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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