BLINI (PANCAKE)

Blins or blini were symbolically considered by early Slavic people in pre-christian time as a symbol of the sun due to their round shape. Traditionally Russian Blini are made with yeasted batter, which is left to rise and then diluted to cold water or boiling water or milk. Traditionally Blini is baked in Russian oven. The process of cooking blini is still refereed is to baking in Russian, even though these days usually they are universally they are pan-fried like pancakes. Lets try out this traditional cooking process with some Indian fusion cooking i.e   

Chicken Blini

Ingredients

Refined flour                            200 gm
Egg                                          03 no.
Honey                                      20 ml
Salt                                          5 gm
Milk                                        250 ml
Olive oil                                 10 ml
Baking Powder                      2 gm







Method:

• Mix eggs, salt and sugar in a mixing bowl until thoroughly blended 

• Add milk, flour and honey to the mixture and mix well

• Mix it well withe the help of whisker, make sure that there where no lumps in the mixture

• Add olive oil to the batter mix it well, leave it for 10- 15 minute

• Pre-heat pan & grease it with olive oil, pour batter onto it

• Cook on one side until golden then flip the blini over and brown the other side

• Stuff  blini (pancake) with shredded chicken tikka roasted in tandoor

• Serve it along with mint chutny or sour cream.                                                     

 

         AAM PANNA

Aam Panna which is prepared using raw mangoes, sugar and an assortment of spices is an effective remedy for heat exhaustion and heat stroke. It also quenches thirst and prevents the excessive loss of sodium chloride and iron in summer due to excessive sweating. Green mango is a rich source of pectin, which gradually dismisses after the formation of stone. It taste sour because of the presence of oxalic, citric and malic acids. This drink is mainly consumed in northern part of India.           

  

Ingredients:

Raw mango                                 500 gm
Cumin powder                             10 gm
Black peppercorns crushed       5 gm
Red chilliy powder                     10 gm
Sugar Or jaggery                       200 gm
Mint                                           20 gm
Salt to taste
Chilled water                             

Method:

• Wash and boil raw mangoes 
• Mash it and strain pulp
• Muddle mint leaves
• Add roasted cumin powder, black peppercorn, black salt and sugar 
• Mix it well with sugar and chilled water 
• Garnish it with lemon slice and mint leaves.

POMFRET

"Pomfret" are found in Atlantic, Indian and Pacific Ocean. Considered as one of the most found food for sea food lover. It can be cooked in various ways like steamed, grilled or in Indian style like  

TANDOORI POMFRET

Ingredients:

Pomfret                              1 no
Hung Curd                         250 gm
Ginger & garlic Paste        100 gm
Lemon                                30 ml
Kashmiri Chilly Powder     20 gm
Turmeric Powder                3 gm
Roasted Gram flour            10 gm
Carom seed                         5 gm
Mustard seed(crushed)       3 gm
Mustard Oil                         30 ml
Chopped coriander             50 gm
Salt to taste   
   


Method:

• Wash and clean pomhret properly, trim its fins & tails
• Pat dry it properly with cloth
• Make 3-4 incision with the sharp knife both side
• Marinate it with ginger & garlic paste, lemon juice, carom seed, kashmiri chilly powder and salt, leave it aside for 8-10 minute
• For second marination take a separate pan heat it add some mustard oil in it, add kashmiri chilly powder mix it with heated oil and remove pan from fire
• Cool it down and add hung curd, roasted gram flour, coriander powder, garam masala, sprinkle kasuri methi and crushed mustard seed, mix it well 
• Drain it out from the first marination, and mix marinated fish with second marination
• Cook the fish in medium hot tandoor with help of skewers for 8-10 minute 
• Baste with melted butter on regular intervals
• Slip the fish off skewers on to a serving plate 
• Serve with mint chutny, lachha onion and lemon wedge.   

365 days around India!!: LOBSTERLobsters are found in all oceans. They li...

365 days around India!!: LOBSTER

Lobsters are found in all oceans. They li...: LOBSTER Lobsters are found in all oceans. They live on rocky, sand or muddy bottoms from the shoreline to beyond the edge of the contin...

