Raspberry Velvet

Raspberries are pureed and strained, then the mixture is partially frozen, and, finally, the slush is served in sugar-rimmed glasses. If you prepare the dessert ahead and freeze the mixture until hard, defrost it in the refrigerator for an hour or so before serving, to achieve the desired silky consistency.

Individually quick frozen (IQF) berries, available year-round at most supermarkets, are generally of high quality and have been picked at the peak of ripeness and frozen without sugar. If fresh raspberries are in season, of course, you can use them.

Ingredients:

1 12-ounce package IQF frozen unsweetened raspberries, defrosted, or 12

ounces fresh raspberries

1/3 cup seedless black raspberry preserves

1/4 cup water

2 teaspoons fresh lime juice

1 tablespoon sugar

4 fresh mint sprigs

Preparation:

Push the raspberries and preserves through a food mill, then strain through a fine-mesh strainer set over a stainless steel bowl to eliminate any remaining seeds. Or puree the berries with the preserves in a food processor, then strain through a fine-mesh strainer into a bowl. Add the water and mix well. (You should have about 2 cups.)

Place the bowl in the freezer and freeze, stirring every hour or so, until it is half frozen and velvety.

Meanwhile, pour the lime juice into one small saucer and put the sugar in another. Dip the rims of four stemmed glasses (preferably tulip champagne glasses) into the lime juice and then into the sugar, to create a border. Place the glasses in the freezer or refrigerator until serving time.

At serving time, divide the raspberry velvet among the prepared glasses and decorate each with a sprig of mint. Serve immediately.

Source by: http://www.epicurious.com

Chicken-Fried Steak

(American Midwest breaded steak cutlet)

Chicken-fried steak, or country-fried steak, is an old farm recipe designed for cheaper, tougher cuts of beef, primarily round, Swiss or cube steak. It is particularly popular in Texas, where it originates. But it is found north into the upper Midwest and east into the old South. A popular truck-stop menu item, chicken-fried steak is most often served with mashed potatoes and a simple vegetable, often green beans.

4 servings

Ingredients

• Beef round or cube steak, cut 1/2-inch thick -- 4 (8-ounce) pieces

• Salt and pepper -- to season

• Flour -- 1 1/2 cups

• Salt and pepper -- to season

• Eggs -- 2

• Oil -- for frying

• Milk -- 3/4 cup

• Water -- 3/4 cup

Method

1. Place a piece of steak between 2 pieces of plastic wrap and use a meat mallet to pound it out to about 1/4-inch thick. Repeat with the rest of the steaks. Cut the steaks in two if they are too big for one portion. Season with salt and pepper and set aside.
   
2. Place the flour in large bowl and season well with salt and pepper. Add the eggs to another large bowl and beat well.
   
3. Place a cutlet in the flour and dredge to coat both sides, shaking off any excess flour. Dip the floured cutlet in the egg and then return it to the flour to coat it a second time. Set the floured cutlet on a large plate or platter and repeat with the remaining cutlets.
   
4. Heat about 1/2 inch of oil in a large cast-iron skillet or Dutch oven until it is shimmering, about 370ºF on a deep-fry thermometer. Fry the steaks in batches for about 3-4 minutes on each side, or until well browned. Remove to a paper towel-lined plate in a warm oven.
   
5. Cream Gravy: Remove all but about 1/4 cup of the oil, keeping the browned bits of flour. Stir in about 1/4 cup of the remaining seasoned flour and cook over medium heat for 2-3 minutes. Whisk in the milk and water, whisking well to remove any lumps. Bring to a boil, then reduce heat to low and and simmer until lightly thickened, about 5-10 minutes.
   
6. Adjust the seasoning of the gravy with salt and black pepper and serve over the warm chicken-fried steaks.

Variations

• Add some garlic powder and onion powder to the flour if you like. A little cayenne can spice it up a bit.

• Bread crumbs or cracker crumbs are sometimes used for the second dredging after the steaks are dipped in egg.

• Some recipes call for the fried steaks to be returned to the simmering gravy and cooked for another 10-15 minutes.

• The gravy should not be too thick. Add a little more milk or water to thin out if necessary.

