January 31, 2017

SPANISH PINK RICE

Ingredients:
Good quality rice - 2 1/2 cups
Onion -1
Tomato juice - 2 cups
Water - 2 1/2 cups
Large capsicum -1
Garlic cloves- 3
Salt and freshly ground pepper
`Oil - 3 tbsp

Method:

  • Wash and soak rice for 30 minutes. Drain and keep aside.
  • chop onion and capsicum into thin strips.
  • Heat oil in a thick bottom vessel, saute garlic cloves till brown.
  • Add sliced onions, capsicum and fry for 3 minutes.
  • Add water, salt and pepper and bring to boil.
  • Add rice and tomato juice and cover it with heavy lid.
  • Cook for 20 minutes until rice is done.
  • Serve hot with raita.

SUPERRFOOD PASTA SALAD

Ingredients:
Whole wheat penne - 300 gms
Soya beans - 250 gms
Green beans - 250 gms (trimmed and halved)
Sesame oil - 1 tsp
Soya sauce - 1 tbsp
fresh root ginger - small piece, grated
Juice of one lemon
Alfalfa sprouts - 50 gms
Carrots - 2 (grated)
Coriander leaves  -1/4 cup (chopped)

Method:

  • Boil the pasta, adding the soya beans and green beans three minutes before cooking time ends.
  • Drain, tip into a strainer, then cool quickly under running water.
  • Whisk together the oil, soya sauce, ginger and lemon juice in a large bowl.
  • Tip in the pasta, cooked beans, sprouts, carrots and coriander leaves.
  • Toss together and serve.

TANDOORI LOBSTER

Ingredients:
Lobster -1
Hung curd - 100 gms
Ginger garlic paste - 2 tbsp
red chilli paste - 1 tsp
Garam masala - 1 tsp
Lemon juice-  1 tsp
Salt to taste
Salad oil -1 tbsp

Method:

  • Marinate the lobster with remaining ingredients and keep aside for 30 minutes.
  • Put it on a skewer and cook in tandoor for 5-7 minutes until done.

VINEGAR TURNIPS

Ingredients:
Turnips - 1 kg
Sugar - 1 cup
Vinegar - 1/3 cup
Water - 1 cup
Salt - 3 tbsp

Method:

  • Peel turnips; slice very thin.
  • Put into bowl.
  • Combine remaining ingredients in saucepan; bring to boil.
  • Pour over turnips; mix gently but thoroughly.
  • Cover; refrigerate 5 days.

FRIED OKRA

Ingredients:
Okra - 500 gms (fresh and tender)
Salt and pepper to taste
Cornmeal -1/2 - 1 cup
Oil for deep frying

Method:

  • Wash and pat dry okra. Cut into 1"pieces.
  • Liberally sprinkle salt and pepper on pieces.
  • Put cornmeal into brown paper bag; shake okra in bag to coat each piece with cornmeal.
  • Fry in hot oil until golden brown and crisp; drain on paper tower.
  • Keep warm.


POPOVERS

Ingredients:
Flour - 1 cup
Salt - 1/4 tsp
Eggs -2 (beaten)
Milk - 1 cup
Shortening - 1 tbsp (melted)

Method:

  • Preheat oven to 450 F.
  • Sift flour and salt together.
  • Mix eggs, milk, and shortening; add gradually to flour.
  • Beat until smooth, with egg whisk or beater about one minute.
  • Pour into greased popover tins or Pyrex cups or Muffin cups to 1/3 full.
  • Bake 20 minutes at temperature given.
  • Reduce heat to 350 F; bake 15 minutes, until popovers are firm.




ONION - PEANUT CASSEROLE

Ingredients:
Onions - 900 gms
Butter - 3 tbsp
Flour - 3 tbsp
Milk - 1 1/2 cups
Salt - 1/2 tsp
Prepared mustard - 2 tsp
Worcestershire sauce - 1 tsp
Salted Peanuts - 1/2 cup (chopped)

Method:

  • Boil onions in salted water until tender.
  • Arrange in baking dish.
  • Melt butter; stir in flour. Add milk; stir until thick.
  • Add salt, mustard, and Worcestershire; pour over onions.
  • sprinkle with peanuts.
  • Bake in 350 F for 10-15 minutes.

January 30, 2017

JOWAR IDLI

Ingredients:
Jowar (white millet) - 3 cups
Urad dal -1 cup
fenugreek seeds - 1 tsp
Salt to taste
Oil

Method:

  • Clean, wash and soak the urad dal, jowar and fenugreek seeds for 8 hours.
  • Wash and grind the dals till smooth with sufficient water.
  • Cover and keep aside for 8 hours to ferment.
  • Add the salt to the batter and mix well.
  • Grease the idli plates with little oil. Pour the batter into plates and steam cook for 10-15 minutes.
  • Serve hot with chutney and sambar.

