Friday, December 31, 2010

RUM SOAKED SPONGE CAKE WITH TROPICAL FRUITS DRESSING



Ingredients:
1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (280gms)
1 tsp baking powder
1/2 tsp baking soda (soda bicarb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml soda water


RUM COATING


  • Fruit:


  • 1  cup  cubed pineapple


  • 1  cup  cubed peeled kiwifruit


  • 1  cup  cubed peeled ripe mango


  • 1  tablespoon  sugar



  • Procedure:
    1.Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.
    2.Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff.
    [Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].
    3.Once all the flour is used up, beat the batter as above till light (5-7 minutes). 4.Add the soda and mix gently till smooth.
    5.Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.
    6.Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).
    7.Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing .


    Combine the rum, condensed milk, and evaporated milk in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. Pierce top of entire cake with a skewer. Pour rum mixture evenly over top of cake in two batches, beginning at outer edge and working inward. Cool to room temperature. Cover and refrigerate overnight. Run a knife or spatula around outside edge of cake. Place a serving plate upside down on top of cake; invert onto plate.

    To prepare fruit, combine the pineapple, kiwifruit, mango, and 1 tablespoon sugar. Cover and refrigerate overnight

    SERVE CAKE WITH THIS FRUIT MIXTURE..

  • 1/2  cup  sugar


  • 1/4  cup  dark rum


  • 1  (14-ounce) can fat-free sweetened condensed milk


  • 1  (5-ounce) can evaporated fat-free milk
  • BAKED POTATO WITH CREAM CHEESE DRESSING


     Ingredients: Oven temp: 400 F/204 C
    4 large potatoes
    salt according to taste
    powdered black pepper to taste
    aluminium foil-big enough to wrap each potato completely

    For the dressing mix together
    3 cups hung curd
    2 tbsp pizza cheese
    1 tsp salt or to taste
    1/8 tsp powdered black pepper
    1 tbsp celery-chopped OR
    1 tsp celery salt
    Method: Wash and scrub potatoes and wipe them dry. Rub potatoes with salt and pepper
     and prick with a fork at two or three places, so that they do not burst while baking.
    Place each potato in the centre of a square of aluminium foil and wrap tightly,
     covering the potato completely. Place in a pre-heated oven and bake for an hour.
    Remove from oven and check for doneness (should be able to dent them with the thumb
    and forefinger, without much pressure). In case not done, bake for some more time.
    Before serving, bake potatoes uncovered for about 5 minutes so that the covering becomes a bit crisp.
    Remove from oven and make a cross cut, like a plus sign, in the centre of one flat
    side of the potato, place the forefinger and thumbs of both hands in each corner
     formed by the plus sign, and press. A place is thus created for the dressing. Before serving keep iit in warm oven till cheese melts
    GOBHI MUSSALLAM


    Ingredients:
    1 cauliflower
    1 tbsp lemon juice
    2 tbsp water
    1 1/2 tsp salt
    1/4 cup oil
    1 cup onions-chopped fine
    1 cup onion-grated
    1 tsp ginger paste
    1 tsp garlic paste
    1 tsp coriander powder
    1 tsp cumin seed powder
    1 tsp kashmiri chilli powder
    1 tsp turmeric powder
    1 cup tomatoes-blanched, peeled and chopped fine
    1 cup tomatoes-pureed and strained
    1 tsp salt

    Garnish
    cardamom powder
    garam masala

    Method:
     Mix together the water, lemon juice and the salt.
    Cut off the stem of the cauliflower right till the base. Prick with a sharp knife all over.
    Place the cauliflower in a deep pan with water to cover and add lemon juice.
     Bring to a boil, shut off the heat and leave the cauliflower in it till cool.
     Drain and leave aside. Or you can steam it till cooked but firm.
    Heat oil and add chopped onions. Saut�ill brown. Add the grated onions, ginger
     and the garlic paste, coriander, cumin, chilli powder, turmeric and the tomatoes.
    Stir fry till fat separates. Add to this the blended tomato and cook for 5 minutes. Add salt to this gravy.
    Place the cauliflower in the pan and cover with the gravy. Cover tight and cook over low heat for 15-20 minutes. ALTERNATE METHOD: you can deep fry the cauliflower.
    Serve hot garnished with the cardamom and garam masala.
    Macroni Hot  Pot




