Ingredients:
Tarama - 1/2 of 200 gms jar
Small onion- 1 (finely grated)
Egg yolk - 1
White bread slices - 4 (stale)
Lemon juice - 1/4 cup
Olive oil- 1/2 cup
Method:
- Place tarama in blender jar; whirl at low speed to smooth paste.
- Add onion and egg yolk; whirl to mix.
- Remove crusts from bread; soak bread in water. Squeeze to dry. Tear it into pieces.
- Add to fish roe mixture; whirl until well blended.
- Add lemon juice and olive oil alternatively while whirling at medium speed.
- Blend at high speed until well combined.
- Chill; serve with melba toast,pita bread, or lavash (Arabic crisp flatbread) and crisp raw vegetables.
Ingredients:
Diced feta cheese-1 cup
Cucumber-1/4 cup
Cherry tomatoes-8
Green pepper-1/2
Small onion-1/4
Black olives-8
Olive oil- 30 ml
Dried oregano- 5 ml
Pitta breads- 4
Natural yogurt- 60 ml
Dried mint-5 ml
Salt
Ground black pepper
Mint
Method:
- Place the cheese,cucumber,tomatoes,pepper,onions,and olives in a bowl.
- Stir in the olive oil and oregano,then season well and set the bowl aside.
- Place the pitta breads in a toaster for about 2 mins.
- To make the dressing,mix the yogurt with the mint,season well.
- Holding the hot pittas in a tea towel,slice each one from top to bottom down one of the longer sides and open out to form a pocket.
- Divide the prepared salad among the pitta breads pockets and drizzle over a spoonful of the yogurt dressing.
- Serve the filled pitas immediately,garnished with fresh mint.
- Offer the remaining dressing separately.
Ingredients:
All purpose flour - 4 cups
Butter - 1 cup
Sugar - 1 3/4 cups
Eggs - 2
Toasted sesame seeds - 2/3 cup
Baking powder - 2 tsp
Salt - 1/2 tsp
Water - 1/4 cup
Method:
- Mix butter, sugar, and eggs until fluffy.
- Stir in 1/3 cup of the sesame seeds.
- Bled dry ingredients; add alternatively with water to sugar mixture.
- Chill dough until stiff enough to roll , 1-2 hours.
- Heat on lightly floured board into rectangle 1/8" thick.
- Cut dough into strips. Press one entire side of each strip into dish containing the remaining sesame seeds.
- Loop one end over at right angle to the other, making bow knot effect.
- Place on lightly greased baking sheet.
- Bake 8-10 minutes, or until lightly browned.
Ingredients:
Chicken stock - 1.75 litres
Orzo pasta or any small pasta shapes - 115 gms
Eggs - 3
Large lemon juice - 1
Salt and ground pepper
For Garnishing:
Lemon slices
Method:
- Pour the stock into a large pan and bring to the boil.
- Add the pasta and cook for 5 minutes.
- Beat the eggs until frothy, then add the lemon juice and 15 ml of cold water. Slowly stir in a ladleful of the hot chicken, then add one or two more. Return this mixture to the pan, off the beat and stir well.
- Season with salt and pepper and serve at once, garnished with lemon slices.
- Do not let the soup boil once the eggs have been added or it will curdle.
Ingredients:
Long grain rice - 1/4 cup
Small onion - 1
Lemon - 1
Chicken stock - 5 cups
Salt - 1 tsp
Pepper powder - 1/2 tsp
Eggs - 2-3
Garnishing:
Coriander leaves
Method:
- Wash and drain the rice. Chop the onion finely.
- Put the rice and onion into the stock with the salt and pepper, and simmer for 15 minutes till the rice is tender.
- When ready to serve, reheat the stock till just about to boil and remove from heat.
- Break eggs into a bowl, and beat till well blended. Beat in the lemon juice.
- Pour a ladleful of hot stock slowly onto the egg mixture, beating all the time. Repeat with one more ladleful.
- Pour the egg mixture into the stock, stirring all the time.
- Garnish with coriander leaves and serve immediately.
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.
Ingredients:
Minced lamb - 500 gm
Onion - 1 (chopped)
Garlic clove - 1 crushed
Tomatoes - 200 gms
Tomato puree - 1 tbsp
Salt and pepper to taste
Mixed herbs - 1 tsp
Parsley - 1 tbsp (chopped)
Aubergine - 1 (large and sliced)
Potatoes - 500 gms (peeled and thinly sliced)
Butter - 2 1/2 tbsp
Oil - 1 tbsp
Parmesan cheese - 25 gm
Method:
- Preheat oven to moderate, 350 F
- Fry onions in oil till soft.
- Add garlic and meat, brown well.
- Add tomato puree, chopped tomatoes, seasoning, herbs and parsley. Bring to boil and simmer for 20-25 minutes.
- Fry aubergine slices in butter for 3-4 minutes.Remove and drain well.
- Layer meat and aubergine in casserole alternatively. Overlap potato slices on the top.
- Sprinkle with cheese and bake in center of oven for one hour or till golden.
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