KHURMA RECIPE - Central Indian Dessert Receipes

Ingredients
1 cup: White flour or maida
2 cups: Whole wheat flour or atta
4 tbsp: Ghee
2 cups: Sugar
A pinch of salt
Method
Make a stiff dough of the flours, ghee and salt.
Roll 1½ inch thick. Cut squares.
Deep fry till golden. Drain.
In a saucepan boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove.
Dip in the squares in the chasni and drain quickly.

LAVANG LATA RECIPE - Central Indian Dessert Receipes

Ingredients
2 cups: White flour
1 cup: Sugar
4 tbsp: Ghee
2 cups: Water
Nutmeg powder
Elaichi powder
Cloves
Dry coconut, grated
Almonds or cashews or pistas, chopped
Raisins
Oil for frying
Method
In a saucepan, boil sugar with water till you have a two-string sugar syrup. Keep warm on the stove.
Make a hard dough with ghee and water. Roll the dough in circles.
Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and elaichi.
Close the fourth flap and anchor with a clove.
Deep fry in oil on low flame.
Dip in chasni. And drain

KUSLI RECIPE - Central Indian Recipe

Kusli is a special preparation of the people of Madhya Pradesh and Chattisgarh. It is prepared with maida (white flour), ghee and sooji (semolina). It is too yummy. This sweet dish is fast and easy to cook. Try to prepare it yourself and you will love the taste. The ingredients and method of preparation is given below.
Ingredients for Kusli
For the Covering
Maida (white flour): 1 cup
Ghee: 2 tbsp
For the Stuffing
Sooji (semolina): ½ large cup
Powdered sugar: 1 large cup
Badam (almonds, ground): ½ large cup
Khismish (raisins): ½ large cup
Dried coconut, grated: 3 tbsp
Elaichi powder: ½ tsp
Ghee: 3-4 tbsp
Method for preparing Kusli
First make a stiffish dough with flour, ghee and water. Roll out it into smaller circles. Keep it aside.
Fry sooji in ghee and add raisins, elaichi powder and badam to it. Let it cool.
Next, take a small quantity of the stuffing, approximately three tea spoon, in the centre of each circles. Fold it in half and edge it with fork.
Fry it deep at average flame and heat it till it turns pink and not red.
Serve this sweet dish hot.

MACHHER JHOL RECIPE - Fish Receipes

Ingredients
500 gm: Fish (of your choice), cut into 2 ½ cm/1" thick slices, diagonally
1 tsp: Turmeric
½ tsp: Salt or to taste
Grind Together
1 ½ cup: Onion, roughly chopped
1 tsp: Garlic, chopped
2 tsp: Ginger, chopped
2-3: Dried red pepper
½ tsp: Turmeric
1 tsp: Salt or to taste
To Proceed
½ cup: Mustard oil
1 tsp: Onion seeds
¼ tsp: Cinnamon, broken in small pieces
Coriander leaves for garnish
4 pcs: Cloves
4 pcs: Green cardamoms
1-2: Bay leaf
2-3: Green chillies, slit lengthwise
3 cup: Water
Method
Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.
Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
Lift the fish out of the oil, and keep aside.
In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
Sauté till fat separates then add the green chillies and stir fry a few times. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done).
Serve hot garnished with the coriander leaves.

CHETTINAD CHICKEN RECIPE - Chicken Recipes

Ingredients
1 kg: Chicken
1 1/2 cup: Onion
1 cup: Tomato
20 cloves: Garlic
1 big piece: Ginger
2 tsp: Pepper
2 tsp: Cumin seeds
2 tsp: Fennel (Jeera)
¼ cup: Coriander Powder
½ small cup: Chilli Powder
Cloves (lavangam) as required
Tamarind as required
Salt to taste
5 tsp: Oil
HOW TO COOK CHETTINAD CHICKEN

Wash the chicken and cut to pieces.
Mince garlic and ginger.
Powder pepper, cumin seeds and fennel together.
Fry the powders lightly and keep aside.
Season cloves in oil in a frying pan, add onion and tomato.
Sauté well adding minced garlic and ginger.
Add chicken with little turmeric powder and cook for 10 minutes.
Add chilli /coriander powders, salt and mix well.
Pour 4 cups of water and boil.
When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
When the gravy thickens to a paste, remove from fire.
Serve hot.

CHICKEN CURRY RECIPE - Chicken Receipes

Ingredients

1 full: Chicken (skinned and jointed)

1 1/4 cup : Tomatoes (skinned, deseeded and chopped)

3/4 cup: Onions (ground)

½ tsp: Kashmiri mirch

1 ½ tsp: Roasted, ground fennel seeds

1 tsp: Ginger powder

2-3: Cloves

2-3: Cardamoms (large)

2 tsp: Oil/ butter

350 ml: Water/ stock
HOW TO COOK CHICKEN CURRY

1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
2. In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
3. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
4. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.