    Ingredients:
    1/2 packet macaroni (100 gm)
    4 cups water
    1 tsp salt
    1 tbsp oil
    1/4 cup butter
    1 1/4 cup tomato puree
    1 capsicum-chopped fine
    1 large onion-chopped fine
    3/4 cup grated cheese
    1/4 tsp powdered black pepper
    2 tsp salt
    1 tsp ajwain
    1/2 cup cream
    cheese for garnishing

    Method:
     Cook the macaroni in four cups water to which is added 1 tsp salt and 1 tbsp oil.
    Drain out the macaroni in a colander and return to the pan.
    Heat butter. Add ajwain. Now add onion , wen it turns pink, add puree, capsicum. Add the macaroni with 1/2 cup of the cheese, black pepper,
    salt, cream and arrange onto the oven-proof serving dish.
    Sprinkle the rest of the cheese over it, and bake in the pre-heated oven for about half an hour. Serve hot

    Thursday, December 30, 2010

    KOHLAPURI VEGETABLES



    Ingredients:
    1/2 kg mixed vegetables-chopped
    2 tbsp yogurt (mix with ginger-garlic paste & leave for 3-4 hours)
    1 tsp ginger-garlic paste
    2 tsp lemon juice
    1 1/2 tsp salt
    2 tbsp oil
    1/2 cup onion-grated

    Dry roast separately and grind
    1/4" cinnamon
    1/2 tsp cloves
    1/4 tsp peppercorns and black cumin
    1/4 tsp broken up mace
    1/4 dry grated coconut
    1 tbsp coriander seeds
    1 tsp dagar phool (available in Bombay, Pune, etc.)
    2 Kashmiri mirchi

    Method
    : Mix the vegetables, yogurt, ginger-garlic paste,
    lemon juice, salt and grated onions. Keep aside.
    Heat oil and add the onions and stir-fry till light brown.
    Add the ground masala, saute till well mixed and add the vegetable mixture.
    Bring to a boil, lower the heat and simmer 3-4 minutes and serve.
    HYDERABADI BAINGAN



    Ingredients
    500 gms small aubergine
    1 1/2 tsp cumin seeds
    1/2 tsp fenugreek seeds
    10-12 curry leaves
    1/2 tsp turmeric
    1/2 tspred chilli powder
    Gravy
    1 tsp cumin seeds
    2 tsp coriander seeds
    1 tsp sesame seeds
    1/4 cup peanuts
     1/4 cup onion, roast these together and grind to a powder
    1 tbsp tamarind pulp
    green chillies - to taste
    1 tbsp coriander
    oil and salt to taste

    Method:
     Cut the baingan into quarters, leaving stems intact and soak in salt water.
    Heat oil and add fry jeera, methi, curry patta, haldi and red chilli powder.
     Add drained baingan and fry in the masala for about ten minutes.
    For the gravy, heat the remaining oil and fry the ground masala for. About three minutes.
    Then add the tamarind pulp, green chillies & fresh dhaniya and simmer.
    Finally add baingan in to the gravy & simmer for 10 minutes

    Wednesday, December 29, 2010

    MATAR PUDINA TIKKI


    INGREDIENTS
    1 cup boiled green peas
    ½ cup boiled and mashed potatoes
    2 tbsp mint leaves (phudina)
    Salt to taste
    1½ tsp garam masala
    2 green chillies, finely chopped
    Oil for deep-frying

    1.Combine all the ingredients and blend in a mixer to a coarse mixture (Add a little water if required).
    2.Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.
    3.Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot

