Showing posts with label all. Show all posts
Showing posts with label all. Show all posts
Saturday, May 3, 2014
Teratti Paal Mother of all Tambram sweets in Diwali Blogging III
Continued from Diwali Blogging- I and II.....
Its not like Ive been going crazy cleaning and cooking. Nankhatais were made almost 10 days ago. Khajas were made last Sunday. Then there was a big break. My domestic help fell ill and I managed whatever cleaning I could do by myself...I can see all my friends in the US say- No maids here! But the kind of dust that settles on everything that has stayed in one place for more than 5 minutes, is so typically BOMBAY. I often tell DH, if I didnt move for a couple of hours, Id be covered with dust myself.
The baked Karanjis took shape 3 days ago and then it was only today that I decided to make the stuff for the finale. Since Id bought some extra milk for the day, I wanted to make a milk based sweet. I thought - why not Teratti Paal? For all those who arent familiar with this one - this recipe has only two ingredients - Milk and Sugar. Milk is boiled and boiled some more (read as atleast 40 minutes per Litre) - to obtain a semi solid consistency after which sugar is mixed in until it melts and the milk and sugar come together as one. Weddings, auspicious occasions, poojas, nothing in my family is complete without this one sweet. Since its got this auspicious tag attached to it, Im always wary of making such stuff and causing some goof up. But today, I had to try this. As usual, called up mom, made a mental note of the process and emptied the milk into my huge non stick wok. Stir, stir, stir, add the sugar, and teratti paal is ready! You really want me to write the recipe for you?
Ingredients
1.5 L Whole cows milk
1 cup sugar
1 tsp ghee
Directions
Take an absolutely clean kadai / wok. Non stick variety is better. Pour the milk. Bring it to a boil and then keep the flame on minimum. Let the milk simmer for around 25-30 minutes. You cna leave a wooden ladle into the wok, so that the milk does not overflow.
Please keep stirring off and on, so that as the milk thickens, it does not stick to the bottom.
After around 25 minutes, you notice that the milk has thickened to a thready consistency. At this point add the sugar and keep stirring. It will take another 15 minutes or so, until the sugar and milk have turned into a semi solid consistency with no liquid floating around.
Turn off the flame. Mix in a tsp of ghee into the teratti paal and remove it into a bowl / plate.
The subtle taste of this one is to be experienced. But I shall try and explain. Its rough, granular, mildly fragrant from the milk and sweet of course.
Also made a quickie dudhi halwa (bottlegourd fudge) and Gulab Jamun from the Gits pack according to pack instructions. I must tell you that this is the first time ever I tried my hands at these . The balls almost seems like seedai. Or may be like marbles. A quick phone call to my aunt rescued the situation and the jamuns turned out nice and fluffy, floating happily in a saffron-cardamom flavour infused syrup. See them there, and youll agree with me :)
Recipe for Dudhi Halwa is here....
Dudhi Halwa
1 tsp ghee
3 cups grated dudhi (Used 3/4 of a bottle gourd)
1 tbsp grated beetroot (for colour - optional)
1 cup whole milk
1/2 cup sugar
100 gms Khoya (solidified milk)
Pinch of freshly grated nutmeg
Directions
In a pan, take a tsp of ghee. Put in the grated dudhi and beetroot. Saute for 2-3 minutes.
Add the sugar and the milk to the dudhi. Boil them together for around 10 minutes until the dudhi is soft and cooked.
Put in the khoya, grated nutmeg and keep stirring vigourously until all the water / milk has evaporated. This will take atleast 15 minutes. The fudge will be a pale pink colour and will collect into a ball in the corner of the pan. Take it off the flame.
Remove it into a deep dish. Flatten well with spatula. Once it has cooled a bit, chill it in the refrigerator for 30 minutes. Remove and cut into desired shapes.
This is a very quick and yummy, all Indian dessert. If you dont get Khoya, condensed milk should work fine too. Serve it warm with a scoop of vanilla icecream and your guests will be licking the spoon (and the bowl) clean!
Heres the list of Diwali goodies - 2006
Sweet and Savoury Nankhatai
Spicy Khajas
Baked Karanjis
Teratti Paal
Dudhi Halwa
Gulab Jamun
Wishing you and your families a wonderfully JOYOUS DIWALI with good health and prosperity.
Read More..
Its not like Ive been going crazy cleaning and cooking. Nankhatais were made almost 10 days ago. Khajas were made last Sunday. Then there was a big break. My domestic help fell ill and I managed whatever cleaning I could do by myself...I can see all my friends in the US say- No maids here! But the kind of dust that settles on everything that has stayed in one place for more than 5 minutes, is so typically BOMBAY. I often tell DH, if I didnt move for a couple of hours, Id be covered with dust myself.
