Tuesday, December 14, 2010

NO FUSS COOKIES

NO FUSS COOKIES

Shreya writes:
Dear Amru,
Sine you are blogging on baking these days .. i thought I will share this biscuits recipe with you.
I just tried it for the first time on saturday.. you see we have a cookie exchange in office. All of us have to bake cookies at home and then exchange them for other cookies. So each person has a variety of cookies over Christmas.
This is a simple no fuss recipe which everyone will love...
Love
Shreya


Heyyy Shreya,
I'm sure everyone will like this recipe..
Thanks
Amrutha


So, guyss we have our next recipe, from my good old friend Shreya..

NO FUSS COOKIES!!

For this you will need:
250 gms soft butter
1/2 cup pure icing sugar
1/2 cup custard powder
1 3/4 cup plain flour(maida)
1 teaspoon vanilla essence

Method:
Combine vanilla essence, butter and sugar and process for 2 min or until well combined.
Then add the flour and custard powder.. just pulse  for 30 sec .. if you process for long the cookies will not be of fine texture(this is important to remember)
Then roll into small balls and place them on the baking tray.. covered with baking paper.. (Butter paper)
Flatten the balls with a fork slightly or make desired cookie shapes.
Bake them in a preheated oven on 180 degrees for 12 -15 min until lightly golden.
Let them cool for few mins.. Before you transfer them in a container..
Cookies are ready to eat! 
(i also substituted butter for some olive oil- went half and half)

Cookies are ready!! Absolutely easy!!
And absolutely NO FUSS!!
-Amrutha Langs


Wednesday, December 8, 2010

Classic Chocolate Cake

Classic Chocolate Cake

A classic chocolate cake is always enjoyed by everyone.
You may call it old-fashioned, but its irreplaceable!
I personally love the aroma of the freshly baked chocolate cake..
You may keep it simple as it is and serve with tea or as a dessert or lather it with loads of white whipped cream or chocolate icing!!!
Here's the recipe.. Enjoy!

You will need:
125gms dark chocolate (chopped)
4 tbsp milk
150gms butter (at room temperature)
150gms castor sugar
3 eggs
250gms maida (plain flour)
1/8 tsp salt
1/4 tsp baking soda

Method:
On a double boiler, melt the dark chocolate with milk until it is smooth in texture.

In a large bowl, cream the butter with sugar.
Add the eggs (one at a time) to this creamed butter and sugar mixture.

Then, add the melted chocolate mixture to the butter mixture and mix well.

Sieve maida, salt, baking soda and add it to this mixture.
At this stage do not mix rigorously, be gentle and just fold the mixture.

In a well greased baking tray, pour this mixture and bake in a pre-heated oven for 25mins at 250degrees.


Voila! C'est pret!
-Amrutha Langs

Tuesday, December 7, 2010

NANKHATAI, CHEESY SPINACH & CORN TARTS, FRUIT CRUMBLE

My friend Pallavi writes:
Hi Amrutha,
Reading ur mail is mouthwatering! maaaaast !!
Can you suggest me some baked/roasted eggless  recipes ?
Awaiting 4 the same.
TC :-)
Pallavi Mujumdar

Dear Pallavi,
thanks.. And I'll surely give you some eggless baked/roasted recipes..
Here are a few...
Amrutha

Today's recipes are: NANKHATAI, CHEESY SPINACH N CORN TARTS, FRUIT CRUMBLE

NANKHATAI
You will need:
1 1/2 cup Maida
3/4 cup powdered sugar
1/2 cup + 1/8 cup ghee
1/8 tsp vanilla essence or nutmeg or cardamom or jeera and salt or oregano and masala (desired flavoring)
Method:
Mix together all the ingredients and form a soft dough.
Divide the dough into equal portions and shape them.
Place them in a greased baking tray.
Bake at 160 degrees for 15 minutes in a pre-heated oven.
Cool and store in airtight container.

Cheesy Spinach and Corn Tarts
You will need:
For the short crust pastry (that's the outer crust, the tart base)
180 gms maida
90 gms butter (at room temperature)
A small pinch of salt (1/8 tsp of salt to be accurate)
For the filling:
1 cup spinach (chopped)
1/2 cup sweet corn (boiled)
1 cup cheddar cheese (grated)
1/4 cup milk
Salt to taste
Oregano to taste
1 tbsp butter
Method:
Firstly get the pastry ready.
Sieve the flour and salt in a big glass bowl.
Cut the butter in squares and rub the mixture with finger tips until the mixture gets wet sandy texture (like bread crumbs).
Add cold water little at a time, mixing with a fork. Adding just enough to bind the pastry together.
Wrap the dough into a cling film and roll it out lightly into a thick chapati.
And let it chill in the refrigerator for an hour.
Meanwhile, you get the filling ready.
In a pan, saute the chopped spinach over some butter.
Once spinach is cooked add the sweet corn.
Now add milk, salt and oregano and let it cook stirring constantly.
Once almost done add grated cheese and cook until cheese melts, cover it and keep it aside to cool.
Now, get the pastry out of the refrigerator.
Roll it again over the cling film.
Remove the cling film from one side of the rolled out pastry (keep other side for you to handle the pastry) and flip it in your pastry/tart tin.
Once placed properly in the tin, remove the other side of the cling film as well, and poke the pastry with fork. (Remember: the short crust pastry shouldn't rise)
Put it in pre-heated oven for 18 minutes at 180 degrees.
Once baked. Cool the pastry and then pour the filling into it.
Add some more cheese if you like and bake for more 5 to 10 minutes at same temperature or until its just about light brown in colour and cheese has melted.
Serve hot or cold!

FRUIT CRUMBLE
You will need:
500 gms or a little more Apples or Peaches (peeled and sliced)
90 gms powdered sugar
90 gms maida
60 gms butter
Whipped Cream as much you wish!
Method:
In a baking dish, place half of the apple pieces in it.
Sprinkle half of the powdered sugar on it.
Now, place the remaining apple pieces over it.
Sieve maida in another bowl. Rub in the butter cubes with finger tips and let it attend wet sandy texture.
Mix the remaining powdered sugar into it.
Now put this mixture on the fruit and press it gently with finger tips.
Place the baking dish in pre-heated oven and bake at 175 degrees for 35-40 minutes.
Serve hot with loads of whipped cream.

Happy Cooking
Amrutha Langs


































Monday, December 6, 2010

Kids Party Food

Too much planning can make an adult celebration fall flat and children also resent attempts to regiment their behaviour at party.
Children love to play noisy, boisterous games with gusto and at the same time enjoy fun food and drinks..
So here are some fun drink and food recipes for kids parties..

Caramallo Milk
Caramallo Milk
You will need:
6 tbsp butter
4 tbsp brown sugar
1/2 cup fresh cream
2 cups milk
8 marshmallows (white)
1 cup grated chocolate (dark)
Method:
Melt butter in saucepan, add brown sugar, stir over heat until sugar dissolves.
Remove from heat and add fresh cream, stir until smooth.
Add milk, stir over heat again until just boiling.
Pour into tall or milk glasses, place marshmallows and sprinkle grated chocolate.


Pastel Punch
You will need:
2 cups canned pineapple juice (chilled)
2 cups canned raspberry juice (chilled)
1 litre lemon soft drink
1 litre vanilla ice cream
Method:
Blend all the ingredients until it becomes smooth and frothy.
Serve immediately.
This can be made with any citrusy fruits. Here I have used Orange Juice and Raspberry Juice Combination..


Vanilla Malt Drink
You will need:
3 cups milk
1/4 cup malted milk powder
2 tsp vanilla essence
2 tbsp honey
1 cup grated dark chocolate
Method:
Blend on high all the ingredients. Serve immediately with grated dark chocolate.
This drink can be served chilled or enjoyed hot!

Bewitched Brew
You will need:
1 bottle blackcurrant juice
1 bottle apple juice
1 bottle ginger ale
Method:
Combine all the ingredients. Serve in tall glasses with crushed ice.
Or serve in margarita glasses with the glass rims rolled in powdered sugar.

Chewy Rumble Crumble
You will need:
1 cup marshmallows (white)
1 cup dark chocolate
1 cup white chocolate
1/2 cup butter
3 cups crushed biscuits (digestive/marie)-crush into powder form.
1 cup whipped cream
1 cup icing sugar
Method:
In a saucepan, over medium heat melt butter and add marshmallows, dark and white chocolate.
Cook until the whole mixture melts and becomes a soft gooey texture.
Add the crushed biscuits. Mix.
Pour this mixture in a greased cake tin.
And let it cool, once cooled keep it in refrigerator to set.
Before serving dust some powdered sugar and whipped cream!

Fruity Jelly Cake
You will need:
4 tbsp china grass (pink colour)
4 cup water
1 sponge cake
2 cups chopped fruits
desired Icing or whipped cream
strawberries or cherries for decoration
Method:
Dissolve china grass in water over medium heat, stirring constantly for about 8 minutes.
Meanwhile, cut a hole in centre of the sponge cake and keep it aside, in the serving tray.
Place the chopped fruits in the centre of the cake.
Once the china grass is ready, let it cool a bit, then pour this mixture in the centre of the cake, over the chopped fruits
Refrigerate it.
Once set, decorate with desired icing or whipped cream and serve!
You can decorate with strawberries or cherries!

Fruity Toastado Squares
You will need:
10 toasts (fruit-bread or sweet milk bread or small buns)
Jam
1 cup chopped fruits
5 Cheese slices
Method:
Cut the bread toasts into bite sized squares.
Cut cheese slices in proportion with the bread toast squares.
Place the cheese over toast, a drop of jam over it and some chopped fruits.
Garnish with a drop of jam or whipped cream.

