This recipe is from Straits Times. As you can see, am trying to keep the blog updated so that it serves as a rich repository of recipes...wish I could figure out some way of indexing the same.
Ingredients
8 pieces of chicken wings or 10-12 pieces of chicken drumsticks
2 stalks of lemon grass, white portion only
3 cm ginger peeled
6 cloves of garlic
4 shallots, peeled
2 green chillies
5 stalks coriander root
1 tbs palm sugar
125 ml coconut milk
2 tbs fish sauce
2 tbs light soya sauce
How to Make
1. Blend lemon grass,ginger,garlic, shallots, green chillies, coriander root and palm sugar with coco milk,fish sauce and light soya sauce in high speed till well mixed.
2. Pour the mixture over the chicken wings and leave to marinate for 4 hours or overnight.
3. Pre-heat oven to 180 C and then roast the wings in the oven for 15 mins
4. Flip the wings and roast for another 15 mins
5. Serve with a wedge of fresh lime and rice.
Good for 4 people.
Published on the 12 September 2010.
Sunday, September 12, 2010
Wednesday, September 8, 2010
Bhatti Chicken Grill
The last one for today. Very easy. With a distinct Indian bhatti flavour. Its my mom's own improvisation.
Ingredients
Chicken Breasts ( Recommend at least 2 slivers for serving 4-5 persons )
Marinade
Lemon Juice
Black Pepper
1 large cup Yoghurt
Salt
1 large tablespn chopped garlic fried in hot oil
1 tspn garam masala
Red Chilly Powder ( Kashmiri )
How to Make
This is to be made in 2 steps.
Step 1 : Rub lemon juice, black pepper, salt onto the chicken breast and keep for 4-5 hours.
Step 2 : Make the marinade. Base of yoghurt. Put in chopped and fried garlic, 1 tspn garam masala, red chilly powder ( Kashmiri ), 1 tsp black pepper powder.
Coat the chicken in this and marinate. You can refrigerate (freeze) upto 2-3 days for good flavouring.
On the day you want to serve, remove from freezer and thaw.
Take a shallow baking dish. Cut in some red onion ringlets. Put in at 175Degrees for 45 mins - covered with a foil. Next remove the foil and grill for another 45 mins. Bast with oil or butter from time to time.
Tip : Black pepper should be freshly crushed for good aroma. Garam masala made at home is even better. I will put up the recipe of home made garam masala sometime later.
Ingredients
Chicken Breasts ( Recommend at least 2 slivers for serving 4-5 persons )
Marinade
Lemon Juice
Black Pepper
1 large cup Yoghurt
Salt
1 large tablespn chopped garlic fried in hot oil
1 tspn garam masala
Red Chilly Powder ( Kashmiri )
How to Make
This is to be made in 2 steps.
Step 1 : Rub lemon juice, black pepper, salt onto the chicken breast and keep for 4-5 hours.
Step 2 : Make the marinade. Base of yoghurt. Put in chopped and fried garlic, 1 tspn garam masala, red chilly powder ( Kashmiri ), 1 tsp black pepper powder.
Coat the chicken in this and marinate. You can refrigerate (freeze) upto 2-3 days for good flavouring.
On the day you want to serve, remove from freezer and thaw.
Take a shallow baking dish. Cut in some red onion ringlets. Put in at 175Degrees for 45 mins - covered with a foil. Next remove the foil and grill for another 45 mins. Bast with oil or butter from time to time.
Tip : Black pepper should be freshly crushed for good aroma. Garam masala made at home is even better. I will put up the recipe of home made garam masala sometime later.
My Mom's Tomato Chutney
Nani's gone back to Bangkok and then will return to her home. Got a slew of recipes from her before her departure. This one is my husband's favourite. Again, have tried a lot of recipes but this chutney really comes out the best.
I think its a more traditional kind of chutney with a lot of side work before you get into a main form but the extra effort is worth it.
Here goes.
