Sneha's Recipe

Homemade Hollandaise Sauce#Alphabet Challenge

In: Alphabet Challenge, Butter, Egg

Making hollandaise sauce is one sauce that I was very apprehensive to make. Every time an opportunity would arise to make it, but, because of fear that I will not succeed, the sauce will curdle and all ingredients will be wasted, always put me off. But, somehow today I took a positive step, today 'am going to make it, since I wanted to enjoy the traditional egg benedict muffin sandwich.

I must have seen around 20 videos on YouTube to see the exact technique of making one of the most difficult mother sauces of the French cuisine. With a positive attitude in mind ventured to make this Hollandaise Sauce. Hip Hip Hurray I succeeded in making it perfectly. My hubby licked his fingers so that nothing is wasted so delicious was this sauce. Made of one egg only, since this sauce cannot be refrigerated and has to be had warm.

The key of perfecting this sauce is the temperature of the water, I made this on a double boiler. The pan for the water and the bowl for making the sauce should such that the pot should not touch the water and temperature of the water should be just warm, not boiling. The flame of the stove should be on sim.

I started making this sauce with cold ingredients, the butter and egg were cold. This sauce has just two ingredients the others are just added according to your taste.

Ingredients
75 Grams Cold Unsalted Butter - cubed
1 Large Egg Yolk
½ Teaspoon Freshly Squeezed Lemon juice
Salt to taste
A Pinch of Cayenne Pepper
¼ Teaspoon Chopped Dill
Method
In a large sauce pan filling it just a cup of water . Place this on low flame.

In a meantime take a bowl that will exactly fit on top of the pan, but it should be shallow. Do not take a deep bowl or else it will touch the water and the sauce will curdle.

Add the butter into the bowl, one teaspoon normal tap water, a pinch of salt and the lemon juice. Take a whisk in your hand and get ready. As soon as you seen that base of sauce pan bubble start to appear. Place the bowl of butter on top of the pan and start to whisk till the butter start to melt and you can hold the bowl with your other hand, i.e left hand, when you feel that the bowl is getting hot, take the bowl off the pan and whisk it on the kitchen platform whisking continuously,

when the bowl again starts to get a cold, place it again on the sauce pan and start to whisk till the butter is melted and when you dip your finger into the butter it should feel warm, take the bowl from the sauce pan and add the egg yolk and and whisk vigorously to mix it well, when it is well mixed and the mixture is smooth, but has a watery consistency, place bowl back again on the sauce pan seeing that the water is not bubbling. If the water has started to bubble or lots of steam is emitting switch off the flame and take sauce pan on the kitchen platform then place the bowl and continue to whisk till it starts to thicken a little at this stage also you should be able to hold the bowl with your other hand comfortable.

The time you feel the bowl is getting hot, take it off the sauce pan and whisk it on the kitchen platform continuously till it starts to thicken a little. This sauce is not as thick as a mayonnaise.

To check the sauce is done, take a spoon and dip it into the sauce, if the sauce coat the back of spoon it's done.

At this stage taste for salt and lemon juice, I add a dash of lemon juice, cayenne pepper and dill, give it good whisk and it's ready to be served.

Serve this warm!!

This sauce can be enjoyed with poached egg, steamed broccoli or asparagus , eggs benedict, fried fish fillet, I would say this will taste good on anything. It's a finger licking sauce, sad but this sauce cannot be refrigerated or enjoyed cold, it has to be served warm.

Labels: Egg, French Cuisine, Hollandaise Sauce, Butter, Mother Sauce, Sauces, Alphabet Challenge, International Cuisine

Sneha’s Recipe: Homemade Hollandaise Sauce

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7 comments

Dhapate - Multigrain Flatbread#BreadBakers

In: Bread Bakers, Breads, Breakfast

Dhapate is a multigrain flatbread from Maharashtra and is mostly had for breakfast or an evening snack. This is made by mixing the flours along with spices. Dhapate is a like a sister of thalipeeth, since the method and spices used is more or less the same. It taste more delicious when had with freshly churned homemade white butter. What I love about making these that is takes just no pre preparation to make it and all ingredients are always there in your kitchen pantry.

