SK Food Recipes

Spaghetti alla Carbonara

2013-03-13T12:39:00.003+05:30

Spaghetti alla Carbonara

Spaghetti alla Carbonara

Approximately 4 ounces or 4 slices of thick-cut bacon, sliced into 1/4 inch wide strips or equivalent amount of pancetta or guanciale, chopped

2 eggs, beaten

2 ounces finely grated parmesan, parmigiano, or pecorino romano

1/2 tsp freshly ground black pepper (I go up to 1 teaspoon)

8 ounces spaghetti

Cook bacon in a skillet over medium heat until it is crisp. Remove with a slotted spoon and drain on a piece of paper towel.

Bring a large pot of water to a boil for the pasta. Salt it generously, it should taste like sea water. Cook spaghetti according to package instructions, until it is al dente.

Temper the eggs like making a custard. With one hand beat the eggs and with the other slowly drizzle approximately 1/4 cup of hot pasta water with a measuring scoop or cup into the egg mixture. Set aside.

Before draining the pasta, set aside about half a cup of the boiling pasta water to loosen the pasta if needed.

You'll have to move fast at this point. When the pasta is al dente, drain the pasta then return the pasta back into the hot pot. Keep the pot off heat. The residual heat in the pot and pasta will thicken the sauce. Add the drained bacon, ground pepper, pasta and with one hand, stir the pasta while pouring in the tempered egg mixture.

Keep stirring to mix the cheese and egg evenly and the sauce will be thickened and silky smooth. Add a bit of the pasta water if needed.

Blueberry Crumb Bars

2013-03-13T12:36:00.001+05:30

Blueberry Crumb Bars

3 cups all-purpose flour

3/4 C white sugar (original recipe calls for 1 C, feel free to use that much if you like sweeter desserts)

1 teaspoon baking powder

1 cup cold butter (2 sticks or 8 ounces)

1 egg, beaten

1 tsp of vanilla extract

1/4 teaspoon salt

Zest and juice of one lemon

4 cups fresh blueberries

1/4 cup white sugar

4 teaspoons cornstarch

Topping:

Confectioner's/powdered sugar

Preheat the oven to 375 degrees F. Butter and flour a 9 x 13 baking pan.

In a medium bowl whisk together the 3 cups of flour, 3/4 C sugar, baking powder, salt, and lemon zest. Use a pastry cutter or fork to cut into the butter until the butter is in peices no larger than a pea then mix in the egg. Or you can do this in a food processor. The dough will be crumbly but stick together when you squeeze it. Pat half of the dough into the pan.

In another bowl, mix the sugar, cornstarch, and lemon juice. Add the blueberries and gently toss them to coat. Pour the blueberry mixture on top of the dough in the pan. Then crumble the rest of the dough evenly over the surface of the berries.

Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely then cut into squares. Dust with powdered sugar if preferred. Can be stored in the fridge for a few days.

Chocolate Chip Oatmeal Cookies with Dried Cranberries and Pecans

2013-03-13T12:32:00.001+05:30

Chocolate Chip Oatmeal Cookies with Dried Cranberries and Pecans

Chocolate Chip Oatmeal Cookies with Dried Cranberries and Pecans

1 C all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 C old fashioned rolled oats

1 C toasted pecans, chopped

1 C dried cranberries

1 C semi sweet chocolate chips or 4 oz. bar of semisweet or dark chocolate, chopped

4 oz./ 1 stick butter, at room temperature

1 C packed brown sugar, preferably dark

1 large egg

2 tsp vanilla extract

Preheat the oven to 350 degrees F.

In a heatproof bowl, pour about one cup of hot water on the dried cranberries and let them soak for 5 minutes. The cranberries will absorb some of the moisture and retain their chew after baking and won’t dry out. While the cranberries are soaking, chop the toasted pecans. After the cranberries have soaked, drain in a sieve, rinse them off under cold running water, and set aside.

In a large bowl, whisk the flour, baking powder, baking soda, and salt until evenly combined. In another bowl, toss the chopped pecans, chocolate chips, and oats together.

