MELTING THE CHOCOLATE :
2 slab sweet chocolate , 2 slab bitter chocolate.
Take 2 vessels ( i.e. one on top of other).
Fill water in the bottom vessel.
Put the chocolates in the top vessel.
Cover it with aluminium foil and boil it in high flame for 10 to 15 minutes.
When melted cool it to room temperature.This method is called Tempering of chocolate.
Keep the cooled chocolates on a board or a dining table and beat thoroughly with a palate knife, till dropping consistency.
FLAVOURING :
Add different essences like pineapple, strawberry,mint ,coconut,lemon,banana etc .
Put it in different moulds and cool in refrigerator.
Wednesday, September 8, 2010
Friday, July 16, 2010
hi ...
hi everybody
for the next 30 days i won't be updating my blog as I'll be visiting my family.
will come back with good new recipes for u all...
Cheers!
Khushbu
for the next 30 days i won't be updating my blog as I'll be visiting my family.
will come back with good new recipes for u all...
Cheers!
Khushbu
Tuesday, July 13, 2010
Aloo Mangodi
Ingredients: Serving for 2
2 Peeled and cube cut Potatoes
1 cup Mangoodi crushed in small pieces
4 cups water
Big pinch of asafoetida
1tsp Cumin Seeds or jeera
1/2 tsp turmeric powder or haldi
1tsp red chilli powder
1tsp salt (can adjust later according to ur taste)
Cooker
5 tsp oil
Directions:
1. Put oil in the cooker and let it heat.
2. Add cumin seeds and once they start spluttering add asafoetida and toss.
3. Now add the crushed mangoodi and fry it on low flame until light red in colour.
4. Add all the masalas and mix it for 3-4 seconds.
5. Add the water and potatoes and close the cooker.
6. On high flame give 5-6 whistles to the cooker and then on low flame again give 2-3 more whistles.
7. Turn off the heat and let the cooker cool down on it's own.
8. Once the heat escapes out open the cooker and check
9. If u think that still the mangoodi needs to fluff up then give some more whistles accordingly.
10. Adjust the water and cook open for 2-3 minutes and ur dish is ready.
11. Garnish with chopped cilantro or hara dhaniya.
2 Peeled and cube cut Potatoes
1 cup Mangoodi crushed in small pieces
4 cups water
Big pinch of asafoetida
1tsp Cumin Seeds or jeera
1/2 tsp turmeric powder or haldi
1tsp red chilli powder
1tsp salt (can adjust later according to ur taste)
Cooker
5 tsp oil
Directions:
1. Put oil in the cooker and let it heat.
2. Add cumin seeds and once they start spluttering add asafoetida and toss.
3. Now add the crushed mangoodi and fry it on low flame until light red in colour.
4. Add all the masalas and mix it for 3-4 seconds.
5. Add the water and potatoes and close the cooker.
6. On high flame give 5-6 whistles to the cooker and then on low flame again give 2-3 more whistles.
7. Turn off the heat and let the cooker cool down on it's own.
8. Once the heat escapes out open the cooker and check
9. If u think that still the mangoodi needs to fluff up then give some more whistles accordingly.
10. Adjust the water and cook open for 2-3 minutes and ur dish is ready.
11. Garnish with chopped cilantro or hara dhaniya.
Friday, July 9, 2010
7th Recipe: Paneer-Sandwitch
Ingredients:
For 1 Sandwich
2 White breads
3 spoons full of grated paneer
2 spoons full chopped onion
1 green chilli chopped
1/2 spoon Garam Masala
1/4th spoon salt
Procedure:
1. Mix all the ingredients.
2. Fill the mixture in between two breads .
3. Toast in sandwich maker.It's ready.
4. Serve with red sauce.
For 1 Sandwich
2 White breads
3 spoons full of grated paneer
2 spoons full chopped onion
1 green chilli chopped
1/2 spoon Garam Masala
1/4th spoon salt
Procedure:
1. Mix all the ingredients.
2. Fill the mixture in between two breads .
3. Toast in sandwich maker.It's ready.
4. Serve with red sauce.
Wednesday, July 7, 2010
6th recipe:Gajar ka Halwa...
This is a very simple recipe of gajar halwa with minimum ingredients :)
Ingredients:Servings for 4
7-8 Gajar or Carrot
Medium size bottle of Whole Milk
2 cups Powdered sugar(can adjust according to taste)
4tsp ghee (optional)
Cooker
Deep skillet or Kadhai
Procedure:
1. Grate the carrots finely with a grater.
2. In a Pressure Cooker put all the grated carrots and add just 3/4th cup of water. Give two whistles and let the cooker cool down.