Ingredients
4-5 large, succulent and ripe red tomatoes
1 tspn chopped ginger
2 small cups sugar syrup (can be made immediately before the chutney. Instructions given on how )
4-5 dates
Half a small cup of raisins
1/2 tspn lemon or orange juice
Mustard seeds
Fennel seeds
Curry leaves ( optional )
Jeera - roasted - 1 tspn
Saunf or Fennel - Roasted - 1 tspn
1 dry red chilly
How to Make.
There are 4 stages of making this tomato chutney.
1 - The tomato puree base
2 - The sugar syrup
3 - The Final garnish or "Chhonk" ( as called in Hindi..cant remember the English equivalent right now )
4 - The Magic sprinkle
1- The tomato puree base
a) Take the tomato and cut into large pieces.
b) In a pan, put in the tomato pieces in some water, add in 1 tspn ginger chopped and a tiny pinch of salt.
c) Set to boil in low flame
d ) Use a whisk to flatten out the tomato and blend it in, as it simmers on low. Should get done in about 15 mins
2- THe Sugar Syrup
Using 2 cups of white sugar and 2 cups of water, make a syrup over low flame till it thickens somewhat. A very thin, runny consistency is to be avoided for the sake of good flavour.
Now in this hot syrup, put in the dates, raisins and simmer for 1-2 mins.
After this, add the tomato mixture prepared earlier.
Mix well while simmering in low heat.
Add in 1/2 tspn lemon or orange juice to make it tangy.
3. The "Chhonk"
In a little oil in a wok, put in mustard seeds, fennel seeds and curry leaves. Let the seeds splutter. Put in the chutney.
4. To enhance the flavour further - use the magic sprinkle.
1 tspn roasted cumin seeds, 1 tspn roasted fennel seeds, 1 dry chilly - grind into a dry sprinkle. A few pinches of this enhances the taste of the chutney.
Tip : Can do the same recipe with RAW MANGOES except you have to steam the mango pieces to soften them a bit and throw away the water in which you have steamed or boiled the mango pieces.
I think its a more traditional kind of chutney with a lot of side work before you get into a main form but the extra effort is worth it.
Here goes.
Ingredients
4-5 large, succulent and ripe red tomatoes
1 tspn chopped ginger
2 small cups sugar syrup (can be made immediately before the chutney. Instructions given on how )
4-5 dates
Half a small cup of raisins
1/2 tspn lemon or orange juice
Mustard seeds
Fennel seeds
Curry leaves ( optional )
Jeera - roasted - 1 tspn
Saunf or Fennel - Roasted - 1 tspn
1 dry red chilly
How to Make.
There are 4 stages of making this tomato chutney.
1 - The tomato puree base
2 - The sugar syrup
3 - The Final garnish or "Chhonk" ( as called in Hindi..cant remember the English equivalent right now )
4 - The Magic sprinkle
1- The tomato puree base
a) Take the tomato and cut into large pieces.
b) In a pan, put in the tomato pieces in some water, add in 1 tspn ginger chopped and a tiny pinch of salt.
c) Set to boil in low flame
d ) Use a whisk to flatten out the tomato and blend it in, as it simmers on low. Should get done in about 15 mins
2- THe Sugar Syrup
Using 2 cups of white sugar and 2 cups of water, make a syrup over low flame till it thickens somewhat. A very thin, runny consistency is to be avoided for the sake of good flavour.
Now in this hot syrup, put in the dates, raisins and simmer for 1-2 mins.
After this, add the tomato mixture prepared earlier.
Mix well while simmering in low heat.
Add in 1/2 tspn lemon or orange juice to make it tangy.
3. The "Chhonk"
In a little oil in a wok, put in mustard seeds, fennel seeds and curry leaves. Let the seeds splutter. Put in the chutney.
4. To enhance the flavour further - use the magic sprinkle.
1 tspn roasted cumin seeds, 1 tspn roasted fennel seeds, 1 dry chilly - grind into a dry sprinkle. A few pinches of this enhances the taste of the chutney.
Tip : Can do the same recipe with RAW MANGOES except you have to steam the mango pieces to soften them a bit and throw away the water in which you have steamed or boiled the mango pieces.
