Step 1: You will need
500 g ripe bananas, mashed up
120 g soft butter
85 g sugar
85 g brown sugar
2 beaten eggs
2 Tbsp dulce de leche or condensed milk
220 g self raising flour
65 g walnuts
70 g chocolate chips
1 Mixer with the flat beater attachment
1 Rubber spatula
1 loaf pan buttered
1 wooden skewer
Step 2: Preheat the oven
Set the oven to 180 degrees centigrade or gas mark 4.
Step 3: Blend the ingredients
Using your spatula spoon the butter into the mixer bowl, follow with the brown sugar, white sugar, then lower the whisk attachment into the bowl and blend on medium speed for a few minutes. Then slow down the speed and slowly add in the eggs, the mashed bananas, the dulce de leche and slowly begin to add the flour, shaking it in little by little then add in the chocolate chips and finally the walnuts.
Then switch off the blender, lift up the whisk head, scrape the mixture off the attachment, take it off and remove the bowl. And using your spatula give it one final quick mix by hand.
Step 4: Transfer to the baking tin
Pour the batter into the tin using your spatula spread the mixture into the side of the tin.
Step 5: Bake and check
Place the baking tin into the centre of the preheated oven and bake for roughly 55-60 minutes. You can check to see if it's ready by piercing into the centre of the cake with a skewer. It should come out dry and if so, remove the banana bread from the oven.
Step 6: Serve the banana bread
Allow to cool before cutting and serve with fresh cream! And that's how to make a delicious banana bread cake
Saturday 20 November 2010
Vegetable Fried Rice
Ingredients:
| Basmati Rice | 1 & 1/2 Cup |
| Carrot (Medium Sized) | 3 Nos. |
| Capsicum (Big) | 1 No. |
| Cabbage (Medium Sized) | 1/2 No. |
| Potato (diced) | 1/2 Cup |
| Onion (Big) | 2 Nos. |
| Beans | 10 Nos. |
| Green Peas | 1/4 cup |
| Green Chilies | 2 Nos. |
| Cinnamon | A small piece |
| Cloves | 3 - 4 Nos. |
| Cardamom | 2 - 3 Nos. |
| Bay leaves | A few |
| Salt | To taste |
| Ghee | 2 tbsp |
| Oil | 1 tbsp |
| Grated coconut | 2 Cups |
| Cashewnuts | A few |
| Chopped coriander leaves | A few |
Method:
- Chop the carrot, beans lengthwise into 1 inch pieces.
- Wash and soak the rice in water for 1/2 an hour.
- Drain the water and keep the rice aside.
- Heat a little ghee in a pan and fry the rice till all the moisture evaporates. Keep it aside.
- Grind the grated coconut with water and extract the milk from it and make it to 2 cups.
- Powder the cinnamon, cloves & cardamom and keep it aside.
- Heat a little oil & ghee, fry the bay leaves and then the powdered spices.
- To this add green chillies and fry for few seconds and then add the chopped onions and continue frying till it becomes golden brown.
- Now add shredded cabbage and continue frying for another minute.
- To this add the remaining vegetables and fry over high flame till the vegetables become tender.
- Pour the coconut extract along with salt and mix well.
- When the above starts boiling add the fried rice and mix well.
- Pressure cook the above (Using a rice cooker is better) for 1 whistle.
- Remove from stove and garnish with fried cashewnuts & chopped coriander leaves.
- Serve hot with onion raita or chips.
Mango Pudding
Ingredients
Whipping cream or water - 500ml
Mango pulp - 1 can
Unflavoured gelatine - 3 packages
Hot water - 1 cup
Sugar - 3/4 cup
Ripe mango, optional - 1
Method
1.Dissolve the gelatine and sugar in boiling water and stir to mix well ans allow it to cool for a few minutes.
2.Add in the mango pulp along with e whipping cream or water and mix well.
3.Peel the mango, remove the flesh and mash them up.
4.Add the fresh mango pulp and mix well.
5.Refrigerate the above mixture for at least two to three hours.
Whipping cream or water - 500ml
Mango pulp - 1 can
Unflavoured gelatine - 3 packages
Hot water - 1 cup
Sugar - 3/4 cup
Ripe mango, optional - 1
Method
1.Dissolve the gelatine and sugar in boiling water and stir to mix well ans allow it to cool for a few minutes.
2.Add in the mango pulp along with e whipping cream or water and mix well.
3.Peel the mango, remove the flesh and mash them up.
4.Add the fresh mango pulp and mix well.
5.Refrigerate the above mixture for at least two to three hours.
Fruit Pudding
Ingredients
White bread - 4 slices
Butter - 2 tbsp
Eggs - 3
Fruit - personal choice
Milk - 1 cup
Nutmeg powder - a pinch
Sugar - 4 tbsp
Method
1. Take the pulp of the fruit.
2. Remove the crust of bread and mash it with the fruit.
3. Break three eggs and add the contents into the mash.
4 . Add butter, milk, sugar, nutmeg and mix.
5. Transfer the contents to a buttered dish and steam or bake it for an hour till it becomes firm.
White bread - 4 slices
Butter - 2 tbsp
Eggs - 3
Fruit - personal choice
Milk - 1 cup
Nutmeg powder - a pinch
Sugar - 4 tbsp
Method
1. Take the pulp of the fruit.
2. Remove the crust of bread and mash it with the fruit.
3. Break three eggs and add the contents into the mash.
4 . Add butter, milk, sugar, nutmeg and mix.
5. Transfer the contents to a buttered dish and steam or bake it for an hour till it becomes firm.
Jalebi Pudding
Ingredients
* Jalebi - 3, big or to taste
* Whole Milk - 2 cups
* Eggs - 2
Directions
* Break the eggs into the milk and gently hand blend it well all together.
* Pre-heat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
* Grease the dish that you will bake in with cooking spray.
* Break the Jalebis into bite size pieces and put it into the baking dish.
* Pour in the Milk and Egg mixture.
* Put the dish into the oven to cook for 1 hour, uncovered.
* Once out of the oven, allow it to stand for 5-10 minutes.
* Loosen the edges and flip the pudding into a platter for serving.
* Jalebi Pudding is best served hot. Serves 4-6.
Tips
* Do not eat/serve the pudding straight out of the oven, it is very hot and can burn.
* You don’t have to flip the pudding but the presentation is a lot better
* Jalebi - 3, big or to taste
* Whole Milk - 2 cups
* Eggs - 2
Directions
* Break the eggs into the milk and gently hand blend it well all together.
* Pre-heat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
* Grease the dish that you will bake in with cooking spray.
* Break the Jalebis into bite size pieces and put it into the baking dish.
* Pour in the Milk and Egg mixture.
* Put the dish into the oven to cook for 1 hour, uncovered.
* Once out of the oven, allow it to stand for 5-10 minutes.
* Loosen the edges and flip the pudding into a platter for serving.
* Jalebi Pudding is best served hot. Serves 4-6.
Tips
* Do not eat/serve the pudding straight out of the oven, it is very hot and can burn.
* You don’t have to flip the pudding but the presentation is a lot better
Stuffed Mushrooms
Ingredients
14 to 16 large mushrooms
8 oz cream cheese
1 cup shredded crab meat
3 Tbls. butter
Parmesan cheese, grated
Method
Clean the mushrooms and remove the stems.
Cream together the butter and cream cheese until thoroughly mixed.
Next, combine the crab meat into this mixture.
Spoon the mixture into the mushroom caps and sprinkle with parmesan cheese.
Place the stuffed mushroom caps on a cookie sheet and bake in the oven at 350 degrees for about 15 minutes or until they are hot.
8 oz cream cheese
1 cup shredded crab meat
3 Tbls. butter
Parmesan cheese, grated
Method
Clean the mushrooms and remove the stems.
Cream together the butter and cream cheese until thoroughly mixed.
Next, combine the crab meat into this mixture.
Spoon the mixture into the mushroom caps and sprinkle with parmesan cheese.
Place the stuffed mushroom caps on a cookie sheet and bake in the oven at 350 degrees for about 15 minutes or until they are hot.
Yield : 12 servings
Water Chestnut Pudding
Ingredients
Water chestnut flour - 250g
Water - 500ml
Fresh water chestnut - 600g
Water - 750ml
Rock sugar/golden rock sugar - 300g - 400g
Method:
1.Wash fresh water chestnut thoroughlly and cut or crush them into your desired size.
2.Mix water chestnut flour with water and strain .
3.Dissolve rock sugar in water till sugar dissolve.
4.Add the crushed chestnut pieces.
5.Pour water chestnut mixture into rock sugar solution and keep stirring until thicken.
6.Pour the thicken chestnut mixture into a well greased 8 inch pan.
7.Steam on high heat for 30 minutes.
Water chestnut flour - 250g
Water - 500ml
Fresh water chestnut - 600g
Water - 750ml
Rock sugar/golden rock sugar - 300g - 400g
Method:
1.Wash fresh water chestnut thoroughlly and cut or crush them into your desired size.
2.Mix water chestnut flour with water and strain .
3.Dissolve rock sugar in water till sugar dissolve.
4.Add the crushed chestnut pieces.
5.Pour water chestnut mixture into rock sugar solution and keep stirring until thicken.
6.Pour the thicken chestnut mixture into a well greased 8 inch pan.
7.Steam on high heat for 30 minutes.
Amaretti Cookies
Ingredients
Blanched slivered almonds - 3 cups
White sugar - 1 1/2 cups
Egg whites - 3
Almond extract - 1 tsp
Method
1.Preheat oven to 300 degrees F (150 degrees C).
2.Line baking sheets with parchment paper.
3.Grind almonds finely, add the sugar and continue to process for another 15 seconds.
4.Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
5.Using a tsp, place well rounded spoonfuls of dough onto prepared baking sheets.
6.Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes.
7.Cookies should be golden.
8.Allow cookies to cool completely on the paper before removing. Store in a dry place.
Blanched slivered almonds - 3 cups
White sugar - 1 1/2 cups
Egg whites - 3
Almond extract - 1 tsp
Method
1.Preheat oven to 300 degrees F (150 degrees C).
2.Line baking sheets with parchment paper.
3.Grind almonds finely, add the sugar and continue to process for another 15 seconds.
4.Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
5.Using a tsp, place well rounded spoonfuls of dough onto prepared baking sheets.
6.Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes.
7.Cookies should be golden.
8.Allow cookies to cool completely on the paper before removing. Store in a dry place.
Amaretti Triple Deckers
Ingredients
Butter or margarine, melted - 1 cup
Sugar - 1/2 cup
Vanilla extract - 1 1/2 tsps
Salt - 1/4 tsp
Eggs, lightly beaten - 2 large
Chocolate wafer crumbs - 2 cups
Slivered almonds, toasted and chopped - 3/4 cup
Flaked coconut - 1/2 cup
Graham cracker crumbs - 1 1/4 cups
Finely crushed amaretti cookies - 1/2 cup
Semisweet chocolate mini-morsels - 1/2 cup
Butter or margarine, softened - 1/4 cup
Sifted powdered sugar - 2 3/4 cups
Milk - 2 tblsps
Almond extract - 1/4 tsp
Semisweet chocolate, melted - 1 (1-ounce) square
Amarettini cookies - 20
Method
1.Mix together the first 5 ingredients in a heavy saucepan.
2.Cook over medium-low heat, stirring constantly with a wire whisk, 12 to 15 minutes or until mixture reaches 160° and is slightly thickened.
3.Remove from heat; divide mixture in half, and allow it to cool for 15 minutes.
4.Add chocolate wafer crumbs, almonds, and coconut to half of butter mixture, stirring well.
5.Press chocolate mixture firmly into an ungreased 9" square pan.
6.Add graham cracker crumbs, crushed amaretti cookies, and chocolate mini-morsels to remaining mixture, stirring well.
7.Press graham cracker mixture firmly over chocolate mixture in pan.
8.Beat 1/4 cup butter till creamy, gradually add powdered sugar, beating until blended.
9.Add milk and almond extract; beat until mixture is spreading consistency.
10. Spread frosting over graham cracker layer. Cover and chill. Cut into 20 bars.
11.Spoon melted chocolate into a zip-top plastic bag. Snip a tiny hole in one corner of bag, using scissors.
12.Drizzle chocolate over frosted bars. Top each bar with an amarettini cookie.
Butter or margarine, melted - 1 cup
Sugar - 1/2 cup
Vanilla extract - 1 1/2 tsps
Salt - 1/4 tsp
Eggs, lightly beaten - 2 large
Chocolate wafer crumbs - 2 cups
Slivered almonds, toasted and chopped - 3/4 cup
Flaked coconut - 1/2 cup
Graham cracker crumbs - 1 1/4 cups
Finely crushed amaretti cookies - 1/2 cup
Semisweet chocolate mini-morsels - 1/2 cup
Butter or margarine, softened - 1/4 cup
Sifted powdered sugar - 2 3/4 cups
Milk - 2 tblsps
Almond extract - 1/4 tsp
Semisweet chocolate, melted - 1 (1-ounce) square
Amarettini cookies - 20
Method
1.Mix together the first 5 ingredients in a heavy saucepan.
2.Cook over medium-low heat, stirring constantly with a wire whisk, 12 to 15 minutes or until mixture reaches 160° and is slightly thickened.
3.Remove from heat; divide mixture in half, and allow it to cool for 15 minutes.
4.Add chocolate wafer crumbs, almonds, and coconut to half of butter mixture, stirring well.
5.Press chocolate mixture firmly into an ungreased 9" square pan.
6.Add graham cracker crumbs, crushed amaretti cookies, and chocolate mini-morsels to remaining mixture, stirring well.
7.Press graham cracker mixture firmly over chocolate mixture in pan.
8.Beat 1/4 cup butter till creamy, gradually add powdered sugar, beating until blended.
9.Add milk and almond extract; beat until mixture is spreading consistency.
10. Spread frosting over graham cracker layer. Cover and chill. Cut into 20 bars.
11.Spoon melted chocolate into a zip-top plastic bag. Snip a tiny hole in one corner of bag, using scissors.
12.Drizzle chocolate over frosted bars. Top each bar with an amarettini cookie.
Rice Pudding
Ingredients
Whole milk - 2 1/2 cups
Long or short grain white rice - 1/3 cup
Salt - 1/8 tsp
Egg - 1
Dark brown sugar - 1/4 cup
Pure vanilla extract - 1 tsp
Gound cinnamon - 1/4 tsp
Raisins - 1/3 cup
Method
1.Mix the milk, rice and salt in a heavy pan and bring to a boil over high heat.
2.Simmer the above over a low flame until the rice becomes tender, Stirring frequently to prevent the rice from sticking to the bottom of the pan.
3.Whisk together egg and brown sugar until well mixed.
4.Add a half cup of the rice mixture little by little and whisk furthur to mix well.
5.Add the egg mixture to the rice-milk mixture and stir, on low heat until it becomes thicke.
6.Do noe boil the mixture
7.Add the vanilla.
8.Remove from heat and stir in the raisins and cinnamon.
9.Serve warm or cold.
Whole milk - 2 1/2 cups
Long or short grain white rice - 1/3 cup
Salt - 1/8 tsp
Egg - 1
Dark brown sugar - 1/4 cup
Pure vanilla extract - 1 tsp
Gound cinnamon - 1/4 tsp
Raisins - 1/3 cup
Method
1.Mix the milk, rice and salt in a heavy pan and bring to a boil over high heat.
2.Simmer the above over a low flame until the rice becomes tender, Stirring frequently to prevent the rice from sticking to the bottom of the pan.
3.Whisk together egg and brown sugar until well mixed.
4.Add a half cup of the rice mixture little by little and whisk furthur to mix well.
5.Add the egg mixture to the rice-milk mixture and stir, on low heat until it becomes thicke.
6.Do noe boil the mixture
7.Add the vanilla.
8.Remove from heat and stir in the raisins and cinnamon.
9.Serve warm or cold.
Frozen Chocolate Nut Mousse
Ingredients
To serve 12 - 15 persons
Egg : 6
Castor sugar : 1 cup
Rum : 2 tbsp
Walnut pieces : ¼ cup
Praline : ¼ cup
Cream : ½ kilo
Ordinary chocolate : 1 cup
Vanilla : ½ tsp
Chocolate ( small pieces ) : ¼ cup
Tartar cream : a pinch
Method
Beat butter and ½ cup sugar till it is creamy.
Mix with chocolate, rum, vanilla and mix well.
Mix white of egg, tartar cream, ¼ tsp salt and beat well.
Add ½ cup sugar, little by little and beat till stiff.
Beat cream, fold with chocolate mix.
