Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts

December 10, 2018

AVOCADO DIP

Ingredients:
Avocados - 2
Lemon juice - 2 tbsp
Cream cheese - 50 gms
Natural yoghurt - 75 ml
Garlic clove - 1 (crushed)
Salt and freshly ground pepper
Worcestershire sauce - 1/2 tsp
Fresh parsley to garnish

Method:

  • Halve the avocados, remove the stones and scoop out the flesh. 
  • Blend the flesh with all the remaining ingredients until smooth.
  • Spoon into a serving dish and garnish with the parsley.
  • Chill for 30 minutes.
  • Serve with fingers of warm toast or prepared raw vegetables.
  • Serve immediately.

PEANUT BUTTER

Ingredients:
Salted peanuts - 275 gms
Butter - 50 gms (softened)

Method:

  • Blend 225 gms peanuts and the butter together until smooth.
  • Add the remaining peanuts and roughly chop.
  • This gives an extra crunch to the butter. 
  • If a smooth butter is required blend all the nuts together.
  • Serve with crusty bread.

October 23, 2018

BOTTLE GOURD RAITA

Ingredients:
Bottle gourd - 400 gms (peeled and grated)
Mustard oil - 1 tsp
Cumin seeds - 1/4 tsp
Green chillies - 2 (finely chopped)
Thick curd - 750 ml
Cumin powder - 1/2 tsp
Chilli powder - 1/2 tsp
Black salt and salt to taste
Mustard paste - 1/2 tsp
Coriander leaves - 2 tbsp (chopped)

Method:
  • Heat oil in a pan and season with cumin seeds.
  • Add grated bottle gourd and half cup water. Cook till done and dry.
  • Spread the gourd on a plate and mash it with fork, till homogeneous.
  • Add green chillies, cumin powder, black salt, salt, mustard paste and mashed bottle gourd to the whipped curd. 
  • Mix well. Serve chilled, garnished with coriander leaves.

August 20, 2018

GREEK CAVIAR DIP (TARAMOSALATA)

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.

June 22, 2018

MAYONNAISE

Ingredients:
Dry mustard - 1 tsp
Salt - 1 tsp
Paprika - 1/2 tsp
Egg yolks - 2
Salad oil - 250 ml
Vinegar - 30 ml

Method:

  • In a small but deep bowl, mix spices, eggs and half of the vinegar.
  • Add oil one drop at a time, beating constantly; when about 1/3 of the oil has been added, the mixture will begin to thicken indicating that an emulsion has formed.
  • Beat in remaining vinegar and oil in larger portions.
  • Keep in a covered jar in the refrigerator. do not freeze.

June 16, 2018

SOY CHILLI SAUCE

Ingredients:
Garlic - 1 small clove
Salt -pinch
Sugar - 1/2 tsp
Soy sauce - 3 tbsp
Sesame or peanut oil - 2 tsp
Water - 2 tbsp
Mirin or dry sherry - 2 tbsp
Minced chilli or chilli sauce - 1/2 tsp
Ginger - 1/2 tsp (grated)

Method:

  • Crush garlic with salt and sugar in a small bowl.
  • Mix in remaining ingredients.
  • Use sauce cold or warmed in a saucepan or microwave.
Variations:
  • If using a sweet chilli sauce, leave out the sugar.
  • Add one tablespoon each chopped scallions and toasted sesame seeds.
Serving with:
  • Broiled or grilled kebabs, chicken pieces, and fish can be dipped into this sauce.
  • Splash the sauce onto a bowl of noodles or fried rice.

SURAN RAITA

Ingredients:
Beaten curds - 2 cups
Suran or Jami kand - 100 gms (boiled)
Sugar - 1 tsp
Coriander leaves -  2 tsp (chopped)
Salt and chilli powder to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp

Method:

  • Mash the suran to a paste and mix with all the above ingredients except oil, mustard seeds.
  • Heat oil in small pan; add mustard seeds and allow to splutter.
  • Pour this over raita and decorate with coriander leaves.

