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Thursday, 31 January 2013

INDIAN DISH!!


                                        AN APPROPRIATE MEAL FOR INVALIDS!!


PLAIN KHICHDI

Rice 100gms
Moong dal (washed) 200gms
Water 1½ litre
Salt to taste
Turmeric a pinch

PREPARATION:

Pick, wash and soak rice and dal for 1 hour in water. Put into pressure cooker, add turmeric and salt. Pressure cook for about 10 minutes. Remove whistle and lid. Stir and serve hot.



Wednesday, 30 January 2013

INDIAN DISH!!




POORI

Atta (whole wheat flour) 200gms
Water 100ml
Oil 10ml
Salt to taste
Oil to fry

PREPARATION:

Mix atta, salt & oil. Add water & prepare stiff dough. Knead well. Cover with a wet cloth. Set aside for about 15minutes. Divide the dough into 20gms balls. Roll out into 4” diameter. Fry in hot oil, gently pressing down with a perforated flat spoon in a circular motion. Lightly brown on both sides. Drain & serve hot with cholle.
 
PUNJABI CHOLLE

Kabuli channa (chickpen) 225gm
Salt to taste
Tea bags 2nos
Desi ghee 100gms
Sliced onions 100gms
Ginger juliennes 10gm
Tamarind paste 50ml
Black channa masala 30gm
Slit green chillies 4nos
Garam masala powder 50gms
Chopped coriander leaves 10gms bay leaf 2nos
Water 800ml

GARNISH:
Onion rings 10 to 12nos

PREPARATION:

Wash & soak the chickpeas in water overnight. Boil the channa in water, tea bags, bay leaf &salt till cooked. Remove bay leaf & tea bags. Set aside.
In an iron fritture (kadhai), heat ghee. Saute sliced onions until golden. Add in chillies & ginger. Stir for 30 seconds. Add the chickpeas & liquid. Bring to boil. Add in channa masala. Cover & simmer for 30minutes. Remove lid, add tamarind paste. Reboil, simmer for another 5minutes. Sprinkle garam masala powder & coriander leaves. Dish out, garnish & serve hot with poories & pickle.


Tuesday, 29 January 2013

CHUTNEY SERIES!! TAMARIND CHUTNEY!





PLAIN IMLI  CHUTNEY 

Tamarind (seedless) 200gms
Water 1ltr
Red chilli pwder 1tspn
Ginger powder 1tspn
Jiggery 200gms
Salt to taste
Black pepper powder ¼ tspn
Broiled cumin powder 1tspn
Black salt ¼ tspn
Raisins 30gms

 PREPARATION:

Soak tamarind in 500ml of hot water for about 1hour. Mash with hands and pass the pulp through a strainer. Add in rest of the water and other ingredients. Put the pan over fire, bring to boil, remove scum and stir occasionally. Reduce the liquid until thick consistency. Check seasoning. Use as an accompaniment with savory snacks. Eg. Aloo tikki, samosas etc.

NOTE- RAISINS MAY BE REPLACED WITH STRIPS OF DATES ALSO.


Monday, 28 January 2013

INDIAN DISH!!




MASALA KHICDI

Rice 100gms
Moong dal (washed) 200gms
Water 1½ litre
Tomatoes chopped 100gms
Onion sliced 100gms
Ghee 50gms
Chopped ginger 10gms
Green chillis 2nos
Salt to taste

TEMPER-

Ghee 50gms
Cumin 1tspn
Red chilli powder 1tspn
Asafetida (hing) ¼ tspn

PREPARATION:

Wash and soak together dal and rice for an hour. Drain. Heat ghee in the pressure cooker. Add onions, tomatoes, ginger, green chillies and salt. Stir for 1 minute. Add rice, dal and water. Pressure cook for 5minutes. Remove the lid.

To temper, heat ghee, add asafetida powder and red chilli powder. Immediately pour into the khichdi. Serve hot.


Saturday, 26 January 2013

cocktail snacks!!


COCKTAIL PANEER &PEA SAMOSAS


COVERING-
Flour 100gms
Clarified butter 20gms
Salt to taste
Ajwaiin

FILLING-
Cottage cheese 125gms
Cumin 1tspn
Coriander seeds 1tspn
Chopped ginger 10gms
Chopped coriander 20gms
Boiled peas 75gms
Annardana powder 1tspn
Oil / ghee to fry
Chopped green chillies 2nos
Red chilli powder ¼ tspn
Ghee 20ml
Salt to taste

PREPARATION:

Prepare the dough as for aloo samosas (cover with the moist cloth and keep aside). For filling, heat ghee. Splutter cumin & coriander seeds until dark brown. Add chopped ginger, chilli powder and chopped grated chillies. Stir for 30 seconds. Add in ¼ cm diced paneer & crushed boiled peas. Stir for another 20seconds. Sprinkle chopped coriander & annardana powder. Keep aside to cool. Divide the dough into 10gms pcs. Roll out & divide as for aloo samosas (see recipe). Put in the filling & secure the sides to form a triangle. Deep fry in medium hot oil until golden brown & crispy. Drain on an absorbent pan. Serve hot with tamarind & green chutneys (see recipes). 



