September 18, 2019

CHEESE SAUCE

Ingredients:
White sauce- 2 tbsp
Grated cheese - 1 tbsp
Mustard powder - 1 tbsp
Worcester sauce- 1 tbsp

Method:

  • Combine mustard powder and Worcester sauce with the white sauce.
  • Stir in the grated cheese.
  • Heat in low flame until cheese melts.
  • Remove and serve. 

BIHARI CHILLI PICKLE

Ingredients:
Large red chillies - 150 gms
Mustard seeds - 350 gms
Coriander seeds - 350 gms
Amchur -350 gms
Fennel seeds - 350 gms
Fenugreek seeds - 350 gms
Bay leaves- 50 gms
Cumin seeds - 75 gms
garam masala - 75 gms
Asafoetida - 40 gms
Salt - 75 gms
Mustard oil - 1 1/2 litre

Method:

  • Dry roast coriander and fenugreek seeds, bay leaves; cool and grind to make powder.
  • Also powder mustard, fennel, cumin seeds and asafoetida.
  • Combine all powders, salt and add enough oil to make a thick paste.
  • Wash, wipe and de stalk the chillies and make a hole on top of each chilli through which stuff the masala paste.
  • Use a bamboo skewer to fill the chillies.
  • Dip each chilli in remaining oil and pack systematically and tightly in a glass or earthen jar and pour remaining oil over it.
  • Tie the mouth of the jar with a muslin cloth and keep init in the sunlight for a week.
  • After a week keep the jar in a cool and dry place. 

September 14, 2019

RHUBARB CONSERVE

Ingredients:
rhubarb  - 1 litre
Lemon - 1
Orange - 1
Water - 250 ml
Sugar - 750 ml
Raisins - 250 ml
Walnuts - 125 ml

Method:

  • Wash rhubarb and cut into pieces.
  • Squeeze lemon and orange and save juice; grind rind.
  • Simmer rind in the water until tender (20 min).
  • Add juice, rhubarb and sugar, stir until sugar is dissolved.
  • Continue to boil rapidly, stirring constantly until thick (15 min).
  • Add raisins, washed if necessary, and nuts and bring to a boil again. Boil 5 min.
  • Pour into sterilized glasses; seal with wax.
Variations:

Rhubarb and Pineapple Conserve: - Replace raisins and walnuts with shredded fresh pineapple or drained crushed pineapple, 500 ml.

Ginger Rhubarb Conserve: - Add grated fresh ginger root (5 ml).

September 03, 2019

PANCAKE SYRUP

Ingredients:
Corn syrup - 250 ml
Butter - 50 ml

Method:

  • Heat together until butter melts; stir and serve.
Variations:
Before adding butter, add one of the following and heat:

Strawberry jam - 75 ml
  or
Frozen strawberries - 300 ml
or
Fresh cleaned berries - 375 ml
or
Maple syrup - 250 ml

POTATOES ROMANOFF

Ingredients:
Onion - 125 gms (finely chopped)
Butter - 2 tbsp
Large potatoes  - 1 1/4 kg (boiled and sliced)
Cheddar cheese - 125 gms
Eggs - 2 (beaten)
Sour cream - 250 ml
Salt, pepper to taste

Method:

  • saute onions in butter until soft.
  • Spread the cooked potatoes in a greased medium casserole. Cover evenly with onions and half the cheese.
  • Beat together eggs, sour cream, and seasonings and pour over the potatoes; sprinkle with remaining cheese.
  • Bake until mixture is heated through and set about 25-30 minutes at 180 C.
  • Garnish with chopped parsley.


September 01, 2019

BUTTER CAKE

Ingredients:
Soft butter - 150 ml
Vanilla essence - 5 ml
Fine sugar - 250 gm
Eggs - 2
Skim milk powder - 50 gms
Pastry flour - 450 gms
Water  -  200 ml

Method:

  • Prepare large square pan by greasing with butter and dust with flour.Preheat oven to 180 C.
  • Cream butter and sugar together until light and fluffy; add vanilla.
  • Add eggs one at a time, beating well after each addition until the mixture is very light.
  • Combine dry ingredients and sift.
  • Add dry ingredients alternatively with liquid, about 1/3 the quantity at a time, beginning and ending with flour.
  • After each addition stir to combine, then beat briefly. this is a drop batter and should not be stiff. 
  • Pour the batter into the prepared pan.
  • Bake for 50 minutes until done.
  • Remove and cool on rack about 10 minutes.

August 30, 2019

TOMATO BATH


Ingredients:
Semolina (rawa)  - 1 cup
Tomatoes - 4 (puree)
Onion - 1 (sliced)
Green chillies - 6 (chopped)
Ginger - 1 tsp
Cashew -10
Cinnamon  - 1 stick
Salt to taste
Channa dal - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves
Oil - 1 tbsp

Method:
  • Heat oil in pan; add cinnamon, cashew, channa dal, mustard seeds and curry leaves and allow to splutter.
  • Add ginger, green chillies and onion; fry for one minute.
  • Add tomato puree and cook till oil floats.
  • Then add 3 cups of water, salt and bring to boil.
  • At the boiling stage; add slowly the semolina and mix without lumps.
  • Cover and cook till the water absorbs; stir occasionally.
  • Serve hot.
 
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