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					                                   RAJASHREE KITCHEN


Peanut Gomiti Pasta
Gomoti Pasta:- lined elbow macaroni, are perfect with chunky sauces, especially sauces that also
have oil or cream that can slip into the pasta. This recipe though does not call for a chunky sauce but
surely a creamy peanut sauce that is sure to open your palates to an Asian flavored pasta.

Ngredients recipe

       2 cups of uncooked Gomiti pasta
       1 tablespoon of freshly chopped garlic
       1/2 cup of freshly chopped spring onions
       1/4 cup of roasted coarsely crushed peanuts
       2 tablespoons of chinese chilli sauce
       1/4 cup of cream
       1/4 cup freshly chopped basil
       1 tablespoon of olive oil
       1/2 cup Parmezan Reggiano Cheese
       1/4 cup milk
       Chilli Flakes to taste
       Salt to taste


Method
Preheat the oven to 180 C.

Cook the pasta until al dente adding salt to the water in which the pasta is being cooked.

Heat oil in pan; add the garlic, onions and saute until it turns slight golden and the onions are
tender. Add all the other ingredients and including the pasta and except the cheese and milk.
Stir well on low heat.
Place the pasta to an oven proof serving dish, like a casserole. Stir in the milk to the prepared
pasta. Sprinkle cheese on top to cover the pasta. Cover the dish with aluminum foil and bake
for about 25 - 30 minutes until the cheese melts.




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Cakes
Strawberry Compote
A delicious accompaniment made from fresh strawberries and sugar, goes well a chocolate mousse,
pavlova's with cream and compote or anything dessert thats need a zing. Ingredients

2 cups trimmed and halved strawberries
1/4 cup sugar
Method
Combine the strawberries and sugar in a small sauce pan. With heat on medium high, begin
cook the strawberries, stirring occasionally. You will begin to notice it giving out water and
also bubbling. Continue to stir until the mixture thickens slightly. Turn off heat and allow it
to cool. Refrigerate before serving as an accompaniment.


Traditional Christmas Cake
A cake rich in dried fruits and nuts marinated in brandy is delicious and a must bake for every baker.
There are many different ways of making this cake and this one is much close to the original, but a
quick recipe. Typically the fruit and brandy mixture is made to sit for a month or even more. Then
the cake is made to soak in more brandy after it has been baked for about 2 - 3 weeks. You can add a
chocolate glaze to the cake topped with cherries or almonds or both. Delicious!

Ingredients
3/4 cup sultanas
1/4 cup chopped prunes
1/4 cup dried apricots
1/4 cup chopped dates
1/4 cup choped dried figs
150 ml rum or brandy
1/4 cup fresh orange juice (juice from 1 orange)
2 tablespoons orange zest
2 cups flour
1 teaspoon vanilla essence
1 teaspoon baking powder
1 cup unsalted butter, at room temperature
3/4 cup dark brown sugar
5 eggs
1 cup chopped almonds or macademia nuts


Method

Place the sultanas, dried prunes, dried dates, dried figs and dried apricots into a large mixing bowl.
Pour over the rum and orange juice and sprinkle over the orange zest. Mix until well combined, then
cover the bowl with cling film and set aside overnight.

Preheat the oven to 180 C.



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Sift the flour and baking powder together.

Line the base and sides of a 9 inch springfoam cake pan with a double layer parchment paper,
making sure the paper reaches the top of the tin.

In a large bowl, whisk the butter and sugar together until fluffy. Gradually beat in the eggs, one at a
time. Add in the flour slowly until well combined.

Slowly add in the soaked dried fruits, its liquids, the chopped nuts and combine it into the flour
mixture.

Spoon the above cake mixture into the springfoam pan and level the surface with the back of a
spoon. Bake for 2 hours approximately or until a skewer inserted into the centre of the cake comes
out clean. The cake typically tends to darken too much during baking, if this happens cover the top
with parchment paper.

Once the cake is baked remove it from the oven allow it to cool completely in the pan. Store cake in
an airtight container, wrapped in greaseproof paper and aluminium foil, for two to three months.




