Puja Arun 's Experimental Vegetarian Kitchen

Baked Tomato Sauce - Homemade from fresh tomatoes

2014-05-07T17:07:00.000-04:00

20 small Plum or Roma tomatoes splited lengthwise and seeded - use fingers for this job or a spoon will do a more cleaner job
Line this in a glass baking pans
Sprintz with olive oil
Add one Tbsp each oregano and thyme fresh - if used dry cut to 2tsp each
1/2 tsp salt
Grinds of black pepper
1 cup finely diced onion - red , yellow or white, choice in yours
2 tsp finely mined garlic
1 bay leaf

Into 325 degree oven....
Now why not use a pot like others, because by surrounding it with dry heat , we can remove the excess moisture thus conc the flavors
and also tomatoes contain sugar, which will stick on any pan, by this way we can forget it for 2 hour
2 hours later, we need to create new flavors - by carmelization , turn it to 400 and cook for another half hour
Time to grind - do it via a food mill or a blender / food processor

Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes.

http://www.cookingchanneltv.com/recipes/alton-brown/tomato-sauce.html

Palak Panneer - zee khana - rakesh sethi

2014-05-07T17:05:00.001-04:00

In a cooker add 2Tbsp oil and add 2 dried red chilly broken . Once it crackles add 1tsp ginger garlic paste and 2Tbsp finely chopped onion
Saute this until the onion turns a little brown
To this add the dry ingredients
1/4 tsp turmeric
1/2 tsp red chilly powder
1/2 tsp garam masala and Salt to taste. Mix well
To this add 2 chopped tomatoes and mix well

Once the tomatoes are soft add 200 gms shredded palak and 200 gms diced panner and 2Tbsp lemon juice

Close the cooker and

Open and add 1Tbsp ginger julinees and 2tsp cream or malai and serve

Matchstick Potato fries

2014-05-07T17:05:00.000-04:00

http://www.foodnetwork.com/recipes/ina-garten/matchstick-potatoes-recipe/index.html

Top Recipes

2013-06-18T21:34:00.001-04:00

Cut a Recipe in Half???

2013-05-27T14:54:00.001-04:00

How can I cut a recipe in half?

The simplest method -- reducing all ingredients by half -- works for most recipes, particularly ones that don’t require much precision or chemistry, like soups, stews, casseroles, and simple sauces.

Example: If the recipe calls for one cup of a liquid or dry ingredient, reduce the amount to a half cup. (Be sure you’re using liquid and dry measuring cups for the appropriate ingredients.)

ORIGINAL (HALF)
1 cup (1/2 cup)
3/4 cup (1/4 cup + 2 Tbl.)
2/3 cup (1/3 cup)
1/2 cup (1/4 cup)
1/3 cup (2 Tbl. + 2 tsp.)
1/4 cup (2 Tbl.)
3 Tbl. (1 Tbl. + 1 1/2 tsp.)
2 Tbl. (1 Tbl.)
1 Tbl. (1 1/2 tsp.)

When you’re baking or preparing any dish that requires more precision to cook properly, you might have to convert the recipe based on the weight of the ingredients. Measuring by weight is more accurate than measuring by volume. For example, one cup of flour weighs approximately 4.25 ounces. To cut the recipe in half, you should weigh out 2.12 ounces of flour.

Want to cut by more than half? If you know the end weight or quantity of a recipe you want to cut, you can also scale the ingredients using a simple conversion calculation.

Example: The recipe makes eight cups of spaghetti sauce, but you only want to make three cups.

Step 1: Divide the new amount by the old (for example, 3 ÷ 8=.375)
Step 2: Multiply all ingredients in the recipe by the conversion number (in this case, .375).

EGGS: If the cut recipe requires less than one large egg, beat the egg until the yolk and white are blended. Let the bubbles settle, then measure out two tablespoons.

