Thursday, March 31, 2016

Indonesian Chicken Rendang (Padang Style)



Indonesian Chicken Rendang
Ingredients:
1/2 Kg Chicken
200ml Coconut Milk
1 Tablespoon Tamarind Pulp
7 Cloves
3 Cardamom seeds
2 Star Anise
1 Turmeric Leaves
3 Salam Leaves
7 Kaffir Lime Leaves (for garnish)

Items to be blended into a paste:
8 Medium Shallots
30 Dried Chillies (soaked in warm water, deseeded)
6 Candlenuts
1/2 inch Fresh Turmeric
1/2 inch Galangal
2 Lemongrass (thinly sliced)
1/2 inch Ginger
5 Cloves Garlic

Lastly season with Sugar and Salt
(If you prefer this dish to be more spicy, do add fresh bird's eye chillies into the paste)

Thank you for tuning in! This recipe definitely takes a little bit more time, nevertheless, the end result is worth the effort! A truly traditional Indonesian dish! Malaysian's version is to add "kerisik" to their rendang. The whole house smells of Rendang now! =)
I do hope you give this recipe a try! Let me know any ideas, feel free to comment!
Till next time!

Wednesday, March 30, 2016

Green Cucumber Cake | Winning Recipe | Doctor's Recipe



One of the winning recipes from the Doctor's Recipe Contest.
Dr. Vaishali Nilesh Rangnekar - Green Cucumber Cake

GREEN CUCUMBER CAKE

Ingredients

1 medium cucumber, grated
250 grams semolina
2 tablespoons ghee + for greasing
1 cup grated jaggery
¾ cup cashewnuts
¾ cup almonds
½ cup peanuts
2 tablespoons raisins
½ cup fresh scraped coconut
½ teaspoon green cardamom powder
½ tablespoon baking soda

Method

1. Grease an aluminium baking tin with some ghee. Heat sufficient water in a steamer.
2. Heat a non-stick pan. Add semolina and ghee, mix and sauté till semolina turns golden. Transfer in a bowl.
3. Crush cashewnuts, almonds and peanuts coarsely.
4. Add jaggery to the semolina and mix well. Add cucumber, crushed cashewnuts, raisins, crushed almonds and crushed peanuts and mix well.
5. Add coconut and cardamom powder and mix well. Add baking soda and mix well.
6. Transfer the prepared mixture in the greased tin and spread evenly. Steam in the steamer for 20-25 minutes. Remove from heat and cool to room temperature.
7. Serve.

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Tuesday, March 29, 2016

How To Make Green Chicken At Home By Roopa Nabar



As a newly wed bride, Roopa came up with her own recipe and called it Green Chicken. Full of the flavours and aromas of coriander and other greens, this green chicken recipe is sure to blow your mind. Watch this video to learn how to make green chicken at home!

Ingredients:
For The Marinate:
600 gm Chicken
Turmeric Powder
Salt
1 Tbsp Ginger, Garlic, Chilli Paste

Chutney To Add To The Chicken:
1 cup Coriander
1/2 tsp Cardamom Powder
1 tbsp Poppy Seeds
2 Green Chillies
8-10 Cashews
Whole Masala (1/2 Inch Cinnamon, 4 cloves, 8-10 pepper cons)
Water

For The Prep:
2 tbsp Oil
2 Onions
1 tbsp Cumin Seeds
Chutney (Prepared earlier)
Marinated Chicken
Water
1/2 cup Coconut (optional)


You will also enjoy learning how to cook Butter Chicken:
https://www.youtube.com/watch?v=W7lUE...

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Thursday, March 24, 2016

Beef Shawarma Recipe



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Homemade pita bread: https://youtu.be/cb5x_xTe-zE
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Chicken Shawarma Recipe : https://www.youtube.com/watch?v=91OS4...

Ingredients :

Shawarma spices blend :
1/2 tsp cumin
2 tsp paprika
2 tsp cinnamon
1 tsp ginger
1 tsp clove
1 tsp cardamom

for the tahini sauce
1/2 cup of tahini paste
3/4 cup water
juice of half a lemon
salt to taste

for the parsley salad:
parsley
white or red onions
sumak
lemon juice
salt to taste


Shawarma marinade:
1/2 kilo beef steak cut into strips
juice of one lemon
1/4 cup of tahini paste or yogurt
1 and 1/2 tbsp shawarma spices
1/2 cup white onions - sliced
1/2 cup green pepper - sliced
1/2 cup tomatoes - sliced

ps: I halved the recipe on the video. 

Wednesday, March 23, 2016

Easter Bread Recipe



Easter Bread Recipe. http://www.aashpazi.com/easter-bread
Ingredients:
2 Cups All Purpose Flour
2 Eggs
3 Boiled Easter Eggs http://www.aashpazi.com/dye-easter-eggs
2/3 Cup Milk
3 Tbsp Unsalted Butter
1/4 Cup Sugar
1 Tsp Instant Yeast
1/2 Tsp Cardamom
1/8 Tsp Salt
Vegetable Oil

Preparations:
1- Heat the milk to 110º F (43º C).
2- Grind the cardamom. 

Directions: for details visit: http://www.aashpazi.com/easter-bread
Easter Bread makes a great centerpiece at the Easter dinner table. 
One serving (3.5 oz / 100g) of Easter bread (Including the eggs) has 259 calories
http://www.aashpazi.com/easter-bread
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Tuesday, March 22, 2016

Rajasthani Mawa Malpua



Mawa Malpua is a delicious traditional Rajasthani breakfast/dessert. Traditionally, they are fried pancakes dipped in saffron+cardamom flavored warm sugar syrup and served warm along with kesar rabdi. And to give these malpuas a classic western touch I slather them with whipped cream. 

See full recipe here: http://www.mygingergarlickitchen.com/...

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Thursday, March 17, 2016

How To Make Chicken Curry



Chicken Kasa Recipe :-

Ingredients:

500 gram Chicken,
1 tbsp Chili Powder,
2 tbsp Turmeric powder,
4-5 medium Sized onions ,
2 chopped tomatoes,
Some Cinnamon, Cardamom, Cloves,
Ginger and garlic paste,
Sugar,
salt,
2 tbsp Mustard Oil,
5 tbsp Vegetable Oil,
100 gram curd,
Green Chili

Method :

1. Add some turmeric ,2 tbsp Mustard Oil and curd. Marinate it for an hour.

2. On a pan put 5 tbsp Vegetable Oil,Some Cinnamon, Cardamom, Cloves And Onions.

3. Cook it for 5-7 minutes. When onions get fried properly Put tomatoes , some more turmeric , ginger garlic paste, Chili Powder , Sugar ,salt and cook for another 5 minutes.

4. Now Add those marinated chicken pieces. Stir it for 2-3 minute s Add 50 ml of water and put a cover over the pan and let it cook for 7-10 min. Now stir it until the water is soaked.

5.Add Some Green chili According to your taste. Chicken kasa is ready to serve.

6. Try it by yourself :D

Wednesday, March 16, 2016

Carrot Cake Trifle - easy Easter dessert recipe



Learn how to make an easy Easter Carrot Cake Trifle fit for the Easter Bunny! It includes a homemade carrot cake, carrot vanilla pudding and a cream cheese whip.

Ingredients:
5.25 oz Instant vanilla pudding
3 cups cold milk
4 eggs
1 cup oil
1.5 cups sugar
2 Tbs honey
2 Tbs softened butter
2 cups cake flour
¼ tsp cardamom
2 tsp cinnamon
1 tsp baking soda
½ tsp salt
4 large carrots shredded
2 carrots
1 tsp cinnamon
¼ tsp cloves
16 oz whipped cream or Cool Whip, divided
8 oz cream cheese softened
1 cup chopped pecans
½ cup chopped Robins Eggs *optional

Instructions:
Prepare the Instant vanilla pudding according to package directions in a large bowl with 3 cups cold milk and chill for at least an hour.
Heat the oven to 350F.
Prepare the cake by combining the wet ingredients (eggs, oil, sugar) and mixing vigorously until yolks are combined and the mixture is a light yellow color.
Combine the cake flour, cardamom, 2 tsp cinnamon, 1 tsp baking soda, ½ tsp salt and mix with a fork then add in the flour mix a ¼ cup at a time to the wet mixture, mixing until incorperated, then add in the four shredded carrots and mix until combined.
Pour the cake batter into a greased and floured 9 x 13 dark baking pan and bake at 350F for 20 minutes or until a toothpick that is inserted comes out clean.
While the cake bakes, combine ½ of the whipped cream with 8 oz softened cream cheese and beat until mixed and smooth.
Once the pudding has set, put half of it in a blender with two carrots and blend until smooth, then add the carrot pudding mix back into the remaining vanilla pudding and mix with a spoon to incorporate.
When you're ready to assemble the trifle, cut up the carrot cake into cubes. Layer half of the cake into the bottom of your trifle bowl, then add a layer of half of the carrot pudding, then add a layer of ⅓ of the chopped walnuts, then a layer of all of the cream cheese whip, then the remaining chopped cake, remaining carrot pudding, ⅓ of the chopped walnuts and then a layer of remaining whipped topping then finally topped with remaining walnuts.
Serve cold.
*If you like Robins Eggs, chop those up and add them in with the chopped pecans

Tuesday, March 15, 2016

Mango, Cardamom and White Chocolate Easter Bread | Waitrose



This impressive, delicious bread is perfect for a special Easter tea.

