Thursday, 5 December 2013

4 Ingredients Turnip Curry

Are you a turnip lover? If so, you must try this delicious turnip curry recipe... !!!
As we all know Turnips are creamy-white with a lovely purple, red or greenish or some time yellowish upper part where the taproot has been exposed to sunlight. They are a good source of vitamin C. 
For a long time, it was also used as fodder for animals. And before the arrival of the potato, turnips were one of the main sources of sustenance for the filler food to human. Now, its widely used around the word and scientist have cultivated a large variety of it, available in different region. 

As Turnip is a common name for all types, but the type I have used is called Golden Turnips or orange Jelly Turnips or York Globe Turnips in different regions of the world. Turnips have pungent and peppery flavor that can be neutralized by adding a couple of tbsp of sugar or jaggery. It wont give an awkward flavor but will enhance the turnip tastes. The recipe I use to cook this pungent vegetable is very easy, only 4 main ingredients are enough with addition of some spices to make delicious curry. 

Ingredients:

1/2 kg Turnips
1/2 kg Beef or Mutton
4 small red Onion
1 globe of Garlic or 10 Garlic gloves
2 tbsp Sugar
2 tsp Slat
2 tsp Red pepper powder
2 tsp Garam Masala powder
1/4 tsp Turmeric powder
2 tbsp fresh Coriander
1 cup Oil
Water as need

Method

Normally, I cook food in pressure cooker because that's a time saving method, and turnips are tough vegetables that take too long if cooked in simmering process. Its better to use pressure cooker to have good curry to serve on time. 
Slice the turnips of 5cm thickness because it will define the curry texture. So, curry texture depends on personal likeness, I like it full mashy but if you want to have visible slices of turnips then cut thick slices. Cut the thin slices of onion, and meat will be preferred to cut in chunks.

First, heat the oil in cooker, saute onion and garlic till onion become soft. Add meat and cook till meat turns its colour to pink. Add salt, red pepper, turmeric powder and 1/2 litter water and cook under pressure for about 15 minutes for fresh meat and for 10 minutes for frozen meat. 
Removing from pressure, water being cooked with meat, veges and spices have turned to tasty broth. Cook it on high flame that all water evaporate and curry is left behind. Add turnip slices, 2 tbsp of sugar and mix well, add 1/4 litter of water and let it cook in pressure again for 10 minutes. Remove from pressure add chopped coriander, garam masala and mix thoroughly. Cook it on low flame till oil appears on the side of curry.
 Serve it hot topped with a dollop of fresh butter and wheat roti.

Sunday, 17 November 2013

Gram Flour Fried Bread - Give Break to Typical Breakfast

Literally, breakfast is the first meal of the day, usually eaten in the morning. Typically, in our daily life, breakfast is the bread sandwich of any jam, a portion of egg either boiled, fried or scrambled and a cup of tea or coffee, some diet conscious would prefer fresh fruits. People are so busy in the fast moving era that no one get time to change their typical routine, even they are bored with it. Week days are spent with a motive of some change in day routine on weekend, but the chores on weekend don't allow them to attain their short term goal.

I too sometimes get through this situation but I love cooking and I cant resist trying new food on weekends. This time, I decided to gave break to typical breakfast I'm fed up off. even I used the common breakfast items bread, eggs, onion, tomato and common spices and transformed them to new tasteful meal. It made my day and I'll suggest all of you try this out once, you'll definitely love it.

Ingredients :

Bread Slices : 6 - 8
Chickpea Flour: 1 cup
Rice Flour: 1/4 cup
Onion : 1
Green Chillies: 2, finely chopped
Finely Chopped Cilantro / Coriander Leaves : 3 tbsp
Roasted Cumin Powder : 1 tsp (you can also make cumin powder at home)
Red Chilli Powder : 1/2 tsp (Optional)
Salt to taste
Oil

Method:

1. Peel and chop the onion into small pieces.
2. In a mixing bowl, Combine all the above ingredients except bread and oil.
3. Slowly add water and mix it to a thin consistency.
4. Dip the each bread slice both sides into the batter and place it on the hot tawa / pan.
5. Add oil around the edges and roast it both sides on low heat till golden color.
6. Remove from the flame and serve hot with chutney or tomato sauce.
7. Enjoy with ketchup.

