Examples of knives, forks and spoons ..........
Tuesday, May 8, 2012
Plain Khitchdi
Serves - 1
Portion Size - 1 bowl
- Rice - 60 gms
- Dehusked green gram - 20 gms
- Water - 2 C
- Salt - 1/4 tsp
- Ginger, chopped - 1 cm
- Garlic, chopped - 1 clove
- Asafoetida - 1/6 tsp
- Cumin seeds - 1/2 tsp
- Cloves - 2
- Black pepper corns - 2
- Desi ghee - 1 tsp
- Soak rice and dal together for 15 minutes.
- Bring water to boil in a covered pan or pressure cooker. Add salt , ginger, garlic, Asafoetida, desi ghee and other whole spices with soaked rice and dal.
- Cook Khitchdi on low heat till soft and well blended or pressure cook for 5 minutes.
- Temper it as desired.
- Serve garnished with coriander leaves.
Lemon Souffle
Serves - 1 large
Portion Size - 1 souffle dish
- Lemon - 3/4
- Gelatin - 5gms/ 1 Tbsp
- Water - 30 ml/ 2 tbsp
- Egg - 1
- Lemon Yellow Color - a drop
- Cream - 100 gms . 2/5 C
- Lemon Essence - 1/2 tsp
- Glaced Cherry - 1
- Prepare a souffle dish by trying a double fold of a grease - proof paper around it with its fold at the bottom so that it stands about 2 cm above the top of the dish.
- Grate the rind of lemon and extract the juice of lemon. Soak the gelatin in water.
- Separate the egg yolk and white and put the yolk into a bowl with the lemon juice, yellow color and sugar.
- Stand the bowl over a pan of hot water, beat with rotary beater or whisk until very thick and creamy.
- Whip cream over a bowl of crushed ice and beat egg white stiff. Leave 2 Tbsp cream aside for decoration.
- Dissolve the gelatin over boiling water.
- Add to the egg yolk mixture gradually and stir well. Allow to cool a little*. Make quite certain that the gelatin mixture has softened only slightly before you add the cream and egg white.
- Fold in the whipped cream, stiffened egg white and lemon essence into the egg yolk mixture.
- Pour into the prepared souffle dish, leave in refrigerator (not freezer) until set.
- When fully set then gently remove the paper. ( This may be facilitated by dipping a knife in hot water and passing it between the two - folds of paper.)
*If it oversets, i.e. solidifies even a little, keep it over a pan of hot water and stir till it is semi - liquid again. Mixture cannot be heated once cream is added and never fold whipped cream into hot mixture. It loses its foam.
Mint and Peanut Raita
Serves - 1
Portion Size - 1 bowl
- Mint leaves with stems - 20 gms
- ( or leaves ) - 10 gms
- Roasted Peanuts - 10 gms
- Green Chilli - 1/2 optional
- Curd - 100 gms
- Salt - 1/6 tsp
- Pepper - a pinch
- Cumin seeds, roasted and ground - 1/3 tsp
Pound the roasted peanuts, chop the chilli. Beat the curd. Add little water if thick .
Mix the mint, peanuts and chillies to beaten curd.
Season with the salt, pepper and roasted cumin seeds.
Serve Cold.
Monday, May 7, 2012
Vangi Bhat
Serves - 1
Portion Size - 1 full Plate
- Rice - 80 gms
- Tamarind - 20 gms
- Water - 50ml
- Bengal Gram - 10 gms/ 1 Tbsp
- Black Gram - 10 gms/ 1 Tbsp
- Coriander Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Pepper Carns - 1/2 tsp
- Mustard - 1/4 tsp
- Turmeric - 1/4 tsp
- Asafoetida - 1/6 tsp
- Chilli pd. - 1/4 tsp
- Curry Leaves, chopped - 1 spring
- Brinjal - 100 gms
- Oil - 1 tsp
- Salt - 1/6 tsp
- For garnish peanuts/ cashewnuts - 10 gms
Roast the masala ingredients and pound coarsely.
Add the turmeric powder, asafoetida, chilli powder, curry leaves.
Dice the brinjal into small pieces.
Heat the oil , fry the brinjal and powdered spices till brown .
Add the tamarind extract and salt and simmer till thick. turn off gas .
Add the rice to the thick paste immediately and mix well.
Serve hot , garnished with fried peanuts/ cashewnuts.
