PICKLED RED ONIONS

Pickled onions are a popular pickled food consisting of small onions pickled in a solution of vinegar and salt, often with other preservatives and flavourings.You can put these in sandwiches, or use them to “add life” to any dish.Pickled Onions really taste yummy with Cholle Bhature,Makke ki Roti-Sarson Ka Saag and even chicken dishes.

Ingredients
2 large red onions
1 1/4 cups red wine vinegar
5-6 tablespoons sugar
3 teaspoons salt (or to taste)
1 teaspoon black pepper (or to taste)

Directions1Peel & remove the skin of onions.
2.Place the onions into a large bowl.
3. Sprinkle with salt and toss to coat, then let stand for about 30 minutes.
4. Rinse the onions under cold water and drain very well.
5. Place the onion between paper towels and pat dry, then place in a bowl.
6. In a small bowl, whisk together the vinegar, black pepper and sugar.
7.Pour this mixture over the onions in the bowl and toss to coat well.
8. Place in the refrigerator for about 2 hours before serving.
'njoy!!!

Tip
1.If you want to serve Red onions as accompaniment with Indian Dishes but don't want the raw smell,follow this Tip.
2.While handling red onions,they may stain your hand.Tips to handle red onions.

12:09 AM | Labels: , , , , | 0 Comments  

PAN SEARED SALMON

Salmon is delicious with exceptional nutritional value found in few other foods (omega 3 fatty acids), the lovely pink-hued salmon can be served in a variety of ways and is always a favorite among fish lovers.
Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. As their name implies, essential fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods. Fish contain a type of essential fatty acid called the omega-3 fatty acids. . In addition to being an excellent source of omega-3s, salmon are an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6.
Pan searing salmon is one of the easiest way to make salmon.Also it's very healthy way to retain all the nutrients.

Ingredients
2 Salmon fillet
Salt
Black Pepper
Italian Seasonings
3 tablespoon Lemon Juice

Directions
1.Using a fork poke the salmon steaks.
2.Marinate the Salmon Fillet in lemon juice,salt and black pepper for 30 minutes.
3.Spray a Non stick pan with Canola Oil spray and preheat for 2 minutes.
4.Sprinkle Italian seasonings on both sides of the salmon steak and let it cook in the non stick pan on both sides.
5.You can also use a indoor grill for grilling the salmon.
'njoy!!!

Serving suggestions:-Serve with Sweet Corn & Black Bean Salad or Spring Salad

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VEGETABLE CHOW MEIN



Chow mein is a generic Chinese term for a dish of stir fried noodles, of which there are many varieties. Chow mein is generally made of soft noodles, however Hong Kong style chow mein is made from thin crispy noodles.


Chow mein is also common in Indo Chinese cuisine, having been introduced by the Chinese of Calcutta. It is usually offered Hakka or with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots.


Ingredients
6 oz Chow Mein Noodles
1 medium sized onion thinly sliced
1 cup cabbage thinly shredded
1 medium sized green bell pepper thinly sliced
1 medium sized red bell pepper thinly sliced
1 carrot thinly sliced
Bamboo shoots (optional)
1 spring onion finely diced
1 tsp ginger finely grated
1 tsp garlic finely chopped
1 small green chilli finely chopped
2 tblsp light cooking oil
2 tblsp soya sauce
1/2 tsp black pepper
salt to taste

Directions
1.Boil a pot of water and when it starts boilling add a pinch of salt and 1/4 tsp oil.Then put the chow mein noodles and let them boil in wtar till they are done.
2.Heat oil in a wok and saute garlic,green chilli,white part of spring onion.
3.Add Onion let it saute till it turns pinkish in color.
4.Add the green bell pepper and the red bell pepper,carrots and Bamboo shoot.Let them saute.
5.Finally add the finely shredded cabbage and let it saute for about 2 minute.
6.Add salt,black pepper and Soya Suace and mix it well to coat the vegetables.
7.Now mix the sauteed vegetables with the boiled and drained noodles.
8.Serve hot with Vegetable Manchurian or Chicken Manchurian.
'njoy!!!