• Traditional fats used to fry the steaks are butter, lard and shortening. But vegetable oils work very nicely.

Source by: http://www.whats4eats.com

Andhra Masala Wada

Ingredients:

1 cup of Chana Dal (Split Bengal Gram)
1 tbsp rice (Small amount of this rice helps to make the outer layer crispy).
1 pottato boil and smash it
1 onion chopped (don't chop too thin/small)
7-8 Green chilies (Adjust as per your spice)
1/2 inch Ginger and garlic of smashing1tbsp cumin seedssalt to tasteDil greens (optional ) . You can substitute this with Coriander leaves.
3 Garlic flakes

you can mix some curry leaves also(into small pieces)

Oil to deep fry

Preparation:

1. Soak dal/lentils and rice for 3-4 hours. Keep 1tbsp of soaked lentils aside and pottato smash. Mix the mixture of curry leaves, Coriander leaves, onion pieces, ginger/garlic paste, Green chilies and salt as taste

2. Take 1 tbsp of mixture make a small lemon sized ball and pat it with fingers. 

3. Mix chopped onions, chopped garlic, chopped greens(dil or coriander) , spice lovers can add chopped chilies and soaked lentils (which we kept aside) with coarse paste.

4. Deep fry these in oil on medium heat. Once they turn golden color remove it from the oil.

 These can be served as it is or with green chutney(coriander chutney) or peanut chutney. Enjoy with your crispy wada with some fried green chilli and onion pieces.

---------------------------ENJOY------------------------------

ALOO CAPSICUM RECIPE

Awsome Taste and Enjoy this recipe.

Aloo Capsicum is a popular Indian recipe can have with rotis. Will learn how to make/prepare Aloo and capsicum by following this easy recipe. Ingredients:

• 2 Capsicums  • 2 Potatoes  • 1 Large chopped onion   • 1 Large chopped tomato • 1/2 tsp Turmeric powder • 1/2 tsp Red chilli powder • 1 tsp Ground coriander • 2 tbsp Oil • Salt to taste • Coriander leaves How to make Aloo Capsicum curry: Wash capsicum and potatoes and cut into pieces. Heat the oil and fry chopped onion till it turns brown. Add chopped tomato and some coriander powder, fry till get brownish. Add turmeric powder, red chili powder, salt. Add capsicum and potato and fry it for few minutes. Mix it well and cook it till it turns tender. Garnish it with fresh coriander leaves. You can Serve it hot with rotis. Prepaired by: Creatvedesigner

prasad

Japanese Crispy Fried Oysters

There’s something very gratifying about biting through the crisp outer crust and into the tender center of a fried oyster. It’s an ephemeral moment when your ears hear the crispy crust crackling as it gives way, your mouth is flooded with the briny juices from the oyster, and your nostrils fill with the smell of a salty ocean breeze.

While I could pop these all day long with a splash of lemon juice, they’re also great on salads, added to seafood soups, or served with a side of fries. Like their cornmeal dusted southern counterparts, these panko crusted fried oysters are sublime in Po’boy sandwiches as well.

While nothing beats freshly shucked oysters, for this recipe, the pre-shucked variety will also work. There’s nothing worse than biting into a piece of shell though, so be sure to rinse the oysters in salt water before breading.

Ingredients

• 18-24 small to medium sized oysters, shucked

• 1/2 cup flour

• 1/2 teaspoon paprika

• 1 egg, beaten

• panko

• Vegetable oil for frying

• Lemons wedges for serving
• 
  

Directions

1. Prepare 3 bowls, one with flour and paprika, one with the egg, and one with panko. Add about 1” of vegetable oil into a pot and pre-heat until the oil shimmers.

1. Gently rinse the oysters in salted water, pluck the oysters out of the water with your hands (the grit will settle to the bottom of the water) and drain on a paper towel. Lightly dust each oyster with flour. If your oysters are small, you may want to put two together.

1. Dip each flour-coated oyster in the egg mixture, and then coat the oyster with panko. I usually drop the oyster in the panko, sprinkle some on top, and then press it a little with my hand to ensure it gets a nice thick layer of breadcrumbs.

