Monday 2 May 2016

BRANDED CHIMNEY

With the amount of cooking that gets done in our kitchens every day, there is an inordinate amount of smoke, grease and grime that rises up from over the cook top to waft into the rest of the kitchen, and sometimes, embarrassingly enough, even into the rest of the house. The exhaust fan you may have installed is insufficient to counter all the odours of hot oil, frying foods and spices.

For your Kitchen Appliances that work to keep out all the stray smells of cooking are chimneys. In the age of modern technology and electricity, chimneys have become the essential installation in homes. Functional, easy to maintain, and sleek models of chimneys that add to the glamour of a beautiful home are now also available in budget-friendly versions.

The average lay person needs to get all their data in place before they go about buying a chimney. There are two different kinds of chimneys depending on the kind of technology and design. The convectional Chimneys are meant for optimum functionality and the focus is only on practicality, while the contemporary ones come with the added feature of stylish design to add glamour to the kitchen space.

The convectional chimneys are also what are called the Straight Line Chimneys. They come with a flat top and are ductless, featuring a PVC pipe to emit the smoke. Contemporary, or designer chimneys, on the other hand have a hood that that connects directly to the PVC pipe outlet in an elegant design that brings style to the overall look of the kitchen. With products from reputed brands, there is always the guarantee of superior quality products, warranty and after-sales service. Research on the ideal model of kitchen chimney for your home before making a final decision on which one to buy.

A top-of-the-line Branded Chimney for your kitchen is any one of the innumerable models from Sunflame, one of the leading kitchen and household appliances brand in the country. Latest technology, sleek design, maximum energy efficiency and affordable prices in every option, be it their Designer Chimneys or straight line ones, make Sunflame the trusted choice among buyers.


Saturday 13 February 2016

Kakori Kebabs

Kakori Kebabs

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INGREDIENTS

2 cups minced mutton/lamb
1 tsp ginger-garlic paste
2 tsp salt
1/4 tsp powdered black pepper
2 tbsp chopped green coriander
Chopped green chillies to taste
2 Tbsp chopped raw papaya
4 cloves
1 black cardamom seeds
1/8 tsp powdered cinnamon
1 tsp cumin seeds
1 blade mace
1/4 tsp grated nutmeg
2 cups onions - sliced thin, and browned crisp in 1/2 cup ghee
1/4 cup bhuna chana - powdered
1 egg
Ghee for brushing some chaat masala
Onion rings and lemon wedges for garnish

INSTRUCTIONS

  • Mix all ingredients except ghee and garnishes to marinate for about 4 hours, then grind to form a smooth, thick paste.
  • Knead this mixture well and mix in the roasted gram and the egg.
  • Cover and refrigerate for another hour.
  • About 25 minutes before serving, shape the meat around the skewers and place the kebabs on to a grill over a drip tray, or in a pre-heated oven (also on a drip tray).
  • If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.
  • They should take 15-20 minutes to cook.
  • Brush with ghee and cook another 2 minutes.
  • Serve garnished with chaat masala onions and the lemon and serve with green chutney.

Source: food.ndtv
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Mushroom Stuffed Couscous

Mushroom Stuffed Couscous


INGREDIENTS

8 field mushrooms
1/2 cup (95 g) instant couscous
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons finely grated lemon rind
1/2 cup (125 ml) chicken stock
1 tomato, finely chopped
1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint

INSTRUCTIONS

  • Peel the mushrooms and remove the stalks, then grill them top-side up.
  • Place the couscous, olive oil, cumin, cayenne pepper and lemon rind in a bowl. Season, then stir the flavourings through the couscous.
  • Bring the chicken stock to the boil and stir it into the couscous. Cover and leave for 5 minutes, then fluff the grains with a fork. Stir in the tomato, lemon juice, parsley and mint. Fill each mushroom with some of the couscous mixture and pack down firmly. Grill until the couscous is golden. Serve hot or cold.

