oh yeah, we have a family recipe! Mom used to bake this yummy black forest cake. The recipe was sitting in a folder on my laptop so thought to share it here.
ek cup maida (refined white flour)
coco powder andaz se maybe 2 tablespoons (love how mom said andaaz se so including the original version here)
1 cup sugar
1/2 cup butter
1 egg
1/2 cup curd
little milk (if needed)
baking powder 1 tsp
khane valla soda - 1/4 tea spoon
add all ingredients and beat. Bake for 35-40 mins.
Tuesday, February 22, 2011
Marinated tandoori chicken
I have made chicken in overn so many times but never put it on paper with measurments. Recently one of my friend asked for the recipe. It took me some time to visualize the ingredients and write the measurements. There are two recipes. The first one is elaborate but with nice flavour. The second one turns out good too. I haven't tested this recipe in the kitchen yet with exactly the measurements given. But I will give it a try and maybe tweak it here.
First recipe:
Ø 3-pound chicken – its usually 12-14 pieces (drumsticks and thighs with bones)
Ø 1/2 cup plain yogurt
Ø Juice of 1 fresh lemon juice
Ø 1 tablespoon minced garlic (usually 5 cloves of garlic, or use 2 teaspoons of garlic paste)
Ø 1 tablespoon crushed ginger root (or use 1 teaspoon of ginger paste)
Ø 1 tablespoon ground cumin (zeera roasted and then ground)
Ø 2 teaspoon ground coriander
Ø 1 teaspoon of kashmiri red chili powder (you can substitute with 1 heaped teaspoon of tandoori masala powder)
Ø 2 teaspoon red chili powder (leveled teaspoons not heaped)
Ø 2 teaspoons red chili flakes
Ø 1 teaspoon turmeric powder
Ø 2 teaspoons salt, or to taste
Ø 4 tablespoons vegetable oil
Ø Fresh coriander chopped – about ½ cup (optional)
Marinate the chicken thighs and drumsticks for a few hours or overnight. I usually marinate in a bowl or a large ziplock bag and keep in fridge.
Cooking:
Line an oven tray with foil and place the marinated chicken pieces on it. Put the oven on Broil and keep the tray on second shelf. Cook for about 15-20 mins on one side (please keep checking, you may have to move the tray down one shelf if chicken is burning and over is too hot). Now turn the chicken and cook another 7-10 mins. This is an approximate time.
There is another quick recipe that I have tried some time back. It uses store brought tandoori masala (kissan or some other brand).
Ø Chicken: thighs and Drum sticks (about 8-9 pieces)
Ø 1/4 cup yoghurt
Ø 1 tablespoon ginger garlic paste (or use fresh)
Ø 2 tablespoon tandoori chicken masala
Ø Fresh coriander chopped
Ø 1 heaped teaspoon salt
Ø 1 tablespoon vegetable oil
Ø ¼ teaspoon red chilly powder
Cooking directions: same as above.
Kheer
I had sent kheer recipe to my brother sometime in 2008. He lost the recipe and asked me again. I somehow found an old email that had the recipe in it. Here it is:
I haven't made kheer in a while. Might pickup some milk on the way home and make some tomorrow. Teh recipe would be tested as well.
Kheer recipe: I have cups measure so you may want to measure the milk with cups/or katori or small bowl. Usually for 1 litre milk we need 1/2 cup rice.
1/2 cup rice
6 cup. milk
4 cardamon pods (grind them)
1 cup. sugar
1/2 cup slivered blanched almonds
2 tablesppon cashews chopped
(Also need these that are to be added later: 1 can evaporated milk (or condensed milk, add a bit less sugar then), 2 tablespoons raisins)
Put all of these in a thick bottom pan (except raisins and evap milk) I think 3 packets milk is 4 litres so u may need about 2 cups of rice. Adjust the sugar and nuts accordingly. Put it on medium heat. Watch that once the milk starts boiling simmer it.
Check rice after abt 20 mins. If almost plump, add 1 can of evaporated milk (or condensed milk is ok too). And after about 45 mins it should be almost ready. Add raisins. About 1/2 cup for 2 liters milk.
I haven't made kheer in a while. Might pickup some milk on the way home and make some tomorrow. Teh recipe would be tested as well.
Kheer recipe: I have cups measure so you may want to measure the milk with cups/or katori or small bowl. Usually for 1 litre milk we need 1/2 cup rice.