1. Place the breaded oysters in the hot oil and fry until they start turning brown around the edges, flip them over and continue frying until golden brown. Transfer to a paper towel lined rack to drain.

Yield: 4 servings

source by: http://www.pbs.org

Dan Dan Noodles For Cihinese

Dan dan noodles are also easy to make at home. Even the American home, now that the Sichuan peppercorn ban is lifted. Of course, this dish can always be toned down by adding less Sichuan pepper, but trust me…mala heat is addictive. Just make sure to have some water by your side.

Dan Dan Noodles

Serves 4 as part of a multi-course meal, or 2 to 3 as a single dish

6 ounces ground pork or beef

1 tablespoon peanut oil
2 teaspoons minced garlic (about 2 cloves)
1 teaspoon minced ginger
2 scallions, white and green parts chopped
2 tablespoons chopped Sichuan preserved vegetable (optional)
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon salt, or salt to taste
8 ounces dried Chinese egg noodles
1 handful dry-roasted peanuts, finely chopped

Sauce:

1/4 cup chicken stock or water
2 tablespoons soy sauce
1/2 tablespoon Chinese sesame paste or tahini
1 tablespoon Chinese black rice vinegar, or substitute good quality balsamic vinegar
3 tablespoons chili oil (adjust according to your tolerance of spiciness)
2 teaspoons sesame oil
1 teaspoon sugar
1/2 teaspoon ground Sichuan pepper

• Bring a large pot of water to boil and cook the noodles according to package instructions. Drain the noodles, rinse under cold water, and drain again. Transfer the noodles to a serving dish.

• Prepare the sauce: In a medium bowl, whisk together the chicken stock, soy sauce, sesame paste, vinegar, chili oil, sesame oil, sugar, and Sichuan pepper. Pour the sauce over the noodles and toss so the sauce is evenly distributed. Set aside.

• Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger, white parts of the scallions, and optional Sichuan preserved vegetable and cook until fragrant, about 30 seconds. Add the meat and stir-fry until the meat is a little crispy on the outside and no longer pink. Add rice wine to deglaze the pan. Season with salt to taste.

• Spoon the cooked meat mixture over the noodles, sprinkle the chopped scallions greens and chopped peanuts on top, and serve.

source by: http://appetiteforchina.com

Chinese Chicken Fried Rice

Chicken fried rice is a great way to use leftovers. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.
Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.

Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesIngredients:

• 4 cups cold cooked rice

• 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped

• 2 eggs (more if desired)

• 1/2 cup green peas

• 1 medium onion, diced

• 1 green onion, diced

• Seasonings (add according to taste):

• Light Soy Sauce

• Oyster sauce

• Salt

• Pepper

• Oil for stir-frying, as needed

Preparation:

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.  

Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once.  Cook the other half the same way.  Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. 

Add oil, turn down the heat to medium and stir-fry the rice.  Add the soy sauce, salt, pepper and oyster sauce.  

Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

source by: http://chinesefood.about.com/od/ricefried/r/friedricechix.htm

Bengali Food receipe

Chorchori

A Bengali preparation which is a medley of fresh vegetables.

Cooking Time: 15-20 minutes

Servings: 4
Category: Veg

Ingredients

	Cauliflower,separated into florets	1/4 medium
	Potatoes,1/2 inch pieces	2 medium
	Sweet potato,1/2 inch pieces	1 medium
	Red pumpkin (bhopla/kaddu),1/2 inch pieces	100 grams
	Brinjal,1/2 inch pieces	1 long
	French beans,1/2 inch pieces	6-8
	Spinach,shredded	6-8 leaves
	Mustard oil	3 tablespoons
	Panch phoran	1 1/2 teaspoons
	Turmeric powder	1/4 teaspoon
	Green chillies,slit	2
	Sugar	1/2 teaspoon
		to taste Method

Heat two tablespoons of mustard oil in a pan till it just reaches smoking point. Remove, cool and heat the oil again on medium heat. 

Add panch phoron and when it starts crackling, add red chilli powder, stir briefly and add the prepared vegetables. 

Stir and add turmeric powder, slit green chillies, sugar and salt to taste. 

Reduce heat, cover and cook for eight to ten minutes, stirring occasionally or till potato pieces are cooked. 