SALT, PEPPER & SPICES: Use a scant half of the original amount when measuring seasonings for a recipe you cut in half, then adjust seasonings to taste. (It’s easier to add than to subtract.)

TEMPERATURE: Use the original temperature recommended in the recipe.

TIME: Cooking time will not be exactly half the time listed in the recipe. It is usually more than half. Example: If the original recipe says to bake for one hour, the actual cooking time for the smaller recipe might be around 40 to 45 minutes.

Basic Palak Gravy

2012-11-01T16:09:00.002-04:00

Blanch 200 gms spinach and make it into a puree

In a pan heat 2Tbsp oil , and add 1Tbsp chopped garlic - fry for a min
Add 1 -2 dried red chilly
2tsp Chopped green chilly and stir for a minute
Once you know the raw smell of the garlic has been removed
Add 1/2 tsp yellow / red chilly powder
1/2 tsp kasuri methi
3 finely chopped tomatoes
Cook until tomatoes are soft , and add 2 Tbsp tomato puree and mix well.
Add salt to taste, mix and add the spinach puree

Boiled Channa - Boiled Potato - Steamed Corn - Mushroom

Choose from the above ingredients to make your choice of vegetables. You can also combine two or more of the ingredients

Once you add the veggies of your choice add 3Tbsp cream and fold the cream . Switch off the heat
Remove on to the serving bowl and add a dollop of butter (1Tbsp)
Garnish with coriander leaves

Limoncello

2012-11-01T13:40:00.001-04:00

This one is inspired by the show Good Eats , a very easy to make and can be stored in for over a year s time

Ingredients

8 - 10 lemons
750 ml Vodka
2/3 cup water
2/3 cup sugar

Directions:

Carefully remove the zest from the lemons using a microplane. Be careful not to remove any of the white pith / part of the lemon
(You can reserve the lemons to make lemonade or squeeze and freeze the juice for later use)
Put the lemon zest into a large glass container and pour the vodka over the zest and let it sit in a cool dark place for 7 days
After 7 days , strain the liquid through a fine mesh strainer, lined with muslin or cheese cloth layers and strain
Meanwhile combine the water and the sugar in a saucepan over high heat and cook, stirring it continually until the sugar is dissolved - this will take about 3 minutes
Cool this syrup and add the strained lemon zest vodka. Stir to combine
Transfer into a glass container and let it age for atleast 4 hours in the freezer
Limoncello can be stored in the freezer for upto a year s time

Drink safely !!!!

Crispy Onion Rings with Spiced Ketchup

2012-10-11T12:19:00.000-04:00

I was just watching a television show - Restaurant Impossible ... and thus got inspired for my quick finger licking snack - Onion rings, which are equally famous to French fries here in USA

Ingredients:

For the Spiced Ketchup

1 cup tomato sauce or ketchup
1 Tbsp stone ground mustard / Dijon mustard if you have on hand
1 Tbsp chilli paste

For the Onion Rings

3 large yellow onion, cut into roundel s- about 1/8th " thick
Oil for frying
1 cup Maida / All purpose flour
Salt and Pepper for seasoning
Ice cold water

To go about:--

Soak the onion rings for about 15- 20 mins in ice cold water. Next drain ensuring the onion has no more water in it
Lay it on a paper towel for a min
Preheat your oil - in case you are used to a thermometer 375 F is the point
In a bowl, blend the flour - salt and pepper mixing them well
Add one - third of the onion, mix the onion well tapping off excess flour and add to the fryer cooking until they are crisp , say about for 2 - 3 minutes
Once done, transfer to a paper towel to remove the excess oil
Repeat the same procedure with the remaining onions - in batches

For the Spiced Ketchup: Mix all the ingredients well

In a plate arrange the onion rings along with the spiced ketchup. You can also garnish with some mint leaves (Onion and Mint really go on very well )

Note:

