Tuesday, January 20, 2009

TIL PITHA RECIPE - Bihu Recipes


Ingredients :
Bora rice (glutinous rice) - 2 cups
Black sesame seeds - 80gms
Jaggery - 100 gms
How to Prepare til Pitha
Clean and soak the rice overnight . Strain the rice. Cover with a cloth and leave it in the strainer for 2 hours and grind. Do not over grind.
Lightly roast the sesame seeds, pound it slightly and remove its outer shell. Mash the jaggery. Pour sesame seeds into the jaggery and mix them well.
Heat a pan in medium flame and take a ladle of rice batter place it in the middle of the pan and spread to a size of small puri with the back of your fisted hand. While it is being roasted, place the stuffing of jaggery and sesame mix in the centre. When the rice batter become firm, cover the stuffing by folding it on both sides. Turn over. Lightly heat and remove from fire. Make sure the jaggery does not melt and flow out. The pitha is not allowed to turn brown; it should remain white. It can be stored in a covered container for about a week.

Too Much For One Night

There was something about this recipe that I was drawn to. I think it was the chive crust. I was looking at a recipe for beef and leek pot pie. You always hear about chicken pot pie, but rarely beef, and it sounded infinitely better than chicken. And I never get to cook leeks! Or do anything with chives. I put beef and leek pot pie on my list for the week.
The only problem was the amount of prep work required. Cut 1.5 lbs of beef into 1 inch cubes and brown it. Chop up onions, celery, carrots and potato. Make and chill the crust. Cook the beef (essentially making a stew) for an hour. It was really a weekend kind of meal. I decided to make it on a Tuesday night.
I got home at 6:30 and was in the kitchen sharpening my knives by 6:40. I started chopping and prepping. I had already cut up the meat in the morning but that only saved me about 10 minutes. I spend 40 minutes chopping the vegetables and browning the meat. Then everything went into a big pot to stew for an hour.
In the meantime I made the crust. Crust is always made the same way. Mix up dry ingredients like flour, salt and chives. Add the fat - in this case, shortening, and create a coarse meal. Add ice water until just moist enough to come together in a dough. It turns out I didn't have any ice water ready, and I never filled my ice cube tray since moving in. Ice water is used for making crusts to keep the fat in solid form while the dough comes together. Later when the dough is in the oven and the fat melts, it leaves pockets of air which create a flaky crust. Otherwise the crust can become gluey and dense.
I put a mug of water into the freezer and waited for it to chill. I finished prepping the vegetables that were to be stirred into the stew before putting it in a pan to bake. I whisked some flour with beef broth, which would be used to thicken the stew. Finally my water was chilled, my dough formed and went into the fridge. It was supposed to chill for 30 more minutes.
At this point, the stew had been stewing for the appointed hour which meant it was nearly 8:30. I allowed the dough a mere 15 minutes of chilling time while I poured the stew into a pan. Then I rolled it out, slapped it onto the stew where it barely covered the entire pan. (Note that the recipe called for 11X7 and all I had was 13X9.) Another 20 minutes for the pot pie to bake and then it was ready. I was too tired to eat more than a small square.

Beef and Leek Pot Pie
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1714572

Pros: Uses less common ingredients like leeks and chives, loaded with veggies besides leeks like carrots, potatoes and peas, and everyone likes a good crust
Cons: Takes way too freaking long to make

Conclusion: Make a beef stew. Enjoy. The next day, make a crust and pot pie the leftovers. It's just too much for one night.

Many Food Writer’s Diary readers count calories

January 20

Apologies for my silence over the past week. I’m not ignoring you, just, you know, meeting deadlines and stuff. But I have many exciting stories of blowfish and book launches, casseroles and sheet cakes.

But if nothing else, I need a new poll, because the old one has closed.
I asked Food Writer's Diary readers if posting of calorie information on menus would affect what you order.
If you don’t eat at chain restaurants in New York City, the question is theoretical, but here in the Big Smoke such information has been on menus and menu boards of chains with 15 or more units (nationwide) since mid-July. Similar laws are likely to sweep the nation sooner rather than later.
Thirty-two of you were kind enough to participate in the poll. These are the results:

WOULD POSTING OF CALORIE INFORMATION ON MENUS AFFECT WHAT YOU ORDER?

Yes: 15 (46%)

No: 9 (28%)

Maybe: 8 (25%)

If you feel like participating in a new poll, I'd like to ask why you pick the restaurants you do.

Thank you.

tanpa sebarang motif

tiada motif yg pasti...

cuma. rase puas. bile dpt snap pic nih.

tanpa sebarang editing.

sesungguhnye. sy mmg x reti.

bab2 edit2 pics. buta teknologi sungguh...

bg sy. ianye cantik. bg org lain. x kesah lah.

yg penting. sy puas. sy suke.














