Tuesday, January 25, 2011

FRENCH ONION SOUP


INGREDIENTS
450gms spanish onion
25gms butter
1tbsp virgin olive oil
1/4tsp sugar
1litre vegetable stock
salt and fresh grounded black pepper
4 slices french bread/ normal bread
50gms cheese
2tbsp brandy ( optional)

METHOD
Peel and slice onion into rings. Heat the butter and oil in pan , add onions and sprinkle the sugar on onions. Cook on low heat for 15mins, stirring occcasionaly until onion becomes soft. Gradually stir in the stock and salt and pepper powder. Bring the mixture to boil and simmer, uncovered for 45 mins.

 Toast the bresd slices and dip each slice into soup. Pile grated cheese cheese on top of it. Grill the toasts again until cheese melts and turns golden brown. Add the optional brandy in soup and while serving float these slices in each serving. Garnish with parsley.


Sunday, January 23, 2011

PASTA IN RED PEPPER SAUCE


INGREDIENTS
PENNE pasta 1 cup
Red pepper 1 medium sized
Carrot 1 medium sized
Onion 1 medium sized
Garlic  4-5 cloves
Olive oil 4 tbsps
Salt to taste
Tomato puree ½ cup
Pepper powder ¼ tsp
Dried basil ½ tsp
Fresh parsley a few sprigs

METHOD

1. Wash pepper and carrot. De-seed pepper and cut into one-inch sized pieces. Peel carrot and slice thinly. Peel and wash onion and slice thinly. Peel and chop garlic. Place pepper, carrot and onion on a tray and sprinkle one tablespoon of olive oil and cook in the oven at 180 degree C for ten minutes.

2. Boil sufficient water in a deep pan with salt. Add one tablespoon of oil and cook  pasta in it till al dente.  Drain and refresh in cold water. Add one tablespoon olive oil and mix.

3. Remove the vegetables from the oven and blend with a little water in a mixer.

4. Heat two tablespoons of olive oil in a pan and add chopped garlic, vegetable puree, tomato puree, salt, pepper powder and simmer for five minutes. 

5. Add boiled pasta and mix.

6. Add fresh cream and mix. Add dried basil.

7. Transfer onto a serving dish and garnish with fresh parsley and serve hot

Friday, January 21, 2011

CARROT, TOMATO AND CARDAMOM SOUP


INGREDIENTS

9 CARDAMOM PODS
275gm Fresh tomatoes
275gms carrots
1 1/2 tbsp sunflower oil
1 onion
975 ml vegetable stock
salt and freshly ground balack pepper
Fresh coriander

METHOD

Roughly crush the cardamom pods and tie them in a muslin cloth. Skin the toamtoes by  plunging them into a bowl of hot water for a min and den in a cold water so that the skin gets removed easily. Roughly chop the carrots.
Heat the oil in a pan and add finely chop onions. Cook until transparent. Add carrots and tomatoes and stir for 2-3 mins. Add the stock and wrapped cardom and bring to boil. Keep on sim until the carrots gets tender. Now reomve the cardamom and squezee all the juices. Puree the vegetables and return to the pan, reheat gently. If desired add stock to make it thin. season with salt and freshly ground black pepper to taste, garnish with coriander and serve immediately.

Thursday, January 20, 2011

CHINESE SAMOSA


Ingredients:
  • 250 gms maida
  • 50 gms ghee
  • Salt for taste
  • 50 gms cabbage
  • 50 gms carrot
  • 50 gms capsicum
  • 50 gms onions
  • ½ tbsp china salt(ajinomoto)
  • ¼ tbsp pepper powder
  • 1 tbsp chilly sauce
  • 2 tbsp soya sauce
  • Oil for deep frying and 2 tbsp for preparing the stuffing.
METHOD
For the stuffing:
Finely chop all the vegetables and boil them in water with some salt for some time. Drain the water and keep asideIn a pan heat 2 tbsp oil and fry chopped onions till they are transparent. Stir in the vegetables and fry for 5 minutes and add china salt, chilly sauce, soya sauce, salt and mix well. Switch off the stove and sprinkle pepper powder to this. Stuffing is now ready

For samosa:
Take maida in a bowl. Rub ghee to it, add salt and knead the dough. Cover it and keep aside for 5 minutes. Roll the dough into small round chapattis Cut these into diamond shape so that all sides are of 1½ inch in length.
In each piece place 1½ tsp of stuffing, place another piece over it and seal the sides applying little water. Then bring the two sides of the triangle together so that it looks like a fish and seal them with water.
Repeat this step for all the pieces and deep fry in oil till they are golden brown in colour. Serve hot with sauce.