CURRIED LAMB CASSEROLE

Ingredients:
Prunes - 1/2 cup
Dried apricots - 1/2 cup
Thick lamb chops - 4
Oil - 1 tbsp
Sultana raisins - 1/4 cup
Lemon - 1 (thinly sliced)
Rice - 1 cup
Curry powder - 2 tsp
Salt and pepper

Method:

  • Preheat oven to 350 F.
  • Soak prunes and apricots in cold water at least 3 hours; drain.
  • Trim chops; saute in hot oil a few minutes.
  • Put layer of fruit in deep, buttered casserole with tight fitting lid.
  • Sprinkle with raisins.
  • Add one or two slices lemon and some of rice.
  • Sprinkle with curry powder, salt and pepper.
  • Continue in alternate layers until all ingredients are used.
  • Place chops n top; pour in 3 cups of water.
  • Cover tightly; cook 1 to 1 1/4 hours, until most liquid has been absorbed.
  • Add seasoning.
  • Serve with tossed green salad.

FROSTED GINGER BARS

Ingredients:
Butter -1/2 cup
Firmly packed brown sugar - 1/2 cup
Egg -1
Molasses - 1/2 cup
Pancake mix - 2 cups
Ginger - 1 1/2 tsp
Cinnamon - 1 1/2 tsp
Water - 1/2 cup

Frosting:
Cream cheese - 150 gms
Sifted confectioner's sugar - 2 cups
Lemon juice- 2 tbsp
Grated lemon peel - 1 tbsp

Method:

  •  For bars, beat butter and brown sugar together until creamy. Add egg and beat well. Blend in molasses.
  • Blend pancake mix, ginger, and cinnamon; add to creamed mixture. Blend in water.
  • Turn batter into a greased and floured 15*10*1" jelly roll pan and spread evenly.
  • Bake at 350 F about 20 minutes. cool in pan on wire rack.
  • For frosting, beat cream cheese until fluffy. Add sugar gradually, creaming until well mixed.
  • Beat in lemon juice. spread frosting over cooled bars.
  • Sprinkle with grated lemon peel.
  • chill until frosting is set.
  • Cut into bars. 


CHICKEN AND ASPARAGUS SOUP

Ingredients:
Chicken breast fillet - 150 gms
Egg white - 1 tsp
Corn flour paste - 1 tsp
Fresh or canned asparagus - 115 gms
Stock - 750 ml
Salt and ground black pepper
Fresh coriander leaves - to garnish

Method:

  • Cut the chicken meat into thin slices, each about the size of a postage stamp.
  • Mix with a pinch of salt, then add the egg white and finally the cornflour paste.
  • Discard the tough stems of the asparagus, and cut the tender spears diagonally into short lengths.
  • Bring the stock to a rolling boil in a wok.
  • Add the asparagus, bring back to the boil and cook for 2 minutes.
  • Add the chicken, stir to separate and bring back to the boil once more.
  • Adjust the seasoning to taste.
  • Serve hot, garnished with fresh coriander leaves.

January 29, 2017

CHOCOLATE CREAM POTS

Ingredients:
Ratafia biscuits -50 gms
Brandy -1-2 tbsp
Instant coffee powder - 1 tbsp
Plain cooking chocolate - 225 gms
Eggs -3 (separated)
Double cream - 150 ml

Method:

  • Divide the ratafias equally between six 150 ml souffle dishes and spoon over the brandy.
  • Add 150 ml boiling water to the coffee and stir until it is dissolved.
  • Grate the chocolate and blend 175 gms into the coffee until smooth.
  • Reserve 50 gms to decorate.
  • Gradually blend in the egg yolks.
  • Whisk the egg whites stiffly and fold into the chocolate mixture.
  • Spoon the mixture into the dishes and place in a refrigerator to set.
  • Whip the cream until stiff.
  • Decorate with piped cream and reserved grated chocolate.

HERBY PORK SAUSAGES

Ingredients:
Lean belly of pork - 225 gms
large onion -1
fresh suet - 175 gms
Fresh white breadcrumbs - 50 gms
dried rosemary - 1/2 tsp
dried thyme - 1/2 tsp
Pinch of grated nutmeg
grated rind of one lemon
Salt and freshly ground pepper
Egg -1
Dripping for frying

Method:

  • Finely mince the pork and onion and grate the suet.
  • Mix together with the breadcrumbs, herbs, nutmeg, lemon rind and seasoning.
  • Beat the egg into the mixture.
  • With floured hands, shape the mixture into 8 sausages shapes.
  • Heat the dripping in a frying pan and fry the sausages for 20 minutes until golden brown on all sides.



