August 31, 2015

BANANA FLOWER (AARATI PUVVU) VADA

Ingredients:
Roasted channa dal - 250 gms
Banana flowers - 2
Fresh coconut - 1/2 (grated)
Potatoes - 2
Green chillies -10-12 or as per taste
Salt to taste
Coriander leaves - small bunch (chopped)
Oil for frying

Method:

  • Coarsely grind channa dal.
  • Boil, peel and mash potatoes.
  • Finely chop banana flowers and wash 4-5 times.Boil them for few minutes. Drain and keep aside.
  • Finely chop green chillies and coriander leaves.
  • Now mix all the ingredients and 1 tbsp of oil to make vada's.
  • Heat oil and deep fry vada's few at a time until golden.
  • Serve hot.
 
                                                   అరటి  పువ్వు  వడలు 

కావలిసిన వస్తువులు:
వేయించిన సెనగ పప్పు - 250 గ్రా 
అరటి పువ్వులు - 2
పచ్చి కొబ్బరి - 1/2 (తురిమినది)
బంగాళా దుంపలు - 2
పచ్చి మిరపకాయలు - 10 లేదా సరిపడా 
ఉప్పు 
కొత్తిమీర - చిన్న కట్ట 
నూనె 

తయారీ:
  • సెనగ పప్పు  కొద్దిగా బరకగా పట్టుకోవాలి. 
  • బంగాళా దుంపలు ఉడికించి, చెక్కు తీసి ,మెత్తగా మెదుపుకోవాలి. 
  • అరటి పువ్వులు సన్నగా  తరిగి 4-5 సార్లు కడిగి కొద్దిగా ఉడికించుకోవాలి. నీళ్ళు వంచి పక్కన పెట్టుకోవాలి. 
  • ఇప్పుడు  అన్ని కలిపి ముద్దగా చేసుకోవాలి. 
  • నూనె బాగా కాగిన తరువాత కొద్దిగా తీసుకొని వడలగా వత్తుకొని ఎర్రగా వేయుంచుకోవాలి. 
  • వీటిని వేడిగా తింటే బాగుంటాయి

AVOCADO SOUP

Ingredients:
Hot chicken stock - 900 ml
Ripe avocados - 2
Lemon juice - 1 tbsp
Onion powder - 1 tsp
Salt - 1/2-1 tsp

Method:

  • Pour chicken stock into a bowl and cover with a plate. Heat for 4 1/2 minutes at high powder.
  • Meanwhile halve avocados, remove flesh and mash very finely with lemon juice and onion powder. Alternatively, work to a puree in a blender or food processor.
  • Whisk into soup with salt. Cover and reheat for 3 minutes at high powder.
  • Pour into warm bowls and serve immediately.

BAFAT POWDER

Ingredients:
Dry red chilies - 175 gms
Coriander seeds - 100 gms
Cumin seeds - 50 gms
poppy seeds - 50 gms
Turmeric - 1 tbsp

Method:

  • Dry roast all the ingredients except turmeric and grind them to make powder.
  • Store in airtight container and use it for both vegetarian and non vegetarian dishes.

RAW JACKFRUIT PICKLE

Ingredients:
Raw matured jack fruit - 2 cups (peeled and diced into small pieces)
Malt vinegar - 2 cups
Chilli powder - 2 tbsp
Green chillies- 6 (finely sliced)
Ginger garlic paste - 1 tbsp
Cinnamon, cardamom, cloves, nutmeg powder - 1 tsp
Mustard powder - 1 tbsp
Sugar - 2 tsp
Asafoetida -1/2 tsp
Salt to taste
Gingelly oil - 1 cup


Method:

  • Soak jack fruit pieces in a jar with the salt and malt vinegar for 48 hours.
  • Drain and keep aside.
  • Heat oi; fry the green chilies, ginger garlic paste, chili and mustard powders, spices and asafoetida till aroma comes.
  • Add jack fruit pieces, sugar and more salt, if necessary.
  • Remove from heat after five minutes.
  • It can be serve with rice or chapati.

BARLEY WATER

Ingredients:
Barley - 1 tbsp
Water - 1 litre

Method:

  • Boil barley in water for 8-10 minutes or till the barley cooked.
  • Strain and serve with little sugar or salt or lemon juice.
  • It is a best medicine for urinary track infection and also for weight reduction.

