IT’S THE TASTE THAT MATTERS IN THE END

its-taste-that-matters-in-end

The latest episode of the Hell’s Kitchen, actually made me realize what I have been sensing in past few months , Yes you bet , I‘ve been discussing this with a friend few weeks before that- “till I will not start tasting everything , how will I know what’s the ingredients that’s adding the flavor and how much , more of, how will I know what’s missing to make the dish complete?”, till now I am dependent on smell senses & on my Not so official tasters -  that is my family members, but their also every taste varies .

Most of you, my readers might remember the scene from the movie Chocolate, where

A girl discuss about the flavor of chocolate, and the guy in the shop replies “how can you define its bad until you actually taste it “and the girl replies … why don’t you eat worms? How do you know they don’t taste good?”  And the guy actually crunch one worm - nice tricks, but the way he explains the taste:-o … hummmm …. So the outcome???

Ladies and Gentlemen, the outcome is one actually need to taste everything to know its taste, imaging if the first fruit that appealed to a humankind was never tasted, the coffee, cocoa, or for instance mango was never once tasted, The called passion fruit “wild, and poisonous till 1900, and someone actually tasted, and here you are ending up with passion fruit dessert that is more then 500 in my known list. The best example is yet to come the cocoa bean that is so ugly looking, and when converted in chocolate its Bitter and dark and very guaee  , Yet In 2006 more than 6.5 million tons of chocolate was sold worldwide.

Till now I am totally dependent on my smell senses to add the ingredients, But the secrete to be a grate chef is to know your ingredient too well I was actually amazed to see ,How the lady actually describe “it’s a back stem of Bok Choy “ wow!!!! Thrilling,-but that turn even more beautiful when a male chef described “seared pear piece as “a piece of mango” , But the real Hell at the Hell’s Kitchen was when the defeated group of male chefs had few weird things to taste “that too – R A W “ e.g. Pig Liver , Chicken Brest , Beef etc. sounds yuckiest? But that is what actually matters, it’s like reality shows displays too much way too much from the reality? Uhhhh ?? I don’t think so, cos at the very end.

its-taste-that-matters-in-end.html

IT’S THE TASTE THAT ACTUALLY MATTERS – TO KILL THE SENSE TO ALIVE ONE’S SENSE OR TO KILL THE WHOLE ENVIRONMENT OF COSY DINING, the secrete of grate cooking is keep tasting what ever you are making , even during its process .

P..S. I AM YET TO DISCOVER TASTE . 

And as always this post is dedicated to Gordon Ramsay.

Paneer Tikka Masala Malaidaar.

On a Chilly Evening Party You are in No Mood to cook anything fancy but wanna impress your family and friends with some really finger licking yummy dish... then this is the answer.Believe Me you must have never tasted such Tikkas they are so very yummy and best thing is they are pure vegetarian . you don't need to add onion also except for garnishing that too is optional.

Ingredients :

• 1/2 Kilo grams. Paneer (cottage cheese).
• 1/2 cup Malai (double cream) Whipped thoroughly.
• 2 Tab Spoon All propose flour (Maida)
• 1 Tab Spoon Yellow Chilly Powder.
• Salt to taste

Side serves :

1. 1 large bell pepper deseeded and diced in big cube chunk
2. 1 Largely chunk-ed onion cubed.
3. 1 Tomato Chunk-ed largely and cubed.
4. Skewer to grill or a griller pan.

For Garnishing :

• 1 Large Onion's Rings (optional)
• Lemon wedges.
• 1 large Table spoon full 5-spice powder or kebab masala.

Method For Tikka.

1. Dice The Paneer In Big cube size Chunks.
2. Sprinkle Yellow chilly powder generously, Coat well add salt to taste mix carefully without breaking cubes.
3. Keep aside.
4. Now Mix Together Cream + Flour + Little Bit More chilly Powder +Salt it should be in running like thick paste constancy.
5. Now coat each Paneer cube well in this mix and keep in a tray.
6. marinade this way for 20 minutes.
7. Now on a Skewer skew through 1 chunk of bell pepper then piece of onion then paneer cube then tomato repeat same order till skewer is 1/3rd full .
8. Grill on a hot barbecue or in a oven rotating occasionally .Till Golden Crisp Brown.
9. if grilling in a pan - just sprinkle little oil then grill all veggies first then grill paneer and then arrange in above skewer's order on a large wooden grill sticks .
10. once done Take out all paneer cubes and cut through lengthwise with same hot Skewer that adds special smoky flavor to the tikkas .
11. Now garnish on bed of onion rings with lemon wedges.
12. Sprinkle 5 spice power and serve very hot and immediately.

