Wednesday, December 2, 2020
Friday, September 4, 2020
Wednesday, August 5, 2020
Saturday, July 4, 2020
Saturday, November 16, 2019
Achari aloo gobi: -
Water
Cauliflower
Potatoes
Salt
Cumin seeds
Mustard
Fennel seeds
Coriander seeds
Fenugreek seeds
Nigella seeds
Dry red chilli
Oil
Onions
Ginger paste
Green chilli
Turmeric
Red chilli
Dry mango powder
Curd
Water
Coriander
Preparation:-
1. In a pot add 1 litre water,350 grams cauliflower,300 grams potatoes, 1/2 teaspoon salt and mix it well. Cover it with sa and boil for 5 min.. drain and keep aside.
2. In a pan, add 2 tbsp cumin seeds, 1 tbsp mustard seeds, 2 tbsp fennel seeds, 1 tbsp coriander seeds, 1 tbsp fenugreek seeds, 1/2 tbsp nigella seeds, 1 dry red cilli and saute till the seeds splutter and turns golden brown in color.
3. Now,transfer it to a blender and blend it into a fine powder.
4. Then, heat 2 tbsp oil in a heavy skillet, add 115 grams onions and fry till translucent or golden brown in color.
5. Add 1 tbsp ginger paste and saute for few min..
6. Add 1 1/2 tbsp green cili, 1 tbsp turmeric, 1 tbsp red chilli, 1 tbsp salt, 1 tbsp dry mango powder, 1 1/2 tbsp blended mixture and mix it well.
7. Then, add 2 tbsp curd and mix well.cook for 5-7 min..
8. Now, add boiled cauliflower and potatoes into it and mix well to combine.
9. Add 2 tbsp water and mix it well.cover it with lid and cook for 10-15 min.
10. Garnish with coriander.
11. Serve hot with roti....
Friday, July 19, 2019
Recipe:-chocolate sandesh
Ingredients:-
1. 1 litre full cream milk
2. 5 tbsp powdered sugar
3. 2 tbsp lemon juice
4. 2 tbsp cocoa powder
5. 2-3 tbsp melted chocolate
6. 1 tbsp grated chocolate
Method:☟
1. In a wok add milk and let it boil.
2. Cook for 4-5 min..
3. Add lemon juice little at a time.
4. Milk curdles.
5. Drain and wash well with water.
6. Hang for 30 min..
7. After 30 min..take it out in a plate and knead it well till smooth and soft.
8. Add powdered sugar and mix well.
9. Add cocoa powder and mix well and make a dough.
10. Cook the dough for 5-6 min..in low fame.
11. Transfer the dough in a plate and spread.
12. Let it cool slightly do not cool completely.
13. Take a portion and make a ball and press in middle with finger to make dent.
14. Fill it with melted chocolate.
15. Garnish with grated chocolate.
1. 1 litre full cream milk
2. 5 tbsp powdered sugar
3. 2 tbsp lemon juice
4. 2 tbsp cocoa powder
5. 2-3 tbsp melted chocolate
6. 1 tbsp grated chocolate
Method:☟
1. In a wok add milk and let it boil.
2. Cook for 4-5 min..
3. Add lemon juice little at a time.
4. Milk curdles.
5. Drain and wash well with water.
6. Hang for 30 min..
7. After 30 min..take it out in a plate and knead it well till smooth and soft.
8. Add powdered sugar and mix well.
9. Add cocoa powder and mix well and make a dough.
10. Cook the dough for 5-6 min..in low fame.
11. Transfer the dough in a plate and spread.
12. Let it cool slightly do not cool completely.
13. Take a portion and make a ball and press in middle with finger to make dent.
14. Fill it with melted chocolate.
15. Garnish with grated chocolate.
Monday, July 15, 2019
Recipes:- chocolate coconut laddu
1. 1 cup each, almonds and cashews (roasted until brown and chopped)