Tips:

For more flavor or variety you can add thinly chopped potatoes or left over shredded chicken as well.

Monday, 11 November 2013

what's your cup of coffee?

ESPRESSO - CAPPUCCINO - MOCHA - LATTE
Have you ever gone into a cafe and looked at the menu with the puzzled thought –
what is the difference between all of these drinks...I just want a coffee..!! o_O??
Now, its time to clear up all the confusion about all those different types. 

SHORT COFFEES:

1: ESPRESSO: 

A short, strong and black coffee with no milk.

2: ESPRESSO DOPPIO: 

A double espresso shot. For those who like it strong.

3: RISTRETTO: 

An extra short coffee, even shorter than an espresso, with an even stronger flavor.

4: MACCHIATO: 

Espresso topped with a dash of milk.

5: ESPRESSO con PANNA: 

Espresso topped with whipped cream.

LARGE COFFEES:

1: CAFFE LATTE: 

Coffee made with steamed milk. Not as strong as a cappuccino, but just as good.

2: FLAT WHITE:

 A rich, full-flavored coffee with velvety, smooth texture. each flat white is hand finished with a distinctive pattern.

3: CAFE BREVE:

A milk-based espresso drink using steamed half-and-half (a 50:50 mixture of milk and cream) instead of milk.

4: CAPPUCCINO: 

Coffee combining espresso with steamed, frothy milk. chocolate on top, if you like to have sweet tooth.

5: CAFFE MOCHA: 

Espresso with hot chocolate, topped with steamed, frothed milk.

6: AMERICANO: 

Coffee mixing shots of espresso with hot water, and milk if you like.


All these coffees are prepared using “Coffeemaker” without having to heat water in a separate container, rather using a number of different brewing principles for each type on machine. The common type prepared at homes on stove is somewhat Flat white without distinct patterns.
Now you can easily order coffee of your type… Enjoy..!

Sunday, 10 November 2013

What is Papdam - Pappadum - Poppadom

Papadam, also known as papad in Northern India, pappadum or poppadom in the UK is a thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments. In some parts of India, it is served as an accompaniment to a meal.

In certain parts of India, raw papadums (dried but unroasted) are used in curries and vegetable preparations.
With the change of time, it is also used and served in Pakistan as an complimentary food or appetizer, but its origin is from India.

Preparation:

Papad can be prepared from different ingredients and methods. Arguably the most popular recipe uses urad dal or blackgram. Blackgram flour is mixed with black pepper, salt and then mixture is kneaded together. A well kneaded mixture is then flattened in thin rounds and kept for sun-drying. Once dried, papad can be stored for later consumption. Papad may also contain rice, sabudana, etc. as main ingredients. To achieve different tastes, cracked black pepper, red chilli powder, asafoetida, cumin seeds, or Sesame seeds are used as flavoring agents.

Chicken Manchurian - Restaurant Style

Pakistani cuisine refers to the styles and variations of ingredients that are cooked and consumed in Pakistan, with the passage of time Pakistani cuisine merged with other cuisines and developed Indo-Pak, Pak-Chinese, Pak-Japanese Cuisines. From these, former two are more familiar to us because many of us like to pick Chinese recipes and give them a Pakistani twist of spices and flavor. 

But originally Chinese migrants to Pakistan have developed a distinct Pakistani-style Chinese cuisine, which is very much adapted in our society now. Most famous Chinese dish that is cooked in Pakistani style is Manchurian,
Chicken Manchurian is one of the famous Chinese recipe that roots back to Manchuria situated in Northeastern China, habitats were commonly known as Manchu People.

Chicken manchurian is a very popular quick and easy to make, and always prove as a delicious meal for kids. Chicken Manchurian is a famous party appetizer that is very easy to prepare. The importance of this dish can be scaled by it selection as main dish on grand dinners, parties or even marriage ceremonies. The secret to a flavorful Chinese Chicken Manchurian is the use of chicken with vegetables in a spicy sauce consisting of chicken stock.

