Tag: food

Delicious South Indian Chicken Tikka Masala

Chicken Tikka masala most of the people favorite dish and a delightful place in menu of every restaurant was first originated from a Indian restaurant in United kingdom.A person named Rahul Varma a street food expert in Delhi was the first person who is responsible for the origination of this mouth watering dish.A chef belong to Pakistan named Ali Ahmed Aslam invented chicken tikka masala by the thought of making something different from routine and he added a sauce made of yogurt,cream and spices.Actually the invention has gone through a small story.One day a bus driver during night off shift came to their restaurant and have ordered a chicken curry.As he observed that the chicken being dry he sent back the waiter to bring another one.At the time he wanted to try something new and he added some tomato soup into the curry with some chicken pieces.This was served to the bus driver then he astonishingly ate that with absolute love.After that incident has happened he also used to visit along with his friends came again and again,then itself they have included it in their menu.

Chicken Tikka Masala Recipe

If you love to eat Indian food items then it is advisable to take a look at chicken tikka masala which is a most delicious and spicy item found in every Indian restaurant as a favorite item in their menu.This popular chicken dish with its creamy,aromatic tomato sauce originated in Delhi,India, in the middle of the last century.In India,the dish is famously known as chicken makhanwalla,here makhan in Hindi means butter,but in Britain,this dish was renamed chicken tikka masala they named it so because tikka refers to boneless and masala means spices.thus the name originated.

Ingredients:

1) 1 cup plain yogurt,mixed well till it comes to soft state
2) 3 tablespoons of Ginger Garlic Paste this recipe can also prepared by taking ginger and clove mixed
3) 1 teaspoon kosher salt
4) 1/2 teaspoon freshly ground black pepper
5) 1 pound boneless,skinless chicken thighs,poked with a fork,and cut into large bite sized chunks

chicken tikka masala ingredients

Sauce:

1) 2 teaspoons olive oil

2) 3 tablespoons butter
3) 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
4) 2 serrano peppers, minced (seeds removed if you don’t want it spicy)
5) 2 tablespoons tomato paste
6) 1 teaspoon garam masala
7) 2 teaspoons paprika
8) 8 Roma tomatoes, diced
9) 1 1/2 teaspoons kosher salt
10)1 to 2 cups water
11) Oil, for grilling
12) 1 tablespoon dried fenugreek leaves (optional)
13) 1/2 cup heavy cream
14) Minced fresh cilantro, for garnish
15) Cooked rice, naan, or crusty piece of bread, for serving
16)Ginger-Garlic Paste:
17) 1/2 cup cloves garlic, whole
18) 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
19) 1/4 cup canola oil

Preparation:

It just takes 45 minutes to prepare an outstanding Chicken tikka masala who desired to make it.It is fresh,healthy,cheaper,and tastier than anything at this time and cost.

Step 1:

For the process of Chicken tikka masala we have to first take the boneless chicken breast or thigh part which is most suitable for the preparation of this recipe.In the first step of preparation of Chicken tikka masala we have to take a large deep bowl where we can mix the spicy ingredients and the chopped chicken pieces.Now mix both of them well to form a soft mixture and leave it marinated for at least 30 minutes or keep it in the refrigerator undisturbed for overnight.

Step 2:

Once you are ready with the marinated topic then next step is to make curry out of it.Place the pan and heat it at medium flame and add olive oil and butter to it and stir it continuously so that the butter gets mixed with the olive oil.as the butter melts then add the Ginger Garlic Paste and serrano peppers.Mix them until the color of them changes and becomes brown or golden color around their edges.Now add some tomato paste to this ingredients and cook well for about 3 minutes until the tomato becomes darkened in color.For this mixture add few more things like garam masala,paprika and saute for about 1 minute to draw out their flavors.

chicken marination

Step 3:

To this ingredients and masala mixture add small pieces of chopped tomatoes,salt,and 1 cup water.They are heated heated to the required level until water boils then lower the flame.Now cook this entire recipe for about 20 minutes.Here the amount of water that we have to take depends on the liquid that comes from tomatoes.

Preparation of chicken tikka masala

Step 4:

as the process is going on heat up the grill until it becomes a little hot.When it became nice and hot lightly have a brush for it with the oil.The chicken is taken and is placed on the heated grill,shaking off some of the excess marinade.The chicken is cooked a little on this grill but there is no need to worry the remaining gets cooked in the sauce process.

step 5:

Heat a skillet till it becomes quite hot then add half tablespoon of peanut oil.The entire cooking process can be done in two things.The first involves cooking of chicken breasts by turning them repeatedly for about 6 to 8 minutes until they become brown in color.Now after they are toasted move the pieces of chicken to a bowl and then clean the griddle or skillet,then cook the remaining chicken by adding the remaining half tablespoon peanut oil.As all of the chicken is cooked now add this cooked pieces to sauce and continue to gently stir it.this process must be done occasionally for 5 minutes.The final stage is to remove the pan from the heat and stir in the black pepper,chopped cilantro and season with salt.

Step 6:

Finally our Chicken tikka masala recipe is prepared and it is then transferred to a serving dish and garnish with additional items according to the interest.They are best to be Served with naan,and is also desired with Basmati rice.

Chicken_Tikka_Masala_served with rice

June 11, 2014
Rava Khichdi a simple and comfort food

Khichdi is one of the India’s best comfort food available.In India mostly south India people eat things made out of rice as it is their abundant available product.There are many items made out of rice out of them one the most comfort and easily prepared food item is Khichdi.It is done at the time of breakfast or evenings mostly.Few people who are busy with their life make this recipe which consumes their time and has a great taste.The dish is mainly inspired from the Anglo Indian dish kedgeree.It is also said that it is a inspiration for the popular Egyptian dish Kushari.Khichdi was popular at the time of Mughals mainly Jahangir.

