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Preparation Time - 30 minutes Serves - 2 Ingredients: 1/2 pound Large Button Mushrooms 1 tbsp   Minced Garlic 3/4 tsp Cumin Powder 1/2 tsp or to taste Red Chili Powder 3/4 tsp Black pepper powder 12 Curry Leaves 1/4 cup Besan or Chickpea flour 1/4 cup Corn Starch 1.5 tbsp Extra Virgin Coconut Oil 1/4 tsp of haldi Thai chili pepper flakes: to taste Lime: to taste Sea Salt per taste Directions: 1.   Dry the cleaned mushrooms with paper towels. Detach the stems from the mushrooms and cut them into four pieces. 2.   Make a thick batter of corn starch and besan, gradually adding water to the flour.   (Make sure the batter is not watery or else it won't form a coat on the mushrooms.) Add a bit of salt, red chili powder, 1/8 tsp black pepper, and haldi to it. Dip the mushrooms in this batter. Heat 1 tbsp of oil and shallow fry the coated mushrooms in a skillet.   Cover the skillet to create an oven effect.   Once cooked, remove to a paper towel and keep aside. 3. To a skillet, add 1/2 tsp

For those biriyani connoisseurs, there is nothing like cooling it with a raita dip that offers refreshment. This recipe is courtesy of my cousin, aninda. Carrot/Mint Raita Total Preparation Time : 20-25 minutes Ingredients 1 medium red onion 12 baby carrots 1 cucumber 1 cup of mint leaves 1/2 lemon 3 cups of yogurt 1 tablespoon of sour cream 1 tea spoon of roasted cumin powder Salt and Red Chilli Powder to taste Few leaves of cilantro and mint for garnish Vegetable Preparation (10-15 min) Use a shredder to make long length shreds of the cucumber and carrots. Use a knife to cut thin slices of red onion and finely chop the mint. Raita Preparation (5-10 min) Pour yogurt in a mixing bowl and toss in the shredded/chopped vegetables/herbs to the yogurt. Stir in the sour cream till you get a smooth consistency. Add the lemon juice and salt and chilli powder and give it a final stir till it looks uniform. Garnish with cilantro and mint leaves.

Spicy Honey Glazed Chicken Wings When I think about chicken wings, first thing come to mind is these golden brown, crispy and super delicious hot wings from Buffalo NY . Although there is a fried deliciousness to the authentic wings, I would still prefer the guilt free baked version of it. Sometimes over-frying takes away from the flavor and you're left with all crisp and no flavor. I had been looking for a good non-frying recipe for chicken wings and finally found one by Tim Wood @ food and wine. I have modified the original recipe to my taste, it came out so juicy, tender, spicy and full of flavor, just the way I like them.   Ingredients   4 pounds chicken wings 1/2 cup extra-virgin olive oil Salt and freshly ground pepper 1/4 cup unseasoned rice vinegar 1 teaspoon crushed red pepper 1/2 cup honey 2 tablespoons soy sauce � tsp chili powder 1 tsp Dijon mustard 1-2 cloves minced garlic   Directions   1. Wash and clean the chicken wings to make sure there are no stray feathers. Cu

Broccoli is a one vegetable that does not have whole lot of taste when boiled or in a raw salad. If you are like me not a huge broccoli fan but would love to try out exciting ways of cooking it without compromising the nutrition�s or the taste, then this recipe for you!! Well cooked broccoli is delicious and nutritious, one of the best source for dietary fibers. Many vegetable soups can be pureed, or partially pureed to leave some texture with a smooth base. I love how creamy and delicious this simple vegetable soup turned out without having to add cream & tons of cheese. I hope you will enjoy the unusual blend of flavors from Broccoli and leek soup with crusty bread. Ingredients 1 large bunch broccoli (about 1 1/2 pounds) 1 tablespoon olive oil 1 tablespoon unsalted butter 2 medium leeks, white and light green parts only, rinsed well thinly sliced 1 medium baking potato, peeled and cut into 1-inch pieces 1 clove garlic, thinly sliced 3 cups water 3 cups vegetable broth 3/4 teaspoo

This post is from March of 2008, yes- recycling again.  I sure have come a long way with yeast, specially after the king cake madness I just put myself through. Visit my Gourmet Girls facebook page for some photos, there's a link in the sidebar. Easter is probably my favorite holiday, I find it so much more relaxed than Christmas. Jack, my little boy and I have already boiled and colored eggs a few times and have had a great deal of fun doing it, I am not as busy at the restaurant at this time of year so I get to enjoy the holiday. Last week we were in Whole Foods and they had some little bunny shaped breads. They were just precious, but their flavor was lacking- specially for a 6 year old who was expecting something more than just bread. So I set out to make the ducklings, filled them with Strawberry jam and Jack loved them! Next time, I might also add cream cheese to the filling. One of my cooking goals for this year was to overcome my hesitation (alright-fear) to work with yeast

  Blueberry Scones are lovely breakfast treat when you eat warm from the oven, served with jam or whipped cream. The perfect blueberry Scone has a crisp exterior with an interior that is light and fluffy with a rich buttery flavor.  Blueberries are the perfect berry for using in our baking as heat turns them soft and sweet. The only thing to remember is to gently mix the berries into the dough to prevent them from being crushed. Now, if you are using frozen blueberries, don�t thaw, it always bleed a little no matter how gentle you are when mixing them into the dough. I have added chopped chocolates to the mix for   extra sweet flavor, you can add dried currants, dates or any other filling of your choice. Ingredients: 1 cup Whole Wheat Flour 1 cup All Purpose White Flour 5 tablespoons Sugar 1/2 teaspoon Salt 1 tablespoon Baking Powder 5 tablespoons Diced Soft Butter 1 cup Cream 1 cup fresh blueberries 2 squares -BAKER'S White Chocolate, chopped 1 large egg, lightly beaten Direction