If you want it a little Indian style flavor, you can add some chilly powder and ajwain / carom seeds to the flour mixture
Adding garam masala also would give you the Indian touch
Usually onion rings are coated with a batter made with flour and seasoning, but I did not want to overload myself with the taste of the flour, this also turned to be great where you can actually bite into a combination of sweaty and caramelised onions
I could not take a picture of this , as it was at my friends place , but next time I make it at home, will surely shoot some good pics

Pear and Mint Chutney

2012-09-11T10:32:00.000-04:00

A little twist to the regular mint - coriander or sweet tamarind chutney. This chutney will bring on the taste of the sweet pear as well as the fresh mint's minty flavor

It can be a great accompaniment to pakoras

Ingredients:

Oil: 2 Tbsp
Onion: 1 medium
Mint: 1 cup
Pears: 2 medium
Fennel seeds: 1 tsp
Cardamom seeds: 1 tsp
Salt: to taste
Pepper: 1/2 tsp

Wash and drain the mint leaves and roughly chop it
Roughly chop the pears
Thinly slice the onions
Heat oil in a pan and add the onions , cook until it turns soft
Once the onions turn soft , add the fennel and cardamom seeds saute well and remove it from fire
Allow it to cool for about 15 mins
In a food processor / mixer add the onions, chopped mint and pears along with salt and pepper
Puree until smooth, leaving a bit chunky texture
Store into air tight containers in the fridge for about 3 - 4 days

Spicy Plantain chips

2012-08-29T10:43:00.001-04:00

Ingredients

By Bal

Green Plantain: 4 unripe
Oil: for deep frying
Garam Masala: 1 Tbsp
Smoked Paprika or red chilly powder: 1Tbsp
Salt: to taste

Peel the plantain using a peeler. You might have to do a couple of rounds of peeling
Slice the peeled plantain using a mandolin or a sharp knife to about a 1/8" thickness
Fry the slices in batches in hot oil until golden and crispy. Stir them a bit while frying to prevent it from sticking together
Remove the plantain once done and drain on to a paper towel lined sheet
In a bowl mix the garam masala, salt and paprika and sprinkle the spiced misture on the fried plantain and serve
Alternatively it can be cooled down and stored in an airtight container for upto 10 days

Hot Chocolate Fudge

2012-08-16T16:52:00.002-04:00

This hot fudge sauce is thick , rich, inexpensive and easy to make. You can use it over your favorite ice - cream, brownies or cake and it also will last for a while. Place any unused finished sauce in a glass jar and store it in the refrigerator.

When you want to re-use it, a few seconds in a microwave will do the work and your fudge will be warm enough to use it over

This basic recipe is inspired by Martha

Ingredients

Dutch coco powder : 1/2 cup
Light cream: 1/4 cup
Light corn syrup: 1/2 cup
Sugar: 1/2 cup
Salt: A bing pinch - its important
Butter: 1.5 Tbsp
Vanilla Essence: 1/2 tsp

To go about......

- In a pan mix in coco, cream, corn syrup, sugar and salt
- Bring it to boil for about 3minutes over medium heat
- Remove from fire and add in vanilla extract and mix
- Add in butter to help you keep the sheen
- You can immediately use it over your favorite treat

Note:

For a more richer version you can use full cream, but then mind the calories
I am not a big fan of corn syrup, but to keep this sauce malleable its important. Sugar syrup will tend to crystallize once it cools down
In case you do not find dutch coco powder, try using any normal Hershey s un sweetened dark coco powder or any good brand that you trust

Why Dutch coco powder - prefer it because it is neutral and does not react with soda. Its usually called in for baking, unless there are other acidic ingredients such as lime / lemon used. It has a reddish brown color, mild flavor and is easy dissolved in liquids

You can pour it over my favorite Brownie posted earlier created to satisfy my urge for a sizzling brownie

Sabudana Vada

2012-08-10T11:27:00.000-04:00

This is a traditional snack from Maharashtra, but widely famous as a fasting or vrat snack especially during Krishna Jayanti / Navratri fasts