Rava Khichdi recipe

The word khichdi is originated from the Sanskrit word Khicca which means a combination of rice and pulses based dish.This Indian comfort food is considered as a light, nutritious meal, healthy food with exact amount of spices.This can be prepared and served to infants, sick people, and for the people which are really physically weak conditions.Most the people who follows Ayurveda appreciate it.We can see this Khichdi is a daily meal for some people in Gujarat and they make several varieties of it.

At first Mughals started this dish named khichdi and they made it rich by adding strong spices, dry fruits and nuts.The Britishers during their time modified this dish by adding fish and eggs to the ingredients.During their time they named this Khichdi as Kedgeree,which became a popular dish during their ruling.They used to have it as their breakfast and later it has spread to their country also.

Ingredients:

1) One cup of Rava

2) Three cups of water

3) Two table spoons of Oil

4) One to two table spoon of Ghee

5) 1/4 table spoon of Mustard seeds

6) Take two Green chilli

7) 1/4 table spoon of Channa dal

8) 1/4 table spoon of Urad dal

9) Salt required for taste

10) Chopped onion (long pieces)

11) One Tomato

12) Half Chopped carrot

13) Green Peas few

14) Turmeric powder 1/4 tsp

15) Curry leaves few

16) Cashew nuts few (optional)

Ingredients for the preparation of rava Khichdi

Preparation:

Rava Khichidi the mouth watering south Indian dish mostly prepared for breakfast.But few south Indians prepare it irrelevant of the time during breakfast,lunch,evening snacks time,dinner.It can be prepared for any meal of the day.Few people take it along with coffee by which they enjoy its taste.Generally in most of the south Indian weddings they serve this rava kichadi with sambar and chutney as an accompaniment dish.The taste changes for every place and it depends on they way of preparation.Some got talent in making a perfect rava Khichdi and some are not good in making it.Try learning how to make a perfect khichdi to enjoy its complete taste.This is generally prepared by using Ghee but if we use a mixture of oil and ghee it reduces the excess calories.One can try to do this for a small change instead of making usual vegetable rava upma.

Step 1:

At first we have to roast the rava in a pan by taking one table spoon of ghee and make a deep fry until you get a nice aroma of roasted rava.We can skip this step if you have bought roasted rava from the shop.Chop all the vegetables finely and keep them aside for further process.Take a kadai and heat the Ghee and oil mixture and stir it for two minutes then add bengal gram to it and fry them till their color changes slightly.Now add mustard seeds,urad dal and curry leaves to it and saute them well until they turn their color to brown.Now add finely chopped onions, slit chillies and ginger.Make a deep fry of all these ingredients to turn their color.Now add all the finely chopped vegetables and turmeric powder.

Rava khichdi preparation process

Step 2:

This vegetables are cooked with the ingredients and saute them for two to three minutes.Make sure the vegetables are not over cooked as they have to be cooked along with rava again so let them be half cooked.Now to this mixture add three cups of water and add salt that is sufficient for taste as it different from one to one.While cooking we can check the taste as the salt is sufficient or not depending on that we have to add more water or salt.But if the water is quite salty don’t add water just leave it as we add the rava it will be perfect.

Rava khichdi making-adding three cups of water and saute

Step 3:

The cooking process is continued until the water bubbles comes then reduce the flame and now we have to add rava slowly to this boiling water with one hand and care should be taken that the boiling water should not fall on hand.While adding rava to the boiling water stir it continuously with the other hand to avoid formation of lumps.This stirring is done till it forms a semi solid state then add a table spoon of ghee on the top of it and stir it completely so that the ghee gets mixed in it.Do this process till the water completely gets absorbed and then close the lid and cook it in a low flame then turn off the flame.That’s it we have preparead most delicious south Indian recipe rava khichdi.Move it to a serving plate and enjoy the taste.we can have it with raita as a great combination.

Rava-Khichidi-with raita

June 11, 2014
For the love of Chocolate!

That silky, smooth, velvety, so yum, exotic thing, we can’t resist is CHOCOLATE. Just the addition of Chocolate can make anything to everything delicious. It is such a thing that everyone craves and loves. It can lift up your mood and has the goodness of antioxidants. Chocolates are lovable and are a sheer bliss to humanity.
For the love of chocolate, here are some too popular chocolate delights, easy to make at home and are fancied too.

CHOCOLATE CHIP COOKIES

(Recipe)

Preparation time: 20 minutes Servings: 25 Cooking time: 15 minutes
Ingredients: 1 and half cup chocolate chips
Four ½ cup flour
2 teaspoons baking soda
2 teaspoons vanilla extract
½ cup white sugar
1 and half cup brown sugar
2 cups butter, softened
2 packages instant vanilla pudding mix
4 cups dark chocolate, chopped.

Procedure: Sift together flour and baking soda. Set aside.
In a large bowl, mix butter, brown sugar, white sugar. Beat in the instant pudding mix until blended. Add eggs and vanilla in the creamed mixture. Now, blend in the flour mixture which was kept aside after being sifted. Finally, stir in the chopped dark chocolate, chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased baking sheets or parchment paper.
Put it in the preheated oven at 350 degrees for 10 to 12 minutes for soft or crunchy cookie as per your taste. Edges should be golden brown, it will look nice.
This is a true chocolate lover’s cookie and can add optional ingredients like walnuts or almonds or pecans or white chocolate. Large chunks of chocolate chips is what make them extra special. Famish it. Bake it and Eat it all by yourself.