LOBSTER

Lobsters are found in all oceans. They live on rocky, sand or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrow under rocks. Cook boil or steam live lobsters. Lobster recipes include Lobster Newberg and Lobster Thermidor. 

                    

 TANDOORI LOBSTER

Ingredients:

Lobster                                 2 no.
Hung Curd                            250 gm
Gram Flour                           150 gm
Kashmiri Chilly Powder         10 gm
Coriander Powder                 5 gm
Cardamom Powder               5 gm
Kasuri Methi Powder            2 gm
Garam Masala Powder          3 gm
Lemon                                   1 no.
Cloves Powder                      2 gm
Carom Seeds                         2 gm
Chopped Coriander               2 gm
Ginger & garlic Paste             5 gm
Mustard Oil                           20 ml
Salt to taste


Method:

     (Cleaning Process)

• Take lobster cut it from center with the help of scissor take out flesh 
• Now take out thread from flesh
• Wash both shell and flesh properly, cut flesh into 2-3 pieces 
• For shell take boiling water in a pan add pinch of salt into it add shell into it for 3-4 minute
• After that take it out from boiling water and put under tap water to cool it down 

Marination:

• For first marination add ginger & garlic paste, lemon juice,salt, carom seed and kashmiri chilly powder
• Take a pre-heated pan add some mustard oil into it then put kashmiri chilly powder fry it till a bit for 30 seconds
• Take hung curd add ginger & garlic paste, pour above fried kshmiri chilly powder, kasuri methi powder, roasted gram flour, cardamom powder and cloves powder and make thick consistency batter
• Sprinkle garam masala over it and few drops of mustard oil 

• Take out marinated flesh add it into above batter and keep it aside for around 3 hours
• Take skewers and cook it in clay oven pot (tandoor) for around 5-8 minute
• Take it out of skewers in a platter add some butter over it, coriander leaves, chaat masala mix it gently
• Place it back in shell gently
• Serve in platter along with shell with mint chutny
• Can be well enjoyed with Champagne or beer.    

    

365 days around India!!: Traditional Home Style Chicken ShawarmaIsn't cr...

365 days around India!!:
Traditional Home Style Chicken Shawarma

Isn't cr...: Traditional Home Style Chicken Shawarma Isn't crazy if we talk about fusion cooking. We might have head many a times, it is just b...

365 days around India!!: MUTTON GILAFI KEBABKebab refers to the meat tha...

365 days around India!!:  MUTTON GILAFI KEBAB

Kebab refers to the meat tha...:   MUTTON GILAFI KEBAB Kebab refers to the meat that is cooked over or next to the flame, large or small cut of meat, or even grounded ...

 MUTTON GILAFI KEBAB

Kebab refers to the meat that is cooked over or next to the flame, large or small cut of meat, or even grounded meat. It may be served on plates, sandwiches or in bowls.The traditional meat for kebab is lamb. Like other ethnic foods brought by travelers, the kebab has remained the every day cuisine in most of the Eastern Mediterranean and South Asia.According to the seven Nisanyan an etymologist of Turkish language, the word is derived from the Persian word "kabap" meaning "fry".The word was first mentioned in Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where "kebab" is mentioned as food. Kebab where served in royal houses, now a days we serve it as snacks.    

Ingredients:

Mutton(boneless)                                   500 gm
Lamb Fat                                               75 gm
Processed Cheese                                  30 gm
coriander roots                                       10 gm
Ginger                                                    5 gm
Garlic                                                     5 gm
Green chilly                                            5 gm
Kashmiri chilly powder                          10 gm
Brown Onion                                         5 gm
Salt to taste





Out Side Coating

• Take Chopped onion, tomato, green chilly, coriander &bell pepper

Method:

•  Take mutton chunks
• Mix it with cheese, lamb fat, coriander root, ginger and garlic, green chilly, kashmiri chilly powder, brown onion and salt,
• Mince it all together with the help of keema Machine
• Shape the mince mixture along with the length of skewers coat with vegetable mixture    
• Roast it in tandoor (clay oven pot) for 8-10 minute, basting with butter at regular intervals
• Remove from skewers and serve with mint chutny& lachha onion.