Fold with white of egg, do not beat.
Fold in walnut, chocolate pieces and praline.
Transfer it to a chilled cup and freeze overnight.
Decorate with cream and grated chocolate the next day.
Serve straight from the freezer.
To serve 12 - 15 persons
Egg : 6
Castor sugar : 1 cup
Rum : 2 tbsp
Walnut pieces : ¼ cup
Praline : ¼ cup
Cream : ½ kilo
Ordinary chocolate : 1 cup
Vanilla : ½ tsp
Chocolate ( small pieces ) : ¼ cup
Tartar cream : a pinch
Method
Beat butter and ½ cup sugar till it is creamy.
Mix with chocolate, rum, vanilla and mix well.
Mix white of egg, tartar cream, ¼ tsp salt and beat well.
Add ½ cup sugar, little by little and beat till stiff.
Beat cream, fold with chocolate mix.
Fold with white of egg, do not beat.
Fold in walnut, chocolate pieces and praline.
Transfer it to a chilled cup and freeze overnight.
Decorate with cream and grated chocolate the next day.
Serve straight from the freezer.
Seb ki Jalebi
Ingredients
10 apple rings
¾ cup plain flour(maida)
¼ teaspoon dry yeast
1 teaspoon sugar
1 tablespoon melted ghee
Oil for deep-frying
For the sugar syrup
1 cup sugar
½ teaspoon saffron(kesar)
3 teaspoons rose water
For the garnish
½ teaspoon cardamom(elaichi)powder
1 tablespoon blanched and sliced pistachios
For the syrup
1. Dissolve the sugar in 1 cup of water and boil for 5 minutes. The syrup should be of 1 thread consistency.
2. Warm the saffron in a small vessel, add a little milk and rub until the saffron dissolves. Add this to the syrup.
3. Add the rose water. Keep aside.
Method
1. Add the yeast and 2 pinches of sugar to ½ cup of lukewarm water. Mix well.
2. Sprinkle 2 pinches of flour on top. Cover and keep for 3 to 4 minutes. If the cup is full of froth, the yeast is ready to use.
3. Mix the remaining flour, yeast liquid, sugar, melted ghee and some warm water and whisk until the mixture has the consistency of thick batter.
4. Cover and keep for 1 hr. Mix well again.
5. Dip apple rings in this batter and deep-fry in oil on both sides until crisp.
6.Drain on absorbent paper and keep aside.
7. Heat the syrup till warm, remove from the flame and drop apple rings into it.
8. Soak for 1 minute and drain.
9. Garnish with cardamom powder and pistachios.
10. Serve hot.
10 apple rings
¾ cup plain flour(maida)
¼ teaspoon dry yeast
1 teaspoon sugar
1 tablespoon melted ghee
Oil for deep-frying
For the sugar syrup
1 cup sugar
½ teaspoon saffron(kesar)
3 teaspoons rose water
For the garnish
½ teaspoon cardamom(elaichi)powder
1 tablespoon blanched and sliced pistachios
For the syrup
1. Dissolve the sugar in 1 cup of water and boil for 5 minutes. The syrup should be of 1 thread consistency.
2. Warm the saffron in a small vessel, add a little milk and rub until the saffron dissolves. Add this to the syrup.
3. Add the rose water. Keep aside.
Method
1. Add the yeast and 2 pinches of sugar to ½ cup of lukewarm water. Mix well.
2. Sprinkle 2 pinches of flour on top. Cover and keep for 3 to 4 minutes. If the cup is full of froth, the yeast is ready to use.
3. Mix the remaining flour, yeast liquid, sugar, melted ghee and some warm water and whisk until the mixture has the consistency of thick batter.
4. Cover and keep for 1 hr. Mix well again.
5. Dip apple rings in this batter and deep-fry in oil on both sides until crisp.
6.Drain on absorbent paper and keep aside.
7. Heat the syrup till warm, remove from the flame and drop apple rings into it.
8. Soak for 1 minute and drain.
9. Garnish with cardamom powder and pistachios.
10. Serve hot.
Coconut Caramel Pudding
INGREDIENTS
3 cups of Milk
4 spoons of rava
10 spoons of sugar
pinch of salt
5 Eggs
10 tablespoons of grated coconut
2 tablespoons of butter
METHOD
To prepare Caramel
Place a utensil on the gas.
Add 3 spoons of sugar and 2 spoons of water. Heat the sugar, when it starts burning & turns in to brown color put off the burner.
Take another utensil, add milk, rava, sugar & salt & stir well, now keep it on the burner and boil the milk. Let the milk thicken. Put off the burner. In another utensil beat the eggs well.
Now add the boiled milk in it, add coconut and butter & beat again.
Now add the mixture in the utensil in which caramel was prepared.
Next take some water in another vessel & place this utensil on it and keep on the burner. Let it cook for aleast 40 mins.
Delicious and mouth watering Coconut Caramel Pudding is ready.
3 cups of Milk
4 spoons of rava
10 spoons of sugar
pinch of salt
5 Eggs
10 tablespoons of grated coconut
2 tablespoons of butter
METHOD
To prepare Caramel
Place a utensil on the gas.
Add 3 spoons of sugar and 2 spoons of water. Heat the sugar, when it starts burning & turns in to brown color put off the burner.
Take another utensil, add milk, rava, sugar & salt & stir well, now keep it on the burner and boil the milk. Let the milk thicken. Put off the burner. In another utensil beat the eggs well.
Now add the boiled milk in it, add coconut and butter & beat again.
Now add the mixture in the utensil in which caramel was prepared.
Next take some water in another vessel & place this utensil on it and keep on the burner. Let it cook for aleast 40 mins.
Delicious and mouth watering Coconut Caramel Pudding is ready.
Thursday 18 November 2010
Layered Sandwich Dhokla
Ingredients For Dhokla Sandwich
Yellow Dhokla
1 cup Besan (Chickpea flour/gram flour)
2 tbsp Rava (Sooji)
1/2 tsp Citric acid crystals (or Eno Fruit salt)
Salt - to taste
2 tbsp Sugar
2 tsp Baking soda
Green Dhokla
2 cups Rava (semolina)
1/2 cup sour curd or buttermilk
1/2 cup chopped coriander
1 tsp soda bicarb
2 tbsp oil
3-4 green chillies - chopped
salt - to taste
2 cups water (use only 1 1/2 cup if you have used buttermilk instead of curd)
Method
Mix all the ingredients for the Yellow Dhokla except the baking soda. Add about 3/4 cup of water. The batter should be about the consistancy of dosa batter. Add little more water if required.
Take the chopped coriander and green chillies, and blend to form a smooth paste with about 2 tbsp water. Repeat the same procedure as above by mixing all the ingredients for the Green Dhokla, except the soda bicarb and keep aside.
Steaming the Dhoklas
Apply some oil to a deep, flat bottomed stainless steel vessel (like a cake pan) that fits into your pressure cooker. Pour some water into the cooker and let it boil.
Once the water boils, add the baking soda to both the batters and mix it up. You should see the batter froth up a little.
Pour it into the prepared vessel to half the height, leaving ample space for the steamed batter to rise up and expand. If you are going to do this in batches, add the baking soda to the divided batter each time before steaming rather than adding it to the whole mixture. This ensures that the dhokla will become soft and fluffy.
Place it into the cooker and let it steam for about 10 minutes. Do not put the whistle on the cooker (just like idlis) Insert a toothpick in the center to see if its cooked through, then remove from the cooker and allow to cool a little.
Repeat this process for both the batters.
Layering and Assembling the Sandwich Dhokla
Cut squares (or other shapes) for both types of steamed cakes. Take the yellow dhokla pieces and apply some green cilantro chutney liberally on top of it. Now layer the green dhokla slices on top of it like a sandwich.
You can use any other desired spread for the sandwich, like salsa or cheese. Then add a dollop of ketchup on the top.
Serve the Sandwich Dhokla with your favorite dip as an attractive and healthy appetizer!
Yellow Dhokla
1 cup Besan (Chickpea flour/gram flour)
2 tbsp Rava (Sooji)
1/2 tsp Citric acid crystals (or Eno Fruit salt)
Salt - to taste
2 tbsp Sugar
2 tsp Baking soda
Green Dhokla
2 cups Rava (semolina)
1/2 cup sour curd or buttermilk
1/2 cup chopped coriander
1 tsp soda bicarb
2 tbsp oil
3-4 green chillies - chopped
salt - to taste
2 cups water (use only 1 1/2 cup if you have used buttermilk instead of curd)
Method
Mix all the ingredients for the Yellow Dhokla except the baking soda. Add about 3/4 cup of water. The batter should be about the consistancy of dosa batter. Add little more water if required.
Take the chopped coriander and green chillies, and blend to form a smooth paste with about 2 tbsp water. Repeat the same procedure as above by mixing all the ingredients for the Green Dhokla, except the soda bicarb and keep aside.
Steaming the Dhoklas
Apply some oil to a deep, flat bottomed stainless steel vessel (like a cake pan) that fits into your pressure cooker. Pour some water into the cooker and let it boil.
Once the water boils, add the baking soda to both the batters and mix it up. You should see the batter froth up a little.
Pour it into the prepared vessel to half the height, leaving ample space for the steamed batter to rise up and expand. If you are going to do this in batches, add the baking soda to the divided batter each time before steaming rather than adding it to the whole mixture. This ensures that the dhokla will become soft and fluffy.
Place it into the cooker and let it steam for about 10 minutes. Do not put the whistle on the cooker (just like idlis) Insert a toothpick in the center to see if its cooked through, then remove from the cooker and allow to cool a little.
Repeat this process for both the batters.
Layering and Assembling the Sandwich Dhokla
Cut squares (or other shapes) for both types of steamed cakes. Take the yellow dhokla pieces and apply some green cilantro chutney liberally on top of it. Now layer the green dhokla slices on top of it like a sandwich.
You can use any other desired spread for the sandwich, like salsa or cheese. Then add a dollop of ketchup on the top.
Serve the Sandwich Dhokla with your favorite dip as an attractive and healthy appetizer!
Mango Ginger Mousse
A refreshing finale to this unusual gastronomic experience! Candied ginger is fresh ginger that's cooked in sugar syrup and crystallized. It is easily available at most grocery stores.
Serves : 4.
Ingredients
* 3 tablespoon sugar
* ½ teaspoon gelatine
* 1 cup mango purée
* ½ teaspoon finely chopped candied ginger
* ½ cup fresh cream
* 2 eggs
Main Procedure
1. Soak the gelatine in 2-3 tablespoon of warm water for 10 minutes.
2. Mix the egg yolks, sugar and gelatine with 2-3 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
3. When the mixture coats the back of a spoon it is ready and can be taken off the double boiler.
4. Cool slightly and fold in the mango purée and the candied ginger.
5. Whisk the egg whites in a clean dry bowl till soft peaks form and keep aside.
6. Whip the cream and fold into the mango mixture.
7. Gently add the whisked egg whites and fold it in carefully.
8. Pipe it into a tart or a chocolate shell using a large 5 star nozzle.
9. Serve chilled.
Serves : 4.
Ingredients
* 3 tablespoon sugar
* ½ teaspoon gelatine
* 1 cup mango purée
* ½ teaspoon finely chopped candied ginger
* ½ cup fresh cream
* 2 eggs
Main Procedure
1. Soak the gelatine in 2-3 tablespoon of warm water for 10 minutes.
2. Mix the egg yolks, sugar and gelatine with 2-3 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
3. When the mixture coats the back of a spoon it is ready and can be taken off the double boiler.
4. Cool slightly and fold in the mango purée and the candied ginger.
5. Whisk the egg whites in a clean dry bowl till soft peaks form and keep aside.
6. Whip the cream and fold into the mango mixture.
7. Gently add the whisked egg whites and fold it in carefully.
8. Pipe it into a tart or a chocolate shell using a large 5 star nozzle.
9. Serve chilled.
Bread Pudding
For the pudding
4 to 6 bread slices
1 1/2 tablespoons butter
2 tablespoons cornflour
3/4 cup sugar
2 cups milk
2 tablespoons walnuts
2 tablespoons raisins
1/2 teaspoon vanilla essence
For the topping
1 tablespoon brown sugar
2 tablespoons butter
1/4 teaspoon ground nutmeg
Method
1. Remove the crust from the bread slices, spread the butter on the slices and cut each slice into 2 to 3 strips.
2. Arrange the strips in a greased 200 mm. (8') diameter pie dish.
3. Combine the cornflour and sugar and make a paste with a little milk.
4. Boil the rest of the milk and stir in the paste after lowering the heat.
5. Add the vanilla essence and stir continuously until the sauce becomes thick and smooth. Remove and keep aside.
6. Sprinkle the raisins and walnuts on the bread and pour the sauce over it. Top with the brown sugar and knobs of butter.
7.Bake in a hot oven at 180 degree C (350 degree F) for 20 minutes.
8.Remove and sprinkle the nutmeg powder on top.
9.Serve hot.
Tips
Since the pudding is served in the same dish in which it is baked in, use a glass dish and not an aluminium baking dish.
4 to 6 bread slices
1 1/2 tablespoons butter
2 tablespoons cornflour
3/4 cup sugar
2 cups milk
2 tablespoons walnuts
2 tablespoons raisins
1/2 teaspoon vanilla essence
For the topping
1 tablespoon brown sugar
2 tablespoons butter
1/4 teaspoon ground nutmeg
Method
1. Remove the crust from the bread slices, spread the butter on the slices and cut each slice into 2 to 3 strips.
2. Arrange the strips in a greased 200 mm. (8') diameter pie dish.
3. Combine the cornflour and sugar and make a paste with a little milk.
4. Boil the rest of the milk and stir in the paste after lowering the heat.
5. Add the vanilla essence and stir continuously until the sauce becomes thick and smooth. Remove and keep aside.
6. Sprinkle the raisins and walnuts on the bread and pour the sauce over it. Top with the brown sugar and knobs of butter.
7.Bake in a hot oven at 180 degree C (350 degree F) for 20 minutes.
8.Remove and sprinkle the nutmeg powder on top.
9.Serve hot.
Tips
Since the pudding is served in the same dish in which it is baked in, use a glass dish and not an aluminium baking dish.
Javvarisi Semiya Pudding
Ingredients
Javvarisi - 2 tbsp
Semiya - 1/4 cup, roasted in ghee until golden and fragrant
Sugar - 1/3 cup, or to taste
Cardamom - 2, seeds removed from pods and powdered
Milk - 1 1/2 to 2 cups
Raisins - 10-15
Cashews - 8-10, broken in half
Ghee - small amount to fry raisins and cashews
Semiya - 1/4 cup, roasted in ghee until golden and fragrant
Sugar - 1/3 cup, or to taste
Cardamom - 2, seeds removed from pods and powdered
Milk - 1 1/2 to 2 cups
Raisins - 10-15
Cashews - 8-10, broken in half
Ghee - small amount to fry raisins and cashews
Method
1.Place about 1 cup water in pan and bring to boil.
2. Add the javvarasi/sago to the boiling water and cook until they become transparent and soft.
3.You may need to add some more water, depending on how small the sago are and how fast they cook.
4.Once the javvarasi is just about cooked, add the semiya to the same pan and continue cooking until the semiya is cooked. This should take just a couple of minutes.
5.At this point, add the sugar to the pan and stir to dissolve it. The consistency should be fairly thick at this point.
6.Now, add the milk to the consistency that you like
7.Once the milk begins to simmer, turn the heat off. Add the cardamom powder.
8.Lastly, fry the raisins and cashews in a little bit of ghee and add to the payasam.
Coconut Red Bean Pudding
Ingredients
Water Chestnut Flour - 60 g
Corn Flour - 80 g
Evaporated Milk - 100 ml
Coconut Milk - 200 ml
Granulated Sugar - 15 tbsp
Boiled Hot Water - 1000 ml
Canned Red Bean - 40 g
Method
1.Dissolve sugar in hot water and keep aside
2. Mix water chestnut flour, corn flour into a plain square container
3. Add the evaporated milk and coconut milk to the above and mix them well
4. Pour in the boiling sugar water, stir well until form paste.
5.Allow the paste to cool
6.Now add in red bean, stir again until red bean i sevenly distributed
7.Refrigerate the above till the paste hardens
8.Cut into small square pieces, dish up and serve
Water Chestnut Flour - 60 g
Corn Flour - 80 g
Evaporated Milk - 100 ml
Coconut Milk - 200 ml
Granulated Sugar - 15 tbsp
Boiled Hot Water - 1000 ml
Canned Red Bean - 40 g
Method
1.Dissolve sugar in hot water and keep aside
2. Mix water chestnut flour, corn flour into a plain square container
3. Add the evaporated milk and coconut milk to the above and mix them well
4. Pour in the boiling sugar water, stir well until form paste.
5.Allow the paste to cool
6.Now add in red bean, stir again until red bean i sevenly distributed
7.Refrigerate the above till the paste hardens
8.Cut into small square pieces, dish up and serve
Sweet Red Bean Paste Pancakes
Ingredients
For pancake batter
Unbleached white flour - 250g
Sea salt - a pinch
Eggs - 2
Vanilla essence - 2 drops
Cold water - 2/3 to 1 cup
Red bean paste - 1 cup
Oil - for frying
Toasted sesame seeds - 2 tbsp
For Sweet red-bean paste
Dried adzuki beans - 1 cup
Sea salt - a pinch
Rice syrup - 1/2 cup or Palm sugar - 1/3 cup
Orange zest - 1 tsp
Vanilla essence - 2 drops
Method
For paste
1.Sort through the beans and discard stones if present.