TANDOORI CHICKEN RECEIPE ; Chicken Recipes

Mughlai cuisine is famous worldwide for their richness in terms of flavors, aroma, and color. Tandoori Chicken is one of the most delicious dish from Mughlai cuisine. The best feature of Tandoori Chicken is it is easy to prepare and it is not as oily as other chicken dishes. Enjoy the real Tandoori chicken with us
Ingredients

8 no: Large Chicken pieces

1 1/4 cup: Yogurt

2 tbs: Lime Juice

½ quantity: Chopped Onion

3-4: Dried Red Chillies

2 tsp: Coriander Seeds

2 cloves: Crushed Garlic

1" piece: Grated Ginger

1-2: Clove

2 tsp: Garam Masala

2 tsp: Chilli powder

Salt to taste
HOW TO COOK TANDOORI CHICKEN

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together.
3. Mix the paste with garam masala and chilli powder. Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in between.

MURG MUSSALLAM RECIPE: Chicken Recipes

Ingredients

1kg: Chicken (whole)

25 gm: Papaya (raw)

4 medium sized: Onions

2 inch long piece: Ginger

4 cloves: Garlic

Salt to taste

Masala 'A'

50 gm: Desiccated Coconut

20 gm. Chironji

8 gm: Cardamom (green)

8-10: Cloves

5 gm: Black Pepper

5 gm: Poppy seeds

5 gm: Cinnamon

Masala 'B'

250 gm: Curd

250 gm: Ghee

4 Eggs

30 gm: Almonds

20 gm: Cumin seeds

20 gm: Coriander seeds

5 gm: Chilli powder 2-3:

Silver leaves (clean and wash)

A pinch: Saffron

A pinch: Saffron colour (edible)

1 tsp: Kewra jal

HOW TO COOK MURG MUSSALLAM:

1. Clean and wash chicken. Take care to wash the inside well.
2. Prick all over with the fork. Grind the raw papaya to a paste. Apply it with salt on the chicken rubbing it in well. Marinate for 2 hours. (If a broiler chicken is being used then there is no need to marinate in the papaya paste).
3. Meanwhile, finely slice the onions and fry in ghee till golden brown. Remove and grind half the onions to a paste and keep aside.
4. Also grind garlic and ginger to a paste. Lightly roast ingredients of Masala A and B separately on a griddle and grind to a paste.
5. For the stuffing, hard boil 4 eggs, chop and keep aside.
6. Blanch and peel the almonds and cut into the slivers. Keep aside.
7. Now, remove the papaya paste off the chicken completely. Dissolve the saffron colour in kewra jal and apply on the chicken rubbing inside also.
8. In a bowl, mix masala A and B in the curd and blend well. Then add the coloured chicken to this mix, rub well and marinate for 25 minutes.
9. Then mix half of the fried onions in chopped boiled eggs and stuff inside the body cavity of the chicken. Truss the chicken by bringing the wings and legs close to the body and tie with a thread.
10. Put a lagan or patili on fire and pour ghee which was used for frying the onions and the chicken along with the marinade.
11. Simmer for 30 minutes or till the chicken is done and the ghee appears on the sides. When done, place on a platter and remove the thread.
12. Place the silver leaves on the chicken and garnish with almond slivers.
13. Serve hot with the warqui paratha or sheermal.

BUTTER CHICKEN RECIPE - Chicken Recipes

INGREDIENTS

700gm: Raw Chicken

Marinade

½ kg: Curd

1 tsp: Ginger garlic paste

1 tsp: Red chilli powder

Salt to taste

Gravy

100 gm: White butter

½ kg: Tomato (pureed)

½ tsp: Black cumin seeds

½ tsp: Sugar

1 tsp: Red chilli powder

Salt to taste

To Prepare Chicken

100 gm: Fresh cream

75 gm: White butter

4-5: Sliced green chillies

½ tsp: Crushed fenugreek leaves

How To make/cook Butter Chicken:

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.


2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.


3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.


4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.


5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.


6. Cook till chicken is done.


7. Butter Chicken is ready to eat.


8. Serve hot with rice or naan.

Pound Choco Cake

19 Januari 2009, senin

Dapet resep dari temen, nyobain bikin pound cake yang ga pake butter. Gampang praktis bgt. Ini contekannya
Bahan
100 ml krim kental
75 gr coklat batangan
50 gr gula
1 bh telur kocok
6 tetes vanila oil
80 gr tepung trigu
20 gr cocoa
1/2 sdt baking powder

Cara
1. Hancurkan coklat. Campur terigu, cocoa n baking powder
2. Kocok krim kental n gula hingga rata
3. Masukkan telur kocok sedikit demi sedikit, teteskan vanila oil, aduk rata
4. Masukkan campuran tepung, aduk rata. Masukkan potongan coklat, tetap aduk
5. Masukkan di loyang, oven 180 drajat selama 50 menit.

