By yash, on April 13th, 2009
- deep dark chocolate , the darker the “betterer”-50 % cocoa content ++ is sexier-285 gms
- eggs – 3 whole
- castor sugar- 270 gms
- flour 45 gms
- cocoa , bitter, and dark again-85 gms
- butter -185 gms
- nuts – if u like them then u can add some, of any kind chopped
process of making the thing.
- melt the butter and chocolate together.
- sift the flour, cocoa,and add the chopped nuts to it.
- whisk eggs and sugar till thick and fluffy. add in the butter, and choc mix.
- fold in the flour, and nut thing, and bake at 375 F, 175 Deg C for about 25-30 mins. it should be tested, to see that it doesnt get too dry.
- end result shld be nice and gooey like a propah brownie. cool down and dont share with any body.
. . . → Read More: the choc brownie from heaven…the day ashwini cooked dessert.
By yash, on March 31st, 2009
- carrots- 500 gms,
- cauliflower- 1.2 kgs
- turnips/swedes-500 gms
for the tempering, masala
- mustard oil-100 ml
- fennel seeds- 5 gms
- mustard seeds -3-4 gms little less than 1 tsp.
- black pepper crushed-20 gms
- jaggery/brown sugar/raw sugar- 200 gms or so, depends on taste
- cumin whole- 5 gms
- coriander powder- 20 gms
- asafoetida- 1 gms
- red chilli powder- 25 gms
- ginger peeled and chopped- 20 gms
- raisins – sometimes( u add if u want)
- salt – lots.
- vinegar – natural is good .
method
- Clean and cut the vegetables- carrots into batons, or large chunks, cauliflower into florets, and turnips into wedges.The idea is to achieve minimum wastage.roast in an oven till half dehydrated.
- Heat oil, add the mustard seeds, crackle, them add cumin,fennel,ginger, red chilli powder, asafoetida.
- add the jaggery and some vinegar, to form a kind of thickish gravy.
- chuck in the rest of the ingredients,check for salt, and u are more or less done.
- add the vegetables, and then put in glass jar, with a screwtop lid.
- let mature for a month or so before u eat.
- enjoy with parathas stuffed with potatoes, just like i first did with amyt bhatias grannys pickle..!!!
. . . → Read More: gajar gobi aur shalgam ka achar, or punjabi winter pickle,
By yash, on March 26th, 2009 this recipe owes a lot to le petit fleur de liban, M.ibrahim hadla, from the lush green mountains of lebanon.
yes, came out pretty good, even tho, we used a not so great fish.but this recipe is great for cooking even a not so great fish.the following recipe will serve 4 , if served on its own with some salad and rice, or upto 10 if u have a huge spread .
- Whole fish – 1kg cleaned , and gutted , scaled, and washed with cold water. ideally use a fish like snapper, or grouper. but, any fish shld work. fresh is best, and minimal amt of bones ideal.if u are fussed abt bones, thenuse fillets, but just not the same.
- fresh lemon-1 nos
- onions peeled- 250 gms
- bell peppers -150 gms or abt 1 good sized one.
- chopped tomatoes – 400 gms can, or fresh abt 750 gms.
- cumin pdr- abt 10 gms
- coriander pdr- abt 20 gms
- olive oil- pomace abt 20 gms, aand extra virgin abt 10 gms
- fresh garlic – lots of it. atleast 35- 40 gms
- fresh flat leaf parsley- lots.
- fresh coriander – lots
- salt and peppper to taste
- roasted or fried pine nuts- to garnish, but not essential, just adds to the stuff clogging up ur arteries, and makes the fish even more tasty.
- umm now make the sauce first.
- saute chopped onions, garlic, in pomace, till lightly borwned. then add the bell peppers,cumin, coriander pdr, and tomatoes.
- simmer till thick,and pizza sauce consistency.
- pat fish dry, squeeze lemon, and salt and pepper on it.
- put in deep roasting pan, or ovenabale container ,and pour the sauce over the fish.
- cook at 350 deg F or 160 C, till half done.