    Tuesday, December 28, 2010

    MUGHLAI PANEER TIKKA
    INGREDIENTS
    • 3 cups Paneer cut into 2” cubes
    To be mixed into marinade
    • 3/4 cup thick fresh hung curd
    • 1/4 cup cheese spread
    • 1 tsp green chilli paste
    • 2 tbsp cashewnut powder
    • 1/2 tsp Garam masala
    • Salt to taste
    PROCEDURE
    Combine the paneer cubes with the prepared marinade & toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes. Arrange the paneer pieces on the wire rack in a preheated oven at 200 degree celcius. & grill till the paneer is done, nearly 15 minutes. Remove from oven & serve hot

    Monday, December 27, 2010


    CHINESE TEA EGGS




    Ingredients:
    6 large eggs,
    1 tbsp salt,
     2 tbsp Soy sauce,
     1 star anise(Anasphal),
     2 tbsp Ching's Schezwan Miracle Masala,
    1 tea bag, black tea

    Method:
    Fill a large saucepan with water and place the eggs in the water. Bring the water to low boil over medium heat, and boil the eggs for 3 to 5 minutes. Drain the boiled eggs and allow them to cool. Place each boiled egg on the counter and roll it with the palm of your hand so that the shell cracks all over. Don't remove the shell from the egg. Fill the saucepan with fresh water and add the Ching's Secret Soy sauce, Ching's Schezwan Miracle Masala, the star anise, the salt and the tea bag. Bring the mixture to a boil and place the cracked eggs in the boiling water. Reduce the heat to low and let the eggs simmer for about an hour. Remove the saucepan from the heat and let the eggs sit in the seasoned water until you're ready to peel and eat them, either hot or cold

    Sunday, December 26, 2010

    DAHI VADA



    INGREDIENTS
    Fritter Balls:1 cup urad dal
    1 green chili
    Pinch of hing
    Pinch of baking soda
    Oil for deep frying
    Salted water (1.5 cup salt + ½ teaspoon salt)
    salt to taste
    Yogurt Dressing:
    3 cups yogurt
    1 teaspoon black pepper
    1 teaspoon ginger green chilli crushed
    2 tsp sugar
    salt to taste

    Garnish:3 teaspoon cilantro (coriander) leaves (chopped)
    2 teaspoon cumin seed

    METHOD
    Soak dal overnite. Drain excessive water and grind the dal with green chillies and hing. Now add salt, baking soda. Make vadas out of this batter and deep fry them in hot oil. Now hang curd for atleast 2 hours. In hung curd add all the ingredients . In warm salted water add vadas and squeeze them and keep them in refrigerator . Cover them with wet cloth. When servng add vadas to the yoghurt and garnish them with cumin powder,  cilantro OR haldirams boondi or chana dal.

    Saturday, December 25, 2010

    INSTANT EGG BOWLS


    Ingredients
     Serves 4
     8 Eggs
    Salt to taste
    1 tsp Crushed red chillies
    1 small sized Onion (chopped)
    1/2 medium sized Green capsicum (seeded and thinly sliced)
     4 tbsps Processed cheese (grated)

    METHOD
    Method Take four microwave proof bowls (katoris). Break two eggs into each bowl. Sprinkle salt, crushed red chillies, onion, green capsicum and grated cheese. Sprinkle some more crushed red chillies and keep the bowls in the microwave and cook, uncovered, on Microwave MEDIUM (60%) for two minutes. Serve hot. You can even steam them but for that arrange the eggs in stainless steel katoris and steam in a steamer or a pressure cooker.