KASHMIRI GARAM MASALA

Ingredients:
Black cumin seeds - 7 gms
Brown cardamom - 28 gms
Cinnamon - 7 gms
Cloves - 7 gms
Mace - 3 blades
Nutmeg - 1/8 th
Black pepper - 7 gms

Method:

  • Grind the above ingredients together, sieve ad store in an air-tight bottle.

August 27, 2015

KAKARAKAYA PACHCHI PULUSU

Ingredients:
Bitter gourd - 250 gms
Tamarind - lemon size
Jaggery -  as per taste
Salt to taste
Turmeric - 1/4 tsp
Curry leaves - few
Green chillies - 4 (chopped)
Red chillies -3-4 (broken)
Fenugreek seeds - 1/4 tsp
Mustard, cumin seeds - 1/4 tsp
Oil for frying

Method:

  • Cut bitter gourds into thin round slices.
  • Heat oil and deep fry gourd slices till crispy.
  • Extract thin juice from tamarind. Stir jaggery, salt, turmeric, curry eaves in juice.
  • Heat 1 tsp of oil, add red chillies, fenugreek, cumin, mustard and green chillies. Allow them to crackle.
  • Pour tamarind juice then add fried slices. Cook for few seconds.
  • Remove from flame.
  • Serve with rice.
                     
                                            కాకరకాయ పచ్చి పులుసు 

కావలిసిన వస్తువులు:
కాకర కాయలు - 250 గ్రా 
చింత పండు - నిమ్మకాయ అంత 
బెల్లం - సరిపడా 
ఉప్పు - సరిపడా 
పసుపు - 1/4 tsp 
కరివేపాకు - కొద్దిగా 
పచ్చి మిరపకాయలు - 4
ఎండు మిరపకాయలు - 4
మెంతులు - 1/4 tsp 
ఆవాలు, జీలకర్ర - 1/4 tsp 
నూనె 

తయారీ:
  • కాకర కాయలు కడిగి సన్నగా చక్రాలు కోసి నూనె లో ఎర్రగా వేయించి పక్కన పెట్టుకోవాలి. 
  • చింత పండు నానపెట్టి కొద్దిగా పలుచని రసం తీసుకొని అందులో పసుపు, ఉప్పు, బెల్లం, కరివేపాకు  వేసి పక్కన పెట్టుకోవాలి. 
  • కొద్దిగా నూనె తీసుకొని ఎండు మిర్చి, మెంతులు, ఆవాలు, జీలకర్ర, పచ్చి మిర్చి వేసి వేగిన తరువాత చింత పండు పులుసు వెయ్యాలి. 
  • అందులో కాకరకాయ ముక్కలు వేసి దించి వెయ్యాలి. 
  • ఇది అన్నం లోకి బాగుంటుంది



MANGO SHERBET

 Ingredients:
Ripe mangoes - 1600 gms
Granulated sugar - 250 ml
Water - 150 m
White rum - 3 tbsp
Lime juice - 3

Method:

  • Peel mangoes and slice off flesh from pits. Puree fruit in food processor and transfer to bowl.
  • Place sugar and water in small saucepan;cook 5 minutes over high heat.
  • Remove saucepan from heat and let syrup cool.
  • Add syrup, rum and lime juice to mango puree in bowl; mix well.
  • Freeze until almost set then beat once and freeze again.

August 26, 2015

MUESLI BARS

Ingredients:
Butter - 100 gms
Honey - 4 tbsp
Soft brown sugar- 50 gm
Muesli -225 gms
Dried apricots - 50 gms (chopped)

Method:

  • Melt the butter, honey and sugar in a saucepan. 
  • Stir in the muesli and chopped apricots.
  • Spread the mixture in Swiss roll tin. 
  • Smooth the top and bake in a moderate oven (180C) for 20-25 minutes until golden.
  • Allow to cool in the tin for 10 minutes before cutting into the bars and transferring to a wire rack.

