December 31, 2017

AJWAIN KI POORI

Ingredients:
Wheat flour - 1 cup
Ajwain -1 tsp
Salt - 1/2 tsp
Oil - 1 tbsp
Water
Oil for deep frying

Method:

  • Mix wheat flour, salt, ajwain and one tablespoon oil. 
  • Add enough water to make soft dough. Knead it to smooth dough and cover and keep aside for 15 minutes.
  • Divide into small balls and roll them into round circles with rolling pin.
  • Heat the oil and deep fry the poori's one by one till golden and puffed up.

INDONESIAN RICE SALAD

Ingredients:
Long grain brown rice- 2 cups
Water - 4 1/2 cups
Lime dressing
Chinese pea pods - 150 gms (ends and strings removed)
(snow or sugar peas)
Red or green bell pepper - 1 (seeded and chopped)
Green onions - 5 (thinly sliced)
Water chesnuts - 1 can (200 gms)
(drained and chopped)
Cilantro - 1/4 cup (chopped)
Raisins - 1/4 cup (optional)

Method:

  • In a 3-4 quart pan, combine rice and water.
  • Bring to a boil over high heat; then reduce heat, cover, and simmer until rice is tender to bite (about 45 minutes).
  • Let stand, uncovered, until cool (about 30 minutes).
  • Meanwhile prepare lemon dressing.
  • Thinly slice pea pods. Place in a large bowl; add bell pepper, onions, water chestnuts, cilantro, raisins (if used), rice, and lime dressing. Mix well.
  • Spoon salad into a serving bowl.
Lime Dressing:
  • In a small bowl, stir together 2/3 cup unseasoned rice vinegar, 2 tbsp each lime juice and reduced sodium soy sauce, one tbsp minced fresh ginger, t tsps minced garlic and 1 tsp oriental sesame oil.

IRISH CREAM POTATO BOWL

Ingredients:
For the bread cup:
Bread slices - 6
Butter - little

For the filling:
Potatoes - 1 cup (boiled, peeled and mashed)
Thick malai - 2 tbsp
Salt and freshly ground pepper

For garnishing:
Gulkand - 1 tbsp

Method:

  • Cut circles from each of the bread slices.
  • Grease a muffin tray with butter and press bread slices in each.
  • Apply a little butter on top and bake in hot oven till the bread is crisp.
  • Mix well all the filling ingredients and fill in each bread slice cup.
  • Top with a little gulkand and serve.


LASKA

Ingredients:
Rice noodles - 1 cup (cooked)
Sambal oelek - 1 tsp
(Indonesian chilli paste)
or use red chilli and garlic chutney)
Medium sized prawns -- 6-8
Curry powder - 1 tsp
Yellow curry paste - 1 tsp
Kaffir lime leaves  or 
normal lime leaves - 4-6
Oil - 2 tbsp
Coconut milk - 2 cups

Method:

  • Heat oil in a pan; add the yellow curry paste and the curry powder.
  • Mix well. Add coconut milk, kaffir lime leaves and prawns.
  • Bring to boil.
  • In a large boil, place the boiled noodles. Pour over the prepared mixture.
  • Add sambal oelek on top.
  • Serve.

December 30, 2017

DILKHUSH PULAO

Ingredients:
Basmati rice - 250 gms
Onions -4 (sliced)
Fresh orange juice - 1 cup
Pineapple  slices - 2
Apple -  1/2 (diced)
Seedless grapes - 2 tbsp
Dry fruits - 50 gms
(almonds, pista and cashewnuts)
Cloves -4
Cinnamon pieces - 2"
Cardamoms -4
Salt to taste
Ghee - 4 tbsp

Method:

  • Clean the rice and soak for 15 minutes.
  • Heat ghee in a thick bottom vessel and fry the onions.
  • When the onions are brown, add red chilli powder, cloves, cinnamon and cardamom.
  • Drain the rice thoroughly and add it to the onion mixture. Fry well.
  • Mix orange juice in enough water so that it constitutes double the amount of rice, and pour over rice.
  • Bring it to boil and then lower the heat.
  • When the rice is semi cooked, add the diced apple, pineapple, grapes and nuts.
  • Cook till done.
  • Serve hot.

