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