Tuesday, June 28, 2011

mulled wine

The traditional mulled wine is wine that has spicesadded to it. It may also include citrus, such asorange or lemon

It is served warm, but is not boiled, because boiling would cause the alcohol to evaporate. Mulled wine is usually made with red wine, although it can be made with white wine. An alcohol-free form of mulled wine can be made by using fruit juice instead of wine.

Ingredients: 
750 ml of red wine, one peeled and sliced orange,¼ cup of brandy, 8-10 cloves of nutmeg, 2/3 cup honey or sugar, 3 cinnamon sticks, 1 tsp fresh ginger

Preparation: 
Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have been well blended it is ready to serve. Be sure to use a stainless steel, ceramic, heatproof glass or non-stick coated cooking pot because other materials, like aluminium, will react with the acidity of the wine and spoil the taste of the finished mulled wine. 





Enjoy :)
Sunday, June 26, 2011

CHOLE BHATURE


Chole Masala:
Prep Time: 10-15 mins (excluding soaking time)
Cooking Time: 25-30 mins
Serves: 3-4.
Ingredients:
1 cup White Kabuli Channa
2 big Onions
3 large Tomatoes/1 canned Tomato
1 inch Ginger
2-3 cloves Garlic
½ tsp Amchur Powder/Marble Sized Tamarind
½-1 tbsp Sugar
1 tsp Garam Masala
½ tsp Kitchen King Masala
½ tsp Channa Masala (optional)
1-2 tbsp Kasuri Methi
2 Cardamoms
2 Cloves
½ inch Cinnamon
2-3 tbsp Coriander Leaves, chopped
1 tsp Cumin Seeds
1 tbsp Oil
Salt to taste

Method:
Soak kabuli channa over night in enough water with little cooking soda
Drain and wash well and cook it in pressure cooker with enough water for about 15 minutes.
In a mean while, grind onion, ginger, and garlic along with cardamom, cloves and cinnamon without adding any water.
Score a cross with a sharp knife in the base of each tomato and place them in boiling water and leave for 2 -3 minutes.
Drain and allow them to cool. Then peel the skin and make a puree in food processor and keep it aside.
Heat ghee or oil in a frying pan and add cumin seeds to it.
When it splutters add the ground masala paste and fry in medium flame till ghee separates from it.
Add garam masala, kitchen king masala and channa masala and sauté it for a minute.
Now mix tomato puree and keep stirring constantly until the moisture is completely absorbed.
Add salt, amchur powder, sugar and cooked channa with its water and cook till gravy turns thick.
Remove from fire and garnish with chopped coriander leaves and serve hot with bhaturas or puries accompanied with finely chopped onions and lemon pieces.


Bhatura:
Prep Time: 10 mins (excluding resting/rising time)
Cooking Time: 10-15 mins
Serves: 3-4



Ingredients:

2 Cups Plain Flour
2 tbsp Plain Yogurt/Sour Cream
1 tsp Baking Powder or eno
1 tbsp Oil
Salt to taste
Method:
Mix all the ingredients above and knead well using enough water to make soft dough.
Cover it with wet cloth and keep it in a warm place for 2-4 hours.
Make a lemon sized ball and roll them out to chapatti sized circles with ¼ cm thickness.
Heat oil in a deep frying pan and fry bhaturas till they turn slightly golden and place them on paper towel.
Make sure that you don’t fry the bhatures long because you want them to be soft and light golden.
Serve them with Chole and vegetable salad and relish.

Enjoy... :)

Saturday, June 25, 2011

Chole tikki chat


Ingredients

For the tikki’s:

1/2 cups boiled potatoes, grated
3 tbsp corn flour
bread slice (with crust removed)
salt to taste

For the filling :

1/2 cup crumbled paneer (cottage cheese)
1/2 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander (dhania) powder
2 tbsp tomato puree
1 medium onion, chopped
2 tbsp chopped coriander (dhania)
1 tbsp oil
salt to taste

Other ingredients:

bread crumbs for coating
oil for deep-frying

For serving:

Method

For the tikki’s:

1.       Soak the bread in water. Squeeze out the excess water and crumble it.
2.      Mix the potatoes, cornflour, crumbled bread and salt and knead well into a soft dough.
3.      Divide the mixture into 10 equal portions, shape into even sized rounds and keep aside.

      For the filling: 

1.       Heat the oil in a pan and add the cumin seeds. When they crackle, add the turmeric powder, chili powder, coriander powder, tomato purée and salt and sauté for 1 minute.
2.      Add the paneer and mix well. Cook for one minute more.
3.      Remove from the fire, add the onion and coriander and mix well.
4.      Divide the mixture into 10 equal portions.

How to proceed

1.       Flatten out each potato portion into a 50 mm. (2") diameter circle. Place a portion of the filling in the centre of each circle.
2.      Bring together the edges in the centre to seal the filling inside the potato. Repeat with the remaining portions to make 9 more tikkis.
3.      Roll the filled potato tikkis in bread crumbs and flatten them slightly.
4.      Deep fry in hot oil till golden brown.
5.       Serve hot with the chole, lemon wedges and chopped onion.

Tips

1.       Use old potatoes (wafer potatoes) to get crisper tikkis.
2.      You will need 3 to 4 medium sized boiled potatoes for 1½ cups of grated potatoes.

Enjoy your salad and yes don't forget to give feedback :)





RUSSIAN SALAD




Ingredients you will need for Veg Russian Salad:
§  1 carrot
§  1 celery
§  1 potato
§  1/2 cup peas
§  1/4 cup french beans
§  3/4 cup mayonnaise
Ingredients for the garnish:
§  Lettuce leaves
§  sliced tomato, cucumber, or capsicum
How to make Russian Salad:
1.       Boil the carrot, potato, peas and french beans. You could also microwave them till they are completely cooked.
2.      When the veggies are cooked, peel the potato and then chop the potato with the rest of the veggies. Alternatively, you can chop the veggies first and boil them later. I usually avoid doing the latter as when we chop the veggies and then boil them, some water- soluble vitamins and minerals are lost in the process. It is better to first boil them whole and then chop them.
3.      Chop the celery. Mix the chopped veggies, celery with the mayonnaise. Garnish with lettuce leaves, tomato, cucumber, or capsicum slices.


Enjoy your salad and don't forget to give feedback :)
 
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