Friday, March 23, 2007
Ginger Cookies
Servings: 2 1/2 dozen cookies Ingredients 2 sticks Unsalted Butter room temperature 1 cup Sugar 1/2 teaspoon Salt 2 Eggs 2 tablespoons Vanilla Powder 2 tablespoons Ginger RootGinger Root freshly grated 2 1/2 cups Flour 3 ounces Crystallized GingerCrystallized Ginger Preparation In a large bowl using an electric mixer, cream together butter, sugar and salt until creamy. Add eggs, mix well. Add vanilla and ginger, mix well. Add flour and mix until flour is mixed in well. Chop crystallized ginger into ¼ inch pieces, add to cookie dough. Drop heaping tablespoons onto ungreased cookie sheet, 2 inches apart. Flatten balls to ¼ inch thick and bake in a 375 degree F oven for 12 minutes. ---------- |
Dragon Tongue Stir Fry
Servings: 4 (about) Ingredients 1 package Yakisoba NoodlesYakisoba Noodles prepared as directed 1 tablespoon Extra Virgin Olive Oil 2 tablespoons Unsalted Butter 1/2 Red OnionRed Onion slivered 2 cloves Peeled GarlicPeeled Garlic minced 1/2 Jalapeno ChileJalapeno Chile minced 1/4 cup Fire Roasted Sweet Red Bell PeppersFire Roasted Sweet Red Bell Peppers diced 1/2 pound Dragon Tongue Beans washed trimmed and cut into bite size pieces Kosher Salt to taste Freshly Ground Black Pepper to taste Good Life Food Organic Stir-Fry SaucesGood Life Food Organic Stir-Fry Sauces to taste Preparation Heat the oil and butter in a sauté pan. Slightly caramelize the onion and add the garlic, jalapeno, red bell pepper and noodles. Cook for 3 minutes. Add the dragon tongue beans and cook just to heat. If you over cook the beans, they will lose their unique color. Season with salt and pepper and stir in the sauce. Serve immediately. Note: Remember to cook the Dragon Tongue Beans just until hot. This will release the sweetness of the bean and they will retain their unique color. --------- |
Chinese Long Bean and Baby Bok Choy Stir-Fry
Servings: 4 Ingredients 1 pound Chinese Long BeanChinese Long Bean cut into 3 pieces 1 pound Bok ChoyBok Choy (use Baby Bok Choy) 2 Dried Japones ChilesDried Japones Chiles 1 tablespoon Sesame Seeds 2 teaspoons Peanut Oil 1/2 teaspoon Sesame Oil 2 tablespoons Soy Sauce Salt and Pepper to taste Preparation Cut off bottom half of stem from the Baby Bok Choy, then cut in half lengthwise. Blanch Bok Choy, remove and set aside. Steam Chinese long beans until al dente, combine with Baby Bok Choy. Heat peanut oil and sesame oil in a hot wok pan. Add the vegetables and Japones chiles. Stir-fry for 2 minutes. Add and soy sauce and sesame seeds. Season with salt and pepper. -------------------- |
Thursday, March 22, 2007
ORANGE RUM CAKE
This delightful orange and rum flavoured cake is one that will melt in your mouth. The butter used in this recipe is relatively low in fat and carbohydrates and so is suitable for a diabetic diet. You can skip the rum if you wish and simply add 2 tablespoons of fat free milk or water instead. However remember that moderation is the key here and it is wise to restrict these treats to occasional indulgences. Baking Temperature : 200°C (400°F). Baking Time : 25 mins. Preparation Time : 10 mins. Serves 6. Ingredients 1 cup whole wheat flour (gehun ka atta) ½ teaspoon baking powder ½ cup low fat butter, softened 8 sachets sugar substitute ¼ cup orange juice ½ cup buttermilk (made from 2½ tablespoons low fat curds) 1 teaspoon orange rind 2 tablespoons rum Method 1. Sieve the wheat flour and baking powder together and keep aside. 2. Combine the butter and sugar substitute in a bowl and beat till the mixture is smooth and creamy. 3. Add the orange juice, buttermilk, orange rind, rum and wheat flour mixture and mix well. 4. Pour the batter into a 125 mm. (5") diameter greased cake tin. 5. Bake in a pre-heated oven at 200°C (400°F) for 20 to 25 minutes. 6. Cut into 6 wedges. |
CUCUMBER SALAD