SPINACH IN YOGHURT GRAVY

Ingredients:
Large onion - 1 (chopped)
Ginger garlic paste - 1 tsp
Green chillies - 2 (chopped)
Spinach - 400 gms (finely chopped)
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Yoghurt - 125 gms (whisked)
Oil -2 tbsp
Cumin seeds - 1/2 tsp

Method:

  • Heat the oil in a pan; add cumin seeds and allow them to crackle.
  • Add chopped onion, green chillies, ginger and garlic paste and fry them till onions are translucent.
  • Add chopped spinach, salt, turmeric, chilli powder, cumin powder and cook till spinach is soft.
  • Lastly add whisked yoghurt and simmer for 4-5 minutes. 

MADRAS PRAWN CURRY

Ingredients:
Prawns - 750 gms (medium sized, shelled and deveined)
Large onions - 3 (chopped)
Tomatoes - 3 (blanched and chopped)
Garlic cloves - 12 (minced)
Turmeric - 1/2 tsp
Salt to taste
Chilli powder - 1 tsp
Tamarind paste - 2 tbsp
Coconut milk - 4 tbsp
Oil - 3 tbsp

Method:

  • Heat oil in a pan; add chopped onion and garlic and fry till onions are transparent.
  • Add tomatoes, salt, chilli powder and turmeric. Cook for 2-3 minutes.
  • Then add prawns and tamarind paste and fry them for 7-8 minutes.
  • Add coconut milk and simmer for 10 minutes until done.
  • Serve hot with rice.

BEETROOT SALAD

Ingredients:
Beetroot - 250 gms (boiled, peeled and grated)
Roasted peanuts - 125 gms (coarsely pounded)
Lemon juice - 2 tsp
Coriander leaves -1 tbsp (finely chopped)
Salt to taste
Oil - 2 tsp
Green chillies - 2 (slit lengthwise)
Cumin seeds - 1/2 tsp

Method:

  • In a bowl, mix beetroots, peanuts, lemon juice, coriander leaves, salt and keep aside.
  • Heat oil in pan; add cumin seeds and green chillies; fry for few seconds.
  • Pour this mixture over beetroot mixture. Mix well.
  • Serve chilled.

SWEET TOMATO CHUTNEY

Ingredients:
Tomatoes - 250 gms
Sugar - 100 gms
Salt to taste
Red chillies -6 (broken)
Turmeric - 1/2 tsp
Ginger - 1" piece (chopped)
Oil - 1 tbsp

Method:

  • Wash and chop the tomatoes into pieces.
  • Heat oil in pan; add the chillies, turmeric and ginger. 
  • Fry on medium flame for one minute.
  • Then add tomatoes, salt, turmeric and cook for few minutes.
  • Add sugar and cook till the mixture thicken.
  • Cool and store in dry glass jar.
  • This can be stored for up to a month in the refrigerator.

December 29, 2017

BASIC GREEN CURRY PASTE

Ingredients:
Onions  -2
Garlic paste - 2 tbsp
Capsicum -1
Celery stalks - 4-5
Lemongrass - 1 stalk
Green chillies - 7-8
Ginger - 1 big piece
Basil leaves - 10-15
Vinegar - 2 tbsp
Oil - 2 tbsp
A pinch of green colour

To roast:
Star anise - 1
Cloves -2
Coriander seeds - 3 tbsp
Peppercorns - 10

Method:

  • Dry roast the ingredients of roasting and put them in a mixer. 
  • Heat oil, saute the onion,garlic and ginger. Then add the capsicum and celery.
  • Then add all other ingredients.
  • Mix with the dry ingredients and grind to a paste.


BOTI FRY

Ingredients:
Boti - 500 gms
Onions - 2
Green chillies - 6
Chilli powder - 2 tsp
Salt to taste
jaggery - small piece
Oil - 4 tbsp

Method:

  • Wash and cut boti into pieces. Finely chop onions and green chillies.
  • Heat the oil in kadai, add chopped onions, green chillies, boti pieces, salt, turmeric and chilli powder. Fry for few minutes. Close the lid.
  • Cook till the water coming from boti evaporates.
  • Then add enough water and coo till boti is well cooked and oil separates.

