tag:blogger.com,1999:blog-86490921302036848672024-03-19T15:42:49.691-07:00SpiceArtAkaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8649092130203684867.post-34576014315721438262014-06-22T09:18:00.004-07:002014-06-22T09:28:29.150-07:00Chickpea Tikki aka Chickpea Burger<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="background-color: white; color: #274e13;">As a bengali, I grew up calling chickpeas "Kabuli Chana" and always thought that this quintessential Sunday treat with fried <i>Luchi</i> must hail from Kabul!! For more than 30-yrs, I have devoured on its various culinary appearances, and only thought of fact-checking when starting to put together this recipe for the blog - and am relieved to learn I was not too mistaken!</span></b></div>
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<b><span style="background-color: white; color: #660000;">Citing Wikipedia here:</span></b></div>
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<b><span style="background-color: white; color: #274e13;">The chickpea (<i>Cicer arietinum</i>) is a <a href="http://en.wikipedia.org/wiki/Legume" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration: none;" title="Legume">legume</a> of the family <a href="http://en.wikipedia.org/wiki/Fabaceae" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration: none;" title="Fabaceae">Fabaceae</a>, subfamily <a href="http://en.wikipedia.org/wiki/Faboideae" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration: none;" title="Faboideae">Faboideae</a>. Its seeds are high in <a href="http://en.wikipedia.org/wiki/Protein_(nutrient)" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration: none;" title="Protein (nutrient)">protein</a>. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the <a href="http://en.wikipedia.org/wiki/Middle_East" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration: none;" title="Middle East">Middle East</a>.<sup class="reference" id="cite_ref-1" style="line-height: 1; unicode-bidi: -webkit-isolate;"><a href="http://en.wikipedia.org/wiki/Chickpea#cite_note-1" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration: none; white-space: nowrap;">[1]</a></sup></span></b></div>
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<b><span style="background-color: white; color: #274e13;">Other common names for the species include garbanzo bean, ceci bean, channa and Bengal gram.</span></b></div>
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<b><span style="background-color: white; color: #274e13;">I thought of making the tikkis with two things in mind - firstly, I wanted to have something savory without all the deep frying and secondly, wanted something high in protein and fiber. I must mention at this point how transforming an experience it is when "you know what you eat". It's a lifelong journey and I am taking baby steps towards it. Yes, take it as my words of wisdom :)</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEvhNrKgYoi0kMsoTosxvcD3odtZssu4HtzGU3N7lauy4WPd3vnyIvW6GWHbdzsXdJi_BxonrTF19PMoMQSHIe6tiMKsVsRilPjS-oPtIQIzeRLS_bYy_OqqRYmD3hWfqJlk_FsDTW5A/s1600/Chickpea+patties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="background-color: white; color: #274e13;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEvhNrKgYoi0kMsoTosxvcD3odtZssu4HtzGU3N7lauy4WPd3vnyIvW6GWHbdzsXdJi_BxonrTF19PMoMQSHIe6tiMKsVsRilPjS-oPtIQIzeRLS_bYy_OqqRYmD3hWfqJlk_FsDTW5A/s1600/Chickpea+patties.jpg" height="522" width="640" /></span></b></a></div>
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<b><span style="background-color: white; color: #274e13;"><br /></span></b></div>
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<i><b><span style="background-color: white; color: #660000;">Serving size: 2 tikkis</span></b></i></div>
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<b><i><span style="background-color: white; color: #660000;">Ingredients:</span></i></b></div>
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<ol style="text-align: left;">
<li><b><span style="background-color: white; color: #274e13;">2 cups dried chickpeas (soaked overnight and boiled) or 2 can chickpeas/garbanzo beans drained and washed</span></b></li>
<li><b><span style="background-color: white; color: #274e13;">4 grated boiled potatoes. Add 1 - 2 beaten eggs if you like - the purpose being of a binding agent. Corn starch would be another alternative</span></b></li>
<li><b><span style="background-color: white; color: #274e13;">finely chopped green chillies/ paste to taste</span></b></li>
<li><b><span style="background-color: white; color: #274e13;">1 tbsp finely grated ginger</span></b></li>
<li><b><span style="background-color: white; color: #274e13;">salt to taste</span></b></li>
<li><b><span style="background-color: white; color: #274e13;">2 tbsp dry roasted and ground cumin and coriander powder - feel free to adjust to taste and liking for the flavor</span></b></li>
<li><b><span style="background-color: white; color: #274e13;">1 tbsp Chaat masala</span></b></li>
<li><b><span style="background-color: white; color: #274e13;">2 tbsp lemon/lime juice</span></b></li>
<li><b><span style="background-color: white; color: #274e13;">coarsely chopped cilantro/coriander leaves</span></b></li>
</ol>
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<b><i><span style="background-color: white; color: #660000;">Steps:</span></i></b></div>
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<ol style="text-align: left;">
<li><span style="color: #274e13; font-family: sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 22.399999618530273px;"><b>Coarsely mash the chickpeas in a food processor or go crazy with a fork or your best warriors, your hands that is. Do not make into a fine paste as you would for a hummus. You want some texture in you tikkis or patties</b></span></span></li>
<li><span style="color: #274e13; font-family: sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 22.399999618530273px;"><b>Transfer the mashed chickpea in to a bowl and mix in the remainder of ingredients. You can always adjust the spices to your taste.</b></span></span></li>
<li><span style="color: #274e13; font-family: sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 22.399999618530273px;"><b>Once the mixture has come together, shape into small balls (roughly golf size balls) and lightly flatten with your palm to give shape of tikkis or patties or burgers!!</b></span></span></li>
<li><span style="color: #274e13; font-family: sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 22.399999618530273px;"><b>Lightly grease a cookie sheet and place the tikkis. You can make a crowd unlike for cookies :)</b></span></span></li>
<li><span style="color: #274e13; font-family: sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 22.399999618530273px;"><b>Bake at 400 C for 15 - 20 mins or until lightly browned. Turn to brown both sides.</b></span></span></li>
<li><span style="color: #274e13; font-family: sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 22.399999618530273px;"><b>Serve with your favorite chutney or any condiment.</b></span></span></li>
</ol>
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<span style="color: #660000;"><i><b>Variations:</b></i></span><span style="color: #252525;"> </span><span style="color: #274e13;">You can also add spinach, sweet peas, onions to name a few to this recipe</span></div>
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Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-42886167530406526382014-06-22T08:48:00.001-07:002014-06-22T09:18:42.540-07:00French Crepe<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #6aa84f;"><b><i>Summer in Tennessee is as bountiful as it can be! With the onset of Summer Solstice, I wanted to get "indulged" in what the golden Sun and verdant Earth is blessing us with. The first best opportunity came on a Sunday morning. With incessant music of the Song birds and the whirling fog into my living room, I started beating up eggs and flour.....and, mention I must, I was missing more than one friend for company. Marie-May - you inspire me with love and life. Bon appetit!</i></b></span><br />
<span style="color: #6aa84f;"><b><i><br /></i></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJMCu1mrawXzjFmO_DFc4d-34YarbOEt8L6So_-H_5fHBYD4sOgnHnPGGjhet6NR2mue_O8t6lNSi24WHyku4SlzfHd9IshL3vn8qvcUAXO-nolRtJIoqwY_qEENSQ0Rvg5-Skp8xddA/s1600/summer+crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #6aa84f;"><b><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJMCu1mrawXzjFmO_DFc4d-34YarbOEt8L6So_-H_5fHBYD4sOgnHnPGGjhet6NR2mue_O8t6lNSi24WHyku4SlzfHd9IshL3vn8qvcUAXO-nolRtJIoqwY_qEENSQ0Rvg5-Skp8xddA/s1600/summer+crepes.jpg" height="640" width="563" /></i></b></span></a></div>
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<span style="color: #6aa84f;"><b><i><br /></i></b></span>
<span style="color: #6aa84f;"><b><i>Servings: 12</i></b></span><br />
<span style="color: #6aa84f;"><b><i><br /></i></b></span>
<span style="color: #6aa84f;"><b><i>Ingredients for batter:</i></b></span><br />
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<ol style="text-align: left;">
<li><span style="color: #6aa84f;"><b><i>1 cup self-rising flour</i></b></span></li>
<li><span style="color: #6aa84f;"><b><i>1 tsp granulated sugar</i></b></span></li>
<li><span style="color: #6aa84f;"><b><i>1/4 tsp salt</i></b></span></li>
