Monday, November 29, 2010

GLAZED CARROTS

Ingredients:

6 large carrots, halved,
3 tablespoons Ching's Secret Soy Sauce,
3 tablespoons Ching's Secret Vinegar,
 2 cloves garlic, minced,
 2 teaspoons sesame oil,
 2 teaspoons minced fresh ginger root,
1/4 teaspoon Chinese five-spice powder.

Method:
Bring a large pot of water to boil, add the carrots and parboil for 5 minutes. Drain and rinse with cold water. In a large glass dish, combine the remaining ingredients. Add the carrots and marinate for 30 minutes. Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using a oiled wire hinged vegetable basket or just directly on the rack , grill the carrots, turning constantly for a total of 10 minutes, until slightly charred

Sunday, November 28, 2010

PEPPER FRIED RICE


INGREDIENTS
1 1/2 CUPS UNCOOKED RICE
5 peppercorns
3 flakes garlic crushed
2 green chilles chopped
2 spring onions
2 carrots grated and squeezed well
1 tsp salt
1 1/2 tsp crushed peppercorns
1/2 tsp ajinomoto
1/2 tsp vinegar

METHOD
Boil rice. Chop spring onions till the greens. Keep greens separately. Heat 3 tbsp oil in wok. add peppercorns garlic , green chillies, white of onions. Cook for a minute. Add grated carrot, salt, peper and ajinomoto. Cook for 1/2 minute. Add rice and vinegar. Mix gently. Add green onions. Stir fry the rice for 2 mins. Serve hot

KIMCHI SALAD

INGREDIENTS

4 CUPS CABBAGE CUT INTO 1" squares preferably chinese cabbage
1tsp salt , 1/4 cup vinegar

DRESSING
1tsp red chilli paste,
1/2 tsp salt
2tsp sugar
2tsp soya suce
1tbsp vinegar
2tbsp tomato ketchup
1tbsp red chilli sauce

METHOD
Sprinkle salt and vinegar on cabbage kept in a bowl. Crush cabbage well with fingers. Keep aside covered for 30 mins. Strain cabbage. Leave it in the strainer for 15mins. Add all other ingredients of the dressing to the cabbage. Toss lightly so that the paste coats the cabbage. Let it stand for 30 mins. Serve at room temp.

FALAFEL

FALAFEL
INGREDIENTS
1/2 Cup dried chick peas ( soaked overnite)
1/2tsp coriander seeds
1/2 tsp cumin seeds
1/2 onion chopped
1tsp minced garlic
1 1/2 tsp minced garlic
2tbsb semolina
1/2 tsp baking soda
1 1/2 tsp red chilli powder
3/4 tsp salt
1/2 cup chopped cilantro or coriander

METHOD
Grind the chick peas. add all other ingredients except sooji and soda. Grind
to make a fine paste.Add soda and sooji. mix well. make small rounds and flatten them to make falafels. Now deep fry them and serve with pita bread.

MUSHROOM PARSLEY BRUSCHETTA

Ingredients 200gms mushrooms chopped finely
3/4 cup chopped parsley
4tbsp olive oil
1 onion chopped very finely
4 flakes garlic chopped
3/4 tsp salt
1tsp dried oregano
1/2 tsp ground peppercorns

BREAD
ONE SMALL FRENCH BREAD CUT INTO SLICES
4tbsp olive oil
4 flakes garlic crushed.

METHOD
Heat oil, add garlic and onions. cook for 3 to 4 mins till onion turns brown. Add mushroom and cook 4 twwo mins. add coriander. Add salt , pepper and oregano and mix well. For the bread, mix garlic flakes with oil and brush it on each slice. At serving time, bake the slices in oven for 10mins till slightly crisp. spread tbsp mixture on slice and serve instantly.

