FOODIE....

Mashed Potatoes With Wild Mushrooms

noreply@blogger.com (Anonymous) — Wed, 27 Mar 2013 23:06:00 -0700

Serves 4

Ingredients

1 kg Potatoes.
500 gm wild mushrooms.
200 ml milk.
50 ml cream.
20 ml lemon juice.
100 gm butter.
4 flakes of garlic.
2 tsp salt.
1 tsp pepper.
3 tbsp chopped parsley.
50 ml olive oil.

Method

Peel and slice the potatoes. place the potatoes in a pan of water and bring to a boil. When done drain of the water,mash,add warm milk, cream, butter, crushed garlic, seasoning and herbs. Simmer for 15 mins. Pan roast the mushrooms in olive oil for 3 mins then add them along with lime juice to the mashed potatoes and mix well.

Keema Curry

noreply@blogger.com (Anonymous) — Thu, 19 Jul 2012 06:42:00 -0700

Cooking Time: 30-40 minutes
Servings: 4

Preparation Time: 10-15 minutes
Category: Non Veg

Ingredients

•	Mutton mince (keema)	500 grams

•	Egg	1

•	Salt	to taste

•	For paste

•	Onion ,finely chopped	1 large

•	Green chilli,finely chopped	1

•	Ginger,finely chopped	1/2 inch piece

•	Garlic,finely chopped	2-3 cloves

•	Coriander seeds	3 teaspoons

•	Dried red chillies	5

•	Turmeric powder	1/2 teaspoon

•	Cumin seeds	1/4 teaspoon

•	Cinnamon	1 inch stick

•	For gravy

•	Oil	1/4 cup

•	Onion ,sliced	1 large

•	Green chillies,slit	4

•	Curry leaves	2

•	Thin coconut milk	1/2 cup

•	Thick coconut milk	1/2 cup

Method
Grind all the ingredients for the paste until smooth and set aside.

Process minced mutton, egg, salt and half the ground masala in a food processor until smooth.

Form into eight medium sized balls and set aside.

For the gravy, heat oil in a non stick kadai, add onions, green chillies, curry leaves and sauté for two minutes.
Add remaining ground masala and mix.

Add thin coconut milk, one cup of water and salt and mix. Drop the meat balls one by one into the gravy and simmer till they are cooked.

When meat balls are done add thick coconut milk and cook till it gets heated through. Remember it should not be boiled.
Take the kadai off the heat and serve hot.

Eggplant and Chickpea Curry

noreply@blogger.com (Anonymous) — Fri, 15 Jun 2012 23:38:00 -0700

Ingredients

1 large eggplant
1 medium onion, chopped
1/2 red bell pepper seeded and diced
1 1/4 teaspoon cumin seeds
1 1/4 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon asafetida (or 1 clove garlic, pressed)
1 14-ounce can diced tomatoes (fire-roasted preferred)
2 teaspoons ginger paste or minced ginger root
1/2 teaspoon cayenne or other hot red pepper (less or more, to taste)
1 15-ounce can (or 1 1/2 cups) cooked chickpeas, rinsed and drained
1/2 cup water
1/4 cup minced parsley or cilantro
1/4 teaspoon garam masala (start with less and add more to taste)

Instructions

Preheat oven to 400F. Prick eggplant with a fork several times and place on a baking sheet. Bake for 40-45 minutes, until eggplant is sunken and soft all the way through. Remove from oven and set aside until cool enough to handle. Peel and chop the eggplant flesh.
Heat a non-stick skillet and then spray it lightly with vegetable oil. Add the onion and cook until it begins to turn golden. Add the bell pepper and cook for a few more minutes. Clear a spot in the center of the skillet and sprinkle the cumin seeds directly on the hot surface. Stir and toast them for about a minute, until they become fragrant. Stir them into the onions and peppers and add the coriander, turmeric, asafetida (or garlic), tomatoes, ginger paste, and red pepper. Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. Add the chickpeas and enough water or chickpea cooking liquid to keep the mixture moist, cover tightly, and turn heat to low. Cook for at least 15 minutes, stirring periodically, until sauce has thickened and flavors have blended. (You can hold this dish on low for up to 45 minutes while you prepare the rest of your meal, but add additional liquid as needed and don’t forget to stir, scraping the bottom.)
Just before serving, add parsley (or cilantro), garam masala, and salt to taste. Serve with rice or Indian bread.

