Orange Marmalade


                         

Ingredients:-

Seville Orange

5

Lemon 1
Water 2ltr
Sugar 2kg

Directions :-

  • Peel the oranges and lemon using a peeler. Store the peels for
    later use.
  • Squeeze the juice out of the fruits into a bowl and dont throw
    the pith and pin.
  • Get a muslin cloth ot a cotton cloth and tie together all the
    pith and pin except the peels into a bag with a twine.
  • Now slice the peels into 1 inch length as shown in the image.
  • Throw all into the juice and immerse the muslin bag in this
    juice. Marinate this overnight placing into the refigerator.
  • Next day boil this in a thick bottomed pan with the musllin
    bag immersed and simmer for 2 hrs once boiled . This is to tenderize
    the peels and get the essence and flavor out of the bag’s contents.
  • Now switch off the stove and take the muslin bag out and let
    them cool. Once cooled squeeze out the juice from the bag into the pan
    where u have boiled the juice.
  • After that add the sugar and stir till dissolved and let boil
    again for another 20 to 25 min till the sugar forms a thick syrup with
    the juice.
  • Now take then pan off the stove and let cool.
  • Store for further use with bread.
BON APETITE 🙂

Egg curry

This is a spicy curry tradionally made only in Kerala with the splendid aroma of roasted coconut. People in Kerala make most of their curries with thenga(coconut) either in fresh ground form (ground with water or yogurt) or in the roasted form. The roasted coconut diffuse an aroma which recalls moms cooking.

For frying coconut:-

Cococnut-1 cup
Fennel seeds- half tspn
Shallots(small onions/ pearl onions)- 4,5

For gravy:-

Oil-1tblspn
Mustard seeds- half tspn
Onions sliced-2medium sized
Green chilli-4
Curry leaves- 5( 1 sprig)
Ginger freshly sliced- 1 tblspn
Garlic sliced- 2 cloves
Tomato- 1
Red chilli pwdr-3/4 tspn
Turmeric pwdr- half tspn
Coriander pwdr- 2 tspn
Garam masala- half tspn( OR cloves-2, cardamom one inch long stick-2)
Water-3cup
Egg 4 boiled

Directions:-

  • Take a nonstick pan or a wok and fry the coconut and fennel and shallots for about half an hr untill it turns brown as shown in the picture. Do this at a medium-low flame, not to burn it.
  • Take a deeper pan or making gravy. Pour the oil and when it is hot splutter the mustard seeds.
  • Immediately add the onions, ginger, garlic, and curry leaves. ( If u r using cloves and cardamom instead of garam masala add them at this stage)
  • Saute the onions till transparent and soft, not crunchy. Does not matter if it turms brown but not burned.
  • Now add the dry spices- chilli pwdr, turmeric pwdr, garam masala, and coriander powder and give a mix with a wooden spoon at high flame for 2 min and reduce the flame to medium.
  • Now add the roasted coconut and 3 cups of water and salt to taste. 
  • Boil this for another 7 min at moderate flame with the lid on.
  • Throw in the boiled egg.
  • Serve hot with steamed rice cakes(puttu), rice noodles( idiyappam), Rica pancakes( vellappams/ palappams), chappathi, paratha.

BON APETITE 🙂

Butter Paneer

I should tell u not to miss trying this recipe of butter paneer. I dont want u to be prejudiced with my exaggerations. Though most of the Indian dishes are considered spicy this is something different from all those and is a mouthwatering blend of tomatoes’ sourness, kashmirichilli, honey, cashews and cream. Honey takes off the extra spiciness while chilli adds a prick of it. And cashews and cream  plays the role of making the curry rich. Now go for it.






