Tuesday, February 5, 2008

Buyers Guide

Cookware is one of the most important purchases you will make for the kitchen. The right cookware and some preparation can go a long way to preventing culinary disasters while out in the backcountry. Even a lightweight backpacking purist will tell you that man cannot live on freeze dried foods alone. There are lot of options when looking at cookwares. One wrong choice of cookware can lead to several disaster.

The choice of cooking utensils should be appropriate for efficient and easy cooking. Different cookwares are made of different materials and have different uses. Depending on the need and use of the cookware a buyer should take into account the right cookware. A perfect cookware is an essential requirement for easy and safe cooking.

There are certain tips that a buyer should take into consideration while buying a cookware :
1.When buying a cookware consider how often you will use the equipment and what type of food will be cooked.
2.Also take into account the number of persons you ll be cooking food for. An appropriate size is also essential while buying a cookware.
3.Choose sturdy utensils of decent quality.
4.Look for medium or heavy weight pans.
5.Firstly buy the essential cookwares like vegetable peeler, spatula, wooden spoons, etc.
6.Thin steel coated with a kiln baked enamel finish looks good. It is easy to clean and hard to scratch.
7.Aluminum cookwares are very light and conducts heat very well, making cooking quiet efficient.
8.Certain acidic foods might react with an uncoated aluminum surface.
9.Stainless steel cookware is extremely durable and cleans quickly. The down side is its inability to conduct heat evenly, leading to scorched food.
10.Cookware with a black outer finish is easy to use and cheap too.
11.A large coffee can used for boiling of water.
12.If baking, frying or using a pot for oven, raise the pot off of the heat source.
13.Lids are a must with cookwares. A pot with a lid will cook food faster and boil water in a short time. Lids also help keep soot out of food from the heat source.
14.Make sure wooden utensils are sanded smooth and have nothing that could splinter off into the food.
15.Check for solid attachments in utensils such as whisks and tongs that are put together from several pieces.
16.Choose only wooden or rubber coated utensils for use with non stick cookwares.
17.A set made of polished aluminum or stainless steel will cost significantly less than a set made from anodized aluminum or copper.
18.Cast iron, an excellent conductor of heat, is the choice of many cooks for its durability and performance.
19.Copper is the choice of the most discerning cooks. It conducts heat better than any of the other types of cookware. Copper is attractive but requires periodic cleaning and polishing to maintain its beautiful appearance.
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Saturday, February 2, 2008

Sweet Corn Pakora

sweet corn(2cups)
water (1n1/2 cups)
chilli powder
black papper powder

atfirst add corns to water and boil for a few minutes.(packed corns are soft so dont need to boil more.)
then drain the extra water
in another bowl take 2 eggs,salt,black papper powder ,red chilli powder and cornflour.then mix it and make a thick batter.
after that add the boiled corns.
heat white oil in frying pan.then shape the mixture of corn like pakora n fry deeply.
ur pakora is now ready to serve.serve it with tomato sauce n green salad.
++u can add fresh coriender leaves with it also.

Quick Crispies


Bread slices - 8 nos
(white or brown)
Cornflour - 1 tbsp
Allpurpose flour(Maida) - 6 tbsp
Kalonji(Black jeera) - 1/2 tsp
Chilly powder - As reqd
Salt - As reqd
Coriander leaves(finely chopped)- 1 tbsp
Oil (Sunflower or corn oil) for frying


1)Cut the bread slices into fingers, triangles or any shape you fancy.

2)Mix together maida, cornflour, salt, chilly powder, coriander leaves and kalonji in a bowl, to form a batter (not very thick).

3)Heat oil in a kadai or a pan.

4)Coat the bread slices with the batter and deep fry, till golden brown.

5)Drain on a kitchen towel (paper).

:- Serve hot with tomato sauce or coriander or mint chutney.
:- The crispies are crunchy and tasty and are not soft like buggies.

Macaroni Pakora


Macaroni(boiled) – 1 cup
(boiled in water along with little salt)
Onion – 1 no
(finely chopped)
Tomato – 1 no
(finely chopped)
Salt – As reqd
Chilly powder – As reqd
Corn flour – 1 tsp
Gram flour(Kadalapodi) – 6 tsp
Water – As reqd
Oil for frying


1)Heat oil in a pan or a kadai.

2)Saute onions and tomatoes.

3)Add boiled macaroni along with salt and chilly powder.

4)When done, allow it to cool.

5)Mix together gram flour or besan along with little salt, little chilly powder, cornflour and water to make a batter.

6)Add the cooked macaroni into this batter.

7)Allow it to stand for two mins.

8)Deep fry them in oil.

Chicken 65


Chicken - 1/2 kg
Vinegar - 1 tbsp
Ginger - 1 small piece
Garlic pods - 6 - 8 nos
Salt - As reqd
Fennel seeds(Perinjeerakam) - 1/4 tsp
Chilly powder(Paprika) - 2 tsp
Oil for deep frying


1)Clean chicken and cut into small pieces.

2)Grind together ginger, garlic and fennel seeds.

3)In a bowl, add chilly powder, ground masala, salt and vinegar and mix well.