For me its just another fast food :)

The one thing I love about it is that its very different from the normal fried pakoda s you have. Hard exteriors with a soft and gooey interior makes it taste so heavenly

You can add so many variations , so I am marking them as optional

Ingredients:

Sago pearls / Sabudana : 1 cup
Potatoes : 3 large ( boiled and mashed / grated)
Green chillies: 2 finely chopped
Coriander leaves: 1/3 cup finely chopped
Peanuts : 3 Tbsp crushed / powdered ( Optional)
Cumin seeds : 1/2 tsp
Salt : as taste ( you can substitute your vrat namak / sendha namak)
Pepper powder: 1 tsp Or Chilly powder of the same quantity
Bread crumbs or fresh ground bread : 1 (Optional)
Lemon juice: 1 tsp (Optional)
Oil : for deep frying

Soak the sago , for atleast 45 mins, drain the water completely and allow it to stand for another 30 mins. This way the sago will puff up well and resting allows it to soak the excess water
Now add all the ingredients, and mix weel to form a stiff mixture
I personally omitted the peanuts
In a deep pan , heat the required amount of oil for deep frying
In case the mixture is a little bit sticky, you can smear your palms with some oil
Divide the mixture into equal balls and with the help of your palms, flatten it or rol up to the desired shape you would want to have
Slide each piece slowly into the hot oil and deep fry until golden brown on both the sides
Drain on an absorbent paper and serve hot
Goes well with tea green chutney or even plain sauce

In case you guys have any variation to the above please do write the same to me

Note:

During Vart , bread is not used, you can ofcourse remove the same, but if you tend to make it on another other day, I would suggest the addition of fresh ground bread or bread soaked in water and crumbled, as I have noticed the vada to be more crisper and it absorbs lesser oil

Tandoori paneer Pizza

2012-08-07T14:26:00.001-04:00

A delicate Indo Italian fusion

Ingredients

Pizza Base 8" : 2
Tomato sauce: 1/4 cup
Chilly sauce: 2 Tbsp
Shredded mozzarella cheese: 1 cup
Butter : for greasing and glazing
Oil/ghee : 1tsp
Coal pieces: 2

FOR THE TANDOORI PANEER TOPPING

Paneer cubes : 1 cup
Cubed bell peppers: 1/4 cup
Deseeded tomato cubes: 1/4 cup
Cubes onions: 1/4 cup
Fresh cream: 1 Tbsp

TO BE MIXED INTO A MARINADE

Curd: 1/3 cup
Chilly powder: 1/2 tsp
Dried fenugreek leaves or Kasuri methi: 1 tsp
Ginger - garlic paste: 2 tsp
Garam masala powder: 1 tsp
Butter: 2 tsp
Salt: to taste

To Proceed....

For the paneer topping

Mix all the ingredients for the marinade except butter
Marinate the paneer, capsicum and tomato cubes in the marinade for 30 minutes
Heat butter in a saucepan , saute the onion cubes for 1 - 2 mins
Now dd the marinade along with fresh cream and cook on simmer flame for 3-5 minutes
Remove from fire and keep aside in a covered bowl
Meanwhile heat the coal directly on gas, and once red hot transfer it to a small bowl
Place this coal bowl amidst the covered bowl, pour the oil / ghee over the coal, and cover the bowl immediately
Let it rest for 5 - 7 mins, until the marinade gets a smoky flavor and then discard the bowl with the coal
Divide the smoky marinade into two equal portions

Preheat oven at 200 C (400 F)
Place the pizza base on to a greased baking tray or on to a pizza stone
Spread the tomato and chilli sauce on to the base
Spread half of the marinade on to one base and the other half on to the other one
Sprinkle cheese and bake for 10 - 15 mins or till the base is evenly browned and the cheese melts
Cut and serve immediately

Coconut Rice - Modern way ToI

2012-08-07T11:57:00.000-04:00

Coconut rice is made with many variations. One version is when chana dal and rice are steam cooked along with grated coconut.

