Saturday, December 26, 2009
Tuesday, December 1, 2009
Cooking Measurement
Measurement
| SL NO | TSP | TBSP | GRAMS | ML | CUP |
| | 3 | 1 | 14 | 15 | 1/16 |
| | 6 | 2 | 28 | 30 | 1/8 |
| | 9 | 3 | 43 | 44 | 3/16 |
| | 12 | 4 | 57 | 59 | ¼ |
| | 15 | 5 | 71 | 74 | 5/16 |
| | 18 | 6 | 85 | 89 | 3/8 |
| | 21 | 7 | 99 | 104 | 7/16 |
| | 24 | 8 | 113 | 118 | ½ |
| | 27 | 9 | 128 | 133 | 9/16 |
| | 30 | 10 | 142 | 148 | 5/8 |
| | 33 | 11 | 156 | 163 | 11/16 |
| | 36 | 12 | 170 | 177 | ¾ |
| | 39 | 13 | 184 | 192 | 13/16 |
| | 42 | 14 | 199 | 207 | 7/8 |
| | 45 | 15 | 213 | 222 | 15/16 |
| | 48 | 16 | 227 | 237 | 1 |
| | 51 | 17 | 241 | 251 | 1,1/16 |
| | 54 | 18 | 255 | 266 | 1,1/8 |
| | 57 | 19 | 269 | 281 | 1,3/16 |
| | 60 | 20 | 284 | 296 | 1,1/4 |
Oven Temperatures
| F | C |
| 2500F | 1300C |
| 3000F | 1500C |
| 3500F | 1800C |
| 4000F | 2000C |
| 4500F | 2300C |
| | |
Sunday, November 29, 2009
Mutton Vindaloo
Mutton Vindaloo
Ingredients
Mutton 1kg
Potatoes 250 gm
Tomatoes 120 gm
Mustard Oil 60 ml
Onions 60 gm
Garlic Paste 10 gm
Ginger Paste 10 gm
Cumin 3 gm
Coriander 3 gm
Chilli Powder 2 gm
Peppercorns 4 gm
Cinnamon 2 gm
Be leaf 3 no
Salt to test
Vinegar 70 ml
Method:
• Heat oil in thick bottom pan. Add onion slice onion, add garlic paste, add ginger paste and cook like till lightly brown clour.
• Add cumin powder, coriander powder, chilli powder, add peppercorns and be leaf,add a little water.
• Add Meat add vinegar and cook for few min. Add chopped tomato, Add water and cook 45 mim. Add boiled dice potato.
• When meat is tender add Cinnamon powder.
• Remove from fire.
• Garnish with Fresh Coriander and fried onion. Serve Mutton Vindaloo with Rice.
Ingredients
Mutton 1kg
Potatoes 250 gm
Tomatoes 120 gm
Mustard Oil 60 ml
Onions 60 gm
Garlic Paste 10 gm
Ginger Paste 10 gm
Cumin 3 gm
Coriander 3 gm
Chilli Powder 2 gm
Peppercorns 4 gm
Cinnamon 2 gm
Be leaf 3 no
Salt to test
Vinegar 70 ml
Method:
• Heat oil in thick bottom pan. Add onion slice onion, add garlic paste, add ginger paste and cook like till lightly brown clour.
• Add cumin powder, coriander powder, chilli powder, add peppercorns and be leaf,add a little water.
• Add Meat add vinegar and cook for few min. Add chopped tomato, Add water and cook 45 mim. Add boiled dice potato.
• When meat is tender add Cinnamon powder.
• Remove from fire.
• Garnish with Fresh Coriander and fried onion. Serve Mutton Vindaloo with Rice.
Bangali Mutton Curry
Bangali Mutton Curry
Ingredients
Mutton 1kg
Frying potato 500 gm
Mustard Oil 60 ml
Onions 60 gm
Garlic Paste 10 gm
Ginger Paste 10 gm
Cumin 3 gm
Coriander 3 gm
Chilli Powder 2 gm
Hot spices 2 gm
Salt to test
Turmeric 2 gm
Fresh Coriander a few
Method:
Heat oil in thick bottom pan. Add onion slice onion, add garlic paste, add ginger paste and cook like till lightly brown clour.
Add cumin powder, coriander powder, chilli powder add a little water.
