Monday, October 26, 2009
Spring rolls are usually eaten during the Spring Festival in China, hence the name. It is the signature dish of the chinese restaurant.Spring rolls can be made in different varieties.you can use any vegetables of your choice.I prefer using these vegetables (listed in the ingredients)becoz they are so colorful and yummy.i like to julienne my vegetables and stir fry only for a min so they stay crisp.I often make this especially when i have guests at home becoz they are a huge hit.
Spring roll wrappers
Vegetables thinly sliced:
red bell pepper
green bell pepper
ginger thinly sliced
sambal olek (red chili paste)
1 tsp sugar
Begin by heating the wok. When hot, add some oil.swirl to coat the pan.add garlic ,ginger,scallions and rest of the vegetables. Add soy sauce,sambal olek,vinegar, sugar, salt and pepper. Cook until the vegetables have slightly softened.Mix well, take it off the heat and place into a bowl to let it cool.
Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg or mix a small amount of flour with water to seal the edges. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.
Serve your crispy spring rolls with sweet and sour sauce.
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon chile paste with garlic
1 teaspoon sugar
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
To prepare sauce, combine all the ingredients, stirring with a whisk until sugar dissolves; set aside.
Sunday, October 25, 2009
3 Plain parotta
1 Green chilli (long)
¼ tsp Ginger garlic paste
1 tsp Cumin seeds
¼ tsp Turmeric powder
½ tsp Red chilli powder
Few Curry leaves
3 stks Coriander leaves - for garnishing
½ tsp Salt (or to taste)
5 tsp Oil
Shred parottas using a food processor and keep aside.
Beat the eggs with a pinch of salt and keep them aside.
Heat oil in a kadai and season with cumin seeds and curry leaves.
Fry the chopped onions and green chillies until golden.
Add the ginger garlic paste and fry until the raw smell goes away,
then add the chopped tomatoes along with turmeric, chilli powder and salt.
Fry them for couple of minutes and then add the shredded parotta
and toss to coat the masala.
Now turn the flame to high setting and pour the beaten eggs and
cook until everything is well mixed. Garnish with coriander leaves.
Thursday, October 22, 2009
Puff Pastry Vegetable Pizza
1/2 package (11.75 oz.) Pepperidge Farm® Puff Pastry Sheets (1 sheet)
2 teaspoons vegetable oil
1 cup small broccoli flowerets
1 cup sliced mushroom
1/2 cup chopped green OR red pepper
1 small onion, chopped
3/4 cup Prego® Traditional Italian Sauce
1 1/2 cups shredded mozzarella cheese OR cup Swiss cheese
THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Roll into 15"x10" rectangle and place on baking sheet. Fold over edge about 1/2" to form rim. Prick center of pastry rectangle thoroughly with fork. Bake 10 min.
HEAT oil in skillet. Add broccoli, mushrooms, pepper and onion and cook until tender.
SPREAD pasta sauce over crust to rim. Top with vegetable mixture. Sprinkle with cheese. Bake 5 min. or until cheese is melted. Cut into 8 pieces*.
Thursday, October 15, 2009
- 1 pound penne pasta or whole wheat penne
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped or grated
- 1 sprig rosemary, finely chopped
- 1/2 teaspoon crushed red pepper flakes, a couple of healthy pinches
- Black pepper
- 1 can, 14- to 18-ounce, chickpeas, rinsed and drained
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1 can, 28-ounce, Italian crushed tomatoes or tomato puree
- 1/4 cup flat-leaf parsley, a handful, chopped
- Grated Pecorino Romano cheese, to pass at table
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, heat EVOO, 3 turns of the pan, in a high-sided skillet over medium heat. Add onions, garlic, rosemary, red pepper, salt and black pepper. Cook 7-8 minutes until very tender.
Pulse-process the chickpeas in a food processor to fine chop them. Add the chickpeas to the onions and garlic, add tomato paste and stir to combine for 1 minute then stir in the chicken stock and crushed or puréed tomatoes. Adjust salt and pepper to your taste.