Handy Hints:

• you can combine 2 table spoon nicely beaten curd with mint chutney and a pinch of salt and sugar and serve this dip too along.
• Khasta Naan Or Lacchaa Parantha Goes too well with this.
• This is best for any Dinner party , as starter or serve as a complete dish .

Julie & Julia

Bonjour ; Since I saw Julie & Julia I am all over lost again , as at some and yes more of ; at many points i relate my self to this movie and them ( Julie & Julia - Meryl Streep is Julia Child and Amy Adams is Julie Powell) ,


and now days my state is like - I am watching all cookery shows and my passion does not stop here ,I am downloading all sort of funny recipes and even trying most of them too; the ratio is 10:15 yes I download ten and practice these in 15 ways (5 for my own variations )





last week I had a funny - interesting and yummy dream yes ..., It was for a Soup a soup no 1 ever taught me . But I saw my self as a head chef - and was trying my hand in this creamy -yummy -caramelized -onion- rich mushroom soup . Most of my readers may not believe this but yes I actually noted the exact recipe carefully in my recipe ladder and last night I actually tried not 1 but 3 different variations of that soup and all 3 were super fantastic .......Not to mention with loads of butter.

No matter how much difference in opinion I may have with many of my fellow chefs in their different recipes but yet I strongly believe and meet them at one point that... No amount of butter is too much butter u must use enough (no description for enough it should be dare dripping till licking yummy ).



But I am still in search of my self,

Yes!!!!! I wanna open my own restaurant ( any one who have first hand experience in this can call me for help or yes u can send me your help feedback too to help me to open up one...yes I am serious here)

Yes I am planning to open my own restaurant where I will present all my favorite dishes with best food presentation - taste and yes with the very first pick of the day

not to mention I finally saw Ratatouille. yes anyone can cook but not everyone can passionately cook as I do ... I really truly loveeeeeee to cook .


do wait for my "utterly veg" - "veg" - and "non-veg" variation of that Creamy yummy Caramelized Onion rich mushroom soup HERE! Bon appétit!

As its Wisely said "One should dedicate their writing to some one who is close enough for the inspiration ... so mine goes to Both Julie And Julia for this.. Thanks for the inspiration.

TAMARIND PULP - HOW TO MAKE

HOW TO MAKE TAMARIND PULP.

1. Soak Imli (TAMARIND ) 1 small cup in warm water (desired quantity of water or 1 cup) for 2 /3 hours.
2. mash Imli in water with hand or help of a flat spoon thoroughly.
3. Sieve and drain the water and pulp with help of big net strainer.
4. use this thick water as you require or boil it till it gets thick -cool on room temperature and store in fridge for later use .

VARIATION FOR ALL PURPOSE SWEET CHUTNEY (SAOUNTH )

• 1 Large Cup Fresh Tamarind Pulp.
• 1 Cup deseeded dates.
• 1 Tea Spoon dry ginger powder.
• 1 Tea Spoon mixed melon seeds.
• 1 Tea Spoon Black salt. (pink color- or u can use conman salt too)
• 1 Tablespoon Sugar (or more according to taste)
• 50 grm Jaggery (gudd)

Method:

1. mix all ingredients together except salt & melon seeds.
2. Bring To a Boil and simmer till start little thickening & Jaggary is dissolved fully.
3. Remove from heat.
4. Cool on Room Temperature.
5. Add Melon Seeds and salt.
6. Store In A * Glass jar.
7. use as required on Dahi bhalla- Golgappa-Panipuri-Phuchkas-Chaat-Paprri-Bheal Puri-Khakra etc etc.

