Sunday, February 26, 2012
Saturday, February 25, 2012
Thursday, February 23, 2012
Wednesday, February 22, 2012
Tuesday, February 21, 2012
VEGETABLE CAKES
Poatatoes 225 gm
Peas 225 gm
Carrots 115 gm
Cauliflower 115 gm
Onions 55 gm
Lime 1/2
Ginger a little
Mar mite 5 gm
Salt to taste
Fat to fry(absorption) 30 gm
Eggs 1
Breadcrumbs 30 gm
Method
- Clean and cut vegetables.
- Boil and mash.
- Add finely chopped onions, lime juice, marmite, ginger and salt.
- Form into rounds, 7.5 cm. (3") in diameter.
- Coat with egg and breadcrumbs and deep fry. Drain and serve hot.
Friday, February 17, 2012
GOLDEN CHEESE BAKE
Ingredients Quantity
Cooked rice 220 gm
Shredded carrots 170 gm
Grated cheese 115 gm
Milk 50 ml
Beaten eggs 2
Minced onion 30 gm
Salt 1 1/2 tsp
Pepper 1/4 tsp
Method
- Combine rice, carrots, 100 gm cheese, milk, eggs, onion and seasoning.
- Pour into greased baking dish.
- Sprinkle with remaining 15 gm cheese.
- Bake at 175 degree Celsius for one hour.
Monday, February 13, 2012
Friday, February 10, 2012
OOTHAPPAM
Ingredients Quantity
Parboiled rice 125 gm
Split black gram 60 gm
Salt to taste
Onions 2 nos
Green chillies a few
Ginger a small piece
Coriander leaves 1/2 bunch
Fat to cook
Method
- Soak rice and gram seperately overnight.
- Grind them separately, then mix the two; allow to ferment for at least 24 hours.
- Add onions, green chillies, ginger, coriandar leaves, all chopped fine. Add salt and make batter into pouring consistency.
- Cook as for pancakes or dosa.
Thursday, February 9, 2012
MUTTON JHAL FARAIZI
Ingredients Quantity(for 4)
Mutton ( roast and cool ) 500 gm
Pepper 1 tsp
Red chillies 10 gm
Salt 15 gm
Fat 50 gm
Poatatoes 450 gm
Onions 450 gm
Method
- Boil potatoes. Peel, cool and dice.
- Dice roast meat into even portions.
- Chop onions.
- Grind together chillies and pepper.
- Heat fat, fry onions lightly. Add meat and potatoes and ground spices.
- Fry on a slow fire till almost dry.
Wednesday, February 8, 2012
Tuesday, February 7, 2012
RAWA IDLI
Ingredients Quantity
Semolina ( roasted and cooled) 2 cups (340 gm)
Split black gram 1 cup (175 gm)
Fenugreek seeds a few
Salt to taste
Methods
- Soak the gram and fenugreeek seeds for 3-4 hours.
- Grind till light and frothy.
- Mix with roasted and cooled semolina. Add salt. Leave overnight.
- Prepare as ordinary idlis.
Monday, February 6, 2012
Almond Ice-Cream
Ingredients Quantity
Milk 2.5 litre
Almonds (125 gm shredded and 125 gm ground finely )
Sugar to taste
Rose water
Kesar (saffron) 2 packets ( about 1/2 gm)
Method
- Boil the milk to two-thirds of the original quantity.
- Add sugar and ground almonds.
- Add rose water, shredded almonds and kesar.
- Keep half in an ice tray and half in a bowl.
- Scrape and mix when serving.
Sunday, February 5, 2012
EGG DIP
Ingredients Quantity
Eggs ( hard-boiled ) 6
Mayonnaise sauce 1/3 cup
Prepared mustard 2 tsp
Lime juice 1-1 1/2 tsp
Worcester sauce 1-1 1/2 tsp
Chilli sauce a few dropes
Crisp slices of fried bacon 4
Method
- Sieve hard-boiled eggs. Mix other ingredients expect bacon and beat to a smooth consistency.
- Just before serving, fold in crumbled bacon. Serve with waters or salt biscuits.
Saturday, February 4, 2012
PEDA
Ingredients Quantity(16 pieces)
Mawa (dried whole milk) 225 gm
Sugar 115 gm
Cardamoms a few
Pistachio nuts 10 gm
Silver paper a few
Method
- Mix mawa with sugar.
- Put into a karai or fry-pan and cook on a very slow fire stirring all the time. Add crushed cardamoms.
- When mixture is ready ( mixture forms balls when tested with fingers ) pour into trays and leave to set.
- Break up when set. Form into desired shapes and decorate with pistachios and silver paper.