బోటి వేపుడు 

కావలిసిన వస్తువులు:
బోటి - 1/2 కిలో 
ఉల్లిపాయలు - 2
పచ్చిమిరపకాయలు - 6
కారం - 2 tsp 
ఉప్పు 
పసుపు - 1 tsp 
నూనె - 4 tbsp 

తయారీ:
  • బోటి శుభ్రము చేసి ముక్కలుగా కోసి కడిగి పెట్టుకోవాలి. 
  • ఉల్లిపాయలు, పచ్చిమిర్చి సన్నగా కోసుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి అందులో ఉల్లి ముక్కలు, పచ్చిమిర్చి, బోటి ముక్కలు, పసుపు, ఉప్పు, కారం వేసి నూనెలో వేపాలి.  మూత పెట్టి బోతిలో నుంచి వచ్చే నీరు ఇగిరేదాకా సన్న సెగ మీద వేయించాలి. 
  • అందులో సరిపడా నీళ్లు పోసి బోటి మెత్తగా అయ్యేదాకా ఉడికించాలి. 
  • నూనె పైకి తేలిన తరువాత దింపుకోవాలి. 

CARROT TOFFEE

Ingredients:
Grated carrot - 1 cup
Grated jaggery - 1 cup
Ghee - 2 tbsp

Method:
  • Cook grated carrot and jaggery in thick bottom vessel in low flame.
  •  Stir occasionally until carrot is soft. 
  • Slowly add ghee and cook till it leaves the sides.
  • Transfer to greased plate and cut into pieces.



LOBSTER CURRY

Ingredients:
Lobsters - 800 gms
Oil - 6 tbsp
Onions - 100 gms (chopped)
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Green chillies - 4 (chopped)
Chilli powder - 1 tsp
Turmeric - 1 tsp
Salt to tasste
Tomatoes - 4 (chopped)
Coconut paste - 4 tbsp
Lemon juice - 1 
Curry leaves (tender) - 10
Coriander leaves - 1 tsp

Method:

  • Shell, devein, wash and cut lobsters into dices.
  • Heat oil in a pan and saute onions till golden brown.
  • Add ginger garlic paste and saute then add green chillies, chilli powder, turmeric, salt and chopped tomatoes.
  • Stir cook till the masala mix leaves the sides of the pan.
  • Add the diced lobsters. Saute for 2-3 minutes.
  • Stir in the coconut paste and add 2 cups of water and bring to boil.
  • Reduce the flame and simmer.
  • Add lemon juice, curry leaves and cook for 2-3 minutes.
  • Garnish with chopped coriander and serve accompanied by boiled rice.

GINGER BISCUIT ROLL

Ingredients:
Ginger biscuits - 200 gms
Double cream - 225 ml

For the decoration:
Crystallised or stem ginger

Method:

  • Put half the cream in a bowl and whisk until it forms fairly stiff peaks. Use it to sandwich the ginger biscuits together in a long roll.
  • Arrange the roll on a serving dish and leave in the refrigerator or some other cool place overnight.
  • Next day whip the remaining cream and use it to cover the ginger biscuit roll completely.
  • Decorate the roll with small pieces or slices of crystallised or stem ginger.
  • Cut diagonal pieces from the loaf shape or cut into slices.

December 27, 2017

DUM ALOO BHOJPURI STYLE

Ingredients:
Small potatoes - 500 gms
Ghee - 1 tbsp
Onions - 2 (chopped)
Garlic paste - 25 gms
Ginger paste - 25 gms
Oil for deep frying

For the filling:
Potatoes - 150 gms (boiled, peeled and grated)
Chilli powder - 2 tsp
Turmeric - 1 tsp
Salt to taste
Garam Masala - 2 tsp
Lemon juice  -1 tbsp

For the curry:
Oil - 3 tbsp
Bay leaf -1
Cinnamon sticks - 2
Cloves - 4-5
Green cardamom- 5
Shah jeera - 1/2 tsp
Whisked yogurt - 150 gms

Method:

