Monday, 29 June 2009

Bread Rolls


4 cups all purpose flour,
4 tbsp unsalted butter,
2 tsp dry yeast,
2 tsp sugar,
2 tsp salt,
1 cup milk and
2 eggs

In a bowl take the yeast, add 1 cup warm milk and sugar. Mix well and let it rest for 10 minutes ( for the yeast to dissolve) . In another bowl beat the eggs with a fork and add to the yeast mixture with 4 tbsp of melted butter and mix well.
In another big bowl, take the flour, add salt and mix it. Now add the above yeast mixture slowly to the flour and keep mixing to form a soft dough. Knead the dough for 10 mins , apply some oil on the top and cover it with a damp kitchen towel. Keep aside for 1- 1 1/2 hours or until the dough has doubled in size.
On a floured work surface punch the dough with your hand to remove the aeration formed by the yeast. And rest the dough again for 10 minutes.
Now divide the dough into small rounds or any fancy shape and place it on a buttered / oiled baking tray. Now cover the baking tray with a damp kitchen towel and rest it for 30 more minutes ( this is the last time we are resting it ;-) ) After 30 mins of proving apply egg wash on the dough and bake it in preheated oven of 425 F / 220 C .
Once done, apply some melted butter on top and serve it with any gravy or curry.


gobi Manchurian


1 small Cauliflower-cut into bite size florets,
1 tbsp ginger garlic paste,
5 tbsp all purpose flour,
5 tsp corn starch,
1 small Onion- finely chopped,
2 tbsp garlic-finely chopped,
1 green chilli-finely chopped,
2 tbsp tomato ketchup,
2 tbsp chilli-garlic paste,
2 tsp white vinegar,
3 tsp soya sauce,
1/2 cup green onions-chopped,
Oil for deep frying and
salt to taste.

Heat 1 tbsp of oil in a non-stick pan. Add finely chopped Onions, finely chopped garlic and the green chillies and cook till Onions are lightly browned. Now add tomato ketchup and chilli garlic sauce and cook until the oil separates in the pan. Now add Vinegar and soya sauce and mix well.
Mix 2 tsp of corn starch with around 4 tbsp of water and add to the above mixture and cook till the sauce thickens. Keep this Sauce aside.
For the batter, In a bowl take all purpose flour, the remaining 3 tsp corn starch, some salt, black pepper powder, ginger-garlic paste and some water. Mix well to form a smooth batter.
Dip the cauliflower florets in this batter and deep fry them on medium flame until light brown and crisp.
Now add the fried Cauliflower and some green onions to the prepared sauce and mix well to coat the cauliflower completely with sauce. Garnish with some green onions. Serve hot .

Its always better to make the sauce first and them add the fried florets to it. Because the manchurian will be crisp this way.
One can also boil the cauliflower for 5 minutes in the microwave, before adding them to the batter.

I am sending this to WYF : Fried snack event and shanti's Lovely Winter recipes .

Saturday, 27 June 2009

Instant Rasmalai


1 cup milk powder,
1 tsp baking powder,
1 egg,
1 liter milk,
1/4 tsp cardamom powder,
6-8 tbsp sugar,
few saffron strand and
pistachios for garnishing.

In a bowl break the egg, add the baking powder and mix it well. Now add the milk powder and mix agin to make a dough. Make small balls and flatten them slightly.
Meanwhile boil the milk with sugar. When it starts boiling add cardamom powder and the saffron strands. Now add the balls to the milk and let it cook for 7-8 minutes till the balls swell up. Remove from heat .
Serve it chilled. Garnish it with chopped pistachios before serving.

I got this quick recipe from my S-I-L Nurain. The first time I tried making it, it was a big flop :-( Because I didn't know the tricks and tips. But once I saw her making it, the next time I made them, they were looking sooo perfect and good. So... here are the tips

Oil your hands before making the balls. By using oil on ur hands, you can make the balls smooth and also the mixture won't stick to your hand.
Before adding the balls to the milk, make small holes on the balls using a toothpick while they are on the plate.
Make all the balls and keep them on a plate and put them in the milk at a time. Don't try to make them one by one and dropping them in milk.
Use a big pan for boiling the milk, because when the balls swell up they need more space.

Spaghetti Bolognese


500 gms minced meat/ kheema,
500 gms spaghetti,
1 can/ bottle of Bolognese sauce,
4 tbsp olive oil,
1 big onion- finely chopped,
2 tbsp chopped garlic,
1/2 tsp black pepper powder,
1 tsp red chilli powder,
1/2 cup Parmesan cheese powder (optional),
1/2 cup Parsley- finely chopped and
Salt to taste.

Heat 2 tbsps of Olive oil in a sauce pan over medium heat. Add onions and cook till light brown,add the garlic and saute for few minutes. Now add the minced meat, salt to taste, pepper powder and red chilli powder and mix well. Cook till all the meat juices are almost dried up and the minced meat is cooked.
Now add the Bolognese sauce and cook for another few minutes (10- 15 minutes).
In another saucepan, boil water with some olive oil and salt (keeping in mind that already some salt has been added to the meat). Now add Spaghetti to this boiling water and cook till 'al dente' which means it should have a slight bite (means it should neither be uncooked nor over cooked ) . Drain the spaghetti in a colander and return it the pan. Drizzle with some freshly ground pepper.
In a large pan /plate, lay out the spaghetti in circular layer. Put the prepared meat sauce over it and top it with some Parmesan cheese and lastly garnish it with chopped parsley. Serve hot :-)

The original Italian spaghetti does not ask for red chilli powder. I use it to make it a bit spicier for my Indian tatse buds :-)
Adding oil to the boiling water, prevents the pasta from sticking together.


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