    Thursday, December 23, 2010

    Hakka Mushrooms



    Ingredients

    Button mushrooms 10-12 Nos
    Finely chopped gralics 6-8 cloves
    Cornflour 1 tsp
    Finely chopped spring onions 1/2 cup
    Onions rings 1/2 cup
    Soya soup 2 tsp
    Vinegar 1/2 tsp
    Pepper powder 1/4 tsp
    Oil 1 tsp
    Coriander leaves 1 tsp
    Salt to Taste


    Method:
    Dissolve cornflour in 1/2 a cup of water and keep aside.
    Cut Mushrooms into halves, boil and keep aside.
    Heat oil in thick-bottomed pan, add garlic and green chillies and light fry for a minute.
    Add onion rings and saute for 2 minutes.
    Add boiled mushrooms and keep stirring.
    Add cornflour paste, soya sauce, vinegar, pepper powder and salt. Stir fry for a few minutes until it dries up.
    Add spring onions and mix well. Garnish with coriander leaves and serve hot.

    NOTE : SAME PROCEDURE CAN BE DONE WITH  BABY CORNS

    Tuesday, December 21, 2010

     VEG KATHI ROLL

    INGREDIENTS:
    8-10 thin home made large rotis (wrap rotis in aluminium foil and put in a casserole),
    1 cup thin sticks of cucumber (kheera) 
     1 cup carrot sticks - to pickle,½ cup water, ½ cup white vinegar, ½ tsp salt, ½ tsp sugar.

    FILLING
    1 cup nutri nuggets granules - soaked in 2 cups hot water for ½ hour,
    2 tbsp oil,
     ½ tsp cumin seeds (jeera),
     ¼ tsp nigella seeds (kalonji),
    2 green chillies – chopped,
    4 onions - each cut into half and then widthwise to get half rings,
    ½ tsp turmeric (haldi) powder,
     ½ tsp dry mango powder (amchoor),
    3 tbsp tomato ketchup,
    ¾ cup chopped coriander,
    4 tbsp mint (poodina) - chopped roughly or torn with hands,
    2 capsicums - cut into 1” long, thin strips,
    1 tomato - deseeded & cut into 1” long, thin strips,
    1½ tsp salt,
     ¼ tsp pepper powder,
     ¾ tsp garam masala,
     ½ tsp red chilli powder.
    METHOD

    For the pickled veggies, mix water, vinegar, salt and sugar in a deep pan. Bring to a boil. Take the pan off the fire and add carrots and cucumber. Keep in the vinegar to cool.For making the filling of kathi rolls, heat 1 tbsp oil in a pan, add cumin seeds and nigella seeds.Wait till cumin seeds turns golden.Add green chillies, fry for ½ minute on medium flame (do not brown them), add onions and stir till transparent on low heat for 5-7 minutes.Add nuggets, ½ tsp turmeric powder and dry mango powder.Stir on low heat for 5 minutes.Add ketchup, coriander and mint.Mix for 1-2 minutes.Add capsicum and cook for a minute.Add salt, pepper powder, garam masala and red chilli powder. Cook for 2-3 minutes. Lastly add the tomato fingers and mix lightly. Remove from fire.To assemble the kathi roll, take one roomali roti. Place some filling in the centre. Put some pickled veggies on it. Fold the sides to get a roll. Heat 1 tbsp oil in a pan and warm the roll by putting the joint side down in oil first. Turn carefully with a flat spoon when light golden from the bottom. Pan fry for a minute. Serve with hari chutney and some pickled veggies.  

    Sunday, December 19, 2010

    GUJRATI KADHI



    INGREDIENTS
    2  tablespoon(s) bengal gram flour (besan)
    2  cup(s) yoghurt, preferably sour
    4  cups water
    2  teaspoon(s) grated ginger
    2  green chilli(es) slit or chopped fine
    2  teaspoon(s) sugar or to taste
    1  teaspoon(s) each of mustard seeds and cumin seeds
    ½  teaspoon(s) each of asafoetida and turmeric powders
    2  tablespoon(s) ghee (clarified butter)
    1  red chilli(es) broken into pieces
    4  curry leaves (kadi patta)
    salt to taste
    finely chopped coriander leaves to garnish

    Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt. Keep on low flame for 5  minutes or till the mixture comes to a boil. Keep simmering.
    For the tempering, heat the ghee (clarified butter) in a pan for 2  minute(s). Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
    Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4  minutes.
    Garnish with finely chopped coriander leaves before serving.
    Serve hot with: Yellow Gram Rice or white rice.