Friday, October 9, 2009
6 ounces uncooked fettucine
1 lb boneless skinless chicken breasts,cubed
1 small onion chopped
4 garlic cloves minced
1/2 tsp salt
1/8 tsp cayenne pepper
1 tbsp butter
4-1/2 all purpose flour
1-1/2 cups half n half
1 cup frozen peas thawed
1/4 cup grated parmesan cheese
Cook fettuccine according to package directions .Meanwhile,in a large skillet,saute the chicken,onion,garlic,salt and cayenne in butter until chicken in no longer pink.stir in flour until blended.
Gradually add the half n half,peas and cheese.Bring to a boil;cook and stir for 1-2 mins or until thickened.Drain fettuccine;toss with chicken mixture.
4 cups sliced peeled peaches or frozen
unsweetened peach slices,thawed
1 medium tart apple,peeled and thinly sliced
1/3 cup sugar
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
2 tbsp cold butter
1/2 cup milk
1-1/2 cups vanilla ice cream
In a large bowl,combine the first six ingredients.spoon into a greased shallow 2-qt baking dish.For topping ,in a bowl combine the flour,sugar,baking powder and salt.cut in butter until crumbly.stir in milk just until blended.Drop by spoonfuls over the peach mixture.
Bake at 400 degree for 25-30 min or until filling is bubbly and topping is golden brown.serve cobbler warm with ice cream.
1 package fettuccine
1 large zucchini,julienned
2 medium green peppers or sweet red peppers,
cut into strips
2 medium onions chopped
5 garlic cloves,minced
2 tbsp of vegetable oil
4 medium tomatoes,peeled,seeded and chopped
1 tsp salt
1/2 tsp pepper
1/8 tsp crushed red pepper flakes
1/3 cup shredded parmesan cheese
Cook fettuccine according to package directions.Meanwhile, in a large skillet,saute zucchini,peppers,onions and garlic in oil until tender.
Add the tomatoes,salt ,pepper and pepper flakes;saute 4-5 mins longer.drain pasta;add vegetable mixture and toss to coat.sprinkle with cheese.
Tuesday, October 6, 2009
1 packet Hakka Noodles
1 cup cabbage shredded
1 large carrot diced
3 green onions chopped
sesame oil-2 tbsp
1 cup sliced mushrooms
2 tsp soy sauce
1 tsp green chili sauce
1/4 tsp white pepper
salt to taste
Cook the noodles as per instructions.Heat oil in a wok on high flame.Add all the vegetables,seasonings and stir fry.Add noodles and stir fry on high for 2 -3 mins.Garnish with chopped green onions.serve hot.
Mustard seeds-1/8 tsp
curry leaves -few
green chillies-1 slit
corainder powder-1 tsp
cumin powder-1 tsp
red chilli powder-1/2 tsp
garam masala-1/2 tsp
grated coconut-t tbsp
bastmati rice-1 cup
lemon juice-1 tsp
Cook Rice separately and keep aside.
Take a large non-stick skillet put 3 tbsps of oil,add the first seven ingredients and then add the brinjal with some salt.Then add all the powders. Cook till the brinjal becomes tender. Now add 1/2 tsp salt and coconut.close and cook for few min adding little water.Add the cooked rice and mix well. turn off the stove.serve with cucumber raita
Monday, October 5, 2009
2 cups Water
1 cup honey
2 tbsp minced fresh gingerroot
2 cups club soda,chilled
1 cup lemon juice
In a samall sauce pan, bring water,honey and ginger to a boil.Remove from heat;cover and steep for 10 mins.strain discarding the ginger.Cool.
Transfer to a pitcher,stir in soda and lemon juice.
Serve immediately over ice.
Thursday, October 1, 2009
- 12 large jalapeño peppers
- 4 ounces cream cheese, softened
- 4 ounces Manchego cheese, grated
- 2 to 3 tablespoons green salad olives with pimientos, finely chopped
- 2 tablespoons chopped parsley or cilantro
- Salt and freshly ground black pepper
Preheat the oven to 425°F.
Slice off a lengthwise piece of each jalapeño then, using a small spoon or paring knife, scrape the seeds out of each pepper to make little jalapeño canoes. Chop the tops finely and add to a mixing bowl with the cream cheese, Manchego, green olives, parsley, salt and freshly ground black pepper. Use a small spoon to fill the canoes or transfer the mixture to a re-sealable plastic bag, snip off the end and squeeze the mixture into the hulls of your jalapeño canoes.
Arrange the peppers on cookie sheet, transfer to the oven and roast for 15 minutes.