Saturday, February 3, 2007
Murgh Yakhnee Pulao
Ingredients How to? ----------------* 16 chicken drumsticks For the marinade: * 250 g curd, beaten * 30 g ginger paste, strained * 15 g garlic paste, strained * 1 tsp chili powder * 8 cardamoms * 4 cloves * 2.5 cm cinnamon * 2 bay leaves * 60 g sliced onions, fried * 1/3 cup mint leaves, chopped * 2 tbsp (30 ml) lemon juice * A few strands saffron, crushed * Salt to taste * 70 g desi ghee (clarified butter) For the rice: * 1 1/2 cups (300 g) rice * Salt to taste * 5 cardamoms * 3 cloves * 2 green chilies, slit lengthwise * 1 tbsp (15 ml) lemon juice * 1 cup (240 ml) milk 1. Mix all the ingredients for the marinade and rub the chicken with this mixture. 2. Keep aside for at least an hour. 3. Ash and soak the rice for 45 minutes. 4. Boil 1.5 litres water in a pan. 5. Add salt, cardamoms, cloves and green chilies. 6. Stir well. 7. Remove the pan from heat. Add rice and bring to a boil. 8. Add lemon juice and stir well. 9. Remove half of the rice and spread over the marinated chicken. 10. Continue to cook the remaining rice, stirring occasionally, until half cooked. 11. Drain and spread over the initially cooked rice. 12. Sprinkle milk over it. 13. Cover with a lid and seal with atta (whole wheat) dough. 14. Pre-heat the tawa over medium heat. 15. Put the sealed pan on the pre-heated tawa and cook over medium heat for 35 to 40 minutes. 16. Break the seal and serve from the pan itself with dahi ki chutney. Nutritional value of each serving: Calories: 783.1 k cal., Proteins: 63.4 g, Fats: 26.3 g, Minerals: 4.9 g, Fibre: 2.3 g, Carbohydrates: 74.3 g |
Cinnamon Bread Rolls
Amount Measure Ingredient -- Preparation Method -------------------------- ------------ -------------------------------- 24 slices soft white sandwich bread -- crust 16 ounces cream cheese -- softened 1 1/2 cups sugar -- divided 2 egg yolks 2 teaspoons ground cinnamon 1 cup butter or margarine -- melted Flatten bread with a rolling pin. In a mixing bowl, beat cream cheese, 1/2 cup sugar and yolks. Spread on bread; roll up, jelly-roll style. Combine cinnamon and remaining sugar. Lightly dip rolls in butter, then in cinnamon-sugar. Place on ungreased baking sheets. Bake at 350 degrees for 20 minutes. Yield: 2 dozen. |
Banana Upside-Down Cake
1-1/2 C. sifted cake flour 1 1/2 t. baking powder 1/4 t. salt 3/4 C. sugar 4 T. softened shortening 1 egg, well-beaten 1/2 C. milk 1 t. vanilla extract 4 T. butter 1/3 C. firmly packed brown sugar 2 bananas Sift together flour, baking powder, salt and sugar. Add shortening. Mix together egg, milk and vanilla. Add to flour mixture, stirring until all flour is dampened. Beat vigorously 1 minute. Melt butter in 8-inch square pan. Add brown sugar and stir until melted and syrup formed. Peel and slice bananas and arrange in syrup. Pour batter over bananas. Bake at 350° F. about 50 minutes or until cake is done. Loosen cake from sides of pan with knife or spatula. Turn out onto serving plate. Serve hot, upside down with bananas on top. Makes one cake. --------------- |
Mango Upside-Down Cake
4 T. butter 1/2 C. light brown sugar 1/4 t. grated nutmeg 1/4 t. ground cinnamon 1 large ripe mango, peeled 2 t. lemon juice 1 1/3 C. all-purpose flour 3/4 C. sugar 1 3/4 t. baking powder 1/4 t. salt 3 T. butter 1/2 C. half n half 1 t. vanilla or almond extract 1 egg Melt 4 tablespoons butter, and mix with brown sugar, nutmeg and cinnamon. Spoon into an ungreased 8 x 8-inch square baking pan. Slice mangos in 1/4-inch thick pieces. Lay slices into prepared pan, and sprinkle with lemon juice. Set aside. In a large mixing bowl, cream butter and sugar, then beat in half n half, egg, and vanilla or almond extract. Stir in flour, baking powder and salt. Pour batter over fruit in pan. Bake cake in a preheated 350°F oven for 45 minutes, or until cake begins to pull away from sides of pan, and springs back to the touch. Remove from oven, and cool for 5 minutes in the pan. Invert pan onto a serving platter, and let sit 1 minute more before removing pan. If any fruit sticks to pan, use a spatula to carefully scrape it off and replace it on the cake. Serve warm, with whipped cream or ice cream, if desired. ----------------- |
Pineapple Upside-Down Cake
1/4 C. butter 2/3 C. firmly packed light brown sugar 20 oz. canned pineapple slices 9 maraschino cherries 2 large eggs, separated 3/4 C. granulated sugar 3/4 C. all-purpose flour 1/8 t. salt 1/2 t. baking powder In 9-inch cast-iron skillet, melt butter. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in single layer over brown sugar mixture and place cherry in center of each pineapple ring; set skillet aside. Heat oven to 325° F. In bowl of electric mixer, beat egg yolks at medium speed until thick and lemon-colored; gradually add granulated sugar, beating well. In small saucepan over low heat, heat reserved pineapple juice until warm. Gradually add juice to yolk mixture, beating until well blended. Combine all-purpose flour, salt and baking powder; add dry ingredients to yolk mixture, beating at low speed until blended. Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices. Bake 45-50 minutes. Cool cake in skillet 30 minutes; invert cake onto serving plate. ---------------------- |
Home Fries
