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.