- sprinkle with lots of fresh herbs , chopped, and the pine nuts,a nd the extra virgin olive oil
- finish to cook in the oven.
- serve with steamed rice, saffron rice, cuban bread, baguette, whatever u want to soak….up the oily rich sauce
- TAA DDAAA..
. . . → Read More: samak harra-or fish as chef ibrahim hadla used to cook.
By yash, on March 24th, 2009
- 500 ml cream heat and add crushed lemongrass stems abt 5 .
- mix 6 egg yolks with 60 gms sugar and add the hot cream mix whisking well
- Divide into ramekins or oven proof ceramic bowls. then heat in a water bath for abt 25 mins at 300 F, has an amazing refreshing flavour. tastes even better if you let the lemongrass infuse for longer.
- chill overnight.then top with some brown sugar and dried lemongrass powder. caramelise with a blow torch or under a hot grill, in the oven,till it starts to get all nice and brown, and voila, ur done.
. . . → Read More: lemongrass creme brulee,
By yash, on February 27th, 2009
- cous cous- 200 gms
- stock to cook the cous cous-roughly double, also some stock for this and that.
- onions peeled and chopped- 100 gms
- garlic cloves crushed and chopped – 5 gms
- saffron strands – 3-4 microwave for abt 15 seconds and soak in water
- chilli flakes-pinch
- olive oil- 20 ml , some pomace and some extra virgin. the pomace to cook, and a final few drops of the extra virgin for the flavour.
- vegetables cut in chunks- zucchini, potato, aubergine, bell peppers.tomatoes, cauliflower. these are just a guide, use whats fresh and in season.- abt 250 gms in total.
- tomato paste- 2 tbsp
- thats it really. u can also add some of the preserved lemon to the cous cous. but thats up to individual tastes. the recipe to make preserved lemons shall follow at some stage or the other.
- fresh herbs- parsley, is good, basil can be fantastic, in Lil bits.maybe some marjoram.
- heat the pomace olive oil, add garlic, onions, and saute saute add tomato paste and chili flakes and hold. now 2 ways to go ahead.
- either you roast the vegeables in an oven and add or u blanch in oil, and add, all depends on which direction yr heart decides to take, burst the arteries, or not soo much.oh the tomatoes dont fry pls.
- then add some stock to the sauteed mix and simmer with the vegetables.add the saffron.hold.
- heat some more stock up and add the couscous. and some extra virgin olive oil this time. add just enough to cover up the cous cous, and let it soak in the stock. take off the fire and over and keep. stir through with a fork, and hope that you haven’t over cooked it.
- serve the cous cous with the vegetables on the side the juice of the vegetables should be nice and reddish , and little bit oily u know just luscious..yeah yeah thats the way forward.
. . . → Read More: cous cous with vegetables – serves abt 4..
By yash, on February 22nd, 2009 For kadai chole: which I( i as in sunainjee) make in the pressure cooker :
1.Soak the channa overnight .
2. Pound fresh coriander and red chillie together.
3. Put oil in a pressure cooker.Add garlic paste. Bhunno.
4. add the pounded spices
5. don’t let it become dark brown. Add tomatoes(finely chopped or paste)
6. add the channa, bay leaf , garam masala , salt and water
7. pressure cook
8. ready to eat.garnish with onion rings and coriander leaves
2nd one.
Make the chole –punjabi style
1. put oil in a kadai. Add ginger and garlic paste and jeera whole Add onion. Let them become transparent
2. add whole garam masala .
3. add Punjabi chole masala (packet) or coriander pwdr,red chilli pdwr, turmeric powder, jeera powder, garam masala powder and tomatoes/ paste
4. add the chole and salt .
5. Cook till done .
6. garnish with onion rings and coriander leaves.
oh in this recipe we have omitted the fact that the chickpeas need to be soaked before , ideally a day before( but thats allrite, im getting a woderful recipe from sunaina.)then washed and pressure cooked, to save on heat , light , energy costs. for those guys like us in hotels, boil, boil boil, in a pot, sometimes with the addition of a few tea bags, adds to colour thats all.
in case all of u guys are confused thats allrite , that was the aim in any case. quanties are not mentioned because you shld know all these things, and unless you play along tweak things a few times its not gonna come out right.??