Source: goodfood
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Sunday 7 February 2016

Theeyal

Theeyal










INGREDIENTS

Oil -3 tbsp
Mustard seeds -1 tsp
Cumin seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
Red Chillies -2
Pearl onions-3/4 cup
Garlic cloves -5 
Curry leaves - few 
Tamarind -small gooseberry sized ball 
Spice Powder
Turmeric powder -1/4 tsp 
Coriander powder -2 tsp 
Cumin powder -1 tsp 
Red chilli powder -1 1/2 tsp
Salt needed
Fry and grind
Oil -2 tsp
Fenugreek seeds (uluva) -1/4 tsp
Cumin seeds (jeeragam)-1 tsp
Whole black pepper (Kurumulaku) -1 tsp
Coriander seeds (malli) -2 tsp
Grated coconut -1/3 cup

For garnishing
Finely chopped coriander leaves 

INSTRUCTIONS
  • Heat a tsp of oil, fry fenugreek seeds, cumin seeds, whole black pepper and coriander seeds until you get a nice aroma. Remove from kadai/pan.
  • In the same pan, fry coconut until golden brown stirring continuously over low flame. Now grind both together to a smooth paste adding little water and keep it ready.
  • Peel shallots/pearl onions. I know peeling pearl onions is a time consuming work. Tips to make it easier - trim the head (root side) and tail of the onion and soak it in cold water for 15-20 minutes. The skin will come off easily if you peel it after that. Peel shallots and keep it ready. If it is too big, cut it into 2-3 pieces.
  • Soak tamarind in hot water and extract 2 1/2 cup of tamarind juice, discard the pulp.
  • Heat coconut oil, add mustard seeds, jeera seeds, when it sizzles, add fenugreek seeds, red chillies, curry leaves, pearl onions and garlic.
  • Saute nicely on medium flame until it turns transparent.
  • Add chilli powder, coriander powder, turmeric powder, cumin powder and salt needed. Saute for a few minutes.
  • Add the ground paste and saute for a further 2-3 minutes.
  • how to make ulli theeyal 
  • Add tamarind water and boil until it thickens and oil separates.
  • Serve with plain hot steamed rice or coconut rice.
Source: padhuskitchen
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Thursday 28 January 2016

Mac & Cheese Sandwich







INGREDIENTS

4 slices of sandwich bread
2 tbsp butter spread
4 slices of cheddar cheese

INSTRUCTIONS

  • Make macaroni and cheese. Spread about 1/2 tbsp butter on one side of each slice of bread.
  • Place a slice of cheese on top of each un-buttered side of bread. Spread half of the macaroni cheese on one piece of bread and the other half on another piece of bread. 
  • Place remaining slices of bread on top, to form two sandwiches. Place frying pan on stove and turn to medium heat. 
  • Once hot, place both sandwiches in the frying pan, cooking the buttered sides until golden and toasty and the center of the sandwiches are melty.

Source: southernliving.com
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Thursday 14 January 2016

Masala Baingan

Masala Baingan






INGREDIENTS

1 Lb small sized black brinjals
1 small Onion
1 small Tomato
1/2 tsp Jeera
1/2 tsp Rai
1 tsp ginger garlic paste
1/4 tsp turmeric pwd
2 -3 tsp coriander pwd
1/2 tsp garam masala
3 tbsp peanut pwd (peanuts roasted and ground)
1 tbsp sesame (tilli) pwd (tilli roasted and ground)
1 tsp dry coconut pwd
1/2 tsp Jaggery or sugar
Salt to taste
1/2 cup water
Green coriander leaves

INSTRUCTIONS

  • For the Filling: Take a bowl and add peanut pwd., tilli pwd, dry coconut pwd, turmeric, chili pwd, coriander, garam masala, ginger garlic paste, jaggery, salt and mix nicely and keep aside.
  • Cut the small brinjals for stuffing that is just give 2 cuts from the back deep enough to be stuffed.
  • Apply very little salt from your finger inside each brinjal (optional)
  • Fill each brinjal with the mix you prepared and leave some mix aside.
  • Now heat the karahi or any vessel thick from the bottom.Add oil to the vessel and add jeera rai.
  • Add finely chopped onion and fry for 2 min then add the left over peanut till mix stir for some time then add finely chopped tomato and green coriander (leave some for garnishing).After  tomatoes are cooked add the stuffed brinjals and water. Put the lid on and cook for 20 25 min on medium flame with very less stirring as it will break the brinjals. Garnish the brinjals with coriander leaves
  • Serve the masala baigan with hot chapatti or jeera rice.

