrounding conditions to do its thing and rise the dough). </span></span></div>
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<span style="font-family: Arial;"><span style="font-family: Arial;">Your dough would have now doubled (or even more) in size. Lightly dust a flat surface and knock out all the air from the risen dough, knead it couple of times. Split the dough into two equal portions and shape it to form two lovely Italian loafs. Lightly dust baking tray and place the dough in it. </span></span><span style="font-family: Arial;"><span style="font-family: Arial;">Cover the tray with a damp cloth and leave it to further rise for around an hour.</span></span><br />
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<a href="http://1.bp.blogspot.com/-BfaQQNvmWI8/UlmF5fNxdNI/AAAAAAAAAro/bE7GFACmK3k/s1600/italian-bread-before-after.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="http://1.bp.blogspot.com/-BfaQQNvmWI8/UlmF5fNxdNI/AAAAAAAAAro/bE7GFACmK3k/s400/italian-bread-before-after.jpg" width="400" /></a></div>
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<span style="font-family: Arial;"><span style="font-family: Arial;">Meanwhile, pre-heat oven to 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C. The dough would have nicely risen by now. Lightly make few slanting scores with a sharp knife or blade. Please take care, the loafs are quite sensitive at this point. Mix the egg white and cold water in a bowl mix well to make a simple egg-wash. With the help of a pastry brush, lightly brush the egg-wash on the loafs. If you would like, you can sprinkle some sesame seeds on top of the loaf.</span></span><br />
<span style="font-family: Arial;">Bake the loafs for 35-40 minutes @ 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C.</span></div>
Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0tag:blogger.com,1999:blog-7776275844960059021.post-15792561969243063302013-09-29T13:23:00.001+05:302013-09-29T13:30:01.337+05:30Chickpea Kofta with Yogurt-Corriander Dip<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Posting a recipe after a long gap. This recipe is from a Turkish recipe book gifted to me by friends at work. An easy to make healthy snack, Chickpea Koftas are extremely delicate and they will just melt in your mouth. It was total hit with the family.</span></div>
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<a href="http://1.bp.blogspot.com/-zDx6LkTkD5s/UkfW2fsIyII/AAAAAAAAApQ/v2pY383XOws/s1600/chickpea-kofta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://1.bp.blogspot.com/-zDx6LkTkD5s/UkfW2fsIyII/AAAAAAAAApQ/v2pY383XOws/s400/chickpea-kofta.jpg" width="400" /></a></div>
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<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Arial;"><em>Kofta -</em></span></div>
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<span style="font-family: Arial;">Chickpea - 250 gms canned (these are already cooked) or soaked overnight and pressure cooked.</span></div>
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<span style="font-family: Arial;">Extra virgin olive oil - 2 tbsp</span></div>
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<span style="font-family: Arial;">Red onion - 1 medium sized, finely chopped</span></div>
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<span style="font-family: Arial;">Cumin seeds - 1 ½ tsp, coarsely crushed</span></div>
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<span style="font-family: Arial;">Coriander seeds - 1 ½ tsp, coarsely crushed</span></div>
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<span style="font-family: Arial;">Paprika/Chilly powder - 1 tsp</span></div>
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<span style="font-family: Arial;">Lemon zest - from 1 whole medium sized lemon</span></div>
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<span style="font-family: Arial;">Coriander Leaves - handful, chopped</span></div>
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<span style="font-family: Arial;">Chickpea flour - 2 tbsp</span></div>
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<span style="font-family: Arial;">Pepper powder</span></div>
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<span style="font-family: Arial;">Salt to taste</span></div>
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<span style="font-family: Arial;">Little water to avoid kofta mixture from drying</span></div>
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<span style="font-family: Arial;">Oil for shallow frying the koftas'</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;"><em>Dip -</em></span></div>
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<span style="font-family: Arial;">Yogurt - 1 cup</span></div>
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<span style="font-family: Arial;">Coriander - 1/4 cup, chopped</span></div>
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<span style="font-family: Arial;">Lemon - 1/2</span></div>
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<span style="font-family: Arial;">Garlic - 2 cloves, minced</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;"><strong>Method:</strong></span></div>
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<span style="font-family: Arial;">Grind chickpea into a paste in a food processor. Add chopped onion, cumin seeds, coriander seeds, paprika, lemon zest, coriander leaves, chickpea flour olive oil. Sprinkle freshly crushed pepper powder and adjust seasoning. Mix to incorporate all the ingredients. Sprinkle water if the mixture is dry. The mixture needs to be sufficiently moist to hold the kofta shape. Now make koftas out of the mixture. This should fetch you around 15 koftas.</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;">Heat oil in a flat pan, and shallow fry the koftas on both side until golden brown. Handle the kofta with care, since they are quite delicate.</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;">For the dip, mix together all the ingredients. Enjoy these lovely koftas' and don't forget to leave in your comments on what worked and what didn't.</span></div>
Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0tag:blogger.com,1999:blog-7776275844960059021.post-48544407034397742952013-02-12T20:43:00.000+05:302013-03-15T20:56:52.441+05:30Chocolate Chip Cookie<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Here's a quick and easy cookie recipe. The chocolate chip cookie is everyone's favorite and the classic accompaniment is hot milk...yumm. Though I like cookies a lot, I have never dared to enter the cookie-territory. Primarily because of my experience with baking cakes (I had my ups and downs...quite literally). This recipe turned out to be quite an easy one and once again I had surprised myself [pat pat]. Follow the recipe and I can guarantee nothing will ever go wrong....well almost ;)</span></div>
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<a href="http://1.bp.blogspot.com/-Ufd89gckhwU/URkfUyR8ALI/AAAAAAAAAmg/bxmcaRaP5wk/s1600/chocochip-cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Ufd89gckhwU/URkfUyR8ALI/AAAAAAAAAmg/bxmcaRaP5wk/s400/chocochip-cookie.jpg" width="400" /></a></div>
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<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Butter - 120 gms</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Castor sugar - 120 gms</span></div>
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<span style="font-family: Arial;">Egg - 1, medium sized</span></div>
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<span style="font-family: Arial;">Porridge oats - 105 gms</span></div>
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<span style="font-family: Arial;">Milk - 1 ½ tbsp</span></div>
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<span style="font-family: Arial;">Cocoa powder - 1 ½ tbsp</span></div>
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<span style="font-family: Arial;">Vanilla essence - 1 ½ tsp</span></div>
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<span style="font-family: Arial;">Plain flour - 130 gms</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Baking powder - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Chocolate chips - 100 gms</span></div>
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<span style="font-family: Arial;">Salt - a pinch</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Preheat the oven @ 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º </span></span>C.</span></div>
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<span style="font-family: Arial;">In a bowl, combine sugar and butter, mix until fluffy. Beat in egg, mix thoroughly. Now add oats, milk, vanilla essence, mix till nicely blended. Sift the flour, baking powder, cocoa powder and salt into the mixture. To this add and mix the chocolate chips.</span></div>
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<span style="font-family: Arial;">Place spoonful of the mixture on baking sheets, slightly flatten with a fork, leave some gap in between (cookie may spread and occupy more space while baking). Bake @ 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º </span></span>C for around 15 minutes or until the cookies are slightly firm. Remove from the oven and leave it to cool over a wire rack.</span></div>
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<span style="font-family: Arial;">This will yield around 13 to 14 delicious and mouthwatering cookies. You may store these in an airtight jar but i would recommend quick consumption as they are quite tempting :)</span></div>
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<a href="http://2.bp.blogspot.com/-Dkjsgftqelw/URpb2S9gpPI/AAAAAAAAAnQ/x85GgBoUH8o/s1600/chocochip-cookie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="http://2.bp.blogspot.com/-Dkjsgftqelw/URpb2S9gpPI/AAAAAAAAAnQ/x85GgBoUH8o/s400/chocochip-cookie2.jpg" width="400" /></a></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com3tag:blogger.com,1999:blog-7776275844960059021.post-51154114189043594992012-10-28T22:14:00.003+05:302012-10-29T07:56:56.033+05:30Walnut-Fig Honey Wheat Loaf<span style="font-family: Arial, Helvetica, sans-serif;">Another variation to the humble loaf. Walnut and figs are match made in heaven.</span><br />
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<a href="http://3.bp.blogspot.com/-nvWSatAGes4/UI1cKXmXWMI/AAAAAAAAAl4/QKgWlQDzyNk/s1600/walnut-fig-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-nvWSatAGes4/UI1cKXmXWMI/AAAAAAAAAl4/QKgWlQDzyNk/s400/walnut-fig-bread.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Whole wheat flour - 2 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">All purpose flour (Maida) - 1 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Water - <span style="font-family: "Arial","sans-serif";">¾</span> cup, Luke warm</span><br />
<span style="font-family: Arial;">Milk - ½ cup, Luke warm</span><br />
<span style="font-family: Arial;">Vegetable oil - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Dried active yeast - 2 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Honey - ½ cup</span><br />
<span style="font-family: Arial;">Salt - 1 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Walnuts - 80 gms, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Figs - 80 gms, chopped</span></div>
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<span style="font-family: Arial;">Semolina to sprinkle on baking tray</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><span style="font-family: Arial;">In a bowl, add milk and water, honey and yeast in it. Leave the yeast mixture for around 15 mins. Whisk in the oil, add salt. Take flour in a large bowl, form a well in the middle, add the yeast mixture little by little, keep mixing the flour with the help of a fork. Dust a flat surface with flour and knead the dough thoroughly on the surface to activate the gluten. Do this for around 4-5 minutes. Leave the dough in a bowl, cover it with a damp cloth for 2 - 3 hours (depending on the weather; yeast requires warm and humid surrounding conditions to do its thing and rise the dough). </span></span></div>
