Saturday, 1 September 2012

Cooking receipe - Society - Women's Concerns

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

MethodShred the coconut. Break the cashewnuts into modest 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. After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick. After adequate stirring, add the fried cashewnut pieces and ghee and stir the mixture nicely. Add the powdered cardamom and mix it thoroughly and cease heating. Pour the mixture onto a plate which could accomodate adequate thickness. Cut into rectangular pieces while hot.................................................

Chana MasalaINGREDIENTS:2 T vegetable oil1 medium onion, chopped1 substantial clove of garlic, minced1 T curry1 T tomato paste (I employed ketchup, how embarassing :)15 oz can of chick peas drained, reserving three T liquid1/2 T lemon juice1/2 t saltfresh black peppercrushed red pepper, optional to taste1 T butter

Approach Heat oil on medium high heat. Fry onions until slightly browned. Lessen heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 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 by means of to melt it. Stir and simmer for 5 minutes even more or until peas are softened and dish is hot. Serve over rice...................................................

CHUTNEYINGREDIENTS:1.5 cups coconut (shredded)1. channa dhal (roast until golden brown)2-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 2 bunches coriander leaves for lip-smacking 'coriander chutney' ..................................................

SAMBAR A liquid substance traditionally eaten with dosai, idli, vadai and rice, among other issues.INGREDIENTS: 1 substantial Onion, chopped into massive piecesVegetables, like carrots, sweet potatoes, pumpkin,Some curry leaves (if available)Coriander leaves chopped 1T (cilantro)Juice of tamarind size of perhaps1/2-three/four cup Thur dal (cooked) Salt to taste3/four tsp Turmeric powder3/four tsp Mustard seeds1/2 tsp Fenugreek seeds (optional)1 tsp Oil2 tsp Coriander seeds1/8 tsp Asafoetida (hing)2 tsp Chana dal10-15 whole 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 small oil with the turmeric powder. Add the vegetables and some water and cook. I would add challenging to cook veg-gies like carrot and chatyote first and cook for a while before adding sweet potatoes and pumpkin.(Can make this also with a single vegetable, no want to use all of them.) Do not overcook veggies, but when just cooked, add the tamarind juice, curry leaves and salt to taste, Soon after adding the tamarind juice, take a separate frying pan and heat up the 1T oil. When hot enough so that the mustard seeds will crackle when thrown in, put the mustard seeds in, as soon as 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 together for a further 5 minutes until the raw tamarind smell has left the resolution. 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 2-three hours for the flavour to settle down, but can be eaten ideal away also. NOTES: Vegetables that need to NOT be employed are those that belong to the cabbage and caulflower families. Though frying ingradients for the paste, throw in the cori-ander seeds first and fry awhile before putting in the oth-ers, otherwise the coriander seeds will not fry adequately and will taste fairly awful.................................................

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

MethodIf you are employing the ready produced tandoori paste then life is a lot 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 immediately). If you are employing 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 notion is to let the Masalas seep in the cuts with the soy sauce. You can leave it for small while to seep in. If you are employing yogurt, you'll get a even more authentic taste considering that the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable quantity of water behind. Do not THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will preserve the pieces from acquiring dry if over-cooked. Cook the chicken unt il it starts turning brown and the cuts you produced start off "expanding."

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