Using a stand mixer with the paddle attachment or with a hand mixer, beat the butter until fluffy, add the brown sugar and beat again. Scrape down the sides of the bowl, add the egg and vanilla and continue to beat until the mixture is light and fluffy, like frosting. Add the flour mixture and mix the dough is beginning to come together. Then add the oats, nuts, and chocolate mixture and cranberries and continue to beat until the dough is evenly mixed

I like to line my cookie sheets with parchment instead of a silicone baking mat, I find that cookies don't spread and brown as nicely on a baking mat. Scoop 1/4 C of the dough and space the dough 3 inches apart. It's easiest to use a trigger release cookie/ice cream scoop. Use your hands and flatten them slightly until they are about 3/4 inch thick and look like a hockey puck. My cookie sheet can hold 8 or 9 cookies and I like to bake only one sheet at a time.

Bake for 10 minutes then rotate the sheet, and continue to bake for another 5 to 8 minutes. The cookie edges should golden brown but the center will look a little underdone and still gooey and doughy in the middle. Remove the tray and let the cookies set for 1 minute on the sheet tray then using a spatula, slide them onto a cooling rack.

Makes 16 cookies.

Vanilla pound cake

2013-03-13T12:28:00.001+05:30

vanilla pound cake

simple vanilla pound cake

8 ounces all purpose flour (approximately 1 3/4 cup)

1 teaspoon baking powder

1/4 teaspoon table salt

8 ounces unsalted butter at room temperature

8 ounces granulated sugar (approximately 1 1/4 cup)

2 teaspoons vanilla extract or one vanilla bean split lengthwise and scraped

8 ounces or 4 large eggs

Preheat oven to 325 degrees F.

Butter and flour or line with parchment a 9 x 5 loaf pan. Set aside.

In a large bowl, whisk the flour, salt, and baking powder together until no lumps remain. Set aside.

Beat butter until smooth and creamy, approximately 2 minutes. Add the sugar and vanilla and beat until light and fluffy, approximately 5 minutes.

In a separate bowl, add the eggs and beat briefly until eggs are scrambled. Drizzle 1/4 cup of the beaten eggs into the butter mixture and continue beating the butter until the eggs are completely incorporated. Scrape the bottom of the bowl. Repeat with another 1/4 cup of egg and continue until all the eggs have been beaten into the butter, scraping the bowl between each addition.

Sift the dry ingredients into the butter mixture and mix on the lowest setting until almost no streaks or clumps of flour remain.

Finish the batter by folding with a rubber spatula to get rid of any last streaks or lumps.

Scrape the batter into a prepared pan.

Bake at 325 degrees F for 70 to 80 minutes or until a skewer inserted into the center of the cake comes out clean.

Creamy, Light Macaroni and Cheese

2013-02-22T03:51:00.003+05:30

Creamy, Light Macaroni and Cheese

Ingredients

3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves, peeled
2 tablespoons plain fat-free Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley

Preparation

1. Preheat oven to 375°.
2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Veggie Grilled Pizza

2013-02-22T03:31:00.002+05:30

Veggie Grilled Pizza

Ingredients

1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
10 teaspoon olive oil, divided $
1 teaspoon kosher salt, divided
Cooking spray $
2 tablespoons yellow cornmeal
12 ounces baby eggplant, cut crosswise into 1-inch-thick slices
1 medium zucchini, cut crosswise into 1-inch-thick slices
1 large red bell pepper, quartered and seeded $
3 garlic cloves, minced
2/3 cup Basic Pizza Sauce
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded fontina cheese
1/4 cup small mint leaves
2 teaspoons fresh thyme leaves

Preparation

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Prepare grill to high.
3. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
4. Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil. Grill eggplant 4 minutes on each side or until tender; place in a bowl. Grill zucchini 3 minutes on each side or until tender; add to eggplant. Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers; add to vegetable mixture. Coarsely chop vegetables. Add garlic to vegetables; toss to combine.
5. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border. Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper. Top with cheese. Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked. Cut pizza into 10 pieces; sprinkle with mint and thyme.

