Wednesday, 29 May 2013
Monday, 27 May 2013
Okay I just noticed the two different colours of my pictures, please don't get irritated the cause is 2 different cameras :D
It is important NOT to prick the steak while frying because this releases the juices and the steak can become dry and hard, some like their steak raw in the middle, so you have to fry it on a medium high flame, if the steak is thin it will take around 5-8 minutes on each side.
**start to fry the Vegetable when you have started frying the steaks so all stays warm and crunchy**
*cut both the bell peppers very fine then crush them with a chopper into tiny grains. I used my meat chopper and just kept crushing like a seesaw : )
Thursday, 23 May 2013
800gram Chick peas can
-slice the red onion
-tomato in cubes
-half cup of imli chutney
-red chili flakes
-half bunch fresh corriander,corse chopped
-mix this all good with your hands wearing a thin glove
-sprinkle lemon juice
After it is mixed well, heat the8-10 tbs oil in a pan and roast the 2-3 tsp white cumin in it, as soon as it starts to sizzle pour it directly on the chaat , this brings out the flavour and gives it the special taste!!!
You can make it before time as it is served cold, just give the baghaar when you have to serve, this gives it a shinny glaze and a very fresh look!!
1 packet Tamarind
-squeeze and take out pulp and sieve twice thrice
-mix in a good amount of sugar along with salt/chili/cumin powder
-whisk all well and let cook at least an hour
-mix in more sugar if u want to have it very sweet
-best is sweet and sour as that is the real taste of it
- let it cool and store in a glass bottles, lasts nearly over a month in the fridge.
Tuesday, 21 May 2013
The name Lamington is so famous and nearly everyone has tasted and quite probably also made them. The Australians have really scored full marks by producing such excellent scrumptious treat!
I cannot mention that this recipe is from A B or C because I had a look at many and then did what I felt will go good, the sponge cake is a normal soft one with the basic ingredients.
1*What I usually do for my cakes is, that i sieve the flour 2 to 3 times, this makes the flour very fine and your batter turns very light, never over beat this flour as it will become sticky and produce lots of bubbles which will spoil the cake’s structure and you will have hundreds of holes all over : )
To make the Sponge cake: