COOKERY TIPS FOR  Salt ‘n’ Pepper Corner

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We are strict vegetarians. But my son likes mushrooms. Whenever we got to a hotel to eat, he asks for mushroom soups and Chinese dishes with mushrooms. Since he is a poor eater and I know that mushrooms are rich in vitamins I would like to know everything about mushrooms and how can we use them in vegetarian dishes.

Gayatri Shankaran, Mandaveli

Mushrooms are rich in protein and vitamin B. Mushroom is vegetarian. Similar to other vegetable dishes, you can make dishes with mushrooms also. You can make soups, poriyal etc with mushroom. Mushroom cooks faster and becomes soft soon. But when you make a poriyal with mushroom, remember to add salt when the dish is almost complete.

HANDY HOUSEHOLD TIPS

1. Put a few cloves inside a jar of sugar.  This will prevent arts from entering into it.
2. Soak garlic in water for a few minutes before peeling.  The skin will come off easily without sticking to the fingers. 
3. Add a pinch of turmeric powder to the oil before adding cumin or mustard seeds.  The seeds on crackling will not spill outside.

Mrs. Rita Thakur,  #17,32, Kadambari Apts, Abdul Aziz Street, T. Nagar,
Chennai – 600 017.

1. Sometimes when we slip one glass or vessel into another. They get stuck together and become difficult to separate. Fill the top one (glass/vessel) with cold water, dip the bottom glass/vessel in hot water. They will separate easily now.
2. Add a little salt to  starch water when you want to starch clothes.  Salt will help to give your starched cotton cloth a smooth finish.

Mrs. Bhuvaneswari K.K., Plot No. 1869 (1st Floor), I Block, 26th St, Annanagar West, Chennai 600 040.

RECIPES BY SHOBAA RAMJI

SHAHI TUKDE

6 to 8 - Slices of bread
½ cup  - khoya
1¼ cups - sugar
3 cups - Milk
1 tsp.   - Saffron stands
1 tsp.   - Cardamom Powder
5          - Cashewnuts
Ghee to fry

For garnish

1 table spoon – Pistachio nuts
1 tsp.               -  Cardamom powder
Silver warkh

Method

1. Cut bread slices into half or triangles into or four pieces.
2. Heat ghee and fry bread till crisp and light brown.
3. Drain and arrange in a flat serving dish.
4. Grind cashew to a coarse paste.
5. Boil milk with khoya, sugar, saffron, cardamom powder and grind cashew.
6. Stir till thick.
7. Gently spoon out the milk mixture on the fried bread slices and allow it to soak.
8. Garnish with chopped pista, almonds and silver warkh

KHOYA MAZOON 

1 cup               -         Khoya
1 cup               -         Milk
2½  cup          -         Sugar
4 tablespoon  -          Poppy sweets
1 tsp.               -        Cardamom Powder
¾                     -        Ghee
1 cup               -         Cashewnuts
1 cup               -         Almonds
1 cup               -         Dried dates (Khajoon) a pinch nutmeg powder

Method

1. Roast poppy seeds and keep aside. Coarsely powder the nuts and dates.
2. Make a thick syrup with sugar and one cup of water (1 string consistency).
3. Add khoya to the syrup and blend well.
4. Add the powdered nuts and poppy seeds to the mixture.
5. Add milk and ghee and stir slowly till the mixture thickens and begins to leave the side of the pan.
6. Add cardamom and nutmeg powder and mix well.
7. Spread mixture on a greased plate. Cool and cut into cubes or diamonds.

SANDESH

½  litre - Milk
Juice of one lemon
2 cups - brown sugar
Food colours and essences
as desired
Paper cups

Method 

1. Boil milk add limejuice and curdle milk – separate the whey and paneer by draining using a muslin cloth.
2. Knead the paneer and brown sugar well.
3. Divide into portions.
4. Add colour and essence.
5. Shape into flower or any desired shape using mould.

Place in paper cups and refrigerate serve cold.

Currying F(l)avour

Fusion of Flavours

Prepare exotic ‘five-star’ recipes in your homes. Leevin Johnson, Executive Sous Chef in a Star Hotel in Chennai, will tell you how.  Leevin is a successful, hands on Chef with a 12 year career in food preparation and kitchen, Banquet and a la carte for leading hotels, restaurants, Pubs, Gastro Pubs, Bistro’s, Contract Catering, Speciality Restaurants and Fusion Restaurants with strong continental and multi cuisine experience across the world. In this regular column Leevin Johnson will bring to you exotic global recipes with a dash of Indian spices and condiments that will bestow the exclusive ‘Indian’ flavour to your delectable dishes. 

 

STANDARD RECIPE CARD

RECIPE NAME:

BAKED NORWEGIAN SALMON, served with cumin mash, baby spinach and saffron cream

INGREDIENTS	QUANTITY	UNIT
Salmon fillet 1 no.	180	Gm
Cumin mash potato	80	Gm
Spinach blanched	60	Gm
Saffron cream sauce	50	Ml
Short crust Salt and pepper	1	No

PROCEDURE:

1.	Peel and boil the potatoes until soft, mash and pass through a sieve.
2.	Saute cumin seeds in butter, add mash potato, add cream and season.
3	Marinate the salmon with white wine, lemon juice, salt/pepper.
4	Sear the salmon in a pan with little olive oil and bake in a preheated oven for 7 min. at 180 degrees C
5	Heat butter and add chop garlic, sauté till soft, add spinach leaves and season.
6	Cut short crust the size of salmon fillet and bake.
7	Spoon potato mash on the plate with spinach on the side.
8	Place the cooked short crust on the potato and arrange the baked salmon over it.
9	Spoon saffron veloute around and garnish with sun dried tomato