DARK CHOCOLATE SAUCE

(Recipe)

Preparation time: 15 minutes Serves: 10
Ingredients: 6 ounces Dark chocolate bar, broken into pieces (77% dark chocolate)
Half cup sugar
Half cup water
½ teaspoon vanilla extract
1 ounce butter
8 tablespoons heavy cream
Procedure: Stir in water and sugar in small pan. Simmer over low heat and stirring occasionally, until sugar dissolves in water and forms a simple syrup.
Transfer the simple syrup on the top of double boiler over a low heat, slowly add pieces of dark chocolate and butter, whisking occasionally until the chocolate is melted.
Slowly add in vanilla and cream until fully blended and smooth.
Keep stirring and when it is smooth. It is ready to serve. Serve it warm.
This glossy dark chocolate sauce has a rich bittersweet chocolate flavor and is perfect treat for dark chocolate lovers. As, having rich cocoa content of dark chocolate, it has antioxidant benefits in good amount. Having velvety smooth texture, it tastes wonderful when served warm dribbled over icecreams.

CHOCOLATE ICE CREAM
(Recipe)

Preparation time: 1hour + freezing time
Ingredients: 1 cup sugar
2 ½ cup milk (with full cream)
2 tablespoon cocoa powder
1 tablespoon custard powder
½ teaspoon vanilla essence
1 cup nuts, cherries or berries to garnish
Procedure: Mix custard, sugar and cocoa in half cup of milk.

Heat the remaining milk and when it comes to boil, add custard mixture and boil again stirring continuously otherwise lumps are formed.
When it boils, simmer the gas for 30 seconds, shut off the heat and leave it to cool down.
When it reaches room temperature, mix the cream and vanilla essence and transfer onto a container with a tight lid.
Freeze it in refrigerator till almost set, then take out and whip up in a blender and place it back in the same container into the freezer.
The lid should be tightly shut as it prevents the crystals from forming. Blend once more when almost set and place back in freezer. You can adjust the cooling to normal in about two hours after the blending.
Serve it by garnishing nuts and cherries.
Scream, scream Icecream is like perfect treat on a hot day. Chilled icecream when made at home becomes more special and everyone loves it. Especially children. Chill out with the chilling effect of the chocolate icecream!
After all these easy to make recipes at home, I know craving for them is at peak. These are super easy, super awesome, yum and delicious recipes with the loveliness and richness of chocolate and its chillness and warmth . Its a perfect treat for children and your loved ones. No occasion required, just make them, freeze them, bake them whenever you want to. You don’t need a reason to put these recipes into practice in your kitchen. They are just all time comfy, cosy, rich and creamy, chocolaty recipes. If its long time you havn’t been in your kitchen, then just go Start making and baking it. Put on that apron and use your wit. Be creative and add your stuff too in these recipes. You never know what magnificent taste you come out with. You can even dip the chocolate chip cookies in dark chocolate sauce or you can even drizzle this sauce on the chocolate icecream. In a way, these recipes are connected and enjoyed with one another. For me, cooking is happiness and I get excited and calm at the same time whenever I get time to cook. Cooking is worth it, So make some time out of your busy schedule and start with these Chocolaty desserts. You will love it and people in your life too.
Keep cooking, Baking, Eating and Partying.

June 11, 2014
Basic and easy DIY snacks.

Morning blues are very real and in fact would remain so till you retire. From the moment you enter the secondary school, getting up in the morning is a bane to be faced and dealt with. Might as well do it head on. How ? Well, with food of course. For those lucky few who have breakfast waiting on the table when they get ready and have a mother hen forcing them to eat, please stop reading the misery of those who are on their own. Life outside home is more about understanding the value of a MOM and a Home cooked meal than anything else. Having had six year experience staying away and fending for my own meals, I bring to you few tricks for putting together a happy meal so that the day starts of just right and morning blues get a nice surprise. After this you will defiantly not jump up to the idea of getting up, for lets accept it, sleeping is all the more fun, but it will help you deal graciously.

POHA.

Among the easiest to make breakfast or snack ever. All you need is boiled potatoes, chopped onions, challis, salt, sugar, turmeric and poha of course. The meal starts with boiling the potatoes, chop them in eatable pieces once you are done. By the time have the dry poha soaked in water; add little salt when you do this. After the boiling, sauté the chopped onions, add turmeric, challis, chopped potato and salt. Stir till you get a faint yummy smell. In case you need a more specific indicator, make sure the turmeric is spread in the mix, the onions look slightly reddish. Now add the poha after straining the water. Make sure you dislodge the lumps formed in the poha. Now mix the poha into the pan. See the yellow color spread and the delicious smell waft through the house. Add little sugar, more like sprinkle it. Sprinkle few drops of water on the dish, turn down the flames and cover the pan for few minutes.

TIP: this tastes all the more delicious if you add sev on top with few drops of lemon. A cup of piping hot tea/coffee won’t hurt at all.

Bread Poha.

This is called a Friday poha or the leftovers dish for this dish uses all the things most likely to be leftover with you at the end of the week. Simply replace the poha with bread pieces, no soaking required! Cut them into pieces and add to the onion, potato chili, salt and turmeric mix. It tastes just as good and more interesting.

Boiled Corn.

Now this has been a rescue item to me and I have seriously strong feelings for the dish. Just get an ear of sweet corn, shell it out and boil them. Add salt at this point for your taste. In time when the corn is boiled, you can check with putting a fork through it or just taste one, one just needs to strain out the excess water and the perfect snack is ready.

TIP: a dollop of butter will go a long way into making the dish irresistible.

Sprouts

This is same as boiled corn. Do not get into the hassle of bringing in unshrouded ones and then do it yourself. Chip in additional 10 bucks for already sprouted and ready to cook kind of deal. Add all the spices like salt, chili powder turmeric to make the basic version. One can add tomato, onions etc. to spice it up. Get the taste of it and then experiment. Lemon drops won’t hurt either.

