Wednesday, April 27, 2011

CHICKPEA TOMATO SOUP

INGREDIENTS

  • 1 tbsp olive oil
  • 1 medium onion , chopped
  • celery sticks, chopped
  • 2 tsp ground cumin
  • 600ml hot vegetable stock
  • 400g  chopped tomatoes with garlic
  • 400g  chickpeas , rinsed and boiled
  • 100g  broad beans
  • zest and juice ½ lemon
  • large handful coriander or parsley and flatbread, to serve

Method

  1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
  2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread

Sunday, April 24, 2011

STUUFED RAGI PANCAKES

Ingredients: pancakes
¾ cup whole ragi / nachni (red millet) /li>
¼ cup rice flour (chawal ka atta)
Salt to taste

vegetable stuffing:
¼ cup sliced spring whites
¼ cup chopped spring onion greens
½ cup shredded cabbage
½ cup bean sprouts
½ cup grated carrots
½ tsp sugar
1 tsp finely chopped garlic
½ tsp dry red chilli flakes
2 tsp chopped coriander
1 tsp oil
Salt to taste
1 tsp oil for cooking


Step Wise Instructions:
Soak the ragi in water overnight.
Wash, drain and grind to a smooth paste using a little water.
Add the rice flour and salt and mix well. Keep aside.

For the vegetable stuffing

Heat the oil in a pan, add the garlic, dry red chilli flakes and spring onion whites, and fry for 3 to 4 minutes.
Add the cabbage, bean sprouts, carrots, spring onion greens, sugar and salt. Mix well and keep aside to cool.
Heat a non-stick tava (griddle) and grease it with a little oil.
Spread an even layer of the batter to make a pancake.
Cook on both sides till golden brown, using a little oil.
Spread the stuffing on one side of the pancake.
Fold to make a semi-circle.

Repeat with the rest of the batter and stuffing to make 5 more pancakes. Serve hot

Thursday, April 21, 2011

BASIL AND TOMATO PASTA


Ingredients

3 cups cooked farfalle

For The Basil and Tomato Sauce
1 1/2 cups tomato pulp , refer to handy tip
1/2 cup finely chopped onions
1 tbsp chopped garlic (lehsun)
1 tsp chilli powder
2 tbsp tomato puree
1 tsp sugar
4 to 5 tbsp fresh cream
12 to 15 basil , chopped
2 tbsp butter or olive oil

For The Garnish
4 tbsp grated parmesan cheese or
processed cheese


Method 


For the basil and tomato sauce

  1. Heat the olive oil or butter in a pan, add the onions and garlic and sauté till the onions turn translucent.
  2. Add the tomato pulp and cook till the sauce thickens (approx. 5 to 7 minutes).
  3. Add the chilli powder, tomato purée, sugar, salt and ½ cup of water and bring to a boil.
  4. Add the cream and basil leaves. Mix well and keep aside.

How to proceed

  1. Just before serving, re-heat the basil and tomato sauce and toss the bow pasta in it.
  2. Serve hot garnished with cheese.

Handy tip;

  1. Tomato pulp is made by blanching whole tomatoes in hot water and thereafter peeling, desseding and chopping them.


Tips
  1. Tomato pulp is made by blanching whole tomatoes in hot water and thereafter peeling, deseeding and chopping them

Thursday, April 14, 2011

CHEESE AND VEGETABLE CROQUETTES



INGREDIENTS

Mozzarella cheese, cut into 1 inch long sticks
12
French beans, finely chopped
7-8
Carrot, grated
1 medium
Potatoes, boiled and mashed
2 large
Green capsicum, chopped
2 tablespoons
Red capsicum, chopped
2 tablespoons
Oil
1 tablespoon + to deep fry
Onion , finely chopped
1 medium
Salt
to taste
Pickled jalapenos, chopped
2
White sauce
1 cup
Bread crumbs
1 cup
METHOD
Heat oil in a deep pan. Add onion and French beans and sauté for a minute. Add carrot and salt and continue to sauté. Add green and red capsicums and continue to sauté till all the vegetables are slightly softened. Transfer them into a bowl.Add pickled jalapenos and mix. Grate the boiled potatoes into the bowl. Adjust salt and mix all the ingredients well together. Add half the white sauce and mix. Add half the bread crumbs and mix well. Spread the remaining white sauce on a plate and keep the remaining bread crumbs on another plate. Divide the mixture into twelve equal portions and shape them into croquettes. Create an indentation in the middle of each and place a stick of mozzarella. Close up the edges and roll to enclose the cheese completely. Roll the croquettes in the white sauce and then in the bread crumbs. Arrange the croquettes on a plate, cover with cling wrap and freeze to be used when required. Just before serving, heat sufficient oil in a pan and deep fry the croquettes till golden. Drain on absorbent paper and serve hot

Sunday, April 10, 2011

HOT DOG BOWLS

INGREDIENTS
Hamburger buns- 4
Onion choped- 1
Oil - 2tbsp
Garlic- 3to 4 cloves
Tomato sauce- 1/4 cup
Rajma- 1 cup cooked
salt to taste
Peppercorns-4-5
Mozzarella Cheese- 1/2 cup grated
Butter - 3tsps
Ready made potato tikkis- 3

method
heat oil in a pan over medium heat. Deep fry the tikkis till very crisp, cut into peices Drain and set aside. Add onion to the pan and sauté till onion turns golden. Add garlic and sauté until light golden. Add tomato sauce and cook, stirring occasionally, for two minutes. Stir in kidney beans, reduce heat to low and simmer for four minutes. Stir in, salt and crushed black peppercorns and simmer for another minute. Remove from heat. Divide into four equal portions. Cut the tops off the buns horizontally. Scoop out the centre of the buns, leaving about an inch on the sides to form a bread bowl. Lightly butter the insides of each bowl. Place 2-3 peices of tikki, one portion of the filling mixture inside each bowl. Serve topped with grated cheese


Tuesday, April 5, 2011

NACHOS WITH SALSA

1/2 red onion, CHOPPED
1 green bell pepper, CHOPPED
1 red bell pepper, CHOPPED
1 tbsp (15 ml) melted butter
Salt and freshly ground pepper
1 bag  corn chips
1/3 cup  sliced green olives ( OPTIONAL)
1 CUP Cheddar, grated
1 cup  homemade or store-bought salsa


Preheat grill to medium.
METHOD
In a bowl, coat onion and peppers with melted butter and season.
Saute vegetables for 2-3 minutes.
Meanwhile, spread corn chips out on a board or on a two-ply sheet of aluminum foil.
Garnish with sauted vegetables, olives and cheeses.
Lower grill to medium-low heat, then place board (or aluminum foil) with garnished nachos on grill to heat them and allow the cheeses to melt.
Serve with salsa dip