Wednesday, April 30, 2014
Irish mutton cutlets
Irish mutton cutlets
Ingredients
- Mince ½ kg
- Onion 1 chopped
- Ginger garlic 1 tsp
- Water 1 cup
- Bread 2 slices
- Green chilies 2 chopped
- Salt 1 tsp
- Black pepper 1 tsp
- Mustard powder ½ tsp
- Crushed red pepper 1 tsp
- Egg 1
- Dry bread crumbs as required
- Wooster sauce 2 tbsp
- Coriander leaves 2 tbsp
- Oil for frying
Method
- In a pan cook mince with chopped onion, ginger garlic paste, chopped onion, salt and water till tender and dry, mix in the mince, bread slices, green chilies, Wooster sauce, coriander leaves mix well, make oval shape cutlets, dip into beaten eggs coat with dry bread crumbs, fry golden brown.
Tuesday, April 29, 2014
Dahi baray
Dahi baray
Ingredients
- Mash ki daal 1 cup
- Moong ki daal ½ cup soaked for 6 hours
- Ginger 1 inch piece
- Crushed red pepper 1 tsp
- White cumin ½ tsp
- Baking soda ½ tsp
- Yogurt 1 kg
- Sugar 2 tbsp
- Salt ½ tsp
- Crushed cumin ½ tsp
- Crushed red pepper 1 tsp
Method
- Blend the soaked daal with ginger, crushed red pepper, cumin and salt, just before frying add soda, beat well, heat oil and fry into small balls till light golden, remove and cool completely then soaked in warm water for 30 minutes, beat yogurt with salt, crushed cumin, crushed red pepper, take 1 cup yogurt, mix with ½ cup milk, wheat add your soaked well pressed dahi baras into the yogurt with milk, put this into a paltter, pour remaining thick yogurt on top, drizzle with khatti methi chatni, garnish with chat masala, crushed red pepper and coriander leaves.
Monday, April 28, 2014
Stuffed Peppers with Bulgur Bulgurlu Biber Dolması
This dolma recipe is definitely for those who love bulgur. If you dont like bulgur, then your recipe for stuffed peppers is this one. On the other hand, if you like bulgur, this is a great recipe with fresh herbs and refreshing lemon zest.
5-6 small bell peppers (do not use those huge American bell peppers; they have really thick skin, are too big for stuffing, and most important of all are not flavorsome)
1/2 cup coarse bulgur
1 big onion, finely chopped
1/2 bunch green onions, chopped
1/2 bunch dill chopped
1-2 tsp mint flakes
2 long green chilies like anaheims, chopped
4 medium tomatoes, petite diced
approximately 1 tsp lemon zest
1/3 cup olive oil
1 tsp crushed peppers
salt
water
-Take the tops of bell peppers. Take the seeds out, wash and rinse.
-Saute onion, green onion, and chilies with 1/4 olive oil for 5-6 minutes.
-Add bulgur, tomato, dill, lemon zest, salt, and crushed peppers. Stir for a minutes. Add 1/3 cup hot water. Cover and cook until bulgur soaks all the water.
-Stuff bell peppers with bulgur mix. Place in a pot facing up.
-Pour hot water half way through peppers. Scatter rest of the olive oil. First bring to a boil and then cover and simmer on low for half an hour.
-Serve warm with yogurt.
This dolma recipe is for Weekend Herb Blogging for the enriching contribution of fresh dill. WHB is founded by Kalyn and is hosted by Ulrike of Kuchenlatein.
Sunday, April 27, 2014
Chettinad Mutton Chukka chettinad mutton dry
Another chettinad non veg delicacy.Who will not love a plate of mutton chukka and curd rice.Today afternoon my younger daughter was telling Amma I should thank only the readers of your blog for getting these mouth watering curries.I very rarely buy mutton and even if I buy I will go for mutton with bones and make gravy like with that fearing the high fat content in that.Since I am running out of good chettinad non veg items to blog,I thought of making this today.An awsome lunch we had today. If you people are able to get good fresh mutton in your area surely give a try.You are sure to get an appreciation.Here we get good mutton so it was well cooked with in 12 minutes in the cooker.Cooking time of mutton depends on the quality and freshness of mutton.