    Friday, December 17, 2010

    HONEY CAULIFLOWER DIP





    INGREDIENTS
    CAULIFLOWER FLORETS     10-12
    ONION-                   1 ( CHOPPED)
    TOMATO SAUCE             1/2 CUP
    RED CHILLI SAUCE        4TBSP
    HONEY  1 TBSP
    BLACK PEPPER             1/2TSP
    SALT                    1/2 TSP
    OIL                      2TBSP

    FOR THE BATTER

    MAIDA -   4TBSP
    CORFLOUR- 2 TBSP
    WATER -
    SALT
    BLACK PEPPER

    METHOD

    .STEAM THE FLORETS FOR 3-4 MINS
    MAKE THE BATTER OF MEDIUM CONSISTENCY. AND DIP THE FLORETS IN BATTER AND
     DEEP FRY THEM .
    KEEP ASIDE ON ABSORBENT PAPER.
    FOR THE SAUCE
    HEAT OIL, ADD ONIONS. AS THEY TURM PINK, ADD TOMATO SAUCE, RED CHILLI SAUCE
    BLACK PEPPER, SALT. NOW ADD THE FLORETS. STIR TILL THE SAUCE COATS THE FLORETS. ADD HONEY AND TOSS.
    SERVE INSTANTLY
    KAPI CHO POTATOES






    Ingredients
    4 large potatoes, peeled
    1 teaspoon garlic, chopped
    ½ teaspoon ginger, chopped
    1 teaspoon green chillies, chopped
    1 teaspoon tomato ketchup
    2 tablespoons soya sauce
    ½ teaspoon chilli sauce
    2 teaspoons cornflour mixed with ½ cup water
    4 tablespoons oil
    salt to taste
    For the garnish
    ½ cup spring onion greens, chopped

    How To Proceed
    1. Cut the potatoes into fingers using a serrated knife to get the crinkled shape. ( OPTIONAL)
    2. Parboil the potatoes in salted water till they are almost done.
    3. Heat the oil in a wok or frying pan on a high flame. Add the potato fingers and cook on
    a high flame for a few minutes till the potatoes are cooked. Remove and keep aside.
    4. In the same oil, add the garlic, ginger and green chillies and stir fry for a few seconds.
    Add the potato fingers, tomato ketchup, soya sauce, chilli sauce and salt and mix well.
    5. Add the cornflour paste to the mixture and cook for 1 to 2 minutes.
    6. Serve hot, garnished with the spring onion greens.

    CHEESE FONDUE


    Ingredients

    1 cup milk
    3/4 cheese spread
    2 tbsp onion finely chopped
    1tsp cornflour
    1/2 tsp chilli powder
    1tbsp butter
    salt

    Procedure

    1. Dissolve cornflour in 1tbsp cold milk
    2. Heat butter, saute onions in it for 2mins
    3. Add milk, cheese spred, cornflour solution, salt and mix well
    4. Bring to boil, while stirring continuously.. Sprinke red chilli powder
    5. Serve hot with garlic bread or toasted bread..

    Thursday, December 16, 2010

    Mughali Dum Aloo

    Ingredients:
    Potatoes 10-12 nos. medium size
    Cloves 4 nos.
    Green cardamoms 2 nos.
    Green chilies 2 nos.
    Fresh root ginger grated 50 gms
    Garlic 3 cloves
    Natural yogurt 150 ml.
    Tomato 5-6 nos. medium size
    Ghee 50 gms.
    Grated onions 2 nos.
    Ground coriander 1 tsp.
    Ground cumin 1 tsp.
    Chili powder 1 tsp.
    Turmeric 1/2 tsp.
    Salt As per taste

