Tuesday, 31 October 2017

How to Make Thaen Mittai

Recipe For Thaen Mittai
Ingredients
Rice – 1 cup ( Raw rice or Idli rice)
Urad dal – 1/4 cup
Baking Soda - 1/4 tsp
Orange Red Food Colour - 1/4 tsp (or as needed)
Sugar - 1.5 cups
Water - 3/4 cup
Lemon juice - 1/4 tsp
Oil - for deep frying
Sugar - about 1/4 cup (for rolling) 

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Method

Take the rice and urad dal in a bowl, wash it and soak it with enough water for 3-4 hours.
Once it is well soaked, drain the excess water and grind it to a paste. It has to be a thick paste so add as little water as possible. It is ok if the batter is not super smooth.
Remove the batter in a bowl. Add the orange food color and baking soda into it.
Before making the balls, first make the sugar syrup. Take sugar and water in a sauce pan and bring to boil. Simmer for 5 mins till it becomes thick and syrupy. Switch off and add the lemon juice to the syrup so that sugar doesn't get crystallized.
In another stove, heat some oil for deep frying.
Take tiny portions of the batter and drop into the hot oil. Within few seconds, the tiny dough balls will rise to the top. Fry for 3-4 minutes till the balls become crispy.
Remove the fried balls using a slotted spoon and add it immediately into the sugar syrup. Let it soak for 5-10 minutes.
After the balls soaks up the syrup, remove them using a spoon. The balls are ready to eat.
To make it extra special, take some sugar in a plate. Roll each ball in the sugar and store it. It stays good in room temperature for 3-4 days

Detailed Steps to make Thaen Mittai
Take rice and dal in a bowl and wash it. Idli rice or raw rice can be used for this.


Add water to cover it completely. Let it soak it for 3-4 hours.


When you are ready to make, drain the excess water and take it in a mixie jar. 


Grind it to a paste with as little water as possible. 



Take the batter in a bowl, mix orange food color and baking soda with it.


Now let's make the sugar syrup. Take sugar and water in a sauce pan and bring to boil. Simmer for 5 mins till it becomes thick and syrupy. Switch off and add the lemon juice to the syrup so that sugar doesn't get crystallized.


Heat some oil for deep frying. Take tiny portions of the batter using a small spoon or fingers and drop into the hot.


The dough balls will immediately rise to the top.



Fry for 3-4 minutes till the balls become crispy.



Remove the fried balls using a slotted spoon, drain excess oil and add it immediately into the sugar syrup. Let it soak for 5-10 minutes.



Carefully remove the soaked balls which are now ready to eat.


To make it look special, take some sugar in a plate. Roll each ball in the sugar crystals and serve.



Juicy sugar balls are ready to enjoy.


Tuesday, 17 October 2017

How to Make Brown Bread at Home

Recipe For Brown Bread


Ingredients:
500gm whole wheat flour
500gm refined flour
200gm whole wheat bran
10gm bread improver
20gm gluten
40gm sugar
30gm yeast
20gm salt
450-500gm chilled water.
Method:
Sift both the flours together in a large mixing bowl; add whole wheat bran, yeast, bread improver, gluten, sugar and salt. Make a well in the centre of the mixed flour and pour in little chilled water and start mixing with your hand. Then mix in the remaining chilled water to gather the dough and is not sticky but soft.
Place the dough on lightly floured surface and knead it for 6-8 mins until it forms a film on stretching or has a natural shine on the dough surface, use flour if required for dusting to prevent it from sticking to the surface and hands. Place it in a bowl, cover it with a damp cloth for about 30- 45 minutes or until the size doubles up.
Knock the dough by kneading just 3-4 times to avoid any bubbles inside. Shape it into a ball.
Now in a greased bread mould, put the dough made above. Flatten the dough inside, using finger press to completely fit the dough into the mould. Cover with a damp cloth again. Keep it at room temperature to proof. Leave for 45min to 1 hour, or until it rises to less than 1/2" below the top edge of the bread mould.
Place the bread mould in a pre-heated oven at 180 C for 45 min to 1 hour.
Take Out. Cool it on a wire rack. Once cooled, slice and use.