SAUSAGE ROLL RECIPE - Snacks Recipes


Ingredients :

Serves 6
For the Pastry
Plain Flour - 225gm
Salt - to taste
Butter - 75gm
Vegetable oil - 75gm
Lemon juice - 2tsp
For the Filling
Parsley - 2tbs
Spring Onion - 1 small bunch
Pork sausage - 450gm
Beaten egg - 1
Method :
Sift flour and salt in a large bowl. Mix butter and 1tbs of oil. Add a quarter of the oil mixture to the flour and rub until it resembles fine bread crumbs. Dissolve lemon juice in cold water. Add it to the flour and make a dough out of it. Knead until the dough is smooth and free from any cracks.
Roll the dough to an oblong (30cm x 10cm) size. Rub a second quarter of the blended oil-butter mixture over the top of the pastry. Fold the pastry like a roll. Seal edges with the rolling pin and then give the pastry a half turn.
Roll out the above pastry again into an oblong shape; repeat the same procedure as above. Seal the edges, wrap and chill for 15 minutes. Then, repeat the rolling and folding once more and put it to chill for 30 minutes.
Mix chopped parsley and spring onions well with the sausage meat. Make 2 rolls.
Roll out the pastry on a floured surface into 2 oblongs. Place the sausage meat rolls on top of the pastry. Lightly brush the edges of the pastry with water; pinch edges firmly together.Then with a round-bladed knife, knock edges firmly together, sealing well.
Cut into 11/2inch pieces with a sharp knife. Place a lightly greased baking sheet. Mark the sausage rolls across the top with a knife and brush with a beaten egg. Leave to cool in the fridge for 20 minutes.
Preheat the oven (4000 F/ 2000 C) and cook the rolls in the oven for 15-20 minutes or until they turn golden brown

FISH FINGERS RECIPE - Easy Breakfast Recipes


Serves Four
1. Ingredients :
Thick fish fillet cut into fingers - 1/2kg
Breadcrumbs - 11/2cup
Groundnut oil - for fry
2. For the marinade
Juice of 2 limes
Salt - 1tsp
Ginger juice - 1tbs
Onion juice - 1tbs
Chilli powder - 1tsp
3. Seasonings for flour
Flour - 1cup
Salt - 1/2tsp
Pepper powder - 1tsp
4. For the Batter
Eggs - 2
Flour - 3tbs
Pepper - 1/2tsp
Chilli powder - 1/4tsp
Salt - a pinch
Method :
Wash and pat dry the fish fingers. Mix 2nd ingredients together. Marinate the fish pieces in it for half an hour. Remove fish and roll them in the seasoned flour.
For the batter : Beat the eggs. Add the rest of the 4th ingredients and mix well. It should be a semi thick batter. Roll the fish fingers in the batter and then in the breadcrumbs.
Heat the oil in a pan and deep fry the fingers. Serve hot with ketchup.

CARROT VADA RECIPE - Easy Breakfast Recipes


Ingredients :
Besan flour - 250gm
Carrot - 2nos
Onion - 1
Green chilli - 4nos
Ginger - a small piece
Turmeric powder - 1tsp
Garam masala powder - 1/4tsp
Salt - to taste
Water
Oil to fry
Method :
Grate the carrot. Finely chop the onion, ginger and green chillies.
Make a thick batter with besan flour and water. Mix all the ingredients in it. Heat oil in a pan. Put a spoon full of the paste in it and fry till golden brown.

CABBAGE VADA RECIPE - Easy Breakfast Recipes

Ingredients :
Chopped Cabbage - 2cups
Chopped small onion - 1/2cup
Besan flour - 11/2cup
Curry leaves - 2sprigs
Chopped coriander leaves - 2sprigs
Crushed ginger - 1 big piece
Finely chopped green chilli - 10nos
Salt - to taste
Water - enough to mix the batter
Coconut oil - 150ml
Method :
Mix the cabbage, onion, curry leaves, coriander leaves, ginger and green chilly. Sieve the besan flour. Mix it with the cabbage mixture. Add salt and sufficient water and make a thick batter.
Heat oil in a pan. Shape the batter into flat round balls with a small hole in the middle and deep fry.

BREADFRUIT BAJEE / BREADFRUIT BHAJEE RECIPE - Snacks Recipes / Starters

Ingredients :
Breadfruit (small) - 1
Refined flour (maida) - 1cup
Coconut oil - 200gm
Chopped small onion - 50gm
Chopped green Chilly - 6nos
Chopped ginger - a small piece
Chopped curry leaves - 4sprigs
Salt - to taste
Turmeric powder - a pinch
Asafetida powder - 1/4tsp
Method :
Remove the skin of the breadfruit and cut it lengthwise into thin slices. Make a batter with the flour, salt, turmeric, asafoetida powder and enough water. Add chopped onion, chilly, ginger and curry leaves in it. Mix it well.
Heat oil in a pan. Fry the breadfruit pieces in the oil, after dipping it in the batter. Serve hot.

