Tuesday, January 31, 2012

Pure Divine Desi Ghee

Pure Desi Ghee is a must have with various Indian foods. For a western taste it might give a bit of cooked fat flavor, but over a period of time you would fall in love with this cooking fat. Use it to deep fry your goodies or pour it on top of your veggies, curry, rice or bread. This is an all time classic that never ceases to amaze. Today we will make Desi Ghee from unsalted butter from your supermarket.
Featured on FoodBuzz Top 9 - 2nd February' 2012

Ingedients: -
2 Sticks of unsalted butter
Chessecloth to filter the Ghee
A Glass Jar, completely dried in warm oven


Method: -
Lets start by taking butter out of fridge and bringing it to room temperature.
Now, in a medium/small heavy saucepan we will start boiling butter over medium heat.
The butter will start foaming in 4-5 minutes and once the foam completely covers butter, we will reduce it to a very low heat.
Continue to cook butter, stirring occasionally, until a thin crust begins to form on the surface and the milky white solids fall to bottom of pan, about 8-10 minutes.
Continue to cook butter, it is very important to keep watching constantly and stirring occasionally to prevent ghee from burning, until solids turn light brown and butter deepens to golden and becomes translucent ~15 minutes.
At this stage your kitchen should be very fragrant with the aroma of ghee as it develops.
Remove ghee from heat and pour through a sieve lined with atleast a triple layer of cheesecloth into a glass jar.



Pure ghee has a divine golden color and great Aroma.


And when it solidifies it has a great pearl white color with a lovely grainy texture.
Goes really well with a piping hot parantha or your toast of bread.



This is very easy recipe, you can also use heavy cream, will take a few more minutes to crack & melt.
Only tricky bit is making sure you don't overcook & burn the Ghee.
So pls go ahead, give it a try & Let me know how you like it...

Cheers - Sonia.




Wednesday, January 18, 2012

The Ultimate PBJ Sandwich - Can you resist this one ?

PBJ... three words when put together spell Magic... !!!! And what can be better than doing a recipe suggested by your 5 year old. So here's your all time favorite "Peanut Butter Jam" done the way my little one designed to do. We are using Skippy's Peanut butter & Smuckers organic cranberry Jam. If it escaped your attention we have a final layer of Nutella with some whipped cream to top it.

Featured on FoodBuzz Top 9 - January 20th' 2012

Ingredients: -
Six slices of Multigrain Sandwich Bread
Skippy's Chunky Peanut Butter
Smuckers Cranberry Jam
1 table spoon Nutella
Some Whipped Cream to Top it...

Method: -
Take a slice of bread & spread a spoon full of Jam liberally.
Place snother slice of bread on top of it & spread a spoon full of peanut butter on this slice.
Do another Jam & another Peanut butter layer.
Now spread a spoon full of Nutella on the last slice & close the deck with the final slice of bread.
Put some whipped cream on the top & you are ready to go !!!


Me & my Son made this Multi-Deck beauty in less than 10 mins.
Then we cut some slices by holding the sandwich together & slicing down vertically.


It was a quick & lovely kitchen experience.
We enjoyed making this lovely sandwich & then feasted on it all afternoon :)
Hope you'd like this Mommy & Baby creation.
and let me know if you try it...

Cheers... Sonia !





Wednesday, January 11, 2012

Spicy Shredded Mango Pickle served with Mathhi

Do you often crave to munch something in the afternoon after lunch, yet not cooking at the spur of the moment. Today I got to share a yummy snack without any hastle. One of my favorites are roasted peanuts with rewris or gajaks and second is mathi (savory crackers with pickles). Third, freshly roasted lentil popadum with cucumber dip...its yummmm i must confess, a platter full to eat yet no cooking....YES !!!!!


Have fun in the afternoon with these easy afternoon snacks. Just did a little homework by making a quick pickle ahead and enjoying it later for weeks. It gave me a plenty of time to spend rest of my evening getting cozy and watching tv and playing some board games with my little one :)

Ingredients:
Mango: 1
White chickpeas: 1/2 cup (Soaked overnight)
*Ginger: 2-3 tsp (Juliens)
Kalonji (Onion seeds): 1tsp
Olive oil: 1/2 cup
Salt: 2tsp (to taste)
Chilli Powder: 1/2 tsp
Turmeric Powder: 1 tsp
Fennel Seeds: 1 tsp (gently crushed)
Pickle/Achaar masala: 4-5 tsp (available in indian grocery stores) optional
Mathhi (fried savory crackers): available in Indian grocery stores

Method:
Wash and peel the mango and shred it thickly with a vegetable grater.
Soak the chickpeas overnight and let'm dry thoroughly on the paper towel.
Get the juliens of the ginger.
In a pan heat olive oil and add onion seeds, chilli, salt and turmeric powder.
Switch off the gas/heat and let it cool for a while.
In a bowl add the grated mango, ginger and dry chickpeas.
Toss some freshly crushed fennel seeds and achaar masala and top it up with the warm oil (with spices). Mix well and toss again.
Store in a clean and dry glass jar with a tight lid.


Keep tossing your pickles regularly and give them some sunshine too.


Yum Yum... I recommend again, if you haven't tried this combo, dont wait.


This is a perfect company to your afternoon Cuppa' Chai.



Pls Note: -
*Adding ginger definitely enhances the taste but lowers the shelf life, so to preserve it for longer skip adding ginger.
* No preservatives added to this pickle but can add sodium benzoate to preserve for a longer time.



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