Financial Daily from THE HINDU group of publications
Friday, Aug 26, 2005
Financial Daily from THE HINDU group of publications Friday, Aug 26, 2005 |
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Life
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Food & Cuisine Try this at home...
FLAMBÉ GULAB JAMUN Serves 4 Ingredients
8-10 readymade gulab jamun with syrup 1 small bottle rum 1 tsp grated nutmeg Method
Heat the gulab jamun with their syrup over the gas. When the syrup starts to bubble, lower flame. Meanwhile pour the rum into a metal ladle. Warm over a low gas flame. When the rum alights pour over the gulab jamun in a circular motion and set alight or flambe. (Both gas flames should be off, otherwise you will really be playing with fire!) Bring to table (finale). Serve as is or with vanilla ice cream. Sprinkle the nutmeg. For some real `pizzaaz', throw in some fresh rose petals. Kitchen Essentials
Metal ladle Gas-to-table dish Tip
Gulab jamun must be kept warm either on low flame or in an oven in order to get the flambé.
MASALA NACHOS
Serves 2-3 Ingredients
3 papads, roasted or khakras 150 g natural cheddar, grated 100 g cream cheese 2 green chillies, chopped 1 tomato, chopped 1 capsicum, chopped fine Method
Remove the cream cheese from the refrigerator and stand at room temperature for 5 minutes until soft and creamy. Break the papads into large pieces. Arrange on an ovenproof plate. Spoon over the cream cheese, chillies, chopped tomatoes and capsicum. Sprinkle the grated cheese on top. Grill under a hot grill or in an oven for 1-2 minutes until the cheese melts and starts to sizzle. Remove at once. Kitchen Essentials
OTG (oven-toaster-grill) Ovenproof plate Tip
Never use a microwave for this recipe. Your cheese will certainly melt but the papad or khakra will become soggy. Papad is a good substitute for tortilla chips, which are not always available.
SZECHWAN-STYLE PANEER
Serves 4 Ingredients
500 g paneer, cut into 1" cubes ½ jar Karen Anand's szechwan sauce 2½ cups thick coconut milk (fresh, instant powder or tetrapak) 2 tbsp Thai fish sauce (optional) or salt 3-4 kaffir lime leaves, shredded fine (optional) Method
Empty the szechwan sauce and the coconut milk into a saucepan and heat gently for 5-10 minutes until it thickens. Mix well and add the fish sauce or salt to season. Add the paneer, taking care not to break it. Sprinkle the kaffir lime leaves. Serve as is with toothpicks. Kitchen Essentials
Saucepan Serving platter Toothpicks Tip
Kaffir lime leaves add a fabulous aroma to the dish. If not available, replace with lime rind.
ORANGE SMOOTHIE
Serves 4 Ingredients
400 g yoghurt 200 ml skimmed milk 500 ml freshly squeezed orange juice ½ jar Karen Anand's chunky orange marmalade 1 tsp grated ginger orange slices for decoration plenty of ice Method
Blend the yoghurt, milk, orange juice, marmalade and ginger in a blender, for 1 minute, with plenty of ice. You may have to do this in two batches. Pour into glasses. Decorate with the orange slices, and serve immediately. Kitchen Essentials
Blender 4-6 glasses Tip
If oranges are not available, use tetrapak (preferably Real or Tropicana).
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