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Wednesday, June 29, 2011

Egg Puffs( Indian style curried eggs in puff pastry)


Ingredients
Pepperidge farm puff pastry-1 sheet
Eggs-4
Onion large( thinly sliced)-1
Tomato large( chopped)-1
Curry leaves-2 sprigs
Red chilli powder-1 1/2tsp( +/-)
Cumin powder-1tsp
Turmeric powder-1/4tsp
Salt to taste
Oil required.

Method
Thaw the puff pastry sheet for 1 hour, place the thawed pastry sheet on a floured kitchen surface and cut one sheet into 9 equal squares. Hard-boil the eggs, remove the shell and halve them. Heat 1tbsp oil in a pan, when oil is hot add the sliced onions and curry leaves, saute onions until they turn light brown. Now add the chopped tomatoes and cook until they are mashed. Next add red chilli powder, cumin powder, turmeric powder and required salt. Saute for few more mins until the masala powders are cooked, remove pan from heat and allow onion mixture to cool. Pre-heat oven at 400F( or as per box instructions), place a parchment paper or a foil paper on a baking tray. Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place spoonful of curried onion mixture in the center of pastry square and place half boiled egg on the top of curried mixture. Slightly wet two corners of pastry sheet with water and bring both corners of the pastry sheet together pressing firmly with finger and place the prepared puff in the baking tray. Do the same for the rest of the pastry sheets. Place the baking tray in the center rack of the hot oven. Bake for 15mins or until the puff pastry turns golden brown and flaky. Serve Egg puffs hot with tomato ketchup or mint chutney.


Brinjal Chutney/ Kathrikkai Chutney.


Ingredients
Brinjal/ Kathrikkai/ Egg plant medium chopped-3
Shredded coconut-1/4cup
Onion medium( chopped)-1
Tomato medium( chopped)-1
Dry red chilli-5( +/-)
Tamarind- very small piece
Salt to taste
Oil-1tbsp

For tempering
Urad dal( white)-2tsp
Mustard seeds-1tsp
Curry leaves-2 sprigs
Oil-2tsp

Method
Heat 1tbsp oil in a pan, when oil is hot add chopped onions, brinjal, tomato, dry red chilli and tamarind piece. Saute until brinjal and onions turn light brown, remove pan from heat and allow brinjal mixture to cool. In a blender/ grinder add the brinjal mixture, shredded coconut, required salt and little water and grind to smooth paste like chutney. Transfer brinjal chutney to a bowl. Meanwhile in a small pan heat 2tsp oil, when oil is hot add the mustard seeds and allow to crackle, add the urad dal and curry leaves and fry until urad dal turns golden brown. Add this tempering to the brinjal chutney and mix well. Serve with hot idli, dosa and chapati.

Vegetable puffs( Indian style curried vegetable in puff pastry).


Ingredients
Pepperidge farm puff pastry-1 sheet
Onion large( thinly sliced)-1
Carrot( chopped)-1cup
Green peas-1cup
Tomato large( chopped)-1
Curry leaves-2 sprigs
Red chilli powder-1 1/2tsp( +/-)
Cumin powder-1tsp
Turmeric powder-1/4tsp
Salt to taste
Oil required.


Method
Thaw the puff pastry sheet for 1 hour, place the thawed pastry sheet on a floured kitchen surface and cut one sheet into 9 equal squares. Heat 1tbsp oil in a pan, when oil is hot add the sliced onions and curry leaves, saute onions until they turn light brown. Now add the chopped carrots, green peas and tomatoes and cook until tomatoes are mashed. Next add red chilli powder, cumin powder, turmeric powder and required salt. Saute for few more mins until the masala powders are cooked, remove pan from heat and allow onion mixture to cool. Pre-heat oven at 400F( or as per box instructions), place a parchment paper or a foil paper on a baking tray. Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place a spoonful of curried vegetable mixture in the center of pastry square. Slightly wet the sides of pastry square with water and fold the pastry sheet into half like a triangle. Press the sides of the pastry firmly with finger and place the prepared puff in the baking tray. Do the same for the rest of the pastry sheets. Place the baking tray in the center rack of the hot oven. Bake for 15mins or until the puff pastry turns golden brown and flaky. Serve Vegetable puffs hot with tomato ketchup or mint chutney.

