May 16, 2019

MIXED VEGETABLE PANCAKE

Ingredients:
For pancake:
Maida - 40 gms
Milk - 100 ml
Egg- 1/3
Pinch of salt
Oil - 3 tsp

For Filling:
Potato - 50 gms
Cauliflower - 50 gms
Carrot - 50 gms
Green peas- 50 gms
Tomato - 1
Butter - 1 tbsp
Tomato sauce - 1/2 tbsp
Salt and chilli powder to taste

Method:

For making pancakes:

  • Sift flour along with a salt into a bowl.
  • Break egg into it and add milk gradually into the flour.
  • Mix until the batter is smooth and without lumps.
  • Keep aside for 30 minutes. Whisk again.
  • Heat little oil in a frying pan. Pour a spoonful of batter into pan to make thin pancake.
  • Cook both sides and do the same with remaining batter.
For filling:
  • Peel and cut potatoes and carrots into small cubes. Cut cauliflower into small florets.
  • Finely chop tomato and shell the green peas.
  • Heat butter in a pan, add vegetables and seasoning.
  • Cover and cook over a low flame.
  • When done add tomato sauce.
  • Spread some of the vegetable filling over a pan cake.
  • Roll and serve hot.


May 15, 2019

EGG WHITE COOKIES

Ingredients:
Egg whites- 3
Sugar - 1 cup
Lemon juice- 1/2 cup
Slivered almonds - 1/2 cup

Method:

  • Beat egg whites until stiff. Add sugar gradually, continuing to beat.
  • Add lemon juice. Fold in almonds.
  • Line toaster oven tray with aluminium foil.
  • Drop meringue mixture by teaspoons onto foil.
  • Bake in 350 F toaster oven about 8 to 9 minutes or until lightly browned.

HAMBOLAYA

Ingredients:
Rice - 1 cup
Corn - 1 cup
Green beans - 1 cup
Onion - 1 (quartered)
Green pepper - 1 (diced)
Canned tomatoes - 2 cups
Salt - 1 tsp
Beef broth - 1/2 cup
Cooked ham - 1 cup (diced)

Method:

  • Put all ingredients except the ham into the cooker in the order given.
  • Close the lid; and cook until done up to 3 whistles.
  • Allow pressure to drop of its own.
  • Remove the lid and return the open cooker to low light.
  • Add diced ham and stir until all flavours blend and all is piping hot.
  • Serve.

May 13, 2019

IRISH STYLE STEW

Ingredients:
Ribs or shoulder chops of lamb - 700-900 gms
Potatoes - 4 medium
Onions - 2-3 medium
Parsley - 1 tbsp (chopped)
Thyme - 1/2 tsp
Small bay leaf - 1
Salt and pepper to taste

Method:

  • Trim excess fat of the chops, and cut the potatoes and onions into thick slices.
  • Place the meat and vegetables in a thick stew pan in layers, starting and ending with a layer of potatoes and sprinkling herbs and seasoning on each layer.
  • Add 2 cups of water. Cover tightly.
  • Simmer the stew over gentle heat for 2 - 2 1/2 hours.
  • Shake the pan from time to time to prevent the stew from sticking.
  • Toward the end of the cooking time, check the liquid in the pan.
  • The consistency should be thick and creamy but not dry, so add a little more liquid if necessary.

STEAMED MARINATED PORK

Ingredients:
Lean belly pork - 1 kg
Dark soy sauce - 4 tbsp
Chinese wine or dry sherry - 3 tbsp
Five spice powder - 1/2 tsp
Garlic - 1 tsp (crushed)
Uncooked rice - 1/2 cup

Method:

  • While buying the pork, ask them to remove the skin from pork.
  • Cut pork into 2" squares and marinate in a mixture of soy sauce, wine, five spice powder and garlic for at least an hour.
  • Roast uncooked rice in a wok on low heat, stirring constantly, until the grains turn golden in colour.
  • Cool, and grind it to make powder.
  • Roll pieces of pork, one at a time, in the rice powder and put them into a heatproof dish.
  • Place on steaming rack in wok and steam over boiling water for 2 hours, adding more boiling water as necessary, until the pork is tender enough to be broken with chopsticks.
  • Serve hot, accompanied by steamed white rice.

May 09, 2019

PEACHES IN WINE SAUCE

Ingredients:
Ripe peaches - 8
Sugar - 3/4 cup
Water - 1/3 cup
White wine - 1/3 cup

Method:

  • Scald and peel skins off peaches, leaving fruit whole.
  • Combine sugar water in medium skillet; cook for 5 minutes. 
  • Add peaches; simmer for 5 minutes more.
  • Add wine; simmer again for 5 minutes.
  • Five minutes cooking time is usually enough to make fruit tender and syrup slightly thickened.
  • Baste 3 times while cooking.
  • Transfer cooked peaches to a bowl; cover with a syrup.
  • Refrigerate; serve chilled.

BASIC DESSERT CREPE BATTER

Ingredients:
Eggs - 4
Flour - 1 cup
Sugar - 2 tbsp
Milk - 1 cup
Water - 1/4 cup
Melted butter - 1 tbsp

Method:

  • In medium mixing bowl, beat eggs. 
  • Gradually add flour and sugar alternating with milk and water, beating with electric mixer or whisk until smooth.
  • Beat in melted butter. Or blend all the ingredients together in a blender for about one minute or until smooth.
  • Refrigerate batter at least one hour before use.
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