Gulab Jamun

Gulab Jamun

INGREDIENTS :

Gulab Jamun Khoya or unsweetened Khoya : 500 gms
Sugar : 500 gms
Cardamom : 7-8
Water : 2-1/2 Cups
Cornflour : 100 gms
Rose Essence : 1 tablespoon
Soda : 1 pinch
Saffron : a pinch


METHOD :

1. Bring the water, rose water and sugar to boil. Add saffron to it, remove from fire. Keep aside.
2. Mash the khoya in hand and pass it through a fine sieve.
3. Make powder of the cardamom. Add to it along with the cornflour.
4. Mix cooking soda in little water. Add to the mixture above. Mix all the ingredients above but don't knead too much.
5. Then make small balls and fry over low flame. Keep over sieve for excess oil to drain off.
6. When you put the gulab jamun in sugar syrup, it must be quite warm.

SIMPLE N EASY GULAB JAMUN

Take 2 ½ cups dry milk powder.
Add ½ cup all purpose Flour ( Maida) , 1/8 th tsp cooking soda and 1 ½ cups heavy cream.
Knead well till a soft dough is made.
Add cardamom powder.
Make small balls and fry in oil/ ghee till golden brown.
Put in sugar syrup as explained above.

Wine Cooking Tips and Suggestions

Wine added to a dish should be cooked uncovered and brought to a low boil, which removes the alcohol, and then reduced to a simmer.
For a lighter flavor, add the wine near the end of the cooking process, bring it to a quick boil, and remove from the heat.
Marinate tough cuts of meat in wine or wine based marinade overnight. The acid will tenderize the meat.
Reducing wines will concentrate the flavors and the sugars.
Do not use cooking wines. They're usually over-salted which acts as a preservative, and the wine is usually of poor quality.
Do not cook with aluminum or cast iron pots when cooking with wine. Non-reactive cookware is best.
Wines for cooking should complement or contrast the main ingredients, not over power them.
To avoid a bitter flavor when deglazing add the wine over a low heat.
If a wine becomes to acidic in the reduction process add fresh or dried fruit to compensate.
Using a good quality wine means using less of it because it will have more concentrated flavors.
Save leftover drinking wines for cooking. Cork and refrigerate for up to two weeks.
Leftover wine can also be frozen in ice cube trays for future use.
Use a fairly acidic wine for a beurre blanc sauce. (Preferably a French Muscadet or Sauvignon Blanc).
Integral sauces would call for a little less acidity in the wine (Preferably a California Sauvignon Blanc or California Chardonnay).
Lightly colored fruity wines should not be used for sauce making. Cooking will destroy the delicate fruitiness and will make for a highly acidic tasting sauce.
Select red wines that are deep in color and low in acid. Especially for pasta sauces.
Red wines take on a different complexity when cooked with meats. The acids and the tannins will react differently with meats than they will with just vegetables, onions or mushrooms.

Veggie Lovers Pizza

Veggie Lovers Pizza

Ingredients:

1 tbsp oil
1 tsp crushed red chillies
1 large onion, chopped
1 cup tomatoes, sliced
1 large green pepper, de-seeded and chopped
1 medium capsicum, chopped
1 cup broccoli/cauliflower florets
½ cup olives
1 cup mozzarella cheese
1 cup pizza sauce
2 thin pizza crusts


Method:



Preheat oven to 375 degrees F.
In a large non-stick pan, heat oil and add crushed red chillies, onion, pepper and capsicum and sauté them for five minutes or until they begin to soften.
Toss in the broccoli or cauliflower florets and olives, and cook for a couple of minutes.
Remove from heat.
Place the pizza crusts on two non-stick baking trays and evenly sprinkle half the cheese.
Spread the pizza sauce over them and then arrange the sautéed vegetables and tomato slices on the crusts.
Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes or until the edges of the crust are golden brown.
Serve immediately or reheat in the microwave to serve.

Chocolate Chip Cookie Nesquik Milkshake

Ingredients

1 pint (2 cups) vanilla ice cream
4 freshly baked and crumbled chocolate chip cookies (such as Nestlé Toll House)
1 bottle (13.5 fl. oz.) Chocolate Milkshake Flavor NESTLÉ NESQUIK Refrigerated Ready-to-Drink Milk

Directions

PLACE ice cream, cookies and Nesquik in blender; cover. Blend until almost smooth.