2.Soak the beans overnight
3.Drain the water , add fresh water to cover and cook until it becomes soft.
4.Drain the water and puree along with the salt and syrup or sugar.
5.Heat a pan and fry the puree for a few minutes till most of the liquid to evaporate.
6.Add the orange zest and vanilla, then refrigerate.
For Pan cakes
1.Remove the paste from the refrigerator and bring it to the room temperature
2.Mix the flour and salt together in a large bowl.
3.Make a hole in the centre and pour in the beaten egg and vanilla, gradually mixing the flour into the egg while adding water.
4.Whisk the batter until smooth and leave to rest for 30 minutes.
5.Heat a tsp of oil in a pan , then ladle in enough batter to thinly coat the pan.
6.Reduce the flame and once the mix begins to solidify, spoon a 4cm strip of red bean paste on to the pancake.
7.Flip two sides of the pancake over the paste to make a rectangular shape and flip over the remaining two sides, forming an envelope to enclose the paste.
8.Seal the paste using a little more batter
9.Flip the pancake, adding a little more oil, and fry until golden brown.
For pancake batter
Unbleached white flour - 250g
Sea salt - a pinch
Eggs - 2
Vanilla essence - 2 drops
Cold water - 2/3 to 1 cup
Red bean paste - 1 cup
Oil - for frying
Toasted sesame seeds - 2 tbsp
For Sweet red-bean paste
Dried adzuki beans - 1 cup
Sea salt - a pinch
Rice syrup - 1/2 cup or Palm sugar - 1/3 cup
Orange zest - 1 tsp
Vanilla essence - 2 drops
Method
For paste
1.Sort through the beans and discard stones if present.
2.Soak the beans overnight
3.Drain the water , add fresh water to cover and cook until it becomes soft.
4.Drain the water and puree along with the salt and syrup or sugar.
5.Heat a pan and fry the puree for a few minutes till most of the liquid to evaporate.
6.Add the orange zest and vanilla, then refrigerate.
For Pan cakes
1.Remove the paste from the refrigerator and bring it to the room temperature
2.Mix the flour and salt together in a large bowl.
3.Make a hole in the centre and pour in the beaten egg and vanilla, gradually mixing the flour into the egg while adding water.
4.Whisk the batter until smooth and leave to rest for 30 minutes.
5.Heat a tsp of oil in a pan , then ladle in enough batter to thinly coat the pan.
6.Reduce the flame and once the mix begins to solidify, spoon a 4cm strip of red bean paste on to the pancake.
7.Flip two sides of the pancake over the paste to make a rectangular shape and flip over the remaining two sides, forming an envelope to enclose the paste.
8.Seal the paste using a little more batter
9.Flip the pancake, adding a little more oil, and fry until golden brown.
Moong Dal Dhokla
Ingredients
For batter
1 Cup Rice
¾ cup Mong dal
¼ urda dal
½ tsp of tumeric powder
1 Baking soda
1 cup curds
1 tsp Cumin seeds
1 tsp Mustard seeds
Finely chopped coriander
1 bowl of grated coconut
Method
1. Soak rice urda dal and mung dal overnight.
2. Grind it and add the curd and salt. Leave it for 5 to 6 hrs to ferment
3. Mix green chilli paste to it. Add tumeric powder
4. Boil water in a big container for steaming.
5. Meanwhile grease a thali and put a pinch of soda to it, put 3 tbsp of the batter on the thali and mix it well.
6. Steam the dhokla container till the cake is set and cooked.
7. Remove and cut it in squares when its cold.
8. for tempering:
Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves .
9. Spread this oil over dhokla pieces and decorate it with corriander leaves and grated coconut.
10.serve it with pudina chutney or tomato sauce
For batter
1 Cup Rice
¾ cup Mong dal
¼ urda dal
½ tsp of tumeric powder
1 Baking soda
1 cup curds
1 tsp Cumin seeds
1 tsp Mustard seeds
Finely chopped coriander
1 bowl of grated coconut
Method
1. Soak rice urda dal and mung dal overnight.
2. Grind it and add the curd and salt. Leave it for 5 to 6 hrs to ferment
3. Mix green chilli paste to it. Add tumeric powder
4. Boil water in a big container for steaming.
5. Meanwhile grease a thali and put a pinch of soda to it, put 3 tbsp of the batter on the thali and mix it well.
6. Steam the dhokla container till the cake is set and cooked.
7. Remove and cut it in squares when its cold.
8. for tempering:
Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves .
9. Spread this oil over dhokla pieces and decorate it with corriander leaves and grated coconut.
10.serve it with pudina chutney or tomato sauce
Amaretto Amaretti Pear Crumble
Ingredients
Bosc pears, peeled, cored, and cut into 1/2-inch-thick wedges - 4 firm
Fresh lemon juice - 1 tblsp
Apricot preserves - 1/2 cup
Amaretto (almond-flavored liqueur) - 1/4 cup
Chilled butter, but into small pieces - 1 1/2 tblsp
Amaretti cookie crumbs - 1 cup
Vanilla low-fat ice cream - 1 1/2 cups
Directions
1.Preheat oven to 375°.
2.Combine pears and juice in a large bowl; spoon into a 1-quart baking dish.
3.Combine the apricot preserves and liqueur in a small bowl; spoon evenly over pears.
4.Sprinkle butter over pear mixture, and top with 1 cup amaretti cookie crumbs.
5.Bake at 375° for 30 minutes or until golden brown.
6.Spoon pear mixture evenly into 6 bowls, and top each serving with 1/4 cup ice cream.
Bosc pears, peeled, cored, and cut into 1/2-inch-thick wedges - 4 firm
Fresh lemon juice - 1 tblsp
Apricot preserves - 1/2 cup
Amaretto (almond-flavored liqueur) - 1/4 cup
Chilled butter, but into small pieces - 1 1/2 tblsp
Amaretti cookie crumbs - 1 cup
Vanilla low-fat ice cream - 1 1/2 cups
Directions
1.Preheat oven to 375°.
2.Combine pears and juice in a large bowl; spoon into a 1-quart baking dish.
3.Combine the apricot preserves and liqueur in a small bowl; spoon evenly over pears.
4.Sprinkle butter over pear mixture, and top with 1 cup amaretti cookie crumbs.
5.Bake at 375° for 30 minutes or until golden brown.
6.Spoon pear mixture evenly into 6 bowls, and top each serving with 1/4 cup ice cream.
Apple Pineapple Pie
Ingredients
For Pastry
All-purpose flour - 2 cup
Salt - 1/2 tsp
Vegetable shortening (7 oz) - 14 tblsp
Ice water (4 to 5) - 4 tblsp
For Filling
Tart apples (about 6) - 2 lb ( peeled and thinly sliced )
Finely chopped fresh pineapple - 3/4 cup
Fresh lemon juice - 2 tblsp
Sugar - 1/2 cup
All-purpose flour - 2 tblsp
Freshly grated nutmeg - 1 tsp
Cinnamon - 1/2 tsp
Milk - 1 tblsp
Sugar - 1 tblsp
Method
1.Mix together the flour and salt.
2.Cut in the shortening and mix well until the mixture is mealy.
3.Sprinkle in 4 tblsps of the ice water and stir with a fork until the dough comes together.
4.If it is too dry and crumbly, add the remaining 1 tblsp water, 1 tsp at a time.
5. Halve the dough and pat it into two 7-inch disks.
6.Wrap each disk in wax paper and refrigerate until chilled, about 30 minutes.
7.Arrange one rack in the bottom third of the oven and another in the middle
8.Preheat the oven to 450F.
9.Roll out 1 disk of dough into a 10- to 11-inch round on a lightly floured surface.
10. Transfer the dough to an 8-inch pie pan. Do not trim the overhanging pastry.
11.Roll out the second disk of dough into an 11- to 12-inch round and transfer it to a parchment-lined baking sheet.
12.Refrigerate the pastry while you proceed.
13. Toss the apples with the pineapple and lemon juice.
14. In a bowl, mix together the sugar, flour, nutmeg and cinnamon.
15. Toss the dry ingredients with the fruit.
16.Scrape the filling into the pie shell (it may look like too much filling, but it shrinks as it bakes).
17.Moisten the overhanging edge of pastry with water. P
18.Place the top crust over the filling.
19.Trim the edge so it's even, then crimp to seal. Cut a few vents in the top.
20.Brush the pie with the milk and sprinkle the sugar on top.
21.Bake the pie on the bottom rack of the oven for 20 minutes, then transfer it to the middle rack
22.Bake 40 to 45 minutes longer, until the crust is golden brown and the apples are tender when gently pierced.
23.Cool on a rack and serve
For Pastry
All-purpose flour - 2 cup
Salt - 1/2 tsp
Vegetable shortening (7 oz) - 14 tblsp
Ice water (4 to 5) - 4 tblsp
For Filling
Tart apples (about 6) - 2 lb ( peeled and thinly sliced )
Finely chopped fresh pineapple - 3/4 cup
Fresh lemon juice - 2 tblsp
Sugar - 1/2 cup
All-purpose flour - 2 tblsp
Freshly grated nutmeg - 1 tsp
Cinnamon - 1/2 tsp
Milk - 1 tblsp
Sugar - 1 tblsp
Method
1.Mix together the flour and salt.
2.Cut in the shortening and mix well until the mixture is mealy.
3.Sprinkle in 4 tblsps of the ice water and stir with a fork until the dough comes together.
4.If it is too dry and crumbly, add the remaining 1 tblsp water, 1 tsp at a time.
5. Halve the dough and pat it into two 7-inch disks.
6.Wrap each disk in wax paper and refrigerate until chilled, about 30 minutes.
7.Arrange one rack in the bottom third of the oven and another in the middle
8.Preheat the oven to 450F.
9.Roll out 1 disk of dough into a 10- to 11-inch round on a lightly floured surface.
10. Transfer the dough to an 8-inch pie pan. Do not trim the overhanging pastry.
11.Roll out the second disk of dough into an 11- to 12-inch round and transfer it to a parchment-lined baking sheet.
12.Refrigerate the pastry while you proceed.
13. Toss the apples with the pineapple and lemon juice.
14. In a bowl, mix together the sugar, flour, nutmeg and cinnamon.
15. Toss the dry ingredients with the fruit.
16.Scrape the filling into the pie shell (it may look like too much filling, but it shrinks as it bakes).
17.Moisten the overhanging edge of pastry with water. P
18.Place the top crust over the filling.
19.Trim the edge so it's even, then crimp to seal. Cut a few vents in the top.
20.Brush the pie with the milk and sprinkle the sugar on top.
21.Bake the pie on the bottom rack of the oven for 20 minutes, then transfer it to the middle rack
22.Bake 40 to 45 minutes longer, until the crust is golden brown and the apples are tender when gently pierced.
23.Cool on a rack and serve
Stuffed Mushrooms
Ingredients:
12 button mushrooms
40 g butter
1 Tbsp thyme, chopped
2 Tbsp walnuts, chopped
1 pear, peeled and diced
4 g blue cheese
50 g butter at room temperature
3 cloves of garlic, minced
2 Tbsp parsley, chopped
3 Tbsp bread crumbs
1 Tbsp parmesan
4 large chicken livers, cut in to 4
Half green apple, peeled and diced
1 shallot, chopped
20 g butter
2 Tbsp port wine
2 Tbsp chives, chopped
Salt and pepper
1 medium frying pan
1 small frying pan
2 trays
2 spoons
2 teaspoons
1 bowl
Tongs
1 chopping board
1 small knife
Method:
Prepare the mushrooms
Take a mushroom and remove the stalk. Then using a teaspoon, scoop out the inside and discard. Repeat the same process with all the mushrooms.
Heat the large frying pan over a medium to high temperature. When hot, add half of the butter, followed by half of the mushrooms.
Turn the mushrooms over in the pan to coat them thoroughly in butter. Season with salt and pepper, add a little thyme and turn them again. Finally, add some parsley and keep turning them until they are nicely seared all over,
Just before taking them out of the pan, season the inside of the mushrooms with salt and pepper. Transfer them onto a tray when you finish and then repeat exactly the same process with the remaining mushrooms.
Make blue cheese filling
Take a bowl and put in the blue cheese, pears and walnuts. Season with salt and pepper and mix together thoroughly.
Make the butter mix
In a bowl, combine the bread crumbs, butter, garlic, parsley and parmesan. Season with salt and pepper and mix well.
Make the chicken liver mix
Heat the small frying pan over a high heat then add the butter, apples, liver and shallots. Season with salt and pepper and toss a few times. Add the port wine, cook for a further minute and remove from the heat.
Stuff and grill the mushrooms
Turn on the grill to a high heat, ready to caramelize the mushrooms.
Fill four of the mushrooms with the blue cheese mix, then a further four with the butter mix and finally the last four with the chicken liver mix.
Grill the stuffed mushrooms for 3 to 5 minutes until caramelized and golden.
Serve
And just for that finishing touch, sprinkle with chives and serve.
Ideal for any dinner party or barbecue, these stufed mushrooms are original and full of flavour.
12 button mushrooms
40 g butter
1 Tbsp thyme, chopped
2 Tbsp walnuts, chopped
1 pear, peeled and diced
4 g blue cheese
50 g butter at room temperature
3 cloves of garlic, minced
2 Tbsp parsley, chopped
3 Tbsp bread crumbs
1 Tbsp parmesan
4 large chicken livers, cut in to 4
Half green apple, peeled and diced
1 shallot, chopped
20 g butter
2 Tbsp port wine
2 Tbsp chives, chopped
Salt and pepper
1 medium frying pan
1 small frying pan
2 trays
2 spoons
2 teaspoons
1 bowl
Tongs
1 chopping board
1 small knife
Method:
Prepare the mushrooms
Take a mushroom and remove the stalk. Then using a teaspoon, scoop out the inside and discard. Repeat the same process with all the mushrooms.
Heat the large frying pan over a medium to high temperature. When hot, add half of the butter, followed by half of the mushrooms.
Turn the mushrooms over in the pan to coat them thoroughly in butter. Season with salt and pepper, add a little thyme and turn them again. Finally, add some parsley and keep turning them until they are nicely seared all over,
Just before taking them out of the pan, season the inside of the mushrooms with salt and pepper. Transfer them onto a tray when you finish and then repeat exactly the same process with the remaining mushrooms.
Make blue cheese filling
Take a bowl and put in the blue cheese, pears and walnuts. Season with salt and pepper and mix together thoroughly.
Make the butter mix
In a bowl, combine the bread crumbs, butter, garlic, parsley and parmesan. Season with salt and pepper and mix well.
Make the chicken liver mix
Heat the small frying pan over a high heat then add the butter, apples, liver and shallots. Season with salt and pepper and toss a few times. Add the port wine, cook for a further minute and remove from the heat.
Stuff and grill the mushrooms
Turn on the grill to a high heat, ready to caramelize the mushrooms.
Fill four of the mushrooms with the blue cheese mix, then a further four with the butter mix and finally the last four with the chicken liver mix.
Grill the stuffed mushrooms for 3 to 5 minutes until caramelized and golden.
Serve
And just for that finishing touch, sprinkle with chives and serve.
Ideal for any dinner party or barbecue, these stufed mushrooms are original and full of flavour.
Mousse Tutti Fruity
Ingredients
To serve 12 - 15 persons
Egg : 4
Castor sugar : 1 cup
Lime juice : 1 dessert spoon
Rum : 2 dessert spoon
Shining cherry pieces : ¼ cup
Shining candied peels : ¼ cup
Walnut pieces : ¼ cup
Dry raisins : ¼ cup
Crystallised ginger : ¼ cup
Toasted pista : 2 tbsp
Cream : ½ kilo
Salt : a pinch
Vanilla : ½ tsp
Tartar cream : a pinch
Method
Soak cherries.
