Sunday, July 31, 2011

Creamy Spinach - spiced up with golden corn

I first prepared creamy spinach on Hasini's 2nd birthday! This was a hit at the party in our house.
Spinach with butter and cream is always loved by the kids! And I prepare this for chapathi once in a while. This can also be had along with rice.

Saturday, July 30, 2011

Cutting it up! the right way...

Cutting up food into uniform pieces is one of the most important skills to master in cooking. And once you learn to use an all-purpose chef's knife, it's easier than you think.
I like to tell that the knife is the original food processor. It can slice, mince, chop, crush, tenderize, and scoop up food - and you can even use the end of the handle to grind spices. Complement it with a smaller paring knife for finer cutting and making garnishes, and you'll be ready for just about anything.

Getting a Grip
Hold the knife in your writing hand. Move your hand all the way up the handle so that your thumb is on one side of the blade and your index finger on the other side. Curling your index finger slightly, grasp the blade firmly between your thumb and index finger. This may feel a bit strange at first, but once you get used to it, you'll find that grasping the blade in this way gives you much more control than simply wrapping all your fingers around the handle.
Use your free hand to hold the food in place, curling your fingertips under. Use the flat side of the blade alongside the first knuckles of your free hand, and as you slice or chop, slide your free hand along to guide the blade and keep it vertical. To avoid cutting yourself, never uncurl the fingers of your free hand, and never raise the blade higher than the first knuckle. Try not to wiggle the blade while cutting. Use a firm downward and slightly forward motion
Wok On!

Thursday, July 28, 2011

Pepper'n paneer curry

For all pepper lovers and of course paneer favorites! 
A cheese in the spicy mixture. Paneer is the most sought out dish in our home. I wanted to prepare a very spicy paneer dish and this time not the traditional recipes from net. I'm not sure if this recipe exist! I found all the Spice jars, muddled them together to get this exceptional! 
Sometimes, we tend to use same spices for most of the curries. Do you realize the taste differs in each of them! Very true that the quantity of them in each matters and this gives different flavors to all of them.

Friday, July 22, 2011

Aloo Gobi masala

Its been almost 8 months since I made something special, or I would say I rather had no time to enter my kitchen since my little Prince came to our house. And now its time to step in! 
All this while I have been preparing gobi manchurian only. 
This time decided to prepare more varieties with Gobi. Since my mom is with me here, we will definitely have gobi atleast once a week as Gobi is her favorite veggie and she loves with anything and everything. 
Sundar will also be home soon, and he is expecting something for chapathi today!

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