Sunday’s feature: Indian Dessert

This is the picture of “Gulab Jamun ” I took this picture after I finished making this dessert. I had invited my daughter’s co-worker, who was kind enough to take care of our felines for a week, while we were in Montreal.As you can see there are quite a few.I intended to give him the remaining after our dinner. He chose to take a few. I took some with us and froze the ones left.

Here is the recipe for my dessert.

Ingredients:

1. 2 1/2 full cream milk powder( you can use skim milk powder, which is what I used)
2. 1 cup self-raising flour(Bisquik)
3. 11/2 tespoon soda
4. 250 g cream cheese package
5. 2/3 cup milk
6. 750 gram ghee( clarified butter)
7. oil for deep frying
8. Syrup
9. 2 litres(8 cups) water
10. 4 cups sugar
11. 1 tablespoon rose water optional
12. Method: Combine milk powder,sifted flour and soda in an medium bowl, rub in cheese until mixture resembles fine breadcrumbs.Using hand knead mixture in bowl, gradually adding enough milk until mixture holds its own shape and is slightly sticky to touch.Moisten hands with extra milk, roll level tablespoons of mixture into 30 sausage shapes.melt ghee(or clarified butter ) with enough oil to make depth of 5cm in medium pan
13. Deep fry 8 sausage shapes at a time for about five minutes or until golden brown and cooked through, stirring occasionally , drain on absorbent paper.Prick well with tooth pick ,place into syrup, cover and refrigerate.
14. syrup: combine water and sugar in a large saucepan,stir over heat, without boiling, until sugar is dissolved, bring to boil, boil uncovered without stirring , for 10 minutes(syrup should not change color. Cool syrup slightly, if you are using rose water this is the time to add it.
15. Enjoy this dessert.
16. ……………………………………. 🙂

Friday food feature: Chicken Mughal Style and Mixed vegetable

Today’s feature is Chicken Mughal Style and mixed vegetables

When Mughals came to the Indian sub-continent they brought with them fine architecture, music and food.My recipe for chicken is named “Shahi Chicken Qorma”.

The following is the recipe for chicken.

Ingredients:1. Chicken-one medium size

2. red chillies or cayenne- 1 teaspoon

3. ground coriander-2 nteaspoons

4. Salt- to taste

5. Mixed spices or garam masala- 1 teaspoon

6. Yogurt- 2 tablespoons

7.Ghee ( clarified butter) – 6 tablespoons

8.bay leaf-two leaves

9.fresh garlic- two cloves, grind it into a paste

10. Ground fresh ginger-1 tablespoon

11.Onions-three medium size( slice thinly)

Method :

In a medium pot, heat ghee or clarified butter, add two medium onions thinly sliced, fry until the onions are lightly brown. Add garam masala, fry for thirty seconds.Add the chicken pieces, fry them for five minutes.Next add the remaining spices, garlic, ginger, coriander,bay leaf, cayenne, and salt.Add a cup of water, when it dries up add the yogurt, stir and mix it well. continue to cook until the chicken is not raw. Here in North America the chicken gets soft very quickly, so the time depends on where the chicken is bought from. In Bangladesh where I am from a chicken almost takes an hour to soften. This is not the case with the chicken here in North America. Here it takes less time, it is up to the cook to make adjustments. Feel free to add or subtract the spices according to your taste buds. 🙂

Mixed vegetable and Shahi Chicken Qorma

Mixed vegetable recipe: ingredients:

 1.Frozen mixed vegetable- 1 bag

2. curry powder- 2  teaspoons

3. cayenne- 1 teaspoon

4. salt- to taste

5. vegetable oil – 3 tablespoon

6. onion – 1 small diced.

Method: In a medium saucepan , heat the oil in medium heat, add diced onions fry until they are transparent. Add the spices and the salt ,  mix and fry for a minute. Add the bag of vegetables, mix thoroughly with the spices and onion mixture, when the vegetables are coated well turn the heat down to low medium cover and let it cook for five to ten minutes. Pour the vegetables in a serving dish. It’s ready to eat.

…………………………………… 🙂

365 Writing Prompts:Simply Irresistible

Tell us about the favorite dish or food that  you simply cannot turn down.

My favorite dish is biriyani, it is a casserole dish. It has a fine  mixture of ingredients, the most important is  beef, close second is basmati rice, followed by potatoes, tomatoes,onions,yoghurt, clarified butter and all those spices that enhance the flavor of this awesome casserole.