Ingredients
Mutton-350 gms
Minced onion-Big(2) Small -30
Tomato-1
Ginger garlic paste-1 teaspoon
Corriander powder-3 teaspoon
Kuzhambu milagai Thool-3 teaspoons
Turmeric powder-1/2 teaspoon
Garlic Chopped-5 pods
To grind
Grated cocunut-2 tablespoons(As little as you can grind in a mixie)
Kas kas or cashews- 1 teaspoon or 5
fennel seeds-1 teaspoon
To season
Cinamon-2 small pieces
Clove-2
Bay leaf-a small piece
Curry leaf-little
Fennel seed-1 teaspoon
Procedure
Wash and cut the mutton into uniform pieces.Keep a pressure pan or small cooker in the stove.In one teaspoon of oil add 1 tablespoon onion,little garlic(qty shown in the plate with mutton) and saute.Add the mutton pieces and saute for 2 minutes.Add the coriander powder and 1 spoon kuzhambu milagai thool or chilli powder.Put 1/2 the qty of salt needed(1 teaspoon).Pour 1 cup of water.Mix everything well.If you think your mutton is not good and will take time to cook add 1/2 cup more water.Close the cooker.Once the pressure starts coming Sim the stove and switch off after 12 minutes.Meantime grind the items given into grind.
Keep a sauce pan or kadai in the stove and in 2 table spoons of oil season the chukka with the items given in to season and saute the ginger garlic paste, onion,tomatoes shown in the small plate.Now add the grounded masala and saute nicely.Open the cooker separate the mutton pieces.Add the gravy left into the kadai along with the remaining kuzhambu milagai thool and salt and go on stirring It will very fast become thick.Now add the mutton pieces and go on stirring till you get the desired consistency.(if you stop stirring,the masal will get burnt).So be careful.It will take only 5 to 10 minutes.Garnish with fresh coriander leaves
Saturday, April 26, 2014
Easy Honey Cake
This cake is soft and spongy. Combination of cream and chocolate sauce goes so well together it melts in your mouth. Its simple to make and the reward, is delicious .
Ingredients:
8 eggs
1 cup sugar
6 oz honey
1 teaspoon baking soda pour vinegar on top
2.5 cups flour
Frosting
1 stick butter
1 cup powered sugar
24 oz sour cream
16 oz cool whip
Chocolate
1 stick butter
8 tablespoons milk
8 tablespoons sugar
6 tablespoons baking cocoa powder
Легкий медовый торт print
Whip eggs with sugar for 10 min until fluffy.
Add honey and baking soda. Mix on slow.
Mix in flour by hand. This is the key for fluffy cake.
It will look bubbly. Use 10 in baking pan. It makes 3 layers large cake. Or make 2 small ones.
Bake on 300F until brown.The way to check if its ready is touch the top of cake with finger and if the dough comes up, its ready.
To make cream mix butter until soft.
Add powdered sugar, mix and add 2 tbls sour cream mix well.
Then add all the sour cream, mix.
Add cool whip. Mix well. Now cream is ready.
Start spreading cream on the cake.
Put thick layer of cream.
To make chocolate melt butter add milk.
In a bowl mix sugar with cocoa powder.
Add to butter milk mix, until starts to boil. Use a sifter when putting cocoa powder with sugar.
Mix well and turn off the stove.
Then pour it on the cake.
You can spread cream a different way.
Enjoy!!!
Entered my cake at Will cook for smiles
Friday, April 25, 2014
Have a Safe and Very Happy New Year!
I want to wish all of you a very Happy New Year! May 2010 bring you an embarrassment of culinary riches. 2009 was a great year for the blog, and with your help and support, this new year promises to be even more exciting. Thanks! And, enjoy!
Dont Drink and Drive!
Read More..
Dont Drink and Drive!
Thursday, April 24, 2014
Fruity falooda
Fruity falooda
Ingredients for the falooda
- Corn flour 1 cup
- Water 1 glass
- Kewra 1tbsp
- Ingredients for the topping
- Red jelly 1 packet
- Green jelly 1 packet
- Soaked Basil seeds 2tbsp
- Milk 125g
- Kalakand 125g
- Pistachios and almonds 25g
- Chopped pineapple 2-3 slices
- Vanilla ice cream 1/2l
- Red syrup as required
- Crushed ice as required
Method
- Dissolve the red and green jelly separately in 1 cup of boiling water. In a saucepan boil the milk and add the kalakand .Mix well and turn the flame off.Chop the pineapples and keep aside. Now dissolve the corn flour in 1 cup water.
- Pour this mixture into a non stick pan and allow to cook on a low flame. Continue stirring the corn flour mixture as it cooks. When the mixture begins to solidify pour it into the falooda mould.
- Keep a bowl of ice cold water ready. Allow the strands of falooda to fall into the cold water from the mould.
- Cut the red and green jelly into cubes. Take a falooda glass and add the prepared vermicelli to the base.
- Now add a few cubes of jelly followed by the crushed ice, kalakand mixture, soaked basil seeds ,a scoop of ice-cream, 1 1/2tbsp red syrup .Garnish with the sliced almonds and pistachios and serve.
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