Thursday, March 10, 2016

Junglee Mushroom Kaliyaan | Sanjeev Kapoor Khazana



JUNGLEE MUSHROOM KALIYAAN (Serves 4)

Ingredients

2-4 button mushrooms, finely chopped
4-6 enoki mushrooms
4-6 shimeji mushrooms + for garnishing
1-2 tablespoons finely chopped shiitake mushrooms
1-2 tablespoons finely chopped chanterelle mushrooms
1 tablespoon oil + for deep-frying
½ cup grated cottage cheese
Salt to taste
1 teaspoon garam masala powder
Crushed black peppercorns to taste
½ teaspoon green cardamom powder
2-3 green chillies, finely chopped
1 tablespoon cornstarch
1 teaspoon cumin seeds
1 medium onion, finely chopped
1 medium tomato, finely chopped 
¼ cup browned onion paste
1 tablespoon ginger-garlic paste
¼ teaspoon turmeric powder
1 tablespoon khoya
¼ cup fresh cream
Fresh coriander sprigs for garnishing
Cherry tomatoes for garnishing

Method

1. Heat sufficient oil in a pan.
2. Roughly chop enoki and shimeji mushrooms and add to a bowl alongwith shiitake mushrooms, chanterelle mushrooms, cottage cheese, salt, ½ teaspoon garam masala powder, crushed peppercorns, cardamom powder, ½ of green chillies and cornstarch and mix well.
3. Dampen palms with some water, divide mixture into equal portions and shape them into cones.
4. Deep-fry cones in hot oil till golden and crisp. Drain on absorbent paper.
5. To prepare gravy, heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté for 30 seconds. Add remaining green chillies and sauté for 30 seconds. Add onion, toss to mix and sauté till golden. 
6. Add tomato, mix and cook till pulpy. Add brown onion paste and ginger-garlic paste, mix and cook for a minute. Toss to mix and cook for a minute.
7. Add turmeric powder, remaining garam masala powder and salt and mix. Add some water, mix and cook for a minute. 
8. Add crushed peppercorns, toss to mix and cook for a minute. Add crushed khoya, mix and cook for a minute. Add cream, mix and cook for 30 seconds.
9. Put the gravy in a serving platter and place the fried cones on it. Garnish with few coriander sprigs. 
10. Slice cherry tomato and place on the gravy.
11. Serve hot.

Wednesday, March 9, 2016

Masala Bhaat | Easy Masala Rice Recipe | Ruchi's Kitchen



Watch how to make Masala Bhaat, a quick and easy to make main course recipe by Ruchi Bharani.

A delicacy from Maharashrastra made with lot of spices and vegetables is tasty and delicious Masala Bhaat. It is easy to make and fills your tummy and satisfies your taste buds too. So watch and learn how to make Masala Rice/Bhaat with Ruchi Bharani only on Rajshri Food

Ingredients:
2-3 dry red chillies
1tbsp coriander seeds
3-4 pepper corns
1" piece cinnamon
2-3 cardamoms
2cloves
1 tbsp cumin seeds
1/4 cup dry grated coconut
2-3cloves of garlic
1piece ginger
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 slit green chillies
Few curry leaves
1 shredded onion
1/4 cup green peas
1 cup soaked rice
2 cups water
1 potato fried
100 GMs tindora (tendli) fried
Salt to taste
Method:
- De seed the red chillies and then dry roast them for two minutes along with coriander seeds, pepper cods, cinnamon, cardamom and cloves some cumin seeds and some dry grated coconut

- Place the spices in the blender and grind them. When it turns into powder add some garlic, ginger, turmeric, asafoetida/hing and little water

- In a pan heat oil, add slit green chillies, curry leaves, shredded onions, add the masala paste. Add some green peas and cup of soaked rice, water and salt to taste

- Let it simmer till the rice cooks, add some fried potatoes and fried beans and cover it for more 2 minutes.

Tuesday, March 8, 2016

Butter Tart Coffee Cake | Bake with Anna Olson



Listed below are the recipes in this episode of Bake with Anna Olson
Recipes:
- Sour cream pecan coffee cake - 0:51
- Raspberry ricotta buckle - 6:50
- Butter tart coffee cake - 12:00
- Mini cappuccino cakes - 19:05
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Friday, March 4, 2016

Tomato and Chickpea Curry | Easy | Vegan | No Oil



TOMATO AND CHICKPEA CURRY!

It's super quick to throw together and have with a heaping bowl of rice! 

If you stick to the amounts of ingredients I used, you'll be fine! But use what ever veggies you want. 