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<span style="font-family: Arial;"><span style="font-family: Arial;"></span></span> </div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><span style="font-family: Arial;">Your dough would have now doubled (or even more) in size. Dust a flat surface and knock out all the air from the risen dough. Incorporate the walnuts and figs and shape the dough into the desired shape. Leave the dough to rise for around 2 more hours. Take a baking tray and sprinkle some semolina. Gently transfer the risen loaf into the baking tray. <span style="font-family: Arial;">Pre-heat the oven @ 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C. Bake the bread for about 40 minutes. </span></span></span></div>
<div style="text-align: justify;">
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<a href="http://3.bp.blogspot.com/-1N5ls-0utDM/UI1mHnB2sAI/AAAAAAAAAmI/TcSpEbwLeak/s1600/walnut-fig-bread1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="http://3.bp.blogspot.com/-1N5ls-0utDM/UI1mHnB2sAI/AAAAAAAAAmI/TcSpEbwLeak/s400/walnut-fig-bread1.JPG" width="400" /></a></div>
<span style="font-family: Arial;"><span style="font-family: Arial;"><span style="font-family: Arial;">Once done, take it off the oven, brush some oil on the top to avoid a hard crust.</span> Transfer the loaf onto a wire rack for cooling. This bread needs no accompaniments, but my personal favorite is peanut butter (gives it a nice nutty flavour).</span></span></div>
Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com2tag:blogger.com,1999:blog-7776275844960059021.post-90163792450454906732012-07-30T22:09:00.000+05:302013-10-06T09:54:28.617+05:30Stuffed Bread<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Another exciting bread recipe from your favourite home cook and friend. My parents who had visited us recently were pleasantly surprised with my newly acquired bread making skills. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Hope you would definately enjoy this recipe - Spicy, peppery filling with chicken, mushroom and onion stuffed in braided buttery bread is a match made in heaven :)</span></div>
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<a href="http://4.bp.blogspot.com/-BSDkPbfIg_8/UBaoLE0mKzI/AAAAAAAAAkY/OcHjpX-SZ70/s1600/stuffed-braided-bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-BSDkPbfIg_8/UBaoLE0mKzI/AAAAAAAAAkY/OcHjpX-SZ70/s400/stuffed-braided-bread1.jpg" width="400" /></a></div>
<span style="font-family: Arial;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Arial;"><em>Bread-</em></span><br />
<span style="font-family: Arial;">All purpose flour (Maida) - 3 cups</span><br />
<span style="font-family: Arial;">Water - <span style="font-family: "Arial","sans-serif";">¾</span> cup, Luke warm</span><br />
<span style="font-family: Arial;">Milk - ½ cup, Luke warm</span><br />
<span style="font-family: Arial;">Butter - 100 gms, melted, cooled to room temperature</span><br />
<span style="font-family: Arial;">Dried active yeast - 2 tsp</span><br />
<span style="font-family: Arial;">Sugar - 2 ½ tsp</span><br />
<span style="font-family: Arial;">Salt - 1 <span style="font-family: "Arial","sans-serif";">¾</span> tsp</span><br />
<span style="font-family: Arial;">Egg - 1 small, beaten with 1 tbsp water (egg wash)</span><br />
<br />
<span style="font-family: Arial;"><em>Filling-</em></span><br />
<span style="font-family: Arial;">Onion - 2 large, finely sliced</span><br />
<span style="font-family: Arial;">Pepper - 3-4 tsp</span><br />
<span style="font-family: Arial;">Coriander powder - 1 tsp</span><br />
<span style="font-family: Arial;">Garam masala - <span style="font-family: "Arial","sans-serif";">¾</span> tsp</span><br />
<span style="font-family: Arial;">Curry leaves - 3 strings, chopped</span><br />
<span style="font-family: Arial;">Chicken - 200 gms (breast or boneless thigh) , cut into thin slices</span><br />
<span style="font-family: Arial;">Button mushroom - 200 gms, sliced</span><br />
<span style="font-family: Arial;">Lemon - 1 medium sized, squeezed</span><br />
<span style="font-family: Arial;">Oil - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> cup</span><br />
<span style="font-family: Arial;"></span><span style="font-family: Arial;">Jeera - 1 tsp</span><br />
<span style="font-family: Arial;">Coriander leaves - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> cup, chopped</span><br />
<span style="font-family: Arial;">Garlic - 10-12 cloves, ground</span><br />
<span style="font-family: Arial;">Garlic - 2", ground</span><br />
<span style="font-family: Arial;">Salt to taste</span><br />
<br />
<span style="font-family: Arial;"><strong>Method:</strong></span><br />
<div style="text-align: justify;">
<span style="font-family: Arial;">In a bowl, mix milk, water and butter, dissolve the sugar, salt and yeast in it. Leave the yeast mixture for around 15 minutes. Take flour in a large bowl, form a well in the middle, add the yeast mixture little by little, keep mixing the flour with the help of a fork. You can also use a hand blender with kneading attachment. If you feel the mixture is quite loose, cover it with a damp towel and leave it for couple of minutes before you start working on it again. Dust a flat surface with flour and knead the dough thoroughly on the surface to activate the gluten. Do this for around 4-5 minutes. Leave the dough in a bowl, cover it with a damp cloth for 3 - 4 hours (depending on the weather; yeast requires warm and humid surrounding conditions to do its thing and rise the dough).</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Heat 1 tbsp of oil in a pan. Now add the mushroom, saute for a while. Let it sweat out all the water, add <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1 tsp</span> black pepper and salt. Saute till all the water has been evaporated. Now sprinkle some ½ of the lemon juice. Take it off the flame and let it cool down completely. Once cooled, spread it on a cutting board and roughly chop the mushroom.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Marinate chicken in the rest of the lemon juice and some salt for around 30 minutes. Heat 1 tbsp of oil in a pan, add the marinated chicken, saute and cook till just done. Switch off the flame. Once cooled, spread it on a cutting board and roughly chop.</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">In a shallow pan, heat the rest of the oil, splutter some jeera, add in the sliced onions. Saute till translucent and just about to turn brown. Throw in the ginger and garlic paste, saute till it gives off the raw flavour. Now add the curry leaves, saute for another 2-3 minutes. Add coriander powder, garam masala and rest of the pepper powder, mix for a minute. Add mushroom and chicken. Adjust the seasoning, cook for another 5 minutes. Switch off and let it completely cool down.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Your dough would have now doubled (or even more) in size. Dust a flat surface and knock out all the air from the risen dough, knead it couple of times. Divide the dough into two equal parts. Roll each of the dough balls into rectangular shape roughly sized 8" by 12" and about 1 to 1.5 cm thick. Leaving around 3" in the middle (3" by 12" for laying the filling), make inclined cuts to form 1" finger strips on either sides. Now place equal amount of filling in the both the dough batches, sprinkle the chopped coriander over the filling. Fold the top and the bottom edges of the dough on top of the filling. Now fold the finger strips laying it over the filling to form braid like structure. Place it over a baking tray and let it proof for around 1 to 2 hours.</span></div>
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<a href="http://4.bp.blogspot.com/-rd0sYrJQwBE/UBa3m37wRMI/AAAAAAAAAkw/-ut1Zmw8HT4/s1600/stuffed-braided-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-rd0sYrJQwBE/UBa3m37wRMI/AAAAAAAAAkw/-ut1Zmw8HT4/s400/stuffed-braided-bread.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Now brush the egg wash gently (do not apply pressure, they are very delicate at this point). Pre-heat the oven to 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span>C. Bake the bread @ 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span>C for around 35 minutes. Once done, take it off the oven, brush some oil on the top to avoid a hard crust. Take the bread out of the tray and on to a wire rack for cooling.</span></div>
Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com4tag:blogger.com,1999:blog-7776275844960059021.post-57532009559270200052012-07-13T21:18:00.002+05:302012-07-13T21:20:58.335+05:30Mutton Chettinad<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Chettinad style recipes originates from the Chettinad region in Tamil Nadu. Its one of the most aromatic curries from South India and is a culmination of variety of ground spices. It has the most distinct flavour among all the Indian curries one would have tasted. Yesterday I tried out the recipe with mutton. My preparation turned out to be quite delightful with the home crowd :). </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">It has a bit of sweetness coming in from the onions with a light tangy flavour from tomatoes. Though the recipe has a whole gang of spices in it, every bite seems to brings an unique flavour experience. The best accompaniment to this dish would be steamed rice, but it goes well with dosas as well.</span></div>
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<a href="http://4.bp.blogspot.com/-HXRcoqKaizY/UAA7XTR6y1I/AAAAAAAAAj0/iVUewyc_l04/s1600/mutton-chettinad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-HXRcoqKaizY/UAA7XTR6y1I/AAAAAAAAAj0/iVUewyc_l04/s400/mutton-chettinad.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Mutton - 750 gms, cut into medium chunks, boneless preferred but not necessary</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Ginger - 2"</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Garlic - 10-12, medium sized, if large cloves 5-6 should do just fine</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Onion - 2 medium sized, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Tomato - 3 medium sized, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Curry leaves - 1 string</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Shallots (small onions) - 110 gms, peeled</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cinnamon - 2"</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cloves - 4</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cumin seeds - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Fennel seeds - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Pepper corns - 1 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Black stone flower - 1 tbsp, Its a kind of fungus (look for it in google images)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Marathi moggu - 3, i don't have the English name (look for it in google images)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Star anise - 2</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Chilly powder - 1 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Coriander powder - 2 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Turmeric powder - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Oil - 3 tbsp + <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⅛</span> cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Coriander leaves (optional) - <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⅛</span> cup, roughly chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt to taste</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">To prepare the marinade, grind all the ingredients into a coarse paste except onion, tomato, curry leaves and oil. Add mutton to the paste, mix thoroughly, add salt and keep it aside for around an hour.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">In a pressure cooker, heat 3 tbsp of oil, add the mutton and keep stirring for a minute. Put the lid on and pressure cook till one whistle on high flame and two on medium flame till just done (no need to add water). </span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">In a pan, heat <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⅛</span> cup of oil, throw in the curry leaves and chopped onion. Add some salt and cook till onions are translucent. Now add the chopped tomatoes. Cover and cook till the tomatoes are pulpy. Add the mutton from the pressure cooker, mix thoroughly. Cook on high flame for 5 minutes (I'm assuming there is some water in the cooked mutton or else add ½ cup) with lid on. Adjust the seasoning, simmer and cook for another 10 minutes with the lid off. Optionally you can garnish with coriander leaves.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Mutton chettinad is ready. Enjoy this unique recipe with your loved ones and don't forget to write in your feedback and comments.</span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0tag:blogger.com,1999:blog-7776275844960059021.post-4740676979791035752012-07-02T22:31:00.001+05:302012-07-02T22:31:42.263+05:30Classic White Bread<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Simple and easy to do recipe for a perfect sandwich bread. The aroma coming out of the hot oven baking your bread is simply intoxicating and I just love it. Hope you enjoy the recipe as much as I loved baking it</span></div>