  • Heat the ghee in a pan; add half of the chopped onions, ginger and garlic pastes and fry for few minutes.
  • Add grated potatoes, and half the chilli powder, turmeric and garam masala.
  • Season with half lemon juice and salt. Keep aside.
  • Boil and peel the small potatoes. Scoop the centers and deep fry the shells till they are slightly crisp.
  • Fill each potato shell with the prepared potato mixture. Cover and keep aside.
  • Heat oil in a pan; add bay leaf, cardamom, cloves, cinnamon and shajeera and fry them until they crackle.
  • Add remaining chopped onion, ginger and garlic paste and stir fry for 2-3 minutes.
  • Add turmeric, chilli powder and stir fry for 5-6 minutes in medium flame.
  • Stir in yoghurt and cook till the liquids evaporate, stirring regularly.
  • Add salt and garam masala. mix.
  • Arrange the stuffed potatoes in the pan. Sprinkle lemon juice, cover and cook for 3-4 minutes on very low heat.
  • Serve hot, garnished with julienned ginger.




December 24, 2017

THUMBPRINT COOKIES

Ingredients:
Butter - 1 cup
Vanilla extract - 1 1/2 tsp
Sugar - 1/2 cup
Egg yolk - 1
Cream - 1 tbsp
All purpose flour - 2 cups (sifted)
Baking powder - 1/2 tsp
Pecans - 1/2 cup (finely chopped)
Egg white - 1 (slightly beaten)
Pecans - 1/4 cup (finely chopped)

Method:

  • Cream butter with extract; add sugar gradually, beating until fluffy. Beat in egg yolk with cream.
  • Sift flour and baking powder together; add to creamed mixture in fourths, mixing until blended after each addition. Stir in the 1/2 cup pecans.
  • Shape dough into 1" balls, dip into egg white and roll in remaining pecans.
  • Place 1" apart on ungreased cookie sheets, then press thumb into center of each.
  • Fill with jelly, a red or green maraschino cherry half, or candied cherry half.
  • Bake at 350 F 15 to 18 minutes.

December 18, 2017

DOSA AVAKAYA (CUCUMBER PICKLE)

Ingredients:
Cucumber pieces - 1 kg (deseeded)
Mustard powder - 100 gms
Chilli powder - 100 gms
Salt - 100 gms
Fenugreek powder - 2 tsp
Garlic paste - 1 tbsp
Turmeric - 1 tsp
Oil - 100 gms or as required

Method:

  • Wash and dry the cucumbers. Cut into half and remove the seeds. Cut the cucumber into medium size pieces.
  • Mix all the powders and garlic paste in a dry bowl. Marinate cucumber pieces in this spice mix.
  • Then slowly add oil and mix well.Oil must coat all the pieces.
  • Check the taste and transfer to jar. Pour more oil on top and close the lid.
  • We can use it from  next day on wards. 

దోస ఆవకాయ 

కావలిసిన వస్తువులు:
దోసకాయ ముక్కలు - 1 కిలో 
ఆవ పిండి - 100 గ్రా 
కారం - 100 గ్రా 
ఉప్పు - 100 గ్రా 
పసుపు - 1 tsp 
మెంతి పిండి - 2 tsp 
వెల్లులి ముద్ద - 1 tbsp 
నూనె - 100 గ్రా 

తయారీ:
  • దోసకాయలు కడిగి తడి లేకుండా తుడిచి గింజలు తీసివేసి ముక్కలు కోసుకోవాలి. 
  • పొడులు, వెల్లులి  అన్ని ఒక గిన్నిలో కలిపి అందులో ముక్కలు కూడా వేసి బాగా కలుపుకోవాలి. 
  • అందులో నూనె కొద్ది కొద్దిగా పోస్తూ ముక్కలకు పట్టేటట్లు కలుపుకోవాలి. 
  • రుచి చూసుకొని జాడీలో పెట్టుకొని పైన కొద్దిగా నూనె పోసి మూత పెట్టుకోవాలి. 
  • మరుసటి రోజు నుంచి అన్నంతో తినవచ్చు