3 baked potatoes 3 tablespoons salted butter or bacon fat 1 small white onion -- diced Salt and pepper Chop the baked potatoes, skins and all, into 1-inch cubes. Reserve. Melt the butter (or bacon fat) and add the diced onions. Saute for about 2 minutes, then toss in the cubed potatoes. Add salt and pepper and stir the mixture over medium heat for about 10 minutes. Serve hot and crispy. |
Spicy Potatoes
1 lb red potatoes 1/4 cup olive oil 1/4 cup white wine vinegar 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon sweet paprika (preferably Hungarian) 1/4 teaspoon hot red pepper flakes 2 whole scallions, sliced thin 1/4 minced fresh parsley (optional) salt, to taste pepper, to taste In a saucepan, cover the unpeeled potatoes with enough cold water to cover them by 1 inch. Bring to a boil and simmer for 15 to 20 minutes, or until just tender. In a bowl, combine olive oil, vinegar, garlic, cumin, paprika and red pepper flakes and whisk until blended. Drain potatoes, pat them dry, and toss with dressing, scallions and parsley. Cut potatoes into smaller chunks if desired. Add salt and pepper to taste. Serves 4. |
Parmesan Potato Gratin
Parmesan Potato Gratin 2 lb (4 large) russet potatoes, peeled and thinly sliced Salt Freshly ground black pepper 1 lg Clove garlic, finely chopped 6 T Freshly grated Parmesan cheese 1 1/2 c Chicken stock Preheat oven to 400F.Lightly grease oval gratin dish and arrange a layer of potatoes on bottom. Sprinkle with salt, pepper, 1/3 garlic, and 2 tablespoons cheese. Repeat twice more and pour over stock. Bake for 45 minutes to 1 hour, stirring potato mixture every 20 minutes or so, or until potatoes are tender. Place under broiler for 4 minutes or until top becomes golden brown. Serves 4 -------------------- |
Mashed Potatoes
3 or 4 large baking potatoes salt milk or cream Wash and peel potatoes, cut lengthwise into quarters. Place potatoes in a pan covered with water and a little salt. Boil for about 20 minutes or until when you stick a knife they feel tender. Drain. I set them back on the burner with the burner off, for a couple of minutes to make sure all the water is evaporated. Then with your mixer beat the potatoes until all the lumps are gone. Add 3 T. butter and a little salt. Then add in the milk or cream to lighten them a bit. Place potatoes in a serving dish and serve immediately. Serves 4 ---------------------- |
Friday, February 2, 2007
Peas Masala Bath
Ingredients Rice 2 cups Peas 1-2 cups Coconut 1/4 cup Green Chilles 4-5 Ginger a small piece Clove 4 Cardomam 2 Cinnamon Stick a small piece Mustard 1/4 t.spoon Salt Cooking oil 2-3 t.spoons Method Cook rice with less water as you would cook for pulauv. Wet grind coconut, green chilles, ginger, clove, cardomon, and cinnoman stick and keep it aside. Splutter mustrad in oil, and add the ground masala, salt and keep stiring for a few minutes until the flavour comes out. Now add the cooked rice, peas, and mix it gently. |
Potato Roast
Ingredients Potatoes 1 pound Turmeric 1/4 t.spoon Hing a small pinch Chilli powder 1 t.spoon Urad dhall 1/2 t.spoon Mustard 1/4 t.spoon Curry leaves a few Cooking Oil 5 t.spoon Salt 1 t.spoon (or to taste) Method Boil potatoes with turmeric and salt. Peel skin and dice them and keep it aside. Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add urad dhall, hing, chilli powder, turmeric, salt and the diced potatoes. Simmer the stove and let it cook until the potatoes turn light brown. --------------- |
Rasavangi
| Ingredients Eggplant/Brinjal 1 big washed and diced 1" Thuvar dall 1 cup Corriander seeds 4 t.spoons Red chillies 6-8 Channa dhall 2 t.spoons Hing a small pinch Coconut grated 3 t.spoons Tamarind paste/extract 1 t.spoon Turmeric 1/4 t.spoon Mustard 1/2 t.spoon Urad dhall 1/2 t.spoon Curry leaves a few Cooking oil 4 t.spoons Salt 1 t.spoon (or to taste) Method Cook thuvar dhall in 2.5 cups of water and keep it aside. Fry corriander seeds, red chillies, channa dhall, and hing in 2 t.spoons of oil and wet gring the above mixture with coconut. Fry eggplant in 2 t.spoons of oil until the eggplant becomes soft. Now add turmeric, salt, and 2 cups of tamarind extract to this and let it cook for a few minutes. Now add the ground masala, and let it cook for 10 minutes, and then add the cooked thuvar dhall, and let it cook for another 5-10 minutes. Heat some oil, splutter mustard, then add hing, urad dhall, and curry leaves and add this to the rasavangi. ----------------- |
Eggplant Podi Curry
Ingredients |
Pitla
Ingredients |
Vegetable Kootu
Ingredients Coconut 2-3 t.spoons Cumin seeds 1 t.spoon Red chilles 5 Turmeric 1/2 t.spoon Urad dhall 1 t.spoon Coconut oil 1 t.spoon Salt 1 t.spoon (or to taste) Curry leaves a few Mixed Vegetables: carrot, cabbage, peas, potatoes, etc., washed and diced Method Chop the vegetables evenly and cook them with a little salt and turmeric. Wet grind coconut, cumin seeds, and red chillies and add this masala to the boiling vegetables. Cook until the flavour comes out. Heat some coconut oil in a pan, splutter mustard, then add urad dhall, 1 red chille, and, curry leaves, and add this to the above. |
VEGETABLE PULAO