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                                       Rice Recipes
Beetroot Rice
Beetroot Rice is one for those few vegetables which give the rice flavor and subtle sweetness. Spice
it up with some sambar powder and garam masala powdered, along with some coarsely pounded
peanuts and finely chopped mint leaves, makes a comforting one meal dish. Accompany this rice
with a raita of your choice or tomato-onion raita. A great meal for children as young as 12
months. A great lunch box meal filled with nutrition of beetroot and rice. While cooking for
children very young, cook the rice to a softer texture, so that it will be easier for them to
digest.

Makes: 4 servings
Cooking time: 20 minutes
Preparation Time: 10 minutes

Ingredients

       1 cup basmati rice
       1 cup grated beetroot
       1 teaspoon cumin seeds
       ½ cup finely chopped onion
       1 clove finely chopped garlic
       2 tablespoons of chopped mint leaves
       1 teaspoon homemade sambar powder or store bought
       1 teaspoon garam masala powder
       2 tablespoons butter
       Salt to taste

Method

Cook the rice with 2.5 cups of water until soft and grainy. Cook the rice with salt. Keep
aside.

Heat butter in medium heat in a pan; add cumin seeds, onion and garlic and sauté until onion
is tender and golden.

Add grated beetroot and sauté with the pan covered until beet is soft, tender and cooked.

Add sambar powder, garam masala powder, mint leaves, salt and mix well.

Stir in the beetroot mixture to the cooked rice and serve warm with yogurt or tomato onion
raita or raita of your choice

Note

White serving a child, the rice has to been cooked a little softer based on the chewing ability
of the child. Softer rice also helps in easy digestion. Can be giving to children over 12 months
of age. You could serve with plain yogurt for children.

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Hyderabadi Vegetable Biriyani

It is a traditional celebration meal made using goat meat and rice and is a staple of
Hyderabadi cuisine. This variety is popular as it is comes from the city of Hyderabad, India.
The blending of mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the
historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. This recipe is the
vegetarian version of the Hyderabadi Biriyani. The biryani is typically accompanied with any
or all of these ingredients

      Raita made with yogurt and onions
      Mirchi ka salan - a green chili curry
      A salad includes onion, carrot, cucumber, & lemon wedges
      Dhansak and Baghara baingan can also include side dishes.

Ingredients

      ¼ cup green beans diced
      ¼ cup carrots diced
      ½ cup potatoes diced
      1 cup cauliflower florets
      ¼ cup peas

Wet Ingredients

      4 tablespoons of garlic paste
      4 tablespoons ginger paster
      1 cup sliced onions
      2 tablespoons of green chillies paste

Dry Ingredients

      2 cloves
      1 inch stick of cinnamon
      1 teaspoon fennel seeds
      2 teaspoon cumin seeds
      2 whole cardamoms
      2 bay leaves
      1 teaspoon of turmeric powder
      1 teaspoon red chilli powder
      2 teaspoons of red chilli powder (or 3-4 whole red chillies)

Other Ingredients

      2 cups of good quality basmati rice
      1 cup of freshly chopped tomatoes
      ½ cup yogurt
      ½ cup freshly chopped mint leaves
      1 pinch of saffron
      1/2 cup of sliced and caramelized onions
      Salt to taste

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      3 - 4 tablespoon of Sunflower Oil/Vegetable oil

Method

Cook the rice with 3 cups of water. The water added is less than is required, we don't want to
rice to get fully cooked, as it will get cooked again with the biriyani masala, whose process
follows below.

Steam the vegetables until done and not over cooked.

Heat oil in a big sauce pan; add the wet ingredients; sauté on low/medium heat until it
releases a nice aroma and also has changed color to a slight golden brown.

Now add the dry ingredients and sauté for a couple of more minutes.

Now add the chopped tomato and saute until it has turned soft and almost like a paste.

Add the yogurt, salt, saffron and mint leaves and the vegetables. Bring it to one boil.

With this masala being at the bottom of the pan, add the almost cooked rice on top of this
masala, don't mix it as yet. Now cover the pan with a lid and let it sit for 15 more minutes on
low heat. Turn off heat and let the biriyani sit for another 15-20 minutes, covered.

Finally add the add the caremelized onions and gently stir in the masala from the bottom into
the rice. The flavors released are simply aromatic.