Wednesday, January 19, 2011

AFFOGATO

Ingredients

 1 Scoop Vanilla ice-cream
1tsp Brandy
1tsp Coffee powder
1/2 tsp Sugar
Cinnamon powder for garnishing

METHOD

Place the ice-cream scoop in a glass. Boil sugar and coffee together with half cup of water. Mix well . Add brandy, and pour over the ice-cream and serve immidiately after garnishing it with cinnamon .



Tuesday, January 18, 2011

SPINACH  SOUP.


INGREDIENTS

3 cups spinach chopped
1/2 cup onion chopped
/2 tsp garlic chopped
1tbsp maida
2tbsp butter
salt
pepper
1/4 cup cream
METHOD
Blanch  spinach for 10 secs. Now immerse the spinach in cold water ( cold water restores the healthy green color) . Puree the mixture. Now heat the butter in pan , saute onion, wen it turns pink , add garlic. Now add maida and saute till it becomes golden in color. Now add  2 and a half cups of water very gradually so dat no lumps form, bring to boil, stirring continuously. Add spinach puree and mix well. Season with salt and pepper. Add cream.

Monday, January 17, 2011

CHOCOLATE BROWNIE WITH ICECREAM


Things required:

CHOCOLATE CAKE
VANILLA ICE CREAM
CHOCOLATE SAUCE

Chocolate Cake

250 gms maida
1 tin condensed milk
300ml Coke / Pepsi
1/2 cup butter/ ghee
3/4 tbsp baking powder
1/4tsp meetha soda
4tbsp heaped cocoa powder

Method Mix toghethr butter and condensed milk. Now seive maida , cocoa powder, baking powder and meetha soda toghethr 2 times. Now add seived maida, 2tbsp at a time in condensed milk mixture with little coke evrytime. Keep doing this process until maida and coke gets finished. Now dust the bowl/ tin in wich u want to microwave / bake the cake. Microwave for 14 mins at 70 percent power and in oven bake it for 30 mins at 180 degree celsius

Chocolate Sauce

1 amul tetra pack ( small)
2 cadburys chocolate ( 40gms each)
Method
In heavy based pan add cream, when cream starts bubbling from the sides of the pan, switch off the gas. Add chocolate. Now stir, so that chocolate gets dissolved completely.

HOW TO ASSSEMBLE
Cut the cake horizontally from the centre into two equal parts. Apply chocolate sauce evenly. Now join the cake as it was earleir. Spread a thick and even layer on top and sides of the cake. Keep the cake aside for some time so that the chocolate gets seeped in cake nicely. After some time cut the cake in desired shapes preferably triangles. Now in the serving plate put a slice of cake with a scoop of vanilla ice cream and lot of hot chocolate sauce on the top. Dont forget to garnish with roasted cashews , walnuts or almonds.
Tip :- Just before serving microwave the cake for 1 min so that choclate melts.

Sunday, January 16, 2011

STRAWBERRY MINT SODA


Ingredients

  • 2 large limes, quartered
  • 1/2 bunch mint leaves
  • 7 strawberries, quartered
  • 1 cup white sugar
  • 3 cups carbonated water

Directions

  1. Squeeze the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve

Friday, January 14, 2011

Ginger Beer


Ingredients

  • 2  cups  water
  • 1/4th cup  fresh lime juice or as desired
  • 4  tbsp   ground fresh ginger 
  • 3/4  cup  superfine sugar
  • 3 cups soda
  • Lime slices (optional)

Preparation

Combine water, juice, and ginger in a blender; process until blended.
.Strain mixture over a pitcher; discard solids. Add sugar to pitcher; stir until dissolved.
Add sparkling sodar just before serving. Serve over ice. Garnish with lime slices, if desired.

Wednesday, January 12, 2011

MOCHA FRAPPE

INGREDIENTS
  • 1 TBSP, Mocha ( FUNFOODS)
  • 1/3 cup chocolate malt powder
  • 1 tablespoon instant coffee granules
  • 1 cup skim milk
  • 1 cup light, slow churned, vanilla ice cream
  • ½ cup crushed ice
DIRECTIONS
  1. Place ingredients in blender and puree

Tuesday, January 11, 2011

EGGLESS CHOCOLATE CAKE


Ingredients:
Servings: 6-7

1 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 tbsp. cocoa powder
1 1/2 tsp. drinking chocolate
1/2 cup vegetable oil
3/4 cup castor sugar (superfine or granulated sugar will work also)
1 tsp. vanilla essence
150ML Water