Recipe

Let your taste buds go chicky with this chicken recipe. 
You'll need plenty of different things but don't be panic if we'll go step by step everything will be quick easy and fine, first lets have quick view of all ingredients.

Prep Time: 30 minutes
Cook time: 1 hour 30 minutes
Yield: 1/2 kg rice and 1/2 kg gravy 
Serves: 6

Ingredients:

For Manchurian:

- 1/2 kg Chicken, boneless cubes
- 1 cup Ketchup
- 1 & 1/2 cup Tomato puree
- 1 cup Chicken stock; thickened
- 1 cup Cooking oil
- 3 tbsp Soy sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp Vinegar
- 2 tbsp Chilli sauce
- 1 tbsp Paprika
- 1 tsp Black pepper powder
- Salt to taste

For Rice:

- 1 kg Basmati Rice; soaked in water
- 1 cup Peas
- 1 cup Carrots; chopped
- 1 cup Capsicum; chopped
- 1/2 cup Cooking oil
- 2 tbsp Soy sauce
- 1 tbsp Vinegar
- 1 tsp Salt
- 1 tsp Black pepper Powder

Instructions:

Beside all basic ingredients the special thing of differentiation is tomato puree, tomato ketchup, and paprika. I prefer to use homemade tomato puree for fresh and original taste, chicken stock can be replaced with a chicken broth cube melted in a cup of water.
  To get more juicy flavor marination is the best way, we'll use half of the quantity of sauces to marinate the chicken that is 1 tbsp vinegar, 1 tbsp soy sauce and 1 tbsp worcestershire suace and leave it for 1 hour. Remaining will be added in gravy.
 Heat the oil in a wok, and fry the chicken till it become light golden colour and half done.
Add Chicken stock and cook for 5 minutes, add tomato puree and let it simmer for other 5-8 minutes. At this point chicken should be fully cooked, add 1/2 cup water if needed.
 When chicken is fully done, add paprika and remaining soy sauce, worcestershire sauce, vinegar. Cook for 5 minutes till it comes to boil. Taste the gravy if it has something below your requirement add at this point.
 Add ketchup at the last point because ketchup is ready to eat and have citric acid which get darker on heat so its better to add it at the last point before last boil. Add a pinch of red food colour to get restaurant style Manchurian.
 For rice, heat oil in large steel skillet and saute vegetables add pinch of salt. Remove vegetables and set a side. Boil the peas separately.

Boil the rice as you do normally just with the addition of soy sauce, vinegar to the water. Add saute vegetables and black pepper to the boiled rice. 
 Enjoy the yummiest Chicken Manchurian in restaurant style aroma and taste. Serve with any side dish like Poppadom or Dry steak.

Wednesday, 18 September 2013

Qorma/Korma Spice Mix

Qorma Masala as it's obvious from its name "QORMA" it is used in qorma either made off any meat chicken, mutton or even beef. The spice was first introduced by Mughal Royal Family during their reign at Subcontinent, after that it traveled through generation after generation and is still used at wedding events, people who like to have some royal taste. 
At the time, Royal chefs liked to you fresh ingredients especially Bay leaves, Cinnamon sticks and Cardamom pods these were freshly grown in royal gardens, and as result taste and aroma was fresh, deep and tempting. But in today time, when country is going through crisis all these ingredients are too expensive to buy for a common person, more over, these are not freshly available rather you have to use dried leaves, sticks and pods too. Still using these availabilities if you get the taste you are looking for then ...
CONGRATS...!!! 
you are the luck one to experience the traditional royal flavor, and appraise yourself for that. Beside this, as I told before in my last post about Tandoori Spice Mix that many companies making these spices, and are readily available in market. Mirroring again, here is the recipe for those who really want to get real traditional taste, it can be used in Chicken Qorma, and if you are red meat lover then use it in Mutton Qorma and Beef Qorma for sure, usage quantity for differ from person to person according to there taste, average use is 1 peakTsp for 1 kg meat.

Ingredients:

1 tsp Nutmeg
1 tsp Mace
1 tsp Green Cardamom
1 tsp Bay Leaf

Directions:

Grind all ingredients in blender till it become powder.