** Tamarind should Not be kept in any Metal Vessal for its alkaline properties . It works as food poision if kept in any metal vessal .


Handy Hint:

• Add fresh pomigranate gems on the portion you are to consume same day .It enhance the taste .

Edible flowers tips and hints

Edible flowers as a garnish make any dish look special on your table, but be sure the flavor of the flower compliments the dish. Here are a few ideas to beautify your recipes and perk up your taste buds:

• Place a colorful gladiolus or hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip.

• Sprinkle edible flowers in your green salads for a splash of color and taste.

• Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other beverages.

• Use in flavored oils, vinaigrette, jellies, and marinades.

• One of the most popular uses is candied or crystallized flowers, used to decorate cakes and fine candies.

• Asthmatics or others who suffer allergic reactions to composite-type flowers (calendula, chicory, chrysanthemum, daisy, English daisy, and marigold) should be on alert for possible allergic reaction.

• Never use non-edible flowers as a garnish. You must assume that if guests find a flower on a plate of food, they will think it edible.

• Use flowers sparingly in your recipes, particularly if you are not accustomed to eating them. Too much of a pretty thing can lead to digestive problems.

• If you are prone to allergies, introduce flowers in small amounts so you can judge their effect. Some have a much more pronounced flavor than others, so you'll need to judge accordingly.

• The leaves of some flowers also have culinary uses, but be sure to check a trusted food reference source before experimenting. This helpful edible flowers chart links to full color photos, plus includes info on scientific name, pertinent warnings, and flavor comparisons.

• Peruse this plant toxicity list for further reference.

MILK

KITCHEN CURE / MILK

Milk has long been glorified as a wholesome balanced diet. Justifiably so. It suits practically all age groups as an ideal supplement. Apart from being a rich source of good quality protein it contains calcium, phosphorous, riboflavin and many essential amino acids. However, it is deficient in iron and vitamin C.

MILK AS THERAPY

• Sipping cold milk in small amounts provides almost instant relief from acidity and peptic ulcers.
• 
  Milk boiled with 5–6 long peppers (pippali) checks catarrh, cough, asthma, allergies and also helps increase lung stamina. Also, this preparation checks the formation of gas in the body.
• 
  A generous dose of gulkand or isabgol taken with hot milk before bed time helps relieve constipation.
• 
  Bananas and milk together form instant energizers and also have the potential to increase vigor and vitality.
• 
  
• Have a glass of banana shake everyday to feel energized!
• 
  Raisins soaked in diluted raw milk when consumed with honey boost sharpness of vision and also help to strengthen the functioning of the heart.
• 
  Drink a combination of water and raw milk to relieve any burning sensations you may experience while urinating.
• 
  Ayurveda recommends the regular consumption of ghee and milk to arrest and even reverse aging.

Handy Hints:

Heating milk changes its molecular structure, thus making it easier to digest. If, while boiling, you add in a pinch of ground turmeric, a pinch of black pepper powder, a cinnamon stick or a few pinches of ginger powder, you can reduce the heaviness of milk and reduce any mucous-causing side effect.

How to make breadcrumbs

Why on earth would I want to make my own breadcrumbs I hear you ask. Good question. There are several reasons.

You know exactly what is in them

It’s cheap

It’s a good way of using up stale bread

They taste better than store bought

I think that’s enough reasons. I much prefer to make my own for all the above reasons, but most importantly, whenever I use my own, I feel like I have achieved something and they do taste better than the mass produced store bought ones. Here’s how to do it.

• You will need:
• 
  
• Equipment:

A blender of food processor

• Ingredients:
• 
  
• Stale bread

Almost any bread will do and you can mix up different kinds of bread. If the bread is not properly dried out or quite stae enough, just toast it or broil it for a few minutes until it’s nice and dry. 1.First, take all your bread leftovers and tear them into small pieces. 2.Next, turn on your food processor or blender and add the pieces. Unless you have a really powerful blender, you will need to add them slowly rather than throw them all in at the same time. Remember to cover the blender top if you’re using a blender. I have spread breadcrumbs all over the kitchen on more than one occasion. 3.Blend the bread until it’s finely ground up. The finished article should look something like this.

Bread crumbs