December 16, 2017

APPLE COMPOTE

Ingredients:
Firm apples - 1 kg
Sugar - 1 cup
Lemon juice - 1-2 tbsp
Cloves - 3-4
Cinnamon powder  -1 tsp

Method:


  • Make a sugar syrup with sugar and 1/2 cup water.
  • Wash the apples, peel and cut into little thin slices and drop into the hot syrup immediately.
  • Add lemon juice and cloves and slowly bring to boil and simmer for a couple of minutes.
  • Cover the pan, remove from the heat, and allow to stand for about 15 minutes.
  • The apple slices should be tender, but not mushy.
  • When it is cool, lift the apples out with slotted spoon and place gently in a serving dish.
  • Bring the syrup back to the boil, and simmer for a few minutes if necessary to reduce.
  • It should be slightly thick. Remove the cloves and stir in cinnamon powder.
  • Let the syrup cool slightly and pour it over the apples.
  • Chill before serving.

December 13, 2017

HOW TO MAKE CHILLI VINEGAR

Ingredients:
Vinegar - 2 1/2 cups
Red chillies - 30

Method:

  • Heat vinegar to boiling point.
  • Add cleaned, chopped dry red chillies and pour into bottle.
  • Shake the bottle daily for 2 weeks.
  • Strain the vinegar and discard the chillies.
  • Fill up in clean sterilized bottles and close the lid tightly.

December 11, 2017

DANISH CREME BRULEE

Ingredients:
Egg yolks - 3
Egg - 1
Evaporated milk- 1 large can
Castor sugar -  2 tsp
Castor sugar for topping

Method:

  • Whisk egg yolks with a teaspoon of cold water.
  • Add whole egg and whisk together.
  • Rinse a strong saucepan with cold water and put in evaporated milk.
  • Heat to boiling point and take from heat at once.
  • After a moment or so stir milk gradually into well whisked egg and yolks, mixing briskly all the time. 
  • Return mixture to pan, add sugar and whisk together over low heat until blended, but do not boil.
  • Draw pan from heat and whisk well until cooled.
  • Pour into an ovenproof serving dish and place in the refrigerator until chilled.
  • Sprinkle thickly with castor sugar and put under hot grill for 2-3 minutes until caramel coloured.
  • Serve at once.

BAMIAH -OKRA WITH TOMATOES

Ingredients:
Onions - 2 (sliced)
Okra - 150 gms (top and tailed)
Tomatoes - 4 (par boiled, peeled, deseeded and pureed) -  1 cup
Tomatoes - 1 bowl (chopped)
garlic - 4 tsp (chopped)
Cumin powder- 1 tsp
Salt - 1 tsp
Oil - 4 ttbsp
Olive oil - 1/2 cup
Coriander for garnish

Method:

  • Heat the olive oil and shallow fry the whole okra for 7-8 minutes. Drain and keep aside.
  • Add salt and cumin powder.
  • Fry the garlic and onions in the same with the oil for the okra fried.
  • When slightly coloured, add the tomatoes and tomato puree.
  • Stir and season with salt. Stir in the okra.
  • Serve hot or at room temperature as a starter, garnished with coriander.


TOMATO FISH CAKES

Ingredients:
Potatoes - 100 gms
White fish - 300 gms
Seasoning to taste
Parsley - 1 tbsp (chopped)
Tomato ketchup - 1 tbsp
Egg - 1 (beaten)
Crisp bread crumbs 
Cooking fat for frying
Stuffed olives and parsley to garnish

Method:

  • Cook, peel and mash the potatoes.
  • Steam and flake the fish.
  • Mix together and add seasoning, parsley and tomato ketchup.
  • Mix thoroughly together and shape into cakes.
  • Coat with egg and breadcrumbs and shallow or deep fry until golden brown.
  • Drain on absorbent paper and serve garnished with stuffed olives and parsley.

