Month: October 2014

CAULIFLOWER IN DATES

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1 big cauliflower

100 gm seedless dates chopped

1 cup tomato puree

4-5 slit green chillies.

1 inch piece ginger chopped fine

1 tblsp. coriander leaves chopped

1 tsp.cummin seed powder

1/2 tsp.chilli powder

1/4 tsp.turmeric powder

1 tblsp.vinegar

1 tsp.sugar

1/4 tsp powdered mustard

oil to fry the cauliflower.

Heat oil in a kadai and fry the flowerettes till golden brown.Remove and keep aside.In another pan heat 1 tblsp.of oil,add cummin seeds,add ginger,and rest of the ingredients one by one.Lastly add the fried cauliflower.Cook covered for 5 minutes.

Garnish with coriander leaves.

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CHANNA OR CHICK PEA DONAS

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This dish can be served for any meal and the filling can be substituted with minced meat panneer or any type of filling you like.This type of donas is good to serve at kitty parties!

For the donas:

200 gm plain flour

1 tsp rawa

1 tblsp.oil

salt.

Bind all to a stiff dough.divide dough into 10-12 balls.Roll and put onto the  back of your desired mould(preferably steel ).Hold the mould with a pair of tongs and insert into the hot oil.Fry till golden.Remove the donas with the help of a knife or fork.

Fill donas and garnish with coriander leaves,cucumber or coconut.

250 gm channa or chick peas( soaked overnight)

2 onions chopped

4 green chillies

small piece of ginger

1/2 fresh coconut grated(keep some separate for garnishing)

3 tsp.lemon juice/amchur powder( dry mango powder)

1/4 cup coriander leaves chopped

1 tsp.sugar

1/2 tsp.turmeric

1/2 tsp.mustard

1 tsp.cummin powder

salt to taste.

Cook the chick peas in a pressure cooker,or untill soft.drain the water and keep aside.

Grind green chillies,ginger.Heat oil.Add the mustard seeds,when they splutter add the onions and saute till transparent.Add chilli-ginger paste,turmeric and cummin powder.Add the channa and the rest of the ingredients.Fill into fried cups,garnish and serve.

Note:You could use the chole recipe filling featured in my blog too

BUTTER PEAS ,SPINACH BRUSCHETTA

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This is a quick,healthy protein and iron rich

recipe to make for breakfast or a snack.

INGREDIENTS

1 cup butter peas

1 big tomato (remove seeds)

1/2 a capsicum chopped or 2 green chillies

A bunch of spinach leaves

1 tsp.chilli flakes

1-2 pip garlic finely chopped

olive oil/mustard oil-2 tblsp

1-2 tblsp vinegar or lime

mozzarella or any cheese grated(the quantity

depends on the consumer)

salt to taste

METHOD

You can butter the bread ,but i use it plain, as

oil is used in the topping.

Cook the peas till soft.

Mix all the ingredients with the peas.

Arrange on bread slices.sprinkle cheese and

bake in a hot oven(200 degrees) for 10-15 mins

PANNEER ‘N’PINEAPPLE SALSA ROLL

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This recipe is a twist of tacos.As lot of oil is used to make tacos.i thought to make it, a little different with less oil and more of wheat flour!

For the roll dough:

250 gm  wheat flour

2-3 tblsp.cornflour

2 tblsp.gramflour

1/4 cup plain flour

salt to taste.

1 tblsp.oil

butter or oil to make the chappathis(a tsp.of oil is enough while making)

Bind all to smooth dough.set a aside for few minutes,and make like making chappathis.

For the salsa

300-400 gm tomatoes blanched in boiling water

100 gm oinions finely chopped

5-7 hot red chillies soaked in hot water

3-4 flakes garlic

25 ml vinegar

1/2 -1 tblsp.sugar

2 tblsp.oil

200 gm panneer

1/2 cup chopped pineapple

2-3 green chillies

1/4 tsp.garam masala

pepper powder-1/4- 1/2 tsp depending on your taste

salt to taste

Mix chillies and the tomatoes and blend to a smooth paste.Set aside.Heat oil add chopped onions and garlic.Fry till soft and light brown.Stir in tomato- chilli paste,vinegar and add the cut panneer pineapple and the rest of the ingredients and cook till thick.