3. In the meantime take a deep skillet or kadhai and pour the ghee in it.
4. Once the ghee melts down pour the milk in it and give it a boil and then just lower the heat in between low and medium .
5. Now put the carrot water mixture in the boiling milk.Also add the sugar.
6. Now just patiently let the whole mixture cook on a low to medium flame. Cooking might take about an hour and a half but the more you cook on a low medium flame the more tasty it becomes but of course the cooking time lenghtens.
7. The final test for seeing whether the recipe is ready or not is to taste the halwa. If you can still chew the carrot pieces that means it needs to be cooked more . If milk is disappearing you can put more of it accordingly.
8. Once the carrot pieces dissolves completely in the milk your halwa is ready.
9. If serving hot you can put put more ghee as it will enhance the rich taste of it.
Tips:
1. With ghee you can also add some raisins or kismish or any other dry fruit that you prefer.
Ingredients:Servings for 4
7-8 Gajar or Carrot
Medium size bottle of Whole Milk
2 cups Powdered sugar(can adjust according to taste)
4tsp ghee (optional)
Cooker
Deep skillet or Kadhai
Procedure:
1. Grate the carrots finely with a grater.
2. In a Pressure Cooker put all the grated carrots and add just 3/4th cup of water. Give two whistles and let the cooker cool down.
3. In the meantime take a deep skillet or kadhai and pour the ghee in it.
4. Once the ghee melts down pour the milk in it and give it a boil and then just lower the heat in between low and medium .
5. Now put the carrot water mixture in the boiling milk.Also add the sugar.
6. Now just patiently let the whole mixture cook on a low to medium flame. Cooking might take about an hour and a half but the more you cook on a low medium flame the more tasty it becomes but of course the cooking time lenghtens.
7. The final test for seeing whether the recipe is ready or not is to taste the halwa. If you can still chew the carrot pieces that means it needs to be cooked more . If milk is disappearing you can put more of it accordingly.
8. Once the carrot pieces dissolves completely in the milk your halwa is ready.
9. If serving hot you can put put more ghee as it will enhance the rich taste of it.
Tips:
1. With ghee you can also add some raisins or kismish or any other dry fruit that you prefer.
Monday, July 5, 2010
5th Recipe: Theple
Ingredients: (serving 10 paranthas)
1 bunch of Methi leaves chopped finely
1 tsp salt
1 tsp Red Chilli Powder
2 tsp Saunf (Fennel Seeds)
1/2 tsp Haldi (Turmeric powder)
4-5 cup Aatta (whole Wheat Flour)
2 cup Water
Procedure:
1. In a wide large bowl mix all the ingredients and knead into a dough.
2. Make 10 balls out of it and one by one roll them in whatever size of parantha you want.
3. Heat the griddle(tawa) and cook the rolled out paranthas over it for about 1 minute on medium heat.
4. Serve them with Tomato garlic chutney.
1 bunch of Methi leaves chopped finely
1 tsp salt
1 tsp Red Chilli Powder
2 tsp Saunf (Fennel Seeds)
1/2 tsp Haldi (Turmeric powder)
4-5 cup Aatta (whole Wheat Flour)
2 cup Water
Procedure:
1. In a wide large bowl mix all the ingredients and knead into a dough.
2. Make 10 balls out of it and one by one roll them in whatever size of parantha you want.
3. Heat the griddle(tawa) and cook the rolled out paranthas over it for about 1 minute on medium heat.
4. Serve them with Tomato garlic chutney.
Sunday, July 4, 2010
4th Recipe :Indian Espresso Coffee..
Ingredients: Servings for 4
2 tsp coffee powder
7 tsp powder sugar
4 cup Milk
Warm water (very little about 7-8 spoons)
Procedure
1. In a big glass or bowl add coffee powder and sugar.
2. Add 3-4 drops of water to the mixture and mix it.
3. Now beat it with either spoon, fork or beater.Repeat the process by adding in between 4-5 drops of water along with beating the mixture until mixture becomes frothy or the colour of the mixture to light yellow.Once done keep aside.