Vegetable Manchurian from Nani's Wok
For sworn non-vegetarians like myself, its a big relief to find a vegetarian recipe which is a delight to make and eat. It has a unique, tangy gravy with Manchurian balls made with cabbage and carrots.
Here goes.
Ingredients
1 medium to small sized fresh cabbage
2 tender carrots
1 tabspoon grated ginger
Chopped coriander leaves
Chopped green chillies
1 large onion - chopped into cubes
1 green capsicum - chopped into cubes
1 cup tomato puree
3-4 cloves of garlic - chopped.
2 tabspn Cornflour
1 tbspn Plain flour
2-3 tabspoon Ketchup
2 tbspn Light Soya sauce
Few drops of dark soya sauce
Salt
Sugar
Black pepper
Oil for frying.
How to Make
Grate the cabbage and the carrot and rub salt on this mixture. Set aside for 15 mins. It will release water. After 15 mins, squeeze out the water ( which u can use later in the gravy ). Now put in grated ginger, 1 tspn green chilly (optional ) and 1 large spoon of coriander leaves. Add cornflour and flour both ( this is my mom's special tip to ensure that the manchurian balls dont become too sticky ). Add Salt and some sugar. And mix with hand.
Scoop out balls and put in the fridge for 20 mins. Take out and fry into manchurian balls.
The Gravy
In a hot wok, heat oil. Put in the diced onions and capsicums ( you can add red ones as well if you want ). Fry well. Put in some green chillies chopped ( as per taste )
and enough chopped garlic. Saute well.
Put the tomato puree and well as the tomato ketchup.
Saute in low for a while.
Now add black pepper powder, salt to taste and some sugar.
Add in the soya. The dark soya is only optional.
Put in hot water depending on your requirement for gravy. Some of the gravy is absorbed by the balls so have enough.
Simmer for 1-2 mins.
Add in the some cornflour diluted in water to thicken the gravy. Simmer for 1-2 mins and its done.
Garnish with spring onions.
Here goes.
Ingredients
1 medium to small sized fresh cabbage
2 tender carrots
1 tabspoon grated ginger
Chopped coriander leaves
Chopped green chillies
1 large onion - chopped into cubes
1 green capsicum - chopped into cubes
1 cup tomato puree
3-4 cloves of garlic - chopped.
2 tabspn Cornflour
1 tbspn Plain flour
2-3 tabspoon Ketchup
2 tbspn Light Soya sauce
Few drops of dark soya sauce
Salt
Sugar
Black pepper
Oil for frying.
How to Make
Grate the cabbage and the carrot and rub salt on this mixture. Set aside for 15 mins. It will release water. After 15 mins, squeeze out the water ( which u can use later in the gravy ). Now put in grated ginger, 1 tspn green chilly (optional ) and 1 large spoon of coriander leaves. Add cornflour and flour both ( this is my mom's special tip to ensure that the manchurian balls dont become too sticky ). Add Salt and some sugar. And mix with hand.
Scoop out balls and put in the fridge for 20 mins. Take out and fry into manchurian balls.
The Gravy
In a hot wok, heat oil. Put in the diced onions and capsicums ( you can add red ones as well if you want ). Fry well. Put in some green chillies chopped ( as per taste )
and enough chopped garlic. Saute well.
Put the tomato puree and well as the tomato ketchup.
Saute in low for a while.
Now add black pepper powder, salt to taste and some sugar.
Add in the soya. The dark soya is only optional.
Put in hot water depending on your requirement for gravy. Some of the gravy is absorbed by the balls so have enough.
Simmer for 1-2 mins.
Add in the some cornflour diluted in water to thicken the gravy. Simmer for 1-2 mins and its done.
Garnish with spring onions.
Yummy Chicken Curry
So no big deal in a chicken curry but this one got slurped up by the kids and was really yummy. Am gonna make it again and again.
If you make it exactly the way its written, can guarantee you will swear by it -
Here goes.