Eggs!

Probably a go-to dish for youngsters on their own. Boil them for a nice English feel, poach them or make a nice omelet. Practice making a sunny side up for a delightful breakfast. Make it Mexican style of Indian way; egg is a versatile way to start your day. IF you love to cook, French toast is one of the most loved snacks. Have a go at it.

Mashed Potatoes:

This is a little fancy and really easy way to get your meal ready. Boil a potato, add salt while boiling. They mash it. In an aluminum vessel, cook the potato with milk, chili flakes. This is the most basic way to do it and among the easiest way as well.

Bread delight.

Get a loaf of bread and then let the creativity flow. Go for classic bread butter, bread jam or a toast. Go nuts with Nutella or peanut butter sandwiches. For the health freaks, add on your veggies. OF make boiled egg sandwich. If you have a pan, then put the breads on the pan slathered with ketchup. Add grated cheese on it. Cover the pan for some time. And you have a delicious cheesy snack ready. It is hassle free, cheaper than a pizza and a move over the same old sandwich.

This concludes the easy snack tips. Look out for the one about easy lunches/dinners. Happy munching!

June 11, 2014
IndiJoe:Foodie dream come true

Behold!Here comes IndiJoe !Another page int he foodie diaries is about to be filled!A true foodie heaven(figuratively)has been uncovered from under folds and folds places and cities.Situated at the Ambiance mall,Gurgaon,this food joint comes across as an actual foodie dream with an ‘all you can ‘eat buffet.You name it and they have it.Indian,Chinese,Thai,Continental,Italian,American,Mediterranean,Mongolian ,and so on and so forth.The list goes on and on.Where some other restaurants may claim to provide similar variety,they cannot maintain a very consistent quality in every dish that they serve.Yet at IndiJoe ,the persistence and consistency is near perfect.From the most simple to the most complex of dishes,they tend to create each dish with equivalent finesse.As you enter,you would see elegant and private looking tables and cubicles that are set to provide for a one to one experience between you and your food. The walls speaking volumes of the craziness with Bollywood and Hollywood stars adorning it,Marilyn Monroe in her much loved smile and grace,urban art and figures surround you.

And from between the sections provided for the tables lies your path to the foodie salvation.At the end of the dining section lies a humongous array of food ,arranged in a buffet.Each pan,each casserole,each vessel brimming with hot ,mouth watering food that is ready to be served.All you have to do is pay for one plate and then you may please your appetite and taste buds as much as you can.The only labor being that of self service.

It is but obvious that as you come to the position of deciding ‘where to star’t and ‘what to eat’,you shall be confronted with a dilemma.The only sure shot way out of it being that you must quickly shortlist a few dishes according to your personal preference and take small portions of each of those shortlisted dishes.Take your own sweet time,indulge in the flavors,relish the aroma and tingle your taste buds with each savory bite,though keeping in mind the awesome taste of each dish I cannot fully assure you that you will be able to zero down on a dish or two,though you will surely learn the skill of rotating the dishes in turn to eat.Confronted by the same dilemma,I found myself stuck between the Mongolian chicken,Garlic noodles,cheese,mushroom and capsicum pizza and prawn curry with rice.Yes that is some variety on a single plate!The Mongolian chicken harbored a soft oriental tinge balanced with the flavor of spices,indeed a much relished form of chicken,the garlic noodles were absolutely remarkable for having maintained a subtle tinge of the strong flavor of garlic without overdoing it,the noodles being non greasy and well seasoned with the requisite ingredients added to the pleasant experience.

An all time favorite pizza,it was hard to resist this temptation,a thin crust well layered with cheese ,capsicum and mushroom chopped finely,a scrumptious treat indeed.

Coming to the prawn curry,maintaining the spicey tag with a tangy taste of tomatoes,the beautiful pinkish brown shade of prawns made it one hell of a delectable dish.An honorary mention to the regular Indian dishes such as Arahar ki daal and aloo ki sabzi that were totally worth eating and paying for.The crispy Kachoris and the burgers with juicy patties were also much enjoyed.Their menu is subject to rotation each day,though each dish is worth eating,absolutely delicious and unforgettable.

There is more out here!For those with a major sweet tooth,here lies more to your ultimate frenzy !They have a fountain that is brimming with molten chocolate,and its really hard not to go and dip one of these soft spongy plain vanilla or chocolate chip cakes in it!

A beatific blueberry cake,so light on the tongue that each bite melts in your mouth leaving the most delectable of all tastes on your palate.The lemon tart with an amazing balance between the sweet and sour taste was indeed well made.Hot walnut brownie with vanilla ice cream,the ‘melt in your mouth’ mal- pua and gulab jamun,and the list goes on and on.You shall definitely end up eating more than the usual.Getting up and serving rounds after rounds,to get some more of their scrumptious food.Every possible way of satiating one’s hunger lies in your plate! Simple or complex,Indian to international,sweet and sour,spicey to subtle,crazy yet gracious,that is how IndiJoe is.Keeping their consistency and quality intact in each dish that they serve,a friendly staff,delectable food,amazing urban yet cozy decor and ambiance,this place is sure to add to some really good memories.You might as well have a full stomach yet you just cannot help eating a few servings more than your actual capacity,and seeing the menu for the desert ,well the stomach itself shall crave for more!The entire world’s cuisines are in your plate,served at a single place,none other than at IndiJoe,what more could you ask for!Foodie dream come true!!Indulge as much as you wish to,a total Paisa Vasool food. BON APPETITE!!

June 11, 2014
The no-fuss Valentine’s Menu

Valentine’s Day 2014 may have gone. But your Valentine surely hasn’t.