4)Add the chicken to the above masala and marinate it for 2 - 3 hrs.

5)Cook the marinated chicken for about 5 - 10 mins in a closed kadai.

6)Finally, heat oil in a nonstick deep fry pan.

7)Fry the cooked chicken till golden brown.

Serve hot with lime wedges as a starter

Baby Corn Pakodas


Baby corns - 10 nos
Allpurpose flour(Maida) - 5 tbsp
Cornflour - 5 tbsp
Green chillies - 4 nos
Ginger - 1" piece
Garlic pods - 4 - 6 nos (optional)
Coriander leaves(chopped) - 1 tbsp Salt - As reqd
Oil for frying


1)Cut the baby corns lengthwise into two and keep aside.

2)Grind together the green chillies and ginger into a fine paste.

3)Mix together the maida, cornflour, salt, the masala paste and the chopped coriander and form a smooth pakoda like batter by adding enough water.

4)Dip each baby corn in the batter and fry in hot oil, till crisp and golden.

Serve hot.

Hara Bhara Cutlets

1 cup frozen chopped Spinach
1/2 cup frozen peas
1/2 cup frozen french cut beans
1/2 cup chopped onions
2 green chilies finely chopped
2? ginger grated
1 large potato
1/2 cup plain breadcrumbs
1/2 tsp turmeric powder
1/4 tsp garam masala
1 tsp red chillie powder
1 tsp coriander powder
A few curry leaves finely chopped
Salt to taste

Defrost the frozen spinach in the microwave to break up the chunk.

Boil the potato, skin and keep aside to cool.

Heat 1 tbsp oil in a shallow pan, and fry the chopped onions. When the onions starts to brown, reduce the heat and add the salt, turmeric powder, garam masala, chillie powder and coriander powder and saute till all the spices are cooked. Add all the vegetables to the pan, increase the heat and cook till all the moisture is completely gone.

After the vegetables and the potato is cooled down enough to handle, mix the two together using your hand. if the mixture is too wet and soft, add some breadcrumbs till the mixture is strong enough to be held together on its own. Divide the potato-vegetable mixture into equal sized globes, and flatten with the palm to make patties.

Dip the patties in bread crumb, and shallow fry till they start to brown.

Serve with ketchup and hot sauce.

Paneer Sandwitch


1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed


Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown.
Serve with ketchup.

Hari Mirch Pakora


8 - 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain


Wash, wipe and slit the chillies along the length.
Remove the seeds from the chillies.
Mix all the ingredients for the stuffing and fill it inside the chillies.
Mix all the ingredients for the covering and add enough water to prepare a thick batter.
Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
Serve hot with tamarind chutney and hari chutney.

Prawn Kababs

300 gms shelled and deveined prawns
1 egg
1 tblsp. Worcestershire sauce
1 green chilli, chopped
1 large onion, chopped
6 pods garlic, finely chopped
1/2 tsp. turmeric powder
1 tsp. cummin seed
Chopped coriander leaves
Salt and pepper as per taste
Oil for deep frying

Wash and marinate the prawns with salt

Keep the marinated prawns for 45 minutes

Wash the prawns again and pound them.

Add the rest of the ingredients except the egg and pound again until well blended.

Knead in the egg. Make into small balls

Deep fry the balls until golden brown.

Serve hot.

Sunday, January 13, 2008

Italian Pasta Soup

Ingredients:1 lb ground turkey breast or chicken breast
1 16 oz can stewed tomatoes
1 15 oz can kidney beans, drained & rinsed
1/2 c canned julienne carrots
1 14 oz can beef broth, defatted
1 8 oz can tomato sauce
1 stalk celery, chopped
2 t dry onion flakes
1 clove garlic, pressed
1 c uncooked pasta
1 pkg dry spaghetti sauce mix
1 pkg dry Ranch dressing mix
Salt & black pepper to taste
Dash of seasoned salt
3 c water

Brown meat in large pot sprayed with nonstick cooking spray. Add remaining ingredients & simmer only long enough to cook pasta. DO NOT OVERCOOK. Serve warm with garlic toast.

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Saturday, January 12, 2008

Chunky Tomato Potato Soup

2 tablespoons butter
2 onions, chopped
4 cups peeled, cubed potatoes
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 cups milk
1 tablespoon cornstarch
1 (14.5 ounce) can tomatoes
1 1/4 cups chicken broth
2 tablespoons tomato paste
salt and pepper to taste

Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

Chicken Noodle Soup

1 1/2 pounds boneless, skinless chicken meat
1/2 pound uncooked spaghetti
4 cloves garlic
1/4 cup chopped onion
salt to taste
12 cups water
3 tablespoons olive oil

1.In a large pot, bring the water to a boil. Add the salt and olive oil.

2.Chop up the chicken, and add it with the onion and garlic to the pot.

3.Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.

Potato and Onion Soup

1/4 cup margarine
1 onion, thinly sliced
2 leeks
2 red potatoes, peeled and sliced
2 quarts water
1 tablespoon salt
1/4 cup margarine
1/2 cup heavy whipping cream
3 tablespoons chopped fresh chives

In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.