Ingredients Two table spoon tur dal, cooked as above. After cooking, it will be around 0.5 cups, including water. Stir it so that all the dal dissolves in water. Chopped tomato-Half or one (You can put two tomatoes and avoid Tamarind entirely) Mustard- 20 grains Cumin- 10 grains Butter- Half tea spoon Curry leaves (You get this in Indian store) or Coriander leaf Tamarind- Half teaspoon, dissolved in warm water (and remove all solid, after maxing well with hand). The volume should be now 2 cups Rasam powder- One teaspoon (if you want mild) or two teaspoons (medium spicy) Salt
INGREDIENTS: 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder
Ingredients : 1 cup Arborio rice 1 vegetable bouillon cube ½ cup Gruyere 2 tbsp pesto 1/3 cup plain dried bread crumbs Vegetable oil, for deep-frying Fresh basil leaves, for garnish (optional) Read More : Click here
Ingredients: For Rabri: 500 ml Milk 1 tbsp Sugar 2 pods Cardamom 3 blanched Almonds 3 skinned Pistachios 3-4 Saffron strands For Malpua: 1 cup boiled Whole milk 1 cup Sugar 1 tbsp Plain flour 1 tbsp fine Wheat flour 1/4 tsp Saffron strands- rubbed in 1 tsp hot milk A pinch Potassium metabisulphite A pinch Soda bicarbonate Method: For Rabri: 1.Soak the saffron strands in 1 tsp hot milk and keep aside. 2.Sliver thinly the pistachios and almonds.Peel and powder the cardamom seeds. 3.Mix the cardamom powder int dry fruits and rub the saffron until gets dissolved in milk. 4.In a deep-bottomed pan, add the milk and bring to a boil. 5.When starts boiling, reduce the heat and boil until reaches to two third of its original volume. 6.Add the remaining ingredients to the milk and boil for another 3-4 minutes. 7.Remove from heat and chill for 1-2 hours. For Malpua: 1.In a bowl, add the sugar, potassium metabisulphite and half cups of water, stir well. 2.Add the saffron strand mixture and bring to a boil. 3.Simmer the mixture for 3-4 minutes until syrup becomes lightly sticky and keep aside. 4.Mix the flours with soda and milk into smooth thin paste. 5.Cook the malpua for 2-3 minutes on both side until well cooked. 6.When done,slide the malpua into hot sugar syrup and keep aside for 1-2 hours. 7.Place the malpua over serving dish and pour 1 spoonful of chilled rabri. 8.Serve chilled.
INGREDIENTS 1/2 cup all-purpose flour Salt and pepper 1 rabbit, dressed and eviscerated and cut into 8 pieces (2 front haunches, 2 rear haunches and 4 saddle pieces) 4 tablespoons virgin olive oil 1 medium Spanish onion, chopped 1/2-inch dice 2 pieces whole hot Calabria peppers 1/2 pound crimini mushrooms, halved 1/4 cup sundried tomatoes, cut 1/8-inch julienne 2 tablespoons sugar Juice and zest of 1 orange 2 cups dry white wine 1 cup basic tomato sauce 2 tablespoons chopped fresh rosemary leaves More on : Click Here
Ingredients. 1 teacup red kidney beans (rajma) 2 onions, grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste. 7 cloves garlic 7 green chillies 25mm. piece ginger How to proceed. 1. Soak the red kidney beans over night. 2. Next day, cook in a pressure cooker. Drain. 3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute. 4. Add the cooked red kidney beans. 5. Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a thick soup through a sieve. 6. Add the tomato soup to the rajma mixture.Add the sugar and salt. 7. Cook for a few minutes.
4 large red peppers, roasted, peeled and de-seeded - see here for instructions. 50 g capers, drained. ½ a preserved lemon. Pulp removed and rind finely chopped. 3 tablespoons parsley, chopped. 1 fat clove of Garlic, peeled and crushed. Good squeeze of fresh lemon juice. 3 tablespoons extra virgin olive oil. Freshly ground black pepper. Method Roast, peel and de-seed the peppers - see here. Cut lengthways into 2.5 cm (1") strips. Rinse the capers for a minute under cold running water. Put the pepper strips in a bowl, add the chopped lemon, garlic and capers. lemon juice and season with black pepper. Toss well and leave for 30 minutes for the flavours to mingle. Sprinkle with parsley and serve.