Ingredients:

Chana dal: 200 gms

Rice: 350 gms

Coconut: One half of a whole coconut (can use the whole coconut if the size is small)

Mustard seeds: ½ tsp

Cumin seeds: ½ tsp

Urad dal: ½ tsp

Red chilli (Whole): 2

Curry leaves: 4-5

Salt to taste

How to go on.....

- Soak the chanal dal for one hour before cooking. Rinse the rice before cooking.

- Take oil in a pan and heat it. Add mustard seeds, cumin seeds, urad dal, red chilli and curry leaves in to it. Once the mustard seeds start to crackle, add soaked chana dal and rice and mix the ingredients well. Add adequate water, but see to it that you add only as much water the whole mixture needs to cook.

- Add salt and grated coconut. Put the lid on the vessel and allow it to cook for 10 minutes. - After 10 minutes, mix the ingredients well and see how well cooked the chana and rice are. If you feel it will get ready by another five to 10 minutes, then allow the entire thing to cook in a low flame. Add another two spoons of oil at the same time. Let it settle for a while.

- If you want to cook it in a pressure cooker, it will taste equally better. But add less water than what you would have if you were cooking in a vessel.

- Serve the hot coconut rice will appalam and piping hot rasam. It is indeed a yum treat for taste buds.

Chunky Pineapple and Avocado Salsa

2012-07-30T10:19:00.000-04:00

1 can sliced pineapple in juice, drained and juices reserved
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 small jalapeno, seeds removed and diced
Kosher salt and freshly ground black pepper
1/2 red onion, finely chopped
1 medium avocado, halved, pitted and flesh cubed
2 tablespoons minced cilantro leaves

In a bowl combine in 2Tbsp of the pineapple juice, lime juice to give it some acid and kick, honey and oil, whisk it well along with the seasoning

Deseed the jalapeño, not removing all the seeds which will give it a nice little kick, if you wish to have some. Chop the pineapples, this can be rough and I put in some red onion which will give it a nice flavor and some color too

Roughly chop - cube the avocado and add it to the pineapple - onion along with the finely chopped cilantro

Mix well and serve immediately

Note:

The pineapple - onion - avocado can also be grilled for a grill salsa

Serve it with tacos or with chips

Green Iced Tea with Herbs

2012-07-30T10:07:00.000-04:00

This easy and ready to go drink is under a $ and its gonna be refreshing and delicious
Its so much cheaper and more healthier than buying a soda or ice tea from the store and you can customize it to your preference also

Ingredients

1/4 cup firmly packed fresh mint leaves
7 - 8 fresh basil leaves
3 fresh sage leaves
2 Tbsp honey
2 green tea bags / 2 Tbsp loose green tea leaves
3 cups iced water
1 cup ice

In a sauce pan boil water and add herbs of your choice such as fresh mint - basil - sage
You can use whatever herbs you have in the fridge or the ones you like
Steep it well and then add green tea packs or 2 Tbsp green tea leaves
Let it steep for a few minutes
Add in some honey to sweeten it (according to the level you would like to have )
Cool it a bit and add the entire content to a pitcher of cold water filled with ice cubes

Note:
Use smaller quantities of stronger herbs such as Sage , as it might overpower the drink
You can use sugar / sugar syrup instead of honey also
Adding lemon slices to the pitcher may also give you a tangy taste to this drink

Project with Kids - 1 Pickle

2012-07-30T09:51:00.001-04:00

Looking for a great fun project to do with the kids, how about a great Veggie Pickle
Just cut up a any vegetables of your choice such as Zucchini, String / French beans / Peppers / Cauliflower ... let the kids decide what they want to make and heat

Wash and cut these vegetables and put them in sterilized jars and cover it up with a solution of boiled vinegar and water (cooled down) along with some sugar and the seasoning of your choice

Let them decide if they want it to tangy - sweet or spicy by adding in bay leaves - cloves - chilly flakes - more sugar - garlic cloves

Chill and they are ready to eat !!!