To serve:Take 2 chappathis.On one chappathi place the salsa filling and on the other place chopped cucumber and carrots and chopped coriander leaves

First roll the chappathi with the salsa half way and on the next one the vegetables and roll on into one big roll.cut and serve .

CONDENSED MILK TOFFEE

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1 tin condensed milk

1/2 cup water

1+1/2 cups sugar

2 tbsp.butter

1/2 cup walnuts/cashewnuts

1 tsp.vanilla

1 tblsp liquid glucose(optional)

Mix all the above ingredients except walnuts and vanilla in a heavy bottomed vessel,and keep stirring over low heat untill it reaches a soft ball stage.Remove from heat and add vanilla and walnuts.Pour onto a greased tray and cool.Cut into pieces.

CARROT PUDDING

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3-4 big carrots(grated)

1 tblsp.chopped dates

50 gm butter

20 gm sugar

1/2 cup condensed milk

1 tblsp chopped nuts

1 tblsp.chopped raisins

1 tsp.ground cinammon

grated rind of 1 lemon

50 gm flour(1/2 teacup)

1/2 tsp.baking powder

1/4 tsp.baking soda

pinch of salt.

Cream the butter and sugar untill mix is light and fluffy.Beat in condensed milk.Sift the flour with the baking powder,baking soda,salt and set aside.Add the carrots and the rest of the ingredients to the butter mix.Pour into a pie dish,or individual muffin cups and bake in a moderate oven for 25-30 mins(180 degrees)or untill skewer inserted it comes out clean.

Serve with cream

CHICKEN FANTASY

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1 chicken boneless

1 tsp.salt

1 tsp.red chilli powder

1 tsp.garam masala powder

2 tblsp. vinegar

1 tblsp.worcestershire sauce

Mix all ingredients and marinade for 2-3 hours.Cook till liquid is dried up.

For the batter.

1/2 cup corn flour

2 tblsp.wine

2 tblsp.rum

1/2 cup grated cheese

2 eggs

salt and black pepper to taste.

(you can substitute beer for rum and  wine)

Beat eggs.Slowly add cornflour,wine,and grated cheese.Add seasoning.Heat oil.Dip each chicken piece in batter and deep fry.

CHICKEN ‘N’ PINEAPPLE SALAD

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500-750 gm chicken

1 cup pineapple cubes

1 carrot grated

2-3 flakes of garlic chopped

a small piece of ginger chopped fine

1 onion chopped fine

lettuce leaves

1+1/2 cups thousand island dressing(see recipe below)

Boil chicken with skin in salt water.Add ginger,garlic,and onion.remove the skin from the chicken and shred.mix in thousand island dressing and chill in fridge.Serve on a bed of lettuce and grated carrot.

Thousand Island Dressing.

1 cup mayonnaise

1 tblsp.tomato sauce

1 tsp.chilli sauce.

1 tblsp.capsicum chopped

1 tblsp.onion chopped

1 tblsp.chopped cucumber

salt if needed.

Mix all with mayonnaise.bottle and store in fridge.Use when required

HONEY TANDOORI CHICKEN

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1 kg chicken (whole or boneless cubes)

1 cup curd

4-5 tblsp.honey

8 red chillies

2 tblsp.lime juice

7 cloves

5cm piece of cinnamon

10 peppercorns

1 tsp.coriander-cummin powder

1/2 tsp.shahjeera (saunf)

salt to taste

butter/oil

Grind all the spices to a  fine paste.Add curd salt,lime juice and mix well.Apply the masala  paste to the chicken and set aside to marinade for 4-5 hours.Just before roasting apply honey and butter and roast on tandoor or oven (220 degrees).

If you are baking,thicken the juice left over in the dish after baking and pour over chicken.

CASHEW NUT BURFI

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Ingredients:

250 gm cashewnuts

250 gm sugar

1/2 tblsp.butter

3-4 cardamons

1/2 cup water

1/2 cup cream

1/4 tsp.vanilla

1/2 nutmeg grated

Pound the cardamon and mix with nutmeg.Powder cashew to fine powder.