Add Meat. Cook for few min. Add water and cook 45 mim. When meat is tender add hot spices powder.
Serve with Rice.
Garnish with Fresh Coriander and fried onion.
Ingredients
Mutton 1kg
Frying potato 500 gm
Mustard Oil 60 ml
Onions 60 gm
Garlic Paste 10 gm
Ginger Paste 10 gm
Cumin 3 gm
Coriander 3 gm
Chilli Powder 2 gm
Hot spices 2 gm
Salt to test
Turmeric 2 gm
Fresh Coriander a few
Method:
Heat oil in thick bottom pan. Add onion slice onion, add garlic paste, add ginger paste and cook like till lightly brown clour.
Add cumin powder, coriander powder, chilli powder add a little water.
Add Meat. Cook for few min. Add water and cook 45 mim. When meat is tender add hot spices powder.
Serve with Rice.
Garnish with Fresh Coriander and fried onion.
Saturday, November 28, 2009
Friday, November 13, 2009
Kulfi Recipe
How to make Kulfi Recipe
Ingredients
Evaporated milk 450 ml
Milk cream 250 ml
Condensed milk 450 ml
Cardamom powder 5 gm
Pistachio nuts toasted 220 gm
Almonds50 gm gm
Saffron a pinch
Methods:
- In a bowl, add evaporated milk, milk cream, condensed milk, cardamom, pistachios almonds. Add saffron and stir well.
- Pour into kulfi molds, Freeze 6 hours.
- Rinse the molds in warm water and serve frozen.
Thursday, November 5, 2009
Shahi Tukra
How to make Shahi Tukra
Ingredients
Bread 4 slices
Sugar 400 gm
Milk 300 ml
Cardamoms powder 1 gm
Saffron 1/4gm
Cashew nuts 20 gm
Pistachio nuts 20 gm
Kismis 20 gm
Fat for fry
Silver paper
Methods:
- Cut bread triangle shape; heat fat and fry bread golden brown color and keep aside.
- Boil milk and slowly cook add sugar gradually milk till thick.
- Soak saffron in a little milk and add to the thickened milk.
- Arrange bread in a platter pour thickened milk over the golden bread.
- Garnish with chopped nuts, kismis and silver paper. Sprinkle cardamoms powder.
- Serve hot Indian Shahi Tukra.
Mango Channar Payesh
How to make Mango Channar Payesh
Ingredients
Home made chana 150 gm
Mango Juice 250 ml
Condensed milk 440 gm
Milk 500 ml
Nuts 30 gm
Raisins 30 gm
Sugar 50 gm
Water 230 ml
Method:
• Make sugar syrup with mango juice add chenna in a bowl and blending it.
• Boil milk add the condensed milk. Cook for 5 minutes. Remove from fire and make cool.
• Add channa mix vigorously
• Pour into a bowl. Decorate in the nuts and raisins. Serve Indian Mango Channar Payesh cold.
Ras Malai
How to make Ras Malai
Ingredients
Cottage cheese 150 gm
Almonds 20 gm
Thick Milk
Milk 2 liter
Sugar 115 gm
Sugar Syrup
Sugar 200 gm
Water 2 liter
Method:
- Rub cheese in to a thali and make it smooth.
- Divide into equal small size; make them round shape.
- Dip into boiling sugar syrup.
- Cover and keep 15 minutes on fire.
- Sprinkle water.
- Keep another 10 minutes on fire.
- Remove from fire and keep it cool.
- Heat milk add sugar gradually; when milk become thick remove from fire and make cool.
- Arrange all small rasgulla in a bowl add thickened milk into small rasgulla garnish with slivers foil and sliced Almonds. Serve Indian Ras Malai cold.
Channar Payesh
How to make Channar Payesh
Ingredients
Home made chana 150 gm
Condensed milk 440 gm
Milk 500 ml
Nuts 30 gm
Raisins 30 gm
Sugar 50 gm
Water 230 ml
Method:
- Make sugar syrup add chenna in a bowl and blending it.
- Boil milk add the condensed milk. Cook for 5 minutes. Remove from fire and make cool.
- Add channa mix vigorously
- Pour into a bowl. Decorate in the nuts and raisins. Serve Indian Channar Payesh cold.