SCHZEWAN BABYCORN

Ingredients
200gms - baby corns ( if think den cut lengthwise )
3/4 cup water
1 seasoning cube
2tbsp ginger garlic paste
3-4 dry red chillies
2 capsicums 1 red and 1 yellow , cut into 1" pieces
1 onion cut into four and seperated
1 1/2tbsp soya sauce
2tsp vinegar
3tbsp tomato sauce
a pinch Ajinomoto
1/4 tsp red chilli powder
1 1/2 tbsp cornflour dissolved in 1/2 cup watrer
METHOD
Mix watrer and seasoning cube in pan. Add ginger garlic paste and red chillies. keep on fire and give one boil. Add baby corns. simmer on low flame for 5 mins, till baby corns get done.
Mix cornflour in water. Add soya sauce, vinegar, toamto sauce, ajinomoto and red chillli powder. Add cornflour paste to the baby corns. Add capsicums and onions and cook further for 2 mins tilll sauce turns thick and coats the bab corns. Add salt if requires as cube as salt tin it. serve hot with rice or noodles.

RICE FRITTERS

INGREDIENTS

1Tbsp olive oil
1 onion finely chopped
1/4tsp saffron
3/4 cup rice
1/2 cup grated carrots
3/4tsp salt
3tbsp coriander
3/4 cup pizza cheese
1/4tsp black pepper
1/2 tsp chilli flakes
oil for fryng

FILLING
2tbsp toamto ketchup
1/2tsp oregano
A pinch of salt
1 jalepeno or green chilli chopped

COATING
4tbsp flour
1/4tsp salt
1/4 tsp pepper

METHOD
In a heavy bottom saucepan, heat olive oil. Add chopped onion and saffron. Cook until onion turns soft. Add carrots and salt. Stir for 2 mins. Add rice, coriander and 1 1/2 cups water. Boil uncovered. Cover cook on low heat until the liquid dries up fully and the rice is tender. Spread the cooked rice on a plate to cool. when the rice turns cold, nix in cheese, pepper and red chilli flakes. Mash lightly. Check salt and seasonings. Mix tomato ketchup with oregano and jalepano/ green chilli in a bowl. add salt and keep aside. To form a rice bowl, place a portio of the rice mixture in the palm of ur hand. flatten it slightly. Spread 1/2 tsp of the ketchup oregano mixture onto the rice in your hand. Cover the ketchup with another portion of mixture. Using both hands, shape the rice into a ball. Mix all coating ingredients in a plate. Roll the balls in flour mixture. Heat oil , and fry till they turn golden brown. serve hot

Saturday, November 27, 2010

TANGY BABYCORN

Ingredients

200gms baby corns
1tbsp coriander paste
1/2 cup curd
1 1/2 tsp garlic paste
2 green chillies chopped
1tsp salt
haldi a pinch
chat masala to sprinkle

METHOD
Pressure cook all the ingredients together except chat masala to give a whistle. Remove from a fire. After the pressure drops, open the cooker and dry the water. Sprinkle chat masala and serve.

HANDI CHANA

HANDI CHANA

INGREDIENTS

2 CUPS KABULI CHANA
2 MOTI ILACHI
3 -4 CLOVES
1 LARGE ONION CHOPPED
1TSP GARLIC PASTE
I TSP GINGER PASTE
2TSP SALT
3TSP CHANA MASALA
1/2 TSP RED CHILLI POWDER
1/2TSP GARAM MASALA
4TSP DHANIA POWDER
2TSP BHUNA ZEERA POWDER
3TSP TAMRIND PULP
1 TOMATO
1-2 GREEN CHILLIES CUT LENGTHWISE
FEW GINGER JULIENNES

MEHOD

Soak the chanas overnite. Put in pressure cooker, add 4 cups water fresh. Add finely chopped onion, moti ilaichi, laung, garlic paste and ginger paste. pressure cook to give 1 whistle.and keep on low flame for 15 to 20 mins. after pressure drops, add salt dhania pwder, chana masala, jeera pwder, garam masala black pepper red chilli and tamrind pulp. mash chanas a bit. Again pressure cook for 2 to 3 whistles. serve hot with tomatoes chopped ginger and green chilli

HONEY CHILLI SPROUTS

                               INGREDIENTS

3 cups moong sprouts OR MIXED ONES
2tsp honey
2tbsp lemon juice
2sp soya sauce
1/2 tsp red chilli powder
8-10 peppercorns crushed
1tomato chopped
1green chilli chopped
1 1/2" piece inger- grated
1tsp salt

METHOD
Steam the sprout still slightly soft. remove from heat. In a bowl add all the ingredients and toss well. Garnish wid chopped spring onion greens or coriander.

