Wednesday, June 15, 2011

5 SPICE MUSHROOM RICE

Ingredients


2 cups RICE
1/3 cup MUSHROOM SLICED
1/2 cuP  black mushroom
1 tsp chinese 5 spice powder
a pinch of sugar
2 tbsp oil
salt to taste

Method

  1. Heat the oil, add the mushrooms and sauté till they are tender.
  2. Add the dried black mushrooms and sauté for 2 to 3 more minutes.
  3. Add the Chinese 5 spice powder and sauté for ½ a minute.
  4. Add the rice, sugar and salt and mix well.
  5. Serve hot.

Tips
  1. Soak the dried mushrooms in hot water for 15 minutes. Remove and discard the stalk.

5 SPICE POWDER
Ingredients


4 tsp PEPPERCORNS
16 whole STAR ANISE ( CHAKRI PHOOL)
12 CLOVES LAUNG
10 CINNAMON ( DALCHINI)
2 tbsp FENNEL SEEDS ( SAUNF)


Method

  1. In a dry pan, roast the Schezuan peppercorns over low heat until the aroma is released. Keep aside.
  2. Roast together the other ingredients for about 3 minutes on low heat till the aroma is released.
  3. Grind together all the ingredients in a blender. Sieve the mixture.
  4. A coarse powder of the spices will be left behind. Grind it again to make a fine powder and sieve again. Discard the coarse powder left behind or grind it again.
  5. Store the sieved powder in an air-tight jar and use as required




Tuesday, June 14, 2011

SPAGHETTI BALLS





Ingredients

2 tbsp butter
1/4 cup maida
1 cup milk
1/2 cup boiled and chopped spaghetti
1/2 cup boiled and crushed green peas
1/2 tsp green chilli paste
2 tbsp grated processed cheese
1/2 tsp finely chopped celery (ajmoda) , optional
salt to taste
1/4 cup maida mixed with 1/2 cup of water
Bread crumbs for rolling
OIL for deep-frying

For Serving
tomato ketchup

Method

  1. Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 3 to 4 minutes or till it become its light pink in colour, while stirring continuously.
  2. Add the milk, mix well and cook on a slow flame, while stirring continuously, for another 4 to 5 minutes or till all the milk is absorbed and the mixture thickens and leaves the sides of the pan. Keep aside to cool.
  3. Add the spaghetti, green peas, green chilli paste, cheese, celery and salt and mix well.
  4. Divide the mixture into 10 equal portions and shape each portion into a round ball.
  5. Dip the balls in the flour mixture and roll it in bread crumbs till they are evenly coated from all the sides.
  6. Heat the oil in a kadhai, and deep-fry the balls on a medium flame till they are golden brown in colour from all the sides. Drain on an absorbent paper.
  7. Cool slightly and serve immediately with tomato ketchup

Monday, June 13, 2011

CHILLI CORIANDER FRIED RICE

Ingredients


2 cups rice
1 tsp finely chopped garlic
1 red chilli, sliced
1 sliced green chilli
1 tsp soya sauce
2 tbsp chopped coriander
1 tbsp oil
SALT to taste



Method

  1. Heat the oil, add the garlic and sauté for a few seconds.
  2. Add the chillies and sauté for a few more seconds.
  3. Add the soya sauce, rice, coriander and salt and mix well.
  4. Serve hot

Sunday, June 12, 2011

CORN DHOKLA

Ingredients

1 cup sweet corn kernel
1/2 cup curd
1 cup semolina
1/2 tsp ginger green chilli paste
salt to taste
1 tsp fruit salt
1/4 tsp lemon juice

For The Garnish
1/4 cup boiled sweet corn


Method

  1. Combine the sweet corn and curds together and blend in a mixer till smooth.
  2. Add the semolina, ginger-green chilli paste, salt and ½ cup of water and mix well.
  3. Just before steaming, sprinkle the fruit salt and add lemon juice over it, when the bubbles form, mix gently.
  4. Pour spoonfuls of the batter immediately into greased muffin moulds and steam for 15 to 20 minutes or till the dhoklas are cooked. Cool slightly and demould.
  5. Serve immediately garnished with corn.

Handy tip:

  1. Always use your hands while mixing the batter to break the lumps.
  2. If you do not have moulds, use small cups/vatis. Or you can even spread the batter in a thali, steam and cut into pieces

Sesame paneer with hot and sweet dip


Ingredients



For the sesame paneer
2 cups paneer (cottage cheese), cut into 75 mm. (3") x 12 mm. (½") strips
1/4 cup cornflour
2 tbsp maida
1/2 tsp soya sauce
1/2 cup sesame seeds ( til )
salt to taste
oil for deep-frying


FOR HOT AND SWEET DIP

1/2 cup WATER
1/4 cup SUGAR
1/2 tsp CHILLI POWDER
1 tbsp LEMON JUICE
1 tsp SALT


Method


    For the sesame paneer

    1. In a bowl, combine the cornflour, plain flour, soya sauce and salt with ¼ cup of water to make a smooth batter.
    2. Dip the paneer pieces in the batter and coat the sesame seeds and deep fry in hot oil, till they are golden brown.
    3. Drain on absorbent paper and serve hot.

    For the hot and sweet dip

    1. Place the sugar and water in a pan and bring to a boil.
    2. Cook till the syrup is of a 2 string consistency.
    3. Add the chilli powder, lemon juice and salt and mix well.
    4. Cool completely and serve with the fried sesame paneer.