Ingredients :- # 1and1/2 cup Basmati Rice, # 2 Potatoes, # 2 Carrots, # 1 Onion, # 1 glove Green Onions,chpped # 4 Tablespoon Toamto Ketchep, # 2 tablespoon Ghee, # Salt as per taste. Method :- # Boil rice in such a manner that all the rice grains are seperate from each other. Boil potatoes and carrots. # Remove the skin of the potato and cut it big. Do the same with carrots also. Cut onion vertically. # Heat ghee and cook cut onions in it. Put all the cut vegetables in the kadai and cook them for sometime. Afterwards put rice with tomato ketchep and salt as per taste and cook till the rice are cooked properly. # Serve it hot accompanied with coconut curry. |
Mutton Biryani
Ingredients: 500 gm basmati rice 500 gm mutton cut into small pieces 2 tsp ginger-garlic paste 1 tsp chilli powder 4 green chillies 1 cup beaten curd ½ tsp shahijeera 1 tsp garam masala 4 onions sliced fine and fried crisp 2 pieces cinnamon 5 cardamoms 4 cloves Juice of one lemon 2 pinches of saffron dissolved in one cup milk 4 tbsp ghee A handful of chopped coriander and mint Salt to taste Method: To the mutton, add beaten curd, ginger-garlic paste, shahijeera, garam masala, chopped coriander, mint, chilli powder, half of the crushed fried onions and salt to taste. Allow to marinate for one hour. Heat 2 tablespoons ghee and add to the marinated mutton. Cook till nearly done. Heat water as soon as it boils, add the drained rice, the spices and salt to taste. Cook till three-quarter done and drain. To assemble: Take a heavy-bottomed saucepan and add 1 tablespoon ghee. Spread a layer of rice and cover with the mutton. Place the remaining rice over this and sprinkle lemon juice, saffron milk, remaining fried onions and dot with ghee before covering with a tight-fitting lid wrapped in a damp towel. Allow to cook for 25 minutes under slow fire. Serve hot. ----------------- |
Arroz Refogado with Chourico
Ingredients: -------------------6 cups fine rice (clean and wash well) 12 cups chicken stock (save some pieces of chicken meat which should be sliced) 6 soup cubes (optional) 2 onions (sliced fine) 2 tomatoes (sliced fine) 6 flakes of garlic (sliced fine) 5 tbsp pork fat or oil 6 cloves Salt to taste Method: Fry the sliced ingredients in oil or fat till onions are slightly browned. Add rice, chicken meat slices and cloves and fry for a while. Stir in the stock and soup cubes as well as salt if necessary and cook on slow fire with the lid on. Stir the rice now and then with a fork. When the stock has dried and the rice is cooked remove from the fire. Garnish with boiled sausages, peas, french beans, carrots and sliced hardboiled eggs. Note: instead of chicken stock, beef or pork (bones) stock can be used and 3 or 4 sausages instead of chicken meat. |
Prawn Pulao
Ingredients: ------------450 gm basmati rice, washed and soaked for half an hour 250 gm prawns, shelled 4 green chillies ¼ tsp turmeric 2 tsp poppy seeds 2 tsp ginger-garlic paste 2 small pieces cinnamon 4 cloves 1 bay leaf 3 green cardamoms 8 peppercorns 1 onion, sliced A handful of coriander leaves, chopped A handful of mint leaves, chopped 1 tsp garam masala ½ tsp oil Salt to taste Method: Grind the following into a fine paste: onion, mint, poppy seeds, green chillies and turmeric. Apply the ginger-garlic paste and masala paste to the prawns and set aside, and add the prawns and fry till the oil separates. Now add the rice and fry a little. Put in warm water, salt and garam masala. Cook till rice is tender and keep over low heat till the water dries. Serve hot sprinkled with chopped coriander leaves. |
Mix vegetable pulao
Ingredients (for 4 people) 1 1/2 cup long grain (basmati) rice, cauliflower, potatoes, french beans, green peas, carrots, each of the above 1/4 cup, 2 onions, cashewnuts whole or broken, coriander leaves (cilantro), salt, sugar. 1/4 cup ghee or oil, some oil for deep frying, whole garam masala 5 cloves,, 1 cinnamon stick, 3 green cardamoms, whole, 6 black peppercorns, 4 bayleaves, Method 1. Wash rice and drain. Set aside for 1/2 an hour. 2. Chop cauliflower, potatoes, onion and carrots into vertical pieces. 3. Chop french beans into 1/2 inch pieces. 4. Deep fry cashewnuts till golden brown. Fry onion pieces till light brown. 5. Heat ghee or oil in a heavy bottomed pan. Add all the whole garam masala ingredients and let them pop. 6. Add all the vegetables except fried onions and fry for sometime. Cover till the vegetables are half cooked. Meanwhile boil 3 cups water in a separate pan. 7. Next add rice to the vegetables and fry for 2 minutes. Pour boiling water over the rice. Add salt, sugar and mix. 8. When half of the water is soaked in the rice, cover and cook further over low heat till rice is tender. 9. Add 1 tsp ghee and mix gently taking care not to break the grains. Garnish with fried cashewnuts, fried onions and coriander leaves. Serve hot with any dal and raita. Tips: The proportion of water in any rice depends on whether the rice is new-crop or aged. For new-crop rice, the amount of water should be 1.5 times in proportion to the rice. Or if it is aged rice, use double amount of water. |
Thursday, February 1, 2007
Cauliflower 65
Method: -------------1. Soak the cauliflower pieces in salt water for 10 minutes and cook in boiling water for 5 minutes. Remove and allow them to cool. 2. Mix Bengal gram flour, maida flour, salt, ginger garlic paste, chili powder, china salt and make a fine batter by using water. Also add red coloring if required. 3. Immerse the cauliflower pieces in the batter and deep fry in hot oil until they are golden brown. 4. Heat 2 tbsp of oil in another pan. Season with mustard seeds, cumin seeds, curry leaves. 5. Also add chopped green chilies, onions and fry for a minute. 6. Now add the fried cauliflower pieces to the seasoning mixture and mix well. 7. Serve hot. |