SHORBA AL-DAYAY BI-L-YAUS (CHICKEN AND WALNUT SOUP)

Ingredients:
Chicken - 400 gms
Walnuts -150 gms
Onions - 200 gms
Ginger - 40 gms
Garlic - 20 gms
Chicken stock
Salt and pepper
Saffron 
Oil
Coriander 
Parsley

Method:

  • Heat some oil in a saucepan. 
  • Fry the finely chopped garlic and onion until golden.
  • Add the chicken cut into large pieces, the saffron, cumin, ginger, chopped coriander, salt and pepper.
  • Mix well to allow the meat to infuse with the flavours.
  • Add enough chicken stock to cover the ingredients and leave to cook for approximately fifteen minutes over a low heat.
  • Toast the walnuts on aluminium foil in the oven.
  • just before serving, add the toasted walnuts.



BELGIAN BUN

Ingredients:
Butter - 1/2 cup
Castor sugar - 3/4 cup
Egg - 1
Self-raising flour - 2 cups
Pinch of salt
Apricot jam
Blanched almonds, split into halves

Method:

  • Beat together butter and sugar until thick and creamy, add the egg  and beat in well.
  • Sift together flour and salt. add and work in to make a firm dough.
  • Divide into halves, press half into a greased 20 cm sandwich tin, spread with a generous layer of apricot jam.
  • Cover with rest of mixture and arrange split blanched almonds around the edge.
  • Bake in a moderate oven for 35-40 minutes, or until lightly browned  and cooked through.
  • cut into wedges, when cold and serve with coffee or tea.

January 28, 2017

BOTI CURRY

Ingredients:
Boti - 1 kg
Onions - 3
Green chillies- 4
Ginger garlic paste - 1 tbsp
Turmeric - 1/2 tsp
Salt to taste
Chilli powder  - 3 tsp
Curry leaves - few
Garam masala - 1 tsp
Coriander leaves - small bunch
Oil - 3-4 tbsp
Thick coconut milk - 2 cups

Method:

  • Wash and cut boti into pieces.
  • Boil boti pieces with ginger garlic paste and turmeric.
  • Heat the oil in pan, add chopped onion, green chillies and curry leaves. Fry until golden brown.
  • Add cooked boti pieces with water, salt, chilli powder, garam masala.
  • Cook until the water is completely absorbed.
  • Then add coconut milk and cook till the gravy is thick.
  • Lastly add chopped coriander leaves.

MANICOTTI WITH TOFU

Ingredients:
Tofu - 1 pound
Shredded mozzarella cheese - 2 cups
parmesan cheese - 1/2 cup (grated)
Parsley - 1/4 cup
Salt and pepper to taste
Basil - 1/4 tsp
Manicotti shells - 200 gms
Spaghetti sauce - 1 jar  (800 gms)

Method:

  • Preheat oven to 400 degrees.
  • Combine tofu, mozzarella, 1/4 cup Parmesan cheese, parsley, salt, pepper, and basil.
  • Fill uncooked manicotti shells with tofu mixture.
  • Cover bottom of 13 * 9" baking pan with spaghetti sauce.
  • Lay stuffed manicotti  in single layer on top of sauce.
  • Pour remaining sauce on top.
  • Cover with foil and bake for 40 minutes.
  • Remove foil and sprinkle with remaining Parmesan cheese; bake, uncovered, for 10 minutes.
  • Remove from oven, and serve.


MIXED VEGETABLE SAMBAR

Ingredients:
Tuvar dal - 1/2 cup
Drumsticks - 3
Brinjal -2
Small onions - 12 (peeled)
Potato - 1
French beans - few
Tomatoes -2
Thick tamarind extract - 1/4 cup
Salt to taste
Jaggery - small piece
Coriander leaves - few

Grind together:
coriander seeds - 1 tbsp
Red chillies- 8
Channa dal - 2 tsp
Fenugreek - 1/4 tsp
Poppy seeds -2 tsp
Cinnamon - 1" piece
Cloves- 2
Fresh grated coconut - 1/4 cup
Oil - 1 tsp

For Talimpu:
Oil - 2 tsp
Mustard, cumin, fenugreek seeds - 1/4 tsp
Red chilli- 2
Asafoetida - a pinch
Curry leaves - few

Method:

  • Wash and pressure cook the dal until soft and tender. When the lid open mash the dal and keep aside.
  • Cut all the vegetables into 2" long pieces.
  • fry the spices in little oil and grind together with chopped tomatoes to make smooth paste.
  • Heat the oil, add all talimpu ingredients and allow them to splutter.
  • Add chopped vegetables, small onions and stir fry for few minutes.
  • Then add water, salt and cook till vegetables are almost tender.
  • Mix in tamarind extract, mashed dal, jaggery and some more water and bring it to boil for few minutes.
  • Lastly garnish with coriander leaves.


January 25, 2017

SALABIAT TUFFAH-BI-L-'ASAL (APPLE FRITTERS WITH HONEY)

Ingredients:
Apples - 500 gms
Flour - 250 gms
Eggs -2
Milk -200 ml
Lemon rind/zest - 50 gms
Dried yeast - 1 sachet
Orange flower water - 10 ml
Flaked almonds
Oil
Honey

Method:

  • Blend the flour, eggs, milk, orange flower water and the yeast until a smooth batter has been formed.
  • Next, peel and core the apples using a apple corer, and slice horizontally into 1 centimeter-thick rings.
  • Coatthe apple slices in the batter mixture and place into a very hot oil.
  • Fry until golden.
  • Before serving, drizzle with honey and sprinkle with ground almonds.