<li><span style="color: #6aa84f;"><b><i>3 eggs</i></b></span></li>
<li><span style="color: #6aa84f;"><b><i>2 cups milk</i></b></span></li>
<li><span style="color: #6aa84f;"><b><i>2 tbsp butter, melted</i></b></span></li>
</ol>
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<b><i><span style="color: #660000;">For filling: </span></i></b></div>
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<span style="color: #6aa84f;"><b><i><br /></i></b></span></div>
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<span style="color: #6aa84f;"><b><i>I went with fruits that I had - strawberries and Kiwi, slightly drizzled with honey and heavy cream. Do what you fancy!</i></b></span></div>
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<span style="color: #6aa84f;"><b><i><br /></i></b></span></div>
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<b><i><span style="color: #660000;">Steps:</span></i></b></div>
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<ol style="text-align: left;">
<li><span style="color: #6aa84f;"><b><i>In a deep mixing bowl, sift together all the white ingredients, add eggs and beat up to a smooth batter</i></b></span></li>
<li><span style="color: #6aa84f;"><b><i>Add butter and mix well into the batter</i></b></span></li>
<li><span style="color: #6aa84f;"><b><i>Heat a non-stick frying pan and lightly grease with butter or cooking spray. Use ~ 2tbsp of the batter for one crepe and roll the pan to uniformly and thinly spread the batter (do not use the Spatula to do so)</i></b></span></li>
<li><span style="color: #6aa84f;"><b><i>Light brown on both sides, turning very gently, and serve hot with your favorite filling</i></b></span></li>
</ol>
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Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-41415820632463592422014-04-06T09:52:00.001-07:002014-04-06T09:53:43.233-07:00Key Lime Bars<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>As someone who is intimately inspired by Nature, I have been wondering about how to welcome Spring! After the gloomy white winter, when the sights and smells of Spring in its daffodils and lavenders, song birds and soothing breeze awaken the spirits of life, I want the same spirits in my kitchen!</b></span><br />
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Key limes are known for their unique flavor and acidity and they are quite hard to find in the super market. But when I found them, I had to bring them home. Being fond of citrus desserts, I considered tweaking the recipes of lemon bar and Key lime pie into Key lime bars - bite size desserts with the right zing and zest!</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjag4HytZfYcYC_axAV3JlrtpRIi8dPkVnQVtm5cdL_flTgDa_ib3mYjeboy3zQVDFTZmS5DULxYdEAkrG-z-DeF_09-6Hx_EgNxzUjua0fU20vvADET5yxSlz49DamcA1gMyk-J9-t0/s1600/key+lime+bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjag4HytZfYcYC_axAV3JlrtpRIi8dPkVnQVtm5cdL_flTgDa_ib3mYjeboy3zQVDFTZmS5DULxYdEAkrG-z-DeF_09-6Hx_EgNxzUjua0fU20vvADET5yxSlz49DamcA1gMyk-J9-t0/s1600/key+lime+bars.jpg" height="578" width="640" /></a></div>
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Baking Temperature: 350 F</b></span><br />
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Recipe size for 8 x 8 inch baking pans</b></span><br />
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients:</b></span><br />
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Shortbread Crust -</b></span><br />
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<ol style="text-align: left;">
<li><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>1/2 cup unsalted butter at room temperature</b></span></li>
<li><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>1/4 cup icing sugar</b></span></li>
<li><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>1/8 tsp salt</b></span></li>
<li><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>1 cup flour</b></span></li>
</ol>
<div>
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Mix all ingredients into a crumbly/sandy texture - I used hands! Spread on the baking tray till even and with slightly raised edged. Bake till golden brown on the edges - took me about 18 mins. Let cool on a wire rack.</b></span></div>
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Filling -</b></span></div>
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<ol style="text-align: left;">
<li><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>1 cup granulated white sugar</b></span></li>
<li><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>2 large eggs at room temperature</b></span></li>
<li><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>1/3 cup fresh Key lime juice (you can use lemon juice for lemon bars)</b></span></li>
<li><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>1 can sweetened condensed milk</b></span></li>
<li><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>1 tbsp Key lime zest</b></span></li>
<li><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>1 drop green food color (optional)</b></span></li>
<li><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>2 tbsp all purpose flour</b></span></li>
</ol>
<div>
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Mix into a smooth texture, pour of the cooled crust and bake uncovered for 20 - 25 mins. The center should still be jiggly. Allow to cool at room temperature. Refrigerate for 2 - 3 hours. You can top with whipped cream or icing sugar. ENJOY!</b></span></div>
</div>
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Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-55977819978798427302014-04-06T08:44:00.004-07:002014-04-06T08:44:19.612-07:00Oatmeal Cranberry Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #660000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>In the rush of the morning when one has to get ready and be out of the door in less than an hour's time, breakfast table is something easy to skip. But breakfast on the go is hit and essentially what I resort to...a granola bar on one hand and the wheel on the other. After having explored most options for granola bars available in the super market, I am honestly bored of them. So, gave it a thought - how about a cookie -turned granola bar recipe and without the ton of sodium. I am very happy with how these turned out and above all, I can control my favorite fruits and nuts in them. In a word, these are Delish.....</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddsYpdFeVb8J69IusFYT6HTGn-n_0UeJblzGuW3nd_ep6ud8szWOXtJwS3uS6MMfqpvXRNT2-4vHzu6miqtXsSvB1TWOEKgm7RhKJCFS0tPUWTjhISO5pqyOYED_8NKyitId5mQIZafg/s1600/Oatmeal+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddsYpdFeVb8J69IusFYT6HTGn-n_0UeJblzGuW3nd_ep6ud8szWOXtJwS3uS6MMfqpvXRNT2-4vHzu6miqtXsSvB1TWOEKgm7RhKJCFS0tPUWTjhISO5pqyOYED_8NKyitId5mQIZafg/s1600/Oatmeal+cookies.jpg" height="555" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serving Size:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Yields 20 large cookies</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Baking temperature: 350 F</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<br />
<ol style="text-align: left;">
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3/4 cup softened unsalted butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup packed light brown sugar (I did not have on hand- so used 1/2 cup molasses and 1/2 cup white sugar)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 large egg at room temperature</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tsp vanilla extract (I used orange extract because I love the citrussy flavor)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3/4 cup all purpose flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 tsp baking soda</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 tsp salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 cups old fashioned oats (uncooked)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup nuts or chocolate chips</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup dried raisins or cranberries</span></li>
</ol>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Steps:</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">cream the butter until smooth</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">add sugar and cream with the butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">add egg and essence and blend</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">add rest of the ingredients and mix well with a spatula</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">scoop out mixture on a parchment lined baking sheet (I use ice-cream scoop)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bake for 12-15 mins until edges are crisp and center is soft</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Let cool on a wire rack</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">store in an airtight container</span></li>
</ol>
</div>
</div>
Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-71108042862505418362013-02-10T11:58:00.001-08:002013-02-10T11:58:14.138-08:00Welcome to SpiceArt<div dir="ltr" style="text-align: left;" trbidi="on">
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<h3 class="post-title entry-title" itemprop="name" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 30px; margin: 0px; position: relative;">