Peel skin of ginger.
Soak with raisins overnight in ¼ cup rum.
Fry badam and pista till crisp.
Separate white and yellow of egg.
Beat yellow of egg with ½ cup sugar till it is creamy.
Add lime juice, rum little by little and mix well.
Beat white of an egg, still stiff.
Add ½ cup sugar and beat well.
Add vanilla and beat till it is stiff and shining.
Beat cream till thick.
Add cream to yellow of egg mix.
Add soaked fruits, nuts and fold in white of egg.
Transfer the contents to a serving dish and freeze.
Decorate with cream, nuts, cherry and freeze.
Serve straight from the freezer.
To serve 12 - 15 persons
Egg : 4
Castor sugar : 1 cup
Lime juice : 1 dessert spoon
Rum : 2 dessert spoon
Shining cherry pieces : ¼ cup
Shining candied peels : ¼ cup
Walnut pieces : ¼ cup
Dry raisins : ¼ cup
Crystallised ginger : ¼ cup
Toasted pista : 2 tbsp
Cream : ½ kilo
Salt : a pinch
Vanilla : ½ tsp
Tartar cream : a pinch
Method
Soak cherries.
Peel skin of ginger.
Soak with raisins overnight in ¼ cup rum.
Fry badam and pista till crisp.
Separate white and yellow of egg.
Beat yellow of egg with ½ cup sugar till it is creamy.
Add lime juice, rum little by little and mix well.
Beat white of an egg, still stiff.
Add ½ cup sugar and beat well.
Add vanilla and beat till it is stiff and shining.
Beat cream till thick.
Add cream to yellow of egg mix.
Add soaked fruits, nuts and fold in white of egg.
Transfer the contents to a serving dish and freeze.
Decorate with cream, nuts, cherry and freeze.
Serve straight from the freezer.
Muttai Roti Pudding
Ingredients
Milk : 300 ml
Sugar : 30 gm
Egg : 2
Raisins : 15 gm
Bread slices : 6
Butter : 10 gm
Nutmeg powder : 1 tsp
Method
Wash raisins and dry.
Smear butter in one side of the bread slices.
Mix sugar, egg , milk and beat well.
Smear ghee in a broad vessel.
Place 3 bread slices.
Place the raisins over the slices.
Place the remaining slices.
Pour milk over the slices and soak for 30 minutes.
Heat a baking oven and cook the pudding for ½ an hour.
Milk : 300 ml
Sugar : 30 gm
Egg : 2
Raisins : 15 gm
Bread slices : 6
Butter : 10 gm
Nutmeg powder : 1 tsp
Method
Wash raisins and dry.
Smear butter in one side of the bread slices.
Mix sugar, egg , milk and beat well.
Smear ghee in a broad vessel.
Place 3 bread slices.
Place the raisins over the slices.
Place the remaining slices.
Pour milk over the slices and soak for 30 minutes.
Heat a baking oven and cook the pudding for ½ an hour.
Suji Ka Dhokla
Ingredients:
Mix these ingredients together and let it rest for 30 minutes:
Sooji/Rava/Semolina-1 cup
Yogurt-1 cup
Water-1/4 cup
Salt
Hing-a pinch
Turmeric powder-1/4 tsp
Green chilli chopped-1/2 tsp
Coriander leaves(Cilantro) chopped-2 tbsp
Coconut grated-1 tbsp
Lemon juice-2 tsp
To season in 1 tbsp oil:
Jeera-1 tsp(optional)
Mustard seeds-1/2 tsp
Other ingredients:
Eno fruit salt-1 tsp
Method:
Heat oil in a pan. Add mustard seeds and jeera and allow it to crackle. Pour this to the batter that has been sitting for 30 minutes.
Add eno fruit salt. Mix the batter well.
Steam on high flame using greased idli plates for 12 minutes.
Mix these ingredients together and let it rest for 30 minutes:
Sooji/Rava/Semolina-1 cup
Yogurt-1 cup
Water-1/4 cup
Salt
Hing-a pinch
Turmeric powder-1/4 tsp
Green chilli chopped-1/2 tsp
Coriander leaves(Cilantro) chopped-2 tbsp
Coconut grated-1 tbsp
Lemon juice-2 tsp
To season in 1 tbsp oil:
Jeera-1 tsp(optional)
Mustard seeds-1/2 tsp
Other ingredients:
Eno fruit salt-1 tsp
Method:
Heat oil in a pan. Add mustard seeds and jeera and allow it to crackle. Pour this to the batter that has been sitting for 30 minutes.
Add eno fruit salt. Mix the batter well.
Steam on high flame using greased idli plates for 12 minutes.
Sago Jalebi
SACHAMOTI SAGO JALEBI
Contents:
Sachamoti Sago (Soaked in Water)-1 cup
Potatoes (Boiled & Meshed)- 1 cup
Maida- 3/4 cup
Besan- 1 Tablespoonful
Ghee- 2 cup
Sugar- 1 cup
Water- 1 cup
Saffron & Saffron colour- little amount.
Almond & Pista (in pieces)- 5-6 pieces of each.
Method:
Mix soaked Sachamoti Sago & boiled meshed potatoes in a mixer well. Add, Maida & Besan in it. Add some water & prepare liquid mixture. Now, in a shallow frying pan, put some Ghee & heat it. Put the liquid mixture in pikari (an instrument to make jalebi) & make jalebi in light heat. After preparing jalebi, put these in Chasni (a hot mixture of water & sugar). Mix some saffron colour & put some cardamon powder in the Chasni as per your taste. Serve hot with putting some Pista/Badam pieces on it. You can decorate jalebi with silver foils.
Contents:
Sachamoti Sago (Soaked in Water)-1 cup
Potatoes (Boiled & Meshed)- 1 cup
Maida- 3/4 cup
Besan- 1 Tablespoonful
Ghee- 2 cup
Sugar- 1 cup
Water- 1 cup
Saffron & Saffron colour- little amount.
Almond & Pista (in pieces)- 5-6 pieces of each.
Method:
Mix soaked Sachamoti Sago & boiled meshed potatoes in a mixer well. Add, Maida & Besan in it. Add some water & prepare liquid mixture. Now, in a shallow frying pan, put some Ghee & heat it. Put the liquid mixture in pikari (an instrument to make jalebi) & make jalebi in light heat. After preparing jalebi, put these in Chasni (a hot mixture of water & sugar). Mix some saffron colour & put some cardamon powder in the Chasni as per your taste. Serve hot with putting some Pista/Badam pieces on it. You can decorate jalebi with silver foils.
Mango Coconut Bread Pudding
Ingredients
For Bread pudding
Nonfat milk - 1 cup
Honey - 1/4 cup
Vanilla extract - 1 tsp
Light coconut milk - 1 (14ounce)can
Eggs - 2 large
Egg white - 1 large
Day-old cubed French bread - 6 slices
Diced peeled ripe mangoes (1/2 pound) - 2 cups
Cooking spray
Sweetened flaked coconut , toasted
For Sauce
Sugar - 1/2 cup
Mango nectaror apricot nectar - 1/3 cup
Butter - 1 tblsp or Margarine - 1/2 cup
Cornstarch - 1 tsp
Fat-free evaporated milk - 1 (5ounce)can
Method
Preheat oven to 350°F.
For bread pudding
1.Mix together the first 6 ingredients in a large bowl.
2.Stir in bread and mango and set aside at room temperature 30 minutes.
3.Pour mixture into an 11 x 7-inch baking dish coated with cooking spray and bake at 350° for 1 hour.
4.Sprinkle with coconut.
5.Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
For sauce
1.Mix together sugar and nectar in a small saucepan and bring to a boil.
2.Reduce heat, and simmer 10 minutes.
6.Remove from heat; stir in butter.
4.Combine the cornstarch and evaporated milk in a small bowl.
5.Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
6.Serve warm over bread pudding.
For Bread pudding
Nonfat milk - 1 cup
Honey - 1/4 cup
Vanilla extract - 1 tsp
Light coconut milk - 1 (14ounce)can
Eggs - 2 large
Egg white - 1 large
Day-old cubed French bread - 6 slices
Diced peeled ripe mangoes (1/2 pound) - 2 cups
Cooking spray
Sweetened flaked coconut , toasted
For Sauce
Sugar - 1/2 cup
Mango nectaror apricot nectar - 1/3 cup
Butter - 1 tblsp or Margarine - 1/2 cup
Cornstarch - 1 tsp
Fat-free evaporated milk - 1 (5ounce)can
Method
Preheat oven to 350°F.
For bread pudding
1.Mix together the first 6 ingredients in a large bowl.
2.Stir in bread and mango and set aside at room temperature 30 minutes.
3.Pour mixture into an 11 x 7-inch baking dish coated with cooking spray and bake at 350° for 1 hour.
4.Sprinkle with coconut.
5.Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
For sauce
1.Mix together sugar and nectar in a small saucepan and bring to a boil.
2.Reduce heat, and simmer 10 minutes.
6.Remove from heat; stir in butter.
4.Combine the cornstarch and evaporated milk in a small bowl.
5.Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
6.Serve warm over bread pudding.
Soya Khaman Dhokla
Try this healthy version of dhokla made with a combination of Bengal gram flour and soya flour for an "iron kick".
Preparation Time : 5 mins.
Cooking Time : 10 mins.
Serves 6.
For the batter
3/4 cup Bengal gram flour (besan)
1/4 cup soya flour
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool)
3 1/2 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
salt to taste
For the tempering
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
2 teaspoons oil
For the garnish
1 tablespoon chopped coriander
For serving
nutritious green chutney
Method:
1. Mix together all the ingredients for the batter, except the fruit salt, using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. The mixture will rise immediately.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4. For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5. Cut into pieces and serve hot with nutritious green chutney.
Tips:
You can use 1 teaspoon of lemon juice instead of the citric acid crystals.
Keep the steamer hot and only then add the fruit salt into the batter.
Preparation Time : 5 mins.
Cooking Time : 10 mins.
Serves 6.
For the batter
3/4 cup Bengal gram flour (besan)
1/4 cup soya flour
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool)
3 1/2 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
salt to taste
For the tempering
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
2 teaspoons oil
For the garnish
1 tablespoon chopped coriander
For serving
nutritious green chutney
Method:
1. Mix together all the ingredients for the batter, except the fruit salt, using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well. The mixture will rise immediately.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4. For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5. Cut into pieces and serve hot with nutritious green chutney.
Tips:
You can use 1 teaspoon of lemon juice instead of the citric acid crystals.
Keep the steamer hot and only then add the fruit salt into the batter.
Carrot Pudding
Ingredients
Carrots, shredded - 6 medium sized
Half-and-half (A mixture of half milk and half cream) - 2 cups
Packed brown sugar - 1/2 cup
Golden raisin
Butter or margarine - 1/4 cup
Ground cardamom - 1/2 tsp
Salt - to taste
Unsalted pistachios or slivered almond - 1/4 cup
Method
1.Heat carrots and half-and-half to boiling in saucepan; reduce heat.
2.Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
3.Stir in the brown sugar, raisins, butter, cardamom and salt.
4.Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
5.Garnish with pistachios or slivered almonds.
6.Serve warm and enjoy!
Carrots, shredded - 6 medium sized
Half-and-half (A mixture of half milk and half cream) - 2 cups
Packed brown sugar - 1/2 cup
Golden raisin
Butter or margarine - 1/4 cup
Ground cardamom - 1/2 tsp
Salt - to taste
Unsalted pistachios or slivered almond - 1/4 cup
Method
1.Heat carrots and half-and-half to boiling in saucepan; reduce heat.
2.Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
3.Stir in the brown sugar, raisins, butter, cardamom and salt.
4.Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
5.Garnish with pistachios or slivered almonds.
6.Serve warm and enjoy!
Milk Maid Pudding
Ingredients:
Sugar - ¼ kilo
Milk khoa - 125 gm
Ripe mango - 3
Milkmaid - ¼ tin
Cashew - as needed
Ghee - as needed
Method:
Peel the skins of mangoes.
Grind the mangoes to a puree.
Add water to sugar and prepare syrup.
Reduce the flame and add mango puree to the syrup.
Stir well and when the contents thicken, add powdered milkkhoa.
Add milkmaid and mix well.
Fry cashews in ghee and add to the mix.
Mix well and remove the pudding from the stove.
Sugar - ¼ kilo
Milk khoa - 125 gm
Ripe mango - 3
Milkmaid - ¼ tin
Cashew - as needed
Ghee - as needed
Method:
Peel the skins of mangoes.
Grind the mangoes to a puree.
Add water to sugar and prepare syrup.
Reduce the flame and add mango puree to the syrup.
Stir well and when the contents thicken, add powdered milkkhoa.
Add milkmaid and mix well.
Fry cashews in ghee and add to the mix.
Mix well and remove the pudding from the stove.
Flowing Walnut Pudding
Ingredients
Butter or margarine - 150 g
Soft brown sugar - 150 g
Pears, peeled, halved and cored - 3
Whole walnuts - 6
Walnuts, ground - 1/4 cup
Eggs - 2
Self-rising flour - 1 cup
Mixed (apple-pie) spice - 1 tsp
Milk - 1 tbsp
Rolled oats - 1/4 cup
Cream or Custard Sauce, to serve
Method :
1.Grease the base of an ovenproof dish with a little butter or margarine
2.Sprinkle the above with a 1 tbsp of the sugar.
3.Place a walnut in the dip in each pear half and arrange the pears, flat-side down, on the base of the dish.
4.Cream the remaining butter or margarine and sugar until smooth, then mix in the ground walnuts, eggs, flour, spice, milk and oats.
5.Spoon the mixture over the pears and bake in a preheated oven at 190°C/375°F/gas mark 5 for 35 minutes until well risen and golden brown.
6.Turn out of the dish and serve with cream or Custard Sauce.
Butter or margarine - 150 g
Soft brown sugar - 150 g
Pears, peeled, halved and cored - 3
Whole walnuts - 6
Walnuts, ground - 1/4 cup
Eggs - 2
Self-rising flour - 1 cup
Mixed (apple-pie) spice - 1 tsp
Milk - 1 tbsp
Rolled oats - 1/4 cup
Cream or Custard Sauce, to serve
Method :
1.Grease the base of an ovenproof dish with a little butter or margarine
2.Sprinkle the above with a 1 tbsp of the sugar.
3.Place a walnut in the dip in each pear half and arrange the pears, flat-side down, on the base of the dish.
4.Cream the remaining butter or margarine and sugar until smooth, then mix in the ground walnuts, eggs, flour, spice, milk and oats.
5.Spoon the mixture over the pears and bake in a preheated oven at 190°C/375°F/gas mark 5 for 35 minutes until well risen and golden brown.
6.Turn out of the dish and serve with cream or Custard Sauce.
Tofu Pudding
Ingredients
Fresh strawberries, pineapple or peaches - 1/2 lb.
Chilled tofu - 12 oz.
Honey or maple syrup - 1 tbsp.
Chopped nuts or sunflower seeds (optional)
Method
1.Combine all ingredients in blender and puree until smooth.
2.Top with seeds or chopped nuts.
3.Serve immediately in 2 small dessert dishes
Fresh strawberries, pineapple or peaches - 1/2 lb.
Chilled tofu - 12 oz.
Honey or maple syrup - 1 tbsp.
Chopped nuts or sunflower seeds (optional)
Method
1.Combine all ingredients in blender and puree until smooth.
2.Top with seeds or chopped nuts.
3.Serve immediately in 2 small dessert dishes
Almond Apple Tart
Ingredients
Plain flour - ½ cups
Icing-sugar mixture - 2 tblsps
Cold butter, chopped - 140g
Egg yolk - 1
Cold water - 2 tblsps
Vanilla extract - 1 tsp
Flaked almonds - ¼ cup
Vanilla ice-cream to serve
For apple filling
Green apples, peeled, cored, coarsely chopped - 6
Caster sugar - 2 tblsps
Water - 1 tblsp
Vanilla extract - 1 tsp
For Almond topping
Butter, at room temperature - 125g
Caster sugar - ½ cup
Eggs - 2
Almond meal - 1 cup
Method
1. Grease a 26cm-round, loose-based flan tin.
2.Combine flour and icing sugar in a large bowl.
3. Rub in butter until mixture resembles fine breadcrumbs.
4.Add egg yolk, water and vanilla extract; mix until ingredients come together.
5. Transfer dough to a lightly floured surface; shape into a ball.
6.Roll out pastry until large enough to line base and side of prepared tin; trim edge.
