Thursday, April 28, 2011
2 cups finely chopped vegetables(carrot,beans,cauliflower,cabbage,green bell pepper,celery)
1 tsp Pepper powder
2 tbsp-corn flour
2-chopped green chillies
1/4 cup chopped spring onions
1 tbsp chopped ginger
2 tbsp- soy sauce
2 tbsp-chilli paste
1 tsp -ajinomoto
1 cup Boiled rice or Egg
For manchurian sauce:
2 tbsp-soy sauce
1 tbsp-chilli paste
1 tsp-pepper powder
1/2 cup-chopped onions
1/4 cup-spring onions
1/2 tsp-ajino moto
1 tbsp-sesame oil
1 tsp-sweet&sour sauce
Boil /steam all the vegetables covered in 1 cup of water for 5-6 mins.
Drain or squeeze the water completely.reserve the veg stock for later use.
To the drained vegetables add corn flour and spices listed under ingredients.
Note:Add boiled rice if you wanna go vegan else add Egg
Make small lumps the size of a ping pong ball. roll in corn flour and deep fry.
Make the manchurian sauce by adding a tbsp of sesame oil,2 tbsp chopped garlic ,1 tbs chopped ginger and chopped onion. add soya sauce,pepper,chilli paste,spring onion ,ajinomoto, sweet&sour sauce or sugar, stock and cook thicken with cornflour mixture adding very little at a time ,add the fried dumplings.
Serve hot with fried rice.
Tuesday, April 26, 2011
3- Boiled eggs
1- egg beaten
Pastry sheets thawed at room temperature
1 tbsp - chilli powder
1 tsp- dhaniya powder
1 tsp besan flour
1/4 cup- chopped onions
1 small tomato
1 tsp - ginger-garlic
1 tsp-garam masala powder
Make a paste of chilli powder,besan,salt.Cut each boiled eggs in half.Coat the egg halfs in the paste mixture.heat a tbsp of oil and fry the coated eggs on both sides.Keep aside.
Heat a tsp of oil add cumin seeds.once it splutters add chopped onions,ginger-garlic paste,chopped tomato,chilli powder,dhaniya powder and garam masala powder.saute until tomatoes turns mushy.Add salt and keep aside.
To make the puffs:
Preheat oven to 400 F.Cut the thawed pastry sheets into individual squares.Palce a small amount of the masala in each squares and top with the fryed eggs.close the edges sealing it with a clove.Brush the top with the beaten egg .Bake for 20-26 minutes.
Monday, April 25, 2011
4-ounce(115g) piece fresh ginger,peeled and thinly sliced
1 cup(250 ml ) mild-flavored molasses
1 cup(200g) sugar
1 cup(250 ml) vegetable oil
2 1/2 cups (350 gm) All purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground black pepper
1 cup (250 ml) water
2 tsp baking soda
2 large eggs at room temp
Pre-heat the oven to 350 F (175 C). Butter the bottom and sides of a 9 inch springform or round cake pan with 2 inch (5 cm) sides and line the bottom with a circle of parchment paper.
In a food processor fitted with the metal blade or with a chef's knife, chop the ginger until very fine. Set aside.
In a large bowl , mix together the molasses , sugar, and oil. In a medium bowl whisk together the flour , cinnamon, cloves and pepper.
In a small sauce pan, bring the water to boil , then stir in the baking soda.Whisk the hot water into the molasses mixture, then add the chopped ginger.
Gradually sift the flour mixture over the molasses mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.
Scrape the batter into the prepared springform or cake pan and bake until the top of the cake springs back when lightly pressed with a finger or a tooth pick inserted comes out clean about 1 hr. Let cool completely.
Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a plate, peel of the parchment paper, then re-invert onto a serving platter.
Serve wedges of this cake with whipped cream or your favorite ice cream
Because this cake is so moist, it keeps well for upto 5 days at room temperature. It can be frozen for upto 1 month.
Sunday, April 24, 2011
1 cup Bastmati Rice
1 cup chopped vegetables (carrot,beans,cabbage)
1 tsp green chili paste
1 tsp soy sauce
1 tsp vinegar
chopped green onions
1 tsp minced ginger
1 tsp minced garlic
olive oil or vegetable oil
2 eggs slightly beaten
Boil rice in a rice cooker using only 2 cups of water for 1 cup of rice.Squeeze 1 Lemon into the water.
After the rice is done.cool and keep aside.
Heat a wok add a tbsp of oil fry the rice for a min.remove to a plate.Then stir fry the eggs separately until done.set aside.
Wipe the wok and put it on a high flame.To the wok add a tbsp of oil.Swirl the oil to coat the pan and add the minced garlic,ginger and spring onions(white part only).
Add the chopped vegetables .saute for like 30 secs then add a tsp of soy sauce,chili sauce and vinegar.Add salt ,ajinomoto and rice.Add the stir fryed eggs and mix.
