Thursday, March 29, 2007
Cauliflower 65 Recipe
Ingredients 250 gms cauliflower florettes 1.5 tbsp plain flour (maida) 1.5 tbsp besan 1 tbsp garlic-ginger paste 2 pinches of china salt (mono sodium glutamate / ajinomoto) salt red chilly powder a pinch of saffron (red-orange color) Method Soak the florettes in hot water mixed with 1 tsp salt for 30 mins. Prepare batter by mixing all the ingredients (except florettes) with sufficient qty of water. Add the florettes to this mixture. Deep fry the florettes in oil. Serve as a side dish. |
Tasty Recipes
Ingredients 2 1/2 cups (250 gms.) plain flour 4 tbsp. oil 1 tsp. salt 1 tsp. dry or 2 tsp. fresh yeast 3 tsp. sugar 1/2 cup water 1/2 cup milk water to knead Method Warm 1/2 cup water and milk together. Add sugar and yeast. Cover and keep aside for 15 minutes. When yeast is fully dissolved and frothy, it is ready to use. Mix salt and flour in a large bowl. Add 1 tbsp. oil making a well in center. Add yeast mixture to flour. Knead into a very very soft dough. Knead for 5-7 minutes, till it is not sticky. Grease a large bowl, place dough in it, cover and keep aside for 1 ½ hours. Apply 1 tbsp. oil, punch dough for 3-4 minutes. Grease baking sheet or bread tin well. Using remaining oil, shape dough in desire shapes. Keep aside covered, to rest for 1 hour. Bake in preheated oven at 200C for 10-15 minutes or till golden. Just 1 or 2 minutes prior to removing, brush with a little milk. Allow to cool a bit, before transferring to racks for cooling well. Cut into slices or as desired. Basic Homemade Bread ------------- |
Cool Curd Rice
Ingredients 1 cup rice 1/2 cup curds 1 cup milk 2 green chillies 2 stalk curry leaves 1 tbsp chopped coriander 5-6 cashewnuts halved 1/2 tsp gram dal 1/2 tsp urad dal (black gram) 1/2 tsp mixed mustard and cumin seeds 1/2 tbsp oil or ghee 1 pinch asafoetida Method Boil the rice and drain excess water when done. Cool after separating grains. Heat oil in a small pan and add cashews and dals, seeds, chillies halved, curry leaves and asafoetida. When they splutter transfer to the rice. Take care not to burn the seasoning. Add curd, milk, coriander. Mix well and cool in fridge for an hour before serving. |
Brown Rice & Bell Pepper Pulao
Ingredients 1 cup uncooked brown rice 2 medium size green bell peppers or 1 green and 1 sweet pepper ( Red / Orange) chopped fairly small 1 Jalapeno chilli or the amount to suit your taste 1 medium onion finely chopped Cilantro (I like a lot of it) 1/4 tsp of jeera Salt and pepper to taste 1 Tbsp. olive or canola oil 3 Tbsps shredded sharp cheddar cheese Method Cook and set aside the brown rice with 1/2 tsp of salt according to the instructions on the package. Heat the oil in a heavy bottomed pan and toss in the jeera. Once it changes color, add the onions and chopped jalapeno chillies and saute for about 3 to 5 mins. Add the chopped bell peppers and continue to saute. The veggies should not be too soft. The flavor is best when the peppers are still a bit crisp. Season with salt and pepper and add the chopped cilantro. Toss this mixture with the cooked rice and shredded cheese while still warm and serve immediately. Serves 2 as a main course. ----- |
Kaima Idli
Ingredients ---------For Seasoning: mustard seeds urad dhal curry leaves For Dipping : maida - 4 or 5 tbsp bread crumbs For Grinding: small onions- 3 or 4 tomatoes - 2 medium garlic -3 or 4 flakes ginger-small amount dhania powder-2 tsp chilli powder salt Method Add little bit of chilli powder & salt to the maida & make it into a paste by adding water. Cut the idli's into small squares . Dip them first in maida & then in bread crumbs. Deep fry them in oil till golden brown. Heat oil in a pan & add mustard seeds . After it splitters add urad dhal & curry leaves. Add the ground paste & allow it to boil till the oil comes out from the paste. Then add the fried idli pieces & mix it gently in low flame for about 5 to 10 minutes. Kaima Idli is ready to eat. Garnish it with lemon & coriander leaves. This is a good recipe for left over idli's . |