7.Place tin on an oven tray and refrigerate , keeping it covered for 30 minutes.
For Apple filling.
1.Mix together all the ingredients in a large pan cook, until apples are tender, stirring now and then
2.Allow it to cool.
For Almond topping.
1.Beat butter and sugar in a small bowl with an electric mixer until pale.
2. Beat in eggs and almond meal.
3.Spread one-third of the almond topping evenly over pastry base.
4.Top with Apple Filling, then spread remaining almond topping over top.
5.Sprinkle with flaked almonds.
6. Cook in a moderate oven, 180°C, for 45 minutes or until cooked when tested.
7. Stand tart for 10 minutes before cutting. Serve with vanilla ice-cream.
Plain flour - ½ cups
Icing-sugar mixture - 2 tblsps
Cold butter, chopped - 140g
Egg yolk - 1
Cold water - 2 tblsps
Vanilla extract - 1 tsp
Flaked almonds - ¼ cup
Vanilla ice-cream to serve
For apple filling
Green apples, peeled, cored, coarsely chopped - 6
Caster sugar - 2 tblsps
Water - 1 tblsp
Vanilla extract - 1 tsp
For Almond topping
Butter, at room temperature - 125g
Caster sugar - ½ cup
Eggs - 2
Almond meal - 1 cup
Method
1. Grease a 26cm-round, loose-based flan tin.
2.Combine flour and icing sugar in a large bowl.
3. Rub in butter until mixture resembles fine breadcrumbs.
4.Add egg yolk, water and vanilla extract; mix until ingredients come together.
5. Transfer dough to a lightly floured surface; shape into a ball.
6.Roll out pastry until large enough to line base and side of prepared tin; trim edge.
7.Place tin on an oven tray and refrigerate , keeping it covered for 30 minutes.
For Apple filling.
1.Mix together all the ingredients in a large pan cook, until apples are tender, stirring now and then
2.Allow it to cool.
For Almond topping.
1.Beat butter and sugar in a small bowl with an electric mixer until pale.
2. Beat in eggs and almond meal.
3.Spread one-third of the almond topping evenly over pastry base.
4.Top with Apple Filling, then spread remaining almond topping over top.
5.Sprinkle with flaked almonds.
6. Cook in a moderate oven, 180°C, for 45 minutes or until cooked when tested.
7. Stand tart for 10 minutes before cutting. Serve with vanilla ice-cream.
Anise Hyssop Apple Tart
Ingredients
Frozen puff pastry sheets, thawed - 1 (17 1/4-ounce) package
Tart apples - 6
Unsalted butter, divided - 1/4 cup
Sugar - 1/4 cup
Apple brandy - 2 tblsps
Chopped fresh anise-hyssop or fresh mint - 1 tblsp
Sugar - 2 tblsps
Garnish: edible flowers, cut up assorted fresh fruits
Method
1.Unfold pastry on a lightly floured surface and roll each sheet into an 11-inch square and cut 3 (6-inch) circles from each sheet.
2.Peel, core, and thinly slice 5 apples.
3.Melt 3 tblsps butter in a large skillet aadd the 1/4 cup sugar along with brandy, and sliced apples.
4.Cook over medium-high heat keeping it covered and stirring occasionally until tender and golden brown.
5.Allow it to cool slightly.
6.Process apple mixture and anise-hyssop in a food processor until smooth, stopping to scrape down sides; cool completely.
7.Peel the remaining apple; cut into 24 thin wedges.
8.Melt the remaining butter with 2 tblsps sugar in skillet, add thin apple wedges, and cook over medium-high heat 5 to 7 minutes or until tender; cool.
9.Press a 4-inch ring mold in center of each puff pastry circle.
10.Spoon 2 tblsps of anise-hyssop mixture in the center of each circle, and arrange apple slices on top.
11.Place tarts on parchment paper-lined baking sheet, and bake 15 minutes or until pastry is golden brown.
12.Serve warm or at room temperature. Garnish, if desired
Frozen puff pastry sheets, thawed - 1 (17 1/4-ounce) package
Tart apples - 6
Unsalted butter, divided - 1/4 cup
Sugar - 1/4 cup
Apple brandy - 2 tblsps
Chopped fresh anise-hyssop or fresh mint - 1 tblsp
Sugar - 2 tblsps
Garnish: edible flowers, cut up assorted fresh fruits
Method
1.Unfold pastry on a lightly floured surface and roll each sheet into an 11-inch square and cut 3 (6-inch) circles from each sheet.
2.Peel, core, and thinly slice 5 apples.
3.Melt 3 tblsps butter in a large skillet aadd the 1/4 cup sugar along with brandy, and sliced apples.
4.Cook over medium-high heat keeping it covered and stirring occasionally until tender and golden brown.
5.Allow it to cool slightly.
6.Process apple mixture and anise-hyssop in a food processor until smooth, stopping to scrape down sides; cool completely.
7.Peel the remaining apple; cut into 24 thin wedges.
8.Melt the remaining butter with 2 tblsps sugar in skillet, add thin apple wedges, and cook over medium-high heat 5 to 7 minutes or until tender; cool.
9.Press a 4-inch ring mold in center of each puff pastry circle.
10.Spoon 2 tblsps of anise-hyssop mixture in the center of each circle, and arrange apple slices on top.
11.Place tarts on parchment paper-lined baking sheet, and bake 15 minutes or until pastry is golden brown.
12.Serve warm or at room temperature. Garnish, if desired
Apple Pudding Cake
Ingredients
Apple ( peeled, cored and chopped ) - 2 cups
White sugar - 1 cup
Egg - 1
Vanilla extract - 1 tsp
All-purpose flour - 1 cup
Baking soda - 1 tsp
Ground cinnamon - 1 1/2 tsps
Chopped walnuts - 3/4 cup
Raisins - 3/4 cup
Brown sugar - 1/2 cup
White sugar - 1/2 cup
All-purpose flour - 2 tblsps
Water - 1 cup
Butter - 1/2 cup
Vanilla extract - 1 tsp
Chopped walnuts - 1/2 cup
Raisins - 1/2 cup
Method
1.Preheat oven to 350 degrees F (175 degrees C).
2.Grease and flour an 8 inch square pan.
3.Mix together apples and sugar together and set aside until sugar is thoroughly dissolved, about 8 minutes.
4.Stir egg and vanilla into apple mixture.
5.Sift together flour, baking soda and cinnamon; stir into apple mixture.
6. Fold in nuts and raisins. Pour batter into prepared pan.
7.Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8.Pour topping over cake while cake is still hot.
For the Topping
1. In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tblsps flour.
2.Stir in the water and cook over medium heat, stirring, until mixture boils and thickens.
3.Remove from heat and stir in butter, vanilla, chopped walnuts and raisins.
4. Stir until butter melts, then pour over cake.
Apple ( peeled, cored and chopped ) - 2 cups
White sugar - 1 cup
Egg - 1
Vanilla extract - 1 tsp
All-purpose flour - 1 cup
Baking soda - 1 tsp
Ground cinnamon - 1 1/2 tsps
Chopped walnuts - 3/4 cup
Raisins - 3/4 cup
Brown sugar - 1/2 cup
White sugar - 1/2 cup
All-purpose flour - 2 tblsps
Water - 1 cup
Butter - 1/2 cup
Vanilla extract - 1 tsp
Chopped walnuts - 1/2 cup
Raisins - 1/2 cup
Method
1.Preheat oven to 350 degrees F (175 degrees C).
2.Grease and flour an 8 inch square pan.
3.Mix together apples and sugar together and set aside until sugar is thoroughly dissolved, about 8 minutes.
4.Stir egg and vanilla into apple mixture.
5.Sift together flour, baking soda and cinnamon; stir into apple mixture.
6. Fold in nuts and raisins. Pour batter into prepared pan.
7.Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8.Pour topping over cake while cake is still hot.
For the Topping
1. In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tblsps flour.
2.Stir in the water and cook over medium heat, stirring, until mixture boils and thickens.
3.Remove from heat and stir in butter, vanilla, chopped walnuts and raisins.
4. Stir until butter melts, then pour over cake.
Chocolate Mousse
Ingredients
To serve 10 -12 persons
Egg : 4
Sugar : ¼ cup
Instant coffee : 1 dessert spoon
Rum : 2 dessert spoon
Ordinary chocolate : 400 gm
Cream : ¼ kilo
Vanilla : ½ tsp
Method
Beat yellow of egg with sugar till it is creamy.
Dissolve chocolate in lukewarm water.
Add coffee, 1 tbsp hot water.
Add yellow of egg, rum and vanilla.
Transfer it to a serving vessel and freeze.
Decorate with cream and grated chocolate.
Beat white of 2 eggs till stiff.
Fold in chocolate mix.
To serve 10 -12 persons
Egg : 4
Sugar : ¼ cup
Instant coffee : 1 dessert spoon
Rum : 2 dessert spoon
Ordinary chocolate : 400 gm
Cream : ¼ kilo
Vanilla : ½ tsp
Method
Beat yellow of egg with sugar till it is creamy.
Dissolve chocolate in lukewarm water.
Add coffee, 1 tbsp hot water.
Add yellow of egg, rum and vanilla.
Transfer it to a serving vessel and freeze.
Decorate with cream and grated chocolate.
Beat white of 2 eggs till stiff.
Fold in chocolate mix.
Delicious Pumpkin Pudding
Ingredients:
3 ounce Instant vanilla pudding mix
10 fluid ounce Evaporated Milk
12 ounce 100% Pure Pumpkin
¾ tsp Pumpkin pie spice
whipped cream
Method:
1.In a bowl, add the pudding mix, evaporated milk, beat according to the package directions and Chill for 5 minutes.
2.Add the pumpkin, pumpkin pie spice to the above ingredients and mix well.
3.Spoon the ingredients into dessert dishes and refrigerate for 15 minutes.
4.Top with the whipped cream.
3 ounce Instant vanilla pudding mix
10 fluid ounce Evaporated Milk
12 ounce 100% Pure Pumpkin
¾ tsp Pumpkin pie spice
whipped cream
Method:
1.In a bowl, add the pudding mix, evaporated milk, beat according to the package directions and Chill for 5 minutes.
2.Add the pumpkin, pumpkin pie spice to the above ingredients and mix well.
3.Spoon the ingredients into dessert dishes and refrigerate for 15 minutes.
4.Top with the whipped cream.
Pineapple Pudding
Ingredients
Sponge mix
Pineapple pieces : 1 big tin
Castor sugar : 1 cup
Self raising flour : 2 cups
Butter : ¾ cup
Egg : 4
Vanilla : ½ tsp
Pineapple sauce
Corn flour : 2 tsp
Pineapple juice : 1 cup
Pineapple piece : as needed
Lime juice : as needed
Method
Smear a rectangle baking vessel with butter.
Sprinkle castor sugar, shining cherries, walnut pieces and set aside.
Separate pineapple pieces from the syrup.
Cut the pine apple into pieces.
Beat butter and sugar till it forms a cream.
Add eggs one by one and beat well.
Add a pinch of salt and vanilla.
Mix well, pour in the pan and level it.
Heat in an ordinary oven for an hour.
Transfer it to a serving plate and serve hot with pine apple sauce and cream.
Pineapple sauce
Mix corn flour in pine apple juice.
Stir on a medium flame till thick.
Add pine apple pieces and lime juice.
If needed rum can be added.
Sponge mix
Pineapple pieces : 1 big tin
Castor sugar : 1 cup
Self raising flour : 2 cups
Butter : ¾ cup
Egg : 4
Vanilla : ½ tsp
Pineapple sauce
Corn flour : 2 tsp
Pineapple juice : 1 cup
Pineapple piece : as needed
Lime juice : as needed
Method
Smear a rectangle baking vessel with butter.
Sprinkle castor sugar, shining cherries, walnut pieces and set aside.
Separate pineapple pieces from the syrup.
Cut the pine apple into pieces.
Beat butter and sugar till it forms a cream.
Add eggs one by one and beat well.
Add a pinch of salt and vanilla.
Mix well, pour in the pan and level it.
Heat in an ordinary oven for an hour.
Transfer it to a serving plate and serve hot with pine apple sauce and cream.
Pineapple sauce
Mix corn flour in pine apple juice.
Stir on a medium flame till thick.
Add pine apple pieces and lime juice.
If needed rum can be added.
Pineapple Meringue Pie
Ingredients
To serve 8 - 10 persons
Egg white : 4
Castor sugar : 1½ cup
Salt : ¼ tsp
Tartar cream : a pinch
Vanilla : ½ tsp
Stuffing
Mashed pineapple : 3 cups
Yellow of egg : 4
Lime peels : 1 tsp
Cream : 1½ cup
Gelatin : 2 dessert spoon
Lime juice : 1 tbsp
Castor sugar : ½ cup
Method
Beat white of egg with tartar cream and salt till it foams.
Add sugar and mix well.
Add vanilla and beat well.
Smear salad oil in a 9" pie vessel.
Stack the meringues in the pie vessel.
Let the sides be higher than in the centre.
With the left over meringue design stars by filling an icing bag with meringues at the edges.
Bake in an oven at 300*F or for an hour.
Remove it from the oven and let it cool.
Stuffing
Mix mashed pineapple, gelatin, ¼ cup sugar and set aside for 10 minutes.
Beat yellow of egg with ¼ cup sugar to form a cream.
Mix with mashed pineapple and boil on a medium flame, till thick.
When the contents are half set, let it cool and fold cream.
Pour the contents over the baked meringues.
Decorate with cream and walnuts.
Note : If fresh pineapple is not available, use tinned pineapple with syrup.
To serve 8 - 10 persons
Egg white : 4
Castor sugar : 1½ cup
Salt : ¼ tsp
Tartar cream : a pinch
Vanilla : ½ tsp
Stuffing
Mashed pineapple : 3 cups
Yellow of egg : 4
Lime peels : 1 tsp
Cream : 1½ cup
Gelatin : 2 dessert spoon
Lime juice : 1 tbsp
Castor sugar : ½ cup
Method
Beat white of egg with tartar cream and salt till it foams.
Add sugar and mix well.
Add vanilla and beat well.
Smear salad oil in a 9" pie vessel.
Stack the meringues in the pie vessel.
Let the sides be higher than in the centre.
With the left over meringue design stars by filling an icing bag with meringues at the edges.
Bake in an oven at 300*F or for an hour.
Remove it from the oven and let it cool.
Stuffing
Mix mashed pineapple, gelatin, ¼ cup sugar and set aside for 10 minutes.
Beat yellow of egg with ¼ cup sugar to form a cream.
Mix with mashed pineapple and boil on a medium flame, till thick.
When the contents are half set, let it cool and fold cream.
Pour the contents over the baked meringues.
Decorate with cream and walnuts.
Note : If fresh pineapple is not available, use tinned pineapple with syrup.
Pineapple Salad
Ingredients
Cabbage ( grated ) : 3 cups
Pineapple pieces : 1½ cup
Salad cream : 1/3 cup
Cherry : a little
Method
Mix all the times and stir well.
Decorate with cherries, refrigerate and serve.
Cabbage ( grated ) : 3 cups
Pineapple pieces : 1½ cup
Salad cream : 1/3 cup
Cherry : a little
Method
Mix all the times and stir well.
Decorate with cherries, refrigerate and serve.
Roe Mousse
Ingredients
To serve 12 - 15 persons
Roe fish ( big ) ( pair ) : 1
Mustard powder : 1 tsp
Mayonnaise : ½ cup
Cream : 1 cup
Gelatin : 2 tbsp
Salt : 1 tsp
Pepper powder : 1 tsp
Lime juice : juice of 2 limes
Cider vinegar : 2 tbsp
Parmesan sauce : 2 dessert spoon
Tobasco : a few drops
Castor sugar : 1 dessert spoon
Method
Clean roe fish.
Boil with 1 cup of water and 1 dessert spoon of salt on a medium flame.
Soak gelatin in gold water.
Cut roe into small pieces.
Add to gelatin water and mix well.
Add all the items except cream and mix well.
Fold the cream.
Transfer the contents to a vessel smeared with oil.
Let it stand overnight.
The next day morning, turn the vessel over.
Decorate and serve.
To serve 12 - 15 persons
Roe fish ( big ) ( pair ) : 1
Mustard powder : 1 tsp
Mayonnaise : ½ cup
Cream : 1 cup
Gelatin : 2 tbsp
Salt : 1 tsp
Pepper powder : 1 tsp
Lime juice : juice of 2 limes
Cider vinegar : 2 tbsp
Parmesan sauce : 2 dessert spoon
Tobasco : a few drops
Castor sugar : 1 dessert spoon
Method
Clean roe fish.
