Gujarati Chewda: Recipe

(Gujarati Chewda is a healthy snake with a cup of tea or Coffee. Gujaratis enjoy it as snack on their holidays abroad as it is light and easy to digest.)

Ingredients:

Poha- 3 bowls

Peanuts- ½ cup

A pinch of mustard seeds

Handful of green chilies –cut into big pieces

Kari leaves cut into small pieces.

A pinch of asafetida

A pinch of turmeric

Sugar – 1tbsp

Oil -1tsp

Salt to taste

Preparation:

-Roast the Poha and peanut in a non-stick pan and make them crispy.

-Heat the oil in another pan and add the mustard seeds, asafetida, green chilies, Kari leaves and stir.  When the seeds crackle, add the turmeric as well.

-Add Poha and peanuts mixture to this other pan and mix it with the green chilis and Kari leaves.  Add salt and mix well.  Add sugar to it.

-You may also add fried cashew nuts and raisins to the mixture to enhance its calories.

-Let it cool for a while and store it in a box so that it remains crisp.

 pic courtesy:http://i.ytimg.com/vi/uzoiKvjU4ao/maxresdefault.jpg

Shahi Tukra-Recipe

(It’s delicious sweet dish from Muglai kitchen)
Ingredients:

Bread roundels -1 sliced bread

Sugar- 1 kg

Milk – 2Kg

Ghee-1 Kg

Pistachio silvers-25 gm

Almond Silvers-25 gm

Cloves-15 no

Cardamom-15 no

Green Cardamom Powder-1tsp

Recipe:

-Cut the bread slices into round shape.  Heat a pan, add ghee cloves and cardamom.  Fry sliced bread.

-Boil the milk, till it reduces to ¼ Th.  Place the sliced bread on a plate and pour Rabri on top while serving.  Garnish with sliced Pistas, almond, silver warq and saffron.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_xoFKSdj4CYhOiH-MsvLp-ONSK9h_2wHCaqQ3N32B3U5-kiKBcADl_4rE3ZDJ65kMvSFT0Wq9Mqg6JyzIDRekWAQqNAbmBLGwqTlybnrqjlmVhe3l9rzhdMDthME1cYyTb0DxuWlh3Y/s1600/IMG_0755.JPG

Awadhi Gosht Biryani – Recipe

(It’s delicious Awadhi variant of Biryani)
Ingredients:

Mutton – 1 Kg

Rice Basmati -1/2 gm

Onions-50 gm

Ghee Desi-200 gm

Cloves -10 gm

Cinnamon sticks -10gm

Bay leaf -10 gm

Green Cardamom -10 gm

Cream-10gm

Beaten curd-250 gm

Salt to taste

Yellow chili powder-10gm

Mace cardamom powder: 15 gm

Ginger garlic paste: 50gm

Rose water -5ml

Keyda water (screwpine) -5ml

Sweet ittar -2 drops

Slit green chillies-25 gm

Mint leaves -50gm

Ginger julienne-50 gm

Royal cumin seeds-50gm

Lemon Juice-25 ml

Water -1/2 Liter

Whole wheat flour dough (for lining the lid) -100 gm

Preparation:

1) Cooking of Mutton: 

Heat Ghee in a copper Vessel (Lagan) and add the whole spices.  When they crackle add the mutton pieces and sauté.  Add salt to the mutton pieces.  Add ginger Garlic paste and brown onions and sauté again for a while.  Add beaten curd and heat till the oil separates.  Now put yellow Chili powder and mace – cardamom powder.  Add water and cook the Biryani mutton.

2) Boiling Rice:

Wash, soak rice for 10 minutes.  Boil water in a pan and add the whole spices, salt and lemon juice.  Add the rice and cook till 2/3^rd done.

3) Cooking on Dum:

Layer the cooked mutton with the boiled rice.   Add a mixture of ghee and cream.  Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.  Line the lid with dough and seal the vessel.  Put the vessel on an iron griddle and cook for 15 minutes.

 pic courtesy:http://media-cache-ak0.pinimg.com/736x/39/c2/f1/39c2f18f98459a17b48d8336b5db0275.jpg

How to prepare ‘Fluffy’ omelettes – Some secrets

(Right ingredients and proper cooking utensils help make good omelette)

The omnipresent omelette is a significant part of the day breakfast.  But, very few of us know how to get the fluffy omelette.    Sometimes, inadvertently it becomes too mushy and breaks before you can shift it to the serving dish and at others it is too flat.  Getting the omelet fluffy and melt in your mouth right is a skill that can be easily perfected with some quick practice and handy ingredients.

Ingredients:

Butter:  Use a bit of butter (1tsp) in your omlette before you start whisking it in with salt and pepper.  Beat continuously until the batter is foamy.

Cream: Fresh whipped cream (unsweetened) (1tsp) is also a good ingredient to add to the omlette before you whisk it.