Ingredients:- (serves 4)


Paneer-10 to 15 cubes
Pepper- half tspn
Salt- half tspn
Tomatoes- 6
Green chillis- 4 medium sized
Ginger- 1 tbspn ( can be ground or sliced)
Cloves-2
Cardamom-  1 one inch length stick
Bay leaves- 2 small
Cashews- 10
Kashmirichilli- half tbspn
Tomato paste-half tablespn
Heavy cream- 6 tablespns
Butter- 1 1/2 tbspn
Kasoori methi- 1tbspn
Honey – 1 tspn
Oil for frying paneer 


Preparation:-

  1. Toss the paneer with the pepper and salt so that it sticks to the sides and adds to the taste rather than plain paneer.
  2. Soak the cashews in water.
  3. Now take a deep pan and cook the tomatoes with cloves, cardamom, bay leaves, ginger and green chilli.
  4. Let the tomato puree and take off the skin and the left over spices after cooking.

     5.  Blend the tomato puree using an electric blender till it turns smooth paste. Strain it to remove the lumps.


     6.  Paste the cashews with 3 tbspn water 

   

and add it to the blended tomato and place on the stove top at medium flame.
     7.  Add the kashmiri chilli, tomato paste, honey, butter and kasoori methi into it. Let it boil for 5 min. No need to put over the lid.
     8.  Add the cream. And boil again.


     9.  Throw the fried paneer into it while serving and can decorate with the cream as shown.

     10. You can enjoy it with Naan , Chappathi or rice.

BON APETITE 🙂



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Hyderabadi Shrimp Biriyani



Ingredients:- for 4 servings(Preparation time : 2hrs)

 Shrimp- 1 pound( or any meat)

For marination:

 Turmeric powder- 1/2 tspn
 Chilli powder- 1 tspn
 Garam masala- 1/2 tspn
 Ginger garlic paste- 1 heaped tspn
 Coriander leaves chopped 3 tbspn
 Mint leaves- 4 leaves
 Salt- 3/4 tspn

For  masala :


 Onions sliced-2
 Tomato- 3
 Green chilli-5 medium sized
 Ghee 4tspn

For rice :
 Basmati Rice- 4cups
 Water- 10cups
 Bay leaves- 2 big
 Cloves- 4
 Ghee-1 tspn
 Salt- 2tspn only( since we drain water doesnt matter if it is excess. )

For garnishing :


 Onions sliced-2
 Garam masala-1 tspn
 Cashews- 10
 Raisins- 15
 Egg-1 or 2
 Saffron one pinch soaked in 1/2 cup milk

Preparation :


 1. Marinate the Shrimp(/meat) with the spice levels stated for about 45 min
 2. Wash the Basmati rice and soak in water for half an hr.
 3.(This step ll take almost half an hr or more.And this time is good enough for the shrimp to marinate and soak the rice)( pls note that your stove heat should be adjusted to the medium  low in this step.)
     After slicing the 2 onions spread it over a tissue or a thin cotton cloth, then wrap it and squeeze lightly so that the moisture is absorbed by the material. Meanwhile heat a wide shallow pan and lets go to the long process of frying onions untill brown and crispy for garnishing.U can do this in one or two batches depending on the size of the pan.
     The secret to get sweet, crispy and easily fried onions is to add about half a tspn of sugar and 2-3 pinches of salt while frying it.
And after that just fry the cashews and raisins in the leftover ghee.
 4. Now lets cook the rice. Bring the 10 cups of water to boil in a deep thick bottomed vessel with salt, cloves, bay leaves & ghee in it. Add the rice and boil it untill cooked and drain the excess water. (I opt this method of draining water rather than adding exact the double amount of  water to the rice because this is more precise to get a fruition of each rice lying separate and looks great. The only difficulty is to check often if its rightly cooked and not overcooked. This doesnt take more than fifteen min. U r always near the stove and just keep an eye on it. That all u have to do).
 5.Now the masala. We may have some left over ghee in the pan after the garnishing step. Cook the onions in this ghee (u can even add more ghee). Its upto u. (Dont burn the onions which will spoil the taste of ur biriyani. So watch the flame is at medium always.)
 Add the tomatoes and the 5 chilli and marinated shrimp(/meat) and cook for about 20 -25 minutes till the shrimp(/meat) is done.

