Tuesday, 16 September 2014

Boston Baked Beans Recipe

Boston baked beans is popular beans curry in North America. This dish is evolved into Americans most well- known dish. The common sweetener molasses from sugar beet throughout the centuries in United States, the center of production was Boston. In earlier days North America learned slow cooking process of beans with maple syrup from Native Americans. Now it has become a most common and famous dish.

Boston Baked Beans Recipe

Boston Baked Beans Recipe Ingredients:

  • Beans 1 kg
  • Baking soda 
  • Molasses ½ cup
  • 2 tbsp. brown sugar
  • Salt to taste
  • 100 grms salted pork chopped ¼ inch thick
  • 1 tsp. pepper

Boston Baked Beans Recipe Preparation:

  1. Soak the beans in water overnight,drain, rinse
  2. Preheat oven to 270°F. Add water to beans and add pinch of baking soda and boil the beans over medium heat. Now cover it with a lid and simmer until the skin of beans flake when you blow .drain again.
  3. Add onions, molasses brown sugar,and pepper to beans
  4. Place half the salted pork slices on the bottom of deep bean pot. Add water to the beans and enough water to just barely cover them and place remaining pork slices on the top, cover it with a lid.
  5. Let it bake simultaneously add water to beans .do not stir. Now remove the lid for last 20 min allow it to turn brown the poke .Garnish it and serve hot with bread.

Gokul Pithe Recipe | Indian Sweet Recipes

Very popular Bengali recipe Gokul pitheis well known as winter festivals dish.

Gokul Pithe Recipe

Gokul Pithe Recipe Ingredients:

•100gms  grated coconut
•Pinch of baking soda
•250gms khoya
•20gms ghee
•2 cups sugar
•2-3 cups of water
•75gms flour

Gokul Pithe Recipe Preparation:

  1. Heating 1 cup of sugar with 2 cups of water in heavy bottomed vessel, simmer until it gets a medium thick consistency syrup. The first step of making sugar syrup is completed now.
  2. On medium flame fry coconut, khoya and 1 tbsp. of sugar together in a pan to prepare filling. Stir continuously to avoid the filling getting struck at the bottom of the pan. Now turnoff the flame.
  3. Divide coconut-khoya mixture into equal portions to make them into cakes. Now roll the balls and fatten between palms to form the cakes, powder palms with flour for ease in forming cakes.
  4. By mixing flour, remaining water, baking soda and 1tbsp ghee together to make batter. Now heat ghee in a pan and coat coconut-milk cakes in the prepared batter.
  5. Deep fry until a rich golden brown color is appeared. Remove cakes from pan with slotted spoon, drain excess oil on paper and immerse them in the sugar syrup.
  6. Allow the cakes to soak at least for 1 hour and serve.

Paratha Recipe

Parathas originated in northern India but extremely popular all over the India.

Making Of Paratha Recipe:

Paratha Recipe Ingredients:

  • 1 1/2 cup Whole wheat flour and roti flour 
  • 1 cup Luke warm water 
  • ½ cup cooking oil
  • Salt to taste
  • 1 tbsp. ghee

Paratha Recipe Preparation:

  1. Sieve wheat flour and roti flour in a bowl with salt and rub it in a table spoon of ghee
  2. Add water and squeeze for at least 15min now form it into a smooth ball wrap it with a cover and keep it a side for 1 hour.
  3. Without surface cracks divide dough into equal portions and roll them into smooth balls
  4. Roll out ona lightly floured board to a circle the size or a dinner plate and spread a tbsp. of warm ghee on the plate with hand.
  5. Now with a knife, cut a straight line from the center of circle to the edge. Starting at the cut edge, roll the circle of dough very closely into cone shape.
  6. Pick it up and with base of the cone sitting on one palm, press the apex down towards the base and flatten slightly.
  7. Now gently roll out this ball of dough again on floured surface using a floured rolling pin but thicker than before.
  8. Prepare round parathas.repeat the same with rest of dough and when all are rolled for the second time, start cooking.
  9. Heat a pan and spread a tbsp. of melted ghee or cooking oil on it.put the paratha on the hot pan and while first side is cooking spread another tbsp. of ghee on the top.
  10. The resulting paratha will be crispy and flaky. Serve warm.

How To Make Roomali Roti

The art of making roomali roti needs a lot of practice. This roti is Indian thin flat bread. Roomali means a handkerchief the fact that this roti is rolled out like a tissue and folded like a handkerchief after cooking.

