KHARI BISCUIT
[Please note: ALL ingredients should be very cold. Chill them beforehand.]
One cup plain flour (maida).
One cup atta (chapatti, durum, or wheat) flour.
Four TBS corn starch.
One cup ghee.
Teaspoon salt.
Half Tsp. baking powder.
Four TBS buttermilk.
Ice-cold water as needed.
Mix the dry ingredients, then knead briefly to a soft dough with the buttermilk and ghee, using cold water if necessary. Chill this for an hour. Dust with extra flour, then pound it flat and roll it out. Fold it over in three layers with a little flour in between. Roll it out and fold again. Cut into several three by five inch rectangles. Now fold these double twice, lengthwise, and pinch each strip in the centre.
Chill once more for at least an hour.
Then bake at four hundred Fahrenheit for ten minutes. Lower the temperature to 300 for another fifteen minutes to let it bake crisp evenly all the way through.
[Accha to, banaspati margarine bhi hogi.]
Note that whether or not you sprinkle kalonji, sesame, cracked pepper, or cumin seed over before baking, brushing with ghee is not a bad idea in any case. Use a cold roller to impress the seeds on the surface.
An acceptable shortcut is to simply buy pre-prepped puff pastry and treat it similarly.
Originally published here: http://atthebackofthehill.blogspot.com/2013/06/tony-eats-laddoo.html.
Sunday, June 30, 2013
Friday, June 28, 2013
RAVENOUS BEAST SCRAMBLE
RAVENOUS BEAST SCRAMBLE
Two eggs, clotsed.
A large fistful of chunked ham.
Two tablespoons of capers, drained.
Two tablespoons of grated cheese.
Half an avocado, chunks.
One scallion, minced.
One tablespoon Crystal hot-sauce.
One tablespoon of lime juice.
Pour a liberal splash of olive oil into the skillet, sauté the scallion briefly and then add the ham chunks. Once they start to brown, add the capers, then the avocado. Agitate, add the beaten eggs, and swirl around. Sprinkle the cheese over and stir to incorporate as it melts. Liberally dash on the hot sauce and add a generous squeeze of lime juice. Serve on toast points while surfing the internet.
Originally posted here: http://atthebackofthehill.blogspot.com/2013/06/go-ahead-add-kitchen-sink.html.
Two eggs, clotsed.
A large fistful of chunked ham.
Two tablespoons of capers, drained.
Two tablespoons of grated cheese.
Half an avocado, chunks.
One scallion, minced.
One tablespoon Crystal hot-sauce.
One tablespoon of lime juice.
Pour a liberal splash of olive oil into the skillet, sauté the scallion briefly and then add the ham chunks. Once they start to brown, add the capers, then the avocado. Agitate, add the beaten eggs, and swirl around. Sprinkle the cheese over and stir to incorporate as it melts. Liberally dash on the hot sauce and add a generous squeeze of lime juice. Serve on toast points while surfing the internet.
Originally posted here: http://atthebackofthehill.blogspot.com/2013/06/go-ahead-add-kitchen-sink.html.
Wednesday, June 5, 2013
KETOPRAK
Like a lot of Indonesian salads, this is more of a meal than an excursion into healthful living. Vegans do not live in Indonesia.
At least not with any confidence.
Street vendors sell this, with extra sauce and sambal on the side.
Have some grilled meat with it to balance the digestive benefits.
SALAD INGREDIENTS:
Two Eggs, beaten with a tablespoon of water.
One onion, sliced thinly.
Chopped celery leaves from the end of the head.
One container of tofu; pressed, drained, cubed.
A handful of rice-stick noodles (the narrow kind).
Two cups of beansprouts, icky parts removed.
One cucumber, peeled, pipped, and chopped.
Optional: cold boiled string beans.
PEANUT SAUCE INGREDIENTS:
One cup peanut butter.
Four TBS brown sugar.
Three TBS lime juice.
Three TBS soy sauce.