KOREAN PORK KABOBS

Ingredients:
Lean boneless pork - 1 1 /2 pounds
Unsweetened pineapple juice-  1/2 cup
Soy sauce - 1/4 cup
Sliced green onion with tops - 1/4 cup
Sesame seed - 4 tsp
Brown sugar  - 1 tbsp
Garlic clove -1 (minced)
Pepper -1/8 tsp
Cornstarch -1 tsp
Green pepper -1

Method:

  • Cut pork into 18 pieces. In large bowl combine pineapple juice, soy sauce, green onion, sesame seed, brown sugar, garlic, and pepper; add meat pieces.
  • Cover; refrigerate overnight or let stand 2 hours at room temperature, turning meat occasionally in the marinade.
  • Drain meat, reserve marinade.
  • In saucepan blend cornstarch and two tbsp water; stir in reserved marinade.
  • Cook and stir till thickened.
  • Cut green pepper into 1" squares. Thread pepper on six skewers alternately with meat.
  • Grill over medium coals 6-8 minutes. Turn kabobs; grill till done, 6-8 minutes more, brushing with sauce occasionally.
  • Pass remaining sauce.



LAMB PATE

Ingredients:
Minced lamb - 500 gms
Minced chicken - 200 gms
Small onion -1
Garlic clove -1
leek - 1 piece
double cream - 1 decilitre
Eggs - 2
Salt - 1 tsp
White pepper to taste
Fresh green herbs, eg, basil, tarragon.

Method:

  • Saute chopped onion, garlic and finely shredded leek in a little fat in a saucepan without catching colour.
  • Blend all ingredients in a food processor or by hand.
  • place the mixture in a greased ovenproof tin/ dish and bake in a bain marie at 175 C oven for approx 50 minutes.
  • Allow pate to cool in container.
  • Turn out and slice into neat slices.

CLAUDIA'S DAILY BREAD

Ingredients:
Wholemeal bread flour - 500 gms
Yeast -2 tsp
Salt -1 tsp
Tepid water - 1 3/4  cups

Method:

  • Mix all the ingredients together in a food mixer with the dough hook for 5 minutes.
  • Leave in the bowl, cover with a damp cloth and leave to rise for 1 1/2 hours.
  • Knead roughly for two minutes with the dough hook.
  • turnout and knock down to get rid of any air bubbles so that the texture is smooth when slicing.
  • Put into greased loaf tin.
  • Bake for one hour on 225 C.

January 24, 2017

SNAPPY BARBECUE SAUCE


Ingredients:
Catsup - 1 cup
Water - 1 cup
vinegar - 1/4 cup
Worcesterrshire sauce -1 tbsp
sugar - 1 tbsp
Salt - 1 tsp
Celery seed - 1 tsp
Bottled hot pepper sauce - 2-3 dashes

Method:

  • In saucepan, combine catsup, water, vinegar, sugar, sauce, salt, celery seed, and bottled hot pepper sauce.
  • Bring the mixture to boiling, reduce heat and simmer, uncovered, for 30 minutes.
  • Use to baste pork or beef ribs during last 15-20 minutes of barbecuing.
  • Pass remaining sauce.
  • Make about 2 cups.

ANANAS SANSAV

Ingredients:
Medium pineapple - 1 (peeled and cubed)
Fresh coconut - 1 (grated)
Jaggery - 50 gms
Turmeric - 1/2 tsp
Chilli powder - 1 1/2 tsp
Ginger - 1 tbsp (chopped)
salt to taste
Mustard seeds - 1 tbsp
Oil - 2 tbsp
Curry leaves - few

Method:

  • Dry roast coconut, turmeric, chilli powder and ginger and make a fine paste with a little water.
  • Heat oil in kadai, add mustard and allow to crackle then add pineapple cubes. Cook for 10 minutes.
  • Add ground paste and cook for 5 more minutes then add jaggery and salt.
  • Garnish with curry leaves.
  • Serve with rice or paratha.


MANATHAKKALI OR KAMANCHI AKU PACHADI

Ingredients:
Manathakkali leaves - 1 cup
Green chillies -5-6
Fresh coconut - 2 tbsp
Fresh thick curd - 1/2 cup or more
Salt
Oil - 1 tbsp

For Talimpu:
Oil - 1 tsp
Mustard seeds - 1/4 tsp

Method:

  • Heat the oil and fry green chillies and green leaves till soft.
  • remove and grind along with coconut and salt to make chutney.
  • Heat oil for talimpu; add mustard and allow it to crackle.
  • Pour this over chutney.
  • Just before serving mix in curd.