Add remaining mustard oil and stir-fry for one minute and or till chorchori is dry. 

Chef's Tip

Panch phoron is a mixture of equal quantities of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds and onion seeds.

Source by: http://www.sanjeevkapoor.com/chorchori---khana-khazana.aspx

Aloo dam of Oriya Style

Ingredients: 

Baby potatoes: 200 gm

Onion: 1 no.

Medium sized tomato: 1 no. medium

Coriander leaves: 1 bunch

Ginger: grated 1/3 tsp 

Garlic flakes: 5-6 nos.

Thick yogurt: 1 tbs

Cumin powder: 1/3 tsp

Coriander powder: 1/4 tsp

Red chilli powder: 1/3 tsp

Green chilli: 1 no.

Salt, turmeric powder, oil for deep frying

Preparation:

Cut the coriander stems and keep aside.

Cooking:

Boil the potatoes for 10 mins in cooker. Keep aside to cool. Peel the potatoes.

Heat mustard oil in a wok. Fry the baby potatoes till they turn golden brown color. Remove it from wok and keep aside.

Cut the onion into length wise,  green chillis and tomato into large chunks.
Heat 1-2 tsp oil in a wok. Add the onion and garlic flakes.

Fry till translucent. Add the tomatoes and fry for 3-4 mins. Transfer to a grinder along with the green chillis and grind into a smooth paste.

Ginger and coriander stems. Fry lightly. Add the turmeric, cumin powder , coriander powder and red chilli powder. Follow with the ground paste and salt, and fry for a few mins.

Add 1/2 cup water along with yogurt and fried potatoes. Allow to boil for a few min or till most of the water evaporates.

You can serve it with rice/rotis/puris.

Alu dum is a popular street food in Orissa. It is garnished with sev, chopped onion, green chillis and coriander leaves and served on a leaf bowl by street vendors. Awesome taste of having with dahi wada also.

Decorate it as your choice. I love to have it most of the times.

Done by: creativepdesigner

Andhra Bhindi/Bendakaaya Fry Recepies

Minimal spices and clean flavors are the key factors that make dish an all time favorite in our home. Bhindi fry is a much cherished Indian vegetable in our home and we enjoy it.

A few days ago, I made an  Bhindi/Bhendakaaya fry to go with rotis. I like to go to this Andhra style  Bhindi fry recipe often because of its simplicity and tantalizing flavors. 

Receipe Process:
Prep time: 5 min

Cook time: 30 min

Yield: 3Main Ingredients: Bhindi/Bhendakaaya

Ingredients:

• Bendakaya- 1/4 kg, wash, dry, nip the ends and chop into small pieces ( Bhindi/Bhendakaaya)

• Onion 1, finely chopped

• Mustard seeds - 1/2 tsp

• Cumin seeds - 1/2 tsp

• Garlic Cloves - 5, lightly crushed or 1/2 tsp asafoetida

• Dry red chilies - 2, tear and de-seed

• Turmeric powder - 1/4 tsp

• Curry leaves - 1 sprig

• Salt to taste

• Cooking Oil - 1 1/2 tbsps

• peanut - 2 tbsps

Method:

Wash the  Bhindi/Bhendakaaya, dry them, chop tip and tail ends. Chop into 1/2" pieces.

Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the mustard seeds, let them splutter, add the cumin seeds and let them brown. Add the curry leaves, dry red chilies and garlic cloves, stir them for few seconds.

Add the chopped onions and saute till transparent. Add the Bhindi/Bhendakaaya and turmeric pwd and combine. Saute on medium high heat for 3-4 minutes. Reduce to low flame, Saute in between so that they don't burn.

Reduce flame and cook till the bhindi turns soft. This could take about 15-20 mnts of slow roasting. At last make the peanuts into small pieces and mix with fry for few mins before remove from stove.

Season with salt and turn off flame.

Serve hot with steamed rice/rotis.

Minimal spices and clean flavors are the key factors that make dish an all time favorite in our home. Bhindi/Bhendakaaya is a much cherished Indian vegetable in our home and we enjoy it in all times. 

Done by: creativedesigner