## QUANTITY COOKING RECIPES : QUANTITY COOKING

QUANTITY COOKING RECIPES : REALITY COOKING SHOWS.

## Quantity Cooking Recipes

cooking recipes
• (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.

quantity
• The amount or number of a material or immaterial thing not usually estimated by spatial measurement

• A certain, usually specified, amount or number of something

• The property of a proposition of being universal or particular

• an adequate or large amount; "he had a quantity of ammunition"

• measure: how much there is or how many there are of something that you can quantify

• the concept that something has a magnitude and can be represented in mathematical expressions by a constant or a variable

Aubergine & Potato curry

This is a spicy coconut, peanut & sesame seed based curry. (Halve the quantities for 4 servings)
Ingredients
Eggplant (aubergine)=============2 (long & purple)
Potato=========================2 medium size
Tamarind paste==================1 tsp
Jaggery (raw sugar)===============1 tsp
Vegetable oil====================4 tbsp
Grind in a mill
(grind the peanuts separately)
Peanuts (roasted)================3/4 teacup full
Sesame seeds (roasted)==========1/4 teacup full
Red Chilli powder (hot)============1 tsp
Garam masala (curry powder)=======2 tsp
Cumin seeds (roasted)============1 tsp
Corriander seeds (roasted)=========1 tbsp
Puree in a blender
Grated Fresh Coconut=============1/4th
Tomato========================1
Onion=========================1/2
Green Chilies===================4
Corriander leaves================5 gm

Other ingredients
Finely chopped ginger=============1"
Crushed & chopped garlic==========2 cloves
Brown mustard seeds=============1tsp
Curry leaves=====================1 sprig

All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now)

Method
1. Wash the eggplant and chop into cubes (remove the stalk, cut lengthwise and chop)
2. Soak the chopped eggplant in salty water (add a few pinches of salt to the water)
3. Peel the potato and cut into cubes.
4. Roast the peanuts until they are dry and the skin comes off easily. Remove the skin.
5. Grind the peanuts to a powder in a mill
6. Roast the Cumin & corriander seeds.
7. Roast the sesame seeds until slightly brown.
8. Grind the cumin, corriander and sesame seeds to a fine powder in a mill
9. Grate the coconut, chop the tomato, chilies & corriander leaves and puree in a blender (add a little water)
10. Heat 4 table spoons of vegetable oil (olive / sunflower etc.) in a thick bottomed vessel. When the oil is hot, add the mustard seeds and let them crackle. Add the curry leaves and ginger and fry while stirring for 10 seconds.
11. Add the pureed mix and fry for 15 minutes on medium heat while stirring.
12. Add the powder from the mill and mix.
12. Add the cubed potato + 1 litre of water and cook until the potatoes are half done.
13. Drain the water that the chopped eggplant was soaked in and add it to the vessel. add some water if required.
14. Add the tamarind paste and jaggery.
15. Cover and cook until the potatoes are soft & the eggplant is done.
16. Serve with hot chapati or rice.

Fusilli “waves and particles” - Photorecipe

Why such a strange name for a recipe?
Because, looking at the photo, I noticed cooked fusilli are disposed in a sort of “waves”, but they are “particles”, too, as separate pieces.
Beyond this, it is pretty difficult to find a good name for a recipe, being sure nobody else used it, and I'm quite bored by the lack of fantasy that can be found into the most of recipe books...
The preparation of this recipe is really easy and very fast, but the result is pretty good and always impressing.

*** INGREDIENTS ***
The ingredients are for one person, so you don't have to make strange calculations about quantities like 7/11 of spoon.
Of course feel free to modify the quantities to fit your own taste.
- 70 grams of fusilli (made with durum wheat semolina, i.e. the “normal” Italian pasta)
- a table spoon of “ready-to-eat” small shrimps (mine comes from Greenland and are very tasty)
- a table spoon of mascarpone cheese
- two large leaves of fresh sweet basil (grow your own plant, so you're sure about the quality)
- a teaspoon of extra-virgin olive oil

*** PREPARATION ***
While the fusilli are boiling (I assume you know how to boil pasta “al dente”) put the mascarpone and the shrimps into a salad pot and mix them, smashing the mascarpone with a fork.
Rip in small pieces the sweet basil leaves and add them to the mix above.
When the fusilli are ready drain them and put them into the pot, mixing until the mascarpone melt.
At this point add the oil and mix just another bit.
If you want something “eye-catching”, too, you can decorate the dish with some whole large sweet basil leaves.

A cool white wine, not too strong but “fruity”, is recommended.

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