September 28, 2018

MUSHROOM SOUP

Ingredients:
Flat or field mushrooms - 400 gms
Onion - 1 small or 
Leek - 1
Carrot - 1
Garlic clove - 1
Potato - 1
Virgin olive oil - 2 tbsp
bay leaf - 1
Mixed dried herbs - 1/2 tsp
Fresh tarragon - 1 tsp (chopped)
Nutmeg - 2 pinches
Lemon juice - 1/2
Salt and white pepper

Method:

  • Chop the leek or onion, the carrot and garlic and dice the potato.
  • Heat the oil in a large frying pan. Reserve a few small mushrooms for the garnish, take the stalks off the rest, then add both the caps and stalks to the pan with the leek or onion, potato, carrot, garlic, bay leaf and mixed herbs.
  • Cook for 10 minutes over a fairy high heat, stirring constantly.
  • Add 2 pints of water. Simmer for 25 minutes and add the tarragon, nutmeg and lemon juice.
  • Blend the vegetable broth in a liquidiser, season to taste and reheat gently.
  • Clean and cut the reserved raw mushrooms into thin slices.
  • Add the mushroom slices and serve.

SRIKHAND

Ingredients:
Curd  -1 kg
Sugar - 250 gms
Cardamom powder - 1/2 tsp
Pistachio - 1 tsp (chopped)
Cashew nuts - 1 tsp (chopped)

Method:

  • Put the curd in a muslin cloth overnight.
  • Squeeze the excess water. Put the curd in a bowl and stir in powdered sugar and cardamom powder.
  • Garnish with pistachio and cashew nuts and serve chilled.

September 26, 2018

GUD PAPADI

Ingredients:
Wheat flour - 300 gms
jaggery - 500 gms (grated)
Ghee - 1/2 cup
Dry fruits - 1/2 cup
Cardamom powder- 1/2 tsp

Method:

  • Heat ghee in kadai; add wheat flour and fry until the aroma comes and colour changes.
  • Remove it from the flame then immediately add finely grated jaggery and cardamom powder.
  • Mix gently till the jaggery melts.
  • Transfer to greased plate and press it evenly.
  • Garnish with chopped nuts and cut into pieces and serve.



HOUSEHOLD TIPS - 8

Silver articles could be cleaned by applying toothpaste on them.

September 24, 2018

BAKED COURGETTES AND AUBERRGINES

Ingredients:
Courgettes - 500 gms
Aubergines - 500 gms
Onions - 3
Garlic cloves -2
Virgin olive oil - 3 tbsp
Dried herbs de provence - 1 tsp
Salt and freshly ground pepper

Method:


  •  Slice the courgettes and aubergines.Then lay the courgettes in a steamer  or covered saucepan with 1/2" of water, steam for 5 minutes and put to one side. Do the same with the aubergines.
  •  Meanwhile, roughly chop the onions and crush the garlic. 
  •  Heat 2 tablespoons of oil in a pan, add the onions, garlic and herbs, and cook gently for 20 minutes.
  •  Mix the aubergines, courgettes and the onion mixture together and spoon into an ovenproof dish. Season lightly and then sprinkle the top with the remaining tablespoon of olive oil.
  •  Cover the dish and bake it for 30 minutes in the oven. Remove the cover and bake for about another 30 minutes, until lightly browned. Serve hot.



September 21, 2018

ROTI JALA (LACY PANCAKES)

Ingredients:
Coconut - 1 (grated)
Water - 350 ml
Plain flour - 225 gms (sifted)
Eggs - 4 (beaten well)
Salt - 1 1/2 tsp
Oil - 2 tsp
Roti jala mould
Screwpine leaves - 6 (Cut into 5*3 cm strips)
(available in Chinese supermarkets)

Method:

  1. Blend coconut with 120 ml water. Squeeze and strain for thick coconut milk. Add 250 ml water to coconut milk residue, squeeze and strain for thin coconut milk.
  2. Pour flour into a bowl and make a well in the centre. Pour thin coconut milk and beaten eggs into the well and gradually stir flour towards the centre. Mix well.
  3. Add salt and thick coconut milk and blend. Strain if there are lumps. Test the consistency of the batter by making one pancake first. Add a little more water or flour if the batter is too thick or too thin.
  4. Heat the frying pan and brush with oil. When the pan is hot, pour in batter through a Roti Jala mould, rotating it to form a lacy pattern.
  5. Cook till set and stack on a plate, putting pieces of screwpine leaf between the pancakes.
Note: Roti jala can be made hours in advance and heated in the oven just before serving. it is eaten with dry curry chicken.

September 19, 2018

CARAMEL ICE CREAM

Ingredients:
Sugar - 225 gms
Milk - 750 ml
Egg yolks- 6
Pinch of salt

Method:

  • Place half the sugar in a heavy based saucepan and melt over gentle heat until caramelized to a deep golden brown. Remove from the heat and stir in the milk.
  • Take care as the caramel mixture will bubble up fiercely when the milk is added. Stir until the caramel has dissolved, then set aside to cool.
  • Beat the egg yolks, remaining sugar and the salt together until the mixture is very pale and thick and will make a ribbon trail when the beater is lifted. 
  • Gradually beat i the caramel milk, then pour the mixture into the saucepan.
  • Cook very gently, stirring, until the mixture is thick enough to coat the back of a wooden spoon.
  • Remove from the heat and leave to cool, stirring occasionally.
  • Pour into freezer trays and freeze, beating the mixture once or twice during freezing.
Variation:

Chopped toasted nuts such as hazelnuts, walnuts, pecans or Brazil nuts may be added to the partially frozen mixture after beating.
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