BABY CORN METHI PULAO

Ingredients:

Baby corn..... 6 (cut into 1 inch pieces)

Basmati rice ... 1 cup

Tomato .... 1 medium sized (chopped)

Green chillies .... 2-3 (slit)

Methi leaves .... 2 tbsp

Mint leaves ...... 6-8

Coriander leaves .. 1 tbsp

Cardamoms ...... 2-3

Cloves ................ 2-3

Garlic paste ....... 1 tsp

Turmeric powder ... 1/8 tsp

Cumin powder ....... 1/4 tsp

Coriander powder ... 1/4 tsp

Salt ... to taste

Oil ...... 3-4 tbsp

Method:

1. Heat oil in a pan. Tip in the cloves and crushed cardamoms. Add the garlic paste and saute.

2. Next add the tomatoes, baby corn and the greens. stir fry for a minute.

3. Now add the spice powders and salt. Mix well.

4. Put the washed and soaked rice and saute. Add double quantity of water (2 cups).

5. Boil it and then reduce the heat and let it simmer until done.

Pulao can be served with raitas or any stir-fried subzi.

This goes to:

WWC - Corn for Dinner

Hosted by - Kaarasaaram & Lite Bite

Signature Recipes

@ Sara's Kitchen

Quick Easy Recipes

@ Food Blog News

Iftar Moments Hijri 1432

Any One Can Cook - series 28

@ Taste of Pearl City

BROWN ONION GRAVY

Ingredients:

Onions ........... 6-8 (sliced)

Tomatoes ...... 2 (chopped)

Green chillies ... 4-5 (chopped)

Ginger paste .... 1 tbsp

Garlic paste ...... 2 tbsp

Oil ...................... 6 -7 tbsp

Method:

1. Heat oil in a pan and pour oil. Add the sliced onions and saute them until brown.

2. Add the chopped tomatoes, chillies, ginger and garlic pastes.

3. Pour 1 cup water and simmer it till the onion is cooked.

4. Let it cool and grind it with a hand grinder or in a mixer.

5. This is a basic gravy used for most of the currys and non-vegetarian dishes.

This can be made and frozen before to be used as and when required.

It really helps when you have a party or guests coming. it saves a lot of time, chopping frying etc etc. when you have the base ready.

Cheesecake war

'

July 30

Davio’s, a northern Italian steakhouse in Philadelphia, wanted to prove to the world that the City of Brotherly Love had better cheesecake than New York City. 

So its owners threw down the gauntlet in front of ’Cesca, an Italian restaurant on New York’s Upper West Side. ’Cesca picked up that gauntlet, and a cheesecake war was declared.

It was a reasonably friendly war. Both restaurants exchanged recipes and worked with each other to replicate the desserts in each other’s restaurants, with the crew at ’Cesca learning to make Davio’s vanilla bean cheesecake with blueberry compote, and Davio’s staff whipping up ’Cesca’s mascarpone cheesecake with orange cream and orange brittle.

The two restaurants served half portions of both cheesecake’s side by side from Tuesday, July 26, through Thursday, July 28. The Cheesecake War Dessert special was offered at both restaurants for $10, and customers were asked to pick their favorite.

The loser of the war will have to post a photo of themselves eating the winner’s cheesecake in the the winning city's baseball jersey.

Above is a picture of the two desserts as they were plated at Davio’s.

I was asked as a neutral party to post the results today, which I'm told is National Cheesecake Day.

They are, well, actually they're mixed:

Votes from Davio’s customers

196- Davio's
42- Cesca

Votes from 'Cesca customers
65- ’Cesca
11- Davio's

Total:
Davios: 207
’Cesca: 107

That’s to say that customers in both cities preferred the hometown cheesecake by a wide margin. Although Davio’s sold more cheesecake overall and got more votes, a larger percentage of ’Cesca’s customers preferred that restaurant’s cheesecake, voting 6 to 1 in favor of the local dessert, compared to 4.7 to 1 from Davio’s customers.

Maybe Davio’s wait staff should be given an award for selling 238 orders of cheesecake in three days. 

Davio’s has about 150 seats in its dining room, ’Cesca seats around 125.

In any case, it seems like it was a pretty smart promotion, and a great way to sell more dessert in the middle of the week during a slow, hot summery month.

Busy Saturday

It was a busy weekend for me.  Even though I had a lot of things to cook and bake, I enjoyed every minute of  it.  I baked a batch of raisin scones for Tita Portia yesterday for her meeting.  She is coming up with a coffee table type of book on beading with almost 50 of her students participating in this endeavor.

The photographer for the book took some photos today and she asked me to prepare something for them.  I love making Chicken Galantina.



I deboned the chicken myself.  Sometimes you can ask the staff of the Magnolia chicken station to do it for you.

I always serve galantina with jellied cranberry sauce.



The salad I put together had blue cheese, black grapes, pears and walnuts.



I should have put the dressing on the side because the guests said it was too much.

Tita Portia asked me to make mashed potatoes.  The fluffy kind.



It was a busy Saturday because aside from preparing the food for Tita Portia's guests, I still had to prepare the lunch for Ate and her family.  It was just a simple affair of Roasted Chicken.



The chicken really tasted as juicy as the picture.  I love this recipe.

I made gravy from the drippings, Sophie's request.



Simple stir fried vegetables.



Hermie cut up the vegetables and mixed them in a bowl.  I told her next time to set aside the leaves so it will be crisp tender when I cook it.

I made molo soup.  I was looking up the recipe in my blog when I discovered I do not have one!!!  I had to look it up in my old hand written personal recipe book.

Molo Soup



1 k. Soup bones
1 whole onion
peppercorn
4 liters water
1 T. rock salt

Boil in water the soup bones, whole onion, peppercorn, and salt for an hour.  Flake the chicken and set aside.

Saute garlic and onion in cooking oil.  Add the flaked chicken, continue cooking for a few minutes then pour in the broth.  Season with pepper and patis.

Molo dumpling

1/4 K. ground pork
150 g. singkamas, chopped finely
2 slices Purefoods Sweet Ham, chopped
4 cloves garlic, chopped
1/2 white onion, chopped
1 egg
1 T. flour
salt and pepper
25 pcs. Ling Nam Molo wrapper

Mix all the ingredients.  Put one tablespoon of filling in the center of the molo wrapper.  You can freeze the dumplings up to this point  or drop into the boiling soup.

Garnish with chopped spring onions and toasted garlic.