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<a href="http://1.bp.blogspot.com/-SAfAQSTrKX4/T_HR7HfRY_I/AAAAAAAAAjI/7Bu6A2Z5A44/s1600/white-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="http://1.bp.blogspot.com/-SAfAQSTrKX4/T_HR7HfRY_I/AAAAAAAAAjI/7Bu6A2Z5A44/s400/white-bread.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">All purpose flour (Maida) - 3 cups</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Water - 1 cup, luke warm</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Milk - ½ cup, luke warm</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Oil - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Active dry yeast - 2 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Sugar - 2 ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt - 2 tsp</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">In a bowl, add milk and water, dissolve the sugar and yeast in it. Leave the yeast mixture for around 10 mins. Whisk in the oil, add salt. Take flour in a large bowl, form a well in the middle, add the yeast mixture little by little, keep mixing the flour with the help of a fork. You can also use a hand blender with kneading attachment. If you feel the mixture is quite loose, cover it with a damp towel and leave it for couple of minutes before you start working on it again. Dust a flat surface with flour and knead the dough thoroughly on the surface to activate the gluten. Do this for around 4-5 minutes. Leave the dough in a bowl, cover it with a damp cloth for 3 - 4 hours (depending on the weather; yeast requires warm and humid surrounding conditions to do its thing and rise the dough). Your dough would have now doubled (or even more) in size. Dust a flast surface and knock out all the air from the risen dough, knead it couple of times and then get it into the desired shape. Lightly grease the bread tin. Place the dough into the tin. Cover the tray with cling wrap and leave it to further rise for around 2 hours. The dough would have nicely risen by now.</span></div>
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<a href="http://3.bp.blogspot.com/-twnB1CJ9P1k/T_HT2VJDV4I/AAAAAAAAAjc/fS_7Jhf9Pqg/s1600/white-bread-before-after.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://3.bp.blogspot.com/-twnB1CJ9P1k/T_HT2VJDV4I/AAAAAAAAAjc/fS_7Jhf9Pqg/s400/white-bread-before-after.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Pre-heat the oven @ 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C. Bake the bread for about 40 minutes. Once done, take it off the oven, brush some oil on the top to avoid a hard crust. Take the bread out of the tin and on to a wire rack for cooling.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">You can make your favorite sandwich or simply settle down with jam/peanut butter/nutella.</span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com5tag:blogger.com,1999:blog-7776275844960059021.post-19141845542193027142012-06-27T21:51:00.001+05:302012-06-27T21:51:31.582+05:30Spinach and Mushroom Quiche with baby Potatoes<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Another classic French recipe from the Smoking Tava, Quiche is an open faced pastry-crust (shortcrust pastry) filled with savory custard and meat or vegetable filling. In this recipe I have used Spinach, mushroom and baby potatoes but you can go wild with your imagination and make your own filling. This is my first attempt and I'm quite impressed with the outcome.</span></div>
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<a href="http://2.bp.blogspot.com/-3rSJOr9omgk/T-sii3LnhqI/AAAAAAAAAi0/rX2UmGy1iyA/s1600/spinach-mushroom-quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-3rSJOr9omgk/T-sii3LnhqI/AAAAAAAAAi0/rX2UmGy1iyA/s400/spinach-mushroom-quiche.jpg" width="400" /></a></div>
<span style="font-family: Arial;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Arial;"><em>Shortcrust pastry-</em></span><br />
<span style="font-family: Arial;">All purpose flour (Maida) - 200 gms</span><br />
<span style="font-family: Arial;">Butter - 100 gms, chilled, cut into cubes</span><br />
<span style="font-family: Arial;">Egg - 1 medium sized, beaten</span><br />
<span style="font-family: Arial;">Pinch of salt</span><br />
<br />
<span style="font-family: Arial;"><em>Filling-</em></span><br />
<span style="font-family: Arial;">Baby potatoes - 4-5, peeled and boiled until just done</span><br />
<span style="font-family: Arial;">Button mushroom - 150 gms, sliced</span><br />
<span style="font-family: Arial;">Spinach - 200 gms, large leaves with stalks removed.</span><br />
<span style="font-family: Arial;">Eggs - 4 medium sized</span><br />
<span style="font-family: Arial;">Double cream - 250 ml</span><br />
<span style="font-family: Arial;">Dried chives - 1 tsp</span><br />
<span style="font-family: Arial;">Chilly powder or Cayenne pepper - ½ tsp</span><br />
<span style="font-family: Arial;">Black pepper powder - 1 tsp</span><br />
<span style="font-family: Arial;">Nutmeg powder - a pinch</span><br />
<span style="font-family: Arial;">Parmesan cheese - 25 gms, grated</span><br />
<span style="font-family: Arial;">Olive oil (cooking) - 2 tbsp</span><br />
<span style="font-family: Arial;">Lemon juice - from ½ lemon</span><br />
<span style="font-family: Arial;">Salt to taste</span><br />
<br />
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">For the shortcrust pastry, </span><span style="font-family: Arial;">add flour, butter and salt into a food processor and run it briefly. Add half of the egg and run it again. Add more egg, just enough to make the mixture moist and to bring it together. On a flat work surface, make a ball out of the mixture and then flatten it until its around 1 cm thick. Wrap it in a cling film and place it in the refrigerator for around 30 mins. Pre-heat oven to 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º </span></span>C. The pastry needs to be blind baked first before we can add in the filling. Line a 9 inch tart tin with the pastry and then with a layer of foil or butter paper. Fill with baking beans or dry pulses/rice (so that the edges of the pastry are held together and does not fall in). Bake in the oven for about 20 mins or till the pastry is just dry. Take out the foil/butter paper, brush the inside of the pastry with the leftover egg. Place it back into the oven for another 5 minutes. Once done take it out and let it cool.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Now prep the filling - Put spinach leaves in boiling water, just as the leaves turn slightly dark and still green, take it off and immediately put in cold water. Squeez excess water and shred the spinach leaves into small bits using your hands.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Heat a pan, add olive oil. Now add the mushrooms, let it sweat out all the water, add <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> of the black pepper and salt. Saute till all the water has been evaporated. Now sprinkle some lemon juice. Take it off the flame and let it cool down completely.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">In a bowl, beat 4 eggs, add cream, chilly powder, black pepper, dried chives, parmesan cheese, nutmeg. Nicely blend the mixture. Add spinach to the cream mixture. Slice the boiled potatoes around ½ cm thick. Spread the potato slices on the pastry almost covering the bottom. Evenly spread the mushroom. Now spoon in the creamy spinach mixture until the pastry is about 95% filled (the mixture may rise further because of the eggs). Bake in the oven @ 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C for about 40 minutes until its golden brown and is just set in the center. Remove from the oven, allow it cool for around 10 minutes.</span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com2tag:blogger.com,1999:blog-7776275844960059021.post-51934789789313489322012-06-16T14:13:00.002+05:302012-06-16T21:23:46.313+05:30Pav Bhaji - Indian Street Food<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I have lived in Mumbai for almost 23 years of my life and like any other Mumbaikar am a total sucker for Vada Pav, Misal Pav, Ussal Pav, Dhabeli, and Pav Bhaji. I have had tried several recipes for making pav (bread, also known as <em>laadi paav</em>) bhaji (healthy vegetable mash with aromatic spices), but none of them have come this close to match the flavours and aroma of a busy Mumbai street "Pav Bhaji Thelawala" (hawker selling Pav Bhaji on a cart, typically outside railway stations, parks or right on the beach). I have done some improvisation here to make the recipe as authentic and flavourful as possible. Hope you like the recipe as much as I loved cooking.</span></div>
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<a href="http://2.bp.blogspot.com/-RtzQsDt2MjQ/T9w2h33QoHI/AAAAAAAAAiM/-FbUyYSx8zk/s1600/pav-bhaji.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://2.bp.blogspot.com/-RtzQsDt2MjQ/T9w2h33QoHI/AAAAAAAAAiM/-FbUyYSx8zk/s640/pav-bhaji.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Tomato - 800 gms, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander leaves - ½ cup, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ginger garlic paste - 2 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Kashmiri chilly powder - 2 ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Green chilly - 4-5, roughly chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Potato - 300 gms, boiled, peeled and roughly mashed</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Green peas - ½ cup, if frozen, thaw. If dried peas, soak overnight to re-hydrate</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Capsicum - 2 medium sized, de-seeded and roughly cut</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cauliflower - 200 gms, grated</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Kasuri methi (Dried fenugreek leaves) - 1 tbsp, crushed on palm of your hands</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pav bhaji masala - 1 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Butter - 175 gms</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Turmeric powder - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Asafoetida powder (Hing) - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Onion - 1 large, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Lemon juice - from 1 medium sized</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Lemon for garnishing</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Water for cooking vegetable</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Laadi pav</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Butter for toasting pav</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Heat a large pan, throw in tomatoes, potato, green peas, capsicum, green chillies and cauliflower. Add 1 tsp of kashmiri chilly powder, 1 tbsp of ginger garlic paste, turmeric powder, <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼ </span>of the butter. Add little water to cook the veggies on a medium heat. With the help of a masher, keep mashing the vegetables. You can add some water if the mixture gets too dry. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Once the vegetables in the mash are almost unrecognizable, add ½ tbsp of pav bhaji masala, salt to taste and ½ of the chopped coriander leaves. Mix thoroughly, continue to mash them. Once the mixture is totally mashed, lower the heat. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Heat the remaining butter in a pan, lower the flame, add <span style="font-family: "Arial","sans-serif";">¾</span> of the chopped onion, 1 ½ tsp of kashmiri chilly powder, 1 tbsp ginger garlic paste, ½ tbsp of pav bhaji masala, kasuri methi, asafoetida, <span style="font-family: "Arial","sans-serif";">¾</span> of the remaining chopped coriander leaves, lemon juice. Though I have avoided adding color, you can add red food color to the mixture (bhaji on the street shops add color to get the definitive red bhaji). Saute for few seconds and then add this mixture to the vegetable mash. Cook the mash for a minute or two and we are done. </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Now, lets assemble. Slit open the batch of 4-5 paav from the middle, in a hot pan, add a butter, pinch of pav bhaji masala, sprinkle a little coriander leaves. Place the pav over the butter mixture and toast them lightly on both sides.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8kHoJkuwDiA/T9yr6lpcsOI/AAAAAAAAAic/_aye_P_hw-k/s1600/pav-bhaji-laadi-pav.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="http://4.bp.blogspot.com/-8kHoJkuwDiA/T9yr6lpcsOI/AAAAAAAAAic/_aye_P_hw-k/s400/pav-bhaji-laadi-pav.jpg" width="400" /></a></div>