1/2 cup rice
6 cup. milk
4 cardamon pods (grind them)
1 cup. sugar
1/2 cup slivered blanched almonds
2 tablesppon cashews chopped
(Also need these that are to be added later: 1 can evaporated milk (or condensed milk, add a bit less sugar then), 2 tablespoons raisins)
Put all of these in a thick bottom pan (except raisins and evap milk) I think 3 packets milk is 4 litres so u may need about 2 cups of rice. Adjust the sugar and nuts accordingly. Put it on medium heat. Watch that once the milk starts boiling simmer it.
Check rice after abt 20 mins. If almost plump, add 1 can of evaporated milk (or condensed milk is ok too). And after about 45 mins it should be almost ready. Add raisins. About 1/2 cup for 2 liters milk.
Thursday, October 30, 2008
Asparagus?
Continuing my recently acquired habit of experimenting with vegetables I've never eaten(or cooked) in my life, I brought some Asparagus from Mail Pail, and yet again bugged my sister for recipes.
Question: I brought some asparagus today from farmers market. do you know any recipes where I could use it?
Answer: Just steam for 3-4 mins or put 1 tsp oil/ butter and stir fry in it.
You can chop and put it in omellette too... Just take off the tough ends (abt 3 inches) before cooking.
Question: I brought some asparagus today from farmers market. do you know any recipes where I could use it?
Answer: Just steam for 3-4 mins or put 1 tsp oil/ butter and stir fry in it.
You can chop and put it in omellette too... Just take off the tough ends (abt 3 inches) before cooking.
Zucchini?
Having no idea about Zucchini, I brought some of them last weekend from the awesome Milk Pail market near my house.
And today, I asked this question to my sister:
I brought green colored Zucchini, now some recipes please?
And the answer came a minute later:
Great. Zuccini reduces bad cholestrol...
1. Just make it like mom made tori ki subzi.. Fry onions and garlic and
add 1-2 tomatoes chopped and seasonings (usual masala, salt mirch etc)
and then add dices zuccini and cook covered for 15 mins.
2. Add like any other vegetable to pasta, chicken stir fry.
3. Grill it ( if you have barbeque, great...otherwise oven mein for 15
mins)... Cut Zuccini in round pieces or vertically in 3-4 long pieces
and put lemon juice, salt and pepper and grill.
And today, I asked this question to my sister:
I brought green colored Zucchini, now some recipes please?
And the answer came a minute later:
Great. Zuccini reduces bad cholestrol...
1. Just make it like mom made tori ki subzi.. Fry onions and garlic and
add 1-2 tomatoes chopped and seasonings (usual masala, salt mirch etc)
and then add dices zuccini and cook covered for 15 mins.
2. Add like any other vegetable to pasta, chicken stir fry.
3. Grill it ( if you have barbeque, great...otherwise oven mein for 15
mins)... Cut Zuccini in round pieces or vertically in 3-4 long pieces
and put lemon juice, salt and pepper and grill.
Saturday, September 20, 2008
Dal tadka: with white rice
In Punjab, dal usually accompanies lunch/dinner around 3-4 times a week. Its one of dishes that takes a very little while to cook, around 10 minutes, and hence the second most favorite of bachelors in India after "Anda-Bhurjee"(Egg-bhurjee).
Here is the recipe:
Ingredients
1. Half katori masoor daal
2. Half katori moong daal
3. Onion - half(small onions, if its bigger one then put accordingly)
4. Tomato - half
5. Garlic - 2-3 strands.
6. Ginger - same quantity as garlic
7. Jeera - half tea spoon(cumin seeds)
8. Red Chilli - 1 tea spoon( u cld replace it with green chilli - add to taste)
9. turmeric - 1/2 tea spoon
10. Salt - To taste
Directions
1. Mix 2 types of daal, add around 3 times water and put in a cooker
pressure. wait for 1 whistle, that's it no, more!! after the whistle,
don't keep the pressure cooker covered otherwise the dal will become
"halwa", with a help of a spoon, take out the steam and open the lid
immediately.
