Welcome

Hello friends
Welcome to ''my cuisine''. According to me cuisine or the culinary art is just that an art. The art of creating delicious foods with a conscience to health has various dimensions with which we can experiment and I have just started to experiment in my kitchen. There is nothing more heartwarming than a hot aroma filled food on a cold rainy day to cheer us up or nothing more satisfactory than satisfying the taste buds of our loved and dear ones.This was the reason i found my new love for cooking. Hope you would enjoy my various recipes......

23 Sep 2010

Carrot kofta curry

A simple yet delicious curry with raisins stuffed in the carrot balls. The method of the recipe I have given here is by using the microwave. It was easy and fast to make.
carrot kofta with curry

Ingredients:
  • Oil - 2 tbsp
  • Onion - 1 (ground to paste)
  • Tomato - 1 (pureed)
  • Coriander powder - 3 tsp
  • Turmeric powder - a pinch
  • Garam masala - 1 tsp
  • Chili powder - 1 tsp 
       For koftas: 
  • Carrots - 2 (grated)
  • Bread slices - 2 (churned in mixer)
  • Red chilli flakes - 1 tsp ( or use chopped green chilli - 1)
  • Ginger paste - 1 tsp
  • Salt - 1 tsp
  • Garam masala - 1/2 tsp
  • Chaat masala - 1/2 tsp 
  • Yogurt - 1 tbsp
  • Raisins -  8 to 10
koftas

Method:
  • For the gravy, mix onion paste with oil, turmeric powder, garam masla and red chilli powder in a deep microwave dish mix well and microwave for 5 minutes.
  • Add the tomato puree, mix and microwave for 5 more minutes.
  • Add 1 cup of water, microwave for 6 more minutes and keep aside.
  • For the koftas, mix carrots with all the ingredients given under koftas except for raisins.
  • Mix well. Make round balls with 1 or 2  raisins stuffed in each. Place them on a greased microproof plate in a ring, microwave for 3 minutes. 
  • At the time of serving, place koftas in a serving dish pour the curry over them and microwave for two minutes and serve warm.
These ingredients makes about 8 to 9 koftas.Utterly delicious and mouthwatering.
show me your curry

9 Sep 2010

Mysore pak

This is a sweet dish which is mainly found in South India. They are often made at homes during Diwali and other functions. Its a very simple dish but it follows a fast cooking method.

Ingredients:
  • Gram flour - 1 cup
  • Sugar - 2 cups
  • Clarified butter(ghee) - 2 cups 
Method:
  • In a heavy bottomed pan add the sugar with 1/2 a cup of water or until sugar is just covered and bring it to boil. 
  • Sieve the gram flour so that there are no lumps. Warm the ghee separately. Apply ghee to the sides of a rectangular tray and keep aside.
  • When the sugar syrup reaches half string consistency sprinkle the gram flour in the syrup while mixing consistently. Pour the ghee little by little while still consistently mixing. You will be able to see the mixture frothing up nicely. 
  • Just when you see that the mixture starts to leave from the sides and the ghee separates Pour the mixture onto the tray. 
  • Before it cools put rectangular cuts and leave it cool.
Enjoy the delicious sweet.

Stuffed mushroom caps

Mushroom stuffed with a filling flavoured with Italian dressing. This was a dish which I have tried a long time ago and it has always been yummy and mouth watering. As I had these mushrooms just sitting around in my fridge I just thought of making these stuffed mushrooms on a whim. I made it a bit spicy this time and wow it was sooo good with all those melting cheese and the spiciness of pepper.

Ingredients:
  • Mushrooms - 200gms (try to get medium to large ones)
  • Olive oil - 1 tbsp
  • Onion - 1/2 (chopped) 
  • Bread slice - 1 ( sides removed and churned in mixer)
  • Fresh coriander -  1 tbsp (chopped)
  • Cheese (mozzarella or cheddar) - 1 tbsp (grated)
  • Salt - 1tsp
  • Pepper - 3 tsps ( just 1 tsp if you like it to be less hot)
       Whisk together
  • Olive oil - 2 tbsps
  • Vinegar or lemon juice - 1 tbsp
  • Garlic paste - 1/2 tsp
  • Salt - a pinch
  • Pepper - a pinch 
Method:
  • Wash the mushrooms and hollow out the mushroom by removing the stem.  
  • Scoop out a little more. Pat dry.
  • Whisk olive oil, lemon juice, garlic, salt and pepper. rub this oil on the inside and outside of each mushrooms.
  • Chop the stems finely and mix in with the remaining oil with the chopped onion. Saute them well with 1 tbsp of olive oil for 3 or 4 minutes until the onions turn transparent. 
  • Remove from heat and add churned bread, coriander, salt and pepper. 
  • Fill each mushroom with this filling.You can pierce a wooden toothpick from the sides of the mushrooms
  • Grill the mushrooms for 10 minutes. Sprinkle with cheese and grill for further two minutes or until cheese melts slightly.

Chicken Rolls

A very yummy appetizer. This is a recipe that I got from my sister-in-law, Lalitha who is a superb cook. She makes these rolls really good and tasty. So just tried these on my own and got it right this time.

Ingredients:
  • Chicken with bones - 200 gms
  • Onions - 1 (chopped)
  • Oil - 1tbsp
  • Plain flour - 1 tbsp
  • Milk - 2 tbsps
  • Salt - 1 tsp
  • Black pepper powder- 1 tsp
  • Red chilli flakes - 1 tsp
  • Green chillies - 2(chopped)
  • Bread slice - 1 (churned in a mixer)
  • Egg - 1 
  • Bread crumbs - 1/2 cup
Method:
  • Boil the chicken in a pressure cooker until done with a bit of salt or you can microwave covered for about five minutes. Shred the chicken into very small pieces. 
  • In a pan or a microwave proof dish add oil, shredded chicken, onion, salt, pepper, red chilli flakes, green chillies, and 1 tbsp of plain flour. Saute well until mixed well  or microwave for 1 minute.
  • Add milk mix well and saute again for 2 minutes or so (microwave for 1 minute). Take care that it isnt too watery and if it has become a bit watery just saute until its all dry.
  • Remove from heat and add the churned bread. Keep 2 tbsp off egg white aside and add the remaining to the mixture and mix well. Check salt.
  • Shape the mixture into rolls.
  • Dip the rolls in the egg white and then in the bread crumbs. Coat well. Keep in the refirigerator.
  • To serve either grill for 20 minute overturning after 10 minutes or fry them in a bit of oil.
  • Serve hot with tomato sauce.