January 23, 2017

KOBBARI ROTTI (COCONUT ROTI)

Ingredients:
Rice rawa - 250 gms
Fresh coconut - 1/2 (grated)
Milk - 1 cup
Salt to taste
Oil - 3-4 tbsp

Method:

  • Mix all the ingredients except oil to make thick batter. Add little water if necessary.
  • Heat 2 tbsp of oil in pan; pour the batter, spread and close the lid; cook in low flame for 10 minutes.
  • Turn the rotti and pour the remaining oil around it and cook another 7-8 minutes until done and crisp.

APRICOT CAKE

Ingredients:
Dried apricots - 3/4 cup (chopped)
Sugar - 1/2 cup
Water - 1/2 cups
Margarine - 90 gms
Egg -1
Wholemeal self-raising flour - 1/2 cup
White self raising flour -1/2 cup
Slivered almonds- 1/4 cup

Method:

  • Place apricots, sugar, water and margarine in a saucepan and stir over a low heat until boiling.
  • Remove from heat and allow to cool.
  • Beat in egg and then stir in flours and mix well.
  • Place in a greased 7" ring cake tin and sprinkle almonds over top.
  • Press in lightly.
  • Bake in a moderate oven 35-40 minutes until cooked.


ENGLISH PEA SOUP

Ingredients:
Shelled peas - 450 gms
Chicken stock - 900 ml
Parsley sprigs - 2
Mint sprigs -2
Granulated sugar - 1/2 tsp
Spring onions - 3 (trimmed)
Butter - 50 gms
Flour - 15 gms
Milk - 300 ml
Salt and freshly ground pepper
Fresh mint or spring onion tips to garnish

Method:

  • Put the peas, stock, parsley, mint, sugar and onions in a large saucepan.
  • Cover and simmer for about 40 minutes until the peas are soft.
  • Remove the parsley, mint and spring onions and blend the peas and stock to form a puree.
  • Blend the butter, flour and milk together until smooth.
  • Pour into  a saucepan and bring to the boil, stirring all the time, to thicken.
  • Cook gently for 2-3 minutes.
  • Stir in the pea puree and reheat gently.
  • Add seasoning to taste.
  • Serve garnished with chopped mint or spring onion tops.

PEACH-ALMOND KUCHEN

Kuchen is German for cake. In America, it describes coffee cake like desserts

Ingredients:
All purpose flour -1/2 cup
Brown sugar - 3 tbsp
Ground cinnamon - 1/2 tsp
Butter - 3 tbsp
Almonds - 1/4 cup (sliced and toasted)
Medium peaches - 600 gms (peeled, pitted and sliced)
Peach yogurt -200 gms carton
Cream cheese - 75 gms
Eggs -2
Sugar - 1/4 cup
All purpose flour - 1/4 cup

Method:

  • For crumb topping, in a small mixing bowl stir together the 1/2 cup flour, brown sugar,and cinnamon.
  • Cut in butter till mixture resembles fine crumbs. Stir in almonds.
  • Set crumb topping aside.
  • Spoon peaches into an ungreased 10*6*2 " baking dish.
  • In a medium mixer bowl use and electric mixer to beat together yogurt and cream cheese.
  • Add eggs, sugar,and 1/4 cup flour beating till smooth.
  • Pour mixture over fruit in dish.
  • Sprinkle crumb topping around edge of dish.
  • Bake in a 375 Oven for 30 minutes or till filling is set.
  • Serve warm , cut into squares.
  • Makes 6-8 servings.

PRAWNS AVAKAYA

Ingredients:
Prawns - 500 gms
Oil -250 gms
Chilli powder -50 gms
Salt - 50 gms
Turmeric - 2 tsp
Mustard powder - 50 gms
Lemon juice - 1 cup
Garlic pods - 2 (crushed)

Method:

  • Peel, wash and deep fry in half of oil till red in colour.
  • Cool and mix with other ingredients and cover;keep aside for one day.
  • Next day, check the salt; add if necessary and transfer to dry jar and close the lid.




KEERAI SAG

Ingredients:
Red gram dal - 1 cup
Ponnaganti keerai - 2 cup (finely chopped)
Onions - 3
Tamarind - lime size
garlic cloves -6-8
Fresh coconut - 1/4 cup
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tbsp
Peppercorns - 1/2 tsp
Red chillies - 8
Salt to taste
Jaggery - small piece
Oil - 1 1/2 tbsp

Method:

  • Wash and pressure cook dal with keerai till soft and tender. cool, mash and keep aside.
  • Soak tamarind in hot water and extract juice from it.
  • Heat 1/2 tsp of oil, fry coriander seeds, cumin seeds, red chillies and peppercorn. Cool and grind along with coconut.
  • Heat the remaining oil, add chopped garlic and onion; fry brown.
  • Add ground paste, tamarind juice, salt and mashed dal with water.
  • Cook until the sag becomes thick.
  • Serve with rice or chapathi.
Note:
Ponnaganti leaves are good for eyes, regular use of these leaves improves the eye sight.