And for your next few Valentine Days, how about you prepare and sharpen your skills beforehand rather than the day before.

Here, by skills, I refer mainly to cooking since that is my forte.

It’s June now. So, you have exactly 9 months to learn and let learn.

For the beginners, you might want to start with something simple and quite easy, like the ‘Eton mess parfait with berry sauce’. For those who cook occasionally, you might be a tad bold and wind up cooking something like ‘Sweetheart choc and hazelnut sandwiches ‘. And for those who cook regularly, well, I don’t really have anything to teach but merely share a few lovely recipes.

For the beginners:

Eton mess parfait with berry sauce

Time: 15 minutes (plus freezing)

Serves: 6

Ingredients: 284ml pot double cream, 200ml pot Greek yogurt, 4 small meringues (crumbled), 200g strawberries (hulled and chopped), 2 tbsp lemon curd, 200g raspberries and strawberries (halved, for topping)

For the sauce – 150g punnet raspberries, 150ml punnet strawberries, 2 tbsp icing sugar, 1 tbsp lemon juice

Directions: Line 6 x 150ml ramekin dishes with cling film. Lightly whip the cream, then fold in the yogurt, meringues and strawberries until well combined. Fold in the lemon curd to give a soft marbled effect.Spoon into the prepared ramekins and freeze for 2-2½ hrs or until semi-frozen. Meanwhile, make the berry sauce. Tip the raspberries and strawberries, icing sugar and lemon juice into a food processor and blend to a purée. Pass the sauce through a sieve to remove the pips, then set aside.To serve, turn the semi-frozen parfaits out onto serving plates and remove the cling film. Arrange the halved strawberries and raspberries on top of the parfaits. Serve with a drizzle of berry sauce.

For the Novice:

Sweetheart choc & hazelnut sandwiches

Time: 10 minutes

Serves: 2

Ingredients: 4 slices from a small sliced brioche loaf, 3 tbsp chocolate hazelnut spreads, 1 large egg, 75ml whole milk, 1 tsp vanilla extract, 1 tbsp caster sugar, 2 tbsp chopped toasted hazelnuts, 1 tbsp butter, icing sugar (for dusting), ice cream (to serve), raspberries (to serve)

Directions: Thickly spread 2 of the brioche slices with the chocolate hazelnut spread, then top with the remaining slices to make 2 sandwiches. Use a large heart-shaped cutter to cut the sandwiches into hearts.Whisk the egg, milk, vanilla and caster sugar in a wide, shallow bowl. Tip the hazelnuts onto a plate. Dip the sandwiches into the egg mixture, leave for 1-2 mins each side to allow the brioche to soak up the liquid, then dip one side of each sandwich into the nuts. The sandwiches can be chilled like this, covered loosely with cling film, for up to 1 hour.Heat the butter in a wide frying pan until melted and foaming. Add the sandwiches and cook for 1-2 mins each side until golden brown and puffed up. Dust with a little icing sugar and serve with ice cream and raspberries.

For the Expert:

Beef & beer pie

Time: 4 hours

Serves: 4

Ingredients: 1 onion, chopped, 1 small celery stick (chopped), 2 tbsp butter, 2 tbsp plain flour, 700g beef shin (featherblade or stewing steak, cut into large chunks), 1 tbsp Worcestershire sauce, 2 beef stock cubes, 2 sprigs thyme, 540ml can dark ale or beer, 1 egg (beaten), a few pinches poppy seeds

For the pastry – 500g plain flour (plus a little extra), 250g vegetarian suet

Directions: Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

Treacle tart hearts

Time: 25 minutes (plus chilling)

Serves: 8

Ingredients: 200g cold unsalted butter (cubed), 350g plain flour (plus extra for rolling out), ½ tsp ground ginger (optional), 100g golden caster sugar, 1 egg yolk

For the filling – 400g golden syrup, finely grated zest of 1 lemon and juice of 1⁄2, 100g white breadcrumbs

Directions: Blitz the butter, flour and ginger, if using, in a food processor until the mix looks like fine crumbs. Stir in the sugar, then add the egg yolk and 2 tsp cold water. Pulse until the dough clumps together, or bring it together with a knife by hand. Turn onto a lightly floured surface and press into a smooth round. Chill for 30 mins or until firm.Roll out the pastry to the thickness of 2 x £1 coins and stamp out 8 x 11cm circles (or cut around a saucer and trim to fit tins). Line 8 x 10cm width heart-shaped tins with the pastry. Re-roll trimmings. With a small cutter, stamp out 8 hearts to decorate. Chill tins and hearts for 15 mins or until firm. Heat oven to 170C/fan 150C/gas 5 and put a baking sheet in.

Stir the syrup, lemon juice and zest together. Divide the breadcrumbs between tins (they should reach to the top of the pastry), then spoon the syrup over slowly, adding more once the first lot has started to soak in. Top with the small pastry hearts. Put tins onto the hot baking sheet and bake for 25 mins or until pastry is golden and the filling is orangey-gold and slightly set. Leave to cool for 15 mins, then turn onto a wire rack. Serve just warm. Will keep for up to 3 days in an airtight container. Heat in a low oven for 5 mins to warm through.

Recipe and Image Courtesy – bbcgoodfood.com

June 9, 2014
For the love of sea-side food (Alibaug beach)

Having lived 30 km from Alibaug, the glorious Arabian sea became like a second home. A feeling shared by many of the co-habitat of the region, I became fiercely possessive and proud of MY beach. With passing time the focus shifted from building sand castles to the serenity of the place . Lately i realized the serenity has as much to do with the food there as it is with the mildly threatening and soothing sound of the sea. The fact is I have lived away from my house for past 6 years and thinking of the beach is not about the lullaby of the waves, it is more about the heavenly food one has there.