<a href="http://akaashkusum.blogspot.com/2013/01/cook-to-express.html" style="background-color: white; text-decoration: initial;"><span style="color: #38761d;"><i>Cook to express</i></span></a></h3>
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<div class="post-body entry-content" id="post-body-8149319525812230352" itemprop="description articleBody" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 1.5; position: relative; width: 688px;">
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<span style="background-color: white;"><span style="color: #38761d;"><b><i>I have now been cooking for roughly five years and I now call this a blessing of Graduate School Life!!! After nights of surviving on the ever glorious Maggi Noodles and days of brooding over Wendy's wraps-to-go, one has to miss "home-made" food - more so because of the comforting word "home" I believe.<br /><br />And it is very lawful to be selfishly nostalgic about your home and complain!!! Well, thanks to the best of roommates who risked me as one of the "house-hold cooks", I did rise above and beyond overcooked rice and over-sweetened lentils!!!! And as fate would have it, despite of innumerable scars and burns I love to be a cook...so much so that I now cook to express - happiness, joy, success, togetherness, friendship, love..you name it! Cooking has long been established an art form and I am a beginner. Yet, I love the satisfaction and joy I see in the people I cook for...a dish well-seasoned and well-served is so wonderfully rewarding. And as they say, I have managed to reach some hearts through their stomach :)...<br /><br />I try recipes from books, from package labels and of course, the internet besides the traditional Bengali cuisine that I grew up with. What I am always looking for in a recipe is authenticity and some degree of challenge - really, I do not like easy cooking. Success is not always ensured, but failure brings new insights. So, I thought of compiling recipes I found unique and food-forms I find creative to share with my friends.<br /><br />Before I begin the voyage, I bow down to all Mothers because they are the greatest chefs. I have never been able to reproduce the taste of anything my Maa makes...but in trying is my tribute to her....</i></b></span></span></div>
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</div>
Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-45918542046527850462013-02-10T11:41:00.004-08:002013-02-23T08:47:40.580-08:00Oven Fried Crispy Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #38761d; font-size: large;"><i><b>One of those days when you crave for something crispy without the deep-frying......I thank to the broil option of the oven :) Give these a shot...you will want more....</b></i></span><br />
<span style="color: #38761d;"><i><b><br /></b></i></span>
<span style="color: #38761d;"><i><b>Dish Category: Starter, Appetizers, Side Dish</b></i></span><br />
<span style="color: #38761d;"><i><b><br /></b></i></span>
<span style="color: #38761d;"><i><b>Serves: 4</b></i></span><br />
<span style="color: #38761d;"><i><b><br /></b></i></span>
<span style="color: #38761d;"><i><b>What I like about this recipe: Simple, easy, healthy, savoury and tasty</b></i></span><br />
<span style="color: #38761d;"><i><b><br /></b></i></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LO-uqfZqQTdJ5gPjYwbti6mg1kvFvOThHtc3ILJLFjEk6vu2cMyfqI327AnityIQol053CW8KyKTqgA5QOziP6MsArc7nIt_sZEJkSgDD-L1jB3E9Ws8SlHxUCsowCuZmCldNgcRsiw/s1600/oven+fried+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #38761d;"><i><b><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LO-uqfZqQTdJ5gPjYwbti6mg1kvFvOThHtc3ILJLFjEk6vu2cMyfqI327AnityIQol053CW8KyKTqgA5QOziP6MsArc7nIt_sZEJkSgDD-L1jB3E9Ws8SlHxUCsowCuZmCldNgcRsiw/s640/oven+fried+chicken.jpg" width="640" /></b></i></span></a></div>
<span style="color: #38761d;"><i><b><br /></b></i></span>
<span style="color: #38761d;"><i><b><br /></b></i></span>
<span style="color: #38761d;"><i><b>Ingredients:</b></i></span><br />
<br />
<ol style="text-align: left;">
<li><span style="color: #38761d;"><i><b>1 lb boneless chicken breasts, cut into bite size pieces</b></i></span></li>
<li><span style="color: #38761d;"><i><b>1 cup yogurt, lightly beaten</b></i></span></li>
<li><span style="color: #38761d;"><i><b>2 tbsp lemon/lime juice</b></i></span></li>
<li><span style="color: #38761d;"><i><b>1 tbsp hot sauce of choice</b></i></span></li>
<li><span style="color: #38761d;"><i><b>1 tsp garlic salt - optional</b></i></span></li>
<li><span style="color: #38761d;"><i><b>2 cloves garlic, paste</b></i></span></li>
<li><span style="color: #38761d;"><i><b>2 cups cornflakes/bread crumbs/all-purpose flour</b></i></span></li>
<li><span style="color: #38761d;"><i><b>1 egg</b></i></span></li>
<li><span style="color: #38761d;"><i><b>1 cup milk</b></i></span></li>
<li><span style="color: #38761d;"><i><b>salt and black pepper to taste</b></i></span></li>
<li><span style="color: #38761d;"><i><b>2 tbsp olive oil</b></i></span></li>
<li><span style="color: #38761d;"><i><b>Cooking spray</b></i></span></li>
</ol>
<div>
<span style="color: #38761d;"><i><b>Steps:</b></i></span></div>
<div>
<ol style="text-align: left;">
<li><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"><span style="color: #38761d;"><i><b>Whisk the yogurt, lemon juice and garlic paste together and coat the chicken pieces well. Let marinate for 20 - 30 mins. The longer the better</b></i></span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"><span style="color: #38761d;"><i><b>Preheat oven to 350 deg F</b></i></span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"><span style="color: #38761d;"><i><b>Crush cornflakes (if using) in a food processor and set aside. </b></i></span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"><span style="color: #38761d;"><i><b>Beat together egg and milk, season with salt, pepper and hot sauce</b></i></span></span></li>
<li><span style="color: #38761d;"><i><b><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;">Dip the chicken pieces into the milk and egg mix and coat with cornflakes. Repeat after 10 minutes as the cornflakes become moist;</span><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"> re-dippin them in the crumbs enhances crispiness</span></b></i></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"><span style="color: #38761d;"><i><b>Spray baking sheet with cooking spray and place chicken pieces </b></i></span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"><span style="color: #38761d;"><i><b>Sprinkle with seasonings if desired</b></i></span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"><span style="color: #38761d;"><i><b>Bake for 15 - 20 minutes...or until inside of tenders are white</b></i></span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"><span style="color: #38761d;"><i><b>Broil for 5 - 6 mins or until golden and crispy on the outside</b></i></span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"><span style="color: #38761d;"><i><b>Serve with your choice of sauce</b></i></span></span></li>
</ol>
</div>
</div>
Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-21566998281173151552013-02-10T11:23:00.001-08:002013-02-23T08:48:29.051-08:00Okra Shrimp Gumbo<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #38761d; font-size: large;"><b><i>My first shot at Creole cooking......The legendary cuisine of New Orleans.</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i> Inspired by my dear friend Jim...a fantastic office-mate and an adventurous cook!</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i>Recipe Source: From the book "Creole!" by Deirde Stanforth</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i>Dish Category: Side Dish, Entree</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i>Serves: 8 - 10</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i>What I like about the recipe: Easy, lots of veggies, hearty and traditional</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i>Possible Modifications: Will work great with any sea food like crabs, crawfish, oyster...so go crazy! :)</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MamKrfX48lBM7Tu7qyXvPzQQAf_zkhkSW5ekL_I0eFc0lmpu1v-AFMtzRUZ3C6QXJZaYWqlHfHqlPDU0J8I-BgWpccNd_N-HuaG0goai-xyCBDlTnvt2yHYCOmxkKO4SDulQVpCcgjk/s1600/oKRA+SHRIMO+GUMBO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MamKrfX48lBM7Tu7qyXvPzQQAf_zkhkSW5ekL_I0eFc0lmpu1v-AFMtzRUZ3C6QXJZaYWqlHfHqlPDU0J8I-BgWpccNd_N-HuaG0goai-xyCBDlTnvt2yHYCOmxkKO4SDulQVpCcgjk/s640/oKRA+SHRIMO+GUMBO.jpg" width="640" /></a></div>
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i>Ingredients:</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
<br />
<ol style="text-align: left;">
<li><span style="color: #38761d;"><b><i>2 lbs Okra</i></b></span></li>
<li><span style="color: #38761d;"><b><i>4 tbs any fat - bacon fat, I used butter</i></b></span></li>
<li><span style="color: #38761d;"><b><i>2 tbsp all purpose flour</i></b></span></li>
<li><span style="color: #38761d;"><b><i>1 onion, finely chopped</i></b></span></li>
<li><span style="color: #38761d;"><b><i>2 green onions, finely chopped</i></b></span></li>
<li><span style="color: #38761d;"><b><i>1 pod garlic, minced</i></b></span></li>
<li><span style="color: #38761d;"><b><i>1 green bell pepper, finely chopped</i></b></span></li>
<li><span style="color: #38761d;"><b><i>4 medium tomatoes, chopped</i></b></span></li>