Boil with 1 cup of water and 1 dessert spoon of salt on a medium flame.
Soak gelatin in gold water.
Cut roe into small pieces.
Add to gelatin water and mix well.
Add all the items except cream and mix well.
Fold the cream.
Transfer the contents to a vessel smeared with oil.
Let it stand overnight.
The next day morning, turn the vessel over.
Decorate and serve.
Apple Muesli
Ingredients:
• 1/2 cup Skimmed Milk
• 1/4 cup Oats
• 1/4 cup Low Fat Vanilla Flavored Yogurt
• 2 Apples (medium sized)
• 1 Pear (medium sized)
• 1/2 cup Orange and Pineapple Juice
• 2 tbsp Ground Pecans
• 2 Tbsp Honey
• 1 Tbsp Orange Zest (grated)
• 1/2 tsp Ground Cinnamon
• 1 Banana (sliced)
• 1/2 cup Blueberries
• 2-3 Almonds (sliced)
How to make Apple Muesli:
• Mix the milk, oats, and yogurt in a bowl and keep it aside for 5 minutes.
• Discard the seeds of apples and pear, and grate them.
• Now mix the grated fruits and sliced bananas, juice, pecans, honey, orange zest and cinnamon with the oat mixture.
• Garnish Apple Muesli with almonds and serve.
• 1/2 cup Skimmed Milk
• 1/4 cup Oats
• 1/4 cup Low Fat Vanilla Flavored Yogurt
• 2 Apples (medium sized)
• 1 Pear (medium sized)
• 1/2 cup Orange and Pineapple Juice
• 2 tbsp Ground Pecans
• 2 Tbsp Honey
• 1 Tbsp Orange Zest (grated)
• 1/2 tsp Ground Cinnamon
• 1 Banana (sliced)
• 1/2 cup Blueberries
• 2-3 Almonds (sliced)
How to make Apple Muesli:
• Mix the milk, oats, and yogurt in a bowl and keep it aside for 5 minutes.
• Discard the seeds of apples and pear, and grate them.
• Now mix the grated fruits and sliced bananas, juice, pecans, honey, orange zest and cinnamon with the oat mixture.
• Garnish Apple Muesli with almonds and serve.
Mango Juice
Ingredients:
Good qulity riped Mangoes - 4
Sugar - one and half cup
Ice cubes -according to our taste
Method:
Peel the mangoes and cut into pieces by removing the nut
Put the mango pieces, sugar and half cup ice cubes in the mixie and
grind it for 2 min utes or till it all mixes. serve it in cups by adding ice cubes.
Good qulity riped Mangoes - 4
Sugar - one and half cup
Ice cubes -according to our taste
Method:
Peel the mangoes and cut into pieces by removing the nut
Put the mango pieces, sugar and half cup ice cubes in the mixie and
grind it for 2 min utes or till it all mixes. serve it in cups by adding ice cubes.
Pomegranate Juice
Ingredients
Ripe Pomogrante seeds - 1 cup
Water - 1/2 cup
Suagr - to taste
Method
1.Blend together the pomogrante seeds along with water and sugar till frothy
2.Stain and serve
Ripe Pomogrante seeds - 1 cup
Water - 1/2 cup
Suagr - to taste
Method
1.Blend together the pomogrante seeds along with water and sugar till frothy
2.Stain and serve
Beetroot Juice
Ingredients
Grated beetroot : 1 cup
Grated carrot : 1 cup
Orange juice : 3 tbsp
Sugar : as needed
Method
Grind grated beetroot, grated carrot, orange juice and sugar in a mixie.
Store it in the fridge.
Grated beetroot : 1 cup
Grated carrot : 1 cup
Orange juice : 3 tbsp
Sugar : as needed
Method
Grind grated beetroot, grated carrot, orange juice and sugar in a mixie.
Store it in the fridge.
Red Currant and Orange Juice
Ingredients
Red currant jelly : 1 cup
Orange peels : 1 tbsp
Ginger powder : ¼ tsp
Corn flour : 1 tbsp
Orange juice : 1 cup
Mustard powder : 1 tsp
Cider vinegar : 2 tbsp
Salt : as needed
Method
Mix jelly, orange juice, Orange peels, ginger powder, salt, mustard powder and boil till the jelly dissolves and bubbles are formed.
Mix corn flour and vinegar with orange juice and stir till contents thicken.
Serve with cold mutton.
2 cups of juice can be prepared from the above ingredients.
Red currant jelly : 1 cup
Orange peels : 1 tbsp
Ginger powder : ¼ tsp
Corn flour : 1 tbsp
Orange juice : 1 cup
Mustard powder : 1 tsp
Cider vinegar : 2 tbsp
Salt : as needed
Method
Mix jelly, orange juice, Orange peels, ginger powder, salt, mustard powder and boil till the jelly dissolves and bubbles are formed.
Mix corn flour and vinegar with orange juice and stir till contents thicken.
Serve with cold mutton.
2 cups of juice can be prepared from the above ingredients.
Mint Juice
1.TAKE FRESH PUDINA LEAVES not ITS stem as it gives black color.
2.Cut them with sharp kitchen scissors and soak them for three hours in fresh lime limbu juice extracted.
3.Make a sugar syrup with equal amounts of sugar and water and a food grade green color .keep ready .
4.Mix the pudina leaves and lime juice prep in a blender and extract strained juice .use the leaves mass for a pudina Chai Tea later if you so wish.
5.Put the black green pudina extract into the hot green sugar syrup and taste it to get right proportion of each.cool.Keep some without sugar syrup -all these in a fridge.
6. TO SERVE NOW--take a long glass put fresh lime ,PUT CRUSHED ICE TILL HALF THE GLASS . Then drop pour the pudina mix from the edge of the glass down it goes below the lime and ice as ist is a syrup and heavy.Pour sprite or limca or soda s you wish slowly down the edge ,do not mix stirr at all.after it fills almost up pour some green pudina mix unmixed with sugar syrup ,on TOP,put a pudina mint leaf with stig with alime slice and serve chilled to make for your summer sweat.GIN goes well with this as it slides down to the bottom.
Drinker may or may not stirr and mix all togather.
2.Cut them with sharp kitchen scissors and soak them for three hours in fresh lime limbu juice extracted.
3.Make a sugar syrup with equal amounts of sugar and water and a food grade green color .keep ready .
4.Mix the pudina leaves and lime juice prep in a blender and extract strained juice .use the leaves mass for a pudina Chai Tea later if you so wish.
5.Put the black green pudina extract into the hot green sugar syrup and taste it to get right proportion of each.cool.Keep some without sugar syrup -all these in a fridge.
6. TO SERVE NOW--take a long glass put fresh lime ,PUT CRUSHED ICE TILL HALF THE GLASS . Then drop pour the pudina mix from the edge of the glass down it goes below the lime and ice as ist is a syrup and heavy.Pour sprite or limca or soda s you wish slowly down the edge ,do not mix stirr at all.after it fills almost up pour some green pudina mix unmixed with sugar syrup ,on TOP,put a pudina mint leaf with stig with alime slice and serve chilled to make for your summer sweat.GIN goes well with this as it slides down to the bottom.
Drinker may or may not stirr and mix all togather.
Mixed Fruits and Veggie Juices
INGREDIENTS:
4 medium Beetroots
6 big red or orange carrots ( whichever u get )
3 Apples big
1 big bunch of Blue or Green Grapes ( optional )
about 4 thick slices of pinealpple ( not the tinned one please. leave out if not in season )
METHOD:
JUST WASH ALL THE FRUITS AND VEGGIES AND PEEL AND CORE THEM AS REQUIRED AND CUT INTO LENGHTS WHICH FIT INTO YOUR JUICER AND START CHURNING OUT THE JUICES .
YOUR JUICE IS READY.
I DONT ADD ON ANY SUGAR SINCE THE BEETROOT AND CARROTS USUALLY ARE SWEET.
YUMMY and the family is mad over this drink.
4 medium Beetroots
6 big red or orange carrots ( whichever u get )
3 Apples big
1 big bunch of Blue or Green Grapes ( optional )
about 4 thick slices of pinealpple ( not the tinned one please. leave out if not in season )
METHOD:
JUST WASH ALL THE FRUITS AND VEGGIES AND PEEL AND CORE THEM AS REQUIRED AND CUT INTO LENGHTS WHICH FIT INTO YOUR JUICER AND START CHURNING OUT THE JUICES .
YOUR JUICE IS READY.
I DONT ADD ON ANY SUGAR SINCE THE BEETROOT AND CARROTS USUALLY ARE SWEET.
YUMMY and the family is mad over this drink.
Strawberry Yogurt Drink
Ingredients:
Yogurt - 1 cup
Sugar - 4 tbsp
Hershey's Strawberry syrup - 2 tbsp
Method:
Mix all the ingredients together. It tastes delicious, if the yogurt is cold and not sour.
Yogurt - 1 cup
Sugar - 4 tbsp
Hershey's Strawberry syrup - 2 tbsp
Method:
Mix all the ingredients together. It tastes delicious, if the yogurt is cold and not sour.
Maangai Juice
Ingredients
Sathukudi ( sweet lime ) : 2
Grated mango : ½ cup
Sugar : as needed
Water : 2 cup
Ginger juice : 1 spoon
Pudina juice ( mint) : ½ spoon ( if needed )
Method
Squeeze sweet lime and extract juice.
Boil grated mango with 1 ½ cup water in a vessel.
Strain it in a cloth.
In a vessel, add sweet lime juice, mango extract, ginger juice, pudina juice and mix well.
Dissolve sugar in water, strain, add to the juice and mix well.
Store in the fridge.
Sathukudi ( sweet lime ) : 2
Grated mango : ½ cup
Sugar : as needed
Water : 2 cup
Ginger juice : 1 spoon
Pudina juice ( mint) : ½ spoon ( if needed )
Method
Squeeze sweet lime and extract juice.
Boil grated mango with 1 ½ cup water in a vessel.
Strain it in a cloth.
In a vessel, add sweet lime juice, mango extract, ginger juice, pudina juice and mix well.
Dissolve sugar in water, strain, add to the juice and mix well.
Store in the fridge.
Palachulai Juice
Ingredients
Palachulai ( jackfruit pieces ) : 5
Milk : ¼ litre
Ripe mango : 1
Sugar : 150 gm
Honey : as needed
Badam : as needed
Cashew : as needed
Cardamom : 4 or 5
Salt : a pinch
Method
Cut mango and jackfruit into small pieces and grind in a mixie.
Boil milk well and cool it.
Soak badam and cashew in water and grind to a paste.
Mix ground fruit, cashew paste and milk.
Add honey, sugar, salt, powdered cardamom and blend it in a mixie.
Store it in the fridge and serve.
Palachulai ( jackfruit pieces ) : 5
Milk : ¼ litre
Ripe mango : 1
Sugar : 150 gm
Honey : as needed
Badam : as needed
Cashew : as needed
Cardamom : 4 or 5
Salt : a pinch
Method
Cut mango and jackfruit into small pieces and grind in a mixie.
Boil milk well and cool it.
Soak badam and cashew in water and grind to a paste.
Mix ground fruit, cashew paste and milk.
Add honey, sugar, salt, powdered cardamom and blend it in a mixie.
Store it in the fridge and serve.
Grape Juice
Ingredients:
1/2 Orange Zest
1/4 tsp Cardamom Seeds
4 Cloves
6 Cup Grape Juice
½ Cup Honey
2-Inch Piece Of Cinnamon Stick
2 Cup Water
Method:
1. Place the zest, cardamom seeds and cloves in a small piece of cheese cloth and tie.
2. Boil the juice and honey near to the boiling point over moderate heat.
3. Remove from heat and add the spice bag and cinnamon stick, cover, and set aside for 4 hours.
4. Remove the spice bag and cinnamon stick and refrigerate the juice.
5. Add the water before serving.
1/2 Orange Zest
1/4 tsp Cardamom Seeds
4 Cloves
6 Cup Grape Juice
½ Cup Honey
2-Inch Piece Of Cinnamon Stick
2 Cup Water
Method:
1. Place the zest, cardamom seeds and cloves in a small piece of cheese cloth and tie.
2. Boil the juice and honey near to the boiling point over moderate heat.
3. Remove from heat and add the spice bag and cinnamon stick, cover, and set aside for 4 hours.
4. Remove the spice bag and cinnamon stick and refrigerate the juice.
5. Add the water before serving.
Custard Juice
Ingredients
Custard apple - 2
Milk - 200 ml
Sugar - if needed
Ice cubes - as required
Method
1. Remove the flesh of custard apple.
2. Blend it with milk, ice cubes and sugar if needed and serve.
Custard apple - 2
Milk - 200 ml
Sugar - if needed
Ice cubes - as required
Method
1. Remove the flesh of custard apple.
2. Blend it with milk, ice cubes and sugar if needed and serve.
Watermelon Juice
Ingredients:
One whole Water Melon whichever variety you get.....
a bottle of Rose or Rasberry syrup ( I prefer Rex Syrup as it is quiet thick) but any other good make will do.
Crushed Ice
2 glasses of water
cut the melon into half ..... deseed as much as you can .
with a knife just make incisions and criss cross cuts and scoop out the pulp into a large vessel.
Press the remaining white of the thick skin and you will be surprised at how much water you can squeeze out from the Melon itself.
Add about a glassfull of the Rose /Rasberry syrup ..... ( depends on how much sweetness you require)
Mix the Melon , Syrup , water and crushed Ice well . Mash the water Melon as much as u can leave the rest as cubes ......
Serve into tall glasses with Long handled spoons and enjoy.
Optional:
If there is excess liquid remaining after serving do not throw it away .... just pour into Ice Cube trays and freeze..
Next time round when you make Rose or Rasberry drinks just add some of these cubes with a dash of lime and and Soda .
enjoy.
NB: If you want further use of the Water Melon ..... dont throw away the halved and scooped out shell Just invert it over your head to beat the heat :)
One whole Water Melon whichever variety you get.....
a bottle of Rose or Rasberry syrup ( I prefer Rex Syrup as it is quiet thick) but any other good make will do.
Crushed Ice
2 glasses of water
cut the melon into half ..... deseed as much as you can .
with a knife just make incisions and criss cross cuts and scoop out the pulp into a large vessel.
Press the remaining white of the thick skin and you will be surprised at how much water you can squeeze out from the Melon itself.
Add about a glassfull of the Rose /Rasberry syrup ..... ( depends on how much sweetness you require)
Mix the Melon , Syrup , water and crushed Ice well . Mash the water Melon as much as u can leave the rest as cubes ......
Serve into tall glasses with Long handled spoons and enjoy.
Optional:
If there is excess liquid remaining after serving do not throw it away .... just pour into Ice Cube trays and freeze..
Next time round when you make Rose or Rasberry drinks just add some of these cubes with a dash of lime and and Soda .
enjoy.
NB: If you want further use of the Water Melon ..... dont throw away the halved and scooped out shell Just invert it over your head to beat the heat :)
Cranberry Juice
Ingredients
Fresh Cranberries - as per requirement
Sugar - 3 cups for a cup of juice
Method
1.Discard stems and wash the cranberries.
2.Heat water in a large pot( water should completely cover the berries ), put the berries in a large pot and add just enough water to cover the berries and cook until soft.
3.Strain the mixture.
4. Add sugar , mix well and boil for 15 minutes and pour into sterilized jars and seal tightly.
Dilute this juice further when ready to serve.
Fresh Cranberries - as per requirement
Sugar - 3 cups for a cup of juice
Method
1.Discard stems and wash the cranberries.
2.Heat water in a large pot( water should completely cover the berries ), put the berries in a large pot and add just enough water to cover the berries and cook until soft.
3.Strain the mixture.
4. Add sugar , mix well and boil for 15 minutes and pour into sterilized jars and seal tightly.
Dilute this juice further when ready to serve.
Orange Honey Juice
Ingredients
Carrot : 100 gm
Orange or sweet lime : 1
Honey : 2 tsp
Lime juice : 1 tbsp
Sugar : as needed
Pepper powder : as needed
Salt : as needed
Carrot : 100 gm
Orange or sweet lime : 1
Honey : 2 tsp
Lime juice : 1 tbsp
Sugar : as needed
Pepper powder : as needed
Salt : as needed
Method
Wash carrot and peel the skin.
Grate carrot or cut into small pieces.
Grind it in a mixie with water.
Squeeze juice of orange.
Mix carrot juice, orange juice, pepper powder, salt, sugar, honey and lime juice.