Thursday, October 29, 2009
Sandesh Recipe
How to make Sandesh
Ingredients:
120 gms Paneer
70 gms sugar
Flour 5 gm
Green cardamom3 gm
Crumbs 20 gm
Method:
• Heat pan add sugar, add paneer and mix well, add flour.
• Stir constantly.
• Combine the sugar and paneer and mix well. Add green cardamom.
• Remove from fire and divide into equal size, and make it round shape.
• Coated with crumbs; and serve Indian/ bangali sandesh Cold.
120 gms Paneer
70 gms sugar
Flour 5 gm
Green cardamom3 gm
Crumbs 20 gm
Method:
• Heat pan add sugar, add paneer and mix well, add flour.
• Stir constantly.
• Combine the sugar and paneer and mix well. Add green cardamom.
• Remove from fire and divide into equal size, and make it round shape.
• Coated with crumbs; and serve Indian/ bangali sandesh Cold.
Tuesday, October 27, 2009
Chum Chum Recipe
Chum Chum Recipe
Ingredients
Home made 170 gm
Flour 5 gm
Sugar 5 gm
Saffron clour 2 gm
Sugar syrup
Sugar 450
Water 720 ml
Method:
• In a pot add sugar and water and cook very slow fire and keep on the stove.
• Rub cottage cheese flour and sugar and make it smooth.
• Divide into required size(8no).
• Make it oval shape.
• Put it on boiling sugar syrup and cook till blond clour.
• Remove from fire and keep 3-4 hours.
• Remove from sugar syrup serve Chum Chum room temperature.
Monday, October 26, 2009
Falooda Recipe
How to make Falooda Recipe
Ingredients
Noodles (boiled) 250 gm
Vanilla Ice-cream as required
Cold Milk 750 ml
Strawberry sauce 50 ml
Crushed Ice 100 gm
Chopped Almonds 10 gm
Chopped pistachios 10 gm
Chopped cashew 10 gm
Chopped almonds 10 gm
Chopped pistachio 10 gm
Chopped raisins 15 gm
Apple jelly 30 gm
Banana jelly 30 ml
Pineapple jelly 30
Sugar As required 30
Method:
Ingredients
Noodles (boiled) 250 gm
Vanilla Ice-cream as required
Cold Milk 750 ml
Strawberry sauce 50 ml
Crushed Ice 100 gm
Chopped Almonds 10 gm
Chopped pistachios 10 gm
Chopped cashew 10 gm
Chopped almonds 10 gm
Chopped pistachio 10 gm
Chopped raisins 15 gm
Apple jelly 30 gm
Banana jelly 30 ml
Pineapple jelly 30
Sugar As required 30
Method:
- In a bowl add cooked Noodles, add Cold Milk, add Strawberry sauce,
- Add Sugar, add Chopped, pistachios, cashew, almonds, pistachio, raisins, place it in freezer for 30 minuets.
- Place a tall glass adds mixture then ice cream and crushed Ice,
- Decorate with Apple jelly, Banana jelly, and Pineapple jelly.
- Serve cool Indian Falooda.
Sunday, October 25, 2009
Boondi Ladoo Recipe
How to make Boondi Ladoo Recipe
Ingredient:
Besan flour 150 gm
Sugar 150
Milk 250
Cardamom powder a pinch
Milk 40 ml
Water 230 ml
Saffron a pinch
Baking powder 3 gm
Oil for deep frying.
Method:
Sugar Syrap
Put water in a pan and add sugar and keep on boil.
Add the milk.
Keep on boiling it until thicken.
Add cardamom powder and mix. Keep aside.
Batter:
•Mix Besan and milk to make a smooth batter.
•Heat oil hold strainer on top of the hot oil and pour the batter in the strainer batter will fall through the holes of the strainer into the hot oil.
•Cook boodi till light golden remove from fire and keep aside.
•Dip Boondi it in the sugar syrup for 4 to 5 minutes and spread on a thali.
• Sprinkle some hot water and cover with the cloth for 10 minutes.
•Take boondi in hand and shape them small balls and peep it in cool place and serve Indian Ladoo with any snacks.
Ingredient:
Besan flour 150 gm
Sugar 150
Milk 250
Cardamom powder a pinch
Milk 40 ml
Water 230 ml
Saffron a pinch
Baking powder 3 gm
Oil for deep frying.