Notes

I used freshly-made garam masala, which is more flavorful than most store-bought blends; depending on your spice blend, you may need to add more to get the right flavor. Garam masala recipes vary, but my current favorite is to combine 1 tablespoon black cardamom seeds, 1 cinnamon stick (about 2 1/2 inches long), 1 teaspoon cumin seeds, 1 teaspoon whole cloves, 1 teaspoon black peppercorns. Grind in coffee or spice grinder until powdered. Heat a small, dry pan. Add spices and toast just until fragrant, about 1 minute. Remove from heat, transfer to a bowl, and allow to cool. Once cool, store in a sealed jar for future use.

Preparation time: 10 minute(s) | Cooking time: 1 hour(s) 5 minute(s)

Number of servings (yield): 4

Nutrition Facts

Nutrition (per serving): 208 calories, 16 calories from fat, 1.9g total fat, 0mg cholesterol, 548.5mg sodium, 634.6mg potassium, 41.7g carbohydrates, 11.6g fiber, 8.4g sugar, 8.3g protein, 3.5 points

Pasted from <http://blog.fatfreevegan.com/2011/01/eggplant-and-chickpea-curry.html>

Spicy Roasted Eggplant Spread

noreply@blogger.com (Anonymous) — Mon, 21 May 2012 20:25:00 -0700

Ingredients

1 eggplant

2 cloves garlic

juice of 1/2 lime

1 tablespoon tahini

1/2 teaspoon salt (or to taste)

1/4 teaspoon cumin

1/8 – 1/2 teaspoon chipotle pepper (to taste)

1/2 cup cherry or grape tomatoes

Method

Preheat oven to 400F. Prick eggplant several times with fork. Place it on a baking sheet and roast until it is completely tender and sunken in on top, from 30 to 45 minutes. (I do this in a toaster oven to avoid heating up the kitchen.) Remove from oven and allow to cool enough to peel. Cut off the top and remove the peel.

With the food processor running, drop in the garlic and process until minced. Add the eggplant and all remaining ingredients except the tomatoes. Puree until fairly smooth. Add the tomatoes and pulse to chop coarsely. Serve in tortillas with lettuce, tomatoes, jalapeño peppers, red onions, or your own choice of vegetables.

Makes about 2 servings. Per serving: 123 Calories (kcal); 5g Total Fat; (30% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 7g Fiber. Weight Watchers 2 Flex Points. (This analysis is for the eggplant filling only, not the tortilla or vegetables.)

Note: This recipe makes about enough to fill three smallish (7-inch) tortillas. If you’re looking for a dip or spread with more ummph (and protein) just add about 1 can of chickpeas (drained) along with the eggplant and double the tahini, lime juice, seasonings, and tomatoes.

The nutritional info for 4 servings would then be: 191 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g Protein; 29g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 6g Fiber. Weight Watchers 4 Flex Points.

from <http://blog.fatfreevegan.com/2008/06/spicy-roasted-eggplant-spread.html>

Ginger Carrot Soup

noreply@blogger.com (Anonymous) — Thu, 17 May 2012 22:10:00 -0700

Prep time : 20 mins

Total time: 45mins - 1 hour

Ingredients

1 pound carrots - cut into chunks
2 cups water
2 cups heavy cream
1 cup milk
2 ounces American cheese - sliced or shredded
1/2 ounce ground ginger (only use fresh!)
2 ounces sugar - adjust for flavor
Roux (2 ounces butter and 2 ounces flour)

Instructions

1. To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste.
2. Cook until incorporated.
3. Remove from heat and set aside.
4. In separate large pot, cook carrots in water, sugar, and ginger.
5. Let simmer until carrots are soft.
6. Using an immersion mixer, puree until smooth. (or, pour into a blender, then pour back once smooth.)
7. Add heavy cream, milk, and roux.
8. Cook until soup is hot and slightly thick.
9. Add American cheese and let simmer until cheese melts.

Serves 8.

Potato Pomegranate Salad

noreply@blogger.com (Anonymous) — Sat, 12 May 2012 08:57:00 -0700

Ingredients

2 large potatoes, boiled and cut into 1" pieces

1 cup pomegranate pearls

1 large onion, chopped

2 green chillies, chopped

1/2 cup peanuts, roasted

2 tbsp. fresh coriander leaves, chopped

1 tbsp. fresh mint leaves, chopped

2 tsp. chaat masala

Salt to taste

1/2 cup sev

1 tsp. lemon juice

2 tbsp. green chutney (optional)

Method

In a large bowl combine potatoes, Pomegranate pearls, onion, green chillies, peanuts, coriander leaves, mint leaves, chaat masala and salt in a bowl and toss well. Add sev, lemon juice and green chutney (if using) and toss the mixture again. Serve in individual bowls.

chicken and tomato bruschetta

noreply@blogger.com (Anonymous) — Mon, 7 May 2012 23:33:00 -0700

This one is an awesome recipe! Have a quick bite any time of the day. Its real quick and easy.

