Latest Recipes http://www.gourmetindia.com/index.php Wed, 17 Feb 2010 20:22:45 +0000 5 http://www.gourmetindia.com/Recipe-Request-Nukti-Kebab-t1223.html Thanks]]> Wed, 17 Feb 2010 20:22:45 +0000 http://www.gourmetindia.com/Recipe-Request-Nukti-Kebab-t1223.html http://www.gourmetindia.com/pico-de-gallo-t1161.html mexican restaurant west la is very much sougfht after among the tourists people who come here to spend their vacation. While we go for tour its sure that we look forward to try a variety of different kinds of dishes prepared and they are the special attractions of different countries. So you should also try out the various delicious dishes that are found in the mexican cuisine too. This is because the mexican food or dishes are really delicious and tasty ones.
Have you heard about pico de gallo. Pico de gallo is a mexican food item which means “rooster’s beak” in spanish. this is a condiment which is usually prepared out from chopped onions, tomatoes. Usaully these two are the chief ingredient of the pico de gallo. But we can also use chillies particularly the ones like jalapenos as well as serranos with the other ingredients too. Condiment is a typical kind of relish, sauce or a kind of seasoning.
The main purpose for using this condiment is to impart a typical kind of flavour in order to complement a particualr kind of dish. But the specialty of this condiment pico de gallo is that this one is fresh uncooked condiment which differ from the other kinds of condiment. In addition to the above mentoined ingredients such as the chopped onions and tomatoes, we can also use other ingredients too in order to make the condiment really tasty.
You can add lemon as well as lime jucie or fresh cilantro. Radish or cumber to this condiment. Even fruits such as mango can be used up as a ingredient in this condiment too. This is yet another specialty of pico de gallo. Where we can use up a variety of ingredients in accordance to our taste to make it a yummy one to taste.]]> Tue, 15 Dec 2009 06:04:04 +0000 http://www.gourmetindia.com/pico-de-gallo-t1161.html http://www.gourmetindia.com/Bengali-Lau-Recipes-t1159.html Requesting recipes for Lau and Lau Chingri. From previous posts, I understand that this falls under the onion/ginger family. I believe that there is a non-onion/ginger version as well. Would love to learn both. I am in the process of acquiring boris but pl let me know if I can do without as well. Thanks in advance. Thu, 10 Dec 2009 16:17:32 +0000 http://www.gourmetindia.com/Bengali-Lau-Recipes-t1159.html http://www.gourmetindia.com/Sofrito-t1130.html Frijoles Negros a.k.a Black Bean with rice decades ago. When I asked how it was made, she said oh we mix in home made sofrito with beans soaked overnight.... That was when I first heard about sofrito, Discovered that everyone has the own recipe and blend to make sofrito. Then I had some good old puerto rican soul food...... sofrito. In Valencia, excellent meal... sofrito. The the bodegas Dominican pork... sofrito.

Sofrito is a base in essence of garlic, onions and tomatos chopped and slow cooked in olive oil to be added to meats. stews, soups and heck even dal.
But then, when sofrito came across from old world, it got transformed - Cubans, Dominicans,Puerto Ricans had their own variations on it. Some had more greens, sweet peppers, less tomatoes and even no tomatoes. Cilantro, celery, scallion was in, rosemary was out... etc etc.

Finally last year, I decided if I start cooking, I thought I must definitely use sofrito. Hit or miss is what internet gave me &&%^%%$#$#@@@! Few failed experiments later, with the help of two natives of the islands, I made my own blend of sofrito. It has some ingredients that are definitely desi and I definitely added spices than many dominicans and spanish dont use. However cubans do add cumin and peppers.

Sofrito My Way

Part 1

2 Medium Onions (yellow)
2 Medium Onions (red)
8 Medium size fresh garden variety tomato (not fully soft)
6 Sweet Peppers (green+yellow+red)
3-4 Chillies (desi/habenero/poblano/scotchbonnet)
1 bunch of scallion
1 sprig cilantro
1 sprig parsley
4 bulbs of garlic
2 inch ginger
1/3 cup olive oil

Part II

1 tsp achiote paste
1 tsp turmeric powder
1 tsp clove+green cardamom
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
3-4 bay leaves
1/3 cup wine vinegar or sherry

Wash peel and quarter (onions, tomatoes, de-seeded peppers) In a mixer with coarse blades, pour half of the olive oil and the onions, garlic, ginger, and peppers, have it rough chopped. Now remaining ingredients of Part I . Add remaining half of the olive oil in the mixer and process till its it coarse but not pasty.