YERISERI

Ingredients:
Raw banana - 1
Malabar yam -1 cup (thinly cut into small squares)
Turmeric - 1/4 tsp
Grated fresh coconut - 2 tbsp
Salt to taste

Grind together:
fresh grated coconut - 1/2 cup
Pepper corns - 1/4 tsp
Red chillies - 4
Little oil

For Seasoning:
Coconut oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - few

Method:

  • Fry red chillies and peppercorns in little oil and grind with coconut to make paste and keep aside.
  • Cut banana with skin into half lengthwise and then slice it to 1/4" thick pieces.
  • Cook yam and banana pieces in enough water with turmeric.
  • Add salt, ground paste and cook till thick.
  • Fry coconut in coconut oil until golden then add to gravy after removing from flame.
  • Heat oil; add mustard and curry leaves and allow them to crackle.
  • Pour this over gravy.




January 21, 2017

NOODLES WITH CHEESE AND BACON

Ingredients:
Broad egg noodles- 150 gms
Bacon slices - -3 (diced)
Onion - 2 Tbsp (finely minced)
Cream cottage cheese or farmers cheese - 1/2 cup
Sour cream - 1/4 cup
Salt and pepper to taste

Method:

  • Cook noodles in boiling, salted water following package directions; drain.
  • Cook bacon in frying pan until lightly browned.
  • Add onion and continue cooking until bacon is crisp.
  • Remove bacon and onion with slotted spoon and set aside.
  • discard all but 2 tbsp bacon fat. Add noodles to reserved bacon fat; mix well.
  • Combine cheese, sour cream, salt, and pepper.
  • Add cheese mixture, bacon, and onion to noodles.
  • toss to combine thoroughly and serve.

CREAM SPONGE

Ingredients:
Eggs -4
Castor sugar - 3/4 cup
Self raising flour - 1 1/4 cup
Butter - 1 tsp
Hot water - 3 tbsp
Cream - 1 cup (whipped)
Icing sugar
Additional whipped cream
Chinese gooseberries

Method:

  • Beat whole eggs until light. Gradually beat in sugar, continue beating until mixture is thick and sugar has completely dissolved (approximately 10-15 minutes)
  • Sift flour several times; melt butter in hot water.
  • Sift dry ingredients over egg mixture, fold in. Working quickly fold in hot water and butter.
  • Pour into a buttered and floured 20 cm cake tin.
  • Bake in a moderate oven 25-30 minutes or till cake springs back when touched lightly.
  • Turn out immediately and leave to cool.
  • Slice into three layers and fill layers with whipped cream.
  • Dust top with icing sugar and decorate with additional whipped cream and sliced Chinese gooseberries.

January 18, 2017

LAFFA BADINYAN (AUBERGINE ROLLS)

Ingredients:
Aubergine -250 gms
Ground almonds -250 gms
Orange flower water - 500 ml
Ground cinnamon  -1 tbsp
Oil
Sesame seeds 
Honey

Method:

  • Firstly, mix the almonds and ground cinnamon.
  • Add the orange flower water little by little and even and creamy consistency has been obtained.
  • Next, slice the aubergines lengthways and fry in a pan until soft.
  • Remove from the pan and place on absorbent kitchen paper to remove the excess fat.
  • Fill the aubergine strips with the almond paste and roll into a sausage shape.
  • Place on a dish and drizzle with honey.
  • To finish, sprinkle with sesame seeds.

NETHALLU - CHIKKUDUKAYA (ANCHOVIES FISH CURRY WITH BROADBEANS)

Ingredients:
Nethallu -250 gms
Broad beans - 250 gms
Onions - 2
Green chillies - 6
Turmeric - 1/2 tsp
Salt to taste
red chilli powder - 2 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp
Oil - 3 tbsp

Method:

  • Wash the nethallu neatly.
  • Finely chop onions and green chillies. Thread the edges and remove the strings from broadbeans and cut them into half.
  • Heat the oil; fry the nethallu then add onions, green chillies, curry leaves and stir fry for 2-3 minutes.
  • Add broad beans, salt, turmeric and chilli powder. Mix well and add 1 cup of water; cook in low flame till done.
  • Lastly add coriander leaves.

JANSSON'S TEMPTATION

Ingredients:
Potatoes - 350 gms (peeled)
Large onion - 1 
anchovy fillets - 50 gms can
Butter - 75 gms
White bread crumbs - 40 gms (fresh)
Milk -150 ml
Cheddar cheese -100 gms

Method:

  • Thinly slice the potatoes and onions and finely chop the anchovies with their oil.
  • Mix well together. Use half the butter to grease an ovenproof dish and spoon in the potato mixture.
  • Melt the remaining butter in a pan and lightly fry the breadcrumbs for a few minutes.
  • Sprinkle them over the potatoes. Cover the dish with foil and bake in the oven at 200 C for 35 minutes.
  • Remove the foil and pour the milk into the dish at one side.
  • Grate the cheese and sprinkle over the top, then return to the oven, uncovered, for 20-30 minutes until the potatoes are cooked and the crumbs golden brown.
  • Serve hot.

