Sunday, May 29, 2011

Paneer Thick Gravy


INGREDIENTS:

  1. Oil    - 2 Tbsp
  2. Mustard seeds- 1/4 tsp
  3. One  large yellow onion, chopped
  4. Garlic paste   - 1 tsp
  5. Ginger powder  - 1tsp
  6. One Green bell  peppers, finely chopped
  7. Chili powder  - 1/2 tsp
  8. Cumin powder - 1/4 tsp
  9. Coriander powder - 1/2 tsp
  10. Garam masala     -1/2 tsp
  11. Turmeric powder  - 1/2 tsp
  12. Tomato,chopped - 1 no 
  13. Tomato  ketchup   -1Tbtsp
  14. Paneer, cubed   -8 ounce
  15. Coriander leaves, finely chopped  - 3 Tbsp
METHOD:
  • Heat oil in a large pan over medium and splutter the mustard seeds.
  • Saute onions until lightly browned. 
  • Stir in garlic paste and ginger powder, and continue cooking for 1 minute more. 
  • Turn heat to low, add green bell peppers, and cook for an additional minute. 
  • Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
  • Add chopped  tomato  and ketchup; thin with water to desired consistency.
  •  Stir in the paneer.  cook to soften; 2 to 3 minutes.
  •  Increase heat to medium-high.
  •  Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.
  • Garnish with coriander leaves and serve.






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Thursday, May 26, 2011

HOMEMADE COOKIES

INGREDIENTS:
Maida              -1 cup
Brown Sugar    - 1/4 cup
Melted Ghee    - 1/2 cup
METHOD

  • Preheat oven to 350 degrees.
  • Add Maida, brown sugar and ghee in a mixing bowl.
  • Combine the ingredients to make a dough.

  • Take a small amount of cookie dough, shape it to a small ball.

  • Flatten it and then shape with a cookie cutter or you can shape the cookie even with a glass.
  •  Arrange the cookie dough on an ungreased cookie sheets about 2 1/2 -inches apart.
  • Bake the cookies for 15 minutes or until slightly brown around the edges.  

                                                                   

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Wednesday, May 25, 2011

Caramel Topping

  1. Light brown sugar, packed   -  1/2 cup
  2. Butter- 1/4 cup
  3. Vanilla - 1tsp

  • Combine brown sugar and butter in a heavy saucepan over medium heat; bring to boil.
  • Reduce heat to a simmer.
  • Continue cooking and stirring for 5 minutes.
  • Remove from heat and stir in vanilla.


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Chicken Thoran

INGREDIENTS:
Chicken cut into small pieces – 1/2 kg
Onion sliced finely- 1 big
Ginger powder – 1  tsp
Garlic paste -1 tsp
Green chillies chopped – 4
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala/Chicken Masala powder – 1 tsp
Red Chilly Powder – 1 tsp 
Grated coconut – 1/2 cup
Coriander Leaves, finely chopped -3tbsp
Mustard seeds – 1/2 tsp
Coconut Oil – 1 tbsp
Salt – to taste
METHOD:
  1. Mix together onion,ginger powder,garlic paste,green chillies,turmeric powder,coriander powder,garam masala powder and salt along with the chicken pieces and cook in a medium heat, stirring in between until chicken turns soft and all the water evaporates.
  2. Grind together coconut and red chilly powder into a coarse paste adding very little water.Keep it aside.
  3. Heat oil in a pan or a Kadai.
  4. Allow mustard seeds to splutter in it.
  5. Add coriander leaves .
  6. Now add in cooked chicken and saute for 2-3 minutes.
  7. Stir in ground coconut mixture and fry well for 15 mins in low heat stirring occasionally.

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Friday, May 20, 2011

Pineapple Upside Down cake

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INGREDIENTS:

Topping:
  •  Firmly packed dark brown sugar - 1/2 cup
  •  Unsalted butter                          - 1/4 cup
  •  Pineapple slices                           -1 can 
  • Cake:
  • All purpose flour                - 2 cups
  • Ground almonds or Nuts   - 6 Tbs
  • Baking powder                  - 1 tsp
  • Salt                                   - 1/2 tsp
  • Sugar                                - 11/2 cup
  • Unsalted butter( at room Temperature)- 1/2 cup
  • Eggs                           -4
  • Vanilla Extract            - 1 tsp
  • Sour cream                 - 1/2 cup
  • METHOD
  1. Make  the caramel topping. For that take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly.
  2. Pour the  mixture into a stick-free cake pan with 2 inch high sides.
  3.  Arrange pineapple slices in a single layer ontop of the caramel mixture.
  4. Preheat oven to 350 degrees F
  5.  Whisk the flours, almonds or Nuts , baking powder, and salt in a large mixing bowl.
  6. In a separate bowl,  beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Add vanilla and beat well .Add butter.  Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
  7. Bake cake for 30 to 35 minutes or until a tooth pick inserted into the center comes out clean.
  8. Cool cake in pan on a rack for 10 minutes.
  9.  Turn cake out onto a platter. Serve warm or at room temperature.
Note: I usually add 1/4 cup of pineapple juice from the canned pineapple in the batter, which will give a pineapple flavor in whole cake.



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Tulip

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Deepam

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Pink Roses

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Swans

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Angel Bear

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