Fish and Butter Beans Korma/ Meen Butter Beans Kurma


Fish marinade ingredients
Fish( boned and cut into thick cubes)-500gms
Red chilli powder-1tsp
Turmeric powder-1/4tsp
Salt-1/2tsp
Oil-3tbsp

Kurma ingredients
Butter beans( Or any kind of dried beans cooked)-1/2cup( Optional)
Tomato large( chopped)-1
Coriander leaves-few
Turmeric powder-1/4tsp
Red chilli powder-1tsp( +/- according to taste)
Salt to taste
Oil-2tbsp

Crush the below ingredients with mortar and pestle( can also be coarsely ground in grinder/ blender).
Onion large( chopped)-1
Green chilli-1 
Ginger-2"
Garlic-5
Curry leaves-few

Masala paste-(grind the below ingredients to smooth paste by adding little water).
Shredded fresh Coconut-1/4cup
Coriander powder-1tbsp
Sombu/ Fennel powder-1tbsp
Cumin powder-1tsp


Method
1.In a small bowl combine 1tsp red chilli powder, 1/4tsp turmeric powder, 1/2tsp salt and 2tbsp water, make a smooth paste and add the cubed fish pieces. Mix well with hand until the fish pieces are well coated with spice paste. Heat 3tbsp oil in a sauce pan, when oil is hot place the cubed fish pieces and cook for few seconds on both sides( fish pieces should be 3/4th cooked). Remove the fish pieces from the pan and set aside.( Fish pieces are 3/4th cooked so that they do not break into pieces when cooking in kurma gravy).

2.Heat 2tbsp oil in a sauce pan when hot add the crushed ingredients and saute for 3 mins or until onions turns brown. Add the butter beans( optional) and cook for few more mins. Now add the tomatoes, ground masala paste, turmeric powder, red chilli powder and salt. Saute until oil separates on the sides of pan. Add enough water for the gravy and bring to boil. Now add the 3/4th cooked fish pieces to the gravy and cook the gravy until thickens. Garnish with coriander leaves and serve Fish kurma hot with rice or roti.


Friday, June 24, 2011

Lemon Garlic Herb Chicken.


Ingredients
Whole chicken( cleaned)-1
Onion small( minced)-1
Garlic cloves( minced)-6
Juice of lemon-1
Soy sauce-1tsp
Red chilli powder-2tsp(+/-)
Salt and pepper to taste
Fresh rosemary( chopped)-2tsp
Fresh thyme( chopped)-2tsp
Olive oil-1/4cup

Method
In a medium bowl add minced onion, minced garlic, lemon juice, soy sauce, red chilli powder, chopped rosemary, chopped thyme, olive oil, salt and pepper. Whisk well and check the seasoning. Rub this marinade over the whole chicken until coats well on all sides. Prick the top of the chicken with fork so that the marinade reaches inner meat. Place the whole chicken in a deep dish, pour the excess marinade over the chicken, cover with lid and marinate in refrigerator for 4 hours( I always prefer overnight marinade for added taste). Pre heat oven at 400 F. Remove the marinaded chicken from the refrigerator, reserving the marinade, place whole chicken on a roasting pan and place inside center of oven. Keep basting the chicken with reserved marinade occasionally until the chicken is fully roasted and cooked.( To know if the chicken is done, insert a instant read thermometer into the thickest part of thigh should read 180 F).  Serve hot with mashed potatoes or side of your choice.

Courtesy
Picnics and Tailgates- Williams and Sonoma. 

Wednesday, June 22, 2011

Chilli Soya Chunks/ Chilly Mealmaker.