How to make Kasha Bread

Kasha is a type of cereal made with buckwheat groats which have first been roasted, then soaked and finally simmered till it becomes soft. Kasha bread is healthy, and tastes almost like a cake. Buttermilk, cream and nuts all come together to give it a beautiful texture.


Ingredients
1/4 Cup Kasha
1/3 Cup Boiling water
1 Cup Buckwheat flour
1 Cup All-purpose gluten free flour
1/2 Cup Brown sugar
1 tsp Baking powder
1 tsp Baking soda
1 tsp Xanthum gum
1/2 tsp Salt
1/2 Cup Buttermilk
1/2 Cup Cream
1 Egg
1/4 Cup Oil
1/2 Cup Walnuts
Method
In a bowl soak the kasha in boiling water. Let it rest for 15 minutes.
Preheat the oven to 350degree C and grease a loaf pan.
Mix all the dry ingredients: buckwheat flour, all-purpose gluten free flour, baking powder, baking soda, xanthum gum and salt.
Whisk the eggs, cream and oil until smooth.
Stir the kasha and the walnuts to the egg mixture.
Add the dry ingredients to the wet ingredients with a spatula.
Spread the mixture evenly in the pan and bake for 50 minutes or till the tester comes out clean.
Serve with your choice of dish.

Monday, 16 October 2017

How to make Sweet 'n' Sticky Pork Chops with "Dirty" Rice

Recipe for Sweet 'n' Sticky Pork Chops with "Dirty" Rice


Ingredients

Brine
½ c. dark brown sugar
2 bay leaves
½ c. Kosher salt
8 c. ice
6 thick-cut (1-inch) bone-in pork chops
"Dirty Rice"
1 c. jasmine rice
½ lb. ground beef
½ lb. ground pork
1 tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. paprika
¾ c. chicken stock
3 clove garlic
2 tbsp. Dark Roux
1 tbsp. butter
Glaze
¾ c. Steen's cane sugar
¾ c. Steen's cane vinegar
green onions
Steamed green beans

Method

Make Brine: in an 8-quart saucepot, whisk together 4 cups cold water, sugar, bay leaves, and kosher salt. Heat to boiling on high; remove from heat. Add ice and pork chops. Cover with plastic wrap and refrigerate at least 12 hours or up to 24 hours.
Meanwhile, in a medium saucepot, combine rice and 1 1/2 cups water. Heat to boiling on high. Reduce heat to low. Cover and gently simmer 20 minutes. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork and let cool; set aside.
Make Glaze: In a small saucepan, whisk together cane syrup and cane vinegar. Heat to boiling on high. Reduce heat to medium. Simmer 30 minutes or until reduced by half, whisking occasionally. Set aside.
Preheat oven to 375 degrees F. Heat outdoor grill on medium-high. Pat pork chops dry with paper towels; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill 5 minutes per side. Transfer to a foil-lined rimmed baking sheet; roast pork shops 15 to 25 minutes or until cooked through (145 degrees F). Let stand 5 minutes.
While pork cooks, in a medium bowl, combine ground beef, ground pork, cumin, cayenne, paprika, and 1 teaspoon each of salt and black pepper. In heavy bottomed 6- or 7- quart saucepot or Dutch oven, cook meat on medium-high 8 to 10 minutes or until well browned, stirring occasionally. Stir in chicken stock, scraping up browned bits from the bottom of the pot. Add garlic and roux. Cook 5 minutes, stirring frequently. Add reserved rice and butter; stir gently to mix. To serve, garnish rice with green onions. Place pork chops over rice; top with glaze. Serve with green beans.

How to make Sweet and Sticky Tofu with Baby Bok Choy

Recipe for Sweet and Sticky Tofu with Baby Bok Choy

Ingredients

12 oz. udon noodles
2 tbsp. reduced sodium soy sauce
1 tbsp. brown sugar
1/2 tsp. Freshly ground black pepper
2 tbsp. plus 1 tsp cornstarch, divided
14 oz. firm tofu
3 tbsp. canola oil
2 green onions, thinly sliced, plus more for garnish
1" piece ginger, peeled and cut into matchsticks
1/2 small red chile, thinly sliced
2 bunches baby bok choy, stems sliced
2 cloves garlic, chopped 