Note: Cooking Time and Water for each rice might vary. So at the end of the cooking process
if you feel the rice is still a little hard, then add a little more water and cook on the lowest
heat for a few more minutes.


                             Carrot Tomato Rice

Rice flavored with sauteed and spiced up tomatoes and nutritioned with grated carrots called
as Thakkali Sadam in the south, when accompanied with tomato onion raita and papad makes
a great one dish meal. The flavor of mint combined with the spices like sambar powder and
garam masala, a combination which is very unique to my family, is sure to awaken your
senses and widen your palate.

This dish makes a great luch box for school or work. Its simple and non messy and tasty to
eat as well. Send it along with a cup of yogurt and a bottle of butter milk, it has tease your
senses for that afternoon.

Makes: 4 servings
Cooking time: 20 minutes
Preparation Time: 10 minutes

Ingredients

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      1 cup basmati rice
      1 cup of chopped tomatoes
      1/2 cup of grated carrots
      1 teaspoon cumin seeds
      1 teaspoon mustard seeds
      ¼ cup finely chopped onions
      1 clove of finely chopped garlic
      1 teaspoon homemade sambar powder or store bought
      1 teaspoon cardamom powder
      2 tablespoon chopped mint
      1 tablespoon of sunflower oil/vegetable oil
      1 tablespoon ghee (optional)
      Salt to taste

Method

Cook the rice with about 2.5 cups of water until it is soft and grainy. Add the salt to the rice
while cooking. Keep aside.

Heat oil in medium heat in a pan; add cumin seeds and mustard seeds; allow it to crackle.
Then add onions and garlic and sauté until the onions are tender and golden.

Add chopped tomatoes and grated carrots; sauté until the tomatoes and carrots are tender and
water has evaporated and has formed a semi thick paste.

Add sambar powder, garam masala powder, cardamom powder, salt and mix well. Add mint
and sauté for a few more minutes.

Stir in the tomato mixture to the cooked rice. Add the ghee to the rice and stir gently.

Serve warm with raita or yogurt.

Note

White serving a child, the rice has to been cooked a little softer based on the chewing ability
of the child. Can be giving to children over 12 months of age.




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                                      Spinach Rice
Cooked Rice, mixed and spiced up with sauteed spinach and some pices, accompanied with with
tomato-onion raita makes a delicious and nutricious meal. The addition of sambar powder and
garam masala, combination which you will not find anywhere but in this recipes, is sure to open that
spice palate in you. A great meal for children as young as 12 months. A great lunch box meal filled
with nutrition of spinach and rice. Makes: 4 servings
Cooking time: 20 minutes
Preparation Time: 10 minutes

Ingredients

       1 cup basmati rice
       1 cup chopped spinach
       1 teaspoons cumin seeds
       1 clove of finely chopped garlic
       1 teaspoon homemade sambar powder or store bought
       1 teaspoon garam masala powder
       2 tablespoons butter
       Salt to taste

Method

Cook the rice with 2.5 cups of water along with salt until soft and grainy. Keep aside.

Heat butter in medium heat in a pan; add cumin seeds and garlic and sauté for a few seconds.

Add chopped spinach and sauté until the spinach is tender and water from that spinach has
evaporated.

Add sambar powder, garam masala powder, salt and mix well

Stir in the spinach mixture to the cooked rice and serve warm with tomato onion raita

Note : White serving a child, the rice has to been cooked a little softer based on the chewing
ability of the child. Softer rice also helps in easy digestion. Can be giving to children over 12
months of age. Serve with plain yogurt for children




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                                   Indian Street Food
Aloo Vada

A deliciously tasting snack, much savored on a rainy day in India. Popular all over India and known by
different names. In the south, it's called a Bonda, and north a Vada, so much for this potato which is
coated with a gram flour batter and deep fried and savored with Chutneys like Green Chutney and
Date and Tamarind Chutney or just plain old Tomato Ketchup. You could serve this as is, or
sandwiched into a bun for lunch or into a Vada Pav.What ever way you decide to have it, it's sure to
tease your pallates. Makes: 8 vada’s
Cooking time: 30 minutes
Preparation Time: 20 minutes

Ingredients

       2 cups potatoes boiled and mashed coarsely.
       ½ cup chopped onion
       1 teaspoon chopped green chillies
       1 teaspoon ginger paste
       1 teaspoon garlic paste
       1 teaspoon mustard seeds
       pinch of asafoetida
       ½ cup chopped coriander leaves
       ½ teaspoon turmeric powder
       Salt to taste

Ingredients for Batter

       1 cup gram flour/chickpea flour/besan
       1 teaspoon turmeric powder
       Vegetable/Sunflower Oil for deep frying
       Salt to taste

Method

Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep
aside.