2. 1 bowl of dark chocolate
3. 1 cup grated coconut
4. 1 cup condensed milk
Method:-
1. Melt dark chocolate in adouble boiler.
2. In a bowl, add grated coconut, chopped almonds and cashews and mix well.
3. Now pour the melted chocolate over it and mix throughly.
4. Then add condensed milk.
5. Make laddus with your hands amd coat them in grated coconut.
6. Refrigerate for 2-3 hours..
2. 1 bowl of dark chocolate
3. 1 cup grated coconut
4. 1 cup condensed milk
Method:-
1. Melt dark chocolate in adouble boiler.
2. In a bowl, add grated coconut, chopped almonds and cashews and mix well.
3. Now pour the melted chocolate over it and mix throughly.
4. Then add condensed milk.
5. Make laddus with your hands amd coat them in grated coconut.
6. Refrigerate for 2-3 hours..
Recipes:- creamy chocolate pudding
1. 2 cups (500ml) whole milk
2. 3 tbsp (40ml)heavy cream
3. 1.8 oz (50g) dark chocolate, finely chopped
4. 1 tbsp (10g) rice flour
5. 2 tbsp (15g) cocoa powder
6. 2 tbsp. (20g) corn starch
7. 1/4 tbsp salt
8. 1/2 tbsp vanilla extract
9. 1/2 cup (100g) sugar
Methods:-
1. Combine sugar,cocoa, corn starch, salt and rice flour in a medium saucepan. Gradually add milk and whisk until well combined. Place over medium heat.
2. Cook stirring constantly, until pudding is bubbling and thickness. Stir in the chopped chocolate and heavy cream.
After the chocolate melted, turn off the heat, add vanilla and whisk until well blended.
3. Pour into desert dishes.
4. Let cool at room temperature and then refrigerate until ready to serve...
2. 3 tbsp (40ml)heavy cream
3. 1.8 oz (50g) dark chocolate, finely chopped
4. 1 tbsp (10g) rice flour
5. 2 tbsp (15g) cocoa powder
6. 2 tbsp. (20g) corn starch
7. 1/4 tbsp salt
8. 1/2 tbsp vanilla extract
9. 1/2 cup (100g) sugar
Methods:-
1. Combine sugar,cocoa, corn starch, salt and rice flour in a medium saucepan. Gradually add milk and whisk until well combined. Place over medium heat.
2. Cook stirring constantly, until pudding is bubbling and thickness. Stir in the chopped chocolate and heavy cream.
After the chocolate melted, turn off the heat, add vanilla and whisk until well blended.
3. Pour into desert dishes.
4. Let cool at room temperature and then refrigerate until ready to serve...
Recipes:-chocolate pudding
Ingredients:-
1. 2 oz (60g) dark chocolate
2. 2 cups (480ml) milk
3. 1/4 cups (60ml) heavy cream
4. 2 tbsp (15 g) cocoa powder
5. 3 tbsp (30g) corn starch
6. 1/2 cup (100g) sugar
7. 1 tbsp vanilla extract
8. 1/4 tbsp salt
Method:-
1. Finely chop dark chocolate and set aside.
2. In a medium saucepan combine sugar, cornstarch, cocoa powder and salt. Gradually add milk, whisking, until incorporated and smooth.
3. Place the saucepan over medium heat.
Cook stirring constantly until thicknes.
Add heavy cream, chopped chocolate and whisk until melted and combined. Turn the heat off and add vanilla extract.
4. Transfer to sarving dishes. Let cool to room temp...then refrigerate.
5. Can be served warm or cold..
1. 2 oz (60g) dark chocolate
2. 2 cups (480ml) milk
3. 1/4 cups (60ml) heavy cream
4. 2 tbsp (15 g) cocoa powder
5. 3 tbsp (30g) corn starch
6. 1/2 cup (100g) sugar
7. 1 tbsp vanilla extract
8. 1/4 tbsp salt
Method:-
1. Finely chop dark chocolate and set aside.
2. In a medium saucepan combine sugar, cornstarch, cocoa powder and salt. Gradually add milk, whisking, until incorporated and smooth.
3. Place the saucepan over medium heat.
Cook stirring constantly until thicknes.
Add heavy cream, chopped chocolate and whisk until melted and combined. Turn the heat off and add vanilla extract.