Ingredients
1 kg Chicken ( Boneless is even better )
Lemon juice
Vinegar Black pepper
Salt
3-4 Onions
4-5 cloves of garlic
2 tablespoon chopped ginger
(Make a paste of the onion, garlic and ginger )
2 Tablespoon cashews - make a paste.
3 medium tomatoes - make a puree after blanching in wok
Oil
Butter
How to Make
1. First - Marinate the chicken for a good 6-7 hours with lemon juice, vinegar, black pepper and salt ( as per taste )
2. Take a wok, heat oil and put in the marinated chicken. Saute lightly for 15-20 mins and cover for 5 mins till tender.
3. In a separate wok, put in 2-3 tbspn oil and 1 large spoon of butter. Put in the onion-ginger-garlic paste. Saute untill brown.
4. Put in tomato puree.
5. Saute well.
6. Put in 1 tspn Kashmiri chilli powder ( optional, not recommended if making for kids ) Saute well.
7. Put in the cooked chicken and saute well.
8. Put in 2 hot cups of tea, as per your gravy requirement.
9. Sprinkle garam masala and simmer for 5-10 mins
10. Garnish with coriamder leaves.
If you make it exactly the way its written, can guarantee you will swear by it -
Here goes.
Ingredients
1 kg Chicken ( Boneless is even better )
Lemon juice
Vinegar Black pepper
Salt
3-4 Onions
4-5 cloves of garlic
2 tablespoon chopped ginger
(Make a paste of the onion, garlic and ginger )
2 Tablespoon cashews - make a paste.
3 medium tomatoes - make a puree after blanching in wok
Oil
Butter
How to Make
1. First - Marinate the chicken for a good 6-7 hours with lemon juice, vinegar, black pepper and salt ( as per taste )
2. Take a wok, heat oil and put in the marinated chicken. Saute lightly for 15-20 mins and cover for 5 mins till tender.
3. In a separate wok, put in 2-3 tbspn oil and 1 large spoon of butter. Put in the onion-ginger-garlic paste. Saute untill brown.
4. Put in tomato puree.
5. Saute well.
6. Put in 1 tspn Kashmiri chilli powder ( optional, not recommended if making for kids ) Saute well.
7. Put in the cooked chicken and saute well.
8. Put in 2 hot cups of tea, as per your gravy requirement.
9. Sprinkle garam masala and simmer for 5-10 mins
10. Garnish with coriamder leaves.
Wednesday, September 1, 2010
Mutton Cutlets
Mutton Cutlet
Ingredients
½ kg mince meat – mutton ( beef eaters can try with mince beef )
½ cup vinegar
salt
red chilly powder
garlic paste
ginger paste
2 onions – grated.
Garam masala powder – 1 tspn
Chopped coriander
Breadcrumbs
How to Make
Make a paste of mincemeat, vinegar, ginger, garlic, onion, salt, garam masala the night before you want to make the cutlets. Seal it and put away in the fridge.
The day you want to make the cutlets, remove from fridge. Drain the water completely. Mix 1 cup breadcrumbs in this paste. Use your palms to make into patties. Coat in egg batter and then bread crumbs. Repeat. The trick in this is to use your palms to mash the meat and soften it. You can use gloves for this.
Keep in fridge for ½ hour.
Deep fry.
Serve with onion rings and sauce.
Ingredients
½ kg mince meat – mutton ( beef eaters can try with mince beef )
½ cup vinegar
salt
red chilly powder
garlic paste
ginger paste
2 onions – grated.
Garam masala powder – 1 tspn
Chopped coriander
Breadcrumbs
How to Make
Make a paste of mincemeat, vinegar, ginger, garlic, onion, salt, garam masala the night before you want to make the cutlets. Seal it and put away in the fridge.
The day you want to make the cutlets, remove from fridge. Drain the water completely. Mix 1 cup breadcrumbs in this paste. Use your palms to make into patties. Coat in egg batter and then bread crumbs. Repeat. The trick in this is to use your palms to mash the meat and soften it. You can use gloves for this.
