fatmanyash

INGREDIENTS:
½ Kg bamboo shoot sliced
2 tablespoon rice flour
2 onions sliced
6-8 garlic flakes cut up
1 tablespoon coriander powder
½ teaspoon jeera powder
2-3 tablespoon ground coconut
2 red chillies
¼ teaspoon mustard seed
3-4 curry leaves
2-3 tablespoon cooking oil

METHOD:

Heat oil in deep pan.
Put mustard seeds and curry leaves to splutter in hot oil.
Add garlic and red chillies.
Add onions and keep frying.
Put the rice powder and mix with the rest of the masala in oil.
Fry the masala for a little longer on medium heat before
adding the bamboo shoots.
Add the ground coconut and mix well.
Add 1-2 glasses of water, mix and cover for few minutes.
Remove the cover and cook for little longer, till gravy is slightly
thick. Check for salt and pungency.

½ kg jungle mangoes (small and slightly ripened)

Masala 1:
Roast to a dark colour the following ingredients and
grind fine:
1 tablespoon jeera powder
½ teaspoon mustard seeds
¼ teaspoon fenugreek seeds

Masala 2:
2 tablespoon cooking oil
½ teaspoon mustard seeds
4-5 curry leaves
4-5 garlic chopped
1 teaspoon chilli powder
1 ½ teaspoon salt
4 tablespoon jaggery syrup

METHOD:

Skin the mango keep the skin in another bowl and add 200ml water.
Squeeze the skin of all the juices, keep liquid, throw out the
skin. Set aside.
The whole mango with seed, salt and chilli powder, put into a vessel
and cook on low flame.
Take a small shallow frying pan and heat the oil.
Season with mustard seeds, curry leaves and garlic.
Add the sliced onions and the ground masala, stir fry.
Add this to the mangoes in the vessel.
Now increase the flame to medium heat and cook for
1-2 minutes, adding the jaggery syrup.

Mix well and serve.

Mango curry goes well with white rice.

1. coriander- 1 large bunch
2. mint- few sprigs
3. cumin-1/4tsp
4. green chilli/cayenne pepper-4-6 nos depending on how hot they are.
5. fresh coconut-1/2 nos
6. spring onions-2-3 whole, but please wash and clean
7. jaggery/brown sugar//something sweet get the point-20 gms
8. lime/ green mango.-2 nos
9. salt
10. ginger- small piece
11. garlic-4-5 cloves its even better to get sprouted garlic.

wash everything well, and grind to smooth paste.

swesome with all kinda stuff.

sned iritateeng mesags with pur speling, and ten say , and then…

sninger snigger.

1. 450 gms butter – cream well till fluffy
2. alongwith 450 gms grain sugar till all sugar is incorporated.
3. whisk 11 eggs separately till mixed.
4. add the eggs a little at a time to the egg and sugar mixture.
5. add 1/4 tsp vanilla essence/altrnatively can add lime zest/rum/whisky/alcohl of choice.
6. sieve 550 gms of flour with 1/2 tsp of baking powder.Add 1/4 tsp dry or 20 gmcandied ginger+1/4 tsp cinnamon, nutmeg and some mixed cake spice. fold into the mixture.
7. Add some blackjack, i.e caramel, with a bit of water to keep it flowing, to add some more colour and flavour.

drop in muffin trays/or cake molds..bake at 375 deg F. 12-15 mins for muffins and 45 ++mins for cake.

for fruit cake replace 250 gms or more depending on how rich you want the cake to be of flour with dried fruits. mix them with the flour.end of the process add like flour.Aslo with fruit cake its better to replace the sugar with brown sugar.gives better colour and flavour.

IMPORTANT- after baking cake, baste with alcohol liberally.it will be better, not on the same day, but a day after and so on.
the fruits can also be soaked in alcohol before,the longer the better.
Also no BLOODY TUTTI FRUTTI -good quality nuts, dates, raisins .,black currants , candied ginger, candied orange peel,chopped up.

(more…)

1. thick yoghurt-250 gms
2. red chilli paste- deseeded-50gms
3. ginger and garlic paste-25 gms
4. salt-to taste
5. kasoori methi-1/4 tsp
6. garam masala powder-pinch
7. huile de moutarde-40 ml
8. chat masala – pinch
9. limes ,to serve alongside
10. butter to baste.

mix ingredients 1-6. rub it into the chicken..marinade ideally for 24 hrs.

cook in hot tandoor, or oven.-500F…

take out halfway thro…baste w/ beurre fondue- melted butter for those , who cant remember their francais.

cook till done…serve w/ onion rings, and some green chutney….that recipe will put in later.

1. arborio /carnaroli rice-200 gms
2. mixed mushrooms 100 gms-ceps are nice called funghi porcini-if not fresh then use abt 30 gms dry.also if dry then cook with some water to make a nice stock.helps if you have some morels as well.
3. onion chopped -50 gms
4. garlic sliced-10 gms
5. rosemary-1 small sprig
6. white wine- 30 ml
7. cream-100 ml
8. butter-75 gms
9. parmesan-40 gms
10. mushroom stock-200ml
11. olive oil-20 ml
12. white truffle oil-1ml

saute the onions, garlic, rosemary, rice and mushrooms with some olive oil

add hot stock till absorbed, still stirring ..add wine , cream and finally parmesan.cook only till rice is al dente.add butter finally add the truffle oil.eat immediately otherwise becomes like cement.

this risotto is enough for atleast 10 people

hahahah corporate politics will be the bane of us all…

thats why i prefer to remain a cook with a fancy title.

1. chicken pieces- 500 gms
2. cream cheese-50 gms
3. yoghurt-50 gms
4. garam masala -yeah the same one in the other recipe-pinch
5. ginger-10 gms
6. green chillies-2 nos finely chopped
7. saffron- few strands
8. coriander-few sprigs finely chopped w/ stems and all
9. salt- 5gms
10. white pepper powder- 3gms
11. javitri elaichi powder-2gms
12. fresh cream- 30 ml

mix all …keep for 6- 8 hrs..

bbq /tandoor/oven cook..

whatever. baste w/ a little butter.