Orange Sauce

Ingredients                                    Quantity

Orange                                           1
Water                                             300 ml
Sugar                                              55 gm
Cornflour                                        15 gm

Method

1. Boil the sugar and water.
2. Add cornflour diluted with water, stirring continuosly.
3. Re-boil till clear. Strain.
4. Add blanched julienne of orange peel and orange juice.

BRANDY BUTTER

Ingredients                                       Quantity

Butter                                                 100 gm
Icing sugar                                         100 gm
Brandy                                                1/2 cup

Method

1. Cream butter till fluffy. Add icing sugar.
2. Continue beating. Add brandy slowly, blending well.

JAM SAUCE

Ingredients                              Quantity

Jam                                             225 gm
Water                                          120 ml
Cornflour                                    10-15 gm

Method

1. Boil jam and water  together.
2. Adjust consistency with a little cornflour.
3. Re-boil until clear and pass through a sieve.

KABAB JEERA

Ingredients                          Quantity
Mutton                                  500 gm
Cumin                                   10 gm
Chilli powder                        5 gm
Onions                                  115 gm
Coriander leaves                   1/2 bunch
Salt                                        to taste

Method

1. Clean and mince meat.
2. Chop onions fine. Roast and powder cumin, chop coriander leaves.
3. Mix first six ingredients. Shape like sausages and shallow fry.

VEGETABLE CAKES

 

Ingredients                                  Quantity

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

1. Clean and cut vegetables.
2. Boil and mash.
3. Add finely chopped onions, lime juice, marmite, ginger and salt.
4. Form into rounds, 7.5 cm. (3") in diameter.
5. Coat with egg and breadcrumbs and deep fry. Drain and serve hot.

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

1. Combine rice, carrots, 100 gm cheese, milk, eggs, onion and seasoning.
2. Pour into greased  baking dish.
3. Sprinkle with remaining 15 gm cheese.
4. Bake at 175 degree Celsius for one hour.

CUSTARD SAUCE

Ingredients                                    Quantity

Egg yolks                                         1
Milk                                                 150 ml
Sugar                                                10 gm
Salt                                                   a pinch

Method

1. Beat egg yolks. Add sugar and salt.
2. Pour hot milk over. Stir well.
3. Pour into a double boiler and cook till thick.

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

1. Soak rice and gram seperately overnight.
2. Grind them separately, then mix the two; allow to ferment for at least 24 hours.
3. Add onions, green chillies, ginger, coriandar leaves, all chopped fine. Add salt and make batter into pouring consistency.
4. Cook as for pancakes or dosa.

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

1. Boil potatoes. Peel, cool and dice.
2. Dice roast meat into even portions.
3. Chop onions.
4. Grind together chillies and pepper.
5. Heat fat, fry onions lightly. Add meat and potatoes and ground spices.
6. Fry on a slow fire till almost dry.

FRIED AUBERGINE ( Egg plant )

Ingredients                                  Quantity(for 4)

Aubergine                                      450 gm
Oil to fry                                        30 ml
Salt                                                 to taste
Pepper                                            a pinch

Method

1. Cut the aubergine into thin roundels.
2. Season and dredge them.
3. Fry in smoking oil.
4. Dish them on a napkin and serve immediately.

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 

1. Soak the gram and fenugreeek seeds for 3-4 hours.
2. Grind till light and frothy.
3. Mix with roasted and cooled semolina. Add salt. Leave overnight.
4. Prepare as ordinary idlis.

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

1. Boil the milk to two-thirds of the original quantity.
2. Add sugar and ground almonds.
3. Add rose water, shredded almonds and kesar.
4. Keep half in an ice tray and half in a bowl.
5. Scrape and mix when serving.

N.B. Half cashewnuts and half almonds could be used instead of just almonds in which case, add a few drops of almond essence.

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

1. Sieve hard-boiled eggs. Mix other ingredients expect bacon and beat to a smooth consistency.
2. Just before serving, fold in crumbled bacon. Serve with waters or salt biscuits.

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

1. Mix mawa with sugar.
2. Put into a karai or fry-pan and cook on a very slow fire stirring all the time. Add crushed cardamoms.
3. When mixture is ready ( mixture forms balls when tested with fingers ) pour into trays and leave to set.
4. Break up when set. Form into desired shapes and decorate with pistachios and silver paper.

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

1. Mince the mutton.
2. Boil and mash the potatoes.
3. Chop onions, green chillies and ginger fine. Heat a small quantity of fat. Saute onions, green chillies, ginger and curry leaves.
4. Add potatoes, minced meat, pepper and salt.
5. Mix well, remove. The mixture should be moist but not wet. Test for seasoning.
6. Form into balls and flatten.
7. Coat with egg and breadcrumbs.
8. 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

1. Peel and cut ash gourd into cubes.
2. Boil the ash gourd with chillies, curry leaves and onions, salt and powdered cumin.
3. Soak beans overnight. Boil till tender.
4. Scrape coconut and extract milk.
5. Add cooked beans and coconut milk to ash gourd. Bring to boil.
6. Add fresh coconut oil. Mix well and remove. Serve hot.