I'm sure this food will not only be enjoyed by kids but everyone!!
Cheers
Amrutha Langs


Saturday, November 27, 2010

Bombay Duck Curry

Bombay duck curry (pathare prabhu bombil kalvan)

Pathare prabhus are original mumbaikars, the first people to have been settled in mumbai..

this is my mom's recipe and its slurrpped by all .. here I'm sharing a typical recipe of theirs which is loved, enjoyed and cherished by everyone.

Bombil kalvan (bombalache kalvan) - the english word for bombil is bombay duck..

My very good friend, Manasi has asked for this recipe, she loves pathare prabhu cooking.

Manasi here's a recipe for you.. Enjoy!


For Bombil kalvan (bombay duck curry), you will need:

6 pieces Bombil (Bomaby Duck) pieces - each cleaned and cut in half
2 tbsp tamarind pulp
1 cup chopped coriander
3-4 green chillies
10-12 cloves of garlic
1/4 cup grated coconut
1 tbsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1 tbsp lime juice
1tbsp oil

Method:
Grind coriander, chillies, coconut, garlic, tamarind pulp with water (as required) to a fine paste.

In a vessel, marinate the fish pieces with salt, turmeric powder, red chilly powder, oil and lime juice and keep for 5 mins.

Now add the coriander paste to the marinated fish.
Keep again for 5 mins.

Now add about 1 cup water and keep it on medium flame to boil.

Once the fish is cooked add some freshly chopped coriander to it and serve hot with steam rice.

-Amrutha Langs

Sunday, November 21, 2010

BAKARWADI

BAKARWADI

A typical maharashtrian snack, can be enjoyed with a hot cup of tea or can be dipped in cooling curd or simply eaten the way it is...........

For BAKARWADI, you will need:

Ingredients for the outer cover:
1 cup Chana atta (gram flour)
1/2 cup wheat flour
1/2 cup maida
Salt to taste
1 tbsp red chilly powder
1 tsp turmeric powder
Water (to make a dough)

Ingredients for filling:
4 tbsp tamarind pulp
4 tbsp jaggery powder (or grated)
4 tbsp water
1 tbsp jeera (cumin seeds)
1 tbsp dhaniya (coriander seeds)
4-5 peppercorns
2 dry red chillies
1 tsp kasuri methi
1 tbsp oil
Salt to taste
1 tbsp red chilly powder
1 cup sev (ready made packet of sev)
4 tbsp cup sesame seeds
Oil for frying

Method:

Knead a dough(with the ingredients mentioned) like you make for chapatis.

For making filling:

In a pan take oil, put dry red chillies, dhaniya, jeera, peppercorns, little salt, kasuri methi - roast these maslas and grind them into a fine powder.

Mix the tamarind pulp, jaggery and water and bring it to a boil.
Now, add the masala powder, to the tamarind - jaggery mixture.
Add salt to taste and some red chilly powder.
Keep it aside and let this paste cool.

Now roll out chapati out of the dough.
Brush the tamarind - jaggery paste to it, then spread the sev, sesame seeds evenly over it.

Then roll it from the side and form into a roll! (like you make for spring roll - but roll it tight)

Once rolled cut them into pieces, and then press each tight so that the filling stays intact.

Deep fry these! And serve hot or store in an air-tight container once cooled .. lasts atleast a month

Enjoy!!!
Amrutha Langs

Mexican Bhel

MEXICAN BHEL

This recipe has been sent by a very good friend of mine who is also a food lover and follower of this blog.. Shreya!
Being my school friend, I have shared my lunch-box with her, school bench and yeah we share the same group of friends!
A full gang of girls!! Aint it, shreya!!

After marriage, she is living in Australia. Staying in a different land obviously gave her an opportunity to explore new cuisine and introduce it in her everyday cooking!!

One such recipe which is her fav recipe , has been sent by her ..

Thanks Shreya for sharing the recipe....


Shreya's Mexican Bhel...

For Mexican Bhel, you will need:

1cup Kidney Beans soaked and boiled
1 cup Canned or fresh tomato paste ( for gravy so use your discretion)
1 tbsp Chilli powder
1 tbsp Oregano
1 tbsp Mexican spice powder (it contains paprika,cumin powder)
1tbsp Garlic paste
2 tbsp Oil
Salt to taste
1/2 cup Lettuce Chopped
1 cup Onion Tomatoes chopped
1 cup Grated Cheese
Tortilla sheets
(If you do not have tortilla sheets, you can make at home. Just make the dough from Makki ka atta (corn flour) and make triangualr shapes and fry them . This is for the base.)

Method:
To make kidney beans gravy. Heat a vessel and put some oil, put the garlic paste and the onions and saute. Pour the tomato puree and saute , then put oregano, chilli powder and salt ( you can put some sugar if you want just for some sweetness) Pour the kidney beans in the end and let it boil. Finally,In a bowl add the fried tortillas in the bottom top it up with shredded lettuce, chopped tomatoes and onion and add the cheese, then pour the kidney beans gravy.

You can also put some guacamole or sourcream on the sides Mexican Bhel is ready to eat!

My take: try using any sprouts instead of kidney beans and convert the recipe to Mexican Misal, garnish with some freshly chopped corriander, onion and green chillies.

Enjoy!
Amrutha Langs

Wednesday, November 17, 2010

Kitchen Essentials

Kitchen Essentials : every homemaker's guide to building a good kitchen :

"beti bani biwi aur bahu.. aur maa"
Have you recently got married and are worried about entering the kitchen? About starting to cook? About the measurements?
If I have 4 members in my family then how much flour will be needed to make chapatis? Or how much rice to cook? How do I give variations in my everyday cooking?
Hmmmm ........ Toooo many questions which might at times get you puzzled...
Here are some tips which will help you get out of this situation and be considered the 'good biwi or a good bahu rani' ... Hahhahaha
Jokes apart, but here are some tips for your everyday cooking!

The measurements given are for 4 people:
Rice - 1 1/2 cup rice grains - same proportion of water or a bit more
Dal - 1 cup tuur daal - same proportion of water
Veggies - 500gms ~ 750gms
Leafy veggie - 2 bunches
Salad - 250 gms (cucumber/tomato, etc...)
Wheat flour - 4 cup wheat flour
Curd - 2 tbsp curd + 2 cups warm milk (set it overnight)
Buttermilk- 1cup thick curd+ 2 cups water
Saunf/ badishep with sugar - 4 tbsp (as mukhwas)
Tea - 4 cup water + 4 tsp tea powder (sugar as per taste)
Nimbu paani - 4 glass of water + 6 tsp sugar + 2-3 tsp lime juice + 1/2 tsp salt + 1 tsp grated ginger/juice of ginger + 1/2 tsp cardomom powder.


10 MUST HAVES!!!
Keep the following things handy, as these prove to be a life saver and can be stored easily :
1. Aam ka achaar (mango pickle) or any achaar(pickle)
2. Muramba/Murabba (sweet mango or any murabba)
3. Chutney - dry and wet both . For e.g. Garlic chutney (dry), gun powder chutney (dry), pudina chutney (wet) etc....

4.Keep all the pastes ready,so for everyday cooking you don't have to waste time in grinding. Pastes like - garlic paste, ginger paste, red chilly paste, green chilly paste, pudina paste(mint paste), chinese cooking paste, italian sauce, spanish salsa, tomato puree, lime juice.
5. Juices are a good source of instant energy, we all know that but did you know that you can add these juices to add a different flavour to your cooking.
For e.g.
Orange juice if added to pumkin sabji can give a nice twist.
Sweet lime juice + soda - an instant drink.
Sweet lime juice can be used as a salad dressing with little sugar, black pepper powder and salt mixed - pour over some roughly chopped ice-berg lettuce and sweet corn!
Orange juice with little sugar can also be used as a salad dressing. Pour it over some grated carrots and add some sultanas (kishmish) to it!
Juices come really handy!!
6. Mayonnaise is a must! - from salad dressing to sandwiches everywhere it can be used.
In addition to that try making various dips out of the same old plain mayo...
Mix tabassco sauce with red chilly paste and honey and mix it with mayo - a spicy yet sweet dip is ready!
Mint paste + salt + green chilly paste + Mayo - mint mayo dip
7. Papads - from plain roasted, fried to masala papad.. Everyone's fav!
Apart from that these can be stuffed with your favourite stuffing and served like a crispy wrap/frankie.
8. Potatoes & Onions are a must in your kitchen ! (Unless you are a jain) as add ons to your sabji or from sabjis to pakodas.... A variety can be made from these ..
9. Curd! Plain curd is always essential but try experimenting this:
In a decorative bowl, take a drop of food colouring, add some powdered sugar or sweet jam to it and then add desired fruit chopped in small pieces to it. Now mix everything well and add 1 tbsp curd + 1 cup warm milk and then let it set overnight and next day morning once its set put it in refrigerator and serve chilled!
Try it with mangoes and strawberries. (If trying with pineapple using canned pineapple instead of fresh)
And curd obviously gives you the other variations like chaas(buttermilk), lassi, etc..
10. Poha, rawa(suji), sabudana(tapioca) - serves great as breakfast, snack or starters or even desserts.
Hope these tips help you building your kitchen!!!
Will keep posting more blogs on this topic till then all the best with your cooking!!!

