Baked Tomato Sauce - Homemade from fresh tomatoes

20 small Plum or Roma tomatoes splited lengthwise and seeded - use fingers for this job or a spoon will do a more cleaner job
Line this in a glass baking pans
Sprintz with olive oil
Add one Tbsp each oregano and thyme fresh - if used dry cut to 2tsp each
1/2 tsp salt
Grinds of black pepper
1 cup finely diced onion - red , yellow or white, choice in yours
2 tsp finely mined garlic
1 bay leaf

Into 325 degree oven....
Now why not use a pot like others, because by surrounding it with dry heat , we can remove the excess moisture thus conc the flavors
and also tomatoes contain sugar, which will stick on any pan, by this way we can forget it for 2 hour
2 hours later, we need to create new flavors - by carmelization , turn it to 400 and cook for another half hour
Time to grind - do it via a food mill or a blender / food processor


Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes.

http://www.cookingchanneltv.com/recipes/alton-brown/tomato-sauce.html

Palak Panneer - zee khana - rakesh sethi

In a cooker add 2Tbsp oil and add 2 dried red chilly broken . Once it crackles add 1tsp ginger garlic paste and 2Tbsp finely chopped onion
Saute this until the onion turns a little brown
To this add the dry ingredients
1/4 tsp turmeric
1/2 tsp red chilly powder
1/2 tsp garam masala and Salt to taste. Mix well
To this add 2 chopped tomatoes and mix well

Once the tomatoes are soft add 200 gms shredded palak and 200 gms diced panner and 2Tbsp lemon juice

Close the cooker and

Open and add 1Tbsp ginger julinees and 2tsp cream or malai and serve

Matchstick Potato fries

http://www.foodnetwork.com/recipes/ina-garten/matchstick-potatoes-recipe/index.html

Top Recipes

Cut a Recipe in Half???

How can I cut a recipe in half?

A.

The simplest method -- reducing all ingredients by half -- works for most recipes, particularly ones that don’t require much precision or chemistry, like soups, stews, casseroles, and simple sauces.

Example: If the recipe calls for one cup of a liquid or dry ingredient, reduce the amount to a half cup. (Be sure you’re using liquid and dry measuring cups for the appropriate ingredients.)

ORIGINAL (HALF) 
1 cup (1/2 cup)
3/4 cup (1/4 cup + 2 Tbl.)
2/3 cup (1/3 cup)
1/2 cup (1/4 cup)
1/3 cup (2 Tbl. + 2 tsp.)
1/4 cup (2 Tbl.)
3 Tbl. (1 Tbl. + 1 1/2 tsp.)
2 Tbl. (1 Tbl.)
1 Tbl. (1 1/2 tsp.)

When you’re baking or preparing any dish that requires more precision to cook properly, you might have to convert the recipe based on the weight of the ingredients. Measuring by weight is more accurate than measuring by volume. For example, one cup of flour weighs approximately 4.25 ounces. To cut the recipe in half, you should weigh out 2.12 ounces of flour.

Want to cut by more than half? If you know the end weight or quantity of a recipe you want to cut, you can also scale the ingredients using a simple conversion calculation.

Example: The recipe makes eight cups of spaghetti sauce, but you only want to make three cups.

• Step 1: Divide the new amount by the old (for example, 3 ÷ 8=.375)
• Step 2: Multiply all ingredients in the recipe by the conversion number (in this case, .375).

EGGS: If the cut recipe requires less than one large egg, beat the egg until the yolk and white are blended. Let the bubbles settle, then measure out two tablespoons.

SALT, PEPPER & SPICES: Use a scant half of the original amount when measuring seasonings for a recipe you cut in half, then adjust seasonings to taste. (It’s easier to add than to subtract.)

TEMPERATURE: Use the original temperature recommended in the recipe.

TIME: Cooking time will not be exactly half the time listed in the recipe. It is usually more than half. Example: If the original recipe says to bake for one hour, the actual cooking time for the smaller recipe might be around 40 to 45 minutes.

Basic Palak Gravy

Blanch 200 gms spinach and make it into a puree

In a pan heat 2Tbsp oil , and add 1Tbsp chopped garlic - fry for a min
Add 1 -2 dried red chilly
2tsp Chopped green chilly and stir for a minute
Once you know the raw smell of the garlic has been removed
Add 1/2 tsp yellow / red chilly powder
1/2 tsp kasuri methi
3 finely chopped tomatoes
Cook until tomatoes are soft , and add 2 Tbsp tomato puree and mix well.
Add salt to taste, mix and add the spinach puree


Boiled Channa - Boiled Potato - Steamed Corn - Mushroom

Choose from the above ingredients to make your choice of vegetables. You can also combine two or more of the ingredients


Once you add the veggies of your choice add 3Tbsp cream and fold the cream . Switch off the heat
Remove on to the serving bowl and add a dollop of butter (1Tbsp)
Garnish with coriander leaves

Limoncello

This one is inspired by the show Good Eats , a very easy to make and can be stored in for over a year s time

Ingredients

 8 - 10 lemons
750 ml Vodka
2/3 cup water
2/3 cup sugar


Directions:

Carefully remove the zest from the lemons using a microplane. Be careful not to remove any of the white pith / part of the lemon
(You can reserve the lemons to make lemonade or squeeze and freeze the juice for later use)
Put the lemon zest into a large glass container and pour the vodka over the zest and let it sit in a cool dark place for 7 days
After 7 days , strain the liquid through a fine mesh strainer, lined with muslin or cheese cloth layers and strain
Meanwhile combine the water and the sugar in a saucepan over high heat and cook, stirring it continually until the sugar is dissolved - this will take about 3 minutes
Cool this syrup and add the strained lemon zest vodka. Stir to combine
Transfer into a glass container and let it age for atleast 4 hours in the freezer
Limoncello can be stored in the freezer for upto a year s time

Drink safely !!!!