<li><span style="color: #38761d;"><b><i>2 lbs raw shrimp - peeled and deveined</i></b></span></li>
<li><span style="color: #38761d;"><b><i>1 tsp salt or to taste</i></b></span></li>
<li><span style="color: #38761d;"><b><i>1 tsp Cayenne pepper</i></b></span></li>
<li><span style="color: #38761d;"><b><i>5 dashes Tabasco or choice of hot sauce</i></b></span></li>
<li><span style="color: #38761d;"><b><i>1 green bay leaf</i></b></span></li>
<li><span style="color: #38761d;"><b><i>1/4 tsp thyme</i></b></span></li>
</ol>
<div>
<span style="color: #38761d;"><b><i>Steps:</i></b></span></div>
<div>
<span style="color: #38761d;"><b><i><br /></i></b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="color: #38761d;"><b><i>Wash Okra and cut into 1/4-inch rounds</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Put 2 lbs fat in a skillet and fry Okra, stirring often to prevent burning, until it is browned and dried, with all sliminess gone</i></b></span></li>
<li><span style="color: #38761d;"><b><i>In a deep cooking pot melt the remaining fat and blend in flour to make a roux, cooking and stirring until deep brown. Do this over very low heat because flour can burn</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Add the chopped onion, garlic, green pepper and stir to cook</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Add tomatoes and stir till cooked</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Add the cooked Okra and mix</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Add enough water to have atleast 2 inch standing water above the vegetable mix</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Add the raw shrimp</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Add all the seasoning and bring to a boil</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Let simmer cook for ~ 30 mins till the shrimp is completely cooked</i></b></span></li>
</ol>
<div>
<span style="color: #38761d;"><b><i>Serving Suggestions: Gumbo is always served in a soup bowl over a teacup-molded mound of hot rice.</i></b></span></div>
</div>
<div>
<span style="color: #38761d;"><b><i>Refrigerates and reheats very well</i></b></span></div>
</div>
Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-69200543076173083762013-02-10T09:30:00.002-08:002013-02-23T08:48:55.786-08:00Baked Ricotta and Mushroom Pots<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #38761d; font-size: large;"><b><i>Pots of Baked Ricotta and Mushrooms</i></b></span><br />
<span style="color: #38761d; font-size: large;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i>Recipe Source: From the book "Vegetarian Cooking - A common sense guide" </i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlvqPiSVBzH1cAlaZ8S_gk2NwBeew3fn4-YjB2uCSMVDlpDnY8VZV2_dECajv2IucDRhKa4Jty5wRAnolJfSjYL479K7jfZvXsk9Yjryn7qRWyNEbOak-GMaCXMDqHsZ5EiS_SI1HKCc/s1600/ricotta+pots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlvqPiSVBzH1cAlaZ8S_gk2NwBeew3fn4-YjB2uCSMVDlpDnY8VZV2_dECajv2IucDRhKa4Jty5wRAnolJfSjYL479K7jfZvXsk9Yjryn7qRWyNEbOak-GMaCXMDqHsZ5EiS_SI1HKCc/s640/ricotta+pots.jpg" width="604" /></a></div>
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i>What I like about the recipe: Super easy, quick and delicious, great for get-togethers</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i>Dish Category: Starter</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i>Serves: 4</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
<span style="color: #38761d;"><b><i>Ingredients:</i></b></span><br />
<span style="color: #38761d;"><b><i><br /></i></b></span>
<br />
<ol style="text-align: left;">
<li><span style="color: #38761d;"><b><i>20 g ( 3/4 oz) butter</i></b></span></li>
<li><span style="color: #38761d;"><b><i>1 tsp olive oil</i></b></span></li>
<li><span style="color: #38761d;"><b><i>1 and 1/2 cup sliced button mushrooms</i></b></span></li>
<li><span style="color: #38761d;"><b><i>1 garlic clove, crushed</i></b></span></li>
<li><span style="color: #38761d;"><b><i>a pinch of ground nutmeg</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Extra virgin olive oil for drizzling - optional</i></b></span></li>
<li><span style="color: #38761d;"><b><i>400 g (14 oz) block ricotta cheese</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Salt or sea-salt to taste</i></b></span></li>
</ol>
<div>
<span style="color: #38761d;"><b><i>Steps:</i></b></span><br />
<ol style="text-align: left;">
<li><span style="color: #38761d;"><b><i>Preheat the oven to 350 deg F</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Heat the butter and olive oil in a small frying pan and add the mushrooms and garlic and briefly fry over high heat until lightly golden</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Remove from the heat and stir in salt and black pepper to taste</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Brush flour ramekins with a little extra virgin olive oil and line the bases with a circle of baking/parchment paper</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Gently mix the mushroom mixture and ricotta cheese. Divide among the ramekins and press down firmly</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Bake for 20 - 25 mins., or until the tops are crusty and the mixture has started to shrink from the side of the ramekins</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Remove from the oven and leave to cool for 5 mins. before turning out</i></b></span></li>
<li><span style="color: #38761d;"><b><i>Serve hot, warm or cold, drizzled with a little extra virgin olive oil</i></b></span></li>
</ol>
</div>
</div>
Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-58536046594961779242013-02-09T21:48:00.001-08:002013-02-23T08:49:55.292-08:00Paalak Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #38761d; font-size: large;"><i><b>Paalak Paneer_North Indian Signature Vegetarian Dish with Homemade Cottage Cheese</b></i></span><br />
<span style="color: #38761d; font-size: large;"><i><b><br /></b></i></span>
<i><span style="color: #38761d;"><b>Dish Category: Side Dish, Entree</b></span></i><br />
<i><span style="color: #38761d;"><b><br /></b></span></i>
<i><span style="color: #38761d;"><b>Accompaniment: Indian flat bread, Puri, Steam rice, Paratha, choices are endless</b></span></i><br />
<i><span style="color: #38761d;"><b><br /></b></span></i>
<i><span style="color: #38761d;"><b>Possible Variations: Tofu, Chicken, Potato</b></span></i><br />
<i><span style="color: #38761d;"><b><br /></b></span></i>
<i><span style="color: #38761d;"><b>What I like about this dish: Very traditional, favourite at all festivities, great use of greens</b></span></i><br />
<i><span style="color: #38761d;"><b><br /></b></span></i>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagR7lQFaDngc3arNh1iXVqzQ2H5UEZ_O-orGzrXt_rmU1hpSOfoLVdItkc0MSwm2GQ0z2SViffuOxipDjZWOGzc8Js75ph9Hh3rAkeIRsaZcVlpPzsVeijv214Wya7m7ZRwX-S_wl5k8/s1600/Paalak+Paneer+ul.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagR7lQFaDngc3arNh1iXVqzQ2H5UEZ_O-orGzrXt_rmU1hpSOfoLVdItkc0MSwm2GQ0z2SViffuOxipDjZWOGzc8Js75ph9Hh3rAkeIRsaZcVlpPzsVeijv214Wya7m7ZRwX-S_wl5k8/s640/Paalak+Paneer+ul.jpg" width="640" /></a></div>
<i><span style="color: #38761d;"><b><br /></b></span></i>
<span style="color: #38761d; font-size: large;"><i><b><br /></b></i></span>
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<div style="background-color: white; font-family: Georgia, Verdana, Arial, serif; font-size: 16px; line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
<i><span style="color: #38761d;"><b>Ingredients:</b></span></i></div>
<div style="background-color: white; font-family: Georgia, Verdana, Arial, serif; font-size: 16px; line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
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<ol style="text-align: left;">
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Spinach </span><span style="line-height: 1.5em;">- 1 lb baby spinach, blanched and pureed</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Paneer/Cottage Cheese</span><span style="line-height: 1.5em;">- 7 oz or 200 g</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Oil</span><span style="line-height: 1.5em;"> </span><span style="line-height: 1.5em;">– 3 tbsp</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Onions</span><span style="line-height: 1.5em;"> </span><span style="line-height: 1.5em;">– 2 medium, finely minced</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Ginger</span><span style="line-height: 1.5em;"> </span><span style="line-height: 1.5em;">– 1″ pc, minced</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Garlic</span><span style="line-height: 1.5em;"> </span><span style="line-height: 1.5em;">– 4 cloves, minced</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Warm </span><span style="line-height: 1.5em;">Water</span><span style="line-height: 1.5em;"> </span><span style="line-height: 1.5em;">– 1/2 cup</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Tomatoes</span><span style="line-height: 1.5em;"> – 2 large pureed</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Garam Masala </span><span style="line-height: 1.5em;">- 2 tsp</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Cumin Powder</span><span style="line-height: 1.5em;"> – 1 tsp</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Coriander Powder</span><span style="line-height: 1.5em;"> – 2 tsp</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Red Chili Powder</span><span style="line-height: 1.5em;"> – to taste</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Salt </span><span style="line-height: 1.5em;">- to taste</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Turmeric Powder</span><span style="line-height: 1.5em;"> – 1/4 tsp</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Heavy Whipping Cream</span><span style="line-height: 1.5em;"> – 8 tbsp (optional)</span></b></span></i></li>