In a heavy pan, stir sugar and water untill all sugar melts.Then add cashewnuts,butter and cream.Stir all this over a slow fire,taking care not to burn in the bottom of the pan.When the mixture begins and leaves the sides of the pan.add vanilla,cardamon,and nutmeg powder.Beat well untill slightly cool.Spread and flatten on a greased tray.Cut into squares or shapes you desire.

RADISH PARATHAS

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Radish is a good source for vitamin C, iron … and is a blood purifying agent.It regulates blood pressure and sugar levels.They have anti bacterial,antifungal and detoxifying properties,helps rebuild tissues and even prevent respiratory problems.It helps to increase the immunity system in the body,and aids in fighting diseases, even cancer.

As this vegetable has a strong smell, some avoid this vegetable  not knowing its value.Radish should be included in your diet at least once a week.

If consumed raw,like in  salads,or made into a juice with buttermilk its value has no bounds.

Here i give you a recipe, which all will  love,and is a good one for lunch boxes,or any meal,and its so easy!

Ingredients:

1/2 kg wheat flour

a tsp.of salt

2-3 tblsp.oil

1 tblsp curd.

enough water for binding

ghee/butter for making the chappathis

Take the required amount of water and pour into the vessel to bind the dough.(if water is less you can add while binding,so take care not to make the dough soggy)Into the water add the oil and salt.Now gradually mix in the flour(this way its quicker to bind,and less to knead).and bind to a soft dough.apply curd on the outer and set aside covered.(minimum 10 minutes).

For the radish filling;

2-3 grated white radish

2-green chillies

2 tsp.cummin seeds.

pepper corns-1 tsp.(adjust to your taste)

coriander leaves chopped

salt to taste

Immerse the grated radish in  water and squeeze out dry and set aside.Grind green chillies,pepper,and cummin seeds to a coarse paste.Mix into the grated radish,the ground mixture and the coriander leaves.add salt to taste.

Note:You can slightly saute the grated radish in ghee/butter/olive oil if you like,but i use it raw.

Roll the chappathis on a floured board.Place the filling and seal the edges with water.Make into squares,rectangles or any shape you desire and cook on a slow fire,on a tawa.serve hot with mint chutney or tomato chutney

For non-vegetarians:while making the chappathi you could add beaten egg to cover the parathas on both sides/one side.This is still more softer and tastier,

Variations; Minced meat curried or boiled can be added to the grated radish

Grated paneer could be added to the radish.

Scrambled egg could be added to the radish

Grated carrot/palak(spinach leaves)/spring onions could be added to the radish

Finely chopped and sauteed radish leaves with chilli flakes n lime could be added.

If more spice is required you could add  ingredients like ginger garlic paste, garam masala,chilli powder tomato,or amchur powder(dry mango powder).

From my experience when you are clueless what to make for a quick dinner,this one is a treat mostly for vegan lovers!

CHOCOLATE CHIP MUFFINS

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Ingredients

1+3/4 cups all purpose flour

2 tsp.baking powder

1/2 tsp.baking soda

2 tab.cocoa powder

¾ cup  sugar

¾ cup semisweet choc chips+1/4 cup for sprinkling

1 cup milk

1/3 cup + 2 tsp.Vegetable oil

1 egg

1 tsp.vanilla essence

Mix in first all the dry ingredients together and the wet ingredients together.pour in the wet ingredients into the dry ingredients.blend well .pour into muffin cups and bake in a moderate oven(180 degrees)for 25 -30 mins.

Making muffins is just minutes away and anyone can try this quick and easy.

BAKED ALASKA

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This dessert is a combination of sponge cake,ice-cream,fruits and meringue.The flavour of the  sponge,ice cream and the type of fruits can be changed to one’s own taste with a little creativity.

Ingredients for the sponge;

75 gm flour(3/4 cup)

75 gm sugar(3/4 cup)

2 eggs

1/4 tsp.baking powder

a pinch of salt.

Method to make the sponge:Separate the egg yolks from the whites.Beat egg whites till stiff(add the pinch of salt to the egg whites before beating.This breaks up the protein, and makes it easy to beat the egg whites quicker).Gradually beat in the sugar.Lastly add the egg yolks.Fold in the flour(sieved with baking powder).Grease a 7 inch round cake tin.Spread the batter.Bake at 218 C for 12 -15 minutes.

