March 20, 2019

VEGETABLE SOUP WITH SHRIMP

Ingredients:
Chinese cabbage - 350 gms
Green chilli - 1
Red bell pepper - 1
Groundnut oil - 2 tbsp
Large onion - 1 (coarsely chopped)
Garlic clove - 1 (finely chopped)
Lemon juice - 3 tbsp
Large tomatoes - 4 (cut into narrow strips)
Shrimp - 225 gms (cleaned)
Salt and freshly ground pepper
Chinese light soy sauce - 1 tbsp

Method:

  • Rinse the cabbage and cut into very thin strips.
  • Rinse, trim and seed the chilli and the bell pepper.
  • Heat the oil in a wok and stir fry the onion until transparent.
  • Add the garlic and stir until the light golden.
  • Add the cabbage and stir fry for 3 minutes. Add 750 ml boiling water and the lemon juice and bring to the boil. Boil vigorously for 2 minutes.
  • Add the tomatoes, chilli and bell pepper. Reduce the heat and simmer for 3-4 minutes.
  • Stir in the shrimp and season to taste. Stir in Chinese soy sauce if liked.

March 19, 2019

OVEN BAKED ROOT VEGETABLES

Ingredients:
Carrots - 500 gms
Beetroot - 500 gms
Parsnips - 250 gms
Celery stalks - 125 gms
Oil - 3 tbsp
Salt - 1/2 tsp

Method:

  • Preheat the oven to 220 C.
  • Peel the carrots, beets, parsnips, and celery. Cut them into 1/4" wide strips.
  • Place the vegetables in a baking pan. Pour oil over them and sprinkle with little salt.
  • Bake in the oven for 25-30 minutes, until done as desired.
  • Turn them over several times while baking.

HOT APPLE TODDY

Ingredients:
Apple juice - 4 pints
Brown sugar - 1/2 cup
Lemon - 1 ((cut into thin slices)
Angostura bitters

Method:

  • Put the apple juice, sugar and slices of lemon into a pot.
  • Bring to a boil, and simmer for 5 minutes.
  • Add a dash or two of angostura bitters to taste.

HONEY BUTTER SYRUP

Ingredients:
Butter - 1/2 cup
Honey - 1/2 cup

Method:

  • Cream butter until light and fluffy, then gradually beat in honey.

March 18, 2019

SAUNTH CHUTNEY

Ingredients:
Tamarind - 50 gms
Jaggery 0- 100 gms
Crystal salt - 1 tsp
Salt - 1/2 tsp
Cumin powder - 1 tsp (roasted)
Chilli powder - 1/2 tsp
Dry dates - 2-3 (chopped)
Banana -1 (chopped)
Dry ginger powder -  1 tsp

Method:

  • Boil tamarind and jaggery with 1 1/2 cups of water for 10-15 minutes on a low flame.
  • Mix well and strain through a strainer with big holes.
  • Add all the other ingredients. 
  • Mix well and cool before serving.

ROTH SWEET

Ingredients:
Wheat flour - 500 gms
Sugar - 1 1/4 cups
Pure ghee - 6 tsp
Milk - 1/2 tsp
Water for kneading

For Garnishing:
Poppy seeds
Big cardamom seeds
Coconut slices
Almonds (blanched)

Method:

  • Mix wheat flour, sugar, ghee and milk together. Add enough water to make soft dough. Knead the dough well so that it becomes soft.
  • Make a big ball and roll it into a thick roti, stick poppy seeds, cardamom seeds, coconut slices and almonds to the roti with the help of palm and little ghee.
  • Make small cuts with knife and fry the roti in ghee.
  • Fry both sides till golden red.
  • Garnish with silver foil.

March 16, 2019

ORANGE AND YOGURT JELLY

Ingredients:
Large oranges - 4
Water - 150 ml
Castor sugar - 100 gms
Powdered gelatine - 1 tbsp
Juice of one lemon
Plain unsweetened yogurt - 150 ml

To decorate:
Small oranges - 2 (peeled and sliced into rings)
Almonds - 25- 30 (slivered or chopped)

Method:

  • Remove the rind from the oranges with a vegetable peeler, then put them in a pan.
  • Squeeze the juice fro the oranges and measure 300 ml, making up the volume with water if necessary.
  • Pour the orange juice into the pan, add the water and sugar and heat gently until the sugar has dissolved.
  • Bring slowly to the boil, then remove from the heat and leave to infuse for at least 10 minutes.
  • Meanwhile, sprinkle the gelatine over the lemon juice in a small heatproof bowl, then leave until spongy.
  • Stand the bowl in a pan of hot water and heat gently until the gelatine has dissolved, stirring occasionally.
  • Strain the orange juice mixture to remove the rind, then stir in the gelatine liquid.
  • Leave until cold, then stir in the yogurt.
  • Pour into a wetted 600 ml mould, then chill in the refrigerator for at least 4 hours or until set.
  • Turn the jelly out on to a serving platter and decorate with orange rings and nuts.
  • Serve chilled.



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