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Tuesday, December 18, 2012

POINTS NOTED FOR FISH COOKERY

POINTS NOTED FOR FISH COOKERY
image: Google


Fresh Fish is one of the most delicious and nutritious food that God has provided for man. Low in calories, but high in protein, fish is ideal for weight watchers. Fish is fine for the unexpected guest as it cooks in minutes. Owing to its easily digestive quality, it is recommended for babies and invalids. It is a blessing for heart patients.

Crustacean are the high protein variety, such as prawns, shrimps lobsters and crabs. Addition of vinegar or any acidic ingredient softens the fish and improves the digestive quality of this species and also masks the peculiar odour pertaining to them. 

Cooking fish is quick and simple. Steaming, boiling, baking, broiling are some of the methods. Whatever you choose, do not over cook or over heat for it tends to turn tough and dry. Fish is ready when it flakes at a touch of the fork. It is always impressive when a whole baked fish is served on a platter decorated with sauce and garnishing. When baking, allow about 10 minutes per pound in a hot oven. The thicker the fish the longer it takes to cook. Wrapping fish in a tin foil will seal the juices. Fish  sizzling on a grill gives out pleasing and appetizing smell. 
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Saturday, December 1, 2012

HOW TO PREPARE CHICKEN BIRYANI?

HOW TO PREPARE CHICKEN BIRYANI?
image: Google

Ingredients:

Chicken - 1 Kg

Biryani  rice - 500 gm

Tomatoes - 300 gm

Onions - 300 gm

Garlic - 50 gm

Ginger - 50 gm

Green Chillies - 50 gm

Coriander Leaves - 40 gm

Turmeric - 2-4 gm

Cinnamon - 2-4 gm

Cardamom - 2-4 gm

Cloves - 2-3

Pure Ghee or Fat - 200 gm

Salt - To Taste

Water - 1000 ml

Lime - 1 - 1 1/2 



HOW TO PREPARE CHICKEN BIRYANI?

Clean and cut chicken into pieces.
Put into a pressure cooker with half the water, turmeric and salt.
After pressure is built up, cook for three minutes.
Let it cool for 10 minutes and open.
Wash and drain rice.
Grind together ginger and garlic.
Slice onions and quarter tomatoes.
Heat fat.
Add whole garam masala (spieces).
Add sliced onions and saute.
Add ginger and garlic and fry for ten minutes.
Add tomatoes, whole green chillies and chopped coriander leaves.
Fry for another ten minutes.
Add salt. 
Add fried ingredients to chicken and add remaining water (hot) and bring to boil.
Add rice and lime juice.
Put lid on.
When steam starts coming out, put weight on and cook for 10 minutes over slow fire. 
Cool for 15 minutes.
Open and serve immediately.

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PREPARE TASTY CARROT HALWA

PREPARE TASTY CARROT HALWA
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Ingredients:

CARROTS - 500 GM

SUGAR - 225 GM

MILK - 1000 ML

CLARIFIED BUTTER - 110 GM

DRIED FRUITS AND NUTS - 40 GM

CARDAMOMS - 5-6 NOS


How to prepare Tasty Carrot Halwa?

Wash Carrots, scrape and grate.

Add carrot to milk and cook

When milk dries up add fat and fry

Add sugar, prepared fruits and crushed cardamoms.

Have it ...... 
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MAKE ALU MATTAR TODAY

MAKE ALU MATTAR TODAY
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Ingredients:

Potatoes - 500 gm

Peas - 500 gm

Onions - 300 gm

Ginger - 10-12 gm

Garlic - 30-40 gm

Turmeric - A Pinch

Chilly Powder - 5-7 gm

Coriander Powder - 10 - 15 gm

Cumin Powder - A Small Pinch

Tomatoes - 250 gm

Curd - 60 ml

Cashew Nuts - 20 gm

Garam masala - A pinch

Fat - 100 gm

How to Prepare Alu Mattar ?

Chop Onions. 
Grind Ginger and garlic into a smooth paste.
Boil potatoes, peal and cut into quarters.
Shell Peas.
Fry peas and potatoes and remove.
Fry Onions, ginger-garlic paste and spices ( chilly powder, turmeric, coriander and cumin)
Add blanched tomatoes and simmer till spices are cooked.
Add well beaten curd, potatoes and peas. 
Add water, if required.
Simmer till gravy is thick.
Add garam masala powder and remove.