<span style="font-family: Arial;">Garnish bhaji with remaining chopped onion and coriander, serve with the toasted buttery pav and a wedge of lemon.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Enjoy the mouthwatering pav bhaji. Please leave your comments, they inspire me to carry on.</span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com5tag:blogger.com,1999:blog-7776275844960059021.post-28222967716409185892012-06-03T08:42:00.001+05:302012-06-03T08:44:43.585+05:30Tortilla Wrap<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Tortilla wrap with fresh tomato salsa and a mouth watering shredded chicken filling is to die for. My first attempt at making the whole recipe ground up was an absolute winner and my family loved it. I have made the tortilla myself cause I like to keep it very rustic and if you are adventurous too go ahead and give it a try. But if you are unsure you can always get the machine made tortilla (very monotonous) available in stores.</span></div>
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<a href="http://1.bp.blogspot.com/-4Ofhw203XZU/T8rKDVQW9II/AAAAAAAAAhQ/w3ooF9YijZw/s1600/Tortilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://1.bp.blogspot.com/-4Ofhw203XZU/T8rKDVQW9II/AAAAAAAAAhQ/w3ooF9YijZw/s400/Tortilla.jpg" width="400" /></a></div>
<span style="font-family: Arial;"><strong>Ingredients:</strong></span><br />
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Tortilla-</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Corn (Maize) flour - 1 ½ cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">All purpose flour (Maida) - 1 <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Oil - 4 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Warm water</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt to taste</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Salsa-</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cucumber - 1 small, peeled and diced</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Tomato - 2, de-seeded and diced</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Green Chilly - 1, de-seeded and finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Garlic - 2 cloves, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Onion - 1 medium sized, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Lemon juice - from ½ a lemon</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt to taste</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Filling-</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Chicken breast - 300 gms, cut into strips of </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Red bell pepper - 1, roughly cut into small pieces</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Onion - 1 large, sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Garlic - 5 medium sized cloves, pounded</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Black pepper powder - 1 ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Balsamic vinegar - 1 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Sugar - a pinch</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Oil - 4 tbsp (I used olive oil here)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt to taste</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Garnish-</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cheese</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Jalapenos - 4 to 5, chopped</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Salsa-</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Mix all the ingredients except salt. You can add the salt just before you assemble the wraps (Salt will make the veggies shed out its water content and will make your tortilla soggy).</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Tortilla-</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">In a bowl, nicely mix corn and the all purpose flour. Add the oil and salt to taste. Add enough water to make a soft dough. Keep it aside for 5 minutes. Make balls out of the dough and then roll it into tortillas of around 9 inches dia. On a hot pan, cook for about a minute on each sides (one thing to take care of is to make sure the tortillas are not over cooked, they tend to become hard). This batch will fetch you 5-6 tortillas.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Filling-</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Add salt and pepper powder to the chicken pieces and let it stay for about 5 minutes or so. Heat oil in a pan, put the chicken. Cook till the chicken is tender. Leave the oil in the pan, take out the chicken. With a knife and fork, roughly shred the chicken pieces. Meanwhile, in the same oil that we cooked the chicken, thrown in the onion. Saute till they turn translucent. Add garlic, cook till the garlic gives off its aroma. Add sugar and salt. Add the bell pepper and saute for about 2 minutes. Now add balsamic vinegar and the shredded chicken. Cook for another minute or so and switch off the heat.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8X9LSz_iPMA/T8rTwGUVr_I/AAAAAAAAAhc/CpimM6-t09Y/s1600/Tortilla-process.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-8X9LSz_iPMA/T8rTwGUVr_I/AAAAAAAAAhc/CpimM6-t09Y/s400/Tortilla-process.jpg" width="355" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Now to assemble, take the tortilla (re-heat the tortilla on a pan if you feel the tortillas are cold) and spoon in a bit of salsa and the shredded chicken filling as in the picture above. Garnish with some jalapenos and grated cheese on top. Wrap the tortilla and heat on a hot griddle on both sides for cheese to melt and create the fusion of flavours.</span></div>
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<br /></div>
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<span style="font-family: Arial;">Do post your comments and requests.</span></div>
Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com2tag:blogger.com,1999:blog-7776275844960059021.post-64945131118840199872012-04-07T07:17:00.001+05:302012-04-07T07:17:27.998+05:30Popcorn Prawns<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">Weekends are here, enjoy your movie with a bowl of popcorn prawns and ice tea. Thought of having a twist to the popcorn prawns by covering it with coconut instead of the usual bread crumbs. The result turned out to be too good to resist. The light sweetness and crunchiness of coconut is pure bliss and I would suggest everyone to try out this very simple recipe.</span></div>
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<a href="http://4.bp.blogspot.com/-77PtLcKOf-0/T3-Y2lNThAI/AAAAAAAAAf0/u8g_Hoa_yLo/s1600/popcorn-prawns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://4.bp.blogspot.com/-77PtLcKOf-0/T3-Y2lNThAI/AAAAAAAAAf0/u8g_Hoa_yLo/s400/popcorn-prawns.jpg" width="400" /></a></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>For the marinade-</em></span><br />
<span style="font-family: Arial;">Prawns (Medium) - 500 gms, de-veined, cut to 2 cm chunks</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Lemon juice - from 1 medium sized lemon</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Coriander leaves - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> cup, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Red chilly powder - <span style="font-family: "Arial","sans-serif";">¾</span> tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt to taste</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>For frying-</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Egg - 1, beaten, add <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> tsp of salt to this</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Dried coconut - ½ medium sized coconut, grated</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cornflour for patting the prawn chunks</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Oil for deep frying</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Mix in a bowl, lemon juice, coriander leaves, chilly powder, salt. To this add prawns, mix and leave it for 15-20 minutes.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Coat the prawn chunks in the corn flour, pat it to remove any extra corn flour. Dip into the egg and coat it with grated coconut. Deep fry on medium flame for around a minute till they are golden brown. Do not over cook the prawns else they become rubbery.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Enjoy popcorn prawns. Try out and let me know how it turned out for you.</span></div>
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</div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0tag:blogger.com,1999:blog-7776275844960059021.post-9053053003634750012012-04-04T19:55:00.003+05:302012-04-04T19:55:53.210+05:30Pudina Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-nHMUGb2evSI/T3xZpgqttCI/AAAAAAAAAfg/KloBXPOaFzY/s1600/pudina-paratha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://1.bp.blogspot.com/-nHMUGb2evSI/T3xZpgqttCI/AAAAAAAAAfg/KloBXPOaFzY/s400/pudina-paratha.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients:</strong>Wheat flour - 2 cups<br />Chickpea flour (besan) - 1 cup<br />Coriander leaves - ¼ cup, chopped<br />Mint leaves - ½ cup, chopped<br />Oil - 2 tbsp<br />Salt to taste<br />Water<br />Ghee </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method:</strong>In a bowl, mix wheat and chickpea flour. Add oil, salt, mint and coriander leaves. Add enough water to form a soft dough. Make balls out of the dough and then roll it to form chapatis around 15 cm diameter. Cook on a hot tava, drizzle some ghee, and cook until both sides are well done.</span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0tag:blogger.com,1999:blog-7776275844960059021.post-13888482293361812392012-04-04T09:02:00.002+05:302012-04-04T09:02:54.369+05:30Mutton Rogan Josh<span style="font-family: Arial, Helvetica, sans-serif;">Here's another mutton recipe inspired from the Kashmiri delicacy Mutton Rogan Josh. There are quite a lot of variations from the original recipe. Hope you enjoy the recipe.</span><br />
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<a href="http://1.bp.blogspot.com/-6tHQ6lbL-XI/T3u6g8C95DI/AAAAAAAAAfQ/WzGcCdmY3ug/s1600/rogan-josh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-6tHQ6lbL-XI/T3u6g8C95DI/AAAAAAAAAfQ/WzGcCdmY3ug/s400/rogan-josh.jpg" width="400" /></a></div>
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<span style="font-family: Arial;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Arial;">Mutton - 500 gms</span><br />
<span style="font-family: Arial;">Oil - 4 tbsp</span><br />
<span style="font-family: Arial;">Onion - 400 gms, finely sliced</span><br />
<span style="font-family: Arial;">Ginger paste - 1 tbsp</span><br />
<span style="font-family: Arial;">Garlic paste - 1 tbsp</span><br />
<span style="font-family: Arial;">Cloves - 4</span><br />
<span style="font-family: Arial;">Cinnamon - 1 inch</span><br />
<span style="font-family: Arial;">Black cardamon - 2</span><br />
<span style="font-family: Arial;">Bay leaf - 1</span><br />
