Wednesday 24 February 2010
Tuesday 23 February 2010
Flambéed Capsicum in Red Gravy…without any liquor!!!
From food |
The video shows the use of alcohol in Flambe but Chef Vishnu has taught using water…the method asks for splattering of oil to catch fire, so read the method carefully to understand it more clearly.
Today’s recipe is for people who are wanting to graduate in Gastronomy and all food bloggers surely fall in that category..
Ingredients
4-5 capsicum cubed
2 onions chopped
6-7 garlic pods
an inch of ginger
3 tomatoes chopped
salt to taste
oil
butter/ clarified butter
Spices
3 bay leaves
3 tsp coriander pwd
1 tsp cumin pwd
1/2 tsp turmeric
2 tsp red chili pwd
1/4 tsp garam masala (a good quality)
Method
You need practice to Flambe and one needs to take all precautions and be careful during the process. Do not try it in front of children is what I would say.
So tell me friends
IS IT NOT A GREAT WAY TO BOOST UP ONE’S SPIRITS..!!!!!!Let me know what you do to cheer up yourself..
Saturday 20 February 2010
A few reposts for ongoing events
MINTY JACKFRUIT-RAW BANANA CUTLET to Priya’s Hearts for St. Valentine’s Day
HEALTHY MULTI GRAIN MASALA POORI
BHARLELI VAANGI-I
HYDERABADI BAGHARE BAINGAN to Anita’s Vegetable Marathon- Aubergine
SPINACH AND POTATO SOUP WITH ROASTED OATS sending the soups to Healthy Inspirations Event-Soups hosted by Usha at Veg Inspirations
DINOSAURS PASTA IN A VEGETABLE MEDLEY
BAKED FUSILLI IN MARINARA AND HEALTHY SPINACHY BECHAMEL SAUCE sending both the pastas to Pasta Party at Panch Pakwan
MUSHROOM METHI MATAR sending this to EFM Parathas-gravies-curries
Thursday 18 February 2010
Zucchini & Chocolate Cake with Chocolate Ganache
Hi Friends.
I am surely going to post more recipes using this amazing vegetable, so watch out..!
Ingredients for Cake
2-1/2 cups APF
3/4 cup Cocoa Powder
3/4 cup chocolate chips
2 tsp espresso coffee pwd (optional but gives a great flavour)
2 eggs
2 cups grated Zucchini
1/2 cup vegetable oil
1/2 cup butter
1/2 cup curds/yogurt
1-3/4 cups granulated sugar
1 tsp Vanilla essence
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Method for Cake
Grease a 10” spring form tin. Preheat oven at 170C.
Sift together APF, Cocoa, baking soda, baking pwd.
Cream oil, butter and sugar together. Add eggs one by one and beat it till light. Add the vanilla, salt and mix.
Now gradually add the flour and curds alternately and beat it at low speed. Mix in the coffee pwd too.
Fold in the zucchini and choco chips.
Pour the cake mix in the tin and even the top surface.
Bake for an hour (the original recipe says 30-35 mins but my cake was not even half done till then). After 35 mins cover the cake with an aluminium foil to prevent over darkening.
Let the cake stand in the oven for 5 mins and then remove it on a wire rack. Let it cool a little and then spread the ganache (this should be done in winter as the ganache spreads easily)
For Chocolate Ganache-
Bring one cup of cream to boil and to it add 8 ounces of dark chocolate. Mix and cool.
Monday 15 February 2010
Stuffed Fenugreek Leaves (Methi) Paratha
Hi.
This Paratha is good for lunch box. It can be served for break fast or even for lunch. I had packed these for my children's lunch boxes and they thoroughly enjoyed it.
Sending this to my event the COMBO EVENT.
Also sending it to RV and Sudeshna’s Food for 7 stages of life – Tiffin Box
Yasmeen’s Bitter Better Foods and Think Spice- Think Amchoor at taste buds by Bhagyashree and is the brain child of Sunita
To EFM Paratha & Gravies hosted by Srilekha.