How To Make Roomali Roti:

Roomali Roti Ingredients:

3 cups of whole wheat flour
100grms Maida
1 tbsp. baking soda
3 tbsps. oil
Water to knead

Roomali Roti Recipe Method:

Mix Maida and wheat flour with salt and baking soda and sieve them together.
Add oil in the flour and pour water when needed make smooth elastic dough and keep it a side for 15 min.
Now make small balls of the dough and roll like a thin chapatti like a tissue paper.
Heat an inverted griddle.place the rumali roti over it and let it cook.
Once after preparing roti fold it like a handkerchief.
Serve warm with spicy Manchurian curry.

Sunday, 14 September 2014

Mughlai Dish (Navratan Korma) Recipe

The combination of nine different veggies, fruit and nuts gives a delicious mughlai dish Navratan Korma.

Mughlai Dish (Navratan Korma) Recipe Ingredients:

  • 4 tbsps cooking oil         
  •  ½ cup cashews, broken into bits
  • 2 tbsps garlic paste and 1 tsp. ginger paste   
  • ½ tsp. of cumin powder, turmeric powder 
  • 1 tbsp coriander powder and garam masala powder       
  • 1 cup peeled, cubed, parboiled potato & pine apple cubes         
  • 2 chopped onions
  • ½ chilli powder
  • salt to taste
  • 3 tbsps. Heavy cream
  • ½ cup green peas, parboiled                                                        
  • 15 French beans
  • Paste of 3 tomatoes

Mughlai Dish (Navratan Korma) Recipe Method:

  1. Heat a pan on medium flame and add cooking oil of 1 tsp. Now add cashews and fry slightly, now remove with a spoon and keep it a side for further use.
  2. Now slightly fry panner cubes and keep aside for further use.
  3. In the same pan ,now add oil and heat it, now add chopped onions and wait until the onions turn to light brown color
  4. Add ginger, garlic, paste and fry, now add tomato paste and fry for few min.
  5. Add all the spice powders and fry the masala till oil gets separated from it . stir often to keep the masala from sticking to pan 
  6. Add a cup of water to it and mix it well. Now add all veggies, fruits which are included in ingredients and add panner and cashews. Mix gently but veggies should not mash. Cook till veggies are done but not limp.

Braised Red Cabbage: Traditional Food Of Christians

Braised red cabbage is popular around the Christian countries traditionally served for dinner . Prepare the dish one day in advance for a better flavor refrigerate it and reheat on stove at 300 (°F) .pre heat it before serving.

Braised Red Cabbage Ingredients:

1 cabbage of medium size
3 tbsp. of butter
Granulated sugar 1tsp
Salt to taste
½ cup water and vinegar
¼ cup red currant jelly
2 tbsp. grated apple

Braised Red Cabbage Method:

  1. Take a cabbage clean it properly cut it half .chop the cabbage into fine, heat the oven to 300 (°F)
  2. In a bowl mix all the ingredients butter,sugar, vinegar in given measure and some water. Bring it boil on stove add cabbage toss well to coat. Now place it in oven, let it bake for 2 hours until the water gets completely evaporated.
  3. Now add red currant jelly, grated apple stir it gently and replace the lid and let it cook for another 10 min. Now you can enjoy the delicious braised red cabbage for dinner.

Indian Butter Chicken Recipe

Butter chicken is the unique Indian recipe known all over the world.It has a lot of nutritional value as well. Commonly called as murg makhani. It makes a great meal when served with naans.

Butter Chicken Recipe Ingredients:

  • 1kg boneless chicken
  • Salt to taste
  • 1tsp red chilli powder and cumin powder
  • 1tsp of lime juice and ginger paste
  • 2tsp of garam masala and coriander powder
  • 1cup fresh yoghurt
  • 5 cloves
  • Pepper corns 10
  • 1 stick of cinnamon
  • 2 bay leaves
  • 3 tsps of cooking oil, butter
  • ½ lit chicken stock

Butter Chicken Recipe Method:

  1. Add chicken, salt to taste, chicken powder, lime juice in a bowl and allow to marinate for an hour.
  2. Roast the cloves, pepper corns,cardamom,cinnamon, bay leaves and almond till they darken slightly and then grind into a coarse powder.
  3. Mix yoghurt, whole spice powder and all the spices together and add it to chicken. Allow to marinate for hour.
  4. Heat the oil in a pan and add onions allow the onions to fry till slightly browned, now add ginger and garlic paste.
  5. Now add chicken stock and remaining mix to the chicken and look till the chicken and cook the gravy is reduced to half.
  6. Add melted butter to chicken
  7. Garnish with coriander leaves and serve.