Happy Experimenting

Neha's Greek Country Salad ..ToI

2012-04-09T11:16:00.000-04:00

Ingredients
Cherry tomatoes, cut in half: 6
Lebanese cucumber, cut in square: 1
Bell peppers (red and yellow), cut in squares: 2
Red onion, cut in rings: 1
Olive oil: 1/2 cup
Kalamata olives: 8
Feta cheese: 100 gms
White wine vinegar: 2 tbsp
Lemon juice: 2 tbsp
Oregano leaves: 1tbsp
Black pepper, cracked: 1/2 tsp
Salt: 1 tsp

Method
Add Lebanese cucumber, cherry tomato, Kalamata olives, feta cheese, red onion, romain e lettuce and bell peppers to a large serving bowl
Make the dressing with white wine vinegar, lemon juice over the salad and toss in the bowl and serve.

Kofta Biryani

2012-03-21T08:40:00.000-04:00

For the koftas
3/4 cup soaked kabuli chana (white chick peas)
1 onion
1 green chilli
2 tbsp chopped coriander (dhania)
3 cloves of garlic (lehsun)
1/2 tbsp lemon juice
salt to taste
oil for cooking

For the gravy
1 onion, finely chopped
2 tomatoes , pureed
1 tsp grated ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 tsp garam masala
2 cups chopped spinach (palak)
1/3 cup fresh cream
2 tbsp oil
salt to taste

For the rice
1 cup long grained rice (basmati)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
salt to taste

Other ingredients
1/2 cup mint leaves (phudina), chopped
1/3 cup milk
1 tbsp butter
1/4 tsp cardamom (elaichi) powder
a few strands of saffron (kesar) strands

Method
For the koftas

1.Combine all the ingredients except the oil in a blender and grind to a smooth paste.
2.Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside.

For the gravy

1.Heat the oil in a pan and saute the onion till translucent.
2.Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
3.Add the garam masala and spinach and saute for a further 2 minutes.
4.Add the cream and salt and mix well. Keep aside.

For the rice

1.Clean and wash the rice.
2.In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.
3.Bring to a boil and simmer till the rice is almost cooked. Keep aside.

How to proceed

1.In a greased bowl, spread the half the rice to form one even layer.
2.Arrange all the koftas over the rice.
3.Spoon the gravy on top and sprinkle the mint leaves.
4.Spread another layer of rice.
5.In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
6.Pour over the layered biryani.
7.Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
8.Serve hot.

Tips
1.The chick peas have to be soaked for at least 6 hours. 1/4 cup raw chick peas will yield approx. 3/4 cup of soaked chick peas.
You can also serve this with Mirchi salan or raitha of your choice

Caramelized Onion

2012-01-03T15:35:00.000-05:00

3 tablespoons olive oil
3 large onions, sliced (about 4 cups) - i prefer roundels
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon herbs de Provence / mixed dried herb
Two pinch of sugar

In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.

This can be used for a variety of toppings and stuffing's such as

- Pizza topping
- Used in Pasta
- With potatoes for a quick sandwich

etc etc

Honey Grilled Pineapple with Pineapple Granitée

2012-01-02T14:52:00.000-05:00

I have tried this dessert of 2 different occasions....the recent was for the New year eve 2011 Finale ....and both the times, by the time I set the plate , it just disappears.....so try this for performing the trick " Vanishing Plate " :)

All you require for the Grilled Pineapple

4 -5 slices of pineapple - cut into any shape of your choice

1tsp Lemon juice

1/4 tsp ground / grated cinnamon

4 Tbsp honey

In a deep dish , line the pineapple and drizzle it with honey and lemon juice and sprinkle the cinnamon

Let these get married for 2 hours....allow it to marinate

Cover it with a wrap and keep it aside

For Pineapple Granitée

1/3 cup sugar

2 cups pineapple juice

To prepare the granitée, mix the sugar, 1 cup of the juice in a saucepan over medium heat and heat until the sugar dissolves, stirring occasionally

Stir in the rest of the juice, and allow to cool

Pour the juice into a flat, covered container and freeze

Once it is solid, break it with a fork so that it becomes flaky

After 2hours..........