STILTON PANCAKES

Ingredients:
For the batter:
flour - 100 gms
Milk -300 ml
Egg -1
Pinch of salt
Oil for frying

For the Filling:
Cold cooked chicken - 350 gms
Medium onion - 1 (sliced)
Salt and freshly ground pepper

For the Sauce:
Butter - 25 gms
Flour - 25 gms
Milk -300 ml
Salt and freshly ground pepper
Stilton cheese - 100 gms

Method:

  •  Mix or blend the batter ingredients (except oil).
  • Heat a little oil in a small frying pan. Pour a little of the batter mixture into the pan, turning it round to cover the base thinly.
  • Cook quickly until golden brown underneath, turn with a palette knife or by tossing and cook the second side until golden.
  • Turn out on to kitchen paper towel and repeat to make eight pancakes.
  • Finely chop the chicken and onion and mix with the seasoning.
  • Place in the centre of each pancake, then roll them up and place in a lightly buttered ovenproof dish.
  • Blend togetheer the sauce ingredients and pour into a saucepan.
  • Whisking all the time, bring to the boil over a medium heat.
  • Cook for 1-2 minutes until thickened, then pour over the pancakes and put in the oven at 190 C for 20 minutes until the pancakes are heated through and the sauce golden.
To Freeze: Pack the pancakes and sauce separately in rigid containers before baking. To serve, thaw at room temperature for 2 hours and reheat in the oven at 200 C for 15 minutes.

January 17, 2017

PIROGER (RUSSIAN PASTRY)

Ingredients:
Wheat flour - 125 gms
Salt- 2 gms
Butter - 75 gms
Egg - 1+1
Water - 2 tbsp

Tuna Fish filling:
Tuna fish mixed with chopped onion, capers and parsley

Minced Meat filling:
Minced meat -150 gms
Oil - 1 tbsp
garlic clove - 1
Soy sauce -  1 tbsp
Chilli powder - 1 tsp
Ground ginger - 1/2 tsp
Sour cream - 2 tbsp


Method:

  • Mix flour and salt. Rub the fat into the mixture  and add egg and water.
  • Forma  a dough and let it rest in a refrigerator for approximately one hour.
  • In the meantime, prepare the desired filling.
  • For the minced meat filling: Heat oil and pressed garlic in a microwave safe bowl under cover, 750 w, for 2 minutes.
  • Add the minced meat. Mash it with a fork.
  • Cook the minced meat under cover, 750 w for 4 minutes.
  • Add spices and sour cream and season to taste.
  • Roll out the dough into a square, 24 * 24 cm. Divide the square into four smaller squares.
  • Fold the squares diagonally, into a triangle.
  • Brush the edges with a beaten egg and press the openings together in order to close them.
  • Place the pirogs in the crisp plate.
  • Cook with crisp for 6-7 minute, until the Russian pastries have a nice light brown surface.

CARDAMOM BISCUITS

Ingredients:
Pure ghee - 1/2 cup
sifted Self raising flour - 1/2 cup
Gram flour - 1/2 cup (sifted)
Powdered sugar - 1/2 cup
Freshly powdered cardamom seeds - 2 tsp
Freshly powdered cinnamon - 1/2 tsp

To Garnish:
Powdered pistachio nuts - 1 tsp
Powdered cardamom seeds - 1 tsp

Method:

  • Preheat oven to very moderate 170 C.
  • Combine pure ghee with all other ingredients by hand for 10 minutes.
  • Divide into 32 smooth balls. Roll well between two palms.
  • Place on non stick baking tray with 6 cm space between each.
  • Press a little garnish on top.
  • Bake on upper rack for 20 minutes. Cool on wire rack.
  • Keeps for a month in airtight jar.

January 16, 2017

KIWI FRUIT VINAIGRETTE SAUCE

Ingredients:
Kiwi fruit -1
paprika - 1 tbsp
Olive oil - 3 tbsp
Apple cider vinegar - 1 tbsp

Method:

  • First prepare the kiwi fruit. Cut out the pulp about 1/4' thick from the surface and cut into diamonds or squares. Puree the rest of the kiwi fruit and set aside.
  • Mix the rest of the ingredients together, and add the puree kiwi fruit.
  • Then mix in the squared pieces into the sauce.