Saute for a min .garnish with the green part of spring onions.
Remove to a serving dish.
Saturday, April 16, 2011
INGREDIENTS: (Serves 6)
2 quarts strawberries (about 2 pounds), washed, dried, and stemmed
1 pint raspberries (about 12 ounces), washed and dried (see note)
1/2 cup plus 4 tablespoons sugar
2 teaspoons unflavored powdered gelatin
1 cup heavy cream
1/4 cup sour cream
1/2 teaspoon vanilla extract
4 Carr's Whole Wheat Crackers , finely crushed (about 1/4 cup) see note
6 sprigs fresh mint leaves (optional)
Note:Blueberries or blackberries can be substituted for raspberries in this recipe. You may also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your beater and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.
1. Process 1 quart strawberries, 1/2 pint raspberries, and 1/2 cup sugar in food processor until mixture is completely smooth, about 1 minute. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree; reserve any excess for another use). Transfer 1/2 cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand at least 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl, cover with plastic wrap, and refrigerate until cold, about 2 hours.
2. Meanwhile, chop remaining 1 quart strawberries into rough 1/4-inch pieces. Toss strawberries, remaining 1/2 pint raspberries, and 2 tablespoons sugar together in medium bowl. Set aside for 1 hour.
3. Place cream, sour cream, vanilla, and remaining 2 tablespoons sugar in chilled bowl of stand mixer. Beat on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high; continue beating until mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer 1/3 cup whipped-cream mixture to small bowl and set aside.
4. Remove thickened berry puree from refrigerator and whisk until smooth. With mixer running at medium speed, slowly add two-thirds of puree to whipped-cream mixture; mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.
5. Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide creamy berry mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved plain whipped-cream mixture. Sprinkle with crushed crackers and garnish with mint sprigs, if using. Serve immediately
Wednesday, April 13, 2011
Eggless Tutti-Frutti Cookies
2 cups all purpose flour (maida)
1 cup vegetable oil
1 cup powdered sugar
1/2 cup custard pwd
3/4 tsp baking pwd
big pinch of baking soda
1 tsp vanilla essence
tutti frutti for garnish
1. Sieve maida, baking pwd, baking soda and custard pwd.
2. Blend the sugar and oil till smooth. Add the sieved ingredients to the sugar-oil mixture. Add vanilla essence and mix well to form a dough. If the dough doesn’t become stiff enough to roll out into balls, add a few tbsps of cold milk or water and chill for a few minutes.
3. Pinch bits of dough and shape into balls and slightly flatten. Or you could alternately pipe the dough into small balls. Garnish with tutti frutti, by slightly pressing into the dough. Place on a greased tray and bake at 180 C for about 10 -12 mts or till done. Once baked, the cookie will feel soft on touch but once cool it will harden. If you over bake beyond the mentioned time limit, you will have a very crunchy cookie.
4. Cool on a wire rack and store in airtight container.
2 lbs cooked pasta
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup parmesan cheese
salt and pepper
1 Melt butter over low heat in wide sauce pan, or deep skillet.
2 Stir in flour and mix with a wooden spoon until blended.
3 Slowly add milk to pan, careful not to burn it.
4 When milk is fully intergrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn.
5 If sauce too thick, add more milk.
6 If too thin, add more flour.
7 Add salt and pepper to taste.
8 Pour over warmed buttered pasta, and cover with cheese.
9 Serve immediatlly.
Tip:for richer taste you can use 1/4 cup Broth and 3 tbsp halfnhalf instead of milk.
Tuesday, April 12, 2011
Beat the Heat with this simple Delicious summer refreshing Drink.
1 small pearl onion
1 green chilli
1 inch ginger
few sprigs of coriander and mint leaves
a pinch of hing
Grind the first 4 ingredients.Add a small amount to the buttermilk.Add salt and hing.Mix well and Serve chilled.
Saturday, April 9, 2011
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
1/2 cup chopped mushrooms
1 tablespoon olive oil
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp Cheddar cheese or mexican blend
In a large nonstick pan,add a tbsp of olive oil.when the oil is hot add red pepper, zucchini, yellow squash, onion, and mushrooms .Add italian seasoning to the the vegetables and cook over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
Coat a skillet with cooking spray or Use a Grill pan and place one tortilla in the pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot with salsa and sour cream.
Tip:You can reduce the cheese if you want to stick with your Diet.
Friday, April 8, 2011
I tried this recipe from manjula's kitchen.It really turned out good.It tastes so great especially when you serve them Hot.
1/2 cup All Purpose flour
1 teaspoon besan (gram flour)
1/2 teaspoon yeast
1/2 teaspoon oil
1/2 teaspoon sugar
About 1/3 cup of lukewarm water (as needed)
1 cup sugar
1/2 cup water
Pinch of cardamom powder
Few strands of saffron
1 teaspoon of lemon juice
Oil to fry
Dissolve the yeast in warm water and let it sit for about five minutes.