New Classes for 2009

.New Cooking Classes for 2009 will commence on Monday March 2
Classes begin at 9.30 for 10 am with a good coffee and .snack before we sit down informally to discuss the days cooking. Bread baking in one form or other is always covered in every class and the wood oven is often also used if the occasion calls for it.
The new format will be to prepare a four course seasonal lunch utilising the freshest and most interesting ingredients we can source from as close to Sunnybrae as possible.
The maximum class size is 12 which allows time to cover any specific questions or techniques that each participant may wish to explore.
Often a class takes a completely different direction to the one we have planned from input by the group . While we take our work seriously and try to provide as much accurate information as possible we also like to enjoy our kitchen adventures while cooking as well as around the dining table.
All cases are hands on, but not like a formal class room, we divide all the tasks between the group and I demonstrate all techniques as required. We pick whatever is suitable from the garden and also from the gardens of our neighbours.
You can also request certain techniques or use of ingredients with which you may not have much confidence or things that you may enjoy, but do not often get the chance to cook.
We sit down to lunch around 1.30pm and partners or friends can join us for lunch for $55 per person.
Please bring an apron or you can purchase one of Diane’s design.

.

.Good sensible shoes, a sharp knife as well as a good sense of humour/adventure are also welcome.
Costs $110 person including wines and GST or $100 per person for groups of 4 or more
Standby: Call one day before on the Sunday and if there is room the same discount applies.

.Telephone bookings only 03 52362276

Mirando fotos antiguas he encontrado ésta de una sesión que nos hicimos en el palacio de Carlos V en Granada hace como unos 3 años.

Siempre me han dicho que parecemos muñequitas Sachi y yo en esta foto, que es de las que más me gustan! Dollfies de tamaño humano!

pero a diferencia de las dollfies, nosotros, los seres humanos, somos responsables de nuestros actos y consecuencias, sentimos hambre, frío, dolor, amor... en nuestra mano estar el hacer de éste un mundo mejor...

Y sin embargo, gastamos nuestro aliento en cosas materiales, en crear artefactos que sólo causan daño y miedo; miramos a nuestros ombligos sin importar a quién pisar... nuestra bandera se llama egoísmo, y cada día que pasa la alimentamos más con ignorancia.

Qué pena que este tipo de palabras se las lleva siempre el viento... como lágrimas en la lluvia se irán...

(Ver noticias sobre Palestina me hacen pensar estas cosas)

Fondant Au Chocolat with Vanilla-Mango Ice Cream

I am trying to get better on making desserts, I gave this recipe a try and it turned out well :) It is super easy too.

Serves 4-6 (depending on the size of the mold or pan)
Ingredients:
1 block of dark chocolate (250gr)
1/3 cup powder sugar
2 full eggs
2 egg yolks
4 tablespoons of all purpose flour
1/2 cup of butter
Vanilla ice cream to serve it with (I chose vanilla-mango)

In a bowl, add the 4 eggs and beat well until fluffy. Sift and add the sugar, and then do the same for the flour and add it to the mix. Break the chocolate and place it in another bowl with the butter, put this bowl on top of a pot half full with water and bring the water to a boil then reduce the heat, in order for the chocolate to melt along with the butter but not to cook. After the chocolate-butter mix is ready, add it to the mixture of eggs, sugar and flour while stirring. If you have the mold for the fondant that's great, but if you don't (like me :)) use the muffin tin :) yeah why not? Grease the pan and pour the mixture, and transfer into a 400F oven for 10-12 minutes. Serve with ice cream and drizzle some of the melted chocolate or some chocolate syrup. Don't let it cool off, serve immediately.

The meaning of being Joan.