FETTUCCINE WITH GARLIC SHRIMP

Ingredients:
Extra virgin olive oil -3/4 cup
Garlic cloves - 6 (peeled and sliced)
Fresh red chilli pepper - 1 (sliced)
Large shrimp - 900 gms (shelled and deveined)
Fresh basil leaves - 4
Salt to taste
Fettuccine - 450 gms

Method:

  • Heat oil in frying pan. Add garlic and chilli; saute for one minute.
  • Add shrimp and cook over medium high until shrimp turns pink, about 3 minutes. Add basil and salt.
  • Cook pasta in boiling, salted water following package directions; drain.
  • Place fettuccine in heated serving bowl. Pour shrimp and oil remaining in pan on top; toss and serve piping hot.

CHICKEN NOODLE SOUP

Ingredients:
Cooked chicken- 1 cup (diced)
Chicken stock -4-5 cups
Thin egg noodles -200 gms
Salt and pepper to taste
Parsley - 2 tbsp (finely chopped)

Method:

  • Bring stock to boil in large saucepan.
  • Add noodles, stirring constantly. Cook noodles until tender.
  • Season to taste.. Add chicken and cook until heated thoroughly.
  • Serve soup hot, sprinkled liberally with parsley.

SWISS-BUTTERED RYE BREAD

Ingredients:
shredded process Swiss cheese - 3/4 cup
Butter - 1/4 cup (softened)
parsley - 2 tbsp (snipped)
Prepared mustard - 1/2 tsp
Dried tarragon -1/8 tsp (crushed)
Rye bread -10 slices

Method:

  • Cream together Swiss cheese, butter, parsley, mustard, and tarragon.
  • Spread cheese mixture on one side of each bread slice.
  • Place slices together, forming 5 sandwiches; stack sandwiches.
  • Tear off a 24*18 " piece of heavy duty foil; wrap stacked sandwiches loosely in foil.
  • Grill over medium coals till heated through 20-25 minutes.
  • Pull slices apart to serve.

CHINTAKAYA PAPPU (TENDER TAMARINDS WITH DAL)

Ingredients:
Arhar dal - 1 cup
Tender tamarind - 10-15
Onion - 1 (chopped)
Green chillies - 4-5
Salt to taste
Red chilli powder - 2 tsp
Turmeric - 1/2 tsp

For Tempering:
Ghee -2 tsp
Red chillies -2 (broken)
Garlic cloves - 4 (crushed)
Fenugreek seeds - 1/4 tsp
Cumin, mustard seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves

Method:

  • Wash and pressure cook dal until tender and very soft. When lid is open mash the dal and keep aside.
  • Wash chop the tamarind into small pieces; pressure cook until tender.
  • Heat the ghee in pan; add all talimpu ingredients and allow to crackle.
  • Then add chopped green chillies and onions; saute onions until soft.
  • Add cooked dal, tamarind pieces, salt, turmeric and chilli powder.
  • Cook for few minutes and remove from flame.
  • Serve with rice.


చింతకాయ పప్పు 

కావలిసిన వస్తువులు:
కంది పప్పు - 1 కప్ 
లేత చింతకాయలు - 10-15
ఉల్లిపాయ - 1
పచ్చిమిర్చి - 4-5
ఉప్పు
పసుపు - 1/2 tsp 
కారం - 2 tsp 

తాలింపు:
నెయ్యి - 2 tsp 
ఎండుమిర్చి -2
వెల్లులి రేకలు -4 (చిదిపినవి)
మెంతులు - 1/4 tsp 
ఆవాలు, జీలకర్ర - 1/4 tsp 
ఇంగువ - చిటికెడు 
కరివేపాకు 

తయారీ:

  • కంది పప్పు కడిగి ప్రెషర్ కుక్కర్ లో మెత్తగా ఉడికించుకోవాలి. 
  • అలాగే చింతకాయలూ కడిగి చిన్న ముక్కలు కోసి ఉడికించుకోవాలి. 
  • బాణలిలో నెయ్యి వేడి చేసి తాలింపు దినుసులు వేసి వేగిన తరువాత కోసిన ఉల్లిపాయలు, పచ్చిమిర్చి వేసి వేగనివ్వాలి. 
  • అందులో ఉడికిన పప్పు, చింతకాయ ముక్కలు, పసుపు, ఉప్పు, కారం వేసి ఉడికించుకోవాలి. 
  • కొద్దిగా దగ్గర పడినాక దించుకోవాలి. 

January 11, 2017

TOMATO ASPIC

Ingredients:
Tomato juice - 100 ml
Heated tomato juice - 750 ml
Gelatine - 30 ml
Sugar - 10 ml
Worcestershire sauce - 5 ml
Lemon juice - 30 ml
Celery salt and /or onion salt


Method:

  • Soften gelatin in the smaller amount of juice; heat part of remaining juice.
  • Dissolve gelatine in hot juice; stir in remaining ingredients; adding celery salt, onion salt, or other seasoning to taste.
  • Cool and pour into prepared moulds; chill.
Variations:
When mixture is partly set, stir in any of; chopped parsley, hard-cooked egg slices, diced celery, well drained cooked peas, stuffed olives, pickles or peeled chopped tomato. Mayonnaise may be beaten in.



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