<li><i><span style="color: #38761d;"><b><span style="line-height: 1.5em;">Milk</span><span style="line-height: 1.5em;"> – to taste (optional)</span></b></span></i></li>
</ol>
<div>
<i><span style="color: #38761d;"><b>Steps:</b></span></i></div>
<div>
<ol style="line-height: 18.71875px;">
<li><i><span style="color: #38761d;"><b>Heat 2 tbsp Oil in a medium non-stick pan on high heat</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Once Oil is hot, add in the minced Onions, stir, cover and let it cook until onions are translucent</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Add in the Ginger and Garlic and mix. Cook till aromatic</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Add in the Tomates, cover and cook till the oil separates from the mixture</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast. Add a little water if needed</b></span></i></li>
<li><i><span style="color: #38761d;"><b>While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well</b></span></i></li>
<li><i><span style="color: #38761d;"><b>In a non-stick frying pan, heat the remaining 1 tbsp Oil</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Remove from the pan into a plate with paper towel to soak the excess oil</b></span></i></li>
<li><i><span style="color: #38761d;"><b>In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Meanwhile, once the Masala is prepared, add in the pureed Spinach</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Mix well and cook for 3-5 minutes to bring a slight boil</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Gently squeeze the water out of the Paneer and put the Paneer in the Spinach</b></span></i></li>
<li><i><span style="color: #38761d;"><b>Mix gently and simmer for 3 - 5 mins.</b></span></i></li>
</ol>
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Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-48673962557961612492013-02-09T21:36:00.001-08:002013-02-23T08:50:18.255-08:00Dahi Ke Kebab<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #38761d; font-size: large;"><i><b>Dahi Ke Kebab_An absolute Mughlai Delight</b></i></span><br />
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<span style="color: #38761d;"><b><i>Dish category : Vegetarian Starter, Side Dish</i></b></span><br />
<i><b><span style="color: #38761d;"><br /></span>
<span style="color: #38761d;">What I like about the recipe: Unique and absolute delicacy, simple ingredients</span></b></i><br />
<i><b><br /></b></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinn0WSM9Br8skYvh5wx_WRXZUGdpf2aCGZxNAhR0IlXZl8n37nApRrxzH54Ua8m6PQueshPs607OWQXgsCS9JEUPd0BtVYisVJ5jv8_6EZkX_IkDe01-VCl2YYuyiD648AQkD-UqIFIU/s1600/dahi++kebab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><b><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinn0WSM9Br8skYvh5wx_WRXZUGdpf2aCGZxNAhR0IlXZl8n37nApRrxzH54Ua8m6PQueshPs607OWQXgsCS9JEUPd0BtVYisVJ5jv8_6EZkX_IkDe01-VCl2YYuyiD648AQkD-UqIFIU/s640/dahi++kebab.jpg" width="640" /></b></i></a></div>
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<b><i><span style="color: #38761d;"><span style="background-color: white; font-family: 'Open Sans'; line-height: 18px;">Ingredients</span></span></i></b><br />
<ol style="text-align: left;">
<li><b><i><span style="color: #38761d;"><b><i><span style="color: #38761d;"><span style="background-color: white; font-family: 'Open Sans'; line-height: 18px;">1 cup hung curd (take about 1.5 cups curd in a muslin/cheese cloth and hang over the sink for atleast 2 hours). For best results full-fat Yougurt</span></span></i></b></span></i></b></li>
<li><b><i><span style="color: #38761d;"><b><i><span style="color: #38761d;"><span style="background-color: white; font-family: 'Open Sans'; line-height: 18px;">1/2 cup besan/gram flour</span></span></i></b></span></i></b></li>
<li><b><i><span style="color: #38761d;"><b><i><span style="color: #38761d;"><span style="background-color: white; font-family: 'Open Sans'; line-height: 18px;">1/2 tsp chilli powder or green chilli paste</span></span></i></b></span></i></b></li>
<li><b><i><span style="color: #38761d;"><b><i><span style="color: #38761d;"><span style="background-color: white; font-family: 'Open Sans'; line-height: 18px;">1/2 tsp ground black pepper</span></span></i></b></span></i></b></li>
<li><b><i><span style="color: #38761d;"><b><i><span style="color: #38761d;"><span style="background-color: white; font-family: 'Open Sans'; line-height: 18px;">2 pods green cardamom, powdered</span></span></i></b></span></i></b></li>
<li><b><i><span style="color: #38761d;"><b><i><span style="color: #38761d;"><span style="background-color: white; font-family: 'Open Sans'; line-height: 18px;">2 cloves, powdered</span></span></i></b></span></i></b></li>
<li><b><i><span style="color: #38761d;"><b><i><span style="color: #38761d;"><span style="background-color: white; font-family: 'Open Sans'; line-height: 18px;">A pinch of powdered cinnamon (optional, I didn't add any)</span></span></i></b></span></i></b></li>
<li><b><i><span style="color: #38761d;"><b><i><span style="color: #38761d;"><span style="background-color: white; font-family: 'Open Sans'; line-height: 18px;">Salt to taste</span></span></i></b></span></i></b></li>
<li><b><i><span style="color: #38761d;"><b><i><span style="color: #38761d;"><span style="background-color: white; font-family: 'Open Sans'; line-height: 18px;">Golden raisins </span></span></i></b></span></i></b></li>
<li><b><i><span style="color: #38761d;"><b><i><span style="color: #38761d;"><span style="background-color: white; font-family: 'Open Sans'; line-height: 18px;">Roasted Cashew</span></span></i></b></span></i></b></li>
</ol>
<div>
<b><i><span style="color: #38761d;"><span style="font-family: Open Sans;"><span style="line-height: 18px;">Steps:</span></span></span></i></b></div>
<div>
<b><i><span style="color: #38761d;"><span style="font-family: Open Sans;"><span style="line-height: 18px;"><br /></span></span></span></i></b></div>
<div>
<b><i><span style="color: #38761d;"><span style="background-color: white; color: #333333; font-family: 'Open Sans'; line-height: 18px;">1. Hang the curd as mentioned for atleast 2 hours until you get a thick, sticky curd. To this, add the rest of the ingredients to make a thick paste-like batter. Don't add any water - if you find the mixture too thick, add milk by the tsp and if you find it too thin, add besan by the tsp.</span><br style="background-color: white; color: #333333; font-family: 'Open Sans'; line-height: 18px;" /><br style="background-color: white; color: #333333; font-family: 'Open Sans'; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'Open Sans'; line-height: 18px;">2. Heat oil until almost smoking, shape dough into small, flat kebabs and deep fry until golden brown on both sides. Serve immediately with any Chutney/sauce of choice.</span></span></i></b></div>
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Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com1tag:blogger.com,1999:blog-8649092130203684867.post-81350483968208753822013-02-09T21:23:00.002-08:002013-02-10T09:33:31.081-08:00Shrimp-Stuffed Tomato<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #38761d; font-size: large;"><b><i>Shrimp-Stuffed Tomato Bake with Parmesan and Basil</i></b></span><br />
<span style="color: #38761d; font-size: large;"><b><i><br /></i></b></span>
<b><i><span style="color: #38761d;">Dish Category:</span></i></b><i><b><span style="color: #38761d;"> Entree, Side Dish</span></b></i><br />
<i><b><span style="color: #38761d;"><br /></span></b></i>
<i><b><span style="color: #38761d;">What I like about this recipe: Easy, quick, can be prepared ahead of time for gatherings</span></b></i><br />
<span style="color: #38761d; font-size: large;"><b><i><br /></i></b></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97yzHph6k78zHifFcXrURL-0UAjr0BYrCr_Tu-UUSXEtrRCVctFdk4OauXj9DhPIEzRA0NN1tFJSIllq5Y2p9kZb86LuCGewR0mv0lYT6L4alvJk3NnJuA966VkMwlrIlKe3Ge8m8MEM/s1600/STUFFED+TOMATO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97yzHph6k78zHifFcXrURL-0UAjr0BYrCr_Tu-UUSXEtrRCVctFdk4OauXj9DhPIEzRA0NN1tFJSIllq5Y2p9kZb86LuCGewR0mv0lYT6L4alvJk3NnJuA966VkMwlrIlKe3Ge8m8MEM/s640/STUFFED+TOMATO.jpg" width="640" /></a></div>
<span style="color: #38761d; font-size: large;"><b><i><br /></i></b></span>
<b><i><span style="color: #38761d;"><br /></span></i></b>
<b><i><span style="color: #38761d;">Serves: 6</span></i></b><br />
<b><i><span style="color: #38761d;"><br /></span></i></b>
<b><i><span style="color: #38761d;">Ingredients:</span></i></b><br />
<b><i><span style="color: #38761d;"><br /></span></i></b>
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<ol style="text-align: left;">
<li><b><i><span style="color: #38761d;"> 6 - 7 oz/ 170 - 200 g large, firm, ripe tomatoes</span></i></b></li>
<li><b><i><span style="color: #38761d;">1 tsp salt</span></i></b></li>