Here is a easy version of a garam masala spice mix, I really recommend you find a spice mix you enjoy but this works in a pinch. 

Garam Masala:

1 Tablespoon Ground Cumin

1 1/2 Teaspoons Ground Coriander

1 1/2 Teaspoons Ground Cardamom

1 1/2 Teaspoon Ground Black Pepper

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

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Thursday, March 3, 2016

Essential Secrets of Spices in Cooking: India - Heart of the Spice World



Whether oregano, chiles, coriander, cinnamon, thyme, or even tea, spices add incredible dimensions to what would otherwise be plain, ordinary meals. And while cooking with these and other spices from around the world can often be intimidating and confusing, they’re actually quite easy to adapt to your own everyday cooking.

Everyone who cooks—from the master chef planning an elaborate banquet to the amateur cook looking for a quick dinner—should have a confident understanding of spices and how each one can be used to create an exciting range of taste sensations. Uncover the secrets of spices and you’ll possess the power to transform the food you cook from simple and dull to exciting and memorable; know which spices to use to get the flavor you want; and experiment confidently with new spices and cuisines from around the world.

In The Everyday Gourmet: Essential Secrets of Spices in Cooking, join Chef Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world—and perhaps even your own backyard—into your everyday meals. An aromatic array of spices fills each of these six engaging lessons, providing you with myriad ways to use spices in soups and salads, with meat and fish, and even in drinks and desserts. Filmed on location in the kitchens of the CIA’s Greystone campus in Napa Valley, these lessons are rich with insights that are sure to take your cooking to the next delicious level.

Savor the Secrets of the World’s Great Spices

According to Chef Briwa, each culture in the world has embraced spices in a unique, distinct, and defining way. This makes Essential Secrets of Spices in Cooking an excellent way to savor the spices and cuisines of exotic locales—and even recreate them right in your home. After these six lessons, you’ll have a well-rounded mastery of how to cook with a wide range of international spices. Indian spices: India alone produces 50 percent of the spices we consume annually. Among those you’ll get firsthand experience with are toasted mustard seeds, black peppercorns, cardamom, and tamarind, as well as special spice mixtures called masalas. Latin American spices: Latin America is a treasure trove of exciting spices, many of them used to add a special (but not overwhelming) heat to various dishes. Gain confidence in cooking with a range of chiles—from jalapenos to poblanos and guajillos to anchos—as well as with regional spices such as Mexican oregano and canela (“true cinnamon”). Mediterranean spices: Chef Briwa takes you on a fascinating tour of spices and spice mixtures from the birthplace of Western civilization. A chile pepper paste from Tunisia (harissa), a Turkish spice mixture that goes great with grilled meats (baharat), and powdered sumac (used in the eastern Mediterranean to make food sour in the absence of vinegar) are just three of the many tastes you’ll encounter.

Spice Up Your Culinary Repertoire

Of course, you get more than just a basic primer on global spices in these sessions. You actually get to watch an expert chef put them to use in a fascinating series of dishes that highlight a particular spice’s characteristics, whether the captivating aroma of toasted cumin or the palate-warming heat of a roasted chile. From mise en place (the preparation of your ingredients) to the final presentation, Chef Briwa shows you how to make tea-smoked quail, rosemary lamb kebabs, authentic Mexican molé, chile tamarind shrimp, hot mulled wine, and much more.

Every minute of this course places you in the hands of a chef whose decades of cooking education have given him both authority in the kitchen and that unique ability to teach and inspire others to cook. Chef Briwa has crafted a lecture series that’s essential for anyone looking to spice up everyday meals. And the included guidebook—with full-color photos, techniques for cooking with spices, and easy-to-read recipes—makes a handy resource for the home chef.

Taken together, Essential Secrets of Spices in Cooking is a cornerstone of the well-rounded chef’s toolkit and the secret to richer, more rewarding culinary experiences.

Wednesday, March 2, 2016

Easy Chocolate Cookies Recipe



Here are some mouth watering, melt in your mouth cookies which are perfect to be enjoyed with a cup of tea or coffee. 

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Ingredients/Method

1 cup of flour ( I used combination of all purpose and whole wheat)
1/4th cup cocoa powder
1/2 cup sugar ( this amount is perfect to my liking but you can add upto 3/4 cup of sugar)
1/2 tsp baking soda
Pinch of salt
1 egg
1/2 cup coconut oil
1 tsp vanilla extract

Mix coconut oil, sugar, egg and vanilla extract. Beat them up to have a creamy mixture. Set aside. Add Cocoa, pinch of salt and baking soda into flour. mix well. 
Combine wet and dry ingredients together to form dough. place small portions on baking sheet lined with parchment paper. 
Bake cookies at 350 F for 7-8 mins. Serve with a cup of chai tea