Cucumber is a vegetable with a high water content and is therefore relatively low in calories and carbohydrates. Try having cucumber with its peel which itself is a great source of fibre and many more nutrients. The fat free lemon juice and soya sauce dressing enhances this salad, especially when it is served chilled. Cooking Time : Nil. Preparation Time : 15 mins. Serves 4. Ingredients 1 cup cucumber, peeled and diced 1 cup tomatoes, deseeded and cubed 1 cup spring onions, sliced To be mixed into a dressing ½ green chilli, finely chopped 1 clove garlic, finely chopped 1 teaspoon soya sauce a pinch sugar substitute juice of ½ lemon salt to taste Method 1. Combine all the ingredients in a bowl and toss the salad. 2. Serve immediately. Tips You can make large quantities of this dressing and refrigerate it till required. I often blend all the ingredients in a blender or grind them in a "silbatta" so that all the ingredients marry well. ------------- |
EXOTIC SALAD
Earthy broccoli florets, iceberg lettuce and crispy celery stalks in combination with bean sprouts provide a wonderful array of flavours to delight the palate and also provide a wealth of nutrients. The puréed melon adds volume to the dressing making it creamier and of a coating consistency to flavour the vegetables and sprouts. Feel free to use any combination of vegetables that are handy. Cooking Time : Nil. Preparation Time : 10 mins. Serves 4. Ingredients 1½ cups iceberg lettuce, torn into pieces ½ cup bean sprouts ½ cup broccoli florets, blanched 2 celery stalks, chopped For the dressing 1 cup ripe muskmelon (kharbooja), chopped ½ teaspoon roasted cumin seeds (jeera), crushed 3 tablespoons chopped coriander salt and pepper to taste For the dressing 1. Blend the muskmelon to a smooth purée in a blender. 2. Add the remaining ingredients and mix well. Refrigerate till required. How to proceed 1. Combine all the ingredients for the salad in a bowl and refrigerate. 2. Just before serving, add the dressing and toss well. 3. Serve immediately. Tips Add ½ sachet of sugar substitute to the dressing if the melon is not sweet enough. ---------- |
APPLE RABADI
Low fat milk thickened with apple. The addition of nutmeg and cardamom blends well with the subtle flavours. Try not to peel the apple, as much of the fibre is present in the peel and just below it. Select sweet apples for this recipe, as sharp apples can split the rabadi bitter and so render it useless. Cooking Time : 25 mins. Preparation Time : 10 mins. Serves 4. Ingredients 3 cups low fat milk 1 cup apple, grated a pinch nutmeg (jaiphal) powder ¼ teaspoon cardamom (elaichi) powder 2 sachets sugar substitute Method 1. Bring the milk to boil in a heavy bottomed pan and simmer it for 10 to 12 minutes. 2. Add the grated apple, nutmeg powder and cardamom powder and simmer for another 5 to 7 minutes. 3. Cool completely. Add the sugar substitute, mix well and put to chill. 4. Serve chilled. |
TAMATAR KI KADHI
Like many other dishes, kadhi differs from region to region. This Sindhi Kadhi is a rather special one as it is made using tomatoes. Tomatoes are very low in calories and provide plenty of vitamin A which required for a glowing skin and healthy vision. I assure you that your family will relish this tangy kadhi with a touch of sweetness provided by jaggery. Cooking Time : 30 mins. Preparation Time : 10 mins. Serves 4. Ingredients 4 large tomatoes ½ teaspoon mustard seeds (rai) ½ teaspoon cumin seeds (jeera) 1 green chilli, chopped 5 to 6 curry leaves 2 sticks cinnamon (dalchini) 2 cloves (lavang) 1 tablespoon Bengal gram flour (besan) ¼ teaspoon turmeric powder (haldi) 1 teaspoon chilli powder a pinch asafoetida (hing) 2 teaspoons jaggery (gur), grated 1 teaspoon oil salt to taste For the garnish 1 tablespoon chopped coriander Method 1. Roughly chop the tomatoes and cook them with ½ cup of water for about 10 to 15 minutes. 2. Cool and liquidise the tomatoes in a food processor to a get a smooth purée. Strain the puree and keep aside. 3. Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds. 4. When the seeds crackle, add the green chilli, curry leaves, cinnamon, cloves and gram flour and cook for 2 to 3 minutes. 5. Add the turmeric, chilli powder, asafoetida and puréed tomatoes with 2 cups of water and cook over a medium flame while stirring continuously. 6. When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from the fire. 7. Garnish with the coriander and serve hot with rice. Tips If you find the kadhi to be too spicy, add 1 to 2 teaspoons of low fat milk to mellow it down. |
CARROT METHI SUBZI