Grill the pineapple on a grill top / grill pan over medium heat

Grill on both sides until the glaze caramelizes and grill marks form, about 2 minutes per side

To Serve:

In a serving plate , place the grilled pineapple piece and drizzle it with honey

Top t with a scoop of ice cream ( I preferred Vanilla)

And place a spoon of the granitée

Addition:

I also plated some crushed peanut brittle along with some fresh fruits such as strawberry - cherry and grapes

And for the second instance I had serves some carrot halwa along with this

Will surely try to click a pic of the plated portion the next time

Dried Mushrooms - A very handy ingredient

2011-12-30T23:45:00.000-05:00

Dried mushrooms are a very handy ingredient to have on hand. They are very versatile and add that extra boost of flavour to create a special dish.

The flavour of dried mushrooms is concentrated and intense, the texture - good and meaty. Like fresh mushrooms, they're terrific in everything from soups to sauces to quick stir-fries... the list goes on and on.

There is no set rule about which mushroom goes with what. However, the origin of the mushroom says a lot. For example, it makes sense to use Italian porcini mushrooms in risotto, shiitakes in Asian dishes, and chanterelles in French dishes. Many like to mix shiitakes with other kinds of mushrooms, since they are known to complement the flavours of other mushrooms.

Dried mushrooms need to be rehydrated in hot water before they are used. This is because first, it plumps up the mushrooms, and the soaking liquid creates a flavourful broth, which can be incorporated into your recipe to further enhance the flavour of the dish. The soaking also helps remove grit from the mushrooms that would otherwise ruin your dish!

Put the mushrooms in a medium glass bowl and pour two cups of boiling water on them and weigh them down with a plate. Soak them till they are plump. Then remove them with a slotted spoon, place on a chopping board, squeeze out the liquid into the pan and let it cool. Remove any tough parts, and chop as required. You need to strain the soaking liquid and use it as and when needed.

Here's what you do in a stir-fry: Once the mushrooms have been steeped in the water - they are ready to be added and should be kept aside and added once to the stir-fry if that's what you are making! It's easy to add them to stews or sauces. What you can do is to brown the meat, then saute the rehydrated mushrooms with the aromatics like shallots, garlic, or onion. Because they're moist, the mushrooms don't exactly brown, but this quick toss in hot oil really intensifies their flavour. Finally, I add the mushroom soaking liquid and finish cooking the dish.

The quality of dried mushrooms can vary greatly. My main rule is to buy them from a trusted source. If I can get a good look inside the package, I look for mushrooms that have a nice size and shape, and I avoid overly shrivelled or crushed specimens.

The best way to buy dried mushrooms is to inspect their quality visually - they should be intact and not too shrivelled. Dried mushrooms are sold in many supermarkets, but if you don't see them, try specialty stores and high-end grocery stores like whole-foods markets.

For long-term storage, I seal dried mushrooms in two heavy-duty zip-top freezer bags and put them in the freezer where they'll keep indefinitely. For short-term storage (a month or less), I seal the mushrooms in an airtight container or ziptop bag and store in a cool, dark place.

Shiitakes are extremely versatile and affordable. They have a meaty texture and are great when paired with any other variety as well. Look for shiitakes with thick brown caps ridged with white. The stems can be woody, so trim them off and discard after soaking.

