Recipes Cooking

Wednesday, May 14, 2014

Haleem made simpler

This is my entry for RCI:Authentic Hyderabadi Cuisine

INGREDIENTS:

Wheat(gehun or dalia) 1cup(saoked at night) Handful of chanadal,masoor dal,moong dal,tuvvar dal and urad dal (each) Mutton 1/th kilo (boneless) Handful of Badam and Kaju(each) soaked overnight onions 2(sliced) Ginger-Garlic paste 2Tbspn Green chillies 15 Turmeric Powder 1/4th Tspn Garam masala 1tspn Coriander leaves 1 bunch Mint leaves 1/2 bunch Curd(dahi) 200grms Ghee Salt to taste FOR GARNISHING Roasted kaju,Coriander leaves,Fried onion(brown),Lemon METHOD

Pressure cook gehun and all the daals with lots of waterfor 30mins on low flame with little turmeric and little red chilli powder about 1/4th Tspn

Grind to paste Kaju and Badam together and keep aside.

Heat 8Tbspns of oil in a cooker and add onions and fry them to golden brown,take out some onions(these are used for garnishing).

To the remaining onions add Ginger-Garlic paste,salt,Green chillies,Turmeric Powder,Garam masala pwdr,Coriander leaves,mint leaves,kaju-badam pasteand curd.

Do not add water and condense the mutton for 20mins on low flame.

Now grind the dall and gehun mixture to paste.

Also grind mutton seperately and add this mutton to the gehun and daal paste.

finally add some ghee and cook on low flame for 5-10mins

Garnish with Fried onion,Corinader leaves,Roasted kaju and lemon.

Tuesday, May 13, 2014

Friday Fun Find Gigi New York All In One Bag and a Special Offer

{Gigi New York All In One Bag, $98}

Can you believe Ive never owned a black bag before? I mean, big red hair, a loud mouth, and a general disregard for "blending in" dont exactly lend themselves to the understated. In my history of purse and bag ownership, Ive had hot pink, gold, bronze, tan, pony print, and even brown. So when I laid my eyes on this gorgeous clutch by Gigi New York, I decided if I was gonna class it up and get a black bag in my lifetime, now was the time.

Everything about this bag is special: the buttery yellow box it arrives in...

...the suede tassel and gold hardware zipper pull...

...the supple leather lining interior...

...the fact that it can be monogrammed--and match your nails!...

...and the fact that you can score 20% off your Gigi New York purchase with a special offer exclusive to CupcakesOMG! readers!!!!

Thats right folks, the "fine leatha goods" retailer is offering a 20% discount to all of you on any purchase at their website for the next 30 days! To take advantage, simply use the promo code "OMG" at checkout.

And this is why my new clutch is this weeks Friday Fun Find--and now its yours too!

So, what color clutch are you gonna get? And are you doing monogramming??

Monday, May 12, 2014

SANDRA’S ON THE RUN BREAKFAST EGG N’ CHEDDAR BLT

A splendid and hearty morning sandwich
to take with you on those busy mornings working, fishing,
hunting, or just any time when you and
your children are on-the-run - Its great warm,
although wonderful at room temperature too...

Serving: (1)
Prep: 5 Mins. |
Cook: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

2 strips of quality bacon, cut in half crosswise, and browned
1 organic whole egg, fried (with yolk broken)
2 lettuce leaves
2 slices of tomato
1 slice of cheddar cheese
Mayonnaise, for spreading on toast
2 slices whole wheat bread, toasted
Fine-grained Sea salt and freshly ground pepper, to taste

METHOD

In a small non-stick skillet over medium heat, brown the bacon, and drain on a paper towel lined plate, reserving a bit of drippings. Reduce the heat to low, and gently fry the egg with the broken yolk.

Meanwhile, place the bread in the toaster. When toast is done, spread one side of each with mayonnaise, and layer the bacon, lettuce, tomato, cheese, and egg on top of one slice of toast. Sprinkle fried egg with sea salt and ground pepper, to taste. Add the other slice of toast. – Enjoy!

Sunday, May 11, 2014

Tiramisu

Carrabbas Tiramisu
Copycat Recipe

2 large eggs
1/3 cup plus 1 tablespoon sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
1 container (16 to 17 oz) mascarpone
2 cups brewed Italian roast coffee, cooled
2 tablespoons hazelnut liqueur
2 tablespoons coffee liqueur
32 dry ladyfingers
1 bar (3 1/2 oz) semisweet or bittersweet chocolate, grated on the large holes of a box grater

Whisk the eggs, sugar, and rum together in the insert part of a double boiler. Heat over simmering water, being sure that the bottom of the insert does not touch the water, using a rubber spatula to stir constantly and scrape down splashes on the inside of the insert, until the mixture is hot, thickened, and opaque and reaches 160 degrees on an instant-read thermometer. Turn off the heat and stir for 1 minute longer. Remove the insert from the pot. Add the vanilla. Beat with an electric mixer set on high speed until the mixture is cooled and tripled in volume, about 3 minutes. (The mixture should form peaks when you remove the mixer.) A few tablespoons at a time, beat in the mascarpone. Do not over beat.