SWEET AND SALTY BISCUITS RECIPE - Biscuits Recipes


INGREDIENTS
Refined flour - 1/2kg
Fine Rice flour - 1dsp
Soda powder - 1/2tsp
Baking powder - 1/4tsp
Salt - to taste
Ground nutmeg, cardamom, cinnamon & clove - 1/4tsp each
Ghee - 125gm
Dalda - 125gm
Sugar - 2dsp
Egg yolk - 2nos
Cumin seeds - 1/2tsp
Milk - 4dsp
Coarsely ground pepper - 1/2tsp
HOW TO PREPARE SWEET AND SALTY BISCUITS:
Mix the ingredients from 1 to 5 without using much pressure. Mix well by adding the milk and knead to make a soft but not sticky dough. After that add the pepper powder and mix well. Make small balls from the dough and roll each portion into thick rounds. Cut the rounds into desired shapes and bake in a pre-heated oven.

COCONUT LADOOS RECIPE - Bihu Recipes

Ingredients:
• 3 cups Dry Coconut (shredded)
• 1 cup Milk
• 2 cups Sugar
How to make Coconut Laddoo:
• Boil the milk in a pan.
• When it starts boiling, add 2 cups shredded coconut and mix well.
• When the milk gets absorbed in coconut, add the sugar.
• Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
• Remove and make small balls.
• Take the remaining coconut on a plate.
• Roll the balls in shredded coconut to make laddus.
• Coconut Laddoos are ready to serve.

Peanut butter fans of Korea take note




In the most recent of a series of recall announcements, Peanut Corporation of America has expanded its recall once again, to include all peanut butter and peanut paste produced in its Blakely, Georgia facility on or after July 1, 2009.
According to the news release, PCA shipped the recalled products to North American customers in 24 states and the Canadian province of Saskatchewan, as well as to overseas customers in Haiti and Korea. PCA supplies its products to food service operations, institutions, distributors and food processors.
While PCA is not sold in retail stores, snack foods that were made using the recalled peanut butter and peanut paste is widely available to consumers in supermarkets, grocery stores, convenience stores and even in vending machines.

The-humble-hot-dog-gets-a-potato-bear-hug-from-south-korea

Some Reading here


FISH PITIKA RECIPE - Bihu Reciepes

Ingredients:
• 500 gms Rohu fish
• 2 tsp Mustard paste
• 6-8 Pods of garlic
• 2 tsp Lemon juice
• 2 Chopped green chillies
• 2 tbsp Mustard oil
• 1 Banana Leaf ( washed and lightly brushed with oil)
How to make Fish Pitika:
•Remove the peel of garlic and crush.
•Wrap the fish in banana leaf and keep it in water for steaming until cooked. Put off the flame.
•Remove the skin and bones.
•Mash the fish and add salt. Mix well and Keep it aside.
•Heat oil in a pan. Add garlic and mustard paste to it.
•Fry on a low flame for about one minute.
•Mix this with the mashed fish.
•Also add chopped green chillies and lemon juice. Mix properly.
•Fish Pitika is ready to serve.

FISH FRY RECIPE - Bihu Receipes

Ingredients:
• 800 gms White-Fleshed Fish
• 1/2 tsp Ground Turmeric
• 1/2 tsp Salt
• 2/3 Mustard Oil
• 1 tbsp Grounded Coriander Seeds
• 1 tsp Grounded Cumin Seeds
• 1 1/2 tsp Ginger (finely grated)
• 1/2 tsp Red Chili Powder
• 1/2 tsp Salt
• 1/4 tsp Kalonji
• 4 Dried Whole Red Chillies
• 2 Bay Leaves
• 1 large Onion (peeled and chopped)
• 3 Whole Green Chillies
How to make Fish Fry:
•Cut the fillets in about 4cm size.
•Rub the fish with turmeric and salt and set aside for 10-15 minutes.
•Heat the oil in a non-stick frying pan over a medium flame.
•Put in the fish pieces and brown lightly on all sides.
•Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
•Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl.
•Add 3 tbsp of water and mix.
•Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame.
•Now add kalonji and after a few seconds later, put in the red chillies.
•As soon as they darken a bit, put in the bay leaves.
•When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
•Add the spice paste. Stir and fry it for about 1 minute.
•Now put in the fish in a single layer in a pan with 1 cup of water.
•Lay the green chillies over the fish.
•Simmer over a medium heat for 2 minutes.
•Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes.
•Serve.