Friday, 25 January 2013

INDIAN DISH!!

chilli2cherry.com



KHATTAE ALOO
Potatoes 1/2kg
Onions200gms
Curd 500gms
Buttermilk (chaach) 2litres
Gram flour 8tspn
Ginger 10gms
Garlic 15gms
Red chilli powder 2tspn
Turmeric powder 2tspn
Garam masala powder 1tspn
Dry fenugreek leaves 1tspn
Salt to taste
Chopped green chillies 2nos
Oil 50ml
Whole red chillies 2nos
Mustard seeds ½ tspn
Fenugreek seeds ¼ tspn
Nigella seeds ¼ tspn
Coriander seeds ½ tspn
Cumin seeds 1tspn
Fennel seeds ½ tspn
Bay leaf 1nos
Desi ghee 50gms
Hing ¼ tspn
Coriander leaves 1tbspn

PREPARATION:

In a bowl, heat curd; mix in gram flour, buttermilk. Strain and keep aside. Peel potatoes, half and slice them lengthwise. Peel onions, half and slice into julienne  Julienne ginger, fine chop garlic. Heat oil, crackle red chillies, mustard seeds, cumin, nigella, fenugreek seeds, coriander seeds, fennel and bay leaf. Crackle until nicely browned. Add onions, stir for a minute, add potatoes, ginger, turmeric, green chillies, salt. Stir for 2 minutes. Add salt, 200 ml water. Cover, simmer for 8-10 minutes. Now add curd mixture. Keep stirring. When it comes to a boil; reduce heat and simmer for about 1 hour, stirring occasionally.
To temper, heat ghee, add garlic, hing and red chillli powder. Add to the potatoes. Sprinkle garam masala, coriander leaves and dry fenugreek leaves. Adjust salt and serve hot with boiled rice.



Thursday, 24 January 2013

CHUTNEY SERIES.....!!! COCONUT AND CHANNA CHUTNEY!

WWW.CHILLI2CHERRY.COM



COCONUT AND CHANNA CHUTNEY

Roasted, de-skinned gram 100gms
Fresh shelled coconut 30gms
Salt to taste
Yogurt 100ml
Lime juice 15ml

TEMPERING-

Oil 5ml
Mustard seeds (black) 1/8 tspn
Curry leaves 4nos

PREPARATION:

Remove skin from the coconut. Slice; grind together all ingredients except lime-juice. Transfer to a bowl mix in lime juice. Keep aside. Heat oil, splutter curry leaves and mustard seeds and pour over the prepared chutney. Serve as an accompaniment with idlii, dosa, upma etc…




Tuesday, 22 January 2013

INTERNATIONAL MENUS!!

www.chilli2cherry.com


PAN SEARED CHICKEN BREAST IN WINE

PENNE PASTA WITH TOMATOES

TURNED CARROTS

TOSSED VEGETABLES


PAN SEARED CHICKEN BREAST IN WINE


Chicken breast 2nos
White wine 30ml

MARINATION-
Olive oil 10ml
Salt to taste
Mustard paste ¼ tspn
Crushed peppercorns 4nos
Rosemary dry
Worcestireshire sauce 15ml
Tomato purees 5ml
Lime juice 5ml

GARNISH-
Lorenge of bell pepper 1nos

PREPARATION:
Debone chicken breast. Trim neatly to remove excess fat. Marinate the breast in the prepared marinade for about 3hours. Heat a thick bottom pan. Sear the chicken breast. Add in 20 ml wine. Cover, reduce flame or transfer into a pre heated oven (180°) for about 5 -7 minutes. Place the breast on penne pasta in a plate. De-glaze the pan with 10ml wine. Pour the glaze over the breast. Serve immediately accompanied with buttered beans & carrots garnished with a lorenze of red bell pepper.

PENNE PASTA WITH TOMATOES


Penne pasta 50gms
Tomatoes 100gms
Olive oil 10ml
Garlic chopped 5gms
Onions chopped 5gms
Salt & pepper to taste
Carrots firmly chopped 10gms
Parmesan cheese 5gms
Fresh cream 10ml
Black olives 1nos
Basil 2leaves

PREPARATION:

Boil about 500ml water. Add salt, 5ml of oil. Add in penne pasta. Cook till al-dente stage. Drain, refresh. Set aside. Heat oil in a pan add onions, garlic & carrots. Saute till soft. Add in finely chopped, deskinned, deseeded tomatoes. Add little salt. Cover & cook for 15 to 20 minutes over low heat. Remove lid, add in pasta, basil stir for a minute. Stir in cheese &cream. Transfer to a plate.
Garnish with a slice of black olive.

