Garlic Bread

Garlic bread is an Italian appetizer. Garlic bread consists of bread topped with garlic and olive oil or butter. It is then either grilled until toasted, or baked in an oven.

Ingredients:

1 loaf of French Bread

2 tablespoon Butter

5-6 Minced Garlic

2-3 Minced Green Chillies (optional)

Salt to taste (if using unsalted Butter)

Pinch of Black pepper powder

Dried herbs

Method:

• Cut the French bread in slices.
• Add melted butter, minced Garlic, Green Chillies, salt and herbs.
•  Brush some of the mixture on one side of the bread.
• Toast both the sides either in an Oven (350 degrees F until golden, approx 5-6 mins) or a gas tandoor on medium flame for 5minutes.
•  Serve hot with tea.

*Tips:

-You can also use any type of cheese for better taste.

-Instead of French bread you can also use Indian bread i.e. bread.

-If you are cooking in microwave, brush the baking tray and arrange all the bread on it. Preheat the microwave at 180 degrees and cook bake/grill for 10 minutes or less.

Cooking Terms

Simmer:

Simmering means that you are heating a liquid to a temperature that is close to a boil, but not hot enough to create bubbles. I simmer foods on a 3 or 4 temperature setting on an electric stove. You still need to stir occasionally when simmering as food may still stick to the bottom.

Saute:

To saute is to cook in oil over heat. An example of sauteing would be to saute an onion in olive oil.

Marinate:

To marinate is to take food and soak it in a mixture of spices, oil, and possibly vinegar to make it more tender and flavorful. You can generally marinate food for a half hour to days depending on the dish.

Mince:

You may hear the word mince a lot with garlic. Mincing is chopping something into very tiny pieces.

Julienne:

Julienne is such a fancy word for a simple cut. Julienne means to cut something into long strips. This can be done with many vegetables like carrots. Make it easy on yourself and buy a julienne peeler, a little gadget that makes perfect julienne strips.

Chop:

This is a very basic cooking technique. To chop is to cut into small pieces. The pieces don't have to be uniform or exactly the same.

Dice:

To dice is like to chop, but the pieces are smaller.

Slice:

Slicing is when you cut completely through an object. Think of slicing cheese, or bread. Same principle goes for veggies, meat and fruit.

Brown:

To brown a meat means to cook until brown. You may brown the sides of a roast on the stovetop before cooking in a oven.

HONEY CHILLY POTATOES

Crispy Potato Wedges tossed in honey with a touch of spice.

Ingredients:

Potatoes(cut into wedges & blanched)  :   5-6 medium

Garlic paste   :  1 teaspoon

Red chilly paste   :  2 teaspoons

Red chilly sauce  :  2 teaspoons

Cornflour/corn starch    :  5 tablespoons

Garlic,chopped   :  5-6 cloves

Red chilly flakes    :  1 tablespoon

Vinegar   : 2 teaspoons

Honey  :   2 tablespoons

Sugar  :  1/2 teaspoon

Spring onion greens,chopped   :  2 stalks

Oil  :  1 tablespoon + to deep fry

Salt to taste

Sesame seeds for garnishing(roasted or raw)

Method:

• Heat sufficient oil in a non-stick pan. Deep fry

• potato wedges till crisp and golden. Drain on an absorbent paper.

• Heat two tablespoons oil in another non-stick pan.

• Add garlic and ginger. Saute for a minute.

• Add spring onion bulbs, mix well and saute till

• onions are translucent.

• Add red chilly sauce, vinegar, red chilly flakes,

• sugar. Mix well and cook for half minute.

• Add salt and mix well. Lower the heat and add fried

• potato wedges. Mix well, add half of the spring onion greens and mix again.

• Turn off the flame, add honey and little of sesame seeds. Mix well.

• Garnish with the remaining spring onion greens and sesame seeds. Serve Hot

*Tips:

For more crispy wedges-

Blanch the potatoes a day before or at least 2-3 hours prior. Let it cool. Cut them into wedges and coat with a little of olive oil. Store it in freezer.