This is a great combination of textures and fragrant, spicy flavours that has the added advantage of being quick to make. Enriched with vitamin A, iron and fibre, it is nutritious too. Paneer Khulchas, are a perfect accompaniment to this dish. Alternatively, just serve the subzi with hot phulkas. Preparation Time : 10 mins. Cooking Time : 15 mins. Serves 4. Ingredients 2 cups carrots, cut into cubes 2 cups fenugreek (methi) leaves, chopped ½ teaspoon cumin seeds (jeera) 1 large onion, finely chopped 3 to 4 green chillies, finely chopped 1 large clove garlic, finely chopped 12 mm. (½") piece ginger, finely chopped ¼ teaspoon turmeric powder (haldi) 2 teaspoons coriander (dhania) powder 2 teaspoons oil salt to taste Method 1. Heat the oil in a non-stick pan and add the cumin seeds. 2. When they crackle, add the onion, green chillies, garlic and ginger and sauté for 2 minutes. 3. Add the fenugreek leaves and sauté another 2 minutes. 4. Add the carrots, turmeric powder, coriander powder, salt and 1 cup of water and stir. 5. Cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender. 6. Serve hot, with the paneer khulchas. |
JAMUN RAITA
Try and have at least a few of these fruits when they are in season for their medicinal value, if not for their unusual flavour. Jamun is a fruit that is most commonly avoided by many, due to its sharp and tangy taste. However, this fruit is said to be a boon for diabetics as the enzyme 'jamboline' in it helps to control the blood sugar levels. So I've specially made this raita in which the taste of jamun is very nicely enhanced by the blend of cumin powder and coriander with low fat curds. Select sweet and ripe jamuns that are soft pulpy, for best results. Serve this raita with a pulao or even as a dip with fat free khakhras. Preparation Time : 15 mins. Cooking Time : Nil. Serves 4. Ingredients ½ cup ripe black jamuns, deseeded and finely chopped 1 cup low fat curds, beaten ½ teaspoon roasted cumin (jeera) powder 1 teaspoon chopped coriander salt to taste Method 1. Combine the jamuns, cumin powder, coriander and salt and mix well. 2. Add the curds, mix well and refrigerate till chilled. 3. Serve chilled. Tips You can also make this raita using other fruits like black grapes or pomegranate. ------------- |
ORIENTAL STYLE STIR-FRIED VEGETABLE PARATHAS
A novel type of paratha, stuffed with Chinese stir-fried vegetables. Cooking Time : 20 min. Preparation Time : 45 min. Makes 12 parathas. For the dough 3 teacups plain flour (maida) 1 tablespoon oil 1/2 teaspoon salt For the stuffing 2 onions, sliced 2 teacups shredded cabbage 1 teacup bean sprouts 1 teacup carrots, coarsely grated 1/2 teaspoon soya sauce 1/2 teaspoon sugar salt to taste a pinch Ajiomoto powder (optional) 2 tablespoons oil For the dough mixture 1. Mix the plain flour, oil and salt. Add a little warm water to make a soft dough. 2. Knead the dough very well for a few minutes. Leave aside for 1/2 hour. For the stuffing 1. Heat the oil, add the vegetables, Ajinomoto powder and onions and cook for 3 to 4 minutes. 2. Add the soya sauce, sugar and salt. Mix well and cool. How to proceed 1. Divide the dough into 12 parts and roll out very thinly. 2. Put 2 to 3 tablespoons of the stuffing in the centre of each paratha and lightly fold on all the sides. 3. Put the paratha on a tava (griddle) with the open edges at the bottom. Cook for a few minutes, turn over on the other side and cook again until crisp. 4. Repeat for the remaining parathas. 5. Serve hot with chilli garlic sauce. |
SWEET CORN AND SPRING ONION SOUP
A rich and creamy soup made with a combination of sweet corn and spring onions enhanced by a touch of garlic and pepper. Low in calories and carbohydrates, this soup is especially good in the monsoon when corn is abundantly available. Cooking Time : 15 mins. Preparation Time : 10 mins. Serves 4. Ingredients 2 spring onions, chopped (whites and greens separated) 1 cup sweet corn kernels 2 cloves garlic, chopped 1 teaspoon oil salt and pepper to taste Method 1. Combine the sweet corn with 1 cup of water and blend into a purée. 2. Heat the oil in a non-stick pan, add the spring onion whites and sauté for 2 to 3 minutes. 3. Add the garlic and the puréed corn and sauté for 5 to 7 minutes till the corn purée is cooked. 4. Add 2½ cups of water and bring to a boil. 5. Add the spring onion greens and simmer for 2 to 3 minutes. 6. Season with salt and pepper and serve hot. |