TURNED CARROTS

Carrot 200gms
Butter 20gms
Sugar 3-5gms
Parsley 1sprig

PREPARATION:

Wash carrots, scrape. Half lengthwise, cut into 1 ¾ inch pieces. With a penning knife, turn the carrots into barrel shape. Boil in water with 20gms sugar until done. Drain, refresh. Melt butter over slow fire, add in carrots, sugar & chopped parsley. Toss for about 30seconds over medium fire. Serve as a side accompaniment.

TOSSED BEANS

Tender French beans 8-10nos
Butter 10gms
Salt to taste

PREPARATION:

Wash & string beans. Cut diagonally towards the ends into 2 inch pieces. Boil ½ litre water. Add salt & beans. Cook until done. Drain refresh. Toss in melted butter over medium flame. Transfer to a plate & serve.






Monday, 21 January 2013

INDIAN DISH!!

chilli2cherry.com





KHEEMA GOBHI MATTAR

 (MINCED CAULIFLOWER AND PEA)

Cauliflower flowerettes 200gms
Green pea (shelled) 50gms
Oil 50ml
Onions (chopped) 25gms
Ginger (chopped) 5gms
Garlic (chopped) 5gms
Tomatoes (chopped) 200gms
Cumin ½ tspn
Coriander seeds (crushed) ½ tspn
Turmeric powder 1/8  tspn
Red chilli powder ½ tspn
Coriander powder 1tspn
Garam masala power ½ tspn
Crushed peppercorns 1/8 tspn
Dry fenugreek leaves a pinch
Asafoetida a pinch
Coriander leaves (chopped) 1 tbspn
Green chillies (chopped) 1tspn
Salt to taste
Vegetable stock 50ml

PREPARATION:

Cut cauliflower into very small pieces (green pea size). Cook peas in boiling salted water till almost cooked. Drain, refresh and keep aside. Heat oil, crackle cumin and coriander seeds, add onions, garlic and ginger, stir for 5minutes. Add in tomatoes, salt, turmeric, coriander powder, asafoetida and red chilli powder. Stir, cover, reduce heat until tomatoes are soft. Remove lid, bhuno until oil leaves the masala. Now add in cauliflower, stock, cover and cook for about 10 minutes. Remove lid, add peas and green chillies. Stir for 2 minutes. Sprinkle garam masala powder, fenugreek leaves, crushed peppercorns and half of coriander leaves. Stir for a minutes. Dish out and garnish with rest of coriander leaves.



Sunday, 20 January 2013

A WHOLESOME DIET!!

www.chilli2cherry.com





FUSILLI WITH SUN DRIED TOMATOES

Dry fusilli 200gms
Sun dried tomatoes 6pcs
Stuffed olives 3nos
Olive oil 30ml
Tomato concasse 350gms
Onions (chopped) 25gms
Garlic (chopped) 15gms
Crushed peppercorns 6nos
Fresh cream 30ml
Salt to taste
Parmesan cheese 30gms
Oregano dried 2gms
Sugar 5gms
Basil 1 sprig

PREPARATION:

Cook pasta in about 1 ½  litre boiling salted water till almost done. Drain, refresh, add 10 ml oil and keep aside. Heat oil in a pan; saute onion and garlic until soft. Add in tomato concasse, salt. Cover and simmer for about 15 minutes. Take off lid, add in sugar, peppercorns. Stir for 30 seconds. Now add in cooked pasta and cream. Stir, add cheese and oregano and sliced sun dried tomatoes. Stir for another minute. Dish out and serve hot garnished with basil and olive slices.



Saturday, 19 January 2013

snacks!!

chilli2cherry.com


PANEER PAKORAS

Cottage cheese 200gms
Salt to taste
Crushed peppercorns 4nos
Coriander powder ½ tspn
Red chilli powder ½ tspn
Garam masala powder ¼ tspn
Kasoori methi a pinch
Chaat masala ¼ tspn

BATTER-

 Besan 100gms
Salt to taste
Ajwaiin seeds ¼ tspn
Water (approx) 100ml
Groundnut / mustard oil for frying

PREPARATION:

Cut paneer into 1 inch square pieces about ½ cm thick. Sprinkle all ingredients except chaat masala, keep aside for 30 minutes. Meanwhile prepare batter by mixing all ingredients in a bowl, the consistency should be coating and smooth. Heat oil, dip the paneer cubes in the batter and immediately immerse in the oil. Fry on both sides until golden brown and crisp. Remove and place on an absorbent paper, sprinkle chaat masala and dish out on a plate. Serve hot accompanied with mint / tomato chutneys and crunchy radish salad.