9:23 AM | Labels: , , , , , | 0 Comments  

VEGETABLE MANCHURIAN



Ingredients
4 tblsp Corn Flour
2 cup grated cabbage
1/2 cup grated carrot
2 tblsp soya sauce
2 chopped spring onions
4 chopped green chilli
1 tblsp grated garlic
1 tsp sugar
1 tsp ground black pepper
2 tblsp Cooking oil
Salt to taste



Directions
1.Squeeze out excess water from grated cabbage.
2.Mix grated carrot,grated cabbage and corn flour.
3.Add salt & pepper to make a dough.
4.Shape into small balls deep fry in medium hot oil till light brown.
5.Heat 2 tblsp oil in a frying pan.
6.Add chopped green chillies,chopped garlic spring onions.
7.Cook about 5 minutes.
8.Add 1 cup of water,salt,pepper,sugar,soya suace.
9.Bring to a boil.
10.Mix Corn Flour properly in a cup of cold water.
11.Add slowly  mix to thicken the gravy.
12.Add the fried manchurian balls & garnish with parsley or green onions.
13.Serve with Chow Mein or Fried Rice.
'njoy!!!

8:53 AM | Labels: , , , , , | 1 Comments  

COFFEE SHAKE


A refreshing drink on a hot summer afternoon.Instead of spending more bucks at a coffee shop you can make this beverage at home in a few minutes and for far less amount and the good thing is you can never go wrong.



Ingredients
Serving Size-1
3/4 cup milk(I use 2%)
1 tsp instant coffee granules
2 tsp white sugar,or to taste
1 tsp Vanilla extract
6 ice cubes
pinch of nutmeg(optional)
pinch of cardamom powder(optional)

Directions
1.Combine all the ingredients together and blend untill smooth.
2.Serve chilled with choclate gratings as garnish.
'njoy!!!

8:36 AM | Labels: , , | 0 Comments  

BEST WAY TO STORE GINGER

What's the best way to store ginger?



Several knobs of ginger, were cut one end off of each to replicate the way they would normally be used in the kitchen, and stored them using several different methods: unwrapped in a cool, dark pantry; on the counter exposed to sunlight; in the refrigerator (unwrapped, wrapped in foil, wrapped in plastic wrap, and placed in a zipper-lock bag); and in the freezer (wrapped in foil).


After two weeks, the samples were examined, all of which had dried out and sealed up where they had been cut. The frozen ginger fared the worst: Following a brief thaw, it was porous and mushy, rendering the process of grating or mincing nearly impossible. Both samples of room temperature-stored ginger were shriveled and had started to sprout. All of the wrapped, refrigerated ginger retained a smooth, taut exterior but exhibited spots of mold where condensation had gotten trapped in the wrapper. The unwrapped, refrigerated ginger, however, had a relatively fresh appearance, with no mold. So the next time you have a leftover knob of ginger, just toss it into the refrigerator unwrapped.

6:38 PM | Labels: , | 0 Comments  

PEANUTTY WHEAT NOODLES WITH SHRIMP

Recently we have been making a conscious effort to increase our intake of whole wheat products in one form or another.....although being Indian and that too from North India we do eat whole wheat chapatis everyday.But to incorporate whole wheat or whole grains in other cuisines.So when I wanted to make this dish I bought Wheat noodles and believe me the taste increases multifold.





Ingredients
8 ounces uncooked wheat noodles
3 cups reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons peanut butter (creamy or crunchy)
2 teaspoons sesame oil (optional)
1 teaspoon hot sauce
2 teaspoons peanut oil /vegetable oil
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 green bell pepper, seeded and diced
1 pound medium shrimp , peeled and deveined
1/4 cup dry roasted peanuts, coarsely chopped
1/4 cup chopped scallions
Chopped cilantro leaves, for garnish, optional


Directions
1.Cook noodles according to package directions.
2.Always cook wheat noodles in plenty of boiling water. Some Asian cooks recommend cooking them until they're al dente (cooked through, but still firm), while others suggest cooking them a bit longer to make them softer. Rinse the noodles in cold water after they're done and let them drain.
3.Meanwhile, in a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce.
4.Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes.
5.Heat peanut oil in a large skillet over medium heat.
6.Add ginger and garlic and saute 2 minutes.
7.Add bell pepper and saute 2 minutes.
8.Add shrimp and saute 2 minutes.
9.Add 1 cup of the peanut sauce sauce and simmer 2 minutes, until shrimp are bright pink and cooked through.
10.Drain noodles and add to shrimp mixture. Toss to combine.
11.Transfer noodle mixture to 4 individual plates and top each serving with peanuts, scallions and cilantro, if desired.
12.Reserve remaining peanut sauce for additional meals or if you want to add more to this meal.Infact this peanut sauce goes well with spring rolls and egg rolls too.