It starts from the journey. We are travelling in direction of Alibaug from Mumbai. we start some 30 odd km before Alibaug. Now every one who has that curious bend of mind ( for food ) and does his research for the journey will know that there is a small shamble of a shack on the route to beach. Its halfway through our journey and what you get here is amazing drink called a s Ice cream soda. The soda -pub ( they do not like this tag) have much more to offer, the ice cream soda is widely popular. The place is legacy, with 3 generation of families enjoying same ambiance and surprisingly same server. the Pineapple juice is exquisite and is a part of the journey. the soda is sure to put a kick in your step and energize you fr the tour. The shack has been steady business through the recession period and is highly popular.

Next we travel to the beach itself and here is the mighty sea which calls you out for a dip You can walk and play . Wade through the sea and go explore the beach which is right into the beach. All this will work up a mighty appetite and the highly unhealthy and highly delicious food right outside is like a soldiers welcome back feast.

Here is the list of all the food one can have. Please appreciate the fact that you are soaking wet at this point and have that happy and hungry look. Now dig in.

Pani-Puri.

Those who live around a beach will know and agree that the beach is the one place where pani-puri tastes just right. It may be the air or the ‘feel’ but when the crisp puris mix with the spicy and sweet-sour juice and the added mixture of chick-pea meet the salty air of ocean the amazement of it is unbeatable. he hands of the maker works magic for they serve faster that you can eat and thus begins the race which ends with you giving up. But the end is surely delicious. Entire family crowds around the server to wait their chance for the delicious treat. The sukhi-puri in the end is a sigh of the expert of the preparation.

Other Chaat.

From ragda pattice to bhel to sev puri the whole scene is one which literally defines the beach. One has to enjoy all this when one gets a chance to visit the place. The spice mixes with sweet to create a different experience.

Dosa

It may seem weird but the beaches of Alibaug are known for their delicious dosa preparation. the line for this particular dish is long and tedious but the treat at the end of it is surely worth it. the tangy taste and the pipping hot dosas mix with the cold feet, courtesy of the wet water, makes for a smiling effect.

Coconut Water.

A must have for the beach goers. Period.

Maggie.

This seems like a stroke of genius for when one has a dip in the sea the tummy demands comfort food and what else other than a pipping bowl of Maggie right on the beach. Alibaug gives you this chance. Go nuts.

Chinese Shanty

For chicken lovers, the food list has to have something and beach seems to be a beautiful place to dig into that tandoori. Here you have delicious little hotel which gets you what you want and lot more. the taste has a distinct Konkani touch and the taste is apt for the place.

Gola (snow cones)

The Kala Khatta is the trade mark of Alibaug beach and is a perfect way to end your beach experience. The sweet and savory taste will baffle your taste buds and leave you asking for a lot lot more. It is no compulsion to have this version alone for the choices are abundant. Play with it and create a tradition your kids would love you for.

Alibaug has much more to offer form the famous mayur bakery to many hotels like Flora, foodies sure get their delight here . the sea foods baskets are a special treat.

June 9, 2014
Rainy Day Nibbles!

“Rain, rain, go away! Come again another day. “ ~

It’s raining outside and you can hear the raindrops going pitter patter against the window glass. You strain your ears to hear the splashing of the rain against the sidewalk. It is at that exact moment you realize that the Monsoon season has truly arrived.

With the advent of the rains, you can hardly go out to eat as you are bound to get thoroughly drenched in the process. So what to do to satisfy your inconsolable tummy which seems to have a mind of its own? Or in case some unexpected guests drop in at your home? Not to worry! Here is a list of two yummilicious food items along with their recipes that you can make on your own and that too while sitting in the comfort of your home sweet home. We know that it is pleasure personified to gorge on some tasty snacks along with a hot cup of tea or coffee in your hand on a rainy day. So, there you go. Read on as we help you accomplish that goal!

(1) ALOO CHAAT:
This is a tasty snack loved by one and all. Diced potatoes (Aloo) are cooked in oil and deep-fried until they are crisp and golden-brown. Then they are garnished with all your favourite things and ready for you to nibble on! But hey! Wait a moment now. Do we spot drooling?
Hint: Use toothpicks instead of usual spoons or forks to get that perfect ambiance of your favourite street food stall.

Ingredients:

3 Peeled Medium-sized Aloo (potatoes)
1/2 tsp Red Chilli Powder
1 tsp Roasted Cumin Powder
1 tsp Chaat Masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
Optional garnish – Chopped onion, Tomato julienne, fresh Pomegranate seeds and oil for frying.

Preparation:

•Dice Aloo (potatoes) into fairly large 3/4 to 1 inch cubes.
•Heat the oil in a wok and deep fry the potatoes till golden brown and cooked through. Drain on paper.
•In a bowl, place the fried potatoes and toss with red Chilli powder, Cumin powder and Chaat Masala.
•Add mint chutney and/or tamarind chutney according to taste and toss to coat evenly.
•Serve sizzling hot with toothpicks in individual bowls garnished with coriander leaves.
•You can also additionally garnish the Aloo Chaat with chopped Onions, Tomato julienne or fresh Pomegranate seeds.

Preparation Time: 20-25 minutes

Serves 2/3

(2) VEGETABLE SAMOSA:
This is a special North-Indian snack which is extremely easy to make and delicious to eat as well. A fried crispy covering with the stuffing of your choice inside leaves you craving for yet more. It is roughly triangular in shape usually but the size can vary from place to place.
Hint: Potato acts as the binding agent here. So, be sure to be liberal with that while stuffing!