Ingredients for the Salad:

2 cups chopped tomato

1 cup roasted chicken (optional)

1 cup chopped red bell pepper

1 cup chopped yellow bell pepper

1 cup chopped onion

3 tbsp. chopped fresh basil

1 tbsp. balsamic vinegar

2 tsp. freshly squeezed lemon juice

Freshly ground black pepper to taste

1 garlic clove, peeled and minced

1 tsp. dried oregano

Ingredients for the Bruschetta

8 slices Italian baguette ( you can substitute this with any bread that is available)

3 garlic cloves

Method

Put all the salad ingredients in a large mixing bowl and toss thoroughly. Cover and refrigerate for 1 hour.

Toast the bruschetta or bread slices on both sides until lightly brown. Once down, rub them with the cut garlic cloves. Put a heapful of salad on each toasted slice.
Add cheese for the topping if you like. Serve immediately.

Chickpea Salad

noreply@blogger.com (Anonymous) — Fri, 4 May 2012 09:34:00 -0700

Ingredients

1 tbsp. butter

1/2 tsp. cumin seeds

1 cup boiled chickpea

1 cup boiled, peeled and chopped potatoes

1/2 cup chopped cottage cheese

1/2 cup chopped tomatoes

1/2 cup dates and tamarind chutney

2 tbsp chopped coriander

1/2 tsp. lemon juice

Salt to taste

Method

Heat the butter in a non-stick pan and add the cumin seeds. When the seeds crackle, add chickpea, potatoes, cottage cheese and tomatoes, mix well and cook for 2 minutes. Remove from heat and keep aside to cool. When cool, add the chutney, salt, lemon juice and Coriander. Mix well and serve.

Serves 2.

Vegetable Curd Salad

noreply@blogger.com (Anonymous) — Fri, 4 May 2012 08:29:00 -0700

The Salad is very easy to make and is refreshing too.

Ingredients

1 Onion, thinly sliced or chopped

2 tbsp grated Carrot
2 green Chilies, finely chopped
1/2 cup Cucumber, diced
1 Tomato, diced
1/2 cup green peas, boiled
1 cup Curd
Salt and Pepper to taste
Few Coriander leaves (optional)

Preparation

Mix all ingredients in a bowl.

Tip

This is a great salad to be accompanied with Biryani and Fried fish too!

Serves 2 people.

Traditional Japanese Sushi

noreply@blogger.com (Anonymous) — Sun, 31 Jul 2011 06:53:00 -0700

Ingredients:

4 nori seaweed sheets
2 cups cooked sushi rice
1 to 2 tablespoons wasabi paste, to taste
4 ounces cooked octopus
4 ounces cooked prawns
4 ounces raw fresh tuna, thinly sliced
4 ounces raw fresh salmon, thinly sliced
1 tablespoon salmon caviar
4 asparagus spears, blanched and sliced
Shiitake mushrooms, blanched and sliced

Directions:

Place each nori sheet on a serving plate. Spread ½ cup of the rice onto each nori sheet and distribute evenly over the surface, pressing with fingers to adhere.
Spread 1 to 2 teaspoons wasabi paste along the middle of each nori roll, to taste. Arrange the octopus, prawns, tuna, salmon evenly over the rice among each nori sheet. Top with asparagus spears and mushrooms.
Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.

Inside-Out Salmon Sushi Roll

noreply@blogger.com (Anonymous) — Sun, 31 Jul 2011 06:39:00 -0700

Ingredients:

2 cups cooked sushi rice
4 nori seaweed sheets
1 pound fresh raw salmon, cut into ½-inch strips
½ cup fish roe
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons toasted sesame seeds
Wasabi paste, to taste
Soy sauce, for serving
Pickled ginger, for serving

Directions:

Lay the nori sheets out on a sheet of plastic wrap. Spread the sushi rice evenly over the ½ of the surface of the sheets of seaweed, pressing down to adhere well. Flip the nori over so that the rice faces the plastic wrap.
At the end of nori where there is no rice, place the salmon, roe, and avocado, being careful not to overfill the roll. Roll the sushi up from the non-rice end of the nori and continue rolling tightly, using the plastic wrap to help shape the sushi as you roll.
Remove the plastic wrap from the roll. Slice each roll into 8 pieces and garnish with sesame seeds. Serve with wasabi, soy sauce, and ginger.