Ingredients 4 Small red onions, cut into wedges 2 Red peppers, cored, deseeded, quartered 1 Orange or yellow pepper, cored, deseeded, quartered 6 Tablespoons olive oil 2 x 410g/14½ oz Cans haricot beans, drained 75g/3oz Chilled sunblush tomatoes in oil 50g/2oz Marinated black olives, optional Juice of 1 lemon 1 Teaspoon honey Salt and coarsely crushed black pepper Small bunch fresh basil or marjoram, finely chopped 150g/5oz Feta cheese, drained, crumbled 1 Cos lettuce Method Preheat the oven to to 200C/400F/gas 6 Put the onion wedges into a roasting tin with the peppers, drizzle with half the oil and roast in the oven for 30 minutes until the onions are softened and the skins of the peppers blackened. Wrap the peppers in foil and set aside for 10 minutes. Meanwhile, make the dressing by mixing the remaining oil with the pan juices, lemon juice, honey and some seasoning in a small bowl then mix in the herbs. Add the drained beans, onions, drained sun blush tomatoes and olives if using to a salad bowl. Peel the skin away from the peppers, cut into strips and add to the salad. Sprinkle with the feta, then add the dressing and gently toss together. Serve, spooned over the lettuce leaves.
Ingredients Ravai ( semolina ) : 200 gm Rice flour : 100 gm Buttermilk : 100 ml Green chilli : 4 Cumin : ½ tbsp Salt : as needed Curry leaves : a little Oil : as needed Method Cut green chilli finely. Sieve ravai and rice flour. Mix ravai and rice flour in a vessel. Add buttermilk, cumin, salt, water and mix well. Leave it aside for a minimum 2 hours. Heat a flat frying pan. Smear oil on the pan. Pour a spoon of batter on the pan from the edges to the centre. Pour oil around the dosai. When the bottom side is cooked, flip to the other side and cook.
Ingredients Panneer : 2 ½ litre Milk : 1½ litre Sugar : 2¼ kilo Badam : 50 gm Pista : 50 gm Rose essence : a few drops Cardamom powder : 1 tsp Silver foil : a little Method Cut badam, pista into pieces. Knead panneer with hands to make it soft. Make small balls and shape the balls into a vada. Mix a litre of water with 2 kilo sugar in a vessel and when it dissolves, heat it. When it starts boiling, add a cup of water. Add vadas slowly and boil for 5 minutes. Add ½ cup of water, boil for 5 minutes. Add ½ cup of water. After 5 minutes, add another ½ cup of water. After 5 minutes, the panneer vadas will float on top. Add 2 cups of water, remove the vessel from the stove and cover it with a lid. Leave it overnight to soak. The next day, mix ¼ kilo sugar with milk and boil. Boil on a low flame, stirring all the while. When the milk is ¾ thick, remove the vessel from the stove and let the contents cool. When cool mash it with a spoon. Remove the vadas from the syrup, roll in silver foil and place in thick milk. Add rose essence, badam, pista pieces and cardamom powder. Serve, after the vadas have been soaked for an hour.
Ingredients Rava ( semolina ) : ½ kilo Sour curd : ¼ kilo Cumin : ½ spoon Ghee : 6 spoon Salt : as needed Coconut : ½ Green chilli : 5 Ginger : a small piece Curry leaves : a little Peppercorn : ½ spoon Method Grate coconut. Cut green chilli, ginger finely. Heat a little ghee in a frying pan. Add rava and fry till red. Cut cashew into pieces. Heat a little ghee in a frying pan. Add cumin, peppercorn, cashew and fry till red. Add ginger, curry leaves, fry and set aside. Churn curd. Mix coconut, green chilli, rava and fried items. Leave it aside for 2 hours. Add fried rava, 2 spoon ghee and stir well. Prepare idlis.