March 13, 2018

POTATO WEDGES WITH AIOLI

Ingredients:
Waxy, white fleshed potatoes - 6 (large) (scrubbed clean)
Salt - 1 tsp
All purpose flour - 4 tbsp
Paprika - 1 tsp
Cayenne pepper - 1/2 tsp
Olive oil or melted butter - 2 tbsp
Salt and freshly ground black pepper

Method:

  • Place the potatoes in boiling salted water and cook until just tender but not too soft, about 15-20 minutes.
  • Drain, peel and slice ach potato into quarters lengthwise to form wedges. Pat dry with a cloth.
  • Preheat the oven to 400 degrees.
  • Mix salt, flour, paprika and cayenne pepper in a large bowl.
  • Toss wedges first in oil or butter to coat, then in flour mixture.
  • Bake in a baking dish about 20 minutes, turning after 10 minutes, until crispy and golden brown.
  • Serve sprinkled with salt and pepper, and accompanied by aioli and salsa.
Aioli:
  • For aioli, start with 2 cloves crushed garlic whipped into about 3/4 cup whole egg mayonnaise. Add a pinch of salt and a generous squeeze of lemon juice to taste.
  • Try adding sweet chilli sauce or zest of lime for something different.
  • Serve at room temperature.

February 23, 2018

GUAVA JELLY

Ingredients:
Guavas - 1 kg
Sugar - 1 kg
Citric acid - 7 gms

Method:

  • Cut the guavas into small pieces and cook with little water till soft.
  • Sieve the cooked guava.
  • Add sugar and cook to a jam like consistency.
  • Add citric acid and stir well.
  • Fill in sterilized bottles and cool.
  • Melt paraffin wax and pour over the jam.
  • Put the lid and store.

January 24, 2018

ROASTED ONION HALVES

Ingredients:
Large onions - 3
Balsamic or red wine vinegar - 1/4 cup (optional)
Butter
Salt and pepper

Method:

  • Cut onions in half lengthwise. If desired, pour vinegar into a 9 by 13" baking pan.
  • Place onions, cut side down, in pan.
  • Bake, uncovered, in a 350 degrees until onions are soft when pressed (30 to 45 minutes).
  • Pass butter and salt and pepper to taste.

November 27, 2017

MAIDA PAPADAMS

Ingredients:
Maida - 500 gms
Cumin seeds  -1 tbsp
Chilli powder -  1 tbsp
Salt to taste

Method:

  • Mix together all the ingredients with enough water to make a thin batter.
  • Cook the batter in low flame till the mixture turns into a thick paste.
  • remove and let it warm.
  • Make balls and spread them into a thin round circle on plastic sheet.
  • Dry them in the sun and store in airtight containers.
  • Fry when required in hot oil and serve with dal rice or sambar as side dish.


November 05, 2017

MEXICAN DIP

Ingredients:
Butter - 1 tbsp
Cream cheese - 175 gms
Bottled Taco sauce - 4 tbsp
Spring onion - 1 (finely chopped)
Milk - 1-2 tbsp
Chopped spring onion to garnish

Method:

  • In medium microwave safe bowl,place spring onions and butter.
  • Cook on high for one minute, or until onion softens.
  • To spring onion mixture, add cream cheese.
  • Heat on medium (50% power) for 1- 1 1/2 minutes, until softened. Stir until smooth.
  • Into cream cheese mixture, stir taco sauce and milk to thin dip to desired consistency.
  • spoon dip into serving bowl and garnish with spring onion.

November 03, 2017

HOW TO MAKE SUPARI

Ingredients:
Betal nuts - 250 gms
Cardamom - 6
Cloves - 10
Nutmeg - 1/2
mace - 1/4th
Edible camphor - a pinch
Saffron powder - 1/4 tsp
Chironji seeds - 1 tbsp
Sugar chips - 2 tbsp
Ghee - 2 tsp

Method:

  • Dry the betal nuts directly in the sun shade and break them into required size.
  • Heat the ghee in kadai, fry nuts and chironji for 5 minutes.
  • Take cardamom, cloves, nutmeg, mace and make them powder.
  • Now mix all the ingredients together and store in airtight container.

July 08, 2017

ALOO KA RAITA

Ingredients:
Fresh curd – 2 cups
Potatoes – 3
Pepper powder  -1/2 tsp
Chilli powder – ½ tsp
Salt to taste          
Cumin seeds  - ½ tsp
Bland oil – 1 tbsp
Coriander leaves – 1 tbsp

Method:

  • Beat the curd till smooth and blended. Wash the potatoes, boil, peel and cut them into medium dice. Wash and chop the coriander leaves. 
  • Heat the oil and fry the cumin seeds; allow them to splutter.
  • Add the potatoes, salt, pepper and chilli powder; stir for 4-5 minutes.
  •  Remove from the heat and allow to cool for a few minutes, then add to the curd. Stir lightly to mix.
  • Garnish with the coriander leaves and serve at room temperature.