PUMPKIN PATTIES

Ingredients:
Red pumpkin - 500 gm
Potato - 1 (boiled and grated)
Roasted gram flour - 2 tsp
Oil- 1 tbsp
Panch poran masala -1 tsp
Roasted cumin powder -1/2 tsp
Asafoetida -  a pinch
red chilli flakes - 1/2 tsp
Chat masala - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste

Method:

  • Peel and grate the pumpkin.
  • Heat oil, add panch poran masala, grated pumpkin, asafoetida and shallow fry till golden brown.
  •  Remove from the flame and let it cool.
  • When cool, add gram flour, potato, cumin powder, chilli flakes, chaat masala, salt and coriander powder.
  • Make 8 small balls and flatten each into a tikki.
  • Heat oil in a non-stick pan and shallow fry till golden brown on both sides.
  • Serve hot with chutney.


BHATTI MASALA POWDER

Ingredients:
Coriander seeds -1 tbsp
pepper corns -1/2 tbsp
Aniseed- 1/2 tbsp
Cumin seeds- 1/2 tbsp
Dried red chilli- 1/2 tbsp
Cloves - 1/2 tbsp
Nutmeg- 1/2 tbsp
Mace- 1/2 tbsp
Cinnamon- 1/2 tbsp
Cardamom - 1/2 tbsp

Method:

  • Dry roast all the ingredients and grind them to make powder.

SALSA VERDE (GREEN SAUCE)

Ingredients:
Capers - 1 tbsp
Garlic clove - 1
Shallot -1
Fresh parsley - 50 gm
Salt and pepper
olive oil-3-4 tbsp
Lemon juice - 1 1/2 tbsp

Method:

  • Drain the capers and peel the garlic and shallot.
  • Pass the capers, garlic clove, shallot and parsley through a mouli grater or electric blender.
  • If you do not have these chop the ingredients very finely.
  • Put into a basin, add salt and pepper to taste and mix in the olive oil and lemon juice as for french dressing.
  • The sauce should be fairly thick.

August 25, 2015

GLOSSARY OF CHINESE INGREDIENTS


  
ALL SPICE:
Fruit of the pimento tree. The dried spice is dark reddish brown, called all spice, because its flavor and aroma are reminiscent of a combination of pepper and coves with a touch of cinnamon and nutmeg. It keeps well in an airtight jar and should be ground as needed. It grows mainly in Jamaica and Mexico but available all over the world. Good substitute for all spice is Indian ‘Garam masala’.

AGAR AGAR:
Used as a jelly, thickening agent, also used in ice-cream to prevent crystallization of sugar syrup. Commonly used in China and Asian countries. Should be soaked in hot water, until tender before use. When used for setting or thickening allow agar agar to dissolve in hot water gradually. Also known as china grass.

BAMBOO SHOOTS:
In North-East India it is used commonly in food. Fresh shoots are available in market like vegetables all over North- East. Out of hundreds of tropical and sub tropical varieties of bamboo al over the world. 160 varieties grow in Asia. Shoots grown around the base of the plant. Canned or dried shoots are available all over the country. If using fresh, then remove outer layer, soak in cold water, then slice and boil before use. Canned bamboo shoots should be rinsed well before use. Will keep fresh in refrigerator for several days. Keep changing the water. In North-East India every home makes dry bamboo shoots and picked bamboo shoots known as ‘Kho-Ri-Cha’ and this is stored for the whole year. Bamboo leaves are also used for cooking.

CORIANDER:
A green herb with distinctive aromatic quality. There are two types of coriander; the other one with little large leaves. Both the corianders are available all over. The second type is known as Man-Coriander. The former one is available all over the world.

FIVE SPICE POWDER:
Grind together 25 gms cloves, 20 gms star anise, 1.25 gms pepper, 2 large pieces dry orange peel, 15 gms cinnamon to make a powder.

There are two more types of five spices used in China.
25 gms garlic, 20 gms cinnamon, 15 gms pepper, 15 gms fennel, 20 gms star anise. Ground together, but this wil have a strong flavor and aroma.

25 gms star anise,20 gms cinnamon, 20 gms cardamom, 20 gms cloves, 20 gms fennel. Grind together.

All five spice powders are to be ground just before use. It can be added to dishes which are cooked or sprinkled over finished dishes or mixed into meat or fish marinades.

GINGER:
Chinese are known to have used ginger for cooking food over 2000 years. It is a most vital ingredient to achieve the true Chinese taste.

LOTUS LEAVES:
Dried or fresh lotus eaves impart a pleasant distinctive aroma to the foods cooked in them.

