Monday, June 4, 2012

The Resident Cook- Snow pudding with tender coconut and mangoes

Snow pudding with tender coconut and mangoes

Servers 8


400 grams of heavy cream
100 ml of Milk
3 table spoons of sugar
100 ml water
4 tea spoons of unflavored gelatin
2 tea spoons of vanilla essence
50 grams of tender coconut flesh.
2 Alphonso Mangoes.

1) Finely chop tender coconut flesh & cut the mangoes into small cubes and keep aside
2) Soak 4 tea spoons of gelatin in 100ml of water and keep for 10 minutes
3) Heat milk in a vessel and add the sugar.
4) Do not allow the sugar to caramelize,stir it continuously with a spatula till the sugar melts
5) Add vanilla essence to the milk and remove the vessel from the flame
6) To this mixture add the soaked gelatin and stir till the gelatin melts
7) Strain the mixture and add the finely chopped tender coconut.
8) Keep aside to cool.

9)  Beat the heavy cream with a hand mixer.Start slowly,as the cream thickens turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk
9) To the cream add the milk,gelatin,sugar and vanilla essence mixture slowly and fold (Do not mix)
10) Fill this mixture into small containers and refrigerate for 3 hours
11) Run a sharp knife around the edge of each container and unmold each onto a serving plate, and garnish with the chopped mango cubes.

Saturday, June 2, 2012

The Resident Cook - Egg Bhurji

3 eggs
2 tomatoes
1 onion
2 tea spoons of ginger garlic paste
2 table spoons of refined oil
1 tea spoon red chili powder
1/2 tea spoon of turmeric powder
1 tea spoon coriander powder
1 finely chopped green chili
Salt to taste

(Beat three eggs and keep aside)

1) Heat the oil in the small wok or a non stick pan
2) Add the ginger garlic paste and wait till it turns slightly brown
3) Add the diced onions and wait for them to turn brown
4) To this add the chopped tomatoes
5) The tomatoes are cooked when oil begins to appear at the surface.
6) To this add the chili powder,turmeric power and coriander powder
7) Mix well.Now add the finely chopped green chili and mix
8) Add the beaten eggs to the mixture and cook on medium flame, tossing and slicing the mixture with a spatula into discrete lumps until fully cooked.
9) Add salt to taste
10) Serve with bread or roti's

For vegetarians, Paneer (cottage cheese) can be a substitute for eggs.

Wednesday, May 30, 2012

The Resident Cook - Dahi Murg (Chicken with a curd marinade)

1 Kilo Chicken
2 table spoons of ground pepper (pepper powder)
100 grams of curd
2 tea spoons of ginger garlic paste
2 tea spoons of salt
1 diced onion
2 cardamom pods
2 cinnamon sticks
5 cloves
2 table spoons of refined oil

For the Marinade
1) Mix the chicken with the curd,pepper and salt in a bowl
2) Keep the marinade in the refrigerator for 2 hours

3) Now heat oil in a vessel
4) Add the ginger garlic paste and wait till it turns slightly brown
5) To this add cardamom,the cinnamon sticks and cloves.
6) Add the diced onions and wait for them to turn brown
7) To this add the chicken marinade.
8) Cook on a slow flame for 1 hour (cover the vessel with its lid) and your dahi murg is ready to serve
9) The gravy in the chicken would turn thick.
10) Serve with basmati rice or roti's

Tuesday, May 29, 2012

The Resident Cook-Mango short cake

Mango Short cake (Very simple)

2 Alphonso Mangoes. In fact any mangoes would do:)
Half a glass of milk
Whipped cream.Normal cream would do wonders as well,but make sure it is thick.
Half a kilo of white sponge cake (preferably round shaped)
2 table spoons full of sugar

1) Add to the milk three table spoons of sugar and mix well
2) Cut the mangoes into small cubes
3) Slice the cake lengthwise ,since you will be putting cream and mangoes in the middle and on top of the cake
4) Place first the bottom layer of the cake in a glass bowl.5) Moist the cake with the mixture of milk and sugar.Do this so that the cake is not dry when you eat it.People generally use sugar syrup.I prefer milk with sugar:)
6) Then cover the cake with the cut mangoes.
7) Pour cream on top of the cake and the mangoes
8) Place then the other layer of the cake on the bottom layer and repeat the same steps .i.e moist the cake,cover with mangoes and then cream
9) Garnish the upper layer of the cake with sliced mangoes pieces.
10) Chill in the refrigerator for 45 minutes.
11) Your mango short cake is then ready to eat

Monday, May 28, 2012

The Resident Cook-Jeera Pulav

JEERA PULAV (Serves two)
 1 table spoon of ginger garlic paste
 2 cinnamon sticks
 2 tea spoons of jeera (cumin seeds)
 1 bay leaf
 5 cloves 1 diced onion
 3 table spoons of refined oil
 2 cups of rice
 2 tea spoons of salt
 4 cups of water ( always double the amount of rice you take)  

 Soak the rice in water before you start. Soak for 30 minutes
1) Heat the oil in a vessel
2) Add the ginger garlic paste and wait till it turns slightly brown
3) To this add the jeera and the bay leaf and wait till the jeera begins to pop
4) Add the diced onions and wait for them to turn brown
5) Add 4 cups of water & two spoons of salt and wait till the water begins to boil
6) Drain the water,the rice is soaked in and add 2 cups of rice to the boiling water
7) Cook for 25 minutes Your jeera pulav is ready when holes begin to appear at the surface of the rice and the water is completely absorbed

 Veg pulav can be made by the similar method.instead of using jeera you can use diced carrots,beans and peas.Make sure you boil the vegetables first:)