Details later. Chef Mahesh's exotic dish from his birthday baking books.
Sunday, April 16, 2006
Sunday, April 09, 2006
Invention-III Spicy Buttons
Mushrooms are a fungi that I've developed a taste for because of a house mate who cooked the best mushrooms with cummin and hot spices. This recipe specifically avoids those spices in order to not offend that supreme dish with a subpar preparation of my own.
Ingredients-
~1 pound brown mushrooms
1 medium sized onion
3-4 cloves of garlic
chives
basil
2 tablespoons of cream
pepper
salt
vodka(optional)
peas to add color
Preparation-
Slice washed mushrooms no thinner than 3-4mm. Julienne cut onions. Slice garlic so that they can be easily removed by the non-gourmet. Heat oil in a pot that cen be covered, add onions and garlic and saute until onions turn transparent and its edges a little brown. Add cut chives in it(yes, do it). Add ground pepper generously. Stir, sit back. For 5 seconds. At this point for some more heat, you can add either paprika or someother heat adding ingredient. I added 'El Pato' yesterday. You are ready to add mushrooms. Instead of water, to add an extra tang, I tied up plain yogurt in a cloth and drained its water for about 2-3 hours. I used this water to cook my mushrooms. Cook it covered for a while, then take off lid to let the excess water evaporate. Add the peas(if frozen, wash in warm water) and salt. Now twiddle thumbs. Once the water is gone, add the cream and about a handul of basil. This dish is high on herbs and spices as you can tell. Don't worry about the basil, it will lose a little bit of its aroma with the cream. Cook on low heat until it amuses you. For a sharp tastes, vodka(1 shot equivalent) can be added right after one adds cream.
This dish goes well with plain rice as it is spicy.
Ingredients-
~1 pound brown mushrooms
1 medium sized onion
3-4 cloves of garlic
chives
basil
2 tablespoons of cream
pepper
salt
vodka(optional)
peas to add color
Preparation-
Slice washed mushrooms no thinner than 3-4mm. Julienne cut onions. Slice garlic so that they can be easily removed by the non-gourmet. Heat oil in a pot that cen be covered, add onions and garlic and saute until onions turn transparent and its edges a little brown. Add cut chives in it(yes, do it). Add ground pepper generously. Stir, sit back. For 5 seconds. At this point for some more heat, you can add either paprika or someother heat adding ingredient. I added 'El Pato' yesterday. You are ready to add mushrooms. Instead of water, to add an extra tang, I tied up plain yogurt in a cloth and drained its water for about 2-3 hours. I used this water to cook my mushrooms. Cook it covered for a while, then take off lid to let the excess water evaporate. Add the peas(if frozen, wash in warm water) and salt. Now twiddle thumbs. Once the water is gone, add the cream and about a handul of basil. This dish is high on herbs and spices as you can tell. Don't worry about the basil, it will lose a little bit of its aroma with the cream. Cook on low heat until it amuses you. For a sharp tastes, vodka(1 shot equivalent) can be added right after one adds cream.
This dish goes well with plain rice as it is spicy.
Monday, April 03, 2006
Mango Shrikhand
A friend's recipe, haven't tried it out yet.
Mountain Head Yoghurt: 32 Oz
Mango Pulp: 16 0z
Elaichi: 1 tsp
Sugar: 1 cup (or to taste)
Garnish: 1 tbsp sliced pistachios
Put the yoghurt in a thin cloth, tie the cloth tightly and hang it some place so that the water can drain out. Overnight the water should drain out completely. [tip: you can try and put some weight on the bundle as well]
Next day morning, before mixing all the ingredients, strain the mango pulp in a similar way to remove most of the liquid.
Then, grind the dry yoghurt, mango pulp, elaichi and sugar. Shrikhand is ready ! Top the shrikhand with some dry fruits.
Servings 6 to 8.
Mountain Head Yoghurt: 32 Oz
Mango Pulp: 16 0z
Elaichi: 1 tsp
Sugar: 1 cup (or to taste)
Garnish: 1 tbsp sliced pistachios
Put the yoghurt in a thin cloth, tie the cloth tightly and hang it some place so that the water can drain out. Overnight the water should drain out completely. [tip: you can try and put some weight on the bundle as well]
Next day morning, before mixing all the ingredients, strain the mango pulp in a similar way to remove most of the liquid.
Then, grind the dry yoghurt, mango pulp, elaichi and sugar. Shrikhand is ready ! Top the shrikhand with some dry fruits.
Servings 6 to 8.
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