Thursday, February 2, 2012
Mutton Cutlets
Ingredients Quantity
Leg of mutton 500 gm
Potatoes 250 gm
Pepper powder to taste
Salt 10 gm
Onions 100 gm
Egg 1 nos
Breadcrumbs 55 gm
Ginger 10 gm
Green chillies 10 gm
Curry leaves 1/4 bunch
Fat to fry( absorption) 100 gm
Method
- Mince the mutton.
- Boil and mash the potatoes.
- Chop onions, green chillies and ginger fine. Heat a small quantity of fat. Saute onions, green chillies, ginger and curry leaves.
- Add potatoes, minced meat, pepper and salt.
- Mix well, remove. The mixture should be moist but not wet. Test for seasoning.
- Form into balls and flatten.
- Coat with egg and breadcrumbs.
- Deep fry and serve hot.
OLAN
Ingredients Quantity
Ash gourd 225 gm
Haricot beans(red) 115 gm
Green chillies (slit) 10 gm
Small onions (sliced) 30 gm
Coconut 55 gm
Coconut oil 15 ml
Curry leaves 2 springs
Cumin powder a pinch
Salt to taste
Method
- Peel and cut ash gourd into cubes.
- Boil the ash gourd with chillies, curry leaves and onions, salt and powdered cumin.
- Soak beans overnight. Boil till tender.
- Scrape coconut and extract milk.
- Add cooked beans and coconut milk to ash gourd. Bring to boil.
- Add fresh coconut oil. Mix well and remove. Serve hot.
Wednesday, February 1, 2012
BANANA RAITA
Ingredients Quantity(for 10)
Bananas (ripe) 6
Fresh curds (thick and slightly sweet) 1 cup
Grated coconut 120 gm
Green chillies 2
Salt to taste
Curry leaves 1 spring
Mustard seeds a pinch
Oil 20 ml
Method
- Peel and slice bananas into rounds. Mix with lightly beaten curds, grated coconut and salt to taste.
- Heat oil. Add curry leaves, green chillies and mustard seeds.When the seeds crackle, pour over banana and curds mixture. Mix well.
Tuesday, January 31, 2012
HAMBURGERS
Ingredients Quantity(for 4)
Mutton 500 gm
Salt to taste
Pepper to taste
Fat to fry 30-45 gm
Method
Mutton 500 gm
Salt to taste
Pepper to taste
Fat to fry 30-45 gm
Method
- Clean and mince meat.
- Mix with pepper and salt. Form into hamburgers.
- Shallow fry till meat is cooked. Serve hot between hamburger buns. Size of portion, 50 gm For (4) 8 small or 4 large for (100) 200 small or 100 large.
Monday, January 30, 2012
SUMMER PUDDING
Ingredients Quantity
Stale bread
Dried apricot or prunes 450 gm
Sugar 15 gm
Method
- Soak fruit overnight. Stew with sugar.
- Stone fruits.
- Line a pint pudding basin with bread, leaving no space.
- Fill with hot fruit, reserve juice, cover with bread, put a saucer with a weight on top.
- leave overnight or for several hours.
- Turn out and pour fruit juice over. Serve with custard.
Sunday, January 29, 2012
BANANA LEAF WRAPPED GRILLED TOFU
Ingredients Quantity(Serves 2)
Fresh Tofu 250 gms
Kaffir lime leaves(fresh) 4 nos
Light soya sauce 2 tsp
Dry red chilli paste 1 tsp
Onion garlic paste 2 tbsp
Lemongrass paste 2 tbsp
Galangal paste 1 tsp
Sugar 2 tsp
Banana leaf 1 nos
Method
- Cut 5 mm thick slices of Tofu, add shredded kaffir lime leaves and a paste of rest of the ingrediets expect the banana leaf.
- Cut Banana leaf into six pieces removing the centre stem.
- Place marinated tofu in each of the banana leaf, wrap and place a tooth pick.
- Grill them till cooked, remove the tooth pick and serve hot.
Saturday, January 28, 2012
SPINACH SOUFFLE
Ingredients Quantity(for 4)
Spinach 225 gm
Cheese 70 gm
Egg 2 nos
Refined flour 30 gm
Milk 150 ml
Pepper to taste
Salt to taste
Butter 30 gm
Method
- Wash and boil spinach till tender and all moisture has evaporated.
- Make into a puree.
- prepare mornay with flour , butter, milk and most of the cheese.
- Add sauce to spinach puree. Add beaten egg yolks. Mix well.
- Beat egg white to a stiff froth into the mixture.
- put mixture into a souffle mould and bake at 170o
Friday, January 27, 2012
PAD THAI
Ingredients Quantity
Flat Rice Noodles 450 gm
Garlic 2 pieces
Red Garlic 2 pieces
Eggs 2
Fish sauce 2 tsp
Oil 3 tsp
Lime 1
Ground Roasted Peanuts 2 tsp
Fried Sliced Tofu 1/2 cup
Lengths Chopped Chives/Spring onion 1/4 cup
Dried shrimp 3 tsp
Fresh peeled prawns 6 no.
