April 2007

Summer is back and eating raw cucumber is one of my favorite. So some interesting facts about Cucumbers.

Season: Cucumbers are available all year round.

To buy: Choose smallish, smooth-skinned cucumbers, as larger ones tend to be less tender, with bitter, in digestible seeds and rather tough skins.

To prepare: Small cucumbers need only wiping and cutting into slice, dice the cucumber, put in a colander and sprinkle with salt. [click to continue...]

Chicken stock is very essential base for lots of dishes.

Chicken Stock (5 quarts)
4-5 lbs chicken parts–backs, wings, necks
2 onions, chopped
2 cloves garlic, crushed
1 carrot, washed and trimmed parsley
2 bay leaves
2 teaspoons salt
1 teaspoon white peppercorns

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I have a very dear friend whose mom is one of the best cooks I have heard all about. He keeps raving about his mom’s cuisines.

Every day there is something exciting to eat at his home. It sucks to cook for one or two, but since there are people who love to eat at his home I guess, his mom cooks varieties of mouth-watering dishes.

So whenever he tells me about something that I haven’t eaten I pester him to find out the recipe. I have no clue how he grabs the information from his mom but he does that, truly a very good and sweet friend. So one such recipe is Kachchaa Kela Koftas.

Do try it out, it was yummy…..

It was so tempting that I didn’t have the patience to wait till I prepare the gravy: d. So I just had the koftas. But this is how you make the curry.

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PIPING WITH A STAR NOZZLE:
Star: With the nozzle held up rite and just above surface, squeeze and lift slightly, keeping the tip in the icing. Stop pressure; pull away.

Rosettes: Position nozzle as for stars, but as you squeeze, move nozzle in a circle, enclosing the middle. Stop pressure; pull away sharply.

Shells: With nozzle held at 45 and touching surface squeeze; lift slightly as icing fans out. Stop pressure and pull to right to form a point.

PIPING WITH A PLAIN NOZZLE

Dots: With the nozzle held upright and toughing the surface, squeeze to form a dot, and lift slightly, keeping the tip in icing. Stop pressure; pull nozzle away.

Beads: With the nozzle held at 45, follow technique for shells, a lightly overlapping bead by starting each bead on the point of the preceding one.

Writing: Use slightly thinned icing that will flow smoothly. Holding nozzle at 45 and touching surface at the start to secure the icing, squeeze lightly, then lift nozzle away as you begin to form letters. Use even pressure and guide piping bag with entire arm. Stop pressure and lower nozzle to surface, 1 cm (1/2in) before end of last letter.

PIPING WITH A PETAL NOZZLE

Scallop edge: With nozzle at 45, touch surface at wide end of opening but keep narrow end slightly lifted; squeeze gently, moving in a series of curves.

Scalloped ribbon edge: Position the nozzle as for a scallop edge, but as you complete each curve, move the nozzle up and down in three short strokes.

Bow: Work with bag pointing towards you. With nozzle held at 45 and touching surface at wide end of opening, hold bag so the opening is vertical. Squeeze and make a loop to left, then stop pressure as you cross-starting point. Repeat to make a loop to right of starting point, then make two steamers from the center point.

I always love trying different cuisines. I am great fan of Japanese cuisine and culture. So one such recipe that I would like to share with you guys.
What you need?
2 lb chicken pieces - (wings, legs, and thighs)
1 cup teriyaki sauce (recipe given below)
1/2 cup flour - for dredging
1 tsp freshly ground black pepper
1/2 cup canola oil
Salt

What to do?
Place chicken in a shallow microwave-safe container. Pour the teriyaki sauce over the chicken. If you have time, marinate,turning once or twice, for about 30 minutes. Microwave on high for 3 minutes.

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