September 24, 2009 at 11:39 am (Madhur Mithaiyan)
Tags: Moong dal puddong, yellow moong dal halwa, yellow moong dal pudding, yellow moong dal sheera
Moong dal sheera/halwa recipe
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4 people
Ingredients:
2 tbsp ghee
1 cup yellow moong dal flour
3 cups warm milk
1 cup sugar
1 tsp saffron (kesar)
1 tsp cardamom (elaichi) powder
1/2 tsp nutmeg (jaiphal) powder
6-7 pieces of raisins
thinly sliced almonds and pistachios (garnishing)
Method:
1.Heat ghee in a nonstick pan. When the ghee melts, add yellow moong dal flour and roast it on medium to low flame for 15 mins. Roast until you start getting good aroma from the flour or till the flour turns golden brown.
2.When the flour is completely roasted, slowly add warm milk, crushed saffron, raisins, cardamom powder and nutmeg powder. Lower the gas flame and keep on stirring continuously till all the milk gets burnt and it becomes thick.
3. When the flour becomes of solid consistency, switch off the gas and now add sugar to the halwa. Stir the halwa continuously as sugar will start leaving water. When the halwa becomes thick , add sliced almonds and pistachios for garnishing.
Tips:
1. Always use a nonstick pan or anodised pan for making any sheera or halwa so that you don’t have to stir the flour continuously while roasting the sheera.
2.If you don’t have yellow moong dal flour, then take 1 cup yellow moong dal and grind it in a mixer. Do not soak the moong dal as it will take to much time to roast.
3.Lower the gas while adding milk to the flour or else lumps will form in the flour.
4.To crush saffron, take saffron in a bowl and warm it. Then crush the saffron and add few drops of milk and mix it. Pour this mixture in the halwa.
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September 3, 2009 at 8:58 pm (Chatpate Chat)
Tags: Haraa paneer, Haryali paneer tikka, Haryali tikka, Marinated paneer, Paneer haryali, Paneer starter, Paneer tikka
Hariyali Paneer recipe
Preparation time: 10mins
Cooking time: 10 mins
Serves:4 people
Ingredients:
Paneer(cottage cheese)- 400 gms
Palak leaves(spinach)- 1 cup
curd- 1 tbsp
mint leaves(phudina), finely chopped- 1 tbsp
ginger, grated or paste- 1 tbsp
garlic, grated or paste- 1 tbsp
green chillies, paste- 1 tbsp
jeera powder(cumin)- 1 tsp
lemon juice- 1 tbsp
garam masala- 1 tsp
salt to taste
butter- 1 tbsp
Method:
1. Blanch the spinach leaves and grind into a smooth paste.
2. Remove all the water content by hanging the curd in a muslin cloth or straining the curd.
3. Take a bowl, put spinach paste in it. Add curd, mint leaves, ginger, garlic, green chillie paste, jeera powder, garam masala, lemon juice and salt. Mix all the ingredients properly.
4. Cut paneer into triangular or square shape and put it in the above mixture. Mix it very softly. Keep aside for marination for 30-40 mins.
5. After 30-40 mins, take a flat pan, preferably a nonstick pan. Put butter in it and heat it on medium to high flame. Once the butter gets heated, add the paneer pieces and also put the remaining gravy on top of paneer pieces. Cook the pieces on one side fro 1-2 mins stirring once or twice. Then turn the paneer and similarly cook it on the other side.
Serve Hariyali Paneer with tomato chutney and salad.
Tips:
1. To blanch spinach, first wash the spinach thrice. Then boil water in a pan. When the water starts bubbling, add spinach and let it boil for only 4 mins. Do not put the lid. Then strain the water and immediately put the spinach in cold water for 1 min. This way, spinach will get cooked and the colour wont change.
2. If you feel that the paneer is hard, then keep the paneer in hot water for 30 mins and it will become soft. Then use this paneer for any paneer dishes.
3. Do not put the marination in the fridge but let the paneer marinate at room temperature.
4. Don’t saute the paneer for a long time because cooking paneer for more time makes the paneer hard.
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September 2, 2009 at 11:57 am (Chinese)
Tags: chinese corn soup, chinese sweet corn soup, Corn soup, sweet corn chinese soup, sweet corn soup, sweet corn vegetable soup, vegetable sweet corn soup
Vegetable Corn Soup Recipe
Preparation time: 10 mins
Cooking time: 10-15 mins
Serves:3 people
Ingredients:
white corn-1
water or vegetable stock-4 cups
cornflour-3 tbsp
sugar- 3 tsp
salt-1 tsp
white pepper powder-1/2 tsp
green chillies, finely chopped-1 tsp
oil-1 tbsp
french beans, carrot, cabbage, grated or finely chopped- 1 cup
Method:
1. First boil the white corn. To boil the corn, take white corn and cut into 2 pieces. Put the corn pieces in cooker box and put 4 cups of water. Boil the corn for 2 whistles on medium to high flame. After the corn gets boiled, remove the water and grate the corn.
2. We can also directly use the tinned sweet corn in place of the white corn. Just add 4 tbsp of tinned sweet corn in place of grated corn.
3. Take 1 cup of water or vegetable stock and add 3 tbsp of cornflour and mix it properly and keep aside.
4.Heat oil in pan on medium to high flame. Add green chillies and saute it. Now add remaining 3 cups of water or vegetable stock, grated corn, salt, sugar, white pepper powder and boil it for 3-4 minutes.
5. After the mixture starts boiling, slowly add the diluted cornflour till the soup becomes thick and keep on stirring continuously on high flame. Once the soup starts boiling, lower the gas flame on little bit and again boil the soup for 3-4 minutes.
6. At the time of serving, if needed then boil the soup once .Take the soup in a soup bowl and add 1 tbsp of chopped vegetables on top and mix them properly. The vegetables will get cooked in the steam itself and will also give crunchy taste to the vegetables.
Serve immediately.
Tips:
1. I have tried this soup with the same method and if done with this method it will taste as outside corn soup.
2.Chinese cooking is always on high flame and by stirring the ingredients continuously because you don’t have to cook the ingredients too much in chinese cooking as it will change the taste of the dish. Cooking on high flame for less time always gives perfect chinese taste.
3. Normally in any chinese dish we have a standard measurement for cornflour, that is for 1 cup of water we take 1 tbsp of cornflour. But for soup , it is recommended as 3tbsp cornflour for 1 cup of water or vegetable stock.
4. The proper method to cook cornflour is that when you add diluted cornflour in any dish, let it boil on medium to high flame stirring continuously. Once it boils, again boil it for 3-4 mins because cornflour gets cooked only after you boil it 2-3 times. this way your dish wont develop a sticky layer on top once it cools down.
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September 2, 2009 at 11:19 am (Chinese)
Tags: chinese hakka noodles, chinese noodles, veg chinese noodles, veg hakka noodles, veg noodles
Hakka Noodles recipe
Preparation time: 10 mins
Cooking time:15-20 mins
Serves: 4 people
Ingredients:
hakka noodles-1 packet
maggi magic cubes (optional)-1 cube
spring onions, chopped-1 cup
celery, chopped-1/2 cup
green chillies, finely chopped-1 tbsp
garlic, grated-1 tbsp
dark soy sauce-1 tbsp
salt-1 tsp
black or white pepper powder- 1/2 tsp
sugar-1 tsp
oil-2 tbsp
cabbage, chopped lengthwise-1/2 cup
carrot, chopped lengthwise-1/2 cup
french beans, chopped lengthwise-1/2 cup
capsicum(bell peppers), chopped lengthwise-1/2 cup
babycorn(optional), thin slices-1/2 cup
Method:
1. First heat 4 cups of water in a pan, when the water starts bubbling, add few drops of oil and salt in the water. Then add hakka noodles and stir it properly. Boil the noodles on medium to high flame. Check by holding one noodle and if it breaks, then noodles are boiled. Remove the noodles in a strain and by applying some oil in your palm mix the noodles properly and keep them aside.
2. Heat oil in a wok (kadai or pan). Put the gas on medium to high flame .
3. When the oil is heated, add the maggi magic cube, garlic and chillies. Saute these masalas for 1 minute.
4.Then add cabbage, carrot, french beans and capsicum and saute on high flame for one minute stirring continuously.
5.Then add boiled noodles, soy sauce, salt, pepper and sugar and mix all the ingredients properly, stirring continuously for one minute on high flame .
6. Lastly add spring onions and celery and serve hot.
Tips;
1.For boiling the noodles, always add raw noodles when the water starts bubbling. After the noodles get boiled, mix them with oily hands so that the noodles don’t stick.
2. If the noodles get overcooked, then immediately put them in cold water , strain it and spread it on a dry cloth and put it below a fan for half an hour.
3.Chinese cooking is always done on high flame because we don’t have to cook the ingredients too much.
4. Saute the vegetables for only 1 min because in chinese cooking we need to keep roughage and have some fibrous food. When you add boiled noodles and cook it and then switch off the gas , the vegetables will get cooked in the steam itself. Believe me, it will taste same as restaurant noodles if you don’t cook the noodles too much.
5.The maggi magic cube which i have mentioned, is the masala cube which we get in supermarkets. It is also available in other brands such as knorr and adding this cube is completely optional.
6.It is recommended that we use dark soy sauce for cooking and light soy sauce as a dressing. Similarly, we use brown vinegar for cooking chinese dishes and white vinegar only as a dressing.
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