Ingredients
1 Cup Jowar Flour/Sorghum flour
½ Cup Whole Wheat Flour
¼ Cup Besan/Chickpea flour
1 Small Onion - finely chopped
1 Green Chilly - minced
2 Cloves Garlic - crushed
2 Tablespoons Finely Chopped Coriander Leaves
½ Teaspoon Coriander powder
1 Teaspoon Ajwain/Carom seeds - coarsely crushed
1 Teaspoon Cumin Seeds - coarsely crushed
1 Tablespoon Sesame seeds
½ Teaspoon Turmeric Powder
½ Teaspoon Salt to taste
½ Teaspoon Red Chili Powder
Water - as required to make a soft dough
Oil as required

Method

In a mortar and pastel, lightly pound the ajwain and cumin seeds.

In a wide bowl add the flours, salt and dry spices and mix well. Then add the onions, green chilly, garlic and coriander leaves and mix well.

Now add water slowly to knead a soft dough. Cover and keep aside.
Heat a tawa or pan.

Make equal balls about 5 to 6.

Using a plastic sheet or a clean wet cloth, take one ball and press to form a circle using your fingers. You can even pat the rotis directly on the pan using wet hands.

Make four or five holes in it( this allow the oil to seep in evenly).

Place this on to hot tawa and peel off the cloth/plastic sheet. Add little oil in each hole. Cover with a lid, let it cook for 2 minutes. Take off the lid.

Flip and cook on the other side till golden.

Serve with freshly churned homemade white butter or with a chutney or any sauce.

Enjoy these healthy and wholesome Dhapate's for breakfast. These are so filling that they will keep you energetic past lunch time.

Labels: Flatbread, Multigrain Flour, Maharastrian Cuisine, Maharashtra, Breakfast, Snack, Healthy, Vegan, Breads, Jowar, Millets, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Aromatic Multigrain Bread with Coriander and Fennel from A Messy Kitchen
Dhapate - Multigrain Flatbread from Sneha’s Recipe
Easiest Multigrain sourdough Bread from Zesty South Indian kitchen
Fluffy Multigrain Pancakes from Food Lust People Love
Multi-Grain Dinner Rolls from A Day in the Life on the Farm
Roasted Potato Multigrain Bread from What Smells So Good?
Spelt, Barley, and White Wheat Rustic Loaf from Karen’s Kitchen Stories

3 comments

Spicy Beef Mince Beer Chilli#SundayFunday

In: Beef, Beer, International Cuisine

A fantastic beef mince beer chilli that pairs beautifully with a salad or baked jacket potato or potato wedges. It's packed with beans, spices, beer and beef mince. Simply the best comfort food.

Ingredients
250 Grams Beef Mince
½ Teaspoon Cayenne pepper
1 Teaspoon Cumin powder
1 Teaspoon Smoked Paprika

½ Teaspoon Herbs de Provence
½ Cup Beer
1 Medium Onion - finely chopped
2 Cloves Garlic - minced
1 Green Chilly - finely chopped
3 Tablespoons Tomato puree
100 Grams Cooked Red Kidney Beans - drained, rinsed

350 Ml Can Beer
¼ Cup Finely Chopped Coriander leaves
1 Tablespoon Sour cream
Method

Heat oil in a frying pan. Fry the onion, stirring, until softened. Add garlic and green chilly, keep stirring, for a minute. Add mince. Cook, breaking up with a wooden spoon, until browned. Add the tomato puree, cayenne pepper, cumin and paprika powders. Cook until all until fragrant . Add in the beer. Reduce flame to low. Simmer for 15 minutes.

Add beans. Cook, stirring occasionally, for a further 15 minutes or until mixture has thickened. Season with salt and pepper and add in half of the chopped coriander leaves give it a good mix. Let is cook for a minute or two.

Serve hot with a dollop with sour cream, sprinkle with remaining chopped coriander leaves. Serve with potato wedges.