- beti bani biwi aur bahu aur maa!!!
Amrutha Langs


















Tuesday, November 16, 2010

KASHMIRI MUTTON

Kashmiri mutton
The photos attached are from my granny's cook book (mom's mom) ..
She used to maintain this diary wherever she travelled. My granny along with my grand-dad used to stay in Kashmir, as my Grand-dad was posted there as an Architect,he did work for the army as well.. They have stayed in Kashmir for around 10 years.
I've grown up listening to their wonderful tales n stories from Kashmir - the paradise (as they used to refer)
My granny has a whole section of Kashmiri recipes noted in her diary. When I got hold of her diary, I was amazed by the fact, she wrote recipes along with some stories revolving around that recipe.
I think my blogging of recipes has come genetically to me through her...
Anywayz, today the recipe that I'm gonna share with you all is a recipe from my Granny's book -
An authentic Kashmiri Mutton recipe..
Cheers!





For Kashmiri Mutton, you will need:
1 kg mutton (diced)
4 tbsp oil
2 bay leaf
1 small stick of cinnamon
2 green chillies (slit length wise)
1 cup onion (chopped-thin sliced length wise)
1 cup tomatoes (chopped)
1/2 cup carrots (chopped)
1/2 cup french beans (chopped)
1/2 cup green peas (fresh)
1/2 cup potatoes (chopped)
(All veggies should be chopped into squares- try to keep the size same)
Salt to taste (1tsp)
For marination:
1/2 cup yogurt (fresh dahi)
2 tbsp ginger paste
1 tbsp garlic paste
2 tbsp lime juice
2 tbsp tomato puree
Salt to taste (1tsp)
1 tsp haldi (turmeric powder)
1 tsp red chilly powder
1 tsp regular masala
2 tbsp oil
2 tbsp kashmiri red chilly paste (to make this paste- soak kashmiri red chillies with a small pinch of salt and water for a while then grind them into a fine paste-you can store this paste in refrigerator for 15 days)
Freshly pounded masala
(For this masala- take 2tbsp each of - coriander seeds, cumin seeds, 1 small cinnamon stick, 2 cloves, 2 dry red chilles, 1/2 tsp anise, 4 peppercorns - roast all these masalas dry in a pan with some sea-salt / regular salt and then pound them or simply grind into a fine powder)

Method:
Firstly marinate the mutton pieces with all the ingredients mentioned (marination ingredients as mentioned above)
And keep it aside for an hour.
In a vessel, take some oil and add the bay leaf, cinnamon, green chillies and then saute the onions till golden brown
Then add the marrinated meat (mutton) into it. Cook for long until meat is tender.
Also add all the veggies one-by-one. First the tomatoes, carrots, then french beans, potatoes, and peas.
Now cook everything together till all the veggies and mutton are cooked and tender!
Add freshly chopped coriander before serving and serve hot with steamed rice or with kadak roti or kadak pav!!!
Enjoy!!!

"Taarif karuu kya uuski jisne tumhe banaya!!!"
Note my words:
People will be singing this to the mutton after eating it!!! ;-) :-)
Sluurrrrrrppppp!!!
-Amrutha Langs
























GUAVA PICKLE n exploring Guava

Guava Pickle

This pickle will surely add a new flavour to your everyday meals - Something different !!!


For GUAVA PICKLE, you will need:

2 guavas (chopped into small pieces)
1 cup jaggery (grated)
4 tbsp pickle masala (achaar masala)
1 tbsp raai (mustard seeds)
1 tsp hing
1 tsp methi (fenugreek seeds)
1 tsp jeera (cumin seeds)
1 tbsp oil
1 tsp salt

Method:

Mix the guava pieces with the pickle masala and salt and keep it aside.

Meanwhile, in a saucepan, take some oil, add raai, methi, jeera, hing and then add the guava pieces to it.

Let the guava become soft then add the jaggery. Cook for a while.

Serve hot with rotis or phulkas.

Once cooled it can be stored in an air-tight container in refrigerator for 5-6 days.

Exploring Guava...
Pink Guava Fritters:
1cup rice flour (better tempura flour)
2tbsp caster sugar
3/4cup chilled water
4 pink guavas
oil for deep frying
icing sugar for dusting
caramel sauce to serve as a dip or drizzle over it.

Method:
Whisk together the flour, sugar, water n let it rest for 15 to 20mins.
cut Guava wedges, remove the seeds.
Dip the wedges in the batter and deep fry until golden n crisp.
Dust icing sugar over it and serve hot with the caramel sauce


Pink Guava Sauce (can be used for grilling or BBQ Chicken or fried potato wedges)

2 pureed and strained Pink Guavas
2cups tomato puree
1/2 cup tomato ketchup
1 roughly chopped onion
2 cloves of garlic
1tbsp smoked paprika
1 tbsp curry powder or mixed masala
2tbsp honey
2tbsp brown sugar
1tsp chilly powder
2tbsp worcestershire sauce
a tiny dash of tabasco
salt to taste

method:
blend all the ingredients to form a smooth paste, then cook on low flame in a pan for about 15mins, and let it cool before storing in a jar.

Happy Cooking
-Amrutha Langs


AMBOSHI CHE LONCHE

Amboshi che lonche

Well its not something out of this world .. Its a typical maharashtrian pickle.

Amboshi means dried raw mango pieces. You get it in market.
When raw mangoes or mangoes are not available amboshi is used to make pickles.
Lonche means pickle.


You will need:

200 gms (approx. 2 cups) amboshi (dried raw mangoes)
1 cup jaggery
3/4 cup water
1 tbsp salt
2 tbsp red chilly powder
4 tbsp pickle masala (achaar masala)
4 tbsp oil (for tadka)
1 tsp raai (mustard seeds)
1 tbsp methi (fenugreek seeds)
1 tsp hing

Method:

Soak 'amboshi' in some water for about 1 hour, it should soften by then.

Once it softens make small pieces.
Mix the red chilly powder, achaar masala and salt and mix it with the amboshi pieces.

Meanwhile, make one string consistency syrup with jaggery and water.

Now mix the amboshi mixture with jaggery syrup.

In a small pan take oil,heat the oil then add methi, raai, hing and let it cool. Now add this mixture to the amboshi-jaggery mixture.

Let it cool completely then store in an air-tight container.

Lasts for months. And with time it becomes softer and tastes even better.

Cherish this pickle with roti, samosas, parathas, dosas and almost with any indian meal.


Add that little zing to your food!
-Amrutha Langs



BUTTER GARLIC NAAN

Butter Garlic Naan!!!

The all time fav butter garlic naan for you .. ever tried making at home...
the next time you crave for it, dont run to the dhaba, instead use this recipe.

You will need :
4 cup maida
20 cloves of garlic made into a fine paste
More 10 cloves of garlic finely chopped
5 tbsp butter
1 tsp baking powder
1/2 tsp soda bi carbonate
2 tsp sugar
1 egg (optional)
1 cup milk
2 tbsp yogurt
2 tbsp oil
Salt to taste
4 tbsp coriander and pudina (mint leaves) chopped


Method:

Sieve maida, baking powder, soda-bi-carbonate, salt together.

In a bowl mix together - garlic paste, oil, sugar, yogurt, egg, milk and then add this mixture to the maida.

Knead it into a soft dough.
Make small equal sized balls and roll out / with hands give it a naan shape .

Meanwhile mix chopped garlic, coriander, pudina with butter and apply it on top of the naan and then put it in tandoor or on tava (pan) and roast from both sides.

Put some more butter just before serving!

Special tip: Be generous with butter!!! ;)


Happy Eating
Amrutha Langs

Sunday, November 14, 2010

World Classics : CHILE CON QUESO

chile con queso !
Its a Mexican dish adopted by Americans and is made with lot of variations.
It's a dip served with tortilla chips.

For CHILE CON QUESO you will need:
3 tbsp oil
3 tbsp butter
1 cup thinly sliced onion
1 cup thinly sliced tomatoes
1/2 cup milk
1 cup grated cheese
2-3 tbsp water
5-6 green chillies (de seeded and cut into strips)
Salt and Pepper to taste

Method:

In a pan, take some butter and oil and then add the onions, saute till they are translucent, now add the tomatoes.
Once cooked add the chillies.

Now slowly add milk to the mixture and water if required. Add salt and pepper and cook stirring it constantly.

Remember you are making a dip for tortillas so the mixture shouldn't be runny, it should be thick and cheesy.

Finally add the cheese and cook until the cheese melts.

Serve with tortilla chips or try having it with any salty biscuits / crackers !


Amrutha Langs

World Classics : Coconut and Coriander Soup

Thai style Coconut and Coriander Soup

2 cups coconut milk
1 cup stalk (veg/non-veg)
1 tbsp galangal
1 stem of lemon grass (cut into 3 pieces)
2-3 kaffir lime leaves
2 thai chillies (or indian chillies)
1 cup pieces of boneless chicken
1 tsp salt
1 tbsp fish sauce
1 tsp sugar
2 tsp lime juice
2 tbsp coriander leaves chopped
1 tbsp butter/oil

Method:
On a saucepan, get the chicken cooked by adding some oil/butter and a pinch of salt to it.

Add all the spices and sauces to the chicken once its cooked.

Meanwhile mix the coconut milk with the stalk and bring it to a boil, stirring constantly.

Now add the boiled coconut milk mixture to the cooked chicken slowly.

Put the chopped coriander to it.
And let it simmer for two minutes.
Serve hot!!!

This soup can be made using the ready thai mix of spices.