<span style="font-family: Arial;">Kashmiri chilly powder - 2 tbsp</span><br />
<span style="font-family: Arial;">Fennel powder - ½ tbsp, lightly roast the fennel seeds before grinding</span><br />
<span style="font-family: Arial;">Dry ginger powder - <span style="font-family: "Arial","sans-serif";">¾</span> tbsp</span><br />
<span style="font-family: Arial;">Curd - 250 ml, beaten</span><br />
<span style="font-family: Arial;">Ghee - 1 tbsp</span><br />
<span style="font-family: Arial;">Water</span><br />
<span style="font-family: Arial;">Salt to taste</span><br />
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<span style="font-family: Arial;"><strong>Method:</strong></span><br />
<div style="text-align: justify;">
<span style="font-family: Arial;">Heat oil in a pan, add all the dry whole spices (cloves, cinnamon, cardamon, bay leaf). Add sliced onion. Saute till onions are browned (take care not to burn the onion). Now add ginger and garlic paste, saute for a minute or so. Add the mutton, saute for 2 minutes on high flame. Add water just enough to cover the mutton, add salt. Cover the pan with a lid and cook for about 30 to 40 minutes on medium flame or until the mutton is cooked. Top up with water if you feel water has evaporated during the cooking process. Now, in a small bowl, dissolve the chilly in some water and add to the mutton, mix thoroughly. Now add fennel and ginger powder, mix thoroughly. To this add curd, adjust the seasoning. Cook for another 5 minutes or till the sauce thickens. At this point, add the ghee and switch off the heat. </span></div>
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<span style="font-family: Arial;">Enjoy mutton rogan josh with rice or <a href="http://smokingtava.blogspot.in/2012/02/naan-indian-bread.html" target="_blank">naan</a>. </span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0tag:blogger.com,1999:blog-7776275844960059021.post-84059147070803111942012-03-22T22:52:00.000+05:302012-05-27T10:48:12.716+05:30Kulfi<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Summer is around and catching up pretty strong here in Bangalore. What best way to beat the heat than with cold kulfi that is delicious and refreshing. Here I present to you my variation of the kulfi.</span></div>
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<a href="http://2.bp.blogspot.com/-2glgHIWp1HE/T2s_vG7RMfI/AAAAAAAAAes/paXP7ZRNnY4/s1600/kulfi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://2.bp.blogspot.com/-2glgHIWp1HE/T2s_vG7RMfI/AAAAAAAAAes/paXP7ZRNnY4/s400/kulfi.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Kulfi -</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Milk - 4 cups</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Badam - 2 for garnishing</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Sugar - 3 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Instant coffee - <span style="font-family: "Arial","sans-serif";">¾</span> tsp</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Coffee-Toffee Sauce -</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Butter - 2 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Sugar - ½ cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Fresh cream - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt - <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⅛ </span>tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Instant coffee - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Water - 3 tbsp</span></div>
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<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Boil milk in a thick bottom pan. On a medium flame cook the milk until it thickens (should take around 45 to 50 minutes). Keep stirring during the process. Once the milk is reduced to roughly ½ the quantity, add coffee, sugar and mix well. Switch off and let it cool. Once cooled pour it into a 4 inch square kulfi mould and put it in the freezer for about 6 to 8 hours.</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">For the coffee-toffee sauce, heat a thick bottom pan, melt the butter. Add sugar and mix thoroughly. To this add water and let the sugar melt (remember to lower the heat and don't let the sugar caramelize). Once the sugar has melted, add salt and stir in the cream and mix nicely with a balloon whisk. Now add the coffee and let it boil for about a minute. Switch off and cool down the sauce.</span></div>
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<span style="font-family: Arial;">Cut thick slices of the kulfi and arrange them on a serving place, pour generous amount of the sauce. Sprinkle some shavings of badam. Enjoy delicious coffee infused kulfi with coffee-toffee sauce (Had a tough time plating, with the kulfi melting pretty fast in the heat).</span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com1tag:blogger.com,1999:blog-7776275844960059021.post-55033293218972150702012-03-13T22:34:00.002+05:302012-03-13T22:34:44.791+05:30Chicken Tikka<span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gHn7ThIXdbQ/T199-uizvRI/AAAAAAAAAeQ/NOLi4PeapFE/s1600/chicken-tikka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-gHn7ThIXdbQ/T199-uizvRI/AAAAAAAAAeQ/NOLi4PeapFE/s400/chicken-tikka.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Arial;">Chicken breasts - 350 gms, cut into bite sized cubes</span><br />
<div style="text-align: justify;">
<span style="font-family: Arial;">Lemon - 1</span></div>
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<span style="font-family: Arial;">Hung curd - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Garlic paste - 1 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Grated ginger - 1 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Oil - 1 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Red chilly powder - 1 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cinnamon - 1 inch</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cardamon - 5</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Shahi jeera - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Nutmeg - <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⅛ </span>of whole nutmeg</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Wooden skewers soaked in water</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Melted butter</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Prick the chicken pieces with a fork. Squeeze lemon over the chicken and mix thoroughly. Leave it for about 5 minutes. Dry roast and grind cinnamon, cardamon, shahi jeera and nutmeg. In a bowl, add curd, garlic, ginger, oil, red chilly powder, ground masala. To this, add chicken, cover the bowl with cling wrap and refrigerate for 2 hours.</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Preheat oven @ 200<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º </span></span>C. Arrange the marinated chicken cube on the skewers, brush some butter on top and pop it into the oven. Cook for 25 minutes @ 200<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C. After every 10 minutes, flip the skewers so that the other side of the chicken is cooked as well, brush butter on top before putting it back into the oven.</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Once done, allow to cool and squeeze some lemon over top. Enjoy the succulent tikkas with onion rings.</span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0tag:blogger.com,1999:blog-7776275844960059021.post-92202001151953919642012-03-11T21:39:00.000+05:302012-03-15T08:19:09.861+05:30Chicken Stuffed Bun<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UzJzuVI7m3Q/T1zHTL_9InI/AAAAAAAAAdU/eeLNMl4x0-M/s1600/stuffed-chicken-bun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-UzJzuVI7m3Q/T1zHTL_9InI/AAAAAAAAAdU/eeLNMl4x0-M/s400/stuffed-chicken-bun.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Bun -</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">All purpose flour - 4 cups</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Active dry yeast - 2 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Water - <span style="font-family: "Arial","sans-serif";">¾</span> cups, luke warm</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Milk - 1 cup, luke warm</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Sunflower oil - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Sugar - 1 ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt - 1 ½ tsp</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Chicken stuffing -</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Onion - 3 medium, sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Minced chicken - 250 gms</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Curry leaves - 1 tbsp, roughly chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Coriander powder - 1 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Garam masala - <span style="font-family: "Arial","sans-serif";">¾</span> tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Ginger - 1 tbsp, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Chicken masala - 1 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Turmeric - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Red chilly powder - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Pepper powder - 2 ½ tsp, freshly ground</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Oil - 2 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt to taste</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span style="font-family: Arial;">In small bowl, add water, sugar milk and yeast. Whisk the mixture thoroughly. Let it stand for 10 minute. Add salt and oil to the mixture. Take flour in a large bowl, make a well in the middle and pour the yeast mixture. Sprinkle some flour on the counter top and knead the dough thoroughly to incorporate some air into it. Place it back into the bowl and cover with a damp cloth. Keep it aside in a warm place (around 30<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C) for about an hour and half.</span></span></span><br /><br /><span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span style="font-family: Arial;">Meanwhile, lets get on to making the stuffing. Heat a pan, add oil. Once the oil is hot, add onion, ginger and curry leaves. Saute till onion turns translucent. To this, add all the dry masala (coriander powder, garam masala, chicken masala, turmeric, chilly powder) along with 1 ½ tsp of pepper powder. Saute for around a minute or two. Now add the minced chicken, blend all the onion masala into the chicken. Cover and cook for 5 minutes on medium heat or until the chicken is done. Add the remaining 1 tsp of pepper powder, mix thoroughly. Take it off the heat and let is cool down completely.</span></span></span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span style="font-family: Arial;">By now the dough would have doubled in size. Sprinkle some flour on the counter top, and knead the dough to push the air out (this process is called knocking back the dough). Now divide the dough into 9-10 balls of about 90 gms each. Flatten each ball to form a disc of about 3-4 inch. Place the chicken stuffing in the middle, fold the edges together to seal the stuffing. shape it back into a ball and place on a greased baking tray (Remember to leave some space between the buns, they would further rise while proofing). Once all the buns are stuffed, keep it aside in a warm place for around 30 to 45 minutes.</span></span></span></span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span style="font-family: Arial;">Preheat the oven to 200<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º </span></span>C. Bake the buns @ 200<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º </span></span>C for 30 minutes. 10 minutes before the baking is finished, brush some butter over the buns. Place them back into the oven and continue the baking. Once done, allows the buns to cool.</span></span></span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span style="font-family: Arial;">You could replace the chicken with the stuffing of your choice. I suggest paneer would be a great choice for the vegetarians. Enjoy. Please don't forget to give me your feedback.</span></span></span></span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com2tag:blogger.com,1999:blog-7776275844960059021.post-19370911015814258202012-03-04T15:01:00.000+05:302012-05-18T20:33:48.112+05:30Vegetarian Pizza<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I have always wanted to try making pizza ground up, never had the confidence to attempt the dough and the sauce. Also, I don't believe you can make good pizzas with the ready to bake pizza-base available in stores. But now, having tried couple of bread recipes and pasta sauces I was pretty confident on the outcome. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">On a Saturday evening I set out to prepare a vegetarian version, began making the dough, got the desired consistency, and the sauce came out well. I had some regained confidence in me. Baked the pizza, and <span class="st">voilà what a wonderful recipe it turned out to be. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">So easy to make, I have decided not to order restaurant pizzas any more. I am sure after you try out the recipe you would more than agree with me :).</span></span></div>
