BREAKFAST!!

TODAY'S POST!!

                                                   
                                                    production under process 1!!

                                                    production under process 2!!

                                                        cooking underway!!

EGG PARANTHA

Whole wheat flour 100gms

Water 55ml

Salt to taste

Red chilli powder 5gms

Egg 4nos

Oil / fat 50ml

PREPARATION:

Sieve flour (atta). Add salt. Make a well in the centre, mix in lukewarm water. Cover with a cheese-cloth and rest the dough for 10 minutes. Knead the dough to form smooth and workable dough. Divide the dough into 8 balls weighing 20gms each. Cover and give a rest for 5 minutes. To make a single parantha, roll out 2 balls into circle of 6” diameter. Place one of them on a hot griddle. Break an egg on it. Sprinkle salt and red chilli powder. Apply little water on the edges. Now place the second roll out dough over the first. With the fingers, secure the edges and turn over. Apply oil / fat on both sides and cook until nicely browned. Remove, quarter and serve immediately with butter or ketchup.

NOTE:

AN EXCELLENT SUBSTITUTE FOR FRIED EGGS, OMMELETTES. BELIEVE ME, TASTES AWESOME FORGET ABOUT CALORIES.

                                                                   HAPPY EATING!!

                                                   wholesome n nutritive!!

                                                    awesome in taste!!

INDIAN DISH!!

A VERY LOVABLE AND SURE SHOT DISH!!

PALAK PANEER

Spinach 750gms

Salt to taste

Sliced onions 75gms

Ginger garlic paste 20gms

Coriander powder 10gms

Roasted cumin powder 5gms

Red chilli powder 1/2tspn

Bay leaf 1nos

Nutmeg powder a pinch

Garam masala powder a pinch

Dry fenugreek leaves a pinch

Cottage cheese 250gms

Oil to fry

Green chilli 1nos

Turmeric a pinch

Clarified butter 50ml

Fresh cream 20ml

PREPARATION:

Deep fry onions until golden brown. Remove, add a little water and make a paste. Keep aside. Thoroughly wash spinach. Boil water, add salt, and boil spinach and green chillies for 2 minutes. Drain, refresh in cold water. Make a puree. Keep aside. Deep fry ½ “cubed cottage cheese in oil till golden brown. Remove and soak in salted, turmeric water. Keep aside.

Heat clarified butter. Add bay leaf, add onion paste and ginger garlic paste. When fat leaves the pastes. Add red chilli powder, coriander powder and cumin powder. Now add in the spinach puree, little salt and stir on a slow flame for about 10 to 15 minutes. Squeeze out water from the cottage cheese and into the gravy. Sprinkle, fenugreek leaves, garam masala powder and nutmeg powder. Finish off by mixing in the 25ml cream.

Transfer into a serving dish and garnish with the remaining cream.

NOTE:

TOMATOES OR CURD MAY ALSO BE USED IN THE PREPARATION, BUT THE GRAVY WILL GET DISCOLOURED DUE TO THE ACIDS PRESENT IN THE ABOVE, SINCE ACIDS HAVE AN ADVERSE EFFECT ON THE GREEN PIGMENT (CHLOROPHYLL). IF YOU WANT TO GO FOR THE TASTE ALONE THEN DEFINITELY USE TOMATOES OR CURD IN THE RECIPE.

                         HAPPY COOKING!!

                                                              HIGH IN IRON!!

INDIAN DISH!!

CHEF'S PERSONAL FAVOURITE!!

SPIT ROAST!!

BAINGAN BHURTHA

COOLING!!

INGREDIENTS!!
READY FOR COOKING!!

Egg plant (round) 400gms

Oil 60ml

Green cardamom 1nos

Cloves 1nos

Coriander seeds (halved) ½ tspn

Cinnamon 1pc

Cumin ½ tspn

Chopped onions 50gms

Garlic chopped 10gms

Ginger chopped 10gms

Chopped green chillies 2nos
Chopped tomatoes 125gms

Turmeric powder ¼ tspn

Red chilli powder ½ tspn

Coriander powder 1tspn

Garam masala powder ½ tspn

Fenugreek leaves (dried) a pinch

Chopped coriander leaves 10gms

Salt to taste

Charcoal 1pc

SMOKING!!