Potato 65 Recipe
Ingredient Potatoes boiled,peeled 5 Nos Onions medium size 3 Nos Chopped lengthwise. Sour Yogurt 11/2 Cups MSG(optional) 1/2 tsp. Green chilies 3 or Acc to taste chopped. Salt Acc to taste Chili powder 1 Tsp. Flour 2 Tbsp. Baking Powder 1/4 Tsp. Garam Masala 1/4 Tsp. Oil for deep frying. Method : Cut Potatoes into chunks & mix with flour, Baking Pwd & Salt. Deep fry them in the oil & set aside. Drain water from curds & soften the resultant cheese. Heat 2 Tbsp of oil in a pan.Fry Chilies,Onions & MSG till translucent. Add the curd cheese,salt,red chili & garam masala powder. Cook in low flame stirring frequently till oil seperates. Add the fried potatoes & water if required. Mix , cook for 2 minutes & serve hot. ---------------------- |
Wednesday, January 31, 2007
Ginger Chutney
Ingredients -------------------Raw ginger - 2 to 3 inches Chana dal - 3 tsp Red Chilli - 2 to 3 Curry leaves - 2 sprigs Mint - few Corriander leaves - few Tamarind paste - 3 tsp (you can also use a small piece of tamarind) Urad dal, Mustard, Hing - for seasoning Oil - 4 to 5 tsp Salt - according to your taste Water - 2 cups Method: 1. Put 1 tsp of oil in a pan and fry the chana dal till it is golden brown. 2. Cut the ginger to small pieces and add it to the pan along with the chana dal, add also red chilli, tamarind or tamarind paste, all the curry leaves, salt and hing. 3. Fry the above for a minute and let it cool. 4. When it is cool grind it in a mixie by adding some water. 5. Heat the remaining oil in a pan and add mustard, when it splitter add urad dal, a small piece of red chilli and two curry leaves. 6. Now add the grinded mixture with remaining cup of water. Stir it now and then. When it starts to boil remove from the stove and it is ready to serve. This chutney is good with Idli and Dhosa. Try it and enjoy it. |
Bisi Bele bath
Here is a heathy recipe with lots of vegetables and all the nutritious Ingredients all blended together with various spices. Ingredients: ____________ Rice - 1 cup Toor dal- 1/2 cup Cumin- 1tsp Red chilly powder-1.5 tsp Garam masala-1 tsp Turmeric powder-1 tsp Pepper powder -1tsp Cinnamon powder-1/4 tsp Clove -2-3 powdered Coriander powder-1/2 tsp Green chillies- 2 finely chopped Onion - 1 large Tomato-1 large Carrot-1/2 cup Beans-1 cup Peas -1/2 cup potato-1/2 cup dry chillies-2 Mustard-1 tsp Curry leaves-6 Hing-1 pinch coconut-2 tsp Oil 3 tsp Method: _______ 1.Take a heavy bottomed pan ,add 1 tsp oil and cumin to it .Wait till it splutters. 2.Add onions, curry leaves and saute till the onions turn slightly brown.Now add all the masala powders and saute for 2 mins 3.Now add rice dal,4-5 cups of water, add salt and and cook for about 3 whistles. 4.In a small pan add 1 tsp oil,mustard and dry chillies,Wait till mustard splutters add curry leaves and add this to the bisi bele bath. 5.Enjoy with potato chips or papads as sides. ------------------ |
Palak peas Pulav
Ingredients: ____________ 2cups - raw rice [cooked and cooled] 1 bunch -palak finely chopped 1.5 cup- peas [fresh] 1 big - onion [ chopped] 2 big -green chillies 1 stick - cinnamon 5-6 - cloves 2 big -bay leaves 3-4 - flowers[dry spice] oil -4-5 tsp 3tsp - cumin 1 tsp - ghee 1tsp - pepper corns 1/2 tsp- pepper powder 1/2 tsp -garam masala salt -as per taste Ingredients: ____________ 1.Cook rice with bayleaf and keep for cooling in the frige.By doing this they will not stick to each other. 2.In a big pan take some oil add jeera[cumin] and wait till it starts to splutter. 3.Now add all the spices and 1 tsp of oil and fry them for 3 mins. 4.Add chopped onions and fry till it turns slightly brown in colour. 5.Now add spinach to it and close the lid and allow it to cook for 3 mins.Then saute and add salt ,chilly powder and pepper powder to it and then add all the cooked rice. 6.Saute till each rice is coated with oil. 7.Now its ready to be served. ----------------- |
Spicy Rice Mix
Ingredients -----------------------4 cups uncooked rice 2 (0.75-ounce) packages tomato soup mix 1/2 cup dried vegetable flakes 1 teaspoon ground red pepper 1 teaspoon ground black pepper 1 teaspoon salt Directions Combine all ingredients in large bowl; mix well. Place 1-1/4 cups rice mix in each of 4 air-tight containers or zip-top plastic bags. Makes 4 rice mixes. Preparation instructions: Combine 1 rice mix, 2 cups water (use 1-3/4 cups water for medium or short grain rice, 2-1/2 cups water for brown rice), and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes (45 minutes for brown rice), or until rice is tender and liquid is absorbed. Fluff with fork. Makes 6 servings. Nutrition Each serving provides 102 calories, 2 grams protein, 0 gram fat, 22 grams carbohydrate, 0 grams dietary fiber, 0 milligram cholesterol and 398 milligrams sodium. |
Chineese Fried Rice