Procedure:
1.Sieve the first 4 ingredients.
2.Mix oil and castor sugar and beat until light and fluffy.
3.Add cocoa powder to the flour mixture and mix.
4.Add the aerated water and make a soft batter.
5.Add the drinking chocolate and beat well.
6.Grease a cake mould and dust with a little flour. Pour the mixture into the mould and bake at 350 degrees F/180 degrees C. for 30-40 minutes
MATAR PANEER BUTTER MASALA




Ingredients 
 2½ cups paneer (cottage cheese), cut into cubes
 1 teaspoon fenugreek (methi) seeds
 ¼ cup green peas, boiled
 ¼ cup onions, diced
 2 tablespoons butter
To be ground to a paste 
 1 cup onions, chopped
 25 mm. (1") piece ginger
 6 to 7 cloves garlic
 2 tablespoons broken cashewnuts
Other ingredients 
 1 teaspoon chilli powder
 2 cups fresh tomato purée
 1 teaspoon cumin seed (jeera) powder
 ½ teaspoon garam masala
 1 tablespoon honey
 ¼ cup milk
 ¼ cup cream
 1 tablespoon oil
 salt to taste
Method
  
1.Heat the oil in a pan, add the ground paste and cook till
it is light brown in colour.
  
2.Add the chilli powder and tomato purée and cook for a
 few minutes.
  
3.Add the cumin seed powder, garam masala and ½ cup of
water and cook for some time till the oil separates from
the masala. Keep aside.
  
4.In another pan, melt the butter, add the fenugreek seeds
 and onions and cook till the onions are lightly browned.
  
5.Add this to the tomato gravy, along with the peas, honey,
 milk, cream, paneer and salt and allow it to come to a
 boil.
  
6.Serve hot with rotis or parathas.

Monday, January 10, 2011

FRIED ICE CREAM


Ingredients

8 scoops of vanilla ice-cream
1 cup milk
Fresh bread crumbs to coat

For the butterscotch sauce

½ cup sugar
1 tablespoon butter
4 tablespoon fresh cream
¼ teaspoon vanilla essence

Other ingredient

Oil for deep-frying

For the butterscotch sauce
1. Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour.
2. Remove from the flame and add ¼ cup of hot water. Place on a slow flame and make a syrup of one string consistency.
3. Add the butter and cream and mix well.
4. Allow it to simmer for 5 to 7 minutes till the sauce is of a honey consisten
5. Cool completely and keep aside.

How to proceed
1. Line a tray with butter paper. Adjust your fridge temperature to low.
2. Place the scoops on the tray at 25 mm (1") distance and keep in the freezer till they harden.
3. Dip the hardened ice-cream balls in milk and roll in bread crumbs till coated properly.
4. Put them back in the freezer to harden.
5. Coat the ice-cream balls for about 3 to 4 times till a thick coating is achieved.
6. Heat oil on high flame in a kadai.
7. Remove ice cream balls from fridge (only 2 at a time) and dip in hot oil, make sure the balls are completely immersed in the oil. Don't turn them while frying, just dip and remove.
8. When balls turn golden colour remove and serve immediately with butterscotch sauce. Repeat for the remaining ice cream to make more balls

Sunday, January 9, 2011

HOT SPINACH DIP


Ingredients

Makes 3 cups
  • 2 teaspoons olive oil, plus more for baking dish
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 kg spinach, cleaned, trimmed, and coarsely chopped
  • 1/2 cup milk
  • 1 cup cheese
  • 3 dashes Worcestershire sauce
  • 3 dashes hot sauce, such as Tabasco
  • 3/4 cup shredded mozzarella
  • Coarse salt and ground pepper
  • Baguette slices, breadsticks, or crackers, for serving

Directions

  1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
  2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
  3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
  4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired

Saturday, January 8, 2011

Semolina cheese cutlets



Ingredients:

2 tbs ghee
½ cup semolina
1 cup mixed vegetables, chopped finely (capsicum, French beans, spinach, coriander leaves, carrot)
1 tbs green chilli paste
salt to taste
½ cup cheese, grated
Oil for frying

How to Proceed:

1. Heat the ghee. Add the semolina and fry for 5 minutes on low flame until golden.
2. Add the vegetables and salt. Fry for 2 minutes.
3. Add 2 cups of hot water and cook till dry. Keep aside till warm.
4. Add the cheese. Mix it well.
5. Shape as desired, deep fry till crisp.
Serve hot with tomato ketchup and coriander chutney