 6. Final step is DUM. This is very important. Level some rice at the bottom of a oven proof dish or a stove top dish . Toss the garam masala with the fried onions. Spread some fried brown onions  and some chopped coriander leaves over the rice. Then drop some ghee, say about half to one tspn. Then level with some shrimp(/meat) masala. Then level with some rice and then onions and coriander and drops of ghee and shrimp masala so on until u get rice on the top. ( U may go through 3 levels.)

And finally u should have the fried onions and drops of ghee and fried cashews and raisins on the top.

 U can add some salted scrambled egg on the top.

 Pour the saffron milk through out the top and close the dish. And bake it for 20 min at 200degree F.(At sim flame for 20 min on stove top)

 Serve hot ..BON APETITE 🙂

Croissant Pudding/Bread butter pudding

Ingredients(for two)

Croissant – 4 big( Or bread- 4, one bread cubed into 9 along with the brown edges since it is the healthy part to consume and butter- 2 tbspn)
Milk – half cup
Heavy cream – half cup
Sugar – 3/4 cup
Water – 1/4 cup to make caramel
Egg- 2
Vanilla-1 tspn

Directions:-








  • Caramelize the sugar. For that boil the water with the full amount of sugar untill the water evaporates and the sugar starts turning golden brown. Do not burn it further.
  • Add the whipping cream into it. Now it will take the texture of a tea.
  • Add the milk.Heat till it is warm,not hot. Take the mixture off the stove (If it is a bread butter pudding, melt the butter into this mixture).
  • Beat the eggs and add into the warm mixture. Add the vanilla extract.
  • Pour this custard(though not thickened it is called so) over the biteable pieces of croissant(or bread cubes)which is arranged in an oven proof tray. 
  • Now bake it in oven for about 20 min at 200 degree Celsius.(400 F)

    DONE.
    BON APETITE 🙂

    APPLE CRUMBLE

    Preparation time 1hr and serves 4.


    You will need


    ·         4Apples
    ·         9 tbspn white sugar(can reduce)
    ·         18 tbspn plain white flour
    ·         4 1⁄3 oz butter(8 to 9 tbspn) at room temperature
    ·         1 clove or cinnamon stick


    Preparation: 


    1.     Dice the apples into small chunks.
    2.     Cook the apples covered for half an hr with 6 spoons of sugar and the the cinnamon stick or clove. Do not burn it. Mash it after cooking without forming a puree. Let it cool in a baking tray.

     3.     Make the crumble.Mix the white flour, remaining sugar and the butter with your fingers in a bowl until it becomes like a breadcrumb consistency. The butter should be kept at room temperature before doing this so that it easily blends with the flour and wets all part.

             4.     Cover the stewed apples with the crumble topping, without pressing down.

             5.     Preheat the oven. Set the temperature of the oven to 150ºC (300ºF/ gas mark 2).

             6.     Cook the apple crumble

                      Bake for approximately 30 minutes or until the crumble and is golden brown and  
           crunchy

               Serve

    Spoon a helping of apple crumble into a dish and serve with cream or ice cream. 

    BON APETITE:)

    FRUIT CAKE / PLUM CAKE

    Ingredients :-

    1.     Maida/ all purpose flour- 2 cups

    Sugar-2 cups
    Baking soda- 1tspn
    Nutmeg powdered- ¼ tspn
    Salt-1/2 tspn
    2.     Oil-1cup
    Eggs-3 or 2
    Vanilla essence- 1tspn
    Caramel
    3.     Dry fruits
    Raisins half cup
    Dates chopped to the size of raisins  half cup
    Can add nuts or other dry fruits. Dry fruits must be soaked in brandy or wine or whisky for one hr.