Instant Rava Idli
Ingredients ------------------1 catori semolina (rava) 1 catori sour curds 1/4 tsp soda 4 green chillies, 1/4 inch ginger, 4 curry leaves (grind to a fine paste) coriander leaves - 2 tsps (chopped finely) 1 flat tsp salt Method Dry roast the rava till it is slightly brown. Allow it to cool. Heat one and a half teaspoons oil. To it add Mustard seeds, hing, few curry leaves, half teaspoon urad dal and few pieces of cashewnuts broken into small pieces. After the oil cools rub it with the rava properly. Then add rest of the ingredients but soda should be added last. Pre heat the cooker with water. Then add the soda at the last moment i.e. a minute before putting it in the cooker which has been pre heated. The consistency for the idlis should be of dropping consistency. The quantity of curds should not be increased. If you feel the batter is thick then add a little water to reach the desired consistency. Put it in the idli mould and steam it for seven minutes |
Wednesday, March 28, 2007
# Quinoa and Black Beans
Stir in your favorite jarred salsa for extra zing. This is also good the next day for lunch. Makes 2 servings, about 1/2 cup each 1 teaspoon canola oil 1/2 bell pepper, chopped 2 tablespoons chopped red onion 1/2 cup canned black beans, rinsed 2 tablespoons broth (or water) 1/2 cup hot quinoa (cook according to package directions) Heat oil in a small saucepan over medium heat. Add bell pepper and onion and cook until almost tender. Add beans and broth (or water) to the pan. Cook until heated through. Stir in quinoa. Per serving: 162 calories; 4 g fat (0 g sat); 0 mg cholesterol; 27 g carbohydrate; 6 g protein; 4 g fiber; 60 mg sodium; 224 mg potassium. |
Tuesday, March 27, 2007
Coconut Cake I
------------ Coconut Cake I INGREDIENTS * 1 (18.25 ounce) package white cake mix * 1 cup sour cream * 2 cups white sugar * 1 (14 ounce) package flaked coconut * 1 (8 ounce) container frozen whipped topping, thawed DIRECTIONS 1. Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers. 2. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake. 3. Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is! ---------------- |
Peanut Butter Easter Eggs
INGREDIENTS * 1 (16 ounce) package confectioners' sugar * 1 cup creamy peanut butter * 1/4 cup butter * 1 tablespoon milk * 8 (1 ounce) squares semi-sweet chocolate * 1 tablespoon shortening DIRECTIONS 1. In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour. 2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy. ------------ |
Easter Grain Pie
INGREDIENTS * 2 (9 inch) unbaked pie crusts * 5 cups water * 1/2 cup whole wheat berries * 6 eggs * 1 cup white sugar * 1 (8 ounce) package mixed candied fruit * 1 1/2 pounds ricotta cheese * 1 teaspoon vanilla extract * 1/2 teaspoon ground cinnamon * 1 teaspoon grated lemon zest * 2 teaspoons grated orange zest * 1 tablespoon shortening * 1 teaspoon salt * 2 tablespoons confectioners' sugar for dusting DIRECTIONS 1. Bring water to a boil in a large saucepan. Pour in wheat and allow to boil 40 minutes. As wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. Mix in fruit, ricotta, vanilla extract, cinnamon, lemon rind, and orange rind. 2. When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl, and mix in shortening and salt. Stir until shortening is melted, then stir wheat mixture into ricotta mixture. 3. Preheat oven to 375 degrees F (190 degrees C). 4. Line two 9 inch pie pans with pastry. Cut remaining pastry into strips for tops of pies. Spoon half of filling into each pan. Cover with pastry strips to form lattice tops. Crimp edges. 5. Bake in preheated oven for 45 minutes, until crust is golden brown. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving. Store any leftovers in refrigerator. ---------------------- |