4. Now boil the milk.
5. Divide the coffee mix in the cups and add little milk in all the cups.
6. Churn the milk so that the mixture dissolves properly in the milk.
7. Now fill the cups with the remaining milk. Pour the milk from a good height so that good froth is formed.
8. Coffee is ready.
2 tsp coffee powder
7 tsp powder sugar
4 cup Milk
Warm water (very little about 7-8 spoons)
Procedure
1. In a big glass or bowl add coffee powder and sugar.
2. Add 3-4 drops of water to the mixture and mix it.
3. Now beat it with either spoon, fork or beater.Repeat the process by adding in between 4-5 drops of water along with beating the mixture until mixture becomes frothy or the colour of the mixture to light yellow.Once done keep aside.
4. Now boil the milk.
5. Divide the coffee mix in the cups and add little milk in all the cups.
6. Churn the milk so that the mixture dissolves properly in the milk.
7. Now fill the cups with the remaining milk. Pour the milk from a good height so that good froth is formed.
8. Coffee is ready.
Thursday, July 1, 2010
3rd Recipe: Tomato-Spinach
Genre: Lunch or Dinner
Ingredients: Servings for 3
1. Spinach(200 gm) or a single bunch
2. 2 medium sized Tomatoes
3. 1 tbsp oil
4. 1/4th tsp Salt( can adjust salt according to your taste)
5. 1/2 tsp Red Chilli Powder
6. 1/4th tsp Turmeric Powder
7. Pinch of Asafoetida
8. 1/2 tsp Jeera (Cumin Seeds)
9. 4tsp water
Procedure:
1. Make a puree of the Tomatoes. Keep aside.
2. Chop the spinach leaves to medium size and wash. Keep aside.
3. Take a pan or a skillet and add oil to it.
4. When the oil is hot add asafoetida and jeera to it.
5. When the jeera start to pop add all the masalas to it and toss and quickly in 2 seconds add the chopped spinach to the pan.
6. Add water and let it cook on medium heat for 2-3 minutes.
7. Add tomato puree and mix. Cover with lid and cook for another 3-4 minutes on low to medium heat.
8. Dish is ready.
V5C85CTWTNRK
Ingredients: Servings for 3
1. Spinach(200 gm) or a single bunch
2. 2 medium sized Tomatoes
3. 1 tbsp oil
4. 1/4th tsp Salt( can adjust salt according to your taste)
5. 1/2 tsp Red Chilli Powder
6. 1/4th tsp Turmeric Powder
7. Pinch of Asafoetida
8. 1/2 tsp Jeera (Cumin Seeds)
9. 4tsp water
Procedure:
1. Make a puree of the Tomatoes. Keep aside.
2. Chop the spinach leaves to medium size and wash. Keep aside.
3. Take a pan or a skillet and add oil to it.
4. When the oil is hot add asafoetida and jeera to it.
5. When the jeera start to pop add all the masalas to it and toss and quickly in 2 seconds add the chopped spinach to the pan.
6. Add water and let it cook on medium heat for 2-3 minutes.
7. Add tomato puree and mix. Cover with lid and cook for another 3-4 minutes on low to medium heat.
8. Dish is ready.
V5C85CTWTNRK
Wednesday, June 30, 2010
2nd Recipe: Blackeye Peas (Lobhiya)...
Genre: Dinner or lunch as an entree
Ingredients:(Servings for 2)
1. 1 Blackeye Peas can(wash the peas before using)
2. 2 medium sized tomatoes
3. 1/4th tsp Turmeric Powder
4. 3/4th tsp Red Chilli Powder
5. 1/4th tsp Salt ( can adjust according to your taste)
6. 3 medium cloves of Garlic (optional)
7. 2 tbsp Oil
8. 1/4th tsp Mustard Seeds
9. Pinch of Asafoetida
10. 3/4th cup water (can adjust water accordingly)
Procedure:
1. Mix tomatoes and garlic in blender and make a puree out of it. Keep aside.
2. Take a pan and add oil to it. When the oil is heated add asafoetida and mustard seeds.
3. When mustard seeds starts spluttering put all the masalas in it and quickly pour the tomato- garlic puree.
4. Now let the puree cook.
5. When the oil separates out add the washed blackeye peas along with water in it.
6. Mix and cover it with lid.
7. Let it cook on a low-medium heat for about 15 minutes.
8. The dish is ready.
Tips:
1.Can garnish it with cilantro (hara dhaniya) and ginger while serving.
2. To prepare it in a cooker all steps are same. Let the cooker whistle for 3 times on high heat .Then switch off the heat and open it when the cooker cools down.
