RAJMA RASMISA RECIPE (Guiso de Porotos)

RAJMA RASMISA RECIPE

Ingredients:

rajma (kidney beans)- 200 gms
cumin seeds - 1/2 tsp
onions ( pyaj) (medium-sized and chopped ) - 3 nos.
fresh tomato (tamatar) puree - 1 cup
ginger (adrak) paste - 1 tblsp
green chillies (chopped)- 3-4 nos.
cumin seeds powder (jeera powder) - 1 tsp
coriander powder (dhania powder) - 1/2 tsp
red chilli (lal mirch) powder -1 tsp
salt (namak) - to taste
oil (tel) - 2 tblsp
curd (dahi) - 1/4 cup
green coriander leaves (dhania patta) (chopped)- 2 tblsp


How to make rajma rasmisa :

Pick, wash and soak the rajma overnight.
Boil the soaked rajma till well cooked.
Heat oil, add cumin seeds.
When it crackles, add chopped onions.
Saute it till light golden brown in colour.
Add ginger paste and garlic paste and sauté it.
Add the tomato puree and sauté it.
Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
Cook the masala for 5-6 minutes.
Add the rajma, mix it well and add half a cup of water.
Cook it for another 15- 20 minutes.
Garnish with green coriander leaves.

Kalakukko (fish bread)

INGREDIENTS:

***FILLING***
2 pounds Fish, small
1 1/2 pound Pork, sliced into strips like bacon, but about 1/4 to 1/2 inch thick
3 tablespoons Salt (omit salt if pork is already salted)
allspice (optional)
***DOUGH***
2 1/2 cups water
3 1/4 cups Rye flour, sifted
1 3/4 cup Wheat flour, sifted
4 teaspoons salt
1/2 ounce yeast

DIRECTIONS:

Clean the fish, removing fins, large scales and entrails. You may leave the heads if you dare to eat them.

Mix the flours and salt. Add the yeast to the water. When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water.

Set aside about 4 T of dough to be used later. Roll out the remaining dough into a circular shape about 3/4 inch thick.

Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle whose diameter is half the diameter of the rolled dough). Then put all of the fish over top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork.

Preheat oven to 500 degrees F. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with about 3/4-inch-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature.

Put the kalakukko in a 500 degree F. oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 250 degrees F. and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside.

Serve hot or cold.

Cara Sucias

Ingredientes:


* 500 gras. harina leudante

* 100 grs. manteca

* 180 cms3 leche

* Azucar negro en cantidad necesaria (para cubrir las carasucias)

* 2 huevos



Preparacion:


Coloca la harina en un bol y agregale la manteca.-

Deshacela con una cuchara de madera hasta desintegrarla.-

Agregale la leche y huevos.-

Con tus manos forma un bollo de masa suave.-

Enharina la masa sobre la mesa, hasta que quede de medio cm. de espesor.-

Corta discos con un cortapasta (de la medida que desees).-

Pintalos con agua.-

Coloca una cucharada de azucar negro encima de cada disco.-

Cocinalos en horno fuerte de 12 a 15 minutos aprox..-

Pain au Chocolat

Pain au Chocolat (Pan con Chocolate)

Estire el hojaldre en rectángulos de 10 x 15 cm., encierre en ellos una barrita de chocolate semiamargo, arrolle y coloque sobre una placa enharinada, uno cerca del otro. Pinte con huevo batido y deje levar al doble. Cocine en horno fuerte los primeros 15 minutos y luego baje el horno por 15 minutos más. Deje pasar el primer calor y pruebe esta maravilla, con el chocolate que se escurre dentro de la esponjosidad crujiente del hojaldre.

Cheese Cake

Ingredientes:

MASA 100 gr. de azúcar impalpable
100 gr. de harina
100 gr. de manteca

RELLENO
600 g de queso philadelphia
100 g de azúcar 30 g de almidón de maíz
3 yemas 1 huevos 100 g de crema de leche
1 cucharada de ralladura de limón

Preparación:

Masa:

Hacer la masa trabajando con las puntas de los dedos, extenderla sobre la base de un molde de 28 cm. de diámetro Relleno: Mezclar el queso con el azúcar, cuidando que no queden grumos. Agregar los demás ingredientes y unir hasta obtener una crema homogénea.