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<a href="http://3.bp.blogspot.com/-4IO1UU55H6I/T1Ma_sepEYI/AAAAAAAAAbg/sO5KiSEsR9c/s1600/vegetarian-pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-4IO1UU55H6I/T1Ma_sepEYI/AAAAAAAAAbg/sO5KiSEsR9c/s400/vegetarian-pizza.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><strong>Ingredients:</strong></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><em>Pizza base-</em></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">All purpose flour (Maida) - 4 cups, plus extra for dusting</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Water - 2 cups, Luke warm</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Active dry yeast - 2 tsp</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Sugar - 2 tsp</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Salt - 2 <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> tsp</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Butter - ½ cup, melted & cooled to room temperature</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><em>Tomato sauce-</em></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Red ripe tomatoes - 700 gms</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Onion - 1, small sized, finely chopped</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Garlic - 3, large cloves</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Chilly flakes - 1 tsp</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Olive Oil - 2 tbsp</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Dried oregano - 1 tsp</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Dried basil - 1 tsp</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Sugar - 1 tsp</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Salt to taste</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><em>Toppings [You can add your own toppings]-</em></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Paneer/Goat cheese/Tofu - 200 gms, cut into small bite sized chunks</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">American corn - ½ cup</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Green capsicum (bell pepper) - 2, medium sized</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Onion - 1 large, thick sliced</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Mozzarella cheese - 200 gms</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Black pitted olives - 10 to 12, medium sliced</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st">Green Chilly - 2, finely sliced</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><strong>Method:</strong></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span style="font-family: Arial;">In small bowl, add water, oil, sugar, salt and yeast. Whisk the mixture thoroughly. Let it stand for 10 minutes. Take flour in a large bowl, make a well in the middle and pour the yeast mixture. If the dough gets too gooey, let it stand for about 5 minutes. Sprinkle some flour on the counter top and knead the dough thoroughly for about 5 minutes. This will help to incorporate some air into the dough and also activate the gluten. Place it back into the bowl and cover with a damp cloth. Keep it aside in a warm place (around 30<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C) for at least 2 hours.</span></span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span style="font-family: Arial;">Meanwhile, lets get on to making the sauce. <span style="font-family: Arial;">Cut the tomatoes into half, remove most of the seeds using your fingers. Then cut them into quarters. Heat the oil in a pan, add onion, saute till translucent. Add garlic and the chilly flakes. Saute till the garlic gives off its aroma. Add tomatoes and cook on a high flame till the sauce thickens. With the help of a wooden spoon mash the tomato as much as possible. Add salt, basil and oregano. Cook for another 10 minutes. Switch off the heat, let it cool. Roughly blend the sauce in a blender/food processor. Keep it aside.</span></span></span></span><br />
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<a href="http://4.bp.blogspot.com/-9TSdwm-75HQ/T1MxZgUdwtI/AAAAAAAAAbo/y7JH6NLWwbc/s1600/pizza-dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="http://4.bp.blogspot.com/-9TSdwm-75HQ/T1MxZgUdwtI/AAAAAAAAAbo/y7JH6NLWwbc/s400/pizza-dough.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span style="font-family: Arial;"><span style="font-family: Arial;">Preheat the oven @ 220<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C. </span></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span style="font-family: Arial;"><span style="font-family: Arial;">Keep the toppings within reach. By now the dough would have doubled in size. Sprinkle some flour on the counter top, and knead the dough to push the air out (this process is called knocking back the dough). Divide the dough into two equal portions. I like my pizza crust thick, but in case you like a thin crust, you can make three out of this batch. If you want do not want to utilize the entire dough now, you could wrap it up in a cling wrap and place it in the refrigerator for later.</span></span></span></span><br />
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<a href="http://2.bp.blogspot.com/-M6jZ_bf60Ys/T1M1MId4MFI/AAAAAAAAAbw/a8Pg_VzATnY/s1600/pizza-before.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-M6jZ_bf60Ys/T1M1MId4MFI/AAAAAAAAAbw/a8Pg_VzATnY/s400/pizza-before.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span style="font-family: Arial;"><span style="font-family: Arial;">Roll each portion of the dough into a 9 inch sized disc, place it on to a meshed pizza tray. If you don't have space int he oven to bake all the pizza at once, you may place the rest of the dough in a bowl and cover it with a damp cloth. Spread the tomato sauce on the base, cover the base with mozzarella cheese and add the toppings. Pop it into the oven @ 220<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C for 20 minutes or until done (preferably in the middle rack, that way it would cook from the bottom as well).</span></span></span></span><br />
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<a href="http://3.bp.blogspot.com/-YGPuFAWyCmM/T1M2EHPI44I/AAAAAAAAAb4/yst0568OCOI/s1600/pizza-after.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-YGPuFAWyCmM/T1M2EHPI44I/AAAAAAAAAb4/yst0568OCOI/s400/pizza-after.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="st"><span style="font-family: Arial;"><span style="font-family: Arial;">Enjoy delicious pizza straight out of the oven.</span></span></span></span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0tag:blogger.com,1999:blog-7776275844960059021.post-1315106028684775082012-03-04T12:12:00.001+05:302012-03-04T23:10:15.636+05:30Walnut Brownie<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">A pack of walnut has been lying around for couple of weeks now. Well, what better way to make use of it than bake brownies. Years back I had prepared the egg less version which was too good, so wasn't sure how this would turn out. Well, it turned out quite well and dense in the middle just the way I wanted it to be. I am sure you'll like it as well.</span></div>
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<a href="http://1.bp.blogspot.com/-E5WhxvZmz18/T1MIHJlgF-I/AAAAAAAAAbY/yLi7JOitIyQ/s1600/walnut-brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="http://1.bp.blogspot.com/-E5WhxvZmz18/T1MIHJlgF-I/AAAAAAAAAbY/yLi7JOitIyQ/s400/walnut-brownie.jpg" width="400" /></a></div>
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<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Walnut - 150 gms</span></div>
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<span style="font-family: Arial;">Eggs - 3, at room temperature</span></div>
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<span style="font-family: Arial;">Sugar - 200 gms, powdered</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt - ½ tsp</span></div>
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<span style="font-family: Arial;">Baking powder - ½ tsp</span></div>
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<span style="font-family: Arial;">Dark chocolate bar - 200 gms</span></div>
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<span style="font-family: Arial;">All purpose flour (Maida) - ½ cup</span></div>
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<span style="font-family: Arial;">Sunflower oil - ½ cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Vanilla essence - 1 <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> tsp</span></div>
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<span style="font-family: Arial;">Cocoa powder - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> cup</span></div>
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<span style="font-family: Arial;">Butter for greasing baking tray</span></div>
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<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Preheat oven to 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C. Grease and line a 9 inch square cake tin with butter paper. In a baking tray, spread the walnuts and roast it in the preheated over for around 5 minutes. Once done, cool it and chop it to small pieces.</span></div>
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<span style="font-family: Arial;">Melt dark chocolate in a bowl using double boiler and keep it aside. In a bowl, start beating the eggs one by one. To this, add sugar, oil, vanilla essence, salt. Beat till pale and creamy. Now add this mixture slowly into the melted chocolate, keep beating on a medium speed until thoroughly mixed. </span></div>
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<div style="text-align: justify;">
<span style="font-family: Arial;">Sift flour, cocoa powder and baking powder into the chocolate and egg mixture, fold it nice and slowly until its blended completely. Now fold in the walnuts and pour the mixture into the baking tin. Tap the baking tin on the counter top to remove any bubbles trapped in the mixture. Put it in the oven @ 180<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C and bake for 35 minutes or until done.</span></div>
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<span style="font-family: Arial;">Hope you enjoy the brownies. Please don't forget to leave your valuable comments.</span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0tag:blogger.com,1999:blog-7776275844960059021.post-26099994241873980772012-02-29T20:03:00.003+05:302012-03-04T23:03:43.084+05:30Chicken Lollipop<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wxq_QA2j_5Y/T04znb0kyrI/AAAAAAAAAao/zGd6sewP8IM/s1600/chicken-lollipop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-wxq_QA2j_5Y/T04znb0kyrI/AAAAAAAAAao/zGd6sewP8IM/s400/chicken-lollipop.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><span style="font-family: Arial;"><em>For the marinade -</em></span><br /><span style="font-family: Arial;">Chicken Lollipops - 15</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><span style="font-family: Arial;">Lemon Juice - 1 ½ tbsp</span><br /><span style="font-family: Arial;">Black pepper powder - ½ tsp, freshly ground</span><br /><span style="font-family: Arial;">Salt to taste</span><br /><br /><span style="font-family: Arial;"><em>For frying -</em></span><br /><span style="font-family: Arial;">Bread crumbs - ½ cup</span><br /><span style="font-family: Arial;">Egg - 1 large sized, beaten</span></span></div>