Have 9-inch-square baking dish ready to hold the tiramisù. Mix the coffee and liqueurs together in a wide, shallow bowl. One at a time,quickly dip 16 ladyfingers in the coffee mixture (do not soak them),and place side-by-side to line the bottom of the baking dish. Spread with half of the mascarpone mixture, then sprinkle with half of the chocolate. Repeat with the remaining ladyfingers (discard the remaining coffee mixture), mascarpone, and top with chocolate. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight. Spoon into bowls and serve chilled.

Saturday, May 10, 2014

Apricot Scones

Ive got a buttermilk scone recipe that is easy and delicious. These tender scones will have a dark-gold outer crust, and a light-gold, moist inner crumb. Theyll taste mildly of butter and vanilla. Perfectly flaky breakfast pastries with a touch of sweetness and just the right amount of apricots.

Ingredients:
5 apricots
2 cups flour (I use Canadian)
2 tsp baking powder
1/2 tsp baking soda
3 tbs sugar
1/2 tsp salt
2.5 oz unsalted butter, cold
1/2 cup buttermilk, shaken and cold
1 large egg

Glaze:
1 egg white
1.5 cups powder sugar
1 tsp vanilla bean paste

Preheat oven to 425F degrees.

Bring a small pot of water to a boil. Gently place apricots in water and allow to simmer for 1 minute.Transfer the apricots from the boiling water to the cold water.

When cool enough to handle, using a pairing knife, peel the skin off of the apricots.

Cut them into a dice and set aside to cool. Then fold em in flour. Mine came out mushy because I boiled em after I took out the seed. Boil first take seed out later:)

Place flour, baking powder, baking soda, sugar, and salt in large bowl. Whisk together until thoroughly combined.

Using a box grater, grate the cold butter into the flour mixture.

Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal.

Measure out the buttermilk in a measuring cup and add the egg; beat until combined.

Gently stir in apricots, being sure to coat them in the flour mixture.

Pour in the buttermilk and mix until the dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to a liberally floured countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the scones flat to a 1-inch thickness.

Cut the scones into 8 wedges or you can use a biscuit cutter. Place the scones on a parchment-lined baking sheet. I used a Non-Stick Dehydrator Sheets.

I made 2 batches. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes.

Cool on a wire rack for at least 10 minutes.

To make glaze: Mix egg white with powdered sugar add vanilla bean.

Dip the scones into the glaze. Let it dry for 15 min.

Enjoy with your favorite drink!!!

This recipe was adapted from A cozy kitchen.

Friday, May 9, 2014

VEGETABLE RAITA

VEGETABLE RAITA

INGREDIENTS

Curd-200 grams
Cucumber cut into small pieces-1 small
Tomato cut into small pieces-1 small
Green chilli sliced-1
Salt to taste
Red Chilli Powder-1/4 teaspoon
Black Pepper Powder-1/4 teaspoon
Coriander Leaves to garnish
Water if required

METHOD

Beat curd nicely so that there are no lumps formed & then add the sliced vegetables.

After adding vegetables, add green chillies, salt, red chilli powder & black pepper powder & mix well.
You can add a small quantity of water if the raita is too thick but the vegetables leave their own water as well.
Garnish the vegetable raita with coriander leaves.
Vegetable raita is ready to serve.

Thursday, May 8, 2014

Canadian Challenge on Cooks Journal

Maple Chicken HT MC Canadian 60mins Serves 4

Ingredients
4 Chicken Breasts on the bone
Plain Flour for coating
Salt and Black Pepper
50g/2oz Butter
1 tbsp Olive Oil
120ml/4flo.z. Maple Syrup
1 teasp dried Parsley
1 teasp dried Thyme
1 teasp dried Sage
1 teasp dried Savory
1 Medium Onion, thinly sliced
120ml/4fl.oz. Chicken StockInstructions1.
Preheat oven to 180C, 350F, Gas Mark 4.

Season the flour with salt and pepper and in a bowl or plastic bag, mix well then use to coat the chicken pieces well, shaking the excess flour off.

2. Heat the butter and oil in a flameproof casserole until hot then add the chicken and brown on both sides.

3. Remove the chicken from the heat then pour the maple syrup over the top and sprinkle with the dried herbs.

4. Arrange the onion slices over the chicken then pour the chicken stock over the top. Bake for 40 minutes, basting two or three times during the cooking. Serve hot.

I made this Maple Chicken recipe tonight as part of the challenge for Cooks Journal. It was quite pleasant but nothing very special, not sure that I would make it again, I think there are probably other ways of using maple syrup that are more tasty - thinking pancakes mmmmm