Tandoori Spice Mix


Tandoori Spice Mix is one of the most important spice used in BBQ dishes, the mixture of its spices give a unique aroma and taste to the dish. It is Most useful when used in marination with yogurt for at least over night then you do not have to use any tenderizer to tender the meat. As people are getting more comfort lover they preferably buy ready to use spice mix, but I personally don't buy any such spice rather try to make them at home with real and fresh ingredient to get original and effective aroma and taste.
Here is the easiest recipe for this spice mix, it just need to combine and grind all ingredients to fine powder. You can save it for a month or two if stored in air tight glass jar.

Ingredients:

4 grams / 2 tsp. chili (or cayenne)
5 grams / 1 tbsp. cardamom (ground, or seeds)
20 grams / 4 tbsp. cumin seeds
11 grams / 2 tbsp. coriander seeds
½ whole nutmeg, grated
5 grams / 2 tsp. whole cloves
5 grams / 2-3 sticks cinnamon
15 grams / 2 tbsp. ground turmeric
15 grams paprika / 2 tbsp. paprika



Directions:

Place all ingredients except for turmeric and paprika in a spice mill, mortar and pestle or coffee grinder.
Grind until powdered.
Add turmeric and paprika.
Store in a glass jar away from light and heat.
Will keep for up to six months.

Monday, 16 September 2013

Shawarma: Becoming Pakistani Street Food

As I told in my last post about Shawarma The Arabian Taco that shawarma vary from place to place and region to region, and it's ingredient selection also depends on the individual taste and likeness, I have tasted an Arabian type and a local Pakistani shawarma as well. In Pakistan, shwarma is sold as local street food, so many ingredients has been explicit from basic recipe just to match the taste of local eaters.
So, I am going to share that local recipe to enjoy a street food flavor while staying at home, it's very easy and convenient. Starting from the ingredients all you need is pita bread, but if you are health conscious and taste developer then you can replace it with low calorie whole wheat bread, then the chicken mostly grilled has the best flavor but bbq, tandoori or roast can also be used, and last thing  is fresh green salad, garlic mayo...you can use pickled veges, hummas and tahena sauce if you want to have an Arabian taste.
This is going to be to long recipe today... but don't be panic, if you'll follow step by step, every thing will end up with a good, tasteful result.

let's begin...

Ingredients

For the Shawarma Mix

  • 4 boneless chicken breast (or any bits of chicken)
  • 1 medium onion, sliced
  • 2 large tomato, sliced/chopped
  • 1 cucumber sliced (length wise)
  • Bunch of Salad leaves or spinach leaves
  • Mayo
  • Wraps or round pitta bread

Chicken Marinade

  • ½  cup Greek yoghurt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp crushed garlic 
  • 1 tsp paprika
  • 1 tsp oregano
  • ½ tsp all spice
  • 2 tbsp olive oil

For Mayo

  • 1 cup Mayonaisse 
  • 1 tbsp rose merry
  • 1 tbsp garlic mince
  • ½  tsp salt

For Pickle

  • Mix Vegetables (Cut length wise)
  • 1 cup Vinegar 
  • 1 tsp Sugar
  • ½ tsp Salt
  • ½ tsp Garlic minced (optional)

Optional Shawarma Toppings

  • Salad Leaves
  • Tahini Paste
  • Pickles
  • Jalapeño peppers
  • Chilli Sauce
  • Mayo
  • Fresh Green Salad