Method:
Sugar Syrap
Put water in a pan and add sugar and keep on boil.
Add the milk.
Keep on boiling it until thicken.
Add cardamom powder and mix. Keep aside.
Batter:
•Mix Besan and milk to make a smooth batter.
•Heat oil hold strainer on top of the hot oil and pour the batter in the strainer batter will fall through the holes of the strainer into the hot oil.
•Cook boodi till light golden remove from fire and keep aside.
•Dip Boondi it in the sugar syrup for 4 to 5 minutes and spread on a thali.
• Sprinkle some hot water and cover with the cloth for 10 minutes.
•Take boondi in hand and shape them small balls and peep it in cool place and serve Indian Ladoo with any snacks.
Saturday, October 24, 2009
Besan Ladoo Recipe
Besan Ladoo
Ingredents:
Channa Dal 500 gm (Besan)
Ghee 250 ml
Sugar 270 gm
Nutmeg 1/2 no
Almonds (chopped) 10 gm
Raisins 10 gm
Method:
- Grinded channa dal and keep aside.
- Heat ghee in a pan and add grined chana dal over low heat. Stir frequently and don’t permit any lumps.
- When ghee comes out the sides of the pan, the grined dal is ready, approximately 45-50 minutes. The clour will be blond and provide a good smell.
- Keep the mixture aside to cool.
- Grind the sugar in a mixer and add to the mixture.
- Add the other nutmeg powder and almond chopped mix well with hand.
- Put 1 raisin inside and make a ladoo with hand.
Thursday, October 22, 2009
Sponge Rasgulla Recipe | How To Make Sponge Rasgulla
Sponge Rasgulla is a real rasgalla which is Made by Mr. Gangu Rum. His invention and arts are unique of the world as only cheese and boiling water made a innovative Sponge Rasgalla.
How to make Sponge Rasgulla
Ingredients
Cottage cheese 200 gm
Sugar Syrup
Sugar 200 gm
Water 2 liter
Method:
• Rub cheese in to a thali and make it smooth.
• Divide into equal size; make them round shape.
• Dip into boiling sugar syrup.
• Cover and keep 15 minutes on fire.
• Sprinkle water.
• Keep another 10 minutes on fire.
• Remove from fire and keep it cool.
• Serve cool indian famous sweet Rasgulla .
I am sure all can make this if any problem please mail me
Rabri
How to make Rabri
Ingredients:
Milk 2.5 liter
Sugar 200 gm
Almonds 20 gm
Cardamom seeds 3 gm
kewra essence 4 drop
Pistachio powder a pinch
Method:
Boil milk in a heavy pan.
Add the sugar and cardamom powder and simmer gently for 2 hours until the milk is reduced to 1/4th.
Remove heat and add the kewra esscence.
Sprinkle with pistachio powders and serve Rabri cold with home made panir.
Phirnee
How to make Phirnee
Ingredients
Rice crumb 60 gm
Milk 650 ml
Sugar 120 gm
Almonds 25 gm
Raisins 20 gm
Cardamoms a pinch
Methods:
- Make rice crumb.
- Boil Milk add rice crumb cook very slow till become thick.
- Add sugar and cook till suger is dissolved.
- Add cardamom powder and stir well.
- Remove form heat pour into flat different dishes.
- Garnish with shredded nuts. Serve
Wednesday, October 21, 2009
Rasgulla Recipe
Rasgulla was a traditional sweet of all Bengali, now it's a world famous sweet. Rasgulla generally made from cows milk and sugar, here some changed. Mr. Gangu Rum 1st innovation this recipe.
How to Make Rasgulla
Ingredients
Milk 1 liter
Vinegar 5 ml
Plain flour 3 gm
Baking powder 2 gm
Rose water 5ml
Sugar syrup
Sugar 350
Water 1.5 liter
Method:
- Boil milk add vinegar and stir gently till milk become curdles.
- Strain with a muslim cloth.
- Rinse the paneer with running water.
- Add flour and baking powder and knead well.
- Divide into 8 parts and shape into round balls.
- Cook balls into boiling sugar syrup till 25 minute.
- Sprinkle rose water and serve Bengali Rasgulla cold.
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