Vegetarian Sushi

noreply@blogger.com (Anonymous) — Sun, 31 Jul 2011 06:28:00 -0700

Ingredients:

½ cup rice vinegar
2 tablespoons sesame oil
4 nori seaweed sheets
2 cups cooked short-grain rice
1 cup cucumber strips
1 cup cooked sweet potatoes
2 tablespoons toasted sesame seeds

Directions:

In a large mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours. Remove from the marinade and drain.
With a blender, whip the sweet potatoes until they are smooth and creamy.
Lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press to the size of a sheet of nori. Place a sheet of non on top of rice, then spread ¼ cup of blended sweet potatoes on nori and sprinkle with sesame seeds.
Place ¼ cup cucumber strips in the middle.
Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).
Allow to chill for at least 3 hours before slicing. Slice with a damp knife into half-inch thick slices. Serve cold.

Tossed Garden Vegetables

noreply@blogger.com (Anonymous) — Sat, 30 Jul 2011 01:14:00 -0700

Ingredients

1 carrot cut in circles

7 French beans cut in 1" pieces

1/4 cup peas

1/4 cup cauliflower florets

1/4 cup broccoli florets

6 cloves of garlic, finely chopped

1 tbsp. olive oil

1 tbsp. butter

Salt and Pepper to taste

Method

Steam all the vegetables until almost cooked. Heat oil and butter in a pan . Put in the finely chopped garlic and saute. Add the steamed vegetables. Toss lightly. Season with salt and pepper.

Tricolour Sandwich

noreply@blogger.com (Anonymous) — Fri, 29 Jul 2011 23:47:00 -0700

Ingredients

3 boiled potatoes

½ cup coriander leaves

¼ cup tomato ketchup

4 slices of bread

1tbsp lemon juice

1 cup cheese

1tbsp. black pepper powder

Sugar & salt to taste

Method

Mash the potatoes gently & divide it into two parts. Wash coriander leaves & grind it in a mixer with salt & sugar. Add this mixture to one part of mashed potatoes &add lemon juice. Take the remaining mashed potatoes & add tomato ketchup to it. Grate the cheese & add salt & black pepper powder. Take four slices of bread & cut off the edges. Spread each mixture onto three separate slices (Mixture side up) on top of each other & close with a fourth slice. Cut the sandwich diagonally down the middle.

Serves 1

TAWA PULAO

noreply@blogger.com (Anonymous) — Thu, 28 Jul 2011 23:48:00 -0700

TAWA PULAO - STREET FOOD

Boiled Rice tossed with fresh vegetables and spicy red chilli paste and masalas. Popular street food.

Preparation Time : 10-15 minutes

Cooking Time : 10-15 minutes

Servings : 4

INGREDIENTS

Boiled rice

3 cups

Oil

2 tablespoons

Cumin seeds

1/2 teaspoon

Onion , finely chopped

1 medium

Ginger paste

1/2 teaspoon

Garlic paste

1/2 teaspoon

Tomatoes, finely chopped

3-4 medium

Green peas, boiled and mashed

1/2 cup

Carrot, boiled and diced

1 medium

Pav bhaji masala

2 teaspoons

Red chilli paste

1 tablespoon

Salt

to taste

Green capsicum, finely chopped

1 medium

Fresh coriander leaves, chopped

2 tablespoons

Lemon juice

2 tablespoons

METHOD
Heat oil in a pan. Add cumin seeds and sauté till well browned.Add the onion and sauté till lightly browned. Add ginger paste, garlic paste and tomatoes and sauté till tomatoes become soft. Add green peas, carrot, pav bhaji masala, red chilli paste and a little water. Mix and cook for two to three minutes. Add the rice and mix. Add salt, green capsicum, coriander leaves and lemon juice and mix well. Cook on high heat for a couple of minutes. Serve hot.