    Method:
    1. Scrub, scrape or peel the potatoes, then prick them thoroughly using a cocktail stick.
    2. Deep fry until it turns out golden brown.
    3. Grind the cloves, cardamoms, chilies, ginger and garlic to a paste.
    4. Melt the Ghee in a heavy-based saucepan and fry the grated onion in it for a few minutes.
    5. Add the coriander, cumin, chili power and turmeric. Continue to fry for 2-3 minutes.
    6. Add tomatoes and stir for another 10-15 minutes or till this masala leaves oil then add curd
    and stir.This should take about 15-20 minutes.
    7. Add the potatoes and water, stir well and cook for a few minutes until the potatoes are tender, 8. Then serve hot

    Sunday, December 12, 2010

    KHANDAVI

    KHANDVI
    1 1/4 cups Gram flour
    1 inch Ginger roughly chopped
    2 green chillies roughly chopped
    4 tbsp oil
    1 cup youghurt
    1/2 tsp turmeric
    1 tbsp lemon juice
    1tsp musturd seeds
    1 pinch of asafoetida
    2tbsp grated coconut
    2tbsp chopped coriander

    METHOD
    Sift the gram flour into the bowl.Grind together ginger and green chillies.Grease the reverse side of thali or marble table top.Mix together the yougurt and 3 and a half cups of water.Mix the grem flour with the ginger,green chilli paste ,salt,turmeric,lemon juice and yougurt mixture.Mix thouroughly to prevent lumps from forming.cook the mixture in a pan steerin continously till it thickens.Quickly spread the mixture on the greased thali as thinly as possible.while the batter still hot and leave it to cool.When completely cold roll the layer towards you to make a long thin roll.cut the roll into one inch pieces.Heat the oil in the pan,add mustard seeds when the splutter , add the asafoetida and pour over the khandvi.Serve garnish with the coconut and corriander.

    Saturday, December 11, 2010

    Methi matar pullao

    2 CUPS rice
    2 cups chopped fresh methi leaves
    1 cup shellled peas
    1 onion chopped
    Juice of 2 lemons
    2tsp salt
    1/2 tsp haldi powder
    3 tbsp oil

    METHOD
    Heat oil. Add onion and stir fry till transparent. Add methi and peas. Fry for 3-4 mins. Add lemon juice, salt and turmeric. Fry for 1-2 mins. Add 4 cups water. When it boils, add rice. After one boil cover add reduce heat. Cook till rice is cooked. fluff with fork and serve hot.

    lemon rice

    Ingredients

    1 cup rice
    2 lemons
    1/4 tsp halsi
    1tsp sugar
    11/2 tsp salt

    TEMPERING
    2tbsp  oil
    1tsp mustard seeds
    1tbsp chane ki dal
    3 dry red chillies broken
    few curry leaves

    Method
    Boil 5-6 cups water in a pan. Add rice. Cook till done. Spread on a tray. Mix lemon juice, haldi, salt and sugar together in a bowl. Heat oil in a wok. add mustard, dal and red chillies. Cook on very low heat till dal changes it colour. Add curry leaves. Add the lemon juice mixture. Add 1/4 cup water. Cover and simmer on low flame till dal softens and water dries.Add rice and mix. Serve hot

    VEGGIE SANDWICH

    6 slices of white bread
    1 onion thinly sliced(make rings)
    1 tomato thinly sliced
    1 capsicum thinly sliced
    1/2 cup mozarella cheese grated
    1 boiled potato sliced
    1/2 cup coriander chutney
    1 pkt salted butter.