LOTUS ROOTS:
Fresh lotus roots are available all over India. Canned and dried roots are also available in market. If using dry, soak them before use. Used for soups, vegetable dishes and also used with fish or meat, snacks and desserts.

LOTUS SEED:
Used fresh or dried for decoration and stuffing- chopped, boiled or mashed. Highly nutritious.

RED SOYA BEAN PASTE:
A reddish brown color; very thick and smooth. Made with ground red soya beans. Used as a filling for various types of steamed dumplings. Dim Sim and Chinese sweet dishes.

SOYABEAN FLOUR NOODLES:
Often known as cellophane noodles. They are transparent and expand when soaked in hot water. Do not soak for long or they become tough.

SOYABEAN SPROUTS:
These sprouts are valued in China for thousands of years as a rich source of protein and other nutrients. Best for use when they are small, not more than 2” long pods. Avoid using canned sprouts. Must be eaten fresh.

SWEET SOYABEAN PASTE:
Made from fermented yellow soya beans. Dark brown puree type. Used in various ways. While using, salt and flour are added, sometimes sugar and spice for sweet dishes. Also vinegar, garlic paste, chilli paste, sesame oil can be added if you are using for barbeque dishes.

SWEET LOTUS SEED PASTE:
Lotus seeds are cooked made into a paste. Add Sugar and cinnamon powder; can be used instead of sweet soybean paste for Chinese buns, cookies, cakes as filling.

SESAME SEED PASTE:
White sesame seeds are ground to a paste. Add a little sesame oil. Used commonly for Chinese cooking.

SESAME SAUCE:
Take ¾ cup ground sesame paste. Mix some water, vinegar, soya sauce to make a pouring consistency. Excellent for poultry, meat and casserole dishes.  Also can be used as dip.

SHRIMP PASTE:
Used as dip or spread. Ground paste and pickled shrimps are available in jars.

SHARKS FIN:
Very high source of gelatin protein. Chinese use this to prevent Osteoporosis (brittle bone disease).  They believe, it is wise to eat gelatin protein after the age of 35. Available in market ready for use. Needs soaking, blanching and lengthy cooking to turn them into gelatinous consistency.  The fins are taken from various types of sharks and best quality of dried fin comes in long filaments, and lower quality in odd pieces. Whole fin is the most expensive.  Available all over the world.

STAR ANISE (ILLICIUM VERUM):
Star shaped seeds. Cultivated all over South- East Asia.  Both fruit and plant are used for herbal medicine. Crush before using. Used commonly in Chinese cooking, particularly with poultry, roast meat, fish dishes. Also used for flavouring drinks and preserved foods. Star Anise is included in the ancient ‘pents’ so pharmacopoeia’.
Also mentioned in Chinese mythology often as a symbol of long life and helps digestion.

TARO (COLOCASIA) OR ARBI (MOCK FISH OR VEGETARIAN FISH):
Used as a substitute for fish and meat. Can also be used boiled, steamed, deep fried and baked. Cantonese eat them on full moon day and at the mid autumn festival. Simply boil and remove skin, and use for cooking meat, fish, duck, etc. In North-East India, the stems are used as vegetable after keeping them overnight in moonlight and outer skin from the stem removed. Also used for medicine. In Gujarat the leaves are used for making ‘patral’. Small varieties are available all over India but medium and large varieties are available in Orient and North-East India. Large Taros are more than one foot in length and medium bulbs are big as sweet limes. If you are cutting them raw without boiling, then it is advisable to rub little oil in your palm to avoid itching.

TOFU (BEAN CURD):
Soya bean curd is one of the many by-products of the soya bean. Widely used by vegetarians in the East as meat and fish substitute. Rich in protein and many other vital nutrients. Can be made at home. It is commercially available in India in blocks, slices, plain, smoked and spiced. Smoked Tofu is a specialty of Szechwan.

BEAN MILK SKIN:
Made from the thin layer that forms on boiled bean milk. It is commercially supplied in China. This is the main ingredient used for making all snack and meat dishes for the vegetarian. It is specially made for the monks. Rich in protein, calcium, phosphorus and is also thought to posses creative properties for coughs.

