Monday, December 27, 2010

Christmas, Presents, Tree, Cake and Cheese Fondue

A cold day, the christmas tree all lit up and decorated by the fireplace, presents all wrapped and ready to be opened below the tree, a cake baking in the oven spreading the aroma of vanilla in the kitchen, a warm throw, 'A Christmas Story' playing on TV - that just about describes the best and the most perfect Christmas morning I have ever had. My christmas present from my hubby this year was a Cuisinart electric fondue maker and I tried the most basic fondue recipe right away with great enthusiasm. The outcome was a delectable cheese fondue which my hubby and I devoured in no time. Who would ever imagine that two people could consume so much cheese in less than 20 mins! Here is the recipe with a promise of many more fondue recipes to come.

  1. Aged Gruyere cheese - 0.5 lbs, grated
  2. Emmental (swiss) cheese - 0.5 lbs, grated
  3. White wine - 1 1/2 cups (any dry wine should do. I looked for a cooking white wine and got a Chablis)
  4. Lemon juices - 1tsp
  5. Black pepper - 1 tsp
  6. Crushed red pepper - 1/2 tsp
  7. Papprika - 1/2 tsp
  8. Garlic - 2 cloves, finely chopped
  9. Nutmeg - 1 pinch
  10. Celery, green peppers, red peppers, cherry tomatoes, baby carrots, sourdough bread as accompaniments

  1. Add the wine, lemon juice and garlic to the fondue maker and cook till the wine starts simmering
  2. Add the cheese a little at a time until it melts.
  3. Add the black pepper, crushed red pepper, paprika, and nutmeg and mix into the cheese thoroughly.
  4. Cook till the cheese starts gently bubbling and then turn down the heat/setting.
  5. Dip the veggies/bread and enjoy the fondue. Be careful not to burn your tongue.

Tuesday, December 21, 2010

Alu Methi Matar

Hot alu methi matar with chappati and dahi is a very satisfactory easy meal on lazy winter days. This sabji is easy to make, healthy and a good travel dish if you want to carry food with you. Here goes the recipe -

  1. Red potatoes - 6 potatoes, roughly 3 inches in length
  2. Frozen methi - 1 cube
  3. Frozen peas - 1cup
  4. Oil - 1 tsp
  5. Mustard seeds - 1 tsp
  6. Jeera - 1 tsp
  7. Dried red chillies - 3/4
  8. Sambhar masala - 1 1/2 tsp
  9. Red chilli powder - 1/4 tsp
  10. Haldi powder - 1/2 tsp
  11. Salt
  12. Hing - 1/4 tsp
  13. Lemon
  1. Cut the potatoes into cubes along with the skip and cook in microwave for 7-8 mins until the potatoes are cooked a little but not mushy.
  2. Heat oil in a pan and add mustard seeds, jeera, haldi, hing and red chillies. Let the mustard seeds pop.
  3. Defrost the methi by microwaving for 1 min and add to the pan.
  4. Sautee until the methi is cooked.
  5. Add the potatoes, salt, chilli powder, sambhar masala and cook on high flame for 5-10 mins and then leave it on low flame until the potatoes have a crust.
  6. Add the peas and cook for 2 mins.
  7. Garnish with lemon juice and serve hot.