The baked Karanjis took shape 3 days ago and then it was only today that I decided to make the stuff for the finale. Since Id bought some extra milk for the day, I wanted to make a milk based sweet. I thought - why not Teratti Paal? For all those who arent familiar with this one - this recipe has only two ingredients - Milk and Sugar. Milk is boiled and boiled some more (read as atleast 40 minutes per Litre) - to obtain a semi solid consistency after which sugar is mixed in until it melts and the milk and sugar come together as one. Weddings, auspicious occasions, poojas, nothing in my family is complete without this one sweet. Since its got this auspicious tag attached to it, Im always wary of making such stuff and causing some goof up. But today, I had to try this. As usual, called up mom, made a mental note of the process and emptied the milk into my huge non stick wok. Stir, stir, stir, add the sugar, and teratti paal is ready! You really want me to write the recipe for you?
Ingredients
1.5 L Whole cows milk
1 cup sugar
1 tsp ghee
Directions
Take an absolutely clean kadai / wok. Non stick variety is better. Pour the milk. Bring it to a boil and then keep the flame on minimum. Let the milk simmer for around 25-30 minutes. You cna leave a wooden ladle into the wok, so that the milk does not overflow.
Please keep stirring off and on, so that as the milk thickens, it does not stick to the bottom.
After around 25 minutes, you notice that the milk has thickened to a thready consistency. At this point add the sugar and keep stirring. It will take another 15 minutes or so, until the sugar and milk have turned into a semi solid consistency with no liquid floating around.
Turn off the flame. Mix in a tsp of ghee into the teratti paal and remove it into a bowl / plate.
The subtle taste of this one is to be experienced. But I shall try and explain. Its rough, granular, mildly fragrant from the milk and sweet of course.
Also made a quickie dudhi halwa (bottlegourd fudge) and Gulab Jamun from the Gits pack according to pack instructions. I must tell you that this is the first time ever I tried my hands at these . The balls almost seems like seedai. Or may be like marbles. A quick phone call to my aunt rescued the situation and the jamuns turned out nice and fluffy, floating happily in a saffron-cardamom flavour infused syrup. See them there, and youll agree with me :)Recipe for Dudhi Halwa is here....
Dudhi Halwa
1 tsp ghee
3 cups grated dudhi (Used 3/4 of a bottle gourd)
1 tbsp grated beetroot (for colour - optional)
1 cup whole milk
1/2 cup sugar
100 gms Khoya (solidified milk)
Pinch of freshly grated nutmeg
Directions
In a pan, take a tsp of ghee. Put in the grated dudhi and beetroot. Saute for 2-3 minutes.
Add the sugar and the milk to the dudhi. Boil them together for around 10 minutes until the dudhi is soft and cooked.
Put in the khoya, grated nutmeg and keep stirring vigourously until all the water / milk has evaporated. This will take atleast 15 minutes. The fudge will be a pale pink colour and will collect into a ball in the corner of the pan. Take it off the flame.
Remove it into a deep dish. Flatten well with spatula. Once it has cooled a bit, chill it in the refrigerator for 30 minutes. Remove and cut into desired shapes.
This is a very quick and yummy, all Indian dessert. If you dont get Khoya, condensed milk should work fine too. Serve it warm with a scoop of vanilla icecream and your guests will be licking the spoon (and the bowl) clean!
Heres the list of Diwali goodies - 2006
Sweet and Savoury Nankhatai
Spicy Khajas
Baked Karanjis
Teratti Paal
Dudhi Halwa
Gulab Jamun
Wishing you and your families a wonderfully JOYOUS DIWALI with good health and prosperity.
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Saturday, March 22, 2014
The Great All American Burger Dog – USA! USA! USA!
As the story goes, Bill “Burger Bill” Parrish didn’t want to buy two different kinds of buns for his tiny snack stand, which he operated on Lake Merced, near the Olympic Club in San Francisco. Since there’s no such thing as flat, round hot dogs, Bill decided to shape his burgers to fit the hot dog bun, and The City’s most storied cheeseburger was born.
The irresistible and geometrically superior burgers became so popular that golfers at the Olympic Club would send their caddies over to grab as many burger dogs as they could carry. Eventually the very exclusive club offered to let Bill set up his trailer on the course, near the 11th hole, where they’ve been a fixture ever since.