INGREDIENTS For the turkey: 6 ounces black truffle butter, at room temperature 1 large shallot, minced (about 1/2 cup) 4 teaspoons kosher salt 1 1/2 teaspoons freshly ground pepper 1 12- to 14-pound fresh turkey, brought to room temperature (this will take 2 to 2 1/2 hours) 1 garlic head, sliced in half crosswise 2 celery stalks, cut into large pieces 2 onions, unpeeled and cut in wedges 1 1/2 cups low-sodium chicken or turkey broth plus more if needed For the gravy: 1 tablespoon vegetable oil 1 turkey neck plus gizzard and heart, if available 1 celery stalk, roughly chopped 2 carrots, roughly chopped 1 onion, unpeeled, quartered 1/2 teaspoon black peppercorns 1 bay leaf 1/4 cup parsley stems 2 thyme sprigs 1/2 cup cognac 2 tablespoons butter, softened 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper PREPARATION Preheat oven to 400°F. In a medium bowl, combine the truffle butter, shallots, salt, and pepper, mixing with a wooden spoon until smooth. Separate the turkey skin from breast by sliding your hand beneath the skin. Do your best to separate some of the skin around the thigh as well. Smear most of the truffle butter mixture under the skin, onto the meat. Smear remaining butter mixture onto the outside of the bird. Use your hands to massage the bird to even out the butter mixture under the skin. Place garlic in the cavity and tie the legs together using kitchen twine. In a large roasting pan, scatter the celery and onions. Place a roasting rack on top of the vegetables, and set the turkey on the rack. Pour 1 1/2 cups broth into the pan. Place in the center of the oven and roast until starting to brown, about 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting hourly, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F, about 2 1/2 to 3 hours. Add 1/4 cup of broth if the pan looks too dry. You don't want the drippings to burn, but you do want them to brown, so add broth accordingly. Tent with foil if turkey is browning too quickly. While the turkey is roasting, start the gravy. Heat a large pot over medium-high heat and add 1 tablespoon vegetable oil. Add the turkey neck, giblets, and heart (if using) and cook, turning occasionally, until browned, 5 to 7 minutes. Add celery, carrots, and onion and cook, stirring, until lightly browned, 5 to 7 minutes. Add peppercorns, bay leaf, parsley stems, thyme, and 6 cups water and bring to a simmer. Cook 2 hours. Strain stock into a smaller saucepan and set aside. You should have about 1 3/4 cups. Shred some of the neck meat and set aside. When turkey is done, carefully remove it from the roasting pan, still on the rack, to a sheet pan. Cover loosely with foil and let rest in a warm place. Pour off or blot the excess fat and discard. Set the roasting pan over 2 burners on the stove. Pour in the cognac (from a cup, not the bottle) into the roasting pan, and turn the burners on to medium heat. Carefully ignite the cognac using a long lighter or match. When the flames die down, use a wooden spoon to scrape all the brown bits from the bottom of the pan. Cook until slightly thickened, 3 to 4 minutes. Strain the contents of the roasting pan into the saucepan with the turkey stock. Simmer to reduce slightly. Add the turkey neck meat. Knead the butter and flour together using a spoon or your fingers. Bring the stock mixture to a boil, then add the butter mixture by tablespoonfuls to the stock until the desired thickness is reached. Allow the gravy to simmer for a minute before adding additional butter mixture and continue to simmer until reduced to desired consistency. Season to taste and serve in a warm gravy boat alongside the turkey. DO AHEAD: The turkey can be seasoned and buttered up to 1 day ahead of time. Remove the turkey from the fridge 2 to 2 1/2 hours before roasting. The turkey stock can be made 2 to 3 days ahead of time.
Ingredients: Sooji/vupma ravva-3 cups Sugar 6 Cups Elachi/Cardamom-4 0r 5 Grated Coconut Cashew nuts Raisins Milk-1/2 cup Ghee/Oil Procedure: Heat Pan add a little oil or ghee fry sooji,Grated coconut until light brown. Switch Off the stove then add Sugar ,Roasted sweet Cashew nuts and raisins .Add Elachi powder or Elachi into it.Now just Put a Little milk in fact spill some milk to make balls of this mixture.The Sweet dish is ready to serve.