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Tuesday, November 20, 2012

HOW TO MAKE MEAT CURRY POWDER?

HOW TO MAKE MEAT CURRY POWDER?

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INGREDIENTS

RED CHILLIES    - 100 GM

CORIANDER       - 400 GM
(both roasted)

PEPPER               - 1 TB SP.

GARAM MASALA- 1 TB SP.

JEERA                 - 1 TB.SP.

KHUS KHUS        - 1 TB SP.

HALDI (TURMERIC) - 2" PIECE


PREPARATION

GRIND ALL THE INGREDIENTS TO A FINE POWDER

STORE IN A BOTTLE
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Sunday, November 18, 2012

MAKING OF SYNTHETIC ORANGE SQUASH

MAKING OF SYNTHETIC ORANGE SQUASH
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INGREDIENTS

WATER           - 1 LITRE

SUGAR            - 1 KG

CITRIC ACID  - 30 GMS

ORANGE ESSENCE - TO TASTE

YELLOW COLOURING  - 1 TABLE SPOON


PREPARATION

DISSOLVE SUGAR IN THE WATER AND BOIL UNTIL IT BECOMES THIN SYRUP.

COOL AND ADD CITRIC ACID ESSENCE AND COLOUR.

STRAIN AND KEEP IN BOTTLES.

ADD 2-4 TABLE SPOONS OF THE SYRUP IN A GLASS OF WATER OR AS DESIRED.
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MAKE MIXED FRUIT JELLY

MAKE MIXED FRUIT JELLY
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INGREDIENTS


MIXED FRUIT ( FRUITS LIKE APPLE, GOOSEBERRY, PINEAPPLE ETC)   - 1 KG

WATER - 2 CUPS

SUGAR - 1/2 KG


PREPARATION

CHOP THE FRUITS TO SMALL BITS AND BOIL WITH THE WATER UNTIL IT BECOMES A PULP.

COOL AND TIE UP IN A MUSLIN AND HANG SO THAT THE JUICE DRIPS INTO A PAN.

THIS WILL TAKE SEVERAL HOURS.

NEVER SQUEEZE OR POKE, ELSE THE FINISHED JELLY WILL BE CLOUDY.

NOW ADD SUGAR TO THE JUICE AND FINISH THE PROCESS AS FOR JAM.

COOL AND STORE IN STERILIZED BOTTLES.
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MOOLIE (RADISH) LEAF CHUTNEY

MOOLIE (RADISH) LEAF CHUTNEY

INGREDIENTS

A FEW TENDER MOOLIE (RADISH) LEAVES

ONION      - ONE PIECE

GREEN CHILLIES - 2-3 NOS

TAMARIND - A SMALL BALL

SALT - TO TASTE

GINGER - A BIT (OPTIONAL)

PREPARATION

CUT THE LEAVES FIND

GRIND ALL THE INGREDIENTS TO A PASTE

USE IT IMMEDIATELY
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APPLE JAM MAKING

APPLE JAM MAKING

INGREDIENTS

APPLE             - 500 GM

SUGAR            - 350 GM

JUICE OF        - TWO LEMONS

WATER           - ONE CUP

PREPARATION

PEAL, CORE AND SLICE THE APPLE

COOK WITH WATER TILL IT BECOMES A PULP

REMOVE FROM FIRE, ADD SUGAR AND DISSOLVE IT COMPLETELY BEFORE PUTTING ON TO FIRE AGAIN

NOW BOIL AGAIN AND TEST FOR SETTING.

REMOVE FROM FIRE, ADD LIME JUICE AND VANILA ESSENCE

COOL AND BOTTLE


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COCONUT CHUTNEY MAKING

COCONUT CHUTNEY MAKING

INGREDIENTS

1 CUP       - GRATED COCONUT

2-3 NOS    - GREEN CHILLIES

1/2 NO     - OF AN ONION

GINGER    - A SMALL BIT

CURRY PATHA       - FEW NOS

TAMARIND            - A SMALL BALL

SALT       - TO TASTE

PREPARATION 

GRIND ALL THE ABOVE INGREDIENTS TO A PASTE AND SERVER IMMEDIATELY.
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Friday, November 16, 2012

COOKING AT PRESSURE

COOKING AT PRESSURE

The idea of cooking at pressure is to save time and fuel. Normal cooking keeps housewife tied down to the kitchen. In pressure cooking there is the additional advantage of saving food values and flavour, since the cooker is tightly closed throughout the cooking time. Certain foods which do not cook in normal conditions, like tough meat, etc, get soften by pressure cooking. 

