November 26, 2018

PACHI PULUSU

Ingredients:
Tamarind - big lemon size
Red chillies - 6-8
Cumin seeds - 1/2 tsp
Curry leaves -  few 
Oil - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Big onion - 1 (finely chopped)
Jaggery - 1 tbsp or as per taste
Salt to taste

Method:

  • Soak the tamarind and extract juice from it. Add more water as it comes approximately 750 ml.
  • Heat the oil, add red chillies,cumin seeds and curry leaves. Fry for one minute.
  • Remove and powder them.
  • Now in a bowl, add ground powder, tamarind water, chopped onion and coriander,salt and jaggery.
  • Mix well and serve with rice.

November 23, 2018

SPINACH TARTS

Ingredients:
Flour - 1 1/2 cups
Pinch of salt
Butter - 3 tbsp
Shortening - 1 tbsp
Water - 4-5  tbsp
Frozen spinach - 250 gms (chopped)
Sour cream - 5 tbsp
Large egg - 1
Grated nutmeg - 1 tsp
Salt and pepper to taste

Method:

  • Sift flour and salt into a bowl.
  • Cut in butter and shortening with 2 knives or pastry blender until mixture resembles cornmeal.
  • Add the water to make a firm pastry dough. Chill one hour before rolling out.
  • Use 6- 8 glass custard cups for tart pans. Line with pastry,and flute edges.
  • Cook spinach according to package directions. Drain and puree in a blender.
  • Combine sour cream, egg, and spinach.
  • Spoon into pastry and cook 3 cups at a time on "defrost" or coolest setting for 12 minutes or until knife inserted near center comes out clean.
  • Test every 2 minutes during end of cooking period.
  • Tarts will not brown.

BRAISED TURNIPS

Ingredients:
Young turnips - 1/2 kg
Oil - 2 tbsp
Spring onions - 2
Stock - 3/4 cup
Meat extract - 1 tsp
Soy sauce- 2 tbsp
Brown sugar - 1 tsp
Pinch of black pepper

Method:

  • Thickly peel the turnips and cut them into small dice.
  • Heat the oil and fry the turnips for 3 minutes.
  • Chop the spring onions and add to the pan,mix well.
  • Add the stock,meat extract, soy sauce and sugar;mix well.
  • Cover the pan and simmer for 5 minutes.
  • Sprinkle with black pepper.

ROYAL GRAPE PARFAIT

Ingredients:
Cream for whipping - 2 cups
Powdered sugar - 1/4 cup (sifted)
Frozen concentrated grape juice- 1 can (150 ml), thawed
Vanilla essence-  1 tsp

Method:

  • Beat cream and sugar until stiff in a medium size bowl; gradually fold in thawed grape juice and vanilla essence.
  • Spoon into a 5 cup mold or 2 ice cube trays.
  • Freeze at least 2 hours or until creamy firm.
  • Serve in parfait glasses.

November 22, 2018

SINDHI DAL CURRY

Ingredients:
Tur dal -1 cup
Besan -4  tbsp
Okra - 200 gms
Tomatoes -4 halved
Oil -4 tbsp
Curry leaves - few leaves
Cumin seeds 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida -1/2 tsp
Turmeric -1/2 tsp
Red chilli powder - 2 tsp
Green chillies - 2
Kokum -4-5
Salt to taste

Method:


  • Soak the dal for one hour and then pressure cook along with tomatoes until soft. Cool and grind to make soft dal.
  • Heat the oil; add cumin seeds, fenugreek seeds and asafoetida. Stir fry for few seconds.
  • Then add chilli powder, turmeric, green chillies and curry leaves. Stir fry and add besan.
  • Stir till the nice aroma comes. Add okra pieces, kokum, salt and water. 
  • Cook in a low flame for about ten minutes then add dal mixture .
  • Cook another five minutes until done.

November 21, 2018

ASH GOURD POLLOV CURRY

Ingredients:
Ash gourd -  1kg
Onion-1
Oil - 3 tbsp

For Grinding:
Coconut - 1
Garlic cloves - 8
Coriander seeds - 2 tbsp
Mustard - 1 tsp
Dry red chillies - 8
Rice - 1 tbsp
Tamarind to taste
Cumin seeds - 1 tbsp
Salt to taste

Method:

  • Peel and chop ash gourd into small pieces. Boil it in salted water about 2 cups.
  • In the mean time, roast the grinding ingredients except tamarind. Grind all the ingredients using water to make fine paste.
  • Add this masala to the boiled gourd and cook another 5 minutes until done.
  • Heat the oil, fry the sliced onion until light brown.
  • Pour this over curry.
  • Serve with rice.

November 19, 2018

KABOCHA ZERI (PUMPKIN JELLY)

Ingredients:
Small pumpkin  - 1
Flavourless jelly powder
Sugar

For the muscovado syrup:
Musvovado - sugar - 150 gms
Water  - 200 ml
Icing sugar - 130 gms
Vinegar - 1 tbsp
Glucose - 2 tbsp

Method:

  • Peel the pumpkin, chop it and steam until soft. drain well to remove excess water.
  • Boil the pumpkin in a pan with water,sugar and jelly using 200ml water, 100 gms sugar and 5 gms jelly for every 300 gms pumpkin.
  • When this has dissolved, empty into a bowl or mould and leave to cool.
  • Then cut the pumpkin jelly into 3-4 cm cubes.
  • Separately heat a little of water with 50 gms of sugar and 25 gms of jelly powder until dissolved.
  • Empty into a bowl and leave to cool.
  • When thsi second colourless jelly starts  to solidify, empty into a square mould and place a pumpkin cube in each mould. Leave to cool.
  • To prepare the muscovado syrup: Heat the water, the two types of sugar, the vinegar and the glucose in a pan until totally melted.
  • Place the pumpkin jelly onto the plate and pour the syrup on top.
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