Thursday, November 25, 2010

Veg momos

Ingredients :
1cup maida
1tbsp oil
1/4 tsp salt
Water
Procedure :
Sift maida with salt. Add oil and knead with enough water to make a still dough of rolling consistency.

PREPARING FILLING
Ingredients :
Chopped finely cabbage- 2 cups
Mushrooms-6
carrot large- 1 grated
Chopped onions-1
garlic-1/2tsp paste
 ginger- 1/2tsp paste
Ground black pepper-1/2tsp
green chilies-2 chopped
 1tsp-Salt

Procedure to make filling:
Heat 2 tbsp oil, add onion. fry till soft. Add mushrooms andcook further for 2 mins. Add carrot,green chiili
and ginger garlic paste. Mix well and add the cabbage. Stir  fry on high flame for 3 mins. Add salt, pepper o taste. keep the filling aside to cool. make marble size balls and roll as thin as possible to make 5 inch rounds. put 1heaped tbsp of the filling. Picj up the sides into losse folds like frills and keep collecting each fold in the centre to give a flattened ball shape. make momos and keep aside. place moos in greased idli stand or steamer stand.cover and steam for about 10 mins. Chek with knife. if knife is clean, remove from fire.

Veg bullets


REQUIRED ITEMS:
Boiled potatoes               ----- 2
Boiled carrot pieces         ----- 1/2 cup
Boiled green peas            ----- 1/2 cup
Bread crumbs                 ----- 1 cup
Corn flour                        ----- 1tbsp
Salt                                 ----- as required
Red chillie powder           ----- as required
Oil                                   ----- as required

PROCEDURE: 
  1. Take a pan and heat it for 2 sec.
  2. Pour 2 cups of oil in it and heat it for 2 sec.
  3. Take a bowl and add boiled potatoes in it.
  4. Add boiled carrot pieces and green peas in it.
  5. Smash with hands to make it as a paste.
  6. Now add corn flour and bread powder in it.
  7. Add water in it if required to make it as a smooth dough.
  8. Now add salt and red chillie powder in it as per your taste.
  9. Mix well to make it as a smooth dough.
  10. Now make the dough into small balls and keep aside.
  11. Now make the balls into bullet shape and take into a plate.
  12. Dip one by one all bullets in the heated oil.
  13. Fry the bullets untill the bullets comes to golden brown colour.
  14. After bullets comes to golden colour, remove fried bullets from the oil and take into a plate.
  15. Now make the stove off.
  16. Now you are ready with veg bullets infront of you.
  17. Eat and enjoy the very tasty, delicious, yummy and crispy snack item veg bullets.

METHI PALAK DHOKLA


Ingredients

1 cup chola dal (split cow peas)
3/4 cup chopped spinach (palak)
3/4 cup chopped fenugreek (methi)
leaves
1 tbsp
oil
1 tsp ginger-green chilli paste
1/2 tsp asafoetida (hing)
1 tsp fruit salt
salt
to taste
1/4 tsp
oil for greasing


Method 
 

  1. Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside.
  2. Blend in a mixer, adding water as required (approximately ¾ cup) to a smooth paste.
  3. Add the spinach, fenugreek, oil, ginger-green chilli paste, asafoetida and salt and mix well.
  4. Just before steaming, sprinkle the fruit salt and add 2 tsp of water over it.
  5. When the bubbles form, mix gently.
  6. Divide the batter into 2 equal portions and pour a portion of the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it to make an even layer.
  7. Steam for 10 minutes or till the dhoklas are cooked.
  8. Cool slightly and cut into equal pieces.
  9. Repeat with the remaining batter to make 1 more thali. Serve immediately