Ingredients: ___________ Cooked rice -4 cups Carrots - 1cup Red Capsicum -1cup Green capsicum - 1 cup Peas -1 cup Soya sauce - 3 tbsp Salt -1.5 tsp Red chilly sauce- 2 tsp Green chilly -2 large Red chilly powder-1 tsp Kitchen king masala-1/2 tsp Pepper -1/2 tsp chopped grren onions-2 tsp vinegar - 1 tsp garlic -2 tsp onion - 1 cup Oil - 3tbsp Method: ________ 1.Take some oil in a heavy bottomed pan.Then add onionand garlic saute till it turns transparent.Then add green chilliesand saute for additional 3 mins. 2.Now add carrots ,peas and mushrooms and saute for 3 mins.Now add salt ,chilly powder,red chilly sauce and soya sauceand saute till the vegetables turn a bit brown.Now add vineger to it amd mix well. 3.Now add all the bell peppers and saute for 1 min.Then add the cooked rice and mix well add 1 tsp of red chilly paste with 1 tsp of soya sauce. 4.Remove from the stove and add chopped green onions. 5.Serve hot and relish the fried rice. --------------------- |
VEG-MANCHURIA
| Ingredients: 1 cup - Cabbage 1 cup - Onion 1 Cup - carrot 1 Cup - Maida 1/2 cup - Corn flour 5 Green Chillies 1/4 cup Coriander leaves For Frying 4 tbs Garlic(Cut in to small pieces) 4 tbs Ginger(Cut in to small pieces) 1 small onion(Cut in to small pieces) 2 green chillies(Cut in to small pieces) 2 tbs Soya sause 1/4 Ajnamo salt Salt to taste Oil to fry Process: Shred cabbage ,onion, carrot and cilantro in to verysmall pieces. Cut green chillies to small pieces Take a bowl.. Mix maida, cornflour, cabbage, green chillies, onoin,carrot , salt and coriander leaves.. Heat oil in a pan.... now take small amounts of dough into hand and make it as a smallball(manchuria) and put into oil... fry the smallballs until it becomes golden brown.... . For Frying After frying heat 2tbs of oil in a kadai .. now add ginger,garlic ,onion and green chelli when they r fried add ajnamo salt,soya sause and 1/4 cup of water.When water boiling, add above smallballs(manchuria) fry until the water evaporate.Now when your Veg-Manchuria are done... Serve hot with tomato ketchup... ------------- |
springrolls
Ingredients: 100 gms maida (all-purpose flour) 50 gms corn flour 1 egg, beaten Salt to taste 400 ml water 100 gms cabbage 100 gms onions 100 gms carrots 50 gms beans 1 tbsp chili sauce 2 tbsp soya sauce Oil for frying A pinch of china salt Spring Rollls springrolls.JPG (28465 bytes) Method: 1. Sieve corn flour and all-purpose flour together along with salt. Add beaten egg and water to the flours and make a batter. Keep aside for half an hour. 2. Heat a flat pan and add a tsp of oil. Wipe off with paper napkin. Take a big spoonful of above batter, pour in the pan and spread like a pancake. Make a few from the remaining batter and keep them aside. 3. Cut all the vegetables into thin and long slices. Boil in hot water for few minutes and drain the water. 4. Heat oil in a pan, fry the vegetables until all the water evaporates. Add salt, chili sauce, soya sauce, china salt and mix well. When done, remove from heat and cool. 5. Place this mixture in the middle of the pancake, roll and stick the ends with egg white. Fry these in hot oil until golden. Cut into slices when they are hot. Serve with tomato sauce. Serves: 5-6 Preparation time: 30-40 minutes ----------------- |
Coconut Pineapple Cake
Ingredient -- Preparation Method CAKE: 1 cup Butter or margarine -- , softened 2 cups Sugar 4 Eggs 3 cups Cake flour -- , sifted 1 Tbsp Baking powder 1/4 tsp Salt 1 cup Milk 1 tsp Vanilla extract 1 tsp Almond extract Pineapple Filling -- (see below) 2 cups Coconut, grated -- (divided) Seven-Minute Frosting -- (see below) PINEAPPLE FILLING: 1 cup Sugar 3 Tbsp All-purpose flour 2 Eggs -- , beaten 1 8-oz. can Crushed pineapple -- , undrained 2 Tbsp Lemon juice 1 Tbsp Butter or margarine 1 tsp Vanilla extract SEVEN-MINUTE FROSTING: 1 1/2 cups Sugar 1/4 cup Cold water -- (+1 Tbsp.) 2 Egg whites 1 Tbsp Light corn syrup Dash of salt 1 tsp Vanilla extract CAKE: Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread 1 layer with half of Pineapple Filling; sprinkle 1/3 cup coconut over filling. Repeat with next layer. Spread Seven-Minute Frosting on top and sides of cake, and sprinkle with remaining coconut. Yield: one 3-layer cake. PINEAPPLE FILLING: Combine sugar and flour in a small saucepan; add remaining ingredients. Cook over medium heat, stirring constantly, until thickened (about 2 minutes). Cool. Yield: 1 1/3 cups. SEVEN-MINUTE FROSTING: Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed of an electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. Yield: 4 1/4 cups. To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid. Place coconut in pan. Heat at 350F for 15 to 30 minutes or until cracks appear. Remove from oven; cool. Tap with hammer to open. Pare off dark skin with vegetable peeler. -------------------- |
coconutcake
6 eggs 1 cup flour 1 1/2 cups coconut milk or coconut cream1 1/2 cup cornstarch 1 cup sugar 100 grams {1/4 lb} coconut, grated 1 tablespoon baking powder 1/4 pound margarine Sift flour, cornstarch with baking powder, set aside. Beat the margarine with the sugar. Add the egg yolks,beating well Add alternating the flours and coconut milk. Always whipping add dried coconut. Whip whites until they form soft peaks and fold them into the batter. Butter a mold and sprinkle it with a little flour. Pour batter into mold and bake in pre heated oven 375 then after 15 minutes, turn down heat to 250 and bake another 20 to 25 minutes.Let the cale cool down a little on a rack. Unmold warm and pour sauce on cake while still warm. Sauce: 1 can condensed milk ( sweetened) 1 cup coconut cream (about 1 cup)Bring this to boil. Pierce cake and pour sauce. Sprinkle with grated coconut. |