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<span style="font-family: Arial;"><span style="font-family: Arial;">Corn flour - 1 tbsp plus extra for coating the lollipops</span><br /><span style="font-family: Arial;">Oil for deep frying</span></span></div>
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<div style="text-align: justify;">
<span style="font-family: Arial;"><span style="font-family: Arial;"><strong>Method:</strong></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><span style="font-family: Arial;">Mix all the ingredients for marination and keep aside for an hour.</span></span></div>
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<span style="font-family: Arial;"><span style="font-family: Arial;"><span style="font-family: Arial;">In a bowl, add cornflour, salt and egg, mix well. Coat the lollipops one by one in corn flour, pat it to remove any extra corn flour. Dip into the egg mixture and coat it with bread crumb. Deep fry on high flame for ½ a minute and then on a medium flame fry till golden brown and done.</span></span></span></div>
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<span style="font-family: Arial;"><span style="font-family: Arial;"><span style="font-family: Arial;">Enjoy the lollipops with my oriental <a href="http://smokingtava.blogspot.in/2012/01/crispy-golden-fried-prawns.html" target="_blank">dipping sauce</a>.</span></span></span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com1tag:blogger.com,1999:blog-7776275844960059021.post-34096445752685819552012-02-26T16:23:00.000+05:302012-03-04T23:05:13.884+05:30Butter Chicken<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">World renowned Indian curry, next to ofcourse the infamous Chicken Tikka Masala, Butter Chicken is enjoyed with plain or buttered Naan. Succulent chicken breast strips cooked in rich, creamy buttery tomato and onion sauce is an absolute winner on taste, my family just loved it. Hope you like the recipe..Enjoy!!</span></div>
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<a href="http://3.bp.blogspot.com/-ghtKyioxRUs/T0oGmSbzyVI/AAAAAAAAAaI/0IemwrYrSow/s1600/butter-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://3.bp.blogspot.com/-ghtKyioxRUs/T0oGmSbzyVI/AAAAAAAAAaI/0IemwrYrSow/s400/butter-chicken.jpg" width="400" /></a></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Chicken breast - 500 gms, cut into <span style="font-family: "Arial","sans-serif";">¾</span>" strips</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Red chilly powder - 2 ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Corriander powder - 2 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Kasuri methi (Fenugreek leaves) - 1 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cashew nuts - 25 gms</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Sugar - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Garam masala - 1 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Tomato - 600 gms, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Fresh cream - 100 ml</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Ginger garlic paste - 4 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Onion - 2 medium, finely sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Butter - 70 gms</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Water - 3 cups</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Oil - 5 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Corriander leaves - ¼ cup, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt to taste</span></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Take chicken in a bowl, add 1 tsp red chilly powder, 1 tsp corriander powder, 2 tsp ginger garlic paste and salt. Mix thoroughly with your hands, massaging the spices into the chicken pieces. Heat oil in a pan (shallow fry pan), when its smoking hot, add chicken saute for around 2 mintues. Just sear the chicken to ensure all the moisture is trapped within. Drain and keep the chicken aside (we'll the need the juices that will ooze out of the fried chicken).</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">In the same pan, fry onion, add 2 tsp of ginger garlic paste, 1 tsp corriander powder, 1 ½ tsp red chilly powder. Add 1 ½ cup of water, cashew nuts, bring to a boil. To this, add tomato, kasuri methi (crushed to powder using your palm). Cover and cook till tomatoes are soft and mushy. Switch of heat and let it cool slightly before blending into a smooth sauce in a food processor/mixer (make sure to cool it sufficiently well, else it may explode out of your food processor because of all the steam generated).</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Heat the pan again, on a high flame, melt the butter, add all juices that would have oozed out of the fried chicken. Add the blended sauce, 1 ½ cup water, salt, bring to a boil. I have avoided using food colours here. But, you can add red colour at this point to make it restaurant like. Add sugar, chicken. Simmer, cover and cook for around 5 mintues or till the chicken is done. Now add cream, garam masala, switch off after a minute or two. Garnish with corriander leaves.</span></div>
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<span style="font-family: Arial;">Enjoy with Naan or steamed rice.</span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0tag:blogger.com,1999:blog-7776275844960059021.post-91589695710269378132012-02-26T14:29:00.000+05:302012-03-04T17:57:18.190+05:30Naan - Indian Bread<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I just love bread. The aroma of freshly baked bread is simply intoxicating. Baking good bread depends completely on getting the right proportions of flour and fluids and I would urge you to use standard measuring utensils while following these recipes (and not rely on the tea and table spoons available in your kitchen). In this recipe I present to you "Naan" or "Naan Bread" (for the rest of the world), one of the very easy to make Indian breads and definitely a high scorer on consistency, flavour and aroma.</span></div>
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<a href="http://2.bp.blogspot.com/-uD3Hv81dB70/T0nqtUuaFPI/AAAAAAAAAZo/93-o0OuP820/s1600/naan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://2.bp.blogspot.com/-uD3Hv81dB70/T0nqtUuaFPI/AAAAAAAAAZo/93-o0OuP820/s400/naan.jpg" width="400" /></a></div>
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<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">All purpose flour (Maida) - 4 cups</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Active dry yeast - 2 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Water - <span style="font-family: "Arial","sans-serif";">¾</span> cup, Luke warm</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Milk - <span style="font-family: "Arial","sans-serif";">¾</span> cup, Luke warm</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Sunflower Oil - 2 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Sugar - 1 ¼ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt - 2 ¼ tsp</span></div>
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<span style="font-family: Arial;">White Til (Sesame seeds) / Kalonji (Nigella)</span></div>
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<span style="font-family: Arial;">Butter</span></div>
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<span style="font-family: Arial;"><strong>Method:</strong></span></div>
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<span style="font-family: Arial;">In small bowl, add milk, water, oil, sugar, salt and yeast. Whisk the mixture thoroughly. Let it stand for a minute. Take flour in a large bowl, make a well in the middle and pour the yeast mixture. Mix it thoroughly. Its alright if the dough is gooey at this moment. Because gooey dough will guarantee a very soft Naan. Cover the bowl with a wet cloth and keep aside for around 30 minutes.</span><br />
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<span style="font-family: Arial;">Apply oil to your palm before handling the dough. Divide into 7-8 dough balls and place them in a large plate. Cover it with a wet cloth and let is stand for 30 more minutes.</span></div>
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</div>
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<span style="font-family: Arial;">Flatten the dough balls on a counter-top, elongate on one side to get the signature Naan shape, sprinkle some sesame seeds or kalonji, and place them on a baking tray. Pre-heat the oven on grill mode for around 10 minutes. Place the tray on the top most rack, close to the grill. Bake for 4 minutes on each side or until done. Rub butter on both sides.</span><br />
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<span style="font-family: Arial;">I bet these beautiful Naan needs no accompaniment and can be had without a curry. Hope you liked the recipe, leave a comment, tell me how it turned out for you.</span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com6tag:blogger.com,1999:blog-7776275844960059021.post-12676392801820576502012-02-06T23:04:00.000+05:302012-03-04T17:57:18.058+05:30Croissant<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Bonjour friends...this is my first encounter with French cooking. And well what better way to start than with baking. Presenting to you, the classic French puff pastry....Croissant. The recipe does not have too many ingredients, but requires time, patience and lot of love.</span></div>
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<a href="http://1.bp.blogspot.com/-EF5xNZf3u98/Ty__9bLMIZI/AAAAAAAAAYw/In9TfKpDDMc/s1600/croissant-main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-EF5xNZf3u98/Ty__9bLMIZI/AAAAAAAAAYw/In9TfKpDDMc/s400/croissant-main.jpg" width="400" /></a></div>
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<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">All purpose flour (Maida) - 4 cups plus some extra flour for dusting</span></div>
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<span style="font-family: Arial;">Active dry yeast - 1 tbsp</span></div>
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<span style="font-family: Arial;">Sugar - ¼ cup</span></div>
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<span style="font-family: Arial;">Milk - ½ cup, luke warm</span></div>
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<span style="font-family: Arial;">Water - ½ cup, luke warm</span></div>
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<span style="font-family: Arial;">Salt - 2 ¼ tsp</span></div>
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<span style="font-family: Arial;">Butter sticks - 200 gms, cold</span></div>
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<span style="font-family: Arial;"><em>Egg wash-</em></span></div>
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<span style="font-family: Arial;">Egg - 1</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Water - 1 tbsp</span></div>
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<br /></div>
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<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Take milk in a large bowl, add yeast, whisk nicely. Add sugar and salt, mix well. Now add 4 cups of flour, mix thoroughly (no need to completely knead the dough at this point). Roughly shape into a ball place it in a large plate and cover it nicely with cling wrap. Refrigerate overnight.</span></div>
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<br /></div>