December 09, 2017

DANISH ASPARAGUS SHELLS

Ingredients:
Plain flour - 115 gms
Pinch of salt
Butter - 75 gms
Egg- 1
Danish cream - 1 tbsp
Scallop shells - 4
White sauce mix - 1 packet
Shrimps - 75 gms
Asparagus tips - 260 gms
Sherry  - 1 tbsp
Lemon juice - 1 tbsp
Pinch of pepper

Method:

  • Sift flour and salt, add butter cut into small pieces and mix lightly with flour.
  • Add egg and cream. Mix lightly to make a soft dough.Leave in the refrigerator for 2 hours to harden.
  • Roll out very thinly. Grease the back of each shell and cover with pastry.
  • Trim the edges and bake in centre of oven for 10-12 minutes. Allow to cool.
  • Make up the sauce mix as directed. Add most of the shrimps and the drained asparagus, reserving a little for garnish.
  • Season well, add sherry, lemon juice and pepper.
  • Heat gently.
  • Pour into hto shells and serve immediately garnished with shrimps ans asparagus.

December 08, 2017

DARK GINGER CAKE

Ingredients:
Plain flour - 225 gms
Baking soda - 1/2 tsp
Milk - 4 tbsp
Butter - 110 gms
Moist brown sugar - 110 gms
Black treacle or golden syrup - 170 gms
Ground ginger - 2 tsp
grated lemon rind - 1 tsp
Egg - 1

Method:

  • Blend the baking soda with one tbsp of milk.
  • Put the butter, sugar, treacle or syrup in a saucepan.
  • Heat gently until the fat has melted. Sieve the flour and ground ginger together.
  • Pour the melted ingredients into the sieved flour, etc.,
  • Beat with a wooden spoon until thoroughly mixed.
  • Heat the remaining milk in the saucepan in which the syrup is melted.
  • Add to the flour, etc, with the soda liquid, lemon rind and beaten egg and beat again.
  • Pour the mixture into a lined 18-19 cm round cake tin and bake in the centre of a cool oven, 300 F, for one hour 10 minutes to 1 1/2 hours until done.
  • Leave in the tin for 15 minutes, then turn out and finish cooling on a wire tray.
  • This cake can be iced and topped with sliced preserved ginger, or pieces of preserved ginger pressed firmly on to the cake.

DAMSON JAM

Image result for damson

Ingredients:
Damsons - 1/2 kg
Sugar - 1/2 kg
Water - 4 tbsp

Method:
  • Put the fruit and water into a pan. Simmer until soft.
  • Add sugar, stir until dissolved, then boil rapidly until set.
  • Ladle into warmed jars and cover.


BRETON QUICHE

Ingredients:
Plain flour - 150 gms
Butter - 50 gms
Pinch of salt
Lard - 40 gms
Water - 6 tsp

For the filling:
Gruyere cheese - 100 gms
Bacon streaky rashers - 4 (de-rinded)
Single cream - 120 ml
Large  eggs - 2
Parsley - 1 tbsp (chopped)
Chives - 2 tsp
Salt and pepper

Method:

  • Make a short crust pastry in mixing flour, butter, salt, lard and water.
  • Roll it out on a lightly floured table and use to line a shallow 9" fluted flan tin or ring, placed on a baking tray.
  • Prick pastry well, line with grease proof paper and fill with baking beans, or fill with crumpled foil.
  • Bake for 20 minutes in a moderately hot oven, then remove from the oven.
  • Remove the paper, and beans or foil, reduce the oven temperature to moderate.
  • Slice the cheese and arrange in base of flan case, fry bacon very lightly for one or two minutes.
  • Cut each rasher in half and arrange on top of cheese.
  • Mix together the cream, eggs, parsley, chives and seasoning.
  • Pour in to the flan case and bake for 30 minutes or until the filling is pale golden and just set.
  • Serve hot or cold.

HOME REMEDIES FOR PILES


December 07, 2017

POTATO AND BENGAL GRAM DAL KOOTU

Ingredients:
Potatoes - 4 (medium size)
Bengal gram dal - 1/4 cup
Tamarind - small lemon size
Salt to taste
Turmeric - 1/4 tsp
jaggery - small piece
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp

Grind together:
Red chillies - 7-8
Coriander seeds - 2 tsp
Urad dal - 1/2 tbsp
Channa dal - 1 tbsp
Fresh coconut - 1/4 cup

Method:

  • Peel and cut potatoes into small cubes. Wash and soak dal for 30 minutes.
  • Pressure cook dal and potato cubes in enough water till tender.
  • Dry roast and grind red chillies, coriander, urad and channa dal to make paste. Add grated coconut along with them.
  • Soak tamarind and extract thick juice from it.
  • When the lid is open, add tamarind juice, ground powder, salt, turmeric and jaggery. Add one cup water and cook until the gravy is thick. Stir occasionally.
  • Heat the oil; add mustard, urad dal and curry leaves and allow them to splutter.
  • Pour this over gravy.
  • Serve with rice or dosa.