Armado: Colocar el relleno dentro del molde, sobre la masa. Hornear a temperatura suave, a 150º C durante 60 minutos, hasta que se vea firme. Apagar el horno y dejar enfriar adentro durante 2 horas. Dejar enfriar muy bien antes de desmoldar.

Falso Chucrut

Repollo blanco limpio 1 kg Manzanas verde pelada y fileteada 250 g Sal 1 cdita Vinagre de manzana 500 cc 1/2 vaso de vino blanco Se eliminan las hojas exteriores del repollo Se lava el repolloSe lo filetea eliminando la nervadura centralSe pelan las manzanas y se eliminan los centrosSe filetean y se las pasa por limónSe coloca en una cacerola el repollo junto con el vinagre y la sal, en la mitad de la cocción se agrega las manzanas, y se continúala cocción hasta que este tiernoIMPORTANTE: Siempre se cocina tapado para evitar que la acidez del vinagre se evapore Se envasa cubriendo con el líquido de cocción, si el líquido no es suficiente para cubrir lo completa con vinagre de manzana. Este producto se pasteuriza frascos de 500g 20 minutos y de 1000g 30 minutos. Conservar en lugar fresco y oscuro 12 meses. Una vez abierto conservar en heladera 20 días.

Volcan Chocolate

Primero, derretís a baño maría 200 grs de chocolate con 200 grs de manteca. Por otro lado, batís a blanco 4 yemas, 1 huevo y 200 grs azúcar. Lo integrás con el chocolate derretido con movimientos envolventes, y luego le agregás 200 grs de harina, suavemente. Lo llevás a un horno medio de 180 º en moldes enmantecados y enharinados, el ideal son moldes como para flan. Antes de que pasen 10 minutos, ya están. Se sirve caliente o tibio y queda muy bien con helado de crema americana o vainilla.

Salsa Langostinos

Ingredientes 1 1/2 (3 lb 5 oz) kilos de langostinos limpios y pelados 2 cebollas blancas finamente picadas 3 cucharadas de mantequilla 1 cucharada de aceite vegetal 3 cucharadas de ají amarillo fresco, sin semillas y licuado con aceite 3 tazas de crema de leche 1/2 taza de vino blanco 1/4 de cucharadita de estragón 1 cucharadita de tomillo Sal Pimienta 1 cucharada de harina (opcional) Preparación Cocinar los langostinos en agua hirviendo bien salada 3 ó 4 minutos o hasta que cambien de color. Retirarlos, escurrir y reservar. Saltar la cebolla en mantequilla hasta que esté transparente. Agregar el estragón, tomillo y ají. Mezclar bien y agregar el vino. Sazonar con sal y pimienta. Llevar a hervir unos 5 minutos y agregar la crema de leche. Si se desea espesar más la salsa, diluir 1 cucharada de harina en 1/4 de taza de agua y añadirla a la salsa, moviendo constantemente, mientras hierve. Agregar los langostinos, mezclar y rectificar la sazón. Servir acompañado de arroz blanco.

Spring Rolls

Spring Rolls Recipe - Summer Rolls Recipe

Ingredientes:

Vietnamese rice paper
bean sprouts
carrots
avocado
mango
cucumber
radish
lettuce crisphead
mint
chicken prawns/shrimps

Basic Traditional Dipping Sauce (Nuoc Cham)
Makes ¾ cup
3 tablespoons lime juice (1 fat, thin skin lime)
2 tablespoons sugar
½ cup water
2 ½ tablespoons fish sauce

Optional additions:
1 small garlic clove, finely minced
1 or 2 Thai chilis, thinly sliced
1 teaspoon homemade chili garlic sauce or store bought (tuong ot toi)

1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and as yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.