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<span style="font-family: Arial;">Place a large piece of cling wrap on the counter top, place the butter stick on top and cover it with another cling wrap. Now gently start beating the butter flat with a rolling pin. Flat it to around 1/2 cm thick. Repeat for the the rest of the sticks. Put the flattened butter back to the refrigerator. Now take out the dough and roll out to from a 12 inch square. Place the flat butter sheets in the centre of the square and arrange next to each other. Fold one flap of the dough covering the butter, stretching it slightly so that the point just reaches the center of the butter. Repeat for rest of the flaps. Press the edges together to completely seal the butter inside the dough. Dust the dough and start rolling the dough lengthwise while keeping the width as is. Roll till the length is around 24 inches and width about 8 inches (Keep dusting the dough making sure it does not stick to the counter top). Now fold one end of the dough (along the length) till the middle, and then fold the other end to the middle (both ends meet at the center). Fold the dough from the center so that the dough forms a 6 inch x 8 inch rectangular shape. Place the dough in a baking tray, cover with cling wrap and refrigerate for ½ hour. Take out and roll the dough till the length is around 24 inches (lengthen the other sides this time, viz the open ended sides) and repeat the above process for three more times refrigerating the dough every time for ½ hour.</span></div>
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<span style="font-family: Arial;">Once set in the refrigerator, take out and roll into a 40 inch x 8 inch long sheet. With a scale, make marks at 5 inch intervals on one side lengthwise. Mark intergvals of 2 ½ inch on the other side. With the help of a pizza cutter, cut triangles such that the base of the triangle is 5 inch. Once done, make 1 cm long cut right in the middle of base of the triangle. Now pull the edges slightly (on either sides of the cut) apart and fold and keep rolling in-wards towards the pointed edge of the triangle to form the basic croissant shape. Now bring both the edges together to form the final croissant shape. Place it over butter paper set on a baking tray. Leave it in a warm place (around 30<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C) for proofing. Make sure the place to not too warm or else the butter would just melt away. Keep it for around 2 hours.</span></div>
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<a href="http://2.bp.blogspot.com/-kKsMHbmyILY/TzAKgXbho2I/AAAAAAAAAY4/qs0IK66AWyo/s1600/croissant-proofing1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-kKsMHbmyILY/TzAKgXbho2I/AAAAAAAAAY4/qs0IK66AWyo/s400/croissant-proofing1.jpg" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-ylN3rQIQMpI/TzAKsLAHlqI/AAAAAAAAAZA/dL33QGods2s/s1600/croissant-proofing2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ylN3rQIQMpI/TzAKsLAHlqI/AAAAAAAAAZA/dL33QGods2s/s400/croissant-proofing2.jpg" width="400" /></a></div>
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<span style="font-family: Arial;">Beat the egg and water in a bowl to form the egg wash. Now brush the egg wash gently (do not apply pressure on the croissants, they are very delicate at this point). Pre-heat the oven @ 200<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">º</span></span> C and bake for 20 minutes (after the first 10 minutes rotate the sheet and continue baking).</span></div>
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<a href="http://4.bp.blogspot.com/-xWz-tizT8KY/TzANKFCuRxI/AAAAAAAAAZI/xo1fBsEoO8M/s1600/croissant-all.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-xWz-tizT8KY/TzANKFCuRxI/AAAAAAAAAZI/xo1fBsEoO8M/s400/croissant-all.jpg" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-bmvFV6Ygpfs/TzANYj2BxhI/AAAAAAAAAZQ/BgW_Tm6-vo8/s1600/croissant-all1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-bmvFV6Ygpfs/TzANYj2BxhI/AAAAAAAAAZQ/BgW_Tm6-vo8/s400/croissant-all1.jpg" width="400" /></a></div>
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<span style="font-family: Arial;">Enjoy the delicate and buttery flavoured croissant.</span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com4tag:blogger.com,1999:blog-7776275844960059021.post-87862517483002108382012-02-05T10:02:00.000+05:302012-03-04T23:06:32.406+05:30Pasta in White Sauce<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">The humble pasta strikes back...here i go with another interesting pasta recipe. A vegetarian delight...absolutely love the aroma.</span></div>
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<a href="http://3.bp.blogspot.com/-scHqro4MRH4/Ty4A2MN2A3I/AAAAAAAAAYc/qrGdlj-dXWk/s1600/pasta-white-sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-scHqro4MRH4/Ty4A2MN2A3I/AAAAAAAAAYc/qrGdlj-dXWk/s400/pasta-white-sauce.jpg" width="400" /></a></div>
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<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>White Sauce-</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Butter - 2 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Garlic - 1 tbsp, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cornflour - 2 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Milk - 2 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Pepper powder - 1 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cheese - 1 slice</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Oregano - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Thyme - ½ tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt to taste</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Blanched Veggies-</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Mushroom - 150 gms, cut into medium chunks</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Carrot - 160 gms, small chunks</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">American corn - ½ cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Capsicum - 140 gms, small chunks</span></div>
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<br /></div>
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<span style="font-family: Arial;">Fusilli - 350 gms</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Red chilly flakes</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Parmesan cheese</span></div>
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<span style="font-family: Arial;"><strong>Method:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Melt some butter in a pan. Add garlic and saute till garlic gives off the aroma. Now add cornflour and saute for a while (don't let it turn brown). Pour in the milk, keep stirring till blended. Cook till you get the desired thickness (don't make the sauce too thick). Add salt, pepper, oregano and thyme. Add the blanched veggies and cook on low flame for two minutes. Adjust seasoning and keep the sauce aside.</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Cook the pasta (Fusilli) in abundant boiling water (add salt to the water) till done. Also add may be a 1 tbsp of oil into the boiling water. Drain the pasta, drizzle some olive oil into the pasta and mix it well with the sauce.</span></div>
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<div style="text-align: justify;">
<span style="font-family: Arial;"><span style="font-family: Arial;">Serve with grated parmesan and sprinkle red chilly flakes lightly over the top.</span></span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com1tag:blogger.com,1999:blog-7776275844960059021.post-37664746829595002102012-01-29T21:25:00.002+05:302012-03-04T23:06:32.397+05:30Spaghetti and meatballs<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Here's another Italian pasta dish. Well, not exactly Italian. Originally, pasta and meatball recipe was conceived by Italian-Americans around the year 1920. It uses the long form of pasta called spaghetti. This is my very first trial and it came out to be an absolute winner, reminds me of a restaurant in New York, where I had it a few years back. The original version uses beef, I have used mutton here.</span></div>
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<a href="http://2.bp.blogspot.com/-GwBw5g9Ms2A/TyVh6Hc54pI/AAAAAAAAAXY/4gbTUj3LnO0/s1600/spaghetti-meatball.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="http://2.bp.blogspot.com/-GwBw5g9Ms2A/TyVh6Hc54pI/AAAAAAAAAXY/4gbTUj3LnO0/s400/spaghetti-meatball.jpg" width="400" /></a></div>
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<span style="font-family: Arial;"><strong>Ingredients:</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;"><em>Meatball -</em></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Minced mutton - 400 gms</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Chopped garlic - 1 tbsp</span><br />
<span style="font-family: Arial;">Grated cheese (Gouda) - ¼ cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Bread slice - 2 thick, soaked in milk for a minute and then squeezed</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Egg - 1, lightly beaten</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Onion - 1 medium, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Coriander leaves - ¼ cup, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Oregano - <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-IN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼</span> tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Lemon zest - 1 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Pepper powder - 1 tsp, freshly ground</span><br />
<span style="font-family: Arial;">Oil for shallow fry</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial;">Salt to taste</span><br />
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<span style="font-family: Arial;"><em>Tomato sauce -</em></span><br />
<span style="font-family: Arial;">Red ripe tomato - 9 medium sized</span><br />
<span style="font-family: Arial;"><span style="font-family: Arial;">Extra virgin olive oil - 2 tbsp</span></span><br />
<span style="font-family: Arial;">Garlic - 4-5 cloves, minced</span><br />
<span style="font-family: Arial;">Basil - ½ cup</span><br />
<span style="font-family: Arial;">Red chilly flakes - 1 ½ tsp</span><br />
<span style="font-family: Arial;"><span style="font-family: Arial;">Salt to taste</span></span><br />
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<span style="font-family: Arial;">Spaghetti - 350 gms</span><br />
<span style="font-family: Arial;">Rosemary fresh or dried</span><br />
<span style="font-family: Arial;">Parmesan cheese</span><br />
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<span style="font-family: Arial;"><strong>Method:</strong></span><br />
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<a href="http://2.bp.blogspot.com/-ib2B9iL45Qw/TyVlT-41PXI/AAAAAAAAAXg/t0GmRXUjxjE/s1600/meatball-preparation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ib2B9iL45Qw/TyVlT-41PXI/AAAAAAAAAXg/t0GmRXUjxjE/s400/meatball-preparation.jpg" width="400" /></a></div>
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<span style="font-family: Arial;">Take minced mutton in a large bowl, add rest of the ingredients. Mix thoroughly with your hands (DO NOT squeeze the mince). Let it stand for 5 minutes. Then, make balls out of them, roughly of size 1 to 1 ½ inch. Place the balls in a tray, cover with cling film and place it in the refrigerator for around ½ hour. Heat a pan over high flame, add oil for shallow frying. Fry the meatballs in batches until they a brown on all sides. Set it aside on an absorbent paper.</span><br />
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<span style="font-family: Arial;">Cut the tomatoes into half, remove most of the seeds using your fingers. Then cut them into quarters. Heat the oil in a pan, add garlic and the chilly flakes. Saute till the garlic gives off its aroma. Add tomatoes and cook on a high flame till the sauce thickens. With the help of a wooden spoon mash the tomato as much as possible. Add roughly chopped basil and salt. Cook for another 10 minutes. Roughly run the hand blender for ½ minute in the sauce to smooth any tomato chunks. Now add the meatballs, coat them nicely in the tomato sauce. Lower the heat, cover the the pan and cook for about 20 minutes.</span><br />
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<span style="font-family: Arial;"><span style="font-family: Arial;">Cook spaghetti in abundant boiling water (add salt to the water) till done. Also add may be a 1 tbsp of oil into the boiling water. Drain the pasta, drizzle some olive oil into the spaghetti.</span></span><br />
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<span style="font-family: Arial;"><span style="font-family: Arial;">Pour a generous serving of the meatball sauce over the spaghetti, sprinkle rosemary and grate some Parmesan.</span></span></div>Anup Raghavanhttp://www.blogger.com/profile/06748602784288857674noreply@blogger.com0