Pepperoni Deep-Dish Pizza

2013-02-22T03:29:00.001+05:30

Pepperoni Deep-Dish Pizza

Ingredients

1 cup warm water (100° to 110°), divided
12 ounces bread flour (about 2 1/2 cups)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil $
1/2 teaspoon kosher salt
Cooking spray $
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
1 1/2 cups Basic Pizza Sauce
2 ounces pepperoni slices
2 tablespoons grated Parmigiano-Reggiano cheese

Preparation

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a 14 x 11–inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9–inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.
3. Place a baking sheet in oven on bottom rack. Preheat oven to 450°.
4. Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450° for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.

Garlicky Clam Grilled Pizza

2013-02-22T03:27:00.000+05:30

Garlicky Clam Grilled Pizza

Ingredients

1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
10 teaspoon olive oil, divided $
1/2 teaspoon kosher salt
Cooking spray $
2 tablespoons yellow cornmeal
2 tablespoons butter $
1/3 cup chopped shallots
6 garlic cloves, minced
1/2 cup dry white wine
5 dozen small clams in shells, scrubbed $
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano

Preparation

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Prepare grill to high.
4. Heat a Dutch oven over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add butter; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté 1 minute. Stir in wine and clams; bring to a boil. Cover and cook 8 minutes or until shells open; discard any unopened shells. Remove clams from pan using a slotted spoon. Strain cooking liquid through a fine sieve over a bowl, reserving solids. Reserve cooking liquid for another use. Remove clams from shells; discard shells. Chop clams; toss with reserved solids.
5. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray; grill 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread clam mixture evenly over top side of crust, leaving a 1/2-inch border; top with cheese. Return pizza to grill rack; grill 4 minutes or until thoroughly cooked. Remove from grill. Sprinkle with parsley and oregano. Cut pizza into 10 wedges.

Four-Cheese Pizza

2013-02-22T03:25:00.001+05:30

Four-Cheese Pizza

Ingredients

1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
7 teaspoons olive oil, divided $
1/2 teaspoon kosher salt
Cooking spray $
1 tablespoon yellow cornmeal
2 tablespoons chopped garlic
1/3 cup (about 3 ounces) part-skim ricotta cheese (such as Calabro) $
1 1/4 ounces taleggio cheese, thinly sliced
1/4 cup (1 ounce) crumbled Gorgonzola cheese
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives

Preparation

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat stone 30 minutes before baking dough.
4. Remove plastic wrap from dough. Combine remaining 1 tablespoon oil and garlic; gently brush garlic mixture evenly over dough, leaving a 1/2-inch border. Spread ricotta evenly over dough; arrange taleggio and Gorgonzola evenly over ricotta. Top with Parmigiano-Reggiano. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 10 minutes or until crust is golden. Cut pizza into 10 wedges; sprinkle with chives.

Chicken and Herb White Pizza

2013-02-22T03:22:00.001+05:30

Chicken and Herb White Pizza

Ingredients

1 pound refrigerated fresh pizza dough
Cooking spray $
1 tablespoon butter $
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
3/4 cup 2% reduced-fat milk $
1/2 cup (2 ounces) grated fresh pecorino Romano cheese $
1 tablespoon yellow cornmeal
1 1/2 cups shredded boneless, skinless roasted chicken breast $
1/4 cup diced red onion
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Preparation

1. Preheat oven to 450°.
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
3. Melt butter in a medium saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.
4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread white sauce over dough, leaving a 1/2-inch border. Top with chicken and onion. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Sprinkle with herbs.

Spicy Sausage and Mushroom Pizza

2013-02-22T03:19:00.001+05:30

Spicy Sausage and Mushroom Pizza

Ingredients

1 pound refrigerated fresh pizza dough
Cooking spray $
4 ounces hot turkey Italian sausage
1 cup thinly sliced onion $
1 (8-ounce) package presliced mushrooms $
1 cup diced red or green bell pepper $
1 tablespoon yellow cornmeal
1/2 cup lower-sodium marinara sauce (such as McCutcheon's) $
1/2 cup (2 ounces) shredded part-skim mozzarella cheese $
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Preparation

1. Preheat oven to 450°.
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Add onion and mushrooms; sauté 4 minutes. Add bell pepper; sauté 2 minutes.
4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce over dough, leaving a 1/2-inch border. Top with sausage mixture. Sprinkle cheeses over sausage mixture. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden.