April 09, 2017

QUICK CRANBERRY RELISH

Ingredients:
Whole cranberry sauce - 400 gms can
Walnuts - 1/2 cup (chopped)
Light raisins - 1/2 cup
Cinnamon powder - 1/4 tsp
Cloves powder - 1/8 tsp
Walnuts  (chopped) - optional

Method:

  • In a small mixing bowl stir together cranberry sauce, the 1/2 cup chopped walnuts, raisins, cinnamon, and cloves.
  • cover and chill cranberry mixture thoroughly in the refrigerator.
  • Stir relish and sprinkle additional walnuts over relish before serving, if desired.


April 08, 2017

KERALA APPADALU

Ingredients:
Raw bananas - 4
Chilli powder - 1 tbsp
Salt - 1 tbsp
Cumin seeds - 1 tsp
Maida - 4 tbsp

Method:

  • Boil, peel and mash the bananas.
  • Mix the mashed bananas with remaining ingredients. Make small balls.
  • Dust the balls with rice flour and press it thinly to make round appadam.
  • Dry them directly under the sun and store in air tight container.

March 21, 2017

AMERICAN HERB MARINADE

Ingredients:
Olive oil - 1/2 cup
Onion - 1/2 cup (chopped)
Tomato juice - 1 /2 cup
Lemon juice -1/4 cup
Snipped parsley - 1/4 cup
Salt -  1 tsp
Dried marjoram - 1 tsp (crushed)
Dried thyme - 1 tsp (crushed)
Pepper - 1/2 tsp
garlic clove - 1 (minced)

Method:

  • Combine oil, chopped onion, tomato juice, lemon juice, parsley, salt, marjoram, thyme, pepper and garlic.
  • Place lamb, pork, or chicken in a plastic bag set in a deep bowl or a shallow baking dish.
  • Pour marinade mixture over meat.
  • Close bag or cover dish, refrigerate 4 to 6 hours or overnight.
  • Turn the bag or spoon marinade over the meat occasionally to coat evenly.
  • Makes 1 3/4 cups (enough for 3 to 4 pounds meat)

December 23, 2016

MUSHROOM DIP

Ingredients:
Mushroom - 250 gms
Cottage cheese - 50 gms
fresh cream - 2 tbsp
Salt - 3/4 tsp
pepper powder -3/4 tsp

Method:
  • Wash and chop mushrooms.take out 2 tbsp chopped mushroom and keep aside.
  • Heat a wok and add the chopped mushroom which you have kept aside and saute till colour changes and it becomes tender. Remove from heat.
  • Put rest of the chopped mushroom in a pan.Pour 4 tbsp of water and salt.
  • Boil till tender. Blend mushrooms along with cottage cheese, cream and pepper in a blender until smooth.
  • Transfer to serving bowl and sprinkle sauted mushrooms and serve with crispies.

December 05, 2016

CHILLIES IN MUSTARD SAUCE (AVA MIRAPAKAYALU)

Ingredients:
Green chillies - 50 gms
Mustard seeds- 25 gms
Turmeric- 1/2 tsp
Salt to taste
Oil

Method:

  • Wash and pat dry the green chillies. Make a slit without separating from stem.
  • Grind mustard, salt and turmeric to make fine powder.
  • Fill this powder in green chillies.
  • Put them in glass dish and pour oil to cover the chillies completely.
  • Keep aside for 3-4 hours then serve.
  • Store in airtight container. It stays up to 4-5 days.

November 17, 2016

CRANBERRY RELISH


Ingredients:
Cranberries – 250 gms
Large orange – 1
Large red apple – 1
Sugar – 175 gms

Method:
  • Wash and grind cranberries using a medium setting.
  • A large red apple, cored but unpeeled, may be ground with cranberries.
  • Squeeze juice from orange; remove seeds and white membrane; grind the pulp.
  • Combine cranberries, sugar and orange juice and pulp; refrigerate in a covered container.

This relish has many uses:
Serve with poultry or ham.

Set with gelatin.
Fold into sour cream for fruit salad dressing.
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