Ingredients:(Servings for 2)
1. 1 Blackeye Peas can(wash the peas before using)
2. 2 medium sized tomatoes
3. 1/4th tsp Turmeric Powder
4. 3/4th tsp Red Chilli Powder
5. 1/4th tsp Salt ( can adjust according to your taste)
6. 3 medium cloves of Garlic (optional)
7. 2 tbsp Oil
8. 1/4th tsp Mustard Seeds
9. Pinch of Asafoetida
10. 3/4th cup water (can adjust water accordingly)
Procedure:
1. Mix tomatoes and garlic in blender and make a puree out of it. Keep aside.
2. Take a pan and add oil to it. When the oil is heated add asafoetida and mustard seeds.
3. When mustard seeds starts spluttering put all the masalas in it and quickly pour the tomato- garlic puree.
4. Now let the puree cook.
5. When the oil separates out add the washed blackeye peas along with water in it.
6. Mix and cover it with lid.
7. Let it cook on a low-medium heat for about 15 minutes.
8. The dish is ready.
Tips:
1.Can garnish it with cilantro (hara dhaniya) and ginger while serving.
2. To prepare it in a cooker all steps are same. Let the cooker whistle for 3 times on high heat .Then switch off the heat and open it when the cooker cools down.
Tuesday, June 29, 2010
1st Recipe: Shahi Bread
Genre : Sweet, served for breakfast...
Ingredients: (serving for 4 people)
8 white bread slices
10 tsp sugar
Oil for deep frying (Olive oil or vegetable oil)
Procedure:
1. Cut each bread slice in 6 six pieces .. You can make any shape and pieces (more than 6) you like.
2. Take a pan and add oil to it for deep frying. Maintain heat between low and medium as we need to fry it at a very low temperature . Otherwise the breads will burn.
3. Once the oil is warm add the bread pieces to it and fry until light golden brown in colour.
4. After frying , keep bread pieces aside as now we need to make the sugar syrup
5. Take another pan. Put water in it and once it is little hot add sugar.
6. Once the sugar dissolves let it the water cook for 3-4 minutes on bit more than medium heat.
7. When syrup is prepared mix all the bread pieces with it. Toss the pieces quickly so that the syrup is absorbed evenly.
8. Shahi bread is ready.
Tips:
1. While serving you can spread whipping cream or malai on the pieces individually and put some dry fruits like raisins, cashews etc.
2. How to see when your syrup is prepared: With a spoon take a little drop of syrup on your thumb. Then press the drop with the index finger of same hand. Now after pressing when you remove your index figer their should be long thin threads of syrup formed. If so syrup is ready and if not you need to cook for more time.
Ingredients: (serving for 4 people)
8 white bread slices
10 tsp sugar
Oil for deep frying (Olive oil or vegetable oil)
Procedure:
1. Cut each bread slice in 6 six pieces .. You can make any shape and pieces (more than 6) you like.
2. Take a pan and add oil to it for deep frying. Maintain heat between low and medium as we need to fry it at a very low temperature . Otherwise the breads will burn.
3. Once the oil is warm add the bread pieces to it and fry until light golden brown in colour.
4. After frying , keep bread pieces aside as now we need to make the sugar syrup
5. Take another pan. Put water in it and once it is little hot add sugar.
6. Once the sugar dissolves let it the water cook for 3-4 minutes on bit more than medium heat.
7. When syrup is prepared mix all the bread pieces with it. Toss the pieces quickly so that the syrup is absorbed evenly.
8. Shahi bread is ready.
Tips:
1. While serving you can spread whipping cream or malai on the pieces individually and put some dry fruits like raisins, cashews etc.
2. How to see when your syrup is prepared: With a spoon take a little drop of syrup on your thumb. Then press the drop with the index finger of same hand. Now after pressing when you remove your index figer their should be long thin threads of syrup formed. If so syrup is ready and if not you need to cook for more time.
Just Started.. :)
Hi everyone
I have been thinking of doing this thing since long... but as they say it's always difficult to get started it took me some time too.... Well better late then never.. :). I am ready and excited to embark on my long awaited journey of the recipe world taking you all along with me. All my recipes stem from the basic Indian cooking in Rajasthani style... (of course Rajasthan is my home). I will love to tell you all recipes that I know and hope you all can enjoy them too.
- Khooshbu
I have been thinking of doing this thing since long... but as they say it's always difficult to get started it took me some time too.... Well better late then never.. :). I am ready and excited to embark on my long awaited journey of the recipe world taking you all along with me. All my recipes stem from the basic Indian cooking in Rajasthani style... (of course Rajasthan is my home). I will love to tell you all recipes that I know and hope you all can enjoy them too.
- Khooshbu
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