Method

Cook the udon noodles according to package directions.
Meanwhile, in a small bowl, combine the soy sauce, sugar, pepper, 1 teaspoon cornstarch and 1/4 cup water until smooth.
Lightly press the tofu with paper towels to remove excess liquid. Cut into 3/4-inch pieces and toss in the remaining 2 tablespoons cornstarch.
Heat a large skillet over medium-high heat. Add 2 tablespoons oil and then the tofu and cook until golden brown on all sides, 6 to 8 minutes total. Transfer to a plate and wipe out the skillet.
Add the remaining tablespoon oil to the pan and cook scallions, the ginger, garlic and 1/2 of the red chili for 1 minute. Add bok choy; cook, tossing, for 2 minutes.
Return the tofu to the pan, toss to combine, then add the soy sauce mixture and let simmer, tossing everything together to make a sticky sauce, 1 to 2 minutes.
Spoon over the noodles and top with the scallions and remaining red chile. Sprinkle with the peanuts. 

Thursday, 12 October 2017

How To Make Thai Red Curry Fish Stew

Recipe for Thai Red Curry Fish Stew

Ingredients

3 cups jasmine rice
1/2 teaspoon salt
1 large sweet potato (often labeled
2 cans (13 1/2 oz. each) light coconut milk, divided
2 tablespoons Thai red curry paste (see Notes)
2 teaspoons freshly grated lime zest (green part only; see Notes)
2 tablespoons Asian fish sauce
2 tablespoons firmly packed dark brown sugar
1 1/2 pounds firm fish fillets, such as halibut or tilapia
6 ounces fresh whole spinach leaves
1 cup loosely packed basil
1 cup loosely packed mint leaves
Lime wedges  
Method
Step 1
Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.
Step 2
Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.
Step 3
While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.
Step 4
Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.
Step 5
Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.
Step 6
Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.
Step 7
Variations:
Step 8
Chicken: Substitute boned, skinned breast for the fish. Cut into 1/4- by 1/2- by 2-in. strips to ensure quick cooking.
Step 9
Pork: Use tenderloin in place of the fish, trimming fat and cutting meat into 1/4-in.-thick strips.
Step 10
Swap the greens: Try green Swiss chard instead of spinach: Thinly slice stems and steam with sweet potato in step 2; thinly slice the leaves and add with fish in step
Step 11
Make it bountiful: Add chopped zucchini or other summer squash, green beans, thinly sliced red pepper, or slivered sweet onion to the sweet potato for the last 5 minutes of steaming time.
Step 12
Switch the starch: Yukon Gold potatoes work nicely in place of sweet potato and have a similar cooking time.

How to Make Hot Paneer Sandesh Pudding (Without Suger)

Recipe for Hot Paneer Sandesh Pudding


Ingredients

250 gm home-made paneer (cottage cheese)
2 Tbsp full fat cream
2 tsp stevia (a natural sugar substitute derived from a plant, adjust to your taste)
For the fruit stew:
1 green apple-thinly sliced & seeds removed
8-10 strawberries, chopped
Juice of one orange or about 1 cup
3-4 cloves
3-4 cardamom
2 cinnamon sticks
3-4 whole black pepper
1/4 Tbsp butter
Almond slivers for garnish
Method
In a saucepan melt the butter and add the orange juice to it.
Add the cloves, cardamom, cinnamon and black pepper. (they have to be fished out later)
Once the juice is hot, add the apple slices. Let it stew covered for about 5-7minutes. Uncover it after a while and let it simmer till half of the orange juice evaporates.
Once done, turn off the heat and remove all the whole spices from the liquid.
Now add 3/4 of the strawberries. Reserving some for garnishing. This is the fruit stew.
Mash the paneer well with a fork and add whipped cream to it. Blend in the stevia. Mix well.
Flatten out this mix on a plastic sheet or foil paper according to the size of the baking dish you are going to use.
Preferable you should use a 15 cm square baking dish.
Pour in the stewed fruits in the baking dish.
Flip the paneer layer (that you had flattened earlier on a plastic sheet) over to fit on top of the stewed fruit in the baking dish.
Dress it up with leftover strawberries and some almond slivers.
Place it in a hot oven preheated at 220 degrees C and bake for about 15-20 minutes, till the paneer's edges look a bit brown.
Serve hot.