Traditional Home Style Chicken Shawarma

Isn't crazy if we talk about fusion cooking. We might have head many a times, it is just because of our palate, we love to have traditional cuisine but we couldn't find the actual taste which suites our palate that's how we started fusion cooking.
                         " Shawarma" is a Levantine Arab meat preparation, where lamb, chicken, turkey beef, veal or mixed meat is used. In Saudi Arabia, goat is as common as beef or lamb. Less common alternative include fish and sausage. A variety of vegetable come with the shawarma which include i.e cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnip, pickled gherkins, pickles and cabbage.
                                                                                             Today we just going to try out Indian style of shawarma with some home made traditional bread.      

Ingredients:

Stuffing (Masala)

Chicken Breast                                       200 gm
Cabbage                                                200 gm
Carrot                                                    100 gm
Cucumber                                              100 gm
Tomato                                                  100 gm
Onion                                                     200 gm
Garlic                                                     5 gm
Thyme                                                    5 gm
Oregano                                                 5 gm
Chilly Flakes                                          5 gm
Chicken Stock Cubes                            20 gm
Vegetable Oil                                        10 ml
Black Pepper                                        2 gm
Mayonnaise                                          40 gm
Tomato Ketchup                                  30 gm
Salt to taste


Chapati (Bread)

Refined Flour                                       600 gm
Wheat Flour                                        400 gm
Milk                                                    200 ml
Sugar                                                   5 gm
Butter                                                  5 gm
Salt to taste





Method:

Sharwama

• Take chicken breast marinate it with thyme, vegetable oil, garlic, chilly flakes & oregano
• Pan fry chicken in a pan and shread it
• Cut all vegetable i.e cabbage, carrot, cucumber, tomato & onion into Julian cut
•  Take a frying pan, add some vegetable oil and heat it
• Add garlic, saute till it gets brown after that add onions, cabbage, tomato, carrot & cucumber saute it
• Add shredded chicken, oregano, chilly flakes, thyme & chicken stock cubes
• Saute above all ingredients and keep it aside 

Dough

• Take a bowl add refined flour and corn flour mix it properly
• Take a separate bowl of water, add melted butter into it along with sugar and milk
• Add slowly slowly into it and knead it properly  
• Cover the dough for 10 minute with muslin cloth

Preparation

• Roll it in the form of chapati a bit thicker than chapati with the help of rolling pin
• Cook it over pre-heated pan both side
• Apply some mayonnaise and ketchup on sides and stuff the mixture of shwarma
• Roll it properly 
• Cut it diagonally in pieces  
• Can be served as snacks or tit bits.

Water Chestnut

As the summer has already been started we need to drink more of water. Even we also love to have cold fruits and vegetable like cucumber,watermelon, shallots, papaya and water chestnut.Water chestnut also known as water caltrop,davil pod, buffalo nut, singhara( in hindi). In India it is known as singhara or paniphal and is widely cultivated in fresh water lake, the fruits are eaten raw or boiled. When fruit has been dried it is ground to flour called singhra ka atta is used in many religious rituals.

Water chestnut were introduced to North America in around 1874, and escaped cultivation in the eastern united state where they have been declared invasive species from Vermont to Virginia.

Water Chestnut Salad

Ingredients:

Water Chestnut                            500 gm
Green coriander Leaves               50 gm
Spring Onion                               50 gm
Lettuce(Ice-berg)                        100 gm
Cottage Cheese                           50 gm
Olive Oil                                     10 ml
Brown Garlic                               5 gm
Lemon                                        02 no.
Black Pepper(crushed)                05 no.
Salt to taste


Method:

• Boil water chestnut 
• Cut it into half
• Cut cottage cheese in small dices
• Roughly cut green coriander leaves, spring onion(1/2 inch),lettuce
• Take a separate bowl make dressing of lemon juice,crushed black pepper,olive oil & salt to taste
• Mix above ingredients along with cottage cheese dices
• Take a separate bowl add above dressing of cottage cheese along with coriander leaves, lettuce, spring onion
•  Mix it properly finish it with brown garlic.

In Ayurveda  and Unani system it is widely used as medicine. Ayurveda says it contains 22 percent more mineral compared to buffalo milk. Singhara is indigenous to India and used to care various diseases.    

It cures dehydration in winter and serves as coolant.

Singhara is very rich in carbohydrate 100 gm of it gives 115 calories.