Pancake batter: Pancake batter (basic pancake batter needs: a tbsp flour,2tbsp mik,1tbsp melt butter to be mixed or it could be bought from a super market) makes omelettes very fluffy.

Break eggs (usually 02 eggs make a nice fluffy omelette, but you can use more depending on how you may want to eat) into the bowl, add milk and pancake batter.  Beat with fork.

Whip the egg white separately and then fold in egg yolk in that mixture for best results.  You can add cream to the egg whites to make them fluffier and then add the yolk to the mixture.

Preparation:

Beating the egg mixture vigorously either with the fork for 1 minute or with hand blender can give a fluffy result.

Fry omelette in butter over vegetable oil if possible at medium flame.  Add the egg mixture only when the butter’s foam dies.  Leave the mixture on the pan for 15-20 seconds.  Now, add the cheese, tomato, grated onion, chilies, mushroom or any other filling.  Draw in the sides for the eggs to the centre and shake the pan to distribute the egg evenly.   The omelette is done when it is runny at the center.

Average cooking time for a good omelette is between 1.5- 2 minutes. Be sure to take out immediately off the pan once it is cooked and serve piping hot.

 pic courtesy:http://www.bestcollegehunt.com/images/content_images/new_sort_img/1397022460.jpg

Phirni Dessert

(It is a creamy mouthwatering Awadhi dessert)

Preparation time: 15 minutes

Cooking time 20 minutes

Serve 08

Also taste InstantJalebis – syrup soaked fried spirals

Ingredients:

Milk 1 liter

Basmati Rice-100 gm

Sugar 175 gm

Cardamom powder -1/2 tsp

Almond slivers-1tbsp

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Recipe:

-Soak the rice in water for half an hour and grind to a smooth past.

-Bring the milk to a boil in a heavy bottomed pan and add the rice paste.

-Simmer the milk till it thickens taking care to stir continuously.  Add the sugar and cook for 2 minutes.

-Add the cardamom powder and remove from fire.

-Cool and serve in earthen bowls (Sakora) garnished with almond slivers and sliver leaf

pic courtesy:http://im.rediff.com/getahead/2010/nov/01recipe2.jpg

Lasagna with meat sauce: Recipe

(It’s mouthwatering non veg. recipe for meat lovers)

Ingredients:

1. Ground mutton: 500 gm

2. Bulk Pork sausage – 125gm

3. Tomato sauce: 20 gm

4. Minced garlic cloves- 2tsp

5. Italian seasoning-tsp

6. Salt -1tsp

7. Pepper ½ tsp

8. Eggs-03

9. Fresh parsley minced 3tbsp

10. Curd (Cottage cheese) -3 cups

11. Ricotta Cheese – 20 gm

12. Grated parmesan cheese – ½ cup

13. Lasagna noodles (Cooked and drained)-10

14. Sliced provolone cheese-06

15. Shredded mozzarella cheese -3 cups

Preparation:

-In a skillet, cook mutton and sausage over medium heat until no longer pink; drain;

-Add next seven ingredients. Simmer, uncovered for 1 hour, stirring occasionally

-Combine the eggs, parsley, cottage cheese, ricotta and parmesan in a bow.

-Spread One cup of meat sauce in an ungreased 13x9x2 in backing dish.  Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, c ups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella

-Top with remaining noodles, meat sauce and mozzarella.

- Cover and bake at 3785 degree F for 50 minutes.  Uncover; bake 20 minutes longer.

-Let it stand for 20 minutes before cutting.

 pic courtesy:http://www.campbellskitchen.com/recipeimages/beef-mushroom-lasagna-large-60207.jpg

Egg Bhurji Curry – Recipe

(Easy to prepare and delicious to each recipe)

Ingredients:

-Finely chopped onion -1

-Tomato cut into big pieces -1

-Eggs – 02

-Ginger Garlic paste

-Turmeric power-1/2 tsp

-Chili powder-1/2 tbsp

Garam Masala -1/2 tbsp

Oil

 Salt to taste

Recipe:

-Saute the onion in a Kadhai with oil.

-Add ginger garlic paste, tomato, turmeric powder, Chili powder, Garam masala and

Salt

-Saute it for some time, and then keep the mix aside. 

-In another vessel, break the eggs and prepare Bhurji (scrambled eggs).  Add this Bhurji to the mix that has been kept aside.

-Garnish with coriander leaves and taste with chapatti or alone.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwebjiQMdK-HMFUxdLNfmKKFx-YX6Qambx571GN4IaGbgfxN5_7eS4Tz3d2oaTRUCKhcqzR0KrjsU3L7vrVRAmL7wQQ2ZwfX8q3Bn2XK_9hiQOXMzRGxsgZfz6vDgmxx4_s7Fjy5LIdwhO/s1600/IMG_0316.JPG