Ingredients
Soy nuggets/ Meal maker( uncooked)-2cups
Onion large( minced)-1
Tomato small( finely chopped)-1
Green chilli( minced)-1
Garlic cloves( minced)-2
Ginger( minced)-1/2"inch
Ginger and Garlic paste-1tsp
Kashmiri red chilli powder/ normal red chilli powder-1tsp
Salt to taste
Cornflour-1tbsp( mix with 4tbsp water)
Oil required


Method
Boil water in a large pan, add salt, when the water starts boiling add the soy nuggets and turn of the heat. Keep the nuggets in boiling water for 5 mins until the nuggets soften and drain the soy nuggets. Allow the soy nuggets to cool, squeeze excess water from the soy nuggets and set aside.
Heat 2tbsp oil in a sauce pan, when hot add the minced onion, green chilli, ginger and garlic saute for 2 mins. Next add the ginger and garlic paste and saute for 2 mins. Now add the chopped tomato and cook till the tomato is done and mashed. Add kashmiri chilli powder, salt, cooked soy nuggets and saute for few more mins. Sprinkle 1/4 cup water on the nuggets and bring the gravy to boil, when the gravy starts boiling add the cornflour paste and reduce the heat. Stir well and cook until the gravy thickens. Serve hot with Fried rice, Noodles or Chappati.

Tuesday, June 21, 2011

How to fight against Plagiarism- Helpful information and tips for the bloggers.



Is your Content or Post has been Copied or Plagiarized.
Here are few helpful information on how to fight against plagiarism and to protect your copyright.


First of all not only plagiarizing is copyright voilation, even copying your content and reproducing with fewer modifications with out the owners permission and not giving due credit to the owner is copyright voilation.

Send a e-mail to the person who copied your content and request them to either remove your content or acknowledge for the same.

If the person removed your content or acknowledge for the same it is well and good. What if they refuse, you can do the following.....

1.According to US law all the content produced are immediately copyrighted to the owner and need not be copyrighted separately.

2.Find the contact details of the website owner using Whois services. 

3.Send a formal Cease and Desist letter.

4.File a notice of Digital Millenium Copyright Act (DMCA) infringement with Google or Yahoo to have the offending site removed from their search results.

5.Also contact the web hosting company used by the site and inform them about their customer abuse.

6.If at all, your going to file a lawsuit against the company(website) and owners of the company you can file a law suit under 17 U.S.C Section 101 and under Section 504(c)(2) for the damages.
(Information courtesy Copyscape.com and ehow.com)

Many times my Posts and Contents had been victimized by plagiarists, I had fought against these plagiarists and won with above helpful information. You can click this link for my story against plagiarist.

If you are a victim of plagiarism and need more help, please feel free to drop a e-mail at mythreyi.dilip@gmail.com so i could help you in some way.

Saturday, June 11, 2011

Chicken Tikka.


Ingredients
Chicken breast( cubed)-500gms
Onion medium( grated)-1
Garlic paste-1tbsp
Ginger( grated)-2tbsp
Kashmiri red chilli powder-2tsp( +/-)
Cumin powder-1/2tsp
Coriander powder-1/2tsp
Curd/ Yogurt-1/2cup
Salt to taste
Butter for basting

Garnish
Onion small( diced)-1
Capsicum small( diced)-1
Cilantro leaves-few

Method:
In a large bowl add grated onion, grated ginger, garlic paste, red chilli powder, cumin powder, coriander powder, salt and curd. Whisk them well, add the chicken cubes to the tikka masala and marinade for atleast 3 hours( if possible overnight marinade is preferred.) Pre-heat oven to 400F, add the marinade chicken cube to the wooden skewer, in between chicken cubes add the diced onions and capsicum. Place the wooden skewers in the center of oven rack and bast with butter occasional. Roast the chicken tikkas in oven for 20 mins or until chicken is cooked. Garnish with Cilantro leaves and serve with chutney of your choice.