Stir well and store in the fridge.
Wash carrot and peel the skin.
Grate carrot or cut into small pieces.
Grind it in a mixie with water.
Squeeze juice of orange.
Mix carrot juice, orange juice, pepper powder, salt, sugar, honey and lime juice.
Stir well and store in the fridge.
Carrot Ginger Juice
Ingredients:
Carrots – 6 nos.
Ginger – 1 inch
Orange/apple – 1 no. (Optional)
Method:
Grind the carrots to a paste by adding water.
Add ginger, more water and make a juice.
If using, squeeze the orange or grind the apple and add it to the carrot juice.
Blend once again and serve chilled.
Carrots – 6 nos.
Ginger – 1 inch
Orange/apple – 1 no. (Optional)
Method:
Grind the carrots to a paste by adding water.
Add ginger, more water and make a juice.
If using, squeeze the orange or grind the apple and add it to the carrot juice.
Blend once again and serve chilled.
Dates Juice
Ingredients:
3-4 Seedless Dates
1/2 cup Milk
Sugar- optional
Method:
1.Soak the dates in 1 tbsp of water for 2-3 hours.
2.If the outer skin of dates are hard remove it.
3.In a blender, add the milk, dates and sugar, blend well.
4.Serve chilled.
3-4 Seedless Dates
1/2 cup Milk
Sugar- optional
Method:
1.Soak the dates in 1 tbsp of water for 2-3 hours.
2.If the outer skin of dates are hard remove it.
3.In a blender, add the milk, dates and sugar, blend well.
4.Serve chilled.
Melon Drink with Honey (Cantaloupe Juice)
We get Cantalope melons in summers in abundance and though it can be cut and devoured by itself we can also make juice or shake(using sugar and milk) . This is a savoury version to jazz up the sweetness of juice by a little bit. We can also use other types of melons too in this recipe.
Cantalope(peeled and cubed) - about 2 cups (for 2 glasses)
Ginger - 1" peice
Black peppercorns - about 6
Lime or Lemon juice-1 tbsp
Honey- 2 tbsp or more.
Salt - 2 pinch (it enhances the taste).
Take all these in a blender and blend without water
After blending strain if required.
add water to get juice texture. Serve chilled or at room temperature.
Cantalope(peeled and cubed) - about 2 cups (for 2 glasses)
Ginger - 1" peice
Black peppercorns - about 6
Lime or Lemon juice-1 tbsp
Honey- 2 tbsp or more.
Salt - 2 pinch (it enhances the taste).
Take all these in a blender and blend without water
After blending strain if required.
add water to get juice texture. Serve chilled or at room temperature.
Carrot Juice
Ingredients
Carrot : ¼ kilo
Milk : ¼ litre
Sugar : as needed
Ice cream essence : 2 drops
Method
Wash carrots, peel skin and cook.
Grind the carrots in a mixie.
Add boiled and cooled milk, sugar, ice cream essence, mix well.
Store it in the fridge and serve.
Carrot : ¼ kilo
Milk : ¼ litre
Sugar : as needed
Ice cream essence : 2 drops
Method
Wash carrots, peel skin and cook.
Grind the carrots in a mixie.
Add boiled and cooled milk, sugar, ice cream essence, mix well.
Store it in the fridge and serve.
Delicious Papaya And Muskmelon Juice
Ingredients:
1 cup Papaya- peeled, chopped
1 cup Muskmelon- peeled, chopped
Method:
1.In a blender, add the papaya, muskmelon and liquidize the fruits.
2.Strain the juice in a strainer.
3.Freshly serve the juice.
1 cup Papaya- peeled, chopped
1 cup Muskmelon- peeled, chopped
Method:
1.In a blender, add the papaya, muskmelon and liquidize the fruits.
2.Strain the juice in a strainer.
3.Freshly serve the juice.
Yogurt Drink (Delicious Borhani)
Ingredients
2 cup Yogurt
2 tsp Mint leaves
½ tsp Coriander leaves
7 Green chillies
1 tsp Cumin seeds
1 tsp Coriander seeds
½ tsp Black pepper powder
½ tsp White pepper powder
2 tsp Mustard seeds
2 tsp Tomato sauce
Salt to taste
Method
1.In a pan, fry the cumin seeds, chillies, mint leaves, coriander seeds, pepper powders, mustards seeds separately for a minute and make paste of them.
2.In a bowl, add the yogurt with ½ cup of water and beat well until becomes smooth.
3.In 4 tsp water, add the mint leave paste, chilly paste, coriander paste, mix well and strain the mixture.
4.Add the above mixture in the yogurt and mix well.
5.Add the remaining ingredients to the yogurt mix well and chill for 2-3 hours.
6.Serve the chilled borhni.
2 cup Yogurt
2 tsp Mint leaves
½ tsp Coriander leaves
7 Green chillies
1 tsp Cumin seeds
1 tsp Coriander seeds
½ tsp Black pepper powder
½ tsp White pepper powder
2 tsp Mustard seeds
2 tsp Tomato sauce
Salt to taste
Method
1.In a pan, fry the cumin seeds, chillies, mint leaves, coriander seeds, pepper powders, mustards seeds separately for a minute and make paste of them.
2.In a bowl, add the yogurt with ½ cup of water and beat well until becomes smooth.
3.In 4 tsp water, add the mint leave paste, chilly paste, coriander paste, mix well and strain the mixture.
4.Add the above mixture in the yogurt and mix well.
5.Add the remaining ingredients to the yogurt mix well and chill for 2-3 hours.
6.Serve the chilled borhni.
Pappaali Juice
Ingredients
Pappaali ( papaya ) : 2 cup
Lime juice : 2 tbsp
Sugar : ½ kilo
Ice cubes : a little
Lime juice : 2 tbsp
Sugar : ½ kilo
Ice cubes : a little
Method
Peel the skin and remove the seeds from the papaya.
Cut into small pieces and grind it in a mixie.
Add lime juice to papaya.
Add sugar and stir well.
Add ice cubes and serve.
Cut into small pieces and grind it in a mixie.
Add lime juice to papaya.
Add sugar and stir well.
Add ice cubes and serve.
Yummy Healthy Fruit Juice
Ingredients:
2 Oranges
2 cup Grapes
1 cup Chilled water
4 tbsp Lemon juice
2 tbsp Honey
1/4 tsp grated Ginger
Salt to taste
Method:
1.Peel off and deseed the oranges.
2.Clean the grapes thoroughly in water.
3.In a bowl, add the oranges, grapes, water, lemon juice, ginger and mix well.
4.Blend the above ingredients and strain the mixture.
5.Add the honey and stir well.
6.Pour the mixture into the glasses.
7.Chill for 1-2 hours and serve.
2 Oranges
2 cup Grapes
1 cup Chilled water
4 tbsp Lemon juice
2 tbsp Honey
1/4 tsp grated Ginger
Salt to taste
Method:
1.Peel off and deseed the oranges.
2.Clean the grapes thoroughly in water.
3.In a bowl, add the oranges, grapes, water, lemon juice, ginger and mix well.
4.Blend the above ingredients and strain the mixture.
5.Add the honey and stir well.
6.Pour the mixture into the glasses.
7.Chill for 1-2 hours and serve.
Aam Magic (Mango with Rum and Ginger)
Ingredients:
40 ml Mango pulp
15 ml White rum
1/2 tsp Lime juice
1/4 tsp Ginger juice
4-5 Mint leaves
A pinch Dry ginger powder
5 Ice cubes
Method:
1.In a blender, add all the ingredients except lime juice and blend well in high speed for 3-4 minutes.
2.Pour the ingredients in a chilled glass and add the lime juice.
3.Garnish with the mint leaves and serve chilled.
40 ml Mango pulp
15 ml White rum
1/2 tsp Lime juice
1/4 tsp Ginger juice
4-5 Mint leaves
A pinch Dry ginger powder
5 Ice cubes
Method:
1.In a blender, add all the ingredients except lime juice and blend well in high speed for 3-4 minutes.
2.Pour the ingredients in a chilled glass and add the lime juice.
3.Garnish with the mint leaves and serve chilled.
Wednesday 17 November 2010
Mangsor Keemar Tarkari (Mutton with peas and currants)
Ingredients:
250 gm Minced Mutton- Soak into water for 30 minutes
50 gm Green peas
1 Potato- cut into small pieces
12 gm Currants
12 gm chopped Dates
2 chopped Onions
2 chopped Tomatoes
1 tsp Garam Masala
1/2 tsp Ginger-garlic paste
1/2 tsp Onion paste
1/2 tsp Red Chilly paste
1-2 tbsp Mustard Oil
Salt to taste
Method:
1.Heat the oil in kadai, add the onions and fry until turns to brown in color.
2.Add the minced mutton and fry for 5-6 minutes.
3.Add all the paste and saute for 20-30 seconds.
4.Add the currants, dates and green peas with 1-2 tbsp of water, fry over low flame for 6-7 minutes.
5.Cover and cook until the mutton is cooked well.
6.When the mutton is done, add the garam masala powder and simmer for 5-6 minutes.
7.Serve hot with rice.
250 gm Minced Mutton- Soak into water for 30 minutes
50 gm Green peas
1 Potato- cut into small pieces
12 gm Currants
12 gm chopped Dates
2 chopped Onions
2 chopped Tomatoes
1 tsp Garam Masala
1/2 tsp Ginger-garlic paste
1/2 tsp Onion paste
1/2 tsp Red Chilly paste
1-2 tbsp Mustard Oil
Salt to taste
Method:
1.Heat the oil in kadai, add the onions and fry until turns to brown in color.
2.Add the minced mutton and fry for 5-6 minutes.
3.Add all the paste and saute for 20-30 seconds.
4.Add the currants, dates and green peas with 1-2 tbsp of water, fry over low flame for 6-7 minutes.
5.Cover and cook until the mutton is cooked well.
6.When the mutton is done, add the garam masala powder and simmer for 5-6 minutes.
7.Serve hot with rice.
Dharosh Aloor Tarkari (Ladies finger potato curry)
Ingredients:
250 gm Bhindi
3 Potatoes
1 tsp Cumin powder
1 tsp Turmeric powder
1 tsp Chilly powder
1 tsp Mustard seeds
1 tbsp Oil
Salt or to taste
Method:
1.Peel and cut the potatoes into cubes.
2.In a pan heat 1/2 tsp of oil and lightly fry the bhindi for couple of minutes and keep aside.
3.Heat oil in a pan, add the mustard seeds and allow to splutter.
4.Add potatoes with turmeric powder, cumin powder, chilly powder and salt with 1 cup of water.
5.Cook for 5-6 minutes and when potatoes are half cooked, add the bhindi.
6.Cook for another 5 minutes until the potatoes are cooked well and water dries up.
7.Serve hot with rice.
250 gm Bhindi
3 Potatoes
1 tsp Cumin powder
1 tsp Turmeric powder
1 tsp Chilly powder
1 tsp Mustard seeds
1 tbsp Oil
Salt or to taste
Method:
1.Peel and cut the potatoes into cubes.
2.In a pan heat 1/2 tsp of oil and lightly fry the bhindi for couple of minutes and keep aside.
3.Heat oil in a pan, add the mustard seeds and allow to splutter.
4.Add potatoes with turmeric powder, cumin powder, chilly powder and salt with 1 cup of water.
5.Cook for 5-6 minutes and when potatoes are half cooked, add the bhindi.
6.Cook for another 5 minutes until the potatoes are cooked well and water dries up.
7.Serve hot with rice.
Chilly Panchmeshali Tarkari
Ingredients:
100 gm Pumpkin
100 gm Ridge gourd
100 gm Cauliflower
100 gm Beans
3 Potatoes
1 Onion-chopped
1 Tomato- chopped
6 pods Garlic-crushed
1 tsp Kala jeera
½ tsp Turmeric powder
5 slited Green chillies
½ tsp Chilly powder
1 tsp Garam masala
1 fig Curry leaves
¼ cup Coriander leaves-finely chopped
Salt to taste
3 tbsp Mustard oil
Method:
1.Wash, peel of the skin of vegetables and cut into medium pieces and keep aside.
2.In pan heat oil, add the kala jeera, curry leaves, garlic, green chillies, onion, tomato, saute well until the tomato becomes tender.
3.Add the vegetables, salt mix well and cook for 10 minutes.
4.When all the vegetables are well cooked, add the coriander leaves and cook for another 2 minutes.
5.Serve hot with rice or chapattis.
100 gm Pumpkin
100 gm Ridge gourd
100 gm Cauliflower
100 gm Beans
3 Potatoes
1 Onion-chopped
1 Tomato- chopped
6 pods Garlic-crushed
1 tsp Kala jeera
½ tsp Turmeric powder
5 slited Green chillies
½ tsp Chilly powder
1 tsp Garam masala
1 fig Curry leaves
¼ cup Coriander leaves-finely chopped
Salt to taste
3 tbsp Mustard oil
Method:
1.Wash, peel of the skin of vegetables and cut into medium pieces and keep aside.
2.In pan heat oil, add the kala jeera, curry leaves, garlic, green chillies, onion, tomato, saute well until the tomato becomes tender.
3.Add the vegetables, salt mix well and cook for 10 minutes.
4.When all the vegetables are well cooked, add the coriander leaves and cook for another 2 minutes.
5.Serve hot with rice or chapattis.
Tangy Tarkari Chaatni
Ingredients:
1 Brinjal
1 Radish
1 Sweet Potato
1 small Red Pumpkin
2 Red chilies
5-6 Boris
2 tsp Jaggery
2 tsp Paanch phoron
3 tbsp Tamarind juice
Salt to taste
Method:
1.Wash and cut the vegetables into cubes.
2.Fry the boris and set aside.
3.Heat 2 tsp of oil, add the paanch phoron and dry red chilies, saute until splutters.
4.Add the vegetables, pour a cup of water and add the jaggery with salt, bring to the boil.
5.Cook the vegetables until water dries up and add the tamarind juice and stir well.
6.Add a little chilly powder and boris, cook until all the vegetables are cooked well and mushy.
1 Brinjal
1 Radish
1 Sweet Potato
1 small Red Pumpkin
2 Red chilies
5-6 Boris
2 tsp Jaggery
2 tsp Paanch phoron
3 tbsp Tamarind juice
Salt to taste
Method:
1.Wash and cut the vegetables into cubes.
2.Fry the boris and set aside.
3.Heat 2 tsp of oil, add the paanch phoron and dry red chilies, saute until splutters.
4.Add the vegetables, pour a cup of water and add the jaggery with salt, bring to the boil.
5.Cook the vegetables until water dries up and add the tamarind juice and stir well.
6.Add a little chilly powder and boris, cook until all the vegetables are cooked well and mushy.
Green Papaya Tarkari
Ingredients :
400 gms green papaya
100 gms potato
2 tbsp mustard oil
½ tsp panch phoran masala
1 tsp turmeric powder
salt to taste
Method :
Peel the papaya and discard the seeds.
Cut the papaya into very thin pieces.
Peel and cut the potatoes into thin pieces.
Heat the oil and add the panch phoran and allow them to splutter.
Lower the flame and add the papaya and potato pieces.
Add salt and turmeric powder.
Add a few tbsp of water and cover with a lid.
Cook over a low flame till the vegetables are tender.
This preparation will be moist (neither too dry nor too wet).
400 gms green papaya
100 gms potato
2 tbsp mustard oil
½ tsp panch phoran masala
1 tsp turmeric powder
salt to taste
Method :
Peel the papaya and discard the seeds.
Cut the papaya into very thin pieces.
Peel and cut the potatoes into thin pieces.
Heat the oil and add the panch phoran and allow them to splutter.
Lower the flame and add the papaya and potato pieces.
Add salt and turmeric powder.
Add a few tbsp of water and cover with a lid.
Cook over a low flame till the vegetables are tender.
This preparation will be moist (neither too dry nor too wet).
Lau Tarkari (Bottlegourd Curry)
Ingredients:
1 small Bottlegourd
1/2 tsp Cumin seeds
2 slited Green chillies
1/2 inch finely chopped Fresh ginger
1/4 tsp Turmeric powder
1/4 tsp Coriander powder
1/2 tbsp Mustard oil
Salt to taste
Method:
1.Cut the bottlegourd thinly.
2.Heat oil in a pan, add the cumin seeds and green chillies, allow to pop up.
3.Add the ginger and saute for a minute.
4.Add the lau and cover cook for 5-7 minutes on medium heat.
5.Add the coriander powder, turmeric powder and salt , stir well.
6.Cover cook until the bottlegourd is cooked well and garnish with the cilantro leaves.
7.Serve warm with rice.