Keep in fridge for ½ hour.
Deep fry.
Serve with onion rings and sauce.
Monday, August 30, 2010
Chow Chow Khow
This post is on how to make khousuey - a burmese noodle dish with condiments. It tastes a bit like Laksa except its probably healthier as the soup is made of lentils ( chana dal ). Its a complete meal by itself and we had it for dinner yesterday. Accompanying that was an awesome cake baked by my friend whose pic I can post today but dont have the recipe : ( ( maybe the next post )
Khousuey
Egg noodle – 1packet - not Maggie
300 gms chana dal
garlic – 1 tspn chopped
ginger – ½ tspn chopped
lemon – 4 tspn juiced
200 gms coconut milk
2 tspn peanuts – roasted and crushed
Chicken shredded- 1 medium bowlful
Prawn – 100-150 gms - cooked and shredded
Green chilly chopped and soaked in vinegar
Chopped coriander leaves - 1 medium bowl
Paprika crushed in oil
( 2 tblspn paprika in a small bowl, 4 tbspn hot oil. Mix the paprika in the hot oil. And whisk. Set aside for sprinkling.)
Maggie noodles – Fry dried noodle to sprinkle on top
Boiled eggs - chopped into fine pieces
How to make
Boil the egg noodles with a little salt and set aside in large bowl.
Soak Chana dal with salt ( to taste ) for 10-15 mins and boil it in the pressure cooker. Blend to a smooth paste. In a wok, put the chana dal blend and hot water. After one boil, put coconut milk and simmer. This soup will be treated further later on. Set aside for the moment.
Now, prepare the condiments which have to be sprinkled. In a hot wok, put 1 tspn oil, fry garlic and ginger and set aside. Fry shredded chicken and keep aside.Fry the prawns lightly and keep aside. Chop spring onions and keep aside. Fry the dry Maggie noodles and keep aside.
Back to the chana dal soup. Put it back on the flame in low. Put in half of the shredded and fried chicken ( the other half is for garnishing on top ) Put in some chopped green chilly, the garlic and ginger ( fried earlier). Simmer. Put in 1-2 tbspn lemon juice in the mixture. Simmer for 10 mins in v low flame. The consistency of the dal mixture has to be judged. It should be free flowing and not pasty.
To Serve
In bowls, arrange the items to be sprinkled. Crushed peanuts, Chicken shredded, shrimp or prawns, boiled egg, lemon juice, green chilly, coriander leaves, spring onions, crispy noodles etc.
Sunday, August 29, 2010
Grilled Fish in Pepper & Orange juice.
Ok, something healthy now.
Normally grilled fish comes out healthy but not so "yummy". This one would appeal more to the Indian palate as it has a nice aroma of "masalas" without being "curried".
Grilled Fish in Pepper & Orange Juice
Ingredients
Sea fish - Bhetki or Sole works well - 10 pieces of medium size ( around 2.5 inch by 1.5 inch)
Half cup orange juice ( can be fresh or canned )
1 large red onion
Paprika - 1 tspn
Olive oil - 1 tspn
Marinade - see below.
For the marinade
- 1.5 tbspn garlic and green chilly paste
- 1 tbspn ginger paste
- 1 tbspn freshly ground black pepper
- Salt to taste
- 1 tbspn cooking oil
- 3-4 tablespoon lemon juice
Whisk marinade into smooth paste. Coat the pieces of fish in this and refrigerate for 4 hours.
Remove from fridge.
Take a shallow baking tray. Chop 2 onions into large discs and saute lightly. Arrange marinated fish pieces on tray and spread the fried onion rings on it. Now spread orange juice lightly and evenly over the fish. Sprinkle paprika (to taste) and 1 tablespoon olive oil.
Pre-heat oven at 170. Grill for 30-40 mins. Serve hot - sprinkled with coriander.
Normally grilled fish comes out healthy but not so "yummy". This one would appeal more to the Indian palate as it has a nice aroma of "masalas" without being "curried".