Vegan's can drop chicken and just enjoy the coconut milk and coriander flavour with the thai spices.

Try sipping on this soup when you are having cold.. It's soooo soothing !!!

Happy Slurrppping
Amrutha Langs


Friday, November 12, 2010

Instant Spanish Breakfast

Instant Spanish Sunday

Make you sunday morning yummy instantly.. try this spanish breakfast..


Spanish Eggs with Chorizo and Peppers

boil a handful or two of baby potatoes until nicely cooked. In a pan, take a lil bit of oil and add sliced onions, 2 red bell peppers (sliced and deseeded), about a long string or 150gms of chorizo disks (spanish spicy sausage). Sizzle until cooked and transfer to a plate, then to the same pan add the boiled baby potatoes (chopped into halves), once they get the color add the onion sausage mixture again and take out in serving plate.
make 4 eggs - sunny side up and serve on top of the chorizo mix..
serve hot with bread toast.


Wednesday, November 10, 2010

Prawn Pickle

Prawn Pickle


For Prawn Pickle you will need:
1 cup prawn (cleaned)
2 tbsp ginger (grated)
3 tbsp garlic (grated)
5-6 chillies(green)
5-6 tbsp lemon juice
10 tbsp pickle masala (achaar masala)
1 tsp turmeric powder
1 tsp hing
2 tbsp salt
1 tbsp mustard seeds (raai)
1/2 cup oil (for preserving the pickle)


Method:

Firstly wash, clean and pat dry the prawns. Then, marinate it for a while with little salt, lime juice, ginger, garlic (don't use all of it).

Now, in a kadhai take about 2 tbsp oil, put mustard seeds, chillies, hing, turmeric powder and the marinated prawns. Saute it nicely until all the juices in the prawn dry out.

Then let it cool down and add achaar masala and all the remaining ginger, garlic, salt to it and mix well. Keep this mixture in an air-tight bottle.

Meanwhile, take the oil and add remaining mustard seeds, hing and let this tadka cool down completely.

Once the prepared tadka has cooled down completely add it to the prawn mixture in the bottle.

This pickle can be preserved in an air-tight bottle/jar, in refrigerator for 20-25 days!

Enjoy this yummy pickle with puris, chapati, rice .. Anything...

my take: serve it as a dip with trotillas or french fries


Cheers!!!
Amrutha Langs


Diwali Special : crispy potato chiwda

Crispy Potato Chiwda

Recipe:
You will need big potatoes, cashews, peanuts, kishmish, salt, sugar, black pepper powder,green chillies.

(I haven't given proportion, as it can be adjusted according to your taste buds.. If you love dry fruits add some more of them!)

Take big potatoes wash, dry and then grate these potatoes over a cheese grater. You should get small noodle kind of texture.

Now put these grated potatoes into water and after removing them from water spread it over a cloth and pat dry.

Now deep fry these over medium to high flame (do not let the colour change while frying - try and maintain the goldeny white colour)

Take them out over newspaper add salt, sugar, black pepper powder to it an mix well.
(Instead of black pepper powder, you can use red chilly powder)

Meanwhile deep fry cashews, peanuts, kishmish, chillies (all seperately) and keep them aside.

Now mix everything together and store in an air-tight container!

Serve as a tea-time snack.

Try adding this to your upma or batata bhaji!

-Amrutha Langs


Tuesday, November 9, 2010

Photographs of Diwali Decoration

Here are some of my Diwali Decoration Photographs :

- Amrutha Langs


Sent on my BlackBerry® from Vodafone

Diwali Special : CORNFLAKES CHIWDA

CORNFLAKES CHIWDA (spicy cornflakes)

You will need:
250 gms cornflakes (plain)
1 cup peanuts
1 cup coconut slices (dry coconut)
1/2 cup kishmish
1/2 cup cashews
4-5 green chillies (cut into pieces)
1 tbsp garam masala
A small pinch of hing & turmeric powder
1 tsp raai (mustard seeds)
3 tbsp sugar
3 tbsp oil
10 curry leaves
Salt to taste

Method:

In a big kadhai, take some oil (if you are using non-stick use 1 tbsp oil) and heat it, now go on adding all the ingredients one after the other in the following order :

Raai, chillies, hing, turmeric powder & curry leaves - let it settle, then add - coconut slices (small slices) let them turn golden, then peanuts - salt, sugar, garam masala.

Give it a nice stir, now add - cashews and kishmish.

Finally add the cornflakes give it a nice stir over high flame (taking care nothing at the bottom is burning)

Let it cool a bit, store in an air-tight container.

-Amrutha Langs

Diwali Special : KHAJUR KARANJI and PAKATIL KARANJYA


Instead of the regular diwali karanji, these are 2 variations in Karanji.. One with dates and the other dipped in sugar syrup. Try these..

KHAJURI KARANJI

You will need:
2 tbsp ghee
2 tbsp sugar
2 tbsp milk ( or more if needed)
2 cups maida
1/2 cup powdered sugar
1/2 cup dates (de-seeded, and chopped into very small pieces)
1/4 cup cashew powder

Method:
Mix ghee, sugar and add maida to it, now adding milk form a dough out of it.

Meanwhile, mix dates, cashew powder and sugar for the filling.

Now roll out small puris out of the (above mentioned) dough and add the dates filling into it.

Fold it into a karanji, seal the edges properly and deep fry them in ghee over medium flame.

Khajuri Karanji is ready !!



Pakatil Karanji

You will need:
11/2 cup maida
3/4 cup rawa
4 tbsp ghee (melted and hot)
A pinch of salt
2 tbsp milk
1 cup gulkand
1 cup dessicated coconut
3-4 tbsp cashews (finely chopped)
2 tbsp castor sugar
3 cups sugar and water for syrup

Method:

Knead a dough mixing maida, rawa, ghee, salt and milk. After 2 hours put this mixture in a food processor.

Meanwhile, mix gulkand, dessicated coconut, cashews, castor sugar and keep it ready for filling.

Now, roll out small puris out of the dough (above mentioned). Fill it with the coconut-gulkand filling and fold it into karanji. Seal the edges properly, and deep fry in ghee over medium flame.

Meanwhile, make sugar syrup of 2 strings consistency add a pinch of saffron and cardomom powder to it.

Dip the fried karanjis into this syrup and let it soak for about 10-15 mins, take them out and serve!

You can garnish them with rose petals!

(In the photograph you can see some of my creations: khajuri karanji and khawa-chocolates)

Happy Eating
Amrutha Langs

Diwali Special : SHANKARPALE, ANARASE

SHANKARPALE (sweet diamond biscuits)

You will need:
1 cup ghee
1 cup sugar
1 cup milk
1 cup maida (according to the milk proportion)
A small pinch of salt and baking powder

Method:

Boil milk and dissolve sugar in it.
In a big thali (plate) mix ghee with salt and baking powder and pour milk & sugar mixture in it.

Now go on adding maida, as much as the milk; ghee mixture can absorb. Till a soft but tough dough is formed.

Now roll out chapatis (rounds) out of it.
And then cut into diamonds.

Fry these diamonds in ghee on medium flame.

Shankarpale are ready!!!


ANARASE ( sweet crispy rounds)

Now-a-days, no one makes the dough for anarase at home, as it is a tedious process. For making the dough for anarase, you need to wash and dry the rice (grains) for 3 days then, grind it fine and sift the flour until fine flour is gained. Then you need to take grated jaggery, in the same proportion as the flour, then add some dahi (yogurt - fresh and creamy) to it. And kneed a dough adding 2 tbsp ghee. Then keep this dough aside for 4 days and then the dough is ready for making anarase...

Uff! Tedious isn't it!! Hmmm..

Instead get a ready anarse dough from a good shop and then follow the following process...

You will need:
Ready anarse mix (dough)
Khaskhas
Ghee for frying

Method:

Roll out small puris out of the dough and spread and press some khaskhas over it.

Meanwhile heat ghee for frying in a kadhai.

Now deep fry the anarase on medium flame, but do not turn over the anarase .. The side with khaskhas should always be up and never be turned over.

Anarase are ready to be served!

(In the photographs you can see my creations : Shankarpale, Anarase, Mysore Pak)

Enjoy!
Amrutha Langs

Wednesday, November 3, 2010

Recipe no: 11,12,13,14,15 (coming soon)

Heyyy guys,

Wish you all a very happy diwali!

And if you all were wondering, where I was for so many days? And where is the blog?

Well, I was a bit busy with diwali preparations at home..

I've got some fantastic recipes for this occasion, just give me a day, I'm gonna put them all with the photographs ...

Btw, thanks for the tremendous response, I'm glad that you all are enjoying the recipes..

Dear Shreya and Pallavi,
All the best with mysore pak and do let me know, how it has turned out. ( A special tip for you all : while making mysore pak , you can use lesser ghee than what has been mentioned by me, infact my mom makes it with lesser ghee and the outcome is equally good, in fact better ;) :)

Anywayz, I'll soon put my diwali preperation, decoration and food photos... Just wait a bit!!

Till then take care, stay healthy!!!
And
Have a Safe, Sparkling, Healthy, Eco-friendly, Happy & Prosperous Diwali!

Amrutha Langs


Sent on my BlackBerry® from Vodafone

Saturday, October 30, 2010

Diwali Special : MYSORE PAK

Diwali Special: MYSORE PAK:

You will need:

3/4 cup Besan
2 1/2 cup Ghee
4 cup Sugar
2 1/2 cup Water

Method:

Sieve the besan atta properly.
Meanwhile preheat ghee and keep it hot.