2. While daal is cooking, make masala parallely
a. Add a table spoon of oil in pan, let it heat for about 30-40 seconds
b. Add jeera(5-10 seconds)
c. Add onion, giner and garlic(fry till golden brown)
d. Add haldi, mirch and namak.(stirr often)
e. Add tomato
3. Take masala out and put it in to daal, add some water if necessary, cook for a few minutes(if the
daal was overcooked earlier then dont cook the daal againn for more than
a minute : vice versa if daal was uncooked)
Sprinkle some coriander and serve with onion and mango/lemon pickle.
Here is the recipe:
Ingredients
1. Half katori masoor daal
2. Half katori moong daal
3. Onion - half(small onions, if its bigger one then put accordingly)
4. Tomato - half
5. Garlic - 2-3 strands.
6. Ginger - same quantity as garlic
7. Jeera - half tea spoon(cumin seeds)
8. Red Chilli - 1 tea spoon( u cld replace it with green chilli - add to taste)
9. turmeric - 1/2 tea spoon
10. Salt - To taste
Directions
1. Mix 2 types of daal, add around 3 times water and put in a cooker
pressure. wait for 1 whistle, that's it no, more!! after the whistle,
don't keep the pressure cooker covered otherwise the dal will become
"halwa", with a help of a spoon, take out the steam and open the lid
immediately.
2. While daal is cooking, make masala parallely
a. Add a table spoon of oil in pan, let it heat for about 30-40 seconds
b. Add jeera(5-10 seconds)
c. Add onion, giner and garlic(fry till golden brown)
d. Add haldi, mirch and namak.(stirr often)
e. Add tomato
3. Take masala out and put it in to daal, add some water if necessary, cook for a few minutes(if the
daal was overcooked earlier then dont cook the daal againn for more than
a minute : vice versa if daal was uncooked)
Sprinkle some coriander and serve with onion and mango/lemon pickle.
Monday, May 5, 2008
Aaloo Parantha - Failed Attempt
On one of these sunday mornings, away from mother and motherland, I decided to try my hands at one of the favorite punjabi breakfast dishes, Aloo Parantha.
As usual, I called up mom(Thank you Skype) and confirmed the recipe for Aloo Paranthas. It was Sunday, almost 11:00am, planning to make it a brunch, the stage was all set.
So here is what I did,
1. Boiled potatos(2-3 medium sized for about 5 paranthas)
2. Mashed potato's and added chopped onions(one medium size), salt, red chilli and garam-masala.
3. Prepare whole wheat dough
4. Make dough balls, small enough to make one parantha. After this failed attempt, I realized that its always easy to cook thin aloo paranthas, so make sure the dough per ball is not too much(you'll learn over time)
5. Roll a dough ball in to small sized chapati, add mixture to the center and close it from all sides.
6. Run the dough ball through dry flour and roll the stuffed ball evenly on all sides, in to relatively bigger chapati.
7. Put the parantha on a hot tava and evenly spread oil and cook well on both sides.
That's it, enjoy while you can!
I screwed up at following,
1. The dough ball was too big.
2. Mashed potato mixture should be proportionate to size of dough ball.
3. Evenly roll out stuffed dough ball. trust me, its not going to be easy in first few attempts, especially when the dough has not been knead the right way.
4. Tawa should be hot before you put parantha on it.
Hope to come over them in coming days.
As usual, I called up mom(Thank you Skype) and confirmed the recipe for Aloo Paranthas. It was Sunday, almost 11:00am, planning to make it a brunch, the stage was all set.
So here is what I did,
1. Boiled potatos(2-3 medium sized for about 5 paranthas)
2. Mashed potato's and added chopped onions(one medium size), salt, red chilli and garam-masala.
3. Prepare whole wheat dough
4. Make dough balls, small enough to make one parantha. After this failed attempt, I realized that its always easy to cook thin aloo paranthas, so make sure the dough per ball is not too much(you'll learn over time)
5. Roll a dough ball in to small sized chapati, add mixture to the center and close it from all sides.
6. Run the dough ball through dry flour and roll the stuffed ball evenly on all sides, in to relatively bigger chapati.
7. Put the parantha on a hot tava and evenly spread oil and cook well on both sides.
That's it, enjoy while you can!
I screwed up at following,
1. The dough ball was too big.
2. Mashed potato mixture should be proportionate to size of dough ball.
3. Evenly roll out stuffed dough ball. trust me, its not going to be easy in first few attempts, especially when the dough has not been knead the right way.
4. Tawa should be hot before you put parantha on it.
Hope to come over them in coming days.
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