Happy Diwali 2012!!!

Happy Diwali to all my blog readers and my blogger friends.... I am going to have lot of fun this Diwali and hope the same for all of you... Have Fun and safe diwali :). Surprise your loved one's this Diwali by cooking different types of sweets. To know the recipe click on the link. Gulab Jamun, Gajar Ka Halwa, Suji Ka Ladoo, Roasted Sevai, Suji Ka Halwa, Sheer Khurma, Rice Kheer.

Vegetable Gravy Manchurian

Vegetable Manchurian. There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.

Ingredients

2 cups finely chopped capsicum, cabbage, carrot, beans, 

cauliflower and spring onion whites 

2tbsps maida, 2tbsps cornflour 

1tbsp ginger-garlic finely chopped 

2 green chilli finely chopped 

1/4tsp soy sauce, 1/4tsp tomato sauce 

1/2tsp black pepper powder 

salt to taste 

oil for deep frying.

For sauce 

1/4cup spring onions, finely chopped 

1onion roughly chopped 

1 1/2tbsps finely minced garlic 

1/2tbsp finely minced ginger 

2 finely chopped green chillis 

1tbsp cornflour 

2 tsps soya sauce, 1/2 tbsp chilli sauce 

2 tsps vinegar, 2 tbsps tomato sauce 

Oil and Salt as required

Cooking Method 

Heat oil for deep frying in a heavy bottomed vessel. 

In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli, pepper, soy sauce, tomato sauce and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. 

Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

Cooking Method For Sauce 

Mix cornflour in a little water. Keep aside. 

In a deep wok, add oil, when the oil is hot add garlic and ginger, fry them to golden brown 

Then add onion and green chilli and fry for 1 to 2 minutes. Now add soya sauce, tomato sauce, chilli sauce, vinegar and salt. cook them for few minutes on a high flame, then add fried Manchurian and cornflour mixture and cook for 2 to 3 minutes on low flame. Garnish with spring onion and Serve hot.

Bundt Cake .. In My Style!!! (Eid Special)

Bundt Cake, this was my dream to bake this cake from a long long time but never had confidence. Last week i was just going through few blogs, from there i got this recipe and i got the confidence to give it a try. I have changed few ingredients and the measurement to this bundt cake original recipe, and it was the best cake i have ever made. Though this was my first attempt to bake this bundt cake, believe me i was shocked by the results. Thanks to the people who made this bundt cake and also gave me the confidence to bake this very difficult cake.. Here is the recipe for you all...

Ingredients

2 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup unsalted butter, melted

1 1/2 cups sugar

1 large lemon and lemon zest

4 large eggs.

For Glaze on top 

1 cup confectioners' sugar

1 to 2 tablespoons water.

Baking Method

Preheat oven to 350 degrees. Make the cake. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

In a large bowl, combine butter, brown sugar, eggs, lemon juice and zest. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Pour the batter in to the prepared bundt cake pan and smooth top.

Bake until a tester inserted in cake comes out clean, about 50 to 60 minutes. Cool in pan on rack 15 minutes, invert onto rack to cool completely.

Make the Glaze. Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup) drizzle cake with glaze, and allow the glaze to set before serving. Cut into pices and serve with some whipped cream or as it is.

Chakli...

Ingredient's

2cups rice flour 

2tsp Urad dal flour

1tsp sooji (Rava)

1tsp maida 

2tsp melted butter

1/4 tsp Asafoetida powder

1/2tsp black and white sesame seeds

1/2tsp cumin

Salt to taste

Water as per reqs

Oil for deep frying.

Cooking Method

Mix all the ingredients in a bowl. Adding water little by little, form a stiff dough. 

Take the 1 star attachment and fix it to the maker. Alternatively take a plastic sheet lightly brushed with oil/butter.

Now take a small amount of dough and place it inside the maker. Press the dough on the plastic sheet and you will find the dough coming out shaped as per the one star attachment.

Slightly rotate the maker round and round until you make a circle. Press it until a sufficient amount has dropped into the oil and break off the rest of the dough from dropping - just stop pressing the maker.

Now fry them until done - You can make it red, light brown or golden as per preference.

Drain them on paper towels. Let them cool and store in air tight containers.

BBC Good Food Kitchen.

BBC GOOD FOOD INDIA LAUNCHES KITCHEN-STUDIO 

BBC Good food has recently launched their test kitchen in Mumbai. On Friday, the 5th of October, the BBC Good Food Kitchen was launched in Mumbai. The kitchen is designed to serve as a laboratory to test recipes before they find a place in the magazine.

So where does good food come from? A good kitchen, of course. A kitchen is integral to culinary creativity and quality assurance, and that is precisely the motivation behind the launch of the brand new BBC Good Food India kitchen. Like the magazine, the Good Food test kitchen is the first of its kind in India and firmly establishes the brand as the pioneering authority in food in India.

BBC Good Food India has at its core the triple testing of every one of the 80 plus recipes featured in the magazine each month. This makes the kitchen crucially important to the magazine. It has been designed to fulfill the brand’s central philosophy of fool-proofing every recipe so our readers get it right the very first time they try it in their kitchen. The kitchen will also serve as a laboratory for the creation and development of new recipes by the Good Food cookery team, thereby underlining our commitment to culinary innovation and growth.

Located centrally in Mumbai’s Prabhadevi, the 1,800 sq ft property houses a fully equipped kitchen as well as a photography studio. The mod cons in the fully fitted state-of-the-art kitchen include stovetops, wok burners, griddles and ovens and fryers, besides essentials such as a refrigerator, a cooler and a dishwasher. The kitchen is designed in a modular style, with an ergonomic central kitchen island.

Commenting on the launch, Tarun Rai CEO Worldwide Media said “BBC Good Food is India’s first and only international food magazine. And we are very happy that, in another first for the magazine industry, we now have our own kitchen and studio to test each recipe and create new, original ones. The food scene in India is changing rapidly and people are experimenting with cuisines both in their kitchens as well when eating out. It is not surprising; therefore, that BBC Good Food has been so successful since its launch a year ago.

Apart from recipe development and testing, the kitchen and adjacent studio will be used to host live events and masterclasses by top chefs from around the country and the world. In keeping with Good Food’s philosophy of being a multiplatform brand, the videos of these demos will be uploaded on our soon-to-be-launched website, making recipes literally come alive for our followers.

Making food look visually stunning is one of the outstanding features of the magazine, and the spacious photo studio will be invaluable as a location for our photo shoots.

With the magazine’s foundation firmly set with the launch of the test kitchen, innovating and constantly bringing readers new and cutting-edge ideas from the world of food is going to become even more exciting. Happy cooking!