Pizza Margherita

2013-02-22T03:17:00.000+05:30

Pizza Margherita

Ingredients

1 cup warm water (100° to 110°), divided

10 ounce bread flour (about 2 cups plus 2 tablespoons)

1 package dry yeast (about 2 1/4 teaspoons)

4 teaspoons olive oil $

3/4 teaspoon kosher salt, divided

Cooking spray $

1 tablespoon yellow cornmeal

3/4 cup Basic Pizza Sauce

1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese $

1/3 cup small fresh basil leaves

Preparation

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.

2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.

3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.

4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.

Cheese Pizza Recipe - Cheesy Pizza!!!!

2012-04-27T18:50:00.001+05:30

Ingredients:

225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted)

Preparation:

Mix yeast in hot water and leave it to be frosty.
In a bowl put in the flour, salt, sugar and mix with milk and yeast.
Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
Sprinkle with flour if the dough is sticky.
Put the mini round dough in a greased flat baking pan.
Brush the mini pizza with tomato sauce.
Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
Sprinkle a bit of melted margerine to get a crunchy taste.
Do the same to all the other pizza.
Pre heat oven for 180C and bake for 15-20 minutes.
You can serve with chilli sauce.

PANI PURI RECIPE (Gol Gappe)

2012-03-13T22:32:00.004+05:30

Ingredients:

To make puri:

1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry

To make pani:

1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

To make pani:

Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.

To make puri:

Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

BESAN DHOKLA RECIPE- Gujarati Recipe

2012-03-05T21:07:00.003+05:30

Ingredients:

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

In a bowl add gram flour (besan), Curd and water.
Mix well and make a smooth batter. The batter should be of thick consistency.
Add salt and set aside for 4 hours covered with a lid.
Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
Keep the steamer or cooker ready on gas.
Grease a baking dish (it should fit in the steamer or cooker).
Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well.
Pour the batter into the greased pan and steam for 10-12 minutes or till done.
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
Garnish the besan dhokla with coriander and slited green chilies.
Serve with green(hari) chutney.

VEGETABLE SAMOSA RECIPE

2012-03-05T21:02:00.005+05:30

Ingredients:

For Cover:

1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:
For Cover:

Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

KADHAI PANEER RECIPE

2012-03-05T20:56:00.002+05:30

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

Cut cottage cheese, capsicum in long pieces.
Grind onion, tomato, ginger, salt, red chili powder and orange color.
Mince cloves and cinnamom.
Heat clarified butter in a pan.
Add bay leaf, cloves, cinnamon.
Then add onion, tomato, ginger paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Add paneer and capsicum pieces.
Cook on low flame.
When the capsicum are done put off the flame.
Take off the fire and serve hot.
Serve with nan or paranthas..

PALAK PANEER RECIPE

2012-03-05T20:53:00.001+05:30

Ingredients:

500gms Fresh Palak (Saag)
100gms Paneer2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

Clean and wash palak (spinach) nicely.
Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
Now add onions and fry till golden brown.
Add all spices except red chili powder.
Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
Add Paneer pieces to the gravy and cook until done.
Take out in a bowl.
Just before serving, heat pure ghee in a small pan.
Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.

Caution: Don't allow chili powder to burn .

PANEER PASANDA RECIPE

2012-03-05T20:47:00.001+05:30

Ingredients:

500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

How to make paneer pasanda:

Cut cottage cheese in samll pieces.
Chop onion very finely.
Grind tomato, ginger, green chilly,.
Heat butter in a pan.
Saute onions till pink in color.
Then add tomato paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Put off the flame.
Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
Keep it aside for an hour.
Put the pan on the flame and then add milk to the mixture.
Simmer for 5 minutes and then finally put off the gas.
Take off the fire and serve hot.

SHAHI PANEER RECIPE

2012-03-05T20:43:00.004+05:30

Ingredients:

200 gms Paneer
2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste

Preparation:

Heat oil in a kadhai.
Cut paneer into small cubes. Fry over medium heat until light brown.
Keep the paneer pieces aside.
Saute the dry fruits in one tablespoon of oil.
Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
Fry the mixture in the remaining oil until golden brown and oil starts separating.
Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
Garnish shahi paneer with cream and dry fruits and coriander leaves.