Method

1- Cut the chicken in long strips with a sharp chef knife. Cut across the grain, so that meat chunks would not break. If you are using chicken thighs then debone the leg and then cut in long strips.  
2- Mix all the marinade ingredients well together, it's good to use glass bowl rather than steel bowl.
3: For best result marinate the chicken should be marinated overnight, if you are short of time than meat should be marinated for 3-4 hours at least. Mix the chicken in the marinate and transfer it to plastic bag and refrigerate.
4: Chicken can be fried, bar be qued or grilled.. I have grilled the chicken because it's the best way store the juices with in it.
5: Pickle is the main ingredient in shawarma specifically in the middle east region, in Pakistan pickle is not used preferably, so I won't use pickle but if you want to have little bit tangy flavor .. go for it..!!
What you have to do is mix all ingredients and simmer them for five minutes, then drain and cool.
6: Slice all the salad, normally in Arbian Shawarma only cabbage used from fresh pick rest are cucumber, carrot, chilli and turnip pickle and olives depending on individual taste. Here, I am going to use fresh green salad that would give a fresh crunchy texture.
7: Now... the main part, shawarma is a combination of dry, soft, crunchy and creamy texture packed in one wrap, and from these the most important ingredient is the creamy one that can not be compromised with any other sauce i.e. ketchup ... basically the sauce used is hummas, made with chick peas and tahena sauce made of sesame seeds. But in Pakistan these things are not adapted by local user, what I have experienced locals have changed it with a garlic mayo or sour cream. I am using garlic mayo with a bit of more flavor and aroma of Rose merry.
8: Let's move on to the last and most yummiest step, effort going to give a delicious result. Spread the mayo on pita bread, don't overload it otherwise bread become to soft messy. if you are going to hummas and tahena, then first mix the tahena in hummas then spread on bread.
9: Place the salad, spinach, cucumber then tomatoes, if you are going to use pickle and cabbage then place a small bunch of cabbage and 3-4 sliced of pickle as shown in picture. Place the Chicken over salad.
10: First, check the below photo, looking something different, something not mentioned ingredients, yes you are right... while placing juice in fridge I saw cheddar cheese looking at me, suddenly my mind clicked an idea.. why not to give a different flavor this time. I just put some cheese, then pour spoons of mayo again so shawarma won't be dry on other side as well.
11: Fold the both sides toward each other, it's better to use butter paper to wrap around it. Let it warm little bit in microwave and serve with chilled soft drink.























Friday, 9 August 2013

Sangria for Summer (Non-Alcoholic)

I hate summers..... summer that's truly a season of hot days, humid climate and sweating bodies specially from May till late July in Pakistan where temperature often hit at the peak of 50C in some regions. Fortunately, the city where I live is not from those top warmest cities, but temperature here rises at 45C, that's still quite hot. Well whatever the temperature is thought of refreshing summer drinks in hot summer afternoon is something that makes it more bearable.
Sangrias are popular choice of drink especially during weekend, a sweet, tangy and chill drink gives a refreshing feelings under a simple running fan even. 
But ... But .. does anyone know what Sangria is ??? ..... Many of us are likely to read this word for the first time, or others might have not tried it yet.... well, no worries for both types folk ... I am here to describe it in simple friendly way, with a nice recipe below as well... must try it, I am sure you'll simply love the taste. Go ahead for the lovely drink...!! ;)

What is Sangria???

Sangria is a wine punch typical of Spain, Portugal and Argentina. It normally consists of wine, chopped fruit, a sweetener, and a small amount of added brandy. Chopped fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwi and mango. A sweetener such as honey, sugar, syrup, or orange juice is added. Instead of brandy, other liquids such as Seltzer, Sprite or 7 Up may be added.
but as we are Muslims (not a Spirit or alcohol person) so I keep finding way to make cool drinks without any type of alcohol.


Ingredients:

2 Cups black tea
1 cup pomegranate juice
½ cup Orange juice
½ cup chopped fruits
10-12 Mint leaves
1 cinnamon sticks
1 tsp lemon juice
Ice cubes

Instructions:

One by one add everything in the pitcher and keep it refrigerated for sometime.
While serving add some ice cubes, garnish with mint leaves and serve chilled.

Wednesday, 7 August 2013

Fat Food Vs Fit Food

All of us see Heart healthy foods assembled on huge shelves while shopping at grocery stores, but we all prefer to pick food that looks delicious, yummy and tempting to eyes... I also often do so, but after reading an article about fat foods on a women health page WebMD , I started to prefer good healthy meals over fat foods. Those luring treats can be damaging to health, specially refined carbohydrates are must to avoid because these are the root cause of many dangerous diseases. I have extracted some key information from that article for you people to compare by yourself, check below the listed items and see where you are about to play with your health.