    METHOD
    Take a slice of bread. Apply butter evenly on one side.
    Then spread the coriander chutney over it.
    Then put potato slices ( saute them on tava),tomato slices & capsicum slices on the side where the chutney was put.
    Put onion, then add a little salt and pepper.
    Then take another slice of bread. Apply butter evenly on one side. Then spread the coriander chutney over it.
    Then put this bread over the sandwich with the coriander chutney side facing the sandwich.
    Put some butter one both sides of the sandwich and put it in grill or sandwich maker until it turns golden brown

    SOYA MANCHURIAN

    Ingredients:
    1 Cup Soya chunks,
     1/2 Onion finely chopped,
    2 tbspoon Ginger Garlic Paste,
     3 Green Chillies slit,
     Green onions one bunch finely chopped,
     1 Onion diced,
     1/2 capsicum Diced,
     2 teaspoon Cornflour,
     2 tbsp Soy sauce,
    2 tbsp Tomato Ketchup,
     1 tbsp Vinegar,
      Water,
     Oil for frying,
     Salt 2 taste

    METHOD
    Method:
    Soak the Soya chunks in water for 10 mins till soft. Squeeze the water out from the chunks and deep fry them. Drain on absorbent paper and keep aside. Take oil in a pan and put the chopped green and onion. Saute for 2 mins. Add  Ginger Garlic Paste and Green chillies and cook for some time till the onion becomes tender. Add  Soy Sauce,  Tomato Ketchup and  Vinegar and Cornflour mixed with little water. Add around 2 cups of water and let it boil. Now Add the diced onions and capsicum. Cook for some time. Now add the soya chunks and cook for another 5 mins. Add salt 2 taste. Garnish with green onion. Serve hot with Veg Fried rice or VEG NOODLES

    CAESAR SALAD

    Ingredients

    2 thick slices of bread
    1tbsp oil
    2 garlic cloves crushed
    1/2 bunch iceberg lettuce
    1/2 bunch lollo rosso
    5-6 basil leaves
    100 gms parmesan cheese grated

    Dressing
    2 eggs
    1tsp french mustard paste
    1tsp worcestershire sauce
    2 tbsp extra virgin olive oil
    salt
    3-4 peppercorns crushed

    METHOD
    Cut the bread into one inch pieces. Heat oil in a pan and add garlic. Add the bread cubes and saute till slightly crisp and browned at the edges. Remove and set aside. Wash and tear lettuce leaves roughly and place in a large bowl. Tear the basil leaves and add to the lettuce. Add the fried bread and toss lightly. Add the cheese. BOil sufficient water in a pan, add the aggs and boil for two to three mins. Break lightly the eggs into a seperate bowl and whisk well. Add the mustard paste, worcestershire sauce, olive oil, salt and freshly crushed peppercorns and whisk till well blended. Pour the  dresssing  over the salad and toss lightly. Serve immediately

    Cheese balls

    INGREDIENTS

    3 Cups cheese spread
    3 Eggs
    2tsp red chilli flakes
    2tsp dried herbs
    10 -12 peppercorns
    A pinch of salt
    75gms butter

    METHOD
    Preheat an oven to 200 degree celsius/ 400 degree F. Sift the flour with salt. Place the butter and one cup of water in a pan and stir overlow heat until the butter melts. Add the flour all at once and stir over medium heat until the mixture forms a ball and leaves the sides of the pan. Transfer the mixture to a bowl and cool slightly. Beat in the eggs, one at a time, until the mixture is smooth and shiny. Spoon the mixture into a pastry bag fitted with plain nozzle. Pipe small mounds onto a baking tray. Bake for twenty to twenty five mins or until puffed up and golden brown. M ake a small hole in the base of the puffs with the tip of a knife or a skewer. to allow the steam to escape. Return the puffs to the oven and bake for two mins to dry out the insides. Remove from oven and set aside to cool. Combine the cheese spread , chilli flakes, herbs and pepper and mix well. Spoon into a small pastry bag with nozzle and pipe cheese mixture into the puffs through the hole in the base. Serve immediately
    BREAD UPMA