    Directions :-


    1.Mix all the powdery ingredients in 1.
    2.Beat egg and add oil and vanilla (liquid mixture)
    3.Add the powder mixture into the liquid mixture.
    4.Add dry fruits into the resulted batter(which is not too thick to form a dough or not too fluid).  Pour this into an oven proof cake mold. 
    5.Bake at 400 degree F  for  40 min or more until cooked. Insert a knife into the center most part of the cake and take it out. If it comes out clean, the cake is well cooked.
    DONE


    BON APETITE:)

    Chocolate mousse a simple recipe



    Ingredients:-


    Eggs – 3 white and yolk separated. (USE MARSHMALLOWS INSTEAD. A SHORTCUT INGREDIENT TO REDUCE THE STEP OF BEATING THE EGG.)
    Butter – 2 tbspn or 50 gm
    Dark chocolate chips- 250 mg
    Whipping cream-250 ml
    Vanila-1 tspn

    Direction:-

    1. Beat  the egg white thoroughly with an electric mixer or a wire mesh until frothy and thick.
    2. Melt the dark chocolate chips with the butter in a double boiler. A double boiler is like heating some water in a vessel over the stove top and placing another vessel on top of it so that the steam from the former hit the bottom of the later  to melt the ingredients in it.(U CAN EVEN MICROWAVE THE CHIPS & BUTTER. CAN EVEN ADD THE MARSHMALLOWS EVEN  IF U R USING IT INSTEAD OF THE BEATEN EGG)
    3. Add the beaten egg into the melted mixture.
    4. Now beat the whipping cream with vanilla till thickened and blend it slowly with the other mixture with a spoon so that the air does not escape and it remains frothy and SOOTHING:) 

    Refrigerate it.

    DONE.
    BON APETITE 🙂

    Julia child Chocolate mousse



    Julia Child’s Perfect Chocolate Mousse Recipe

    My search for the perfect, most luscious and chocolaty mousse au chocolatbrought me right back home to America, to Julia Child’s recipe. Although I have a few other versions in my repertoire, her recipe is a classic and has that perfect slightly-gummy texture, backed up by a wallop of pure dark chocolate flavor.
    This recipe requires a vigorous bit of whipping. So if you’ve ever wanted to really know why French women don’t get fat even though they eat all those luscious desserts, well…once you make this mousse, you’ll soon learn the answer.
    And because the recipe is classic French, it uses raw eggs. Since some folks are concerned about raw eggs, if you’re one of them, use pasteurized egg whites, which you should verify are suitable for whipping. Some won’t whip, which I learned the hard way a few years back. When I make anything that uses uncooked eggs, I use the freshest eggs I can get my hands on.
    Speaking of top-quality, since the flavor of the mousse depends on good chocolate, feel free to splurge on a good brand; you won’t regret it. For this batch, I broke up a tablet of Green and Black’s organic 72% chocolate and melted it with Meyer’s dark rum along with good, strong coffee.
    Bon Appétit!…as Julia would say.

    Chocolate Mousse
    Six to eight servings
    Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child.
    I tried to reduce the amount of butter in the recipe and found it wasn’t nearly as good. Since I’m not one to argue with Julia, I stuck close to the recipe tweaking it just slightly.
    6 ounces (170g) bittersweet or semisweet chocolate, chopped
    6 ounces (170g) unsalted butter, cut into small pieces
    1/4 cup (60ml) dark-brewed coffee
    4 large eggs, separated
    2/3 cup (170g), plus 1 tablespoon sugar
    2 tablespoons (30ml) dark rum
    1 tablespoon (15ml) water
    pinch of salt
    1/2 teaspoon vanilla extract
    1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
    2. Fill a large bowl with ice water and set aside.
    3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
    3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
    4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
    5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
    6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
    Serving: I like to serve the chocolate mousse as it is, maybe with just a small dollop of whipped cream; it neither needs, nor wants, much adornment.
    Storage: The mousse au chocolat can be refrigerated for up to 4 days.

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