It can be cooked in the oven or on  top of the stove, the spices give it the aroma and once it’s done, it is difficult to wait!

I cooked this several times for my daughter’s friends, they love it a lot.

ink: https://sabethville.wordpress.com/2014/11/25/365-writing-pr…y-irresistible

 

Kebab Recipe Ranu’s post https://sabethville.wordpress.com

English: Glögg recipe: spices used, clockwise from top, Cinnamon, Ginger (sliced), cloves, cardamom. (Photo credit: Wikipedia)

Ingredients:

1. Meat(beef) two and a half pound roast,sliced into three-fourths of an inch,size of each piece , length= 3 inches, width= two inches.

2. Onion– 5 medium size, the slices should be same as beef pieces.

3. Potatoes_  5 large, sliced the same as beef  pieces.

4. Tomatoes__6, medium size; sliced same as beef pieces.

5. Yoghurt– 2 cups; plain

6. Oil or Clarified butter– three-fourth cup

7. Whole spices—  a. red dried chillies– 12

b. pepper corn( black pepper) 15 pieces.

c. cloves–12 pieces.

d. whole green cardamom—12

e. cinnamon stick— 6 half inch pieces.

f. bay leaf—6 to 8

8. Ground spices:

a. cumin– 1 tsp.

b. coriander–1  tsp.

Ginger and Garlic– it is best to have them fresh.

1. ginger– 1 inch piece crushed into a paste.

2. garlic–5 cloves, crushed into a paste.

1. Salt– 2 level teaspoon

Mix the the ground spices,fresh garlic and ginger with the yoghurt and put it aside.

Utensil— one five quart round pot with cover.

Method :

Grease bottom of pot with two tablespoons of oil or clarified butter, carefully put the slices of onion,followed by two tablespoons of spiced mixed  yoghurt, three whole chillies,four pepper corns,three whole cloves,three cardamoms,two cinnamon sticks,and two bay leaves  and two tablespoons of oil .Cover this layer with beef and follow the same method as the top layer with the yoghurt,spices , one teaspoon salt and oil. After beef next is potatoes, put  same amount of spices ,oil, yoghurt as on the first layer.The last layer is tomatoes, put the remaining spices,yoghurt,oil and the second teaspoon of salt.

If there is beef, potatoes, onion and tomatoes left, Do the same as in part one but do not use extra spices ,just use less for the part one layers and use them in the second part.

place the pot in a pre-heated oven 350 degrees for approximately an hour. Check after thirty minutes to see everything is working well. turn off the oven and leave the pot for 45 minutes  more. This will help to dry the liquid.

I’m reposting a recipe of mine instead of today’s writing prompt, this will I hope explain why I will not settle for red or blue pill, as a substitute for real food.

nk: https://sabethville.wordpress.com/2013/12/16/kebab-recipe-r…-wordpress-com/

 

 

Freshly made clarified butter, still liquid (Photo credit: Wikipedia)

NaBloPoMo “My Mom’s famous Kebab” Ranu’s post https://sabethville.wordpress.com

My Mom was a very good cook. Anything she cooked was amazing. We all loved to eat. We seldom asked  how she turned out these delicious meals. I watched  when she cooked.  It looked so easy. I thought I can do this too. The ingredients she used were, slices of beef ,same size potatoes, onions were sliced thin,the tomatoes were thin slices too. In addition she used whole dry peppers,peppercorn and cinnamon sticks,there were whole cloves,salt,yoghurt and oil or clarified butter.

She used a round pot for this amazing dish. She had the ingredients in separate bowls. The layering of these ingredients was carefully done. she put a tablespoon of oil or clarified butter in the pot and spread it evenly. She carefully laid the beef ,followed  by three or four dry red peppers, a few peppercorns, some cloves,salt, and one or two half inch cinnamon sticks. Then  potatoes were layered on top making sure they covered the meat, onions went on top and tomatoes on the top layer. On each layer the oil and the yoghurt mixed with ground ginger,garlic ground cumin and ground coriander was spread as well. If she had some ingredients left, she’d repeat the layering. When everything was neatly in the pot, she put the cover on.

It was put on a charcoal stove, to give it the effect of an oven,she put hot charcoal on the cover. It took about an hour. When the lid was taken off,the aroma made us rush to the dining room. We didn’t need any bells!