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

1. Peel and slice bananas into rounds. Mix with lightly beaten curds, grated coconut and salt to taste.
2. Heat oil. Add curry leaves, green chillies and mustard seeds.When the seeds crackle, pour over banana and curds mixture. Mix well.

HAMBURGERS

Ingredients                                                   Quantity(for 4)

Mutton                                                            500 gm
Salt                                                                  to taste
Pepper                                                             to taste
Fat to fry                                                         30-45 gm

Method

1. Clean and mince meat.
2. Mix with pepper and salt. Form into hamburgers.
3. 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.

SUMMER PUDDING

Ingredients                                                  Quantity

Stale bread
Dried apricot or prunes                                 450 gm
Sugar                                                             15 gm                                               

Method

1. Soak fruit overnight. Stew with sugar.
2. Stone fruits.
3. Line a pint pudding basin with bread, leaving no space.
4. Fill with hot fruit, reserve juice, cover with bread, put a saucer with a weight on top.
5. leave overnight or for several hours.
6. Turn out and pour fruit juice over. Serve with custard.

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

1. Cut 5 mm thick slices of Tofu, add shredded kaffir lime leaves and a paste of rest of the ingrediets expect the banana leaf.
2. Cut Banana leaf into six pieces removing the centre stem.
3. Place marinated tofu in each of the banana leaf, wrap and place a tooth pick.
4. Grill them till cooked, remove the tooth pick and serve hot.

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

1. Wash and boil spinach till tender and all moisture has evaporated.
2. Make into a puree.
3. prepare mornay with flour , butter, milk and most of the cheese.
4. Add sauce to spinach puree. Add beaten egg yolks. Mix well.                                                  
5. Beat egg white to a stiff  froth into the mixture.
6. put mixture into a souffle mould and bake at 170o 

My Food Recipe's: PAD THAI

My Food Recipe's: PAD THAI: Ingredients Quantity Flat Rice Noodles ...

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

1. Boil the noodles until the noodles are soft98-10 minutes) or 1 min if pre soaked.
2. Place the work with oil in the medium heat then put the garlic and the sliced onion in the hot oil.
3. Stir the prawns and dried shrimp, bean sprouts, green onions, eggs, chopped chives, fried tofu and noodles together.
4. Mix the fish sauce, sugar, limes with the noodles to your taste.
5. Add the finished Pad Thai to a plate sprinkle  roasted crushed peanuts and go ahead and serve to your guests.

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

1. Cream butter and sugar.
2. Add beaten egg yolks and then the flour sieved with baking powder.
3. Fold in well-beaten egg whites. Add essence.
4. pour into greased moulds and steam, serve with jam sauce.

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

1. Cut a thin slice from the top (not the stem end) of each tomato.
2. Carefully remove pulp. Place tomatoes in a greased baking dish.
3. Break egg and drop one into each tomato.
4. Mix tomato pulp, grated cheese and breadcrumbs. season to taste.
5. Roll into marbles.
6. Place around the tomatoes.
7. Bake until eggs are set.

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

1. Clean and wash fish. Cut into slices, if small fish, keep whole , but make gashes.
2. Grind together the spices and salt.
3. Smear fish with this paste.
4. Keep aside for a while.
5. Shallow fry till cooked. Serve hot.                                                                 

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

1. Heat fat. Add cumin.
2. Add sliced onions, sliced ginger, dry spices and salt.
3. Cook on a slow fire for about 20 minutes.
4. Add vinegar or lime juice. Continue cooking for a further 5 minutes.

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

1. Fry gram flour in ghee.
2. Add sugar syrup and cook till it from forms a ball.
3. Meanwhile, heat oil. Add flavouring.
4. 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

1. Heat fat. Fry Vermicelli.
2. Add  milk and bring to boil quickly.
3. Add sugar and remove from fire.
4. Fry cashewnuts and sultanas and add to payasam with rushed cardamoms. Add saffron soaked in a little milk.

My Food Recipe's: JANGRI

My Food Recipe's: JANGRI: Ingredients Quantity Split black gram ...

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

1. Soak together the gram and rice for half an hour.
2. Grind to a smooth paste without adding any water.
3. Fill batter into a piping bag and pipe out in jallebi shapes into hot oil.
4. When it turns lightly brown and it starts floating on top of the oil remove and plunge into cold sugar syrup.
5. 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.