<li><b><i><span style="color: #38761d;">1/2 cup finely chopped onion</span></i></b></li>
<li><b><i><span style="color: #38761d;">1 medium garlic clove, minced</span></i></b></li>
<li><b><i><span style="color: #38761d;">2 tbsp olive oil</span></i></b></li>
<li><b><i><span style="color: #38761d;">1/4 lb shrimp, cooked, deveined and cut into small pieces</span></i></b></li>
<li><b><i><span style="color: #38761d;">1 cup cooked orzo pasta</span></i></b></li>
<li><b><i><span style="color: #38761d;">1/4 cup roasted/toasted nuts - optional</span></i></b></li>
<li><b><i><span style="color: #38761d;">1/4 cup grated parmesan cheese</span></i></b></li>
<li><b><i><span style="color: #38761d;">1/4 tsp dried basil</span></i></b></li>
</ol>
<div>
<b><i><span style="color: #38761d;">Steps:</span></i></b></div>
<div>
<b><i><span style="color: #38761d;"><br /></span></i></b></div>
<div>
<ol style="text-align: left;">
<li><b><i><span style="color: #38761d;">Make 1/8-inch slice across stem end of each tomato and keep the tops; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on paper towels. Let stand about 30 mins. to remove excess moisture. Press dry paper towels in to tomatoes to remove any remaining moisture</span></i></b></li>
<li><b><i><span style="color: #38761d;">Preheat oven to 375 deg F</span></i></b></li>
<li><b><i><span style="color: #38761d;">In a skillet saute the onion and garlic in 1 tbsp olive oil till the onion is tender. Stir often.</span></i></b></li>
<li><b><i><span style="color: #38761d;">Add shrimp, orzo, nuts, 2 tbsp of Parmesan cheese and basil and mix well</span></i></b></li>
<li><b><i><span style="color: #38761d;">Spoon mixture in to the prepared tomatoes. Arrange in a shallow baking dish</span></i></b></li>
<li><b><i><span style="color: #38761d;">Sprinkle with remaining 1 tbsp olive oil and Parmesan cheese and cover with the tomato tops</span></i></b></li>
<li><b><i><span style="color: #38761d;">Bake for 20 mins until tops are golden brown</span></i></b></li>
</ol>
</div>
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Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-20191551701410917482013-02-09T21:06:00.003-08:002013-02-09T21:07:22.484-08:00Indian Chai<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 class="post-title entry-title" itemprop="name" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 30px; margin: 0px; position: relative;">
<span style="background-color: white;"><span style="color: #38761d;"><i>A tall glass of Tea b</i></span></span><i style="background-color: white; color: #38761d;">inds you well.....</i></h3>
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<span style="background-color: white;"><span style="color: #38761d;"><b><i>Yes, we Indians do "cook" our tea. Simple it is one may think, but a good cup of tea or a tall glass for that matter can make your journey from Calcutta to London a swift ride!! Tea drinking might have been introduced by the British, but we have transformed black tea from a mere source of caffeine to an elixir that hold friends together. A tea stall at every corner of every Indian city will speak for evidence. Why not begin this new journey of inspiring to cook and finding expression through the process with a tall glass of ginger tea?</i></b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BFG2T39KTy9idDKespIbYn6iljbocYjPW-Q0xAyyvcECV9R0NdjjlPzYbmT9rMYyQfcnDMy3fDJHiHb2RCBLjViFzn3BmM3SU9fd-8wx3dDdKPBbNWA8wQ1325h2Ib6WAFzdnaWIL3c/s1600/ginger+tea.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-decoration: initial;"><span style="color: #38761d;"><b><i><img border="0" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BFG2T39KTy9idDKespIbYn6iljbocYjPW-Q0xAyyvcECV9R0NdjjlPzYbmT9rMYyQfcnDMy3fDJHiHb2RCBLjViFzn3BmM3SU9fd-8wx3dDdKPBbNWA8wQ1325h2Ib6WAFzdnaWIL3c/s640/ginger+tea.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; border: none; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; padding: 8px; position: relative;" width="640" /></i></b></span></a></div>
<span style="background-color: white;"><span style="color: #38761d;"><b><i><br /><br /><br /><br />Servings : 2 cups<br />Ingredients:<br /><br />1. 2 thin slices of fresh ginger root<br />2. 2 tbsp Black tea of choice - I use Assam Black Tea<br />3. Sugar/sweetener (optional)<br />4. Half cup milk<br />5. 1 and half cup water<br /><br />Optional Accompaniments:<br /><br />Anything sweet or salty, snack or savoury will be happily married to a fair and handsome Black tea :P!!<br /><br />Steps:<br /><br />1. Boil one and half cup water (preferably using the serving cups for measurements)<br />2. Add the ginger slices (add more or less according to desired gingery flavor)<br />3. Let the ginger simmer till it softens and the aroma is awake<br />4. Add the tea leaves to the boiling water<br />5. Add the milk and give a good stir with a spoon<br />6. Let the liquid come to a boil<br />7. Strain and add sweetener if desired<br /><br />Modifications:<br /><br />One can always leave out the milk or add powdered milk. The tea leaves may be allowed to soak in for longer based on the desired strength of tea.</i></b></span></span></div>
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Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-12266599378953803242013-02-09T21:03:00.004-08:002013-02-10T09:34:37.607-08:00Chicken Enchilada<div dir="ltr" style="text-align: left;" trbidi="on">
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<h3 class="post-title entry-title" itemprop="name" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 30px; margin: 0px; position: relative;">
<span style="background-color: white;"><i><span style="color: #38761d;">Chicken Enchilada with Tomatillo Cilantro Sauce</span></i></span></h3>
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<span style="background-color: white;"><i><span style="color: #38761d;"><br /></span></i></span></div>
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<span style="background-color: white;"><i><span style="color: #38761d;"><b>What I like about the recipe: Easy, simple ingredients, refrigerates and reheats well</b></span></i></span></div>
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<b><i style="background-color: white;"><span style="color: #38761d;">Enchilada, literally translates to “to add chilli pepper to” which gives me the freedom to make it as hot and spicy as I like!!!<o:p></o:p></span></i></b></div>
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<span style="background-color: white;"><b><i><span style="color: #38761d;">A dish with at least 12 possible variations and innumerable potential modifications is essentially so forgiving for any cook. The similarity of flavors, spices, ingredients and processing thereof between Mexican and Indian culinary exercise has always fascinated me. So I wished to begin my spree to Mexican cooking with some Enchiladas…… with as little freedom as possible!! Narrated herein the variation I tried and honestly, loved!<o:p></o:p></span></i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpdL4GquB-M8nho3RJY_Sl6lZ6h5PbTfxE7SvVoSmsCKaEOowA9LaMzVFdPEgerYB4hyphenhyphenjLnahDkQDYrxaURNIykga0QGRAEWnTe0H5-pcTG745ZIIpy0AfYZuvobT9yPkIlK_-OSlwIY/s1600/Chicken+Enchiladas.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-decoration: initial;"><b><i><span style="color: #38761d;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpdL4GquB-M8nho3RJY_Sl6lZ6h5PbTfxE7SvVoSmsCKaEOowA9LaMzVFdPEgerYB4hyphenhyphenjLnahDkQDYrxaURNIykga0QGRAEWnTe0H5-pcTG745ZIIpy0AfYZuvobT9yPkIlK_-OSlwIY/s640/Chicken+Enchiladas.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; border: none; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; padding: 8px; position: relative;" width="640" /></span></i></b></a></div>
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<span style="background-color: white;"><b><i><span style="color: #38761d;">Servings: 4</span></i></b></span></div>
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<span style="background-color: white;"><b><i><span style="color: #38761d;">Ingredients: </span></i></b></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><b><i><span style="color: #38761d;"><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Corn tortilla – I think flour/wheat tortillas will do as well</span></span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><b><i><span style="color: #38761d;"><span style="text-indent: -0.25in;">2 </span><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Chicken breast</span></span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">1 large red onion finely sliced</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">4 cloves of garlic</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">2 serrano papers or to taste</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><b><i><span style="color: #38761d;"><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Few sprigs of fresh Cilantro chopped</span></span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">5-6 tomatillos</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><b><i><span style="color: #38761d;"><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Cooking oil</span></span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><b><i><span style="color: #38761d;"><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Salt to taste</span></span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><b><i><span style="color: #38761d;"><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">2 tbsp lemon/lime juice</span></span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><b><i><span style="color: #38761d;"><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Mexican three cheese mix – or your favorite cheese</span></span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><b><i><span style="color: #38761d;"><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Jalapeno peppers (Optional)</span></span></i></b></span></li>
