Wednesday, 15 August 2012

Cooking receipe - Society - Women's Troubles

COCONUT BURFIINGREDIENTS:700 gms Sugar2 Coconuts35 gms Cashewnuts7-8 Cardamom70 gms Ghee

MethodShred the coconut. Break the cashewnuts into smaller pieces and fry them in ghee. Powder the cardamom. Heat water in a vessel containing 1/four ltr. of water and add the sugar to it. Right after the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick. Right after sufficient stirring, add the fried cashewnut pieces and ghee and stir the mixture well. Add the powdered cardamom and mix it thoroughly and cease heating. Pour the mixture onto a plate which could accomodate sufficient thickness. Cut into rectangular pieces although hot.................................................

Chana MasalaINGREDIENTS:two T vegetable oil1 medium onion, chopped1 significant clove of garlic, minced1 T curry1 T tomato paste (I put to use ketchup, how embarassing :)15 oz can of chick peas drained, reserving three T liquid1/two T lemon juice1/two t saltfresh black peppercrushed red pepper, optional to taste1 T butter

Method Heat oil on medium high heat. Fry onions until slightly browned. Lower heat to medium. Add garlic, curry, and paste. Stir and simmer about two minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add butter, stirring via to melt it. Stir and simmer for 5 minutes much more or until peas are softened and dish is hot. Serve more than rice...................................................

CHUTNEYINGREDIENTS:1.5 cups coconut (shredded)1. channa dhal (roast until golden brown)two-three green chillies1 inch ginger2-three tsps jeera0.5 tsp tamarind concentrate (or lemon juice)salt to taste

PROCEDUREGrind above in a blender. season with hing,mustard seeds and curry leaves. Chutney variant #1.. grind two bunches coriander leaves for lip-smacking 'coriander chutney' ..................................................

SAMBAR A liquid substance traditionally eaten with dosai, idli, vadai and rice, among other things.INGREDIENTS: 1 significant Onion, chopped into huge piecesVegetables, like carrots, sweet potatoes, pumpkin,Some curry leaves (if out there)Coriander leaves chopped 1T (cilantro)Juice of tamarind size of perhaps1/two-three/four cup Thur dal (cooked) Salt to taste3/four tsp Turmeric powder3/four tsp Mustard seeds1/two tsp Fenugreek seeds (optional)1 tsp Oil2 tsp Coriander seeds1/8 tsp Asafoetida (hing)two tsp Chana dal10-15 entire red chilis, to taste3-6 tsp Coconut (shredded)

PROCEDUREFry coriander seeds, asafoetida, chana and chilis and grind with coconut, use shredded dried if too lazy to deal with fresh. The quantity of coconut varies according to taste. Fry the onion for about 5 minutes in a little oil with the turmeric powder. Add the vegetables and some water and cook. I would add difficult to cook veg-gies like carrot and chatyote 1st and cook for a although before adding sweet potatoes and pumpkin.(Can make this also with a single vegetable, no have to have to use all of them.) Don't overcook veggies, but when just cooked, add the tamarind juice, curry leaves and salt to taste, Soon immediately after adding the tamarind juice, take a separate frying pan and heat up the 1T oil. When hot adequate so that the mustard seeds will crackle when thrown in, put the mustard seeds in, once the crackling has stopped add the fenugreek seeds and stir until they turn a dark brown color (do not burn). Then add this the boiling mixture. Boil all togethe r for a different 5 minutes until the raw tamarind smell has left the remedy. Now add the paste of masala and coconut and add the dal.Bring to a boil and switch off. Add chopped cori-ander leaves. Takes two-three hours for the flavour to settle down, but can be eaten appropriate away also. NOTES: Vegetables that have to NOT be put to use are those that belong to the cabbage and caulflower families. Whilst frying ingradients for the paste, throw in the cori-ander seeds 1st and fry awhile before putting in the oth-ers, otherwise the coriander seeds will not fry correctly and will taste fairly awful.................................................

TANDOORI CHICKENIngredients:6 pieces Thawed chicken, skinned2 tsp Ground Coriander2 tsp Masala (Tandoori paste is out there)Red pepper powderDash Garlic powderSalt to taste1 tsp Ground jeeraSoy sauce (or yogurt required only if tandoori masala is put to use)

MethodIf you are applying the ready made tandoori paste then life is a lot much easier. Replace all occurences of masala and soy sauce (or yogurt) with the tandoori paste. Take the chicken and make deep cuts in it (so that the Masalas seeps in promptly). If you are applying soy sauce as the base, put some on the chicken pieces and let it seep in the cuts. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little although to seep in. If you are applying yogurt, you will get a much more authentic taste due to the fact the original TC is immediately after all marinated in it. In this case, mix the Masalas in the yogurt 1st and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. Don't THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will maintain the pieces from finding dry if more than-cooked. Cook the chi cken until it starts turning brown and the cuts you made begin "expanding."

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