CHICKEN KORMA

Ingredients

Chicken - 1 kg
Onions (sliced) - 1
Coriander seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Fresh grated coconut - ½ cup
Curd (yogurt) - 1 cup
Garlic cloves - 2
Ginger paste - 2 teaspoon
Cardamom - 2
Dry red chili – 2
Oil – 3 tablespoon
Salt to taste

Preparation

Cut chicken into small to medium size pieces.
Remove the red chilli seeds and grind them with coriander, cumin, garlic, cardamom, and grated coconut.
Heat oil in a pan. Add sliced onions and sauté until light brown.
Add ginger paste and stir for half a minute.
Add chicken pieces and cook on high flame for 5 minutes, stirring constantly.
Stir in the ground paste and add 1 cup of water. Add salt and bring it to a boil.
Reduce flame and add beaten curd. Simmer for 5 minutes.
Best served with roti

Frozen Hot Chocolate

Ingredients

3 tablespoons superfine granulated sugar (or baking sugar)
1 envelope (2 to 3 tablespoons) Double Chocolate Meltdown, Rich Chocolate or Milk Chocolate Flavor NESTLÉ Hot Cocoa Mix
2 tablespoons unsalted butter
1/3 cup each NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels and NESTLÉ TOLL HOUSE Milk Chocolate Morsels
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, divided
4 cups ice cubes
Whipped cream

Directions

PLACE sugar, cocoa mix and butter in top of double boiler that is set over gently boiling water.

Stir frequently until melted and smooth paste forms.

Add morsels; stir. When morsels begin to melt, slowly stir in 1/2 cup evaporated milk. Stir until smooth and velvety.

Cool to room temperature.

PLACE chocolate mixture, remaining evaporated milk and ice in blender (in batches, if necessary); cover. Blend until smooth. Pour into individual glasses or bowls.

Top each serving with a dollop of whipped cream.

Sprinkle with additional chopped morsels, if desired.

Serve with a straw and/or spoon.

CHICKEN KASTHURI

Indredients

Chicken -1 kg
Coriander powder-1 tablespoon
Chilli powder- 1 tablespoon
Turmeric powder- ½ teaspoon
Chicken masala - 1 ½ tablespoon
Ginger garlic paste- 1 tablespoon
Onion –2 (chopped)
Green chilli- 2 (slit)
Tomato- 2
Curry leaves-1 stem
Oil- 1 tablespoon
Water – as required
Salt to taste
Mint leaves - 3 to 4

Preparation

Cut chicken pieces to medium size pieces and wash well.
Mix chicken with ingredients from coriander powder to ginger garlic paste along with salt.
Heat oil in a thick bottom kadai and fry onion until yellow brown.
Add green chilli, tomato and curry leaves to make a fine paste.
Add chicken, stir well, cover and cook under low heat. Add required water.
Cook until the gravy is thick. Garnish with pudina (mint) leaves.
Best served with roti.

CHICKEN ACHARI

CHICKEN ACHARI

Ingredients

Chicken – 1kg (cut in medium sizes)
Turmeric powder – ½ teaspoon
Ginger and garlic pastes - 2 tablespoon
Mustard – 1 teaspoon
Fennel – 1 teaspoon
Fenugreek seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Dry red chilies - 4
Red chili powder - 2 teaspoon
Onion - 2 (cut into cubes)
Tomato puree - 1 cup
Lemon juice - 1 tablespoon
Water - ½ cup
Oil - 2 tablespoon
Coriander leaves for garnishing
Salt to taste

Preparation

Heat oil in a heavy-bottomed pan. Add all ingredients from mustard to dry red chilies; fry for a minute.
Add the onions and fry on high flame until brown. Transfer the fried ingredients to a bowl, leaving the oil in the pan.
Add the ginger-garlic paste, turmeric and red chilli powder. Sauté for a few seconds.
Add the chicken pieces and fry on high flame for about 5 minutes.
Add water and bring to a boil. Cover and cook on low flame for about 20 minutes.
Add the tomato puree and fry on high flame for a few seconds.
Later add the fried onion mix and sprinkle salt to taste. Mix well.
Sauté on high flame for about 2 minutes. Add lemon juice. Stir well.
Garnish with finely chopped coriander leaves. Best served with roti or naan.