You Are Level-Headed and Trustworthy

You are fair, honest, and logical. You are a natural leader, and people respect you. You never give up, and you will succeed... even if it takes you a hundred tries. You are rational enough to see every part of a problem. You are great at giving other people advice. You are well rounded, with a complete perspective on life. You are solid and dependable. You are loyal, and people can count on you. At times, you can be a bit too serious. You tend to put too much pressure on yourself. You are usually the best at everything ... you strive for perfection. You are confident, authoritative, and aggressive. You have the classic "Type A" personality. You are very intuitive and wise. You understand the world better than most people. You also have a very active imagination. You often get carried away with your thoughts. You are prone to a little paranoia and jealousy. You sometimes go overboard in interpreting signals. You tend to be pretty tightly wound. It's easy to get you excited... which can be a good or bad thing. You have a lot of enthusiasm, but it fades rather quickly. You don't stick with any one thing for very long. You have the drive to accomplish a lot in a short amount of time. Your biggest problem is making sure you finish the projects you start. You are friendly, charming, and warm. You get along with almost everyone. You work hard not to rock the boat. Your easy going attitude brings people together. At times, you can be a little flaky and irresponsible. But for the important things, you pull it together. Next precise thing after my zodiac interpretation :-)

Five Minute Brownie

Yesterday I made a brownie. No, not brownies. One brownie. Better yet, I made it in under five minutes.
How does one make a brownie that fast? One way is to buy Betty Crocker Warm Delights: http://www.bettycrocker.com/Products/Warm-Delights/ But what if I'm home at 9pm and craving dessert? I don't want to go out and buy something. If I have the raw ingredients, I don't want to spend an hour making and baking a pan of brownies. The solution is the very simple five minute brownie - made in a mug.
This recipe from Instructables.com (via the Chicago Tribune) can be mixed in a few minutes and then is microwaved for 1 - 1.5 minutes. That's it! It's not as good as a great brownie mix which is often more dense and intense. But the reward to effort ratio is enormous. I found that the portion was pretty large and I only needed to eat half of it in one sitting (I at the other half later that night) so it could serve two, but I wouldn't bother cutting it in half. I also found that the cooled off brownie that I ate later was actually more dense so I think some of the liquid had evaporated. If you can hold off from immediately digging in, it might be worth letting the brownie cool. But then five minute brownies aren't made for holding off.

Microwave chocolate mug brownie

4 Tbsp flour
4 Tbsp sugar
2 Tbsp cocoa
Dash of salt
2 Tbsp vegetable oil
2 Tbsp water
1/4 tsp vanilla

Whisk together dry ingredients in a large coffee mug. Add oil, water and vanilla and mix thoroughly, making sure there are no clumps of flour left at the bottom of the mug.
Microwave on high for 1 to 1.5 minutes. It should not be quite set in the center. Cool a couple of minutes and eat right out of the mug.

See http://www.instructables.com/id/Mug_Brownie/ for comments and suggestions for alterations to the recipe. People have added peanut butter, baking powder, powdered sugar, peppermint candy, etc.

Choco Ice Cream

18 Januari 2009, minggu

Hari ini nyoba bikin ice cream pake mesin ice cream, kemarin beli pas lagi sale penghabisan, jadi agak murah deh. Mestinya kemarin si Mei uda minta bikin itu ice cream, tapi ga punya krim kentelnya...jadi batal deh.
Hari ini mau ga mau mesti ke supermaket, cuman buat beli krim kentel n coklat chip nya. Mei minta bikinin yang coklat....Lumayan juga hasilnya, yummy........tapi ga bisa disimpan lama, coz kan ga pake bahan pengawet.

Bahan
100 ml krim kental
2 bh kuning telur
30 gr gula
100 ml susu cair
2 sdm cocoa
vanila oil secukupnya
choco chip secukupnya

Cara
1. Campur kuning telur dan gula, aduk rata, masukkan susu cair n cocoa sedikit demi sedikit, aduk rata. Masak di kompor api kecil sambil diaduk rata, angkat, taroh dibawahnya wadah yang berisi air dingin.
2. Aduk krim kental dengan mixer yang ditatakin air dingin di bawahnya sampai berbuih.
3. Masukkan adonan 1 sdikit demi sdikit, teteskan vanila oil, masukkan coklat chip, aduk rata. Masukkan ke mesin ice cream, tutup, pencet tombolnya hingga menyala. Masukkan dalam frisher. Ditunggu deh mpe lampu tombolnya padam, kira kira butuh 5 jam.

Banana Bread with Chocolate chips

Banana is the easiest bread to make in the whole world but saying that its my first time to make it . To make it a little more interesting I added some chocolate chips.

I used
Flour 2 cups

Mashed bananas 2 1/2 cups

Brown Sugar 3/4 of a cup

Baking soda 1 teaspoons

2 eggs

1 teaspoon of Vanilla essence

1/2 cup of choclate chips

1 cup of butter

To Make the top crunchy I brushed with brown sugar and water.

Cook at 175c for 60 65 mins

A butchers,A restaurant, A Korean BBQ

A night out in Suncheon .

The sides Include cows stomach (Tripe) and raw liver.

You go to the butchers desk at the restaurant and choose your meat.

Where the meat comes from.

Butchers counter