Cook sugar with water, and let the syrup attain 1 string consistency.
Add half a cup of hot ghee to this sugar syrup and stirring constantly add besan atta to it.
Keep stirring continuously till mixture starts to bubble.

Add hot ghee, half cup at a time. Every time ghee is added to this mixture, it will sizzle and froth up.
Continue this process till all the ghee is used up.

Pour into a greased tray and spread it evenly. Let it cool a bit then cut into squares.

Yum Yum
Amrutha Langs


Friday, October 29, 2010

DIWALI SPECIAL: BALUSHAHI

First Recipe for Diwali is - BALUSHAHI

For that, you will need:
1 1/2 cup Maida
1/4 tsp Soda-b-carb
4 tbsp pistachios chopped
2/3 cup Ghee (+ you will need extra for frying)
8 tbsp Yogurt
2 cups Sugar
2 tbsp Milk

Method:

Mix Ghee with the Maida and Soda-bi-carb - until it attains "bread-crumbs" type texture.
Add yogurt to this mixture and knead the dough until it is soft.
Cover and keep it aside for about an hour.
Make smooth equal balls out of the dough. Make a small dent in the centre of the ball, with your thumb. (Remember do not make a hole, just a small dent)

Meanwhile heat Ghee for frying (you need to deep fry, so take sufficient ghee).
Let the ghee heat and then on low heat, fry the prepared balls.
Once these balls start floating on the top, turn gently and let the other side attain golden brown color.
Drain and allow them to cool for 4 hours or so ...

Now, make sugar syrup, of two-string consistency, using sugar and water, add little milk in this syrup. Now, after adding milk, you will notice scum on the surface of the syrup, carefully remove it.
Remove the syrup from heat and then soak the fried balls(balushahis) in it for about 30 minutes.
Before serving add pistachios in the centre of balushahis and serve when the sugar is hardened.

Khateraho!!!
-Amrutha Langs

Thursday, October 28, 2010

World Classics : TABBOULEH

Tabbouleh is a Lebanese Salad. Extremely healthy and yummy recipe, ideal for people on diet...

For tabbouleh, you will need:

1 big bowl soji rawa (or better try getting bulgur - you may get it at Gourmet Stores)
2 big bowls of boiling water
2 tbsp olive oil
2 tbsp lemon juice
1 small bowl of spring onion (chopped)
1 small bowl of fresh parsley (chopped)
1 small bowl of tomatoes (chopped)
1 small bowl of cucumber (chopped)
1/2 (small) bowl of mint leaves (chopped)
Salt and black Pepper to taste

(If you wanna add your touch or should I say Indian touch, then add some red chilly powder and amchur powder or chaat masala)

Method:
Firstly get the soji rawa cooked, by adding boiling water.

Cover the bowl and set aside till it fluffs up and becomes nice and soft and fluffy.

Mix all the ingredients together. Chill the salad before serving!!!

Enjoy!!!
Amrutha Langs

Wednesday, October 27, 2010

World Classics : Orange Mousse

Mousse came from France but became globally popular and with lot of other variations as well and this recipe is a Spanish Recipe

Orange Mousse:

You will need:
1 tbsp gelatin
1/4 cup warm water
1 cup orange juice
1/2 cup sugar
1 tbsp lemon juice
1 tbsp orange liquor
1 cup cream (double / heavy cream)
2 egg whites
3 tbsp icing sugar

Method:

Soften gelatin in a pan with warm water.

In another pan, combine juice and sugar. Stir on medium heat till sugar dissolves, add gelatin, lemon juice and liquor to this mixture.
Remove from heat and cool.

Place this bowl in ice water with ice cubes and stir until mixture thickens.

Whip cream until foamy and gently fold into above mixture, now beat egg white with sugar and then fold in cream.

Pour the gelatin mixture into a mould and refrigerate till firm.

Unmould into the serving dish and decorate with cream mixture and some glazed orange pieces.

(To glaze orange pieces, peel orange pieces and brush them with orange crush)

Refrigerate and serve nice and cool!

Yuuuuuuuummmmmmmmm
Amrutha Langs

World Classics : CHICKEN WINGS

Chicken Wings are world famous and popularly known as Buffalo Wings ... For making Sweet, Spicy N Tangy Chicken (Buffalo) Wings you will need:

1 kg chicken wings
1/2 cup teriyaki sauce
2 tbsp oil
1 tbsp grated ginger
2 tbsp grated garlic
2 tbsp sherry
1 tbsp honey
1 tbsp fresh lemon juice
1/4 tbsp tabasco sauce
1/2 tspn 5 spice powder (you will get this at a store where chinese spices are available)
Salt to taste

Method:

Mix all the ingredients well in a flat dish, and let the marinated chicken wings get nicely marinated overnight.

Barbecue it or roast it .. Or simply put them in oven pouring some more marinade over it.

Serve with a cheesy dip!
To make a perfect cheesy dip which goes well with buffalo wings: mix some cheese spread with oregano, you may also add little mayo to this.

Cheers!
Amrutha Langs

Monday, October 25, 2010

World Classics : HAWAIIAN CHICKEN WITH PINEAPPLE

Hawaian Chicken with Pineapple (same recipe with prawns tastes good too)

1 cup chicken (boneless pieces)
1 tbsp chilly powder
1 tbsp garlic paste
1/2 cup chopped spring onions
2 tbsp tomato puree
3 tbsp oil
1 cup canned pineapple cubes
1 tspn lemon rind grated
2 tbsp lemon juice
1/2 cup coconut cream
1 tspn soy sauce
Salt

Method:
In a large bowl, mix chilly powder, salt, garlic paste, lemon juice, spring onions, tomato puree - add chicken pieces to this and marinate for an hour.

In a pan, heat some oil and put these marinated chicken pieces till chicken is lightly browned, now add the pineapple pieces to it, mix and let it cook.

Add the coconut cream and soy sauce, then the lemon rind.

Simmer till chicken is tender. (If u r using paneer instead of chicken - then immediately take off flame after adding coconut cream).

Serve hot with jasmine rice!!!

Cheers
Amrutha Langs


Sunday, October 24, 2010

World Classics: SPAGHETTI ALLA CARBONARA

Spaghetti is the versatile, thin, string pasta that is popular throughout Italy and now world-wide.
It comes in various versions red(tomato flavored), green(spinach flavored), and white(cheesy white sauce) - these colors also represent the Italian Tricolored Flag.
Let's try out one of the quite popular spaghetti dishes- spaghetti alla carbonara.
The coarse black pepper used in the dish represents coal and gives a nice carbon effect along with the flavor.

SPAGHETTI ALLA CARBONARA
1 bowl of mushrooms (chopped)
1 tbsp butter
1 bowl fresh cream
1 bowl grated parmesan cheese
2 egg yolks
2 bowls spaghetti
Salt
Freshly ground black pepper

Method:

First toss the mushrooms in some butter and keep them aside.

Now in a bowl mix together fresh cream, cheese and yolks with salt and pepper.

Meanwhile, get the spaghetti cooked in a large vessel of water. Once al dente, drain the spaghetti and run some cold water over it.

Now, in a pan mix the creamy cheesy sauce with the spaghetti and toss over on medium flame adding mushrooms as well to it.
Let the spaghetti get coated well.

Once done serve immediately with some more freshly ground pepper and cheese!

(Vegetarians can make use of this sauce: take some white flour (maida) and on butter just mix it over low flame. Then slowly add some milk and cheese, let it cook till the sauce thickens)

Enjoy with Garlic Bread!!!
Amrutha Langs

Saturday, October 23, 2010

World Classics : PAELLA

The globally popular Spanish Rice - PAELLA

For PAELLA you will need:

1 cup prawns (cleaned)
1 cup mussels (cleaned-keeping a few with shells)
6 jumbo prawns (washed,boiled, and kept whole)
3 cups chicken pieces (boneless)
1 cup calamari (squid) (in Indian bazar it is known as - Makla)
6 crabs (washed, boiled and kept whole)
4 tbspns butter
2 tbspns oil
2 cups chopped onions
1 cup chopped capsicum (cut in strips)
2 cups chopped ripe tomatoes (blanched tomatoes)
1 cup green peas
10 cloves of garlic
400 gms long grained rice (washed and drained)
6-8 cups chicken stock
4 tbspns red chilly powder
2 tbspns lemon juice
Salt to taste
Saffron to give the color n true spanish flavor

Method:

In a big vessel (preferably biryani vessel), heat butter and oil and saute the onions, some garlic, capsicums, tomatoes adding a little salt and the red chilly powder.

Meanwhile marinate the chicken with some garlic and oil for 5-10mins and add to the onion, tomatoes cooking.

Fry nicely for 15-20 mins.

Now, mix saffron with a drop of oil and add it to the onion, tomatoes cooking.

Meanwhile marinate the prawns & calamari with some garlic and lemon juice for 5-10mins.

Now, add rice, marinated prawns,calamari and give it a nice stir.

Now add the chicken stock and then the green peas.

Let it cook on medium flame till all the stock has been absorbed and the rice is fluffy.

Serve hot garnished with whole jumbo prawns and crabs.

(For bringing flavor to the boiled jumbo prawns and crabs add these things to it while boiling - salt, lime juice, garlic, small cinnamon stick)

Enjoy your paella with some Spanish music!!!