To test if your cooker is in order, boil two or three cups of water in it and let it come to pressure. If it takes about five minutes to produced the hissing sound, on strong heat, the gasket and safety valve are in good condition.

The gasket and fuse should occasionally be smeared with oil to keep it soft. Stretch the gasket a little before you put it on to the lid, so that it will fit well into it and would not let stream escape. the gasket has to be cleaned with a wet cloth to remove any food particles  that cling to it. Do not keep tight fitting lids on vessels that are kept inside the cooker. Cleaning of the lid should be done carefully to avoid extra stretching of the gasket. 

Rough handling will cause dents in the rim and thus spoil the cooker. While cleaning the lid see that the vent is open and not clogged with food particles.
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Tuesday, November 13, 2012

PICKLES AND PRESERVES


PICKLES AND PRESERVES

DO NOT USE ANY UNNATURAL PRESERVATIVES FOR MAKING FOOD ITEMS

As you know, pickles are favourite in Indian homes, though not recommended by doctors.

One should choose fresh firm vegetable for pickling. 

It is advisable to brine the vegetable before, to remove excess water or acid, which the vegetable contains.

Mix the vegetable with table salt and keep overnight.

hrow away the water that oozes out and proceed with the recipe.

 This is called dry brining. Wet brining is soaking the vegetable in brine (salt solution) over night and draining out.

It is handy to prepare brine and keep in a bottle.

Dissolve two cups of rock salt in six cups of water.

Boil, cool and strain through muslin to remove the scum. 
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HOW TO MAKE DRY CHILLY PICKLE?


HOW TO MAKE DRY CHILLY PICKLE?

INGREDIENTS:

DRY CHILLIES – SHORT THICK VARIETY – 50 GMS

BRINE – 1 CUP

VINEGAR – 1 CUP

GARLIC – 10-15 CLOVES

GINGER – 3” PIECE

MUSTARD – 1 TABLE SPOON
METHI – 1 TABLE SPOON
(both for roast and grind to powder)

PREPERATION:

Clean the chillies with a piece of cloth and pick off the stalk.

Put them into a wide mouthed bottle and pour the vinegar and brine.

Slit the garlic cloves lengthwise and slice the ginger into ½” long pieces.

Mix these and the powder to the chillies and stir well.

Stir this again every day, and use after a week.

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HOW TO MAKE CARROT PICKLE?


HOW TO MAKE CARROT PICKLE?

MINCED OR CUT CARROT – 2 CUPS

GREEN MASALA -2 TABLE SPOON

PICKLE MASALA POWDER – 2 TABLE SPOON

VINEGAR – ½ CUP

OIL – 1 CUP

TABLE SALT – TO TASTE

PREPERATION:

SALT THE MINCED CARROT AND KEEPFOR A DAY.

SQUEEZE THE MINCE OUT OF THE WATER AND KEEP IN MIXING BOWL.

HEAT OIL IN A PAN, FRY THE GREEN MASALA LIGHTLY. 

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HOW TO MAKE TENDER MANGO PICKLE?


HOW TO MAKE TENDER MANGO PICKLE?

TENDER MANGO – ½ KG
MUSTARD POWDER – ½  CUP
CHILLY POWDER – ½ CUP
TABLE SALT – ¾ CUP

PREPERATION:

BOIL 3 CUPS OF WATER WITH SALT AND COOL.

 WASH AND DRY TENDER MANGOES AND PUT IN IN A JAR. POUR THE COOL SOLUTION OVER THE MANGOES.

SPRINKLE CHILLY AND MUSTARD POWDER. USE ONLY AFTER A MONTH.





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Monday, November 12, 2012

HOW TO CARE YOUR REFRIGERATOR?

HOW TO CARE YOUR REFRIGERATOR?

It's a question for all women, who used to be in Kitchen. 

To make the best use of a refrigerator and to take care of it one has to follow some rules, which is giving here and its a few general rules.

1. Do not keep hot foods in the refrigerator in the mistaken belief that it will cool quickly. But warm foods will raise the temperature of the other foods and will cause steaming and dampness. It will also cause damage to the thermostat. It is much better to allow hot foods to cool to room temperature before storing.