Ingredients For Cover:

3-4 cup all purpose flour (Maida)
Water to Knead dough
2 tbsp oil
Little salt
1/4th tsp Ajwain seeds (optional)

Ingredients For Stuffing:

3-4 Potatoes (boiled, peeled and mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2 tsp Ginger (crushed)
1 tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2 tsp Garam Masala powder
Salt to taste
Red chili powder to taste
1/2 tsp Dry Mango powder( Amchur) (optional)

Preparation:

For Cover:

•Mix all the ingredients together in a big bowl except for the water.
•Then, start adding a little water at a time.
•Pat and knead well for several times until a soft pliable dough is made.
•Cover it with a moist Muslin cloth and keep aside for 15 minutes so that the dough becomes firm.
For Stuffing:
•In a bowl, add mashed potatoes and all the dry masala (salt, chili powder, mango powder, Garam masala) and green chilies and ginger. Mix well.
•Add the green peas, cashews and raisins into the mixture.
•Add coriander and keep aside for a while.

To Proceed:

•Take small rolls of dough and roll it into a 4″-5″ diameter circle.
•Cut it into two parts like a semi-circle.
•Now, take one semi circle and fold it like a cone. Use a little water while doing so.
•Place a spoon of filling inside the cone and seal the third side firmly using a drop of water.
•Heat oil in a deep vessel and deep fry till golden brown (medium flame).
•Serve the steaming hot samosas with tamarind chutney.

Preparation Time: 40-45 minutes

Serves 2

So, what are you waiting for? Come on. Go into the kitchen and get started! Cook these easy to make and irresistible snacks and satisfy those hunger pangs. These lip-smacking items serve to be an instant hit among all your guests as well. We assure you that you won’t be disappointed as these snacks will only add to your happiness on what would have been an otherwise dull and dreary rainy day.

Happy nibbling!

June 7, 2014
Hyderabad Chicken Dum Biryani

Hyderabad Chicken Dum Biryani has a lot of specialty and particularly it is famous all over the globe. The name Biryani is originated from a Persian word Beryan which refers to frying or roasting. Biryani is made out of fine basmati rice. The word Biryani itself enhances the feeling of joy and comfort. No one in the world want to ignore biryani, especially Hyderabad dum biryani has much more craze all over the world. There are many different types and versions of regional biryani recipes but Hyderabadi Dum Biryani is one of the most popular of all.

Hyderabad Chicken Dum Biryani

At first the Biryani was originated in Persia and later it came in existence in India because of the Iranian travellers and their people. This mouth watering dish not only famous in various parts of the globe, daily few millions of people across the globe have this as a favourite dish in their meal. Few people are even addicted and cant even live without having this dish daily. This popular Hyderabad dum biryani is served at all marriages, feasts, parties, occasions etc., whatever may be the occasions in India this plays a important role in all of the dishes. We can find many varieties in Biryani depending on the flavor and recipe there are nearly 49 varieties of Biryanis which includes Biryani made of chicken, prawn, goat, fish, quail, shrimp, deer and hare. Hyderabad Dum Biryani is famously named as “Kachi Akhni” Biryani as both of the marinated meat and basmati rice are cooked together which give a nice flavour of taste.

Ingredients required:

1) Chicken with bone : 3/4 kg (take large pieces)

2)Onions : 2 (cut them neatly length wise and make a deep fry)

3)Oil : 1/4 cup

4)Ghee : 2 tablespoon

5)Basmati Rice : 3 cups (washed and soaked for about 20 minutes)

6)Coriander Leaves : 1/4 cup

7)Mint Leaves : 1/4 cup

8)Bay leaves : 1

9)Cloves : 2

10)shah jeera or black cumin : 2 tsp

11)saffron : 1 tsp

Marinade Mix :

1)Green Chilies : 5-6 (according to the spicy level and finely chopped)

2)Ginger & garlic Paste : 2 tablespoon

3)Turmeric powder : 1/4 tablespoon

4)Coriander Powder : 1 tablespoon

5)Salt : taken upon the required taste

6)Yogurt : 1/2 cup

7)Shah jeera or Black cumin seeds : 2 tablespoon

8)Red chili powder : 2 tablespoon

9)Lime juice : 2 tablespoon

To Grind :

1)Coriander Leaves : 1/4 cup (chopped finely)

2)Mint Leaves :1/2 cup (Chopped Finely )

3)Whole Black Pepper/Peppercorns : 7-8

4)Bay leaves : 2

5)Cloves : 3

6)Cinnamon Sticks : 1

7)Green cardamom : 3

Ingredients required for Biryani preparation

Preparation:

The main ingredient which is most important for the preparation of Biryani is a good quality Basmati rice which is crucial for making best biryani. Apart from this rice other main and important one are cardamom, cloves, cinnamon, bay leaves, fresh coriander leaves, ginger garlic paste, fried brown onions and saffron are added. The best way of having a biryani combination is with dahi chutney or Raita which can be made from a mixture of curd & onions.

Step 1:

The first to start preparing Hyderabad Dum Biryani is that we have to marinate the chicken that we have taken which are cut into big pieces. In this step take the chicken pieces and add ginger garlic paste, fresh mint leaves, coriander leaves,chopped green chilies, pepper corns, black cumin or cumin seeds, chili powder, turmeric powder, coriander powder, salt, whole garam masala which consists of all of these following i.e., cardamom, clove, cinnamon, bay leaves, mace. Along with these masala items take few fried onions that are cut long, curd and oil and now mix all the ingredients well for few minutes until all the spices are added to each piece.

marinate_chicken

Step 2:

Take another pan and add water, salt and rice and they are made to boil such that the rice is half cooked and the flaming if offed then and keep this aside. Now take a large bottomed biryani bowl, to that add these marinated chicken pieces, they are spread linearly at the bottom of this bowl. Above this marinate chicken rice is arranged in form of layers then add mint leaves, fried onion, saffron colour used for the biryani colour and close the lid tight and make it cook for about 30 minutes over a small flame.