 


Friday, 18 January 2013

SNACKS!!

chilli2cherry.com




STEAMED CABBAGE DUMPLINGS

Cabbage leaves (small) 8pcs

FILLING-

Chicken mince 75gms
Chopped ginger 5gms
Chopped garlic 5gms
Red pepper (brunnoise) 5gms
Salt to taste
Peppercorns (crushed) 2nos
Chilli flakes a pinch
Coriander leaves ½ tspn
Egg white ¼ nos
Onions (grain size) 5gms

PREPARATION:

Prepare a force meat mixture by chopping the filling mixture into a paste consistency. Add in egg white and seasoning and chill the mixture. Blanch the cabbage leaves in boiling salted water. Drain and refresh the leaves. Remove the thick midrib so that the leaves become plain. Take a marble sized filling and place in the centre of the leaf with the help of a muslin cloth, shape out the leaf into a ball. Repeat for all the leaves. Place the cabbage balls in a steamer and steam the leaves for 10 minutes. Remove, dish out and serve with soya sauce.
An excellent dimsum, served with tea.




Thursday, 17 January 2013

COCKTAIL SNACKS!!




SESAME CHICKEN ON TOAST


Bread slices 2 (standard size)
Chicken breast 1nos
Egg white 1nos
Garlic 2cloves
Ginger 5gms
Coriander leaves 5gms
Mint leaves 10nos
Soy sauce 5drops
Salt to taste
Peppercorns (crushed) 5nos
Green chilies 2nos
Oil to fry
Sesame seed 5gms

PREPARATION:

Debone the breast. On a chopping board, place the meat, garlic, ginger, coriander leaves, mint and green chillies and mince into a fine paste with the help of a cleaver. Transfer the paste to a bowl. Add in egg white, salt, soy sauce and peppercorns. Apply on one side of the bread slice uniformly. Heat oil in a wok. Apply sesame seeds over the paste and immerse the slices into oil with paste side down. Deep fry for about 3- 4 minutes. Turn the side, when golden. Remove and drain on an absorbent paper. Remove the edges. Cut into 2 or 4 triangles and serve immediately on a plate with a lemon curd dip or ketchup.



Wednesday, 16 January 2013

REAL CONTINENTAL DELIGHT!!

chilli2cherry.com




DELUXE VEGETABLES

Broccoli flowerettes 250gms
French beans 150gms
Carrots 250gms
Fresh mushrooms (quartered) 200gms
Baby corn (fresh) 200gms
Chopped onions 20gms
Chopped garlic 10gms
Salted butter 30gms
Celery (chopped) 20gms
Canned pineapple 2slices
Salt and pepper to taste
Fresh peas 200gms
Cooked tomato concasse 100gms
Tobasco 10drops
White sauce 500ml
Processed cheese 200gms
Fresh cream 50ml

GARNISH-

Parsley (chopped) and a few sprigs red and yellow bell pepper 20gms

PREPARATION:

String beans, shell peas, peel carrots. Cut beans and carrots into neat lorenge (diamond shape). Diagonally slice baby corns. Dice pineapple. Boil separately broccoli, peas, beans, carrots, baby corns and mushrooms, applying the principles of cooking of vegetables. Keep aside.
Melt butter in a thick bottom pan, lightly sauté onion, garlic and celery, add in boiled vegetables. Stir for half a minute; now add concasse, white sauce, half of grated cheese, tobasco and pineapple. Finish off by adding cream and seasoning. Transfer the mixture in a baking dish, sprinkle remaining grated cheese on top. Bake in a pre-heated moderate oven until the cheese melts and browns on top. Serve, garnish with chopped parsley and diced bell pepper which has been lightly tossed in butter.

FOR WHITE SAUCE -

Yellow butter 20gms
Flour 20gms
Milk 300ml
Salt to taste
Bay leaf ½ nos
Onion ( studded with cloves) 1nos

PREPARATION:

Bring milk to a boil. Add bay leaf and onion. Keep aside. Melt butter in a thick bottom saucepan. Add flour and cook the mixture over slow fire till sandy in texture. Remove and cool. Remove onion and bay leaf from the milk and add the hot milk into the prepared roux, stirring throughout to prevent the formation of lumps. Bring to boil, reduce heat and cook for 8-10 minutes or until the mixture coats the back of the wooden spoon. Season and strain the sauce. Cover with melted butter and use as required.

NOTE - WHITE SAUCE MAY BE STORED IN A REFRIGERATOR UPTO 5-7 DAYS.