Transfer from the processor to a large bowl. Dissolve the achiote paste in the sherry, when done add rest of ingredients and mix it well. Pour this over the large bowl and mix well with a ladle. Add more oil if too viscous, and fill in traditional ice cubes and freeze. Once frozen, put the cubes in ziplock plastic bags for future use.

4-6 cubes of sofrito is good to cook two chicken legs + two breasts (i.e meal for two, or two meals for one) Pork stew and ground meat (picadillo) require more cubes.
I have recently put sofrito in even dal makhani




]]> Sun, 15 Nov 2009 03:24:13 +0000 http://www.gourmetindia.com/Sofrito-t1130.html http://www.gourmetindia.com/Cooking-wine-wine-sauce-t1093.html
1 stem of scallion, finely chopped
pinch of cumin seeds
pinch of mustard seeds
1/2 cup of white wine
1/2 cup of cream or buttermilk
Olive Oil
salt+pepper

In a saucepan I heated cumin and mustard seeds in olive oil, as it began to crackle, added chopped scallion, sauted it for a minute or so, added little bit of salt, then poured wine and buttermilk kept stirring, added a bit more of olive oil, kept stirring and tasting in the wooden ladle for the tastiness. Finally added mixture of crushed red and black pepper and removed it from stove immediately.

This became dipping sauce for my garlic bread. And poured some over garlic mashed potatoes too

So, now lets have your recipes too....................................]]> Tue, 29 Sep 2009 08:07:09 +0000 http://www.gourmetindia.com/Cooking-wine-wine-sauce-t1093.html http://www.gourmetindia.com/Another-Recipe-Request-t1085.html Any ideas on what one can do with beets? Salads, paired with meats, poultry Indian and non Indian styles? I suspect much can be done with this sweet and richly colored vegetable but for some reason it did not figure much on our dining table. Would love to explore... Tue, 15 Sep 2009 13:06:07 +0000 http://www.gourmetindia.com/Another-Recipe-Request-t1085.html http://www.gourmetindia.com/Meyte-keemar-chochchori-t1064.html
What you need is:
2-3 tbspn desi ghee

4-5 cloves chopped garlic

1 tbsp chopped ginger

1 chopped onion

1 chopped tomato

1 tsp red chilli powder

2-3 cloves

1 cup tomato puree

1 tsp cumin powder

1 tsp coriander powder

200 gms lamb keema ( mince )

2 tsp chopped green chillies

finely sliced ginger

chopped coriander leaves

salt to taste.

cut your Gurda kalejis in to small pieces.
Wash your keema & drain.
Heat ghee add onions and saute, add ginger & garlic. Add cloves,tomato paste/puree, stirr and then add cummin powder and corriander, mix well and then add the chopped green chillies, gurda kaleji & keema. Saute for a while and add one cup of hot water and let it simmer... when cooked keep it on fire till it dries up... add ginger jullienes and chopped green corriander leaves as garnish.
Simple but delicious.]]> Sun, 30 Aug 2009 04:34:30 +0000 http://www.gourmetindia.com/Meyte-keemar-chochchori-t1064.html http://www.gourmetindia.com/Chanar-ChutneyPaneer-Chutney-t1022.html
This simple delicacy with no costly ingredients has simply disappeared from Bengali kitchens.]]> Sat, 11 Jul 2009 05:15:22 +0000 http://www.gourmetindia.com/Chanar-ChutneyPaneer-Chutney-t1022.html http://www.gourmetindia.com/Recipe-Request-t1009.html Would anyone please share an easy and flavorful kofta curry recipe - meat/chicken or even fish/ thx much in advance... Wed, 10 Jun 2009 14:58:43 +0000 http://www.gourmetindia.com/Recipe-Request-t1009.html http://www.gourmetindia.com/Cultured-Butter-t1002.html Is there an easy way to make cultured butter, given the ingredients available in US grocery stores? Has anyone tried making desi ghee from homemade cultured butter in the US? Tue, 02 Jun 2009 14:26:31 +0000 http://www.gourmetindia.com/Cultured-Butter-t1002.html