Sunday 14 February 2010
Corn-Cottage Cheese Risotto and Grilled Broccoli
Hello Friends.
Ingredients for the Risotto
2 cups small grain rice
1 onion chopped
4-5 baby corns sliced
200g corn kernels
200g tomato puree (I used Kissan tetra pak)
about 150g cottage cheese crumbled
2 tsp each of dry basil, thyme and Oregano
4 tbsps extra virgin olive oil (EVOO) for cooking
4 garlic pods chopped
2 tsp of Paprika
1 tsp white pepper
about 8-10 cups of vegetable stock
Method
Wash the rice and soak for 10 mins.
In a pan take EVOO and heat it…add onions and chopped garlic. Once the onion turns translucent add the baby corns and corn kernels, saute.
Add the tomato puree, salt, herbs, parika, pepper and mix. Remove the water from the rice and put the rice. Mix it properly with the tomato sauce.
Add a cup of water at a time, once it gets absorbed add the next and so on..till the rice gets cooked and releases the starch. Cooking should be done in an open pan at no point it should be covered.
Once the rice is half cooked add the cottage cheese and continue cooking using more veg stock. At the end add some butter and give a final toss. The entire process of making the risotto can take time anywhere between 20-30mins.
How was the end result? I am writing this post an hour after dinner. Now, after reading this post S is going back to have another round of Risotto.. Need I say more…??!!
Wish every one a very happy Valentine’s Day…lets get together and spread the message of love.
Thursday 11 February 2010
Dhaba Style Palak Paneer …A Recipe from initial day’s of Blogging
Ingredients
A large bunch of Palak (spinach)
150 gms Paneer
2 onions (chopped finely)
2-3 green chillies (chopped finely)
1/2 tsp cumin seeds
1 -2 tsp lemon juice (as per your liking)
3-4 garlic pods (crushed)
1 -1/2 tsp coriander powder
1 tsp red chilli powder
butter+oil for cooking
1 tsp ghee
Method
- Pluck the leaves of Palak ( do not use stem).Wash them properly.
- Boil water in a vessel, add a pinch of salt and baking soda, this helps keep the colour green .When the water start boiling put the leaves for 20seconds, remove and immediately put it in cold water. (This stops the process of cooking).
- Puree the blanched leaves.
- Heat a mix of butter and oil and add chopped onions and cook till light brown in colour, now add garlic .
- Add chili powder, coriander powder and salt, mix properly. (Add a little less of salt as Spinach has natural salts in it). Take oil to the corner of the pan, tilt the pan and sprinkle some water, the pan will catch fire for a few seconds, this produces the 'Smoky Flavor' that one gets in Dhaba cooking.
- Add the Paneer and gently mix and coat it with all the spices. Cook for a min.
- Now add the pureed Spinach and bring it to a boil and switch off the flame. Do not overcook as the gravy loses it's natural green colour. Add lemon juice and mix.
- Heat ghee in a pan and add cumin seeds, let it splutter and then add green chilies, immediately pour it on the Palak Paneer.
- Serve with Naan/Paratha/Jeera Rice
I am sending this post to Jaya’s Repost Event. I hope Jaya I have posted this in the right way this time…
Monday 8 February 2010
Wrapped…Tomato Flavoured Mixed Veggies
Wednesday 3 February 2010
My 100th Post Jackfruit Biryani & Raita …and an event announcement
THE COMBO EVENT
Post any vegetarian combo meal between 3rd Feb-10th March. Eggs can be used but non veg entries will not be accepted as this is a vegetarian blog.
One can send maximum of three entries.
Old posts can be reposted and linked with the event announcement page.
New Posts to be linked back to the event announcement page.
Picture of size 300 pixel showing the combo together is essential.
Use of logo is compulsory.
Send the entries in the given format to cookingoodfood@gmail.com