Archive for » November 3rd, 2009«

03
Nov
Rasgullas

Ingredients:

4 cups of whole milk

1 teaspoon lemon or lime juice

1 and ½ cup sugar*

½ teaspoon cardamom powder

3 cup water for boiling*

*Proportion of sugar to water should be around 1:2.

Method:

1. Add a teaspoon of lemon juice to milk and bring it to boil. The lemon juice will separate the milk into watery whey and solid chunks.

2. Throw away the liquid part by shifting the mixture through a clean muslin cloth. (It will take around 15 minutes to have excessive water drip off.). Then squeeze out the extra water.

3. Mix solid milk chuck with cardamom. Knead it like dough.

4. Make a small balls (around ½ inch diameter) out of dough.

5. Boil water in a wide utensil with at least 2 to 3 inches of water over medium-low heat.

6. Add sugar to the boiling water to make a sweet syrup.

7. Gently drop the solid balls in the boiling syrup.

8. Cook the balls in the boiling syrup for about 25 minutes. Balls will expand about twice its size.

9. Remove from the heat. Cool it. Serve it in room temperature or colder.

Note: The given recipe is a basic guide to make Rasgullas from scratch. Some also add semolina to firmly hold fresh cheese together in the spherical shape. Rasgulla (also spelled rasgula, rassogolla) is popular milk (soft cheese) based Indian dessert. Literally, rasgullas are spherical fresh cheese balls in sugar syrup.

Category: Desserts, Indian  Tags: ,  Leave a Comment
03
Nov
Goan Fish Curry

Ingredients:

3 dried whole red chillies

1 tablespoon cumin

2 teaspoon coriander seeds

1 teaspoon mustard seeds

2 teaspoon ground turmeric

3 garlic cloves

3cm piece ginger

2 tablespoons white vinegar

2 tablespoons vegetable oil

1 onion, thinly sliced

1 ripe tomato, chopped

1 large green chillies, seeded and sliced thinly

440g can coconut milk

salt to taste

800g fillets flat head, halved

Method:

Using a spice grinder blend chillies, cumin, coriander, mustard seeds and turmeric to a fine powder. In a pestle and mortar crush garlic and ginger to a fine paste. Add spice powder and incorporate well into the ginger paste. Mix in vinegar.In a large deep frying pan heat oil. Add onion and fry until slightly coloured. Add spice paste and fry for 3 minutes until fragrant. Add tomato and chilli and cook for 10 minutes or until tomato breaks down. Add coconut milk, season with salt and then add fish fillets. Bring to the boil and simmer for 5 minutes, turn fish over and simmer for remaining 5 minutes or until fish is cooked as desired, this will vary with size of fillet used. Serve with basmati rice

Note: As Goan version might be hot to someone’s taste, make it milder by halving the amount of spices/chillies.

Category: Indian, Mains  Tags: , , , ,  Leave a Comment
03
Nov
Chicken Tikka

Ingredients:

• 500 g Boneless, skinless chicken breasts

• 2 tbsp Tomato paste

• 2 tbsp Lemon juice

• 2 tsp Ground coriander

• 2 tsp Curry Powder

• 1/2 tsp sweet red Paprika

• 2 cups plain Yoghurt

• 4 Garlic Cloves (finely chopped)

• 1 inch Fresh Ginger (chopped)

• 2 tsp Ground cumin

• 3 tbsp Butter/Oil

Method:

•Mix all ingredients except chicken together in a bowl.

•Refrigerate it overnight.

•Add chicken (cut in cubes) and marinate it in the above-mentioned bowl.

•Cover and refrigerate at least 4 hours.

•Preheat oven to 230 degrees C.

•Bring chicken to room temperature and skewer on metal or bamboo skewers (soaked in water for 30 minutes).

•Place on baking tray and bake in oven for 20 to 35 minutes.

•3 tbs of butter/oil can be drizzled over for the last 5 minutes of cooking.

Category: Appetisers, Indian, Mains  Tags: , , ,  Leave a Comment