Popcorn Is a Perfect Healthy Snack

Low-fat popcorn is crunchy, delicious, and a source of whole grain fiber. Plus, you can enjoy a large, filling portion! Look for popcorn made with "94% Fat Free Butter" or air-popped popcorn.
Potato chips are high in fat and it's hard to eat just a few -- all that you get in a 1-ounce serving. If you love chips, go for the baked ones and watch your portion size.

One Bowl for Your Fiber Needs

For a nourishing start to your day, choose a whole-grain bran cereal packed with fiber, such as bran flakes. Add fruit and low-fat milk for the most nutritious beginning.
Granola may be natural but it's often high in fat. Use granola sparingly or as a topper on low-fat yogurt.


Shave the Fat, Not the Flavor

Choose sorbets, sherbets, light ice creams, or frozen yogurts for a fraction of the fat and calories.
Thanks to a new special churning technology, these frozen treats taste like rich and creamy premium ice cream. A ½ cup dessert can fit into everyone's diet.


Skip High-Fat Pizza Toppings

Enjoy thin-crust frozen pizza Margarita style, or with grilled chicken or veggies. By passing on the sausage, pepperoni, and extra cheese, you'll slash the fat, sodium, and calories in this favorite food.
Limit your portion to two slices (of a 12-inch pizza) and add a filling side salad to complete the meal.


Snack on Healthy Hummus

Hummus is a gratifying combination of nutrition when paired with fresh veggies like baby carrots or baked pita chips. Made from chick peas, hummus is a good source of iron, vitamin C, protein, and fiber.
So enjoy the pleasing taste of hummus and skip the cheese dip that can lead to diet sabotage.


Fat-Free Frozen Shrimp & Prawns

Shrimp are a tastier and healthier alternative to breaded fish sticks.
You can buy them already cooked and shelled. Eat them cold with cocktail sauce, grill them, or sauté with veggies in a stir-fry.

Spaghetti – A Healthy Favorite

Try the new whole-wheat pasta blends. Even the kids will like it if you top the spaghetti with your favorite tomato sauce. Voila! You’ve turned a childhood favorite into a high-fiber and nutrient-rich dish.
Macaroni and cheese may be an old-standby, but it’s low in fiber and loaded with fat and calories.


Frozen Meals Can Be Healthy, Too!

Look for frozen meals that feature lean protein, plenty of vegetables, whole grains, and a low-fat or simple sauce. Avoid fried frozen food, or creamy casseroles. Frozen meals that are baked, grilled, steamed, or sautéed are healthier and lower in calories.


Go for Real Juice

100% fruit juices are naturally rich in vitamins, minerals, and disease-fighting antioxidants. In fact, they're the next best thing to eating whole fruit. "Fruit juice drinks," however, are usually packed with sugar and empty calorie.

Monday, 5 August 2013

Yummy History of DoughNut "Donut"

As we all know one of the most beloved foods is the doughnut or as it is popularly spelled, donut.
Ever wounder what is History of the Doughnut or Doughnut Hole ..?? Who invented the doughnut? Where did it come from? What is it made of? Why is it called a donut or doughnut..??? ---- Nooo..!! o_O?? 
Then no worries, lemme give you some high lights of its sparkling history ;)

To begin with, there are a number of conflicting statements about the origin of the doughnut; It may be Chinese in origin. But Germany, France, the Netherlands and Latin America also have valid claims.


When did the word, doughnut, become a part of our language?
The earliest occurrence could be find was in Washington Irving’s book, “History of New York (1809). He defined the word, so it probably wasn’t well known at the time, as “balls of sweetened dough fried in hog’s fat.” Ugh! The exclamation is mine, not Irving’s.


What about the Doughnut Hole?
You may well ask how did the doughnut, originally a solid round cake, develop a doughnut hole? There are conflicting theories about this, too. Here is the famous one:
Back in1847, Elizabeth Gregory, the mother of a ship captain, who lived in New England whipped up a batch of deep-fried dough using spices her son had given her from his cargo of nutmeg, cinnamon, and lemon rind. She made these deep-fried cakes for her son, Hanson, and his crew so they could store the pastry on long voyages. She believed it would help to ward off scurvy and colds, unaware of the benefits of citrus fruit. Mrs. Gregory inserted hazel nuts or walnuts in the center of the fried cakes where the dough often did not cook thoroughly. She called the pastry (aha!) dough-nuts.