1 small Bottlegourd
1/2 tsp Cumin seeds
2 slited Green chillies
1/2 inch finely chopped Fresh ginger
1/4 tsp Turmeric powder
1/4 tsp Coriander powder
1/2 tbsp Mustard oil
Salt to taste
Method:
1.Cut the bottlegourd thinly.
2.Heat oil in a pan, add the cumin seeds and green chillies, allow to pop up.
3.Add the ginger and saute for a minute.
4.Add the lau and cover cook for 5-7 minutes on medium heat.
5.Add the coriander powder, turmeric powder and salt , stir well.
6.Cover cook until the bottlegourd is cooked well and garnish with the cilantro leaves.
7.Serve warm with rice.
Paparer Tarkari (Pappad Curry)
Ingredients:
Potatoes : 4
Chopped Tomatoes : 2
Onion-ginger paste : 2 tbsp
Roasted Masala Papad : 6-8
Dry red chillies : 4
Cumin seeds : 1 tsp
Chilly powder : 1 tsp
Garam masala powder : 2/3 tsp
Oil : 4 tsp
Turmeric to taste
Salt to taste
Method:
1.Peel and cut the potatoes in big cubes.
2.Microwave the potatoes with salt for 8-10 minutes with salt and drain the oil.
3.Break the roasted papads into quarters and set aside.
4.Heat the oil, add the cumin seeds and red chillies, let to splutter.
5.Add the potatoes and fry until turns lightly golden in color.
6.Add the masala paste, salt, chilly and turmeric powder, mix well.
7.Cook over low heat until the oil starts to separate.
8.Add the tomatoes and saute till the tomatoes are mushy.
9.Pour 1 cup of water and cover cook until the potatoes are done.
10.Add the papads and gently stir for couple of minutes.
11.Sprinkle the garam masala powder and serve.
Potatoes : 4
Chopped Tomatoes : 2
Onion-ginger paste : 2 tbsp
Roasted Masala Papad : 6-8
Dry red chillies : 4
Cumin seeds : 1 tsp
Chilly powder : 1 tsp
Garam masala powder : 2/3 tsp
Oil : 4 tsp
Turmeric to taste
Salt to taste
Method:
1.Peel and cut the potatoes in big cubes.
2.Microwave the potatoes with salt for 8-10 minutes with salt and drain the oil.
3.Break the roasted papads into quarters and set aside.
4.Heat the oil, add the cumin seeds and red chillies, let to splutter.
5.Add the potatoes and fry until turns lightly golden in color.
6.Add the masala paste, salt, chilly and turmeric powder, mix well.
7.Cook over low heat until the oil starts to separate.
8.Add the tomatoes and saute till the tomatoes are mushy.
9.Pour 1 cup of water and cover cook until the potatoes are done.
10.Add the papads and gently stir for couple of minutes.
11.Sprinkle the garam masala powder and serve.
Yummy Arhar dal (Tarkari Diyea Arhar Dal)
Ingredients :
1 cup Arhar dal
1/2 cup chopped Mixed vegeteables
1 Onion-chopped
1 tsp Paanch phoron
3 slited Green chillies
1 tsp Mustard seeds
½ tsp Turmeric powder
¼ tsp Red chilly powder
1 tbsp Mustard oil
1 sprig Curry leaves
A pinch asafoetida
Salt to taste
Method :
1.Wash, soak the dal with 2 cup of water overnight and drain.
2.Pressure cook the dal with 2 cup of water, turmeric powder and salt upto 2 whistles until the dal becomes soft and consistent.
3.Heat oil in a pan, add the mustard seeds, paanch phoron and curry leaves and allow spluttering.
4.Add the onion, chilly powder, and fry for 2-3 minutes.
5.Add the vegetables and cook for 6-7 minutes until cooked well.
6.Add the cooked dal along with coriander leaves and cook for couple of minutes.
7.Serve hot with rice or roti.
1 cup Arhar dal
1/2 cup chopped Mixed vegeteables
1 Onion-chopped
1 tsp Paanch phoron
3 slited Green chillies
1 tsp Mustard seeds
½ tsp Turmeric powder
¼ tsp Red chilly powder
1 tbsp Mustard oil
1 sprig Curry leaves
A pinch asafoetida
Salt to taste
Method :
1.Wash, soak the dal with 2 cup of water overnight and drain.
2.Pressure cook the dal with 2 cup of water, turmeric powder and salt upto 2 whistles until the dal becomes soft and consistent.
3.Heat oil in a pan, add the mustard seeds, paanch phoron and curry leaves and allow spluttering.
4.Add the onion, chilly powder, and fry for 2-3 minutes.
5.Add the vegetables and cook for 6-7 minutes until cooked well.
6.Add the cooked dal along with coriander leaves and cook for couple of minutes.
7.Serve hot with rice or roti.
Green Banana Tarkari
Ingredients :
6-7 green bananas
2 medium-sized potatoes
1 tsp cumin seeds
1 tsp black pepper powder
2 tbsp mustard oil
1 tsp turmeric powder
salt to taste
Method :
Peel the bananas and the potatoes, and cut them into medium-sized cubes.
Heat the oil and add the cumin seeds.
Stir for one minute and then add the vegetables.
Lower the flame and add the salt and turmeric powder and mix.
Add ½ a cup of water and cover with a lid and cook till the bananas and potatoes are tender.
Add the black pepper and mix well. Serve with luchis
6-7 green bananas
2 medium-sized potatoes
1 tsp cumin seeds
1 tsp black pepper powder
2 tbsp mustard oil
1 tsp turmeric powder
salt to taste
Method :
Peel the bananas and the potatoes, and cut them into medium-sized cubes.
Heat the oil and add the cumin seeds.
Stir for one minute and then add the vegetables.
Lower the flame and add the salt and turmeric powder and mix.
Add ½ a cup of water and cover with a lid and cook till the bananas and potatoes are tender.
Add the black pepper and mix well. Serve with luchis
Cabbage with potatoes and peas (Bandhakopir Tarkari)
Ingredients:
1 small Cabbage
2 diced Potatoes
1 tbsp Peas
1 tbsp Ginger paste
1 Tomato
2 Green chillies
1 Bay leaf
1 tsp Chilly powder
1/2 tsp Turmeric powder
1/2 tbsp Cumin powder
1/2 tsp Sugar
1/4 tsp Garam masala
2 tbsp Mustard oil
Salt to taste
Method:
1.In a vessel boil the cabbage until become soft and drain out the excess water.
2.Heat oil in a kadai and fry the potatoes lightly and keep aside.
3.In the same oil, add the ginger paste, bay leaf and tomato, saute for 30-40 seconds.
4.Add the cabbage and potatoes with 2-3 tsp of water, cook until potatoes become soft.
5.Add the peas, garam masalaa, turmeric powder, cumin powder and cook until the water gets evaporated.
6.Serve hot with rice or roti.
1 small Cabbage
2 diced Potatoes
1 tbsp Peas
1 tbsp Ginger paste
1 Tomato
2 Green chillies
1 Bay leaf
1 tsp Chilly powder
1/2 tsp Turmeric powder
1/2 tbsp Cumin powder
1/2 tsp Sugar
1/4 tsp Garam masala
2 tbsp Mustard oil
Salt to taste
Method:
1.In a vessel boil the cabbage until become soft and drain out the excess water.
2.Heat oil in a kadai and fry the potatoes lightly and keep aside.
3.In the same oil, add the ginger paste, bay leaf and tomato, saute for 30-40 seconds.
4.Add the cabbage and potatoes with 2-3 tsp of water, cook until potatoes become soft.
5.Add the peas, garam masalaa, turmeric powder, cumin powder and cook until the water gets evaporated.
6.Serve hot with rice or roti.
Fish And Vegetable Curry (Macher Tarkari)
Ingredients:
250 gm Fish steaks
2 boiled Potatoes- cut into large pieces
1 large Onion- ground to paste
1 Tomato- pureed
2 Dried red chillies
2 tsp Ginger-garlic paste
2 tsp Cumin-coriander powder
1/2 tsp Mustard seeds
1/2 tsp Turmeric powder
1/4 tsp Garam masala
1 tbsp Oil
Salt to taste
Method:
1.Clean and marinate the fish with turmeric and salt for 10-15 minutes.
2.Heat half of oil in a pan and shallow fry the fish until becomes golden color on both sides.
3.Drain the excess oil on a paper towel and keep aside the fish.
4.Heat the remaining oil in the pan, add the mustard seeds and dried red chillies, saute until mustard seeds pops up.
5.Add the ginger-garlic paste and onion paste, cook until the onion begins to turn light brown.
6.Add the tomato puree and cook until the oil separates.
7.Add a pinch of turmeric powder, cumin-coriander powder and cook for 2-3 minutes.
8.Add 2 cups water and salt, bring to a boil.
9.Reduce the heat, add the fish, potatoes and garam masala, stir.
10.Cover and cook for 5-6 minutes until fish is done.
11.Garnish with coriander leaves and serve hot.
250 gm Fish steaks
2 boiled Potatoes- cut into large pieces
1 large Onion- ground to paste
1 Tomato- pureed
2 Dried red chillies
2 tsp Ginger-garlic paste
2 tsp Cumin-coriander powder
1/2 tsp Mustard seeds
1/2 tsp Turmeric powder
1/4 tsp Garam masala
1 tbsp Oil
Salt to taste
Method:
1.Clean and marinate the fish with turmeric and salt for 10-15 minutes.
2.Heat half of oil in a pan and shallow fry the fish until becomes golden color on both sides.
3.Drain the excess oil on a paper towel and keep aside the fish.
4.Heat the remaining oil in the pan, add the mustard seeds and dried red chillies, saute until mustard seeds pops up.
5.Add the ginger-garlic paste and onion paste, cook until the onion begins to turn light brown.
6.Add the tomato puree and cook until the oil separates.
7.Add a pinch of turmeric powder, cumin-coriander powder and cook for 2-3 minutes.
8.Add 2 cups water and salt, bring to a boil.
9.Reduce the heat, add the fish, potatoes and garam masala, stir.
10.Cover and cook for 5-6 minutes until fish is done.
11.Garnish with coriander leaves and serve hot.
Spicy vegetables in Yogurt
Ingredients:
1 cup Fresh Vegetables
125 ml Plain Yogurt
1 chopped Onion
2 cloves chopped Garlic
10 pod Cardamom
1/2 inch chopped Ginger
1/2 tsp Lemon juice
3/4 tsp Turmeric powder
1/2 tsp Cinnamon powder
1/2 tsp Red chilly powder
1 tsp Coriander powder
1 tbsp Butter
1/4 cup chopped Coriander leaves
Pepper to taste
Salt to taste
Method:
1.Blend the yogurt, ginger, garlic and onion into smooth mixture.
2.Add the lemon juice, salt and pepper, mix lightly.
3.Add the spices except cardamom pods and blend until nicely mixed.
4.Add few coriander leaves and mix until lightly blended.
5.Melt the butter in a pan, add the blended ingredients and saute.
6.Powder the cardamon pods and add to the sauce, mix well.
7.Add the vegetables and mix lightly.
8.Add the remaining coriander leaves and cook for 10-15 minutes over low heat until the vegetables are cooked.
1 cup Fresh Vegetables
125 ml Plain Yogurt
1 chopped Onion
2 cloves chopped Garlic
10 pod Cardamom
1/2 inch chopped Ginger
1/2 tsp Lemon juice
3/4 tsp Turmeric powder
1/2 tsp Cinnamon powder
1/2 tsp Red chilly powder
1 tsp Coriander powder
1 tbsp Butter
1/4 cup chopped Coriander leaves
Pepper to taste
Salt to taste
Method:
1.Blend the yogurt, ginger, garlic and onion into smooth mixture.
2.Add the lemon juice, salt and pepper, mix lightly.
3.Add the spices except cardamom pods and blend until nicely mixed.
4.Add few coriander leaves and mix until lightly blended.
5.Melt the butter in a pan, add the blended ingredients and saute.
6.Powder the cardamon pods and add to the sauce, mix well.
7.Add the vegetables and mix lightly.
8.Add the remaining coriander leaves and cook for 10-15 minutes over low heat until the vegetables are cooked.
Jackfuit And Potato Tarkari
Ingredients :
500 gms unripe jackfruit
400 gms potato
1 medium-sized onion
1 cup mustard oil
2 bay leaves
½" peace of cinnamon
3 cloves
2 cardamoms
2 dry red chillies
1 tsp garam masala powder
1 tsp cumin seeds powder
1 tbsp coriander powder
salt to taste
For garnishing :
Coriander leaves (chopped)
Method :
Peel the jackfruit and cut into cubes.
Heat a pan of water and add salt to it.
Once the water comes to the boil, add the jackfruit pieces and allow to simmer for 3-4 minutes.
Drain out the water and keep aside.
Peel the potatoes and cut into cubes.
Sprinkle salt and keep aside.
Slice the onions into long pieces.
Heat the mustard oil, leaving 1 tbsp aside.
Add the bay leaves and the whole spices and allow to splutter.
Add the onion and fry till it is a light golden brown in colour.
Mix in the jackfruit and the potato pieces and fry over a low flame, covering with a lid.
Add 2 tbsp of water and stir from time to time, and add the garam masala powder and cook till the potato and jackfruit pieces are tender.
In another pan, heat 1 tbsp of oil and add the spice powders.
Sprinkle this over the prepared jackfruit and mix well.
Transfer to a serving dish and serve garnished with chopped coriander leaves.
500 gms unripe jackfruit
400 gms potato
1 medium-sized onion
1 cup mustard oil
2 bay leaves
½" peace of cinnamon
3 cloves
2 cardamoms
2 dry red chillies
1 tsp garam masala powder
1 tsp cumin seeds powder
1 tbsp coriander powder
salt to taste
For garnishing :
Coriander leaves (chopped)
Method :
Peel the jackfruit and cut into cubes.
Heat a pan of water and add salt to it.
Once the water comes to the boil, add the jackfruit pieces and allow to simmer for 3-4 minutes.
Drain out the water and keep aside.
Peel the potatoes and cut into cubes.
Sprinkle salt and keep aside.
Slice the onions into long pieces.
Heat the mustard oil, leaving 1 tbsp aside.
Add the bay leaves and the whole spices and allow to splutter.
Add the onion and fry till it is a light golden brown in colour.
Mix in the jackfruit and the potato pieces and fry over a low flame, covering with a lid.
Add 2 tbsp of water and stir from time to time, and add the garam masala powder and cook till the potato and jackfruit pieces are tender.
In another pan, heat 1 tbsp of oil and add the spice powders.
Sprinkle this over the prepared jackfruit and mix well.
Transfer to a serving dish and serve garnished with chopped coriander leaves.
Vegetable Tarkaari
Ingredients
Cauliflower : 1
Potato : 2
Green peas : 100 gm
Coriander powder : 2 tbsp
Oil : 3 tbsp
Masala powder : 1 tsp
Cumin powder : 1 tsp
Cumin : ½ tsp
Sugar : 1 tsp
Brinji leaf : 2 tsp
Ginger : a small piece
Coriander leaves : a little
Chilli powder : as needed
Salt : as needed
Method:
Clean cauliflower and cut into flowerettes.
Peel skin of potato and cut into small pieces.
Cut coriander leaves finely.
Peel skin of ginger and crush.
Heat oil in a frying pan.
Add cumin, brinji leaf, ginger and fry.
Add cauliflower, potato, beans and fry for sometime.
Add coriander powder, masala powder,cumin powder, chilli powder, salt, sugar stir well and cover the pan with a lid.
Do not add water.
Stir well in between.
When the vegetables are cooked, add coriander leaves and remove the pan from the stove.
Cauliflower : 1
Potato : 2
Green peas : 100 gm
Coriander powder : 2 tbsp
Oil : 3 tbsp
Masala powder : 1 tsp
Cumin powder : 1 tsp
Cumin : ½ tsp
Sugar : 1 tsp
Brinji leaf : 2 tsp
Ginger : a small piece
Coriander leaves : a little
Chilli powder : as needed
Salt : as needed
Method:
Clean cauliflower and cut into flowerettes.
Peel skin of potato and cut into small pieces.
Cut coriander leaves finely.
Peel skin of ginger and crush.
Heat oil in a frying pan.
Add cumin, brinji leaf, ginger and fry.
Add cauliflower, potato, beans and fry for sometime.
Add coriander powder, masala powder,cumin powder, chilli powder, salt, sugar stir well and cover the pan with a lid.
Do not add water.
Stir well in between.
When the vegetables are cooked, add coriander leaves and remove the pan from the stove.
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