Above and beyond fitting the uni-bun, Burger Bill’s rectangular meat ended up being culinarily superior for all the reasons I brag about in the video. The shape insures a great crust of grill marks, and a perfect meat-to-bun ratio as you eat your way down the length.
With all deference to Mr. Parrish, I’ve added an extra bonus technique of seasoning the inside of the burger before it’s formed. When you add this to the aforementioned attributes, you’re talking about a great, and uniquely American burger experience. I hope you give these a try soon. Enjoy!
Ingredients per burger dog:
8 oz ground beef (80/20 grind)
1 large hot dog bun
1 slice cheese
salt and pepper to taste
View the complete recipe
View the complete recipe
Tuesday, March 18, 2014
Recipes we all know the ingredients but what about the dishes
So youve found a great recipe, youve gone down the shops and all the ingredients bought. Get back all eager to cook a great meal, then you realize that you no idea what to cook it all in. Here are a few things that should be no aspiring chef in the kitchen without.
Most of us have a good frying pan - a frying pan, but few of us have a really good. A non-stick pan can really the difference between creating a good meal and a great one.
A good knife - there is a significant difference between tear meat or vegetables and slicing through it. Getting a good quality will make sharp knife the difference between a simple preparation of food or difficult.
Is a good quality stove - gas, electric can be frustrating. Ensure that clean, good quality stove can you ensure that every meal is cooked to perfection.
Ensure good pots and pans - you are clean, big enough for what you want to do with you and above all ensure that you, be kept in good condition to ensure that the food remains unchanged.
An apron - you may want to be your food great, but you want to not get probably it on your expensive clothes get a good apron and will worry about to eat your food only.
A good cutting board - ensure it is clean again made of wood are usually the best and make sure, that you big are enough for what you hack your beautiful new sharp knife with you want to be.
Do you will the steps and the only thing that could go wrong below to human error (which I am sure would not happen!).
Gary Kingston writes for utterly recipes, an online-cooking guide for those simple and quick recipes to want. The site offers recipes for, among other things, beef, lamb, vegetarian and vegetarian recipes.
We have a really nice chicken recipe [http://www.utterlyrecipes.com/chicken/chicken_curry_recipe.html] curry can take a look at!
For more information visit please utterly recipes
Friday, February 7, 2014
Introducing My All American Lamb Moussaka Burger!
Can "ewe" believe I did a lamb post title with no baaaaaaaaaad puns? Hey, I was afraid of getting lambasted! Okay, Im done (he said, sheepishly).I was recently contacted by the American Lamb Board, who are promoting their third annual “Get Your Grill On” video competition, to see if I would be interested in trying some lamb.
Never one to turn down free meat, I said sure! When the package arrived I was very happy to see I was the proud owner of one pound of all-natural, all-American, ground lamb.
Deciding what to make was easy. I love lamb burgers, and Ive been daydreaming recently about a lamb burger based on the famous Greek casserole, Moussaka. For those of you that dont know, Moussaka is a stunning blend of spiced ground lamb, tomato, and eggplant, topped with a creamy, cheesy white sauce.
I decided to integrate the eggplant right into the burger itself, instead of topping the burger with cooked slices. I really liked the result, but I think most of you will enjoy it better if you use less eggplant than I did.
I started with about 3-4 cups of raw diced eggplant, and while the burgers held together nicely, the texture was very soft. I think 2 cups is probably just about perfect. As always, I encourage skepticism and experimentation.The sauce seemed like a natural to use as a cheesy spread on the toasted buns, and I loved how the minted tomatoes pulled everything together. By the way, I dont always feel the need to put greens on a burger, and here it seemed like it would just get in the way. Besides, theres no lettuce in Moussaka. I really hope you give these great lamb burgers a try. Enjoy!
For more information on finding and using American Lamb, as well as learning more about the “Get Your Grill On” contest, check out the official website here. Thanks for the delicious meat!
For the lamb burgers:
2 tablespoon olive oil
1 onion, diced fine
2 cups diced eggplant (remove skin first)
3 cloves garlic, crushed
2 teaspoons tomato paste
1 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon dried oregano
1 teaspoon salt
1 pound ground lamb
For the sauce:
1 1/2 tablespoons olive oil
2 tablespoons flour
1 cup milk
1/2 cup grated Parmesan
pinch of nutmeg
pinch of cayenne
salt to taste
4 soft hamburger rolls, toasted
tomato slices
1 tablespoon rice vinegar
salt and fresh ground black pepper to taste
1 tablespoon thinly sliced or chopped mint leaves
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