Labels: Beer, Beef, Mince, Spicy, Side Dish, International Cuisine, Pinto Beans, Rajma, Sunday Funday

Beer and Smoked Sausage Corn Chowder from Karen's Kitchen Stories
Dirty Shrimp from A Day in the Life on the Farm
Grilled Pork Tenderloin with Beer Marinade from Palatable Pastime
Spicy Beef Mince Beer Chilli from Sneha's Recipe
Steak & Ale Pie from Amy's Cooking Adventures
Stoverij - Akin to Belgian Chili Cheese Fries from Culinary Cam

3 comments

April Fools' Day Chicken Nuggets & French Fries#SundayFunday

In: April Fool's Day, Chicken, French Fries

When I made these nuggets and gave them to my hubby to enjoy he wouldn't touch them thinking that am really giving him chicken to eat. Then I told him this a April Fools Food Prank he looked at me quite believable wondering whether I am speaking the truth.

After eating one he looked at me stunned, since they looked exactly like Mac chicken nuggets. Do try this prank on your kid's or friends and see their reaction.

Ingredients
For The Nuggets
Vanilla Pound Cake - cut into squares
8 - 10 Biscuits - coarsely powdered
½ Cup Vanilla Icing - I used ½ Cup Icing Sugar + 1 -2 Teaspoons Milk
For The French Fries
Pound Cake Slices
Crinkle Cutter

Method

Place the biscuits in a zip lock bag and crush them with a meat mallet to get coarse crumbs. Transfer crumbs to a bowl. Keep aside.

Get a store-bought vanilla pound cake or make your own ( I made eggless vanilla pound cake ) and ¼" thick squares or nugget shapes. Reserve some slices for fries later.

Make the icing adding a teaspoon of milk at a time to make a coating consistency icing. Dip the nuggets into vanilla icing evenly until all the cakes slices / nuggets are evenly covered. Place them on a wire rack to remove the excess icing.

Carefully pick up one nuggets at a time and dredge in the crushed biscuit powder. Return to the wire cooling rack to harden. Serve with jam of your choice. Cut reserved slices with a crinkle cutter to make fries.

April Fool's Day Chicken Nuggets are ready!
Labels: April Fool's Day, Chicken, Nuggets, French Fries, Pound Cake, Icing Sugar, Sunday Funday

April Fools Calzone Donut by Amy's Cooking Adventures
April Fools' Day Chicken Nuggets & French Fries by Sneha's Recipe
Big Ice Cream Taco by Karen's Kitchen Stories
Grogu's Frog Egg Dessert by Palatable Pastime
Hot Beef Sundae by A Day in the Life on the Farm
My Ideal Birthday "Cake" by Food Lust People Love
Potted Plant Cremeux by Culinary Cam

5 comments

Gavar Sabji#Alphabet Challenge

In: Alphabet Challenge, Cluster Beans, Gavar

The Gavar or cluster beans (Cyamopsis tetragonoloba) is an annual legume and the source of guar gum. It is also known as Gavar, Guwar or Guvar bean or in English Cluster Beans. Its kernel consists of a protein-rich germ and a relatively large endosperm, containing big amounts of the galactomannan.

Ingredients
250 Grams Gavar/Cluster Beans
1 Onion - chopped finely
1 Tomato - chopped finely
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
A pinch of Asafoetida
A pinch of turmeric powder
1 Teaspoon Chilly powder
1/2 Teaspoon Magic masala
1/2 Teaspoon Sugar
2 Tablespoons Oil
1 Tablespoon Coconut - grated
Salt to taste

Method
Wash and chop the vegetable in small pieces.

In a pan heat oil, add the mustard and cumin seeds, when they crackle, add the asafoetida, onions, tomatoes and turmeric powder, saute this till the tomato is soft and forms a paste. Add the Gavar and saute for 2 -3 minutes, then add the chilly powder, magic masala and sugar, saute for few minutes. Add salt to taste, cover and cook till done. If necessary then add water. I cooked this sabji on steam. When done, garnish with grated coconut and serve hot with rotis, phukla or rice.