Sunday, June 28, 2009
Saturday, June 27, 2009
"Sure,why not", I replied back ... but actually had no clue about toor daal.. ( even tried to recall the names of daals, I happened to eat so far ), but after having a glance at the packet he was carrying in his hand, I soon found out that the daal he was talking about was actually arhar daal ( name commonly used in Pakistani households)
I love having variety of daals, with roti or rice or just as it is.For making toor daal I usually follow my mom's simple recipe.
HALF CUP TOOR DAAL
SALT TO TASTE
1/4 TSP RED CHILLI POWDER
1/4 TSP TURMERIC POWDER
1 TSP GARLIC PASTE
2 TBSP OIL
HALF MEDIUM ONION ( CHOPPED COARSELY )
1TSP CUMIN SEEDS
2 GREEN CHILLI
STEPS OF PREPARATION
1.Wash daal thoroughly with water three times and then place it in a pressure cooker.
2.Add salt, red chilli powder, turmeric powder, garlic paste and enough water to cover the daal.
3.Place the lid of cooker and wait for three whistles, once done keep aside.
4.Heat oil in a pan, add all the ingredients for tempering and fry till onion turns light golden brown.
5.Immediately pour over daal, stir and serve hot.
I am also sending it to Shanthi who is hosting lovely winter recipes
Friday, June 26, 2009
korma is a South Asian dish, originated in Mughal era. It can be both vegetarian as well as non-vegetarian. It is usually made by braising meat or vegetable in water, yogurt or cream, containing a mixture of spices which give this dish a unique flavour. Korma is a kind of dish which is served at special occassions. Here is the recipe for chicken korma which I made yesterday for dinner and served with matar pulao.
Thursday, June 25, 2009
I started by putting usual stuffs into it then I realized that I have got some leftover homemade seasoning which I made a week ago to sprinkle over grilled chicken (yes we are a proud owner of a grill, bought it recently, thanks to hubby's interest in grilling). I ended up putting so many spices in poor keema that I had to pen down the whole recipe as I tend to forget things pretty quickly!!
This was enough for both of us. You can also make this as a side dish and those of you who donot consume beef can use chicken instead. I gottago as my li'l princess is up!!
Here goes the recipe. Enjoy and do not forget to drop a few lines that how do you find the recipe.
1/2 lb MINCED MEAT(WASHED,DRAINED)
1/2 CUP GREEN BELL PEPPERS(CUT IN STRIPS)
1/2 MEDIUM ONION(SLICED)
11/2 TBSP OIL
2 tsp GARLIC/GINGER PASTE
1/2 TSP CUMIN POWDER
1 TSP RED CHILLI POWDER
1/2 TSP TURMERIC POWDER
1/2 TSP CORIANDER POWDER
1/2 TSP CHAT MASALA(I USED SHAN CHAT MASALA)
1/4 TSP BLACK PEPPER(FRESHLY GRINDED)
1/2 TSP SALT
2 CINNAMON STICKS
1/2 TOMATO(CHOPPED FINELY)
2 TBSP YOGURT(OPTIONAL)
1 TBSP TOMATO KETCHUP
2 SMALL GREEN CHILLI(CHOPPED)
HANDFUL OF DILL LEAVES
HANDFUL OF DRIED FENUGREEK LEAVES(QASURI METHI)
HANDFUL OF CORIANDER LEAVES
GARAM MASALA(SPRINKLE IN THE END)
1 CUP WATER
1 TSP HOMEMADE SEASONING
TO MAKE SEASONING
1TBSP CORIANDER SEEDS
1 TBSP CUMIN SEEDS(SAFAID ZEERA)
1/2 TBSP MUSTARD SEEDS(RAI)
1/2 TBSP FENNEL SEEDS(SAUNF)
2 SMALL DRIED RED CHILLIES
1 TBSP GINGER POWDER(SONTH)
1/2 TSP CHAT MASALA
1/2 TSP GARAM MASALA
1/4 TSP SALT
1/4 TSP BLACK PEPPER POWDER
Dry roast coriander,cumin,mustard,fennel and red chillies in a dry pan over low heat and toast till fragrant.Remove from heat,cool add other ingredients and grind to a coarse powder.store in an airtight container(I used empty baby food bottle)and keep in a cool,dry place.Good to go for atleast a month.
STEPS OF PREPARATION
1.Heat oil in a pan,add cumin seeds when starts to sizzle add onion and green chillies.
2.Stir occassionally,when it turns light brown add keema.
3.Wait for keema to change its colour to light brown,add all spices (except seasoning),ginger garlic paste,fry for a couple of minutes.
4.Add bell peppers,water,tomato,ketchup,yogurt,methi leaves and cook till keema is done.
5.When oil separates,garnish with dill and coriander leaves,sprinkle seasoning,mix and switch off flame.
6.Serve hot with rice or roti.
Wednesday, June 24, 2009
These birthday wishes goes to my wonderful husband and my sweet brother who happen to share their birthday (actually their b'day was on June 20th but due to some problems with my computer I could not post it until today).
BLACK FOREST CAKE
Black forest cake is the perfect cake to embrace any occassion because of its rich appearance and taste. This was my first attempt and it was an instant hit. I followed this recipe from a Pakistani cookbook.
2.Sift flour,coco powder and baking powder together three times.
3.Beat eggs for 5 minutes then add sugar slowly(1 tbsp at a time)and beat for 10 minutes.
4.Fold all sifted dry ingredients into the egg and sugar mixture with a wooden spoon.
5.Dissolve butter in hot water and add to the mixture.
6.Pour the batter in the baking pan and keep in preheated oven at 325F for 35-40 minutes.
7.Check for doneness by inserting cake tester or toothpick or bamboo sticks.
8.Let the cake cool for 10 minutes then cut into three halves horizontally.
9.I didnt have 2 9"pans so I made 2 cake layers one by one.
INGREDIENTS FOR FILLING/DECORATING
8 Oz HEAVY WHIPPED CREAM TUB
DUNCAN HYNES CHOCOLATE FROSTING
1 HERSHEY'S CHOCOLATE BAR
1. Beat 8 oz heavy whipping cream till soft peaks form, add sugar 2 tsp at a time and beat well.
2. Place a layer of cake on a serving plate,apply chocolate frosting ,place 2nd layer of cake.
3. Apply cream with a spatula or use knife,then grate chocolate bar,keep cherries and decorate it with cream.
As I am new in blogging any suggestions and feedbacks are welcome.Happy cooking and keep visiting "MIXCALCULATIONS".