Cheers
Amrutha Langs

Friday, October 22, 2010

World Classics : DOUGHNUT


DOUGHNUT or DONUT - as you like it - an all time fav and you all haven't yet tried making it at home...
Doughnuts are either deep fried or baked. We will look at the baked version here.
Most countries have their own version and lots of variations .. I've given a classic doughnut recipe...

CINNAMON DOUGHNUT!!!

You will need:
175 gms plain flour
2tsp baking powder
2tbsp cinnamon
1/4 tsp salt
Small pinch of nutmeg
15gms butter (unsalted) or margarine
125ml milk
65gms sugar
1 egg
1 tbsp oil
1tsp vanilla essence
25gms powdered sugar
2tsp hot water
2tbsp sugar
1/2 tsp cinnamon


Method:

Sift the flour, baking powder, cinnamon, salt and nutmeg into a large bowl.

In a double boiler, melt butter and then whisking constantly add milk, sugar, egg, oil and vanilla essence. (Be careful, add each item slowly whisking constantly.)

Remove from double boiler and beat into a smooth mixture, now add the flour mix into it and mix it well into a smooth batter.

In greased doughnut tin moulds, spoon the batter.
Bake them on high for 10 mins (in a preheated oven).

Once baked, while the doughnuts are still warm, brush them with a thin syrup made from powdered sugar and hot water and then dust some sugar and nutmeg over it.

Serve as a breakfast, a tea-time snack or pour some hot chocolate syrup and serve as a dessert!!!

Simply Enjoy!!!
Amrutha Langs

Thursday, October 21, 2010

World Classics : PARISIAN DREAM

PARISIAN DREAM!!!

Ingredients:
4 egg yolks
3/4 cup castor sugar
3 tspns gelatin
3/4 cup sweet white wine
1 1/2 cup whipped cream
1/2 tspn almond essence
Some silvered almonds
And strawberry sauce
For the strawberry sauce you will need:
250gms fresh strawberries (mashed)
2 tbspns castor sugar
1/2 orange juice and rind
2 tspns cornflour


Method:

First get the strawberry sauce ready:

Mash the strawberries with sugar, orange juice and some orange rind (grated).

Put this mixture in a pan, on low flame. Constantly stirring it put cornflour (mixed with water-in paste form) into it.

Let it boil a bit, remove from flame and keep it to cool.

Now, beat the egg yolks, until light & fluffy. Now add sugar and mix.

Meanwhile, soak gelatin in wine & dissolve in a double boiler (keeping a vessel with water to boil and put another vessel into it with this mixture). Stir briskly.

Now let this mixture cool and once cooled add it in the egg mixture, but don't let it curdle!!!
Be very careful. Add the gelatin mixture once cooled completely.

Now, gently with absolutely light hands fold in half of the cream, almond essence & silvered almonds.

Pour mix in the serving dish! And pipe onto it the remaining whipped cream (with an icing bag or else just spoon the cream over it)

Decorate with some more silvered almonds, and let it set in the refrigerator for a while and serve chilled with the strawberry sauce!

Tip for the day: to make this recipe more special...
Enjoy your parisian dream with that special someone!
An ideal dessert for a romantic dinner!!!

Cheers!
Amrutha Langs



Wednesday, October 20, 2010

COOKING is FUN...!!!

For someone who has spent many hours of life, thinking about food, seeking out as many different flavors as I could possibly fit into my waking hours. It fills my life with delightfully yummy memories.
As all foodies know, food is the last frontier. We may not all be able to go out and discover a mountain, track a river, or journey into space, but we can all embark on a journey to uncover new flavors and textures, open doors or should I say open mouth to new worlds and new ideas and new cuisines and introduce peoples and cultures.
We can get back some of the wonder and joy that are the natural companions of a child trying things for the very first time.
You know something guys, on learning how the rest of the world eats, we learn how it lives.
I think we owe it to ourselves to make sure it isn't all about chips and burgers and sodas and colas… its far more than that… and if nothing else, then we owe it to our taste buds.

It's a simple funda for me, if we are indeed the sum total of what we
eat, then eating a wide variety of foods makes us more interesting,
while a receptive, monotonous diet results in us being a bit boring
and the yawny kinda Mr.Simpson!!!

So, what I wanna promise you all here is, that I am gonna offer you thousands of world recipes … A RECIPE FOR EACH DAY!
Exciting! isn't it! And, I wanna stop you from being the same old
boring, fat, couch potato simpson gorging on chips, pakodas, colas or
pav-bhaji!!!
A celebration doesnot equal to a cola and pav-bhaji……. please guys,
change the concept……
Let's explore, let's dive into the world of food…………………………
and I promise you that next time onwards your thali will be filled with world cusine!!!

So, Cheers and Happy Cooking!!!
Amrutha Langs

BAKING

When we talk about baking, what comes to mind is cakes! & then the
likes of pastries, puffs, breads and so on…
Baking is not just about cakes and cookies, and it's a wide range of
yummy treats, both sweet and savoury...
But when it comes to baking at home, most of us are scared to try out
the technique of baking. Though not difficult, one needs to be precise
in measurements, the right utensil, the right ingredients, the right
oven… everything counts and is important when it comes to baking.
Cooking is not scray because you can keep peeping into it, as and when
required, whereas, baking is in the oven… where once a thing is gone,
it's gone, and then all one can say is "ab sab bhagwan ke haat me
hain" …
hahaha
Don't let this situation happen!!! ever!!! believe me, its not just
"bhagwan ke haath me…" it is in "your own hands"… as I mentioned
earlier, just the right amount of everything, is what you need…. and
Voila, c'est prĂȘt!
Here are some tips which will come handy to you when you are baking something…
and do you know something – BAKING – is an art if mastered – can
create miracles! People will keep wondering how the cake or the
brownie you made is so deliciously yummy or how the bread you baked is
fluffy and the smell in the kitchen at the time of baking ….
hmmmmmmmmm … believe me! it's divine!!!

Firstly getting an oven… Well, in India, you have some great brands
today, but don't just go by the brand look out for the product as
well… any OTG should bake a decent cake.
Well, baking a cake or trying out baking in microwave is a bit of a
"no-no" if you ask me… as microwave won't give you the right amount of
browning or the crisp or hard factor may at times lack. So better,
bake in OTG ovens.
Next, having a good set of ovenable vessels like the cake tin, muffin
tray, bread tray, etc…
Don't forget to get a nice big glass or porcelain bowls – always
remember when you sift the flour, you need to create air in the
dough/batter, while baking, then the desired product will be attained…
Having a nice whisk, a hand blender/whisk (electronic) will help in
beating the eggs and the batter.
A wooden and a plastic spoon / spatula is a must.
A brush to butter the tins, or may be croissants before baking.
Once you are ready with the oven and these basic utensils … always
follow a few rules while baking –
Always sift flour, salt, baking soda, soda-b-carb, powdered sugar
before using it.
Act quick after adding baking soda / soda-bi-carb.
Do not waste any further time, be quick and put in the oven, as it
starts reacting with the other ingredients immediately.
Always use big bowls to beat eggs / to mix the dough / batter, again
this helps in creating air.
Pay attention to the temperature mentioned for the respective recipes,
like for e.g. bread needs warm and cozy temperatures once the dough is
kneeded, whereas the pastry sheets need to be chilled after rolling
out the dough into sheets.
Maintaining respective temperature helps a lot.
Always remember to preheat the oven before using it, generally the
Indian OTGs have a preheating time of 10mins at 250 degrees C (it may
vary, do check with your oven before setting time and temperature)
While putting on racks in the oven- always remember use central or top
rack (shelf) for baking… centre rack gives ochre – brown color whereas
the top rack will give you the browning!
Once the baked item is done and out of the oven, place it over the
cooling rack (which is provided with the oven) and first try putting a
skewer in your product(cake/bread - but don't poke a skewer in a puff
pastry ... )
and see if it comes out clean, if it does, it means its cooked, now,
let it cool a bit (for about 5-10 mins) and then cut the baked
product.
If you wanna decorate your cake with icing then let your cake cool
completely then start the decorations.
If you have made biscuits or cookies, once cooled store immediately in
air-tight containers.
Once you can master a set of weighing scales, and keep in mind these
tips, then you have all the skills you need to bake... so get that
pinny on and start baking!
Hope these tips will help you all in baking, and hope the next time
you bake, you will not say… "yeh bhagwan ke haath me hain" …
remember: "its in your hands…"
treat it as a life plan……....

Happy Baking!!!
Amrutha Langs





















Monday, April 5, 2010

Ovenable Cooling Recipes...

Summer is here and so are the mangoes!!! Nopes, I am not giving Mango recipes in this section, its yet to come ... Mango Special ... This time you are gonna read some ovenable cooling fun recipes!!!
well... I've been wanting to come on here, my blog-space... for a while for some blogging and stuff... you know ... as - chatting is one of my weaknesses and pleasures, for all that my husband says it makes him miss crucial parts of plot every time we watch television!!! hehe ;) :) - but the point here is that I express myself through my writings...
But every time I am about to write something here to add to a topic on the forum, someone phones, emails or stands over me (those elves(my students) can be evil! just kidding!!!)
The book I had told you all about... I am having a lovely time writing it.
The thing about writing is that I feel great while I'm doing it, but panic-struck when thinking about it. With tight schedules for the day... I should have learnt my lesson and should now proceed accordingly, but it doesn't seem to work like that.
Besides, I've had other things on my plate, so to speak: I have been working on my multilingual dictionary, or my teaching and translation assignments!!!
But........
As soon as I know when it will be completed, of course I will tell you all before anyone else. But right now, I'm arming myself with a bar of chocolate and heading straight for my study to get back to
my cook-book......
till then, you guys enjoy some ovenable recipes ..............
Khateraho!!!
Amrutha


btw... I forgot to share with you all the news... I have got myself a new Morphy Richards Oven!!! which means, more baking!!! more ovening!!! err... I mean more enjoying!!!