Heat 2 tablespoons of oil in a frying pan. Add asafoetida, mustard seeds, green chillies and
onions. Saute for a couple of minutes till onions are soft and light golden color.

Add ginger paste, garlic paste, turmeric and salt and sauté for a few more minutes; then add
the mashed potatoes, mint leaves and sauté for a couple of minutes.

Allow the potato mixture cool down and divide the mixture into 8 portions, shape into round
balls and keep aside.

Heat oil in a wok for deep frying



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Coat each of the potato balls in the gram flour batter and gradually let it into the oil and deep
fry until golden brown in color.

Drain on absorbent paper and serve hot.

                                           Dahi Vada
A very popular dish all over India and each region in India as its own recipe for making these Vada’s.
In the Southern India coconut is added to the yogurt mixture along with some green chillies and
seasoned with mustard seeds and curry leaves. In the North, it’s a very popular street food,
garnished with Date and Green Chutney An ever popular recipe which can be made 1 day ahead
in time and served along with the main course or for a chaat/ tea party. So go ahead and
indulge in these simply delicious savory and sweetened lentil dumplings in yogurt.

Ingredients for the Vada

       1 cup urad dal soaked for 2 hours
       Oil for deep frying
       Salt to taste

Ingredients for the Dahi

       4 cups fresh yogurt
       1 teaspoon Black Salt (Kala Namak)
       1 teaspoon Chaat Masala
       1 teaspoon freshly roasted and powdered cumin powder
       2 teaspoons sugar
       Salt and Red chilli powder to taste
       Date and Tamarind Chutney for garnishing
       Green CHutney for garnishing
       Finely chopped coriander leaves for garnishing

Method

Grind the urad dal with salt adding just enough water to make into a thick and smooth paste.

Heat oil in a frying pan/deep fryer. Once the oil is hot; using a scoop spoon, spoon the batter
into the hot oil. Deep fry on medium heat until golden brown, gently turning the vada’s while
they are getting fried in the oil. (Depending on the size of your pan – you could add about 4-5
Vada’s and deep fry them together.

The Vada’s once fried will come out to be lemon sized. They increase in size while frying
due to the fluffy nature of the urad dal.

Once all the Vada’s are fried, keep them aside.

Now heat a big broad pot of water; once hot turn off heat. Add the Vada’s to the hot water.
Don’t add too many at a time. Give enough space for the Vada’s to breathe, as they tend to
expand more in water.

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Keep in water for about 5 minutes or until they are soaked. Take the Vada’s out and very
gently squeeze them to take the excess water out. Don’t squeeze them too much to make
them flat. Once all the Vada’s are soaked, set them aside. Soaking the Vada’s in water makes
them soft and fluffy and juicy, they also tend to absorb the yogurt well when soaked in them.

Now, whisk the yogurt, black salt, chaat masala, red chilli powder, cumin powder, salt and
sugar.

Place the Vada’s in a serving bowl and pour the yogurt mixture evenly over the Vada’s,
covering them completely. Refrigerate until serving.

Serving Suggestions

Serve a couple of Vada’s in a bowl/serving plate, drizzle some Date and Tamarind Chutney
and Green Chutney and garnish with coriander leaves.

Alternatively place the Vada’ s in a serving bowl as shown in the picture and keep the
Chutneys as an accompaniment for guests to help themselves.




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3/4 cup sultanas 1/4 cup chopped prunes1/4 cup dried apricots1/4 cup chopped dates1/4 cup
choped dried figs150 ml rum or brandy1/4 cup fresh orange juice (juice from 1 orange)2 tablespoons
orange zest2 cups flour1 teaspoon vanilla essence1 teaspoon baking powder1 cup unsalted butter,
at room temperature3/4 cup dark brown sugar5 eggs1 cup chopped almonds or macademia nuts




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