Grilled Fish in Pepper & Orange Juice
Ingredients
Sea fish - Bhetki or Sole works well - 10 pieces of medium size ( around 2.5 inch by 1.5 inch)
Half cup orange juice ( can be fresh or canned )
1 large red onion
Paprika - 1 tspn
Olive oil - 1 tspn
Marinade - see below.
For the marinade
- 1.5 tbspn garlic and green chilly paste
- 1 tbspn ginger paste
- 1 tbspn freshly ground black pepper
- Salt to taste
- 1 tbspn cooking oil
- 3-4 tablespoon lemon juice
Whisk marinade into smooth paste. Coat the pieces of fish in this and refrigerate for 4 hours.
Remove from fridge.
Take a shallow baking tray. Chop 2 onions into large discs and saute lightly. Arrange marinated fish pieces on tray and spread the fried onion rings on it. Now spread orange juice lightly and evenly over the fish. Sprinkle paprika (to taste) and 1 tablespoon olive oil.
Pre-heat oven at 170. Grill for 30-40 mins. Serve hot - sprinkled with coriander.
Friday, August 27, 2010
Steamed Fished in Mustard & Tangy Cucumber Salad
Day 2 : Nani put out a spread in the good ol' Bong style. Sorshe Machch ( Steamed Fish in Mustard ), Mutton korma, Luchi and Chana's dal. Accompanying that was a quick and interesting cucumber salad. Nushi helped with the chopping of cucumber, veges, making of dough and serving everything to everyone.
If you type Sorshe Machch or Mustard Fish on Google, you will get at least a hundred and fifty recipe options. But this version is our favourite and most of all its been tested at least a hundred and fifty times. Very lil scope of screwing up. I will put up this recipe today.
The other interesting one was the Cucumber Salad...had a mustardy twist to it.
Here goes.
Steamed Fish in Mustard ( Sorshe Machch )
Ingredients
Any fresh water fish (buy one with less bones) - 10-12 pieces
Mustard ( black ) - 50 gms
Khus khus - 1 tablespn
3 green chillies
Tomato paste - 1 big or 2 small
Turmeric - 1 tspn
Red chilly powder - 1 tspn
Salt to taste
A flat steel container with cover for steaming the fish
How to Make
Smear salt and turmeric on fish and keep for 20 mins. Lightly fry and keep aside.
Soak mustard seeds, khus khus in hot water for 15-20 mins. Blend well with 2 green chillies and 1 tspn salt.
In the container, put the mustard paste, 1 tsp turmeric, 1 tsp red chilly powder and tomato paste ( you could also use finely chopped tomato) and salt to taste. Dilute with water if necessary. Smear fish pieces in this paste and arrange. Add in 2 green chillies - slit in the middle. Sprinkle some chopped coriander for aroma.
Cover with the airtight lid.
Place this in a very large work or vessel partially filled with water. Cover the wok with a lid so that the steam doesn't dissipate. This wok with the container has to be put on high flame for 10 mins. Then lower the flame and cook for 15-20 mins.
Serve hot ( this is important ) with plain steamed rice. Sprinkle coriander leaves as well in the final serving.
Now the tangy Cucumber Salad.
Cucumber Salad
Ingredients
1 or 2 large cucumbers.
1 red onion
200 gms yoghurt
1 spoon mustard sauce
Salt
White & Black pepper
Lemon juice - 2 tblspoon
1 spoon Olive oil
Sugar 1 tspn
How to make
Peel and slice cucumbers into fine discs. Cut them further into semi circles. Take 1 tblspoon salt and smear it onto the sliced cucumber and keep aside for 20 mins. Drain the water from this.
Slice the red onions fine and toss in with the cucumber.
In a separate bowl, make the yoghurt dressing.
Beat the yoghurt into a smooth consistency. Add in mustard, salt, peppers, oil, sugar, lemon juice and whisk smooth again.
Mix in with the cucumber & onion mix 20 mins before serving.
Serve chilled.
If you type Sorshe Machch or Mustard Fish on Google, you will get at least a hundred and fifty recipe options. But this version is our favourite and most of all its been tested at least a hundred and fifty times. Very lil scope of screwing up. I will put up this recipe today.
