December 28, 2014

AVOCADO SAUCE

Ingredients:
Avocado - 1
Cream - 1/2 cup
Lime juice - 2 tbsp
Salt and pepper to taste
Sugar -  little

Method:

  • Cut ,deseed and scoop out the flesh of the avocado. Mash along with the lemon juice.
  • Whip the cream and fold in the mashed avocado.
  • Add salt, freshly ground pepper and sugar.
  • Pour into serving bowl and cover and refrigerate till needed.
  • Serve chilled with meat or chicken, garnished with lemon slices.

MOUSSAKA

Ingredients:
Large eggplant - 1
Minced mutton - 1 cup
Tomatoes - 1 cup (chopped)
Onion - 1 (finely chopped)
Garlic cloves - 2
Vinegar - 1 tbsp
Parsley - 2 tbsp(chopped)
Butter - 1/4 cup
Milk -2 cups
Oil - 4 tbsp
Nutmeg -  a pinch
Grated cheese - 1/4 cup
Salt and pepper to taste

Method:

  • Cut eggplant into roundels. Apply salt and pepper. Let it stand for 10 minutes. Fry them in 2 tbsp of oil. Keep aside.
  • Heat the remaining oil, fry onion, garlic, tomatoes and parsley. Add meat, stir fry for one minute.
  • Add the vinegar and water.
  • Cover and cook for 15-20 minutes or until done. Keep aside.
  • Melt butter in  a pan. Stir in the flour. Slowly add milk and nutmeg without lumps. Bring it to a boil, stirring constantly, so that there is no lump formation. Keep aside.
  • Take an oven proof dish, place a layer of eggplant. Top it with half the meat. Then place another layer of eggplant followed by topping the remaining meat.
  • Pour the prepared white sauce on top. Sprinkle grated cheese.
  • Bake it in a preheated oven 180 C for 35-40 minutes.
  • Serve piping hot.

December 23, 2014

BENGAL APPLE CHUTNEY

Ingredients:
Cooking apples - 8 (large)
Brown sugar - 250 gms
Malt vinegar - 900 ml
Fresh ginger - 30 gms (grated)
Onion - 1 small(finely chopped)
Garlic cloves - 3 (crushed)
Mustard seeds - 1 1/2 tbsp
Salt - 2 tsp
Chilli powder - 2- 3 tsp
Raisins - 125 gms

Method:

  • Peel and slice apples, combine, in a saucepan, with sugar and vinegar, bring to boil. Cover, reduce heat to low, simmer until apples are tender.
  • Add ginger, garlic, mustard seeds, salt, chilli powder and raisins.
  • Simmer, uncovered, for 15 minutes or until mixture has reduced and thickened, stirring often.
  • When cool, seal in sterilized jars.

LAYERED COCONUT MILK CAKE

Ingredients:
Sugar - 350 gms
Water - 125 ml
Plain flour - 125 gms
Coconut milk - 625 ml
Egg yolks - 10 (lightly beaten)
Ghee- 90 gms (melted)

Method:

  • Combine sugar and water in a saucepan, stir over low heat until sugar dissolves, cool.
  • Stir coconut milk into flour, stir in sugar syrup and egg yolks until smooth, stand one hour.
  • Preheat grill to moderate, remove grill tray.
  • Pour 2 tsp of ghee into an 18 cm round cake pan. Pour in 3 tbsp of batter, tilt pan until mixture forms a thin layer, grill about 4 minutes or until golden brown.
  • Brush top with melted ghee, pour 3 tbsp of batter over first layer, grill until golden brown.
  • Repeat until all mixture is finished, brushing each layer with ghee before pouring the next layer.
  • Lower temperature of grill if necessary.
  • Cake will take approximately one hour to cook.
  • Allow cake to cool, turnout, cut into wedges to serve.

MADRAS PRAWN CURRY

Ingredients:
Boiled prawns - 500 gms
Onion - 1 (finely chopped)
Garlic cloves - 2 (crushed)
Tomatoes - 250 gms (peeled and chopped)
Curry powder - 1 tbsp
Salt to taste
Lemon juice - 2 tbsp
Ghee - 20 gms

Method:

  • Peel prawns leaving tails intact, remove back vein.
  • Melt ghee in a frying pan, saute onion and garlic until onion is tender. Add curry powder, saute 2 minutes.
  •  Add tomatoes and salt. Cover, bring to boil, reduce heat to low,simmer for 10 minutes or until tomatoes are pulpy.
  • Add prawns, continue cooking until prawns are coated.

December 10, 2014

PANEER PAKORAS

Ingredients:
Paneer - 500 gms
besan - 500 gms
Chilli powder - 1 tsp
Cumin seeds - 1 tbsp
Garam masala - 1 tsp
Asafoetida- a pinch
Turmeric - 1/2 tsp
Coriander leaves - a bunch (chopped)
Pepper powder - 2 tsp
Amchur powder - 1 tsp
Salt to taste
Oil

Method:

  • Cut the paneer in square pieces, sprinkle on them a little salt and pepper powder and set aside.
  • Now take besan and mix the rest of spices and water to make smooth batter.
  • Heat oil and dip the paneer cubes into the batter, drop in the heated oil and fry till golden brown.
  • Serve hot with any chutney or tomato ketchup.



CHINESE ALMOND RICE PUDDING

Ingredients:
Almonds - 1 cup (blanched and ground)
Milk - 1 cup
Rice powder - 1/2 cup
Sugar to taste

Method:

  • Mix rice flour and ground almond in 2 cups of water.
  • Add milk and cook in a double boiler for 2 hours on a very low heat.
  • Add sugar and cook for another 10 minutes. 
  • Pour into individual bowls and serve.

KOZHI URULAI STEW

Ingredients:
Chicken - 1 kg
Coconut milk - 800 ml (1st and 2nd extract)
Onion - 100 gms
Ginger - 5 gms
Green chillies - 10 gms (slit)
Salt to taste
Potatoes - 2
Curry leaves -  few
Cinnamon - 1" stick
Cardamom - 2
Cloves - 2
Bay leaves - 1
Peppercorns - 5 gms
Coconut oil - 3 tbsp

Method:

  • Heat the coconut oil in a pan. Add the whole garam masala, the sliced onions, curry leaves, ginger and green chillies and saute.
  • Add chicken and potato pieces and saute.
  • Add the second extract of coconut milk and salt and cook.
  • When the chicken is 3/4th done, add the first extract of coconut milk and cook till chicken is done.


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