SARSON KA SAAG

2012-03-05T20:39:00.003+05:30

Ingredients:

500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder

Preparation:

Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
Chop ginger, garlic cloves and chillies.
Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
Add the ground saag and simmer the flame. Cook for few minutes.
Add the maize flour, red chilli powder, sugar and stir well.
Serve hot with paratha or makki ki roti.

Pasta Fruit Salad Recipe

2012-02-18T21:58:00.000+05:30

Pasta Fruit Salad is delicious mix of Pasta and Fruits. Learn how to make/prepare Pasta Fruit Salad by following this easy recipe.

Pasta Fruit Salad Recipe
Difficulty     Average
Recipe Type     Veg.

Ingredients:
• 1 Pound rotini pasta
• 1 (15 ounce) Can mandarin oranges, drained
• 1 (20 ounce) Can pineapple chunks, drained
• 1/4 Cup chopped green onions
• 1/2 Cup creamy salad dressing


How to make Pasta Fruit Salad:
•    In a large pot of salted boiling water, cook pasta, rinse under cold water and drain.
•    In a salad bowl, combine the pasta, oranges, pineapple, green onions, and creamy salad dressing.
•    Mix well and chill before serving.
•    Pasta Fruit Salad is ready.

Fresh Fruit Salad Recipe

2012-02-18T21:54:00.000+05:30

Fresh Fruit Salad is a Dutch delicacy that is delicious, nutritious, sugar-free, and low in fat and calories. Learn how to make/prepare Fresh Fruit Salad by following this easy recipe.

Fresh Fruit Salad Recipe
Difficulty     Easy
Serves     Serves 10
Calories Per Serving     105

Ingredients:
• 3 cups Mixed Berries (blueberries, raspberries, strawberries)
• 2 cups Seedless Grapes (red or green)
• 2 crisp Sweet Apples
• 3 Peaches or 6 Apricots
• 2 Bananas (sliced thin)
• 1 cup Freshly Squeezed Orange Juice (3 Valencia oranges)
• Nutmeg (optional)


How to make Fresh Fruit Salad:
•    Chop blueberries, raspberries, strawberries, grapes, apples, peaches and bananas.
•    Place them in a large bowl and mix gently.
•    Empty fresh orange juice over the fruit and stir.
•    Refrigerate until chilled.
•    Remove and serve with a dash of nutmeg.

Creamy Fruit Salad Recipe

2012-02-18T21:50:00.001+05:30

Creamy Fruit Salad makes a delicious and wholesome dessert. Learn how to make/prepare Creamy Fruit Salad by following this easy recipe.

Creamy Fruit Salad Recipe
Preparation Time     10 Minutes
Cooking Time     5 Minutes
Difficulty     Easy
Recipe Type     Veg.
Serves     Serves 5

Ingredients:
• 1 Apple (peeled & chopped)
• Few Grapes (sliced)
• Few Cherries
• 1 Banana (chopped)
• 170 g Cream
• 397 gm Condensed Milk
• Ice Cream (as desired)


How to make Creamy Fruit Salad:
•    Mix all the ingredients, except ice cream in a bowl, and mix well.
•    Refrigerate until chilled.
•    Scoop into serving bowls and top up with ice cream.
•    Serve cold.

Ambrosia Yogurt Fruit Salad Recipe

2012-02-18T21:29:00.000+05:30

Ambrosia Yogurt Fruit Salad is a yummy recipe. Learn how to make/prepare Ambrosia Yogurt Fruit Salad by following this easy recipe.

Ambrosia Yogurt Fruit Salad Recipe
Preparation Time     20 Minutes
Cooking Time     120 Minutes
Difficulty     Easy
Recipe Type     Veg.
Serves     Serves 2

Ingredients:
• 1 cup Oranges (drained)
• 1 cup mixed fruit Cocktail (drained)
• 1 cup Marshmallows (small)
• 1 cup Coconut (flaked)
• 1 cup Yogurt


How to make Ambrosia Yogurt Fruit Salad:
•    Gently mix oranges, marshmallows, cocktail, and coconut flakes together.
•    Add chilled yoghurt. Refrigerate yoghurt for a couple of hours before mixing it.