MIXED PAELLA - Spanish Food

MIXED PAELLA

Ingredients

Paella rice (or short grained rice), soaked 1½ cups
Prawns 20-25 medium
Tomatoes, chopped 2 medium
Red capsicum, seeded and cut into thin strips 1 small
Green capsicum, seeded and cut into thin strips 1 medium
Chicken, 1 inch pieces on the bone 200 grams
Squids, cut into rings 6-8Clams/mussels 10-12
Green peas, blanched ¼ cup
Olive oil ½ cupBay leaf 1Onion, sliced 1 medium
Garlic, sliced 3 clovesPaella masala 2 teaspoons
Saffron a few strands
Chicken stock 3½ cups
Salt to tasteS
tock cubes 2
Garnish
Prawns, boiled 5-6
Clams, boiled 5-6
Lemons, cut into wedges 2

Method

1. Drain the soaked rice and set aside. Peel half the prawns and keep the rest with their heads.
2. Heat olive oil in a paella dish. Add bay leaf, onion and garlic and sauté till translucent. Add tomatoes, red capsicum, green capsicum and mix.
3. Add chicken pieces, squid rings, prawns with heads, mussels or clams and mix well.
4. Add paella masala, saffron and mix. Add stock, salt and rice and mix again.
5. Add stock cubes, peeled prawns and green peas and cook till rice is done.
6. Garnish with boiled prawns (with heads), clams and serve hot with lemon wedges.

SEAFOOD RISOTTO - Spanish Food

SEAFOOD RISOTTO

Ingredients


Mussels 7-8

Scallops 5-6

Prawns 12

medium Rice (surti kolam) 1

cupOnions

2 small White wine

1¼ cupsBay leaf

1Fresh thyme

1 sprig

Olive oil 4 tablespoonsShallots,

roughly chopped 2Celery,

roughly chopped ½ stemCarrot,

roughly chopped ½ medium

Garlic, roughly chopped 4 cloves

Thick cream ¼ cup

Parmesan cheese, grated 2 tablespoons

Fresh parsley, chopped 1 tablespoon

For garnish

Parmesan cheese a few shavings

Lemon, cut into wedges 1



Method



1. Clean mussels and scallops well and wash thoroughly. Pat dry. De-vein the prawns. Reserve the heads and shells. Wash and pat dry.

2. Roughly chop one onion and finely chop the other.

3. Put the mussles, one cup white wine, roughly chopped onion, bay leaf and thyme in a large pan. Cover and bring to a boil. Cook till the mussels open out. Remove mussels from the liquid and set aside to cool. Strain the liquid and keep aside.

4. Heat two tablespoons of olive oil in a large pan and stir-fry prawns over high heat till they turn pink. Drain and set aside. In the same oil add scallops and cook for two minutes. Drain and set aside.

5. Add the prawns heads and shells and cook for two minutes crushing them as they are getting cooked. Drain and keep aside. Add shallots, celery, carrot and half the garlic and cook for two minutes.

6. Add the strained liquid and boil for fifteen minutes. Add one cup of water and bring to a boil and cook for a further ten minutes. Strain the liquid pressing the solids to extract as much flavour as possible.

7. Add enough water to the strained liquid to make three and a half cups, bring to a boil and then simmer over low heat till required.

8. Heat remaining two tablespoons olive oil over medium heat in a large heavy bottomed pan. Add finely chopped onion and cook till soft and translucent. Add rice and remaining garlic and stir. Once the rice is completely coated with oil cook for two minutes and add the remaining white wine. Cook over low heat, stirring continuously, till all the wine has been absorbed.

9. Add the stock, half a cup at a time, cook stirring continuously till all the stock has been used up. Add cream and grated parmesan cheese and mix. Adjust seasoning and remove from heat.

10. Stir in the cooked mussels, scallops, prawns and parsley. Serve hot garnished with parmesan shavings and lemon wedges.