Tuesday, December 16, 2008

RAVVA DOSA RECIPE / RAVA DOSAI RECIPE - South Indian Recipes

Preparation Time
: 15 minutes
Serves: 3-4
Required Ingredients:
Yoghurt (preferably sour) -- 1 cup
Rice flour -- 1/2 cup
Moida -- 1/4 cup
Semolina (Bombay Ravva) -- 1 cup
Chopped Ginger -- 1 inch piece
Chopped Coriander -- fistful
Crushed Cashew nuts -- 15
Finely Chopped Green Chilies -- 2 (about 1.5 tsp)
Chopped Fresh Coconut -- 2 tbsp (very small pieces)
Cumin Seeds -- 1 tsp
Oil for cooking
Salt to taste
How to make Rava Dosa:
Mix everything except oil. Add enough amount of water and mix well such
that when you pour batter on the frying pan, all you have to do is tilt the frying
pan for the batter to spread out thinly and evenly. You shouldn't use an
implement to spread the batter. It should spread on its own.
It is a great snack. Allam Pacchadi (ginger pickle) goes well with this dish.
Also use Nariyal Chutney with this.

RECIPE FOR PLAIN PRANTHA - Paranthas Recipes





PLAIN PARANTHA:

Ingredients :
For Dough:
Wheat Flour
2 Cupssalt
1/2 tspoil Ghee/butter/Margarine
1/2 cup water
Method :
If using Butter/Margarine bring it room temparature. Mix flour salt & Required water to make a dough consistency. Rub oil over & knead it soft .Let it rest for an hour.With a help of a rolling pin take a lemon sized dough .Roll it to a a small round & apply some butter/ghee to it. Fold into two again fold the same.Start rolling to form a triangle.Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute. When it starts to get small bubbles turn around & add a small tsp of oil around the paratha. when the brown spots appear take it out & keep it in an in a covered box. Serve hot or warm with any accompaniment.

MALAI KOFTA CURRY RECIPE - Curry Recipes




A tasty kofta curry.
Preparation time : 30 minutes

Cooking time : 40 minutes.

Serves :6. For the koftas.
100 grams green peas
100 grams cauliflower, finely chopped
100 grams french beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled andmashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil for deep frying
To be ground into a paste.(for the koftas)

9 cloves garlic
25 mm. (1") piece ginger
7 green chillies
For the gravy.
750 grams tomatoes
3 onions
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste
To be ground into a paste.
15 cloves
25 mm. (1") piece ginger
5 green chillies
For baking
1 tablespoon fresh cream
1/2 tablespoon grated cheese
For the koftas.
1. Boil the peas.
2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
3. Add the vegetables and peas to the potatoes and make a dough.
4. Add 1 tablespoon of bread crumbs and the bread slice.
5. Add the paste, garam masala, chilli powder, le mon juice and salt and form into kofta balls.
6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.
For the gravy.
1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter,add the onions and stir fry for 5 minutes till light brown.
4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 teacup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.
How to proceed.
1. Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
2. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F)
until the cheese melts.



BREAD BESAN BAJJI RECIPE - Snacks Recipes

Ingredients
4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.
Method
1. If you prefer onions you can put 1/2 onion cut into small pieces.
2. Make the paste of channa dal by adding some water and mix salt,
chilli, corriander powder and some corriander leaves for taste.
3. Cut the bread into four pieces and dip them in channa dal paste and
deep fry them in the oil till golden brown.
4. Serve them with some hot sauce or ketchep.
For More Finger licking Snacks Click here.

i'm upgrading this blog! =P

harap maaf di atas
semuaaaaa
kesulitan! =P

Sweet Orange Juice

16 Desember 2008, selasa,

Hari minggu kemarin dapet kiriman jeruk 1 kardus dari sodara husband gw..wak, manis banget deh...n tanpa biji...wak, emang si, t4 g tuh penghasil jeruk terbanyak untuk seluruh wilayah jepang.
Namanya kota jeruk..hehhehe...