Ovenable Cooling Recipes :


Cooling Cookies!!!

Surprised!!! Read the recipe to get the funda!!!

Ingredients:
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening powder (it is used to preserve any item for longer duration)
1 egg
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water
1 cup powdered sugar
1/2 teaspoon Unsweetened lemonade mix


Method:
Preheat oven to 325 degrees.
Meanwhile, cream together sugars, shortening powder, egg, vanilla, and salt in a large bowl.
Once its nicely done, add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball. But dont be harsh on the dough at this stage.
Roll dough into 3/4-inch balls and flatten slightly (dont press hard) onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies are light brown.

As the cookies bake, combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix. When the cookies are removed from the oven and while they are hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.

And voila!!! the Cooling Cookies are ready for your hot summer cup of tea!!!



Lemonade & Mango Cheese Cake

Ingredients:
2 1/2 cups lemonade (any lemon drink-7up,limca,sprite)
1 1/2 packet gelatin
1 cup sugar
2 packets of cream cheese
1 grated lemon peel (lemon zest)
2 cups whipped cream
1 cup mangoes chopped
1 1/4 cup crumbs of digestive biscuits/cream crackers/marie biscuits
3 tbsp melted butter
3 tbsp water(as required)

Method:
In a saucepan, take the lemonade and over medium flame, reduce it to 1 cup. Meanwhile, preheat the oven to 345 degrees. Make the crust by combining the biscuit crumbs, melted butter and little water, mix it all till the mixture become sticky...
Now in the greased cake tin place this mixture and press it down to the bottom, and form a nice flat crust. Now,bake it for 10mins and let it cool completely.
Add the boiling lemonade mixture to gelatin and sugar and mix until sugar and gelatin is dissolved.
Cool this mixture a bit, but dont let the gelatin set.
Beat the cream cheese and lemon zest until smooth, then add the gelatin mixture slowly into it. Fold in the whipped cream and mix gently... Now pour this mixture on the crust and set it in the fridge!!!
Decorate it with chopped mangoes and be ready to dive in the treat!!!

Friday, February 19, 2010

Valentine's Day Special: Berry Recipes!!!

Valentine’s Day is just a week away, and I am sure most of you all must have started planning for the perfect date… a date may it be an adventure filled one or a simple sea-side one, it isn’t complete without a perfect meal… so here are some recipes for your romantic meal … Romantic meal = Strawberry with Cream mmmmmmmmmmmm


Strawberries and Champagne ……. Remember the scene from Pretty woman… Romantic! Isn’t it!!!

Strawberriiiiiesss ... Hmmmmm ... I think Strawberry completes a romantic meal... but apart from that did you know that eight medium strawberries contain only 45 calories, yet provide you with more vitamin C than one orange?

Strawberries are packed with fiber and are high in folate and phytonutrients that will boost your general health, lower heart disease and cancer risk, and improve your memory!!!

Woooow!!! So much with a romantic meal!!!

Cool, aint it???

I just visited the very own Berry Land of India - Mahabaleshwar...

and thought of writing a Strawberrlog, err... I meant a blog on strawberriesssss.............................

EK STRAWBERRY ME DO NISHAN !!! ;) LOLZ…..

So here you go with soooooo beri beri strawberry recipes... Enjoy!!!


STRAWBERRY SMOOTHIES:
A quick meal-in-a-glass that everyone will enjoy! All it takes is a blender, fruit, ice, yogurt and you've got yourselves a nutritious breafast....A-QUICK-PICK!

STRAWBERRY MUFFINS
Ingredients:

2 1/2 cups maida

2/3 cup sugar

1 teaspoon baking soda

3/4 teaspoon cinnamon powder

1/2 teaspoon salt

1 1/2 cup sliced fresh strawberries

1 cup buttermilk

1/3 cup butter, melted

1 1/4 teaspoon vanilla essence

1 egg, lightly beaten

2 egg whites, lightly beaten

1 1/2 tablespoons sugar

Method:

Combine flour, sugar, baking soda, cinnamon powder and salt in a large bowl and stir well. Add fresh sliced strawberries, stir well, and make a well in the center of the mixture.

Combine buttermilk, melted butter, vanilla essence, egg and egg whites. Add to dry mixture stirring until just moistened.

Divide batter evenly among 18 muffin cups dusted with some flour and greased with butter. Sprinkle some sugar evenly over muffins.

Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool.


STRAWBERRY JAM:

INGREDIENTS:

1 cup Strawberry pulp (thick pulp of fresh strawberries)

1 cup sugar

2 tbsps lemon juice

Method:

In a large pan, take the thick Strawberry pulp and sugar together and bring it to a boil stirring constantly. Cook until it thickens. Just before it is done add the lemon juice for glaze and let it cool. Once completely cooled, pour in an air-tight glass jar and preserve in refrigerator.

Smother this fresh strawberry jam on a slice of bread.....mmmm...delicious!

Strawberry topping to go with almost anything:

Ingredients:

1 cup Strawberries, cut into small pieces

½ cup castor sugar

2 tbsps lemon juice

1 tbsp lemon zest

Method:

Combine strawberries and castor sugar in a large sauce pan and cook until it starts to thicken. Then add the lemon zest and let it cook for a while, later add lemon juice for glaze. Pour this hot sauce over pancakes or an ice cream and make it taste richer!!!



Fruity Strawberry Cooling Salad:

In a Salad Bowl, mix together some dices strawberries, peaches, watermelon, kiwi slices and some orange juice. Sprinkle some castor sugar on it and add 2-3 leaves of mint.

Refrigerate and Enjoy!!!



Easy Strawberry Cheese Cake:

Ingredients:

1 big bowl of Powdered Digestive Biscuits (Powder the biscuits in a mixer- do not use marie biscuits)

1 cup strawberry pulp

1 cup cream cheese

1 cup thick cream

½ cup melted butter (as required)

Some fresh strawberries for garnishing

Method:

In a bowl take the powdered digestive biscuits and add butter to it. I cannot give the exact measure for the butter as you will need to check the texture for yourself. The texture should be like the wet sand, is what you need to keep in mind.

The next step is, in a well-greased cake tin layer the sandy textured powdered biscuits.

Meanwhile, blend the cream cheese, thick cream and the strawberry pulp together.

Now pour this mixture over the biscuits layer.

Garnish with fresh strawberries and refrigerate until set. (at least 6 hours)


Strawberry Sorbet:

Ingredients:

1 ½ cups water

1 cup sugar

8 cups fresh strawberries

¼ cup light rum

2 teaspoons finely shredded lime peel

¼ cup lime juice

1 tablespoon orange liqueur

Instructions:

In a medium pan, combine water and sugar. Cook and stir over high heat until mixture comes to a boil and sugar dissolves.

Remove from heat and cool syrup completely.

Blend Strawberries until smooth.

In a bowl stir together pureed strawberries, rum, lime peel, lime juice, and orange liqueur. Stir in the cooled syrup.

Freeze in an air tight container!!! (at least 6-8 hours)



-Amrutha Langs

Friday, January 22, 2010

OPEN SESAME!!!

..........January can be kinda tricky… the flush of enthusiasm for the new year slowly starts to fade, and then starts the thinking for the new year, the planning for the new year, the money matters and the health matters begin to weigh heavily.



And this is the time when the kitchen comes in. like a life saver, I will say.


I find it extremely comforting standing neat the stove and boiling or baking something. I feel happy when I see something bubbling there in the vessel it kinda helps me think better. Don’t ask how!!!


January I would say is the season of til-guls(sesame seeds and jaggery sweets), it’s the season of kites and the season of sweet and soothing talks.


So I thought it would be kinda great to write a blog on some recipes with sesame seeds.


So without procrastinating anymore I decided to sit at my keyboard and thought of punching some recipes… so, OPEN SESAME!!! 

 Carrot and Ginger Pancakes

Ingredients:

• 2 Tablespoons sesame seeds

• 2 cups shredded carrots (about 3 medium)

• 4 Tablespoons finely chopped onion

• 2 Tablespoons grated fresh ginger

• 1 garlic clove, crushed through a press

• 1/4 cup rice flour

• 2 large eggs, lightly beaten

• 1 teaspoon salt

• Vegetable oil

Preparation:

Toast the sesame seeds in a dry skillet over low heat, stirring, until golden, about 2 minutes.

Combine the carrots, onion, ginger, and garlic in a large bowl; stir to blend. Add the rice flour, eggs, sesame seeds and salt; stir to blend.

Heat oil in a pan until hot enough to sizzle a crust of bread. Add the batter by rounded tablespoons and fry, turning once, until browned on both sides. Repeat with the remaining batter.

Serve hot with a tangy dipping sauce.



A tangy dipping sauce with sesame oil:

• 1/2 cup fresh lime juice

• 1/2 cup toasted sesame oil

• 1 or 2 Tablespoons rice vinegar or balsamic vinegar

• 1 or 2 teaspoons soy sauce

• 2 Tablespoon sugar, to taste

• 2 cloves garlic, minced

• 1/2 teaspoon fresh ginger, grated

• 1/4 cup onions, chopped finely

• 1/4 cup cilantro leaves, chopped

• 1/4 teaspoon jalapeno, minced

Blend all the ingredients well and serve with the pancakes.


