Maestro Cooker....

Just discovered another excellent use of the maestro http://www.shopmania.in/shopping~online-other-kitchen-appliances~buy-maestro-multi-cooker-electric-model-mc-2-plus~p-3447009.html !

Used it like a double boiler---so much more convenient! Was making my souffle custard which I generally do in a pan over another pan of water. And that is when I realised this is also a 'pan' over water, and presto! It worked. Should be good for melting chocolate, scrambled and all such things!! Thank you Maestro!

Quick Chocolate Icing......

Heat 500ml cream, bring to a boil. Shut off the heat and add 500 gms semi sweet chocolate. Cover and let melt and then cool, stirring off and on. Your icing is ready! Of course if you want it sweeter, dissolve some sugar before adding the chocolate and use hot milk if you want it thinner....

Plums....fallen ones!

My heart sank when I saw what yesterday's hailstorm had done to the 'growing' plums on our favorite tree in Mussourie. Standing under the wide tree,laden with fruit,I as there, rueing the fallen green fruit (an unusual sight for us urbanites!), I was loathe to let them just be swept away into the trash. Then the idea struck.....if we can use dried ripe plums as souring agents, why not these? So I decided to make a new version of ' Sindhi Kadhi'! No besan in the kitchen so used whole wheat flour and green plums instead of kokum! Voila! the 'Kadhi' was ready! Decided not to indulge into the favorite combination of Toook aloo with it though....

Italian Style Tomato Sauce

http://www.niruskitchen.com/recipes/details.asp?recipe_id=54
Just realised it's a good time to make some of this and freeze! Very handy for quick pasta dishes. Enjoy!

Mushrooms Bites

Wipe 200 g button mushrooms with a damp cloth. Chop into halves and saute in a tbsp of olive oil over high heat till glossy. Cool. Place mushrooms along with a slice of chopped bread, salt and black pepper in a blender jar and process. Shape the paste like mixture into balls of desired size (you can add soemmore seasoning or cheese if you like), roll in semolina (soojee) and pan fry or deep fry. The most important next--serve hot with ketchup or chilli sauce.......and say 'Yummmm'!

Lemon Curd

Sugar 1 cup (240 g)
Butter ½ cup (125 g)
Lemon rind, grated ½ tsp
Lemon (Nimbu) juice ¼ cup (60 g, approx. 3)
Eggs, slightly beaten 2
Method
1. Place the sugar, butter, lemon rind and juice in a pan and place the pan in another pan with hot water in it (or use a double boiler). Stir, till sugar dissolves.
Add the eggs gradually to the mixture, stirring all the time. Continue to cook, taking care not to let the water come to a boil (or else the eggs may curdle).
Cook till a coating consistency is reached. Takes about 15 minutes.
Remove from heat and use or cool and store in sterilized, air- tight jars.
Note: The broader the vessel the faster it will cook, since a larger surface comes in contact with the heat.

Idlis

Discovered that my idlis never come out soft enough unless I add some baking soda before steaming! Even though the batter has risen well, they need soda before I put them in moulds. Any enlightenment on the subject?