The other interesting one was the Cucumber Salad...had a mustardy twist to it.
Here goes.
Steamed Fish in Mustard ( Sorshe Machch )
Ingredients
Any fresh water fish (buy one with less bones) - 10-12 pieces
Mustard ( black ) - 50 gms
Khus khus - 1 tablespn
3 green chillies
Tomato paste - 1 big or 2 small
Turmeric - 1 tspn
Red chilly powder - 1 tspn
Salt to taste
A flat steel container with cover for steaming the fish
How to Make
Smear salt and turmeric on fish and keep for 20 mins. Lightly fry and keep aside.
Soak mustard seeds, khus khus in hot water for 15-20 mins. Blend well with 2 green chillies and 1 tspn salt.
In the container, put the mustard paste, 1 tsp turmeric, 1 tsp red chilly powder and tomato paste ( you could also use finely chopped tomato) and salt to taste. Dilute with water if necessary. Smear fish pieces in this paste and arrange. Add in 2 green chillies - slit in the middle. Sprinkle some chopped coriander for aroma.
Cover with the airtight lid.
Place this in a very large work or vessel partially filled with water. Cover the wok with a lid so that the steam doesn't dissipate. This wok with the container has to be put on high flame for 10 mins. Then lower the flame and cook for 15-20 mins.
Serve hot ( this is important ) with plain steamed rice. Sprinkle coriander leaves as well in the final serving.
Now the tangy Cucumber Salad.
Cucumber Salad
Ingredients
1 or 2 large cucumbers.
1 red onion
200 gms yoghurt
1 spoon mustard sauce
Salt
White & Black pepper
Lemon juice - 2 tblspoon
1 spoon Olive oil
Sugar 1 tspn
How to make
Peel and slice cucumbers into fine discs. Cut them further into semi circles. Take 1 tblspoon salt and smear it onto the sliced cucumber and keep aside for 20 mins. Drain the water from this.
Slice the red onions fine and toss in with the cucumber.
In a separate bowl, make the yoghurt dressing.
Beat the yoghurt into a smooth consistency. Add in mustard, salt, peppers, oil, sugar, lemon juice and whisk smooth again.
Mix in with the cucumber & onion mix 20 mins before serving.
Serve chilled.
Thursday, August 26, 2010
Soup for the Soul
This blog will follow some bonding moments between my mom and my daughter ( all of 7 years 4 months) - brought together ( apart from their blood ties ) by the common love for cooking. My mom - a veteran in the kitchen and a super duper cook by any standard and my daughter - who has found a new place she loves in the house - the kitchen !!
I will post here all the recipes that they are making together in the next 2 weeks and are having a great time in the process.
They started today with the Soup For the Soul.
Ingredients
Chicken stock 5-6 cups
Garlic 2 tablespoons
Chicken mince 1 big bowl
Knorr chicken cube 1
Olive oil 1 spoon
Coriander leaves Chopped - 2 to 3 tablespoons
French Baguette 1 loaf
Eggs As many people
White pepper As per taste
Salt If required
How to Make
Boil 5-6 cups of stock on high flame. The stock should be light.
Throw in chicken mince balls ( spoon the mince into balls 5 mins prior to cooking ) and boil for 2 mins. Put in one Knorr Seasoning Cube. Boil for another 4-5 mins on medium flame.
In another pan, heat the olive oil. Put in 1 tablespoon freshly chopped garlic and saute lightly.
Put this mixture in the soup. Boil the soup for another 3-4 mins.
Now, cut the baguette pieces into 1 by 1 inch and keep aside. Make around 20-25 pieces ready.
(Rest of the baguette can be made into garlic bread...goes fabulously with the soup)
For Serving.
Break eggs into the simmering soup and stir ( you can put one for each person ). Simmer in low flame for 30 seconds. Now put in the baguette pieces. Follow immediately with the chopped coriander leaves. Serve immediately. Satisfy your soul : ))
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