9:15 AM | Labels: , , , , , , | 0 Comments  

METHI MATAR MALAI


Ingredients
1 cup boiled green peas
1/2 cup Whipped Cream
1 bunch Methi leaves chopped
3 tbsp Ghee
Salt to taste
1/2 tsp Cumin seeds
1 pinch Asafoetida

POWDER TOGETHER
1 Cardamom
2 Cloves
1 1/2 inch stick Cinnamon or 1/2 tsp Cinnamon Powder

GRIND TO A PASTE
1 Onion
1 tb Khuskhus; (Poppy Seeds)
1 1/2 tbsp Cashewnuts
1 tbsp Curds
1 tsp Sugar
2 Green chillies; (2 to 3)
1/2 Inch ginger
Directions
1.Immerse methi in salted hot water for 5 minutes.
2.Drain and wash well in colander under running water.If you need the fresh green color of methi to be retained,immerse it in ice cold water.
3.Press out well to remove as much water as possible.Keep aside.
4.Beat the whipped cream till smooth.
5.Heat ghee, add cumin seeds and asafoetida.
6.Add the paste that was made using onions,ginger,green chillies etc and let it cook for 3-4 mins till the curd start leaving oil.
7.Add powdered spices.
8.Stir and add peas,methi and cream.
9.Boil for 2-3 mins till the gravy thickens.
10.If gravy is too thick add a few tablespoon of milk.
11.Serve with Paratha,Naan or even hot Roti's.
'njoy!!!

11:55 AM | Labels: , , , | 0 Comments  

EASY SPONGE CAKE





A typical sponge cake is made by beating the eggs with sugar until they are light and creamy, then carefully sieving and folding in the flour (depending on the recipe, the flour may be mixed with a small amount of baking powder).Sometimes, the yolks are beaten with the sugar first while the whites are beaten separately to a meringue-like foam, to be gently folded in later.The mixture is then poured into the chosen cake tin and baked.

The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. The traditional method of making a Victorian Sponge cake involves creaming caster sugar with fat (usually butter, although margarine can also be used), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture.
The recipe that follows is that I have used to make sponge cake for the last 10-12 years (hey,I am not that old.....it's only that I was inspired by my ma and started baking when I was in school).Anyways coming back to the recipe,this is the simplest cake I made.














Ingredients
1 cup Butter (unsalted)
1 cup Sugar (more if you like your cake more sweeter)
1 cup All purpose flour
4 large eggs
1/2 tsp vanilla essence
1 tsp Baking powder
2-3 tsp of milk (this will be used ,if the batter is too thick)
Directions
1.Grease and flour one 9 inch baking pan.
2.Preheat the oven to 325 degrees.
3.Bring the butter to room temperature.Always remember that soft cakes are always a result of butter at room temperature.
4.Beat the sugar and butter together till it becomes very light and creamy.Add the vanilla essence.
5.Beat the 4 eggs in a seperate bowl.Beat the eggs till they are frothy.
6.Finally mix the All purpose flour,baking powder,eggs and sugar.
7.If the batter is too runny add all purpose flour 1 tsp at a time,till it turns into cake batter consistency.
8.If the batter is thicker than the cake batter consistency add milk 1 tsp at a time.
9.Pour the batter in the baking pan and bake the cake at 325 degrees for 35-40 minutes depending on your oven.
10.Insert a clean toothpick in the center of cake after it has been baked for 35 minutes and has turned golden brown on the surface to check if it is done.If the toothpick comes out clean,the cake is baked.
11.Switch off the oven and take the cake out of oven,but don't remove it from the baking dish.
12.Cut the cake pieces when the cake has cooled off.
'njoy!!!

1:41 PM | Labels: , , | 4 Comments  

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