2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. My mother looks for color to gauge her dipping sauce. When it's a light honey or amber, she knows she's close.

Notes Advance Preparation - This sauce may be prepared early in the day and left to sit at room temperature.

Variation - Use half lime juice and half Japanese rice vinegar for a less assertive sauce. Some delicately flavored dishes require this.

Other Ideas for Dipping Sauce

Hoisin-Chili Sauce: 3/4 cup prepared hoisin sauce 1/4 cup minced onion 3 tablespoons rice vinegar 2 tablespoons water 2 to 3 teaspoons Asian Red Chili Paste 2 tablespoons minced salted roasted peanuts In a medium saucepan over medium-high heat, combine Hoisin sauce, onion, rice vinegar, and water; heat and stir approximately 3 minutes until mixture comes to a boil. Remove from heat and stir in chili paste. Let sauce cool at least 30 minutes. Just before serving, stir in peanuts.

Curried Mayonnaise Sauce: 1/2 cup mayonnaise 1 teaspoon fresh lime juice 1/4 teaspoon water 2 teaspoon curry paste (or to taste) In a bowl, whisk together mayonnaise, lime juice, water, and curry paste. Refrigerate until ready to serve.

Garlic-Lime Sauce: 1/4 cup sugar 1/4 cup hot water 1 red serranto chile pepper, seeded and finely chopped 2 cloves garlic, minced 1/3 cup fresh lime juice 1/4 cup fish sauce In a medium bowl, combine sugar and hot water; stir to dissolve the sugar. Whisk in chile pepper, garlic, lime juice, and fish sauce. Serve at room temperature.

Strawberry Sauce: 2 tablespoons extra-virgin olive oil 1 tablespoons sesame oil 3 tablespoons rice vinegar 1 clove garlic, minced 1 teaspoon soy sauce 1 teaspoon strawberry preserves 1/2 teaspoon freshly grated ginger root 1/4 teaspoon crushed red pepper In a large bowl, whisk together olive oil, sesame oil, rice vinegar, garlic, soy sauce, strawberry preserves, ginger, and red pepper. Serve at room temperature.

Spicy Peanut Sauce: Bunch fresh cilantro leaves 1 cup smooth peanut butter 1 tablespoons sesame oil 1/2 cup soy sauce 2 1/2 tablespoons sugar 3 cloves garlic, minced 1 tablespoons hot chili sauce 1 tablespoons rice vinegar In a food processor or blender, place the cilantro leaves, peanut butter, sesame oil, soy sauce, sugar, garlic, chili sauce, and rice vinegar. Process until smooth. Serve at room temperature.

Lemon Vinaigrette Sauce: Juice of one lemon Juice of one lime Juice of one orange 2 tablespoons rice vinegar 1 teaspoon freshly grated ginger 1/2 cup extra-virgin olive oil 1 shallot, minced In a large bowl, whisk together lemon juice, lime juice, orange juice, rice vinegar, and ginger. Allow mixture to sit fifteen minutes; strain out the ginger and any citrus seeds. Add the shallots and slowly whisk in the olive oil. Season to taste with salt and pepper. Serve at room temperature.

Garam Masala

Easy one! Ingredients 1 tablespoon ground cumin 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground pepper 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg Directions Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place. Full Recipe Prep Time: 10 minutes Cook Time: 4 minutes Total Time: 14 minutes Ingredients: 4 tbsps coriander seeds 1 tbsp cumin seeds 1 tbsp black peppercorns 1 ½ tsps black cumin seeds (shahjeera) 1 ½ tsps dry ginger ¾ tsp black cardamom (3-4 large pods approx) ¾ tsp cloves ¾ tsp cinnamon (2 X 1” pieces) ¾ tsp crushed bay leaves Preparation: Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. When the spices are roasted turn off the heat and allow them to cool. Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. Grind them all together, to a fine powder in a clean, dry coffee grinder. Store in an air-tight container in a cool, dark place.