Potato Rolls
Yield: 45 servings 2 md Potatoes; peeled/quartered 2 pk Dry yeast 1 ts Sugar 1/2 c Butter or margarine; melted 1/4 c Shortening; melted 1/2 c Honey 2 Eggs; beaten 2 ts Salt 6 1/2 c All-purpose flour; about Recipe by: Southern Living Preparation Time: 1:00 Cook potatoes in boiling water to cover 15 minutes or until tender. Drain, reserving 1 cup water; set potatoes aside. Cool water to 105 to 115 degrees. Stir yeast and sugar into water; let stand 5 minutes. Mash enough potatoes to measure 1 cup; place in a large mixing bowl. Add butter, shortening, honey, eggs, salt, yeast mixture, and 2-1/2 cups flour. Beat at medium speed of an electric mixer 2 minutes. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into thirds. Shape each third into 15 balls. Place in three greased 9-inch round cakepans. Cover and let rise in a warm place, free from drafts, 40 to 50 minutes or until doubled in bulk. Bake at 400 degrees for 20 to 25 minutes. Yield: 45 rolls. NOTE: Potato Rolls may be wrapped in aluminum foil, then placed in a freezer bag, and frozen up to 2 months. To reheat, let thaw almost to room temperature, place in cakepans, cover with foil, and bake at 400 degrees for 10 minutes or until thoroughly heated. ----- |
Tuesday, January 30, 2007
SPICY RICE
Amount Measure Ingredient -- Preparation Method -------------------------------- ------------ -------------------------------- 225 G, 8 oz long grain brown Rice 5 ml 1 tsp ground turmeric. 1 Stick cinnamon. 1 Bay leaf. 4 Green cardamum pods. 6 Black pepper corns. Put all the ingredients in a saucepan with enough water and bring to the boil. Cook for 35 minutes or until the rice is tender. |
Potato & Mushroom Curry
Yield: 4 servings ----------------375 g Button mushrooms, whole 250 g Potatoes, diced 3 T Peanut oil 1 ts Dried fenugreek leaves 1 l Onion, finely chopped 2 ts Finely chopped garlic 1 ts Finely chopped fresh ginger 1 l Tomato, chopped 2 T Chopped fresh coriander Leaves 1 ts Chilli powder 1 ts Ground turmeric 1 ts Salt, or to taste 1/2 c Hot water 1/2 ts Garam masala Heat oil in a sauce pan, add fenugreek leaves, then onion and fry till soft and golden. Stir in garlic, ginger, tomatoes, and coriander leaves and cook, stirring, for 2 minutes. Add chilli powder, turmeric, salt and hot water. Bring to the boil then stir in mushrooms and diced potatoes. Cover and simmer, stirring occasionally, until potatoes are tender. Sprinkle with garam masala and serve with Indian bread or rice. |
KOORMA VEGETABLE CURRY
Serving Size : 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Margarine 1 ea Hopped onion 4 ea Garlic cloves 14 oz Can plum tom w liquid, chop 4 oz Can mild chiles drained chop 1 t Grated ginger, salt, cumin 1 t Coriander, dry mustard 1/2 ts Turmeric, nutmeg, cinnamon 2 ea Potatoes, peeled and diced 3 c Bite sized cauliflower 2 ea Large carrots 3 tb Chopped fresh cilantro 2 c String beans, 1 in. pieces 1 c Plain low fat yogurt Heat margarine in wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chiles, ginger, salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 min., stirring occasionally, then stir in the cilantro. Simmer for another 20 min over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy.Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yogurt. Serve at once. --------------------- |
DRY POTATO CURRY
Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Potato -- Red skins Salt to taste 2 tb Vegetable oil 1 t Mustard seeds 1 Onion -- finely sliced 2 Garlic cloves 1 (1 inch) piece gingerroot - fresh grated 1 Green chile -- seeded, chopped 1 t Ground turmeric 1/2 ts Red (cayenne) pepper 1 t Ground cumin 1/4 c Green pepper -- strips - to garnish if desired Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips. ------------------ |
SPINACH BALL CURRY
Serving Size : 4 --------------------Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c Spinach 2 md Potatoes 1 c Chick pea flour 3 tb Soy milk or cream 1 t Salt 1 pn Turmeric 1/2 ts Garam masala 1/2 ts Green mango powder 1/2 ts Cayenne Ghee to deep fry Dried coconut 1 1/4 c Gravy, see recipe Chopped cilantro Boil spinach & potatoes. Drain, peel potatoes & grind with the spinach. Add chick pea flour & blend. Stir on milk or cream. Add salt, turmeric, garam masala, mango powder (omit if you want) & cayenne. Mix together till you have a smooth dough. pluck off small pieces & shape into a ball or any other shape you might desire. Heat sufficient ghee in a wok or deep skillet. Roll each ball in coconut & deep fry till completely golden. Remove & place on a plate. Heast gravy in a pot over medium heat. Drop in the koftas, cover, lower heat & cook for 10 minutes. Garnish with coriander & serve. |
VEGETABLE CURRY WITH CASHEWS