Bean sprouts handful of
Method
- Boil the noodles until the noodles are soft98-10 minutes) or 1 min if pre soaked.
- Place the work with oil in the medium heat then put the garlic and the sliced onion in the hot oil.
- Stir the prawns and dried shrimp, bean sprouts, green onions, eggs, chopped chives, fried tofu and noodles together.
- Mix the fish sauce, sugar, limes with the noodles to your taste.
- Add the finished Pad Thai to a plate sprinkle roasted crushed peanuts and go ahead and serve to your guests.
Thursday, January 26, 2012
CANARY PUDDING
Ingredients Quantity
Eggs 2
Refined flour 90 gm
Butter 90 gm
Sugar 90 gm
Baking powder a pinch
Vanila essence to taste
Method
- Cream butter and sugar.
- Add beaten egg yolks and then the flour sieved with baking powder.
- Fold in well-beaten egg whites. Add essence.
- pour into greased moulds and steam, serve with jam sauce.
Wednesday, January 25, 2012
EGGS IN TOMATOES
Ingredients Quantity
Tomatoes (medium, even sized) 4 (450 gm)
Eggs 4
Cheese 60 gm
Breadcrumbs 30 gm
Fat 10 gm
Salt to taste
Method
- Cut a thin slice from the top (not the stem end) of each tomato.
- Carefully remove pulp. Place tomatoes in a greased baking dish.
- Break egg and drop one into each tomato.
- Mix tomato pulp, grated cheese and breadcrumbs. season to taste.
- Roll into marbles.
- Place around the tomatoes.
- Bake until eggs are set.
Tuesday, January 24, 2012
MASALA FRIED FISH
Ingredients Quantity
Fish 500 gm
Ginger 5 gm
Garlic a few flakes
Red chillies 5 gm
Tamarind 10 gm
Cumin a pinch
Salt 15 gm
Oil 30 ml
Method
- Clean and wash fish. Cut into slices, if small fish, keep whole , but make gashes.
- Grind together the spices and salt.
- Smear fish with this paste.
- Keep aside for a while.
- Shallow fry till cooked. Serve hot.
Monday, January 23, 2012
ONION BHAJI
Ingredients Quantity
Onions 450 gm
Salt to taste
Turmeric 1/2 tsp
Chilli powder 1/2 tsp
Coriander powder 1 tsp
Cumin a pinch
Ginger 5 gm
Vinegar or lime juice 1 tsp
Fat 30 gm
Method
- Heat fat. Add cumin.
- Add sliced onions, sliced ginger, dry spices and salt.
- Cook on a slow fire for about 20 minutes.
- Add vinegar or lime juice. Continue cooking for a further 5 minutes.
Saturday, January 21, 2012
MYSORE PAK
Ingredients Quantity
Bengal gram flour 1 cup
Sugar (grind coarsely, add water 1 cup
to ptepare into a thick syrup)
Oil 2 cups
Ghee 1/2 cup
Method
Bengal gram flour 1 cup
Sugar (grind coarsely, add water 1 cup
to ptepare into a thick syrup)
Oil 2 cups
Ghee 1/2 cup
Method
- Fry gram flour in ghee.
- Add sugar syrup and cook till it from forms a ball.
- Meanwhile, heat oil. Add flavouring.
- Add oil to the flour mixture from a height. Stir for one minute and empty into a thali. Cut into desired shapes.
SEMIYA PAYASAM
Ingredients Quantity
Vermicelli 55 gm
Milk 250 ml
Fat 30 gm
Sugar 55 gm
Saffron a pinch
Sultanas 30 gm
Cashewnuts 30 gm
Cardamoms a few
Method
- Heat fat. Fry Vermicelli.
- Add milk and bring to boil quickly.
- Add sugar and remove from fire.
- Fry cashewnuts and sultanas and add to payasam with rushed cardamoms. Add saffron soaked in a little milk.
Friday, January 20, 2012
JANGRI
Ingredients Quantity
Split black gram 250 gm
Rice 115 gm
Oil for frying
Syrup
Sugar 1/2 kg
Water 250 ml
Milk a little
Method
- Soak together the gram and rice for half an hour.
- Grind to a smooth paste without adding any water.
- Fill batter into a piping bag and pipe out in jallebi shapes into hot oil.
- When it turns lightly brown and it starts floating on top of the oil remove and plunge into cold sugar syrup.
- Prepare a syrup with 1/2 kg of sugar and 250 ml of water. Clarify with milk, bring to a 2 string consistency. Add yellow colour and remove from fire.
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