the best tools for the kitchen
tough to say i have used victorinox, henckels, global, nogent, sabatier diamant, even fiskars in the early days.
best one i found for all purpose , cutting and stuff was the small victorinox paring knife.
for bigger tasks prefered using either the sabatier or the henckels.
love to use the chinese cleaver as well, very good for all kinds of things.
good to have is a knife storage roll, or suitcase, for travelling around.
and invaluable is to have a taylor thermometer. the dial type, very robust and can be easily calibrated .
No commentstechnorati
<a href=”http://technorati.com/claim/hzenagmc4” rel=”me”>Technorati Profile</a>
No comments
Chocolate souffle
15 egg yolk+150 g sugar
Whisk together till light and creamy
60g cornflour+100g cocoa powder mix together
900g dark chocolate+500g butter melt in microwave on low
15 egg white +150g sugar, beat together to form a meringue with stiff peaks
Before all the above things are accomplished,make sure yu have apre- heated oven to 200 C.
then add the melted butter /choc mixture to the eggyolks, incorporate the cornflour/cocoa mix, and finally fold in the egg white. grease about 40 ramekins ( 60-70gms mix )with butter , and grain sugar. pour in the mixture to about 3/4th of the height, then pop into the oven.Bake for 8-10 minutes, if you want it soft centered,or about 4 minutes more if you want it more dry.(good idea in this case is to cover the top with some foil.
serve hot with some vanilla ice cream..
No commentshollywood boulevard
when went to La , to meet Ashwini,future wife to be,now is loving and extremely caring sweet wifey on the walk of fame, which isnt all that great as its made out to be
No comments
tejashree joli ke liye
hi all this recipe is for my friend the doe eyed tejashree from belgaum, its my take on chicken 65,something which is great chakna, and i used to eat off haat gaadis when in hyderabad.
- chicken with no haddi- 500 gms
- besan- 25 gms
- corn flour- 20 gms
- ginger and garlic paste- 10 gms
- salt- to taste
- red chilly powder- 10 gms
- lime juice- 2nos
marinate the chicken cut into abt 20 gms bite size pieces and deep fry till lightly crispy.
then
- beat 50 gms yoghurt/dahi with
- 5 gms jeera pdr
- 5 gms dhania pdr
- pinch turmeric pdr
finally
take heavy bottomed pan, kadhai, something to cook in and
- heat 10 gms oil
- add 1 sprig kadhi patta
- & 1 green chilli finely chopped , saute lightly, add the yoghurt mix, and the chicken pieces, and stir fry till dry.
then serve hot as chakna, for pre wedding snack , like i did for mine..
No commentshiatus
after a long time am on the site and wondering what to write..about..maybe will just wish my good friends shalmili and shyam on the birth of their children…great going guys….yay yay yay
No comments
