October 24, 2018

FRIED RICE

Ingredients:
Cold cooked rice - 500 gms
Shallots - 3 (finely chopped)
Eggs - 3
Oil - 3 tbsp
Prawns - 100 gms (boiled and finely chopped)
Soy sauce - 1 tbsp
Bacon rashers - 3 (finely chopped)
Salt and pepper to taste

Method:

  • Heat wok. add oil and heat then add beaten eggs and stir fry until partly set.
  • Add rice and stir fry then add prawns, bacon and continue stir fry.
  • Lastly add soy sauce, salt and pepper and shallots.
  • A few drops of sesame oil may be added.
  • Eggs may be made into omelette and cut into strips and added separately, if desired.

October 23, 2018

GREEN APPLE CHUTNEY

Ingredients: 
Green apples - 100 gms
Raw mango - 100 gms
Seedless  dates - 150 gms
Sugar - 150 gms
Cinnamon powder - 1/2 tsp
Cloves - 4
Peppercorns - 6
Red chilli powder - 1/2 tsp
Salt - 1 tsp
Water - 300 ml

Method:

  • Core the apples and cut into 8 pieces. Peel and cut the mango into lengthwise strips and discard the seed.
  • Heat the water in a pan and add the apple pieces. Cook over a medium flame for 10 minutes till the apples are soft.
  • Then add the mango pieces and continue to cook over low flame for 5 minutes.
  • Add remaining ingredients and continue to cook, stirring occasionally till the pieces are cooked and the chutney is thick.
  • Cool and transfer to a serving bowl.

BOTTLE GOURD RAITA

Ingredients:
Bottle gourd - 400 gms (peeled and grated)
Mustard oil - 1 tsp
Cumin seeds - 1/4 tsp
Green chillies - 2 (finely chopped)
Thick curd - 750 ml
Cumin powder - 1/2 tsp
Chilli powder - 1/2 tsp
Black salt and salt to taste
Mustard paste - 1/2 tsp
Coriander leaves - 2 tbsp (chopped)

Method:
  • Heat oil in a pan and season with cumin seeds.
  • Add grated bottle gourd and half cup water. Cook till done and dry.
  • Spread the gourd on a plate and mash it with fork, till homogeneous.
  • Add green chillies, cumin powder, black salt, salt, mustard paste and mashed bottle gourd to the whipped curd. 
  • Mix well. Serve chilled, garnished with coriander leaves.

RED CHILLI CHUTNEY

Ingredients:
Whole red chillies - 12- 15
Chilli powder - 1/2 tsp 
Onion- 1 (chopped)
Tamarind pulp- 1 tsp
Garam masala - 1/2 tsp
Sugar - 1/4 tsp
Cinnamon stick - 1
Garlic flakes - 4
Salt to taste

Method:

  • Grind all the ingredients together to make chutney.
  • When done, transfer to dry jar and refrigerate it.

TOMATO JUICE WITH HERBS

Ingredients:
Tomatoes - 1 kg
Water - 1/2 cup
Small onion - 1 (sliced)
Celery stick - 1 (sliced)
Basil sprigs - 4
Parsley sprig - 3
Bay leaf - 1/2
Salt - 1 tsp
Paprika - 1/3 tsp
Lemon juice - 1 tsp

Method:

  • Place tomatoes in a pan with water, onion, celery and herbs.
  • Simmer until tomatoes are soft. Cool and strain.
  • Add salt, paprika and lemon juice.
  • Chill and pour into glasses before serving.


October 22, 2018

SOBA NOODLES MEDLEY

Ingredients:
Soba or buckwheat noodles - 1 pkt
Bottled spring water - 1/4 cup
Fresh ginger - 1 tsp (grated)
Garlic clove - 1 (minced)
Large carrot - 1 (peeled and diced)
Savoy cabbage - 1 1/2 cups (shredded)
Scallion - 1 (chopped)
Almonds - 1/2 cup (toasted and chopped)
Low sodium soy sauce or tamari to taste

Method:

  • Boil the water in a medium sauce pan with a tight fitting lid. Add ginger and garlic and cook for one minute.
  • Stir in carrots, cover and cook over low heat for 5-7 minutes or until soft.
  • Meanwhile cook noodles according to package directions.
  • Add cabbage to the carrots and cook covered until wilted, about 4-6 minutes. Toss in scallions and almonds.
  • Toss vegetables with drained noodles.
  • Serve with soy sauce or tamari.

PRAWN AND MANGO COCKTAIL

Ingredients:
Prawns - 225 gms (peeled and cooked)
Large ripe mango- 1
Lime - 1
Sweet red pepper - 1/2
Yellow pepper - 1/2
Green or red chilli- 1 tsp (finely chopped)
Coriander or Parsley leaves - 2 tbsp (chopped)
Virgin olive oil - 2 tbsp
Little gem lettuce - 1

Method:

  • Peel the mango, remove the stone and chop finely. Juice the lime and core and dice the peppers.
  • Put the mango, lime juice, peppers,chopped chilli and coriander,or parsley in a bowl. Then add the prawns and marinate in the refrigerator for 2 hours.
  • Drain the liquid and mix it with the olive oil to make a dressing.
  • Wash, dry and shred the lettuce and spoon on the prawns, mango and peppers.
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