One TBS sambal ulek.
One clove of garlic, smashed and minced.
Dash of amber fish sauce.
A few drops of Chinese sesame oil.
FOR THE SALAD:
Make a thin omelette of the eggs. Roll it loosely and let it cool. Slice it across into strips.
With plenty of oil fry the onion crispy-crisp. Heat, and lots of oil. No half measures.
Drain on a paper towel.
Fry the tofu golden brown, drain.
Boil the rice-stick noodles till soft, drain under running water.
Blanch the bean sprouts in boiling water, immediately rinse under cold.
FOR THE SAUCE:
Whisk all ingredients together with enough water to make it soupy, and cook while stirring till it has achieved the consistency you like. Let it cool slightly before use, lest you burn yourself on the retained heat.
FOR THE COMBINATION OF THE TWO:
Arrange the salad ingredients on a plate. Drizzle the sauce generously over.
Serve with sliced compressed rice (lontong), or if that is not an option, thick slices of boiled potato, as is often done in Holland.
We often add shrimp chips (krupuk) to this, by the way.
Also lovely with deep-fried dry shrimp added.
NOTE REGARDING LONTONG:
Compressed rice is made by compressing slightly overcooked white rice in a form, or packing it into a sleeve made of bamboo leaves (to be discarded after use), and steaming it.
If using a form of some sort, line the form with cheese cloth, and press the rice in firmly, then tie it up well. Only a little more steaming is needed, use your own judgment.
The objective is a dense cake of rice, which you will chill overnight before cutting into large cubes.
Lontong is often also served with satay or sayor lodeh.
Sanak mantep (selamat makan).
At least not with any confidence.
Street vendors sell this, with extra sauce and sambal on the side.
Have some grilled meat with it to balance the digestive benefits.
SALAD INGREDIENTS:
Two Eggs, beaten with a tablespoon of water.
One onion, sliced thinly.
Chopped celery leaves from the end of the head.
One container of tofu; pressed, drained, cubed.
A handful of rice-stick noodles (the narrow kind).
Two cups of beansprouts, icky parts removed.
One cucumber, peeled, pipped, and chopped.
Optional: cold boiled string beans.
PEANUT SAUCE INGREDIENTS:
One cup peanut butter.
Four TBS brown sugar.
Three TBS lime juice.
Three TBS soy sauce.
One TBS sambal ulek.
One clove of garlic, smashed and minced.
Dash of amber fish sauce.
A few drops of Chinese sesame oil.
FOR THE SALAD:
Make a thin omelette of the eggs. Roll it loosely and let it cool. Slice it across into strips.
With plenty of oil fry the onion crispy-crisp. Heat, and lots of oil. No half measures.
Drain on a paper towel.
Fry the tofu golden brown, drain.
Boil the rice-stick noodles till soft, drain under running water.
Blanch the bean sprouts in boiling water, immediately rinse under cold.
FOR THE SAUCE:
Whisk all ingredients together with enough water to make it soupy, and cook while stirring till it has achieved the consistency you like. Let it cool slightly before use, lest you burn yourself on the retained heat.
FOR THE COMBINATION OF THE TWO:
Arrange the salad ingredients on a plate. Drizzle the sauce generously over.
Serve with sliced compressed rice (lontong), or if that is not an option, thick slices of boiled potato, as is often done in Holland.
We often add shrimp chips (krupuk) to this, by the way.
Also lovely with deep-fried dry shrimp added.
NOTE REGARDING LONTONG:
Compressed rice is made by compressing slightly overcooked white rice in a form, or packing it into a sleeve made of bamboo leaves (to be discarded after use), and steaming it.
If using a form of some sort, line the form with cheese cloth, and press the rice in firmly, then tie it up well. Only a little more steaming is needed, use your own judgment.
The objective is a dense cake of rice, which you will chill overnight before cutting into large cubes.
Lontong is often also served with satay or sayor lodeh.
Sanak mantep (selamat makan).
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