MIXED FRUIT PUDDING

Ingredients:
Flour - 1 cup
baking powder - 1 tsp
Eggs - 2
Sugar powder - 1 cup
Fresh cream - 1 cup
Icing sugar - 2 tbsp
Mixed fruits - 1 large tin
(including cherries)

Method:

  • Sift the flour and baking powder.
  • beat the eggs and sugar till frothy.
  • Blend in the flour and pour the mixture into a greased ring tin for baking.
  • Bake for 45 minutes.
  • Beat up the fresh cream and icing sugar. 
  • Drain the fruits, separate the cherries and keep aside.
  • Turn out the ring when cool on to serving dish.
  • Pile up the fruit in the centre.
  • Pour the fresh cream and top up with cherries.
  • Refrigerate for 2-3 hours before serving.
  • Instead of ice cream, try using ice cream just before serving,

December 05, 2017

KHIMCHI

Ingredients:
Carrots - 200 gms (diced)
cabbage - 200 gms (diced)
Cucumber - 200 gms (diced)
Pineapple - 150 gms (diced)
Vinegar - 300 ml
Salt - 2 tbsp
Sugar - 120 gms
Red chillies - 40 gms (sliced)

Method:

  • Mix the vegetables with pineapple and salt. Keep aside for 3 hours.
  • Wash the vegetables thoroughly to clean out the salt.
  • Mix the vinegar with salt to taste and sugar.
  • Add the vegetables in the vinegar solution and allow them to soak overnight.
  • Garnish with red chillies and serve,

NAN KHATAI

Ingredients:
Flour - 1/2 cup
Baking powder - 1/2 tsp
Semolina - 1 cup
Ghee - 1 cup
Ground sugar - 1 cup
Pistachios - 1 tbsp (chopped)

Method:

  • Sieve the flour and baking powder. Add the semolina.
  • Rub  in the ghee and sugar with a sprinkle of water or milk.
  • Blend into a soft crumbly dough. Divide into equal parts.
  • Flatten each to 1/2 cm thickness.
  • On each on press few chopped pistachios.
  • Arrange on a greased tray. Bake for 40 minutes or until golden brown.
  • dust the greased tray with flour before baking to get an extra  brown base for the nan kathais.

TREACLE TARTS

Ingredients:
Flour  - 150 gms
Butter - 75 gms (frozen)
Salt - pinch
Golden syrup - 200 gms
Fresh bread crumbs - 50 gms
grated lemon rind - 2 tsp

Method:
  • Grate the butter into flour and mix into crumble. Sprinkle enough water and knead very lightly.
  • Roll out and line a 20 cm pie plate.
  • Mix bread crumbs, syrup and lemon rind together.
  • transfer it into pie tin.With remaining dough form a lattice and place in position damping the ends so as to stick.
  • Bake in moderately hot oven for 25- 30 minutes.

POTATO SUKKA

Ingredients:
Potatoes - 1/2 kg
Onions - 4-5
Tomatoes - 3-4
Salt to taste
Cumin seeds - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp

Grind together:
Red chillies - 10
Coriander seeds - 1 tbsp
Cumin seeds - 1 1/2 tsp
Garlic flakes - 10

Method:

  • Boil, peel and coarsely mash the potatoes.
  • Thinly slice the onions. Finely chop tomatoes.
  • Dry roast red chillies, coriander seeds and cumin seeds. Grind roasted ingredients along with garlic cloves.
  • Heat the oil in pan; add cumin and curry leaves and fry for few seconds.
  • Add chopped onion and fry until transparent. Add tomatoes and fry for few minutes.
  • Then add ground spices, salt and sugar and fry.
  • Add potatoes and fry well.
  • Serve with pulkas.
Variation:
Use whipped thick curd instead of tomatoes and cook in same procedure.