PREPARATION:

Spit roast the brinjals until the outer covering turns black. Transfer into cold water. Peel off the skin, mash the pulp. Keep aside. Heat oil, crackle the whole spices. Add the onions, ginger and garlic, saute until soft. Add in turmeric, red chilli powder and coriander powder. Stir for 10 seconds; add in chopped tomatoes and salt. Stir until the oil separates. Add in mashed brinjals, keep stirring until the mixture leaves the fat and the pan. Sprinkle salt and garam masala powder, chopped green chillies and dried fenugreek leaves and half of chopped coriander leaves. Burn the charcoal; put it in a small bowl. Keep it over the bhurtha, cover and smoke for about 20 minutes. Remove, dish out the bhurtha, garnish with remaining coriander and serve hot with the parantha or a chapatti.

SMOKING UNDERWAY!!

YUMMY!!

READY TO EAT!!

A REAL PUNJABI TREAT!!

TODAY'S POST!!

HOME MADE POTATO CHIPS

Potatoes (medium size) 150gms

Oil to fry

Salt to taste

PREPARATION:

Wash, peel and rewash potatoes. Slice into very thin roundels (paper thick). Blanch in salted water for 20 seconds. Drain, dry on a mat. Deep fry in hot oil until golden-brown and crisp. Place on an absorbent paper. Serve as accompaniment with burgers / sandwiches or with drinks.

INDIAN DISH!!

DAHI PASLIYAAN (CHOPS IN YOGURT)

Lamb chops                     200 gm

Yogurt                             200 gm (thick)

Onions                            50 gm

Garlic                              3 cloves

Ginger                            ½ inch

Poppy seeds                  5 gm (soaked overnight)

Turmeric                       1/4 tspn

Coriander powder         1 tspn

Red chili powder          ½ tspn

Lamb stock                  100 ml

Dry fenugreek leaves     a pinch

Clarified butter             50 ml (desi ghee)

Cardamom (green)       1nos

Cinnamon                   ½ inch

Cloves                       1 nos

Green chilies              1 nos

Salt                            to taste

PREPARATION-

Fine chop ginger and garlic separately. Make a paste of poppy seeds. To the curd add turmeric, red chili powder and coriander powder. Heat ghee, sauté onions till golden. Add in whole spices, ginger and garlic, stir for a minute. Add chops, salt and soak for about 2 minutes. Add in curd mixture and poppy seed paste and stir continuously until the fat leaves the mixture. Add in stock, cover and cook for about an hour or until chops get cooked. Remove lid, adjust salt. 

Add fenugreek leaves and serve hot garnished with sliced green chilies.

INTERNATIONAL MENUS!

                                                 A WHOLESOME AND SUMPTUOUS!!

SWEETCORN VEGETABLE SOUP

TUNG PO MUTTON

SHAOMAI

YANG CHOW FRIED RICE

SWEETCORN VEGETABLE SOUP

Prep time        20 minutes

Sweetcorn (cream) 125 gms

Carrots                     50 gms

Cabbage                   50 gms

Mushrooms             10 gms

French Beans           20gms

Ginger                      10gms

Spring onions          1 no

Stock                       750 ml

Corn flour               1 tspn

Sugar                        5 gms

Salt and pepper       to taste

Ajinomotto              a pinch

Coriander leaves    1 sprig

Method:

Flavor the stock by boiling with chopped ginger for 5-7 minutes. Strain. Prepare corn flour paste by dissolving in 15 ml of water and keep aside. Fine chop the vegetables. Reboil the stock add in sweet corn (cream style). Boil for a minute, add in the vegetables, seasoning and if necessary thicken with corn flour. Season and add sugar. Serve hot along with Chinese proprietary accompaniments. 

Tips:

Make sure that vegetables stay crunchy.