FERMENTED TOFFU:
This is known as soybean cheese. Colour is red or white, with a very strong flavor. Made by mixing, salt, rice, wine (Lao-Jin), sugar and spices and left to ferment and ripen for several months. Used as added ingredients in Chinese cooking for boiled rice, meat, fish, poultry and vegetable dishes.  Also as meat substitute as it highly nutritious and is rich in vegetable protein. Tofu remains fresh in the refrigerator if kept in cold water but change the water every day.

WATER CHESTNUT (SINGHARA):
Black in colour, it grows in water. It has to be boiled and skin removed before using. Many varieties are available all over the world. Canned water chestnuts are less crisp. Used with vegetables, for fillings, desserts and to thicken sauce.

(Source: ‘The Flavours of China’ by Purobi Babbar)


SESAME SEED SAUCE

Ingredients:
Sesame seeds - 4-5 tbsp
Vinegar - 3 tbsp
Sugar - 1 tbsp
Soy sauce - 3 tbsp

Method:

  • Dry roast sesame seeds on a griddle or tava over medium heat, stirring constantly until light brown in colour.
  • Crush into powder with mortar and pestle or in an blender.
  • Mix with soy sauce, sugar, vinegar. Store in a bottle.
  • Serve with hot or cold  vegetables or meat dishes.
  • This sauce is also served with cooked or raw vegetables. Can be kept in refrigerator for many days.

BEAN CURD WITH CRAB SAUCE

Ingredients:
Fresh, Frozen or canned Crab - 125 gms
Peanut oil - 2 tbsp
Shallots - 6 (roughly chopped)
Fresh ginger - 1/2 tsp (finely grated)
Chicken or fish stock - 8 tbsp
Pepper -  pinch
Corn flour - 2 1/2 tbsp
Cold Water - 1 tbsp 
Fresh bean curd - 8 squares

Method:

  • Drain and flake crab and pick over to remove any bony tissue.
  • Heat the oil in a small pan and gently fry shallots and ginger for a minute or so, stirring, until ginger starts to turn golden and shallots are softened.
  • Add stock, cover and simmer for 3-4 minutes.
  • Add crab meat and heat through.
  • Season with salt and pepper, then stir in corn flour mixed to a smooth cream with water.
  • Stir over medium heat until sauce boils and thickens.
  • Add bean curd, spoon sauce over and heat until just about to come to a boil.
  • Do not overcook.
  • Taste and add salt if necessary, serve at once with rice.



August 24, 2015

FISH PILAU

Ingredients:
Fish slices - 1 kg (firm fleshed fish should be used)
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Ginger garlic paste - 1 tbsp
Large onions - 2(sliced)
Rice - 5000 ms
Cardamom - 8
Coves -6
Red chillies - 2 tsp (chopped and seeds removed)
Coriander powder - 2 tsp
Cinnamon stick - 1
Garam  masala - 2 tsp
Salt to taste
Ghee - 185 gms

Method:

  • Melt ghee in frying pan, saute onion until brown, remove.
  • Marinate fish slices with salt, turmeric, chilli  powder and ginger garlic paste
  • Add fish slices, fry on each side until brown, remove.
  • Tie cardamom and cloves in a muslin cloth.
  • Bring 2 litres of water to the boil, add rice,salt,chillies, coriander, cinnamon, and the muslin cloth. When the rice is cooked, drain in a colander, remove muslin cloth.
  • In a 2 litre heat proof dish, arrange a layer of rice, then a layer of fish and so on, ending with a layer of rice. Top up with fried onions.
  • Sprinkle garam masala on the top.
  • Cover and cook in a slow oven for 15 to 20 minutes.

CHOCOLATE SUNDAE

Ingredients:
Unsweetened chocolate - 125 gm
Granulated sugar - 125 ml
Maple syrup - 1 tbsp
Water -50 ml
Rum - 2 tbsp
Heavy cream - 125 ml
Vanilla ice cream
Chopped walnuts

Method:

  • Place chocolate in stainless steel bowl set over saucepan half filled with boiling water and melt.
  • Remove bowl from heat and set aside.
  • Place sugar, maple syrup and water in saucepan. Bring to boil and continue cooking 2-3 minutes over medium heat.
  • Remove saucepan from heat and let cool slightly.
  • When sugar syrup mixture is luke warm, add rum and mix well.
  • Add melted chocolate and mix well. Slowly pour in cream while whisking constantly.
  • Pour chocolate sauce into bowl and refrigerate until cold.
  • Serve with vanilla ice cream and decorate with chopped walnuts.