Mei suka banget, uda langsung suruh bikin juice, ya uda tinggal diperes, ga pake gula, ga pake air, langsung minum tuh air jeruknya...enakkk...manizz banget...semanis anak gw..hihii, sayangnya gw n Xiang belom nyicipin, lagi batuk nih...huhu

The Truth About Homemade Pizza

I was really into making my own pizza last summer. I made the dough and waited hours for it to rise, fighting with the sticky mess to roll it out. I made the sauce and slowly simmered it to enhance the flavors, I shredded fresh mozzarella cheese, and I added toppings like caramelized onions which had their own lengthy cooking process. The other day I had a craving for my homemade pizza but I was tired. I decided to make an easier version. I found a new crust recipe that only needed 30 minutes to rise and bought canned pizza sauce and shredded mozzarella. I pre-baked the crust for 8 minutes, added sauce and cheese and toppings like arugula and turkey pepperoni (half the calories of regular).
Here's the truth: my lengthy process for making homemade pizza was worth it! I was surprised because I thought just making the dough would be enough to make a tasty pizza. But the easier recipe didn't result in the same light crust with a savory flavor. Homemade sauce is key even if you start with canned tomatoes or canned tomato sauce and add herbs and spices. Fresh mozzarella is far better than any shredded pre-packaged variety which just ends up tasting rubbery. My easy pizza recipe left me craving my more difficult pizza recipe! Now I've learned my lesson.

Colorado whiskey, chocolate bitters and I think more hyperlinks per word than I’ve ever made before

December 16

I was all set to tell the New York drinking world about my discovery in Denver of a Colorado whiskey. So I admit I was a little disappointed when I sauntered into Louis 649, in the eastern reaches of Alphabet City (between B and C), for an event promoting Averna cocktails and asked guest bartender Damon Dyer if he’d ever heard of Stranahan’s. Damon, who can usually be found at Flatiron Lounge, swiveled around, grabbed a bottle of the stuff and plopped it in front of me.
Darn it!
Damon likes it, but he says he’d like it even better if they aged it a bit more.
I just got off the phone with Stranahan’s founder Jess Graber, who says his whiskey tastes cleaner at a younger age than most whiskeys because he contracts a craft brewery — Oskar Blues in Longmont, Colo. — to make the beer that he distills into whiskey (using 100 percent barley from the Rocky Mountain steppes of Colorado, Wyoming, Montana and Idaho).
But Damon would still like them to age it more.
Jess told me that micro-distilling is taking off like micro-brewing did a couple of decades ago, and with his help I found this interactive map that can help you find them.
Also tending bar at the Averna event was Tad Carducci, a man of very good character whose web site I will link to here.
Of particular note to me at the party, apart from the presence of the Stranahan’s which had nothing to do with the event, were the chocolate mole bitters that Damon was using.
A couple of years ago when I was on a panel at Tales of the Cocktail, someone asked me what the next bitters would be. I didn’t have a good answer then, but a couple of days later I did, got in touch with the guy and suggested chocolate bitters.
It seems I was right.

Wine and reunion at Table 6

December 16

Ben Weinberg was one of my heros in high school if for no other reason than that he was two whole years older than I but still spoke to me like I was a regular person. He was also one of the first people to notice that I had a sense of humor.
So I was both delighted and terrified to learn that — after a journey through corporate law and financial planning — he had become a wine writer. I was delighted, because wine writing is a good job, but terrified because wine writers can be among the most pompous, pretentious, ill-humored windbags in the whole world of food and beverage, surpassed only by freebie-grubbing travel writers.
They're not all bad, of course, but people whose whole world is fermented grape juice have a tendency to lose perspective. I was a little worried that a good friend who helped me grow up into the person that I am had fallen down the loathsome hole of self-importance.
But of course I had to see him, after a solid 20 years of not doing so, during my trip last week to Denver, and so he arranged a dinner at Table 6 and invited along a few friends from the Denver wine scene: A fellow wine writer named Tim Heaton, Tim’s friend Michael Frederick and Cliff Young. You would instantly recognize the name Cliff Young if you lived in Denver and were interested in its restaurants during the 1980s and 1990s, as he was the chef-owner of Cliff Young’s, which reigned as one of Denver's top restaurants for its 17 years of existence. That's a good run.
He now spends half of his time in Burgundy, and is an importer of premium Burgundies into the U.S.
Now that I’m writing this, I realize that turning a meeting between old friends into a wine dinner does look like a pretty pompous thing to do, but it didn’t seem that way at the time, partly because Cliff and I were the only ones at the table in collared shirts (but that’s just Denver, one of the most casual cities in the world), partly because the mood was so relaxed even though the conversation was probably 50 percent about wine, and partly because the wines that Ben & company brought were so good that I didn’t care.
And they were also very good restaurant customers. They had brought their own wine, it’s true, but after we tasted it we sent it to the kitchen for the chefs to try, and we tipped well (20 percent, plus an extra $20 per person, which, it being Denver, meant we tipped about 75 percent total).
And this is what we ate and drank:
confit fresh bacon with Parmesan broth, ricotta gnudi and greens
marcona almond tater tots with tomato marmalade
chicken fried sweetbreads with Honeycrisp apple salad
2006 Jean Perrier et Fils Roussette de Savoie Monterminod
1997 Louis Jadot Corton-Charlemagne
2000 Domaine de la Cotelleraie Saint-Nicolas-de-Bourgueil Le Vau Jaumier
Arugula, white anchovy and a ham crouton
Duck confit with arugula, duck ham, Humboldt Fog cheese and plum jus
2000 Hospices de Beaune Beaune 1er Cru Cuvée Brunet Enchers par Cliff & Sharon Young
1996 Domaine Dujac Morey St. Denis
Then the chef tasted the 2005 Switchback Ridge Cabernet Sauvignon Peterson Family Vineyard and, to go with it, made us a hot chocolate mousse with burnt sugar brioche.
Then we had assorted cheeses that I didn't write down, along with 1999 Selbach-Oster Zeltinger Sonnenuhr Riesling Auslese and 1994 Château Tirecul La Gravière Monbazillac
It was a good evening.
Here’s Tim’s assessment of the wines.