Indian Masala Mixes
Garam Masala (100gm)
- Coriander Seeds - 40 gms
- Cinnamon - 2 Sticks
- Black Cardamom - 20gms
- Cloves - 10 gms
- Black Pepper - 20 gms
- Cumin Seeds - 20 gms
Pick, dry and finely grind all the ingredients and keep tightly bottled.
Chaat Masala (100 gms)
- Cumin Seeds - 40 gms
- Coriander Seeds - 10gms
- Garam Masala pd. - 10gms
- Mango pd. - 10 gms
- Black Salt pd. - 25 gms
- Salt - 5 gms
Roast the coriander seeds lighty.
Powder roasted cumin and coriander finely and mix with the other masalas.
Kashmiri Masala (1 kg)
- Asafoetida 30gms
- Black Gram split, powdered - 75gms
- Coriander pd. - 75gms
- Turmeric - 75gms
- Ginger, dry pd. - 75 gms
- Fennel pd. - 75 gms
- Garam Masala - 75 gms
- Red Chillies - 75 gms
- Salt - 75 gms
- Blach Cumin Seeds pd. - 15 gms
- White Cumin Seeds pd. - 30 gms
- Cloves pd. - 25 gms
- Water - 20 ml
- Mustard Oil - 240ml/ 1 C
Mix all dry ingredients and mix with the asafoetida water and oil to make dough.
Make small circcular flat tikkis/ discs. Dry in Sun, and store.
Break a small piece and use as powder in green vegetables.
Rasam Powder (100 gms)
- Coriander Seeds- 50gms
- Red Gram Dal - 10 gms
- Pepper Corns - 20 gms
- Whole red chilli - 5 gms
- Asafoetida - 2 gms
- Cumin Seeds - 10 gms
Sambar Powder (100 gms)
- Fenugreek Seeds - 5 gms
- Coriander Seeds - 50 gms
- Bengal Gram Dal - 15 gms
- Pepper Corns - 15 gms
- Whole Red Chilli - 10 gms
- Asafoetida - 2 gms
- Fat - 5 gms
Fry all the other ingredients and dry or wet grind as desired.
25 gms grated fresh coconut can also be fried and ground with the masala if desired .
Commom Indian Names
| Food Stuff | Hindi Names |
| CEREALS | |
| Rice Flakes | Chewra |
| Rice , Puffed | Murmura |
| Semolina | Suji |
| Vermicelli | Sewian |
| Whole wheat flour | Atta |
| Refined Flour | Maida |
| Gram Flour | Besan |
| PULSES | |
| Bengal Gram | Chana |
| Black Gram | Urad |
| Cow Pea | Lobia |
| Green Gram | Moong |
| Lentil | Masoor |
| Red Gram | Arhar |
| VEGETABLES | |
| Amaranth | Chaulai |
| Ash Gourd | Petha |
| Beet Root | Chukandar |
| Bottle Gourd | Lauki |
| Cluster Beans | Guar-ki-phalli |
| Colocasia | Arbi |
| Drumstick | Saijan-ki-phalli |
| Fenugreek Leaves | Methi sag |
| Ghosala | Ghia Tori |
| Jackfruit, tender | Kathal |
| Lotus Stem | Kanmal Kakri |
| Mustard Leaves | Sarson-ka-sag |
| Pumpkin | Kadu |
| Ridge Gourd | Torai |
| Snake Gourd | Chachanda |
| Yam | Zimikand |
| FRUITS | |
| Apricot | Khubani |
| Melon (musk) | Kharbooza |
| Plantain Green | Kela |
| Raisin | Kishmish |
| Sapota | Chiku |
| SPICES/HERBS | |
| Asafoetida | Hing |
| Bayleaves | Tejpata |
| Black cumin | Kala Jeera |
| Black onion seeds | Kalonji |
| Black pepper | Kali Mirch |
| Black Salt | Kala Namak |
| Cardamom | Elaichi |
| Carom Seeds | Ajwain |
| Cinnamon | Dalchini |
| Cloves | Long |
| Coriander | Dhania |
| Cumin Seeds | Jeera |
| Fennel | Saunf |
| Fenugreek Seeds | Methi |
| Garlic | Lehson |
| Ginger | Adrak |
| Gingelly Seeds | Til |
| Mace | Javithri |
| Mango Powder | Amchur |
| Mustard Seeds | Rai/Sarson |
| Nutmeg | Jaiphal |
| Pomegranate Seeds | Anardana |
| Poppy Seeds | Khus Khus |
| Red Chilli | Lal Mirch |
| Saffron | Kesar |
| Tamarind | Imli |
| Turmeric | Haldi |
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