    INGREDIENTS


    6-8 Slices of day old bread
    4tbsp Oil
    A pinch Asafoetida
    1/2 tsp cumin seeds
    1/4 tsp mustard seeds
    3 medium onion chopped
    1 medium potato boiled and cubed
    3 Tomatoes chopped ( optional )
    2 whole red chilllies
    1 pinch of sugar
    2tbsp groundnuts
    a pinch of turmeric
    salt
    1/2 tsp red chilli powder
    1tsp lemon juice
    2 green chillies chopped
    2 tbsp chopped coriander
    Method
    Cut bread into cubes. Heat the oil in a wok, add hing, whole red chillies,cumin seeds and mustard seeds. When the cumin seeds begin to splutter, add onion and saute till translucent. Add tomato. when tomato becomes soft, add potato and saute for 2 mins. Add turmeric, salt, sugar and bread. Mix well, add chilli powder and groundnuts. Sprinkle some water over the mixture and cook. Add lemon juice, green chillies and coriander. Toss well and serve hot.

    HARAYALI PANEER


    INGREDIENTS
    500GMS cottage cheese cut into 1'' inch cubes
    Oil for shallow fryng
    Butter to baste
    2 tsp chaat masala

    GREEN MASALA
    2 tbsp gram flour
    A small bunch of coriander chopped
    2-3 green chillies chopped
    1 inch ginger chopped
    1 small unripe mango chopped
    1/2 tsp cumin seeds
    6 peppercorns
    6 cloves
    1 tbsp cinamon powder
    rock salt to taste
    1tbsp oil

    METHOD
    For the green masala, dry roast the gram flour in a pan till fragrant..Now Grind all the ingredients of green masala with little water except gram flour.Now Add the roasted gram flour and 1 tbsp of oil. Mix well.Coat the cottage cheese pieces with green masala and keep aside the green masala.Heat sufficient oil in kadai and shallow fry the cheese pieces till they turn brown.drain on absorbant paper.Srinkle with Chat masala hot.Alternatively you can cook the cottage cheese pieces in a pre heated oven at 220 degree C\425 degree F\Gas Mark 7 for twenty minutes frequently basting with butter.

    Tuesday, December 7, 2010

    CRISPY ONION RINGS

    INGREDIENTS

    Onions, thickly sliced
    4 large
    Refined flour (maida)
    2 cups
    Cornflour/ corn starch
    3 tablespoons
    Salt
    to taste
    White pepper powder
    1/2 teaspoon
    Baking powder
    1/2 teaspoon
    Oil
    1/2 cup+ to deep fry
    METHOD
    Separate the onion roundels into rings and keep the center part aside. Use only the outer big rings. Sieve together refined flour, cornstarch, salt, white pepper powder and baking powder. Add half cup of oil and sufficient water to make a thick batter. Whip this batter with whisk or hand continuously for a long time - say five to ten minutes. Heat sufficient oil in a kadai. Dip onion rings in the batter and deep fry till crisp. Remove and drain on an absorbent paper. Serve hot.

    SEEKH KABAB

    INGREDIENTS

    French beans, chopped
    15-20
    Cabbage, finely chopped
    1/4 cup
    Carrots, chopped
    4 medium
    Green peas, blanched
    3/4 cup
    Oil
    2 tablespoons + for basting
    Gram flour (besan)
    3 1/2 tablespoons
    Caraway seed (shahi jeera) powder
    1 teaspoon
    Ginger-garlic paste
    2 tablespoons
    Green chillies, chopped
    4
    Potatoes, boiled and mashed
    3 medium
    American corn kernels, boiled
    1 1/2 cups
    Salt
    to taste
    Chaat masala
    3 teaspoons
    Cashewnut powder
    2 tablespoons
    METHODHeat two tablespoons oil in a pan, add French beans, cabbage and carrots and mix on one side. Add the green peas on the other side and mash them. Mix everything and cook for three to four minutes and push the mixture on one side. On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauté for half a minute. Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chaat masala, cashewnut powder and mix well. Divide into sixteen equal portions. Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly. Season the grill stone with oil and heat. Place kababs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly coloured all around. Serve hot sprinkled with the remaining chaat masala.