SICILIAN SPICY PUMPKIN

Ingredients:
Pumpkin - 1 kg (peeled and seeded)
garlic clove - 1 (peeled)
Olive oil - 5 tbsp
Sugar - 1 tbsp
Ground cinnamon - pinch
white wine vinegar - 125 ml
Fresh mint leaves - a handful

Method:
  • Cut the pumpkin into long half moon shaped slices roughly one cm thick.
  • Heat the olive oil in a large shallow pan and fry the  pumpkin with the garlic clove for about 3 minutes, discarding the garlic clove as soon as its colour changes. You may need to do this in two batches.
  • When all pumpkin slices are fried, return to the pan, discarding off any excess oil first.  Take off the heat.
  • Dredge the pumpkin pieces with the sugar and cinnamon.
  • Mix well, then add the vinegar, mint and pepper to taste.
  • Cover with a lid or plate, and leave to infuse for at least 15 minutes before serving warm or cold. 


December 04, 2017

NAM PRIK ONG (PORK WITH CHILLI SAUCE)

Ingredients:
Minced pork - 500 gms
Small shallots - 6
Dried chilli- 100 gms
Tomatoes - 4 (chopped)
Sugar - 8 tsp
Fish sauce - 8 tsp
Oil - 2 tbsp
Coriander roots - 15
Coriander leaves

For the cucumber sauce:
Cucumber - 200 gms
Shallots - 2 Small chilli - 1
Coriander leaves - 1 tbsp
Water - 350 ml
White vinegar - 4 ttbsp
Sugar - 4 tbsp

Method:

For the cucumber salad:

  • Peel the cucumber and cut lengthways into fine strips.
  • Chop the shallots and the chilli, and mix all the ingredients thoroughly in a salad bowl.
  • Leave to rest for 20 minutes.
For the pork with chilli sauce:
  • Soak the chilli in water for twenty minutes and drain.
  • Next, chop with the shallots and coriander stalks using a food blender. Beat well.
  • if the mixture is too dry, add a little water until it becomes like a paste or thick sauce.
  • Heat the oil in a wok over a very high flame, add the prepared chilli paste, and stir fry for less than a minute.
  • Now add the pork and chopped tomatoes.
  • Stir fry for one more minute.
  • Finally, add the sugar and the fish sauce and continue frying for a further four to five minutes, until the meat is cooked.
Presentation: 
  • Serve in individual dishes, decorate with coriander leaves and accompany with the cucumber salad.



GRILLED MISO AUBERGINES

Ingredients:
Aubergines - 2 (halved lengthwise)
Olive oil - 1 tsp
Miso paste - 2 tbsp
Mirin - 2 tbsp
Golden castor sugar - 1 tsp
Lemon juice - 1 tbsp
White or black sesame seeds - 1 tbsp
Spring onions - 4 (shredded)
Arugula leaves to serve

Method:
  • Heat the oven to 200 C. Score a criss cross pattern into the flesh of the aubergines. Brush with one tsp oil and season.
  • Put on a non stick baking tray and roast for 20 minutes.
  • In a small bowl, mix the miso and mirin with the sugar and the lemon juice.
  • Spread this paste over the roasted aubergines and sprinkle with a sesame seeds.
  • Put under a hot grill for 2-3 minutes until golden.
  • Serve scattered with the spring onions and a handful of arugula leaves.

SPROUTS CUTLET

Ingredients:
Sprouted green gram - 2 cups
Green chilli paste - 2 tsp
Salt to taste
coriander powder - 2 tsp
cumin powder - 1 tsp
Coriander leaves - 2 tbsp (chopped)
Gram flour - 2 tbsp
Oil

Method:

  • Boil the sprouted dal till tender. Drain the water completely.
  • grind the cooked dal with chilli paste and salt to make coarse paste with out adding water.
  • Mix the ground mixture with remaining ingredients to make dough.
  • Divide it into equal portions to make round patties.
  • Heat the tawa and fry the patties with little oil. Fry them both sides till golden brown.
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