2. It is important  that all foods should be covered to prevent flavors from mixing. It also prevents evaporation of moisture from the foods. The moisture settles on the freezing unit and hinders the efficient operations of the machines. Cooked food may be stored in glass or plastic containers with tight-fitting lids. Fruits and vegetables are best packed in polythene bags.

3. A refrigerator has to be defrosted once a week or ten days. Disconnect the machine and empty it. It is convenient to have a basket for the purpose. Empty the entire contents into the basket and keep away during the process of defrosting, and put them back in the proper places after the operation. For quick defrosting, fill the ice trays with hot water and wait until the ice has melted, but do not prod it. Wipe the shelves with soap water and mop up with clean water. A solution of sodium bicarbonate is recommended if there is any offensive odour. Dry the inside with cloth before restarting the machine. however, now we have the facility of automatic defrosters. 

4. The out side of the refrigerator should also be wiped every day to keep off dust and moisture, especially during rainy season. 
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Saturday, June 9, 2012

WHAT YOU NAME SPICE IN DIFFERENT INDIAN LANGUAGES

WHAT YOU NAME SPICE IN DIFFERENT INDIAN LANGUAGES

Spices in Different Indian Languages.

In Hindi, Tamil, Malayalam and Bengali.

SPICES IN DIFFERENT INDIAN LANGUAGES
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Friday, June 8, 2012

HOW TO MAKE SAMBAR?

HOW TO MAKE SAMBAR?


Sambar and Idli.... Eveybody like... Now it is accepted in all over India. 


Sambar Making


Ingredients & Quantity


1. Split Red Gram - 125gm
2. Drum Sticks - 100gm
3. Ladies Fingers - 100 gm
4. Onions - 100gm
5. Tomato - 50 gm
6. Red Chillies - 5gm
7. Coconut Oil - 30gm
8. Coriander Seeds / Powder - 15gm
9. Turmeric powder - a pinch
10. Mustard Seeks - a pinch
11. Cumin - 1/2 tsp
12. Fenugreek - a pinch
13. Tamarind - 15 gm
14. Curry Leaves - a sprig
15. Asafoetida - a pinch
16. Salt - to taste
17. Water - 400 ml.
18. Coconut - 30 gm if needed.


How to prepare Sambar?


1. Wash gram and boil in water with turmeric powder.
2. Wash and cut drumsticks and ladies fingers (both into 1 1/2" length) and slice it.
3. Slice onions and tomatoes separately.
4. When gram is cooked, add vegetables. 
5. Lightly fry in a little oil, coriander seeds, cumin, fenugreek, asafoetida and three fourths of the red chillies.
6. After a few minutes add grated coconut. Remove from fire when coconut gets browned.
7. Grind spices and coconut to a fine paste.
8. Soak tamarind in hot water and extract juice.
9. When vegetables are cooked, add ground ingredients. Add salt and bring to a boil.
10. Add tamarind juice and simmer for a few minutes. 
11. Remove
12. Heat remaining oil and fry mustard seeks, broken red chilli pieces and curry leaves.
13. When mustard seeks crackle, pour into the sambar.
14. Mix well
15. If keep in a cool place (fridge), it can be used for several days.
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How to make Oothappam?

How to make Oothappam?

Oothappam is delicious. So we could prepare it now.

Ingredients & Quantity

1.    Parboiled Rice – 150gm
2.    Split Black Gram – 75gm
3.    Salt – to taste
4.    Onions – 2 nos
5.    Green Chillies – a few
6.    Ginger – a small piece
7.    Coriander Leaves – ½ bunch
8.    Fat  - to cook
How to prepare it?
1.    Soak rice and gram separately overnight.
2.    Grind them separately.
3.    Mix the two
4.    Allow to ferment for at least 24 hours.
5.    Add finely chopped onions, green chillies, ginger, coriander leaves.
6.    Add salt and make batter into pouring consistency.
7.    Cook as for pancakes or dosa.

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Tuesday, June 5, 2012

HOW TO MAKE DAL?

HOW TO MAKE DAL?


Ingredients & Quantity


1. Split red gram or Lentil - 250 gm
2. Onions - 75 gm
3. Green Chillies - 15 gm
4. Turmeric  Powder - 1 pinch
5. Fat - 50 gm
6. Salt - to taste
7. Curry leaves - A sprig
8. Mustard Seeds - A pinch
9. Whole Red Chillies - 4 nos


How to prepare it?