Porcini mushrooms also known as cepes, have a deep, earthy flavour that complements Italian seasonings and is delicious with pork and chicken. They have thick stems and broad caps and are generally sliced before they're dried. After rehydrating them, you can use them just as you would fresh mushrooms.
Chanterelles have a bright, fruity flavour. They vary in size and can be quite expensive. When rehydrated, they have a chewy texture. Their stems tend to be woody and are, more often than not, discarded. Pair chanterelles with eggs and cream sauces.

Morels need to be thoroughly rinsed before they are soaked since the hollow, honeycombed caps of wild morels harbour grit. They have a somewhat smoky, nutty, buttery flavour and go very well with spring ingredients like asparagus etc.

Simple ways to use dried mushrooms
Stir them into pilafs and other rice dishes.
Add them to tomato or cream-based pasta sauces.
Stir them into pan sauces for meats, fish, chicken and vegetables.
Add them to stir-fries.
Add them to eggs - saute rehydrated dried mushrooms with shallots and butter and fold into omelettes, frittatas, or scrambled eggs.
Make flavoured butter: Pulse rehydrated morels or chanterelles with softened butter and a fresh herb in a food processor. Use immediately or shape into a log, wrap in plastic, and refrigerate. Pats of the butter are delicious on roasted or grilled meats and vegetables and even on some French bread!

ToI

How To Brew The Best Coffee

2011-12-30T23:42:00.002-05:00

With the winter on in full swing, if there's one thing that everyone unanimously agrees on, it's the need to start their day with a hot, steaming cup of coffee.
We tell you how to brew that perfect cup ofcoffee at home.

The water you use in your coffee makes a difference in its quality. If you are using tap water, consider running it through a filter first (pitcher or faucet-mounted). The temperature also matters. Ideally, it should never be boiling when it touches the grounds.
So after you boil the water, you could let it cool for about 30 seconds before adding it to the press.
Make sure that you're using the right grind for your coffeemaker. For a French press, you'd want a fairly coarse grind. Also remember to clean the coffemaker well after every use, especially the holder for the grounds. Residue stuck to the pot will certainly affect its flavour.
Invest in a good coffee-grinder. Coffee tastes best when the beans are freshly ground.
Grinding them at the store makes them lose their flavour and freshness.
Keep most of the coffee in the freezer, but keep some out at room temperature. Coffee tastes better when it is ground up from room temperature beans, so always keep a week's worth or so at room temperature.
To take the bitterness out of coffee, before you brew it, add a little 'sprinkle' of salt to the grounds. It will give a great taste to your coffee.

Courtesy : ToI

Spicy Coleslaw with Orange Chilli Vinagrette Dressing

2011-12-14T12:27:00.000-05:00

Spicy Coleslaw

For the Dresing:- Orange Chilli Vinagrette

A tsp of Orange Zest
2Tbsp Lime Juice
2tsp Sugar
1/2 cup orange juice
1Tbsp Dijon Mustard
2Tbsp Chilli OIl
1/3 cup Olive Oil
1/2tsp of cumin powder
1/4 tsp salt and pepper

Blend all these into a blender ( if your blender permits add oil in batches while the other ingredients are blending)
This might be thin, but not to worry
Store this in the refrigertor so that the Ingredients are allowed to marry themselves

This can be prepared in advance

1 Red Belll Pepper diced into small cubes
1 Pack pre shredded cabbage pack ( or combine green and red cabbage,carrot and green bell peppers - all shredded)
1 Jalepeno ( de seeded) and diced into small cubes

Combine all ingredients and add the dressing

Enjoy with your fav salad and fries

Momo's

2011-12-07T19:57:00.000-05:00

Hello readers... Its a very creepy weather out here in NYC....So I badly wanted to have momo's ...wanted to experiment if I could come across with something new..and I came across this website - http://nepalicooking.tripod.com/momo.htm#Nepali_Vegetable_MOMO

Guess you can try making once of these or await for my next experiment

PJ