Yield: 4 servings 1 tb Ghee 2 Garlic cloves, chopped 1/4 ts Cayenne 2 ts Coriander 1 ts Cumin 1 ts Turmeric 1 3/4" piece of ginger, sliced 2 md Eggplants 1 sm Cauliflower, divided into -- florets 2 md Potatoes, diced 4 oz Green beans, chopped 1 Fresh green chili, chopped 2 oz Grated coconut 4 oz Boiling water 1 lb Tomatoes, skinned & chopped Salt 4 oz Toasted cashews Heat ghee in large skillet & fry the garlic & spices for 3 to 4 minutes, stirring frequently. Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice them. Add all the vegetables, including the chili, to the pan. Fry gently for 7 minutes, stirring to mix thoroughly. Dissolve grated coconut in the boiling water & mix with vegetables. Add tomatoes, cover & cook for 20 minutes. Just before serving, stir in toasted cashews & serve over rice. --------------- |
VEGETABLE AND COCONUT CURRY
Yield: 2 servings 15 g Butter 1/2 l Onion 1 Green chillis 1 Garlic cloves 1 ts Grated ginger 1/2 ts Turmeric 1/2 ts Ground cardamom 1/2 ts Ground cinnamon 1 c Coconut milk 1 Strips of lemon rind 62 1/2 g Green beans 1/2 Green pepper 1/2 Red pepper 1/4 Cauliflower 1 1/2 Zucchini (courgettes) 62 1/2 g Yellow squash 2 l Potatoes 1/4 c Coconut cream 1/4 c Coriander leaves Preparation: Finely chop the green chillis : Crush the garlic clove : Trim the green beans : Cut the peppers into strips : Cut the cauliflower into florets : Cut the zucchini into rounds : Cut the yellow squash into halves : Dice the potatoes : Chop the coriander leaves 1 In a large heavy based pan melt the butter over a low heat. Add the onion, chilli, garlic and ginger Cook for 3-4 minutes until the onions are soft Add the cardomom, turmeric and cinnamon and cook , stirring, for 2-3 minutes. 2 Add the coconut milk and lemon rind. Simmer gently , uncovered, for 10 minutes. Add the vegetables and cook, uncovered, until the vegetables are just tender 3 Add the coconut cream and simmer for a further 5 minutes. Serve on a large platter, garnished with fresh coriander leaves. Any combination of vegetables may be used for this korma-like curry. |
Potato & Mushroom Curry
Yield: 4 servings --------------------375 g Button mushrooms, whole 250 g Potatoes, diced 3 T Peanut oil 1 ts Dried fenugreek leaves 1 l Onion, finely chopped 2 ts Finely chopped garlic 1 ts Finely chopped fresh ginger 1 l Tomato, chopped 2 T Chopped fresh coriander Leaves 1 ts Chilli powder 1 ts Ground turmeric 1 ts Salt, or to taste 1/2 c Hot water 1/2 ts Garam masala Heat oil in a sauce pan, add fenugreek leaves, then onion and fry till soft and golden. Stir in garlic, ginger, tomatoes, and coriander leaves and cook, stirring, for 2 minutes. Add chilli powder, turmeric, salt and hot water. Bring to the boil then stir in mushrooms and diced potatoes. Cover and simmer, stirring occasionally, until potatoes are tender. Sprinkle with garam masala and serve with Indian bread or rice. |
PEAS KOFTA CURRY
Ingredient -- Preparation Method --------------KOFTAS----- 250 g Peas -- boiled 1 tb Poppy seeds 2 tb Gram flour 1 sm Onion -- minced 1 Handful of sliced coriander -- (leaves) 1 1-inch piece of ginger -- minced 2 Green chilies -- minced Salt -- to taste -----CURRY----- 1 Onion 4 Garlic cloves 2 tb Ghee or oil 1 Handful of coriander leaves 2 Green chilies -- minced 1/2 ts Garam masala Salt -- to taste Chili powder -- to taste 3 lg Tomatoes -- diced 2 md Potatoes -- peeled & cubed Grind peas to a paste (or process in food processor fitted with steel blade). Add gram flour, poppy seeds, onion, coriander, ginger, chilies and salt, and knead (or process) until smooth. Roll dough into small balls and deep fry until golden brown. Drain and set aside. Grind onion and garlic to a paste. Fry in 2 tablespoons ghee or oil until golden brown. Add coriander, garam masala, salt and chili powder. Cook 1 minute, then add tomatoes. Continue cooking until tomatoes are soft and ghee (or oil) begins to separate out from mixture. Add potatoes, and cook 3 more minutes. Add 2 cups water to pan, then bring to a boil. Reduce heat and simmer until potatoes are almost done. Put in koftas and chilies and continue cooking until potatoes are tender. Sprinkle additional garam masala and coriander leaves over to garnish. |
EASY CHANNA (CHICK PEA CURRY
Ingredient -- Preparation Method 1 md Onion, chopped finely 2 Cloves garlic, chopped 1 1/2 tb Canola oil 2 ts INDIAN curry powder 3 tb Tomato ketchup 30 oz Can chick peas (garbanzos) 1 bn Coriander leaves (cilantro), -de-stemmed and chopped -----OPTIONAL----- 2 inch stick cinnamon 6 Cloves, crushed 4 Cardamom pods, crushed Although this is not absolutely authentic, it's quick (unlike most Indian dishes), and easily made for a delicious approximation of the real thing. Adding the optional ingredients helps the flavor, but a quick-and-dirty onion-garlic-curry powder-ketchup-chick peas version isn't too bad, either. Fry the onions in oil at medium-high heat until golden and translucent, 2-3 minutes. Add garlic, fry for a minute. Add cinnamon, cloves and cardamom, fry for a minute (until the kitchen begins to smell really good!). Now add the curry powder to the oni ons, fry for a minute or two. As the mixture begins to stick, add the ketchup to make it more pliable. Keep on frying for about 5 minutes, stirring fairly constantly. Once this “base masala” is ready (one hint is if the oil starts separating from the mixture), just add the chickpeas, including the water they are in. Stir to mix, heat until it boils, then cover and lower the heat to medium-low. Cook for 15 minutes, take off heat and stir in coriander leaves. Serve hot, with heated pita, tortillas, Indian bread (roti, naan or puri) or rice. NOTE: McCormick's or other American “curry powder” just isn't as good as the powder you can find in Indian stores. In case you are finicky and an Indian store isn't easily available, a fair approximation can be made with 1/2 tsp. corinader, 1/2 tsp. cumin, 1/2 tsp. turmeric, 1/4-1/2 tsp. hot chile powder. ----------- |