Source: khanakhazana
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Friday 8 January 2016

Try Palak Mushroom

Try Palak Mushroom








INGREDIENTS

For spinach puree:

250 grams palak/spinach, 5 cups roughly chopped spinach
1 green chili/hari mirch, roughly chopped
½ inch ginger/adrak roughly chopped
1 or 2 garlic cloves/lahsun, roughly chopped

Other ingredients:

200 to 250 grams mushrooms, 2 cups chopped mushrooms
1 medium onion, ½ cup finely chopped onion
1 medium tomato, ½ cup finely chopped tomatoes
½ inch ginger, finely chopped or 1 tsp finely chopped ginger/adrak
2 to 3 garlic, finely chopped or 1 tsp finely chopped garlic/lahsun
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
¼ tsp garam masala powder
1 tsp kasuri methi/dry fenugreek, crushed
⅔ to ¾ cup water or add as required
2 tbsp oil
2 to 3 tbsp cream
Salt as required

Whole spices:

½ tsp cumin seeds/jeera
1 inch cinnamon/dal chini
2 green cardamoms/choti elachi
3 to 4 cloves/lavang
1 tejpatta/indian bay leaf
1 black cardamom/badi elachi

INSTRUCTIONS

  • Rinse the palak or spinach leaves (250 grams) very well in running water. Just chop roughly and keep aside. 250 grams spinach gives about 5 cups roughly chopped spinach.
  • Boil 3 cups water in a pan or microwave or electric heater. If using an electric heater, then pour the hot water in a bowl. Add ¼ tsp salt to the hot water and stir.
  • Then add the palak leaves in the hot water. Close with a lid and let the palak leaves sit in the water for 2-3 mins.
  • Strain the palak leaves. Keep the stock aside as we can use later. Immediately add the strained palak leaves in a bowl containing cold water. Water in which some ice cubes are added. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute or two.
  • Now add the spinach leaves in a blender or grinder along with a chopped green chili, ½ inch ginger (chopped) and 1 or 2 garlic (chopped).
  • Blend to a smooth puree. No need to add water while blending. Keep the puree aside.
  • In a pan or kadai/wok heat 2 tbsp oil. Then add the whole spices - ½ tsp cumin seeds/jeera, 1 inch cinnamon, 2 green cardamoms, 3 to 4 cloves, 1 tejpatta/indian bay leaf & 1 black cardamom. Sauté for some seconds till the spices become fragrant.
  • Then add ½ cup finely chopped onion.
  • Sauté till the onions start becoming golden.
  • Then add each 1 tsp chopped ginger and garlic. Sauté till their raw aroma goes away.
  • Now add ½ cup finely chopped tomatoes.
  • Sauté the tomatoes till they soften completely and you see oil releasing from the sides of the mixture. Takes about 2 to 3 minutes on a low to medium flame.
  • Add 2 cups chopped mushrooms. Stir them well.
  • When sauting the mushrooms, in the beginning you will them releasing a lot of water.
  • Continue to saute till all the water dries up and the mushrooms start turning light golden around the edges.
  • Add 1 tsp kasuri methi which has been crushed. Stir. 
  • Then add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp garam masala powder.
  • Stir very well again so that the spices get incorporated evenly in the mushroom mixture.
  • Add the spinach puree. Stir again.
  • Now add ⅔ to ¾ cup water. You can adjust the amount of water as required. Season with salt.
  • Stir and bring the curry to a simmer on a low to medium flame for 6 to 7 minutes.
  • Now add 2 to 3 tbsp fresh cream. The cream can be low fat or whipping cream.
  • Stir the palak mushroom gravy very well so that the cream is mixed evenly in it and then switch off the flame. Check the taste and add more salt or red chili powder or garam masala powder if required.
  • Serve palak mushroom hot with some naan, tandoori rotis, steamed rice, jeera rice or veg pulao.

Source: vegrecipesofindia
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