CRULLERS

Ingredients:
Eggs - 2
Castor sugar- 1/3 cup
Finely grated rind of one lemon
Vanilla essence - 1/2 tsp
Melted butter - 2 tbsp
Milk - 2 tbsp
Sifted flour - 1 3/4 cups
Baking powder - 1/2 tsp
Salt - pinch
Oil for deep frying
Icing sugar for dusting

Method:

  • Beat the eggs until frothy, add the sugar gradually and continue beating until thick and light.
  • Add the lemon rind, vanilla, butter and milk and mix well.
  • Sift together the dry ingredients, add to first mixture and mix to form a soft dough.
  • Roll out on a lightly floured board to a thickness of 1/4".
  • If necessary, wrap dough in plastic and chill slightly first.
  • Cut with a pastry wheel or sharp knife into finger-size strips.
  • Heat oil for deep frying and fry strips, a few at a time, until puffed and golden.
  • Drain on absorbent paper and serve sprinkled with icing sugar.

DEVILLED PRAWN CANAPES

Ingredients:
Small raw prawns - 500 gms(shelled and de-veined)
White bread- 6 slices (6 days old)
Onion- 1 -2 (finely chopped)
Garlic clove - 1(finely chopped)
Chilli powder - 1/2 tsp
Paprika - 1 tsp
Tomato sauce- 2 tbsp
Salt - 1 tsp
Oil for deep frying

Method:

  • With a small circular cutter, cut 4 rounds from each slice of bread.
  • Heat oil in wok and deep fry the bread crumbs, a few at a time, until golden brown.
  • Drain on absorbent paper.
  • Pour off oil from wok, leaving about 2 tbsp.
  • Add the onions and garlic to the oil and fry on low heat, stirring frequently, until they are soft and golden.
  • Add the chilli powder, paprika, tomato sauce, salt and cook, stirring, until the mixture is a thick paste.
  • Add the prawns and cook, stirring, until they are done.
  • Cool, then top each piece of bread with prawns.

BARLEY TOMATO SOUP

Ingredients:
Tomatoes - 500 gms
Carrot - 1
Onion-1
Mint leaves  -1 tbsp
Coriander leaves -1 tbsp
Barley powder - 2 tsp
Pepper powder - 1/2 tsp
Salt to taste
Butter- 1 tbsp
Water - 2 glasses

Method:

  • Peel and chop carrot into small pieces.
  • Finely chop onion and tomatoes.
  • Cook tomatoes, onion and carrot with 2 glasses of water until soft. Blend and strain the soup.
  • Add barley powder,salt and pepper, mint and coriander leaves.
  • Bring to the boil in low fame for 5 minutes.
  • Serve hot with little butter.

CRUNCHY SESAME CHICKEN

Ingredients:
Chicken - 500 gms
Rice wine or Sherry - 1/2 tbsp
Salt - 3/4 tsp
MSG - 1/2 ts
Black pepper - 1/4 tsp
Egg - 1
Corn four - 1 tbsp
Sesame seeds -3 tbsp
Corn flour - 3 tbsp
Oil for frying

Method:

  • Cut the chicken into paper thin slices; add rice wine or sherry, salt, MSG, pepper and 1 tbsp cornflour and mix.
  • Coat chicken pieces with 3 tbsp of corn four and sesame seeds.
  • Deep fry chicken slices for one minute until golden brown; remove, drain and serve.

PAVLOVA

Ingredients:
Egg whites - 4
Salt - 1/4 tsp
Castor sugar - 225 gms
Corn flour - 4 tsp
Vinegar - 2 tsp
Vanilla essence -1/2 tsp
Whipping cream - 300 ml
Fresh or canned fruit of your choice

Method:

  • Whisk egg whites until they stand in stiff peaks. Continue to whisk while adding the sugar a tablespoon at a time.
  • Whisk in the corn flour, Vinegar and vanilla essence.
  • Use the bottom of a large cake tin or plate to draw a circle on a piece of non-stick baking paper.
  • Line a  baking tray with the paper and use the circle as a guide to spread the meringue mixture into a round.
  • Bake in a cool oven (140 C) for about 1 1/4 hours. Allow to cool.
  • Transfer to a large, flat serving plate.
  • Whip the cream until stiff and spread over the pavlova.
  • Top with your choice fruit.