Remove the scum, when the corn and vegetables come to a boil.

TUNG PO MUTTON

Prep time                 2 hours

Mutton (boneless) 200 gms

Potatoes                   150 gms

Carrots                     125 gms

Sugar                        5 gms

Ginger                      10 gms

Five spice powder   2 gms

Rice wine                 50 ml

Szechwan pepper     2 gms

Garlic                       2 cloves

Oil                            for deep frying

Soy sauce                2 ml

Corn starch              5 gms

Stock                        1 ltr

Onion greens           2 bulbs

Method:

Cut the mutton into 2 cm cubes, cut one side of each halfway down. Peel the potatoes and carrots, cut them into 2 cm cubes. Heat oil in a wok, when it is smoking deep fry the mutton for 30 seconds or until it turns golden. Place the mutton in a pot and cover the meat with stock. Add soy sauce, sugar, onion bulbs, sliced ginger, crushed garlic, pepper, 5 spice powder, rice wine and bring to boil. Remove the scum. Cover and simmer for about 90 minutes or until mutton is cooked. Thicken with corn flour, add in potatoes and carrots. Cook for another 10-12 minutes (potatoes should get cooked). Serve hot, garnished with chopped greens of spring onions.

Tips:

Cooking time of mutton will depend on the quality of the meat. Ideally meat should be marbled.

Make sure vegetables do not get overcooked i.e. mashy in texture.

SHAOMAI

Prep time                  60 minutes

Water chestnuts       100 gms

French beans            50 gms

Pork minces             100 gms

Ginger                       10 gms

Garlic                        2 cloves

Carrots                      100 gms

Sugar                         2 gms

Salt                            to taste

Black pepper pwd    to taste

Soy sauce                 2 ml

DUMPLING SHEETS-

Flour                          100 gms

Egg                             1/2 no

Water                         30 ml

Salt                              a pinch

Oil                               5 ml

Method:

Fine chop all vegetables and mix all ingredients to form a filling. For the dumpling sheets, prepare smooth dough. Divide into small balls (10gms) per piece. Roll each into a circle. Place tspn of filling in the center. With your free hand, gather the sides of the wrapper around the filling letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom, so that it can stand upright. Make the remaining dumplings in the same manner. Place the dumplings in a steamer and steam for about 15 minute. Serve hot with a spicy dipping sauce.

Tips:

You can replace water chestnuts with mushrooms and pork mince with chicken/ beef /fish/tofu.

YANGCHOW FRIED RICE

Prep time                          60 minutes

Rice                                   200 gms

Egg                                    1 nos

Shrimps                             100gms

Salt                                     to taste

Crushed peppercorns       to taste

Onions                               50 gms

Peas (boiled)                    50 gms

Ajinomoto                         a pinch

Roast pork                         125gms

Soy sauce                           a few drops

Oil                                      30ml

Spring onions                    1 no

Method:

Boil rice (drain method) till almost cooked. Keep aside. Dice the roast pork. Shell, devein and finely chop the shrimps, sprinkle salt and pepper. Heat oil in a wok. Add shrimps, stir fry for few seconds. Remove. In the same oil, stir fry diced onions and peas for 30 seconds. Add in cooked rice, ajinomoto, soy sauce, spring onion greens, pork, shrimps and seasoning. Toss for a minute. Add in slightly beaten egg so that all the rice grains get covered, check seasoning and toss for about 30 seconds. Serve hot.

Tips:

Use long grain rice (non sticky).

Use of pork is optional.

INTERNATIONAL MENUS!!

                                                 A WHOLESOME AND SUMPTUOUS!!