4. Transfer to sarving dishes. Let cool to room temp...then refrigerate.
5. Can be served warm or cold..
Sunday, July 14, 2019
Fresh lemony shrimp+Avocado+Tomato salad
Makes about 3-4 servings:-
Ingredients:-
1. 1 raw shrimp, peeled and deveined
2. 2 tbsp olive or avocado oil, divided
3. 1-2 fresh garlic cloves, minced or pressed
4. 2 large avocados, diced
5. 8 oz. Mixed cherry tomatoes, cut in half
6. 1 green chili, seeded and sliced
A good handful of fresh cilantro or flat- leaf parsley leaves, chopped
7. 1 large fresh lemon, both juice and zest of sea salt and fresh ground black pepper.
Instructions:-
Heat one tablespoon of oil in a large skillet, over medium-high heat.
Add shrimp, and minced garlic, then cook for 3-4 min. Or just until shrimp turns pink and is no longer translucent.
Season shrimp with ses salt and pepper to taste, remove from heat.
In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.
Drizzle with remaining 1 tablespoon of oil and squeeze in your fresh lemon juice add zest, then very gently toss to combine everything together.
Adjust seasonings to your taste and enjoy....
Ingredients:-
1. 1 raw shrimp, peeled and deveined
2. 2 tbsp olive or avocado oil, divided
3. 1-2 fresh garlic cloves, minced or pressed
4. 2 large avocados, diced
5. 8 oz. Mixed cherry tomatoes, cut in half
6. 1 green chili, seeded and sliced
A good handful of fresh cilantro or flat- leaf parsley leaves, chopped
7. 1 large fresh lemon, both juice and zest of sea salt and fresh ground black pepper.
Instructions:-
Heat one tablespoon of oil in a large skillet, over medium-high heat.
Add shrimp, and minced garlic, then cook for 3-4 min. Or just until shrimp turns pink and is no longer translucent.
Season shrimp with ses salt and pepper to taste, remove from heat.
In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.
Drizzle with remaining 1 tablespoon of oil and squeeze in your fresh lemon juice add zest, then very gently toss to combine everything together.
Adjust seasonings to your taste and enjoy....
Saturday, July 13, 2019
Pavlova
Ingredients:-
1. 4 white egg
2. 250 g caster sugar
3. 1 tbsp white wine vinegar
4. 1 tbsp cornflour
5. 1 tbsp vanilla extract
For the topping:-
500 g strawberries, hulled and halved (use any other berry you want)
200 g reducrrants, stalks removed
3 tbsp icing sugar
350 ml double cream
Methods:-
Heat oven to 150 c/130 c- using a pencil, mark out the circumstances of a dinner plate on baking parchment.
Whisk 4 eggs whites with a hand mixer until they form stiff peaks, then whisk in 250 g caster sugar, 1 tbsp. At a time, until the meringue looks glossy. Whisk in 1 tbsp white wine vinegar, 1 tbsp cornflour and 1 tbsp vanilla extract.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Bake for 1 hour then turn off the heat and let the pavlova cool completely inside the oven.
When the meringue is cool, chop 100 g of the hulled strawberries.
Mix them with 100 g of the reducrrants and 2 tbsp icing sugar.
Place in a food processor, blitz until smooth, than push the fruit mix.through a sieve.
Whip 350 ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400 g hulled and halved strawberries and 100 g redcurrants on the cream and finally pour the sauce over the whole lot..
1. 4 white egg
2. 250 g caster sugar
3. 1 tbsp white wine vinegar
4. 1 tbsp cornflour
5. 1 tbsp vanilla extract
For the topping:-
500 g strawberries, hulled and halved (use any other berry you want)
200 g reducrrants, stalks removed
3 tbsp icing sugar
350 ml double cream
Methods:-
Heat oven to 150 c/130 c- using a pencil, mark out the circumstances of a dinner plate on baking parchment.
Whisk 4 eggs whites with a hand mixer until they form stiff peaks, then whisk in 250 g caster sugar, 1 tbsp. At a time, until the meringue looks glossy. Whisk in 1 tbsp white wine vinegar, 1 tbsp cornflour and 1 tbsp vanilla extract.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Bake for 1 hour then turn off the heat and let the pavlova cool completely inside the oven.
When the meringue is cool, chop 100 g of the hulled strawberries.
Mix them with 100 g of the reducrrants and 2 tbsp icing sugar.
Place in a food processor, blitz until smooth, than push the fruit mix.through a sieve.
Whip 350 ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400 g hulled and halved strawberries and 100 g redcurrants on the cream and finally pour the sauce over the whole lot..
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