1. Wash gram gently
2. Slice onions and slit green chillies
3. Heat fat 35 gm.
4. Saute gram, onion, chillies, turmeric.
5. Add enough water to cook.
6. When tender, remove from fire and mash. 
7. Add more water if required
8. Add salt and bring to boil
9. Remove and temper with fat 15 gm, curry leaves (mustard leaves, corriander leaves, pudhina leaves etc), mustard seeds and whole red chillies.
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HOW TO MAKE MANGO CURRY?

HOW TO MAKE MANGO CURRY?


Tasty, Delicious Mango Curry.... Here is the idea to prepare it.... Taste It.


Ingredients & Quantity


Raw Mango (Sour) - 1 No
Chilly Powder - 1 table spoon
Turmeric Powder - 1 pinch
Fenugreek - 1 pinch
Asafoetida - 1 pinch
Gingelly Oil - 1 Table spoon
Salt - To taste


How to prepare it?


1. Wash the Mango.
2. Cut the mango into small pieces
3. Mix turmeric powder and salt and keep aside for 1 hour
4. Fry and grind Asafoetida
5. Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the Mango Pieces.

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Monday, June 4, 2012

HOW TO MAKE MASALA DOSA?

HOW TO MAKE MASALA DOSA?


Ingredients and Quantity


For Dosa:


1. Rice - 500 gm
2. Split Black Gram - 175 gm
3. Salt - to taste
4. Fat - 30 gm


For Masala:


1. Potatoes - 1 kg
2. Onion - 250 gm
3. Green Chillies - 30 gm
4. Curry Leaves - 2 sprigs
5. Turmeric Powder - 5 gm
6. Mustard Seeds - 5-6 gm
7. Oil - 15 gm


How to prepare?


1. Soak black gram and rice separately.
2. Grind gram to a smooth, frothy paste
3. Grind rice to a finely ground consistency. 
4. Add salt and water to form a pouring consistency. 
5. Keep aside for  8 to 10 hours.


Masala filling:


1. Boil potatoes. 
2. Peel and dice
3. Slice onion, chop green chillies
4. Heat three fourths of the fat, saute onions
5. Add Green Chillies and Turmeric Powder
6. Add potatoes and salt and cook for a few minutes
7. Temper it with mustard seeds and curry leaves.


Make Masala Dosa now


1. Heat a thick griddle.
2. Smear with fat
3. Pour a ladle of batter and spread it to form an oval
4. Pour teaspoons of fat from sides to cook dosa properly. 
5. Wait for the outer side of the dosa became golden brown and crisp.
6. Place masala filling in the center and fold and roll.
7. Serve hot with coconut chutney. 




Note: For masala filling, you can use carrot, beetroot etc. along with potatoes, if you like. 

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HOW TO MAKE SOUTH INDIAN DOSA - PLAIN?

SOUTH INDIAN DOSA - PLAIN


Ingredients  & Quantity


Rice - 300 gm
Split Black Gram (Urad) - 100 gm
Gingelly Oil - 30 gm
Salt - To taste


How to make it?


1. Soak rice and gram separately
2. Grind rice coarsely and gram to a smooth and fluffy consistency.
3. Mix together
4. Leave to ferment overnight.
5. Add salt and lukewarm water to get pouring consistency.
6. Heat Griddle
7. Grease lightly with gingelly oil
8. Pour a spoonful of mixture and spread to form a round  (big or small, as you desired)
9. Cook it for 2-3 minutes. 
10. Turn over and cook another 2-3 minutes
11. Serve hot with coconut chutney or sambar.


Benefits of Dosa


(per dosa of 80gms)


1. 160 calories / per dosa
2. Fat content is 6 gm out of it, 2 gm is saturated
3. Carbohydrate is 22gm per dosa
4. 2 gm fiber
5. 5 gm protein
6. good source of iron and Vitamin C



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INDIAN COOKING MASTER

INDIAN COOKING MASTER


A little effort to share the cookery details of delicious Indian Foods.


I think all will enjoy it.


Visit, comment and share it.
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Indian Cooking Master is a web blog meant to help people to find out the recipes, which is not known to them and cook delicious foods their own. I myself proud to be a part of it and I too is interested in cooking. So I started this blog to share, whatever I know about cooking and recipes. My request to the visitors to please share it to others, so that they can also take benefit of it. Thank you all.

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