Moving to Ile Maurice
After finishing my stint here am moving to ile maurice/mauritius, to join the one and only le st geran.
good move eh!!
No commentsBiranj e Dum -pukht
- Chicken with bone skinless-2kgs
- yoghurt- 250 gms
- onions sliced - 1kgs( then fried til golden brown) reserve abt 10% for topping of biryani.
- xxx garam masala- 5gms
- ginger and garlic paste-40gms
- mint- 50 gms chopped
- coriander - 50 gms chopped
- red chilli powder-25 gms
- turmeric- 2-3 gms
- raisins-50 gms
- salt - to taste
- gren chillies chopped-15 gms
- tomatoes 200 gms chopped
- Basmati rice- 1kgs
- green cardamom-5-6 nos
- bayleaf- 1nos
- cloves-2-3 nos
- cinnamon- 1 small stick
- saffron- 1 gms soaked in 50 ml milk
- oil- 30 ml
- ghee- 50 gms
Method-
- marinade the chicken with ingredients no 2 to 13.has to be atleast 12 hrs…ideal case scenario.
- take a pot of water ,, add the whole,spices and oil and cook the rice till 70% cooked.drain.
- In a heavy bottomed pot which has a tight fitting lid ,put the chicken pieces with all the marinade.
- pour the rice over the same.heat the ghee add the saffron and milk mixture and pour over the rice.top with the fried onions and some more mint sprigs.
- cover with atight fitting lid and maybe some foil as well.
- hight heat for abt 15 mins.then very very low heat for abt 30 mins.
- the smell should be able to tell you when the biryani is done.
- take off the lid, stir all together.the rice shouldnt be mashed , nor the chicken burnt or undercooked, and there should be a heavenly aroma.
P.s sometime i also add some rosewater to the top before covering.
No commentsDremel rotary tool
just bought myself a squeaky new toy.which will grind, scrape,cut carve and do all kinda things..except maybe cook.
No commentslamb curry for alka
- Lamb cubes preferably with bone-500gms
- yoghurt plain-100gms
- ginger garlic paste-10gms
- garam masala-2gms
- turmeric-pinch
- red chilli powder-5gms
- onions-200gms
- tomatoes 250gms
- ground coriander powder-10gms
- jeera powder-5ms
- curry leaves-1sprig
- coconut-50gms grated
- oil-25gms
- cardamom-2-3 nos
- cinnamon stick-1 small piece
- cloves-2-3 nos
Method
- heat oil, add chopped onions and brown well,add the whole spicesand then tomato and finally the lamb.
- simmer till lamb is tender,and add the rest of ingredients.finally add chopped coriander and serve hot.
- Better if made a day before then eaten.
gudygudygumdrop
have a kiwi gudygudy gumdrop …they are quite sweet..
No commentsWhat are labradogs
i am now being called a labradog…is that fair for the dark knight…as cute as i might be..labradog is pushing it..people what u say
No commentswicked wabbit…
have met this diabolic angel from nz, who calls me cutie pie names, which is nice.and then am gonna meet her in la.i call her p.w….wabbit if can read this u know what im talking abt..
No commentskharvas
hi guys here is a traditional maharashtrian recipe from my mum its for soimething called “kharvas”,the ghati version of creme caramel, and cheesecake all rolled in one.
milk-1lts(this is special milk which is obtained within 12 hrs after a cow/ buffalo give birth and in marathi is called cheek, english is called colostrum or beestings.u take 1part of this thick sap like milk and mix with 2 parts of regular milk)
jaggery -200gm grated.
nutmeg- pinch
cardamom powder- pinch
mix all till well blended, taste for sweetness then pour in greased tin and steam on low heat till set.the high protein content means it sets wihtout any eggs.
chill and serve.in dadar u get it sometimes at aswad, near sena bhavan.
bloody delicious .also extremely healthy, since it contains high ammts of casein,and immunogens.
lasun chatni
dessicated coconut- even better if you take fresh coconut and sun dry it.250 gms
garlic cloves- semi dried again in sun is best-200gms
dry red chillies- abt4-5
jeera-1/4 tsp
salt-to taste
sugar-pinch.
whizz all in mixie,and enjy w/ vadapav or bread.
No commentsmethi thepla
gram flour- 200 gms
wheat flour- 200 gms
fresh methi chopped- 100 gms
green chillies- 2nos
chilli powder- pinch
sesame seeds-25 gms
turmeric- pinch
jeera powder- 2 gms
salt- 5 gms
oil- 25gms
water to form dough.
knead all form a dough.roll out to 6 inch thin rounds…cook on a griddle top…with a little oil..eat w/ mint chutney, or pickle
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