Wednesday, August 31, 2011

POTATO WAFERS WITH CHEESE



Ingredients


4 cups potato wafers
6 tbsp grated cheese
1 tsp chilli powder

Method
  1. Mix all the ingredients, spread in a broad baking dish and bake in a hot oven at 180 degree celsius until cheese melts
  2. Serve hot.

NACHOS WITH CHEESE

Ingredients


3 cheese slice
1/4 cup milk
1 packet nachos
a pinch oregano (optional)

To Serve
1 tbsp 

 (paprika)

1 tbsp chopped spring onion


Method
  1. Mix the cheese and milk in a microwave safe bowl and microwave on high for 3 minutes.
  2. Mix well and add the oregano.
  3. Pour over nachos and serve, sprinkled with the spring onion greens and dry red chilli flakes.

Rajma frankies

Ingredients


To Be Mixed Together Into A Curd Dressing
1/2 cup  curd
1/2 cup grated carrot
1/2 cup grated cucumber
salt to taste

For The Chatpata Rajma Filling
1 tsp oil
2 tsp finely chopped ginger
2 tsp finely chopped garlic
1 cup finely chopped onions
1 1/2 cups finely chopped tomatoes
1/2 tsp haldi
2 tsp chilli powder
3 tsp dhania powder
1 cup soaked and boiled rajma , lightly mashed
1/2 cup curd
2 tbsp chopped dhania
salt to taste

Other Ingredients
4 rotis
4 tsp chilli garlic chutney
8 tbsp finely chopped spring onions


Method 
For the chatpata rajma filling


  1. Heat the oil in a deep non-stick pan, add the ginger, garlic and onions and sauté on a medium flame till the onions turn translucent. Sprinkle a little water to avoid the onions from burning.
  2. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook on a medium flame for 4 to 5 minutes, while stirring continuously.
  3. Add the rajma, curds, coriander and salt, mix well and cook on a medium till the mixture dries up, while stirring continuously. Keep aside.

How to proceed

  1. Place a roti on a clean dry surface and spread 1 tsp of chilli-garlic chutney evenly over it.
  2. Place ¼th of the chatpata rajma filling in a row in the centre of the roti and spread ¼th of the curd dressing over it.
  3. Arrange 2 tbsp of spring onion greens over it and roll it up tightly.
  4. Repeat with the remaining ingredients to make 3 more wraps.
  5. Wrap a tissue paper around each wrap and serve immediately

Friday, August 12, 2011

VEGETABLE AND COTTAGE CHEESE STEAK WITH MANGO AND CUCUMBER

Ingredients
  • 1OOGM
    • green onions, chopped
    • 1/4
      cup CORIANDER
    • 2
      Tbsp. snipped fresh mint
    • 2
      cloves garlic, minced
    • 1/3
      cup all-purpose flour
    • 1/2
      of a cucumber, chopped
    • 1/2
      of a mango, seeded, peeled, and chopped
           200gms      PANEER
  • 1
    large carrot, finely shredded
  • 3TBSP CHANA DAL BOILED
  • OIL FOR DEEP FRYING
METHOD
directions
1. In large bowl mash PANEER with a fork. Add carrot, green onions, coriander, mint, garlic, flour, and 3tbsp dal; stir to combine.
2.In a large skillet heat oil over medium heat. make tikkis and deep fry them. . Cook for 3 to 4 minutes per side or until browned and heated through. Serve hot
3.To serve, top tikkis with cucumber and mango. Serve with mint and tamrind sauce. Makes 10 appetizers

Monday, August 8, 2011

Cottage cheese stackup.

Ingredients
  • 2
     fresh sweet corn
  • 100GMS  FIRM PANEER
  • 1/3
    cup MAKKI KA ATTA
  • 2
    tsp. chili powder
  • 1tsp
  • 3
    to 4 Tbsp. olive oil OR ANY OTHER OIL
  • 1
    medium red  pepper, seeded and sliced
  • 2
    medium green tomatoes, sliced
  • Lime wedges
  • Fresh cilantro  leaves (optional

    directions
    1.In a large saucepan, cook corn, covered, in boiling salted water for 7 minutes. Drain.
    2.Meanwhile, slice each block of paneer horizontally into 4 slices. In a shallow dish combine makki ka aata, chili powder, and salt; dip paneer into mixture to coat.
    3.In a  pan, heat 1 tablespoon oil over medium-high heat. Cook paneer in batches for 2 to 3 minutes per side until crisp and golden brown, adding more oil as needed. Remove paneer from pan; add red pepper and green tomatoes and cook in remaining oil about 3 minutes until tomatoes are heated through and lightly browned and peppers are crisp tender.
    4.Cut corn from cob. Place one slice tofu on each of four serving plates. Top with half of the corn, peppers and tomatoes. Top with remaining paneer slices, and remaining corn, peppers, and tomatoes. Serve with lime wedges and fresh cilantro leaves. Makes 4 servings

Tuesday, August 2, 2011

SWEET CORN BALLS


Ingredients


2 cups SWEET CORN
2 tbsp RED CURRY PASTE
1 tbsp SOYA SAUCE
4 tbsp RICE FLOUR
SALT to taste
OIL for deep-frying


Method
  1. Lightly crush the sweet corn in a blender.
  2. Add the red curry paste ans soya sauce.
  3. Bind this with the rice flour.
  4. Using lightly oiled hands, form the batter into small patties and deep fry in hot oil.
  5. Serve hot with a dip or relish of your choice.

Tips
  1. If sweet corn is not available, use regular corn.
  2. Adjust the amount of Thai curry paste to suit your taste