June 23, 2012

French Palmiers

Palmiers in french means palm tree. Palmiers is also commonly known as elephant ears or palm leaves. They are made from puff pastry, a laminated dough similar to the dough used for croissant, but without the yeast. Puff pastry is alternating layers of dough and melted butter. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1/4" slices and baked. Usually it is rolled in sugar before baking





Ingredients

Ready made Puff pastry - 1 pkt
Granulated Sugar - 1/2 + 1/2 cup
One egg yolk + milk - wash


Method

yield - 25 per sheet

Use one sheet of puff pastry,Thaw the sheet until workable temperature.Should not be in room temperature since it will start sticking.
Roll out the puff pastry into a bigger rectangle.Sprinkle 1/2 cup of  sugar and roll over it until in-corporated.
Fold the sheets twice from either ends,give an egg wash and gently press. Cut the sheets into 1/2 inches as shown.




Gently press the end to get the shape.Bake either sides approximately 7-8 mins

June 14, 2012

Hot & Spicy Tomato Rice

One of our favorite recipe... easy to cook lunch.I have tried a lot of recipes for a perfect recipe. After a lot of trials i have perfected this recipe.



Recipe

White Rice (cooked) - 1 cup
Ripe tomatoes - 2 nos
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Whole red chilly - 6-7 nos( as per your heat level)
Whole coriander seeds - 1 tbsp
Asafoetida/ hing - 1 pinch
Mustard seeds - 2 tsp
White sesame seed - 1 tbsp
shallots- 1 nos
Salt - to taste

Method

  • Broil ( dry roast) 1 tbsp of channa dal, 1 tbsp of white sesame seed, 1 tbsp of  coriander seeds,3-5 whole red chillies in low flame for few minutes.
  • Switch off the flame and add a pinch of asafoetida and blend everything to a fine paste until smooth.
  • Mean while crackle mustard in oil, add remaining red chilly ,urad dal , curry leaves and chopped shallots.
  • Once Shallots becomes transparent add chopped tomatoes.
  • When the tomatoes get cooked and looses its raw smell add the grounded masala paste.
  • Add Water if the masala paste is thick and cook until it boils or till it start to reduce.
  • Mix in salt , rice and combine well
  • Serve hot with Pappadams or Ullapams.


June 6, 2012

Rasmalai

How about some rasmalai..have been craving for some nice rasmalai as I haven't eaten them for quite a while.This is the first time i am making rasmalai,so fingers crossed lets hope they come out well. The first time I think had them was while doing my internship at Taj. I was a kitchen intern then. I remember a "halawi" called Rampal who used go from kitchen after kitchen to collect the excess milk to make the days quota of rasmalai. He made very tasty rasmalai.... he had the magic in his hands.Those were fun days.

I was craving for something sweet but not too sweet, rasmalai is  one for that.This a very authentic Bengali recipe.I am told every household in Bengal will have there stock of Chenna( the cheese used for making rasmalai, rosagulla etc at all times

 

Recipe

Ingredients for Chenna

Milk - 4 cups
Sugar - 1/2 cup
Vinegar - 1/4 cup
Water - 5 cups

Ingredients for Basundi ( milk mixture)

Milk - 4 cups
Sugar - 2 1/2 tbsp
Cardamom - 1 pinch
Saffron - 1 pinch( 8 -10 strands)
Sliced Almonds and Pistachios - for Garnish

Method

Making of Chenna

  • Boil 4 cup of milk in a heavy bottom pan, stirring occasionally to avoid burning.
  • Thin the vinegar with1/4 cup water.
  • Once the milk comes to a boil , add the vinegar and stir gently.
  • As the milk starts curdling or separate turn off the heat.

  • Once the milk has separated, strain it  with a strainer lined with cheese cloth.
  • Rinse the cheese slightly under the water to remove the sourness.
  • After rinsing, gently squeeze out water but do not apply force .
  • Hang the cheese cloth until water is not dropping any more.
  • Once all the water has been squeezed,  take the cheese out and knead it well on a hard surface.
  • If you feel the cheese as too "watery",  you may add a tsp of all purpose flour.
  1. Knead it till it becomes soft and then shape it to smooth balls.
  2. If you dont get the right texture , the cheese balls will break while cooking.
  3. Now divide the chenna into 12 equal halves.
  4. Boil the water in a heavy pan and add sugar.
  5. Once it is boiled, reduce the heat to medium and drop in the flattened chenna balls.
  6. Cover and cook until chenna balls double in size and starts to float on the surface.
  7. Remove and keep it aside.

 Making Of Basundi(Cardamon flavored milk)

  •  Boil milk in a frying pan
  • As the milk starts boiling, add in sugar and cardamon powder.
  • Let it reduce to about 3 1/2 cup
  • Stir well. 

Assembling of Rasmalai

  • As the Basundi boils, reduce the fire add the chenna patties after giving them a gentle squeeze.
  • Add a few strands of saffron.
  • Cook them together for few minutes
  • Garnish with slivered Almonds ,pistachios and  saffron.
  • Taste best when served chilled.

Variations

Ras gullas - they are the chenna balls served in sugar syrup.
Chenna payesh - Small chenna ball (gooseberry size) served with sweetened milk.
Cham Cham - Coloured and served with nuts or malai (thickened milk).