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<span style="background-color: white;"><b><i><span style="color: #38761d;">Steps:<o:p></o:p></span></i></b></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Slightly grease a baking tray and preheat oven to 350 deg F</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Remove the green leafy part from the tomatillos</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Place the tomatillos, Serrano peppers and garlic cloves on the baking tray and bake for 15 – 20 mins or until the skin is slightly charred</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Allow to cool and remove the skin of the tomatillos</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Grind the tomatillos, garlic, Serrano peppers, cilantro and lime/lemon juice together into a sauce consistency – give a test taste for heat and sourness</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Poach the chicken breasts in boiling water, cool and shred lightly using a fork</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Heat oil in a skillet, sauté onions till translucent</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Add the chicken breasts and Jalapeno peppers if using</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Add enough of the green sauce to coat the chicken well and stir to mix – keep aside some sauce for topping</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Add salt to taste and allow the mixture to heat thoroughly</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Soften the tortillas in a microwave or on a skillet – preferably follow the instruction on the package</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">The tortillas may also be soaked slightly in the sauce at this time</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Place enough filling in the softened (or soaked in sauce) tortillas and fold like an Enchilada</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Place each Enchilada in a greased baking dish with the folded side down</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">After all the Enchiladas have been placed together, pour the remaining sauce and top with cheese as desired</span></i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: -0.25in;"><b><i><span style="color: #38761d;">Bake at 350 deg F for 10 – 15 mins till the cheese has melted and is slightly golden brown</span></i></b></span></li>
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Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-86080170161334527612013-02-09T20:59:00.002-08:002013-02-09T21:01:23.280-08:00Szechwan Tofu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white;"><i><span style="color: #38761d;">Szechwan Tofu from the "heavenly country"</span></i></span></h3>
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<span style="background-color: white;"><b><i><span style="color: #38761d;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">Wikipedia says: Szechuan cuisine</span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">,<span class="apple-converted-space"> </span>Sichuan cuisine, or<span class="apple-converted-space"> </span>Szechwan cuisine<span class="apple-converted-space"> </span>(</span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Chinese_language" style="text-decoration: initial;" title="Chinese language">Chinese</a></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">:<span class="apple-converted-space"> </span></span><span lang="ZH" style="font-family: 'MS Gothic'; font-size: 12pt; line-height: 18px;">四川菜</span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">;<span class="apple-converted-space"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Pinyin" style="text-decoration: initial;" title="Pinyin">pinyin</a></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">:<span class="apple-converted-space"> </span>Sìchuān cài<span class="apple-converted-space"> </span>or<span class="apple-converted-space"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Chinese_language" style="text-decoration: initial;" title="Chinese language">Chinese</a></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">:<span class="apple-converted-space"> </span></span><span lang="ZH" style="font-family: 'MS Gothic'; font-size: 12pt; line-height: 18px;">川菜</span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">;</span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Pinyin" style="text-decoration: initial;" title="Pinyin">pinyin</a></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">:<span class="apple-converted-space"> </span>chuān cài) is a style of<span class="apple-converted-space"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Chinese_cuisine" style="text-decoration: initial;" title="Chinese cuisine">Chinese cuisine</a></span><span class="apple-converted-space"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">originating from<span class="apple-converted-space"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Sichuan" style="text-decoration: initial;" title="Sichuan">Sichuan</a></span><span class="apple-converted-space"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">province in southwestern<span class="apple-converted-space"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/China" style="text-decoration: initial;" title="China">China</a></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of<span class="apple-converted-space"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Garlic" style="text-decoration: initial;" title="Garlic">garlic</a></span><span class="apple-converted-space"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">and<span class="apple-converted-space"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Chili_pepper" style="text-decoration: initial;" title="Chili pepper">chili peppers</a></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">, as well as the unique flavour of the<span class="apple-converted-space"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Sichuan_pepper" style="text-decoration: initial;" title="Sichuan pepper">Sichuan pepper</a></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">.<span class="apple-converted-space"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Peanut" style="text-decoration: initial;" title="Peanut">Peanuts</a></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">,<span class="apple-converted-space"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Sesame_paste" style="text-decoration: initial;" title="Sesame paste">sesame paste</a></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">, and<span class="apple-converted-space"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><a href="http://en.wikipedia.org/wiki/Ginger" style="text-decoration: initial;" title="Ginger">ginger</a></span><span class="apple-converted-space"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"> </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">are also prominent ingredients in Szechuan cooking.</span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><sup><a href="http://en.wikipedia.org/wiki/Szechuan_cuisine#cite_note-szechuan-1" style="text-decoration: initial;">[1]</a></sup></span><sup><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><o:p></o:p></span></sup></span></i></b></span></div>
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<span style="background-color: white; font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><b><i><span style="color: #38761d;">Sichuan is colloquially known as the "heavenly country" due to its abundance of food and natural resources. One ancient Chinese account declared that the "people of Sichuan uphold good flavour, and they are fond of hot and spicy taste.<o:p></o:p></span></i></b></span></div>
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<span style="background-color: white; font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><b><i><span style="color: #38761d;">Garlic and chilli oil is what I rely on a lot for this dish….<o:p></o:p></span></i></b></span></div>
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<span style="background-color: white; font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><b><i><span style="color: #38761d;">Recipe for the sauce:<o:p></o:p></span></i></b></span></div>
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<span style="background-color: white; font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><b><i><span style="color: #38761d;">I trusted the following source to make my own but there are several store-bought ones readily available, too!<o:p></o:p></span></i></b></span></div>
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<span style="background-color: white; font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><b><i><span style="color: #38761d;"><a href="http://www.food.com/recipe/szechuan-sauce-147645" style="text-decoration: initial;">http://www.food.com/recipe/szechuan-sauce-147645</a><span class="MsoHyperlink"><o:p></o:p></span></span></i></b></span></div>
