Monday, August 24, 2015
Monday, August 17, 2015
Last week I was doing kind of trial and error with several recipes to get the flawless result and finally I am happy with the result. With the first two recipes that I have tried, it tasted good but after rising up they got crack on the top. The third one was adapted from Martha Stewart and it came out as really a foolproof recipe.
Traditionally Soufflés are made in ramekins, though you can use small cups too. They can be made with different flavors.SouffléSoufflédust with confectioners sugar and serve immediately. It would be nice if you can serve them as soon as possible.
Recipe of Classic Chocolate Soufflé : serves 4
Unsalted butter : 2 tablespoon ( at room temperature )
Granulated white sugar : 1/2 cup plus more for ramekins
Egg whites : 3 (at room temperature)
Egg yolks : 3 (at room temperature)
Cream of tartar : 1/8 teaspoon ( as a substitute, you can use 1/2 teaspoon of white vinegar )
Bittersweet chocolate : 5 and 1/2 Oz
Vanilla extract : 1/2 teaspoon
Whole milk : 2/3 cup
Cornstarch : 1 tablespoon and 1 and 1/2 teaspoons
Salt : 1/8 teaspoon
Sour cream : 3 tablespoons
Confectioner's sugar : for garnishing
1. Preheat oven to 400 degrees F or 200 degrees C. Brush four small ramekins with the melted butter and coat each ramekins with white sugar.
2. Whisk egg whites with a hand mixer until it is foamy, about 2 minutes. Add cream of tartar. Whisk until soft peaks form. Gradually add sugar and whisk until medium peaks form, it will take about 5 minutes.
3. Melt the chocolate and set it aside. Take milk in a sauce pan, add corn starch and salt, whisk it nicely. Bring to simmer. Stir it until it is thick, it will take about 2 minutes. Now add the chocolate to milk mixture and whisk it. Add egg yolks and sour cream and mix it. Gently fold in egg whites.
4. Fill the ramekins evenly with batter. Place the ramekins on a baking sheet and bake. Rotate it halfway and bake until souffles puffs but centers should be still semi-liquid. It takes 14 to 15 minutes. Once they are done, dust with confectioner's sugar and serve immediately.
( the recipe is adopted from Martha Stewart )
When you separate the eggs or whisk the egg whites, these tips will help you to get perfect meringue :
Cold eggs separate more easily.
Tiniest bit of fat or egg yolk will wreck a meringue.
After separating , bring egg whites to room temperature, it will take about 30 minutes.
Stainless steel bowl or glass bowls work best, make sure the bowls and whisks are spotlessly clean, grease free and dry.
Don't over beat.
Monday, August 10, 2015
Today I am going to share a chicken recipe with a special type of lemon called “Gondhoraj Lebu”. It’s almost juice-less lemon, wrapped in a green rind. It’s mainly grown in West Bengal and its aroma and flavor send most Bengalis into the world of joy. Today’s generation of chefs is featuring it widely in their new dishes. Whether it’s simple fish, chicken or vegetable dishes, few drops of juice and aromatic pulp of this lime is sufficient enough to juice up your lunch or dinner on a hot summer day.
The name of today's recipe is “Lebu Lonka Murgi”. The origin of this dish may be from the chefs of a popular Bengali Restaurant called Bhajohori Manna and later it made entry to modern day Bengali's kitchen. Last week I tried this new chicken recipe at our home and everyone loved the taste. First let me admit that this may not be a good looking dish with its thin and white-brownish curry, but most fresh and flavorful Chicken Curry I have ever made. When you don't feel hungry after having rich curry and lose your appetite, can try this tangy chicken curry to get your appetite back.
You need to follow only few simple steps to make this summer dish. First marinate the chicken pieces with lime juice, chili paste, yogurt and other ingredients. Then cook the marinated chicken until it is done. The marination process is the main part of the recipe and here are the steps:
Recipe Of Lebu Lonka Murgi ( Chicken Curry with Lime and Green Chilies )
Chicken : 500 g, with bone cut into medium sized pieces
Onion juice : 5 tablespoons, make a paste and squeeze out the juice or can use a small onion paste
Ginger paste : 1 tbsp
Garlic paste : 1 and half tbsp
Green chili paste : 2 tsp
Yogurt / Curd : 1/2 cup
Lemon Juice ( preferably Gondhoraj Lebu ) : 1 and half tbsp
Lime juice : 1tbsp
Green Chilies : 2-3 (slit lengthwise)
Lime leaves ( a handful, about 4 to 5 )
Green Cardamoms : 4
Coriander powder : 1 tbsp
Oil : 3 to 4 tbsp
Sugar : if needed
1. Take a nonreactive bowl, add chicken pieces to it. Now add half of the yogurt, onion juice, ginger and garlic paste, chili paste, lime juices, coriander powder, half of the oil and salt to the chicken.
2. Mix it well and let it rest for about an hour.
3. Take a big pan, add the remaining oil and heat it up. Add cardamoms and wait until nice smell comes up.
4. Take the chicken pieces from the marinade and add to the pan. Fry them on medium high heat till the chicken pieces start to get light brown.
5. Now add the marinade along with the remaining yogurt to the pan. Stir to mix it well. Add the lime leaves. Cover the pan and let it cook on medium high heat until chicken is cooked.
6. Check the seasoning, add more salt or sugar if needed. Add the green chilies, give some stirs and turn off the gas. Serve hot with plain rice or Indian flat bread.