August 21, 2015

JUNKET

Ingredients:
Fresh milk - 5 cups
Sugar - 2 tsp
Rennet - 2 tsp or 1/2 junket tablet

Method:

  • Junkets are milk desserts set with rennet only, without either grain or gelatin.
  • Warm milk to lukewarm; stir in sugar until dissolved.
  • Add rennet; stir.
  • Pour at once to serving dishes; put in warm place to set.
  • Serve with cream, if liked.

GRAPE FROST

Ingredients:
Grape juice - 1 cup
Plain yogurt - 1 cup
Ice cubes - 4-5

Method:

  • Place all the ingredients in blender; blend until smooth.
  • This one is frothy and refreshing.
  • Serve at once.

HOW TO MAKE BASIC DESSERT CREPE BATTER

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

Method:

  • Beat eggs in medium mixing bowl. 
  • Gradually add flour and sugar alternatively with milk and water, beating until smooth.
  • Beat in melted butter.
  • Refrigerate batter at least one hour before use.
  • Yield 20 to 25 servings

August 20, 2015

TURNIPS WITH MOONG DAL

Ingredients:
Moong dal - 1 cup
Turnips - 200 gms
Ginger - 3 cm piece
Sugar - 1 1/2 tsp
Coriander powder - 1 tsp
Turmeric- 1/2 tsp
Red chilli powder - 1/2 tsp
Salt to taste

For Talimpu:
Oil - 1 tbsp
Cumin seeds- 1 tsp
Asafoetida -a pinch

Method:

  • Wash the dal and soak in water for 1 hour.
  • Wash and peel the turnips, rinse again and cut into medium chunks.Finely chop the ginger.
  • Cook the dal with all the ingredients except turnips in pressure cooker for 2-3 minutes.
  • Let the pressure go down, add the turnips, and close the lid and cook another 2 minutes, till the turnips are tender but not mushy.
  • Heat the oil, add cumin and asafoetida; fry and pour over the dal.



HOW TO MAKE DASHI

This is the basic stock used in almost every Japanese recipe and gives this cuisine its distinctive flavour. It has to be carefully made, however. If the ingredients of the dashi are wrongly balanced, it can mar the flavour of the dish, so it is important to learn the art of good dashi making. You ca substitute chicken stock if the thought of seaweed stock is too much for you but you will lose the authentic Japanese flavour.

Ingredients:
Water - 6 cups
Ribbon kelp (kombu) - 30 gm
Dried bonito flakes - 30 gms

Method:

  • Wipe the kelp with a clean damp cloth. Place in a saucepan with the cold water and bring slowly to the boil over a medium heat, stirring all the time, so that the kelp releases its flavour into the stock.
  • The minute the stock begins to boil, remove the kelp and discard.
  • If it is left in the stock for longer the taste will be overpowering.
  • Add the dried bonito flakes and bring the stock back to the boil.
  • Remove pan from the heat and allow the bonito flakes to settle to the bottom.
  • Let stand for 2 to 3 minutes.
  • Strain the dashi through a fine sieve and discard the bonito.
  • Your dashi is ready for use in soups, noodle dishes and dipping sauces.  

EGG THREAD SOUP

Ingredients:
Dashi - 4 cups
Light soy sauce - 1 tsp
Sake -1 tbsp
Corn flour - 1 tbsp
Eggs - 2
Ginger juice -1 tsp

Method:

  • Pour dashi into a saucepan with the soy sauce and sake.
  • Bring to the boil over medium heat.
  • Mix the cornflour with a little water to a smooth paste.
  • Blend into the dashi, stirring all the time.
  • Add beaten eggs slowly, drop by drop, stirring constantly.
  • Pour into warmed serving bowls to which a few drops of ginger juice and leek rings have been added.
  • Serve immediately.

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HERB AND CHEESE OMELETTE

Ingredients: Butter - 2 tbsp Small pickle - 1 (cut into pieces) Chives - 5 blades (cut into pieces) Fresh dill weed - 2 tbsp Eggs - 6 ...