Wednesday, 28 January 2015

Caramel sauce

This sauce used as a topping or filling on cakes,cupcakes,muffins and pies.
On of my viewer had requested for the recipe as I had used it as a topping for custard cake.
It is easy to make and has very less ingredients.
This is Laura Vitali's recipe!

Ingredients:Makes 2 cups.
Sugar- 1 cup,
Water-1/2 cup,
 Warm cream-3/4 cup or 180 ml or one small amul tetra packet,
(the recipe says to use full cream but I have used light amul cream)
Vanilla essence-1/2 tsp,

Butter-2 tbsp-soft.


Method:
Use a heavy bottom deep saucepan and not light bottom pan as the caramel will burn once it starts to change its colour.
Warm the cream in microwave for 20 seconds.
Put water and sugar in pan on low heat.


Do not stir but just hold the handle and swirl the pan to dissolve the sugar.


Keep swirling the pan from time to time until the sugar has dissolved.

Raise the heat to medium and let it bubble away to deep amber colour
It will take 8 to 10 minutes.


Turn the heat to low and gradually add a small amount of the warm cream(You need to be careful while doing this as the sugar heat is very high and the cream will bubble up)
Gradually add all the cream and keep stirring the sugar cream mixture.(it will take only few seconds)
(I could not film it with my camera as stirring was more important)
Close gas.
Remove the pan from heat and then add butter and vanilla essence.


Using a wire whisk mix till the butter has melted.
Let it cool completely and then transfer to a clean jar.
 The sauce will thicken as it cools.


Before using it as a topping just warm the sauce in the microwave to make it into pouring consistency.


Monday, 26 January 2015

Aloo gosht


                                                                                                  
Ingredients:
Mutton or gosht-500gms,
Medium size potatoes-4-cleaned,peeled and sliced into half,
Medium size onions-3,
Whole spices-big cardamom-2,cloves-4 or 5,cinnamon stick-2 -(2inch each),white cardamom-5,peppercorn-10 or 1tsp and bay leaf-2,
Curd-1/2 cup,
Ginger paste-1 tsp,
Garlic paste-1 tsp,
Coriander pwd-1 and 1/2 tsp,
Cumin pwd-1 tsp,
Red degi chilli pwd-1 tsp,
Turmeric pwd-1/4 tsp,
Garam masala pwd-1/4 tsp,
Mace or javitri pwd- a pinch,
Nutmeg or jaiphal pwd-a pinch,
Salt to taste,
Oil -6 tsp,
Ghee -2 tsp,
Water - 2 and 1/2 cup.



Note:You can increase or decrease the amount of potatoes to your liking.
For a smooth gravy grind the fried onions in a grinder or if deep fried then crush with fingers.


Method:
Do not take large or too small potatoes.
Wash the mutton and keep in a strainer to drain out the excess water.
Once the water is drained out,keep the mutton in a bowl.
Add 1/2 cup beaten curd,coriander pwd,cumin pwd,red chilli pwd and turmeric pwd.

 
                         
Mix and leave to marinate as you fry the potatoes and onions.

Wash and peel potatoes and then slice into half.
                
Slice the onions and keep aside in a bowl.

Heat 6 tsp of oil and lightly fry the potatoes or till light brown from all sides-(4 minutes on high heat).Keep tossing the potatoes to evenly fry them.
                                                  
                   

Take out and keep aside.
                                                                                                                                                

In the same oil fry the onions till they are light brown.(i have used very little oil to fry the onions,but you can deep fry them to make it crisper)


Take out and keep aside( you can crush the onions when they are cool or grind them in a grinder to get a smooth gravy-I have just coarsely crushed them with my fingers)


Once the onions are fried and taken out ,there is some oil left in the kadahi.

Add 1 and 1/2 tsp of ghee.


        

As ghee heats up add the whole spices-big caradamom,small cardamom,cloves,peppercorn,cinnamon and bayleaf.

After few seconds,add the ginger garlic paste and then lower the heat.

Stir fry the ginger garlic for a minute or till they are lightly fried.

Add the marinated mutton and raise the heat.

Keep tossing the mutton with the spatula so that the curd does not curdle.

Once the gravy is dry ,lower the heat to medium and fry the mutton pieces for a minute.
Add salt and then stir.

Add 2 cups of water and then raise the heat to high.

Let the gravy come to a boit,then lower the heat and put a lid on.

Let the mutton cook on simmer for half hour.
After half hour the mutton will be 3/4 done and with less gravy.

Add the potatoes,fried onions,garam masala pwd,nutmeg pwd and mace pwd.

Stir for 30 seconds on high heat.

Add 1/2 cup of water and adjust salt.

Let the gravy come to boil again and then lower the heat.


Cover and cook for 20 minutes or till the potatoes are soft.

Pierce with a knife to check the doneness of the potatoes.

Mutton will be fully cooked by the time the potatoes are done.
Once the potatoes are soft close gas.

Enjoy aloo gosht with plain rice or paratha.

Saturday, 17 January 2015

Methi chaman

Methi chaman is a kashmiri dish!
It has a unique flavour and is very delicious!
It is cooked using very little oil and ghee is added for flavour.

Ingredients:
Green methi leaves or fenugreek leaves-500  to 600 gms or  350 gms of leaves with the stem discarded, 
Coriander leaves or dhania patha leaves-50 gms,
Paneer or cottage cheese-250 gm,
Cumin seeds or jeera seeds-1 tsp,
Hing or asefoetida-a pinch,
Ginger -1 inch-shredded or paste,
Onion -1 cut into small pieces,
Coriander pwd-1 tsp,
Red chilli pwd-1/4,
Turmeric pwd-1/4 tsp,
Dried kastoori methi leaves-1 tbsp,
Garam masala pwd-1/4 tsp,
Oil -2 tsp,
Ghee-2 tsp,
Salt to taste.



Method:
Discard the thick stems of methi leaves.
Discard the roots of coriander leaves.
Wash and leave them on a strainer for the water to drain out.
Grind them in the blender and keep aside.

You can add little water while grinding to make a thick paste.
Cut paneer into cubes.

Heat a non stick pan and add 2 tsp of oil and lightly fry the paneer cubes.
Take out and keep aside in a plate or bowl.
In the same oil add hing and cumin seeds.

As the cumin seeds change colour add ginger and garlic paste.
Lightly fry them for a minute,then add the chopped onions.
Fry the onions till they are light brown.
Add coriander pwd,red chilli pad,haldi or turmeric pwd.
Stir fry the masala in medium heat for few minutes and then add the dried kastoori methi levaves.

Stir fry for 30 seconds and then add the pureed methi and coriander leaves.
Raise the heat to high and keep stirring till all the moisture dries and they is no water left.
Stir fry the methi and coriander paste for a minute.
Add the fried paneer pieces,salt and garam masala.
Mix and then add 2 tsp of ghee and stir.
Lower the heat and put a lid on.
Cover and let it cook on simmer for 5 minutes.


Close gas and let it stay in the pan for another 5 minutes.
Take out in a bowl and serve with 1 tsp of ghee on top(optional). 
It goes very well with roti,paratha or rice.


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