SWEETCORN VEGETABLE SOUP

TUNG PO MUTTON

SHAOMAI

YANG CHOW FRIED RICE

SWEETCORN VEGETABLE SOUP

Prep time                              20minutes

Sweetcorn (cream)            125gms

Carrots                                  50gms

Cabbage                                50gms

Mushrooms             10gms

French Beans                      20gms

Ginger                                   10gms

Spring onions                      1no

Stock                                      750ml

Corn flour                             1tspn

Sugar                         5gms

Salt and pepper                  to taste

Ajinomotto              a pinch

Coriander leaves    1 sprig

Method:

Flavor the stock by boiling with chopped ginger for 5-7 minutes. Strain. Prepare corn flour paste by dissolving in 15ml of water and keep aside. Fine chop the vegetables. Reboil the stock add in sweet corn (cream style). Boil for a minute, add in the vegetables, seasoning and if necessary thicken with corn flour. Season and add sugar. Serve hot along with Chinese proprietary accompaniments. 

Tips:

Make sure that vegetables stay crunchy.

Remove the scum, when the corn and vegetables come to a boil.

TUNG PO MUTTON

Prep time                              2hours

Muttom (boneless)           200gms

Potatoes                               150gms

Carrots                                  125gms

Sugar                         5gms

Ginger                                   10gms

Five spice powder  2gms

Rice wine                              50ml

Szechwan pepper  2gms

Garlic                         2cloves

Oil                                           for deep frying

Soy sauce                             2ml

Corn starch              5gms

Stock                                      1 ltr

Onion greens                      2bulbs

Method:

Cut the mutton into 2cm cubes, cut one side of each halfway down. Peel the potatoes and carrots, cut them into 2cm cubes. Heat oil in a wok, when it is smoking deep fry the mutton for 30 seconds or until it turns golden. Place the mutton in a pot and cover the meat with stock. Add soy sauce, sugar, onion bulbs, sliced ginger, crushed garlic, pepper, 5 spice powder, rice wine and bring to boil. Remove the scum. Cover and simmer for about 90minutes or until mutton is cooked. Thicken with corn flour, add in potatoes and carrots. Cook for another 10-12 minutes (potatoes should get cooked). Serve hot, garnished with chopped greens of spring onions.

Tips:

Cooking time of mutton will depend on the quality of the meat. Ideally meat should be marbled.

Make sure vegetables do not get overcooked i.e. mashy in texture.

SHAOMAI

Prep time                              60minutes

Water chestnuts                100gms

French beans                      50gms

Pork minces             100gms

Ginger                                   10gms

Garlic                         2cloves

Carrots                                  100gms

Sugar                         2gms

Salt                                         to taste

Black pepper pwd  to taste

Soy sauce                             2ml

DUMPLING SHEETS-

Flour                                      100gms

Egg                                         1/2no

Water                                    30ml

Salt                                         a pinch

Oil                                           5ml

Method:

Fine chop all vegetables and mix all ingredients to form a filling. For the dumpling sheets, prepare smooth dough. Divide into small balls (10gms) per piece. Roll each into a circle. Place tspn of filling in the center. With your free hand, gather the sides of the wrapper around the filling letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom, so that it can stand upright. Make the remaining dumplings in the same manner. Place the dumplings in a steamer and steam for about 15 minute. Serve hot with a spicy dipping sauce.

Tips:

You can replace water chestnuts with mushrooms and pork mince with chicken/ beef /fish/tofu.

YANGCHOW FRIED RICE

Prep time                              60minutes

Rice                                        200gms

Egg                                         1nos

Shrimps                                100gms

Salt                                         to taste

Crushed peppercorns       to taste

Onions                                  50gms

Peas (boiled)                       50gms

Ajinomoto                            a pinch

Roast pork                           125gms

Soy sauce                             a few drops

Oil                                           30ml

Spring onions                      1 no

Method:

Boil rice (drain method) till almost cooked. Keep aside. Dice the roast pork. Shell, devein and finely chop the shrimps, sprinkle salt and pepper. Heat oil in a wok. Add shrimps, stir fry for few seconds. Remove. In the same oil, stir fry diced onions and peas for 30 seconds. Add in cooked rice, ajinomoto, soy sauce, spring onion greens, pork, shrimps and seasoning. Toss for a minute. Add in slightly beaten egg so that all the rice grains get covered, check seasoning and toss for about 30 seconds. Serve hot.

Tips:

Use long grain rice (non sticky).

Use of pork is optional.