. . . → Read More: sunaina shivpuris duo of recipes for chole/garbanzos/kabuli chana/pois de chiches..
By yash, on February 7th, 2009 this recipe comes from vikram bindra’s sis, ashu
- fresh tomatoes halved- 1kg or can steal some from hillborough rd #354.
- olive oil- 25 ml
- fresh herbs chopped(in this case basil and thyme)- a few sprigs depending on how much flavouring yu like
- salt and pepper
- garlic chopped- again depends on personal choice
- cottage cheese- to top the tomatoes.or could use feta..
the tomatoes marinate with the fresh herbs , olive oil and season with salt and pepper.
grill on chargrill till nicely coloured and flavoursome
crumble the cottage cheese add some more fresh herbs and top the tomatoes with it.
Voila.. u have a feast fit for us oldie buggers..
. . . → Read More: fantaboulous tomates grilled with cottage cheese- ASHU BINDRA..
By yash, on January 11th, 2009 ingredients will serve abt 8
- lamb cubes with bone /shanks or smaller ones- 1kg
- natural yoghurt/greek yoghurt – 200 ml
- red chilli powder- to taste. for the milder tasting ones use a mix of paprika, and chilli.
- ginger and garlic paste- 20 gms
marinate the lamb with all the above stuff
next heat oil- abt 50 ml add few bits of green cardamom, 2-3 cloves , small stick of cinnamon, and a 1/4 tsp of fennel seeds 1 bayleaf. add 1 kg of sliced onions(brown or red ) and saute till nicely browned.add now abt a spoon each of coriander and cumin powders, chilli if you want it hotter . add in the lamb, and abt 400 gms of canned tomatoes chopped. simmer on low flame till lamb is nice and tender. the oil shld start to separate out from the lamb, but thats what its all about.
garnish with chopped coriander.
have fun mr cumbers, and u can make for the ole fella .
. . . → Read More: lamb curry for geoffrey/ like what we did at hyatt dinner
By yash, on January 11th, 2009 Ingredients:
Dry Prawns 200 gms
Turmeric 1/2 tspn
Red Chilli Powder 1 tspn or as per taste
Lime Juice 1 tspn
Salt to taste
Garam Masala 2 tspn or as required (for spicy taste)
Onion Chopped 2
Coconut Paste (Dry coconut 1/4 bowl. Heat little oil and roast dry coconut. Then add 4 green chillies, ginger garlic paste 2 tspn
and grind to a smooth paste).
Rice 300 gms (Basmati)
Potato 3-4
Oil as required
Brinjal Small 8 or big 4 (cut into quarters or as required). Keep brinjal in salt water
Sprouted Methi Dana 2-3 tspn (Soak for 6 hrs and tie in Muslin cloth for sprouts)
Coriander for decoration.
Method:
Clean and soak dry prawns. Apply turmeric and lime juice for marination (1/2 hr)
Prepare dry coconut paste and add garam masala powder. Mix well
Soak rice for 1/2 hr and wash and drain well at least for 2-3 hours
Heat oil, saute chopped onions well till it gets crispy.
Add ground paste and saute well.
Add turmeric for color.
Add red chilli powder and salt.
Saute till oil starts separating.
Once done, add marinated dry prawns, brinjal, potatoes and methi dane. Saute well.
Add drained rice. Saute well. Then add boiled water (Proportion Rice:Water – 1cup: 1 1/2cup)
Bring it to a boil and then simmer on slow fire or pressure cook. (For pressure cook – very little water should be left on simmering rice)
Check for salt and other spices in between and adjust accordingly.
Once pulao is ready, decorate with coriander.
. . . → Read More: Vangi bhat with dry prawns /ashwini chitnis family style.
By yash, on June 4th, 2008 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 .
. . . → Read More: knives in the kitchen
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