Posts filed under ‘Recipes’
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water
Heat the ghee for the stuffing and add the cumin seeds and
When the seeds splutter add the dry powders and fry for 10
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.
Cook the potatoes in boiling salted water for 20 mins. Drain, then mash with the butter and the milk over low heat. Stir in the cheese and beat well until it begins to melt into the potatoes.
32 ounces club soda
12 ounces frozen white grape juice concentrate, thawed
Stir together club soda or seltzer and grape juice concentrate. Pour into two soda bottles. Cap tightly and chill. Serves 8 to 10.
- 1 (1 pound) loaf unsliced French bread
- 1/2 cup butter or margarine, softened
- 1/4 cup minced fresh parsley
- 2 large cloves fresh garlic, crushed and minced finely
Cut French bread loaf into 1-inch thick slices, but not quite all the way through. Combine butter, parsley, and garlic, stirring well; spread between bread slices. Sprinkle each slice with a little paprika, if desired. Reassemble the loaf; wrap in aluminum foil. Bake at 350° for about 20 minutes.
2 egg yolks
2 tablespoon water
90 melted butter
1/2 tsp lemon juice
Whist the egg yolk and water together in a heatproof bowl until formy. Place the bowl over a pan half-filled with simmering water and whisk until thick. The bowl should not touch the water. Gradually whisk in the butter.
Continue adding the ,elted butter, over very low heat, whisking constantly. The sauce should leave a trail on the surface when the whisk is lifted.
Once all the butter is coporated, strain the sauce into a clean bowl, stir in the lemon juice and then season with salt and pepper.
2/3 cup Milk
2/3 cup Water
4 oz. Butter
1 cup Flour
2 tsp. Granulated Sugar
Pinch of Salt
Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water
Preheat oven to 425°F
1. In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil.
2. Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly.
3. Put pot back on flame and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot.
4. Take off flame. Add eggs, one at a time, stirring energetically.
5. Fill a baking sac with batter. Butter a baking sheet. Squeeze out “finger-sized eclairs” onto baking sheet, well-spaced.
6. Bake for 10 minutes. Then turn oven down to 385°F and bake another 10-12 minutes with the oven door open.
1. Melt chocolate (chopped) and milk in a pot, and bring to light boil, remove.
2. In a bowl, whisk yolks and sugar until it whitens.
3. Slowly add flour, stirring.
4. Slowly add chocolate and milk, stirring until homogenous.
5. Put back in pot, bring to light boil, stirring constantly, until cream thickens and becomes smooth.
6. When cream cools off (and eclairs have cooled off as well), you can begin filling the eclairs: Cut a small slit lengthwise, and then stuff with cream, using your baking sac or a small spoon.
1. Melt chocolate with water in a small pot over a low flame.
2. Once melted add butter, whisking the whole time. Should look shiny and creamy!
3. Remove from heat. Spread a thin layer on each eclair, using a spatula.
4. Wait until icing hardens a bit to serve it.
- 1 large
- shortening or oil for frying
- 1 cup all-purpose flour, sifted
- 2 teaspoons salt
- 1 1/2 teaspoons
- 1 egg yolk
- 2/3 cup milk
- 1 salad oil
- 1 egg white
Peel onion and slice about 1/4 inch thick; separate into rings. Cover with cold water and let stand for 30 minutes. Drain and spread out on paper towels. Make batter. Sift flour, and baking powder in bowl and set aside. Beat egg yolk slightly; stir in milk and salad oil. Add to flour mixture; stir until smooth. Beat egg white until stiff peaks form; fold into batter. Heat 1 inch of shortening in to 375F. Dip onion rings in batter; let excess batter drip off. Drop several rings at a time into hot fat and fry until golden. Drain on paper towel.