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 !!!!

Crispy Onion Rings with Spiced Ketchup

I was just watching a television show - Restaurant Impossible ... and thus got inspired for my quick finger licking snack - Onion rings, which are equally famous to French fries here in USA


Ingredients:

For the Spiced Ketchup

1 cup tomato sauce or ketchup
1 Tbsp stone ground mustard / Dijon mustard if you have on hand
1 Tbsp chilli paste

For the Onion Rings

3 large yellow onion, cut into roundel s- about 1/8th " thick
Oil for frying
1 cup Maida / All purpose flour
Salt and Pepper for seasoning
Ice cold water

To go about:--

Soak the onion rings for about 15- 20 mins in ice cold water. Next drain ensuring the onion has no more water in it
Lay it on a paper towel for a min
Preheat your oil - in case you are used to a thermometer 375 F is the point
In a bowl, blend the flour - salt and pepper mixing them well
Add one - third of the onion, mix the onion well tapping off excess flour and add to the fryer cooking until they are crisp , say about for 2 - 3 minutes
Once done, transfer to a paper towel to remove the excess oil
Repeat the same procedure with the remaining onions - in batches

For the Spiced Ketchup: Mix all the ingredients well

In a plate arrange the onion rings along with the spiced ketchup. You can also garnish with some mint leaves (Onion and Mint really go on very well )


Note:

If you want it a little Indian style flavor, you can add some chilly powder and ajwain / carom seeds to the flour mixture
Adding garam masala also would give you the Indian touch
Usually onion rings are coated with a batter made with flour and seasoning, but I did not want to overload myself with the taste of the flour, this also turned to be great where you can actually bite into a combination of sweaty and caramelised onions
I could not take a picture of this , as it was at my friends place , but next time I make it at home, will surely shoot some good pics 

Pear and Mint Chutney

A little twist to the regular mint - coriander or sweet tamarind chutney. This chutney will bring on the taste of the sweet pear as well as the fresh mint's minty flavor

It can be a great accompaniment to pakoras

Ingredients:

Oil: 2 Tbsp
Onion: 1 medium
Mint: 1 cup
Pears: 2 medium
Fennel seeds: 1 tsp
Cardamom seeds: 1 tsp
Salt: to taste
Pepper: 1/2 tsp


Wash and drain the mint leaves and roughly chop it
Roughly chop the pears
Thinly slice the onions
Heat oil in a pan and add the onions , cook until it turns soft
Once the onions turn soft , add the fennel and cardamom seeds saute well and remove it from fire
Allow it to cool for about 15 mins
In a food processor / mixer add the onions, chopped mint and pears along with salt and pepper
Puree until smooth, leaving a bit chunky texture
Store into air tight containers in the fridge for about 3 - 4 days

Spicy Plantain chips

Ingredients

By Bal

Green Plantain: 4 unripe
Oil: for deep frying
Garam Masala: 1 Tbsp
Smoked Paprika or red chilly powder: 1Tbsp
Salt: to taste

Peel the plantain using a peeler. You might have to do a couple of rounds of peeling
Slice the peeled plantain using a mandolin or a sharp knife to about a 1/8" thickness
Fry the slices in batches in hot oil until golden and crispy. Stir them a bit while frying to prevent it from sticking together
Remove the plantain once done and drain on to a paper towel lined sheet
In a bowl mix the garam masala, salt and paprika and sprinkle the spiced misture on the fried plantain and serve
Alternatively it can be cooled down and stored in an airtight container for upto 10 days