 
Here is where the story gets curiouser and curiouser. Capt. Hanson Gregory always took credit for creating the hole in the doughnut. It is said that he gave the doughnut its first hole when, in the middle of a terrible storm and in order to get both hands on the ship’s wheel, he crammed one of his mother’s fried dough-nuts that he was holding onto one of the wood spokes of the wheel for safekeeping. Voila! A doughnut was born with a hold in the center.

He ordered the ship’s cook to henceforth prepare all dough-nuts with holes in the center, and shared his creation with the crew who swore It was the most delicious, delectable food they had ever tasted. Another variation of the story has Capt. Hanson poking holes in his mother’s dough-nuts because he did not like the soggy center where the dough was under-cooked. A third variation has our inventive captain using the tin cover of a pepper box to punch out a center hole – maybe he didn’t like nuts taking up space in his mother’s doughnuts.

The captain’s homestead no longer remains, but a plaque describing his achievement can be seen in a church yard in the township of Camden, Maine

Madras Chicken Curry

This dish is named for the city of Madras, now called Chennai which is the capital of South Indian state of Tamil Nadu. Chicken madras is a very spicy tangy & full of flavor. As with all spiced dishes, chicken madras is best made with fresh madras chicken spices to get the complexity and freshness of colours, unique scent and traditional flavor. There fore the most import ingredient of Madras chicken is its powder spice blend of different whole spices, each having specific smell.
I have given the basic recipe for this unique spice mix but you can substitute a bought Madras curry paste for the spices here if you are out of any spice but personally, I prefer to use freshly made it would give the real freshness to food. Because, Mot of us not even bother it to use real ingredients, we just put in what we are available with, and at the end we likely to blame the food like "awww...I did a lot of effort to cook it, but the taste isn't coming to my buds like I wanted it to be, there must be problem in recipe for sure" .... right??
Now, its not a big deal to make your food worth of your effort but it just need little more attention, a peak to recipe deeply and to do some tries, before actually evaluating your work. So... for your help, and to get best output below is recipe for basic spice as well.
Finally, time to eat You can served it with poppadoms, naan bread, rice and raita it makes a satisfying meal for anyone in need of spicing up your palate.

Ingredients:

1 kg chicken or 4 chicken breasts cut into bite-sized pieces
1 onions sliced thickly
1 small tin tomatoes
1 small tin coconut milk
juice of ½ lemon
vegetable oil
fresh coriander leaves to garnish

Madras Curry Powder:

8 tablespoons coriander seeds
1 tablespoon poppy seeds
6 tablespoons cumin seeds
1 tablespoon mustard seeds
1 tablespoon fennel seed
4 tablespoons ground cinnamon
8 tablespoons peppercorns
1 tablespoon fenugreek seeds or ground nutmeg
1 tablespoon whole cloves
2 tablespoons ground cardamom
2 tablespoons turmeric
2 tablespoons ground ginger
1 tablespoon cayenne (or less if less heat is desired)

Instructions:
In a dry skillet over very low heat, place the coriander, cumin, mustard, fenugreek, poppy seeds and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne. Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.


Method:

-Brown the chicken pieces in a few tablespoons of oil, then remove them to a warm plate.
-Cook the sliced onion in the same pan until softened and translucent.
-Add all the spices and cook stirring for two minutes until the fragrance rises.
-Return the chicken to the pan and add the lemon juice and coconut milk.
-Stir in the tomatoes and bring to the boil then simmer for about 45 minutes.
-Serve with rice, poppadoms or naan garnished with chopped fresh coriander.


Note

-If using a ready made Madras curry paste use 1-2 tablespoons for a mild flavor, 3 for medium hot and 4 -5 for a hot curry. Add it at the same stage as the ground spices in the recipe above.
-You can use home made tomatoes puree of 4-5 tomatoes instead of 1 small tin of tomatoes.