Ref: http://www.sanjeevkapoor.com/Recipe.aspx

PEA AND CILANTRO PESTO SOUP - Recipes by Master Chef Sanjeev Kapoor

noreply@blogger.com (Anonymous) — Thu, 17 Feb 2011 20:24:00 -0800

PEA AND CILANTRO PESTO SOUP - Recipes by Master Chef Sanjeev Kapoor

PEA AND CILANTRO PESTO SOUP

Peas soup blended along with cilantro pesto and served with drizzle of olive oil

Preparation Time : 10-15 minutes

Cooking Time : 15-20 minutes

Servings : 4

INGREDIENTS

Green peas , frozen

2 cups

Spring onions, trimmed

Salt

to taste

Lemon juice

1/2 teaspoon

FOR PESTO SAUCE

Cilantro (fresh coriander leaves) , stem removed

2 cups

Pine nuts(chilgoza), chopped

2 tablespoons

Parmesan cheese, grated

2 tablespoons

Olive oil

2 tablespoon + 1 teaspoon

Lemon juice

2 tablespoons

Garlic

2 cloves

Salt

1/4 teaspoon

Method:

To accomplish the cilantro pesto, alloy calm cilantro, pinenuts, parmesan cheese, olive oil, auto juice, garlic and alkali till smooth.Boil two cups of baptize in a pan. Add the arctic peas, bounce onions, alkali and auto abstract and baker for ten minutes. Discard the bounce onions and alloy the peas with the four tablespoons cilantro pesto in a blender. Remove from the blender and serve with a dribble of olive oil.

CHOCOLATE AND STRAWBERRY CHEESECAKE - Recipes by Master Chef Sanjeev Kapoor

noreply@blogger.com (Anonymous) — Mon, 14 Feb 2011 20:51:00 -0800

CHOCOLATE AND STRAWBERRY CHEESECAKE - Recipes by Master Chef Sanjeev Kapoor

CHOCOLATE AND STRAWBERRY CHEESECAKE

A delightful combination of chocolate, strawberry and yogurt. - A must try recipe.

Preparation Time : 2-3 hours

Cooking Time : 2-3 minutes

Servings : 4

INGREDIENTS

Chocolate, grated

1 cup

Chocolate chip biscuits, coarsely powdered

8-10

Strawberry jam

2 tablespoons

Strawberries, hulled

as required

Butter, melted

2 tablespoons

Fresh cream, chilled

1 cup

Sugar

1/2 cup

Hung yogurt

1 cup

Gelatin

2 teaspoons

Strawberry essence

1 teaspoon

METHOD
Add the melted butter to the coarsely powdered chocolate chip biscuits and mix. Transfer the mixture into a spring bottom cake tin, spread evenly and press gently. Keep it in the refrigerator to set. Add one tablespoon water to the strawberry jam and mix wellPlace fresh cream in a bowl. Add sugar and beat with a hand blender. Add hung yogurt and continue to beat. Take quarter cup water in a bowl and heat in the microwave. Add gelatin and set aside to melt. Melt the chocolate in the microwave on HIGH for one minute. Take it out and whisk till smooth. Add the melted gelatin to the cream mixture and mix well. Add strawberry essence and mix. Pass the mixture through a muslin cloth into another bowl. You will get a smooth mixture and there will be no lumps. Remove the spring bottom tin from the refrigerator and pour the cream mixture over the biscuit layer. Level the top. Take the diluted strawberry jam in a spoon and gently draw a line over the cream mixture. Make more such lines. Similarly take the melted chocolate in a spoon and draw lines after each strawberry line. With the tip of a knife swirl the surface to get a marbled effect. Arrange the strawberries along the outer edge of the cheesecake and place it in the refrigerator to set for two to two and a half hours. If you wish to decorate it further, you can place a heart shaped stencil over the cheesecake, once it is well set, and spread strawberry jam. Gently remove the stencil to get a strawberry heart in the centre of the cheesecake. Cut into wedges and serve.

Blackcurrant jelly

noreply@blogger.com (Anonymous) — Mon, 13 Dec 2010 01:28:00 -0800

Type of dish : sauces

Preparation : 30 min
Cooking : 35 min
Budget : Cheap
From : Exotic
Difficulty : Easy

Blackcurrant jelly recipe:
Wash the blackcurrants and place the bunches and stalks in a small pan with a thick bottom over a moderate heat. Add 150ml water. The berries should burst and release their juice.

Mix and heat for 8-10 minutes.

Sieve into a large bowl and then sieve the juice into a bowl, letting it run through for 3-4 hours, pressing gently from time to time with the flat end of a ladle.

Heat the blackcurrant juice with ¼ litre of water and the sugar for around 25 minutes. Test by pouring a drop of jelly onto a tilted plate: if it sticks, it's ready. If it runs, cook for a little longer.

Remove from the heat and add the crème de cassis.

Pot in clean, dry jars. Leave to cool on top of a cloth before putting airtight lids on.

Label and store away from light and damp.

Recipe ingredients:
For 5 pots of 325g:

1.5 kg blackcurrants
700g jam sugar
5 tbsp crème de cassis