For the fruit filling

1 cup mixed chopped fruit

1 small brick ice cream

3-4 tblsp.fruit juice

2 tblsp.sherry/rum/brandy.

Sprinkle the sponge with sherry and fruit juices.Spread fruit over it and top with frozen ice cream.

For the meringue:

2 egg whites

60 gm sugar

60 gm icing sugar

Beat the egg whites stiff.Gradually beat in the castor sugar, and then the icing sugar.

Cover the ice cream and the sponge completely with the meringue and bake in a very hot oven 200-220 degrees for 7-8 mins.Flambe with brandy.(heat the brandy  and pour over).Refridgerate.

This dessert tastes good if consumed in a day or two.

QUICK CHOCOLATE BISCUIT PUDDING

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Ingredients

1/2 litre or 3 cups milk

2 heaped tblsp. of cocoa powder

2 -3 tblsp.cornflour

A packet of cashew/almond cookies or marie biscuit.

A little milk for dipping the biscuits

Vanilla essence

Rum or brandy(optional)

2-3 tblsp sugar or to taste

Mix cornflour and the cocoa in half cup of milk without lumps and set aside.Heat the leftover milk with the sugar and when it starts to boil,remove from fire and add the cornflour mixture and mix well,then again keep on fir on a slow flame and cook till thick like custard.add essence and rum.

Take a  bowl and first add a layer of biscuits dipped in milk,then add the custard,then a layer of biscuits,then again the custard.likewise add layers according to your requirement.

This could be done in individual cups too.Top with nuts or slivered almonds if you like.

HOPPERS (APPAM)

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Hoppers is a wonderful breakfast or dinner when served with the perfect curries.This is mostly a Keralite or Srilankan dish.Some restaurants serve this Appam like the texture of Dosai or very sweet.So i thought to upload this recipe .For my version of hoppers(outer crispy and centre soft).a good accompaniment with any curry.Some use yeast,toddy to make hoppers.I remember when my mother used to make hoppers,she did so many things to prepare this batter.Here i show you  very easy One step method and tasty hoppers.

1/2 kg.white raw rice

coconut water (from 1 coconut)

1/2  a coconut (grated)

3 slices white bread

1 handful plain flour(maida)

1/2 cup cooked rice

2 tblsp.sugar

salt

soda bicarb-1/4 tsp.(to be added only before making hoppers)

Soak the rice for 3-4 hours minimum.Grind all the ingredients with the rice. (except the  plain flour,sugar and salt.).Mix rest of the ingredients.and allow to ferment for at least 6-8 hours.Add baking soda.If the batter is too thick u can add water.The consistency of the batter should be thinner than dosai batter and not too watery.Heat the hopper chatty(mini wok).grease it with oil dipped cloth.(jus 1/2 tsp oil dipped cloth),not lot of oil as the batter will not coat the pan.Pour a (1/2 cup quantity)spoon of the batter and  cover with a lid.When cooked and you see the sides light brown flip it off the pan.

Variations:egg hoppers,cheese hoppers,jaggery hoppers…..and many more.

GULAB JAMUN (with rawa/sooji)

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Ingredients

2 cups milk powder

2 tsp.rawa

2 tsp.ghee or melted butter

1/2 tsp.baking powder

2 tsp.flour

a little milk to bind the dough

oil to fry the jamuns.(add a little ghee to the oil )

Bind all ingredients  together to form the dough.(the dough should neither be hard nor too soft.) roll into shapes you desire (round or elongated).and deep fry in oil.add to hot sugar syrup.

Note:Fry on low heat .

2 cups sugar

2 cups water

yellow coloring (if you like)or saffron strands a pinch

cardamon powder or rose essence.-1/2 tsp

Make  syrup by boiling all the ingredients together till sugar dissolves.Add the jamuns to the hot sugar syrup.(not while on fire as the jamuns will become too soggy)

Sprinkle some slivered almonds or nuts of your choice while serving with a little syrup.

Can be stored in the fridge

Some like this dessert warm.To serve warm,Heat only the syrup and add to the jamuns

Can be served with custard,ice cream,fresh cream or drizzle with chocolate.Only the soaked jamuns will be enough if served with these accompaniments.No need of the syrup.