    Wednesday, June 8, 2011

    GREEN GODDESS


    3 tbsp JUICE OF GREEN GRAPES
    1 tsp LEMON JUICE
    1/2 tsp fresh GINGER JUICE
    1 tsp VANILLA ICE-CREAM
    1/2 bottle LEMONADE
    a drop GREEN COLOR


    Method

    1. Chill the lemonade.
    2. Mix the grape juice, green colouring, lemon juice and ginger juice.
    3. Add the vanilla ice-cream and pour the chilled lemonade on top.
    4. Serve immediatelYl

    Tuesday, June 7, 2011

    PANEER PASANDA


    Ingredients


    1 1/4 cups cottagte cheese , cut into cubes
    1/4 cup MILK
    1/4 cup fresh CURD
    1/2 tsp BESAN
    1/2 tsp CUMIN SEEDS
    1/4 tsp KASOORI METHI
    1/4 tsp GARAM MASALA
    1/2 cup CORIANDER
    1 tsp OIL
    salt to taste

    For The Paste
    1 1/4 cups SLICED ONIONS
    1/4 cup finely CHOPPED CAULIFLOWER
    1 to 2 GREEN CHILLIES
    12 GINGER , sliced
    1 stick of DALCHINI
    1 clove (laung / lavang)
    1 cup MILK



    Method


    For the paste

    1. Combine all the ingredients in a pan and simmer for 8 to 10 minutes till the onions are soft and nearly all the liquid has evaporated. Cool.
    2. Purée the mixture to a smooth paste in a blender. Keep aside.

    How to proceed

    1. Combine the milk, curds and gram flour and whisk well. Keep aside.
    2. Heat the oil in a non-stick pan, add the cumin seeds, kasuri methi and the prepared paste and sauté for 2 to 3 minutes.
    3. Add the curds and gram flour mixture, garam masala and salt and bring to a boil.
    4. Add the paneer and coriander and mix well. Serve hot.

    CINDRELLA

    INGREDIENTS
    2 to 3 tsp raspberry syrup
    1 tsp lemon juice
    3 tbsps finely chopped pineapple, pear and apple
    1 bottle lemonade or any lemon drink
    1 lemon slice

    METHOD
    Blend lemonade , lemon juice and syrup. Pour in tall glass. Add chopped fruits and garnish with lemon slice.

    Thursday, June 2, 2011

    CARROT AND SPINACH RICE


    Ingredients


    For The Rice Layer
    1 cup BASMATI RICE
    1/2 tsp ZEERA
    1 tsp OIL
    salt to taste

    For The Spinach Layer
    2 1/4 cups chopped SPINACH
    3/4 cup boiled GREEN PEAS
    3 CHOPPED GREEN CHILLIES
    1/2 cup CHOPPED ONIONS
    1 tsp OIL
    salt to taste

    For The Carrot Layer
    1 1/2 cups GRATED CARROT
    1/2 tsp SHAHI JEERA
    1 tsp DHANIA POWDER
    1/4 tsp ZEERA
    1 tsp OIL
    salt to taste

    For Baking
    2 tbsp GRATED COOIKNG CHEESE (optional)


    Method 


    For the rice layer

    1. Cook the rice in boiling salted water till it is almost done. Each grain of the cooked rice should be separate. Drain and discard the water. Keep the rice aside.
    2. Heat the oil in a vessel and fry the shah-jeera for a little time. Add the cooked rice and salt and mix gently.

    For the spinach layer

    1. Cook the spinach with 1 tablespoon of water. When cooked, drain the spinach.
    2. Heat the oil in a vessel and fry the onions for a little time. Add the spinach, green peas, chillies and salt and mix well.

    For the carrot layer

    1. Heat the oil in a vessel and fry the shah-jeera.
    2. Add the grated carrot and 2 tablespoons of water. Add the curry powder and salt and mix well. Cover and cook for a few minutes.

    How to proceed

    1. Grease a baking dish and spread half the cooked rice. Next spread the spinach mixture, cover with the remaining rice and finally with the carrot layer. Sprinkle the cheese on top.
    2. Bake in a hot oven at 220°c (450°f) for 20 minutes.
    3. Serve hot

    YOGHURT DIP WITH VEGETABLES.

    Ingredients


    lettuce leaves
    1 1/2 cups CHOPPED MIXED FRUITS ( apples, pears, bananas and stone cherries)
    1 cup GRATED CARROT
    2 tbsp ROASTED PEANUTS broken into pieces (optional)

    For the curds dressing
    3/4 cup thick CURD
    2 tbsp CREAM
    1 CUCUMBER GRATED
    1/2 tsp CHOPPED GREEN CHILLIES
    SALT to taste


    Method 


    For the curds dressing

    1. Tie the curds in a muslin cloth and hang up for about 2 hours.
    2. Squeeze a little water from the cucumber and then mix the curds and cream.
    3. Add the green chillies and salt. Chill thoroughly.

    How to serve

    1. Put the lettuce leaves and carrots in separate bowls of cold water for about 30 minutes. Drain thereafter.
    2. Tear the lettuce leaves into small pieces, approximately square in size. Make smaller pieces if serving as an accompaniment.
    3. Arrange the lettuce pieces in one corner of a large tray, fruits in another and carrots in the third leaving sufficient margin in the centre.
    4. Put the dressing in a bowl and sprinkle nuts on top. Place the bowl in the centre of the tray.
    5. Let the guests help themselves by putting some fruit on lettuce leaves, a little dressing on top and finally sprinkling carrots on it.