Mix the flour, besan (gram flour), oil, and sugar together.
Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
Set the batter aside and let it sit in a warm place for one hour.
Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
Boil the sugar and water together. Add the lemon juice and saffron and close the heat.
Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
Fry the Jalebis until golden-brown on both sides.
Transfer into the warm syrup.
Let jalebi soak in the hot syrup for a few seconds and take out.
Thursday, April 7, 2011
atta dough for sealing the cooking pot
2 cups Basmathi rice
2 bay leaf
1 tsp chilli powder
coriander leaves chopped
1 tbsp coriander powder
1 cup curd
Dry garam masalas
a pinch of food colour
1/2 tsp garamasala powder
1 tbsp ginger garlic paste
mint leaves chopped
1 big onion thinly sliced
a pinch -Turmeric powder
Take a Bowl, Add chilli powder,salt,turmuric,garamasala powder,coriander powder,ginger garlic paste,lemon jucie,oil, mix well and add chicken rub the chicken well with this masalas and pour curd do not mix the curd, keep in fridge for over night.
In a muslin cloth add all the spices and wrap it and keep a side.
Now in a pan add oil then add thinly sliced onions, salt, cook till slight golden brown colour once it is done remove if any execess oil,and also half of the onion.
Add about 2 tbsp of fried onion oil to the boiling water.Boil rice until 70%done.Drain and keep aside.
Now spread half of the fried onions in the pot and place the marinated chicken, spread it equaly, and put the wraped masala dry,now spread half of the rice,onions,mint,chopped coriander, now spread left over rice,onions,min,coriander leaves.
finely sprinkle colour .Take a chapati dough and make a thread put around the dish and close it with the Lid and put some weight on top of the lid to avoid the steam to escape.
cook for 30 to 45 min.
serve with raita.
Wednesday, April 6, 2011
Kachori is a small, crisp, golden puri, stuffed with a dry, spiced filling that has its origins in Rajasthan. Makes for an addictive tea time snack or an appetizer. There are different fillings that go into Kachori making and today its Khasta Kachori that calls for a lentil filling.
1 cup all-purpose flour
1 tbsp rice flour
2 tbsp oil
water for kneading the dough
salt to taste
oil for deep frying
For the filling:
11/4 cup yellow moong dal
1 tspn coarsely grinded fennel seeds
1 tsp coarsely grinded coriander seeds
1 tsp red chilly flakes
1/4 tsp ginger powder
1/2 tsp amchur
Pinch of hing
1/2 teaspoon salt (adjust to your taste)
1 tbs oil
2 tbs water
Mix the maida, rice flour with salt and oil, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
While the dough is resting prepare the filling. Heat a vessel, add oil, add crushed cumin seeds and asafoetida allow the cumin to brown. Add the ginger-green chilli paste, besan and spice powders and saute for a mt. Add coarsely ground dal and saute for 7-8 mts and turn off heat.
Now that the stuffing is ready, prepare the outer layer for the kachori.
Roll each ball with the rolling pin into a slightly thick puri and place a tbsp of the filling in the center. Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center.
Prepare with the rest of the dough in the same manner. Keep them covered through out the preparation process to prevent drying.
Heat enough oil in a wide vessel to deep fry the kachoris. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2 kachoris into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on both sides and puff up. Deep fry on low heat and not piping hot oil.
Remove onto absorbent paper and serve warm along with a cup of tea.
Roll out, stuff and deep fry 2 kachoris at a time. Keep the prepared kachoriss covered through out the preparation process.
for Kachori Chaat
Place a kachori on a plate, make a hole in the centre of it. Spoon 2 tbsps of yogurt into the kachori. Spoon a tbsp of green chutney and a tbsp of tamarind chutney. Sprinkle pinch of chilli pwd, cumin pwd, chopped onions and a tbsp of chopped coriander on the top of the kachori. Finish off with sev and serve immediately or you can also cut the kachori in half and fill in the chaat ingredients.
Tuesday, April 5, 2011
1 cup Vegetables(carrot,beans,cabbage,potato and peas)
1 or 2 green chillies
1/2 cup onion chopped
1 tsp chilli powder
1/2 tsp garam masala
1 tsp ginger-garlic paste
Boil the vegetables in a pressure cooker.
Drain all the water and smash the vegetables.Keep aside.
Heat a pan,add a tsp of oil.when hot add cumin seeds,onions,green chillies and ginger garlic paste.saute for a min and then add chopped coriander leaves,chilli powder,garam masala powder,turmeric and hing.saute and then add the smashed vegetables.Add salt and mix well.
If you feel the mixture is little watery then sprinkle in some corn flour or maida.mix to combine.keep aside.place the mixture in the refrigerator for 10 mins ,then make round shaped patties.coat each patties completely in bread crumbs.
Heat a tawa ,add about a tbsp of oil,fry all the patties about 2 mins on each side.
serve with tomato ketchup.