Sesame Crackers

Ingredients:

• 1 cup wheat flour

• 1/4 cup soy flour

• 1/4 cup sesame seeds (make sure they are not rancid)

• 1/2 teaspoon salt

• 1/4 cup vegetable oil

• 1/2 cup water (as required)

Preparation:

Kneed a firm dough with all the ingredients and then roll out a thick chapatti. Cut diamonds or squares out of it and bake them or fry them.

If baked and preserved in an air-tight container can stay for a week.

Can be served as a tea time snack or as a starter with Tahini or spicy Sichuan peanut sauce.


Spicy Sichuan peanut sauce

Ingredients:

• 1 cup peanut butter

• 1/4 cup soy sauce

• 1/4 cup sesame oil

• 3 Tablespoons rice vinegar

• 2 Tablespoons finely chopped garlic

• 2 Tablespoons grated ginger

• 1-1/2 teaspoons chili paste OR 1 teaspoon dried hot red pepper flakes

• 1 Tablespoon hoisin sauce

• 1-1/2 to 2 Tablespoons fresh lime juice

• 3/4 cup water

Blend all the ingredients well. If refrigerated can stay for 3-4 weeks.



Til-Laddoo, Sesame on toast, Prawns or Chicken rolled in Sesame are some other must trys!!

-Amrutha Langs

Wednesday, January 6, 2010

PARSI FOOD RECIPES

Well, I'm back from my Udwada Trip. I've just downloaded my pics and - true to form - I see that most of my photographs are of food. But then, I did eat some fabulous things. I am too embarrassed to list them all, but let me give you the highlights.


At this Parsi place, gorgeous Parsi food I have gorged on- incl some Dhansak, Akuri & Fluff but if I just name them then, I may fail to explain what they are: so here are the Parsi Recipes for you all, and I am sure you all will enjoy them - not haute cuisine, I'll grant you, but boy, did they hit the spot.


For the rest, what I'm savouring in retrospect, is the variety of fried seafood, and let me tell you this – the sea food was FRESH!!! I have never eaten anything so fresh in Mumbai!!!

And the whole darn menu was so good, at Globe Hotel.
That was Udwada with a lot of eating opportunities.


I yielded a breakfast of Bhurji – Paav and Kheema – Paav – Beleve me … that was so gorgeous, I uploaded a pic of it on orkut and the response was amazing …


Lunch gave me - courtesy of BOI MACCHI FRY, SURMAI MACCHI KADHI and PARSI DRY CHICKEN WITH FINGER CHIPS … I will never, ever forget.


The apogee of it all, though, has to be my dinner - I've had TANDOORI CHICKEN – like never before ... it tasted devine! and the very traditional Dhansak...

Food for ages, just that you have to be a non-veggie!

I dream now of 'BOI MACCHI', KHEEMA PAAV'
Guys just think of our breakfast with 20 slices of bread with a bowl full of butter and another bowl of sweet confiture (jam) - and the gorgeous FLUFF.


Mind you, the memory of the food there is a salivating-inducing souvenir that I treasure. But much as I loved the food, what really made my visit was the people I met there.
Truly, Wedding Anniversary Celebration was great no doubt but my Christmas and New Year also came early this year!!!


Here are some Parsi Recipe only for you all ...
 
1. AKURI (BHURJI)

(Parsi breakfast dish.)
Spiced Scrambled Eggs

INGREDIENTS:

2 tbsp oil + 1 tbsp buter
5 eggs
2 small onions, chopped fine
5 green chilies, chopped fine
3 cloves of garlic, chopped fine
8-10 stalks fresh coriander, chopped fine
1 large tomato, skinned, chopped fine
pinch of dhanajeera / mixed masala (optional)
salt to taste

METHOD:
Heat the oil and butter and add chillies and garlic fry the onions till golden in color. Add the rest of the ingredients (except eggs) and fry till oil begins to exude and the tomatoes are well done. Leave aside.
Break the eggs in a bowl and beat them with a fork. And add to this mixture on pan, mix them well and let it cook for a while.
Garnish with corriander and put a nice tbsp of butter on top and serve hot with bread!

2. PARSI RAVO


INGREDIENTS:

1 cup rawa
1 tbsp ghee
3/4 - 1 cup sugar
1 1/2 cup milk
For garnishing:
1/2 tsp vanilla essence
1 tbsp almond slivers
1 tbsp pistachio slivers

METHOD:
Heat ghee in a pan. Roast rawa for about 15 minutes on a very low flame. Keep stirring continuously so it doesnt burn. Meanwhile, boil milk and sugar.
Add this boiled milk-sugar mixture to the roasted rawa.
Stir till all the liquid is evaporated and pudding like consistency is achieved.
Switch off the gas. Add vanilla essence, almonds, and pistachios, and serve hot!

BHAKRA
A TEA TIME SNACK

INGREDIENTS:

500 gms Whole wheat flour

150 gms Rava
100 gms Powdered sugar
3tbsp Nutmeg powder
50gms Cashewnuts
3tbsp Cardamom powder
1/2 bottle of Toddy (Tadi)
some Oil and Salt to taste

METHOD:
Mix flour and rava.
Add powdered sugar, cashew nuts, oil, sugar, salt, nutmeg powder and cardamom powder.
Mix toddy and make a dough.
Cover it and keep it for 3 hours in a warm place.
Roll out thick rounds from the dough.
Fry them over medium flame, and Serve hot with tea.

CHICKEN DHANSAK

500g Chicken Breast

2big bowls Tuar Dal
Salt and Pepper to taste
some Oil
1 tsp Chilli Powder
3 Onions - chopped
3 Tomatoes - chopped
2 cloves of  Garlic - crushed
1 tbsp Tamarind Paste
2 tbsp Ginger & Garlic paste
1 twig Mint Leaves - chopped
1 bunch Coriander Leaves - finely chopped
1-2 large Potato cut into big squares
2 tbsp Dhansak Masala
METHOD:
Wash the chicken and cut it into pieces. Let it marinate in the mixture of salt, ginger and garlic paste for atleast an hour.
Meanwhile, wash tuar dal and put it in a pressure cooker.
In a pan, take some oil, and saute some onions till transparent, now add the tomatoes, potatoes, the mint leaves and the cooked dal add some water and once it starts boiling add some freshly chopped corriander.
In another pan, take the rest of the onions and saute over little oil, adding chilly powder and little salt, now put the marinated chicken and cook till it is tender enough.
Once cooked add Dhansak Masala and the Tur Dal Curry made earlier to this chicken.

Now let it cook till it all mixes together and becomes thick.
Chicken Dhansak is ready.
Serve hot with rice.

CHICKEN FARCHA

6 pieces of Chicken (drumsticks or breasts cut into sizeable pieces)
3 Eggs - beaten
1 Cup bread crumbs
2 tbsp Red Chilli powder
1/2 tbsp Turmeric powder
1 tbsp Garam masala
3 Ginger & Garlic paste
Salt to taste

METHOD:

Marinate chicken with salt, turmeric powder, red chilli powder, garam masala and ginger garlic paste. Keep it for 1 hour.
Steam cook till the chicken is cooked.
Put in beaten egg one by one and then roll each piece in bread crumbs.
Fry rolled pieces till they turn crispy.
Chicken Farcha is ready.

There is one more way of serving this Chicken Farcha. In a pan saute some onions add little salt, some red chilly powder and then some tomatoes and cook till it attains a thick sauce like consistency. Now add the CHICKEN FARCHA to it. Meanwhile fry some Potatoes and make Finger Chips.
Now add these Finger Chips to the Chicken, and its ready to be eaten!


PATRA NI MACHCHI
FISH WRAPPED IN BANANA LEAVES

INGREDIENTS:
4 pieces of Fish

1/2 cup Coconut, grated
1twig of Mint Leaves - finely chopped
1 bunch of Coriander Leaves - finely chopped
10 Green Chilies
5 Cloves Garlic
1 tsp Sugar
2 large Onion
2 tbsp Cumin Seeds
3 tbsp lime juice
2 tbsp Ghee
Banana Leaves
Salt to taste

METHOD:
In the mixer, grind - mint, coriander leaves, grated coconut, chilies, garlic, sugar, onion, cumin seeds and salt until it turns into a fine paste.

Clean the fish and slice them both to get 4 pieces.

Apply the above made chutney to the fish piece and sprinkle lemon juice over it.

Now, cut the banana leaves in such a way that it is big enough to wrap each fish piece properly.

Heat the leaves on both the sides and wrap it up. Then tie it with a string.

Now, grease the baking tin and place the wrapped fish in it. Pour some ghee over each piece and allow it to bake for about 10-15 minutes.

OR the wrapped fish can be put on a pan with some oil/ghee and can be made cooked till brown and crisp.

PATRA NI MACHCHI is ready to be served!


BOI FRY

INGREDIENTS:
3-4 BOI Fish

2 tbsp Lime juice
2 tbsp Red chili powder
1 tbsp Turmeric powder
1 tbsp Salt
Oil for frying
2 tbsp garlic paste
3tbsp Besan
3tbsp Rice flour

METHOD:
Wash the fish and clean it but do not cut into slices.
Pour lime juice all over the fish and rub in the red chili powder, turmeric, salt, garlic paste.
Leave for at least 1 hour to get nicely marinated.
Now make a thick batter of Besan and rice flour with water and dip the marinated fish in this batter and deep fry them.
BOI FISH is ready!!!


Happy Fooding
Amrutha Langs