Winter Vegetable Cobbler
Ingredient -- Preparation Method 1 turnip, peeled, cut into bite-size wedges 1 potato (russet or baking) -- peeled & diced 1 celery root -- peeled & diced 1 onion -- coarsely chopped 3 carrots -- peeled & sliced 1/2 cup chopped parsley 1 cup vegetable broth 2 tablespoons cornstarch 1 teaspoon salt freshly ground pepper 4 tablespoons butter or margarine COBBLER DOUGH: 1 3/4 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons butter or margarine, chilled, cut -- into small pieces 3/4 cup cream (or use half&half or fat free evap. milk or soy milk) Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-in ch deep 8-cup ovenproof baking dish (there should be about 6 cups of vegetables ). In a small mixing bowl, blend the broth with the cornstarch, pour over the vegetables, and mix well. Add salt and pepper to taste and mix to blend. Dot the top of the vegetables with the butter. Preheat oven to 350 degrees F. Make the cobbler dough: Mix flour, baking powder, and salt in a large mix ing bowl and stir with a fork to blend. Drop the pieces of chilled butter into the flour mixture and rub quickly with your fingertips until the mixture resem bles coarse crumbs. Using a fork, slowly stir in the cream until roughly mixed . Gather the dough into a shaggy mass and knead five or six times. Roll the d ough on a lightly floured board to the size of the top of the baking dish. The dough should be about 1/4-inch thick. Place the dough on top of the vegetable s. Bake for 45-55 minutes until vegetables are cooked through and crust is bro wned. Test vegetables for doneness with a knife tip or skewer. Remove from ov en and let sit about 10 minutes. -------------------- |
WHEATBALLS
ingredients: 1 Ground Seitan recipe 1/3 c Onion; minced 3 Garlic cloves; pressed 1/4 ts Celery seed 3/4 ts Oregano 1 ts Basil 1 ts Thyme 4 tb Tamari (not shoyu) 2 tb Olive oil 3 tb Nutritional yeast 1/4 c Whole wheat flour 1/4 c Peanut butter Follow the recipe for ground seitan. Place the ground gluten in a large bowl and add the remaining ingredients. Mix well. Using your hands, shape the mixture into 1-inch balls. Place them on a well-oiled cookie sheet and bake at 350 deg for 25 minutes. Turn the wheatballs over once furing the baking to assure even browning. Serve the wheatballs with a tomato sauce and spaghetti or in a vegetable stew. Or serve with sweet and sour sauce. Wheatballs canbe frozen for later use as needed. Store in an airtight freezer bag or another container that is airtight. Makes 45 balls. |
VEGETARIAN ROAST
Ingredient -- Preparation Method -------------------8 1/2 oz Long grain rice 7 oz Button mushrooms, finely -chopped 5 oz Whole grain bread crumbs 5 oz Nuts (any kind such as -almonds, brazil nuts or -unsalted peanuts), chopped 5 oz Low fat mozzarella cheese 4 Eggs 4 md Carrots, grated 3 md Onions, chopped 1/4 c Sunflower or safflower oil 1/4 c Dried parsley 1/2 ts Ground black pepper 1/4 ts Garlic powder ** Procedure 1) Cook the rice in boiling water for 30 to 35 minutes, until tender, or use an automatic rice cooker. 250g of rice is about 2 small automatic rice cooker cups, but please check your rice cooker to be sure. When using an automatic rice cooker, add a little more water for brown rice than you would for white. ie. if you cook 2 small rice cooker cups of brown rice, then fill the rice cooker pot to the 3 level with water. 2) Thoroughly blend everything in a large bowl or pot. Then pack the mixture into 2 medium sized (1.4 l or 1.4 quarts) loaf tins, which have been lightly oiled. 3) Bake at 350F (180C) for 1 to 1 1/4 hours or until firm to touch and brown on top. Vegetarian Roast is traditionally served, hot or cold, with tomato sauce or chutney. |
BESAN CURRY
Ingredient -- Preparation Method ---------------1/4 c Chickpea flour 1 lg Tomato 1/4 c Green peas 1 lg Potato 1 lg Onion 1/4 lb Ginger 1/2 ts Garlic powder 1/4 ts Mustard powder 1/4 ts Cumin 1/4 ts Coriander 1 t Turmeric 1/2 ts Salt 1/2 c Vegetable oil Mix chickpea flour with a little bit of water at a time, until you have a thick batter. Add salt and garlic powder. Put a skillet over a low heat and heat oil. Drop 1/2 teaspoon of batter at a time into the oil. When it turns golden brown, it it done and with a srainer pick up the besan and put it on a dry pan. Cut potatoes in small pieces and put them in a bowl. Chop onion up and saute with 1 tablespoon of leftover oil. Add coriander, cumin, turmeric, and mustard powders. Add potatoes and mix thoroughly. Add 1/4 cup of water. Cut ginger into very small pieces and add to the curry. While the curry is cooking, cut the tomato and add to the pan. Put cover on. When potato feels soft, add fried besan to the curry. Add salt. The time you drop the potato in the pan to the time you drop the fried besan into the pan should not be more then 15 minutes. As always, in Indian cooking it is the preparation that takes time, not the cooking itself. Serve warm as a side dish. |