VEG BALLS IN GARLIC SAUCE

Ingredients:
For the Vegetable Balls-
 1/2 cup grated carrot,
 ½ cup cauliflower,
 1/2 cup finely chopped french beans,
 2 tsp bread crumbs,
 1 tbsp cornflour,
 1 tsp oil,
 salt and black pepper powder to taste,
 oil for deep-frying

For Garlic sauce
 1 tsp Smith and Jones Ginger Garlic paste,
1/2 tsp finely chopped green chilli,
 1 tsp Ching's Secret Vinegar,
1 tsp Ching's Secret Soy sauce,
1 tsp Ching's Secret Oyster sauce,
 1/4 cup finely chopped spring onions whites,
1 tsp sesame oil, ¼ teaspoon pepper, crushed,
 1/4 tsp cornflour,
 1½ tablespoons Ching's Secret Schezuan sauce,
 1 tsp sugar

Method:
Heat oil in wok and stir fry the vegetables for 2-3 minutes.Turn of the gas and keep it aside to cool.To these vegetables add salt, soya sauce, pepper powder, bread crumbs, corn flour and mix well. Add water only if required.Make small sized balls and deep fry in oil till they turn golden brown. Drain them in paper tissue and keep them aside.
Heat oil in wok and add all ingredients of the Garlic Sauce. Keep stirring the sauce till it thickens. Usually it takes 5-7 minutes.Dip veg balls into the hot garlic sauce just before serving.Garnish with finely chopped spring onion greens.

Thursday, November 4, 2010

TOMATO BRUSCHETTA

Ingredients3 cups assorted tomatoes like cherry, plum etc. either halved or quartered (if large)
1 small red onion, finely chopped
4 tbsp olive oil
4 tbsp fresh basil, chopped
2 tbsp balsamic vinegar
2 garlic cloves, finely chopped
 black pepper
cheeese grated
italian bread

Method
Combine all the ingredients together and season with salt and pepper except cheese. keep it in fridge. Let the tomato mixture stand for an hour or so to let the flavours seep in. Top each lightly roasted toast with cheese with a generous helping of  chilled tomato mixture and serve.

Tangy potato paneer

Ingredients

2 cups paneer(cottagte cheese) cubes
10 to 12 baby potatoes , boiled
1 cup boiled green peas
25 of ginger (adrak)
2 to 3 green chillies, finely chopped
2 tsp dried mango powder (amchur)
1/2 tsp freshly crushed freshly ground black pepper powder
1 tsp lemon juice
1 tbsp oil

salt to taste
For The Garnish
2 tbsp chopped coriander (dhania)


Method

  1. Heat the oil in a non-stick pan and add the green chilles and ginger and sauté for 1 minute.
  2. Add the paneer, potatoes and green peas and cook for another minute.
  3. Add the amchur, crushed pepper, lemon juice and salt and mix well.
  4. Serve hot garnished with the chopped coriander.

                                                                                                                                     

Corn Kababs

Ingredients


1/2 cup white corn (makai ke dane)
1/4 cup capsicum, finely chopped
2 green chillies, finely chopped
3 tsp rice flour (chawal ka atta)
salt to taste

Other ingredients
oil for deep-frying
For serving
Green Chutney


Method

  1. Purée the corn in a blender, without using any water, to get a coarse paste.
  2. Combine the corn, capsicum, green chillies, rice flour and salt and mix well.
  3. Divide this mixture into 7 equal portions. Shape each portion into a round, press the rounds lightly to make flat kebabs.
  4. Deep fry the kebabs in hot oil till they are golden brown.
  5. Drain on absorbent paper.
  6. Serve hot with green chutney.