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<span class="MsoHyperlink"><span style="background-color: white; font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><b><i><span style="color: #38761d;">Accompaniments: Steamed rice or fried rice; white rice or brown rice. The perfect spice and heat of the dish will be loyal to all<o:p></o:p></span></i></b></span></span></div>
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<span class="MsoHyperlink"><span style="background-color: white; font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><b><i><span style="color: #38761d;">Instead of Tofu: This preparation is highly versatile. Tofu can be replaced with any meat, fish or vegetables.<o:p></o:p></span></i></b></span></span></div>
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<span style="background-color: white;"><b><i><span style="color: #38761d;"><span class="MsoHyperlink"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">Modifications: The heat from the sauce can be scaled up or down. The Tofu can be </span></span><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;">corn flour battered and <span class="MsoHyperlink">deep fried for crispiness.<o:p></o:p></span></span></span></i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCokuO1eZWsIQ49ix__xH55atoL1_q1_Lj-0XrI95Zd8EkmhJXWmSzk2ghloW3B92tTi1OD3yGcQ_me0hyphenhyphen473Qd7Qa4CreeqKPKFSYxaXfwfNCM-11z30FT7LBVPaa9mz1RiGgr652Y0/s1600/Schejwan+tofu.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-decoration: initial;"><b><i><span style="color: #38761d;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCokuO1eZWsIQ49ix__xH55atoL1_q1_Lj-0XrI95Zd8EkmhJXWmSzk2ghloW3B92tTi1OD3yGcQ_me0hyphenhyphen473Qd7Qa4CreeqKPKFSYxaXfwfNCM-11z30FT7LBVPaa9mz1RiGgr652Y0/s640/Schejwan+tofu.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; border: none; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; padding: 8px; position: relative;" width="640" /></span></i></b></a></div>
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<span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span class="MsoHyperlink"><span style="background-color: white;"><b><i><span style="color: #38761d;"><br /></span></i></b></span></span></span></div>
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<span style="background-color: white; font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><b><i><span style="color: #38761d;">Ingredients:<o:p></o:p></span></i></b></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">1 package Firm tofu</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">3 finely chooped Bell peppers - preferably green for the heat</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">1 medium finely chopped red Onion</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">3 tbsp Fresh finely minced garlic</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">2 tbsp Sesame oil – any cooking oil of choice may be used</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">2 tbsp Cornstarch/cornflower</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Salt to taste</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">2 tbsp Brown sugar (optional)</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Finely chopped Green onions (optional)</span></i></b></span></span></li>
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<span style="background-color: white; font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><b><i><span style="color: #38761d;">Steps:<o:p></o:p></span></i></b></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Cut the tofu into half-inch cubes, drain well, and marinade with fresh lime juice or soy sauce. Marinate for about 20 – 20 mins</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Heat sesame oil in a skillet and season with garlic; fry till golden brown</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Add the bell peppers and onion; sauté till cooked – vegetables should not be soft but crispy</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Add the Szechuan sauce (as much as you prefer) and bring the mix together</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Add the tofu (leave the marinade behind) at this point and mix well</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Briskly stir in corn flour in 4 tbs cold water and add</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Mix very well, add salt and sugar</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Let simmer until the gravy thickens</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Garnish with finely chopped green onions</span></i></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 18px;"><span style="background-color: white;"><b><i><span style="color: #38761d;">Serve with hot rice</span></i></b></span></span></li>
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Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0tag:blogger.com,1999:blog-8649092130203684867.post-55515593377826684292013-02-09T20:55:00.000-08:002013-02-10T09:45:16.652-08:00Pototao Crepe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white;"><span style="color: #38761d;"><i>Potato Crepe.....a treat from Ardiche, France</i></span></span></h3>
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<span style="background-color: white;"><span style="color: #38761d;"><i><b><br /></b></i></span></span></div>
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<span style="background-color: white;"><span style="color: #38761d;"><i><b>Recipe Source: From the book "Bocuse in your Kitchen" by Paul Bocuse</b></i></span></span></div>
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<span style="background-color: white;"><span style="color: #38761d;"><i><b>Crique is the real name in French for these savory treats from the South-Central department of France. My friend introduced to me this recipe from her home town. Easy, delightful and a quick fix accompaniment for any meal.</b></i></span></span><br />
<span style="background-color: white;"><span style="color: #38761d;"><i><b><br /></b></i></span></span>
<span style="background-color: white;"><span style="color: #38761d;"><i><b>What I like about this recipe: Super easy, simple and few ingredients, great with any meal</b></i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QWcmuFLoNOvkvHRUh8-pETr3hgsuOeFXloj-HXnE4CLiVa_Fe_p6nvjYzPK1AJ3V9yyV2Cu2ov0rLGM4iFevuY1ozeuzcn-HwPIBADzjSSbV0INWoBDaUj8qrIvbpAW2LykSOznprLY/s1600/potato+crepe.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-decoration: initial;"><span style="color: #38761d;"><i><b><img border="0" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QWcmuFLoNOvkvHRUh8-pETr3hgsuOeFXloj-HXnE4CLiVa_Fe_p6nvjYzPK1AJ3V9yyV2Cu2ov0rLGM4iFevuY1ozeuzcn-HwPIBADzjSSbV0INWoBDaUj8qrIvbpAW2LykSOznprLY/s640/potato+crepe.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; border: none; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; padding: 8px; position: relative;" width="640" /></b></i></span></a></div>
<span style="background-color: white;"><span style="color: #38761d;"><i><b><br /><br />Servings: 2 -3<br /><br />Accompaniments: These crepes can be served as a garnish with grilled meat or as a light lunch accompanied by a green salad with Oil and Vinegar dressing<br /><br />Ingredients:</b></i></span></span><br />
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #38761d;"><i><b>1 lb old potatoes</b></i></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #38761d;"><i><b>1 egg</b></i></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #38761d;"><i><b>Salt and pepper to taste</b></i></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #38761d;"><i><b>3 tbsp olive oil</b></i></span></span></li>
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<span style="background-color: white;"><span style="color: #38761d;"><i><b>Steps:</b></i></span></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #38761d;"><i><b>Wash the potatoes, wipe them dry and peel them</b></i></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #38761d;"><i><b>Grate the potatoes coarsely, place them in a bowl with the egg, salt and pepper and mix well</b></i></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #38761d;"><i><b>Heat 2 tbsp oil in a non-stick frying pan. When very hot, add all the grated potatoes and spread them out pressing with flat spatula to make a large crepe, or pancake of even thickness</b></i></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #38761d;"><i><b>Cook over moderately high heat for 6 - 8 min, or until the underside has browned</b></i></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #38761d;"><i><b>Slide the crepe out into a large plate</b></i></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #38761d;"><i><b>Place 1 tbsp of oil in the pan, place a second plate on top of the crepe and turn it upside down; lift off the first plate and slide the crepe back into the pan to finish cooking on the second side</b></i></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #38761d;"><i><b>Serve immediately</b></i></span></span></li>
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Akaashkusumhttp://www.blogger.com/profile/13336417666758359401noreply@blogger.com0