Ginger and Five Spice Pork


This was a mid week trow together. I used up the pineapple in my fridge. A small carrot and some mushrooms . I brought some cheap pork and marinated it in some soy sauce some five spice and ginger. Put everything in to a roasting dish and put it in the oven at 180 for an hour. then put it up to 240 for 30 min . I finished it by thickening the sweet sauce with some corn starch and I like a kick so I added some pickled jalapenos.

Five spice Powder
Called Five spice because the five elements involved
Wood, fire, water, earth, metal and water.
Here is how to make it
3pieces of star Anise
20 cloves
3inches of cinnamon
1 tbs of szechwan peppers
1 tsp fennel seeds
1/2 tsp of salt
1/4 tea of white pepper.

Leek and potato Soup



I love this soup. I made it with white part of the Leek, onion, Potatoes, chicken stock, Milk mushrooms and one small carrot . A little Thyme, salt and pepper. I sauteed the onion leek and mushrooms in a little butter . I add the chicken stock and bring to the boil . Then add the carrots and sliced potatoes. When everything is cooked I blend and add milk. I sauteed the green part of the leek in a little butter and added at the end. Its great winter food .
Other great ingredients in this would be bacon , bacon fat, rosemary or minced garlic.

Fish on the street











Market food on the street pavement . Drying fish ,fresh oysters etc...

A little kitchen mishap

Today was the day I was (finally) due to make the Christmas cake. I laid out an measured all the ingredients - flour, butter, sugar, booze and a kilo of dried fruit that needed chopping.

The radio was on, the kitchen was warm and I was feeling thoroughly festive, ready to fill the house with the delicious smells of a slow baking fruit cake, dense and delicious.

And then I lost concentration, for just a second, and managed to have a little accident with a large knife. As a result I am zoned out on the strongest painkillers it is possible to swallow, in a significant amount of pain and under strict instructions from the nurse not to do any typing or cooking AT ALL for 48 hours.

To say that this has put a spanner in the works would be something of an understatement but my ability to think and come up with a witty metaphor has been shot thanks to a wonderful cocktail of pills and the inability to use one hand.

In short I'm fine. My hand hurts like nothing I've ever experienced before ('There's a reason torturers concentrate on finger nails' said the doctor. I can now see why) but everything is OK and I shall live to cook an write another day. Maybe no tomorrow but probably the day after.

Messages of sympathy are positively encouraged.

Oh, and I now have a twitter account which is more likely to be updated whilst I lie here in agony catching up on a few movies I've been meaning to watch.

Simply go to www.twitter.com/justcookit for more culinary fun in just 140 characters

Hans Deli in Photos



















































































































































I went to Hans Deli Down Town Suncheon,
On Brian's Recommendation.
I was very happy with what I got for my money .
It is a very ok western food fusion restaurant .
Brian Tells More here

MeiXiang

Photobucket
Mei Xiang in dreaming world.........