Half cooked rice for dum biryani preparation

Step 3:

The lid of the Biryani preparation bowl is covered with midha roll or chapati roll so that we can manage to see that the heat may not escape. After thirty minutes of cooking the rice gets cooked with the marinated chicken juice and it takes the flavour of chicken. Once done switch off and let it be rest undisturbed for another 15 minutes and do not open the lid and make it closed to avoid leakages this particular stage is called dum where the pressure within the vessel develops flavours.

Dum process going on after cooking is completed let it be undisturbed closed tight

Step 4:

After the time of 15 minutes is completed let the lid be opened then you will notice a fine bursting flavors of the spices gushing through the steam. The streams of flavors gushes and the rice looks amazing with the soft finishing, fried onions give it a great look.It’s truly a gorgeous dish with the rich, creamy, golden sauce with the perfectly browned chicken pieces.The piece gets easily chewed which is well cooked and it gives a melted feeling with the contrasting tastes.

Hyderabad Chicken Dum Biryani final look

It can be served with raita to have a better taste.Raita can be prepared by taking slices of onion and cut them into small pieces add curd,salt,mint leaves and mix them so that it gives a better taste with this wonderful Hyderabad Chicken Dum Biryani.

Raita

June 7, 2014
Popeye’s Secret to Strength

Spinach is a flowering plant which comes from the family of Amaranthaceace. Mostly found in central and southwest Asia, it’s a plant which can survive throughout the year. The leaves come in various shapes and sizes with leaves of a bigger size found in the base and small leaves found in the higher stems. There are basically three types of spinach which we use. Savoy is a dark green, curly leaf, found in bunches in our local markets. A hybrid variety of savoy is the semi-savoy. The leaves of this variety are curled as well and are grown for both fresh as well as processed industries. Other varieties include the flat and smooth spinach which has broader leaves than savoy. It is grown sold as processed and canned foods, cold soups, baby foods etc.

Spinach finds its origin in Persia and the neighboring counties. In India it was introduced by Arab traders who had travelled here for other spices. The spinach was a popular vegetable among the Arabs and so they introduced them in all the regions they travelled. By the 12^th century, this vegetable had reached Spain which then found its way to France and England by the 14^th century. The reason why people became so found of this vegetable is that it grew during the time of spring when vegetables were scarce and Lenten dietary was discouraged. Spinach became an important ingredient in the dishes served to the royals and during wars soldiers were given wine and spinach juice when they suffered from hemorrhage.

The fresh green spinach leaves is storehouse of vital minerals and vitamins. Vitamin C which is very essential for proper body functioning is largely found in the leaves that are dark green and vibrant. Vitamin K1 , which is also found in the leaves helps in maintenance of bone health. When we consume spinach, the friendly bacteria found in our intestines convert vitamin K1 present in the leaves to vitamin K2 which then produces osteoclasts which is a non collagen protein found in the bone. These acts like anchors and holds on to the calcium molecules in the bones making it stronger. Sunlight is mainly used by leaves during photosynthesis to form the green material or chlorophyll which is something which we studied in school. However what happens further is that this forms the major portion of the molecules called glycoclycerolipids which are rich in health supportive nutrients. According to certain studies, Spinach like other green vegetables like broccoli and cabbage has anti-cancer qualities. They also help to protect and maintain the digestive track, arrest inflammation and strongly prevent the occurrence of prostate cancer. The spinach leaves also contain an abundant supply of some very unique qualities of anti cancer carotenoids called epoxyxanthophylls. It has very powerful anti-oxidant protective qualities and is highly concentrated in beta carotin, luteinzeaxanthen and flavonoids, the main phytonutrient which helps in promoting health. The spinach therefore undoubtedly tops the list of the most nutrient rich healthiest vegetable in the world and having said that it is therefore important to make this an important part of your diet. According to nutritionist, it will be beneficial if we consume spinach 1-2 times per week.

We would all be familiar with the popular cartoon Popeye the sailor man. The story line of the cartoon was very simple where we have a sailor who works in the docks and is mostly mocked and disturbed by a fellow sailor Brutus who is jealous of him and always finds ways to hurt him or degrade him so that olive chooses Brutus over Popeye as he looks more strong and healthy. The plot is set in such a way that Popeye falls in the trap set by Brutus and by the time pope tries to get out, he kidnaps Olive. Popeye tries his best to rescue himself and Olive but when his out of power and becomes sick and weak fighting the traps laid down for him. When no other way seems useful he takes out a can containing fresh spinach leaves and starts munching and eats them whole. Popeye always carries a can with him and its contents are shown as some kind of power boosters. As the spinach enters his body he is all power up and his energy reaches the highest possible level and now with all the power back again he fights Brutus and safes his dear ones. The use of spinach in this cartoon made it famous throughout the world such that it became an important ingredient in the kitchen of every household. Children who earlier did not like spinach started eating them thinking they would became as strong as Popeye and fight their enemies.

The reason why the cartoonist used spinach in his cartoon was based on a popular belief in those days that spinach had a high quantity of iron and so the cartoonist wanted to show that iron makes the body strong due to which he used spinach in his cartoon. However later it was found that this notion was a mistake done by German scientist Emil von Wolff who due to some miscalculations gave a value for iron which was ten times more than the original content value. This faulty measurement was finally found out and corrected in 1930. However the bottomline fact that spinach made you stronger was always correct.

Today we see that the popularity of spinach has grown so much more than it was before and also find so many ways in which spinach is being used both in salads as well as mouth watering dishes.

June 5, 2014